vegetable recipes: 2009

Monday, December 28, 2009

Healthy low starch, lean meat, and vegetable menus OR recipes?

I am pregnant and the doctor has clearly stated NO FAST FOOD (which is no problem) and I am not to have too much activity for a couple of weeks - he told me to have lots of lean meats and vegies and cut down a little on calories because of less activitiy. (also maybe some ideas that are easy to bring leftovers to work!!) Healthy low starch, lean meat, and vegetable menus OR recipes?
go to allrecipes.com and look up ';healthy chicken'; recipes.

You can also have white fish, cod, halibut, tilapia (for which I found a great recipe there yesterday). Pretty much anything can be taken as left overs.

How can I consume the mens ';9 a day'; vegetable and fruit program with a few smoothie/shakes? No meal recipes.

I'm not much of a cook and I am always on the go. So I need recipe ideas for a blender. I want to be able to get all the ';9 a day'; servings with just 2 drinks if possible.

Here is one example:

A healthy orange drink that provides 2 servings of vegetables and 3 servings of fruit.

1 seedless orange

1 banana

1 sweet potato

1 carrot, chopped

1 cup orange juiceHow can I consume the mens ';9 a day'; vegetable and fruit program with a few smoothie/shakes? No meal recipes.
Shapeworks is a good meal plan, which is a soy protein shake for a meal replacement, they also have a supplement called Garden 7, which gives you all the servings of fruit and veggies you need for the day/ Here is a good website to check out: www.loseweightnow.com/tfward

What else should I add to this vegetable recipe?

It's mainly spinach. But it also consist of corn and onion.What else should I add to this vegetable recipe?
I'd leave the corn OUT. Corn wouldn't be a good addition to spinach:) ..... Either make creamed spinach (the onions are fine; and you could add some garlic too) ... or make fresh spinach. Fry up some bacon (cut in small pieces); remove the cooked bacon and saute the fresh spinach in the bacon grease. Serve with the crumbled bacon and chopped fesh tomatoes on topWhat else should I add to this vegetable recipe?
I don't see a ';vegetable recipe';, just vegetable ingredients. What sort of dish are you planning to do?

Anyway, assuming it's not corn on the cob but canned corn (or similar), add , together with other veggies such as carrots, potatoes etc, it to vegetable broth for soup. Make the spinach and onion into a salad with tomatoes, some walnuts and vinaigrette. If it's ok with you, you can add sliced hard cooked eggs or use a creamy dressing instead. .
When I prepare spinach, I like to use leeks instead of onion. THey have a better texture and a milder flavor. You can also use olive oil and a very little balsamic vinegar. You can use apple cider vinegar if you don't like the flavor with a very little bit of lemon juice. Try adding a pinch of sugar to round out the flavor. And if all else fails bacon makes everything better. best of luck
i would add spices like cumin, basil, oregano, bay leaf and cayenne. I love spicy soups.
Chopped artichoke hearts and canned chipotle in adobo sauce.
Try some roasted red pepper flakes blended into a sauce of tofu, garlic and veg broth
-garlic

-red pepper

-dill
some celery, carrots and peas

Any Good Vegetable Juice Recipes?

I got a juicer for christmas and i have no clue what would be good combinations and what would be health beneficial.Any Good Vegetable Juice Recipes?
WATERMELON PUNCH 1/2 watermelon, without rind

# 1 lemon

# 5 oranges

# 1/2 pineapple, peeled

Juice everything.

# COCKTAIL ALERT 1/2 pineapple, peeled

# 1 carrot

# 1 apple, cored

# 1 stalk celery

Juice together in the order given.

# COCKTAIL AMIABLE 1/2 pineapple, peeled

# 1/2 cup radishes

# 1 stalk celery

Juice together in the order given.

# COCKTAIL BEAUTY 3 Oranges, peeled

# 1 small cucumber

check out www.harvestessentials.comAny Good Vegetable Juice Recipes?
bananas, strawberries

use your immagination. Make up a juice. Just keep trying till you get a taste you like.

carrots, celery, pinch of salt, lettuce. anything you would put in a salad, just make it into a juice.
I love this one :)

3 Oranges. 1/4 cup of pineapple juice %26amp; a bitt of milk.

Its delicious!

asp net web hosting

Vegetable-muffin recipes?

i'm joining the cookfest in our school this thursday(it's monday here now, 8:42 PM) and the things we're gonna mold are muffins with vegetables.

i cook cookies, brownies, etc...but not with vegetables! hhaha!

so any idea about muffins with vegetables? please give me the BEST muffin!

thanks!Vegetable-muffin recipes?
MORNING GLORY MUFFINS

1/2 c. raisins, soak in hot water 15 minutes and drain

2 c. grated carrots

1/2 c. diced, raw apples, peeled

1/2 c. chopped walnuts

1/2 c. grated coconut

Mix and set aside. Beat 3 eggs until lemony, then add: 1/2 c. butter, melted 1 c. granulated sugar 1/2 c. brown sugar

Mix these ingredients together and set aside. 1/2 c. whole wheat flour 1/2 c. All Bran cereal 2 tsp. baking powder 1 tsp. cinnamon

Mix these together and add to the first mixture. Then add the second mixture to this one. Bake at 350 degrees for 25 to 30 minutes.

CHOCOLATE CHIP ZUCCHINI MUFFINS OR

BREAD

3 eggs

1 c. vegetable oil

2 c. sugar

2 tsp. vanilla

2 c. shredded zucchini

1 (1 1/4 c. crushed pineapple, drained)

3 c. all purpose flour

2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

3/4 tsp. nutmeg

1 c. chocolate chips

1 c. chopped walnuts

Combine eggs, oil, sugar, vanilla; beat until smooth and thickened. Stir in zucchini and well drained pineapple, flour, soda, baking powder, salt, spices. Fold in chocolate chips and nuts.

Spread batter in 2 greased 9 x 5 x 3 loaf pans or in muffin cups, filling cups to about 1/2 full. Bake loaves at 350 degrees 1 hour or until wooden toothpick comes out clean. Bake muffins at 350 degrees for 20 minutes.

SPICY CARROT MUFFINS

In a bowl combine:

2 c. flour

1 1/4 c. brown sugar

1 tbsp. pumpkin pie spice

2 tsp. baking soda

1/2 tsp. salt

In a different bowl:

2 c. shredded carrots

1 c. coconut

1/2 c. chopped pecans

3 beaten eggs

1 c. vegetable oil

1/2 tsp. vanilla

Stir liquid bowl into dry bowl just enough to moisten. Spoon into muffin cups. Sprinkle sugar on top. Bake 18-20 minutes at 375 degrees

Have fun and good luck on the contestVegetable-muffin recipes?
Sweet potato muffins with butter, shredded sweet potatoes, milk, spices, and walnuts or pecans.

Ingredients:

6 tablespoons butter, softened

2/3 cup sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cup sifted all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

2/3 cup evaporated or regular milk

1 1/2 cups peeled finely shredded sweet potato

2/3 cup chopped walnuts or pecans

Preparation:

In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended.

In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir into the butter mixture alternately with milk, mixing just until dry ingredients are moistened. Stir in sweet potato and chopped nuts. Spoon batter into greased muffin cups, filling about 2/3 full. Bake at 375掳 for 25 to 30 minutes, or until centers spring back when pressed with fingertip. Cool in pan on rack for 5 minutes. Remove from pan and serve muffins warm. Makes about 1 dozen sweet potato muffins.
Ingredients

2 tsp butter or margarine

2 cups flour

1 cup sugar

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1 cup grated carrots

1 cup grated zucchini

1/2 cup raisins

1/2 cup chopped pecans

1 cup shredded coconut

1 tart apple, peeled, cored and chopped

2 large eggs

1 cup oil

2 tsp vanilla

Directions

Preheat oven to 350 degrees, grease muffin tins or use liners.

Mix flour, sugar soda, cinnamon, salt in bowl. Stir in carrots, zucchini, raisins, pecans, coconut, and apple.

In another bowl, combine eggs, oil, and vanila. Whisk until smooth.

add wet ingredients to dry and stir until batter is lended.

spoon into tins.

Bake about 35 minutes or until golden brown
GOLDEN SQUASH MUFFINS

2 1/4 C organic flour

1/3 C organic sugar

2 1/2 tsp. baking powder (aluminum-free)

1/4 tsp. salt

1/3 C organic butter or margarine, softened

1 large organic egg

3/4 C cooked, mashed organic butternut or buttercup squash

1 tsp. grated orange peel

1C organic milk

Preheat oven to 400 degrees. Grease muffin tin (regular size dozen) with butter. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender (I use clean hands) or knife until mixture is like fine crumbs.

Beat egg in a medium bowl; stir in squash, peel and milk. Add to flour mixture until just blended.

Fill muffin cups 3/4 cups full. Bake 20-25 minutes until lightly browned and center is done when tested with a toothpicks. Makes 12 muffins. Serve with butter and honey. Makes 1-1 陆 dozen.

------

CARROT AND KALE SPICE MUFFINS

1-1/2 C organic whole wheat flour

1 tsp. each baking soda and baking powder (aluminum-free)

Salt to taste

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp each ginger and allspice

1/3 C honey

1 organic egg

1/2 C organic sour milk or yogurt

1/3 C oil

1/2 t. vanilla

1-1/2 C grated carrots

1 C finely chopped kale or raw leafy green vegetable (in a blender is the best way to get the bits small enough to not be dissected out by your picky toddler!)

1/2 C each raisins and chopped pecans (optional)

Preheat oven to 400. In a mixing bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.

In another bowl, mix honey, egg, yogurt, oil, vanilla, carrots, kale, raisins, and chopped pecans .

Add to dry ingredients, stirring just till moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15 minutes. Once again, sit back and enjoy watching your picky eater eat disguised vegetables.

Makes 1-1 陆 dozen

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Recipes on making vegetable soup?

Farmer's Market Vegetable Soup

Prep: 30 min.

Cook: 8 to 9 hrs. (low) or 4 to 4-1/2 hrs. (high) Slow Cooker: 3-1/2 or 4 qt.

Ingredients

1/2 of a small rutabaga, peeled and chopped (2 cups)

2 large roma tomatoes, chopped

2 medium carrots or parsnips, chopped

1 large red-skinned potato, chopped

2 medium leeks, chopped

3 14-ounce cans vegetable broth

1 teaspoon fennel seeds, crushed

1/2 teaspoon dried sage, crushed

1/2 to 1/4 teaspoon pepper

1/2 cup dried bow-tie pasta

3 cups torn fresh spinach

Garlic Toasts (see recipe, below; optional)

Directions

1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

4. Makes: 4 servings

5. Garlic Toasts: Brush both sides of eight 1/2-inch baguette slices with 1 tablespoon garlic-flavored olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted.

Cream of Vegetable Soup

Start to Finish: 25 minutes

Ingredients

Desired vegetable (see variations, below)

1-1/2 cups chicken broth or vegetable stock

1 tablespoon butter or margarine

1 tablespoon all-purpose flour

Seasoning (see variations, below)

1/4 teaspoon salt

Dash black pepper

1 cup milk, half-and-half, or light cream

Directions

1. In a large saucepan cook desired vegetable, covered, in a large amount of boiling water according to directions in each variation. Drain well. Set aside 1 cup cooked vegetables.

2. In a food processor combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.

3. In the same saucepan melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.

4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper.

5. Makes 4 servings (4-1/2 cups)

6. Cream of Potato Soup: Cook 5 medium potatoes, peeled and cubed, and 1/2 cup chopped onion as directed in Step 1 about 15 minutes or until tender. Drain. Reserve 1 cup of potato-onion mixture. Process remaining mixture as directed in Step 2, except use all of the broth. Use 1/4 teaspoon dried dill or basil, crushed, in Step 3.

7. Cream of Cauliflower-Cheese Soup: Cook 4 cups fresh or loose-pack frozen cauliflower florets as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup cauliflower florets. Process remaining cauliflower florets as directed in Step 2. Use 1/2 teaspoon celery seeds in Step 3. Stir in 1/2 cup shredded American cheese along with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.

8. Cream of Broccoli-Cheese Soup: Cook 4 cups fresh or loose-pack frozen chopped broccoli as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup of broccoli. Process remaining broccoli as directed in Step 2. Use 1/4 teaspoon lemon-pepper seasoning in Step 3. Stir in 1/2 cup shredded American cheese with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.

A to Z Vegetable Soup 4 servings Start to Finish: 45 minutes

Ingredients

1 tablespoon cooking oil or olive oil

2 cups mixed, cut-up fresh vegetables, such as sliced small zucchini, carrots, celery, and chopped red onions

2 14-1/2-ounces cans reduced-sodium chicken broth

2 cloves garlic, minced

1 15-ounce can cannellini or Great Northern beans, rinsed and drained

1/2 cup packaged dried alphabet-shaped pasta or tiny shells

2 tablespoons fresh small oregano leaves

1 ounce Parmesan cheese, thinly sliced (optional)

Directions

1. In a large saucepan heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Remove half the vegetables; set aside.

2. Stir chicken broth and garlic into remaining vegetables in saucepan. Bring to boiling. Stir in beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves.

3. To serve, ladle soup into four bowls. Top each with reserved vegetables. Sprinkle each serving with Parmesan cheese slices, if desired. Makes 4 servings.Recipes on making vegetable soup?
I truly only know only about tomato soup,which I feel is very common,Peel the tomato and get it boiled in a container,add ajinomoto salt,pepper,and little sweetness by adding brittle sugar.About other vegetable soup I have to contact my better half.I wish after preparing a delicious soup do e-mail for tasting.Recipes on making vegetable soup?
Good vegetable soup

Serves 4-6

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients

For the base ingredients

2 tbsp olive or sunflower oil, or 30g/1oz butter

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

For the aromatics

1 bouquet garni

and/or 1-2 fresh red chillies, de-seeded and chopped

or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc

For the main ingredients

1 potato, or other thickener if needed, peeled and cut into chunks

500g/18oz vegetables, prepared as appropriate and roughly chopped

For the liquid

1-1.5 litres/1戮-2戮 pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk

Seasonings

salt

freshly ground black pepper

Method

1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.

2. Add 1litre/1戮pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.

3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning

4. Reheat when needed.
cut all the vegies you have into bite size cubes and equal portion of each combine them all together with some chopped ginger and garlic and a stock cube add some macaroni and water and boil till done add ur seasoning and its ready to eat
thick and chunky veg soup

1 large onion

2 carrots

2 large potatoes

3 sticks celery

1/2 swede

1 leek

1/2 Celeriac

1 Pepper

1 1/2 pints veg stock

2 bay leaves

2 tsp mixed herbs

salt and pepper to taste

wash and peel all veg and dice as you like

putin a pan with the veg stock and bay leaves cook for 15 mins remove the bay leaves

remove some of the veg in to another bowl and blend down whats left in the pan add the veg that you removed add the mixed herbs and put back on the heat for 10mins taste it and add the salt and pepper if needed
Hi Sonia

Here's a great recipe for you.

Occasionally for lunch you just wanna snarf some soup down and you ain't got the time to make something gourmet. I'm telling you it's ok. Don't stress out.

Check out my ';Aint No Thang Vegetable Soup of Love.';

It'll only take you 15 minutes to put it together.

Remember, turn on your radio. Cooking is fun, dammit.

Here are the ingredients.....

2 large carrots, peeled and chopped

1 large potato, peeled and chopped

4 oz cabbage, shredded

2 oz peas

2 oz sweetcorn

1 large onion, chopped

2 pints water

1 vegetable stock cube

Pepper (a lot of it)

Waddya Do Next?

You grab all the vegetables in a large pan with the water.

Cover and bring to a boil.

Add the stock cube and simmer for 1 hour.

Dump the black pepper in there.

Allow to cool, then place in a food processor or liquidizer on high speed

Ya'll should love this. It's quick. It's easy. And it's done. Enjoy.

Dontell
heres 2 I LOVE and its easy! Happy cooking =)
The best way to make veg soup is to boil all your veg together and get a blender and blend the whole lot with a vegi stock cube salt and pepper its worked for me for the last 16 years
Cut into bite sized chunks:

1 onoin

1 whole leek

1 potato

2 sticks of celery

2 carrots (medium)

Fry in a big knob (heehee) of butter the onion, carrot, potato.

After 5 mins add 1 pint of vegetable stock. Simmer for 10 mins.

Add leek and celery. Simmer for 5 mins.

Add salt and pepper. Liquidise.

Lovely. Add water to obtain souplike texture.
Try these -

http://www.vegetarian-and-low-calorie-re鈥?/a>

Any good recipes for fruit/vegetable juicing?

Hi. A friend recommended that I start juicing a wider variety of fruiits/veggies. Currently, I only juice carrots/apples. Any suggestions on others? Especially ones that are less likely to cause too much gas (ie. no potatoes!)? Thanx!Any good recipes for fruit/vegetable juicing?
There are quite a few recipes online.

There are a good number on the yahoogroup ';rawfood';

http://tinyurl.com/juicerecipes

You will have to join the group to see them.

There are more on the same site - mostly things you make in a blender http://tinyurl.com/rawbeverages

you can also go to this site http://www.living-foods.com

Actually, most of the sites listed on the links page of my blog

http://prettysmartrawfoodideas.wordpress鈥?/a>

have juice recipes.Any good recipes for fruit/vegetable juicing?
You'll need to continue juicing carrots and/or apples, because most vegetable juice is undrinkable without them, or tomato juice added. Beetroot juice for example - on its own its a bitter, muddy, earthy taste; mixed with carrot and apple juice, it's delicious.

Pineapple juice also works with carrot juice and other vegetables. Other fruit juices just don't work mixed with veg juice.

Bananas don't juice by the way, but are great blended with other fruit juices for a smoothie. Avocados don't juice either, but is delicious blended with veg juices .

Try carrot, apple, cucumber and celery for your first juice.
Mustard greens

Parsely

Kale

Spinach

Ginger

Celery

Bok Choy

Anise

(Potatoes..? no)

tomatoes

Beets

...any green leafies

Do not mix any vegetables with fruits except for apples.

Jamba Juice has high sugar and salt content, and their stuff is frozen...so try making your own.

Bananas, Avocadoes et. can be made into a smoothie with nuts, seeds and soy milk.
jamba juice has great juicing recipe books

Any good vegetable or fish recipes? Other?

im hosting a dinner and wanted to make something yummy! Thank you!Any good vegetable or fish recipes? Other?
don't know how many people you are hosting, but these are yummy and simple:

salmon steaks

cooked baby shrimp, chopped

mayonnaise

minced green onions

salt, pepper

mirin ((japanese rice wine seasoning)

Mix shrimp, mayonnaise, onions, salt and pepper.

lay salmon steaks separately over aluminum foil and spread mixture over salmon steaks. pour a little bit of mirin over salmon, wrap up salmon, and bake in oven at 350 degrees until salmon is cooked.

Serve with rice.

Any good vegetable or fish recipes? Other?
Spicy Cajun Grilled Shrimp, Fish, Pork, or Chicken

sauce or Kikkoman Teriyaki Marinade

陆 cup virgin olive oil

1 to 5 tbs cajun seasoning mix (without salt), depending on how hot you like it

录 cup sesame oil

录 cup fresh lemon juice

2 tbs fresh ginger

2 tsp dry mustard

2 tsp Tabasco

32 large fresh uncooked shrimp (no shells, with or without tails and de-veined)

Bamboo skewers (1 for about 5 shrimp)

Add shrimp to marinade for 20-30 minutes. Soak skewers in water. When shrimp is ready put on skewers and barbeque on high heat for about 2 minutes per side.

This is an excellent marinade for fish and chicken, you can cook whole and omit the skewers and grill or make kabobs.

Super Broccoli Casserole

2 boxes or 1 bag frozen, chopped broccoli, cooked and drained

2 eggs beaten

1 sml onion, minced

1 can cream of mushroom soup

戮 cup mayonnaise

1 cup grated cheddar, jack, or mozzarella cheese

1 cup cracker crumbs

录 cup butter

Combine first 6 ingredients; add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour.

Hi! R u going 2 invite me. If yes, then only i'm going 2 tell u.

Relax, i'm just joking. Want recipes of delicious and varieties vegetables %26amp; fish. Just check it out at my source site and enjoy ur dinner party with lots of appreciation.
Here are some interesting mouthwatering fish recipes that would make your dinner an instant hit

http://www.ifood.tv/network/fish/Recipes

Try marinading your fish with one of the Palcha's dressing and marinades. Soycha has been my favorite but my friends have tried Tipsee sesame and loved it.
good recipes???

fish paachayaa only for cats

****************

content:

shark fish -1

salt -1 tb

steps :

take the fish wash it properly add the salt and serve it...
try food network.com they have some good recipes along appetizers you may find something.
AM I INVITED !! YUMMY
fish or veg cutlets are yummy and easy to make.served with a good sauce like ranch they are great
I love cookinglight.com

or tasteofhome

Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?

You can alter any veggie stew recipe to your liking. Just find one you like and take out the ingredients you don't like. The amount you take out, fill in with different veggies, carrots, beans, green beans, peas, whatever you like, or add extra of something that is already in there. In my opinion, recipes are just a guide...do with them what you will.Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
Three sisters stew

In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 medium green or red bell pepper, cut into short, narrow strips

14- to 16-ounce can diced tomatoes, with liquid

2 cups cooked or canned pinto beans

2 cups corn kernels (from 2 large or 3 medium ears)

1 cup homemade or canned vegetable stock, or water

1 or 2 small fresh hot chiles, seeded and minced

1 teaspoon each: ground cumin, dried oregano

Salt and freshly ground black pepper

3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
try some indian corn it's a box of dried sweet corn add a onion or scallions and beef stew meat ,salt and pepper ,and boil for four hours in the last thrity minutes cooking add 1/2/ cup milk and 2 teaspoons butter , it's delicious ! you can add a can of green chilis for some added spice or not it's all on your taste buds ! but plain is excellent!

oh ! try to make a batch of some fried bread to dip in your stew ohhhh ! it is so good and really easy to make .

4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 1/2 cups warm water (110 degrees F/45 degrees C)

4 cups shortening for frying

DIRECTIONS

Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.

Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

I want a vegetable recipe that requires baking. Any vegetable will be fine.?

I am trying to eat healthier. I am looking for new ways to vegetables besides boiling and frying. Again, I want a vegetable recipe that requires baking. Any vegetable will be fine.I want a vegetable recipe that requires baking. Any vegetable will be fine.?
All these fancy recipes are neat but what's wrong with just drizzling the veggie of your choice with a little olive oil along with pepper and/or complimentary herbs/spices? Just bake (roast) until tender and enjoy! Simple is sometimes best%26lt;g%26gt;.I want a vegetable recipe that requires baking. Any vegetable will be fine.?
Lentil and Broccoli Gratin

1 cup red lentils

1 large onion, peeled %26amp; chopped

1 inch piece of fresh ginger, peeled and grated

戮 lb broccoli, washed, trimmed, divided into florets

juice and grated rind of 1 lemon

salt and freshly ground pepper

soft bread crumbs

Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.

Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.

Put into an oven at 350-400 degrees F for 30-40 minutes.

I usually serve this with baked potatoes and salad. This dish freezes well.

http://www.fatfreevegan.com/beans/lentil鈥?/a>
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Awesome Twice Baked Potatoes

in Miscellaneous Vegetables
spaghetti squash... take the squash - cut it in half. Bake it for about an hour... scoop out the seeds.

Then take the strands of squash out of the shell with a fork. It's like pasta. Serve the s[paghetti squash with your favourite pasta sauce... no carbs and great nutrional qualities. You may never eat pasta again!
Pizza

Lasagna

That green bean, fried onion rings, with mushroom soup, thing

Simple scalloped potatoes doctored with your favorites to add color and style with a scorched cheese topping
I just made zucchini that I sauteed in a little olive oil with salt and pepper then layered it in a baking dish with asiago cheese and a light grating of fresh nutmeg - bake till brown and bubbly - eating it right now -YUM
spaghettie squash.

I used to make it all the time 2 years ago. Basically cut it in half so that the middle is a circle not loike a papaya. Then put it in a small cookie tray (the 2 piecess. ) also before that pinch holes in with all over with a fork.

Then broil it in the oven ( iforget the degree or amount of time)

When it is ready the yellowness oif the outside is a little dull.

Scoop out the seeds and discard

Then with a fork pull out the 'pasta' and enjoy with a little butter and salt and pepper

if you under cook you can boil it in water a low amount.
INGREDIENTS

1 vegetable cooking spray

2 potatoes, cubed

1 carrot, sliced

2 onions, sliced

1 green bell pepper, chopped

1/3 cup fat free Italian-style dressing

1/8 teaspoon garlic salt

1/4 teaspoon cayenne pepper

1/8 teaspoon onion salt

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.

In prepared pan combine potatoes, carrots, onions and bell pepper.

In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.

Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.

OR

INGREDIENTS

1 head fresh broccoli, cut into florets

1 head cauliflower, broken into small florets

1 pound carrots, coarsely chopped

1/2 pound fresh lima beans, cut into bite-sized pieces

3/4 pound yellow wax beans, cut into bite-sized pieces

1 zucchini, chopped

5 onions, chopped

6 cloves garlic, minced

2 tablespoons butter

6 ounces shredded Cheddar cheese

1 1/2 cups chopped walnuts

DIRECTIONS

In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.

Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.

Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
asparagus...wash and cut off ends..coat with olive oil and sprinkle on some salt and pepper and a little garlic powder if you dont want to mash up some fresh garlic bake it in the oven for about 9 minutes..its awesome comes out tender with a slight crunch..i just tried this recipe today that i got from someone on yahoo! answers and it's awesome ..you can actually do this with any vegetable..make sure to use only olive oil tho..
BAKED ZUCCHINI WITH TOMATOES

Very colorful and very Mediterranean. Serve alone or as a side dish with something simple like grilled chicken breast.

3 medium zucchini

2 medium tomatoes

1 sweet green pepper

1 medium yellow onion

1/2 teaspoon salt

1/8 teaspoon pepper, black

1/4 cup olive oil

Preheat oven to 400F.

Core, seed and chop pepper.

Peel and finely chop onion.

Trim ends off the zucchini and remove the stem end from the tomatoes.

Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.

Scatter the green pepper, onion, salt, and pepper over the slices.

Drizzle the oil evenly over the vegetables.

Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.

YOU CAN SUBSTITUTE YELLOW SQUASH.

THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.

BAKED GRATED CARROTS

(carrots stay crisp, even while hot!!)

3 cups carrots, grated

2 tablespoons margarine, melted

1 tablespoon lemon juice

2 green onions, finely chopped

2 tablespoons dry sherry or apple juice

Place carrots in casserole dish.

Pour margarine, lemon juice and sherry over carrots.

Sprinkle with green onions.

Bake at 350 for 30 minutes.

VEGETARIAN STUFFED PEPPERS

1/2 cup long-grain rice (preferably brown)

1 teaspoon salt

4 large sweet peppers (preferably red)

3 tablespoons butter or margarine

1 medium onion, chopped

1/2 cup celery, finely diced

1/2 cup sunflower seeds

1/4 cup parsley, minced

2 eggs, slightly beaten (or equivalent egg substitute)

1/4 teaspoon dried oregano leaves, crumbled

1 jalapeno pepper, chopped

1 teaspoon black pepper

1/2 cup sharp cheddar cheese, shredded

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.

Drain if necessary.

Set aside. Cut peppers in half.

Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.

Arrange in slightly oiled, shallow 1-1/2 quart baking dish.

Melt butter in small skillet. Add onion, celery, and sunflower seeds.

Saute until onion is tender.

Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.

Put about 1/3 cup hot water in bottom of dish.

(I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
EGGPLANT PARMIGIANA

olive oil

1 garlic clove, minced

1 large onion, chopped

2 17-oz cans tomatoes

2 teaspoons sugar

1/2 tsp oregano

1/2 tsp basil

1/2 tsp salt

1 cup dried bread crumbs

2 eggs

1 large eggplant, cut into 1/2 inch slices

1/2 cup grated parmesan cheese

8-oz mozzarella cheese, shredded

About 1-1/2 hours before serving:

In medium skillet over medium heat, in 2 tbsp hot olive oil, cook garlic and onion until tender, about 5 minutes. Add tomatoes and next 4 ingredients. Reduce heat to low and cook, covered, 30 minutes.

Meanwhile, grease 13 x 9 baking dish. On sheet of waxed paper place bread crumbs. In small dish, with fork, beat eggs with 2 tbsp water. Dip eggplant into egg mixture, then into crumb mixture. Repeat so each piece is coated twice.

In large skillet over medium heat, in 2 tbsp hot olive oil, cook a few eggplant slices at a time until golden brown, adding a little more oil as needed.

Preheat oven to 350F. Arrange half of eggplant slices in baking dish; cover with half tomato mixture; sprinkle with half parmesan and then top with half mozzarella; repeat. Bake 25 minutes or until lightly browned. Makes 6 servings.
get the martha stewart book
squash is good, though I'm not sure that it's in season now. my favorite is carnival, acorn and butternut are also good.

you can roast root vegetables like carrots and potatoes and turnips or parsnips or whatever you like. that's good with olive oil and garlic.

have you considered grilling? I like grilled eggplant, summer squash, mushrooms, onions, pretty much anything. you can also make veggie kabobs, maybe marinate them in bbq sauce or dressing first.

asp net web hosting

The best fruit/vegetable juice recipes for weight loss?

GO HERE:

http://www.juicerecipesforweightloss.net鈥?/a>

You`ll find everything you need..........The best fruit/vegetable juice recipes for weight loss?
Cucumber will reduce water retention.

Water retention is caused by over take of salt.

Cucumber salad without dressings for coffee break would be suitable.

ABC Juice, apple, beetroot and carrots blend all.

Drink every morning a full glass.

Honey lemon water, two tablespoons of honey and one tablespoon of lemon juice/lime juice, mix in room temperature water.

Drink a full glass of honey lemon water during tea break.

Vegetable soups for lunch and dinner.

Chop up carrots, onions, corns, potatoes, tomatoes and put in boiling water.

About half pound of each vegs, water in pot should be enough to cover everything.

Cover and simmer 2 to 3 hours.

You can pre cook and divide and freeze.

Add pepper to taste.

You can drink wheatgrass blended with some water and honey and lemon for taste.The best fruit/vegetable juice recipes for weight loss?
None! fruit juices are way to high in sugars to be good for losing weight. As for vegetables, try celery, spinach, broccoli, and most green veggies. They are high in nutrients and have very little sugars in them. Carrots are very high in sugars so don't think you are doing a good thing by juicing them, but you could add some to your green veggies to sweeten a little bit.
lemon and other citrus fruits

grapefruit juice

fruits rich in Vitamin C (vitamin C boosts up burning fat in the body)

--------------------------

take it without adding sugar
Eat more fruits and veggies, watch what you eat and exercise more.

Vegetable soup recipes?!?!?

Okay so what is some place i can find find veggie soup recipes that are basically just vegetables and seasoning? that still taste goodVegetable soup recipes?!?!?
Vegetable Soup Recipe 1

From LoveToKnow Recipes

adright

[edit]

Ingredients for Vegetable Soup Recipe 1

* 录 cup diced potato

* 录 cup diced carrots

* 录 cup diced turnips

* 录 cup chopped cabbage

* 2 tablespoons diced onion

* 2 tablespoons butter

* 1 cup strained tomatoes

* 2 cups water

* 1陆 tablespoons caramelized sugar

* 1陆 teaspoons salt

Instructions

1. Wash and dice the potatoes, carrots, and turnips and chop the cabbage.

2. Cook all the vegetables in the two cups of water until they are tender.

3. Add the strained tomato and water, sufficient to make one quart.

4. Add caramelized sugar, made by putting the sugar in a pan; stir constantly over the fire until melted to a syrup of a rich brown color.

5. Gradually add enough boiling water to dissolve the caramel and add to the soup.

6. Season and serve.

ngredients for A Simple Onion Soup Recipe

* 6 medium-sized onions

* 3 ounces of melted butter

* 1 tablespoon flour

* 1 quart of boiling water

* Salt and pepper to taste

* Grated nutmeg

* 2 well-beaten eggs

Instructions

1. Mince onions very finely.

2. Put in a stewpan over low heat with melted butter. Dredge a little flour over them and shake about until they are soft and lightly browned.

3. Add a quart of boiling water and season with salt and pepper and a grated nutmeg.

4. Have eggs in the tureen. After the soup has boiled up, stir in among the eggs and serve at once.

5. It should take about half an hour for this soup to cook.

Ingredients for Asparagus Soup Recipe 1

* 陆 pound asparagus

* 1 ounce butter

* 1 quart boiling water

* 1录 ounces creme de riz

* 陆 pint milk

* 1 teaspoon salt

* Pepper

Instructions

1. Trim and scrape the asparagus. Cut off the heads.

2. Cut the rest up roughly and saute in butter for five minutes.

3. Add the boiling water and salt; cook until tender.

4. Rub through the sieve.

5. Return to the saucepan, add the asparagus heads, and boil for ten minutes.

6. Mix the creme de riz with the milk and add it to the soup.

7. Cook for twenty minutes; add a little pepper and salt if necessary.

Ingredients for Corn Soup Recipe

* 1 can corn

* 2 tablespoons butter

* 1 pint boiling water

* 2 tablespoons flour

* 1 pint milk

* 1 teaspoon salt

* 1 slice onion

* Few grains pepper

Instructions

1. Chop the corn, add water, and simmer twenty minutes; rub through a sieve.

2. Scald milk with onion and remove onion. Add milk to corn.

3. Bind with butter and flour cooked together.

4. Add salt and pepper.

5. Serve with popped corn.

Ingredients for Swiss Soup Recipe

* 2 pounds Jerusalem artichokes

* 3 stalks of celery

* 1 large onion

* 2 ounces butter

* 1 quart milk

* 2 bay leaves

[edit]

Instructions

1. Peel the artichokes and throw them into vinegar and water; then put them with the onion and celery in a saucepan with the melted butter.

2. Cover the pan and let the vegetables steam until tender, taking care they do not brown.

3. When soft, add the milk, which must heat slowly but not boil.

4. Remove the onion and celery and rub the rest through a strainer with a wooden spoon; put the puree back in the pan with the salt, pepper, and the bay leaves; keep it hot, on the back of the stove for about half an hour.

5. Before serving, remove the bay leaves, and stir in 1/2 cup of hot cream or one ounce of butter.

.Hope it helps!Vegetable soup recipes?!?!?
Minestrone Recipe

2 tablespoons olive oil

1 teaspoon basil

4 slices bacon, coarsely chopped

1 teaspoon thyme

3/4 cup chopped onion

6 cups chicken stock

2 stalks celery, sliced

2 cups chopped canned tomatoes

3 carrots, sliced

1 cup chopped green beans

2 potatoes, peeled and diced

1 cup small pasta shells

1 bay leaf

Salt and pepper

Heat oil in large pot and cook bacon until crisp. Stir in onions and celery and cook until tender. Stir in carrots, bay leaf, basil and oregano and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender. Season to taste
Three sisters stew

In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 medium green or red bell pepper, cut into short, narrow strips

14- to 16-ounce can diced tomatoes, with liquid

2 cups cooked or canned pinto beans

2 cups corn kernels (from 2 large or 3 medium ears)

1 cup homemade or canned vegetable stock, or water

1 or 2 small fresh hot chiles, seeded and minced

1 teaspoon each: ground cumin, dried oregano

Salt and freshly ground black pepper

3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
Okay, so here's what I've found, EVERYTHING! I typed in Vegetarian Vegetable Soup in the AllRecipes.com page and got 10 pages of soups, same thing with cookinglight.com, foodandwine.com, bonappetit.com,myrecipes.com, (and that was only in about 8 minutes) but it depends on what type of vegetables you like, what's available and freshest in your region right now. There are many seasonings that go best with certain vegetables, so that's another factor to think of. I hope this helps to you tonight, Best of Luck!
* 1 cup diced onion

* 6 chicken bouillon cube, seasoning mix or 3-4 teaspoons broth, seasoning mix

* 6 garlic clove, minced

* 6 cups thinly sliced zucchini

* 2 cups thinly sliced carrot

* 1 (28 ounce) can diced tomato

* 3 teaspoons chopped fresh parsley

* 1 teaspoon basil leaves

* 1 teaspoon Italian spices

* salt %26amp; pepper (to taste)

For Directions, you may visit:

http://aeirincollections.blogspot.com/20鈥?/a>
This site is good, I use it quite a bit

http://www.care2.com/greenliving/make-yo鈥?/a>
Just throw whatever vegetables you want in with either packaged vegetable broth or a veggie bullion cube and cook it till the veggies are tender.
hoff's hut

Anyone know Vegetable Recipes?

I love vegetables, especially long green beans. Anyone know any good recipes that have long green beans in it..

No red meant in them pleaseAnyone know Vegetable Recipes?
Stir fry green beens with butter and chopped garlic add a dash or 2 of soy near the end of cooking,serve over rice noodles or plain.

you can add anything you like to this mushrooms are a fav of mine.Anyone know Vegetable Recipes?
Here is an easy veggie soup : use fresh or canned if you want, 2 large cans of mixed vegetables drain completely , put in a stock pot , add 1 large can of drained chopped tomatoes , 1 table spoon of Mrs. Dash seasoning , 2 large cans of tomato sauce, let simmer till hot then serve.
I tell you what!

When I get into a bind, or mental blank like this, I refer to some of the many recipes I have gathered over the years through free recipe exchange email lists which I have belonged to, and continue to participate in to this day.

Carol Bunn's Free Secret Recipe List is among one of my favorites. It's absolutely free, and I hear she is scaling down her list for 2009 and only accepting a limited amount of subscribers.

You start receiving recipes immediately, and who knows, maybe your answer will be in there!

I'll look through what I have and see if I can find an answer, but in the meantime if you want to sign up for her free list, visit this link:

http://www.pcsecure.info/recipes
http://southernfood.about.com/od/greenbe鈥?/a>

http://food.sify.com/specials/bean_recip鈥?/a>

http://www.syvum.com/cgi/online/serve.cg鈥?/a>

http://www.healthy-eating-made-easy.com/鈥?/a>

http://food.sify.com/specials/bean_recip鈥?/a>

Any vegetable recipes for kids?

Candied Carrorts

Slice fresh carrots thin, add butter and brown sugar, simmer until tender.

Frozen leaf spinach add a can of mushroom soup and cheddar.

Any vegetable recipes for kids?
You can put the vegetables in brownies or some other kind of food. If you don't want to fight them about eating them. They have a chocolate cake with beets.

Batter:

Nonstick cooking spray

1 cup firmly packed light or dark brown sugar

1/4 cup canola or vegetable oil or trans-fat-free soft tub margarine spread

1 large egg

2 large egg whites

3 ounces semisweet or bittersweet chocolate , melted and cooled

1/2 cup beet puree

1/2 cup lowfat 1 percent buttermilk

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Cream Cheese Frosting:

1 package (8 ounces) reduced-fat cream cheese

3/4 cup confectioners' sugar

1/2 cup unsweetened cocoa powder

1 tablespoon pure vanilla extract

Preheat the oven to 350掳. Coat a 9-inch baking pan with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

Add the flour, baking soda and salt, and beat until smooth.

Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.

Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.

Refrigerate in an airtight container for up to 4 days

Any vegetable recipes for kids?
to eat or prepare themselves? for snacks, they like cut up apples, celery, carrots with peanut butter. for side dishes, they can be picky, especially if the adults in the house make faces at veggies. train the man of the house to pretend to enjoy his green stuff and the kids will go for just about anything. creamed spinach is delish (add some sour cream to drained cooked spinach - use the juice for soups as it has lots of vitamins. diced zucchini with tomato and onions is easy and good.
If your kids like corn, try this recipe. It is the absolute best corn recipe I've ever tried. Not exactly healthy, though... Check out this website anyway. She's got a few nice veggie recipes and 4 kids to try them out on. :)

Edit: Here's another one!! This is carrot soup that apparently her kids just love!
As a kid I always loved eating broccoli that had a little cheese melted on it. I assume that it was steamed. My parents would call broccoli baby trees so I felt like a giant.

They also got me to eat raw carrots with ranch by telling me that it would keep my eyes (eyesight) bright.

Know any good root vegetable soup recipes?

Root Vegetable Soup

2 large Leeks white part only

4 tablespoons Unsalted butter

2 1/2 tablespoons All purpose -- flour

6 cups Homemade chicken stock

3 medium Carrots peeled and cubed

3 medium Turnips peeled and cubed

2 medium Parsnips peeled and -- cubed

2 medium Red potatoes peeled and -- cubed

2 each Hearts of bibb lettuce -- leaves separated and

2 cups Fresh spinach -- leaves stemmed and r

Salt and white pepper to -- taste

1/2 cup Heavy cream

2 tablespoons Fine minced chives -- and parsley for garn

Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a

colander and run under warm water to remove all traces of sand. Drain and

set aside. In a large casserole, melt the butter over low heat. Add the flour and

cook, stirring constantly for one minute without browning. Add the chicken stock

and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips

and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are

almost tender.

Add the lettuce and spinach leaves to the soup, and season with salt and pepper.

The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving,

add the heavy cream and heat the soup through without letting it come to a boil.

Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve

hot with thin slices of black bread.

- - - - - - - - - - - - - - - - - -Know any good root vegetable soup recipes?
jerusalem artichoke soup,,

2 ld artichokes

salt %26amp;pepper

lemon juice

water

cream

vinigar

1 onz butter

2 tablespoons cornflour

half pint milk

peel and chop artichokes soak in water and lemmon juice till ready for use,drain and put into pan with 1 tablespoon vinigar salt and pepper,bring to the boil simmer for 25_30 mins melt butter add flour and milk into a smooth paste and add to soup simmer for further 10 minuits stirring constantly serve with cayenne pepper and enjoy,,,,,,,,,,,,,Know any good root vegetable soup recipes?
===

Hearty Garlic Potato Soup

8 medium potatoes, peeled and cut into 1/2-inch cubes

1 large carrot, peeled and chopped

2 garlic cloves, peeled

1/2 pound bulk Italian sausage

1 small onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

8 cups milk

2 teaspoons minced fresh parsley

1 1/2 teaspoons salt

1 teaspoon chicken bouillon granules

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.

================================

Carrot Soup with Potatoes and Cream

2 tablespoons butter

1 Spanish onion, chopped

6 cups reduced-fat chicken broth

5 carrots, peeled and sliced

3 small potatoes, peeled and sliced

1 teaspoon herbes de Provence

1 pinch dried thyme

1 bay leaf

salt and pepper to taste

1/4 cup heavy cream

8 sprigs parsley

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

============================

Root Stew

1 pound lean ground beef

1 onion, chopped

4 stalks celery, chopped

3/4 cup ketchup

7 cups water

1/2 cup baby carrots

1 small rutabaga, chopped

4 large potatoes, chopped

1 small head cabbage, finely chopped

Combine hamburger, onion, and celery in a stock pot. Cook and stir over medium heat until the meat is browned. Drain excess grease.

Stir in ketchup, water, baby carrots, rutabaga and potatoes. Bring to boil, then simmer on low heat for 20 minutes.

Mix in chopped cabbage. Simmer an additional 30 to 45 minutes, or until vegetables are tender.

===============================
butternut squash - sweet potato %26amp; parsnip soup:

depends how much you want to make, but equal quantities of butternut squash and sweet potato and half of parsnip.

Cut into chunks and cover with water, add salt %26amp; pepper and curry powder (again amount depends on your taste) - bring to boil and then simmer for approx 1/2 hour.

Liquidise / blend to consistency you like - can be really thick or can add a little more water if you like it thinner.

when serving add a swirl of single cream and freshly grated black pepper.

This is a great soup - very tasty and filling.

Sorry the recipe is a bit vague - but I had it at a friends house and she told me the recipe and I just make it in different quantities that I need at the time - hence the ';vagueness'; of the ingredients!! But it is fail safe and always turns out good. Also freezes well.

Do take a chance and give it a go - you won't be disappointed and if you like it, like me you can vary the ingredient quantities the next time!
Carrot %26amp; Ginger Soup

Make a roux with 2 tbsp each oil %26amp; flour over medium heat.

Whisk in a cup of milk heating until thickened slightly.

Stir in a cup or two of chicken bouillon or water %26amp; wine.

Add 1 cup of grated carrot (or parsnip) stir until cooked.

Add grated ginger root to taste. Use a hand blender to puree.

Serve with dollop of sour cream floated in centre.

Monday, December 28, 2009

Healthy low starch, lean meat, and vegetable menus OR recipes?

How can I consume the mens ';9 a day'; vegetable and fruit program with a few smoothie/shakes? No meal recipes.

What else should I add to this vegetable recipe?

Any Good Vegetable Juice Recipes?

Vegetable-muffin recipes?

Recipes on making vegetable soup?

Any good recipes for fruit/vegetable juicing?

Any good vegetable or fish recipes? Other?

Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?

I want a vegetable recipe that requires baking. Any vegetable will be fine.?

The best fruit/vegetable juice recipes for weight loss?

Vegetable soup recipes?!?!?

Anyone know Vegetable Recipes?

Any vegetable recipes for kids?

Know any good root vegetable soup recipes?

Any good recipes for fruit/vegetable juicing?

Any good vegetable or fish recipes? Other?

Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?

The best fruit/vegetable juice recipes for weight loss?

Vegetable soup recipes?!?!?

Anyone know Vegetable Recipes?

Any vegetable recipes for kids?

vegetable recipes

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