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Vegetables

Unit: 1.5 quart Saucepan, Salad Machine and 5 Qt Bowl
Ingredients:
Fresh Broccoli
Corn on the Cob
Red Bell Pepper
1 lb Carrots

Cut Carrots on #4 Blade on the Machine. Pour in the bottom of the pan and arrange Broccoli, pepper and corn on top. Pour a cup of water on top and drain. Open the whistle and cover. Turn heat to medium. When pan whistles, remove from heat and let them stand 2-5 minutes or until desired tenderness is achieved.

NOTE: Putting the carrots in the bottom every time you cook fresh vegetables is a required step, then layer the other vegetables on top due to the carrots retaining a little moisture. When cooking FROZEN vegetables, you can just fill the pan and put 2 tablespoons of water on top and Do Not add the cup of water. You need to put a mixture of different types of vegetables when cooking frozen, especially corn which can scorch due to high starch content. Just make sure the bottom doesn't have any open spots. Fill pan side to side and bottom to top, open whistle and turn to medium.

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Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
Ingredients:
2 cups Arugula or baby spinach
1 cup strawberries (#3)
1/4 cup slivered almonds
1/2 triangle parmesan cheese (#1)
1/4 red onion (#2)
2 Tbsp Olive Oil
1 Tbsp Orange juice concentrate, thawed
1 Tbsp Balsamic Vinegar
1 1/2 tsp orange peel, grated (#1)
1/8 tsp ground ginger (#1)

Directions:
Combine first 5 ingredients in the mixing bowl. Whisk together the rest and pour on top of the salad and toss. NOTE: You can add 1 cooked and shredded chicken breast to make this a meal.

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Sweet Corn Casserole

UTENSILS: Large SkilletCASSEROLE:

1 Can Creamed Corn
4 Cups Bird’s Eye Extra Sweet Frozen Corn
4 eggs
1⁄2 Cup Heavy Whipping Cream
3 Boxes Jiffy Corn Muffin Mix
1 TBSP Sugar
Darn Good Seasoning to taste
Cooking Spray

INSTRUCTIONS

Beat eggs, milk, cream, sugar, and Darn Good Seasoning.
Add creamed corn, whole kernel corn, and jiffy mix; mix well.

Preheat on Medium low then spray with cooking spray and pour the mixture into the pan.

Place the lid on and cook on medium on Medium low for 15 to 20 minutes or until done.

Turn off and allow to sit Un covered before serving.

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Squash Casserole

UTENSILS: Large Skillet (10.5"), Food Cutter
Serves: 8-10 Time: Prep 10 Cook approx. 30 min.
Ingredients:
4 lbs. Yellow Squash, (#3 Cone)
1 can Cream of Chicken Soup
1 can sliced water chestnuts, drained
2 bags Garlic & Cheddar Croutons
1 small jar diced pimientos, drained
4 oz. Extra Sharp Cheddar Cheese (#2 Cone)
3 TBSP Daisy Light Sour Cream
2 TBSP Minced Garlic
2 tsp Darn Good SeasoningCut the ends off squash and rinse well. Shred the squash on the #3 Cone into the skillet. Cover and cook on medium heat until the pan signals and reduce to low for 2-3 minutes. Using the cover, gently drain off the excess water that cooked out of the squash. Add the cream of chicken soup, the water chestnuts, pimientos, 1 bag of croutons, garlic and darn good to the squash and stir. Top with cheese and cover. Turn the heat between medium and medium low for 10 minutes or until the cheese is melted. Pour the other bag of croutons over the top and serve. Wow!!!
NUTRITION: 7.5g fat, 187 calories, 395mg sodium, 3.5g fiber per serving (2/3 cup)
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Spicy Carrots

 

Serves: 6
Preparation Time: 20 minutes
Utensils: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet
Ingredients:
2 teaspoons safflower oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated #1 blade
½ teaspoon crushed red pepper
1 ½ pounds (700 g) carrots, scrubbed well and cut in diagonal pieces
2/3 cups (160 ml) chicken broth or homemade chicken stock
3 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoon apple cider vinegar
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoon water
Directions:
Preheat oil in the Large Skillet over medium-high heat. Add garlic, ginger, and red pepper,
stir well. Add carrots, chicken stock, soy sauce, cider vinegar, sugar, and stir. Bring to a
simmer, cover (close vent) and reduce the heat to low. Cook about 10-12 minutes or until
carrots are tender.
In a small bowl, combine cornstarch and water, stirring until smooth. Stir into spicy carrots
and cook 1-2 minutes until slightly thickened.
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Spicy Cabbage Casserole

UTENSILS:
Large Mixing Bowl, Electric Skillet, Food Cutter

INGREDIENTS:
1 lb. Ground Beef, uncooked
1 Cup Rice, uncooked
1 Green Bell Pepper, chopped
3 TBSP Chili Powder
8 oz Can Tomato Sauce
1 Can Rotel Tomatoes
1 large head Cabbage, shredded (#4)
1 Onion, Quartered and shredded (#2)
1 Egg
Darn Good Seasoning to taste
DIRECTIONS:
Heat the skillet on 350. When heated, saute the onion and bell pepper for 5-7 minutes until very tender. Add to the mixing bowl and mix all remaining ingredients together. Add casserole back to the skillet and cover; cook until water bubbles around the edge of the pan. Reduce heat to simmer and continue to cook 12-15 minutes longer, or until Rice is fully cooked. Unplug and allow to stand covered for 10-15 minutes.

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Scalloped Potatoes and Apples

Utensils: Large skillet, Food Cutter
Ingredients:
2 cups tart apples (#4 cone)
1 tbs. butter
1/4 tbs garlic
1/4 tsp parsley
1/4 onion #2 cone or diced
2 baking potatoes sliced (#4 cone)
2 cups reduced fat milk
2 oz white Cheddar cheese shredded #1 cone
Preheat large skillet on medium heat. Cut apples into thin slices using food cutter and #4 cone. Place butter in pan with garlic, parsley and onions; cook and stir for 3-4 minutes or until onions are soft. Stir in apples and remaining ingredients (except cheese) and cover; cook until pan signals or until potatoes are tender. Shred cheese using #1 cone. Reduce heat to low. Sprinkle with cheese and cover; cook 4-5 minutes (do not stir) or until cheese melts. Serve.

Compliments of Publix

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Darn Good Wild Rice and Mushrooms

 

Utensils: 1 quart saucepan; 8 inch skillet or large skillet

Ingredients:

1 Cup Wild Rice, uncooked
1 Teaspoon Olive Oil
1/2 Pound Mushrooms, fresh or canned 1 Medium Onion, diced
1 Tablespoon Flour
1 Cup Chicken Soup Stock
1 1/2 Teaspoon Darn Good Seasoning 1/2 Cup Bread Crumbs for Topping

Directions:
1. Prepare rice in the 1-quart unit. Drain and set aside.

2. Preheat 8-inch skillet over medium heat until a drop of water beads and dances when dropped on the cooking surface. Add olive oil and coat bottom of skillet.

3. Add mushrooms and diced onion to the skillet and sauté until lightly brown.

4. Add flour to the skillet and stir; then add soup stock to the skillet and stir again until
flour is dissolved.

5. Add rice and seasonings to the skillet and mix well. Sprinkle bread crumbs over top, cover
skillet with vapor valve closed and reduce
heat to low. Cook for 20 minutes, then remove

cover and cook for 5 minutes more.

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Cajun Green Bean Casserole

 UTENSILS: Electric Skillet

INGREDIENTS:

6 cans French-style String Beans
3 Cans Cream of Mushroom Soup
1⁄2 lb. Cooked Bacon
1 1⁄2 Cups Shredded Velveeta Cheese Cayenne pepper to taste
2 Large Cans French Fried Onions
1⁄2 tsp. Darn Good Seasoning Butter

TO START:

Rinse and drain string beans. Mix beans, soup, chopped bacon, cheese, pepper, and seasoning together in a mixing bowl. Be sure that all ingredients are mixed well. Mixture will be juicy. Butter the skillet and fill halfway. Place a generous layer of French Fried Onions on top and repeat that layer one more time. Cover and cook on 300 until water bubbles around the edges. Unplug the unit and allow to stand 10-15 minutes before uncovering.

TO FINISH:

Before serving, sprinkle with a fresh layer of French fried onions on top.

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Sweet Southwestern Succotash

Utensil: Large skillet, Food Chopper

Ingredients:

1 cup chopped onion (#3 blade)
1 tablespoon cumin seeds
2 teaspoons minced garlic
1 tablespoon Darn Good Seasoning
1 can (4 ounces) chopped green chiles, undrained 1 bag (16 ounces) frozen baby lima beans

1 large fresh sweet potato, peeled and diced 1/2 to 3⁄4-inch (3 cups) 1 1⁄2 cups frozen corn
2 cups cooked barley
3 tablespoons fresh minced cilantro

1 tablespoon dried parsley

Directions:

Heat skillet over medium-high heat. Sauté onion until clear, about 2-3 minutes. Add cumin seeds, garlic, Darn Good Seasoning, and green chiles. Sauté 1 additional minute.

Add lima beans, sweet potato, and corn. Stir gently to combine. Cover. Reduce heat to medium. When valve starts to flutter, stir and reduce heat to low. Cook 5-10 more minutes, stirring occasionally, until vegetables are tender.

Uncover and stir in barley, cilantro and parsley.

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