Archive for Vegetables

Easy Vegetable Curry

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  • 3 T vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2-cm piece ginger, minced
  • 3 medium carrots, diced (or 1 sweet potato)
  • 1 head cauliflower, chopped (or zucchini)
  • 2 bell peppers, diced
  • 4 t curry powder (or garam masala, or mix), 1 t turmeric, 1 t paprika, 1 t black pepper
  • 1.5 t salt
  • 2/3 c water
  • 2 c (14 oz can) diced tomato in juice
  • 2-3 c cooked chickpeas in broth
  • 1 c cream
  • Any combo of 1/2 c torn spinach, 1/2 c chopped cilantro, 1/4 c chopped green onion

Have all vegetables on counter, whole. Heat oil in a large pan over medium heat. Dice/chop and add vegetables in the order given, stirring each new addition at least twice over a minute or two before adding the next.  

Add the spices, salt, water, tomatos, and chickpeas. Simmer until cauliflower is soft. Add remaining ingredients and stir. Turn off the heat when it begins to simmer. Serve with brown or white rice, pomegranate seeds.

Posted in Ethnic_Indian, Main Dishes, Vegetables

Baked Butternut Squash

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1 butternut squash
4 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees.
Cut the butternut squash in half lengthwise and scoop out seeds. Jab the cut surfaces all over with a fork. Mix the salt, pepper, and butter and spread it onto the cut surfaces. Bake for about an hour (plus or minus 15 min) until fork tender.

Posted in Vegetables

Amy’s Favorite Spaghetti Squash

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Use the Love and Lemons recipe: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/

SUMMARY

  1. Preheat oven to 400 degrees. Cut the squash in half lengthwise.
  2. Remove seeds. Drizzle the cut side with olive oil and lightly sprinkle with a little salt and pepper. Not too much of any of these lest the squash become watery.
  3. Make 4 fork jabs in the skin-side of each half.
  4. Bake cut-side down for 30 to 40 minutes.
  5. Use a fork to fluff the strands, starting at the edge of each half and working inward.
  6. Season with more salt and pepper.
Posted in Vegetables, Vegetarian Main Dish

Instant Pot Simple Sweet Potatos

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 Put the sweet potatoes in the intant pot on the wire rack. Add n inch of water below the rack. Set the pressure to high and hit the pressure cook button. Set the time as follows according to the thicknesses of the sweet potatoes.

  • small (2 inches or less in width): 15 minutes + 10 minute natural pressure release
  • medium (2-3 inches in width): 30 minutes + 10 minute natural pressure release
  • large (3-4 inches in width):  60 minutes * + 10 minute natural pressure release

Serve as a side dish with a plate of butter or sour cream.

Posted in Vegetables

Red Cabbage (Rotkohl, Blaukraut) in Instant Pot

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1 small red cabbage, finely shredded
1 small onion, finely diced
3 T butter
1/4 c apple cider vinegar
1/4 c water
2 T brown sugar
1/2 t salt
1/2 t nutmeg
1/4 t cloves
1/4 t allspice
1/4 t pepper

Set instant pot to sauté, add butter and onion. Sauté until translucent then add the cabbage. Sauté 2 more minutes. Turn off instant pot. Mix remaining ingredients together until sugar dissolves, then add to vegetables in pot and mix well. Set instant pot to cook on high pressure for 3-4 minutes, depending on how well-cooked you’d like it. When the cook time is up, do a quick release.

Posted in Ethnic_German, Vegetables

Mashed Parsnips

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2 large parsnips, peeled, sliced (and/or cauliflower)
1 T lime juice
1 T butter
2 T cream
1/8 t salt e
chives (dried or fresh)

Boil parsnips about 10 min until tender. Mash. Mix in remaining ingredients and sprinkle with chives.

Posted in Vegetables

Vegetable Korma

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FOR THE SAUCE

  • 1 medium yellow onion, peeled and halved
  • 3 cloves garlic, peeled
  • 1 (1-inch) piece ginger root, roughly chopped
  • 1/4 cup raw cashews

FOR THE KORMA

  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cardamom
  • 2 small tomatoes, diced
  • 1 can coconut milk
  • 1/3 c raisins
  • 1/2 cup plain yogurt
  • 2 small potatos, peeled and diced
  • 2 cup fresh vegetables (e.g. cauliflower, peas, carrots, and chickpeas)

INSTRUCTIONS

  1. Place the onion, garlic, ginger, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
  2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
  3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add the tomato, coconut milk, yogurt, potato, vegetables. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
  5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Add raisins. Serve with cooked basmati rice and naan bread.

Adapted from https://thewanderlustkitchen.com/creamy-indian-vegetable-korma/

Posted in Ethnic, Ethnic_Indian, Vegetables

Honey Garlic Roasted Carrots

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INGREDIENTS

  • 1 lb peeled carrots
  • 3 T butter
  • 1 T honey
  • 2  cloves miinced garlic
  • ¼ t salt
  • pepper
  • 2 t fresh chopped parsley

Preheat oven to 425°F. Cut carrots into thirds. Melt butter in a pan over medium heat. Mix in honey. Add the garlic and cook for 30 seconds until fragrant while stirring. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

Adapted from https://cafedelites.com/honey-garlic-butter-roasted-carrots/

Posted in Vegetables

Winter Squash Soup

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Peel, dice and set aside – 1 large or 2 small carrots, 1 sweet potato, 2-3 cups winter squash.

Dice and add to soup pot with 1 T oil and 1 T butter – 1 stalk celery, 1 small or half large onion, 1/2 – 1 red pepper 1-2 cloves garlic. Cook and stir until soft and the onions start to brown.

Add orange veggies and 5-7 cup of water. Add 1 packet Sazon seasoning. Simmer until all the veggies are soft. Remove from heat and use an immersion blender to blend well. Salt to taste. Add 1/3-2/3 cups cream or coconut milk. [14 oz coconut milk = 1 c heavy cream + 2/3 c water]

Posted in Main Dishes, Soups, Vegetables, Vegetarian Main Dish

Garden Vegetable Noodle Soup

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4 T oil
3 carrots
1 medium onion
2 stalks celery
1 c winter squash
1/2 c frozen corn
1 small zucchini
1 can (1.5 c) diced tomatoes
1 T tomato paste
1 T butter
1/2 t salt
1/2 t pepper
1/2 t dried basil
1/2 t dried oregano
7 c water?
1 c egg noodles (or 1/2 c macaroni)
1 c cooked chicken (optional)

Dice all vegetables. Add oil to saucepan over medium heat, then carrots, onion, celery, and winter squash, and stir until they start to soften (about 10 min). Add remaining ingredients except noodles and simmer about 10 minutes. Add noodles and cook 5 minutes. Have the cooked chicken on the side for non-vegetarians to add.


Posted in Main Dishes, Soups, Vegetables

Barley Vegetable Soup

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3 T olive oil
1 onion
2 cloves garlic

7 c water
1.5 T vegetable broth base
1 c barley
4 carrots
chunk of cauliflower
1 zucchini
1 tomato
1/2 c frozen corn
1/2 t basil
1/2 t oregano
1/4 t black pepper

1 T lemon juice

Dice onion, mince garlic, and sauté in a large pot in olive oil over medium heat for about 5 minutes. Add the next group of ingredients (all vegetables chopped), bring to boil and simmer for about 40 minutes. Stir in lemon juice.

Posted in Grains, Main Dishes, Soups, Vegetables, Vegetarian Main Dish

Cream of Carrot Soup

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1 lb carrots, peeled, cut in 1/2 inch pieces
2.5 c water
2 T butter
2 T flour
1/2 t salt
1/3 t cayenne pepper (optional)
1/2 c cream

1. Add carrots and liquid to pot, bring to boil then cover and simmer until carrots are very soft (break when pierced with fork).
2. Drain, but keep the broth.
3. Mash the carrots.
4. Melt butter over medium heat then stir in flour, turn to low and stir constantly for 1 min.
5. Add the carrots, salt, and cayenne pepper, stir.
6. Slowly stir in the broth over medium heat; cook for 10 minutes, stirring often.
7. Lower the heat and add the cream, stirring constantly; heat but not to a boil.

Serve with crackers.

Adapted from American Girls Cookbook (Samantha)

Posted in Soups, Vegetables tagged with ,

Cruciferous Slaw

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DRESSING:
Mix in a large bowl and whisk to combine –
1/3 c mayonnaise
2 t vinegar
2 t lemon juice
2 t honey
1/8 t salt
1/8 t pepper

SALAD:
Add to a bowl bowl, mix well and let sit for an hour in the fridge (or half hour @ room temp) –
4 c shredded cruciferous vegetables (mix of broc, caulif & cabbage)
1/3 c raisins, craisins, or dried currants, chopped in half
3 scallions, green and white parts, diced
1/2 c sliced almonds, toasted in dry cast iron pan with 1 T sugar

Posted in Salad, Vegetables tagged with , ,

Chickpeas

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For 3 c cooked chickpeas as ingredient: 1 c dried chickpeas, 1/2 t salt, 1 T oil, 3+3 c water

For 4.5 c cooked as ingredient: 1.5 c dried chickpeas, 3/4 T salt, 1 T oil, 5 + 5 c water

For 3 c chickpeas as side dish: 1 c dried, 3 + 3 c water, 1 T salted butter, 1/2 t salt, 1/8 t garlic powder, 1 bay leaf

Add plenty of water to chickpeas, bring to a boil, turn off heat and let soak for an hour. Drain. Add remaining ingredients and simmer until tender.

INSTANT POT:

Either soak the chickpeas overnight and cook for 15 minutes in 2.5 c water, or just rinse without soaking and cook for 45 min in 3 c water. Natural release.

Posted in Ethnic, Ethnic_Indian, Vegetables tagged with ,
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