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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Salad Recipes and Vegetables
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Place the oil in a large skilled. Add the eggplant, onion, zucchini and squash over medium-high heat and sauté for 7 minutes, stirring often. Add the garlic, roasted red and yellow peppers, basil, cayenne pepper (if desired), tomato paste, salt, pepper and tomatoes. Cover and cook for 20 minutes on medium-low heat, stirring frequently. Transfer to a large container with a lid and allow the ratatouille to cool to room temperature, if desired. It can be refrigerated for up to 3 days. Bring ratatouille to room temperature before serving. It tastes best when cooked the day before serving. *Note: If you cannot find jarred roasted yellow peppers substitute with the jarred roasted red peppers. Per serving: 62 calories, 4 g. total fat (<1 g. saturated fat), 7 g. carbohydrate, 1 g. protein, 1 g. dietary fiber, 16 mg. sodium. © 2005 All Rights Reserved http://www.aicr.org/ |
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Makes 8 servings, 1/2 cup per serving.
2 Tbsp. extra virgin olive oil
1 small eggplant, about 5 ounces, thinly sliced
1 large Vidalia or other sweet onion, halved
and thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
3 fresh garlic cloves, chopped
1/2 cup jarred roasted red bell peppers
1/2 cup jarred roasted yellow bell peppers*
2 Tbsp. chopped fresh basil, or 1 1/2 tsp. dried
Pinch of cayenne pepper (optional)
2 Tbsp. tomato paste
Salt and ground black pepper, to taste
1 cup grape tomatoes, cut in half and seeded
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With all the barbecues and grills
to look forward to this summer, a simple vegetable dish
which can be prepared ahead and baked while the meat is on
the barbecue simplifies life quite a bit.
Wash, trim and cut the aubergine into slices length-wise, sprinkle with coarse salt and set aside for 15-minutes. Wash and trim the zucchini and slice length-wise. Brush off most of the salt and brush each slice very lightly with olive oil. Heat a ridged grill pan and over medium-high heat, cook the aubergine slices 2-3 minutes on each side. Remove and set aside. Brush the zucchini with a little olive oil and cook in the ridged grill pan 1-2 minutes on each side. Remove and set aside. Brush an oven-proof casserole dish with a little olive oil and place 1/3 of the sliced potatoes on the bottom of the casserole. Place half of the aubergine slices on top of the potato slices and then half of the zucchini slices. Place another 1/3 of the potatoes the rest of the aubergine and zucchini slices and top with the remaining potato slices. Mix the egg, yogurt and feta cheese, parsley, oregano, season with salt, pepper and nutmeg and pour over the vegetables. Bake at 400° F (200° C) for about one hour or until the vegetables are tender and the top is lightly browned. Cut into wedges and serve with grilled or barbecued meat or fish. |
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(Serves 4)
1 small aubergine (egg plant)
1 zucchini
1 lb potatoes peeled and sliced
2 eggs
1 Cup natural Greek yogurt
2 oz (60 g) feta cheese
1 tsp each freshly minced parsley and thyme
1 tsp salt
Freshly ground black pepper
Freshly grated nutmeg
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The ham add a little salty taste to
the beans as well as add texture. The beans can be cooked
ahead of time and then heated just before serving.
Broad beans and ham simmered in olive oil and dry white wine
is a simple vegetable dish which can accompany any meat. The
broad beans are rich in vitamins and fiber.
Shell the broad beans and soak them in cold water until required. Soaking the beans in water will improve the texture and remove any bitter flavor. Sauté the onion, parsley and prosciutto with oil in a heavy saucepan or Dutch oven. When the onion is soft, add the beans and stir together. Cover and cook over low heat for 15 minutes. Pour the wine over the beans, season with salt and pepper and simmer slowly, stirring occasionally, until the beans are soft. Serve with your favorite meats. |
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(Serves 4)
1 Kg broad beans in their pods
1 small onion, chopped
2 Tbsp fresh parsley, chopped
6 oz (ca. 200 g) prosciutto, chopped
4 Tbsp olive oil
1/2 Cup (1 dl) dry white wine
Salt and pepper to taste
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This rice can be a center point to an otherwise simple meal.
All you need to do is prepare your favorite meat and you have
a simple but different meal ready for the family.
Sauté chicken livers and sausage until browned; remove from skillet and set aside. Melt butter in skillet. Add onion, celery, green onion, parsley and garlic and sauté until tender. Add thyme, basil, rice, chicken livers and sausage; mix well. Stir in salt, pepper, hot sauce and chicken broth. Cook over medium heat until rice is hot, stirring constantly.
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(Serves 8)
1 lb chicken livers or giblets, chopped 1 lb bulk sausage ½ Cup (1 dl) butter or margarine 1 Cup (2 dl) chopped onion ½ Cup (2 dl) chopped celery 1 bunch green onions, chopped 2 Tbsp chopped parsley 1 clove garlic, minced ½ tsp thyme½ tsp basil3 Cups (6 dl) cooked rice Salt and pepper to taste Hot sauce to taste 1-½ Cups (3 dl) chicken stock |
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This recipe is also referred to as potato pancake. The potatoes can be grated or cut into small cubes. The artichokes can be omitted, but they add a wonderful flavor to the potatoes.
Drain the artichokes and cut into halves lengthwise. Grate or cut the potatoes into small cubes. Heat the oil in a heavy skillet. Add the onions and sauté over medium heat; add the garlic, thyme and artichokes, cover with a lid and continue sautéing for 6-8 minutes. Add the potatoes and mix well with the onions, garlic, thyme and artichokes and cook for 15-20 minutes, pressing down on the potatoes with a spatula and shake the pan periodically to loosen the potatoes from the pan. When the bottom is nicely browned, place a lid over the pan, flip the potato pancake onto the lid and slice back into the pan to brown the other side. Serve on a platter and cut into wedges when serving. |
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(Serves 4)
Jar of 12 small marinated artichokes |
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The stock and mint give the peas a new
flavor. The pureed peas are also an unusual way of serving them.
Good with the corn salsa, ham and toasted naan or pita bread.
Great meal.
Cook the peas in the vegetable or chicken stock until tender. Cool slightly and put through the blender together with the butter and mint or tarragon. Season with salt and pepper and serve immediately. |
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(Serves 2)
2 lbs frozen peas
3/8 Cup (¾ dl) vegetable or chicken stock
1 tsp butter
Freshly chopped mint or tarragon
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These vegetables can be served warm or cold and are good with grilled meat, meatballs or meatloaf. It is a very simple vegetable dish. Peel and cut the carrots into thin slices at an angle. Trim and cut the fennel in half, remove the core and cut into thin slices. In a medium saucepan bring 3 Cups (6 dl) water, the 1 teaspoon white wine vinegar and a little salt to a boil, reduce heat and blanche the carrots 2-3 minutes; remove and set aside. Blanche the fennel 2-3 minutes remove and add to the carrots. In a small saucepan mix the vinegar, olive oil, dash of sugar, little grated fresh nutmeg and coriander seeds (these may be crushed if you prefer) and bring to a boil. Remove and pour over the vegetables. Let the vegetables marinate in the dressing for 10-15 minutes, mix through again and serve. |
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(Serves 4)
4-5 medium-sized carrots (ca. 10 oz / 300 g) |
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A simple recipe with a new flavor and appearance. Good in both winter or summer with barbecues or grills. Preheat oven to 400° F (200° C) Peel and grate the raw potatoes and place in a buttered, oven-proof casserole dish. Mix the cream, salt and pepper, cumin, nutmeg and paprika and pour over the potatoes. Trim and wash the mushrooms; cut them into quarters. In a heavy skillet, heat the butter and sauté the onions until soft then remove. Sauté the mushrooms until soft and add to the onions. Chop the bacon rashers and fry until light golden brown and add to the mushrooms and onions. Spread the onions, mushrooms and bacon over the grated potatoes and top with the cheese. Bake in the oven for 30-40 minutes at 400° F (200° C) or until the potatoes are done and the cheese is a light golden brown. |
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(Serves 4)
1 Tbsp butter 1 Cup (2 dl) cream 1 lb waxy potatoes Salt and freshly ground pepper ¼ tsp cumin A little freshly grated nutmeg ¼ tsp paprika 1 onion, coarsely chopped 2-3 rashers bacon, chopped 4 oz (120 g) fresh mushrooms 5 oz grated cheese (e.g. Emmentaler) |
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Potatoes and leek go well together. This is a nice winter dish. Serve chicken, turkey or fish with this potato dish. Butter a square oven-proof casserole dish. Peel and slice the potatoes thinly. Cut leek into thin slices and rinse thoroughly. Drain and set aside. Beat the cream cheese and eggs, then add the milk a little at a time, beating until mixture is smooth. Season with salt and pepper. Place a one-third of potatoes in the casserole dish top with half of the leek and pour half of the cream cheese mixture over this; repeat with one-third of the potatoes, half of the leek and half of the cream cheese mixture. Place the remaining potatoes as the last layer then place strips of bacon over the potatoes. Bake in the middle of the oven for 45-50 minutes or until the bacon is crisp and the potatoes are cooked. Let stand for 5-10 minutes before serving. Serve with Turkey Dolmas in Bacon. |
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(Serves 4)
1 lb potatoes |
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Heat the oil in large skillet and sauté the zucchini, onion and garlic for 3-4 minutes. Season with salt and pepper, add the parsley and bacon pieces and remove the skillet from the burner. Beat the eggs, milk, grated nutmeg, flour, salt and pepper. Place the grated zucchini in a buttered oven-proof casserole dish and pour the egg mixture over the zucchini. Top with grated cheese and bake in the middle of the oven for 25-30 minutes or until the top is golden brown. Do not open the oven while the gratin is baking or it will fall and become heavy. Serve immediately. Good with your favorite meat or for a light meal, just serve with a salad. |
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(Serves 4)
2 zucchini, grated 2 small onions, minced 2 cloves garlic, minced 1-2 Tbsp olive oil 1 bunch fresh parsley, chopped 4 eggs 1/3 Cup (2/3 dl) self-rising flour 1-¼ Cups (2-½ dl) milk Little freshly grated nutmeg Salt and pepper to taste 4 rashers (slices) bacon, chopped 5 oz (150 g) grated cheddar cheese Preheat oven to 350° F (180° C) |
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If you like cauliflower, you will certainly like this gratin. This vegetable dish can be served with any of your favorite meats all winter long. Wash the cauliflower and remove the green leaves. Place the cauliflower in a saucepan and cover with water until just over the top of the cauliflower. Add 1 tsp salt. Bring the water to a boil, reduce heat and cook the cauliflower for 8 minutes (or until just tender but still firm. Remove the cauliflower and drain in a sieve, but reserve the water in which the cauliflower was cooked. When the cauliflower has cooled and drained, divide it into small florets. In another saucepan, mix the butter and flour into a roux (a soft ball). Add a little of the cauliflower water and milk at a time and stir well to keep the sauce smooth. When all the liquid has been added to the sauce, bring it to a boil, stirring constantly; season with freshly grated nutmeg, salt and pepper. Remove pan from heat. Separate the four eggs. Beat the four egg yolks and add a little at a time (ca. 1 egg yolk at a time), stirring vigorously (add a little of the hot mixture to the egg yolks to prevent them from curdling or graining in the sauce when you add the egg yolks). Add the chopped chives and the cauliflower florets. Beat the egg whites and fold into the cauliflower and sauce mixture. Butter a gratin dish, coat with bread crumbs, and pour the cauliflower mixture into the dish. Bake in a preheated oven for 35 minutes. While the cauliflower is baking, peel and mince the shallots or onion and sauté in a skillet in a little olive oil. Remove the shallots. Fry the pork chops in the same pan for 3-4 minutes on each side. Rinse the parsley, drain and chop. Serve the pork chops, garnished with the sautéed shallots and parsley. Good with small, boiled potatoes. |
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(Serves 4)
1 small cauliflower |
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A nice change from the normal cooked carrots. The carrot mousse can be made up ahead of time, then just heated and served. Heat the butter in a medium saucepan, add garlic and carrots, and stir until lightly browned. Add water and chicken stock cube, bring to a boil, reduce heat and simmer covered until tender. Strain the carrots; reserve ¼ Cup (½ dl) of the stock. Blend or process the carrots, reserved stock and coriander until smooth. Cool the mixture slightly, stir in the eggs. Spoon the mixture into 6 greased moulds (or ramekins) of ½ Cup size. Place the moulds in a baking dish with enough hot water to come halfway up the sides of the moulds. Bake 350° F (180° C) in the oven for about 40 minutes or until set. Turn onto serving dish or plates, and serve with sauce. Tomato Sauce Combine tomato puree and cream in saucepan and cook until heated through. |
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(Serves 6)
1-½ oz (45 g) butter 3 cloves garlic, crushed 7 medium carrots, sliced 1-¾ Cups (3-½ dl) water 1 small crumbled chicken stock cube ¼ Cup (½ dl) fresh coriander leaves 3 eggs, lightly beaten Tomato Sauce 2/3 Cup 1-1/3 dl) tomato puree 1/3 (2/3 dl) Cup whipping cream |
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This is a different salad or condiment to serve with a barbecue or grill. Everything can be prepared ahead of time and mixed just before serving the mushroom salad.
Wash mushrooms under cold running water and trim stems. Pat mushrooms dry. Wash and tear lettuce leaves into smaller pieces. Mix the lemon juice, olive oil, salt and pepper in a small bowl. Slice mushrooms into thin slices and place in a bowl; pour dressing over the mushrooms. Cut asparagus into smaller pieces. Add the chives, asparagus and dried cranberries. Mix through. Place the lettuce pieces in a large salad bowl and add the mushroom mixture. Gently mix. Serve as a starter or as a salad. Good with French or Italian bread. |
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(Serves 4)
8 oz (240 g) white, button mushrooms |
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The butter beans in this recipe can be prepared fresh or you can use tinned beans. The bean salad can be made up ahead of time and gives the beans a tangy flavor.
If cooking your own white beans, soak them in plenty of cold water overnight (otherwise use tinned white beans). Pour off the water and rinse the beans under running cold water. Place the beans in a heavy saucepan, add plenty of water, add a little salt (or chicken stock), add the peeled onion and sprigs of parsley and let the beans cook until tender (about 1 to 1-½ hours. Pour off the water and let the beans cool. Whip the dressing, add the chopped apples and capers and set aside for about 30 minutes to blend the flavors. Pour over the bean mixture and mix through. In a salad bowl, place the green salad on the bottom and fill with the bean salad. Dressing 1 Tbsp honey Dijon mustard* 2-3 Tbsp olive oil 1 tsp lemon juice Salt and freshly ground black pepper *If you do not have honey Dijon mustard, use regular mustard and add a little honey. |
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(Serves 4)
6-½ oz (200 g) butter beans
Dressing |
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This is a nice luncheon salad or a
starter to any meal, particularly in the summer. The dressing does
not have any proportions - use your taste buds to guide you.
Dressing:
Use your favorite dressing or make a dressing using the following
ingredients:
Cook the pasta al dente by following the directions on the package. Drain and cool the pasta. (Pour cold water over the cooked pasta to keep it from sticking together.) Roast the slivered almonds in a dry pan over low heat until just light brown. Separate the broccoli into florets and cook or steam (ca. 3 minutes) until just tender. Wash the celery and cut into thin slices - use the leaves as well. Wash and cut the cherry tomatoes into halves. Break up the salmon or trout into bite-sized pieces. Use your favorite dressing or a combination of olive oil, a little freshly chopped parsley, chopped chives, a little coriander and balsamic vinegar. Pour over the salad and mix through. Add the fish and gently toss. Season with salt and pepper. Serve immediately. *You can substitute freshly poached salmon or trout, or tinned tuna or salmon |
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(Serves 4)
5-6 oz (150-160 g) pasta
2 oz (60 g) slivered almonds
8 oz (240 g) fresh broccoli
8 oz (240 g) smoked salmon or trout*
12 cherry tomatoes
3-4 stalks celery, plus leaves
Dressing
Balsamic vinegar
Freshly chopped parsley
Freshly chopped coriander
Sea salt
Freshly ground pepper
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Wash, trim and cut zucchini in half lengthwise, then slice. Peel and cut the onion in half, then slice. Slice the pitted olives if you wish. Place the tomatoes and zucchini slices in a buttered, oven-fast casserole dish. Top with the onion, olives, and feta cheese. Drizzle the olive oil over the vegetables and grill in the oven until the zucchini is fairly tender and the cheese is lightly golden. Garnish with freshly chopped parsley. Serve immediately. Good with meat such as lamb or chicken * Feta salad seasoned or marinated with parsley and garlic is excellent. |
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8 tomatoes (ca. 1 lb / 500 g) sliced
½ zucchini (ca. 3 oz / 90 g)
1 small onion (ca. 2 oz / 60 g)
3 oz (90 g) black, pitted olives
6-7 oz (ca. 200 g) feta salad *
2 Tbsp olive oil
Freshly chopped parsley for garnish
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Wash and tear
the chard or baby spinach into bite-sized pieces. Cut the cucumber
in half, lengthwise, then slice into thin pieces. If using regular
cucumbers, if the seeds are large, scoop them out with a teaspoon.
Wash and blanche the cauliflower by bringing lightly salted water to
a boil, immerse the cauliflower and simmer for 2-3 minutes, remove
and plunge into ice cold water, drain, separate into small pieces
(or cut the florets into small pieces). Wash and cut the apple into
quarters, remove core and slice thinly.
Mix the cucumber, cauliflower, celery and apple with the chard or spinach. Mix this dressing and fold it into all the salad. Add the crumbled feta cheese, fold through the salad and serve. * Spinach has a milder flavor and is a finer vegetable. Chard is a coarser vegetable and has a stronger flavor.
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8 leaves of Swiss chard or baby
spinach, torn in bite-sized pieces*
½ English
cucumber (or two small regular cucumbers)
3-4 florets of cauliflower - about 1 cup) 2 sticks of celery, thinly sliced
1 large apple
1 cup of crumbled feta
cheese.
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Wash and scrub the baking potato thoroughly.
Bake the potato at 400° C (200°
C) for 45 minutes (or cook in the microwave with by pricking the
potato, placing a little water in the microwave and cooking the potato
for 5-10 minutes. Check if done; check every 5 minutes, turning the
potato each time.)
Fry the bacon until golden brown. Wash and chop the herbs and add to the light sour cream or crème
fraiche, minced onion, and garlic. Season with salt and freshly ground
pepper. Cut an cross half way through the potato, push the potatoes at
both ends towards the middle so that the middle of the potato opens
up. Remove one or two tablespoons of the potato and mix with the
dressing. Place the dressing in the middle of the potato and top with
the fried bacon. Enjoy! |
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(Serves 1) 1 baking potato (starchy potato) 2 rashers (slices) bacon 2 Tbsp light sour cream or crème fraiche 1 tsp minced onion A little minced garlic Salt and freshly ground pepper Freshly
chopped thyme, basil or oregano |
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This vegetable gratin can be made ahead and
just heated. The vegetables are good with barbecued meats or fish.
Sauté the finely chopped onion and garlic in the olive oil, then add the chopped tomatoes, bay leaves, salt and pepper and let the mixture simmer over medium heat for about 10 minutes. Wash the celeriac and leek and cut into cubes. Blanche the celeriac and leek in lightly salted water for 3 minutes. Drain well. Place the celeriac and leek in a buttered oven-proof casserole dish and pour the tomato mixture over the vegetables. Mix the grated cheese and bread crumbs and sprinkle over the vegetables. Dot with a little butter and bake in the oven at 400° F (200° C) for about 20 minutes or until the vegetables are hot and the cheese is lightly browned. |
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(Serves 2-4)
1 small onion
1 large clove garlic
½ Tbsp olive oil
1 tin chopped tomatoes
3-4 fresh bay leaves
8 oz (ca. 250 g) celeriac (celery root)
1-2 leek
1 oz (30 g) grated cheese
2-3 Tbsp bread crumbs
1 oz (30 g) grated cheese
2-3 Tbsp bread crumbs
½ oz (15 g) butter
Salt and pepper
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Slice the
leek in short pieces either lengthwise or crosswise, rinse well and
steam or blanche a couple of minutes. Peel and cut the red onion in half
and slice thinly. In a medium-sized heavy skillet sauté the onions in a
little olive oil until they become soft but not fried and season with
salt and pepper.
Wash and
clean the liver pieces and pat dry with a paper towel. If the liver is
quite large, separate the pieces. Roughly chop the bacon and fry the
pieces until golden brown. Add the liver and fry the liver pieces over
medium heat until they just turn a rose color. Be careful not to
overcook the liver or it will become hard and dry. (If you are concerned
about your cholesterol, remove the bacon drippings and add a little
olive oil to the skillet and fry the chicken liver in the olive oil.)
Drain the bacon and liver. Wash and dry the rucola salad and place on a large platter; top the rucola salad with the leek, apples, onion, chicken livers - bacon mixture and sprinkle a little apple vinegar over the salad and season with salt and pepper.
Note: If you
wish to sauté the apple slices lightly, you can add them to the bacon
and liver pieces for a few minutes. |
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1 tart apple A little apple vinegar or apple cider vinegar 4 leek 1 red onion (Spanish onion) A little olive oil 6-7 oz (ca. 200 g) bacon 10 oz (300 g) chicken livers 1 bunch rucola salad |
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Parsnips, parsley root, and red potatoes make a nice combination for a roast
dinner. Peel and wash the vegetables. Cut them into small cubes. Add 1-2 tablespoons vegetable oil and fresh herbs such as rosemary or sage, mix well and spread the vegetables out on a baking sheet, covered with baking paper. Bake the vegetables in a preheated oven at 425° F (225° C) for about 35 minutes. Serve right away. Good with roasted or grilled meat or fish. Can also be accompanied by a chutney if you are serving a meat. |
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1 lb potatoes
Ca. 23 oz (400 g) mixed root vegetables such as parsnips, parsley roots,
red potatoes
and/or carrots.
2 pears (winter pears are good)
1-2 Tbsp vegetable oil
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Wash tomatoes, and cut into slices. Peel onion, cut in half and slice thinly. Crumble the feta cheese. Place the tomato slices on a fairly good-sized plate or shallow dish such as a quiche dish, spread the onion rings over the tomatoes, then the olives, and last the crumbled feta cheese. Mix the dressing and pour over the salad. Sprinkle with coarse sea salt. Note: This dish is very nice if you add some fresh oregano or basil to the dressing. |
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(Serves 4) |
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Combine all ingredients in a jar and shake well. Combine the pasta with the tomato mixture and dressing before serving. If you wish to serve the sauce hot, place the tomato mixture in a medium-sized saucepan and heat rapidly over high heat, stirring constantly - you do not want to cook the vegetables just heat them. Add the herb dressing and serve over the pasta. *The amount of anchovy fillets may be reduced as these tend to be quite strong in flavor. |
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(Serves 6) |
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Wash the lettuce and cut into small pieces. Wash the mushrooms
quickly under running water and slice. (You wash them quickly so they do not absorb water.) Slice the cucumber lengthwise and
remove the seeds, then slice cross-wise. Wash the peppers, remove seeds, cut in half and slice julienne. |
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(Serves 4) |
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Peel eggplant, cut into 2.5cm (lin) cubes. Remove seeds from peppers, cut peppers into 2.5cm (lin) cubes; slice zucchini into rounds; peel and chop onions. Heat 2 tablespoons of the oil in large pan, add onions, crushed garlic and thyme. Cook until onions are transparent; remove from pan. Saute each of the vegetables separately in pan in the remaining oil; add to the onion. Peel tomatoes, chop roughly, add to the other vegetables. Put all the vegetables in a large pan, season with salt and pepper, bring to the boil, reduce heat, simmer uncovered 10 to 15 minutes. Serves 6.
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Wash the spinach and tear into bit-sized pieces. Wash and slice the fresh mushrooms. Fry the bacon, drain and chop into small pieces. Mix all ingredients and place in a bowl.
Mince or press the garlic and mix all ingredients
for the dressing. Shake well to mix. Pour over the spinach salad.
Bonnie Walter, Portland, Oregon
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Dressing |
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Place pasta in boiling water and cook about ten minutes (follow the
instructions on the package). The pasta should be cooked but not too
soft (al dante). Drain pasta.
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(Serves 6)
1 Tbsp white wine vinegar |
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Layer the salad starting with the lettuce, then the shrimp (thaw first of frozen - drain
if fresh), sliced apple, pineapple cubes, grapes and parsley root or freshly chopped
parsley, a little salt and pepper. Top with the tarragon dressing. Serve. Tip: Can be served as a shrimp cocktail in a glass as a starter.
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(Serves 4)
Tarragon
dressing
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Scrub and peel 1 kilogram potatoes. Boil them in water until just cooked
(about 20 minutes). Drain and leave them to cool and dry off uncovered.
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