LOOKING for: Your favorite vegetable side dish

16 years ago

Although I am not a vegetarian, vegetables are my very favorite food group (with the possible exception of the chocolate food group) I am always looking for yummy new vegetable dishes. What are your favorites?

Sort by:Oldest

Comments (18)

ginger_st_thomas
16 years ago
last modified: 9 years ago
GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450 oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350Â° for 30 minutes.~~
Works well, freezing ahead.

LEMONY GREEN BEANS (serves 6-8 )
1 1/2 lbs tender green beans, trimmed
1/2 TBL salt
2 TBL olive oil
2 cloves garlic, chipped
1/4 tsp pepper
1/2 tsp salt
3 TBL fresh lemon juice
2 TBL minced fresh basil or 1 TBL dried

Combine the beans & 1/2 TBL salt in water to cover in a saucepan. Cook unntil al dente. Pour into a colander & rinse immediately with cold water; drain. Mix the olive oil, garlic, pepper, 1/2 tsp salt, lemon juice & basil in a container with a tight lid. Add the beans. Marinate, tightly covered at room temperature for 30 minutes, turning occasionally. Marinate in the the refrigerator for 8-10 hours for a tangier flavor. Bring to room temperature before serving.~~

SWEET & SOUR SQUASH (serves 8 )
4 small zucchini
4 small yellow squash
1/2 cup chopped celery
1 red onion, chopped fine
1 red bell pepper, seeded & chopped
1 cup sherry wine vinegar (white wine vinegar works)
1/2 cup sugar
1/3 dup olive oil
1 tsp salt
1 tsp pepper

Slice the zucchini & yellow squash paper-thin into a large shallow bowl. Add the celery, red onion & bell pepper. Combine the remaining ingredients in a saucepan. Bring to a boil & stir to dissolve the sugar. Pour the dressing over the vegetables while still hot. Cover & marinate at room temperature or chill overnight. Drain & serve.~~

ROSEMARY ROASTED POTATOES (SERVES 4)
2 TBL vegetable or olive oil
1 TBL butter, melted
2 lbs new potatoes
1 1/2 tsp dried rosemary, crushed
1/2 tsp garlic salt
1/2 tsp pepper

Combine oil & butter ina 2 qt roasting pan. Add potatoes; stir to coat. sprinkle w/rosemary, garlic salt & pepper. Stir well. Bake in a preheated 400Â° oven for 30 minutes, stirring often, until tender & brown.~~
From Food For Thought
User
16 years ago
last modified: 9 years ago
I made this recipe this weekend and it was a hit with my son who doesn't eat a lot of veggies. Now I'm going to try it out on my vegetarian SIL. I didn't add the polenta this time, since my son and his SO are doing Atkins.

Vegetable Casserole with Polenta and Cheese
(Calabacitas Casserole with Polenta and Cheese)

3 tablespoons extra-virgin olive oil
2 cups corn kernels, defrosted
4 cloves garlic, smashed
1 green Chile pepper seeded and chopped or, 2 jalapenos seeded and chopped

2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can diced tomatoes
2 teaspoons chili powder
Salt and pepper
Polenta (1 (16-ounce) tube prepared) or freshly made (optional for those on Atkins!)
2 cups, 10 ounces, freshly shredded Monterey Jack cheese
3 scallions; chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley

Preheat oven to 500 degrees F. Add 1 T olive oil to baking dish

Heat a large skillet over medium high heat.
Add 2 tablespoons extra-virgin olive oil, corn, garlic and chilies. Sauté 3 minutes.
Add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes.
Add tomatoes and heat through.
Transfer to baking dish.
Top vegetables with polenta and cheese.
Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes.

Garnish with chopped scallions and cilantro or flat-leaf parsley.

It's a very forgiving recipe, it's easy to make changes and still have a great dish. I seeded the jalapenos and it had just sparkle of spice - perfect for me.
Related Discussions
LOOKING for: your favorite vegetable dishes
Q
Comments (6)
You can't go wrong with any dish with potatoes or cabbage in my opinion. Here are a few of my favorite recipes: Comments on Spinach Madeleine are made by Chef John Folse Spinach Madeleine Yields: 5-6 Servings This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft's Velveeta line introduced a similar Mexican cheese. 2 packages chopped spinach, frozen 4 tbsps butter 2 tbsps flour 2 tbsps chopped onions ½ cup evaporated milk ½ cup reserved spinach liquor ½ tsp black pepper ¾ tsp celery salt ¾ tsp garlic salt 6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes salt and red pepper to taste 1 tsp Worcestershire sauce Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. --------------------------------------------------------- This one is from Ina Garten and very plain, the browning is what kicks it up a notch from steamed cabbage. Sauteed Cabbage 1 small head white cabbage, including outer green leaves (2 1/2 pounds) 2 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm. ---------------------------------------------------------- by Sara Moulton Vegetable Ribbons with Horseradish Lemon Butter 2 carrots, peeled 2 small zucchini,scrubbed 2 small yellow summer squash, washed well 2 Tbsp unsalted butter 1 tsp drained bottled horseradish 2 tsp fresh lemon juice salt and pepper to taste With a vegetable peeler cut the carrots, the zucchini, and the yellow squash length-wise into "ribbons" with a vegetable peeler, reserving the center core for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring for 1 to 2 minutes, or until the vegetables are crisp-tender. Add thehorseradish, lemon juice, and salt and pepper to taste and toss the mixture well. Ready to serve ---------------------------------------------------------- This one is too artery clogging to have except on special ocassions. It is wonderful though. Gratin Dauphinois By Bobby Flay 3 cups heavy cream 6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife) Salt and freshly ground pepper 1 clove garlic, peeled and halved 1 cup grated Gruyere 2 tablespoons chopped chives, optional Preheat oven to 375 degrees F. Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes. Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving. ---------------------------------------------------------- Orange-Glazed Carrots and Onions 1 1/2 cups thinly sliced onion 1 cup fat-free, less-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 pound baby carrots 1 garlic clove, minced 2 tablespoons orange marmalade 1/4 teaspoon salt 1/4 teaspoon black pepper Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt, and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes), stirring frequently. Nutritional Information Calories:63 (7% from fat) Fat:0.5g (sat 0.1g,mono 0.0g,poly 0.2g) Protein:1.8g Carbohydrate:13.9g Fiber:2g Cholesterol:0.0mg Iron:0.8mg Sodium:381mg Calcium:28mg Cooking Light, DECEMBER 2003
...See More
LOOKING for: What is your favorite quick dinner recipe?
Q
Comments (23)
Kim, you really should explore the world of seafood, as it is ideal for fast meal prep. The whole secret with cooking shrimp, scallops, and other shellfish is to make sure you don't overcook it. But the particular critter usually gives you a clue. Shrimp turns pink when it's done. Scallops turn opaque. Clams and oysters curl at the edges. The hard ones are calamari and abalone. But even they give you clues. To clean shrimp you need to remove the shells and the mud vein that runs down the back. This can be done before or after cooking, depending on recipes. Hint: Shrimp cooked in their shells are more flavorful. There are special tools for prepping shrimp. But a regular table fork works just as well. Stick one tine into the shell from the head end, pointing into the mud vein. Then push the shrimp onto the tine. The shell and vein will pop right off. If you look at the Nuts & Bolts thread I've posted a simple recipe for Shrimp & Sausage Carbonade that you might want to try. Finned fishes, too, can broaden your choices. Fish does not require a long cooking time in any recipe (the rule of thumb is to cook ten minutes for each inch of thickness). Virtually any cooking method---from poaching to deep fying, baking to barbecuing---can be used for fish cookery.
...See More
LOOKING for: Side dishes for baked ham
Q
Comments (10)
We're having our traditional roast ham for Christmas and I'm serving the hash brown potato casserole made with cream of chicken soup and cheese and corn flake crumb topping (can't make any other kind or there is mutiny from DS - they've had this every year since they were children and since their Mom is gone, we will always make this casserole just this way - the 'kids' are all grown up now and all still make this when they host Christmas dinner :) I'm also making Glenda's pineapple casserole (first time for me) and roasted asparagus. We also always have a green salad and I'm making a couple of homemade dressings (that I don't always bother to do) and one of them will be creamy blue cheese, don't know about the others yet. Ken makes his family's Swedish meatballs too and this time I'm going to try this glaze for the ham, it sounds good. Posted by steelmagnolia2007 (My Page) on Thu, Dec 20, 07 at 21:25 1 cup dark brown sugar, packed 3 Tablespoons Dijon mustard 5 Tablespoons balsamic vinegar Score top of ham. Cook, uncovered, for about an hour and a half at 325. Then mix glaze ingredients and slather generously all over exposed portions of ham. Continue cooking for another 30 minutes, or until ham reaches 'safe' temperature, basting every 10 minutes. Mixing the pan juices with a little bit of glaze makes a fab gravy! Glenda's Baked Pineapple Casserole 1 (20-ounce) can pineapple chunks in juice 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup shredded cheddar cheese 1/4 cup butter or margarine, melted 1/2 cup crushed ritz crackers Drain pineapple, save 3 tablespoon of juice. Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish. Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 30 minutes at 350*F (175*F) Serves 6 BLUE CHEESE DRESSING Posted by: MQmoi (My Page) on Tue, Sep 3, 02 at 19:47 This is delish. I've made it many times. Found it on Epicurious.com, it's from The Blue Room restaurant, Cambridge Mass. It has a creamy base, but you can simply fold in the Roquefort in chunks rather than crumbles. You may also want to increase the amount of cheese. 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
...See More
LOOKING for: Side dishes that freeze well~Xmas dinner
Q
Comments (4)
Spinach Madeleine\ Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno cheese roll. We believe your family will never know the difference! Ingredients: 2 packages frozen chopped spinach 3/4 teaspoon celery salt 4 tablespoons butter 3/4 teaspoon garlic salt 2 tablespoons flour Salt to taste 2 tablespoons chopped onion 6 ounces Kraft Velveeta 1/2 cup evaporated milk 2 teaspoons finely chopped fresh jalapeno peppers 1/2 cup vegetable liquor 1/2 teaspoon black pepper 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen. Serves 5 to 6. Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!
...See More
canarybird01
16 years ago
last modified: 9 years ago
Here's a good one:

- serves 8

4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Source: "Barefoot Contessa Parties" 2001
Passed on to me by my daughter Michelle

*********************************************************
Here's another which I rolled up into crepes:

The best raisins of all are the sweet Malaga muscatel, but any raisin will be fine. Chard can be used instead of the spinach; both cook down considerably. If there are leftovers, use them to fill empanadas, made the easy way using squares of frozen puff pastry or pie dough.

1/4 cup raisins
1 1/4 pounds spinach or Swiss chard, washed, trimmed and chopped
3 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons minced onion
1/4 cup pine nuts
Salt and pepper

In a small bowl, cover the raisins with hot water and let stand 10 minutes. Drain. Chop the spinach or chard coarsely. Heat the oil in a large skillet and saute the garlic and onion over medium-high heat until onion is wilted. Add the greens, turn heat to high and stir-fry 1 or 2 minutes.

Drain raisins and add them with pine nuts to the skillet. Season with salt and pepper. Combine well, cover and cook slowly over low heat for a few minutes until the greens are as soft as desired. Serves 4.

-- "Traditional Spanish Cooking" by Janet Mendel
*****************************************************

And another....

This is a delicious meatless baked vegetable casserole. The crumbled cheese, nut & seed topping takes this over the top flavour-wise.

Serves 4 - 6

1 TBSP olive oil
1 lg onion, chopped = 2 cups chopped
1 medium leek, sliced (light green and white parts only) = 2 cups chopped
1 medium courgette, cut into 1 inch (2 cm) pieces
1 large carrot, cut into 1 inch (2 cm) pieces
1 cup (4 oz) (125 grams) sweet potato, peeled and cut into
1 inch (2 cm) chunks
1 1/2 cups (4 oz) (125 grams) mushrooms, quartered
1 stick celery, cut into 1/2 inch (1cm) slices = 2/3 cup sliced
1/2 a medium red bell pepper, cored and cut into 1 inch (2cm) slices = 1 cup sliced
1 TBSP chopped fresh thyme
3 TBSP (10 oz) (25 grams) whole wheat flour
1 1/4 cups whole canned tomatoes, drained and roughly chopped
- this is a one lb (450 grams) tin
1 cup (9 fl oz) (250 ml) vegetable stock
1/2 cup (4 fl oz) (125 ml) milk
4 TBSP chopped fresh parsley
1/2 teasp sea salt
1/2 teasp freshly ground black pepper

For the Topping:
*******************

3 TBSP soft margarine
3 TBSP (10 oz) (25 grams) all purpose flour (I used whole wheat again)
3 TBSP wheat bran
3/4 cup (3 oz) (75 grams) grated reduced fat mild Cheddar cheese
1/2 cup (2 oz )(50 grams) chopped mixed nuts (measured after chopping) I used hazelnuts & almonds
2 TBSP sesame seeds

1. Preheat the oven to 375F (190C), Gas 5.
Heat the oil over a medium high heat in a large saucepan.
Cook the leek and onion for 5 minutes or until softened.
Add the carrot, courgette, sweet potato, mushrooms, celery, red pepper and thyme.
Cook, stirring frequently for 10 minutes.

2. Mix in the flour and cook for 1 minute more.

3. Stir in the tomatoes, stock, milk, parsley and seasoning;

Reduce the heat, cover and simmer for about 15 minutes or until the vegetables are tender.

4. Meanwhile, combine the margarine, flour and wheat bran in a bowl.
Rub the ingredients together using your fingers until the mixture is crumbly.
Stir in the cheese, nuts and sesame seeds.

5. Spoon the vegetable mixture into a 2 quart (2 liter) shallow baking dish.

6. Bake for 30 minutes or until the topping is crisp and golden and the vegetable mixture is bubbling.

For Freezer Storage:
***********************
Add 2 TBSP whole wheat flour to the filling in Step 1.
After step 4, wrap well and freeze for up to 1 month.
Bake from frozen, increasing the cooking time by 30 - 45 minutes.

Source: Adapted from: Rick Gallops GI Diet Green-Light Cookbook
**********************

SharonCb
magothyrivergirl
16 years ago
last modified: 9 years ago
Sharon - the Vegetable Crumble looks delicious. I googled courgettes - got a variety of squashes - which do you use?
Also, what would you do to freeze the leftovers after it has been cooked & served?
thanks!
geri_7
Original Author
16 years ago
last modified: 9 years ago
Thank you all very much! These all sound wonderful. I have made the Contessa's Spinach Gratin numerous times and count it among my all time favorites!
ginger_st_thomas
16 years ago
last modified: 9 years ago
Courgettes are zucchini.
magothyrivergirl
16 years ago
last modified: 9 years ago
Thank you ginger - We get alot of zucchini here!
canarybird01
16 years ago
last modified: 9 years ago
Magothyrivergirl...

Over here courgettes refer to the baby zucchini squash, similar in size to a small cucumber, a slice of which would be about the size of a silver dollar.

I'm sorry I haven't tried to freeze a cooked portion of the vegetable crumble so I can't say how it would be after defrosting. I guess I'd just wrap it up well in plastic and foil and when it came time to defrost, let it come to room temperature and then heat gently.

SharonCb
squeakesue
16 years ago
last modified: 9 years ago
BROCCOLI SOUFFLE

20 oz. pkg. frozen chopped broccoli, thawed
1 can cream of mushroom soup
1 c. mayonnaise
1 sm. onion, minced
1 c. grated cheddar cheese
16 Ritz crackers
1 egg, beaten
Butter

Mix soup, mayonnaise, onion, cheese and egg with broccoli. Place in buttered 2 quart casserole. Crush crackers and sprinkle crumbs on top. Dot with butter. Bake at 350 degrees for 45 minutes.
sayhellonow
16 years ago
last modified: 9 years ago
canarybird:

Thanks so much for the Spinach with Raisins and Pine Nuts recipe. I had what I believe to be the same recipe in Florida once, but it was served as the filling between two flour tortillas. I have looked and looked for that tortilla recipe and believe it's this one you've posted. This was several years ago, and I may not remember correctly, but I believe the tortillas were also spread with cream cheese. This (sans cream cheese and tortillas) was also served in a Tapas restaurant in Spain. It's a great dish.

The Barefoot Contessa is one of my favorites cooks.
annova914
16 years ago
last modified: 9 years ago
These two recipes look so simple but they are delicious and favorites in my family. They're special enough for company :)

Rice and Pecans

1-1/2 cups rice
3-3/4 cups water
1-1/2 tsps salt
2 Tbsps butter (for toasting pecans)
1 cup pecan halves, toasted
¼ cup minced parsley
¼ cup onions, diced and sauteed
¼ cup celery, diced and sauteed

Cook the rice in salted water using your favorite method. When the rice is fluffy and water is absorbed, stir in the toasted pecan halves, parsley, and sauteed onions and celery using a fork to keep rice fluffy.

Note: To toast the pecans, melt butter in a skillet over medium heat. Stir the pecans until they are crisp and beginning to brown. Watch and stir to avoid burning. Serves 4 to 6.

Source: Crystal River Inn
The Great Country Inns of America Cookbook

Green Beans with Mushroom and Scallions

2 lbs fresh green beans, ends trimmed
3 bunches scallions, chopped
2 Tbsps butter
2 Tbsps olive oil
½ lb large mushrooms, quartered
Salt & freshly ground black pepper
1 Tbsp fresh lemon juice

Cook green beans for 6 minutes - do not let them get soggy.

Lightly saute mushrooms and scallions in 2 Tbsps butter and 2 Tbsps olive oil. Season with salt and freshly ground pepper to taste.

Drain beans. Toss all ingredients together with lemon juice. Serve immediately.

source?? This is my husband's recipe which he found years ago. - Ann
aaressler
16 years ago
last modified: 9 years ago
Wow! These all sound delicious. I am always looking for ways to get my husband and 4 boys to eat more veggies. Here is one of our favorites:

Brussels Sprouts With Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed and halved
Salt and pepper to taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan. Add shallots and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
sayhellonow
16 years ago
last modified: 9 years ago
I have become addicted to Mock Mashed Potatoes made with cauliflower! I had seen the recipes from time to time, but never thought they would really taste like real mashed potatoes -- but they do. My preparation is very simple. I've seen it with Ranch Dressing or non-fat Ranch Dressing added to it also.

Steam a head of cauliflower until very soft.
Mash.
Add I Can't Believe It's Not Butter & salt to taste.

----------------------------------------------------------

Here's another one, a bit more complicated but still easy:

Mock Mashed Potatoes

Your guests will probably never know that these rich mashed potatoes contain no potatoes at all. They are made from cauliflower. Great for low-carb diets. These are doubly good with bacon bits added.

INGREDIENTS:
1 head cauliflower, cut into florets (discard core and large stems)
1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups)
2 Tbsp butter
2 ounces cream cheese
2 Tbsp sour cream
1/2 cup shredded cheddar cheese
1/4 cup sliced green onions, white and green parts
Salt and freshly ground black pepper to taste

PREPARATION:
1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil.
2. Cover and simmer until very tender, about 12 minutes.
3. Drain thoroughly through a fine sieve and return to the pot over low heat.
4. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that they break apart.)
Pour cauliflower into food processor fitted with the metal blade.
5. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary.
roselin32
16 years ago
last modified: 9 years ago
This is one of the few ways I like yellow summer squash but my husband loves it so have had to find ways that I like it.
Vicki's Yellow Squash

8c yellow squash, cubed
1c cottage cheese
2T flour
1 tsp chicken boullion granules
2 eggs
1c shredded cheddar cheese, divided
3T crisp bacon or real bacon bits
Cook squash in a little water until almost tender. Cool and mix all ingredients (only 1/2 of the cheese). Pour into a greased casserole, top with remaining cheese and bake at 350° for 1 hour or til set. Let stand 10 minutes before serving.
ruthanna_gw
16 years ago
last modified: 9 years ago
APRICOT-GLAZED BEETS 4 servings

2 Tbs. butter
1 tsp. lemon juice
1/4 cup maple syrup
1/4 cup apricot juice-*
1/8 tsp. freshly grated nutmeg
1/8 tsp. grated ginger root (optional)
12 to 16 baby beets, about 1 inch in diameter, cooked and peeled

In saucepan, combine all ingredients except beets. Bring to a boil over medium heat. Reduce to low and simmer for 4 to 8 minutes. Add beets and toss gently to coat. Heat through for one minute. You can use larger beets, cut into quarters or eighths.

* - To make your own apricot juice: Combine 1/4 cup dried apricots and 1 cup water in a small saucepan. Bring to a boil. Reduce heat, cover, and simmer over very low heat for about 40 minutes, or until apricots are soft. Remove apricots (these can be diced and sprinkled over the beets or used in scones, nut bread, etc.)
roselin32
16 years ago
last modified: 9 years ago
I've posted this one before but since we seem to have people here that like spinach, thought I would post it again........it's a favorite of ours.
Spinach Topped French Bread
1 10 oz pk chopped spinach, thawed and squeezed dry
1/2 tsp garlic powder
2c shredded Cheddar Cheese
2c shredded` Mozzarella cheese
1/2c butter, melted
1 loaf French Bread cut in half lengthwise
Combine first 5 ingedients in a large bowl; stir well. Spread mixture evenly on bread halves. Place on ungreased baking sheet and bake uncovered at 350° for15 minutes or until cheese melts.
Yield: 8 servings
From America's Best Recipes
RL`
eileenlaunonen
16 years ago
last modified: 9 years ago
I dont have the recipe on hand but its on this site,My Creamed Brussel Sprouts...which I now prefer to roast in the oven first!!! YUM!!
snowball
15 years ago
last modified: 9 years ago
Garlic Green Beans
opps found this on one of the other sites and now its sliped my mind believe you cook your beans (can use canned if fact recipe calls for it) saute garlic a lot of garlic in butter mix in the beans and add grated mozarilla cheese it is so good seem to remember that it has slivered almonds toasted in it.
sheila

LOOKING for: Your favorite vegetable side dish

Comments (18)

ginger_st_thomas

User

Related Discussions

canarybird01

magothyrivergirl

geri_7
Original Author

ginger_st_thomas

magothyrivergirl

canarybird01

squeakesue

sayhellonow

annova914

aaressler

sayhellonow

roselin32

ruthanna_gw

roselin32

eileenlaunonen

snowball

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

LOOKING for: Your favorite vegetable side dish

Comments (18)

Related Discussions

geri_7Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

geri_7
Original Author