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Entries in Vegetables (28)

Wednesday
23Dec2009

Spaghetti Squash Breakfast Loaf

DateWednesday, December 23, 2009 at 11:44AM

Adding some typical breakfast items to leftover spaghetti squash gives a different twist to morning meals, by Dave Utrata.


I had a couple of cups of spaghetti squash remaining from another dish and added them to my bacon and eggs for an easy meal idea.  This is really just a variation of an old vegetable and egg blend that I’ve used for a while now.  Make it once and you’ve got a few easy breakfasts.

Ingredients

  • 2 cups cooked spaghetti squash strands
  • 3 eggs
  • 3 strips of bacon
  • 3/4 cup sliced portabell mushrooms
  • 1 TBLSP chopped fresh cilantro
  • salt & pepper to taste
  • Parmesan cheese, ~1/4 cup grated

Directions

Blend the eggs with the spaghetti squash in a bowl, add salt and pepper, and set to the side.  Fry up the bacon nice and crisp, drain and crumble.  Add to the eggs and squash.  Saute the muchrooms in  the fry pan, deglazing the bits left from the bacon.  Add them to the mixture in the bowl and toss in the chopped cilantro.

Put this mixture in a covered, lightly greased loaf pan and bake for about 20 minutes at 350 degrees.  After this, check to make sure a toothpick comes out cleanly, showing the egg has set.  Remove the cover, sprinkle the parmesan on top, and set under the broiler for another 5 minutes, until the top is nicely golden.

I cut this into thirds and served with a toasted English muffin.  Easily reheated leftovers, with a strip of bacon and an egg in each serving, it made for tasty breakfasts on a cold winter’s day.  Good breakfast without much work; that’s about my speed in the morning.

 

AuthorDave Utrata | CommentPost a Comment | Print ArticlePrint Article
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Tuesday
27Oct2009

Creamy Vegetable Soup Recipe

DateTuesday, October 27, 2009 at 12:23PM

A creamy pureed soup made from leftover veggies, by Jo-Anne Vaughn.

Vegetables. Photo: Zsuzsanna KiliánMost vegetable soup recipes are made from chopped veggies left swimming in a broth.  This soup uses pureed vegetables, with an optional creamy sauce for a richer version.  Pureeing the vegetables is a great way to use up some less-than-perfect finds that  may be hanging around in the vegetable bin.  Jo-Anne, the creator of this recipe, was my former neighbor, and I can personally attest to her many cooking skills.  Sadly, the neighbors I have now don’t cook (or don’t invite me over).  Jo-Anne also contributed a Cold Cucumber Soup recipe that was quite popular here in the summer, but this one is great for cooler weather.  From Joanne:  “I whipped this together yesterday in less than 10 minutes
as I was rummaging through my vegetable bin.”

Creamy Vegetable Soup Recipe

Ingredients:

  • 1 pound or more cauliflower, broccoli, or any combination of veggies on hand.
  • ½ large onion
  • 1 potato, peeled
  • 2 cups water
  • 2 cups chicken or vegetable broth
  • 1 cube chicken or vegetable bouillon  

Directions:

Bring broth and water to a boil.
Add veggies and cook together for one-half hour on medium heat.
Puree with immersion blender (or transfer to processor or blender), add salt and pepper to taste.
Serve hot with croutons, crackers or bread.
Garnish with yogurt, sour cream, optional white sauce below. 

 

Serves 4

White Sauce (optional)

Melt 1½ tablespoons butter in 1½ tablespoons flour until bubbly.
Remove from heat.
Add 1 cup 2 percent milk. Whisk and return to heat.
Continue to whisk until thickened.
Add to soup and mix.
 

AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Wednesday
19Aug2009

Grilled Green Tomatoes Recipe

DateWednesday, August 19, 2009 at 7:44PM

This green tomato recipe comes to the rescue for an overflowing garden, from Trevy Thomas.

Green tomatoes. Photo: Preben HansenSnatch green tomatoes from the vine before they turn red, and you can enjoy a uniquely summertime flavor that can’t be found in the middle of winter. This recipe is an excerpt from an excellent grilling cookbook, Born to Grill, which I recently reviewed. You can also try a Cornmeal Crusted Green Tomato recipe.  Every time I’m tempted to complain about the vegetables overflowing on my countertop, I remember that this is exactly what I miss in cold weather. There is nothing quite like the flavors of sun-kissed veggies, especially when a husband is the one out there doing all the back-breaking work. Don’t despair.  We have plenty of tomato recipes.

Grilled Green Tomatoes Recipe
Serves 4 to 6

Ingredients:

  • 3 tablespoons butter, melted
  • 1/4 teaspoon Tabasco sauce or other hot pepper sauce
  • 6 medium green tomatoes, sliced 1/2 inch thick
  • Salt and fresh-ground black pepper

Directions:

  1. Fire up the grill, bringing the temperature to medium (4 to 5 seconds with a hand test).
  2. Combine the melted butter and Tabasco sauce in a small bowl. Brush the mixture over both sides of the tomato slices and sprinkle them with salt and pepper.
  3. Grill the tomatoes uncovered over medium heat for 7 to 9 minutes, turning once, until tender and juicy. If grilling covered, cook the tomatoes for the same amount of time, turning once midway.
  4. Serve the tomatoes hot. The tomatoes are also as tasty a match as their ripe cousins with slices of fresh mozzarella.

From: Born to Grill, Cheryl & Bill Jamison

Green Tomato on Foodista

 

AuthorTrevy Thomas | Comment2 Comments | Print ArticlePrint Article
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Wednesday
12Aug2009

Tomato Recipes

DateWednesday, August 12, 2009 at 2:19PM

Tomatoes. Photo: JarsemIt’s been 100 degrees lately, and the only thing moving around here are the tomato plants. And cucumbers, zucchini and peppers. It’s even been too hot to grill, so a lot of the cooking going on in my kitchen has been the cold kind. A little chopping and drizzling I can handle. Slow-roasting meats, not so much. One of the great things about having a garden is that you don’t really have to go to the store. Food just magically appears. So rather than complain about too many tomatoes, I am being a good lazy cook and finding simple, tasty things to make with them. Here are some tomato recipes for those of you who also have an abundance.

Make a homemade tomato salsa

Fake a pizza. Slice tomatoes, zucchini and peppers from the garden, and top a garlic-and-oil rubbed baguette. Sprinkle with basil and grated cheese. Broil a few minutes until crispy looking.

Easy cheese-tomato sandwich. Toast bread. Top one slice with cheese and put in toaster oven until just melted. Put cold sliced tomatoes over the melted cheese and season with oregano, salt & pepper. Add remaining piece of toast.

Easy one-pot dinner: Tomato Pasta

Make a Peach and Tomato Salad

Try Cornmeal Crusted Green Tomatoes

Make a homemade tomato sauce

Grill Green Tomatoes

Bake Roasted Tomatoes

Cook an easy Pasta with Tomatoes, Parsley and Garlic

That should keep you busy for a while.

Tomato on Foodista

AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Wednesday
22Jul2009

Farmers Market Salad (Peach & Tomato)

DateWednesday, July 22, 2009 at 2:58AM

Farmers Market Salad with Peaches A fruit and vegetable summer salad by Heather Forsyth


 


 


I wouldn't normally presume to give a "recipe" for salad, but I had two salad revelations recently that I thought were worth sharing.  First, as lovers of peach salsa have already figured out, tomatoes and peaches are great together (perhaps because a tomato is actually a fruit?!).  Second, you can slice fresh, raw okra and put it in a salad!  It's the new kiwi!  Really!  Choose small, tender okra, slice into rounds, give them a quick cold water bath to rinse off the okra goo, and you have cute little crisp disks that add a wonderful visual element as well.  So this recipe is the result of my "aha" moments -- it's a great summer salad because it holds up in the heat much better than leafy greens, it's picnic-friendly (can be served at room temp) and goes great with grilled foods.


Farmers Market Salad with Peaches


Ingredients:



  • 1/2 small sweet onion, peeled and thinly sliced
  • 1/2 medium cucumber, peeled, cut lengthwise into quarters, and seeded
  • 1/2 lb. tender green beans, topped and tailed, cut into 1 1/2 inch pieces
  • 1 big beefsteak (or similar) tomato, sliced thickly
  • 2 ripe peaches, peeled, pitted and cut into bite-sized chunks
  • 10-12 small okra, sliced horizonally into 1/2" disks
  • spash each of olive oil and lemon or lime juice
  • 1/4 c. thinly cubed feta (optional)
  • salt, to taste


Directions:



  1. Blanch the green beans in boiling water for 1 minute (and only 1 minute!), plunge into cold water, drain and dry.
  2. Slice okra (discard "hats") and swish the slices around in a bowl of cold water for a minute or two, drain, then repeat, to rinse off the goo.
  3. After you've peeled and seeded the cucumber, and sliced it lengthwise into quarters, cut each "stalk" into 1/2" disks.
  4. Cut thick slices of tomato into quarters (you want these pretty hefty so they don't fall apart).
  5. Combine onions, cucumber, green beans, tomato, peaches and okra in a salad bowl.
  6. Add the feta if you'd like.
  7. Dress with a splash of olive oil and a couple of good squeezes of lime (or lemon), more or less to taste.
  8. If you've used the feta, you probably won't need salt, but add to taste (carefully, too much salt will throw off the flavors of this particular salad).


These quantities make about 6 servings.

AuthorHeather Forsyth | Comment2 Comments | Print ArticlePrint Article
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