Archive for the ‘Vegetables’ Category

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Moroccan Vegetable Hot Pot

2 carrots — sliced
1 medium butternut squash — peeled & cut into 1″ cubes…

veg-couscous

Vegetable Couscous

If couscous is not available, this easy dish can be served over whole grains, such as millet, quinoa, or brown rice.

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Crockpot Vegetable Curry

4 medium potatoes — cut into 1/2″ pieces
1 large onion — chopped…

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Crock Pot Spaghetti Sauce

1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped…

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Crock Pot Herbed Zucchini

2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes…

crockpot-eggplant

Crockpot Eggplant and Tomato Stew with Garbanzo Beans

I made this last night for today’s lunch and it turned out excellent! (I used fire roasted tomatoes).

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Crockpot Barley Vegetable Soup

1 cup medium pearl barley
1 bay leaf…

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Crockpot Caponata

1 pound plum tomatoes, chopped
1 eggplant, in 1/2″ pieces…

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Crock-Pot Baked Potatoes

Potatoes — use 6-12 of them…

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Autumn Vegetables – Corfu Style

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes*…

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Pumpkin Butter – Slow Cooker

This yummy spread is great to have on hand throughout the fall and winter season. Its sweet-savory flavor is delicious with toast and bagels, as well as on tea breads. Be sure to use a small, sweet pie pumpkin and not the large, flavorless jack-o’-lantern variety. A large orange-fleshed winter squash such as buttercup or kabocha may be used instead of a pumpkin. This butter benefits from a stirring halfway through the cooking process.

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Vegetarian Stuffed Peppers

2 large green bell peppers
2 large red bell peppers…

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Layered Potato Stew

8-10 potatoes – sliced
1 large onion/leek – sliced…

baigan

Roasted Eggplant with Tomatoes (Baigan Bharta)

Serve this dish with any Indian bread such as chapatis or pooris or with whole wheat pita.

yellow-curry-cabbage

Yellow Curry Cabbage With Mushrooms and Peas

Cabbages are popular year-round in Thailand, where cooks stir-fry them quickly in a hot wok to preserve their flavor and crunch. Yellow Curry Paste can be found in cans in Asian grocery stores.

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    • Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews
      Dried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor.  Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]



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    • It’s Just A Tea Bag
      I am a creature of the deep force of habit. As so many of you might be able to relate to, my morning bowl of oats is at the hub that drives that wheel. The way I prepare them hardly changes through an entire season, and the arc of change is usually gradual, like the […]