Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Vegetables (page 1 of 5)

Veggie dishes, when you want something light or healthy. (Or recipes with vegetarian alternatives)

Hummus Dip

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Recipe Source: FitSugar.com

Ingredients:

1 can of garbanzo beans (chick peas)
2 cloves of garlic, minced (you can always use more)
1 – 2 tbsp tahini (it’s made out of ground up sesame seeds)
Juice from 1/3 of a lemon
2 tbsp olive oil
Salt and pepper to taste

Directions:

Place all of the ingredients in a blender for a few minutes, or until the mixture is creamy and smooth.

Serve in a bowl with fresh vegetables and sliced pita bread. Or even better, try it with homemade pita chips. This would also be a great snack to have while watching the Super Bowl.

Fit’s Tips:

This is a basic recipe, so play around with it – add your own special ingredients like grated carrots or artichoke hearts.

Stovetop ‘Baked’ Beans

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Recipe Source: Hunts.com

Prep/Cooking Time: 10-20 minutes

Ingredients:

3 slices Armour Bacon, coarsely chopped
1 medium onion, chopped
2 cans (28 ounces each) Van Camp’s Pork and Beans
1/2 cup Hunt’s Ketchup
2 tablespoons Gulden’s Spicy Brown Mustard

Directions:

Cook bacon in medium saucepan over medium-high heat 5 minutes, or until crisp, stirring occasionally.

Add onions; cook 3 minutes, or until onions are crisp-tender. Stir in beans, ketchup and mustard; bring to a boil. Reduce heat to low.

Cook 20 minutes, or until sauce is thickened, stirring occasionally.

Makes: 12 servings (1/2-cup each)

Alternative Directions:

Preheat oven to 375°F. Spray 2-quart casserole dish with PAM Original No-Stick Cooking Spray. Prepare recipe as directed, except after bringing bean mixture to a boil, pour into prepared dish; cover. Bake 1 hour.

White Bean Salad

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Recipe Source: 101cookbooks.com

Ingredients:

2 big handfuls baby spinach, washed and dried
2 cans white cannellini beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)

Directions:

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Serves 4.

Garlic Butter Noodles

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Recipe Source: My18andonly / myrecipe.org

Ingredients:

1 small bag of egg noodles, any size or shape
Water
Oregano
Salt
Garlic salt
1-2 sticks of butter or margarine

Directions:

Fill a pot with enough water to cook as many noodles as you are making. Set on the stove on high heat. Add to the water oregano, salt, and garlic salt to taste. DO NOT pour any in- sprinkle it in, otherwise your noodles will be VERY strong and spicy!

When water has come to a boil, add the noodles. DO NOT let them sit, or they may cook onto the bottom of the pan- keep watch and occasionally try one to see if it’s cooked yet. When the noodles are cooked, take them off the heat and strain out the water.

After the remainder of the water is gone, add the butter or margarine to the noodles and stir until completely melted. If needed, add more- it should look like an actual sauce on the noodles. Add a somewhat generous amount of garlic salt- you want it to taste strongly of garlic, NOT of salt! Adjust to your taste. Sprinkle with oregano and serve.

Tomato Pie

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Recipe Source: Donna Walters, allrecipes.com

Ingredients:

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon – cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.

Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Makes 6 servings.

Bottega’s Charred Onion Dip

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Recipe Source: birminghamrestaurants.com

Ingredients:

2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper

Directions:

Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.

Kudzu Quiche’

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Recipe Source: Edith Edwards of Rutherfordton, N.C., via Associated Press

Prep/Cooking Time: Start to finish: 1 hour

Ingredients:

2 packed cups fresh, young kudzu leaves (leaves should be 2- to 3-inches-wide)
4 eggs
1 cup baking mix (such as Bisquick)
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash salt and freshly ground black pepper
1 clove garlic, chopped
1/2 cup peanut or canola oil
1/2 to 3/4 cup milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper

Directions:

Preheat oven to 350 F. Spray two 9-inch pie plates with cooking spray.

Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.

Drain the leaves, and use paper towels to pat them dry. Set aside.

Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt and pepper. Blend for several seconds. Add oil and milk and blend until mixed through.

Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

Makes 12 servings.

WARNING!

Be careful where you get your Kudzu. Many municipalities spray kudzu with herbicides. It does nothing to hurt the plants, of course, but it won’t do your body much good. If you’re picking wild Kudzu, stick to areas where you know your county hasn’t sprayed.

Hot Bean Dip

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Recipe Source: gulfcoastrecipes.com

Ingredients:

1 16 ounce can refried beans
1 16 ounce can tomatoes – chopped and drained
1/2 pound grated cheddar or jack cheese
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Mix together well in a skillet and heat over medium until cheese melts, stirring occasionally. Serve warm with chips.

Variations:

Use 2 cups enchilada sauce in place of tomatoes.

Add (2) 2.2 ounce cans sliced ripe olives.

Add (2) 4 ounce cans diced green chilies.

Martha Nesbit’s Sweet Potato Souffle

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Nicki’s Note:

My aunt Wilma’s recipe is very similar to this. Growing up, I knew this dish as “Sweet Potato Casserole”.

Recipe Source: Flavor of the South / “Savannah Entertains,” by Martha Giddens Nesbit

Dish:

4 cups sweet potatoes, mashed (approximately 2 large potatoes)
2 eggs
1 cup sugar
1/2 stick butter or margarine, melted
1 teaspoon vanilla
1 tablespoon orange juice

Topping:

1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1 stick butter or margarine, melted

Directions:

Combine sweet potatoes, eggs, sugar, 1/2 stick butter or margarine, vanilla and orange juice. Pour into greased 3-quart casserole dish. Combine topping ingredients. Spread over potatoes. Cook at 350 degrees for 30 minutes, until brown and bubbly.

Serves 10 to 12.

Spicy Nacho Bake

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Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

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