Category Archives: Vegetables

Dry Sauteed Green Beans

March 6, 2013
Posted by Vegipes

Dry Sauteed Green Beans

2013-03-06 12:08:52

Serves 6

Stir-Fried Sesame Green Beans.

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Prep Time

30 min

Prep Time

30 min

59 calories

3 g

0 g

5 g

1 g

1 g

81 g

382 g

1 g

0 g

4 g

Nutrition Facts

Serving Size

81g

Servings

6

Amount Per Serving

Calories 59

Calories from Fat 42

% Daily Value *

Total Fat 5g

7%

Saturated Fat 1g

4%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 0mg

0%

Sodium 382mg

16%

Total Carbohydrates 3g

1%

Dietary Fiber 2g

8%

Sugars 1g

Protein 1g

Vitamin A

5%

Vitamin C

3%

Calcium

3%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 5 ts Peanut oil or canola oil
2. 1 cl Garlic, peeled & minced
3. 1 ts Minced ginger root
4. 1 lb. Green beans (2-inch pieces)
5. 1 ts Oriental sesame oil
6. 1/2 ts Salt (optional)

Instructions

1. 1. Heat the oil in a wok or skillet. Add the garlic and
2. ginger, and stir-fry the ingredients for 30 seconds.
3. 2. Add the green beans, and stir-fry them over high heat
4. for 2 to 4 minutes.
5. 3. Add the sesame oil and salt (if desired), toss the
6. ingredients to coat them, and serve the beans.
7. Preparation tip: The beans are supposed to be tender-crisp
8. and shriveled or even charred a bit on the outside. If you
9. like tender beans, cover the pan after adding the sesame
10. oil and salt, and continue cooking the beans for a few
11. minutes over moderately low heat.

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calories

59

fat

5g

protein

1g

carbs

3g

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Celery And Cabbage Bake

Celery And Cabbage Bake

Print Recipe

For all you beer lovers. Cabbage, Celery and Beer!

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 People	45 minutes

Servings Prep Time 6 People 45 minutes

Celery And Cabbage Bake Print Recipe For all you beer lovers. Cabbage, Celery and Beer! CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 45 minutes Servings Prep Time 6 People 45 minutes

Ingredients

• 4 Cup Cabbage coarsely chopped
• 1 Cup cheddar cheese grated
• 3 Cup celery sliced
• 1/2 Cup Beer
• 1 Tsp Caraway
• 2 Cups milk
• 2 Tsp butter
• 1/2 Cup flour

Servings: People

Instructions

Sauce:

1. Melt butter, add flour & cook, stirring 1 min.
2. Slowly add milk in stream, stirring continuously till sauce is smooth & thick.
3. Add beer & continue stirring till foam disappears.
4. Add cheddar, stir till melted.
5. Cook till heated through.
6. Season sauce with salt & pepper.

Main

1. Bring water to boil in large pot.
2. Add Cabbage, Celery, Caraway and cook until tender. (About 20 minutes)
3. Transfer to buttered 2 qt casserole and pour sauce over.
4. Heat at 350˚F for 30 min.

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Cauliflower-Broccoli Cheese Bake

Cauliflower-Broccoli Cheese Bake

Print Recipe

Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Cauliflower-Broccoli Cheese Bake Print Recipe Cauliflower,Broccoli smoothered with Cheese Sauce and baked in the oven. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 1 Each Cauliflower Medium, cut to florets
• 1 Bunch Broccoli cut into florets
• 1 Each carrot Medium, sliced thinly
• 2 Tbsp oil
• 3 Cloves garlic diced
• 2 Each onions sliced
• 3 Tbsp Tamari
• 1/2 Tsp salt
• 1/2 Tsp garlic powder.
• 3 Cup Cheesy gravy
• 1 Tbsp Nutritional yeast
• 1 Tbsp Paprika

Servings:

Instructions

1. Heat oil in large skillet, add the vegetables & saute for 7 minutes.
2. Add tamari, salt & garlic powder. Cook for another 3 minutes.
3. Preheat oven to 400˚F.
4. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy.
5. Sprinkle with nutritional yeast & paprika.
6. Bake for 30 minutes.

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Cabbage Curry

Cabbage Curry

Print Recipe

Quick and easy side dish.

• CourseSide Dish
• CuisineIndian
• Skill LevelEasy

Servings	Prep Time
8	30 minutes

Servings Prep Time 8 30 minutes

Cabbage Curry Print Recipe Quick and easy side dish. CourseSide Dish CuisineIndian Skill LevelEasy Servings Prep Time 8 30 minutes Servings Prep Time 8 30 minutes

Ingredients

• 2 Tbsp oil
• 1 Tsp Mustard seeds
• 1 Tsp Urad Dal
• 1 Tsp Cumin seeds
• 1 Each Jalapeño Chopped
• 1 Cup Mixed vegetables Peas, Carrots, Corn.
• 1 Each Cabbage Medium
• Pinch Salt to taste
• 1 Pinch Turmeric

Servings:

Instructions

1. Heat oil, mustard seeds, Urad Dal, cumin seeds, and green chili. Roast for a few seconds.
2. Add mixed vegetables and cabbage. Sprinkle salt and turmeric.
3. Cook on high heat for a couple of minutes, then cover and cook on low until done, about 20 minutes.

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Cabbage Cooked With Bean Curd

Cabbage Cooked With Bean Curd

Print Recipe

Shiitake mushrooms, Tofu, and Mirin sauce.

• CourseSide Dish
• CuisineJapanese
• Skill LevelEasy

Servings	Prep Time
6	60 minutes

Servings Prep Time 6 60 minutes

Cabbage Cooked With Bean Curd Print Recipe Shiitake mushrooms, Tofu, and Mirin sauce. CourseSide Dish CuisineJapanese Skill LevelEasy Servings Prep Time 6 60 minutes Servings Prep Time 6 60 minutes

Ingredients

• 3 Each Shiitake Mushrooms Large
• 2 Each Cakes medium tofu
• 1 Lbs Cabbage sliced
• 3 Tbsp oil
• 1/2 Tsp salt
• 2 Tsp soy sauce
• 1 Tsp Mirin sauce

Servings:

Instructions

1. Soak mushrooms in 3/4 c hot water for 1/2 hour.
2. Put tofu onto a paper towel & leave to drain for 30 minutes.
3. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips.
4. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir fry for 1 minute, till cabbage wilts.
5. Reduce heat to medium. Crumble tofu and add it to the skillet.
6. Add salt, soy sauce & mirin. Stir fry for another 5 minutes.
7. Serve warm.

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Baked Cranberry Squash

Baked Cranberry Squash

Print Recipe

Sweet tasting squash cassarole.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	60 minutes

Servings Prep Time 6 60 minutes

Baked Cranberry Squash Print Recipe Sweet tasting squash cassarole. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 60 minutes Servings Prep Time 6 60 minutes

Ingredients

• 2 Each Acorn squash Large, split lengthwise and seeded
• 1 Cup Pear chopped
• 1/2 Cup raw cranberries fresh or frozen
• 3 Tbsp Orange Juice Undiluted concentrate
• 3 Tbsp Honey or Maple Syrup
• 1 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground allspice

Servings:

Instructions

1. Preheat oven to 400 degrees.
2. Place squash cut side up on foil-lined baking sheet.
3. In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities.
4. Use any extra liquid to brush cut edges of squash.
5. Bake 45 minutes to 1 hour, or until squash is soft.
6. Serve hot. Serves 4 to 6.

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Artichoke Saute

Artichoke Saute

Print Recipe

Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

Servings:

Instructions

1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
5. Stir in mushrooms and cook until mushrooms are tender.
6. Stir in tomato; cook until tomato is thoroughly heated.

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Artichokes & Peas

Artichokes & Peas

Print Recipe

Artichokes and Peas make a great side dish.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 people	40 minutes

Servings Prep Time 4 people 40 minutes

Artichokes & Peas Print Recipe Artichokes and Peas make a great side dish. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 people 40 minutes Servings Prep Time 4 people 40 minutes

Ingredients

• 2 each Artichokes Large
• 1 each Lemon juice only
• 2 tbsp virgin olive oil
• 1 each lg. Basil leaves; slicedstrips Large, Sliced into strips
• 1 each onion white or yellow, sliced 1/4-in thick
• salt
• 1 Lbs Fresh pod peas Or 1 cup froozen peas
• parsley Finely chopped
• freshly ground pepper
• 1 tbsp Sweet butter Or Extra Virgin Olive Oil
• lemon juice Or Champagne Vinegar to taste

Servings: people

Instructions

1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
4. Add the peas and continue cooking until they are done.
5. Let any liquids reduce until they are syrupy.
6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.

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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts

Print Recipe

Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Brussels Sprouts with Shallots, Garlic, and Walnuts Print Recipe Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 2 pounds Brussels sprouts base and outer leaves trimmed, halved and blanched**
• 8 tablespoons unsalted butter
• 1/4 cup shallots thinly sliced.
• 2 tablespoons garlic minced
• 3/4 cup walnuts or pecans roughly chopped.
• 2 teaspoons lemon juice fresh.
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan.

Servings: people

Instructions

1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
6. Transfer to a serving bowl and sprinkle with the Parmesan.
7. Serve immediately.

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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Print Recipe

An easy way to dry tomatoes. Can be used in your favorite recipes.

• CourseSide Dish
• CuisineAmerican
• Skill LevelMedium

Prep Time

30 minutes

Cook Time

60 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Oven-Dried Tomatoes Print Recipe An easy way to dry tomatoes. Can be used in your favorite recipes. CourseSide Dish CuisineAmerican Skill LevelMedium Prep Time 30 minutes Cook Time 60 minutes Prep Time 30 minutes Cook Time 60 minutes

Ingredients

• 2 pounds Roma tomatoes about 12 medium-sized tomatoes
• 1/2 cup extra-virgin olive oil plus additional as needed
• 1 teaspoon fresh thyme leaves minced
• 6 Cloves garlic crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar

Servings:

Instructions

1. Preheat the over to 250 degrees F.
2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic.
4. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
5. Bake until the tomatoes begin to shrivel, about 1 hour.
6. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container.
7. Refrigerate and use as needed.

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