Vegetables & Side Dishes

Vegetable Medley

Summary

Yield
10 Servings
SourceHeather Phalen (1977)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 pk
frozen broccoli spears
1 cn
1-lb. cut green beans
1 cn
1-lb. cut yellow wax beans
1
onion (small, thinly sliced)
1
pimento (2-oz. jar)
1 cn
4-oz. water chestnuts (drained and sliced)
1⁄2 c
milk
1 cn
cream of celery soup
1 cn
cheddar cheese soup
 
Dash Worcestershire sauce
 
Dash seasoned salt
 
Dash seasoned pepper

Instructions

Cook broccoli according to directions on package. Drain well. Blend soups, milk, Worcestershire sauce, salt and pepper. Heat until boiling. Stir in pimento and water chestnuts. Arrange layer of beans, layer of onion, layer of broccoli, layer of beans in a well-buttered baking dish. Pour soup mixture on top and sprinkle with buttered cracker crumbs. Bake at 350 degrees for 20 to 30 minutes.

Green Beans with Bacon

Summary

Yield
6 Servings
SourceChristine Minx, Main Library
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1 1⁄2 lb
fresh green beans, trimmed
1⁄4 c
water
8
bacon slices, chopped
5
green onions, chopped (white bottoms and light green parts of tops only)
1⁄2 t
salt
1⁄2 t
pepper

Instructions

Place beans and water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave on HIGH for 4-7 minutes or until crisp-tender, or your desired doneness. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.

Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1-2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.

Sauté green onions in skillet in hot reserved drippings over medium-high heat for 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon. 

Zucchini Casserole

Summary

Yield
6 Servings
SourceMolly Hood, Friends of the UAPL (2008)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

2
eggs
1⁄4 c
cream or milk
1
small onion, grated (small! )
1⁄4 t
salt
  ds
pepper
1⁄3 t
oregano
1⁄2 c
soda crackers, crushed
1 lb
zucchini, sliced

Instructions

Preheat oven to 350º. Mix all ingredients in order except for zucchini. Add sliced zucchini and place in baking dish. Bake uncovered for first 10 minutes, then cover and bake 50 minutes.

Variation: Add 1/6 tsp. basil or 1/6 tsp. marjoram.

Zucchini Stuffing Casserole

Summary

Yield
6 Servings
SourceAnn Moore, Main Library (2007)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

4
medium zucchini, sliced
3⁄4 c
carrots, shredded
1⁄2 c
onion, chopped
6 T
margarine, divided
2 1⁄4 c
herbed stuffing cubes
1 cn
condensed cream of chicken soup
1⁄2 c
sour cream

Instructions

Preheat oven to 350°. Cook zucchini in a small amount of boiling water until tender; drain. In saucepan, cook carrot and onion in 4 tablespoons margarine until tender. Remove from heat. Stir in 1½ cups bread stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn in 1½ quart casserole. Melt remaining 2 tablespoons margarine. Add remaining stuffing cubes. Toss gently and sprinkle on top of casserole. Bake for 30 to 40 minutes. 

Martha Stewart Living Butternut Squash Risotto

Summary

Yield
6 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 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. 

Make it Snappy Side Dish

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time
10 minutes
Cooking time
18 minutes
Total time
28 minutes

Ingredients

1 T
butter
1 T
oil
1⁄2 lb
mushrooms, sliced (I like portobella)
3⁄4 lb
sugar snap peas
1⁄2 t
salt
1⁄2 t
pepper
2 t
lemon juice

Instructions

Wash and string the snap peas. Cook in boiling salted water until tender, about 5 minutes. Drain. Heat butter and oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re soft and the liquid has evaporated, about 10 minutes. Add the peas, salt and pepper. Heat through for 2-3 minutes. Add fresh lemon juice just before serving. 

Citrus Cabbage Slaw

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2007)
Prep time
2 hours, 5 minutes
Cooking time
Total time
2 hours, 5 minutes

Ingredients

5 c
cabbage (shredded)
1
11 oz. can mandarin oranges (drained)
1 c
cauliflower in small pieces (optional)
1 cn
8 oz. unsweetened pineapple chunks (drained)
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
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.

Tomato and Spinach Pasta Toss

Summary

Yield
6 Servings
SourceJulie Whitt, Main Library (2007)
Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes

Ingredients

7 oz
penne pasta (uncooked)
1⁄2 lb
hot or mild Italian sausage (casing removed)
7 c
baby spinach leaves
1 cn
14 1/2 oz diced tomatoes with basil, garlic, and oregano (undrained)
1 c
mozzarella cheese (shredded)
2 T
Parmesan cheese (grated)

Instructions

Cook pasta as directed on package. Meanwhile, crumble sausage into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.

Farmers Market Corn Stew

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 T
olive oil
1
large onion (chopped)
2 clv
garlic (minced)
4
medium ears fresh corn (kernels scraped from cob with a sharp knife)
2
medium ripe tomatoes (diced)
2
small yellow summer squashes (diced)
1 1⁄2 c
fresh green beans (trimmed and cut into 1 inch lengths)
1
14 oz. can pureed or crushed fire-roasted tomatoes
1
fresh chili (seeded and minced, or 1 4 oz. can mild or medium-hot chopped chilies)
1 c
water or vegetable broth
1⁄4 c
fresh cilantro or parsley (chopped)
 
sea salt (to taste)
 
freshly ground pepper (to taste)
 
sour cream or plain yogurt for topping (optional)

Instructions

Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.

Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.

Slow Cooker Vegetarian Baked Beans

Summary

Yield
8 Servings
SourceByron and Ardith Nolte, Friends of the UAPL (2007)
Prep time
20 minutes
Cooking time
16 hours
Total time
16 hours, 20 minutes

Ingredients

3 c
dried navy beans
9 c
water
3 t
salt
1⁄2 c
onion (chopped)
1⁄4 c
molasses
1 c
ketchup
1⁄4 c
brown sugar (firmly packed)
2 t
dry mustard

Instructions

Wash and pick over beans. Place in slow cooker. Add water, salt and onion. Mix well. Cook on low 13-15 hours, or until beans are tender. Drain beans, reserving liquid. Add molasses, ketchup, brown sugar and mustard; stir. Return 2 cups of bean liquid and blend well. Cook on low 3-4 hours.

Note: Cooking time can be reduced if beans are soaked overnight before cooking. If you do this, discard soak water, then cook the beans in 9 cups of water on low for 8-10 hours.

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