Vegetable Recipes

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Julienned Leeks And Vegetables In Mustard Butter

2 leeks, cleaned, slit; julienned
(matchstick width and about 4 in. long)
3/4 lb asparagus, thin; julienned
5 large carrots; julienned
1/4 c chicken broth
1 mustard butter as follows; * see note
4 tblsp butter
1 tsp dijon mustard; prepared
1/2 tsp lemon juice; fresh
1 tsp fresh dill weed
1 tsp chives; minced
1 white pepper
1 salt

When cleaning leeks, remove withered outer leaves, cut off base and upper green leaves down to where the dark green begins to lighten. Slice in half and rinse gently under running water or in a pan of water, then rinse under faucet.
Use a skillet with a good, (transparent) cover. Place broth in skillet and bring to a boil; add largest (therefore toughest) vegetable "parts" first. Suggested timetable: upper parts of carrots, cover, cook 4 minutes. white of leeks, cover, cook 2 minutes. thin carrots, and asparagus stalks, cover, cook 1 minute. remainder, cover, cook 1 minute. Remove vegetables; drain well. Arrange in a covered, shallow vegetable bowl (to conserve heat). Add mustard butter and toss. Cover to keep warm.

*Cream BUTTER with MUSTARD. Add lemon juice and mix well. Add dill and chives, dash of pepper and salt.
Published by Wisconsin Trails Magazine (1988). Cooksnotes -- Use "light" butter, the reduced-cholesterol kind. Use stone-ground Polish mustard.

NOTES : Spring menu side dish for spring meats like herb-crusted lamb or pork tenderloin. Parslied Red Potatoes add color to the menu.

Unsloppy Joes

1 vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced carrot
1/2 cup diced green pepper
1 garlic clove; minced
14 1/2 oz can no-salt added tomatoes - undrained and crushed
1 1/2 tablespoon chili powder
1 tablespoon no-salt-added tomato paste
1 tablespoon vinegar
1 teaspoon pepper
15 1/2 oz red kidney beans (canned) - drained; and rinsed
8 kaiser rolls (2-1/2 oz ea.)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add the onion, celery, carrot, green pepper, and garlic; saute until tender. Stir in the tomatoes and next four ingredients. Cover, reduce the heat, and simmer ten minutes. Add the kidney beans and cook an additional five minutes or until thoroughly heated.
Cut a 1/4" slice off the top of each kaiser roll; set it aside. Hollow out the center of each roll, leaving a 1/2"-thick shell; reserve the insides of rolls for other uses. Spoon the bean mixture evenly into the rolls; cover with the top slices. Serve immediately.
Per Serving: Calories: 231 Protein: 10 grams Carb: 45 grams Sodium: 409 mg Fat: 2 grams (8% of calories)
Source: Cooking Light Cookbook 1993

Lady's Fingers (Okra)

3 cup fresh whole okra
1/4 cup tomato, chopped
1/4 cup red onion, chopped
1 tablespoon fresh ginger root, finely
1 chopped
1/4 cup vinegar

Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes).
Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours, Drain; discard vinegar.
Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and ginger root. Serve chilled.
Yield: 6 servings

Kizarmis Patlican (Fried Eggplant with Green Peppers and Tomato Sauce)

2 tablespoon olive oil
1 1/2 cup olive oil
4 medium tomato; peeled, seeded and coarsely chopped
2 large garlic cloves; peeled and thinly sliced
1 quart water
1 teaspoon salt
1/4 cup salt
1 eggplant; (about 1 lb.)
2 medium green peppers; seeded, deribbed and cut
lengthwise into quarters

In a heavy 8 to 10 inch skillet, heat 2 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the tomatoes, garlic and 1 teaspoon of the salt. Mashing and stirring frequently, cook the tomatoes briskly until almost all their liquid evaporates and they become a thick, somewhat smooth puree. Set aside off the heat.
With a large, sharp knife, peel the eggplant and cut off the stem end. Cut the eggplant lengthwise into inch thick slices. Then one at a time lay each slice flat and cut lengthwise strips at inch intervals starting at the wide end and cutting to within about 2 inches of the narrow end. the slices should now look like fans. Combine 1 quart of water and the remaining 1/4 cup of salt in a shallow bowl or baking dish, and add the eggplant sections. Turn them about to coat them evenly with the brine, and let them soak at room temperature for about 10 minutes to rid them of any bitterness.
In a heavy 12 inch skillet, heat the remaining 1 cups of oil over high heat until a light haze forms above it. Pat the eggplant completely dry with paper towels. Regulating the heat so the eggplant colors evenly without burning, fry it 3 or 4 slices at a time for about 5 minutes on each side, or until it is lightly browned and shows no resistance when pierced with the tines of a fork. Transfer the eggplant to paper towels and fry the remaining slices.
Add the green peppers, skin side up, to the oil remaining in the skillet, adding more oil if necessary. Cook the peppers over moderate heat for about 10 minutes, turning them over with tongs. When they are soft but still somewhat firm to the touch, drain them on paper towels. Peel off the skins with a small, sharp knife.
Mound the eggplant slices in the center of a serving platter and pour the tomato sauce over them. Fold the peppers in half lengthwise and arrange them attractively around the eggplant. Serve at room temperature.
Time Life Series: Middle Eastern Cooking, "circa 69"

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