Feeds:
Posts
Comments

Posts Tagged ‘vegetables’

Smoky Cauliflower

Smoky Cauliflower

Ingredients
1 large head cauliflower, broken into 1-inch florets (about 9 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons minced fresh parsley

Directions
Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.

Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.

Recipe found here: Smoky Cauliflower

Read Full Post »

2668ConAgra 241

Mallorca-Style Vegetable Bake

Ingredients
1 pound baking potatoes, cut into 1/2-inch cubes
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 pound eggplant, peeled, cut into 1/2-inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions
Preheat oven to 400°F. Place potatoes, onion and garlic in 13×9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.

Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered 10 minutes more or until desired doneness.

Recipe found here: Mallorca-Style Vegetable Bake

Read Full Post »

Creamed Corn with Bacon

Creamed Corn with Bacon

Ingredients
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

Directions
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

Read Full Post »

Vegetable Tempura2

Vegetable Tempura

Ingredients
Neutral oil, such as canola or grapeseed, for deep-frying
1/2 cup flour, plus more for dredging
2 egg yolks
24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
Salt and black pepper
1 lemon, cut into quarters, optional
Soy sauce, optional

Directions
1. Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.

2. Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

YIELD 4 servings

Read Full Post »

Homestyle Spinach and Mushrooms

Homestyle Spinach and Mushrooms

Ingredients
½ cup grated Parmesan cheese
1 cup crushed croutons for topping
1 cup mayonnaise
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup milk
20 ounces frozen, chopped spinach cooked, well drained
4½ ounces sliced mushrooms

Directions
In a medium bowl combine dressing mix with milk and mayonnaise. Mix well. Cover and refrigerate 30 minutes to thicken.

Combine dressing with spinach, mushrooms and cheese in a 9-inch baking dish. Top with croutons. Bake at 325°F for 25 minutes or until thoroughly heated.

Serves: 5 Prep Time: 25 min.Cook Time: 25 min.

Recipe found here: Homestyle Spinach and Mushrooms

Read Full Post »

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients
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

Directions
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

Read Full Post »

Grilled Mexican-Style Corn

Grilled Mexican-Style Corn

Ingredients
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

Directions
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

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,702 other followers

%d bloggers like this: