Vegetables & Side Dishes

Dr. Weil’s Roasted Root Vegetables

Summary

Yield
6 Servings
SourcePam Cole, Lane Road Library (2005)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 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. 

Baked Carrots

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2005)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 lb
carrots (peeled and cut into 2-inch pieces)
3 T
butter
1
small onion (chopped)
1 t
sugar
1⁄2 t
dried thyme
 
salt (to taste)
 
freshly ground pepper (to taste)
1⁄2 c
chicken broth

Instructions

Preheat oven to 350 degrees. In the oven, melt the butter in a small casserole, add the onion and bake until soft and transparent. Stir in the carrots, season with sugar and thyme, and add salt and pepper to taste. Add chicken broth and bake until tender, about 30-40 minutes.

Rice Pilaf

Summary

Yield
2 Servings
SourceChristine Minx, Main Library (2005)
Prep time
10 minutes
Cooking time
25 minutes
Total time
35 minutes

Ingredients

2 T
olive oil
3 T
onion (finely chopped)
1 c
long-grain rice
1⁄2 t
salt
1⁄4 t
black pepper
1⁄2 t
dried tarragon
2 c
chicken broth

Instructions

Heat oil in a saucepan. Add the onion and cook, stirring often, until soft. Add the rice and cook over low heat, stirring constantly, for 3 minutes. Add the salt, pepper, tarragon and chicken broth. Cover and simmer 20 minutes or transfer to a covered casserole and bake in a 350 degree oven for 1 hour.

Pear Applesauce with Amaretto

Summary

Yield
2 Servings
SourceSusan Roberts, Main Library
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

2
granny smith apples (peeled and cut into 1/2-inch chunks)
2
bartlett pears (peeled and cut into 1/2-inch chunks)
1⁄4 c
water
1 T
brown sugar (lightly packed)
2 T
amaretto

Instructions

Combine apples, pears and water in a medium saucepan; cover and cook over low heat until very tender, about 20 minutes. Use a spoon to mash the fruit to desired consistency. Add brown sugar and amaretto. Stir until sugar is melted. Serve at room temperature or chilled. Will keep up to 3 days covered in refrigerator. Makes 2 cups.

Jackie Moore's German Potato Salad

Summary

Yield
30 Servings
SourceKaren Joswick, Main Library (2005)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

10 lb
small red potatoes
2 T
cornstarch
1 T
flour
1 1⁄2 T
salt
1 1⁄4 c
sugar
3⁄4 c
vinegar
1 c
water
2 1⁄2 c
celery (diced)
1⁄2 c
green onions (diced)
1⁄4 c
red peppers (diced)
1⁄2 c
green peppers (diced)
1⁄2 c
cooked bacon (chopped; drippings reserved)

Instructions

Cook potatoes in skins in salted water until tender. Peel, slice and keep warm. Make dry mix of sugar, salt, flour and cornstarch, then mix with cold liquids, adding about 1/4 cup or less of bacon drippings. Bring to a boil in heavy skillet or pan, cook until clear and thickened. Pour over sliced potatoes. Add celery, onion, peppers and bacon.

Broccoli and Sunflower Salad

Summary

Yield
2 Servings
SourceAmy Sutton, Lane Road Library
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1
head broccoli
1 c
raisins or dried cranberries
1⁄2 c
red onion (chopped)
4 T
bacon bits
1 c
sunflower seeds
1⁄2 c
light mayo
3 T
sugar
2 T
vinegar

Instructions

Toss together first five ingredients. Mix mayo, sugar and vinegar and combine with salad.

Citrus Cabbage Slaw

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2005)
Prep time
2 hours, 10 minutes
Cooking time
Total time
2 hours, 10 minutes

Ingredients

5 c
cabbage, shredded
1 cn
mandarin oranges, drained (11 oz.)
1 c
cauliflowerets (optional)
1 cn
unsweetened pineapple chunks, drained (8 oz.)
1⁄2 c
green pepper, chopped
2⁄3 c
sugar
1⁄3 c
white vinegar
1⁄3 c
vegetable oil
1 T
water
2 t
onion, finely chopped
1 t
salt
1 t
prepared mustard
1⁄2 t
celery seed

Instructions

In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss before serving; serve with a slotted spoon. 

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