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A huge collection of all types of recipes in a user friendly format.  This page contains a collection of vegetable recipes.

Vegetables Disk 138  |  ( 135  kb)

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ARTICHOKE FOOD FACTS

ARTICHOKE RICE BAKE

ASPARAGUS VINAIGRETTE

AVOCADO & MOZZARELLA STUFFED TOMATOES

AVOCADO SALAD

BAKED HONEY TOMATOES

BAKED TOMATOES AND CORN

BEAN SPROUT SALAD WITH GARLIC

BEET SALAD

Belgian ENDIVE AND HAM AU GRATIN

BLACK TIE TOMATOES

BRAISED Belgian ENDIVE 

BRAISED ENDIVE

BRAISED CABBAGE

BRAISED RADISHES WITH RASPBERRY VINEGAR

BROCCOLI & CAULIFLOWER WITH CHEESE SAUCE

BROCCOLI FOOD FACTS

BROILED TOMATOES

BROILED TOMATOES WITH HORSERADISH

BRUSSELS SPROUTS WITH BALSAMIC VINEGAR

BUTTERED BELGIAN ENDIVE

CALIFORNIAN BEAN SPROUT SALAD

CANDIED CHERRY TOMATOES

CAULIFLOWER CASSEROLE

CELERY CABBAGE BAKE

CHILE CORN CASSEROLE

COLD STUFFED TOMATOES

CORN CUSTARD

CURRIED ASPARAGUS

EGGPLANT AND YOGURT DIP, SPREAD OR SAUCE

EGGPLANT GRATINEE

EGGPLANT RELISH

ENDIVE BEET & RED ONION SALAD

GARLIC SPINACH

GREEN BEAN BAKE

GREEN BEANS AU GRATIN

HARVARD BEETS

HONEY GLAZED CARROTS WITH PECANS

HONEY-BAKED ROOT VEGETABLES

HOW TO ROAST AN EGGPLANT

JALAPENO CASSEROLE

JALAPENOS EN VINAIGRETTE 

KOSHER BEET PRESERVES

LEMON GARLIC ROASTED BEETS

MINT CREAM ASPARAGUS

PICKLED BEETS

ROASTED ASPARAGUS

ROASTED GARLIC BEET TIMBALES

ROOT VEGETABLE GRATIN

SAUTÉED CARROTS & LEEKS

SERBIAN SPINACH

SHOESTRING JICAMA

SMASHED RADISHES IN SOY DRESSING

SPINACH CURRY

SZECHUAN EGGPLANT

VEGETABLE COBBLER

 

 

 

 

ARTICHOKE RICE BAKE       > Back to Top <

2 Tablespoons butter
8 ounces mushrooms, sliced
1 small onion, chopped
1-1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 cups chicken broth
1 cup long grain rice
2 medium tomatoes, chopped
2 (7-ounce) cans artichoke hearts, drained and chopped
1/2 cup fresh parmesan, grated

In a large skillet melt butter and sauté onions, mushrooms, garlic salt and pepper about 2 minutes. Add chicken broth & rice, bring to a boil; reduce heat and simmer covered for 25 minutes. Combine potato pulp, sour cream, and milk. Mix well. Stir in tomatoes and artichoke hearts. Transfer rice mixture to a greased casserole, sprinkle with parmesan cheese and bake for 5-8 minutes until parmesan is melted.

You can add cooked shrimp, chicken or Italina sausage just before putting into the oven. You may want to add an additional 1/4 cup of chicken broth and cook about 15 to 20 minutes to heat meat through.

 

 

 

 

ARTICHOKE FOOD FACTS        > Back to Top <

There two very distinct and different varieties of artichokes, globe and Jerusalem. Globe artichokes are perennial plants which grow between 3-5 feet tall, and 3-5 feet wide. It is the immature flower bud, or head of the artichoke plant that is used for cooking.

When ripe for eating, the artichoke will be an olive green color. It should be firm and have smooth scales. Whole fresh artichokes can be kept for about a week in the crisper of your refrigerator.

The artichoke is normally cooked whole, and then the leaves are dipped in melted butter. Many other dips are also wonderful accompaniments, and are well worth trying. The succulent heart of the artichoke is considered a delicacy, and can be used in salads, omelets, stir fries and many other way.

The outer leaves of the artichoke have very sharp prickly points on the ends. To prevent pricking yourself you can snip off each point with scissors before cooking. To prevent the artichoke from discoloring when cooking, avoid using aluminum or iron pots.

The choke of an artichoke can be remove when it is either raw or cooked, but is generally easier to do when it is cooked.

Soak whole artichokes in a pot of cold water with 1 Tablespoon of vinegar added for each quart of water you are using. Drain water after you are finished soaking.

To remove the choke, spread apart the leaves of the artichoke. If it is cooked you can simply pull out the fine prickly leaves with your fingers, and then scoop out the choke with a spoon. If the artichoke is still raw, you can use a grapefruit knife to remove the inner leaves and choke. It is not always necessary to remove the choke prior to serving, it will depend on the recipe and method you have selected. Each recipe involving artichokes will specify the best method of preparation.

In a large pot, add 1 quart of broth or water for each artichoke you are cooking. Squeeze in lemon juice, add artichokes and bring to a boil. Lower heat and simmer for 30 - 40 minutes until the leaves are tender.

 

 

 

 

ASPARAGUS VINAIGRETTE        > Back to Top <

1 bunch asparagus (approx 20 spears)
2 Tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup olive oil

Steam asparagus 5-8 minutes depending on size of spears. Asparagus should be tender but crisp when pierced with a fork. Whisk together vinegar, oil, salt and pepper. Pour over asparagus (hot or cold); toss to coat.

 

 

 

 

CURRIED ASPARAGUS         > Back to Top <

2 Tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 cups Asparagus, cut into pieces
1 teaspoon garam masala
1/4 cup creamed coconut
1/4 cup water
1/4 teaspoon turmeric
salt to taste

In a medium frying pan heat oil and add cumin & fennel seeds. Allow to let sizzle for about 45 seconds. Add asparagus, and coat well with oil from the pan; cook 5 minutes. Add garam masala and cook another 2 minutes Add creamed coconut, water and turmeric; stir well to combine Turn heat down and let asparagus simmer until tender. Let sit for 5 minutes before serving.

 

 

 

 

MINT CREAM ASPARAGUS        > Back to Top <

2 pounds asparagus
4 sprigs fresh mint
1 sprig fresh tarragon
1 sprig fresh parsley
2 shallots, chopped
3 Tablespoons white wine vinegar
3 Tablespoons dry white wine
1/4 cup whipping cream
1 egg yolk, beaten
3/4 cup unsalted butter (frozen)

Preheat oven to 250o F.

Steam asparagus in salted water until just tender and bright green; drain, rinse with cold water and drain again. Place cooked asparagus in the oven to keep warm. Remove the mint leaves from the stems (reserve; finely chop the leaves and set aside. In a small saucepan combine mint stems, tarragon, parsley, shallots, white wine and vinegar, bring to a boil and then reduce heat simmering until reduced by half. Add cream, bring to a boil, reduce heat and simmer again until reduced to 2 Tablespoons of liquid. Strain the herbed liquid into a double boiler (discard the herbs), beat in the egg yolk and heat over simmering water. Cut the frozen butter into 12 pieces, and add one piece at a time whisking in each addition until completely melted before adding the next. Once all butter has been added and the mixture is thickened, stir in the chopped mint leaves and pour over the asparagus.

 

 

 

 

ROASTED ASPARAGUS       > Back to Top <

2 pounds Asparagus
1 Tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
3 ounces Asiago cheese

Remove woody stems from stalks of the Asparagus by bending the stalks and snapping of the ends. In a baking pan gently toss asparagus with oil, pepper & salt; spread evenly. Bake in a 400o F oven for 15 minutes. Using the largest part of your cheese grater, grate Asiago When asparagus are almost cooked, sprinkle with cheese and return to oven for 2-4 minutes to allow it to melt.

 

 

 

 

AVOCADO & MOZZARELLA STUFFED TOMATOES        > Back to Top <

2 Avocados, cut in 1/2-inch cubes
6 ounce mozzarella -- cut in 1/2-inch cubes
4 large Tomatoes, vine ripened


DRESSING
5 large Cloves garlic, chopped
1 Tablespoon Basil, fresh chopped
2 Tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
4 Tablespoon Extra virgin olive oil
2 Tablespoon White wine
Red leaf lettuce for garnish
Garlic chives for garnish

Cut tomatoes in half and scoop out insides. Set each half on top of lettuce garnished plate. In a blender, add garlic, basil, balsamic vinegar, oil and white wine. Blend and adjust according to taste. Toss with Avocado and mozzarella cubes until completely coated. Stuff tomatoes with mixture and garnish with garlic, chives or other long thin garnish stuck into tomatoes.

 

 

 

 

AVOCADO SALAD       > Back to Top <

1 small tomato, chopped
2 Tablespoons red onion, minced
1 Tablespoons fresh cilantro, minced
1 Tablespoons olive oil
1 teaspoon fresh lime juice
salt and pepper

Combine first 5 ingredients in a bowl; season with salt and pepper. Spoon tomato mixture into avocado halves, sprinkle with lime juice.

 

 

 

 

BEAN SPROUT SALAD WITH GARLIC       > Back to Top <

2 tablespoons Sesame seeds
1 pound Fresh bean sprouts, rinsed
3 medium cloves garlic, minced
2 medium Scallions, minced
1 (1-inch) cube ginger, minced
2 tablespoons Oriental sesame oil
1/3 cup Soy sauce
2 tablespoons Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoons Light brown sugar
1 teaspoon Spicy sesame oil


Preheat oven to 350o F.

Toast the sesame seeds by spreading them over the bottom of a pie tin and roast for 12-to-16 minutes, stirring often, until golden brown. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, add all the remaining ingredients except bean sprouts. Increase the heat to moderate and boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

 

 

 

 

CALIFORNIAN BEAN SPROUT SALAD       > Back to Top <

1 head Romaine lettuce
1 head leaf lettuce
2 cups bean sprouts, blanched
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber, diced
1 red pepper, julienned
1 avocado, cubed
1 hard-boiled egg
1 teaspoon sesame oil

In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes; remove from heat, drain in a colander and run under very cold water; set aside Mash boiled egg; set aside
In a small bowl, blend vinegar, sugar and salt. In a large bowl, combine bean sprouts, cucumbers, red pepper and avocado. Add 1 teaspoon of sesame oil and toss well. Add the vinegar mixture to the bean sprout mixture and toss to combine; cover bowl tightly and  refrigerate 1 hour. Tear lettuce into bite sized pieces and divide equally among 4-6 salad plates. Top with the sprout mixture, sprinkle with the chopped egg.

 

 

 

 

BROCCOLI & CAULIFLOWER WITH CHEESE SAUCE       > Back to Top <

1 head cauliflower
1 head broccoli
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar, shredded
dash Worcestershire sauce
salt & pepper to taste

Cut cauliflower and broccoli into large flowerettes. Steam flowerettes until just tender crisp. In a saucepan, melt butter over medium heat, sprinkle flour into pan, and whisk until smooth Slowly add milk, whisking constantly until thickened and smooth Add grated cheese, Worcestershire, and continue stirring until melted; season with salt and pepper Pour over steamed vegetables and serve. Makes 8 servings.

 

 

 

 

BROCCOLI FOOD FACTS       > Back to Top <

Freezing Broccoli

Remove thick stems from broccoli, immerse in a mixture of 4 cups water and 1 Tablespoon salt. Blanch for 3-4 minutes; rinse. Chill in cold water, drain and pack in freezer bags. Frozen broccoli will last for up to one year.

 

 

 

 

BEET SALAD       > Back to Top <

2 bunches Beets
2 Tablespoons Water
1/4 Cup Vinegar
2 Tablespoons Caraway Seeds
1 Teaspoon Sugar
2 Tablespoons Onion; Minced
1 Teaspoon Horseradish
1/4 Teaspoon Cloves; Ground
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Tablespoons Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining all ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

 

 

 

 

LEMON GARLIC ROASTED BEETS       > Back to Top <

1 pound beets, peeled & sliced 1/4-inch thick
4 cloves garlic cloves, thinly sliced
2 Tablespoons lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon extra virgin olive oil
1/4 teaspoon sugar
1 pinch salt
1 pinch white pepper

Preheat oven to 375o F.

In a 8 inch square non reactive baking dish toss all ingredients together. Spray a piece of parchment paper with cooking spray and set oiled side down on the beets. Cover tightly with tin foil and roast for 40 minutes, shaking the pan occasionally.

 

 

 

 

PICKLED BEETS      > Back to Top <

4 pounds fresh beets, sliced
1 pound onions, thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf, crumbled

Boil beets in water just to cover until a fork can barely pierce them. Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim. Seal and process for 15 minutes in boiling water bath.

 

 

 

 

HARVARD BEETS       > Back to Top <

1/4 cup sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup beet juice
1/4 cup vinegar
20 ounces canned beets, drained
2 Tablespoons butter

Mix sugar, cornstarch, and seasonings together in a medium pot. Add beet juice and vinegar and stir until smooth. Cook over medium low heat until sauce thickens, add beets. Once beets are heated through, add butter and serve.

 

 

 

 

KOSHER BEET PRESERVES       > Back to Top <

3 pounds beets
1 pound honey
1 pound sugar
2 Tablespoons ginger
1/4 pound blanched almonds, chopped

Cook beets in cold water, enough to cover, when tender, slip skins off and sliced into julienne strips. Bring honey, sugar, and ginger to a quick boil in a deep pot and add beets, turn down heat and cook until the syrup is thick, about 30 minutes. Do not stir while the beets are cooking, but shake gently to prevent sticking. Stir in almonds and pour into jam jars. Store in a dark place or in the refrigerator.

 

 

 

 

ROASTED GARLIC BEET TIMBALES       > Back to Top <

2 Tablespoon Olive oil
6 medium To large beets, quartered
Salt
Ground black pepper
1-1/2 large Heads garlic, peeled,
1 Clove separated
1 Tablespoon Balsamic vinegar
2 Tablespoon Raspberry vinegar
2 Tablespoon Dry red wine, such as Petite Syrrah
1 Tablespoon Sugar
1 Tablespoon Softened butter

Preheat oven to 400o F. In a 9-inch glass baking dish, toss olive oil and beets. Sprinkle with salt and pepper to taste. Place in oven for 45 minutes. Toss in garlic cloves and bake another 45 minutes, tossing occasionally, until beets are tender. Place in blender and add remaining ingredients. Puree until smooth. Adjust with salt and pepper to taste.

 

 

 

 

BRUSSELS SPROUTS WITH BALSAMIC VINEGAR       > Back to Top <

1-1/2 Pounds Fresh Brussels Sprouts
2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled And Sliced
1 Medium Yellow Onion, Peeled, sliced thin
1/4 Cup Balsamic Vinegar
2 Tablespoons Butter
Salt and pepper to taste

Trim off the stems and remove any limp leaves from the Brussels Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes, drain Heat a large frying pan and add the olive oil, garlic and onion, sauté a few minutes until the onion just becomes tender. Add the blanched drained Brussels Sprouts. Sauté a few minutes until the Brussels Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter, parmesan cheese, salt & pepper to taste and toss well.

 

 

 

 

BRAISED CABBAGE       > Back to Top <

2 tablespoons butter
1/2 chopped onions
1 tablespoon all-purpose flour
1 can tomatoes, canned
1/2 cup water
1 head cabbage, cored, coarsely chop
2 teaspoons parsley sprigs, chopped
1/4 cup sour cream
1 tablespoon cornstarch
black pepper

Melt butter in oven-proof pot and sauté onion until tender. Stir in flour. Add tomatoes and water and bring to boil, stirring constantly. Add cabbage, parsley, and salt and pepper to taste, cook five minutes, then cover, and place in preheated 375o F oven for 40 minutes, basting occasionally.
Blend cornstarch into sour cream. Stir 1/2 cup of liquid from cabbage into sour cream/cornstarch mixture. Pour over cabbage and bake, uncovered, 15 minutes longer.

 

 

 

 

HONEY GLAZED CARROTS WITH PECANS       > Back to Top <

1 pound fresh carrots
4 Tablespoons unsalted butter
2 Tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pecans

Smaller carrots are more tender and are a good choice for this recipe. Scrub but do not peel the carrots in this recipes. Slice scrubber carrots into 1/2 inch rounds or julienne strips. Place carrots in a pot, pour in just enough water to cover and bring to a boil; cook 15 minutes and drain. In a large pan, melt butter over low heat until it bubbles, add carrots and stir to coat. Add honey, cinnamon & pecans, cook about 2-3 minutes stirring frequently.

 

 

 

 

SAUTÉED CARROTS & LEEKS        > Back to Top <

4 cups carrots, peeled and julienned
1 leek, julienned
4 Tablespoons butter
salt and pepper
dill
parsley

Sauté leeks in butter, add carrots. Cover and simmer for about 10 minutes. Add seasonings to taste. Simmer a little longer, until carrots are cooked as desired (it's a matter of taste you see).

 

 

 

 

CAULIFLOWER CASSEROLE       > Back to Top <

1 medium cauliflower
4 Tablespoons butter
1/2 pound fresh mushrooms, sliced
4 Tablespoons flour
2 cups milk
1/4 cup sharp cheddar cheese, grated
1/4 cup seasoned bread crumbs
salt & pepper to taste

Preheat oven to 350o F.

Separate cauliflower into bite sized flowerettes and steam for 15 minutes until just tender (about 15 minutes). Sauté mushrooms in butter until they are soft and most of the liquid has evaporated (about 5 minutes). Sprinkle flour over mushrooms and stir with a whisk to blend. Slowly stir in milk in 4 separate parts, whisking each addition well to ensure no lumps are left; add salt & pepper. Cook until sauce is smooth and slightly thickened. Place cauliflower is a buttered casserole, pour sauce over top. Combine cheese and bread crumbs and sprinkle over top. Bake for 15-20 minutes or until top in browned, and cheese is melted. Makes 6 servings.

 

 

 

 

CELERY CABBAGE BAKE       > Back to Top <

4 cups Cabbage, coarsely chopped
1 cup Cheddar, grated
3 cups Celery, sliced
1/2 cup Beer
1 teaspoon Caraway
2 cups Milk
2 teaspoons Butter
1/2 cup Flour

Bring water to boil in large pot. Add cabbage, celery, salt & caraway. Boil 5 min, drain well. Melt butter, add flour & cook, stirring 1 minute. Slowly add milk in stream, stirring continuously till sauce is smooth & thick. Add beer & continue stirring till foam disappears. Cook till heated through. Add cheddar, stir till melted. Season sauce with salt & pepper. Transfer to buttered 2-quart casserole and pour sauce over. Heat at 350o F for 30 min.

 

 

 

 

CORN CUSTARD      > Back to Top <

2-1/2 cups corn kernels (5 ears fresh or frozen)
1 Tablespoons baking powder
1/2 pound Monterey Jack cheese, chopped
1/2 pound Cheddar cheese. Chopped
4 fresh green chilies, peeled and seeded and chopped
3 Tablespoons sugar
9 eggs
3 cups heavy cream
1 Tablespoons salt

Preheat oven to 350o F.

In a food processor combine corn, baking powder, both cheeses and sugar until corn kernels are just broken down. Do not puree. In a bowl, whisk together eggs and cream. Add corn mixture and salt, and stir well. Pour corn & egg mixture into a greased 3 quart baking dish and bake for 1 hour or until set.

 

 

 

 

 

CHILE CORN CASSEROLE       > Back to Top <

3 (16-ounce) cans cream corn, drained
16 ounces pickled green chilies, drained
13 ounces evaporated milk
2 cups fine cracker crumbs
5 ounce mild Cheddar cheese, shredded
1/2 cup butter, melted


Pre-heat oven to 350o F.

Combine corn, chilies, evaporated milk, 1-1/4 cups cracker crumbs, Cheddar cheese and butter, mix well. Place in a greased 3-quart casserole. Sprinkle top with remaining 3/4 cup cracker crumbs. Bake approximately 50 minutes. Makes 10 to 12 servings.

Notes: This recipe may be frozen uncooked.

 

 

 

 

EGGPLANT GRATINEE       > Back to Top <

1 large eggplant
2 Tablespoons salt
1 green pepper, chopped
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/2 cup butter
6 fresh tomatoes, chopped
1/2 cup water
1 cup grated cheddar

Preheat oven to 350o F.

Slice eggplant, sprinkle with salt and let sit for 30 minutes. Meanwhile, melt the butter and sauté the green pepper, celery, garlic, onion and tomatoes for about 5 minutes. Add water and simmer for 15 minutes Wipe the liquid that has formed on the eggplant with a paper towel. In a new frying pan, sauté the eggplant until softened & amp; lightly browned. Layer eggplant in a baking dish, pour tomato sauce over tope and bake for 30-45 minutes. Sprinkle with cheese, and return to oven until cheese is bubbly and completely melted.  Makes 6 to 8 servings.

 

 

 

 

EGGPLANT RELISH       > Back to Top <

1 large eggplant
2 Tablespoons salt
1 cup onions, diced
1 cup celery, diced
3 tomatoes, peeled and diced
1/3 cup each black & green olives, sliced
1 Tablespoons capers (or more to taste)
handful of toasted pine nuts
2 Tablespoons red wine or balsamic vinegar
1 Tablespoons olive oil (more if needed)
1/4 teaspoon thyme or basil
salt and pepper to taste

Cut eggplant horizontally into 3/4 inch thick slices. Sprinkle with salt and let sit for 1/2 hour. Drain of liquid that has accumulated and pat dry; cut into small cubes. Sauté eggplant in olive oil until barely golden. Add onions, & celery and cook about 10 minutes; stir in herbs, salt & pepper. Add tomatoes, olives, capers and sauté another 10 minutes over low heat. (Don't let the mixture get mushy). Remove from heat, and let cool. Stir in toasted pine nuts, vinegar and more olive oil if too dry.

Notes: Serve at room temperature with home made garlic crostini or crisp crackers.

 

 

 

 

SZECHUAN EGGPLANT       > Back to Top <

1 large eggplant
1 bunch scallions, sliced
2 Tablespoons Hot Szechuan sauce
2 Tablespoons teriyaki sauce
1/4 cup chicken broth or water

Peel eggplant and cut into 2 inch thick rounds, then slice the rounds into wedges. In a non stick pan, sauté eggplant wedges in broth, turning to cook the wedges evenly about 3-5 minutes per side. Add the scallions; stir and cook 2 minutes. Mix the sauces and water and pour into the pan. Stir to coat.

 

 

 

 

HOW TO ROAST AN EGGPLANT    > Back to Top <

Wash and dry a medium or large eggplant. Cut off stem end. Pierce eggplant skin with a long fork to prevent eggplant from bursting while roasting. f oven roasting, place eggplant in baking dish coated with cooking spray. Bake in the middle of a 350o F oven for 30-45 minutes, turning eggplant occasionally to roast evenly. Remove from oven when eggplant has become very soft. If grilling, place eggplant directly on grill rack. Grill for 25-35 minutes, turning frequently to grill evenly. Remove from grill when eggplant has become very soft. Set roasted eggplant aside to cool. When cool enough to handle, peel and discard eggplant skin. Chop or blend cooked eggplant pulp to use in recipes.

Tips: Cooking times will vary according to the size of the eggplant and temperature of your grill or oven. Roasting the eggplant on a grill intensifies the smokey flavor you want for traditional dips. Mix the eggplant puree with yogurt and herbs to create a simple dip or sauce.

 

 

 

 

EGGPLANT AND YOGURT DIP, SPREAD OR SAUCE    > Back to Top <

1 large eggplant, roasted
2-3 cloves garlic, crushed
1/2-1 cup yogurt cheese
1 tablespoon chopped fresh parsley (optional)
salt and ground black pepper, to taste

Peel the roasted eggplant and spoon the pulp into a blender. Add garlic and blend. Add the yogurt cheese, a 1/4 cup at a time, until the desired consistency is achieved. You will want to use less yogurt cheese for a dip and more for a thinner sauce.

Add parsley, salt and pepper and blend to combine. Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling.

Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables.

 

 

 

 

BELGIAN ENDIVE & HAM AU GRATIN       > Back to Top <

8 small Head Belgian endive
Squeeze lemon juice
Seasoning
8 Thin slices cooked ham

SAUCE
2 Tablespoon Butter or margarine
1/4 cup Flour
1-1/4 cup Milk
1/2 cup To 3/4 cup grated cheddar or
-gruyere cheese

TOPPING
1/2 cup To 3/4 cup fresh soft bread
-crumbs
1/4 cup Grated cheddar or gruyere
-cheese
2 Tomatoes

Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 Tablespoons of the endive stock. Add the cheese to the sauce, pour over the ham and endive. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes.

 

 

 

 

BRAISED BELGIAN ENDIVE       > Back to Top <

8 medium Heads Belgian endive
3 Tablespoon Unsalted butter
2 Tablespoon Flavorless cooking oil
1/2 cup Low-sodium chicken broth
OR Water
1/2 teaspoon Salt

Cut each endive in half lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary.) Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes. Transfer the endive and its juices to a serving platter. Serve immediately.

 

 

 

 

BRAISED ENDIVE       > Back to Top <

4 Belgian endive about 1-1/4pound
1 Tablespoon Butter (unsalted)
2/3 teaspoon Sugar
1-1/3 Tablespoons Lemon juice (fresh)
1/3 cup Chicken stock
2 Tablespoons  EACH oregano, basil, rosemary,  marjoram
2/3 Tablespoon Parsley
1 pinch Salt
1 pinch White pepper

Rinse the endive, pat dry, and trim the root end. Melt the butter in a skillet over medium heat. Add the endive along with the sugar, lemon juice, and chicken stock. Bring to a boil, cover the pan, and braise the endive over low heat for 5 minutes. Turn in quarter turns and braise for total of 20 minutes. Uncover the pan, raise the heat to medium-high, and add the herbs, parsley, salt, and pepper. Cook for an additional few minutes or until the pan juices have reduced by two thirds.

Notes: The endive can be prepared up to six hours in advance and kept at room temperature. Reheat over low heat.

 

 

 

 

BUTTERED BELGIAN ENDIVE       > Back to Top <

8 Belgian endive, heads
2 Tablespoon Butter or margarine
Salt and pepper to taste
2 Tablespoon Water
1/2 Lemon juice
1 Tablespoon Parsley leaves, chopped fine

Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1-inch thick. Put them in the pan with salt and pepper to taste, lemon juice and water. Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally. Sprinkle with the chopped parsley and serve.

 

 

 

 

ENDIVE BEET & RED ONION SALAD       > Back to Top <

1/2 pound Raw Beets, trimmed
3 Heads of Belgian Endives, medium
1 Red onion
1 Tablespoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
3 Tablespoons Vegetable oil
4 Tablespoons Finely Chopped Parsley

Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender about 30 minutes. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1-1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

 

 

 

 

GREEN BEAN BAKE       > Back to Top <

2 (10-ounce) packages French cut green beans
2 (10-ounce) tins cream of mushroom soup
1 teaspoon oregano
1 can French fried onions 
pepper to taste

Prepare green beans according to package directions, drain very well. Combine 1-1/2 tins mushroom soup, oregano and pepper, stir until smooth. Mix together soup and green beans and place in a shallow 9-inch square casserole dish. Bake uncovered for 30 minutes at 350o F, sprinkle with French fried onions and bake an additional 10 minutes.

 

 

 

 

GREEN BEANS AU GRATIN       > Back to Top <

1 pound green beans
buttered bread crumbs
Cheese Sauce
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
salt & pepper to taste
1/2 cup cheddar cheese, shredded

Boil green beans for 2-3 minutes, they should be just barely cooked and bright green; rinse with cold water and drain. In a large frying pan, melt butter until it bubbles, sprinkle with flour and whisk until a smooth paste forms. Slowly add milk to form and continue whisking constantly until all milk is used and sauce is thick and smooth. Add cheese, salt & pepper and stir until melted. Place beans in a buttered casserole dish, pour cheese sauce over top, and sprinkle with buttered bread crumbs. Bake in a 400o F oven for about 20 minutes or until just bubbly.

Notes: You can prepare the cheese sauce ahead of time, but bring it to room temperature before pouring over the beans.

 

 

 

 

JALAPENO CASSEROLE       > Back to Top <

1 can (7-ounce) green chilies, drained
3 cups Shredded Monterey Jack
Cheese and/or cheddar cheese
2 medium Tomatoes, peeled & sliced
4 large Eggs
1-1/2 cups Evaporated milk
1/4 cup Flour
1 teaspoon Salt
Sliced avocado and sour
Cream for garnish

Preheat oven to 350o F. Lightly butter an 11 x 7-inch glass baking pan. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

 

 

 

 

JALAPENOS EN VINAIGRETTE       > Back to Top <

1 pound Jalapeno Peppers
2 cups Vinegar
1 cup Vegetable oil
3 Carrots, cut in slices
2 medium Onions, cut in slices
1 Tablespoon bay leaf
1 Tablespoon oregano
1 Tablespoon thyme
1 Tablespoon marjoram
1 Tablespoon Oregano
1 tablespoon thyme
1 tablespoon sweet marjoram

Cut the chilies in 4 slices, (if you want you can keep some without cutting). Cut the carrots in round slices and cut the onions in slices. Fry the onion, peppers and carrots in the vegetable oil for just a  few minutes to make the vegetables soft, then add the vinegar and spices and boil 3 or 4 minutes.
Let cool and then keep in glass jars. Use immediately or keep them in the refrigerator for 2 or 3 weeks.

Variations: You can add cloves of garlic and cauliflower, or add the spices you like. If you add more ingredients need also to add more vinegar and oil. The peppers and vegetables need to be covered with oil and vinegar. If you like you can use less oil and more vinegar

 

 

 

 

SHOESTRING JICAMA      > Back to Top <

Vegetable Cooking Spray
2 teaspoons Vegetable Oil
1 cloves Garlic Crushed
3/4 pound Jicama, peeled and julienned
2 Tablespoon Chopped Red Bell Pepper
1/8 teaspoon Paprika
1/8 teaspoon Salt
1/8 teaspoon Pepper

Coat a medium skillet with cooking spray; add oil. Heat oil over medium heat, add garlic, jicama & red pepper. Sprinkle with seasonings and sauté for five minutes; stirring frequently.

 

 

 

 

BRAISED RADISHES WITH RASPBERRY VINEGAR       > Back to Top <

450 g trimmed radishes, rinsed and drained
2-1/2 Tablespoons sugar
75 ml raspberry vinegar (or red-wine vinegar)
15 g unsalted butter
1/2 teaspoon salt
1 Tablespoon snipped fresh chives

In a skillet or saucepan just large enough to hold the radishes in one layer, combine the sugar, vinegar, butter, salt, 1/2 cup water, and the larger radishes. Bring the liquid to a boil, covered, and add the smaller radishes. Simmer the radishes, covered, for 10 minutes. Remove the lid and simmer the radishes for 5 to 10 minutes more, or until they are just tender. Transfer the radishes with a slotted spoon to a bowl and keep warm, covered. Boil the braising liquid until it is reduced to about 1/4 cup, or is the slightly thickened consistency of a glaze. Add the radishes and salt and pepper to taste, and swirl the skillet to coat the radishes thoroughly with the glaze. Sprinkle the radishes with the chives.

 

 

 

 

SMASHED RADISHES IN SOY DRESSING       > Back to Top <

2 Dozen fresh red radishes
2 teaspoons Salt
1 teaspoon White vinegar
1 teaspoon Sugar
3 teaspoons Thin soy sauce
3 Tablespoon Peanut oil
1 teaspoon Sesame oil
1/4 teaspoons Fresh ginger juice
Chinese parsley garnish

Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2 inches across base, hit radishes on side to crack them - not mash them (so dressing can get into flesh). Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes.

Notes: Double amount of vinegar for a sharper taste, if desired. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.

 

 

 

 

ROOT VEGETABLE GRATIN       > Back to Top <

2 teaspoons butter
5 Yukon Gold potatoes, peeled and sliced
2 large turnips, peeled and sliced
2 large yellow rutabaga, peeled and sliced
2 cups heavy cream
4 sage leaves
1/2 cup Parmesan cheese or Gruyere cheese, grated

Preheat the oven to 375o F. Butter a gratin dish, and arrange layers of potatoes, then turnips and then rutabagas, seasoning between each layer with salt and pepper, and continuing until you reach the top of the gratin dish. Heat the cream with the sage leaves, and pour over vegetables. Cover with grated cheese and bake for 40-50 minutes, until vegetables are softened. Test with a skewer for doneness.

 

 

 

 

VEGETABLE COBBLER       > Back to Top <

1 Teaspoon Olive Oil
1 Medium Onion, chopped
1 Cup Mushroom, sliced
2 Cloves Garlic, minced
2 Tablespoons Flour -- All-Purpose
2 Teaspoons Knorr Vegetable Stock
2 Cups Water
1/2 Teaspoon Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Medium Potato, peeled and diced
3 Carrot, diced
2 Stalks Celery, diced
1 Cup Rutabaga, peeled and diced
2 Tablespoons Parsley, fresh
1/3 Cup Flour -- Whole-Grain Wheat
1/3 Cup Flour -- All-Purpose
1/4 Cup Cheddar Cheese, shredded
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Butter, melted
1/2 Cup Plain Yogurt - Fat-Free

In large saucepan, heat oil over med heat; cook onion, mushrooms and garlic, stirring occasionally, for 3 min or until softened. Sprinkle with flour; cook, stirring, for 1 minute Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 minute or until boiling and thickened. Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often, for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole dish. Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda and salt. Stir butter into yogurt; stir into flour mixture just until combined. Drop by large spoonfuls over vegetables. Bake in 375o F oven for 25 to 30 min or until biscuit crust is golden. Let stand for 2 min.

 

 

 

 

HONEY-BAKED ROOT VEGETABLES       > Back to Top <

2 tablespoons honey
1 tablespoon margarine, melted
1/4 teaspoon salt
1 pound carrots * see note
1 small rutabaga, about 1 pound
vegetable cooking spray

Combine honey, margarine, and salt in a large bowl; stir well. Add carrot and rutabaga; toss to coat vegetables. Arrange the vegetables in a single layer in a 15 x 10 inch jelly-roll pan coated with cooking spray. Bake at 375o F for 1 hour or until vegetables are tender, stirring occasionally.

Note: * cut carrots and rutabaga into 4 x 1/2-inch sticks

Notes: Some people prefer this dish with only carrots and no rutabaga.

Calories 149 (21% from fat); Protein 2.6g, Fat 3.4g (sat 0.6g, mono 1.3g, poly 1g); carbohydrate 29.5g; fiber 4.9g; cholesterol 0mg; iron 1.2mg; sodium 243mg; calc 87mg

 

 

 

 

SERBIAN SPINACH       > Back to Top <

1 pound cottage cheese
6 eggs
1/4 pound butter
1/2 pound yellow cheddar
6 Tablespoons flour
1 package fresh spinach, cooked & drained

Preheat oven to 325o F.

In a large bowl, combine all ingredient; mix well. Pour into a well greased baking dish and cook for 1 hour or until just heat through.  Serves: 2-4 people

 

 

 

 

GARLIC SPINACH       > Back to Top <

2 Tablespoons olive oil
10 cloves garlic, pureed
1 Tablespoons butter
1-1/2 pounds spinach, trimmed
juice of 1/2 lemon
salt & pepper to taste

Puree garlic and olive oil in food processor or with a hand blender. Heat garlic oil mixture in a large skillet over low heat; add spinach and cook until just wilted, about 5 minutes. Remove from heat, sprinkle with salt, pepper and lemon juice; toss well.

 

 

 

 

SPINACH CURRY       > Back to Top <

1 pound fresh spinach, chopped
2 Tablespoons oil
1/2 teaspoon mustard seed
6 cloves garlic, minced
1/4 cup tomato paste
1/2 teaspoon turmeric
1 teaspoon coriander powder
1/2 teaspoon cumin powder
3 Tablespoons water
salt to taste

Serves: 4

Heat oil in a frying pan over medium heat until it's hot. Add mustard seeds, and let cook until they pop; add garlic and tomato paste; stir and sauté 2 minutes Add spinach and all remaining seasonings; stir well and reduce heat to medium low. Cover and cook for 5-8 minutes

 

 

 

 

BAKED HONEY TOMATOES      > Back to Top <

8 Tomatoes, medium
1/2 cup Bread crumbs, fresh, coarse
2 teaspoons Salt
2 teaspoons Pepper
1 Tablespoon Tarragon, dried
4 teaspoons Honey
4 teaspoons Butter

Preheat oven to 350o F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown.

 

 

 

 

BAKED TOMATOES & CORN       > Back to Top <

1 can (16 ounce) tomatoes
1 Tablespoon Sugar
Pinch rosemary
Pinch black pepper
16 ounces Frozen corn kernels
1 Green bell pepper, chopped
2 Onions, chopped
2 Tablespoon Chili Colorado (or you can
Use any hot sauce - use
Less if you like)
1 Tablespoon Margarine
1/2 teaspoon Salt
2 cups Dry bread crumbs
1 cup Grated cheese

Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili Colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400o F oven for about 20 minutes, or until the top is brown.

 

 

 

 

BLACK TIE TOMATOES       > Back to Top <

1/4 cup Plain Low Fat Yogurt
2 Tablespoons Low Calorie Mayonnaise
1/4 teaspoon Onion Powder
4 small Tomatoes, halved crosswise
Lettuce Leaves
1 Tablespoons + 1 teaspoon Black Caviar, rinsed and drained

Combine yogurt, mayonnaise and onion powder in small bowl. Mix well, cover and chill for at least one hour. Arrange tomato halves on lettuce lined plates and top each with 1 teaspoon yogurt mixture and 1/2 teaspoon caviar.

 

 

 

 

BROILED TOMATOES       > Back to Top <

1/4 cup Mayonnaise
1/4 cup Grated Parmesan or Gruyere
Cheese
1/4 cup Minced Shallot or Green
Onion
2 Tablespoon Minced Parsley
2 large Ripe Tomatoes, sliced into thirds

Preheat broiler. Combine all ingredients except tomatoes in small bowl and blend well. Gently spread mixture about 1/4 inch thick on tomatoes. Broil 4 inches from heat source until lightly browned, about 2 to 3 minutes.

 

 

 

 

BROILED TOMATOES WITH HORSERADISH       > Back to Top <

2 large tomatoes
2 tablespoons bread crumbs
2 tablespoons horseradish
1 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon paprika
2 teaspoons fresh parsley
3 tablespoons grated Parmesan cheese

Cut tomatoes in half, crosswise. Combine crumbs, horseradish, lemon juice, salt and paprika. Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese. Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through. Serve immediately.

 

 

 

 

CANDIED CHERRY TOMATOES       > Back to Top <

3 tablespoons margarine
1/4 cup onions, chopped
4 cups cherry tomatoes
1/2 cup packed brown sugar, or honey
3/4 teaspoon salt
1-1/2 cups bread crumbs, buttered

Wash and drain cherry tomatoes; remove stems. Melt margarine (not diet margarine) in skillet. Add tomatoes, 6 tablespoons brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch. Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350o F oven until crumbs are browned about 20 minutes.
 

 

 

 

COLD STUFFED TOMATOES       > Back to Top <

6 large Tomatoes
Salt
1/3 cup Cucumber, finely diced
1/3 cup Onion, grated
1/3 cup Green pepper -- chopped
1/3 cup Celery, chopped
1/3 cup Cabbage, finely shredded
1/2 teaspoon Salt
dash Pepper
1/3 cup Mayonnaise
dash Hot sauce
dash Curry powder
Lettuce leaves

Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Combine next 7 ingredients; cover and chill. To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.

SHALOM FROM SPIKE & JAMIE