Vegetables & Side Dishes

Senator Russell Sweet Potatoes

Summary

Yield
8 Servings
SourcePeggy Greisberger (2002)
Prep time20 minutes
Cooking time1 hour, 50 minutes
Total time2 hours, 10 minutes

Ingredients

3 1⁄2 c
sweet potatoes (mashed)
1⁄2 c
sugar
2
eggs
1 t
vanilla
1⁄2 c
milk
1⁄4 c
butter (softened)
1⁄2 c
brown sugar
1⁄3 c
flour
1⁄4 c
butter (melted)
1 c
pecans

Instructions

Bake sweet potatoes at 450° for 1 hour. Scoop potato from shells. Combine potatoes, sugar, eggs, vanilla, milk and butter. Place in large casserole. Combine brown sugar, flour, butter and pecans. Place on top of potatoes in casserole. Cover casserole. (This can be made a day ahead up to this point.) Bake at 275° for 40 minutes. Uncover and bake 10 minutes more.

Martha Stewart Living Butternut Squash Risotto

Summary

Yield
6 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

5 c
chicken broth (or 6 cups)
1 lb
butternut squash, peeled and cut into ¾ inch dice
2 t
olive oil
1⁄4 lb
pancetta, cut into ½ inch dice
1
medium onion, finely chopped
1
clove garlic, minced
1 1⁄2 c
Arborio rice
1⁄2 c
dry white wine
 
Kosher salt and fresh ground pepper
2 T
fresh tarragon or flat leaf parsley, roughly chopped
2 T
roasted pumpkin seeds (optional)

Instructions

In a saucepan, combine stock and squash; bring to a boil over medium heat. Reduce heat to low and let simmer.

Meanwhile, warm the oil in a medium saucepan over medium low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp (about 10 minutes). Using a slotted spoon, set the pancetta on a paper towel to drain; set aside.

Add the onions and garlic to the rendered fat; cook, stirring, until translucent, 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook and stir until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup at a time. Cook and stir, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. Stir in the tarragon and reserved pancetta; garnish with the pumpkin seeds, if using. 

Zucchini Bake

Summary

Yield
6 Servings
SourceMeribah Howarth (1980)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
sharp cheddar cheese (shredded)
1⁄2 c
cottage cheese
4
eggs (beaten)
3 T
parsley (minced, fresh)
1 1⁄2 t
salt
1⁄4 t
pepper (freshly ground)
1⁄4 lb
zucchini (sliced into 1/4-inch rounds)
3⁄4 c
bread crumbs
1⁄4 c
Parmesan cheese (grated)
1⁄4 c
butter (1/2 stick, or margarine)

Instructions

Preheat oven to 375°. Grease 2-quart baking dish. Combine first 6 ingredients. Place layer of zucchini in baking dish. Alternate with layers of cheese mixture. Combine bread crumbs and Parmesan cheese. Then sprinkle over casserole. Dot with butter. Tent with foil and bake 25 minutes at 375°. Remove foil and bake an additional 20 minutes, until top is browned. Serves 6 to 8.

Stuffed Mushrooms

Summary

Yield
8 Servings
SourceSabe Fink (1977)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 lb
mushrooms (fresh)
1 cn
crabmeat (6 1/2-oz)
2 T
butter (or margarine)
2 T
onions (finely chopped)
2 T
celery (finely chopped)
2 T
green pepper (finely chopped)
3 sli
white bread (crusts removed)
2 T
mayonnaise
 
salt
 
pepper
 
nutmeg

Instructions

Remove stems from mushrooms and gently wipe mushrooms clean. Bring a large pot of water to a boil. Drop mushrooms in. Cook 1 minute, then drain in colander and let cool. Cook onion, celery and green pepper in butter until soft. Tear bread into small pieces. Combine bread, onion mixture, crabmeat, mayonnaise and season with salt and pepper and a dash of nutmeg. Dry mushrooms and stuff. Bake on buttered pan at 350° for 20 minutes.

Pasta Lemon

Summary

Yield
4 Servings
SourceKay Jones (2001)
Prep time15 minutes
Cooking time5 minutes
Total time20 minutes

Ingredients

1⁄4 c
butter
1 c
heavy cream (or half & half)
3 T
lemon juice (fresh)
1 lb
egg fettuccini pasta
2 t
lemon zest (freshly grated, more if desired)
 
black pepper (freshly ground, to taste)
 
Parmesan cheese (freshly grated, to taste)

Instructions

Melt butter in skillet; stir in cream and lemon juice. Remove skillet from heat but keep warm. Cook pasta in salted boiling water 3 minutes, or just until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta in colander. Add to skillet with lemon zest and 2 tablespoons of the reserved water. Toss well, If too dry, add more of reserved liquid, one tablespoon at a time. Garnish with fresh parsley and serve with broiler or poached salmon.

From Comfort Me With Apples by Ruth Reichl.

Mixed Vegetable Bake

Summary

Yield
6 Servings
SourceLaura Griffin (1992)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1
yellow onion (large)
2
carrots
1
zucchini
1 T
butter or margarine
3 clv
garlic (minced)
6 T
dill or parsley (finely chopped)
1 T
lemon juice
1 T
all-purpose flour
3 c
small curd cottage cheese
1 c
cream cheese
1⁄2 c
Parmesan cheese (grated)
4
eggs (slightly beaten)
 
Dash salt and pepper

Instructions

Peel onion and chop fine. Peel and grate carrots. Peel and grate zucchini. In a skillet, sauté onion in butter until soft. Add carrots and zucchini. Sauté until soft. Sprinkle with flour. Stir to combine. Add garlic, dill or parsley, lemon juice, cottage cheese, cream cheese and Parmesan cheese. Add eggs. Season to taste. Pour mixture into a large, lightly greased pan. Smooth top. Bake at 375° for about 1 hour, or until mixture is set and lightly brown on top. Let sit for a couple of minutes before serving.

Cindy's Potato Casserole

Summary

Yield
6 Servings
SourceLaura L. Griffin (1999)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

2 lb
frozen hash browns (thawed)
1⁄2 c
butter
1 cn
cream of chicken soup
8 oz
sour cream
1⁄2 c
onion (chopped)
10 oz
sharp cheddar (grated)
 
salt (to taste)
 
pepper (to taste)
2 c
cornflakes (crushed)
1⁄4 c
butter (melted)

Instructions

Mix first seven ingredients together. Place in greased pan. Top with a mixture of the cornflakes and butter. Bake, uncovered, at 350° for 45 minutes.

Broccoli & Rice Casserole

Summary

Yield
4 Servings
SourceJanice Newman (1982)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 pk
broccoli spears (frozen)
3⁄4 c
celery (chopped)
1⁄3 c
onion (chopped)
1⁄2 c
margarine (melted)
1 pk
Cheez Whiz (8-oz jar)
2 cn
cream of mushroom soup
2 c
Minute Rice

Instructions

Cut up and thaw broccoli spears. Mix all ingredients together and pour into buttered casserole. Bake 1 hour at 325°, uncovered. Can use spinach in place of broccoli.

Dr. Weil’s Roasted Root Vegetables

Summary

Yield
6 Servings
SourcePam Cole, Lane Road Library (2005)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

2 lb
root vegetables (potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
1
medium onion, peeled and cut into 1/3-inch wedges
1 T
extra virgin olive oil
 
salt (to taste)
1
head garlic (separated into cloves and peeled)
 
chopped fresh herbs (optional)
 
balsamic vinegar (optional)

Instructions

Preheat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.

Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor. 

Cauliflower Supreme

Summary

Yield
4 Servings
SourceJoan Howison (1989)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1⁄2 pk
noodles (4-oz, fine)
6 T
parsley (chopped)
3 T
butter
1⁄4 t
salt
1⁄2 c
mayonnaise
1 T
onion (grated)
1
cauliflower (fresh)
1 T
lemon juice
1
egg white (beaten stiff)

Instructions

Cook cauliflower just until tender; do not overcook. Drain it and keep it hot. Cook noodles. Drain, mix with parsley, margarine and salt. Turn into baking dish and top with cauliflower. Combine mayonnaise, onion and lemon juice and fold into whipped egg white. Spread on top of cauliflower. Place under broiler for 3 to 4 minutes, until puffed and brown.

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