Paradise Cuisine: Vegetables

Showing posts with label Vegetables. Show all posts

Savory Vegetables Recipe

You won't believe how the wholesome flavor of fresh vegetables is enhanced by cooking them in chicken broth instead of water...and you've got a delicious side dish in just 15 minutes.

Ingredients

1 cup Swanson ® Chicken Broth (regular, goodness or natural certified organic)

3 cups chopped vegetables *

Directions

1. Heat the broth and vegetables in a 3 quart saucepan over medium-high heat to boil.

2. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender-crisp. Drain vegetables.

3. * Use a combination of broccoli florets, cauliflower, carrot and celery slices.

4. Proposal: Serve with baked chicken breast with white beans braised with olive oil and sage. For dessert serve fruit kabobs and yogurt or light mounted topping.

Green Beans with Caramelized Onions and Bacon Recipe

9:53 AM | Labels: Vegetables

Simple and packed with flavor, onions and bacon are the perfect complement to farmstand-fresh green beans.

Ingredients

8 ounces bacon, cut into 1 inch pieces

1 / 2 onion, thinly sliced

3 tablespoons sugar

salt 1 / 2 teaspoon kosher

1 / 4 teaspoon black pepper cup

3 tablespoons apple cider vinegar

12 oz green beans

Directions

1. Cook until the bacon in a skillet, drain bacon and set aside, reserving the bacon fat.

2. In a skillet with bacon grease, sauté onions with the sugar, salt, pepper and cider vinegar until tender. Set aside.

3. Steam or boil green beans until tender and toss with the onion mixture and reserved bacon bits. Serve warm or at room temperature.

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Creamy Vegetable Medley Recipe

9:34 AM | Labels: Vegetables

Topping mixed vegetables with this creamy sauce makes them irresistible to even the most finicky eater!

Ingredients

1 can (10 3 / 4 ounces) Campbell's ® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 / 2 cup milk

2 cups broccoli florets

2 medium carrots, sliced (about 1 cup)

1 cup cauliflower florets

Directions

1. Heat soup, milk, broccoli, carrots and cauliflower in a 3-quart saucepan over medium heat to boiling, stirring occasionally.

2. Reduce heat to low. Cover and cook for 15 minutes or until vegetables are tender, stirring occasionally.

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Cheesy Potatoes Recipe

8:48 AM | Labels: Vegetables

Potatoes to serve 12? Here's a quick casserole that you can have in the oven in just 10 minutes.

Ingredients

2 cans (4.6 ounces) Betty Crocker Potatoes ® or julienned 2 cans (4.9 ounces) Betty Crocker potatoes au gratin ®

3 cups boiling water

1 1 / 2 cups sour cream

1 cup milk

1 / 4 cup margarine or butter, cut into pieces

1 / 2 cup chopped red pepper

1 / 2 cup sliced green onions

1 / 2 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F. Glass Spray 13x9 inch baking dish (3 quart) pan with cooking spray.

2. In a large bowl, mix potatoes, sauce mix (from potatoes to both mixes) and boiling water. Stir in sour cream, milk, margarine, pepper and 1 / 4 cup onion. Place in a baking dish.

3. Bake uncovered 35 minutes. Sprinkle with remaining onions and cheese. Bake 50-10 minutes or until bubbly around the edges and the potatoes are tender. Let stand 5 minutes before serving.

Gruyere Scalloped Potatoes Recipe

5:01 AM | Labels: Vegetables

Rich and creamy scalloped potatoes are an excellent make-ahead choice for large family gatherings and pair well with almost any protein including ham, steak or roast beef, pork loin, turkey, or roast chicken.

Ingredients

1 / 4 cup unsalted butter

4 medium leeks, thin

4 medium cloves garlic, minced or pressed through a garlic press

2 tablespoons fresh thyme leaves, finely chopped

2 teaspoons salt

1 / 2 teaspoon black pepper

5 pounds (about 10 medium) rust potatoes, peeled and sliced 1/8-inch thick

2 1 / 4 cups chicken broth

2 1 / 4 cup heavy cream

8 ounces Gruyere cheese, grated (2 cups)

Directions

1. Preheat oven to 425 degrees F.

2. Melt the butter in a saucepan over medium heat. When subsidies to foam, add the leeks and cook, stirring occasionally, until tender, about 4 minutes.

3. Add garlic, thyme, salt and pepper. Bake for about 30 seconds.

4. Add potatoes, broth and cream, bring to boil. Cover, reduce heat to medium-low and simmer until the potatoes are almost tender (a paring knife can be slipped in and out of a potato slice with some resistance), about 15 to 20 minutes.

5. Transfer the mixture to 13 x 9 inch baking dish. Sprinkle evenly with cheese. Cook until the cream is bubbling around the edges and top is golden, about 15 minutes.

6. Cool slightly before serving.

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Savory Vegetables Recipe

Green Beans with Caramelized Onions and Bacon Recipe

Creamy Vegetable Medley Recipe

Cheesy Potatoes Recipe

Gruyere Scalloped Potatoes Recipe