ASPARAGUS ALMONDINE
2 tbsp. butter
1/4 c. sliced almonds
1 (15 oz.) can asparagus spears (may use fresh, if desired)
1/2 c. coarsely shredded carrots, drained
1 tsp. chopped parsley
Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley.Hello boys and girls, I need a good vegetable recipe for thanksgiving?
This is a holiday classic!
Green Bean Casserole
1 Lg. can mushroom soup
1 can French Fried onion rings
12-15 Fresh mushrooms
1.5 to 2lb. Fresh frozen whole green beans
Really simple! Just slice the mushrooms and throw them in a casserole dish big enough to hold everything.Then toss in the soup and the green beans. Mix well.All along the inside edge of the mixture,put the fried onion rings.Put the whole thing in a 350 degree oven for around 20 minutes. Enjoy!!
Optional: for a creamier sauce use about a 1/4 cup milk and 1/4 cup sour cream in the mixture.
BELL PEPPER COUSCOUS
The different colored peppers in this recipe add a bright dimension for the eyes as well as the taste buds.
Half a red bell pepper, finely diced
Half an orange bell pepper, finely diced
Olive oil, as needed.
2 tablespoon butter
2 cups water or chicken broth
12 oz couscous
Salt and pepper to taste
Saut茅 the peppers in olive oil and butter until just soft. Meanwhile, start bringing the water or broth to a boil. Add the couscous, salt, and pepper to the bell peppers and saut茅 for another minute or two. Pour the boiling water over the couscous, cover, turn off the heat and let stand for five minutes. Fluff the couscous with a fork, taste for additional salt and pepper, and serve.
http://www.foodforthoughtonline.net/
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Leeks with olive oil:
1 bunch of leeks, washed and cut, in chunks
1 medium sized carrot, washed and chopped, bite size
75 ml extra virgin olive oil (half for cooking, half for after)
2 tbsp rice, washed
Juice from half a lemon
1 cup water
1 tbsp sugar
Salt
Place all the ingredients except half of the olive oil in a medium-sized pot. If needed, you can add more water. Cover the lid halfway and cook for about 30 minutes on medium-low heat. After cooking, put on a service plate and pour the remaining olive oil over top. Let cool for a while, then refrigerate. Pirasa is served cold.
* This is a vegetarian dish.
try allrecipes.com
Festive Honey-Glazed Roasted Root Vegetables With Saffron:
Ingredients:
6 large carrots, peeled and cut into 1-inch chunks
6 large parsnips, peeled and cut into 2-inch lengths
6-12 pink shallots, peeled and halved if very large
1-2 tablespoon olive oil
1-2 tablespoon honey, to taste heated through until runny
3 g powdered saffron, softened in a little warm water or 6-12 saffron threads, softened in a little warm water
2 teaspoons cumin seeds
2 teaspoons celery seeds
chopped lovage or parsley (to garnish)
sea salt
black pepper
Directions:
1.Pre-heat the oven to 200C/400F/Gas Mark 6.
2.Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, and heat the oil in the oven for about 5 minutes.
3.Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
4.After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
5.Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
6.Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley. I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be srving alongside these vegetables!
Roasted Asparagus with Parmesan
Serves 4
2 bunches asparagus (1陆 lbs.), washed and ends snapped off
1陆 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
录 cup finely grated Parmesan cheese
Preheat oven to 450潞F. On a rimmed baking sheet, toss asparagus with olive oil. Season with S%26amp;P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.
--Everyday FOOD
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Brussels Sprouts Lardons
2 Tbsp. good olive oil
6 oz.alian pancetta or bacon, 1/4-inch dice
1陆 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock or broth
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
--Ina Garten, FoodTV
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Roasted Carrots with Ginger-Orange Glaze
Serves 8
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket鈥檚 carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.
2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon table salt
1 tablespoon orange marmalade
1 tablespoon water
1/2 teaspoon grated fresh ginger
1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.
2. After carrots have roasted 10 minutes, while carrots continue to roast, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.
--Cooks Illustrated
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Zucchini Gratin
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
--The Barefoot Contessa Cookbook
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Brussels Sprouts with Hazelnuts
1 cup water
陆 tsp. kosher salt
1 lb. Brussels sptours, cleaned, trimmed, and X-scored at the base
1 Tbsp. butter
2 Tbsp. chopped, toasted hazelnuts
Kosher salt and FGBP to taste
In a large skillet over med. heat, bring water and salt to a boil; add Brussels sprouts. Cook covered, stirring occasionally, for 20 minutes or until tender. (add more water if skillet becomes dry)
Uncover; raise heat to med-high and ocok until water is evaporated. Add butter and hazelnuts, cooking until nuts are fragrant, 3-5 minutes. Season with salt and pepper and serve.
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Garlic Sauteed Spinach
1陆 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
--Ina Garten, FoodTV
Well, I do sweet carrots in a double broiler with about 2 tbls brown sugar in about 3 cups of water and boil them, until fork tender. They are a little sweet and no one has any idea why they taste so yummy... :) Top with butter and serve. (or, if your really lazy and short on pots you can boil everything together, just make sure you stir so the sugar does not burn!)
Hope this helps and let me know what you think!
Swiss Vegetable Medley
INGREDIENTS
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted
or
Harvest Vegetables
INGREDIENTS
1 small head cabbage, cored
2 tablespoons butter, softened
1/2 teaspoon onion salt (optional)
1/8 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1-inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green bell pepper, cut into pieces
4 bacon strips, cooked and crumbled
DIRECTIONS
Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.
Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.
Corn and Bean Casserole
1 Can Sweet Corn
1 Can Green Beans
1 Can Cream of Celery Soup
1 Cup Sour Cream
1/2 Cup Slice Almonds
1 Sm Can Mushrooms
2 Cups Shredded Cheddar Cheese Divided
1 Sleeve Ritz Crackers
1 Stick Butter
MIx first 6 ingredients plus 1 1/2 cups cheese together and place in casserole dish. Crush crackers and mix with melted butter. Layer remaining cheese over casserole and cover with cracker and butter mixture. Bake at 350 for 1 hour.
This is one I get requests for all the time.
I just saw a great one this morning for parmesan peas. It looks so easy. I can't wait to try it myself and anything with cream and parmesan can't be all bad....lol
1 lb. fresh frozen English green peas
1/4 cup canola oil
2 large shallots, diced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup chopped fresh mint
Preparation:
Method
In a large saucepan, cook the frozen peas in water until peas are tender without losing their bright green color, approximately 3 to 5 minutes. Strain and rinse the peas under cold water, and set them aside.
In a large saut茅 pan, add the oil and shallots on medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the cooked peas and warm through, then add the heavy cream and parmesan cheese and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.
Serves 6
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