1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper
Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.
Eat with rice.
3 large green tomatoes
1 egg
1/2 c flour
1/2 c cornmeal
salt
pepper
Slice tomatoes. Mix remaining ingredients. Dry tomato slices and dip in batter then deep fry until browned then flip. Eat with dip of 1:1 yogurt and ranch dressing.
The high temperatures used in roasting enhance the flavor of vegetables by caramelizing the naturally occurring sugars. You can roast almost any vegetable. Asparagus, beets, bell peppers, broccoli, Brussels sprouts, cauliflower, corn on the cob, carrots, eggplant, green beans, mushrooms, onions, parsnips, summer squash, sweet potatoes, turnips, and zucchini work well.
Preheat oven to 450° F. Cut an assortment of vegetables into 1-inch pieces. Dense vegetables such as beets, parsnips, and carrots should be cut a little thinner to allow faster cooking. Toss the cut pieces with a little salt and oil in a bowl until each piece is lightly coated. Spread in a single layer on a baking sheet. Place in oven. When the undersides of the pieces have started to brown (about 10–15 minutes), turn them over. Remove when the undersides have started to brown again (about 10 minutes more).
If the vegetables are still too firm, cut them thinner or use a lower oven temperature the next time. If they are too dry or mushy, use a higher temperature or cut them thicker. For variety, include a little basil, parsley, rosemary, thyme, pepper, or marjoram in the oil mix used for tossing.
Roasted vegetables can be eaten many diff erent ways. Try them with plain yogurt or yogurt dip, sprinkled with vinegar, pepper, or Parmesan cheese, dressed up with fresh thyme or oregano, tossed with pasta or nuts, mixed with seasoned rice, or added to salads.
2 1/2 c baked squash
3/4 c brown sugar
1 c chopped pineapple
1/2 c pineapple juice
1/4 t cinnamon
2 T butter
Mix all ingredients, saving out 1-2 T brown sugar to springle on top. Bake at 350 for 30 min.
| 3 1/2 1/4 cup 1 and 1/2 Tbs. 1/4 tsp. |
large sweet potatoes large sweet onion, diced butter, melted curry powder salt |
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| Preheat oven to 425 degrees F. Peel the sweet potatoes and cut them into one inch cubes. Put vegatables in a large bowl. Pour butter over them and dump the salt and curry powder on top. Mix well. Make a large “envelope” of heavy weight aluminum foil and close the mixture in it. Roast the vegatables until tender. | ||
| 4 1 can 1/3 c 1/3 c 1/2 t 1/2 t 1/4 c 1 cup |
medium to large yams (orange-fleshed sweet potatoes) pineapple chunks dark brown sugar maple syrup (immitation okay) lemon extract powdered ginger butter, melted small marshmallows |
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| Bake yams until done; then peel and cut them into half inch slices. Mix the sweet potato, juice from the can of pineapple chunks, 1/4 cup of the (shreded) pineapple chunks, brown sugar, maple syrup, lemon extract, and powdered ginger. Use the remaining pineapple for something else.Dribble melted butter on top. Cover with small marshmallows (optional). Bake in 8″ square grass dish until warm and bubbly. | ||
| potatoes salt pepper horseradish butter sour cream egg whites |
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| Bake potatoes until done. Cut in half lengthwise and scoop potatoes out, reserving both insides and skins. Add to the insides, salt, pepper, horseradish, butter, and sour cream to taste. Whip egg whites (one egg white to three potatoes) until fluffy and fold into potato mixture.Refill skins with potato miture and top with cheese. Bake until warm through and browned. | ||
| 1 head 3 T 1 T 1 T 1 T 1 t 1 large clove 1/2 t 1 pinch |
cauliflower (4 lbs.) low-fat margarine (room temp.) fresh lemon juice chopped fresh dill (or 1 t dried) chopped fresh parsley grated lemon zest garlic, minced ground cumin cayenne pepper |
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| Preheat oven to 350°F. Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily. In a small bowl, cream together remaining ingredients. Spread mixture evenly over the top and sides of the cauliflower. Place in a large casserole and cover tightly with aluminum foil.Roast about 1 1/4 hrs, or until fork-tender. Spoon any pan juices over the top and serve at once. Makes 12 servings. | ||