Category: Vegetables

Fried Green Tomatoes with Vidalia Onion Relish

Channel your Southern charm while making these easy-to-make fried green tomatoes that are ready to eat in one hour.

Ingredients:

  • 3 or 4 large firm green tomatoes
  • Salt
  • 2 c vegetable or peanut oil, for deep-frying
  • 1 c buttermilk
  • 2 c self-rising flour
  • salt
  • Freshly ground black pepper

Directions:

  1. Slice the tomatoes 1/4-inch thick.
  2. Lay them out in a shallow baking pan and sprinkle with salt.
  3. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
  4. Pat tomatoes dry with paper towels.
  5. In a skillet, heat the oil for deep-frying (375°) over medium-high heat.
  6. Dip the tomatoes into buttermilk,
  7. Then dredge them into flour seasoned with salt and with a dash of pepper.
  8. Deep-fry until golden brown.
  9. Drain on paper towels.
  10. Keep warm.

Expert Tips:

 If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.

To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it’s ready. For best results, don’t crowd the pan when frying.

Vidalia Onion Relish

Ingredients:

  • 2 sweet white onions, diced (Vidalia if you can get them – usually late April through August)
  • 1/2 c mayonnaise
  • 1/2 c rice wine vinegar
  • 2 Tab brown sugar
  • 2 Tab chopped chives

Directions:

  1. Mix all ingredients together in a bowl.
  2. Cover with plastic wrap and let marinate for a few hours.

Serves: 4 – 6

Source:  Paula Deen

Mexican Street Corn Salad (Esquites)

Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, you char the corn on the stovetop, though a trip to the grill wouldn’t hurt.

Ingredients:

  • 2 Tab oil
  • 4 ears fresh corn, shucked, kernels removed(about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 Tab mayonnaise
  • 2 oz feta or cotija cheese, finely crumbled
  • 1/2 c finely sliced scallion greens
  • 1/2 c fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 Tab fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions:

  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering.
  2. Add corn kernels.
  3. Season to taste with salt.
  4. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  5. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  6. Continue tossing and charring until well charred all over, about 10 minutes total.
  7. Transfer to a large bowl.
  8. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
  9. Toss to combine.
  10. Taste and adjust seasoning with salt and more chili powder to taste.
  11. Serve immediately.

Serves: 4 as salad, 8 as dip

Source:  Serious Eats

Cathy’s Sauteed Mushrooms

Another great variation on sauteed mushrooms.  The cheese is an unexpected taste treat – sort of like stuffed mushrooms (the appetizer) only in sauce form.

Ingredients:

  • 2 lbs mushrooms
  • 2 Tab olive oil (more if needed)
  • 2 Tab butter (more if needed
  • 1 lb Parmesan cheese – shredded
  • basil –  fresh if possible
  • red pepper flake

Directions:

  1. Wash and trim the mushrooms.
  2. Pat dry on paper towels.
  3. Coarse chop if large.
  4. Heat oil and butter in saute pan.
  5. Saute until most of the moisture is boiled off.
  6. Turn off heat.
  7. Add cheese, basil, red pepper.
  8. Stir to mix.  Do not over-cook or the cheese will melt and make a big mess!
  9. Serve.

Serves:   8 – 10

Source:  Cathy Painter

Quick Pickled Red Onions 

There are countless uses for pickled onions. Tuck them into sandwiches, especially those with rich meats, like pulled pork; use them as a condiment to top tacos, bean dishes, and rich mayo-based salads, like potato or egg salad; toss them into lettuce salads, grain salads, and salads with sturdy greens, like kale. Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any dish. They’re also perfect for serving with sandwich and salad buffets at parties.Can be made 2 weeks ahead.

Ingredients:

1/2 c red wine vinegar
1/2 c cold water
1 Tab kosher salt
1 Tab sugar
2 to 3 really good shots hot sauce
1 red onion, sliced into very thin rings

Directions:

  1. Whisk vinegar, water, salt, sugar and hot sauce in a small bowl until sugar and salt dissolve.
  2. Place onion in a glass or ceramic jar.  Plastic will pick up the flavor.
  3. Pour vinegar mixture over.
  4. Let sit at room temperature for 1 hour.

DO AHEAD:  Cover and chill. Drain onions before using.

Source:  Alison and Cathy Painter

 

 

Pea Salad

Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.

Ingredients:

  • 1/4 c mayonnaise
  • 1/4 c sour cream
  • 1 Tab white wine vinegar
  • Coarse salt and freshly ground
  • pepper
  • 1 lb frozen peas (do not thaw)
  • 1/2 small red onion, halved lengthwise and thinly sliced (1/2 c)
  • 1/4 c packed fresh flat-leaf parsley leaves
  • 4 oz bacon (about 4 slices), chopped
  • 2 oz aged white cheddar, shaved or coarsely grated

Directions:

  1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl.
  2. Season generously with salt and pepper.
  3. Fold in peas, onion, and parsley.
  4. Refrigerate at least 4 hours.
  5. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes.
  6. Transfer to paper towels to drain and crisp.
  7. Let salad stand at room temperature for 10 minutes.
  8. Gently fold in cheddar and bacon just before serving.

Makes:  4 cups
Source:  marthastewart.com

 

Quick and Easy Potato Salad

An interesting variation on potato salad.  It turns out a light brown color because of the onion soup mix – a bit odd, but tastes good – like onion soup dip.  I added a pound of bacon to a double recipe because, you know, BACON.

Ingredients:

  • 2 lbs russet potatoes, peeled and cut into 3/4 in pieces
  • 1 pinch salt
  • 2 celery ribs, finely diced
  • 1⁄2 medium red onion
  • 2 large hard-boiled eggs (optional)
  • 3 Tabs sour cream
  • 1⁄ c mayonnaise
  • 1 tsp mustard
  • 1 tsp lemon juice
  • 2 -3 Tab onion soup mix (I put 3 but I like the onion’s)
  • salt and pepper

Directions:

  1. Put potato pieces in a large saucepan and add water to cover the potatoes by one inch.
  2. Salt the water.
  3. Bring to a gentle boil over medium high heat.
  4. Reduce heat and allow to simmer for 5 to 8 minutes until potatoes are tender.
  5. Drain potatoes in a colander and allow to cool.
  6. In the meantime, mix sour cream, mayonnaise, mustard, lemon juice, onion soup mix, salt, and pepper.
  7. Transfer potatoes into a medium bowl.
  8. Add celery, egg and onion.
  9. Pour dressing over top and mix gently.
  10. Chill for about an hour in the refrigerator. Four hours for best flavor.

Serves:  6

Source:  Genius Kitchen

Pepperoni Green Beans

Pepperoni gives this sauce its kick. Or try other hot sausages such as cured chorizo.  You could even serve it over pasta.
Ingredients:
  • 4 ounces thin-sliced pepperoni, slices cut in half
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups canned tomatoes with their juice (one 16-ounce can)
  • 3/4 teaspoon salt
  • 1 lb frozen green beans
Directions:
  1. In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes.
  2. Transfer to paper towels to drain.
  3. Pour off the fat from the pan and wipe the pan clean.
  4. In the same pan, heat the oil over moderately low heat.
  5. Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
  6. Add the garlic and cook, stirring, for 30 seconds.
  7. Stir in the tomatoes with their juice, breaking them up.
  8. Add the salt, cover, and simmer over low heat for 10 minutes.
  9. Add the green beans and pepperoni.
Serves : 4
Source:  Food & Wine

Green Beans + 50+ Things

Cook the green beans – soft or al dente – and add:

butter

  • browned
  • butter with almonds
  • basil
  • dill
  • garlic
  • lemon
  • lemon dill
  • lemon herb
  • lemon mint
  • miso
  • mushrooms
  • rosemary
  • sesame seeds
  • shallots
  • tarragon

Sour cream with

  • basil
  • garlic
  • mushrooms
  • shallots
  • toasted panko/parm cheese

cheese

  • Parmesan
  • feta
  • cheddar
  • brie
  • goat
  • you name it

pickled onion
teriyaki and cashews
tomato and feta
sesame and soy
honey butter and almonds
garlic aioli
bacon
colored peppers
yogurt and walnuts
Caesar dressing
Italian dressing
dried cranberries
caramelized onion
stew tomatoes (Fagiolini in umido)
roasted with balsamic vinegar
roasted with pancetta
roasted with pepperoni
with wax beans
red pepper flakes, lemon, garlic
Jack Daniels/bacon/onions
cherry tomatoes
brown sugar, bacon, garlic, mustard
lemon and capers
tofu

Or make

quinoa salad
that Thanksgiving casserole

Some of these will work on other vegetables as well – play with it!

Grilled Vegetables

Like roasted vegetable, just about anything goes.  The clue is don’t move them around and watch the cooking time.

Ingredients:

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 c plus 2 Tab olive oil
  • Salt and freshly ground black pepper
  • 3 Tab balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tap chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions:

  1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
  2. Brush the vegetables with 1/4 cup of the oil to coat lightly.
  3. Sprinkle the vegetables with salt and pepper.
  4. Working in batches, grill the vegetables until tender and lightly charred all over.
  5.  The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
  6. Arrange the vegetables on a platter.
  7. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley,
    basil, and rosemary in a small bowl to blend.
  8. Add salt and pepper to taste.
  9. Drizzle the herb mixture over the vegetables.
  10. Serve the vegetables, warm or at room temperature.

Timing:

  1. about 8 to 10 minutes for the bell peppers;
  2. 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms;
  3. 4 minutes for the asparagus and green onions.

Serves:   6

Source:  Giada De Laurentiis  Show: Everyday Italian | Episode: Al Fresco Dining

Other things to grill:

  • Portabella Mushrooms
  • Yellow Peppers
  • White/Baby Portabella Mushrooms (on skewers)
  • Corn on the Cob (with many variations – Google it)
  • Leeks
  • Tomatoes – Roma
  • Romaine
  • Brussels Sprouts (on skewers)
  • Artichokes (cut in half)

 

Grandmother”s Baked Beans

This grandmother was a teetotaler but her baked beans always got raves.  Then we found out why – the secret ingredient she would sneak in when no one was looking – bourbon!  This is a quick update on the many ingredients and long preparation of her generation.

Ingredients:

  • 1 #10 can of baked beans
  • 1/2 c brown sugar
  • 1 can diced tomatoes
  • 1/4 c dried onions
  • a good slug of bourbon

Directions:

  1. Mix everything but the bourbon.
  2. Heat
  3. Send everyone away and add the bourbon.

Serves:  25 – 40 (You know how people are about beans)

Source:  Let’s go for easy!