Tag : vegetables

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20 July, 2018

Cheese Zucchini Crisps

Cheese Zucchini Crisps
Posted in : Appetizers and Snacks, Side Dishes, Squash on by : Beckie
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Save to BigOven Yum Print Cheese Zucchini Crisps Rate this recipe 1 2 3 4 5 0 ratings Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Category: Appetizers and Snacks, Side Dishes, Squash Cuisine: American Servings: 4 Cheese Zucchini Crisps 1/3 cup corn flake crumbs 2 tablespoons grated Parmesan cheese 1/2
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4 November, 2017

Stir-Fried Collard Greens

Posted in : Recipes on by : Beckie
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1 pound collard greens — chopped 3 Tablespoons vegetable oil 4 garlic cloves — crushed and minced 1 tablespoon finely minced fresh ginger 1 teaspoon sugar 2 tablespoons regular soy sauce — or Kikkoman 1 tablespoon dry sherry 1 tablespoon sesame oil Rinse the collard greens in a colander. Heat the vegetable oil in a
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24 October, 2017

Steamed and Sauteed Kale

Posted in : Recipes on by : Beckie
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1 pound kale — the younger, the better 1/4 cup olive oil 1/4 cup garlic — peeled and thinly sliced (about 5 or 6 cloves) 1/2 teaspoon red pepper flakes 1/4 teaspoon salt piece of lemon rind If the stems are greater than 1/4 inch in diameter, strip the leaves and discard the stems. Otherwise,
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21 October, 2017

Smoky Chicken and Chard Soup

Posted in : Recipes on by : Beckie
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12 oz. Swiss chard (1 small bunch) 2 teaspoons vegetable oil 1 large onion, chopped (1 1/2 cups) 2 medium carrots, diced (1 cup) 3 garlic cloves, minced 2 to 4 teaspoons minced seeded chipotle chiles in adobo sauce* 1 teaspoon dried oregano 6 cups lower-sodium chicken broth 1 lb. boneless skinless chicken breast halves
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19 October, 2017

Slow Cooker Cauliflower and Potatoes Catalan

Posted in : Recipes on by : Beckie
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1 pound Yukon Gold potato — or other waxy potatoes, scrubbed and cut into 1-inch chunks 1 large cauliflower — about 1 1/2 pounds, trimmed and cut into 1-inch florets 1/4 cup olive oil 1 teaspoon salt freshly ground pepper 1 cup broth — store-bought, homemade, or water 2 tablespoons chopped fresh flat-leaf (Italian) parsley
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16 October, 2017

Ghostly Greens

Posted in : Recipes on by : Beckie
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Croutons 1 1/2-inch Halloween-shaped cookie cutters 6 slices (1/2 inch thick) white or whole-grain bread 1-1/2 teaspoons extra-virgin olive oil 1 teaspoon Italian seasoning 1/4 teaspoon garlic salt Dressing 1 cup packed fresh basil leaves 2 tablespoons balsamic vinegar 1 teaspoon sugar 1/8 teaspoon salt 1/4 cup extra-virgin olive oil Salad 2 bags (5 oz
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14 October, 2017

Savory Bulgur with Vegetables

Posted in : Recipes on by : Beckie
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1 teaspoon olive oil 1 cup zucchini — chopped 1/2 cup carrots — sliced 1/2 cup sweet red pepper — chopped 1/4 cup scallion — chopped 1/2 cup canned broth — chik’n or veg 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 teaspoon garlic powder 1/4 cup chopped fresh parsley 3 cups cooked
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13 October, 2017

Nutty Brussels Sprouts

Posted in : Recipes on by : Beckie
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1/2 pound Brussels sprouts, halved 1 tablespoon butter 3/4 teaspoon cider vinegar 3/4 teaspoon maple syrup 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped pecans, toasted Saute Brussels sprouts in butter in a skillet until tender. Add vinegar, syrup, salt and pepper, cook 1 minute longer. Sprinkle with pecans, then serve. Makes 2 servings.
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