Category: Vegetables

Chuck Wagon Scalloped Corn

This is a very forgiving side dish.

Ingredients:

  • ¼ lb unsalted butter
  • 2 medium onion, chopped
  • 6 c fresh or thawed frozen corn kernels
  • 2 oz package oz cream cheese, cut into 1 inch cubes
  • 4 Tab canned chopped green chiles, drained
  • 2 c fresh bread crumbs

Directions:

  1. Lightly butter a 9 x13 baking dish.
  2. In a large skillet, melt 3 tablespoons of butter over medium heat.
  3. Add the onions and cook, stirring often, until softened, about 5 minutes.
  4. Add the corn, cream cheese and chiles.
  5. Reduce the heat to low and stir until the cheese is melted.
  6. Melt the remaining tablespoon of butter and toss with bread crumbs.
  7. Transfer the mixture to the baking dish and sprinkle with the bread crumbs.
  8. Bake in 350º oven until the dish is bubbling and the crumbs are browned, (about 20 – 25 minutes)

Serves: 10

Source: Jimbo Humphres, Double X Wagon, Dickens, Texas, The Chuckwagon Cookbook – Recipes from the Ranch and Range for Today’s Kitchen, B. Byron Price

Roasted Zucchini with Toasted Pecans and Lemon

Makes a pretty fancy vegetable!

Ingredients:

  • 2 lbs green zucchini (about 5-6 medium at 6”-8” long)
  • 3 Tab extra virgin olive oil
  • 3 tsp white wine vinegar
  • 1 ½ tsp kosher salt, plus more to taste
  • ½ tsp freshly ground black pepper, plus more to taste
  • ½ c crushed pecans
  • 1 ½ Tab walnut oil
  • 1 ½ Tab lemon juice
  • grated zest of one large lemon
  • Maldon or Kosher Salt

Directions:

  1. Heat the oven to 425° with a rack positioned in the middle of the oven.
  2. Cut the zucchini in half lengthwise, and then cut each half lengthwise in thirds, so each zucchini yields 6 slender wedges of roughly equal size.
  3. Slice the wedges crosswise into equal thirds.
  4. Place the zucchini in a large bowl and add 1 ½ tablespoon oil, 1 ½ teaspoons of white vinegar, ¼ teaspoon of salt, and black pepper.
  5. Toss to combine.
  6. Arrange the zucchini, skin side down, on the rimmed sheet and roast 15 -20 minutes or until just beginning to brown.
  7. Place the pecans on a separate baking dish and toast for the last 3 – 4 minutes of cooking time. The pecans will be done when fragrant and gently browned.
  8. While the zucchini roast, whisk the walnut oil, 1 ½ tablespoons of the lemon juice, the remaining 1 ½ tablespoons olive oil, the remaining 1 ½ teaspoons vinegar and the remaining ¼ teaspoon salt in a large microwave safe bowl.
  9. Heat oil mixture in microwave for about 2 minutes
  10. Add the zucchini to the dressing and toss to coat.
  11. Transfer the zucchini to plates.
  12. Scatter the pecans and lemon zest over the top.
  13. Drizzle dressing from the bowl over the top.
  14. Sprinkle with salt.

Serves: 10

Source: Simple Fresh Southern, Knockout Dishes with Down-Home Flavor, Matt Lee and Ted Lee, South Carolina

VPWL Gourmet February, 2013 

Greenback Tomatoes

This works really well with a hunk of meat and a starch.  It can be prepared early in the day and popped into the oven at the last minute.

Ingredients:

  • 3 large tomatoes, sliced ½ inch thick – 12 slices (re-purpose ends)
  • 20 oz frozen chopped spinach
  • 2 c French bread cubes ¼ inch (2-3 slices, including crust )
  • 3 green onions – white and green parts, chopped
  • 6 eggs, slightly beaten
  • ¾ c butter, melted
  • 1/4 c fresh Parmesan cheese, grated
  • 1/4 tsp Worcestershire sauce
  • ¼ tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp thyme
  • ¼ tsp pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Arrange tomato slices in a single layer in a greased 9×13 inch dish.
  3. Cook spinach, drain well. (squeeze dry)
  4. Combine spinach with remaining ingredients,.
  5. Spread over tomatoes.
  6. Bake for 15 minutes.

Serves: 8-12

Source: Chicago Entertains, Kenilworth Union Church, Mrs. Donald M. Stone

 

Smoky Buttered Brussels Sprouts

Liken’ roasted Brussels?- Try these.  Faster and good!

Ingredients:

  • 1 lb Brussels sprouts
  • 1 tablespoon bacon grease
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt, adjust to taste
  • 1/4 teaspoon freshly ground black pepper, adjust to taste

Directions:

  1. Slice each Brussels sprout into 4-5 thin pieces. The Brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds.
  2. Melt the butter and the bacon grease in a large skillet over medium high heat.
  3. Let it almost brown and then swirl to coat the pan.
  4. Add the Brussels sprouts and toss to coat well.
  5. Season with salt and pepper.
  6. Stirring occasionally, let them cook for about 3 minutes.
  7. They are done when they are piping hot and just a bit crisp still.
  8. Right before they are finished, stop stirring and let them brown for 20-30 seconds.
  9. Enjoy!

    * If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well and the bacon certainly won’t hurt the Brussels sprouts.

Serves: 4

Source: Barefeet in the Kitchen

Cold Curried Zucchini Soup

We seem to be on a Zucchini kick – but, what the heck, it is summer and that is when zucchini take over.  Another use for the giants that lurk under the leaves.

Ingredients:

  • 2 T olive oil
  • 1 medium onion, chopped (about a cup of the already chopped ones in a bag)
  • 1 clove garlic, minced (about 1 tsp of the already chopped stuff in a jar)
  • 1 tsp curry powder
  • 2 pounds zucchini coarsely chopped (1 lb = 4 cups shredded)
  • 3 c chicken or vegetable broth
  • salt and freshly ground black pepper
  • 1 c sour cream (reduced fat, if you must) (I used twice as much sour cream (because cream is good – more cream is more good!)
  • 2 T chopped fresh cilantro for garnish

Instructions:

1. If you have large zucchini, peel some (about half) of the skin off), cut into quarters lengthwise and remove seeds.
2. Warm oil in a pot over medium heat.
3. Add onions and sauté until softened, 6 – 8 minutes.
4. Add garlic and curry powder and stir until fragrant, about 1 minute.
5. Raise the heat to medium high, add zucchini, pour in broth and add 1 tsp salt (optional – how salty is your broth).
6. Cover and bring to a simmer.
7. Remove cover and reduce heat to medium.
8. Cook until zucchini is very tender, about 20 minutes.
9. Remove from heat and let soup cool slightly.
10. Working in batches, puree soup in  blender until smooth.
11. Transfer to large bowl, cover and refrigerate until chilled, at least two hours. (Overnight is even better.)
12. Just before serving, whisk in sour cream and season with salt and pepper.
13. Ladle into chilled bowls, garnish with cilantro and serve.

Serves:  Makes about 5 – 6 cups

Notes:  The recipe called for 4 cups of broth, which made a thin soup.  It was good for the picnic as we drank it out of cups.  If it had been in a bowl – thicker would have been better.  You could start with 2 cups and puree it, then add broth to desired thickness.

Source:  Health.com

 

Asparagus Bundles With Melted Brie

This is a killer way to do asparagus.  I did not bother with the bundles.  Just cook the asparagus (I use the microwave) and top with the brie and bread crumbs.

Ingredients:

  • 18 spears of asparagus
  • 6 green leaves (about 6 inches long) or 6 green onions)
  • 1 tablespoon unsalted butter
  • 1/4 cup dried bread crumbs (mine were seasoned with parmasian cheese and Italian spices)
  • 2 tablespoons sesame seeds
  • 8 thin slices (about 3 ounces total) Brie cheese
  • Kosher salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 350°.
  2. Cook the asparagus in salted boiling water until crisp-tender, about 2-3 minutes.
  3. Using tongs, transfer to a colander to drain.
  4. Add the green onion leaves to the boiling water and cook 30 seconds.  Drain and rinse under cold water.
  5. In a small skillet, melt the butter over medium heat.
  6. Add the bread crumbs and sesame seeds and sauté until browned, about 2 minutes.
  7. Arrange the asparagus in 6 bundles of 3 spears each and tie each bundle together with a green onion leaf.
  8. Arrange the asparagus bundles in a shallow baking pan.
  9. Place 1 slice of Brie on top of each bundle.
  10. Sprinkle each bundle equally with the bread crumb mixture.
  11. Bake until the cheese melts, 6-8 minutes.
  12. Sprinkle with salt and pepper.

Serves:  4-5

Source: Lori Ln Narlock, Kendall-Jackson’s Small Plates Perfect Wine

Shredded Zucchini Casserole

That giant zucchini your neighbor gave you will freeze if you shred it.  Then, in the middle of winter you can have a really easy, tasty vegetable casserole.  Also good for a potluck.  Very forgiving – holds for an hour.

Ingredients:

  • 4 c shredded zucchini (with peel on)
  • 1 Tbsp dried onion
  • 2 c cheese – any kind, grated
  • ½ can Cream of Celery soup (or 6 oz cream cheese with a little celery salt)
  • 1 egg, beaten
  • 2 Tbsp mayonnaise or miracle whip
  • 1 Tbsp sugar
  • 3 c tortilla chips – crushed (potato chips work too)

Directions:

  1. Blanch zucchini.  (Skip this if using frozen zucchini)
  2. Drain well.
  3. Mix onion, cheese, soup, egg, mayonnaise, and sugar
  4. Add zucchini
  5. Put zucchini blend in casserole.
  6. Top with crushed tortilla chips.
  7. Bake at 350° for 35-45 minutes.

Serves: 4

Source: A HUGE variation on a recipe from http://cooks.com

Baked Broccoli with Blue Cheese Sauce

We had this with prime rib for Christmas dinner this year.  Pretty red and green.

Ingredients:

  • 1½ lbs Broccoli
  • 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
  • 1/3 c Butter flavored crackers – crushed

Instructions:

  1. Rinse broccoli well.  Drain.  Cut tops into bite-size flowerets.
  2. Trim off ends of stems.  Peel lower portions of remaining stems.  Slice into 1/4 inch pieces.
  3. Cook flowerets and stems in boiling salted water 4 to 6 minutes until tender-crisp.
  4. Drain.  Place in a shallow,  greased 2 quart baking dish.
  5. In a medium saucepan, melt butter.  Add onion, cook until soft but not browned.
  6. Stir in flour and garlic salt.  Cook, stirring, until bubbly.
  7. Remove pan from heat.
  8. Mix in cream cheese, blue cheese and pimentos.
  9. Gradually add milk.
  10. Return to heat, cook, stirring, until sauce is thick.
  11. Pour over broccoli.
  12. Sprinkle with cracker crumbs.
  13. Bake at 350° for 20-25 minutes until heated through and lightly browned.

Serves: 4

Notes:

  • I used the bagged broccoli already trimmed.
  • Worked great – can be done ahead and reheated (one less last-minute job).

Source: Cooks.com

Cheddar Cheese Pumpkin Soup

I have bad luck transporting this soup. I’ve brought it to the office three times now and spilled some every time. My office mates just encourage me to make it again and be more careful – they don’t want me to spill a drop

Ingredients:

  • 2 tablespoons Olive Oil
  • 1 Onion, diced
  • 4 cloves Garlic
  • 2 tablespoons Marsala
  • 3 cups Chicken Broth
  • 3 cups Water
  • 1 teaspoon Italian Seasoning
  • 1¼ teaspoon Poultry Seasoning
  • 1¼ teaspoon Nutmeg
  • 1¼ teaspoon Pepper
  • 5 cups Pumpkin Puree
  • 4 cups Cheddar Cheese, grated

Directions:

  1. In a large stock pot, sauté Onions and Garlic in Olive Oil over medium heat until limp and light brown.
  2. De-glaze with Marsala and sauté until dry.
  3. Add Chicken Stock, Water, and Spices and simmer for 30 minutes.
  4. Add Pumpkin and stir over low heat until hot.
  5. Remove from heat and stir in Cheddar Cheese.

Serve with cheddar cheese.

Note: I make my own pumpkin puree, but canned works well also.

You can use vegetable broth to make it vegetarian.

Serves: 8

Source: MLK