|
~ Be Enlivened... with
Vegetables! ~
Certain times of the year in our area, one must be certain to
lock their car doors. Otherwise, when you return to your
vehicle, someone will have loaded it up with zucchini squash!
(Perhaps some of you know what I mean :).
Actually, I am
delighted when someone shares their harvest with me, because I
have discovered some delicious recipes for vegetables! These
dishes have helped me to appreciate the root meaning of the word
"vegetable" -- to enliven, to make lively. Try them -- and
enjoy!
~
contributed by Linda Kaiser
|
Cauliflower
"Caramel Corn"
This easy recipe requires just three
ingredients, and it is a fun and tasty one! Its name
refers to its popcorn-like appearance and to the
high-temperature roasting-process called caramelization,
which brings out the natural sweetness of this
vegetable. The browner you allow this to become, the
sweeter to the taste.
1 head cauliflower
4 tablespoons olive oil
1 teaspoon salt
Preheat oven to 425 degrees. Cut
cauliflower florets off of core into approximately
1-inch pieces. Discard core and thick stems. In large
bowl or plastic bag, toss florets in oil and salt,
covering thoroughly. Spread cauliflower on a baking
sheet. (For easier clean-up, line sheet with parchment
paper.) Roast for approximately 1 hour, turning florets
3 or 4 times during roasting. Cauliflower is done when
it is at least golden brown, but the browner the
florets, the sweeter they will taste. Serve immediately.
|
Zucchini Bread
One of my favorite ways of using up
the abundance of zucchini I generally receive is to make
sweet zucchini bread. Often, I shred the zucchini all at
once and store it in the freezer in the quantity
necessary for this recipe. Then, all year long, my
family can enjoy this vegetable recipe.
4 eggs
1 cup brown sugar
2/3 cup sugar
2/3 cup vegetable oil
2 1/2 cups grated zucchini
2 teaspoon vanilla
3 cups flour (all purpose or wheat)
1 teaspoon cinnamon
1/2 tsp ground cloves
2 tsp baking soda
1/2 tsp baking powder
1 teaspoon salt
1 cup chopped nuts
Preheat oven to 350 degrees. Beat eggs.
Stir in sugars, oil, zucchini and vanilla. Combine dry
ingredients; stir into zucchini mixture until
well-mixed. Stir in nuts. Pour into two bread pans,
greased bottoms only. Bake approximately 1 hour. Cool
thoroughly before slicing. Stores at room temperature
3-4 days. Otherwise, freezes well. |
|
Crustless Vegetable Quiche
Perfect for lunch or dinner, this main
dish is a favorite in our house and with our friends.
6 eggs
1/2 cup milk
3/4 cup cottage
1/2 cup mozzarella cheese (shredded)
1 1/2 cup broccoli florets (cooked crisp
and drained)
1 1/2 cup spinach (cooked and drained
thoroughly)
1 tablespoon olive oil
Salt and pepper to taste
Preheat oven to 375 degrees. Beat eggs in
medium-sized bowl. Add milk and continue to beat. Then
add cheeses, vegetables, oil, salt, and pepper. Pour
into a deep, lightly-oiled casserole dish. Then place
casserole dish into a 9x13 pan filled with 1-2 inches of
hot water. Bake for about 45 minutes or until center is
set and a knife, inserted into quiche, comes out clean.
|
Red Pepper and Zucchini Saute'
Although simple to prepare, this side dish is
colorful and flavorful. It uses the sweet red pepper,
the most nutrition-packed bell pepper of all. Wonderful
with grilled chicken breasts.
2 sweet red peppers
2 medium or 4 small zucchini
1 tablespoon olive oil
1 1/2 cloves garlic, minced
salt and pepper to taste
Wash vegetables. Cut red pepper to
bite-sized pieces (strips or squares, your preference).
Halve or quarter zucchini (if using medium-size) and
slice. Saute' zucchini in olive oil for about 15 minutes
until slightly soft. Add garlic and stir. Then add
peppers. Continue to saute' for 3-5 minutes longer. Salt
and pepper to taste. |
|
