Any good recipes????

Question

I am looking for eggplant, squash, and sweet potato recipes that I can fix for my kids that they will eat. I do not want recipes high in sugar like candied yams or things like that. Any good ones would be appreciated!!!!

Answer 1

My 4 year old son loves these!!
Squash Patties

take 2 medium sized yellow squash washed and ends cut off
1 large potato washed peeled and cut into pieces
1/2 of a medium sweet onion peeled
1 carrot washed peeled and chopped into pieces
place all ingredients in a food processor and chop finely
squeeze all water out and place into another large bowl

to this mixture add 2 eggs 4 pieces of sliced cheese cut in pieces
and enough white corn meal to stick all ingredients together
mix well and pat out into small patties

in large cast iron skillet heat 2 inches of veg. oil place patties in oil and cook on both sides till golden brown drain on paper towels. let cool and enjoy!

Answer 2

I made this recipe a few days ago, I don't know if you'll like it...

Wash and cut an eggplant in small pieces.
Wash and cut some mushrooms.

In a pan, heat some olive oil and brown the eggplant in it with pepper and thyme.

Add some condensed tomato sauce and some hot water (it must cover the eggplant). Add the mushrooms. Let cook slowly until the water is evaporated.

In your plate put on slice of brown flour bread (toasted). On the bread, put some Italian ham. And on the ham, put the eggplant "ratatouille".

It's easy to cook, and very good to taste

Bon appetit !

Answer 3

I like this Squash recipe. It's very colorful and delicious.

Ham-Stuffed Squash Boats

4 medium yellow summer squash or zucchini (about 6 in.)
1 small onion, finely chopped
2 Tbsp butter or margarine
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese (divided)
1 egg, beaten
1 tsp paprika
1/4 tsp pepper

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8 in. shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 min. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on lightly greased baking sheet. Sprinkle with remaining Parmesan. Bake at 425°F for 12 - 15 min or until heated through. Yield: 4 servings.

Answer 4

this is a winner...my dad came up with this specific recipe. be very light on the cayenne pepper if it's for kids though. its got green peppers, celery, tomatoes, shrimp, etc. very healthy!


Fat Boy's Shrimp Creole Recipe

½ cup butter

½ cup flour

2 cups chopped onion

1 cup chopped green pepper

1 cup chopped celery

Salt

Cayenne pepper

2-large cans, canned whole tomatoes

2-T Thyme

¼ cup, Worcestershire Sauce

2 lbs. peeled shrimp



Begin by making a roux of equal parts butter and flour. If you use one stick (which equals 1/2 cup) then use 1/2 cup of flour. Cook this over medium heat and stir constantly until it becomes the color of peanut butter, about fifteen or twenty minutes.



Sauté onions, green peppers and celery and season to taste with salt and cayenne pepper. Be frugal with the cayenne because it doesn’t take much to give it the bite you want. Cook until soft, about ten minutes, in the roux. Add the canned whole tomatoes after you break them up with your hand. Add the thyme and Worcestershire sauce and cover. Simmer for about 30 minutes. Season to taste and then turn off the creole. Add the peeled shrimp and it’s ready by the time you set the table. The shrimp will turn pink and curl into a u. This tells you that they’re done cooking.



Serve with steamed rice, French bread and butter and a fine white wine. Although not the healthiest of fats, I highly recommend using real butter in this dish. It makes a big difference in taste.

Answer 5

Sweet Potato-Pumpkin Soup

This recipe will give you a double dose of beta-carotene! Enjoy it with your kids.

1 cup of sweet potato
1 cup of squash or pumpkin
2 cups of water
1 cup vegetable or chicken stock
1 small onion, diced
salt & pepper to taste
fresh parsley
croutons

Bring to boil first 4 ingredients. Allow to cool. Puree in a blender, reheat and season with salt and pepper. Garnish with parsley and croutons.

Answer 6

Ingredients:
800g eggplant, fresh, 1.5cm cubes
1litre oil, cooking, for frying
250g onions, fresh, peeled, chopped
12clove garlic, fresh, peeled, chopped
10g : ginger, fresh, peeled, chopped
20g : paste, red chilli
6g : coriander, seeds
3g : turmeric, powder (haldee)
240g tomato, pureed, canned
2g salt
30g sugar
20ml vinegar, malt
3g corainder leaves, fresh (taaza dhania), chopped

Preparation
Eggplant
Heat cooking oil in a wok and deep-fry brinjals over medium heat until the colour begins to change. Remove to absorbent paper to drain the excess fat. Reserve 60ml of the fat for the gravy.

Cooking:
Heat the reserved oil in a wok, add chopped onions, garlic and ginger, sauté over medium heat until onions are translucent and glossy, add chilli paste and bhunno/stir-fry for a minutes. Then add coriander powder and turmeric(dissolved in 45ml of water). bhunno/stir-fry until the moisture evaporates, add tomato pureed and salt, bhunno/stir-fry until specks of fat begin to appear on the surface. Reduce to low heat, add sugar and vinegar, stir for a few seconds, add brinjals and cook until gravy is of ketchup consistency. Remove and adjust the seasoning.

Oh! What should I named this dish... Maybe U try the recipe and help me named it...

Answer 7

Baked Corn

So delicious!

INGREDIENTS:
2 cups whole kernel corn
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
25 g margarine
2 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper
3/4 cup milk
1 egg
1/3 cup cracker crumbs
1 tablespoon butter, melted ( = 15 g )

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.
Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.


Eggplant Burgers

This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of six. Use whatever types of cheese and burger toppings to suit your family's taste.

INGREDIENTS:
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

DIRECTIONS:
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.


Hunkar Begendi ( Turkish Eggplant Cream )

This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

INGREDIENTS:
3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
grated greek kasseri cheese or kefalotiri or parmesan cheese
salt and pepper

4-6 servings Change size or US/metric

DIRECTIONS:
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.


Eggplant Parmesan

This is a no fry variation of this popular dish, and is just as delicious!

INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.