Archive for the ‘vegetables’ Category

Creamed Corn with Bacon

Creamed Corn with Bacon

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.

Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.

Recipe found here: Creamed Corn with Bacon

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Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

3 bacon strips
1-1/4 pounds fresh or frozen Brussels sprouts, thawed, quartered
1 large onion, chopped
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.

In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar. Yield: 12 servings.

Tip: Adding mushrooms is a good touch as well.

Recipe found here: Brussels Sprouts with Bacon

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Grilled Mexican-Style Corn

Grilled Mexican-Style Corn

8 ears corn
1 cup sour cream or 1 cup creme fraiche
1/8 teaspoon cayenne pepper
2 cups dry aged cheese, such as jack or asiago,grated

1 Set out the sour cream, cheese, and corn, and let each person fix his own.

2 Heat grill to medium high.

3 Place 1 cup sour cream or creme fraiche in a small bowl and sprinkle with 1/8 teaspoon cayenne pepper; set aside.

4 Grate 2 cups cheese into a small bowl; set aside.

5 Grill corn until tender, about 15 minutes, turn frequently.

6 Remove from grill; when cool enough to handle, pull back husks and remove silk.

7 Brush corn with sour cream and roll in cheese.

8. If grilling is not possible, cook them in the oven under the broiler, about 15 minutes, turning frequently

Recipe found here: Grilled Mexican-Style Corn

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Asparagus and Sun-Dried Tomatoes

Asparagus and Sun-Dried Tomatoes

3 pounds fresh asparagus, trimmed
1/3 cup butter, cubed
1/3 cup chicken broth
3 tablespoons olive oil
4 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup minced fresh basil

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.

Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon peel and salt.

Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil. Yield: 12 servings.

Recipe found here: Asparagus and Sun-Dried Tomatoes

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Peppered Corn Fritters

Peppered Corn Fritters

1-1/4 cups fresh or frozen corn, thawed
1 cup finely chopped sweet red pepper
1 cup finely chopped green onions
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Oil for deep-fat frying

In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended.

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels. Yield: 14 fritters.

Recipe found here: Peppered Corn Fritters

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cauliflower cheese

Cauliflower Cheese

2 2/3 cups cauliflower
1½ cups milk
1 tablespoon butter, melted
2 tablespoons plain flour
1 cup cheddar cheese, grated
2 tablespoons parmesan cheese, grated
Salt and pepper

1. Boil or steam cauliflower until just cooked. Drain.

2. Whisk together, melted butter, milk and flour.

3. In a saucepan over medium heat, heat milk mixture stirring until sauce thickens.

4. Remove sauce from heat and set aside.

5. Place cauliflower in a rectangular shallow oven-proof dish and pour sauce over.

6. Sprinkle mixed cheeses over top.

7. Place in oven 180°C and bake until cheese is browned and cauliflower is heated through.

Recipe found here: Cauliflower Cheese

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vegetable tempura

Vegetable Tempura

3/4 cup Argo® Corn Starch
1/4 cup flour
1 teaspoon Argo® Baking Powder
2 1/2 teaspoons Spice Islands® Garlic Salt
1 1/2 teaspoons Spice Islands® Onion Powder
1/4 teaspoon Spice Islands® Fine Grind Black Pepper
1/8 teaspoon Spice Islands® Cayenne Pepper
1/2 cup water or beer
1 egg, slightly beaten
Mazola® Corn Oil for deep fat frying
4 cups cut-up vegetables, such as zucchini, carrots, onion or mushrooms


COMBINE corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.

HEAT 3 to 4 inches of oil in a deep pot over medium heat to 350°F.

DIP vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.

DRAIN on paper towels. Serve immediately.

Recipe variation: 1 1/2 pounds raw, peeled shrimp can be substituted for the vegetables.

Recipe found here: Vegetable Tempura

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Roasted Vegetable Medley

Roasted Vegetable Medley

3 Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Recipe found here: Roasted Vegetable Medley

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zuchini fritters

Zucchini Fritters

1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup panko (Japanese) bread crumbs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa

In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, taco seasoning and garlic salt. Dip zucchini in buttermilk mixture, then bread crumb mixture.

Place on baking sheets coated with cooking spray. Bake at 400° for 20-25 minutes or until golden brown, turning once.

In a small bowl, combine the sour cream, ranch dressing and salsa. Serve with zucchini. Yield: 10 servings (3/4 cup sauce).

Recipe found here: Zucchini Fritters

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Creamy Spinach Casserole

2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach Casserole

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