Category Archives: Vegetables & Side Dishes

Vegetables and side dishes

Peanut and Vegetable Linguine

 

More and more recipes are for meatless Monday and for vegetarian meals.  In the last few months vegetarian recipes are common at our mealtimes.  I have 3 vegetarian cookbooks that give me new ideas.  The food communities are an abundance source of recipes, menus and ideas.   Peanut and Vegetable Linguine was a new recipe to try for our meatless Monday.

The Peanut and Vegetable Linguine was our dinner this last Monday.  It turned out to be a winner.  I followed the recipe exactly. However, as many of you find, a new recipe is created because you do not have the right ingredients.  This recipe was changed from an oriental flair to a more Mediterranean cuisine.

Pasta is thought to be of Mediterranean cuisine as well as fresh vegetables and nuts.  This recipe uses whole grain linguine, a variety of vegetables sautéed in olive oil, topped off with black olives and roasted peanuts.  Peanuts are a good source of vitamin B biotin, copper, manganese and vitamin E as well as providing the heart-healthy monounsaturated fat.  As with all healthy diets, give consideration to the portion size and total calories.

Peanut and Vegetable Linquine

Peanut and Vegetable linguine

Peanut and Vegetable Linguine

Julia Ann
A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta, Vegetables &amp
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 7 ounces of whole grain linguine

Instructions
 

  • Prepare linguine to the package instructions and drain well.
  • Heat the 2 tablespoons of olive oil in a large skillet.
  • Saute onion, garlic and ginger until softened.
  • Add the chopped vegetables, cook over medium heat 10 minutes.
  • Add the roasted peanuts.
  • In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  • Whisk together.
  • Add the pasta to the vegetables.
  • Pour the dressing, olives and herbs over pasta and vegetables.
  • Toss together blend flavors; heat through.
  • Serve immediately.

Notes

The Peanut and Vegetable Linguine was adapted from "Peanut Noodles", The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001 p. 140.----- cookbookinabox® in partnership with Netta Belle’s Choice®  bring
you great recipes for your cooking experience.
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Spinach – Zucchini Quiche

Spinach - Zucchini Quiche ready for baking.

Spinach – Zucchini Quiche ready for baking.

A colorful quiche with lots of vegetables   spinach, zucchini, orange bell peppers and mushrooms.

Spinach and Zucchini Quiche is a delightful luncheon main dish.  It is adapted from a recipe from Nicholas Mosse an Irish tableware pottery company. I am trying to make more whole-wheat recipes for bread and pastry.  I made a whole-wheat pie dough.  It was not so delightful, it was tough!  So back to the drawing board  or use regular white all-purpose flour.  There is whole-wheat pastry flour which I haven’t tried.  I recommend you to use your favorite one -crust pastry recipe for the Spinach and Zucchini Quiche 9-inch pie. Before pouring the filling into the single crust pie shell, it is best to partially bake first.  To prevent the edges of the crust from collapsing, the bottom from puffing up or have a soggy bottom, fit aluminum foil into pie shell.  Lightly oil the shiny side of the foil,  gently put it into the pie shell pressing it up the sides,  then  add enough baking beads or dried beans on the foil to weight it down.  An alternative to using foil and beads, set a lightly buttered pie plate, the same size,  into the pie shell and weight it down.   Bake in preheated 450ºF oven for about 15 minutes.  After 5 minutes, if the sides of the dough has collapsed, it can be pushed up with a spatula.  Remove the foil of beads or beans or pie plate, bake again for a few minutes to set the shell.  It will separate a bit from the edges.  Cool the pie shell before adding the filling.

Spinach - Zucchini Quiche

Julia Ann
Enjoy a quiche of spinach, zucchini, bell peppers and mushrooms.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Quiche
Cuisine Irish
Servings 8

Ingredients
  

  • 6 ounces of frozen chopped spinach defrosted and squeezed very dry.

Instructions
 

  • Preheat oven to 350 F.
  • Prepare the 9-inch pie shell.
  • Thaw the spinach and squeeze dry.
  • Peel and save strips of the zucchini skin.
  • Grate the zucchini pulp.
  • Mix spinach, grated zucchini and garlic together.
  • Season with salt and pepper to taste.
  • Break the eggs in a 2 cup measure, add milk to equal 2 cups
  • Mix eggs and milk together.
  • Put the vegetables into the cooled crust.
  • Set the cream cheese into the center.
  • Pour the egg mixture over vegetables and cheese.
  • Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.
  • Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.
  • Add bits of butter on top of quiche.
  • Bake for about 30 minutes, check to see if puffed up and it is done when knife inserted will come out clean.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,for your cooking experience.
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Baked Spinach and Zucchini Quiche

Baked Spinach and Zucchini Quiche

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Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Several years ago, collard greens and many other vegetables were not available in grocery stores.  With the ‘world trade’, seasonal foods are available all year. Dandelion greens or spinach were only greens I was familiar with.  Maybe turnip or beet greens were available on our farm table, but what kid was going to eat them if they could get out of it.  My children were subjected to lettuces and spinach in salads.

So now I have learned to eat, cook and share Collard Greens, Corn and Tortilla Strata.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Nutritional Benefits

As you might have gathered, collard greens are good for you.  They are a dark green vegetable with the ability to lower cholesterol and  cancer protection. Collard greens are high in Vitamin K, Vitamin A, Vitamin C, calcium, fiber, and manganese to name a few.  There is your multiple vitamin! Now corn adds B vitamins, folate and thiamin when eaten as a special summertime food, corn-on-the-cob, a midwest favorite side dish.  Corn is considered a staple food, the basis for polenta, tortillas, burritos, corn meal, flour, starch and popcorn!¹

I adapted this recipe by adding roasted red bell peppers instead of mushrooms.  I like the sweeter taste plus the red color. Red bell peppers provide Vitamin C, A, B6 and folate.  Add garlic to the strata, it is credited to  having healing potential of lowering cholesterol and cancer protection.¹  Use 1% milk to lower fat and calories, though I did add cheddar cheese on top.

Collard Greens, Corn and Tortilla Strata

Julia Ann
A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entrée. It's an American lasagna!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Vegetable Casserole
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil

Instructions
 

  • Preheat oven to 375 F.
  • Grease a 2 1/2 quart or 9 x 13 casserole dish.
  • In a large sauce pan, heat the olive oil, add the minced garlic, cook until soft.
  • Add the blanched fresh or frozen collard greens, cook until tender, about 5 minutes.
  • Combine the milk, salt, pepper sauce into the flour, stir until smooth.
  • Add the milk mixture to the collard greens, stir until the sauce is creamy and thickened slightly, about 5 minutes.
  • Add the corn and roasted red bell peppers, heat about 3 minutes
  • Remove from heat, stir in 1/2 cup of shredded cheddar cheese until melted.
  • Arrange a layer of tortillas on the bottom of the casserole, cover with half of collard/corn mixture.
  • Add another layer of tortillas, cover with remainder of mixed vegetables.
  • Sprinkle top of casserole with remainder of the shredded cheese.
  • Bake for 25 minutes or casserole is hot and bubbling.

Notes

Recipe adapted from Fight Back With Food: Use Nutrition To Heal What Ails You, Readers Digest Association, Inc. cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com
All rights reserved.
Tried this recipe?Let us know how it was!

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Colcannon with Kale

 

I see many recipes with potatoes and kale in soups, kale in smoothies and  kale in salads.  I looked through my cookbooks and found one called “Colcannon with Kale” by Craig Claiborne in the The New York Times Menu Cook Book, 1966.  Colcannon was new to me; internet information identified it as a traditional Irish dish of mashed potatoes with cabbage or kale.

Recently there have been many recipes of russet potatoes mashed with cauliflower, parsnips or carrots. Thanks to   The Kitchen of Lindy Sez she has a good recipe for mashed potatoes, carrots and caramelized onions. I have done the cauliflower and parsnips but not the carrots or kale.  So I tried the Colcannon with Kale.

Colcannon with Kale and dollop of butter ready to serve.

Colcannon with Kale and dollop of butter ready to serve.

 

Kale  has 33 calories in one cup and a good source of vitamins A, C and K, rich in potassium, iron, manganese and phosphorus.  Due to the curly leaves of kale, it is important to thoroughly wash and rinse to remove any traces of sand or dirt before cutting the kale.

Russet potatoes are the all-purpose potato that I use, Yukon Gold could also be used in its place, or a white potato of your personal preference.

Russet potatoes ready for boiling.

Russet potatoes ready for boiling.

 

Colcannon with Kale

Julia Ann
An Irish dish of potatoes and kale gives mashed potatoes a new taste and texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Vegetables
Cuisine Irish
Servings 8

Ingredients
  

  • 2 pounds white potatoes

Instructions
 

  • Preheat oven to 400 F.
  • Peel, dice and cook potatoes in boiling water with 1/2 teaspoon salt until tender, about 20 minutes.
  • Drain potatoes, return to saucepan and mash the potatoes.
  • Wash kale, cut away the stalks, finely dice the kale, cook in boiling water with 1/2 teaspoon salt until tender, about 5 minutes.
  • Drain well and add to the mashed potatoes.
  • Saute the onion in 1 1/2 tablespoon butter until translucent, add to the potatoes and kale.
  • Add 1 teaspoon salt, pepper and milk.
  • Stir until smooth.
  • Pour vegetable mixture into a greased baking dish, dot with 1 1/2 tablespoons butter or to taste.
  • Bake 15 to 20 minutes.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
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A simple evening menu for the family.  A suggestion:  try finely crushed soda crackers instead of bread crumbs or purchased bread crumbs when breading meats for sauteing. The crackers provide add some salt and decreases need for salt in the preparation.

 

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Link

Stir-Fried Frozen Cauliflower

Fresh cauliflower looked so good at the summer’s Farmer’s Market.  I froze several bags to have this winter.  I got ready to cook it and wondered how to besides boiling in water and having a soggy limp vegetable.  I did use some in soup and casseroles.  I wanted the taste of roasted cauliflower.  By thawing it first, microwaving for 1 minute and draining well by putting on towelling paper to absorb more water, the cauliflower was ready for a quick stir-fry.  Seasoned and enhanced with walnut pieces made a quick side dish.

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Julia Ann
Frozen cauliflower stir-fried to give the summer roasted fresh cauliflower flavor. A side dish to serve with meats or add to a vegetarian menu.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Vegetables
Cuisine American
Servings 2
Calories 40 kcal

Ingredients
  

  • 2 cups frozen cauliflower

Instructions
 

  • Melt butter in non-stick skillet.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice  bring you great recipes for your cooking experience. 2007-2018 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk.Off." All rights reserved.

Nutrition

Serving: 1gCalories: 40kcalCarbohydrates: 1.67gProtein: 0.93gFat: 3.61gSaturated Fat: 1.12gCholesterol: 4mgSodium: 16mgFiber: 0.8gSugar: 0.68g
Tried this recipe?Let us know how it was!

 

Benefits of Cauliflower

Cauliflower is considered a cruciferous vegetable along with kale, cabbage and collards. The vitamin C and manganese have supportive nutrients needed for antioxidants and anti-inflammatory to protect our bodies from chronic diseases.

 

Julia Ann cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.