Vegetable Recipes Wanted

Discussion in 'Recipes' started by schmoozer, Jan 12, 2010.

  1. schmoozer

    schmoozer

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    Over the years I've collected a few vegetable recipes, and it would be nice to have a few more. Here's what I want and don't want - maybe you've got some new ideas:

    I'd like savory or spicy recipes, especially for greens and other brassica. Fat is not an issue. I don't want sweet recipes - don't care much for sweets. Recipes that contain few, if any, carbohydrates would be ideal, so potatoes are low on the totom pole. I don't care much for corn, and beans are not highly desired but could be acceptable. Squash (summer and winter) recipes would be super, as would interesting things to do with lettuce and similar vegetables.

    Thanks so much ....

    Schmoozer
     
  2. petalsandcoco

    petalsandcoco

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    Everyone has different tastes but here are a few ideas,




    Grilled asperagus with feta
    Roasted cauliflower with onions and fennel
    Artichoke caponata
    Roasted Endive and pancetta
    Roasted root vegetables with olive oil, garlic , thyme or rosemary
    Baby Bok Choy with garlic, olive oil, toasted sesame
    Beet Carpaccio with goat cheese and arugula
    Grilled asperagus with gargonzola
    Steam your favorite vegetables and mix in Aioli
    Roasted Fennel and carrots with pecorino
    Broccoli , anchovies, garlic and black olives....

    Do you have any vegetable in particular you like the most ?
     
  3. paulgreen3

    paulgreen3

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  4. schmoozer

    schmoozer

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    Thanks for your response. Nothing here is particularly new or interesting. I've made most of these - hoping to find something a little different, something that's not all over the internet, in food magazines, and on TV cooking shows. New combinations, unusual pairings, etc. Josephine Araldo's book, From a Breton Garden (I think that's the correct name) has many such combinations and pairings.

    I like most vegetables although I'm not too crazy about beets.

    Schmoozer
     
  5. schmoozer

    schmoozer

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    Looks like an interesting site. Will have to visit and explore it some more. Tks!

    Schmoozer
     
  6. kirstens

    kirstens

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    Hey Petals....What do you put in your artichoke caponata? I have some different versions and wondering how you make yours.
     
  7. petalsandcoco

    petalsandcoco

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    Hello Kirsten,




    I do not think the dish I make is very special , that being said for the sauce I put in Italian plum tomatoes, “roasted red pepper” (peeled and mashed), fresh garlic, a drop of red wine, olive oil, brown sugar, basil, salt and pepper.


    For the vegetables much like most styles : green olives, black olives, lemons, artichokes, olive oil (from Cyprus) celery, capers, grated parmesan, red wine vinegar, red wine. Now there might be some stuff in this recipe that might seem unusual, but it tastes great. Its usually best when made in advance, a day or so before serving.


    To make it well , its much like most caponata recipes , I like a very thick texture.
    Thank you for asking.
     
  8. petemccracken

    petemccracken

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    I'm not "petals", but here are a couple of recipes:


    * Exported from MasterCook *

    Artichokes Caponata - {Caponata Di Caciofi}

    Recipe By :Mario Batali
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 artichokes
    Lemon juice -- as needed
    7 tablespoons extra-virgin olive oil
    1/2 medium onion -- cut medium dice
    1 small carrot -- peeled, and
    chopped into rough 1/4" dice
    12 green olives -- pitted
    = (preferably Sicilian variety)
    1 tablespoon salt-packed capers -- rinsed, dried
    2 whole chiles
    Salt -- to taste
    Freshly-ground black pepper -- to taste
    2 tablespoons tomato paste
    3 salt-packed anchovy fillets -- soaked in milk,
    rinsed, patted dry, chopped
    4 canned plum tomatoes -- peeled, seeded
    4 tablespoons red wine vinegar
    4 tablespoons granulated sugar

    Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base. Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves. Place in water with lemon juice. Drain. Cut each of these quarters into halves, to make wedges.

    In a medium saucepan, heat 4 tablespoons of the extra-virgin olive oil, add onions, carrots, olives, capers, chiles, and drained artichokes. Season with salt and pepper. Toss to caramelize. Add more olive oil, season, add tomato paste and let ingredients bubble rapidly. Add anchovies. During the last 5 minutes add tomatoes. Add red wine vinegar and sugar and reduce 1 minute.

    Serve hot or at room temperature with a salad.

    This recipe yields 4 servings.

    Source:
    "MOLTO MARIO with Mario Batali - (Show # MB-2F28) - from the TV FOOD NETWORK"
    S(Formatted for MC7):
    "07-08-2002 by Joe Comiskey - Mad's Recipe Emporium"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 423 Calories; 26g Fat (50.0% calories from fat); 10g Protein; 48g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 6 1/2 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Caponata Di Carciofi

    Recipe By :
    Serving Size : 40 Preparation Time :0:00
    Categories : Main Dish Vegetable
    Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    60 Baby Artichoke, Baby
    Fresh Lemon Juice
    46 2/3 tablespoons Extra-virgin Olive Oil
    3 1/3 medium onion -- cut into medium dice
    6 2/3 small carrot -- peeled and chopped into rough 1/4-inch dice
    80 Green Olives -- Optionasl, pitted,preferably Sicilian variety
    6 2/3 tablespoons Capers -- salt packed , rinsed and dried
    13 1/3 whole Jalapeno Chile Pepper -- seeded and finely chopped
    Salt and freshly ground black pepper
    13 1/3 tablespoons tomato paste
    20 Anchovy Fillets -- Optional, salt packed , soaked in milk, rinsed, patted dry, chopped
    6 2/3 15 0z Can canned plum tomatoes -- peeled and seeded
    26 2/3 tablespoons red wine vinegar
    26 2/3 tablespoons granulated sugar
    500 each Athens Mini Fillo Dough Shells

    Using a bread knife, carefully slice off the tips of the artichokes, remove all of the tough outer leaves, and using a paring knife peel the base. Cut each artichoke into quarters and remove the choke, as well as any prickly tips that may have formed on the inner leaves. Place in water with lemon juice. Drain. Cut each of these quarters into halves, to make wedges.

    In a medium saucepan, heat 4 tablespoons extra-virgin olive oil, add onions, carrots, olives (optional), capers, chiles, and drained artichokes. Season with salt and pepper. Toss to caramelize. Add more olive oil, season, add tomato paste and let ingredients bubble rapidly. Optional-Add anchovies.

    During the last 5 minutes add tomatoes. Add red wine vinegar and sugar and reduce 1 minute.

    Serve hot or at room temperature in Athen

    Description:
    "Recipe courtesy Mario Batali sized for demonstration or tasting"
    Copyright:
    "Copyright © 2003 Television Food Network, G.P., All Rights Reserved"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 205 Calories; 17g Fat (71.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 238mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 4826 0 0 5305 0 0 0
     
  9. kirstens

    kirstens

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    Sounds tasty. Anything with the words 'artichoke' or 'caponata' has me hooked. Red wine is different to me. I usually just use black olives, personal preference I guess. I think I might try that. Thanks for posting.
     
  10. kirstens

    kirstens

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    I love Batali (met the man and he is lovely) but a lot of his recipes are extensive and kind of intimidate me. If I could have any chef prepare dinner for me, he's up there.
     
  11. mikeslo_mcd

    mikeslo_mcd

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    Your recipe is good and i think is very taste.