Friday, November 21, 2008



 ...another great vegetable recipe to taste ...nice !

  • 3/4 pound fresh noodles
  • 6 Chinese mushrooms, soaked in water
  • 3 large celery stalks, cut in 3" lengths
  • 2 bamboo shoots, chopped
  • 1 cup bean sprouts
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1 cup vegetable or chicken broth
  • 1/2 teaspoon sugar

Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired. The vegetable recipe is ready to serve...enjoy it !



MEDITERRANEAN VEGETABLE SOUP ...a great vegetable recipe to try ! Nice one !

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, halved lengthwise and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 cups chicken or beef broth
  • 2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, not drained
  • 1 tablespoon fresh basil, chopped
  • 1/4 teaspoon oregano
  • salt and pepper to taste
  • 1 15 oz. can cannelini or white beans, drained and rinsed
  • 1 cup pasta bows
  • Parmesan cheese (optional)
  • 1 small head escarole (optional)

Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.

Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.Serve sprinkled with Parmesan cheese.
The vegetable recipe is ready to serve...nice ! Enjoy the soup !



FRESH VEGETABLE SOUP....a great fresh vegetable recipes to try !

  • 1 can chicken broth
  • 3 T chicken base
  • 2 quarts water
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 1 inch chunk ginger, peeled and crushed
  • 2 bay leaves
  • 8 large cloves garlic, crushed
  • 2 stalks celery, thinly sliced
  • 1/2 Bermuda onion, thinly sliced
  • 1 large red pepper, chopped
  • 12 baby carrots, thinly sliced
  • 1 leek, thinly sliced
  • 5 mushrooms, thinly sliced
  • 1 scallion, sliced in one-inch pieces

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve the vegetable recipe accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.



 ..a nice vegetable recipe to try....great one !

  • 6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
  • ¼ cup pure olive oil
  • Salt and pepper to taste
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper. The vegetable recipe roasted is ready to serve....enjoy the vegetable !


SWEET AND SOUR VEGETABLES ... try this vegetable recipe....very tasty !

  • 1 lb frozen Oriental Vegetables
  • peanut oil (for sautéing)
  • 1 tablespoon corn starch
  • 1/2 inch section fresh ginger, peeled, minced
  • 1/2 cup pineapple chunks, drained and reserved
  • 3 tablespoons dark brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon soy sauce (or salt to taste)
  • 1/2 cup pineapple syrup or juice (from can)
  • 1 clove garlic, minced
Combine ingredients for sauce in a small bowl and set aside.In a wok, heat 2 tablespoons of peanut oil until sizzling hot. Add vegetables; stir fry over high heat until vegetables are slightly browned on edges, but still bright, crisp, and barely tender. Oil in wok must be very hot to
avoid vegetables becoming overcooked - cook rapidly and for a short period of time. Remove vegetables to serving dish.

In the empty, still-hot wok, drain all but 1 teaspoon of oil. Add sauce ingredients in the same order as listed. Cook 5 minutes or until sauce is translucent and cornstarch has cooked. Add garlic during final minute (do not allow it to brown). The vegetable recipe sweet and sour is ready to serve....great for starter meals!


MARINATED THREE-BEAN SALAD ...try this nice vegetable recipe....great !

  • 1 (8 1/2 oz.) can lima beans
  • 1 (8 oz.) can cut green beans
  • 1 (8 oz.0 can red kidney beans
  • 1 med. onion, thinly sliced and separated into rings
  • 1/2 c. chopped green pepper
  • 2/3 c. vinegar
  • 1/2 c. salad oil
  • 1/4 c. sugar
  • 1 tsp. celery seed

Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and
chill at least 6 hours or overnight, stirring occasionally. Drain before serving.


Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. NOTE: Wishbone Italian Classic with
Olive Oil is great! The vegetable recipe of bean salad is ready to serve....nice !


SNAPPY GREEN BEANS ...a nice vegetable recipes....try it !

  • 1 1/2 c. cut green beans or 9 oz. pkg. frozen
  • 1/4 c. chopped onion
  • 1 tsp. butter
  • 1 1/2 tsp. flour
  • 1/4 tsp. salt
  • Dash of pepper
  • 1/4 c. water
  • 1 1/2 tsp. vinegar
  • 1 tbsp. chopped pimento
  • 1/8 tsp. dill weed
  • 1/4 c. dairy sour cream

Cook green beans in 1/2 cup water until barely tender. Drain. In saucepan, cook onion in butter until tender. Stir in flour, salt, and pepper. Add water, vinegar, pimento, and dill weed. Cook, stirring until bubbly. Stir in sour cream. Add green beans. Heat mixture through but do not
boil. 64 calories/serving. Makes 2 cups. The vegetable recipe is ready to serve...enjoy !