Category Archives: Vegetables

Roasted Root Vegetables

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Roasted Root Vegetables

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • 8-12 carrots peeled, trimmed and cut diagonally into 1" thick slices
  • 8-12 baby turnips peeled, cut into wedges
  • 6-8 fingerling potatoes cut in 1/2 lengthwise
  • 1-2 parsnips peeled, trimmed and cut diagonally into 1" thick slices
  • 1-2 medium onions quartered
  • 1-2 beets peeled cut into wedges
  • 1 celery root cut into 1"slices
  • 1 whole head garlic separated into cloves, peeled
  • 2-3 sprigs rosemary sage or thyme
  • salt & pepper

Instructions

  • Drizzle with olive oil.
  • Salt & pepper
  • Roast in 400 degree onion for 45 minutes.

 

Roasted Vegetables with Pomegranate Vinaigrette

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Roasted Vegetables with Pomegranate Vinaigrette

Course Vegetables
Cuisine American
Servings 12
Author Karen

Ingredients

  • 1 large head regular cauliflower about 2 pounds, cut into small florets
  • 1 pound baby Romanesco cauliflower or regular, cut into small florets
  • 2 medium sweet potatoes peeled and cut into 1/2-inch wedges
  • 1 pound brussels sprouts halved
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • For the Vinaigrette:
  • ½ cup pomegranate juice
  • ¼ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup pomegranate seeds

Instructions

  • Roast the vegetables. Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
  • Meanwhile, make the vinaigrette: transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  • Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
  • Recipe courtesy: Martha Stewart

 

Roasted Root Vegetable Medley

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Roasted Root Vegetable Medley

Course Vegetables
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 -12
Author Karen

Ingredients

  • 8 to 12 slender carrots peeled and trimmed
  • 8 to 12 baby turnips peeled
  • 6 to 8 fingerling potatoes scrubbed and cut lengthwise in halves
  • 1 or 2 large parsnips peeled, trimmed, and cut diagonally into 1-inch-thick slices
  • 1 or 2 medium onions trimmed, peeled and halved, each 1/2 cut into quarters
  • 1 or 2 large beets peeled and cut into thick wedges
  • 1 or 2 kohlrabi bulbs peeled and cut into thick wedges
  • 1 celery root trimmed and halved, halves cut crosswise into 1-inch-thick slices
  • 1 whole head garlic separated into cloves, unpeeled
  • 2 or 3 sprigs fresh rosemary sage, or thyme
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil

Instructions

  • Directions
  • Preheat the oven to 400 degrees F.
  • Put all the vegetables and the herb sprigs in a large baking dish.
  • Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
  • Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
  • Recipe courtesy Wolfgang Puck

 

Red Lentils

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Red Lentils

Course Vegetables
Cuisine American
Calories 138kcal
Author Karen

Ingredients

  • 2 tablespoons butter
  • ½ sweet onion diced
  • 4 garlic cloves minced
  • 2 14 oz cans reduced-sodium fat-free chicken broth
  • 1 14.5 oz can diced tomatoes with garlic and onion
  • 1 ¼ cups red or brown lentils rinsed
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon pepper
  • ¼ cup chopped fresh basil
  • Salt to taste

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add onion and garlic, and saute 6 minutes or until onion is tender.
  • Add broth and next 5 ingredients. Bring to a boil; reduce heat to lower; and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are tender.
  • Stir in basil and salt to taste.
  • Yield: 5 cups (serving size: 1/2 cup)
  • Adapted from: MyRecipes.com

 

Baked Sweet Potato Fries

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Baked Sweet Potato Fries

Course Vegetables
Cuisine American
Servings 1
Author Karen

Ingredients

  • 1 whole sweet potato
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon garlic powder
  • pinch cayenne pepper

Instructions

  • Preheat the oven to 450 degrees.
  • Scrub the sweet potato and cut into 1/2 inch slices (or thinner if you like your fries crispier).
  • In a bowl, toss the sweet potatoes with the olive oil, kosher salt, pepper, garlic powder, and cayenne.
  • Arrange fries evenly on a cookie sheet and bake for about 20 to 30 minutes minutes, checking after 20 minutes to prevent burning. Flip halfway so they cook evenly.

 

Corn Souffle

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Corn Souffle

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • 2 15.25 oz cans whole kernel corn
  • 2 15 oz cans creamed corn
  • 4 tablespoons white sugar
  • 4 tablespoons white flour
  • 4 tablespoons milk
  • 4 eggs

Instructions

  • Preheat oven to 350 degrees.
  • Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well.
  • Pour mixture into souffle bowl.
  • Bake at 350 degrees for 1 to 1 1/2 hours.

 

Scalloped Potatoes with Tomato

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Scalloped Potatoes with Tomato

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • ½ chopped onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup water
  • 1 16 oz can stewed tomatoes
  • 2 teaspoons instant chicken bouillon
  • 5 cups potatoes
  • grated Parmesan cheese

Instructions

  • In a microwave safe casserole dish place the onion and butter and cook on full power for 1 1/2 minutes.
  • Blend in flour, seasonings, water, tomatoes and bouillon.
  • Cook on full power for 4 minutes or until thickened.
  • Add potatoes.
  • Cook uncovered for 13-15 minutes on full power.
  • Add grated Parmesan cheese to the top of the casserole.

 

Parmesan Potatoes

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Parmesan Potatoes

Course Vegetables
Cuisine American
Cook Time 1 hour
Total Time 1 hour
Servings 8
Author Karen

Ingredients

  • 1 package 2lb frozen hash brown potatoes (thawed)
  • 3 cups half and half cream
  • ½ cup butter
  • 1 teaspoon salt
  • ½ cup Parmesan cheese

Instructions

  • Put the browns (thawed) in 9X13 pan.
  • Heat cream and butter until melted; add salt.
  • Pour cream and butter mixture over potatoes; sprinkle with cheese.
  • Bake 1 hour at 325 degrees.

 

Aunt Cheryl’s BBQ Baked Beans

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Aunt Cheryl's BBQ Baked Beans

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • 1 pound ground beef
  • 1 large can baked beans
  • 1 green pepper chopped
  • 1 onion chopped
  • 1 jar chili sauce
  • ¼ cup taco sauce
  • 4 swigs Louisiana Hot Sauce or Tabasco Sauce if hot taco sauce is not used
  • 1 ½ cups ketchup the amt of ketchup needs to be a guess, the beans need to be runny

Instructions

  • Brown meat.
  • Add the chopped onions and green peppers as well as the remaining ingredients.
  • Mix and bake for 2-3 hours at 250 degrees or put in the crockpot on low all day, or on high for a half day.