What are good recipes using vegetables?!


Question: What are good recipes using vegetables!?
I would like to get more veggies in my diet!. I came across a recipe for Wasabi Asparagus which seemed pretty cool!. What other recipes can I use to make them more tasty!? They do not have to be vegan recipes!.Www@FoodAQ@Com


Answers:
Roasted Asparagus with Fresh Mozzarella
8 oz!. fresh mozzarella
1 lb!. asparagus trimmed
1 tbsp!. olive oil
pinch of salt
freshly ground black pepper to taste
2 tbsp!.grated parmesan cheese
pre heat oven to 400
Toss asparagus in oil,salt and pepper!.
Place in a baking dish facing in the same direction!. Roast in oven 10 minutes!.
Remove from oven and and arrange mozzarella slices over the asparagus!. Sprinkle with parmesan and return to oven for 2 minutes or until cheese melts!.
Serve immediately!.Www@FoodAQ@Com

The addition of a little garlic is wonderful on cauliflower and Brussels sprouts!. Use the same technique for both!. Prepare the vegetables (cut the cauliflower into bite sized florets; cut the bottom off the Brussels sprouts, remove the outer leaves, and cut the sprouts in half)!. Peel and roughly slice two cloves of garlic!. In a saute pan with a lid, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter is melted!. Add the garlic slices and saute until they just begin to turn golden brown!. Remove the garlic and discard!. Add the cauliflower or Brussels sprouts and stir to coat!. If doing Brussels sprouts, make sure all of the pieces are cut side down!. Put the lid on and cook over medium heat until veggies are just tender!. Do not overcook or they'll taste bitter! This usually takes about 10 - 15 minutes!. Give them a dash of salt and they're ready to serve!.Www@FoodAQ@Com

Rainbow Vegetable Stir Fry

1/2 cup Mr!. Yoshida's Original Gourmet Sauce
1 medium green pepper
1 medium red pepper
1 medium yellow pepper
1 tbsps Vegetable oil

(NOTE: You can add any assortment of vegetables to this dish - mushrooms, tofu, snap peas, etc!.)

Preparation:

1!. Cut green, red and yellow peppers into thin strips!.
2!. Heat 1 Tbs!. vegetable oil in a medium size skillet over medium- high heat until hot!.
3!. Add peppers to skillet and cook until tender-crisp, about 3 minutes!.
4!. Stir in Mr!. Yoshida’s Original Gourmet Sauce and cook until sauce boils, about 30 seconds!.
5!. Serve with cooked cubed chicken, beef, pork, or fish; or over rice!.

Serves 5Www@FoodAQ@Com

Broccoli with Garlic & Soy Sauce

1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups of florets)
2 tablespoons soy sauce

Put the garlic cloves and oil in a small heavy-bottomed saucepan!. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender!. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt!. Immediately pour into a heat-proof container to stop the cooking!. Allow to cool to room temperature!.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender!. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled!. This process stops the cooking and sets the bright green color!. Drain well!.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic!. Taste for seasonings and serve cold or at room temperature!.
--Barefoot Contessa
--------------------------

Zucchini with Parmesan (works w/ squash and carrots, too)

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise!. Slice the zucchini diagonally in 1/2-inch slices!. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions!. Cook for 10 minutes on medium-low heat, until they start to brown!. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through!. Sprinkle with Parmesan and cook for 30 seconds more!. Remove to a serving platter and repeat with the rest of the zucchini!. Serve immediately!.
Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it!. I prefer to cook it in 2 batches!.

--Ina Garten
-----------------------

Roasted Asparagus with Parmesan
Serves 4

2 bunches asparagus (1? lbs!.), washed and ends snapped off
1? Tbsp!. olive oil
Kosher salt
Freshly ground black pepper
? cup finely grated Parmesan cheese

Preheat oven to 450oF!. On a rimmed baking sheet, toss asparagus with olive oil!. Season with S&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
-----------------------------

Zesty Vegetable Skewers

1 garlic clove
1 tsp!. kosher salt
1/3 cup olive or vegetable oil
3 Tbsp!. lemon juice
1 tsp!. Italian seasoning
? tsp!. black pepper
8 medium fresh mushrooms
2 small or 1 large zucchini, cut into ?” chunks
2 small onions, cut into sixths (leave stem attached)
8 cherry tomatoes

Mash garlic clove w/ salt in a small bowl!. Add next 4 ingredients, mixing well!.
Stack 1 of each vegetable onto 8 skewers, lay in shallow pan, and pour marinade over veggies!. Let sit for 15 min!.
Grill 10-15 over medium heat, turning frequently, until just tender!. Serves 4 (2 skewers each)

--RazzleDazzleRecipes!.com

Www@FoodAQ@Com


SWEET AND SOUR VEGETABLES

1 lb frozen Oriental Vegetables
peanut oil (for sautéing)


Sauce:

1 tablespoon corn starch
1/2 inch section fresh ginger, peeled, minced
1/2 cup pineapple chunks, drained and reserved
3 tablespoons dark brown sugar
1 tablespoon rice vinegar
1/2 teaspoon soy sauce (or salt to taste)
1/2 cup pineapple syrup or juice (from can)
1 clove garlic, minced

Combine ingredients for sauce in a small bowl and set aside!.
In a wok, heat 2 tablespoons of peanut oil until sizzling hot!. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender!. Oil in wok must be very hot to avoid vegetables becoming overcooked - cook rapidly and for a short period of time!. Remove vegetables to serving dish!.

In the empty, still-hot wok, drain all but 1 teaspoon of oil!. Add sauce ingredients in the same order as listed!. Cook 5 minutes or until sauce is translucent and cornstarch has cooked!. Add garlic during final minute (do not allow it to brown)!.


--------------------------------------!.!.!.
VEGETABLE TEMPURA

4 shitakes mushrooms
1 sweet potato
1 potato
1/4 winter squash
8 string green beans
2 green peppers (asparagus and carrots also work well)

TEMPURA BATTER:

1 egg
1 1/4 c!. iced water
1 2/3 c!. all-purpose flour
Oil for deep frying

TEMPURA DIPPING SAUCE:

1 3/4 c!. dashi stock (fish bouillon)
1/3 c!. soy sauce
1/3 c!. mirin
Sugar (1 to 3 tbsp!.) to taste

1!. Cut shitakes mushrooms into halves!. Slice sweet potato into thin rounds, squash into quarter rounds, green beans into halves, green peppers into strips!.
2!. In chilled bowl, mix egg and iced water!. Add flour to egg mixture!. Fold loosely to keep batter lumpy!.

3!. Heat oil in wok or deep fryer to 340 degrees!. Pat dry all ingredients with paper towel!. Dip vegetables in batter!. Deep fry until golden!. Drain vegetables briefly on paper towel covered tray!.

4!. Serve with dipping sauce and rice!.

Www@FoodAQ@Com

Here are a few that are quite simple and use slightly unusual vegetables!. And they all taste GREAT!!

sauteed swiss chard with onions

1 1/2 pound green Swiss chard (about 1 large bunches)
1 tablespoons olive oil
1 tablespoons unsalted butter
1 medium onions, halved lengthwise and thinly sliced
1 garlic cloves, finely chopped
Preparation
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces!. Stack chard leaves and roll up lengthwise into cylinders!. Cut cylinders crosswise to make 1-inch-wide strips!.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes!. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes!. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes!. Transfer with a slotted spoon to a serving bowl!.

honey-glazed roasted carrots and parsnips

2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil

1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F!. Line 2 rimmed baking sheets with foil!. Divide carrots and parsnips between prepared sheets!. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat!.

Roast 10 minutes; stir!. Roast 10 minutes longer, stir, and reverse sheets!. Continue roasting until are tender slightly charred, about 15 minutes longer!. (Can be prepared 2 hours ahead!. Tent with foil and let stand at room temperature!. Rewarm uncovered in 350°F oven 10 minutes!.)

Melt butter in heavy small saucepan over medium heat!. Stir in honey and vinegar!. Drizzle honey glaze over vegetables and serve!.

braised endive

1/3 cup water
2 tablespoons unsalted butter
1 teaspoon sugar
3/4 teaspoon salt
3 medium Belgian endives (1 lb total), each cut lengthwise into 6 wedges

Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet!. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes!.
Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes!.
Www@FoodAQ@Com

QUICK AND EASY VEGETABLES!.!.!.!.

CHICKEN TERIYAKI OVER STIR-FRY
VEGETABLES
Makes 6 servings!.

1/3 c!. chopped onion
1 clove garlic, crushed
1/3 c!. soy sauce
2 tbsp!. salad oil
2 tbsp!. white cooking wine
1 tbsp!. honey
3 chicken breasts split

Combine onion, garlic, soy sauce, oil, wine, and honey; mix well!. Arrange chicken in shallow baking dish; pour sauce over!. Marinate at room temperature 30 minutes, turning several times!.

Broil or grill while brushing with sauce until tender!. Cook stir-fry vegetables and place on platter!. Arrange chicken breasts over top!.

STIR-FRY VEGETABLES

1 tbsp!. butter
1 tbsp!. salad oil
2 c!. sliced carrots
1 c!. sliced onion
2 c!. green beans or broccoli
2 c!. cauliflower or cabbage
2 tbsp!. lemon juice
1/2 tsp!. salt (optional)
dash pepper
2 tbsp!. chopped parsley

In wok or large heavy skillet, heat butter and oil!. Add carrot and onion; stir- fry 3-4 minutes!. Stir in other vegetables and stir-fry 2 minutes or cook until they way you like them!.

Add other ingredients and stir!. Sprinkle chopped parsley over!.

STIR - FRIED SHRIMP WITH VEGETABLES
Makes 5 servings!.

3/4 lb!. fresh or frozen shrimp (in shell)
1/2 tsp!. cornstarch
1/2 tsp!. soy sauce
1/4 tsp!. salt
1/8 tsp!. sesame oil
Dash of white pepper
8 oz!. bok choy (about 4 large stalks)
4 oz!. Chinese pea pods
1 tbsp!. cornstarch
1 tbsp!. cold water
2 tbsp!. vegetable oil
1 clove garlic, finely chopped
1 tsp!. finely chopped ginger root
1/4 c!. vegetable oil
4 oz!. mushrooms, cut into 1/2-inch slices
2 tbsp!. oyster sauce or 1 tbsp!. soy sauce
1 tsp!. salt
1/4 c!. chicken broth
2 green onions (with tops), cut into 2-inch pieces

Peel shrimp (if shrimp is frozen, do not thaw; peel under running cold water)!. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein!. Cut shrimp lengthwise almost into halves!. Toss shrimp, 1/2 teaspoon cornstarch, 1/2 teaspoon soy sauce, 1/4 teaspoon salt, the sesame oil, and white pepper in glass or plastic bowl!. Cover and refrigerate 30 minutes!.

Separate bok choy leaves from stems!. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slice (do not combine leaves and stems)!. Remove strings from pea pods!. Place pea pods in boiling water!. Cover and cook 1 minute; drain!. Immediately rinse under running cold water; drain!. Mix 1 tablespoon cornstarch and the water; reserve!.

Heat wok until 1 or 2 drops of water bubble when sprinkled in wok!. Add 2 tablespoons vegetable oil; rotate wok to coat side!. Add garlic and ginger root; stir-fry until garlic is light brown!. Add shrimp; stir-fry until shrimp is pink!. Remove shrimp from wok!.

Add 1/4 cup vegetable oil to wok; rotate to coat side!. Add bok choy stem and mushrooms; stir-fry 1 minute!. Stir in bok choy leaves, oyster sauce, and 1 teaspoon salt!. Stir in chicken broth; heat to boiling!. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds!. Add shrimp and pea pods; cook and stir 30 seconds!. Garnish with green onions!.

STIR FRY BEEF AND VEGETABLES

1 lb!. lean beef, thinly sliced
1/2 c!. soy sauce
1/4 c!. sherry or cooking wine
1 c!. onions, sliced
1 c!. celery, sliced diagonally
1 c!. broccoli, sliced
1 pkg!. hot stir fry mix
12 lg!. mushrooms, sliced
1/4 c!. vegetable oil
2 sm!. garlic cloves, minced
1 tbsp!. cornstarch
1 med!. tomato, chopped for garnish
1 1/2 c!. water
Water chestnuts (opt!.)

Toss beef in bowl with soy sauce and sherry!. Cover and marinate for 30 minutes!. Prepare vegetables; set aside!. Heat oil in wok, or wide frying pan!. Add garlic and saute over high heat!. Add drained beef (reserve marinade)!. Stir fry until meat is brown!. Add onions, celery, broccoli and mushrooms!. Cover and steam about 5 minutes!. Mix water, cornstarch, stir fry mix and marinate in small bowl; pour into pan!. Heat to boiling!. Cook until thickened!. Serve over rice!. Garnish with tomato!.

hope these help!. good luck and enjoy!.Www@FoodAQ@Com

LIMA BEANS WITH CELERY AND MUSHROOMS

2 pkgs!. frozen limas
1/2 stick butter
4 tbsp!. flour
1/2 tsp!. salt
1/8 tsp!. pepper
1/2 tsp!. nutmeg
1 1/2 c!. slivered celery
1 c!. sliced mushrooms, drained
1 med!. onion, minced
1 c!. heavy cream
Paprika

Cook lima beans according to directions on package!. Drain!. Melt butter in saucepan!. Add celery and onion and cook until golden tender!. Add mushrooms and heat through!. Add flour and seasonings gradually, stirring gently all the while!. When well blended, gradually add cream, stirring over low heat until thickened!. Add lima beans and heat through!. Turn into warmed vegetable or pyrex dish and sprinkle generously with paprika!. Serves 8 to 10!.
Www@FoodAQ@Com

These are great

HERB-ROASTED NEW POTATOES
Yield: 6 Servings

1 lb 14 oz small red potatoes,
!.unpeeled (or russets)
1/4 c Chopped fresh basil or 1 tsp
!.dried basil
1 tb Chopped fresh oregano or 1
!.tsp dried
1 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
2 1/4 oz Grated parmesan cheese

1!. Preheat oven to 425F!. Cut the potatoes into 6-8 wedges each!.

2!. In a large bowl, combine the basil, oregano,oil,salt and pepper!.
Add the potatoes and toss to combine!.

3!. Place the potatoes on a nonstick baking sheet and sprinkle with
parmesan cheese!.

4!. Bake for 20-25 minutes of until tender and golden brown!.

VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish
Yellow potatoes, both of which have yellow flesh!. Substitute 2 t!.
chopped dried rosemary for the basil and oregano!.







This is really good

Broccoli Cheese Casserole
(Prysnac Serbia )

6 unbeaten eggs
2 lb small curd cottage cheese
6 T flour
1/2 lb processed cheese, diced
1/4 lb soft butter
1 pkg frozen broccoli, thawed abd chopped
2 green onions chopped

Layer in larger mixing bowl
Stir until well blended
Pour into greased 9 x 12 baking dish
Bake at 350
1 hour

Should be golden and bubbly
Let sit for 10 min
Serves 10 -12





I have hundreds in my cooking group all listed by the veggie, Free to join and no obligations!.

http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com

Here are a few of my favorites, there are more in the Blog too!

Tomato/Bread Salad
http://allthingsitalianinmt!.wordpress!.co!.!.!.

Tomato Gazpacho
http://allthingsitalianinmt!.wordpress!.co!.!.!.

Farro w/ Green Beans
http://allthingsitalianinmt!.wordpress!.co!.!.!.

Wilted Salad
http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com

11/2lb asparagus
2 tablespoons vegetable oil
1/2 level teaspoon salt
Cut asparagus diagonally into pieces
heat the oil in a frying pan add asparagus stir to coat with oil sprinkle with salt and fry at this point you could add other veg!.Cook for about 3 minutes, until asparagus is tender Www@FoodAQ@Com

Sprikle corriander leaves ,red peppers will look beautiful and will give you great taste with nutritive valuesWww@FoodAQ@Com





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