50 ml water 1/4 cup 5 ml beef bouillon 1 tsp 1.3 L green cabbage, shredded 5 cup 250 ml carrot, shredded 1 cup 125 ml green onions, sliced 1/2 cup salt & pepper to taste 75 ml pecans, chopped Read More …
Crunchy Cabbage
Category: Vegetables
Red Beans and Rice
Chef John Besh is Executive Chef as his flagship New Orleans restaurant, August. Chef John Besh believes any celebration in Louisiana is centered around food, none more than Mardi Gras. “Each dish, cocktail or beverage has a particular place and Read More …
Herb Butter Asparagus
150 ml butter, softened 2/3 cup 5 ml mustard 1 tsp 5 ml lemon juice 1 tsp salt to taste 30 ml fresh herbs, chopped 2 tbsp 15 ml butter 1 tbsp 5 ml sugar 1 tsp 1 kg asparagus, Read More …
Artichokes with Ravigote Sauce
4 large artichokes Sauce Large bunch of mixed herbs – parsley, tarragon, watercress 1 bunch chervil 2 cornichons (gherkins) finely chopped 6- 8 chives 1 tablespoon capers 4 tablespoon olive oil 1 tablespoon tarragon vinegar lemon juice Wash artichokes and Read More …
Alcachofas De Tudela En Salsa (Tudela Artichokes)
Yield: 6 Servings 12 Artichokes 1 Onion 6 Garlic cloves 50 g Bacon or cured ham 2 tablespoon Flour 1/2 cup Olive oil Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves Read More …
Algerian Couscous
1 large onion, chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/2 c. vegetable stock 1-1/2 teaspoon black pepper 1/2 teaspoon salt 1 small can tomato paste 3-4 whole cloves 3 medium zucchini 4 small yellow squash or yellow zucchini 3/4 Read More …
Low Fat Sautéed Spinach with Mushrooms
1 teaspoon olive oil 1 teaspoon toasted sesame oil 1-1/2 cup. sliced mushrooms 1 Vidalia onion, thinly sliced 2 cloves garlic, sliced 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 1/2 teaspoon minced ginger 2 teaspoons soy Read More …
Maison Jardin’s Restaurant Carrots Duchesse
Yield: 6 servings 1 pound carrots, peeled 1-1/2 fairly large potatoes, peeled 2 unbeaten egg whites 1/2 teaspoon ground nutmeg Salt and pepper to taste Brown sugar and honey to taste (optional) Steam carrots and potatoes until soft and tender. Read More …
Low Fat Rice and Vegetable Stuffed Peppers
Serving Size : 4 4 medium bell peppers 1 teaspoon oil 1/2 cup onion, chopped 1 teaspoon minced garlic 1 small zucchini, diced 14-1/2 ounces whole tomatoes, in thick puree 1/2 teaspoon Italian seasoning 1 cup corn, fresh or frozen Read More …
Oven Baked Round Zucchini filled with French Pea Risotto and Mint
Makes 4 servings 300g French peas, shelled and blanched, divided 100ml water 15g mint leaves salt and pepper, to taste 80g diced onions 2 tablespoon butter 100g Arborio rice (for risotto) 60ml dry white wine 600ml vegetable stock 1/4 teaspoon Read More …
P.F. Chang’s China Bistro Coconut Curry Vegetables
Borrowing the flavors of South East Asia, this is a delicious stir-fry of vegetables available year-round. Use a milder or hotter curry powder to vary the spice. For a really saucy dish to serve over rice or noodles double the Read More …
Prassa Tou Tapsioz (Braised Leeks)
1 kg (2 lb) leeks 2 tablespoons finely chopped fresh mint 3 tablespoons finely chopped fresh dill 4 tablespoons finely chopped flat leaf parsley salt and freshly ground black pepper 125 ml (4 fl oz) fruity olive oil Trim the Read More …
Pumpkins
Pick a pumpkin that is heavy for its size. The pumpkin should be blemish-free and should be bright in color. The smaller the pumpkin, the more sweet and tender it will be. If you are going to cook the pumpkin, Read More …
Vegetable Scramble
4 tablespoons butter 4 cups cabbage, grated 1 cup celery, thinly sliced 1 small green pepper, finely chopped 2 cups ripe tomatoes, diced 1 medium onion, thinly sliced 1 teaspoon salt 1/8 teaspoon pepper In a large skillet; melt butter. Read More …
TGI Friday’s Vegetable Grill
Source: TGI Friday’s® Chef Bob Davis Portabella mushroom Remove stem from mushroom and discard. Rinse mushroom with cold water. Add your favorite vinaigrette dressing – just enough to fill the bottom of the mushroom cap; marinate for one hour. Place Read More …
The Flying Biscuit Cafe Fried Green Tomatoes
Source: The Flying Biscuit Cafe, Atlanta, Georgia 6 cups canola oil 4 green tomatoes, medium size 3 cups all-purpose flour (1-1/2 cups flour reserved for the cornmeal breading mix) 2-1/2 cups milk 2 large eggs 1/2 cup cornmeal 1 tablespoon Read More …
Vegetarian Low Fat Corn Stuffed Peppers
4 large green or red bell peppers 1 Tablespoon corn oil 1/2 cup onions, finely chopped 1 clove garlic, crushed 1/2 cup cream-style corn 1/2 cup kernal corn 1/2 cup dry corn bread or corn tortillas, crumbled 1/4 cup freshly-minced Read More …
Vegetarian Marinated Cauliflower and Mushrooms
2 Tablespoons extra-virgin olive oil 1 large onion or Spanish onion, chopped 2 large garlic cloves, crushed 1 medium head cauliflower, broken or cut into florets 1 pound button mushrooms, trimmed and cut into even-sized pieces (or use whole baby Read More …
Glazed Carrots
1 pound of fresh carrots, cleaned/skinned/cut into ovals 1/4 cup of orange juice 2 tablespoon butter 2 tablespoon brown sugar Cook with a little bit of water covering the carrots. Cook until tender. Drain. Add orange juice and mix. Add Read More …
Germantown Commissary Company Commissary Barbecue Beans
Source: Germantown Commissary Company, Memphis, Tennessee. 1 (28 ounce) can fancy pork and beans 1/2 pound cooked, chopped barbecue 1/2 cup chopped purple onion 1/2 cup commercial barbecue sauce 1/4 to 1/2 cup Worcestershire sauce 1-1/2 tablespoons dark brown sugar Read More …
Low Fat Braised Bok Choy with Mushrooms
Serve this super-fast dish over brown or wild rice for a simple gourmet meal. 1 teaspoon sesame oil 2 cups sliced mushrooms 1/2 teaspoon ground ginger Salt and pepper to taste 3/4 cup vegetable broth 2 pounds bok choy, diagonally Read More …
Low Fat Fresh Spring Vegetables
4 ounces baby carrots (or more) 2 scallions, cut into 1-inch pieces 1 teaspoon light margarine 1/2 cup reduced-fat chicken broth 1 tablespoon snipped fresh thyme 1/2 teaspoon sugar Freshly ground pepper (to taste) 1 cup peas Fresh mint sprigs Read More …
Threadgill’s Restaurant Texas Chili Beans
1 pound pinto beans 3 quarts cold water 1 cup yellow onion, diced 1 clove garlic, minced 1/4 cup chili sauce 1 teaspoon chili powder 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon cayenne pepper 1 teaspoon Tabasco sauce Read More …
Low Fat Vegetarian Creole Pattypan Squash
8-10 baby pattypan squash (about 5-inch diameter) 1-1/2 cups water 1 large white onion, chopped 1 small bay leaf 1 cup crushed cooked tomatoes 1/4 cup freshly-chopped parsley Large dash of Tabasco Sauce Salt and pepper to taste 2 cups Read More …
Vodka Marinated Tomatoes
1 pint vine-ripened cherry tomatoes 1/2 cup vodka (try pepper vodka) 3 tablespoons coarse or fine sea salt 1 tablespoon lemon pepper Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a Read More …
Briami
700 g courgettes 450 g potatoes, peeled and sliced 500 g tomatoes, sliced 1 green pepper, sliced 3 clove garlic, peeled and sliced 1 onion (medium), finely chopped 150 ml olive oil 150 ml water 1 Tablespoon oregano salt and Read More …
Asparagus with Toasted Pine Nuts and Lemon Vinaigrette
Servings: 4 1 lb Asparagus, fresh spears 3 tablespoon Pine nuts 1/4 cup Olive oil 1 tablespoon Lemon juice, fresh 1 Clove garlic, crushed 1/2 teaspoon Salt 1/2 teaspoon Basil, dried whole 1/2 teaspoon Oregano, dried whole Pepper, freshly ground Read More …
Microwave Vegetables with Lemon and Chive Butter
Microwave 700 watts 750g asparagus spears 3 small courgettes 6 medium carrots 1/2 cup water 60g butter 2 tablespoon finely chopped chives 2 teaspoon French mustard 1-1/2 tablespoon lemon juice 1 tablespoon lemon zest 1/4 teaspoon salt Trim the tough Read More …
Vegetarian Low Fat Spicy Lentil and Pepper Sauce for Pasta or Rice (high fiber)
1 tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 cup green and red bell pepper, finely chopped 1 large tomato, diced 1 cup vegetable juice 1 cup precooked lentils 2 cooked, peeled hot chilies, finely Read More …
Apple Squash
1 small (about 1 lb) butternut squash 1/2 cup apple cider 2 small apples, peeled and cubed 2 tbs sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tbs butter or margarine Peel and seed squash; cut into 1/2-inch cubes. Place Read More …
Cashew Asparagus
500 g asparagus spears, trimmed 1 lb 375 ml fresh mushrooms, quartered 1 1/2 cup 1 medium red onion, cut into thin wedges 50 ml red sweet pepper, chopped 1/4 cup 15 ml butter 1 tbsp 5 ml cornstarch 1 Read More …
Low Fat Green Beans with Pimento Sauce
Makes 4 servings 1 pound green beans 2 ounces pimientos, drained and diced 2 tablespoons shallots, or onion, diced 1 tablespoon white wine vinegar 1-1/2 teaspoons Dijon mustard 1/8 teaspoon pepper Place steamer basket in 1/2 inch water in saucepan Read More …
Low Fat Orange Buttered Brussels Sprouts
10-ounce package frozen brussels sprouts 2 teaspoon water 2 teaspoon frozen orange juice concentrate 1 teaspoon margarine 1/4 teaspoon sesame seeds Cook brussels sprouts according to package directions; drain. Meanwhile, in a small saucepan, combine remaining ingredients. Cook and stir Read More …
Low Fat Green Beans with Walnuts and Tarragon
Makes 6 servings 1 pound Blue Lake, yellow or haricots vert beans 1 tablespoon walnut oil 1 shallot, finely diced 1 teaspoon fresh tarragon, minced 4 walnuts, cracked, toasted and broken into quarters salt and pepper tarragon vinegar, OR champagne Read More …
Low Fat Green Beans with Scallion Dressing
1 Lb Fresh Green Beans, Stem Ends Removed 1 Bunch Scallions 3 Cloves Garlic Juice Of 1 Lemon 1 teaspoon Salt 1/2 teaspoon Freshly Ground Black Pepper 3/4 C Nonfat Plain Yogurt In plenty of rapidly boiling salted water, cook Read More …
Sweet Potato Cakes
1 LB (2 medium sized) sweet potatoes, peeled and grated 5 Tbls diced red bell pepper 5 Tbls diced scallion or regular onion 5 Tbls flour 3 Tbls brown sugar 1/4 teaspoon cumin 1 teaspoon chili powder 1 teaspoon oregano Read More …
Low Fat Garlicky Green Beans and Greens (high fiber)
1-1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces 2 teaspoons olive oil 2 cloves garlic, crushed 15-ounce can white kidney beans, undrained 6 dried tomato halves, rehydrated if dried, chopped 1/2 cup chicken broth 1 Read More …
Low Fat Mashed Cauliflower
Makes 6 servings 1/2 head cauliflower, chopped into small pieces 3 ounces fat free cream cheese, (1 small package) 1 tablespoon low-fat margarine salt, pepper to taste Steam or boil cauliflower until soft using chosen method. Drain well and put Read More …
Low Fat Curried Split Peas and Vegetables
3/4 c. dry split peas 4 cs. vegetable broth 1-2 tbsps. curry powder, to taste 2 cs. chopped vegetables (try peas, eggplant, zucchini, and green beans) 2 cs. pre-cooked, peeled, and cubed sweet potatoes 1/3 c. raisins In large saucepan, Read More …
Low Fat Roasted Eggplant with Pasta
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
Low Fat Sweet and Sour Onions
Makes 6 servings 1 pound sweet onion, peeled and cut into 1/2-inch slices 1 tablespoon apple cider vinegar 1 tablespoon granulated sugar replacement, or 2 packets 2 tablespoons catsup 1/2 teaspoon salt 1 cup water 1 teaspoon cornstarch Place sliced Read More …
Maple Baked Beans
1 lb Dried Navy pea beans or yellow beans 6 cups Cold water 1 teaspoon Salt 1/4 lb Salt pork 1 each medium onion, peeled 2 teaspoons Dried mustard 1/4 cup Molasses 1/3 cup Brown sugar 1/3 cup Maple syrup Read More …
Mung Bean and Watermelon Curry (Sabut Moong aur Tarbooz ki Kari)
Although mung beans need soaking for a few hours, they cook very quickly. Teamed with watermelon, they look striking and taste splendid. The watermelon releases its sweet juices into the beans which are tossed in ginger, chillies and cumin; a Read More …
Oceanaire Restaurant Creamed Corn
Source: From Executive Chef Rick Kimmes, Oceanaire, Minneapolis, MN 2 quarts heavy cream 2 teaspoons salt 2 teaspoons white pepper 1/2 cup granulated sugar 1 tablespoon nutmeg 3 to 5 pounds corn, fresh or frozen 1 leek, finely diced Fresh Read More …
P.F. Chang’s China Bistro Stir Fried Spicy Eggplant
Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce 2 tablespoons vegetarian Read More …
Popeye’s Red Beans and Rice
Beans 1 30 ounce can or 2 15 ounce cans red kidney beans, undrained 1-1/2 teaspoons white pepper 1/4 teaspoon paprika 4 tablespoons (1/4 cup) butter 1/4 teaspoon garlic powder Rice 1-1/2 cups quick cooking rice (Minute Rice or Uncle Read More …
Scalloped Carrots for 50
Yield: 50 Servings 1-1/2 cup Butter or margarine 1-1/2 cup All-purpose flour 3 qt Milk 1/2 cup Lemon juice 4 teaspoon Celery salt 2 teaspoon Salt 2 teaspoon Pepper 6 lb Carrots; diced and cooked 2-1/2 lb Cheddar cheese; shredded Read More …
Stuffed Green Pepper Cups
1 lb ground beef 1/3 cup finely chopped onion 1 can (15 oz) tomato sauce, divided 1/4 cup water 3 tablespoon grated parmesan cheese, divided 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup uncooked instant rice 4 medium green peppers Read More …
Jack Daniels Baked Beans
2 x 16 ounce cans pork and beans 1/4 cup Jack Daniels 2 tablespoons Liquid smoke 1/2 cup Brown sugar 1 teaspoon Dry mustard 2 Cloves garlic (minced) 1/2 small Onion (minced) 1 tablespoon Cider vinegar 1 Green pepper (minced) Read More …
Jamaican Baked Beans
2 cups dried white pea beans 1 quart water 3/4 lb salt pork, cut into 1/2″ cubes water 1 teaspoon salt 1 small onion 4 whole cloves 1/2 cup molasses 1/4 cup dark rum 2 teaspoon dry mustard 1 teaspoon Read More …