RECIPE COOKBOOK » vegetables

Ww Greek-Inspired Scrambled Egg Wraps

admin — Wed, 05 May 2010 19:37:00 +0000

I came up with this as an alternative to Mexican scramled egg wraps that I have tried.

Tofu & Vegetable Stir Fry

admin — Wed, 05 May 2010 14:34:37 +0000

Made this up when a recipe I printed turned out to have mixed up directions and missing amounts. I think it turned out very well so posting it here to be able to find it again

Scandinavian Spinach Pancakes (Pinaattiohukaiset)

admin — Mon, 03 May 2010 16:55:30 +0000

Source: The Good Cook Vegetables where it’s credited to Foods of the World/The Cooking of Scandinavia. Posted for ZWT6

Samosa-Spiced Potato Jumble (And Tvp)

admin — Tue, 27 Apr 2010 13:56:45 +0000

This is a “jumble” of healthy potatoes, carrots, green peas, onion, garlic, ginger and spices. The spices make for a different take on these very nutritious vegetables – it’s worth the extra work to prepare (it takes longer than I usually like, but it’s not too difficult).

Nina’s Mexican Rice

admin — Thu, 22 Apr 2010 14:45:17 +0000

Nina’s Mexican Rice The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.

Spinach & Sun-Dried Tomato Stuffed Pizza

admin — Wed, 21 Apr 2010 21:07:26 +0000

Spinach & Sun-Dried Tomato Stuffed Pizza This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil.

Creamy Leek & Pasta Dish

admin — Wed, 21 Apr 2010 13:22:55 +0000

This is a wonderful adaptation of this recipe. My children are always willing for this dish, and the variations are many!! Try it with sunflower seeds, Parmesan cheese, croutons just before serving or adding onions or other vegetables! — posted by Mrs

Chicken & White Bean Salad

admin — Thu, 15 Apr 2010 17:21:01 +0000

Chicken & White Bean Salad Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work.

Spiced Eggplant-Lentil Salad with Mango

admin — Thu, 15 Apr 2010 16:56:38 +0000

Spiced Eggplant-Lentil Salad with Mango Spiced eggplant, lentils and mangoes combine deliciously in this Indian-inspired vegetarian salad. Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead

Greek Salad with Sardines

admin — Fri, 02 Apr 2010 21:58:17 +0000

Greek Salad with Sardines The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-tasting sardines. Look for sardines with skin and bones (which are edible) as they have more than four times the amount of calcium as skinless, boneless sardines. If you’re lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines.

Gratin With Pasta and Peas

admin — Fri, 02 Apr 2010 13:17:10 +0000

A nice gratin – perfect for using up leftover pasta and peas (or other vegetables of your choice). — posted by zenveg

Grilled Asparagus and Carrots With Grapefruit Dill Sauce

admin — Tue, 30 Mar 2010 17:22:45 +0000

Adapted from oceanspray.com. Note: the vegetables were prepared in a grill pan on the stove top

Green Squash Soup

admin — Sat, 27 Mar 2010 20:45:26 +0000

A Dr. Andrew Weil’s recipe. “The fresh taste of the vegetables is what makes it appealing”.

Marinated Sirloin Kabobs

admin — Thu, 18 Mar 2010 02:23:50 +0000

I love kabobs….I love the flavor the meat absorbs from the vegetables that surround it, and I love the flavor absorbed by the marinade. Best of all, I love that the veggies and meat are all cooked together….leaving nothing but rice and a salad or bread for me to have a complete meal! Prep time does not include the 2 hour marinating time!! — posted by breezermom

Grilled Pizza With Hummus, Veggies, Goat Cheese and Olives

admin — Sun, 07 Mar 2010 16:32:40 +0000

This is from Bobby Flay’s Pizzas on the Grill episode. Looks fabulous! Feel free to change out the vegetables! And the hummus all by itself is so good! If you want, use storebought pizza crust to make this go faster. Some even buy storebought hummus

Tomato Toast with Sardines & Mint

admin — Fri, 26 Feb 2010 22:02:32 +0000

Tomato Toast with Sardines & Mint Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the Blue Ocean Institute and is working on a PBS series, Turning the Tide, about food and the environment

Pork Chop Suey

admin — Fri, 19 Feb 2010 21:14:07 +0000

Pork Chop Suey Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.

Cube Steak with Mushroom-Sherry Sauce

admin — Fri, 19 Feb 2010 17:26:22 +0000

Cube Steak with Mushroom-Sherry Sauce Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive—perfect for a weeknight dinner

Broccoli Rabe & Orzo Salad

admin — Thu, 18 Feb 2010 23:49:56 +0000

Broccoli Rabe & Orzo Salad Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.

Rosemary-Orange Pot Roast

admin — Thu, 11 Feb 2010 23:21:38 +0000

Rosemary-Orange Pot Roast Not quite your mother’s pot roast… This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal.

Turkey Cutlets with Rhubarb Chutney

admin — Thu, 11 Feb 2010 22:30:16 +0000

Turkey Cutlets with Rhubarb Chutney Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops

Bacon, Egg & Asparagus Pizza

admin — Tue, 09 Feb 2010 18:10:41 +0000

Bacon, Egg & Asparagus Pizza This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.

Extreme Vegetable Goodness

admin — Sun, 07 Feb 2010 10:46:37 +0000

Beyond good. Prepping the vegetables takes a while but then it’s virtually hands-free with spectacular results. You’ll be glad you made this

Fettuccine With Spinach, Red Peppers and Smoked Cheese

admin — Mon, 01 Feb 2010 17:42:08 +0000

this is a variation on a recipe I got from ‘Simple Vegetarian Pleasures’ you can combine all the ingredients into one bowl at the end but I don’t like that the vegetables clump together so that one person gets spinach for supper and everyone else gets plain pasta. — posted by sav_lee

Peanut-Butter Vegetable Soup

admin — Mon, 25 Jan 2010 16:51:46 +0000

This creamy soup is definitely a great way to get kids and adults to eat their vegetables! — posted by Ninu Dalal