Category: Vegetables (Page 2 of 5)

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

Fried Okra

March 18, 2007 / Nicki / 0 Comments

Recipe Source: Linda Martin

Prep/Cooking Time: 30 Min

Ingredients:

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Pasta with Garbanzo Beans

January 20, 2007 / Nicki / 0 Comments

Recipe Source: Teresa Mourad

Ingredients:

1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 16-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes
2-3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated

Directions:

Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.

Tips: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.

Chalupas

January 15, 2007 / Nicki / 0 Comments

Recipe Source: Janae’ / recipezaar.com

Also known as “Mexican Haystack”

Prep/Cooking Time: 5-10 min

Ingredients:

1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives

Directions:

Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.

Serves 8.

Beef Style Rice and Roni

January 15, 2007 / Nicki / 1 Comment

Recipe Source: hillbillyhousewife.com

Ingredients:

3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1 tablespoon dry parsley
2 tablespoons margarine
2-1/2 cups water
1 tablespoon soy sauce
3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Directions:

In a 2-quart saucepan combine all ingredients. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Taco Rice Mix

January 15, 2007 / Nicki / 0 Comments

Recipe Source: hillbillyhousewife.com

Ingredients:

1 cup long grain brown rice or white rice
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes
1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water

Directions:

In a 2-quart saucepan, heat the oil in the pan over medium heat. Add dry ingredients. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish.

This is my oldest son’s favorite food in the entire world. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.

Variations:

To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water. Cook as directed.

Cheese Ring

January 15, 2007 / Nicki / 0 Comments

Recipe Source: Wildlind / allrecipes.com

Prep/Cooking Time: 2 Hrs 20 Min

Ingredients:

1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers

Directions:

In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.

Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Lasagne Rolls

January 13, 2007 / Nicki / 0 Comments

Recipe Source: waynewatcher.com

Ingredients:

/2 cup part skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 tbls grated Parmesan cheese, divided
1/2 tsp each oregano leaves & basil leaves
Dash garlic powder
4 curly edged lasgna noodles, cooked according to package directions and drained
1/2 cup tomato sauce

Directions:

Preheat oven to 350 degrees F. Spray 2 individual casseroles with non-stick cooking spray; set aside

In a small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tbls Parmesan cheese, seasonings. Mix well.

Place cooked lasagna on a damp paper towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle; starting from the narrow end, carefully roll each noodle to enclose filling.

Place 2 rolls in each sprayed casserole and spoon 2 tbls tomato sauce over each roll; sprinkle each roll with 3/4 tsp Parmesan cheese and bake until throughly heated, 35-40 minutes. Serve garnished with fresh Italian parsley leaves.

Serves 2.

Low Fat Chilli Bean Dip

January 13, 2007 / Nicki / 0 Comments

Recipe Source: delicious-low-fat-recipes.com

Ingredients:

1 can of red kidney beans
1 1/2 tsp of virgin olive oil
1 tsp of chilli powder
1 tsp dried oregano
1 small onion, chopped

Directions:

Blend the red kidney tomatoes and add the olive oil, till the mix becomes a smooth and creamy bean paste. Then stir in the rest of the ingredients and blend once again.

This is, indeed a quick and nice vegetarian snack.

Serves 6.

Chinese Vermicelli Salad

January 13, 2007 / Nicki / 1 Comment

Recipe Source: delicious-low-fat-recipes.com

Ingredients:

1 and a half bunch of Vermicelli noodles (bean thread)
2 or 3 carrots
1 celery stick
2 jalapeno chilis (peppers)
2 green onions
1 tsp salt
1 Tbsp light soy sauce
3 Tbsp vinegar
4 tsp sugar
3 tsp sesame oil

Directions:

Boil some water in a kettle, and place the dry noodles in a big bowl. Pour the boiling water and leave the noodles soaking till soft and tender. Drain them and rinse them with cold water.

Peel the carrots and cut into small sticks.

Gut the green onions into 1 1/2 inch strips.

In a bowl, mix the soy, sugar, vinegar, chili oil, and sesame oil. Mix well.

Mix the noodles, green onions and carrots, and mix with the sauce when ready to serve.

Mother’s Spaghetti Sauce

January 13, 2007 / Nicki / 0 Comments

Recipe Source: Sweetiebarbara / recipezaar.com

Ingredients:

10 medium onions
3 tablespoons olive oil
3 (10 3/4 ounce) cans campbell’s tomato soup

Directions:

Pour olive oil into large skillet with heat on medium.

Slice onions into wedges and put in pan.

Saute until all slivers separate.

Lower heat, cover, and cook until clear and tender being careful not to burn.

Add tomato soup and stir until hot, but do not allow to boil.

Serve over cooked spaghetti, sprinkled with Parmesan cheese, and a tall glass of cold milk.

Category: Vegetables (Page 2 of 5)

Fried Okra

Pasta with Garbanzo Beans

Chalupas

Beef Style Rice and Roni

Taco Rice Mix

Cheese Ring

Lasagne Rolls

Low Fat Chilli Bean Dip

Chinese Vermicelli Salad

Mother’s Spaghetti Sauce

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