Vegetables

Marinated Mushrooms and Vegetables Salad

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This is a salad no one else will bring to a pot luck!  And notice – nothing seasonal, the only fresh ingredients are mushrooms and celery.

Ingredients:

  • 2/3 c vinegar
  • 2/3 c salad oil
  • 1/4 c onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp sugar
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 lb mushrooms, halved or quartered
  • 1 can artichoke hearts (14 oz) drained and halved
  • 1 can baby corn (14) oz drained
  • 1 c ripe olives, pitted
  • 1 c celery, sliced
  • 1 jar pimiento (2 oz) drained and sliced

Directions:

  1. In a saucepan, combine vinegar, oil, onion, garlic, sugar, basil, oregano, and salt ant pepper to taste.
  2. Simmer, uncovered, for 10 minutes.
  3. Combine remaining ingredients in a large bowl.
  4. Pour marinade over vegetables.
  5. Stir to coat.
  6. Cover and chill for several hours or overnight, stirring occasionally.
  7. Drain.
  8. Serve in lettuce lined bowl.

Serves:  Makes 7 cups

Source:  Donna Barasch

 

 

Spiced Vegetables

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This is really good added to an antipasto tray.  The beets are just plain good by themselves.

Ingredients:

  • 1/3 c wine vinegar
  • 1/4 c water
  • 1/4 c sugar
  • 1/2 tsp salt
  • 1 stick cinnamon
  • 1/4 tsp celery seed
  • 1 can beets (whole or sliced), or carrots, or green beans

Directions:

  1. Mix sugar, salt, celery seed.
  2. Add water, vinegar, cinnamon stick.
  3. Boil together  4 minutes.
  4. Pour over drained vegetable.
  5. Refrigerate.

Serves:  Depends on what else you have.

Source: Lucia Henderson

 

 

 

Gulliver’s Creamed Corn

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Gulliver’s restaurant was started by a chef from Lawrey’s.  Roast beef, creamed corn, creamed spinach, Yorkshire pudding and trifle – doesn’t get much better!  Found a recipe “Creamed Corn recipe from the Ritz”.  Looks the same to me!

Ingredients:

  • 8 ears of corn (20 oz frozen)
  • 1 c whipping cream
  • 1 c whole milk
  • 1 tsp salt
  • 6 tsp sugar
  • pinch of cayenne
  • 2 Tab butter
  • 2 Tab flour
  • 1/4 c grated Parmesan cheese

Directions:

  1. Cut corn from cob.
  2. Place in a saucepan with cream.
  3. Bring to a boil, reduce heat and simmer 5 minutes.
  4. Stir in salt, sugar and cayenne.
  5. Melt 2 Tablespoons of butter in a small pan.
  6. Stir in flour.
  7. Stir to cook but do not brown.
  8. Stir the roux into corn and stir until slightly thickened.
  9. Turn corn into a ovenproof dish.
  10. Sprinkle with cheese.
  11. Brown under broiling unit.

Serves:  8-10

Source:  Gulliver’s, Orange, CA

Corn Casserole from Kay

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This is an outstanding addition to a barbecue!  Or any meat that does not have gravy or sauce.

Ingredients:

  • 1 lb corn – fresh/canned/frozen (2 c fresh)
  • 1/3 c corn meal
  • 1 c grated cheese
  • 4 oz diced chili
  • 1 tsp salt
  • 2 Tab butter

Directions:

  1. Preheat oven to 350°.
  2. Mix 1/2 the corn in a bowl with the chili and cheese.
  3. Process 1/2 the corn with the rest of the ingredients in a food processor.
  4.  Mix.
  5. Bake covered for about 1 hour, until firm.
  6.  Serve with sour cream and Pace Picante sauce.

Serves:  4

Source:  Suzie Rossoff

Roasted Garlic: How to Batch Roast and Freeze Garlic

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The big bag is such a bargain, but what do you do with 200 cloves left after your recipe is made??

Ingredients:

  • Garlic cloves, peeled (You know, the big bag/jar from Costco)
  • Olive oil
  • Salt & Pepper

Directions:

  1. In a large bowl, toss garlic with a generous amount of olive oil – enough to coat each clove.
  2. Spread garlic cloves onto a foil lined baking sheet in a single layer.
  3. Sprinkle with salt and pepper.
  4. Cover the baking sheet with foil, making sure you have a good seal over top and around the edges.
  5. Bake at 375 degrees for one hour.
  6. Remove from oven cool (without removing foil) for about 15 minutes.
  7. Remove foil and allow to cool to room temperature.
  8. Place in a freezer bag and freezing flat. (Make sure to taste test some on a toasted baguette first though!)
  9. When you’re ready to use, just break off as much as you want to thaw, then return the rest to the freezer.

Source: Mama Loves Food!

Easy Aioli

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Aioli sounds a lot fancier than garlic mayo!  Use this with vegetables, shrimp, chicken – anything that’s good with garlic.

Aioli Ingredients:

  • 4 garlic cloves, pressed
  • ½ Tab coarse kosher salt
  • 1 c mayonnaise
  • ¼ c olive oil
  • 2 Tab fresh lemon juice

Aioli Directions:

  1. Mash garlic and ½ teaspoon salt in small bowl until paste forms.
  2. Whisk in mayonnaise, olive oil, and lemon juice.
  3. Season to taste with coarse salt and pepper.
  4. Cover and chill.

Serves: Makes about 1 ¼ cup

Source: Amy Finely, Bon Appétit | July 2008

Blue Cheese Butter

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I use this on steaks, chicken, sandwiches, or just about anything – I really like blue cheese.

Ingredients:

  • 1/2 lb crumbled firm blue cheese (2 cups)
  • 1 cup unsalted butter, softened (or salted if that is what you have)
  • 1/4 c Port (optional, but it does make it really tasty)

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet | October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.

 

Green Beans with Caramelized Sweet Onions

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Pretty simple, but a nice variation on  theme.

Ingredients:

  • 4 Tab butter (½ stick)
  • 2 large sweet onions, quartered and thin sliced
  • 2 lbs fresh green or frozen green beans
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  1. Melt butter in a large nonstick skillet.
  2. Add onions and cook over medium heat 15 minutes, stirring occasionally, until golden and tender.
  3. Meanwhile, cook green beans in lightly salted boiling water to cover until crisp-tender.
  4. Drain green beans. Return to pot.
  5. Reserve some of the sautéed onions to use as a garnish
  6. Add remaining onions to pot.
  7. Add salt and pepper and toss to coat.
  8. After serving, scatter reserved sautéed onions over top.

Serves: 10

Source: By Woman’s Day Kitchen

Blue Cheese Sauce

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This simple variation on cream sauce is great on vegetables, but also delish on beef.

Ingredients:

  • 2 tbs butter
  • ¼ c onion – finely chopped
  • 2 tbs flour
  • ¼ tsp garlic salt
  • 1 pkg (3 oz) cream cheese, room temp.
  • ¼ c blue cheese – crumbled
  • 2 oz sliced pimentos
  • 1 c milk

Directions:

  1. In a medium saucepan, melt butter.  Add onion, cook until soft but not browned.
  2. Stir in flour and garlic salt.  Cook, stirring, until bubbly.
  3. Remove pan from heat.
  4. Mix in cream cheese, blue cheese and pimentos.
  5. Gradually add milk.
  6. Return to heat, cook, stirring, until sauce is thick.

Serves: 1 cup

Source: Cooks.com

Caramelized Shallots and Brussels Sprouts with Pancetta

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Even Brussels sprouts can be good with pancetta.

Ingredients:

  • 3 lb Brussels sprouts, halved
  • cooking spray
  • 2 Tab olive oil
  • 1 ½ c shallots, thinly sliced
  • 1 tsp black pepper
  • ½ tsp salt
  • 2 oz pancetta or bacon, finely chopped
  • ½ c brown sugar
  • 1 Tab vermouth

Directions:

  1. Preheat oven to 400°.
  2. Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray.
  3. Drizzle with oil; toss to coat.
  4. Bake at 400° for 15 minutes.
  5. Add shallots, pepper, salt, and pancetta to pan; toss well.
  6. Bake at 400° for 10 minutes.
  7. Add sugar and vermouth; toss to coat.
  8. Bake an additional 10 minutes or until caramelized.

Serves: 10 – 12 servings

Source: Jeanne Kelley, Cooking Light, October 2008