Recipe: Vegetable Side Dishes (20)

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10-14-99 Recipes Using Fresh Vegetables: Side Dishes

Shelby,.IA (04:16:45) : Winter Root Vegetables

2 lbs sm. red potatoes, quartered
1 lb brussels sprouts, halved
1/2 lb parsnips, peeled, and julienned
1/2 lb carrots, cut into chunks
1/2 lb turnips, peeled & cut into chunks
1/2 cup butter or margarine
2 Tbsp prepared horseradish
2 Tbsp cider vinegar
2 Tbsp snipped fresh dill or 2tsps dill weed
1/2 tsp salt, optional
1/4 tsp pepper

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings.

Vanessa,.La. (07:54:26) : Maque Choux
This is a recipe for a vegetable dish, Maque Choux, given to me at Cajun/Zydeco Week, 1988 Augusta, by "Miss Pat" Johnston, of Mowata, Louisiana. It sez in the Augusta catalogue that she "won two Gold Medals for her Maque Choux". It's a simple dish, but takes some time to make correctly.

- 8 to 10 ears of cleaned corn
- 1/2 cup finely chopped onion
- 1/4 cup chopped bell pepper
- 3/4 cup peeled & chopped fresh tomato
- 1 tsp sugar
- stick oleo or butter
- salt and pepper to taste

Clean corn thoroughly. Cut the corn off of the cob, by cutting lengthwise 1/4 inch from top. Then scrape the corn cob with the side of the knife, to get the juice. Saut onion and bell pepper in oil. Then mix in all ingredients, season to taste. Reduce fire to low, cook 3/4 hour uncovered. Stir occasionally. Serves 4 to 6.

Gina,.Fla (01:51:07) : Creamy Squash Casserole
8 servings

1 1/2 lbs. tender yellow squash, trimmed and sliced
1 10 3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1 4 oz. pimentos, chopped
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix

Cook squash in salted water 12-15 mts. or until tender. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt butter in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 mts.

Gina,.Fla (12:36:31) : Sweet Potato Crunch
This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. cinnamon
1 t. nutmeg
Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes till tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them till fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Gina,.Fla (12:23:54) : Mediterranean Spinach Aglio-Olio

2 lbs. fresh spinach
4 T. olive oil
3 garlic cloves, whole
nutmeg
salt and pepper
4 T. Parmesan, grated

Wash and trim spinach, place in pot with water. Cook on med. heat for 5 mts. Drain in colander. Heat oil in skillet, add garlic and fry till browned. Remove and discard garlic. Add spinach to skillet and toss with seasonings. Place in dish and sprinkle with Parmesan.

Gina,.Fla (11:55:50) : Vegetable Tzimmes

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey

Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.

Gina,.Fla (11:52:57) : CARROT SOUFFLE

1 lb. carrots, peeled and sliced
salt to taste
1/2 c. butter, melted
1/2 c. sugar
1 t. baking powder
3 T. flour
3 eggs
1 t. vanilla
1/4 t. Spice Blend*

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

Cook carrots in small saucepot in salted water covered till tender. Drain. Combine with butter in a blender or food processor and process till smooth.

Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well.

Spoon mixture into a greased baking dish and bake at 350 for 45 mts.

Dawn,NY (11:23:07) : Orzo With Feta, Green Beans And Tomatoes

10 oz. thin French green beans, trimmed and cut into 1-inch pieces
1 c. orzo (small rice shaped pasta)
1 onion, chopped
3 cloves garlic, minced
4 Roma tomatoes, quartered and seeded
3 Tbsp. olive oil
12 Tbsp. balsamic vinegar
chopped fresh flat leaf parsley
1 1/2 c. crumbled Feta cheese

Cook orzo in boiling water and drain when al dente. In large skillet, cook onion and garlic in oil over moderate heat until onion is soft, not brown. Add tomatoes and beans and cook, stirring until beans are tender and tomatoes are softened, about 2 minutes.

Remove from heat. When orzo is cooked and drained, add to tomato mixture with vinegar, parsley, cheese, salt and pepper to taste. Toss gently to blend flavors. Serve hot or cold.

Judy/AZ (09:23:52) : HONEY APPLE GLAZED CARROTS

1 tablespoon butter
10 baby carrots
2/3 cup unsweetened apple juice
1 teaspoon honey
Salt and pepper

Peel the carrots and trim the tops. Melt butter in a nonstick skillet over medium-high heat. Add carrots to the skillet and saut until the carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to a boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Yield: 2 servings

Judy/AZ (09:23:52) : Italian Roasted Vegetables
8 servings

2 Yellow Peppers, Cut into Chunks
2 Red Bell Peppers, Cut into Chunks
2 Green Peppers, Cut into Chunks
3 Zucchini, Sliced Lengthwise
2 bunches Green Onions, Trimmed
2 Japanese Eggplant, Sliced
24 spears Asparagus, Whole, trimmed
1 pound Baby New Potatoes, Sliced thin
8 ounces Mushrooms, Halved or whole
1 bunch Fresh Rosemary, Chopped
12 cloves Garlic, Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper, To taste

Preheat oven to 500. Put veggies into open roasting pan. Toss with rosemary,
chopped garlic, salt and fresh ground black pepper and just enough olive oil
to coat. Roast for about 45 minutes, or until crisp tender.

Serve hot or at room temp. with fresh Italian bread, not toasted.

Judy/AZ (09:23:52) : FOUR CHEESE ROASTED VEGETABLES

2 medium russet potatoes, peeled and cut into 1-inch pieces
2 medium carrots, pared and cut into 1/2 -inch slices
1 tablespoon sesame oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, minced
2 cups, (8 oz.) Sargento 4 Cheese Country Casserole Recipe Blend

1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil;
sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

2. Bake at 425 degrees for 20 minutes. Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.

3. Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts. Garnish with basil sprigs, if desired. Makes 6 servings.

Preparation time: 15 minutes; Cooking time: 42 minutes.

Judy/AZ (09:23:52) : Broccoli with Savory Nut Topping....
it's super easy, can be done in the microwave and is soooooooooooo good.

Serves 4, but can easily be doubled, or
whatever!

1 Tbsp butter
1/3 cup chopped toasted walnuts
1/3 cup shredded Cheddar
2 Tbsp fine dry bread crumbs
2 Tbsp chopped fresh parsley
pinch each salt and pepper
4 cups broccoli florets
1 Tbsp water

In medium bowl, nuke butter on high for 30 sec, or until melted; toss with walnuts, cheese, crumbs, parsley and S&P. Set aside.

In shallow dish, microwave broccoli and water until tender-crisp (usually about 4 min or so, depending on the microwave). Let stand a few minutes; drain.

Sprinkle with topping, nuke 1 min, until cheese is melted.

If broccoli isn't your thing, you can sub julienned zucchini, Swiss cheese and pistachios or whatever you like!

I've also used various cracker crumbs, even corn flake crumbs with good results.

Judy/AZ (09:23:52) : Saut ed Baby Vegetables
From Wolfgang Puck's "Adventures in the Recipe"
Makes 4 servings

2 tablespoons unsalted butter
12-15 sugar snap peas
8 baby carrots, peeled and trimmed
8 baby yellow squash, trimmed (cut into rounds, then
cut rounds in half)
1 red bell pepper, seeded and cut into 1/4" strips
3 tablespoons chicken stock
salt and pepper to taste

In a large saucepan or skillet, heat the butter until foamy. Over medium heat, saut the vegetables for 1 - 2 minutes, coating with the butter. Pour in the stock and season lightly with salt and pepper. Cook for 3-4 minutes longer, just until the vegetables are tender but still crispy. Serve with entree.

Judy/AZ (09:23:52) : Herb Marinated Grilled Vegetables
Serving Size : 4

-----MARINADE-----

* 3/4 cup Olive oil
* 1/4 cup Red wine vinegar
* 1 teaspoon Fresh rosemary; chopped -- OR
* 1/2 teaspoon Dried rosemary
* 1 teaspoon Fresh thyme leaves -- OR
* 1/2 teaspoon Dried thyme
* 1 teaspoon Fresh basil; chopped -- OR
* 1/2 teaspoon Dried basil
* 1 teaspoon Fresh oregano; chopped -- OR
* 1/2 teaspoon Dried oregano
* 1 tablespoon Garlic -- minced
* 1/2 teaspoon Salt
* 1/2 teaspoon Ground black pepper

-----VEGETABLES-----

* 2 pounds Assorted vegetables
* left whole if small or cut in half

Marinade - whisk together all ingredients in a small bowl. Arrange the vegetables in shallow dish or plastic container, pour the marinade over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove the vegetables from the marinade (reserve marinade). Grill the vegetables 6" away from the heat source until they are tender, brushing them with the marinade as they cook. Cooking times will vary according to the vegetables.

Judy/AZ (09:23:52) : Cranberry-Stuffed Acorn Squash
Yield: 4 servings

2 medium Acorn squash;
1 Apple; chopped
1/2 c Cranberries; fresh or frozen -chopped
1 Orange; peeled and chopped
1/2 ts Cinnamon;
2 ts Honey or Equal Sweetner;

Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes.

Serves 4

Berta,Ca (08:18:23) : Sweet Potato Gratin

1 Garlic clove, minced
2 Tablespoons unsalted butter
1 Tbs. flour
1 cup of heavy cream
4 sweet potatoes (about 2 1/4 lbs.), peeled and cut crosswise into 1/4 inch thick rounds (I usually use Pacific yams)
1/4 cup fresh bread crumbs
1/4 cup freshly grated parmesan cheese

In a small skillet cook the garlic in 2 Tbs. butter over moderately low heat, stirring, until it is softened, add the flour and cook the mixture, stirring for 3 minutes. Sir in the cream and bring the mixture just to a simmer, stirring occasionally. Arrange the potatoes in layers in a well buttered 11 1/2" gratin dish, seasoning them with salt and pepper. Pour the cram mixture over and bake the gratin in a 350 oven for 40 minutes or until the potatoes are tender. Add the parmesan and bread crumbs and return to the oven for 10 minutes more.

Vanessa,.La. (10:37:50) : Jalapeno Chutney
(makes 4 cups)

In a large non-reactive saucepan, combine:

1 cup sugar
2 cups chopped tomatoes (about 3 medium)
1 1/2 cups tomatillos, husk removed and chopped (about 6)
1 1/2 cups onion, chopped
2 cups cider vinegar
1 cup water
1 cup golden raisins
1/2 cup fresh cilantro, chopped
1/2 cup canned green chilies, seeded and chopped
1/4 cup fresh or canned jalapeno peppers, seeded and chopped
(use rubber gloves and don't rub your eyes!)
1 teaspoon ground cumin.

Simmer, uncovered, over low heat for 3 hours.
Cool to room temperature.
Refrigerate in a tightly covered container.
Will keep for months in the refrigerator.

One 2 Tablespoon serving contains about 50 calories, negligible
fat, no cholesterol, and 20 mg sodium.

Use as a condiment for meats or as a dressing for pasta salads.

Vanessa,.La. (07:54:56) : PUMPKIN BUTTER

1 (16 oz) can solid-pack pumpkin
2/3 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Refrigerate for several weeks or freeze.

Yield: 2 cups.

Kelly,WA (03:17:46) : Zucchini Pineapple

1 Gallon plus 3 cups of Zucchini (grind or cube)
2 boxes of Pineapple Jello
1-48 oz. can Pineapple Juice
3 Cups of Sugar
1/2 Cup Lemon Juice

Wash and peel large firm Zucchini.
Grind in food chopper or processor.
Or cube it too for chunked pineapple.

Mix sugar, zucchini and Juice and cook until soft and zucchini turns clear.
Stir in Jello.

Johan//Malta (12:53:07) : Caponata:

2 large aubergines
4 large tomatoes
1 large onion
3 cloves garlic
3 tablespoons capers
2 teaspoons oregano
6 green peppers
1 tablespoon stoned olives
4 tablespoons of oil
salt & pepper

Method;
peel and chop all veg. In a large sauce
pan heat the oil and fry all the veg.
together. Add the herbs and season. Cover and simmer gently till veg. are tender. Add capers and olives. Stir well. Serve hot or cold.

This is a traditional sauce and it is mainly served with fish.