Category: Vegetables (Page 3 of 5)

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

Cheesy Pasta and Bean Bake

January 12, 2007 / Nicki / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Preparation time: 5 minutes / Cooking time: 55 minutes

Ingredients:

1 package (16 ounces) penne pasta
1 can (14.5 ounces) diced tomatoes
2 cans (16 ounces) BUSH’S BEST Light or Dark Kidney Beans, drained and rinsed
1 jar (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Makes 6-8 servings.

Absolutely the Best Nacho Dip Ever

January 8, 2007 / Nicki / 0 Comments

Recipe Source: Jeff Moore / allrecipes.com

Prep/Cooking Time: 2 Hrs 20 Min

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Directions:

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.

Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Fried Dill Pickles

November 17, 2006 / Nicki / 0 Comments

Recipe Source: The Fish Market

Ingredients:

1 egg beaten
1 cup milk
3 and 1/2 cups flour
1 qt. sliced dill pickles
vegetable oil
salt and pepper to taste

Directions:

Combine milk and egg in a bowl. Put the flour in a freezer bag and add salt and pepper. Dip drained pickles in egg mixture and then shake in flour. When pickles are coated well, deep fry in oil until they turn golden brown and float. Enjoy!

Tex-Mex Veggie Soup

November 5, 2006 / Nicki / 0 Comments

Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes

Ingredients:

dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
paprika
crushed red pepper flakes (very little)
cumin

Directions:

Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.

Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.

I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.

Old Time Corn Fritters

November 5, 2006 / Nicki / 0 Comments

Recipe Source: cooks.com / anonymous submission

Ingredients:

3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Directions:

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

Serve fritters warm with maple syrup.

Serves 6.

Lo Mein

November 4, 2006 / Nicki / 0 Comments

Recipe Source: cheapcooking.com

Ingredients:

1/2 pound spaghetti
3 Tbs oil
3 cloves garlic, minced
1 Tbs minced ginger
1 carrot, peeled and shredded or cut into matchsticks
2 cups bean sprouts (I actually used the canned ones)
1 red pepper, thinly sliced
1/3 cup tamari (aged soy sauce)

Directions:

Cook and drain the spaghetti.

Heat the oil. Cook the garlic, ginger, and carrot for a minute or so, stirring often. Add the bean sprouts and bell pepper. Cook another the 2-3 minutes, stirring often. Add the drained pasta and stir. Then mix in the tamari and mix well.

Angel Hair Pasta with Tomatoes

November 1, 2006 / Nicki / 0 Comments

Recipe Source: Culinard

Ingredients:

1 package dry Angel Hair Pasta (or thin spaghetti, fettuccini or pasta of choice)
1 large can (preferably Italian) Whole Tomatoes
5 cloves of fresh garlic
2 dried red chili peppers (or cayenne pepper to taste)
4 oz. of good quality Olive Oil, can be Extra Virgin
1 package of Fresh Basil leaves or 8-10 fresh basil leaves from farmers market
Kosher Salt and Freshly ground black pepper to Taste
Freshly grated Parmesan cheese to taste.

Directions:

Fill a large pot with water and season with a couple of pinches of salt. Bring to a boil, add pasta and cook till just tender. Drain and toss is with a little oil, and hold. In a Large sauté pan add olive oil and garlic clove and place over medium high heat. Cook the garlic till just golden brown and tender. Add chilis and lightly brown. Carefully add the tomatoes, using a wooden spoon to crush them in the pan. Allow this to simmer for 5 to 8 minutes, add pasta and mix or toss thoroughly. Add basil leaves, season with salt and pepper. Add Parmesan cheese over the top and serve.

Serves 4 to 6.

Hash Brown Casserole

June 14, 2006 / Nicki / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2lb frozen hash browns
1/2 cup melted margarine
2 1/2 cups cheddar cheese shredded
1 1/2 cup sour cream
1 can cream chicken soup
salt and pepper to taste
1/2 cup chopped onions

Directions:

Mix all ingredients in a large bowl and pour into a buttered baking dish. Bake at 350 degrees for 2 hours. This makes enough for 8-10 people. Can be made in advance and frozen. Thaw before cooking.

Baked Tomatoes Oregano

June 14, 2006 / Nicki / 0 Comments

Recipe Source: Michele O’Sullivan / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 20 Minutes

Ingredients:

4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Makes 4 servings.

Red Dill Potato Salad

May 23, 2006 / Nicki / 0 Comments

Prep and Cooking Time: 30 minutes

Ingredients:

3 lbs. red potatoes, cooked
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. dill weed
1 c. mayonnaise
2 tbsp. bacon, cooked, crumbled
6 green leaf lettuce leaves

Directions:

Potatoes should be cooked until just done with skins on in boiling salted water (approximately 20-40 minutes depending on size of potatoes). Slice potatoes after they have cooled and place in mixing bowl.

In a separate bowl mix mustard, vinegar, dill and mayonnaise and pour over potatoes. Mix well. Refrigerate until ready to serve. Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs.

Serves: 6.

Category: Vegetables (Page 3 of 5)

Cheesy Pasta and Bean Bake

Absolutely the Best Nacho Dip Ever

Fried Dill Pickles

Tex-Mex Veggie Soup

Old Time Corn Fritters

Lo Mein

Angel Hair Pasta with Tomatoes

Hash Brown Casserole

Baked Tomatoes Oregano

Red Dill Potato Salad

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