Surely we have more vegetable recipes than this!! They look SO yummy, I am trying some tomorrow!
48. Swiss Chard
Wash chard thoroughly. Remove stalks and cut into 1 inch pieces. Put in a pan with enough water to barely cover, and simmer 5 minutes. Add a bit of olive oil and 1 clove of garlic, minced, and saute a minute. Roll the chard leaves up longways and cut into 1 inch strips and throw them in the pot. Toss and cover and let them steam a few minutes, tossing occasionally. Add salt and pepper and onion powder to taste. Serve as is, or with parmesan cheese, or with eggs in an omelette or scrambled. Or add a splash of vinegar.
I have never used vinegar. You keep mentioning vinegar in your recipies...what kind of vinegar? Is it apple cider vinegar or white vinegar or balsamic vinegar? Thanks!
BTW Robin I made the green beans twice so far, YUMMY! Love em! Thanks
Oh, I'm so thrilled.
Quote:
Originally Posted by Lyn2007
Need some ideas for the following veggies, anyone have a good recipe?
Brussel sprouts
cabbage
asparagus
carrots
Today I am making Robin's cucumber salad, thanks Robin!
I love roasted brussel sprouts and asparagus. For asparagus, I trim the edges, spray a baking sheet with cooking spray, add a little sea salt and fresh chopped garlic, more cooking spray and bake in the oven at 400 degrees, til crisp tender, depending on the thickness, that's about 15 minutes.
Brussel sprouts, I do basically the same thing as above after I trim them and cut them in half. They take a bit longer though. I like when they get brownish. Maybe around 30 minutes.
Quote:
Originally Posted by goincrazyinky
I have never used vinegar. You keep mentioning vinegar in your recipies...what kind of vinegar? Is it apple cider vinegar or white vinegar or balsamic vinegar? Thanks!
Pat, I use white vinegar. Distilled I think they call it.
Here's a great EASY salad that I just made up.
49. Red Cabbage/carrot salad
Shredded Red Cabbage
Shredded Carrots
Fresh lemon juice
Splenda
Mix together. The amounts vary depending on how much you are making and to your liking. This is really good, low calorie and sooo filling. And since it's got lemon juice - a natural perservative, it keeps nicely for a few days. I take this in a container and bring it with me to work.
I make this for thanksgiving..........
50. Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe courtesy Giada De Laurentiis
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
1 med onion sliced
1 med red bell pepper chopped
1 tbs olive oil
3 med zucchini sliced thinly
1 garlic clove minced
1 ½ c frozen or fresh corn
1 large tomato chopped
2 tsp minced fresh basil
½ tsp salt
1 tsp Italian seasoning
¼ C parmesan cheese
Saute onion and bell pepper 2 minutes. Add zucchini and garlic, sauté 4-5 minutes or until veggies are tender crisp. Add corn, tomato, basil, salt and Italian seasoning. Cook and stir until heated through. Sprinkle with parmesan.
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat, add olive oil. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
This recipes originally calls for all butter and it does add really good flavor, but I try not to use much butter.
Just had a question....what is jicama? What can you compare its flavor to?
My bf describes it as a cross between a potato and an apple, and that sounds about right to me. Love it shredded in Thai salads with spicy peanut dressing! (Don't have a recipe for that, I'm just sayin'.)
Not a recipe, but I have pasta with red sauce maybe once or twice a month. I tend to get a jar of pasta sauce (lazy), and add some various Italian-ish spices to taste. Then I chop up some zucchini squash, onion, and fresh basil, saute it up in a tad of oil, and add it to the sauce.
I also get those little 'veggies for one' frozen trays, because I hate leftovers and yet I live alone.
And I'm fond of sauteeing anything in oil, usually add garlic (I love garlic, might house is anti-vampiric), and sprinkle some of the high quality balsamic vinegar I have on top when it's done.
You would not BELIEVE how expensive some of the balsamic vinegars and olive oils are at Harry's Farmer Market (our brand of Whole Foods) here. Incredible costs! Twenty or thirty bucks!
Last edited by rabidstoat; 11-11-2007 at 09:28 AM.
Line pie plate with basil leaves or spinach. Saute about 3 small zucchini, cut into matchsticks, in olive oil, until very soft. Mix ½ tsp cornstarch in a little milk. Add 4 eggs and milk to total 1 ½ cups, 1/s cup grated parmesan, oregano, mint. Pour ½ mixture over leaves. Add zucchini and rest of egg mixture. Bake.
54. GRILLED EGGPLANT PARMESAN
2 large eggplants
Jar pasta sauce
8 oz shredded mozzarella
Grated parmesan
½ cup breadcrumbs
Onions and garlic
Olive oil
Cut eggplant into thick slices and salt on both sides. Set aside for at least 30 minutes. Pat dry and brush lightly with olive oil. Grill until tender and season with s & p. Chop onion and garlic and sauté.
Coat 9x13 pan with olive oil. Sprinkle 1/3 of breadcrumbs on bottom of pan. Layer half of eggplant slices, pour half of tomato sauce over and spread evenly. Top with half of onion and garlic and half of mozzarella. Finish up. Layer again starting with breadcrumbs. Top with remaining breadcrumbs and parmesan. Bake at 375 for 25 35 minutes.
55. Broccoli and Cauliflower Bake
3 cups chopped broccoli florets (about 9 oz)
3 cups chopped cauliflower florets (about 11 oz)
1/2 cup fat-free plain yogurt
1 cup (4 oz) shredded Kraft 2% Sharp Cheddar Cheese
1 tsp whole grain mustard (or 1/3 tsp ground mustard seed)
salt and freshly ground black pepper
Directions:
Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for 8-10 minutes, until just tender. Drain well and transfer to flame-proof dish. (Do not use glass dish!! It will explode in the broiler.)
Mix together the yogurt, grated cheese, and mustard; then season the mixture with salt and pepper and spoon over the cauliflower and broccoli.
Preheat the broiler. Broil until hot.
56. Broccoli Casserole
Ingredients:
2 - 20 oz bags frozen broccoli, thawed, cooked and drained
2 cups fat-free sour cream
1 pkg dry onion soup mix
3/4 cup fat-free shredded cheddar
Preheat oven to 250 degrees. Spray a 1 quart casserole pan with nonstick spray. Mix broccoli, sour cream and onion soup mix. Spread in pan and sprinkle with cheddar. Bake 30 minutes.
57. Easy Cauliflower & Broccoli Au Gratin
1 lb. large cauliflower florets
1 lb. large broccoli florets
1/2 cup water
4 oz. Philadelphia Neufchatel Cheese, cubed
1/4 cup skim milk
1/2 cup lowfat sour cream
1 1/2 cups shredded lowfat sharp cheddar cheese
10 reduced fat Ritz crackers, crushed
3 TBSP. grated Parmesan cheese
Place cauliflower and broccoli in 2 qt. casserole, add water; cover. Microwave on HIGH 8-10 minutes or until vegetables are tender; drain. Set aside.
Microwave cream cheese and milk in medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Add sour cream; mix well. Pour over vegetables; sprinkle with cheddar cheese. Microwave 2 min. or until cheese is melted.
Mix cracker crumbs and Parmesan cheese. Sprinkle over vegetables.
Makes about 10 servings, about 3/4 cup each.
58. Creamed Spinach
Ingredients
18 oz Dole Spinach
1 medium red onion(s)
1/2 cup light cream cheese
1 1/2 tsp Italian seasoning
6 clove garlic clove(s)
14 1/2 oz Contadina Diced Tomatoes With Roasted Garlic
Instructions
Preheat oven to 375.
Sautee onion and garlic in Pam. Add spinach till wilted. Add cream cheese, italian seasoning and cook until cheese melts.
Put in casserole dish sprayed with Pam. Top with tomatoes (drained.) Bake about 30 minutes or until golden brown.
59. Creamed Spinach
2/3 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1%) milk
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
20 ounces spinach leaves, steamed until tender and chopped
In food processor or blender, combine cottage cheese, milk, Parmesan cheese, garlic, salt and pepper; puree until smooth. Add one-fourth of the spinach; puree until smooth. In large skillet, combine the remaining spinach and cottage cheese mixture. Cook over medium heat, stirring occasionally, 5 minutes, until heated through.
60. Eggplant and Shrimp Casserole
6 medium eggplants
1 pound small shrimp
1 pound white lump crab meat
4 bell peppers
4 medium onions
1/2 cup parsley
3 pods garlic
Salt and pepper to taste
1/2 cup celery
Bread crumbs
Boil eggplants until soft; then dig out meat. Save eggplant shells. While you are doing this, fry bell peppers, onion, celery, and garlic together until limp, then add eggplant meat. Let smother on medium fire till most water is cooked out, then add shrimp. Cook for another 20 minutes, then put all of this in another bowl and fold in crab meat and parsley. Let cool a little, then add enough bread crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on top and paprika. Then sprinkle a little oil or oleo on top. Bake till done or brown in 350°F oven. Serves 12.
61. Roasted Red Pepper and Sun-Dried Tomato Soup
1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)
Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.
62. Spinach Dip (Tastes good as a side without dippers)
Wash spinach and spin in salad spinner. Sauté garlic in olive oil, then add spinach a little at a time, stirring until wilted, about 3 minutes. Add LC and stir until cheese is melted. Sprinkle with parmesan and stir.
2 servings (also easy to double/triple)
63. Zesty Mexican Cauliflower
1 cup cauliflower florets
1/3 cup low-fat sour cream
2 tsp. low fat mayonnaise
3/4 tsp. hot red pepper sauce
1/3 cup salsa
2 Tbs. plus 2 tsp. low fat cheddar cheese, shredded
Cook the cauliflower florets by steaming them over boiling water for 5 minutes until tender. Drain and set aside. Combine all sauce ingredients in a large saucepan and cook over medium heat until bubbly, stirring constantly. Add the cooked cauliflower. Toss well and serve.
To give credit where credit is due, I borrowed a lot of these from the chicks on the South Beach Forum. Hope they don't mind! Weezle and Cat down there have some awesome recipes.
Wow, thanks Schmoodle! Yummy stuff. For me, eating lots of veggies has been THE KEY to my weight loss so far, so I really appreciate additions to this thread
Just thought of a couple more! How about a nice 7-layer salad? 65.
Ingredients
* 1 head lettuce, shredded
* 1/2 cup celery, diced
* 1/2 cup red onion, shredded
* 8 Ounces peas, frozen
* 2 tablespoons sugar
* 2 cups mayonnaise
* 4 ounces cheddar cheese, shredded
* 8 slices bacon, crumbled
Directions
1. Fry the bacon crisp, drain it and put on paper towel to remove as much grease as possible.
2. Shred the lettuce and spread in a layer on the bottom of a large salad bowl.
3. Add a layer of celery. Then a layer of red onion. Then a layer of frozen peas. Add the peas frozen, don't thaw them.
4. Keep each layer separate, don't mix together.
5. Mix the sugar and mayonnaise and spread in a layer on top of the peas.
6. Sprinkle the cheddar cheese over the mayonnaise layer.
7. Add the crumbled bacon on top.
8. Cover with food wrap or foil and refrigerate overnight.
PS, this is the classic recipe but I lighten it up a lot when I make it.
Or a 66. 3 Bean Salad?
1 can wax beans, drained
1 can green beans, drained
1 can kidney beans, drained
1 small onion, chopped
olive oil and vinegar to taste
2 T sugar
salt and pepper to taste
Mix, let marinate for a bit, and serve. I use sugar substitute in this.
Another salad I love. This one is from one of the South Beach Diet Cookbooks: 67. Goat cheese, Apricot, and Pistachio Salad
Spinach, Romaine, or other dark greens, washed and dried.
for each serving, top with about 1 oz crumbled goat cheese, 20 pistachios, chopped, and 5 dried apricots, chopped. Toss and dress with your favorite vinaigrette or oil/vinegar based dressing.
