Archive for the ‘Vegetables’ Category

cauliflower-carrot

Cauliflower and Carrot Curry

This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice.

default-thumbnail2

Chilled Gazpacho With Gingered Vegetable Stock

1 quart water
3 cups chopped carrots…

default-thumbnail2

Pickled Beets

1 cup water
1/2 cup apple cider vinegar…

rat-bake

Ratatouille Bake

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

default-thumbnail2

Roasted Acorn Squash Risotto

1 large acorn squash, halved, seeded
1 medium sweet yellow onion, diced…

default-thumbnail2

Quinoa Vegetable Jambalaya

I found this recipe yesterday doing a google.com search for eggplant, zucchini and quinoa–the ingredients I had on hand. Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.

indianstyle

Indian-Style Vegetables and Rice

3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…

default-thumbnail2

Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped…

default-thumbnail2

Curry Rice with Cabbage

I have modified a traditional Greek “cabbage rice” dish by adding curry and making it more delicious. This is a great way to get kids to eat cooked cabbage.

default-thumbnail2

Korean-Style Cucumber Salad

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…

default-thumbnail2

Grilled Bean-Filled Zucchini

Here’s a recipe that’s great for cooking on the barbeque grill, but it can also be done in an oven (20-30 minutes at 350 degrees). It has almost no fat and is appropriate for the McDougall Maximum Weight Loss and Fuhrman Eat to Live Programs.

default-thumbnail2

Stir-fried Beans and Greens

Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.

moroccan-chickpea

Moroccan Chickpea and Vegetable Stew

This recipe is a life-saver on the Eat to Live program. You can eat it for any meal and you can eat as much of it as you want! It’s delicious.

zucchini-corn

Zucchini and Corn Salad

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

veg-curry

Vegetable Curry

3 cups diced eggplant
2 medium zucchini, sliced…

  • RSS Susan’s Kitchen Blog

    • Oil-Free Waffle Iron Hash Browns
      For years, my daughter’s favorite after-school snack was Ore-Ida hash brown potato patties. They were made of shredded potatoes with no oil added, and it was a tight squeeze, but two of them fit in our little Foreman grill (they often came out fused together in one mega-patty). They were a healthy treat for a […]



  • RSS Slow Motion Miracle

    • Instant Vegan Carob Banana Ginger Dipping Sauce (or Pudding)
      I’ve never had any hesitation that moving to the little house on Van Buren Street was anything but the absolutely right thing for me to do. I just knew it from the very beginning. But if you’d asked me why I’d have a hard time telling you. I could have said “time for a change.” […]