Recipe Tag: Vegetables

Buttered Rice with Leeks

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

While the rice is cooking, place one teaspoon of the butter in a medium skillet over medium heat.

When the butter is bubbling, add the green part of the leeks.

Cook for about 4 to 5 minutes. Stir frequently

Add the white part of the leek and cook for about 4 to 5 minutes. Stir frequently. If the leeks are done before the rice, remove the pan from the heat and set aside, leaving the leeks and sauce in the pan.

When the rice is done, add the leeks to the rice, using a rubber spatula to scrape the butter sauce from the pan into the rice.

Add the remaining 1 teaspoon of butter and the pepper to the rice and leek mixture. If the leeks have cooled while waiting for the rice to be done, place the rice and leeks back over medium heat, stirring frequently, until the rice mixture is hot.

Stir well and serve.

Black Bean Stuffed Peppers – Low Sodium Version

Preheat oven to 375°F.

Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 – 4 minutes. Add the carrots and cook for another 3 – 4 minutes.

Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 – 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.

Remove the stem and core the peppers. Remove the seeds.

Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.

Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.

Black Bean Stuffed Peppers

Preheat oven to 375°F.

Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 – 4 minutes. Add the carrots and cook for another 3 – 4 minutes.

Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 – 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.

Remove the stem and core the peppers. Remove the seeds.

Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.

Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.

Black Beans with Summer Squash

Place the olive oil in a skillet over medium-high heat.

Add the green onions and sauté for 2 minutes, stirring constantly.

Add the squash and cook, stirring frequently, for another 3-4 minutes.

Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika.

Stir, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes.

Serve.

Aloo Gobi (Indian Cauliflower and Potatoes)

Place a large roasting pan in the oven and preheat to 375°F.

When the oven is hot, add the ginger, garlic, serrano pepper, coriander, turmeric, cumin, salt, onion, cauliflower, and potatoes to the pan.

Stir well and return the pan to the oven.

Roast for 35 minutes, stirring occasionally.

Add the water and pepper to the pan, stir, and return the pan to the oven for 5 minutes.

Remove and add the cilantro leaves.

Toss well and serve.

Zucchini with Sun Dried Tomatoes

Place the sun dried tomatoes in a small bowl and add the boiling water.

Let the tomatoes steep for 20 minutes.

Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in.

Place a large skillet over medium heat.

Add the olive oil and the sun dried tomato and pine nuts.

Cook, stirring frequently, for about 5 minutes.

Reduce the heat if necessary so that the pine nuts don’t brown too much – they should be a light golden brown.

Add the zucchini, salt, thyme, and pepper.

Increase the heat to medium high.

Cook, tossing frequently, until the zucchini just begins to brown on all sides and is slightly soft.

Add the butter and toss.

Add 1/4 to 1/3 cup of the tomato water one tablespoon at a time to create a thick sauce.

Serve.

Yellow Squash with Red Peppers

Place the olive oil in a medium skillet over medium high heat.

Add the onion and cook for about 2 minutes. Stir frequently.

Add the diced pepper and cook for about 2 minutes. Stir frequently.

Add the yellow squash and toss well.

Add the water, oregano, salt and pepper.

Cover and cook for about 15 minutes. Adjust the heat so that the squash doesn’t cook too fast and risk burning.

When the squash is slightly tender remove the cover and cook for another two minutes. Serve.

Yellow Squash and Onions

Place the olive oil in a large skillet over medium-high heat.

Add the onion and cook for about 3 minutes until it begins to soften.

Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes.

Cook the squash only until it just begins to soften and then add the salt and pepper.

Toss for one minute more and serve.

Swiss Chard with Garlic

Place the olive oil in a large skillet over medium heat.

After the oil is hot add the garlic and cook for about two minutes. Stir frequently.

Add the swiss chard and cook for about a minute. Stir continuously.

Add the honey, salt and pepper. Stir and cook for about 1 to 2 minutes more until just wilted.

Sriracha Roasted Carrots

Place a large skillet in the oven and preheat the oven to 325F.

When the oven comes to temperature, place the olive oil and sesame oil in the pan, swirl, and add the carrots.

Toss and return the pan to the oven.

Roast for 10 minutes, tossing occasionally.

Add the white part of the green onions, toss, and roast for 5 minutes.

Meanwhile, in a small bowl, whisk together the sriracha sauce and the vegetable stock.

After the five minutes are up, add the green part of the green onions and the sriracha/stock sauce, toss, and return to the oven.

Roast for an additional 5 minutes. Serve.