Kalevegetablemedley Recipes

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• Wash the potatoes and cut them into 1/2 inch pieces. Steam potatoes for about 10 minutes after a boil, until they are just tender.
• While the potatoes steam, wash the kale & discard the stems; chop into 1 inch slices. When the potatoes are done, remove from heat, uncover and set aside.
• Heat the oil in a large skillet over medium heat. Add the onion, garlic and thyme; saute, stirring often for about 3 minutes or until the onion softens. Add the kale and cook over low for 20 minutes. Add tomatoes, potatoes and beans and heat for another minute or two. Season with salt & pepper to taste, serve immediately.

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• To blanch and refresh vegetables:
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
• When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
• Variations:
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables.
• Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Steps:

• Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
• In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.

Steps:

• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• To blanch and refresh vegetables:
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
• When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
• Variations:
• Toss vegetables together in a medium bowl.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Steps:

• Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions.
• Pour into 1 qt casserole dish.
• Microwave on high for 8 minutes covered with plastic wrap.
• Top with remaining cheese and onions.
• Microwave on high uncovered for 1 minute or until cheese is melted.

Steps:

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Steps:

• Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender.
• Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes or until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Steps:

• Place the cauliflower, carrots and onion in steamer basket.
• Cover and steam over boiling water for 10 minutes.
• Add mushroom and steam 5 minutes more or until vegetables are just tender.
• Meanwhile, melt margarine.
• Add lemon juice, basil and marjoram.
• To serve, place vegetables in serving bowl.
• Pour lemon mixture over vegetables and toss to coat.

Steps:

• Heat oven to 350 degrees. Heat 1 tbsp oil in large nonstick skillet over medium heat and cook onions and garlic until softened or about 5 minutes In a large shallow baking dish coated with cooking spray, place potatoes, zucchini and peppers in one overlapping layer, alternating them. Season with salt and pepper and sprinkle with sauteed onions and garlic.
• Pour tomatoes over layer veggies, season with parsley and oregano and add remaining 1 tbsp olive oil. Add enough water to come halfway up the veggies. Bake 1 to 1 1/2 hours or until all veggies are tender.

Steps:

• Place zucchini, eggplant, and bell pepper each in a separate colander set in a bowl. Toss zucchini with 1 teaspoon salt. Toss eggplant with 2 teaspoons salt. Toss bell peppers with 1/2 teaspoon salt. Let vegetables drain 30 minutes, then spread each vegetable on a separate clean kitchen towel (not terry cloth) and pat dry.
• Oil bottom of a 4- to 6-quart wide heavy pot using 1 tablespoon oil.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions and garlic, stirring occasionally, until onions are softened and beginning to brown, 7 to 10 minutes. Transfer onion mixture to a bowl.
• While onions cook, peel potatoes and cut crosswise into 1/4-inch-thick slices. Heat 3/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry potatoes, stirring occasionally (potatoes will not be completely covered with oil), until just tender and pale golden, 8 to 10 minutes. Transfer potatoes using tongs or a slotted spoon to pot, keeping as much oil as possible in skillet, and spread potatoes evenly in bottom of pot. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then spread one third of onion mixture evenly over potatoes.
• Add zucchini to skillet and fry, stirring occasionally, until pale golden, 6 to 7 minutes. Transfer with slotted spoon to pot, leaving as much oil as possible in skillet, and spread zucchini evenly. Sprinkle with 1/8 teaspoon pepper and remaining 1/2 teaspoon salt, then spread half of remaining onion mixture over zucchini.
• Replenish oil in skillet if necessary to total about 3/4 cup and heat over moderately high heat until hot but not smoking, then fry eggplant in several batches (1 layer deep, without crowding), turning over once, until golden, 6 to 7 minutes per batch. (Replenish and heat oil between batches.) Transfer eggplant as cooked to pot with other vegetables using tongs, arranging them evenly, then top with remaining onion mixture.
• Fry bell peppers in oil remaining in skillet, stirring occasionally, until softened and beginning to brown, about 4 minutes, then transfer to pot and sprinkle with remaining 1/4 teaspoon pepper.
• Halve tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set over a bowl, reserving pulp and discarding skins. Spread tomato pulp evenly over bell peppers in pot. Simmer mixture, covered, until vegetables are very tender and almost melded together, 20 to 30 minutes. Remove lid and cool vegetables to warm or room temperature before serving.