Vegetables are a delicious addition to every meal!

SUMMER EGGPLANT SALAD

from the kitchen of a friend


Vegetables:

4-5 eggplant med size (grilled, peeled, & sectioned)
2 tomatoes cut into pieces


Salad Dressing:

2 teaspoon (10 mL) capers
3 thin green onions (sliced thin)
1 teaspoon  (5 mL) sesame oil
hot pepper sauce (to taste)
3 tbs (45 mL) vinegar
1 tbs (15 mL) soy sauce
1 1/3 (19.5 mL) tbs sugar


Method or preparation:

1) Rinse vegetables.
2) Grill eggplants, cool, peel, and section before adding to a bowl.
3) Add cut-up tomatoes with the eggplant.
4) Mix in a separate bowl the ingredients for salad dressing.
5) Pour salad dressing over eggplants and tomato salad just before serving.  





Note: One suggestion is to chop the capers into small pieces before adding to the dressing.

And, this salad tastes great all year long!

Vegetables are an important part of each day...

more recipes will be added soon...


more later...

Vegetables are a big part of each meal.

Vegetables are a big part of each meal. 

Please try a recipe found below.



more later...

TURNIP LEAVES ~ KABU NO HAPPA

turnip leaves
katsuobushi (dried bonito fish flakes)
shoyu (soy sauce)

Steam the turnip leaves till tender. Leaves are best when root still small.
They can be cooked without cutting off from root.

After fully cooked, Squeeze out the water and cool.

To serve:

Cut in bite-size hunks and serve with katsuobushi and shoyu.

Tomato Salad with Sesame Flavor

3 tomatoes
1/2 onion, finely chopped
1 Tbsp parsley, minced (garnish)
4 Tbsp French dressing
1 tsp sesame oil
1 Tbsp soy sauce
black pepper or chili pepper powder



Peel skin off tomatoes and slice. Place them flat on a glass plate. Sprinkle onion and parsley on tomatoes. Mix sesame oil, French dressing and soy sauce. Add chili powder and pour over tomatoes

Baked Cabbage

from the kitchen of a friend


1 large head cabbage
1 can cream of mushroom soup -- undiluted
1 onion (8-oz) -- chopped
1 pkg cream cheese
6 tablespoons margarine
2 cups shredded cheddar cheese
salt and pepper to taste

Cook cabbage until tender, drain well.
In a large skillet saute onion and margarine.
Add soup and mix well. Add cream cheese stir till melted.
Remove from heat, stir in cabbage, salt and pepper.
Pour into greased casserole dish.

Bake uncovered at 350 degrees for 20 minutes.
Add cheddar cheese and bake 10 more minutes or until cheese is melted and slightly browned.

Baked Onions

from the kitchen of a friend


3 medium sweet onions -- sliced and quartered
2 tablespoons butter or margarine -- melted
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 cup shredded cheddar cheese
6 round crackers -- crushed

Heat oven to 350 degrees.
Slice and quarter onions.
Place in a microwave safe dish and microwave for approximately 8 minutes.
Combine butter, flour, salt and milk. Cook over low heat until thick.
Remove from burner and add cheese.
Stir until melted.
Pour over onions and top with crackers.

Bake 45 to 50 minutes or until onions are tender and top is lightly browned.

SWEET POTATO PIE

from the kitchen of a friend


1 1/2 cups mashed sweet potatoes (make as very mashed potatoes
or use the food processor).
2/3 cups brown sugar
1 tablespoon melted butter
1 large egg slightly beaten
1 whole milk or light cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 nine inch pastry shell


Line pie plate with pastry, forming a high collar. combine all the other ingredients in the order given and turn into the pastry. Bake for 45 minutes, having the oven very hot at 450F for the first 15 minutes. Reduce the temperature to moderate 350F for the remainder of the time.

Bake until a knife inserted in the middle comes out clean and crust is nicely browned. about 35 to 40 more minutes.

OLD SOUTH PEPPER RELISH

from the kitchen of Beverly



450 grams (about 9) green peppers** (piman)
200 grams (about 1-1/2 medium) onions (tamanegi)
150 grams (about 2/3 cup) sugar
1 cup vinegar
1 Tbsp salt
1 pod dry red pepper

1. Chop green peppers until very fine.
2. Cover with boiling water and let stand for 5 minutes. 3. Drain well.
4. Add remaining ingredients and boil for 20 minutes. (Use enamel or non-aluminum pan due to the acid of the vinegar.) 5. Pour into glass jars and seal. Instant coffee jars with their plastic lids serve well. Store relish in refrigerator. Keeps for at least a year, if you can refrain that long from eating it all!

**When using red as well as green, make amounts approximately half and half.

Baked Carrots

from the kitchen of a friend


2 pounds carrots
1/2 cup butter or margarine -- divided
6 ounces processed American cheese -- cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)

Place carrots in a saucepan and cover with water; bring to a boil.
Reduce heat; cover and simmer until tender, about 10 minutes. Drain;
place in a greased 1-1/2 quart baking dish. In a small saucepan, melt
1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the
carrots. Toss the saltines and remaining butter; Sprinkle over carrots.
Bake, uncovered, at 350 degrees for 25-30 minutes or until lightly
browned and bubbly.

Baked Cheesy Broccoli

from the kitchen of a friend


1 package frozen chopped broccoli (10-oz)
1 can cream of chicken soup (10-3/4 oz) undiluted
1 jar process cheese spread (8-oz)
3/4 cup uncooked instant rice
3 tablespoons seasoned bread crumbs
1 tablespoon butter or margarine


In a bowl, combine the broccoli, soup, cheese spread and rice. Transfer
to a greased 1-1/2 quart baking dish. Toss bread crumbs and butter;
sprinkle over top. Cover and bake at 350 degrees for 30 minutes; uncover
and bake 15 minutes longer.

Colorful Vegetable Bake

from the kitchen of a friend


3 cups cauliflowerets
3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter or margarine -- melted
1/8 teaspoon paprika


Place cauliflower and carrots in a large saucepan; add a small amount of
water. Cover and cook for 3 minutes. Add broccoli; cook 4-6 minutes
longer or until all the vegetables are crisp-tender. Drain. Combine
mayonnaise, onion, horseradish, salt and pepper; add vegetables and mix
well.

Pour into a greased 2 quart baking dish. Combine bread crumbs, butter and paprika; sprinkle over vegetables.

Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Baked Hash Brown Potatoes

from the kitchen of a friend

2 cans condensed cream of potato soup (10-3/4 oz each)--undiluted
1 cup sour cream (8-oz )
1/2 teaspoon garlic salt
1 pkg frozen hash brown potatoes (2-lbs )
2 cups shredded cheddar cheese (8-oz )
1/2 cup grated parmesan cheese

In a large bowl, combine the soup, sour cream and garlic salt. Add
potatoes and cheddar cheese; mix well. Pour into a greased 13-in. x
9-in. x 2-in. baking dish. Top with Parmesan cheese.

Preheat oven to 350F. Bake uncovered for 55-60 minutes or until potatoes are tender.

Zacusca (cooked vegetables)

From the kitchen of Dorina

500 g tomato
2 big eggplants
4 big red sweet peppers (or bell peppers)
1 big onion
50 g oil
1 tbsp sugar
salt

Bake the peppers and the eggplants in the oven. Peel the skin off and mince them on a platter (or just cut the peppers small).

Put the tomato in boiled water for 1 minute and peel the skin off. Cut the tomato into 4 pieces. Fry the onion in oil (in a tall pot) and then add the eggplants, peppers and tomato. Add the sugar and some salt and keep on the low fire mixing from time to tome until the mixture becomes thicker.

Note: Zacusca can be kept in small jars for some months in the refrigerator.

Mamaliga (corn mush)

From the kitchen of Dorina

1000 mL water, corn grits, salt

Boil the water with 1/2 tsp salt.

When the water is boiling, add the corn grits until the mixture has a medium consistence.

Fasole Batuta (cream beans)

From the kitchen of Dorina

500 g dry bean
2 onions
2 tbsp oil
salt

Boil the bean (with a whole onion) until become soft. Strain (mash/mush) the bean in a strainer or with the blender (easier) when is still hot and then keep it on small fire mixing continuously.

Cut the other onion. Heat oil in a pan and add the onion. Fry it until it becomes yellow-brown in color! Add the onion on the top of the bean.

Note: You can also add tomato sauce or sweet paprika to the onion.

Mushrooms and Asparagus Sauté

from the kitchen of a Japanese friend

1 package of fresh mushrooms (white or dark, or a variety of your choice)
1 bunch of fresh green asparagus
3 thin slices of garlic, sliced into matchstick shapes
1 tbsp sake
1 tbsp soy sauce
1 tbsp fresh lemon juice
salt and pepper to taste
1 1/2 tbsp olive oil

Break off and discard the coarser parts of the asparagus and cut spears in half. Steam or boil the asparagus until tender-crisp. Drain and keep to the side. Rinse, wipe, slice or chop (discard the mushroom stalks if using shitake type mushrooms) mushrooms (if desired). Gently sauté the garlic in oil, add mushrooms and continue to sauté for another 3-5 minutes. Add sake, and continue to sauté another minute. Add asparagus to the mushroom mixture with soy sauce, lemon juice, and salt and pepper to taste.

Makes 2-3 servings.

Hot and Spicy Bean Sprouts

from the kitchen of a Japanese friend

1 regular pack of bean sprouts, rinsed in cold water
1 large round onion, peeled and finely sliced
3 cloves garlic, skinned and minced fine
1 tsp grated ginger root
1-2 tbsp roughly chopped Kim chi (Korean pickled cabbage)
1 tbsp olive oil
1 tbsp soy sauce

Drain bean shoots thoroughly. Heat frying pan and add oil. Sauté onion in pan until it is tender-crisp. Add garlic and ginger. Cook for 1/2 minute and add bean sprouts and kamahi. Continue to cook for 1 1/2 minutes (do not over cook sprouts; they should be tender-crisp). Drizzle with soy sauce and serve immediately.

Vegetarian Chili

From the kitchen of a friend

2 tbsp corn oil
1 cup coarsely chopped onion
1 cup coarsely shopped green pepper
1 clove garlic, minced
4 1/2 cups canned tomatoes, coarsely chopped
1 cup coarsely shredded carrots
1 cup sliced celery
1 cup coarsely shredded zucchini
1 tsp chili powder (or more to taste)
1/2 tsp dried basil
4 cups white or red kidney beans (mixed if desired)

Plain low fat yogurt and shredded low-fat cheese (for garnish)

In a large saucepan over medium heat, heat oil. Add onion, green pepper and garlic. Cook 3 minutes (or until tender) stirring occasionally. Stir in tomatoes, carrots, celery, zucchini, and spices (chili powder, dried basil).

Cook for 20 minutes and stir occasionally to prevent sticking. Add beans; reduce heat to low and cook for another 45 minutes, stirring occasionally to keep flavors blending during the cooking.

To serve, garnish with yogurt and cheese.

Makes 6 servings.