Any good personal recipes using vegetables :) ?

Question

Thank you for your answer! :) Have a wonderful week! :)

Answer 1

Stir fry is very easy - garlic crushed and ginger sliced thinly, cook until fragrant, throw in meat or seafood if you like then pour 2 tbs of oyster sauce, mix and throw in all vegetables, throw in noodles if you like, season. Done..

Curried vegetable too is yummy... You can also throw in any vegetable.

Enjoy!

Answer 2

Veggie Empanada Recipe
Courtesy Argie Grill

1/2 cup vegetable shortening
2 pounds onions, diced
1 1/2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons tomato sauce
1 tablespoon tomato paste
3 tablespoons chopped mixed green and red peppers
1 1/2 tablespoons chopped fresh parsley leaves
2 tablespoons chardonnay wine
1 tablespoon vegetable stock
4 ounces portobello mushrooms, chopped
4 ounces carrots, diced
4 ounces green zucchini, diced
4 ounces yellow squash, diced
8 ounces broccoli, diced
8 ounces mixed vegetables
8 ounces chopped fresh spinach
8 ounces creamed corn
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons Cajun seasoning
Salt and pepper
12 Empanada dough disks
2 large egg yolks, beaten

In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.

Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.

Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.

Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.

Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.

Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

Answer 3

This side dish is very easy and really kind of makes two but you cook it all together! Its great for southern recipes like chicken fried steak, fried chicken, pork loin or a pot roast.

Very simple, in a large pot put 2 bags of frozen green beans, about 6 new potatoes; quartered, one white onion; diced and a package of bacon, diced. Cover with water and cook on high until it boils, for about 10 minutes, then cut the heat down to low and simmer for about an hour.

Answer 4

Vegetables with Tofu and Quinoa
INGREDIENTS

175 grams / 6 ounces quinoa
6 tablespoon groundnut oil
250 grams / 8 ounces firm tofu, cubed
1 medium onion, finely chopped
2 large garlic cloves, chopped
2 medium carrots, grated
1/2 small cauliflower, cut into small florets and blanched
1 medium red capsicum, deseeded and sliced
1 large leek, sliced
2 sticks celery, chopped
1/2 small cabbage, shredded
1 1/2 teaspoons tamari
1 teaspoon unrefined muscovado sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 centimeters fresh ginger, grated
Salt and black pepper to taste
50 grams / 1 3/4 ounces sunflower seeds, toasted

METHOD
Rinse quinoa and put in a large saucepan with double its volume of cold water. Bring to a boil and cook uncovered for 10-15 minutes.
In a large frying pan, heat 2 tablespoons of the oil and fry the tofu until golden all over. Drain on kitchen paper and set to one side.

Heat remaining oil in a wok. Saute the onion and garlic, then add the carrots, cauliflower and capsicum. Stir fry over a medium heat for 3-4 minutes then add the leek, cauliflower, celery and cabbage. Stir in the tamari, sugar and lemon juice, spices, fresh ginger. Add the quinoa and continue cooking over a medium heat for a further 5 minutes stirring continuously. Season to taste with salt and pepper.

Serve topped with the tofu and sunflower seeds. This is delicious with mango chutney.

Answer 5

Potatoes Vinaigrette
Ingredients:

1-1/2 pounds small red potatoes
1 small head romaine lettuce
8 pitted black olives
2 large tomatoes

Vinaigrette:

2 Tbsp red-wine vinegar
1-1/2 Tbsp Dijon mustard
1/3 cup defatted chicken stock
2 Tbsp canola oil
3 Tbsp chopped red onion
Salt and freshly ground black pepper to taste

Instructions:

Scrub potatoes and place in a saucepan with enough cold water to cover. Cover and bring to a boil and cook for 20 minutes.

To microwave potatoes: Pierce potatoes and place in 2 inches of water in a microwave-safe bowl. Microwave on high for 10 minutes. Check to see whether they are done. If they are still hard in the center, microwave for 2 more minutes on high.

Meanwhile, wash and dry lettuce and tear into small pieces. Rinse olives and cut in half or quarters if they are large. Cut tomatoes in eighths.

For vinaigrette: In a medium bowl, mix vinegar and mustard together and whisk in chicken stock and oil. Add onion and salt and pepper to taste. When potatoes are cooked, drain and dice into 1/2-inch cubes. Toss cubes in vinaigrette while they are still warm. Add olives and tomatoes and toss again. Spoon over lettuce.

Answer 6

My mother's recipe for Corn Fritters:

2 eggs, separated
2 tablespoons flour
1 teaspoon salt
1 tablespoon sugar
2 cups grated (crushed) corn

Beat the egg yolks and add flour, salt, and maybe a little white pepper. Add the corn and fold in the stiffly beaten egg whites. Drop by spoonfuls onto a greased frying pan. Fry over low to medium heat until brown. Don't turn them over until the tops look dry.

Answer 7

Asparagus Casserole
INGREDIENTS:

* 2 cans sliced asparagus, (approx. 12 to 15 oz each)
* 1 can cream of asparagus soup or cream of celery, (10 3/4 oz)
* 1 or 2 hard-cooked eggs, thinly sliced
* 1 cup shredded cheddar cheese
* 1/2 cup coarsely crushed saltines or Ritz crackers
* 1 to 2 teaspoons butter

PREPARATION:
Place drained asparagus in lightly buttered slow cooker. Combine cream of celery or asparagus soup and the shredded cheese. Top asparagus with sliced hard-cooked eggs, soup mixture, then the cracker crumbs.Dot with butter. Cover and cook on LOW for 4 to 6 hours.

Answer 8

My mom's veggie casserole:

1 pkg frozen California veggies (broccoli, cauliflower, carrots), cook until just almost done.
1 can cream of mushroom soup, condensed
1 large carton soured cream
1 cup shredded cheddar cheese

Mix soup and sour cream, add the veggies. Top with cheese, bake at 350 for 45 mins.

Answer 9

Grilled Zuchini, Slice Zuchini lengthwise into 1/4-1/2in slices.Rub both sides with a mixture of roasted garlic, salt, pepper & olive oil. Grill over hot coals for about 3min each side.

Answer 10

Mom's Homemade Coleslaw
1/2 head cabbage, core removed, shredded
1 carrot, shredded
1 cup mayonnaise (Duke's, Kraft, etc.)
1 packet sweet-n-low (or to taste) (1 pkt. is equal to 2 tsp. sugar)
2 tbsp. water, milk, or evaporated milk

In bowl combine mayonnaise, sweet-n-low and water. Mix well. Pour over cabbage and carrot in large bowl. Mix well and chill.