‘Vegetables’
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Oven 425 F
Serves 8-10
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3 lbs green beans
1 pint mushrooms
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Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
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4T butter
1 large yellow onion
1 clove garlic
½ tsp rosemary
1 tsp salt
¼ tsp pepper
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In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
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3 T flour
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Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
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1 cup chicken broth
2 packets Trader Joe’s Savory Broth concentrate chicken flavor
¼ cup cream
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Immediately add the chicken broth, and stir continuously into a smooth gravy. Blend in the concentrated broth and cream. Set aside.
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Single pie crust
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Substitute butter for the shortening, and prepare as usual. Roll out.
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Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
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1 egg
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Beat the egg and brush on top of the crust. This will give a golden shine.
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Bake at 425 F for 40-50 minutes until the crust is golden.
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This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.
Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 325 F
Serves 12
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2 cups heavy cream
1 tsp salt
2 tsp cornstarch
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Beat until smooth.
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4 eggs
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Add and beat.
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2 lbs frozen corn
2 (4 oz) cans chopped green chilies, well drained
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Thaw the corn to room temperature. Add corn and chilies to the cream mix.
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1/2 cup (1 stick) butter
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Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
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Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Serves 6
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1 cup quinoa
1 (14 oz) can Swanson’s chicken broth
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Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.
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1 large head broccoli
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Chop the broccoli from the flowered end into very fine bits.
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1 medium onion
2 cloves garlic
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Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.
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2 Tbsp Olive oil
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In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.
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Mix the quinoa into the vegetables and serve. These leftovers freeze well.
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Posted in Sides, Vegetables, Vegetarian | No Comments »
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Oven 425 F
Serves 4
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1 small pumpkin
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Peel the pumpkin with a carrot peeler.
Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.
Cut into 1-2” chunks.
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1 medium onion
4 cloves garlic
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Chop the onion into 1” chunks. Peel and slice the garlic cloves.
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Olive oil
Provence herbs or Italian herbs
Salt & Pepper
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For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.
Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.
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Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.
Posted in Sides, Vegetables, Vegetarian | No Comments »
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Serves 2
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3 Tbsp olive oil
1 large sweet onion
3 cloves garlic
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Pour the olive oil into a deep skillet or wok. Chop the onion into ½” pieces. Crush the garlic cloves, peel and chop. Add to the pan and sauté over medium-high for 5 minutes.
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I large bok choy cabbage
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Wash and chop into 1” pieces. Add to the skillet and stir well.
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1 cup chicken broth or vegetable broth
½ tsp salt
¼ tsp pepper
1 tsp sugar
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Add, stir well. Cook uncovered over medium heat for 15-20 minutes until tender.
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This goes well with roast turkey, chicken or fish.
Posted in Chinese Style, Vegetables, Vegetarian | No Comments »
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Preheat Grill to High
Serves 6
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2 small zucchini
2 small yellow squash
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 stalks celery
1 large yellow sweet onion
1 dozen mushrooms
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Wash and chop the vegetables into bite-size pieces. Place in a plastic bag.
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¼ cup olive oil
1 tsp chopped garlic
1 Tbsp Italian or Provence herbs
¼ tsp pepper
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Add to the plastic bag and turn to coat the vegetables.
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Course sea salt
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Place the grill pan on the grill over high heat. Turn out the vegetables onto the pan. Turn the heat down to medium. Close the grill cover and cook for 10 minutes. Stir the veggies and cook for another 5 minutes or so until tender. Remove to a platter or serving dish and sprinkle with course sea salt.
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You may also roast the veggies in your oven. Place in a 9×13 pan and cover loosely with foil to prevent spattering. Bake at 400 F for about 20 minutes.
Posted in Sides, Vegetables, Vegetarian | No Comments »
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Serves 6
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12 tiny red potatoes
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Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.
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1 cup fresh green beans
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Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.
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3 stalks celery
½ sweet yellow onion
1 yellow pepper
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Chop into 1/2” pieces.
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2 Tbsp olive oil
1 Tbsp vinegar
Fresh dill
Fresh chives
Salt and pepper
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Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.
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Posted in Salad, Sides, Vegetables, Vegetarian | No Comments »
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Serves 4-6
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Before preparing the vegetables, start the rice cooking. It will be done just in time.
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2 Tbsp soy sauce
1 tsp minced garlic
1 tsp onion powder
1 tsp cornstarch
¼ tsp ground pepper
¼ tsp cayenne pepper
2 Tbsp white wine
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Mix in a small dish or glass measuring cup. Set aside.
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1 green bell pepper
1 red bell pepper
1 yellow bell pepper
4 stalks celery
1 sweet yellow onion
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Wash and chop the vegetables to ½” pieces.
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Olive oil
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Assemble the vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.
Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 3-5 minutes until the onion is tender and translucent around the edges.
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2 cups shelled edamame, frozen
1 can black beans, drained and rinsed
¼ cup water
(Add more cayenne pepper if you like it spicy!)
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Add the edamame and stirfry for 2 minutes. Add the beans to the wok and stir.
Pour in the sauce and continue to stirfry. Add ¼ cup water to the sauce dish and pour into the pan. Stir and cook for a minute or two until the sauce thickens. Add more water if the sauce is too thick.
Serve with rice.
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Posted in Chinese Style, Main Dishes, Vegetables, Vegetarian | No Comments »
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Oven 350 F
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4-6 medium sweet potatoes
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Peel the potatoes and chop into 2“ pieces. Place them in a greased casserole dish or square cake pan.
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½ cup butter (1 stick)
½ cup brown sugar
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Melt the butter in the microwave, mix in the brown sugar and pour over the potatoes. Cover and bake at 350 for 30-40 minutes.
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Terie makes this dish in the crockpot with lots of butter!
Posted in Sides, Thanksgiving, Vegetables | No Comments »