Vegetarian

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vegetarian

Veggie Sandwich

1 honey wheat bagel, toasted
1 slice onion
Sliced tomato
Sliced cucumber (I use the English cucumber)
Lettuce
Alfalfa sprouts
Hummus
Real mayonnaise

Spread mayonnaise on 1/2 of toasted bagel and hummus on the other half. Assemble sandwich and enjoy!

Artichokes (Crockpot)

5 artichokes, remove stalks and tough leaves
1 1/2 tsp. salt
8 peppercorns
2 stalks celery, cut up
1/2 lemon, sliced
2 C. boiling water

Combine all ingredients in crockpot.

Cook on High 4 - 5 hours

Italian Green Beans

1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese

Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix.

Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours

Garlic Roasted Cauliflower

3 cups cauliflower florets
1/4 cup olive oil
1 tsp organic sea salt
1 tsp fresh milled black pepper
6 cloves minced garlic
1 Tbsp parsley

Preheat oven to 400 degrees Fahrenheit.
Chop florets into small pieces. Toss with olive oil, salt, pepper, garlic and parsley.
Spread on a jelly roll pan/cookie sheet with sides. and bake for 45-60 minutes, stirring every 15 minutes, until browned and crisp.
Makes 6, 1/2 cup servings.
Store leftovers in the refrigerator, assuming there are leftovers. Which there likely won’t be.

Growing Fresh Celery

http://chickensintheroad.com/farm-bell-recipes/re-growing-celery/

From www.chickensintheroad.com

Zucchini Fingers

Olive oil cooking spray
2 tsp. Garlic powder
1/2 tsp. Pepper
2 Med Zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat.
Cut each finger strip in half, cross-wise. Place all strips peel side down on a baking sheet.
Mist with cooking spray and sprinkle with seasonings.
Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.

Marinated Mushrooms & Vegetables

2/3 C. vinegar
2/3 C. oil
1/4 C. chopped onion
2 cloves garlic, minced
1 tsp. each: sugar, salt, basil,oregano
1/4 tsp. pepper
Combine in saucepan, bring to boil. Simmer, uncovered, 10 minutes.

8 oz. fresh mushrooms, sliced
1 (16 oz.) can carrots, drained
1 (14 oz.) can artichoke hearts, drained and quartered
1 C. ripe pitted olives, halved
1 C. sliced celery
1/4 C. chopped pimiento

Stir to coat, cover and chill several hours. Drain and serve.

Makes 7 cups

Mediterranean Grilled Vegetables

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges.
Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces.
Trim ends from squash and cut in diagonal rounds, about 1/2" thick.
Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.

Zucchini "Crab" Cakes

1 egg
1 1/2 tsp. Old Bay seasoning
1 Tbs. onion flakes
2 Tbs. melted butter
2 1/2 C. grated peeled zucchini
1 C. plain breadcrumbs
1/2 C. flour
Oil for frying
Directions
Combine egg, seasoning, onion flakes, butter, and zucchini. Stir in breadcrumbs.
Shape into cakes and roll in flour.
Fry in oil until golden brown on both sides. Serve with cocktail sauce or tartar sauce if you like.

Next time you make some crab cakes, I recommend trying my simple and delicious recipe.

The secret to these is the grated zucchini and get this....there is no real crab in this recipe.

10 Minute White Pizza- Rachel Ray

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges.

Acorn Squash with Sweet Maple Glaze- The Neely's

2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash (1 pound each), cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping

Preheat the oven to 425 degrees F.

Mix the olive oil, brown sugar, and maple syrup together in a small bowl.Put the acorn squash, cut side up, in a single layer on a baking sheet.
Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.

Roasted Cinnamon Sweet Potato Fries

2 pounds sweet potatoes, cut into thin wedges
3 tbs olive oil
Salt and Pepper
1 tsp cinnamon

Toss potatoes with oil, salt and pepper. Roast 30 min. at 475°.
Toss with cinnamon.

Makes 6 servings.

Vegetarian Chili

2 Tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 Tbsp. cumin
1 tsp. cayenne pepper
3 (14-oz.) cans crushed tomatoes
1 (10-oz.) bag frozen whole kernel corn
4 (10-oz.) cans black beans, rinsed, drained
2 cups picante sauce

Sauté first 7 ingredients in a skillet for 5 minutes. Combine all ingredients in a slow cooker. Mix well. Cover.
Cook on low for 6 hours or high for 3 hours.

from the July 2011 issue of Today in Mississippi

Zucchini Pancakes

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and
pepper; mix well.

In a large skillet, melt some butter. Fry Tablespoonfulls of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

Garlic Mashed Caullflower

5 cups fresh cauliflowerets
1 garlic clove, minced
3 tablespoons fat-free milk
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions
Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain; transfer to a small bowl. Add the milk, mayonnaise, salt and pepper; beat until blended.
If desired, shape into individual molds by packing 1/2 cup at a time into a 2-in. biscuit cutter.

Yield: 4 servings.

Mediterranean Grilled Vegetables

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends from squash and cut in diagonal rounds, about 1/2" thick.
Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.

Vibrant Veggie Stir Fry

1 tbs red wine vinegar
1 tomato, cut into wedges
6 oz snow peas
2 cups sliced mushrooms
2 cups broccoli florets
2 carrots, thinly sliced
2 tbs canola or vegetable oil
1 tbs Mrs Dash original blend

Heat oil and Mrs Dash. Add carrots and broccoli, cook 2 min.
Add mushrooms and peas and cook 2 more min.

Add tomato wedges and vinegar, stir for another min. or until veggies are tender.

Makes 6 servings.

Garbanzo Bean Burgers

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons water
1 teaspoon lemon juice
1 cup dry bread crumbs
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash crushed red pepper flakes
2 tablespoons canola oil
6 whole wheat hamburger buns, split and toasted
6 slices reduced-fat process American cheese product
Dill pickle slices, fat-free mayonnaise and ketchup, optional

Place the beans, water and lemon juice in a food processor; cover and process until blended.

Guilt-Free Guacamole

24 asparagus spears trimmed and halved
1/2 cup salsa
1 tablespoon cilantro leaves
2 cloves garlic
4 scallions thinly sliced

In a large nonstick skillet combine the asparagus and 1/2 cup water bring to a boil. Reduce the heat and simmer covered until the asparagus is tender-crisp about 5 mins drain and run under cold water to cool. In a blender or food processor puree the asparagus, salsa, cilantro and garlic. Add the scallions pulse several times until chunky smooth.

Transfer to a serving bowl. refrigerate covered until chilled at least 1 hr.
Serves 6

Spaghetti With Roasted Zucchini

1 tbs grated lemon zest
1/4 cup grated Parmesan cheese
1/4 tsp crushed red pepper
2 cloves garlic, smashed
3 tbs olive or vegetable oil
1/4 cup flat leaf parsley, chopped
Salt
4 zucchini, sliced
2 slices white or wheat bread, torn into pieces
12 oz wheat spaghetti

HEAT oven to 425°. Cook pasta according to package directions. Drain pasta and return it to pot.
Toss pasta with 1 tbs oil.

In a blender or food processor, pulse bread and garlic until bread forms coarse crumbs and garlic is chopped.

Zucchini Pesto

3 medium zucchini, chopped and steamed
1 clove garlic, minced
1/2 C. basil leaves, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. Parmesan cheese, grated
1/4 teaspoon salt
1 1/2 teaspoons olive oil

Process all ingredients in a food processor until smooth.

Zucchini Pancakes

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

Lentil & Spinach Soup

10 ozs of frozen chopped spinach, thawed
1 medium onion diced
1 medium carrot, peeled and diced
3 cloves of garlic, finely chopped
1 Tbsp. of olive oil
8 cups water
1 Tblsp. salt
8 ounces dried lentils (about 1 1/4 cups)

Cook and stir onions, carrots and garlic with a little salt and pepper in oil in a 3 quart sauce pan over medium heat
until onions are tender.

Put lentils in pot with the onions and stir slightly toasting them.

Stir in water, salt and bring to boil, reducing heat to a simmer. Cover and cook for 1 hour or until lentils are tender

Zucchini Potato Pancakes

2 md Zucchini; coarsely grated .. about 1 1/2 cups
1 lg Potato; peeled & finely .. shredded about 1 1/4 cup
1 sm Onion; grated
2 tb Corn meal
2 tb Flour
3/4 ts Salt
1 Egg; lightly beaten
Oil for frying
Sour cream

Drain zucchini pressing out as much liquid as possible. Mix with potato and onion. Stir in corn meal, flour, salt and egg until wellmixed.
Lightly grease griddle or skillet. Cook, using 2 tablespoons for each pancake and pressing down to flatten 3 to 4 minutes per side, until lightly browned.

Serve with Sour Cream.
Makes about 16 pancakes

Fettucini With Shellfish, Tomatoes & Olives

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamate olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat.
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.

Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.

Fresh Cucumbers

6 C. fresh cucumbers
1 C. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 C. sugar (I use 1 1/2) works fine
1 C. white vinegar

Mix well. Put in refrigerator, let stand overnight.

Black Bean Lasagna

1 − 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups low fat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F.
Over low heat, simmer tomato sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and
egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish.

Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions.

Zucchini Fingers

Olive oil cooking spray
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each finger strip in half, cross-wise.
Place all strips peel side down on a baking sheet.
Mist with cooking spray and sprinkle with seasonings.

Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.

Nutritional information per serving:
Calories: 28.3
Fat: 0.2g
Cholesterol: 0