Category Archives: Vegetables

Sweet Potato and Chickpea Shepherd’s Pie

  By skurtz | 01/20/2012 - 2:47 pm | Recipes, Vegetables
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Sweet Potato and Chickpea Shepherd’s Pie

Ingredients

  1. 2 pounds sweet potatoes, scrubbed well
  2. 1 tablespoon olive oil
  3. 1 medium onion, finely chopped
  4. salt
  5. 1 tablespoon unsalted butter
  6. 3 to 4 teaspoons mild curry powder
  7. Freshly ground black pepper
  8. 2 15-ounce cans no salt-added chickpeas
  9. 1 1/2 cups vegetable broth, divided
  10. 1 tablespoon light brown sugar
  11. 1 1/2 tablespoons cornstarch
  12. 2 tablespoons finely chopped cilantro leaves
  13. 1/4 cup regular or low-fat sour cream

Instructions

  1. Preheat oven to 350˚F. Line a baking sheet with aluminum foil.
    2. To bake the potatoes:
  2. Prick each sweet potato a few times with a fork or skewer. Place on the foil-lined sheet and bake until the potatoes are completely soft when squeezed and juices are running out of the pierced holes; the amount of time will vary depending on the size of the sweet potatoes. Small ones will be done in about 45 minutes; large ones may take up to 1 1/2 hours. Transfer to a platter; keep the oven at 350˚F.
    3. Meanwhile, prepare the chickpea filling:
  3. Heat oil in large saute pan over medium-high heat. Add onion; season with salt to taste. Cook for 5 to 6 minutes, stirring occasionally, until softened, then add the butter and 3 tablespoons curry powder. Season with pepper to taste, stirring to combine.
  4. Stir in chickpeas, 1 1/4 cups vegetable broth and brown sugar. Once the mixture has begun to bubble at edges, reduce heat to medium and cook for 10 minutes. Taste and adjust seasonings as needed, adding some or all of the remaining 1 tablespoon curry powder.
  5. Whisk together the remaining 1/4 cup vegetable broth with cornstarch in a measuring cup, stirring to dissolve the cornstarch. Add to the chickpea filling. Increase heat to medium-high so the broth comes to a boil. When the liquid has thickened, remove from heat and stir in the chopped cilantro. Transfer to 8-by-11-inch baking dish.
    6. To assemble pie:
  6. Cut each sweet potato in half lengthwise. Scoop the potato flesh from the skin and transfer to a large bowl; discard the skins. Add sour cream and season with salt and pepper to taste. Use a masher or fork to smash the potatoes until the other elements are fully incorporated.
  7. Drop dollops of sweet potato mixture on top of chickpea filling, spreading them with a small spatula to cover the filling completely. Bake at 350˚F for 20 to 25 minutes, until the sauce is bubbling around the sides of the dish.

Green Bean Casserole

  By skurtz | 11/10/2011 - 11:26 am | Cooking, Recipes, Vegetables
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Green Bean Casserole

Ingredients

  1. 1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
  3. 3/4 cup milk
  5. 1/8 tsp. black pepper
  7. 2 (9 oz. each) pkgs. frozen cut green beans, thawed*
  9. 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Instructions

  1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
  2. BAKE at 350°F for 30 min. or until hot.
  3. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Mashed Potatoes And Turnips

  By skurtz | 11/10/2011 - 9:36 am | Cooking, Recipes, Vegetables
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Mashed Potatoes And Turnips

If you want exact measurements on this one, ask my mom. Good Luck.

Ingredients

  1. potatoes
  2. turnip
  3. salt
  4. pepper
  5. butter
  6. light cream (optional)

Instructions

  1. Peel and cube potatoes and turnip.
  2. Boil in salted water until tender.
  3. Drain, mash and season with salt, pepper, butter and cream as desired

Carrots & Onions

  By skurtz | 11/10/2011 - 9:29 am | Cooking, Recipes, Vegetables
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Carrots & Onions

If you want exact measurements on this one, ask my mom. Good Luck.

Ingredients

  1. carrots, peeled and sliced
  2. onions, chopped
  3. oil
  4. butter or margarine
  5. water
  6. salt
  7. pepper
  8. sugar

Instructions

  1. Saute onions in oil and butter until tender.
  2. Add carrots and some water.
  3. Add salt, pepper and sugar.
  4. Cover and cook until tender.

Potato Gratin

  By skurtz | 03/06/2011 - 5:54 pm | Cooking, Recipes, Vegetables
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Potato Gratin

Potato + Cheese = Yum

Ingredients

  1. 6 medium potatoes
  2. 1 cup shredded cheese
  3. 1/2 cup milk
  4. salt
  5. black pepper

Instructions

  1. Preheat oven to 400˚F.
  2. Peel and wash potatoes. Then slice them approximately 1/8″ thick using a food processor or Saladmaster Machine or some similar device.
  3. Line the bottom of a 9″ x 13″ glass baking dish with a layer of potatoes. Sprinkle layer of potatoes with salt, pepper and a little bit of shredded cheese. Continue building layers until you a) run out of potatoes, b) run out of room in your dish or c) get bored.
  4. Pour milk over all layers. Then with clean hands, press down on the layers to get all the air out. If the milk does not rise over the potatoes as you push down, add more milk.
  5. Top with remaining cheese (about a 1/2 cup), cover loosely with foil and bake for 1 hour.
  6. Remove from oven and allow dish to sit about 15 minutes before serving.

Corn Casserole

  By skurtz | 11/01/2005 - 9:50 pm | Cooking, Recipes, Vegetables
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Corn Casserole

This casserole is really easy to make and even easier to eat. It’s great for pot lucks or holidays. Its become one of my Thanksgiving traditions

Ingredients

  1. 15 1/4 ounce whole kernel corn drained
  2. 15 1/4 ounce cream-style corn
  3. 8 ounce corn muffin mix
  4. 1 cup sour cream
  5. 1/2 cup butter melted
  6. 1 1/2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 350˚F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  3. Pour into a greased casserole dish.
  4. Bake for 45 minutes, or until golden brown.
  5. Remove from oven and top with Cheddar.
  6. Return to oven for 5 to 10 minutes, or until cheese is melted.
  7. Let stand for at least 5 minutes and then serve warm.

Bacon-Wrapped Beef Tenderloin

  By skurtz | 02/21/2005 - 8:28 pm | Cooking, Meats, Recipes, Vegetables
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Bacon-Wrapped Beef Tenderloin

This is really elaborate. I've only made it once.

Ingredients

    Spinach Cakes
  2. 2 package frozen chopped spinach
  3. 3 tablespoons olive oil
  4. 1 small onion chopped
  5. 1/2 cup Italian-style bread crumbs
  6. 1/3 cup grated Parmigiano-Reggiano cheese
  7. 1 large eggs beaten
  8. 1/4 teaspoon nutmeg freshly grated
  9. salt
  10. black pepper
    12. Beef Tenderloins
  13. 4 slice bacon thin, center cut
  14. 4 beef tenderloin steaks 1 1/2 inches thick
  15. salt
  16. black pepper
  17. 2 tablespoons butter divided
  18. 1 tablespoon all-purpose flour
  19. 1/2 cup dry red wine
  20. 1/2 cup beef stock
    22. Garnish
  23. 4 small roma tomatoes
  24. olive oil
  25. 2 tablespoons fresh chives chopped or snipped

Instructions

  1. Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium Heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
  2. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
  3. Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side.
  4. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
  5. Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
  6. Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
  7. Quarter tomatoes lengthwise.
  8. To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.