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favorite recipes?

Mount Pleasant, PA(Zone 6a)

My sister is getting married Sept. 1. Rather than purchasing something I'm putting together a collection of recipes. I've done this for friends who have married & it's always a hit!
I already have my base recipes just have to print the word document.
Does anyone have any yummy recipes I could add in? Esp. for fresh veggies. I love a good veggie recipe esp. when it's hearty enough to use as a main dish.
Thanks in advance!

Halifax, MA(Zone 6a)

Wunne Wunnonkou (Good Evening),

Winter Squash Casserole
1 large winter squash (e.g. Acorn, Butternut, Hubbard, etc. )
1/2 cup water
1 tsp maple sugar
2 eggs, beaten
1 stick butter, softened
2 tsp. ground Cinnamon
1 tsp Cardamom
1/2 tsp sea salt
1/4 tsp black pepper

Preheat oven to 350°F. Place squash in a large baking dish. Pour water around squash and bake for 45 minutes or until squash is tender; turning halfway through cooking. Keep oven on.

Take skin off when cooled enough to handle. Put in a large bowl and whip them until fluffy. Add maple sugar, eggs, butter and cinnamon. Pour into a greased casserole; bake for 45 minutes.

Veggie Burgers w/ Victory Gravy
1/2 cup uncooked long-grain rice
1 medium carrot, cut into large chunks
1 onion, thinly sliced
16 oz. white beans, cooked
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 Tb garlic powder
1 tsp oregano
Sea salt
Ground pepper

Cover beans with water and soak over night or use quick method by covering beans with water and bring to a boil and boil for 2 minutes. Cover and let sit 1 hour. Drain; place back in pot and add water to cover and boil 1 to 1½ hours or until soft; add more water if need to prevent scorching.

In a small saucepan bring the water to a boil; add rice, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked rice, half the onion, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky. Add remaining onion.

Form mixture into four 3/4-inch-thick patties. If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Victory Gravy
1/2 cup milk
3 tbsp flour
14½ oz low/no-sodium vegetable broth
2 cups frozen broccoli florets, thawed
1 cup frozen peas & carrots, thawed
1 tbsp fresh chive, snipped (or 2 tbsp dried chives)
1/2 cup can (no-sodium added) diced tomato, drained
1 tbsp fresh parsley, chopped (or 2 tbsp dried parsley)
1/8 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil
2 tbsp Parmesan cheese, grated
2 cups cooked bowtie pasta

Cook pasta according to package directions, but omitting salt and fat; set aside and keep warm.

Whisk together milk and flour in small bowl. Combine milk mixture and broth in large saucepan. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to low; add broccoli, peas & carrots. Simmer 5 minutes. Stir in tomatoes, chives, parsley, salt and pepper.

Heat oil in separate large skillet over medium heat until hot. Serve vegetable burgers with gravy and pasta. Sprinkle with Parmesan cheese. Makes 4 servings

Puerto Rican Sofrito Beans and Rice
1 green bell pepper, cut into quarters
1 small onion, cut into quarters
1/2 cup cilantro, chopped
2 tbsp olive oil
1 tbsp minced garlic
1¼ tsp sea salt, divided
1 tsp ground cumin
1/4 tsp ground red pepper
2 medium tomatoes, chopped or 14oz can no-sodium added diced tomatoes
8 oz no-sodium added tomato sauce
16 oz cooked black beans
16 oz cooked red beans
2 cups water
1 cup uncooked long-grain rice

Cover beans with water and soak over night or use quick method by covering beans with water and bring to a boil and boil for 2 minutes. Cover and let sit 1 hour. Drain; place back in pot and add water to cover and boil 1 to 1½ hours or until soft; add more water if need to prevent scorching.

To make sofrito: place bell pepper, onion and cilantro in a food processor; process until finely chopped or use mortar and pestle to grind finely.

Heat oil in large skillet over medium-high heat. Add sofrito, garlic 1/2 teaspoon salt, cumin and ground red pepper; cook for 5 minutes. Stir in tomatoes and tomato sauce; cook 5 minutes. Stir in beans; cook five minutes.

Meanwhile, combine water, rice and remaining salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Serve bean mixture with rice. Makes 8 servings.

Vegetable Risotto
2 tbsp olive oil
3/4 cup onions, diced
3/4 cup celery, diced
3/4 cup carrot, diced
3/4 cup bell pepper, diced
3 garlic clove, minced
3 cup low/no sodium chicken broth (sub. vegetable broth)
3 oz uncooked long-grain rice
1 can cannellini beans
2 tbsp Parmesan cheese
2 tbsp Romano cheese
2 tbsp + 1½ tsp sesame seeds, toasted

In large saucepan heat oil over medium heat; add onion, celery, carrot, bell pepper and garlic and sauté until vegetables are tender-crisp. Stir in broth, rice, and cannellini beans; bring to a boil. Reduce heat, cover and let simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes. Stir in sesame seeds, Parmesan and Romano cheeses Serve hot. Makes 6 servings.

Kitchen Stew
28 oz plain stewed tomatoes
20 oz chickpeas, drained and rinsed
2 cups fresh or frozen mixed vegetables
1 cup dry pasta (elbow, shells, wagon wheel...)
1 tsp dried Italian herb mix
2 cups water

Combine all ingredients in medium pot. Place on the stove on medium-high heat and bring to a boil. Reduce heat to low and simmer until pasta is cooked, about 20 to 30 minutes, depending on pasta size. Makes 4 servings.

Vegetarian Calzone
2 loaves bread dough
3 tbsp olive oil
1/2 cup onion, minced
2 garlic cloves, crushed
2 medium zucchini, sliced
1 large tomato, chopped
1 egg, beaten
1/2 cup goat cheese, crumbled
1/2 cup Gruyere cheese, grated
1/4 tsp dried dill weed
1 tbsp carrot, grated
3/4 tsp ground black pepper

Preheat oven to 450 F. Oil a large bowl and place the two loaves of bread dough into it; turn to coat on all sides. Allow to rise until doubled in bulk. Heat 1 to 2 tablespoons of oil in skillet; saute onions and garlic until tender. Add zucchini and tomato. Cover and cook5-6 minutes or until zucchini is tender crisp.

In a bowl, combine zucchini mixture, egg, cheeses, and seasonings; mix well.

Punch down dough and divide into 6 parts. Roll each out into 1/4 inch thick rounds. Spoon about 1/3 cup filling onto half of each round, leaving a 1/2 inch rim. Moisten edges with water, fold over and seal edge with fork. Prick dough in several places.

Place on cookie sheet and bake for15 minutes or until lightly browned.

Algonquian Three Sisters Rice
3 cup low fat unsalted chicken broth (or water)
1 cup Rice, wild, dry (or long grain brown rice)
1 pinch kosher salt (or to taste)
1 Squash, summer, all types, fresh, medium , cubed (preferably yellow squash)
1 medium zucchini , cubed
2 cup Beans, Lima, baby, frozen
2 cup Corn, yellow, sweet, kernels, fresh
1 medium red bell peppers , roasted & cut into bite-sized strips
1 chopped green bell peppers , roasted & cut into bit-sized strips
1/4 cup Oil, sunflower (or corn oil)
3 medium garlic cloves , finely diced
1 cup fresh chopped onion , diced
1/2 cup chopped parsley , fresh
1/4 tsp white pepper
1/4 tsp paprika

In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil. 2 Sprinkle in the rice and a pinch of salt, then lower the heat. Cover and steam for 20 minutes. 3 Gradually add the squash, Lima beans, peppers, and corn, stir well. Cover and steam for an additional 20 minutes.

While this mixture cooks, warm the oil in a medium cast iron skillet over medium heat. Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent, but not brown. Add the remaining seasonings, stir thoroughly and remove from the heat.

Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids. Steam for a final 5 minutes, covered. Fluff and serve.

Summer Vegetable Gratin
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
1 pound summer squash(yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread, torn into quarters
2 ounces Parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.

Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

Vegetable Salad
1 cup beets, diced
1 cup kidney beans, cooked
1 cup celery, diced
2 cups cherry tomatoes
1 medium onion, chopped
1/2 cup "French Dressing" *

Combine vegetables with French dressing and let stand several hours, in refrigerator, to marinate. Serve on crisp lettuce leaves. Serves 6 to 8.

* "French Dressing"
1/2 cup white vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon shallots, chopped
1/2 teaspoon Dijon mustard

Put all ingredients in a tall bottle, tightly cork and shake vigorously for three minutes. Chill and shake well before serving.

Quinoa Tabouli
2 Cups cooked and cooled Quinoa Organic Grain
1 Cup chopped Parsley
1/2 Cup chopped Scallions or Green Onions
2 Tbsp chopped fresh Mint (or 1 tsp.dried)
1 Garlic Clove, minced or pressed
1 Tbsp minced fresh Basil (or 1/2 tsp. dried)
1/2 cup fresh Lemon Juice
1/4 cup Extra Virgin Olive Oil
1/4 tsp Salt optional
1/8 tsp White Pepper

Toss together all ingredients. Chill for 1 hour or more to allow flavors to blend. Makes 6 servings.

Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)

This message was edited Aug 14, 2012 5:12 PM

Halifax, MA(Zone 6a)

Here are a couple more;

Minestrone Soup
1 medium onion, chopped
2 medium carrots, thinly sliced into coins
2 stalks celery, cut into 1/2-inch pieces
1 red bell pepper, seeded, cut into 1/2-inch pieces
1 medium zucchini, scrubbed, sliced into 1/2-inch rounds
2 garlic cloves, minced
29 oz. canned low sodium vegetable broth
28 oz. canned no-salt added crushed tomatoes
31 oz. canned kidney beans, rinsed and drained
2 tsp. dried marjoram
1/4 tsp. black pepper
14 oz can garbanzo beans, rinsed and drained
1 1/2 cups cooked small whole-wheat pasta (orzo, tubini, etc.)

Add all ingredients, except pasta, to slow-cooker. Cover; cook on low 8-10 hours(High: 4-5 hours). Before serving add pasta and stir to combine. Serves 6-8.

Mixed Vegetable Dish
1 tbsp. vegetable oil
1 medium garlic clove, cut in half
1 carrot, diagonally sliced 1/4 inch thick
1 stalk celery, diagonally sliced 1/4 inch thick
2 to 3 green onions, cut 1 inch into pieces
1 medium yellow squash, diagonally sliced 1/4 inch thick
1/4 green and red pepper, cut into 1/2 inch strips
2 tsp. soy sauce
salt and pepper to taste
2 tsp. sliced toasted almonds

Heat oil in a wok or heavy skillet. add garlic and saute over medium heat until garlic is golden brown, but not burnt. Discard garlic.
Add carrot and celery; stir-fry 3 to 4 minutes or until partially cooked. Add onion, squash and peppers; stir-fry 2 to 4 minutes or until vegetables are tender-crisp. Add soy sauce, salt and pepper; mix lightly. Sprinkle with almonds.

Ahque Wunantash: Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget: 9/11/2001)

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