VEGETABLE
& SIDE DISHES
Autumn-Spiced Sweet Potatoes
from: Verbena at: 11.13.2005 07:48
subject: South Beach Autumn Spiced Sweet Potatoes
Whipped sweet potatoes are a great side dish for South Beach
Dieters (Phases 2 and 3). They're nutrient-dense, flush
with fiber, and rich in beta-carotene and vitamin C. Most
importantly, they won't set off cravings like traditional
mashed potatoes can. Plus, they're absolutely delicious
for Thanksgiving dinner - or any time at all!
2 Servings
Ingredients
1/2 pound sweet potatoes
2 tablespoons low-fat buttermilk
1/4 tablespoon trans-free margarine
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Pinch of nutmeg
1/8 teaspoon allspice
2 tablespoons chopped pecans (optional)
Instructions
Peel potatoes and chop into medium-sized chunks. Cover with
water in large pot and boil until pieces are easily pierced
with a fork. While sweet potatoes cook, toast pecans on
rimmed cookie sheet. Remove sweet potatoes from water, add
buttermilk, margarine, and spices, and mash together. With
hand mixer or immersion blender, whip potatoes until smooth.
Transfer potatoes to serving dish and top with chopped pecans.
Serve immediately, or keep warm, uncovered, in a 200°
F oven.
Nutritional Information:
106 calories
2 g protein
21 g carbohydrate
3 g fiber
1.5 g total fat
0 g saturated fat
1 mg cholesterol
335 mg sodium
Awesome Broccoli Casserole
from: catlady at: 04.13.2006 22:19
This gets raves and is very easy!
INGREDIENTS:
2-16 ounce packages frozen chopped broccoli
1- 10 ounce pkg. shredded carrots
1 large onion, diced
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
3 cups shredded Cheddar cheese
8 oz. (½) package herb-seasoned dry bread stuffing
mix
1 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F
In a large bowl, mix together broccoli, carrots, and onions.
Microwave until par-
cooked. Stir in sour cream, soup, and shredded cheese. In
a separate bowl, toss
together stuffing mix and melted butter and fold into broccoli
mixture, reserving
enough stuffing to sprinkle on top. Spread broccoli mixture
into a 9 x 13 pan
and sprinkle top with stuffing mix. Bake in preheated oven
for 30 minutes, or until
heated through and browned on top.
Baked Artichoke Hearts
from: judi z. at: 02.24.2005 16:05
subject: Baked Artichoke Hearts
2 (15-ounce) cans artichoke hearts in water, 6 to 8 count,
drained
1 tablespoons extra-virgin olive oil, 2 turns of the pan,
plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 cloves garlic, chopped
6 flat anchovies fillets
1 cup Italian style bread crumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
Coarse black pepper
Preheat oven to 400 degrees F.
Turn drained artichokes upside down to get all the liquid
out. Halve artichoke hearts, lengthwise. Drizzle a small
casserole dish with a little extra-virgin olive oil, and
spread it around the dish with a pastry brush. Arrange the
halved artichoke hearts with tops up, bottoms down, in a
layered pattern in the dish. Squeeze the juice of 1/4 lemon
over the hearts.
Preheat a small nonstick skillet over medium heat. Add
oil and butter to the skillet. When butter melts into oil,
add garlic and anchovies. Using the back of a wooden spoon,
work anchovies into oil as they break up. When anchovies
have dissolved into oil, add bread crumbs to the pan and
lightly toast, about 2 to 3 minutes. Add parsley, cheese
and black pepper, stir to combine and remove pan from heat.
Top artichokes with an even layer of bread topping and set
in the middle of oven. Bake 10 minutes until artichokes
are warm and topping is deep golden brown in color.
Baked Beans (Bill's)
from: Ellen at: 11.15.2004 17:50
1/2 lb cubed bacon
1 cup diced onion
1/2 lb hamburger
1/2 cup ketchup
1 tsp vinegar
3/4 cup brown sugar
1 tsp mustard
1 tsp salt
1 can 15 1/2 oz butter beans
1 can pork and beans
1 can red kidney beans
Brown bacon and drain. Sauté hamburger and onion,
drain and place in casserole. Blend ketchup, vinegar, brown
sugar, mustard, and salt. Add beans to casserole and ketchup
sauce - mix - cover and heat in the oven at 350 degrees
until hot.
Bertha's Christmas Pickles
from: Verbena at: 09.03.2005 19:45
subject: Bertha's Christmas Pickles
1 quart whole dill pickles
1 1/4 C sugar
2 T diced onion flakes
1 t celery seed
3 T vinegar
Drain pickles. Discard liquid. Slice each pickle lengthwise
into quarters. Repack pickle strips in jar, adding remaining
ingredients alternately with the pickles.
Cover and let stand at room temperature for one day. Refrigerate.
Shake jar frequently to dissolve sugar. Jar will be about
2/3 full of liquid and pickles will be crisp.
Braised Butternut Squash with Mustard Seeds, Chili,
Curry Leaves, and Ginger
from: joyceww at: 11.20.2005 17:27
subject: Braised Butternut Squash with Mustard Seeds, Chili,
Curry Leaves, and Ginger
Braised Butternut Squash with Mustard Seeds, Chili, Curry
Leaves, and Ginger
(Fricassee Giraumon)from The New American Cooking by Joan
Nathan. Marla Gooriah, who was born on the island of Mauritius,
off the coast of Africa, came to the United States in 1979.
Like most immigrants, she has learned to add American ingredients
to her native food. For Thanksgiving, for example, she always
makes this dish, typical of her African, Indian, and Irish
heritage. The slight sweetness of the butternut squash marries
well with the mustard seeds, ginger, and curry leaves, grown
today in California and Florida. I serve it as a side dish
with grilled meat or fish. Leftovers go nicely on garlic
bread or bruschetta. Adjust the amount of hot pepper to
your taste-and remember, it's easier to add hot pepper than
to remove it. When I visited Marla at her home in Virginia
she showed me a time-saving technique. She mashes fresh
garlic and ginger together in the food processor, then keeps
the mixture in a jar in her refrigerator.
6-8 side-dish servings
o 1 butternut squash (about 3 pounds)
o 1/4 cup extra-virgin olive oil
o 1/2 large Vidalia or other sweet onion, diced (about 3/4
cup)
o 3 cloves garlic, chopped
o 1 inch fresh gingerroot, peeled and grated (about 1 tablespoon)
o 6 curry leaves (available in Indian stores)
o 2 teaspoons black mustard seeds
o 1-3 teaspoons hot pepper flakes or pequin chilies, to
taste
o 1 medium tomato, diced
o Salt and freshly ground pepper to taste
o 1 cup water
o 3 tablespoons sugar
o 1/2 cup chopped fresh cilantro
1. Slice the butternut squash in half lengthwise. Scoop
out the seeds and the pulp with a spoon and discard them.
Peel the squash and cut into 1-inch cubes. Heat the olive
oil in a heavy Dutch oven or casserole over medium heat
and sauté the onion, garlic, ginger, curry leaves,
and mustard seeds until the seeds start to pop, about 3
minutes. Add the pepper flakes or chilies and continue cooking
until the onion is translucent, about 3 more minutes.
2. Add the squash, tomato, salt, pepper, and water to the
onion in the pot. Bring to a boil, then reduce the heat
and simmer, covered, for 15 minutes. Uncover, stir, and
mash the squash with a potato masher Add the sugar and cook
until the water has evaporated and the squash is cooked
through, about 5 to 10 minutes. Adjust the seasonings, sprinkle
the cilantro over the squash, and serve in a large bowl.
Corn Casserole
from: a.g. at: 11.23.2002 14:22
subject: Corn Casserole
1 can (15 oz) cream-style corn
1 c. milk
1 egg well beaten
1 c. cracker crumbs (about 26 crackers smashed, I use unsalted
crackers to Mr. ag's horror)
1/2 tsp. salt
2 Tbs. butter or margarine.
1-2 Tbs. sugar (to taste)
pepper to taste
Mix all together, pour into a greased casserole pan and
bake at 350 for 1 hour.
Corn on the Cob
from: a.g. at: 07.20.2002 22:30
subject: Fast way to fix corn o the cob
Buy corn in the shuck (leave shucked). Place whole ear (still
in the shuck) in the microwave for 2 minutes on high. Now
remove the shuck and butter for eating! This helps keep
the moisture in the ear and keeps it tender.
Corn Pudding
from: Judy/GA* at: 01.06.2002 15:26
subject: Corn Pudding
What did you expect from the Midwest!
2 16 ounce cans creamed corn
1 6 ounce package corn muffin mix
2 eggs, beaten
1/2 cup margarine, melted
Mix all ingredients and pour into a greased 2 quart casserole
dish. Bake 45 minutes at 350 degrees. Serves 6
Espinacas con garbanzos (Spanish menu.)
from: JudithUK at: 03.16.2004 12:16
Spinach with chickpeas
Serves 4-6
2 TBS olive oil
1 large garlic clove, cut in half
1 medium onion, chopped finely
1/2 tsp cumin
pinch cayenne pepper
pinch turmeric
800g/1 3/4 lb canned chickpeas (garbanzos), drained and
rinsed
500 g/ 18 oz baby spinach leaves, rinsed and shaken dry
2 pimientos del Piquillo, drained and sliced
salt and pepper.
1. Heat the oil in a large, lidded frying pan over a medium-
high heat. Add the garlic and fry for 2 minutes, or until
golden, but not brown. Remove with a slotted spoon and discard.
2 Add the onion and cumin, cayenne and turmeric and fry,
stirring, about 5 minutes until soft. Add the chickpeas
and stir around until they are lightly coloured with the
turmeric and cayenne.
3. Stir in the spinach with just the water clinging to its
leaves. Cover and cook for 4-5 minutes, until wilted. Uncover,
stir in the pimientos del Piquillo and continue cooking,
Stir gently until all the liquid evaporates.
Season to taste and serve.
Fresh Tomato Mushroom Basil Pasta
from: roseNC at: 07.22.2006 09:11
1 (16oz) pkg. bow tie pasta
1 small onion, chopped (About 1/2 cup)
2 garlic cloves, minced
2 Tbsp. olive oil
2 cups seeded and chopped plum tomatoes
1 (8 ox) package sliced fresh mushrooms
3/4 tsp. salt
1/4 to 1/2 tsp. dried crushed red pepper
1/2 cup whipping cream
3 oz. 1/3 less-fat cream cheese
3 Tbsp. chopped fresh basil
3 Tbsp. grated Romano cheese
1. Cook pasta according to package direction. Drain and
set aside.
2. Sauté onion and garlic in hot oil in large skillet
5 minutes or until tender. Stir in tomatoes and next 3 ingredients,
cook, stirring occasionally, 10 min.
3. Stir in whipping cream, cream cheese and basil. Cook,
stirring constantly, until cream cheese melts and sauce
is smooth. Serve over cooked pasta, sprinkle with Romano
cheese.
Fried Apple
from: sunflower at: 11.05.2002 12:53
subject: fried apples
Here is a Fried Apple Recipe (like the ones at Cracker Barrels)
Serves : 6
Prep. Time : 0:25
1/4 cup bacon drippings OR real butter
6 tart apples - sliced
1 tsp. lemon juice
1/4 cup brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash nutmeg
-In a large skillet, melt bacon drippings.
-Place apples evenly over skillet bottom.
-Sprinkle lemon juice over them, then brown sugar, then
salt.
-Cover and cook over low heat for 15 minutes until apples
are tender and juicy.
-Sprinkle with cinnamon and nutmeg.
Garlicky Cherry Tomatoes
from: Dona Morrison at: 02.05.2003 20:42
subject: Garlicky Cherry Tomatoes
Ingredients for 3 cup jar:
18 oz. cherry tomatoes (red & gold if possible)
10 cloves garlic
3/4 cup white wine vinegar
1/2 cup water
1 tablespoon green peppercorns
1 sprig fresh oregano (or 1 tsp. dried)
1 teaspoon salt
1. Wash & dry tomatoes well.
2. Peel the garlic, cut in half lengthwise, and layer them
in a jar, alternating with the tomatoes.
3. Put the vinegar, water, peppercorns, oregano, and salt
in a pot, and bring to boiling. Pour the hot fluid over
the tomatoes, and close the jar.
***A delicious gift from the kitchen. It keeps for 6 months,
and goes with savory foods, and works as an hors d'oeuvre.
Garlicky Tomato and Arugula Pasta Toss
from: Ms. Lillian at: 08.14.2004 06:53
4-6 servings
1/2 cup olive oil
8 cloves garlic, peeled and slivered
5 medium firm but ripe tomatoes, peeled, seeded and cut
into chunks (or
substitute 1 1/2 pints cherry tomatoes, halved)
1/3 cup coarsely chopped parsley leaves (preferably flat-leaf)
10 fresh basil leaves, torn into pieces
3 tbs. red wine vinegar
Salt and freshly ground black pepper
1 lb. dried pasta, preferably shells (conchiglie), snails
(lumache),
gnocchi or twins (gemelli)
1 large bunch arugula, washed well, spun-dried, trimmed
In a small pan over low heat, heat the oil and garlic until
the garlic has
softened a little and begins to release its aroma, 5 to
6 minutes. Do not allow the garlic to burn. Remove from
the heat; set aside to cool to room
temperature. (Use the oil within a couple of hours; do not
store it either at room temperature or in the refrigerator.)
In a large bowl, combine the tomatoes, parsley, basil and
vinegar. Add the cooled garlic oil and the garlic slivers
to the tomatoes, season with salt
and pepper to taste and toss gently to combine. Set aside
to allow the flavors to meld.
Meanwhile, bring a large pot of salted water to a boil.
Cook the pasta according to package directions.
Drain the pasta, add it to the tomato mixture and toss gently
to coat. Add the arugula and toss again (the leaves will
wilt slightly). Taste and, if desired, adjust the salt,
pepper, oil and/or vinegar accordingly. Serve
immediately.
(To serve cold, toss the hot pasta with an additional 1
tablespoon olive
oil, cool slightly, then cover and refrigerate. Toss the
tomato mixture with the arugula and pasta and serve immediately.)
Goat Cheese Scalloped Potatoes with Chive Blossoms
from: gdngfool at: 11.21.2002 13:45
subject: Goat Cheese Scalloped Potatoes with Chive Blossoms
Active time: 40 minutes
Start to finish: 2 hr
3 lb. yellow-flesh boiling potatoes *Yukon gold works*
2 shallots, chopped
2 T unsalted butter
1 c whole milk
1 c heavy cream
8 oz soft mild goat cheese
1 1/2 to 2 t coarse salt
1 t freshly ground black pepper
Garnish: fresh chives snipped with scissors *preferably
flowering*
Preheat oven to 350
Peel potatoes and cut into 1/8 inch thick slices with a
manual slicer or sharp, thin knife. Keep slices in a large
bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately
low heat, stirring, until softened. Transfer to a blender
and puree with milk, cream, cheese, kosher salt to taste,
and pepper
Drain potatoes in a large colander and pat dry. Arrange
in a buttered 3 quart shallow baking dish in 3 layers, pouring
some of sauce over each layer. Use all of the sauce. Put
best potato slices on top layer. Bake, covered with foil,
in lower third of oven. Remove foil after 45 minutes and
continue to bake until potatoes are tender, 30 to 45 minutes
more. If desired, briefly broil potatoes under preheated
broiler until top is golden.
Serves 8
* Dish may be assembled 1 day ahead, covered and chilled.
Bring to room temperature before baking.
I substitute fat free sour cream for the milk and use a
bit of garlic in the sauce. This is a wonderful dish and
everybody loves it.
Herb Roasted Tomatoes
from: Verbena at: 05.29.2005 08:44
subject: South Beach Herb Roasted Tomatoes
This recipe is from the April Issue of The South Beach Diet™
Newsletter -
So easy and so good. Roasting time depends on the size of
tomatoes so start checking after about 45 minutes - they
should be really soft and melted.
Serves 2.
Ingredients
1 teaspoon olive oil, divided
2 large red tomatoes, halved
1 clove garlic, minced
1 tablespoon fresh thyme leaves
Salt and black pepper
Instructions
Preheat oven to 350°F. Lightly coat a 9-by13-inch baking
pan with half of the oil. Arrange tomatoes, cut side up,
in pan. Sprinkle tomatoes with garlic, thyme, salt, and
pepper; dot with remaining oil. Bake 45 minutes to 1 hour,
until very soft. Serve hot or at room temperature.
Nutritional Information:
57 calories
3 total fat (0 g sat)
0 mg cholesterol
8 g carbohydrate
2 g protein
2 g fiber
0 mg sodium
Mushroom Spinach Strudel
from: AnnaB at: 05.28.2005 21:06
subject: Mushroom Spinach Strudel
Serves 6.
8 medium spinach (silverbeet/chard) leaves
2 tablespoons oil
300g mushrooms, sliced
6 shallots/green onions (chopped)
1/2 cup cottage cheese
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
6 sheets phyllo pastry
45g butter, melted
Boil, steam or microwave spinach until soft, squeeze out
as much excess liquid as possible. Chop finely.
Heat oil, add mushrooms and shallots, stir over medium
heat until mushrooms are soft; drain. Add to spinach with
cheese, nutmeg and egg, stir well; cool to room temperature.
Brush 1 sheet pastry with butter, repeat with remaining
pastry and most of the butter. Spoon mushroom mixture along
long edge of pastry, fold sides in and roll up like a Swiss
roll. Place on oven tray. Brush roll all over with remaining
butter. Bake in moderately hot oven for about 25 minutes
until lightly browned.
Penne with Pink Vodka Sauce
from: judi z. at: 04.21.2004 10:37
PASTA WITH PINK VODKA SAUCE
Simple breaded or grilled chicken cutlets or grilled shrimp
go nicely with this, along with the salad of your choice.
1 lb. Penne Pasta
5 tbsp. unsalted butter
2/3 c. vodka
1/4 tsp. red pepper flakes
1 can (16 oz.) plum tomatoes, drained, seeded and pureed
1/2 tsp. salt
3/4 c. freshly grated Parmesan cheese
3/4 c. heavy cream
In large pot, cook pasta al dente. In a saucepan, melt
butter over moderate heat, add vodka and hot pepper and
simmer 2 minutes. Add pureed tomatoes and cream and simmer
5 minutes longer. Season with salt.
Drain cooked pasta and pour into pan with pink vodka sauce.
Reduce heat to low, add cheese and mix thoroughly. Pour
into heated bowl and serve at once.
Roasted Sweet Potatoes with Honey Glaze
from: joyceww at: 10.01.2006 21:35
2 1/4 pounds sweet potatoes, cut into 1 1/2" thick
rounds (with or without skin)
6 TBS butter
3 TBS honey
1 tsp fresh lemon juice
salt and pepper
Preheat oven to 350 degrees. Arrange sweet potato rounds
in 13 by 9 by 2 inch glass baking dish. Melt butter honey
and lemon together and stir. Pour the mixture over sweet
potatoes; toss to coat. Sprinkle generously with salt and
pepper. Bake stirring and turning occasionally until fork
tender, about 50 minutes. Serves 4.
Note: I learned not to try to squeeze too many potatoes
in one pan (glass or metal) as they will not become as nicely
browned. This was a big hit with grandkids who thought they
didn't like sweet potatoes.
Squash Gratin
from: joyceww at: 11.24.2002 20:21
subject: Squash Gratin
A Thanksgiving tradition in my family.
3# winter squash to make 2# peeled and seeded (I buy the
bagged peeled and seeded butternut).
2 cloves garlic
1/2 t salt
1 medium leek
2 slices bacon
2 T butter
3 T sour cream, salt and pepper to taste
2/3 C grated Emmenthal or Gruyere cheese
Cut into 1inch chunks. Peel the garlic and mince very fine
(I tend to use a bit more and put it through a garlic press).
Place squash and garlic in a pot with the 1/2 t salt and
1/4 C water. Cover and cook till the squash is very tender-
recipe says about 15 minutes I think it takes much more
than that. Add more water if needed to keep from burning.
If water remains when squash is done, uncover and cook till
dry.
Meanwhile cut the bacon into 1/2 inch pieces. Melt 1 T butter
in a skillet, add the bacon and cook slowly until golden.
Set bacon aside and save the fat in the pan.
Clean leek. Cut off roots and green parts. Slice down to
near bottom two times and run water to clean out grit. Cut
into thin slices or chop fine. Add 1 T butter to fat in
the pan. Add leek and cook covered over low heat until very
soft and translucent.
When squash is tender mash it with fork. Add cooked leek,
the bacon pieces sour cream and salt and pepper to taste.
Butter a 10 inch baking dish and spread squash evenly in
it. Sprinkle with grated cheese. Can be covered and refrigerated
at this point if you wish. Set at room temp before cooking
if Pyrex dish.
Cover dish with foil, shiny side down, and bake at 350 for
15 minutes. Remove foil and bake about five minutes more
or till steaming hot and golden. Makes 4 or 5 servings,
more if you have lots of other veggies as well.
Sweet Potatoes
from: Ms. Lillian at: 11.19.2004 16:53
Sweet Potatoes
Serves 8
These can be made ahead and reheated.
6 sweet potatoes
1/2 cup butter
1/2 cup sugar
2 eggs, beaten
2 to 3 tbs. frozen orange juice concentrate
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1 cup miniature marshmallows
Heat oven to 350 degrees. Grease a two-quart baking dish.
Peel sweet potatoes, cut in quarters and place in a large
pot of water. Cover, bring the water to a boil and reduce
heat to low. Simmer until sweet potatoes are tender, about
30 minutes. Drain the sweet potatoes and mash or whip.
Add butter, sugar and eggs and beat to blend, scraping the
sides of the bowl often. Add orange juice concentrate, salt
and spices and stir to blend. Spoon into casserole and sprinkle
marshmallows over the top. Bake 30 minutes.
