FRUIT & VEGGIE RECIPES
CHILI RELLENOS - Stephanie
1 4oz green chilis
½ lb cheese
1 ½ cup milk
½ cup flour
1 tsp salt
In the bottom of a buttered casserole, arrange the chilis, cut in 2" squares. Cut the cheese into long fingers and arrange in an even layer over the chilis.
Beat the egg slightly, then beat in the flour, milk and salt. Pour oven cheese and chilis and bake in 350° oven about 50 min or until custard is set. Serves 4.
Different options: use more chilis or other chilis and peppers (seeded and cut up) You may use any type of cheese and shredding it is also OK.
|CAULIFLOWER WITH SUN-DRIED TOMATOES - Hunter
½ cup vegetable broth
¼ cup sun-dried tomatoes, packed in oil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoons minced fresh basil
salt and pepper to taste
6 cups cauliflower florets
¼ cup chopped parsley
¼ cup pine nuts, toasted
In large wok, combine vegetable broth, sun-dried tomatoes, vinegar, oil, basil, salt and pepper, bring to a boil. Add cauliflower and stir fry over high heat for two minutes. Cover and reduce heat to medium high, continue to cook for 4 to 6 more minutes. Remove lid and stir fry for one more minute to glaze cauliflower. Sprinkle with parsley and pine nuts. Makes 4 servings.
|MUSHROOM BARLEY RISOTTO - Hunter
From Canadian Living Magazine
¼ cup butter
1 onion, diced
¼ tsp. each salt and pepper
1 cup pearl or pot barley
2 cups chicken stock
4 cups mushrooms, chopped. You may use white, brown, shiitake, oyster or a combination
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
In sauce pan, melt half of the butter or medium heat. Add onion, salt and pepper, cook, stirring until onion is softened about 4 minutes. Stir in the barley, cook, stirring for 1 minute. Add stock and 1 ½ cups water, bring to boil. Cover, reduce heat and simmer until the barley is tender and liquid is absorbed, about 40 minutes. Remove from heat, let stand for 5 minutes.
Meanwhile in skillet, melt remaining butter over medium high heat. Add mushrooms; cook, stirring occasionally, until no liquid remains, about 8 minutes. Scrape mushrooms over barley; sprinkle with lemon juice. With fork toss gently. Sprinkle with parsley and serve. Makes 4 servings.
|BAKED BEANS - Bunches
1 pound dried navy beans
1 medium sized onion, diced
1/2 cup molasses
1/2 tsp dry mustard
1/4 cup packed brown sugar
1 tsp salt
1/4 pound salt pork, diced
Cover beans with water and leave overnight.
Combine beans and onion, add water to cover. Heat to boiling, cover and simmer about 45 minutes or until the skins burst when you blow on them on a spoon. Drain liquid into a bowl and set aside.
Measure 1 cup of bean liquid, combine with molasses, mustard, brown sugar and salt. Layer half the pork and all of the beans in the crock. Pour mixture over top. Add enough bean liquid to cover. Top with remaining pork, pressing it down.
Bake in slow oven, 300 degrees for about 4 hours or so. Take a peek once in a while. Some like them drier than others. I like mine moist so I will add more liquid if I see them getting too dry.
In a pinch, I've used bacon. In another pinch because my kids are vegetarians, I've left out the pork altogether but I don't like that much. My mom puts a can of pineapple tidbits in hers but I don't like that. Everyone else in the family raves about it though. It's best in a bean crock although you can use a crockpot or even a roaster. But I like the bean crock the best. It looks like my grandmother's. My father likes leftover bean sandwiches.
|ROASTED TOMATOES - Jakie
Canadian Living Magazine)
4 lbs. ripe romas
4 garlic cloves, minced
1/4 cup fresh basil
1/4 cup olive oil
salt and pepper to taste
Trim tomatoes, cut in half. Arrange on foil lined baking sheet. Sprinkle with salt and pepper. Stir together garlic, basil and oil, brush over tomatoes.
Bake in a 400 degree oven for about two hours.
|MICROWAVE CORN-ON-THE-COB - HighFlyer
For two ears of corn do the following:
Clean the corn, remove the silk, rub a little bit of butter over the corn and then sprinkle it with a pinch of white sugar.
Roll the corn up in a sheet of wax paper making sure the ends are all tucked in and the corn is covered at least twice around.
Put on a plate in the microwave. Cook on high for 2 mins. turn the corn over and cook another 2 mins on high.
It is done.
Remove the wax paper carefully as it is hot.
For 4 cobs of corn increase time by double - 4 mins on one side and 4 mins on the other. For 6 cobs it is 6 mins on one side and 6 on the other.
There you go, this would be handy for you , it is so quick and turns out so good, great to have for supper or whenever. This is a great and easy way for good corn.
|SPICE-ROASTED BUTTERNUT SQUASH - Mizzie
20 ounces peeled cut butternut squash
1 tablespoon canola oil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
1/4 teaspoon nutmeg
1/4 teaspoon salt
Cut squash into fairly even 1-inch pieces, toss with oil
Preheat oven to 450 degrees. Coat cooking sheet with cooking spray.
Combine cumin, garlic powder, cayenne, nutmeg and salt. Toss with squash. Place in single layer on cooking sheet and roast, tossing once, until tender, about 30-35 minutes. Makes 4 servings. 82 calories per serving
|SPAGHETTI SQUASH WITH POMODORO SAUCE - Mizzie
1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
POTATO SOUFFLÉ - Mizzie
|FRUIT TACOS - Supermom
1 1/4 cups chopped apple
1 1/4 cups sliced banana
1 1/4 cups seedless green grapes
1 1/4 cups sliced strawberries
2 tablespoons orange juice
1 package (12) taco shells
1 (8 ounce) container lowfat strawberry yogurt
1/2 cup toasted coconut (optional)
1/2 cup sliced almonds (optional)
Combine fruit and orange juice in large bowl. Fill taco shells with fruit mixture. Top with yogurt, coconut and almonds.