Veggie Recipes
I’ve long been experimenting with variations on homemade veggie burgers. This recipe is a variation on something Chef Emeril tried on his “pancake” day episode in late 2005. The result of the recipe below is closer to a potato pancake/ roesti type of snack than a burger, but it’s delicious nonetheless.
Most potato pancakes have no protein besides the little bit of cheese that might go into the mixture, or on top. This recipe uses chickpea flour, which can be found either in Italian markets (possibly as gram flour) or East/West Indian or Pakistani markets (possibly as besan or chana flour).
Besan is a very high-protein flour, and properly seasoned, it makes for a delicious yet healthy batter. The recipe below uses approximate measurements that you should feel free to experiment with, to your taste.
Ingredients
1/2 cup grated zuchinni, after wrapping in kitchen towel/ cheesecloth and squeezing out the water. (Zuchinni adds a wonderful texture and moistness to all kinds of dishes, including potato pancakes, meatloaf, and even carrot cake.) 1/2 cup grated potato. You can leave the skin on if you like, but it’s probably better to remove it. To reduce cooking time, you can also add roughly-mashed cooled boiled potatoes (i.e., just potato, no cream, milk, etc.). 3 canned shiitake mushrooms, finely minced. (You can use any mushroom, but shiitakes are reputed to aid in improving blood flow in human bodies.) 1/2 small onion, grated. 1 tsp of grated or finely minced garlic. 1 tbsp ground cumin. Salt and black pepper to taste. Sprinkle of crushed red pepper flake [optional]. 1/4 cup chickpea flour for protein. If you cannot find this flour, grind your own from dried chickpeas. 1/2 cup white flour. (You should “cut” besan with regular white flour, to reduce the chances of burning your burgers/ pancakes. Once you’ve burned high-protein ingredients once, you’ll know better.) 2 eggs, beaten. 2-3 tbsp vegetable or canola oil. You can use olive oil, but it has a low smoke point and burns easily. 1 tbsp butter. 3-4 small (bocconcinni) mozarella balls, sliced thinly but without falling apart. (Bocconcinni are popular enough these days that any good cheese shop, Italian market, or even the deli counter at a large supermarket will have them. You can substitute proper buffalo mozzarella, but it’s more expensive. If you can’t get either, regular grated or sliced mozarella will work as well.)
Preparation
In one bowl, combine all of the above ingredients, down to and including the red pepper flake (if using). In another bowl, combine the two flours, then the egg. You want a fairly pasty consistency, so you may need to add a bit more water. Now combine all of the ingredients together. With a large spoon, scoop up some mixture and see whether it’ll fall off the spoon. If not, add 1-2 tbsp of water and mix. (Repeat if necessary.) Heat a skillet or non-stick frying pan on high with the cooking oil and butter. When the butter has melted – and before it burns – turn the heat down to medium high. Cook in batches: Ladle a heaping tablespoonful of mixture into the hot oil, and dab it down gently to flatten into a disc. Carefully place a slice of bocconcinni mozarella cheese in the center of the disc. Now ladle another spoonful of mixture on top to cover the cheese. Cook for 2-3 minutes, then flip over. Cook 2nd side for about 2 minutes. (Chickpea flour needs to be thoroughly cooked.) Repeat for each burger.
Presentation
You can serve these pancake/ burgers with a chunky tomato sauce or salsa, with a dollop of sour cream, or with lettuce and a slice of tomato and onion on a burger bun.
Notes
As always, be careful when working with hot oil. Be warned that you should eat chickpea-based pancakes/veggie burgers in moderation, due to the high protein content.
By: Raj Dash
About the Author:
Raj Kumar Dash, also known as the very opinionated Elvis Parsley, the “Curry” Elvis, was taught cooking at his mother’s side. A trained cook, he writes about various world cuisines, the health-related aspects of food, food TV shows, and pretty much anything related to the food industry. You can find his new food site (still in revision) at http://www.curryelvis.com/, and four older cooking blog archives by starting http://curryelviscooks.blogspot.com.
Many gastric bypass weight loss surgery patients include eggs as part of their regular diet. In fact, the egg may well be the perfect bariatric food. An egg contains the highest quality of food protein known, each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother’s milk, for human nutrition.
Given these benefits having eggs for dinner seems a healthy protein rich choice for the gastric bypass patient and their family. This Ham and Vegetable Torta is a delicious dinner casserole that sneaks in some extra veggies but still very high in protein. This recipe packages well and is very good reheated the following day.
Ham and Vegetable Casserole
Ingredients:
1 pound zucchini, sliced (about 4 medium)
1 package (10 oz.) frozen chopped spinach
1/2 pound fresh mushrooms, sliced
1 clove garlic, minced
6 eggs
1 cup (8 oz.) low-fat (1%) cottage cheese
1 teaspoon dill weed
1/4 teaspoon pepper
4 ounces cooked lean ham or turkey ham, diced (about 3/4 cup)
1/2 cup (2 oz.) shredded Monterey Jack cheese
Directions:
In large skillet over high heat, cover and cook zucchini, spinach, mushrooms, and garlic, until spinach starts to thaw, about 3 or 4 minutes. With fork, break spinach apart. Uncover and cook, stirring occasionally, until zucchini is crisp-tender, about 5 to 6 minutes. Drain well. In large bowl, beat together eggs, cottage cheese, and seasonings until well blended. Stir in ham and cooked vegetables.
Lightly spray 12 x 7 1/2 x 2-inch baking dish. Pour in egg mixture. Sprinkle with shredded cheese. Bake in preheated 350
There are hamburger style patties that don’t contain meat. These patties are made from either vegetables, nuts, legumes, mushrooms, dairy products, eggs, wheat and soy. The fame of burgers became more rampant through Burger King Restaurants. Now, you’ll find at Hungry Jack’s, Harvey’s, Subways and other chain restaurants like Denny’s, Hard Rock Café, Ruby Tuesday’s, Johnny Rockets and Red Robin. Hence, in vegetarian countries like India, even KFC and McDonald’s serve.
Veggie Burger Brands
In most grocery stores, different brands carry burger products. What most people do is try out these different brands until they find the one that suits their taste buds.
Amy’s Organic Texas Burger – Although there are various types of burgers, this is one of the most loved flavors. It has that hint of real barbecue and great texture.
Boca Burgers Roasted Onion Flavor – These burgers are flavorful and hearty. It stands out from the rest of burgers with the smell of onions and mushrooms. It is featured in organic and regular varieties.
Gardenburger Veggie Medley – This is made from vegetables and not the chewy meat substitute. It s actually lighter and it has high fiber content.
Boca Burgers Original Vegan burger – This burger has that very meaty and chewy texture. It is also low in fat as compared to other.
Morningstar Farms Grillers Prime – Many regard this as the best tasting and it is the closes to the real burger.
Isadora’s Frozen Go-Nut Burgers – These are spicy, nutty and super tasty. These are actually made in British Columbia’s Saturna Island.
Veggie Burger Recipes
Mushroom Veggie Burgers – Since mushrooms are the closest to texture and taste to meat when cooked, using mushrooms can add flavor to your patty. You can also add pinto beans to make your burger high in protein and fiber.
Ingredients for this recipe include: 1 onion (diced), 2 tablespoons of vegetable oil, 1 clove of garlic (minced), ½ teaspoon of cumin, 3 pieces of green onions (diced), 0.75 cups of fresh mushrooms (diced), 1 teaspoon of parsley, 1 15oz. can of pinto beans, cooking oil, salt and pepper.
First, sauté the garlic and onions in olive oil for about 3-5 mins. until the onions become soft. Then, add the cumin, green onions and mushrooms. Cook this for another 5 mins. until the mushrooms are cooked. After this, set is aside.
The next step is to mash the beans using a potato masher or fork. You can also use a food processor just make sure you mash it well. Then, add the mushrooms to your beans before adding the parsley, pepper and salt. Stir everything well.
Next, shape your mixture to form patties. Afterwards, heat 2 tablespoons of olive oil. Cook every patty until your turns brown and well done. This will only take 3 mins. for each side.
By: David Urmann
About the Author:
For more information on Tofu Burger and BBQ Burgers please visit our website.
Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie. They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot).
Parsnips have historically been the favored vegetable for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds. Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, Vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.
Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!
I have 3 Parsnip Side Dishes and 1 Parsnip Dessert that I absolutely LOVE and I’m going to share them here with you today. Of course, I cook all my food on stainless steel bake ware and waterless cookware, if you need any adaptations to these recipes, feel free to email me anytime! I hope you enjoy these special Parsnip recipes as much as my friends, family, and I do.
Parsnip Au Gratin
Saute ½ Cup of chopped Organic Hazelnuts (could also use Pine Nuts) in the 8.5″ Saute pan on Medum heat until the nuts are aromatic; set aside. Prepare 4-5 thickly sliced Organic Bacon strips – chopped. Saute in 8.5″ Saute pan on medium heat until golden brown; transfer the bacon to a large mixing bowl, reserving the drippings in the saute pan (turn the burner off). Peel and slice 2 lbs Medium Organic Parsnips on the Master Kut using the #4 cone and grate 1 Cup of fresh Organic Parmesan Cheese on the #1 Cone (set the cheese aside for later use). Mix the parsnips with the bacon and ¼ cup of the Hazelnuts. In a second mixing bowl, combine 2 cups Organic Whipping Cream (can sub with whole or 2 % milk), 1 Cup low sodium Chicken Broth, 1 ½ tsp Kosher Salt, 1 tsp freshly ground Organic Black Pepper, and ½ Cup of the Parmesan Cheese. Add the bacon drippings to the bottom of the large skillet. Arrange ½ of the parsnip mixture in the skillet. Top with half of the cream mixture and sprinkle w/ 1 TBSP of Organic Sage; repeat this layer. On the very top, sprinkle with the remaining Parmesan Cheese and the other ¼ cup of toasted Hazelnuts. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Cook on low for 10 minutes and turn the burner off. Allow to stand, covered, for 10-12 minutes to set up.
Mashed 1/2 & 1/2
Peel and cube 4 large Organic Golden Yukon Potatoes and 6 medium Parsnips. (you could also use all parsnips – you would need 2 ½ – 3 lbs). Combine in the 4 qt saucepan with 2 Cups of Low Sodium Chicken Broth. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Allow to cook 12-15 minutes longer or until tender. Meanwhile, heat ½ Pint of Organic Cream (could also sub any % milk that you wish) & ½ Cup Organic Butter in the 1.5 qt saucepan on low heat until the butter is melted and the cream is heated through. Cover, whistle closed, and set aside until the potato/parsnip mixture is ready. Mash the potato/parsnip mixture with a hand masher or electric mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. For an extra kick, you could add 2-3 tsp minced Organic garlic if you like.
Herb Roasted Parsnips
Peel and cube 2 lbs Organic Parsnips into bite size pieces. Dice 1 Organic Sweet Yellow Onion and mince 4 Organic Garlic Cloves; toss together with the parsnip until well combined. Toss the mixture with ¼ Cup of freshly chopped Organic Basil, 2 TBSP fresh Organic Rosemary sprigs, and ½ to 1 packet of Organic Onion Soup Mix (use according to you tastes – the brand I use is “Simply Organic”). Toss the entire mixture with enough Organic Extra Virgin Olive Oil to coat well. Spread out on a large baking sheet. Bake at 350 for 35-45 minutes, turning frequently, until the parsnips are tender. Serve with your favorite meat or as an addition to a vegetable plate.
Parsnip Ginger Spice Cake with Cream Cheese Frosting
Grate 1 Medium Parsnip and ½ Small Zuchinni using the Master Kut with the #1 Cone. Grate 1 TBSP Fresh Organic Ginger. Prepare 1 Cup of Chopped Walnuts, set aside. Mix 1 Box of Organic Spice Cake Mix, ½ Cup of Chopped Walnuts, 2 TBSP Purple Raisins, 2 TBSP Golden Raisins, ¼ tsp Organic Nutmeg, ¼ tsp Organic All Spice, and ¼ tsp Organic Ground Cloves until well combined. Add 2 large Organic Eggs, 1 ½ tsps Vanilla extract, 1/8 Cup of Water, the vegetables and the ginger to the cake mixture. Mix until thick and gooey. Spray the large skillet with non-stick spray and add the cake batter to the skillet. Cover, whistle turned to “C” for closed and bake on medium heat for 10 minutes. Reduce the temperature to Low and cook for an additional 10-12 minutes or until the center is cooked through. Meanwhile, make your frosting. In a medium mixing bowl, cream together 8 oz of Organic Cream Cheese and ½ Cup Organic Butter. Add ½ tsp of Organic Vanilla Extract and 2 Cups Organic Confectioner’s Sugar; blend on a low speed until smooth and creamy. When the cake is done. Flip it out onto a serving platter
By: Katie Snyder
About the Author:
Katie Snyder is the Customer Service Director for a Simplicity Gourmet, a gourmet cookware and kitchen accessory company in Nashville, TN, where she develops and teaches nutrition based organic cooking classes for newlyweds and young families. She has been in this industry for 4 ½ years. She has also helped develop and manage Simplicity Gourmet’s bridal registry program and you can find your weekly wedding planning and handy home maker information on her blog: http://www.simplicitybridesblog.com
What encourages and inspires us more than a tasty, nutritious meal at the end of the day? I am not known for my cooking ability! But recently, a neighbor brought me a pot of “Sopa de Albondigas” (aka Mexican Meatball Soup) and I fell passionately in love with it! I had to have that recipe, especially since it is something that can go into the freezer for those “rainy days”! She told me to make it my own, put in what I like, and leave out what I didn’t like. So I spent half a day – including the shopping – making my version of what I call “Lazy Cook Meatball Veggie Soup”. After all, nothing encourages me more than having something delicious before I settle down for a night of writing!
Prep and cook time (if you have all the ingredients at home) is about 35 minutes. The flavor of this soup is fresh and simple, and the meatballs are exceptionally moist and tender because they are poached in the soup, not pan-browned first. If making ahead, cool, cover, and then chill up to 3 days. Just re-heat to simmering to serve. Makes 12-16 cups, depending on how many veggies you add. (It is a great way to get your veggies!)
Chop up the following veggies:
4 stalks of celery
2 Anaheim peppers (long, green, not hot) or 1 bell pepper chopped
1 large white onion, diced
4 large red potatoes (white potatoes with red skins) in large pieces: about 6 per potato (no mushy potatoes!)
6 carrots, diced thin (or, if you are a lazy cook, like me, one small bag of the fresh baby carrots)
½ bag of cole slaw, or you can slice ½ green cabbage if you are not lazy like me
½ bunch of cilantro (aka Italian Parsley) Makes 1-1½ cups total
2 Italian Squash sliced thick
Fill a big pot with 12 cups of water, then add beef bouillon to taste (about 5 tablespoons or 6 cubes)
Add a large can of either diced tomatoes or stewed tomatoes, including juice
Add 3-5 cloves of smashed garlic
Add 1 large onion, chopped, to the pot.
Add chopped pepper to pot.
Add 1 cup of your already-chopped cilantro
Salt and pepper to taste
Turn heat on under pot (high) and bring to a boil.
While you are waiting for the boil, prepare the meatballs.
1-1½ lbs of ground sirloin, or hamburger, or turkey, or combination
2 eggs, beaten
½ white uncooked rice
½ cup of remaining cilantro
Worcestershire Sauce
Salt and pepper
Make 2″ meatballs with your hands (meatballs will expand)
When liquid is boiling, drop in the meatballs, one by one, and do not stir. Cook med heat for 20 minutes, covered.
Add veggies and let them cook 10-15 minutes (I like crunchy veggies!) Make sure everything is covered with liquid.
Get a big ladle and scoop into large soup bowls. Yum, yum, yum!
Reheat for 3 days, or freeze for months. Great tasting and good for lazy cooks like me!
© 2008 April Lorier (aka “Lazy Cook”)
By: April Lorier
About the Author:
April Lorier is an award-winning poet, writer, Author, Christian Speaker, Columnist, and Encourager of Christians worldwide.
As a pastor’s daughter and a survivor of severe child abuse, April Lorier has an intimate knowledge of child abuse in and out of the church. She founded COPE, Inc, for the retraining of abusive parents. She successfully fought for the passage of The Child Abuse and Neglect Reporting Act (CANRA), signed by Ronald Reagan.
Her autobiography, “GOD’S BATTERED CHILD: Journey from Abuse to Leader” (2007) is available at Amazon, B & Nobles, Target and at http://aprillorier.blogspot.com
Peppers can be roasted in the broiler of your oven or over a gas stove-top. After roasting, put peppers in a plastic bag that seals and seal it up. Leave in bag to allow steaming for about 30 minutes. After steaming, remove skins, stems, seeds and membranes. Cut, chop or dice peppers to your desire.
For the Broiler – Cut peppers into halves and remove stems, seeds and membranes. Place pepper halves on cookie sheet with skin sides up. Broil about 5 inches from the heat for about 7 to 10 minutes or until the skin is blistered and evenly browned. Some spots may be black and that is normal.
Gas Stove-top – Place whole peppers on a long-handled metal fork, such as a grilling fork, and hold it about 5 inches from the gas flames. Turn the pepper often so it roasts evenly. Roast about 5 to 7 minutes or until the skin is blistered and evenly browned. Some spots may be black and that is normal.
Aspargas tip – Asparagus spears snap off naturally where they are tough. Just bend the spear near the bottom end and it will break off at its tough point.
Chipotle peppers – Chipotle peppers are smoked, dried jalapenos with a fabulous smoky flavor. They can be bought three ways; dried whole, ground and canned in spicy adobo sauce.
Green Onion curls – To make curled green onions, slice scallions lengthwise, remove the green stalk, and cover them with ice water just before serving.
Potatoes – Red, white, and brown potatoes take about 15 minutes longer to cook than sweet potatoes.
Check out other tips and recipes at http://www.cristiescookin.com.
By: Cristie Will
About the Author:
Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table.
You can make soup from about anything. If you’re not in a hurry you start from scratch using meat to make a broth and then adding vegetables and what ever else that suits your fancy, but you will have to wait for your soup. That’s how we kids use to make it over a bonfire in our back yard when I was a kid.
You can make soup using fresh meat, chicken or beef broth from a can, and adding canned vegetables. You can cream your soup by adding creamed soups. This is much faster.
But the fastest way is the way I made Quick Frozen Veggie Chicken Cheese Soup today.
I was hungry having spent the morning in Twin Falls and skipping breakfast.
Usually when we go to Twin we have lunch there, but I went early because my dentist had an opening. After the dentist visit I went to JC Penny to pick up some shirts I ordered from their catalog and then went to the local “we-don’t-take-credit-cards” store to buy cake mix so that I can bake that cake every Sunday morning for my thirteen Idaho grandkids.
The “we-don’t-take-credit-cards store” is WinCo Foods. They don’t take credit or debit cards because they would have to raise their prices. I go to the bank to get cash before I go there because I seldom write checks.
A young mother with two babes told me where to find what I needed so I got out of there eventually.
My wife looked three years older when I got back to the pickup.
I was gone too long, but she didn’t complain.
She said that she should have gone into the store with me.
I guess if she had gone with me, we would have gotten out of there for about $150 instead of the $62 I spent. Each of us has his/her own idea about what should go into the cart.
By the time I got the stuff to make cakes, it was still too early to go to lunch, so I went home.
Of course, when I got home it was time for lunch. I messed around on the computer for a couple of hours and all of a sudden I had to get out into the kitchen and make something quick.
I didn’t want to starve to death.
I had been thinking about a new soup. My two small freezers are crammed full of stuff we aren’t using fast enough and I have little enough room for pizzas and ice-cream sandwiches.
The main problem is frozen vegetables. We keep forgetting that we bough them “last time.”
Well, I made the soup and my wife said it was good so I’m going to give you the recipe right now before you go somewhere else.
Recipe
Canned chicken or beef or what have you got in that can?
Frozen farm vegetables
Frozen cauliflower
Canned whole mushrooms or what have you
Grated cheese
2 cans of cream of something soup (mushroom, broccoli, celery, etc.)
1 can of chicken noodle soup
1 can of chicken broth
paprika if you can stand it
meat and poultry seasoning
salt
pepper
Procedure
Get the chicken broth a boilin’.
Add the meat.
Add the frozen vegetables and cauliflower (yes, I know it too is a vegetable).
The vegetables well cook quickly. Add the canned creamed and chicken noodle soups and mushrooms.
Stir until it looks nice. Add the cheese. Stir again.
Don’t forget to season it with the paprika, salt, pepper, meat and chicken seasoning, or what have you.
Serving
Did you make a salad?
Oh, well.
Got any juice to drink?
Well, water is okay.
Want toast or biscuits?
Fresh out!
Okay, let’s eat!
By: John T Jones, Ph.D.
About the Author:
John T. Jones, Ph.D. (tjbooks@hotmail.com), a retired college professor and business executive, Former editor of an international engineering magazine. To learn more about Wealthy Affiliate University go to his info site. If you desire a flagpole to Fly Old Glory, go to the business site.
More info: http://www.InternetBusinessToolCenter.com
Business web site: http://www.AAAFlagpoles.com
Seafood Gumbo
¼ cup of cooking oil
1/3 cup of all-purpose flour
1/3 cup of chopped green pepper or celery
½ cup of chopped onion
¼ teaspoon of black pepper 4 cloves of garlic, minced
¼ teaspoon of ground red pepper 8 ounces of andouille or smoked sausage, quartered lengthwise and cut into ½-inch slices
3 cups of chicken broth, heated
1½ cups of sliced okra or one 10-ounce package of frozen cut okra, thawed
2 cups of hot cooked rice
1 package of fresh or frozen crabmeat (6 ounces)
1 package of frozen shelled shrimp (12 ounces)
2 bay leaves
To make the roux, in a Dutch oven or a large heavy saucepan combine flour and oil till smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for about 15 minutes more or till roux is light reddish brown.
Stir in black pepper, onion, red pepper, green pepper or celery and garlic. Cook over medium heat for 3 to 5 minutes or till vegetables are just tender but still crisp, stirring often.
Gradually stir in hot chicken broth, bay leaves, okra and andouille or smoked sausage. Bring to boiling. Reduce heat. Cover and simmer for about 15 to 25 minutes or till tender. Add the crabmeat and shrimp. If using frozen crabmeat and shrimp, thaw before use. Cook for about 5 minutes more. Discard the bay leaves. Serve over rice. If desired, garnish with a carrot top.
Chicken Gumbo: Prepare as above, except substitute one whole large chicken breast that is skinned, boned and cut into bite-size pieces. Cook the roux until dark reddish brown. Add the chicken pieces along with the last set of ingredients and cook all at once for about 20 to 30 minutes.
Veggie Cheesy Pasta Salad
1/3 cup of vinegar ¾ cup of cubed American or cheddar cheese (3 ounces) 1½ cups of corkscrew or medium shell macaroni 1 teaspoon of sugar ¼ cup of olive oil or canola oil ½ teaspoon of garlic salt 1 teaspoon of dried savory, crushed ¼ teaspoon of black pepper ¼ teaspoon of dried dill weed 1 cup of sliced fresh mushrooms 1 medium cucumber, seeded and coarsely chopped 4 green onions or scallions, sliced 1 stalk of celery, thinly sliced ¼ cup of sliced radishes
Cook macaroni according to the package directions. Then drain. Then rinse with cold water. Drain again.
For the dressing, in a screw-top jar combine sugar, black pepper, garlic salt, vinegar, savory, dill weed, 2 tablespoons of water and oil. Cover and then shake well.
In a bowl mix the celery, onions, cheese, mushrooms, macaroni, radishes and cucumber. Add the dressing. Toss to coat. Cover and chill for about 4 to 24 hours, stirring occasionally.
An Extra Dressing Recipe:
Creamy Onion Oil-Free Dressing
¾ teaspoon of fresh or ¼ teaspoon of dried thyme, oregano, tarragon, or basil, crushed
1 tablespoon of powdered fruit pectin
1/8 teaspoon of dry mustard
1 tablespoon of sugar
¼ cup of water
1/8 teaspoon of pepper
1 small clove garlic, minced
1 tablespoon of vinegar
¼ cup of plain yogurt
¼ cup of sliced green onions or scallions
In a mixing bowl combine desired herb, pectin, mustard, pepper and sugar. Stir in vinegar, yogurt, garlic, green onions or scallions and water. Cover and store in the refrigerator up to 3 days.
By: Michael Russell
About the Author:
Michael Russell Your Independent guide to Recipes [http://recipe-guides.com]
Light Vegetable Lasagna
By: Cristie Will
Ingredients:
9-noodles (8 ounces) Dried lasagna noodles
6-cups Broccoli florets
1-large Bell pepper, chopped
2-cups Sliced mushrooms
2-cups Sliced Black olives
2-large Beaten Eggs
16-ounces Low-fat cottage cheese
16-ounces Light ricotta cheese
3-tablespoons Italian dried seasoning
3-cloves Garlic, minced
1-teaspoon Salt
1-teaspoon Black Pepper
Here’s another great recipe, Veggie Spaghetti, for the health conscious people like you.
This is a simple recipe which doesn’t require much preparation and hard work. Nowadays, I feel that time is sometime which I am lack of. The amount of time I spend in projects or school’s work has increased dramatically where as the time for me to explore new recipe is scarce. Therefore, it is important to cook something that is quick and easy to prepare. This recipe definitely satisfy the criteria for “quick and easy”. You can enjoy a healthy meal in just 15 minutes without any hassle. If you are like me who couldn’t make time to prepare something healthy and nice for yourself or your family. Do give this recipe a try.
Ingredients
Serving size :1
1. Spaghetti, cooked
2. 1 handful (about 3 – 4 tablespoon) of mix vegetables (peas, corn, carrot)
3. 3 pieces of shitake mushroom, slice
4. 3 cherry tomato, slice
di
5. 3 cloves of garlic, mince
6. 1 chilli padi (optional), seedless and slice (add this if you like something spicy, you can choose not to sauté)
7. 2 teaspoon of olive oil
8. Salt
9. Black pepper
Directions
* Preheat the skillet over a medium heat. Add the olive oil and sauté the garlic until it is translucent.
* Add the mix vegetables, shitake, tomato and chilli into the skillet and sauté for 2 minutes. Add a little bit of salt for seasoning
* Pour in about 50 ml of water into the skillet and let it cook for another 2 minutes before adng the spaghetti. Mix the spaghetti well with the rest of the ingredient.
* Before serving, you can add additional salt and pepper.
By: Steve Sim
About the Author:
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