Need Vegie Recipes

[MiknMinMouse]

Hi all,

I need help. Hubby has decided he wants to start eating healty, more veggies. Sooo I need to start fixing more ~ BUT kids and I hate most of them. So I need veggie recipes that can be made in small amounts. Kids and I stay with broccoli and salads, corn, etc. But hubby will eat ANY veggie. Any help would be greatly appreciated.

 

[piratesmate]

I don't know whether it is because my background is PA Dutch - or most people just don't eat veggies unless they're diguised . . . but most of my recipes for veggies are NOT healthy! We usually just steam them. I have a bunch the fit into the "not healty, disguised with cheese" category. I have only 1 cookbook that offers healthy (at least relatively healthy) veg recipes. . . More-with-Less. I'll post a list of recipes from that book & you can let me know what you'd like. . . or let me know if you want to try to get the kids to eat them & want the disguised versions.

(any) Vegetables Au Gratin
Stir-Fried Green Beans (or Bean Sprouts or Broccoli or zucchini)
Sweet-Sour Beets
Skillet Cabbage
Ginger-Glazed Carrots
Skillet Eggplant
Eggplant Supreme
Golden Eggplant Casserole
BBQd Potatoes & Carrots
Sweet Potatoes Recife
Spinach Loaf
Corn-Squash Bake
Skillet Italian Zucchini (or Baked It. Zucchini)
Tomatoes Stuffed w/Spinach
Salsify-Carrot Casserole
Ratatouille
Gado Gado - Indonesian Veg Platter (cooked veg w/peanut sauce)
Mahsi - Mid-Eastern Stuffed Veggies
Gemuse Eintopf - one dish veg meal using pumpkin
various no-name-throw-together recipes with pumpkin

d

 

[Tiger Fan]

I would love to see recipes for these.


(any) Vegetables Au Gratin
Skillet Cabbage
Skillet Eggplant
Eggplant Supreme
Golden Eggplant Casserole
Corn-Squash Bake
Tomatoes Stuffed w/Spinach

Thanks.

Lisa

 

[MiknMinMouse]

The skillet recipes sound right up hubby's alley . Also, the stuffed vegies at the end sound like something he'd like. He likes them grilled, sauteed or lightly baked.

 

[piratesmate]

Vegetables Au Gratin

Cook 1 1/2 lb fresh or 4 c frozen veggies (esp. sliced carrots, cabbage, green beans, zucchini, broccoli, cauliflower, small onions, or a combo).
Saute over low:
3 Tbl oil or margarine
1/3 c chopped onion
Stir in:
3 Tbl flour
1 tsp salt
1/8 tsp pepper
Cook, stirring, until bubbly. Add:
1 1/2 c milk
Cook & stir until smooth. Add:
1 c grated cheese
Stir until cheese is melted, then remove from heat. Add:
cooked veggies
1 Tbl parsley
Spread mixture in 1 1/2qt baking pan. Sprinkle with topping:
Topping - toss together:
1/2 c crushed cornflakes
1 Tbl oil or margarine
Bake at 350 for 20 minutes until sauce is heated & bubbly. Let stand 3 - 5 minutes before serving. Serves 6-8

Options:
Omit cheese
Substitute bread crumbs for cornflakes
Use leftover veggies
Add 1 c ham for a main dish
Can be prepared ahead & refrigerated until ready to bake.


Skillet Cabbage

Heat:
2 Tbl butter or margarine
Add:
2/3 c chopped onions
1 clove garlic, minced
Stir-fry briefly. Add:
3 - 4 c finely sliced cabbage
1/2 c coarsely shredded carrots
Stir-fry ~5 min over medium, until veggies are crisp-tender. Add:
1/8 tsp paprika
1 tsp salt
dash freshly ground pepper
2 tsp soy sauce (opt)
Stir until thoroughly blended & serve immediately.

Options:
Indonesian - When veggies are crisp-tender, season well & pour over 2 eggs, beaten. Cook a few more minutes over low, stirring just enough to allow eggs to become cooked. Serve as a main dish w/ rice.
Vietnamese - Top w/ generous sprinkling of chopped roasted peanuts, serve w/ rice & pass soy sauce. May add slivers of meat with onions. Serves 4.

 

[piratesmate]

Skillet Eggplant

Heat:
2 Tbl margarine
Add:
2 c diced unpeeled eggplant
1 c thinly sliced scallions w/tops
1 lg green pepper, cut in thin strips
1 lg tomato, diced
1/4 c water
1/2 tsp salt
1/4 tsp ground allspice
1 tsp sugar (opt)
Mix well. Cover & simmer until eggplant is tender - ~20 minutes. Add more water if necessary. Serves 4.

Option:
Substitute 1/2 - 1 c tomato sauce for fresh tomato & water.


Eggplant Supreme

1 eggplant, peeled & sliced 1/4” thick
1 onion, chopped fine
1 lg green pepper, sliced thin
Heat in 10” skillet:
1 Tbl margarine
Place 4 slices eggplant symmetrically in skillet. Add some onion & pepper in spaces between eggplant. Sprinkle with:
chili powder
salt
In bowl, beat until foamy:
4 - 5 eggs
When eggplant softens, pour into skillet some of beaten egg, just enough to cover eggplant. Fry over low, without stirring, until egg is cooked. Turn “pancake” & brown other side. Remove to platter & hold in warm over. Repeat, adding more margarine to skillet. One “pancake” serve one person as a main dish.

Option:
Add chopped tomatoes.

 

[piratesmate]

Golden Eggplant Casserole

Combine:
15 soda crackers, crumbled
2 Tbl melted margarine
Toss. Reserve 1/4 c for topping. To remaining (i.e. most) add:
3 c cubed eggplant (~3/4” cubes)
1/2 c shredded sharp cheese
1/4 c chopped celery
1/2 tsp salt
1/4 tsp pepper
1 c evaporated milk
Put in greased casserole. Top with reserved crumbs. Bake at 350 for 45 min. Serves 4 - 6


Corn-Squash Bake

Cook in small amount of boiling salted water until tender.
3 - 4 med. zucchini or other summer squash, unpeeled, cut in 1” rounds
Drain & mash with fork.
Saute:
1 Tbl margarine
1 small onion, chopped
Combine:
Mashed zucchini
Sauteed onion
2 c corn
1 c shredded Swiss cheese
1/2 tsp salt
2 beaten eggs
Put in 1 qt grerased casserole. Combine & sprinkle on top:
1/4 c dry bread crumbs
2 Tbl Parmesan
1 Tbl melted margarine
Put casserole on baking sheet. Bake at 350 for 40 min until set. Let stand 5 - 10 min before serving. Serves 6.

 

[piratesmate]

Tomatoes Stuffed with Spinach

6 firm tomatoes
Prepare for stuffing but cutting off tops & scooping out centers. Then, combine:
2 c cooked spinach
1 Tbl melted butter
1/2 tsp salt
1/2 onion, minced
Pack into tomato shells. Place in greased casserole & bake at 375 for 20 minutes. Serve with creamed hard-cooked eggs as a main dish. Serves 6.


Skillet Italian Zucchini
Serves 4

8 small zucchini, unpeeled sliced diagonally ~1/2” thick
Heat:
2 Tbl butter
Add & saute for 5 in:
1/2 onion, chopped
sliced zucchini
Add:
2 c spaghetti sauce, tomato sauce or canned tomatoes
2 Tbl Parmesan (opt)
1 tsp salt
1/2 tsp leaf thyme
1/2 tsp oregano
1/2 tsp basil
dash pepper
Cover & simmer just until crisp-tender.

 

[piratesmate]

Mahsi (Middle Eastern Stuffed Vegetables)

Prepare a variety of veggies for stuffing, such as:
tomatoes, bell peppers, zucchini, small eggplant, leafy vegetables (cabbage & grape leaves) . . .
Cut off tops, reserving lids. Clean out center, seedy portions, reserving tomato pulp. For leafy veggies - parboil 3 min to soften. Use newer leaves as old ones are tough. s/b ~4” to stuff easily
Brown:
1/2 - 1 lb ground meat
1 lg onion, chopped fine
3 cloves garlic, minced
Add:
1/2 c minced parsley
1 c uncooked rice
3 Tbl margarine or olive oil
1 tsp salt
dash pepper
2 c tomato sauce plus any reserved tomato pulp
fresh mint and/or dill, chopped - to taste

Taste to check seasoning. Fill veg shells 2/3 full w/rice mixture, replacing lids.
For leaf veg, place 1 Tbl stuffing on each. Roll up looselys o rice can expand, folding in sides. May be fastened with toothpicks.
Place veggies in baking dish, add water to 1/4” depth & bake at 325 for 1 1/2 hours. Serves 6.

Option:
To cook on top of stove, place veggies in well-buttered skillet, add 2 c boiling water or thin tomato juice, 2 Tbl lemon juice & cover with a tight-fitting lid. Bring to boil & reduce heat to simmer. Cook 1 hour or until rice is tender.
Omit meat & increase rice & tomato sauce amounts.

 

[Kermit]

More-With-Less is my favorite cookbook. The corn squash bake is really good.

 

[Tiger Fan]

piratesmate - thanks for these great recipes. Sorry about all the PM troubles. These look great.

Lisa

 

[beccab]

BLACK BEAN SALAD

1/3 c red wine vinegar
1/3 c olive oil
3/4 tsp salt
1/2 tsp pepper
3 crushed cloves garlic

Combine all these ingredients & let stand 30 minutes.

2 or 3 15oz cans of black beans (rinse well)
10oz can niblets corn
1 diced green pepper, red pepper & red onion each

Combine everything together!

I didnt think I would like anything with black beans in it but was pleasantly surprised.
It is also good to snack on.

 

[piratesmate]

Thanks, beccab! That sounds good. I never used to think about black beans until we had them at the cafe outside the Mexico pavilion at Epcot in May. They were really good! This recipe sounds like something everyone here will like - well, except DS - he hates even the smell of vinegar! LOL

When am I ever going to have the time to make all the great recipes I find on this board?!?!?!

 

[beccab]

Piratesmate my son wouldnt eat it either because veggies seldom touch his lips.

 

[travelbug24]

I tried the black bean salad. I didn't have red wine vinegar so I used balsamic vinegar. It was wonderful. It was so colorful too. Thank you so much.

 

[beccab]

I'm glad you liked it. My DH calls it M&M salad.

 

[MerryPoppins]

My DD will never eat brussel sprouts, so my DH tried this on her last night. She liked it. I guess it isn't exactly healthy, but our thought is that if we can get her to eat them with all the glop on them, then maybe she'll aquire a taste for them.

We got this from www.recipegoldmine.com. It is my favorite recipe site. He used the precooked bacon and sauted the onion in a little margarine. Oh, he added a touch of finely grated cheese, as well. I recently heard that cooking b.s. in chicken stock takes away the "bite" that some people don't like. I'll have to try that as well.

BRUSSELS SPROUTS WITH SOUR CREAM
(Hungary)

1 1/2 lb. Brussels sprouts*
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 C. dairy sour cream
1/8 tsp. coarsely ground pepper

Heat 1 inch salted water to boiling. Add Brussels sprouts. Heat to boiling; reduce heat. Cover and cook until tender, 8 to 10 minutes; drain.

Fry bacon over medium heat until crisp. Remove bacon with slotted spoon; reserve. Cook and stir onion in hot bacon fat until tender. Stir in Brussels sprouts, sour cream and pepper; heat until hot. Sprinkle with bacon.

* 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts; cook as directed on package.
--------------------------------
Here is another favorite. It is from www.copykat.com. It tastes like the squash casserole from Black-eyed Pea. It's the only way same DD will eat squash.

Boston Market Squash Casserole

Ease of Cooking: Easy
Serving Size: 8

Notes:
This is a wonderful way to dress up your standard squash casserole.

Ingredients:
4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped