Vegetable Recipes

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Lentil Tacos

1 c onions; minced
1/2 c celery; minced
1 clove garlic; minced
1 tsp olive oil
1 c red lentils
1 tblsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 c chicken stock; defatted
2 tblsp raisins
1 c mild or spicy salsa
8 corn tortillas
1 shredded lettuce
1 chopped tomatoes

In a large frying pan over medium heat, saute the onions, celery and garlic in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and oregano. Cook for 1 minutes. Add the stock and raisins. Cover and cook for 20 minutes, or until the lentils are tender.
Remove the lid and cook, stirring often, until the lentils are thickened, about 10 minutes. Stir in the salsa.
Wrap the tortillas in a damp paper towel and microwave on high for 1 minute, or until soft. Divide the lentil mixture amont the tortillas. Top with the lettuce and tomatoes.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking

Lefse - Norwegian Potato Pancakes

2 lb potatoes
1/4 c butter
1/4 c milk
1 1/2 tsp salt
1 tsp sugar
1/4 tsp msg
1/8 tsp black pepper
2 1/2 c sifted all-purpose flour

1. Wash, peel and cook the potatoes. Cut in halves and boil. Drain the cooked potatoes. Dry the potatoes by shaking the pan over low heat. Mash or rice the potatoes thoroughly. 2. Whip into the potatoes the butter and milk, and a mixture of the salt, sugar, MSG and black pepper. 3. Whip the potatoes until light and fluffy. Cool the potatoes and then chill in the refrigerator. 4. Set a heavy skillet or griddle over low heat to warm. Do not grease the skillet or griddle. 5. Remove the chilled potatoes from the refrigerator. Add about half of the flour and beat until smooth. Beat in enough of the remaining flour to make a smooth dough, shape into a ball and turn out onto a lightly floured surface. Roll into a round about 1/8 inch thick. Cut into 6 inch "rounds. 6. Test the griddle by dropping on it a few drops of cold water. If the drops dance around in little beads, temperature is about right. Do not grease. 7. Place a lefse "round" on the griddle or skillet and cook until browned. Turn and lightly brown on the other side. Then, turning frequently, continue cooking until the Lefse are lightly browned and dry. Remove and place on a clean, dry towel. Cool completely. 8. To serve ... dust with powdered sugar, roll and enjoy.

Mixed Vegetable Platter

Cooked green beans cut into -inch pieces
Cooked beetroot, diced
Cooked cauliflower, separated into florets
Cooked zucchini, diced
Cooked carrots, diced
Cooked potatoes, diced
Cooked corn kernels
Diced celery
Sliced tomatoes

Make the vinaigrette using 3 tablespoons olive oil to 1 tablespoon of mild vinegar. Season with salt and pepper. Choose a large platter, preferably oval.
The choice of vegetables is flexible; the ones listed are the ones most used, but asparagus, quartered artichoke hearts, green peas and sliced avocado are also popular. Vegetables should be cooked separately, drained and lightly seasoned with the vinaigrette. They are served at room temperature as are the fresh vegetables. Arrange the vegetable in rows at each end of the platter choosing colors that are attractive, carrots are bright orange, next to white potatoes for example. In the center of the platter have a heap of sliced tomatoes. Choose very ripe flavorful ones. Serve to accompany a main course. It I also an attractive dish for a buffet. Garnish, if liked, with sliced hard-boiled egg and black and green olives.

Chiles Rellenos De Queso

2 chiles, calif.; roast & peel
1 1/3 oz cheese, monterey jack
1 oil; for frying
1 eggs; separated
3/16 c flour, all purpose

Tomato sauce

1 1/3 small tomatoes; peeled
1/3 small onion
1/3 garlic clove
1/3 tblsp oil, vegetable
3/16 c chicken broth
3/16 tsp salt
2/3 small chiles, calif.
1 pinch cinnamon, ground
1 pinch cloves, ground

Prepare tomato sauce; keep warm.
Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels.
Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks.
Pour oil 1/4" deep into large skillet. Heat oil to 365 F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce.
Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.

Oven Roasted Potatoes

1 envelope lipton onion
1 mushroom soup mix
2 lb potatoes, chunked
1/3 c oil

Preheat oven to 450°F. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discardbag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley Yield: 8 servings.

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