Browse Category by Vegetables
Dawn Butler, Sauces, Vegetables

Ginger-Lime Butter

5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).

Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).

Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.

Use immediately or refrigerate and use within 3 days.

Great on baked sweet potatoes.

Dad, Dorothy Lamalie, Mom, Vegetables

Mom’s Stewed Tomatoes

1 (14 ounce) can Hunt’s diced tomatoes
1/4 cup Splenda brown sugar
1-1/2 tablespoons butter
dash of Herbs de Provence
salt & pepper

Put diced tomatoes in mini-Cuisinart and “chop” for 7-8 seconds.

Put tomatoes and rest of ingredients in a sauce pan. Heat on medium heat for 5 to 10 minutes.

Note: only make this for Mom & Dad.

Dad, Mom, Vegetables

Pan Fried Potatoes

3 large potatoes (Yukon Gold or Russet), peeled and sliced about 1/4-inch thick
1/2 small onion, sliced thin
1/2 clove garlic, minced
salt & pepper to taste
2 to 3 tablespoons peanut oil (or other light vegetable oil)
2 tablespoons butter

Total prep & cooking time is about 40 minutes.

  1. Peel and slice (or cube) potatoes.
  2. Let soak for 5-10 minutes in ice water. (This removes the extra starch that would prevent them from getting crispy.)
  3. Drain well and pat dry – make sure they are VERY dry!
  4. Heat the peanut oil in a large skillet (an iron skillet would be best) on high heat until it’s shimmering and almost smoking.
  5. Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
  6. Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
  7. Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
  8. Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
  9. Add the butter, garlic and onion plus any seasonings you’d like on your potatoes.
  10. Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!

Serves two. If making for more people, double the recipe and fry in two skillets. (If there are too many potatoes in one skillet, some won’t get crisp.)

Notes:
If your pan fries are soggy rather than crispy, you are probably doing (or not doing) one of the following:

  • You’re using very starchy potatoes and not soaking to remove some of the starch.
  • You’re putting them in the pan wet.
  • You’re leaving the cover on the pan too long.
Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Easy Spinach Frittata

1 package frozen spinach, thawed and drained well
3 eggs
8 ounces whole-milk ricotta cheese
3/4 cup plus 2 tablespoons of grated Parmesan cheese, divided

Preheat the oven to 350 degrees Fahrenheit.

Butter a 9-inch square baking dish.

In a large bowl, beat together the spinach, eggs, ricotta, and 3/4 cup Parmesan until well blended. Pour into the baking dish and smooth the top. Sprinkle the 2 tablespoons of Parmesan on top.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the frittata is slightly puffed, set in the center, and lightly browned around the edges.

Let cool for ten minutes. Run a knife around the inside of the pan rim and remove the rim. Cut into wedges to serve.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Zucchini & Tomato Italian Quiche

1-1/2 pound zucchini
salt
3 medium-sized ripe tomatoes
4 tablespoons butter, divided
1 tablespoon vegetable oil
3 eggs, separated
2 cups Swiss cheese, grated, divided
1/2 cup feta cheese, divided
1 teaspoon dried Italian herbs, divided
1 baked pie shell

Wash the zucchini, then peel and thinly slice or julienne it. Lightly salt it, place in a colander and let stand in the sink for 30 minutes. Lightly squeeze the zucchini to remove more water.

Preheat the oven to 375 degrees Fahrenheit.

Peel the tomatoes, slice, and remove the seeds.

In a large saute pan, heat 2 tablespoons of the butter with the 1 tablespoon of vegetable oil. Lightly brown the zucchini or both side, the drain.

Lightly brown the tomatoes until they soften slightly but do not become limp.

Beat the egg yolks and set aside.

Place half the zucchini in the baked pie shell. Sprinkle with 2/3 cup of grated Swiss cheese and 1/4 cup of feta cheese, dot with 1 tablespoon of butter, and sprinkle with 1/2 teaspoon dried Italian herbs.

Beat the egg whites and fold into the yolks. Spread half of this mixture over the cheeses.

Arrange the tomatoes slices across the pie. Sprinkle with 2/3 cup of grated Swiss cheese and the remaining feta cheese and dried Italian herbs.

Top with the remaining half of zucchini. Spread remaining half of egg mixture over top, sprinkle the remaining 2/3 cup of Swiss cheese, and dot with the remaining 1 tablespoon of butter.

Bake at 400 degrees Fahrenheit for 15 minutes, then at 375 for another 20-30 minutes or until the eggs are set.

Dawn Butler, Vegetables

Tofu and Broccoli with Curried Peanut Sauce

1-16 ounce carton firm tofu
2 tablespoons vegetable oil
1 bunch of fresh broccoli, cut into florets
2 cups whole cherry tomatoes OR thinly sliced carrots
1/2 cup water
cooked rice (optional)

Wrap the block of tofu in a clean dish towel and press it firmly with your hands until you feel the towel become damp.

Unwrap the tofu and cut it into 1/2 inch cubes.

In a large skillet, heat the vegetable oil over medium-high heat. Add the tofu. Fry the tofu (undisturbed, without stirring) until a dark golden crust forms on the bottom. Then use a spatula to turn it over and brown it will on at least one more side (4 to 5 minutes per side).

Add the broccoli and tomatoes or carrots plus the water to the skillet, and cook, stirring occasionally, until the vegetables are tender and the water has nearly evaporated (about 5 minutes with tomatoes or 10 minutes with carrots).

Return the tofu to the skillet and heat through.

Serve over cooked rice with Curried Peanut Sauce.

Elaine Walker, Vegetables

Roasted Garlic Cauliflower

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated/cut into small, same-size florets

1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Preheat the oven to 400 degrees F. Grease a large casserole dish or baking sheet.
Place the olive oil and garlic in a large bowl, stir. Add cauliflower and mix well.

Pour into the prepared casserole dish or baking sheet. Bake for 25 minutes, stirring halfway through.

Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Dad, Vegetables

Zucchini (Vegetarian) Meatballs

3 medium zucchini
2 cloves garlic, minced
2 teaspoons dried basil
1 egg, lightly beaten
1 cup Panko Japanese-style plain (unseasoned) breadcrumbs
1/2 cup freshly grated Parmesan, divided
salt, pepper
2 tablespoons extra-virgin olive oil
1 jar marinara sauce

  1. Grate the zucchini on a medium grater. Line a medium bowl with a kitchen towel. Add the grated zucchini. Season with salt to taste and toss with your hands. Pull up the sides of the towel and squeeze the zucchini until the excess moisture is removed.
  2. Transfer the dried zucchini to a clean bowl. Add the garlic, basil, egg, panko bread crumbs, and 1/4 cup Parmesan. Season to taste with salt and pepper.
  3. Form the zucchini mixture into small balls. You should end up with about a dozen.
  4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry on all sides until golden brown, about 8-10 minutes.
  5. Drain the meatballs on a plate lined with paper towels. Wipe the skillet clean, and pour in marinara sauce. Turn the heat to medium and add the zucchini meatballs back to pan. Let simmer in sauce for about 3-5 more minutes, or until the sauce is warmed through. Serve with more grated Parmesan.
Elaine Walker, Vegetables

Cinnamon Creamed Corn for Grandma

1/2 cup butter
1/4 cup sugar
1/4 cup flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained (do not use frozen corn)

Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Lightly grease a 1-1/2 quart casserole dish.

In a large saucepan, heat butter and 1/2 cup sugar until butter is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.

Bake in preheated oven for an hour and 20 minutes minutes, until a knife inserted in center comes out almost clean.

Mix together topping (2 T sugar and 1/2 t. cinnamon) and sprinkle some (or all) over top.

Dad, Dawn Butler, Mom, Vegetables

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated on a rasp-style grater (to make 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
6 tablespoons unsalted butter, not melted but cut into 6 pieces
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream (or heavy cream but do not use half-and-half)
⅛ teaspoon baking soda
salt
pepper

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.
  3. Bring potatoes, 2 ½ cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
  4. Turn off heat. Stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute.
  5. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes.

Let cool for 15 minutes before serving.