What is a great recipe tha contains lots of vegetables?!
Answers:
Slow cooker veggie curry,absolutely delicious!
Ingredients
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
Directions
1!. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon!. Pour broth over all!.
2!. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours!.
3!. Stir in undrained tomatoes!. Cover; let stand for 5 minutes!. Serve over hot cooked rice!. Makes 4 servings!.Www@FoodAQ@Com
Ingredients
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
Directions
1!. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon!. Pour broth over all!.
2!. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours!.
3!. Stir in undrained tomatoes!. Cover; let stand for 5 minutes!. Serve over hot cooked rice!. Makes 4 servings!.Www@FoodAQ@Com
Here's a few ideas:
-Ratatouille: Here's a link to this wonderful French Style vegetable stew!.
http://www!.recipeland!.com/recipe/8338/
-Country style vegetable soup: Take a basic vegetable stock and add all kinds of vegetables: peas, carrots, corn, onions, lima beans, kidney beans!.
-Oven roasted vegetables: Take a baking sheet and pile on some slices of red onion, red/green bell peppers, yellow/green squash, eggplant, asparagus!. Drizzle them with olive oil & balsamic vinegar, season with sea salt & fresh cracked pepper!. Roast uncovered at 350 for about 30-45min!. until tender!.Www@FoodAQ@Com
-Ratatouille: Here's a link to this wonderful French Style vegetable stew!.
http://www!.recipeland!.com/recipe/8338/
-Country style vegetable soup: Take a basic vegetable stock and add all kinds of vegetables: peas, carrots, corn, onions, lima beans, kidney beans!.
-Oven roasted vegetables: Take a baking sheet and pile on some slices of red onion, red/green bell peppers, yellow/green squash, eggplant, asparagus!. Drizzle them with olive oil & balsamic vinegar, season with sea salt & fresh cracked pepper!. Roast uncovered at 350 for about 30-45min!. until tender!.Www@FoodAQ@Com
Vegetable Soup!.
1kg Brisket Bones!.
3 Celery stems diced!.
3 Medium carrots diced!.
1 Large onion diced!.
1 Packet soup mix (split peas etc)!.
Additional vegetables
In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often!.
When thoroughly brown, remove and pour off fat,
Add 2t cooking oil and add onion, celery and carrot and sauté for several minutes, stirring from time to time!.
Add a jug of boiling water and the soup mix and stir
Add Brisket bones and more hot water and bring to a boil!.
Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time!.
After an hour remove the bones and set aside to cool!.
Skim off any fat on the surface and add more vegetables!. Peas, beans, corn etc!. (pasta spirals, elbow bow ties etc could be added, at this stage!.
Season to taste with S & P etc and bring back up to heat!.
Remove the meat from the bones, cut into bites sized pieces and return to pot!.Www@FoodAQ@Com
1kg Brisket Bones!.
3 Celery stems diced!.
3 Medium carrots diced!.
1 Large onion diced!.
1 Packet soup mix (split peas etc)!.
Additional vegetables
In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often!.
When thoroughly brown, remove and pour off fat,
Add 2t cooking oil and add onion, celery and carrot and sauté for several minutes, stirring from time to time!.
Add a jug of boiling water and the soup mix and stir
Add Brisket bones and more hot water and bring to a boil!.
Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time!.
After an hour remove the bones and set aside to cool!.
Skim off any fat on the surface and add more vegetables!. Peas, beans, corn etc!. (pasta spirals, elbow bow ties etc could be added, at this stage!.
Season to taste with S & P etc and bring back up to heat!.
Remove the meat from the bones, cut into bites sized pieces and return to pot!.Www@FoodAQ@Com
Check this out:
http://thepioneerwoman!.com/cooking/2008/!.!.!.
http://thepioneerwoman!.com/cooking/2007/!.!.!.
Both look extremely delicious!.Www@FoodAQ@Com
http://thepioneerwoman!.com/cooking/2008/!.!.!.
http://thepioneerwoman!.com/cooking/2007/!.!.!.
Both look extremely delicious!.Www@FoodAQ@Com
Stir Fry, Mixed salad, mixed vegetable caserole, mixed vegetable delight!.!.!.!.Www@FoodAQ@Com
make a veggie pizza, veggie lasanga, or make stir fryWww@FoodAQ@Com
ratatouilleWww@FoodAQ@Com
INDIANA VEGETABLE BEEF SOUP
Tons of hot water
3 beef bouillon cubes
Short ribs, neck bones or soup bones
1 lg!. can whole peeled tomatoes
1 pkg!. frozen mixed vegetables
1/4 sm!. green cabbage, shredded
1 lg!. onion, sliced
2 ribs celery, sliced
Parsley, pepper & oregano to taste
Boil meat bones in hot water and bouillon cubes several hours until meat falls off the bones!. Replenish water as it boils to the amount of soup you want!. Add tomatoes, onions, celery, mixed vegetables and cabbage and cook until everything is soft!. Add seasonings when there is about 1/2 hour left to cook
Old Fashioned Vegetable Soup
3 1/4 pounds stew beef
2 quarts water
1 tablespoon salt
1 bay leaf
10 peppercorns
1/4 teaspoon marjoram
1/4 teaspoon thyme
2 cups potatoes, peeled and diced
1 cup carrots, sliced
1 carrot, whole
1/2 cup celery, chopped
1 stalk celery, whole
1 cup cabbage, shredded
2 cups green beans
1 medium onion, chopped
1 small onion, whole
2 cups frozen corn
2 cups frozen peas
1 (1 pound 12 ounce) can tomatoes
In a large stockpot, cook stew beef in salted water with one whole carrot, one small onion, one stalk of celery, bay leaf, and peppercorns until stew beef is cooked through and tender (about 1-1/2 to 2 hours)!.
Remove beef from broth and strain broth through cheesecloth!. Return broth to stockpot!. Discard cooked vegetables!. Refrigerate stew beef until needed!.
Into the broth, add marjoram, thyme, potatoes, sliced carrots, chopped celery, and cabbage!. Cook until potatoes and carrots are tender (about 1 hour)!.
Add chopped onion, corn, peas, and tomatoes!. Cook until all vegetables are soft!.
Return stew meat to soup and cook for an additional 5 to 10 minutes!.
Servings: 8
Hot Vegetable Casserole
2 packages (16 ounce) cauliflower, carrots and broccoli (frozen)
6 to 8 ounce Mozzarella cheese
1 can onion rings, crumbled
2 cans undiluted cream of potato soup (can use 1 can cream of onion
soup)
6 to 8 ounces Cheddar cheese
Cook vegetables as on package, except for only about 5 minutes!.
Drain!.
Put in buttered casserole dish!. Spread soup over vegetables!. Whip the
soup to make it easy to spread!. Use a spoon!. Sprinkle cheese on top!.
Bake at 350-degrees for 10 minutes!. Put onion rings on top!. Bake
for10 additional minutes
Tasty Vegetable Casserole----
1 10 ounce package frozen broccoli
2 10 ounce packages frozen cauliflower
1 10 ounce package brussels sprouts
small jar Cheez Whiz
1 cup cream of mushroom soup
1 large can mushrooms, drained
Cook vegetables until almost done!. Combine cheese with soup and heat!. Pour over vegetables in a large greased baking dish!. Bake at 350°, uncovered 30-40 minutes or until it bubbles!.
Fantastic Vegetable Casserole \
Serving Size : 8
2 cups Broccoli Florets
1 1/2 cups Carrots -- sliced
1 cup Mayonnaise
1 cup Cheddar Cheese-shredded (optional)
4 drops Tabasco Sauce
1 1/2 cups Zucchini -- sliced
1 cup Celery -- sliced
1/2 cup Green Pepper -- diced
1/2 cup Onion -- chopped
1 teapoon Parsley -- minced
1 teaspoon Basil -- minced
3 tablespoons Butter or Margarine
12 squares Saltine Crackers -- crushed
1/3 cup Parmesan Cheese-grated(optional)
Steam broccoli and carrots in a steamer or a large saucepan with a steamer =
insert, until crisp-tender!. Drain and set aside!. In a large bowl, mix togeth=
er mayonnaise, cheddar cheese, Tabasco sauce and green pepper!. Add broccoli =
and carrots and remaining vegetables!. Mix in parsley and basil, stirring gen=
tly to mix!. Spoon into a greased 2 quart baking dish!. Melt butter in a small=
saucepan !. Add crushed crackers and stir until browned!. Remove from heat an=
d stir in Parmesan cheese!. Sprinkle over vegetables and bake, uncovered at 3=
50 degrees F for 30 - 40 minutes!.
Cheesy Vegetable Lasagna
Makes 12 servings!.
12 dry lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
Heat oven to 375 degrees F (190 degrees C)!. Grease a 9 x 13-inch casserole dish!. Bring a large pot of lightly salted water to a boil!. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain!.
Heat oil in a large cast iron skillet over medium heat!. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic!. Saute for 7 minutes; set aside!.
Place flour in a medium saucepan and gradually whisk in milk until well blended!. Bring to a boil over medium heat!. Cook 5 minutes, or until thick, stirring constantly!. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly!. Remove from heat; stir in spinach!. Reserve 1/2 cup spinach mixture!.
In a small bowl combine cottage and ricotta cheeses; stir well!. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan!. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles!. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese!. Bake in preheated oven for 35 minutes, or until lightly browned on top!. Cool for approximately 10 minutes before serving!.
Colorful Vegetable Omelet
1/2 Cup chopped onion
1/2 Tablespoon unsalted butter -- softened
1/3 Cup diced red bell pepper
1/3 Cup shredded carrots
1/3 Cup chopped broccoli flowerets
1/8 Teaspoon dried marjoram
1/8 Teaspoon salt
2 eggs
1 egg white
1 Tablespoon skim milk
1 Tablespoon minced fresh parsley
1/4 Cup alfalfa sprouts
parsley sprigs for garnish
In a medium-size bowl, combine onion and 1 teaspoon of the butter!. Microwave on HIGH 2 minutes!. Stir in bell pepper and carrots and microwave on HIGH 2 minutes!. Add broccoli and microwave on HIGH 1to 2 minutes until vegetables are crisp-tender!. Stir in marjoram and salt!. (You can also cook in a skillet over medium heat in the order given on top of the stove until vegetables are crisp-tender!.) Cover and keep warm!. Beat eggs and extra egg white with skim milk and parsley!. Heat a nonstick 8-inch skillet over medium heat until a drop of water dances when sprinkled in the pan!. Swirl the remaining '/2 teaspoon butter around bottom of pan!. When melted, pour in egg mixture!. As eggs cook, pull edges of the omelet toward the center of the pan with a table knife, allowing uncooked egg to reach pan!. Repeat until eggs are set!. Eggs can be slightly soft on top, as they will continue to cook!. Spoon vegetables over half the omelet!. Gently fold omelet over vegetables and remove to a serving plate!. Top with sprouts and garnish with parsley!. Makes 2 servings!.
GARDEN FRESH FRITTATA
Yield: 6 Servings
-
4 lg Eggs
4 c Zucchini; shredded
2 c Carrots; peeled, shredded
1/2 c Flour
3/4 c Mayonnaise
1 c Monterey Jack cheese
-shredded
1/2 c Parmesan cheese; grated
1/4 c Onion; chopped
1 tb Fresh basil chopped, OR
-1 tsp dried
Pepper; freshly ground
Preheat oven to 375~!. Beat eggs!. Mix together the remaining
ingredients and add to eggs!. Pour into buttered quiche pan and bake
30 to 35 mins!. or until set!. Serves 6 to 8!.Www@FoodAQ@Com
Tons of hot water
3 beef bouillon cubes
Short ribs, neck bones or soup bones
1 lg!. can whole peeled tomatoes
1 pkg!. frozen mixed vegetables
1/4 sm!. green cabbage, shredded
1 lg!. onion, sliced
2 ribs celery, sliced
Parsley, pepper & oregano to taste
Boil meat bones in hot water and bouillon cubes several hours until meat falls off the bones!. Replenish water as it boils to the amount of soup you want!. Add tomatoes, onions, celery, mixed vegetables and cabbage and cook until everything is soft!. Add seasonings when there is about 1/2 hour left to cook
Old Fashioned Vegetable Soup
3 1/4 pounds stew beef
2 quarts water
1 tablespoon salt
1 bay leaf
10 peppercorns
1/4 teaspoon marjoram
1/4 teaspoon thyme
2 cups potatoes, peeled and diced
1 cup carrots, sliced
1 carrot, whole
1/2 cup celery, chopped
1 stalk celery, whole
1 cup cabbage, shredded
2 cups green beans
1 medium onion, chopped
1 small onion, whole
2 cups frozen corn
2 cups frozen peas
1 (1 pound 12 ounce) can tomatoes
In a large stockpot, cook stew beef in salted water with one whole carrot, one small onion, one stalk of celery, bay leaf, and peppercorns until stew beef is cooked through and tender (about 1-1/2 to 2 hours)!.
Remove beef from broth and strain broth through cheesecloth!. Return broth to stockpot!. Discard cooked vegetables!. Refrigerate stew beef until needed!.
Into the broth, add marjoram, thyme, potatoes, sliced carrots, chopped celery, and cabbage!. Cook until potatoes and carrots are tender (about 1 hour)!.
Add chopped onion, corn, peas, and tomatoes!. Cook until all vegetables are soft!.
Return stew meat to soup and cook for an additional 5 to 10 minutes!.
Servings: 8
Hot Vegetable Casserole
2 packages (16 ounce) cauliflower, carrots and broccoli (frozen)
6 to 8 ounce Mozzarella cheese
1 can onion rings, crumbled
2 cans undiluted cream of potato soup (can use 1 can cream of onion
soup)
6 to 8 ounces Cheddar cheese
Cook vegetables as on package, except for only about 5 minutes!.
Drain!.
Put in buttered casserole dish!. Spread soup over vegetables!. Whip the
soup to make it easy to spread!. Use a spoon!. Sprinkle cheese on top!.
Bake at 350-degrees for 10 minutes!. Put onion rings on top!. Bake
for10 additional minutes
Tasty Vegetable Casserole----
1 10 ounce package frozen broccoli
2 10 ounce packages frozen cauliflower
1 10 ounce package brussels sprouts
small jar Cheez Whiz
1 cup cream of mushroom soup
1 large can mushrooms, drained
Cook vegetables until almost done!. Combine cheese with soup and heat!. Pour over vegetables in a large greased baking dish!. Bake at 350°, uncovered 30-40 minutes or until it bubbles!.
Fantastic Vegetable Casserole \
Serving Size : 8
2 cups Broccoli Florets
1 1/2 cups Carrots -- sliced
1 cup Mayonnaise
1 cup Cheddar Cheese-shredded (optional)
4 drops Tabasco Sauce
1 1/2 cups Zucchini -- sliced
1 cup Celery -- sliced
1/2 cup Green Pepper -- diced
1/2 cup Onion -- chopped
1 teapoon Parsley -- minced
1 teaspoon Basil -- minced
3 tablespoons Butter or Margarine
12 squares Saltine Crackers -- crushed
1/3 cup Parmesan Cheese-grated(optional)
Steam broccoli and carrots in a steamer or a large saucepan with a steamer =
insert, until crisp-tender!. Drain and set aside!. In a large bowl, mix togeth=
er mayonnaise, cheddar cheese, Tabasco sauce and green pepper!. Add broccoli =
and carrots and remaining vegetables!. Mix in parsley and basil, stirring gen=
tly to mix!. Spoon into a greased 2 quart baking dish!. Melt butter in a small=
saucepan !. Add crushed crackers and stir until browned!. Remove from heat an=
d stir in Parmesan cheese!. Sprinkle over vegetables and bake, uncovered at 3=
50 degrees F for 30 - 40 minutes!.
Cheesy Vegetable Lasagna
Makes 12 servings!.
12 dry lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
Heat oven to 375 degrees F (190 degrees C)!. Grease a 9 x 13-inch casserole dish!. Bring a large pot of lightly salted water to a boil!. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain!.
Heat oil in a large cast iron skillet over medium heat!. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic!. Saute for 7 minutes; set aside!.
Place flour in a medium saucepan and gradually whisk in milk until well blended!. Bring to a boil over medium heat!. Cook 5 minutes, or until thick, stirring constantly!. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly!. Remove from heat; stir in spinach!. Reserve 1/2 cup spinach mixture!.
In a small bowl combine cottage and ricotta cheeses; stir well!. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan!. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles!. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese!. Bake in preheated oven for 35 minutes, or until lightly browned on top!. Cool for approximately 10 minutes before serving!.
Colorful Vegetable Omelet
1/2 Cup chopped onion
1/2 Tablespoon unsalted butter -- softened
1/3 Cup diced red bell pepper
1/3 Cup shredded carrots
1/3 Cup chopped broccoli flowerets
1/8 Teaspoon dried marjoram
1/8 Teaspoon salt
2 eggs
1 egg white
1 Tablespoon skim milk
1 Tablespoon minced fresh parsley
1/4 Cup alfalfa sprouts
parsley sprigs for garnish
In a medium-size bowl, combine onion and 1 teaspoon of the butter!. Microwave on HIGH 2 minutes!. Stir in bell pepper and carrots and microwave on HIGH 2 minutes!. Add broccoli and microwave on HIGH 1to 2 minutes until vegetables are crisp-tender!. Stir in marjoram and salt!. (You can also cook in a skillet over medium heat in the order given on top of the stove until vegetables are crisp-tender!.) Cover and keep warm!. Beat eggs and extra egg white with skim milk and parsley!. Heat a nonstick 8-inch skillet over medium heat until a drop of water dances when sprinkled in the pan!. Swirl the remaining '/2 teaspoon butter around bottom of pan!. When melted, pour in egg mixture!. As eggs cook, pull edges of the omelet toward the center of the pan with a table knife, allowing uncooked egg to reach pan!. Repeat until eggs are set!. Eggs can be slightly soft on top, as they will continue to cook!. Spoon vegetables over half the omelet!. Gently fold omelet over vegetables and remove to a serving plate!. Top with sprouts and garnish with parsley!. Makes 2 servings!.
GARDEN FRESH FRITTATA
Yield: 6 Servings
-
4 lg Eggs
4 c Zucchini; shredded
2 c Carrots; peeled, shredded
1/2 c Flour
3/4 c Mayonnaise
1 c Monterey Jack cheese
-shredded
1/2 c Parmesan cheese; grated
1/4 c Onion; chopped
1 tb Fresh basil chopped, OR
-1 tsp dried
Pepper; freshly ground
Preheat oven to 375~!. Beat eggs!. Mix together the remaining
ingredients and add to eggs!. Pour into buttered quiche pan and bake
30 to 35 mins!. or until set!. Serves 6 to 8!.Www@FoodAQ@Com