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Other Veggie Recipes

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Other Veggie Recipes
Corn, carrots, turnips, beets or any other type of veggie. Rember we already have a thread for Greens and Potatoes. Feel free to share any that you may have.Cool


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Buttered Corn In reply to
Prep: 5 min, Cook: 5 min.
  • 1 lb. frozen corn
  • 1 Tbs. unsalted butter

Place corn in a steamer basket over boiling water. Cover saucepan and steam about 4 minutes or until tender. Remove from pan and transfer to a bowl. Stir in butter and salt and pepper to taste.

Per serving: calories 116, fat 3.4g, 23% calories from fat, cholesterol 8mg, protein 3.3g, carbohydrates 22.2g, fiber 3.1g, sugar 2.1g, sodium 6mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.6, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0


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Corn Salad In reply to
Prep: 10 min, Cook: 5 min.
  • 10 ounces frozen corn
  • 1 small red bell pepper, seeded and cut into thin 1 inch strips
  • 1 small green bell pepper, seeded and cut into thin 1 inch strips
  • 1 green chili pepper, seeded and finely chopped
  • 1/2 red onion, chopped
  • 2 Tbs. red wine vinegar
  • 1-1/2 tsp. brown sugar
  • 1 Tbs. olive oil
  • 1/2 tsp. oregano, or 1 tsp. fresh, chopped

Place corn in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until tender. Transfer corn to a bowl. Add peppers and onion. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour over corn mixture and toss.

Per serving: calories 113, fat 3.8g, 27% calories from fat, cholesterol 0mg, protein 2.7g, carbohydrates 20.5g, fiber 3.0g, sugar 5.7g, sodium 6mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 1.0, Lean meat: 0.0, Fat: 0.7, Sugar: 0.1, Very lean meat protein: 0.0


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Curried Carrots In reply to
Prep: 10 min, Cook: 15 min.
  • 1 lb. carrots, peeled and cut into 1/2 inch slices
  • 1 Tbs. homestyle apricot spread
  • 1-1/2 tsp. lemon juice
  • 3/4 tsp. Dijon mustard
  • 1 tsp. curry powder
  • 1 tsp. unsalted butter
  • 2 tsp. vegetable oil
  • 1-1/2 tsp. brown sugar
  • 1/4 cup raisins

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside. Combine apricot spread, lemon juice, mustard and curry powder in a small bowl. Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute. Stir in brown sugar and raisins and sauté another 1-2 minutes. Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed.

Per serving: calories 126, fat 3.6g, 24% calories from fat, cholesterol 3mg, protein 1.7g, carbohydrates 23.8g, fiber 4.5g, sugar 15.6g, sodium 90mg, diet points 2.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.5, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.2, Very lean meat protein: 0.0


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Indian Style Carrots In reply to
Prep: 10 min, Cook: 15 min.
  • 1 ounce butter
  • 1 lb. carrots, sliced
  • 3/4 potato, chopped
  • 1-1/4 tsp. cumin powder
  • 1/4 tsp. chilli powder
  • 3/4 tsp. ground coriander
  • 1/4 tsp. turmeric
  • 3/4 tsp. salt
  • 1/4 cup water
  • fresh coriander or parsley

Melt the butter in a pan, add the carrot and potato and fry gently for 5 minutes. Add the spices, salt and water. Simmer, covered, for a further 7 minutes or until the water is absorbed. Serve immediately, sprinkled with coriander or parsley.


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Light Lemon Carrots with Sugar and White Pepper In reply to
Prep: 10 min, Cook: 10 min.
  • 1 Tbs. unsalted butter
  • 1-1/2 lbs. carrots, peeled and cut into 1-1/2 inch sticks
  • 1/2 tsp. sugar
  • 1/4 tsp. salt optional, or to taste
  • 1/8 tsp. white pepper
  • 1/4 cup water
  • 3 Tbs. lemon juice

Melt butter in a heavy saucepan over medium heat. Sauté carrots 3 minutes. Stir in sugar, salt, white pepper and water and bring to a boil. Cover saucepan and reduce heat to low. Simmer 3 minutes or until carrots are almost tender. Stir in lemon juice and simmer uncovered over medium high heat until carrots are glazed.


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Quick Corn Pudding In reply to
Prep: 5 min, Cook: 35 min.
  • 1/2 cup unsalted butter, melted
  • 1 lb. canned creamed corn
  • 1 lb. canned whole kernel corn, half of juice drained
  • 2 eggs, beaten
  • 1-1/2 cups cornbread mix

Preheat oven to 350°F. Combine all ingredients in a bowl and pour into a greased 8x8 inch casserole dish. Bake 35-40 minutes. Serve hot. Scoop out with an ice cream scoop, if desired.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.


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Seven Veggie Side Dish In reply to
  • 3 Tbs. oil
  • 1/2 cup cauliflower florets
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup fresh or frozen pea pods, cut in half
  • 1/2 cup frozen peas, thawed
  • 1/2 cup cherry tomatoes
  • 1/2 cup green onions, sliced
  • 3 Tbs. water
  • 3 Tbs. vindaloo curry paste
  • 2 Tbs. plain yogurt
  • 1 Tbs. cilantro, chopped

In wok or large skillet over high heat, heat oil. Add cauliflower and bell peppers. Stir-fry 3-4 minutes. Add pea pods, peas, tomatoes, and green onions. Stir-fry 2-3 minutes. Cover. Reduce heat to low. In small bowl, combine water, vindaloo paste, yogurt and cilantro. Stir into vegetable mixture. Cover. Cook 4-5 minutes.


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Steamed Carrots In reply to
Prep: 5 min, Cook: 10 min.
  • 1-1/2 lbs. carrots, peeled and sliced
  • 1 tsp. unsalted butter

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until carrots are tender. Drain and transfer to a serving bowl. Add butter and salt and pepper to taste.


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Steamed Carrots with Cheese In reply to
  
Prep: 10 min, Cook: 5 min.
  • 1 lb. carrots, peeled and cut into 1/4 inch thick slices
  • 1 ounce Swiss cheese, grated
  • 1 Tbs. plus 1 tsp. unsalted butter
  • 1/8 tsp. salt optional
  • 1/2 cup seasoned breadcrumbs

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 3 minutes or until tender. Drain carrots. Add remaining ingredients and pepper to taste and toss.


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(This post was edited by tubeN2 on Sep 23, 2004, 6:11 AM)
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Re: [tubeN2] Other Veggie Recipes In reply to
Beer Braised Cabbage

1/2 pound bacon, chopped
1 cup chopped yellow onions
1 teaspoon minced garlic
2 1/2 cups chopped red cabbage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups chicken stock
10 ounces dark beer
4 ounces celery root, peeled and thinly sliced (heaping 1/2 cup)
In a large, heavy saute pan, cook the bacon over medium-high heat until golden and the fat is rendered, 4 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the cabbage, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and beer, and cook, stirring occasionally, for 12 minutes. Add the celery root and cook, stirring, until tender, 3 minutes.
Remove from the heat and serve



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Re: [tubeN2] Other Veggie Recipes In reply to
Squash and Basil Saute


1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves
Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately



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Re: [tubeN2] Other Veggie Recipes In reply to
BRAZILIAN STYLE STUFFED EGGPLANT
serves 4

2 medium eggplants
1 1/2 pounds cooked ham
3 hard cooked eggs
2 cans (8 oz) tomato sauce
salt (optional)
1/4 teaspoon ground red cayenne pepper
1/4 to 1/2 teaspoon ground white pepper
1 teaspoon crumbled dried marjoram
1/4 cup grated Parmesan cheese

Place the eggplants in a pan with 1/4 inch of water. Bake in a
preheated hot oven (400 degF) for 20-30 minutes, or until soft.
Remove stem ends and slice into halves length wise. Scoop out the
insides, leaving a 1/2 inch shell. Chop the pulp fine and whip with
a fork or chop in food processor till finely chopped. Chop the ham
finely or use food processor. Chop the eggs and add along with
the eggplant to the ham.

Add in half of the peppers and mix. Add about a pinch of salt,
but if ham is salty, it might be better not to add salt. Mix it
well. Spoon into eggplant shells and place in baking dish or lightly
oil a baking dish and spoon in eggplant mixture without the shells.
Heat the tomato sauce, season with marjoram , remaining salt and
peppers. Cook for 5 minutes. Spoon over the stuffed eggplants.
Sprinkle with cheese. Bake in preheated oven (350F) for about 20
minutes.



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