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veggie rich recipes

crossposted to whatwouldruthdo

Like most of the rest of our fatass country, I have trouble eating enough fruits and vegetables. Especially vegetables. But I've noticed that when I make recipes that incorporate a large amount of veggies I love to eat them and don't feel burdened at all to get more of them into my diet.

So this is where you come in. Can you guys please share your best veggie heavy recipes? Casseroles, pasta, soups & stews, etc. Anything is fair game.

Comments

( 16 comments — Leave a comment )
waves_particles
Feb. 19th, 2008 04:46 am (UTC)
whatwouldruthdo
Feb. 19th, 2008 05:04 am (UTC)
Ooh, that's great. Thanks!
littlemrs
Feb. 19th, 2008 05:14 am (UTC)
One of my most favorite-est snacks in the world are carrots or peppers (red, green orange, etc) dipped in hummus. Raw veggies pack the most punch!
trestlegirl
Feb. 19th, 2008 06:10 am (UTC)
I make stirfry when I am feeling the need for a veggie heavy meal. I just made one tonight to use up the remainder of my organic veggie box for the week! Carrots, broccoli, bok choy, onions, garlic, and snow peas, plus a little bit of steak, with Soy Vey terriyaki sauce added right at the end. Easy fast and yummy.
elle_etoile
Feb. 20th, 2008 05:49 am (UTC)
this post inspired me to google "organic produce delivery" and find a service in my area and sign up. I never knew this was available! What state are you in? What service do you use? Have you been happy with it?

Thanks for posting that reply!
trestlegirl
Feb. 20th, 2008 06:18 am (UTC)
Wow, that's awesome!! The veggie box is the best thing ever! I signed up for it because I thought it would help me branch out into veggies that I might not usually eat, and it has really worked!

This is a great website for finding CSAs in your area: http://www.localharvest.org/

I live just north of San Diego, and belong to this CSA: http://www.bewiseranch.com/index.html
I would absolutely recommend them - a lot of my neighbors get boxes from them too, and we all love it.
I hope you enjoy your veggies!!
elle_etoile
Feb. 20th, 2008 11:00 pm (UTC)
I never heard of CSA's before this! So cool!

I don't know if the one I signed up for is technically a CSA. It is year-round, during spring & summer it is local to CO, during winter it is brought in from Arizona (neighboring state). All organic though. This is it:
http://denver.doortodoororganics.com/

tlew12778
Feb. 19th, 2008 11:47 am (UTC)
Eggplant or Zucchini Parmesan. You can avoid the whole frying business by just grilling them before layering with sauce, mozzarella, fresh chopped basil, and grated parm.
audreyh
Feb. 19th, 2008 02:09 pm (UTC)
Quick, easy, and delicious beef stew: Cube the beef and coat with flour, then brown in a large saucepan. Add 1 quart of water and one packet of onion soup mix. Season with seasoning salt, pepper, garlic powder, and chili powder. Bring to a boil. Add 2 to 3 peeled, cubed potatoes and 2-3 sliced carrots. Cover and simmer for 30 minutes. Remove lid and add a few handfuls of frozen peas, simmer for about five more minutes before serving. If you want thicker stew, you can mix some cornstarch with cold water and stir it in when you're adding the peas.
michellerenee1
Feb. 19th, 2008 02:25 pm (UTC)
I have a really good soup recipe that we LOVE to eat.

Put ~ 1 quart of water on the stove to boil with 1 package of frozen spinach in it. Once the water boils add 3/4 cup of pasta. (we usually break spaghetti into ~ 1 cm pieces, or you can use any short pasta)

Sautee 3 cloves of garlic in olive oil. Add in 1 can of whole tomatoes, diced, including juices. (dicing the whole ones tastes batter than buying the pre-diced ones) Add salt and pepper.

Once the pasta is cooked remove from heat and add tomatoes.

Cut a block of pecorino romano cheese into small cubes and add to soup. Serve with grated romano or parmesan cheese on top, or without.

This is a favorite recipe in our family. Everyone loves it. Honestly, the measurements are all approximate. I never measure when I make it. We love garlic and romano cheese so I add extra. The cheese is the best part. The kids don't even realize they are eating spinach when we have this. It makes a great "before-meal" soup.
michellerenee1
Feb. 19th, 2008 02:28 pm (UTC)
Sorry... to clarify, you don't drain the pasta. You add the tomatoes to the water, spinach and pasta.
shannahc
Feb. 19th, 2008 04:26 pm (UTC)
Everyday Food had a great Roasted Vegetable and CousCous Salad Recipe last month.
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=1565aff0aedf6110VgnVCM1000003d370a0aRCRD&autonomy_kw=couscous&rsc=header_11

Ingredients
Serves 4
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds), cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula

Directions
Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through. Cool to room temperature.

Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.

In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.
mimieliza
Feb. 19th, 2008 05:00 pm (UTC)
I made this last night and I thought it was really good, and super easy if you use a food processor to grate everything:

Slow Cooker Split Pea Soup

6 C water
1 lb. bag green or yellow split peas
3 large carrots grated
3 celery stalks grated
1 lg onion grated
1 lg potato grated
1 ham steak cubed
2 tsp. liquid smoke

Throw into crock pot cook 6-8 hours then season to taste w/ salt and pepper.

chickee79
Feb. 19th, 2008 05:59 pm (UTC)
I found this on the back of a can of black beans. It's really good by itself, as a side dish with grilled or baked chicken, or with an omelet (my favorite!).

BUSH’S BEST BLACK BEAN SALAD

1 (15 oz.) can Bush’s Black Beans, drained
1 red bell pepper, seeded and deribbed
1 green bell pepper, seeded and deribbed
1 yellow bell pepper, seeded and deribbed
1/2 cup red onion
1 can of corn, drained
1 clove garlic, minced
1 teaspoon cilantro
1 teaspoon parsley, chopped
1/4 cup olive oil
4 to 5 tablespoons red wine vinegar
1 teaspoon lime juice
Freshly ground pepper (to taste)
Salt (to taste)

Cut all bell peppers and red onion into 1/4-inch dice.

In a salad bowl, combine bell peppers, onion, corn kernels, garlic, cilantro and parsley and toss to mix.

Add olive oil, vinegar, lime juice and salt and pepper to taste and toss again.

Add Bush’s Black Beans, toss well.
jenerationx
Feb. 19th, 2008 10:46 pm (UTC)
I love stir fry. It's especially great when you have lots of produce/farmer's market veggies to use.

I just cut up a bunch of different veggies (snap peas, peppers, broccoli, corn, tomatoes, onions, green beans, etc.) and sometimes throw in some chicken breast and then a bit of olive oil and lemon juice. Saute/fry it up. YUM.
calliope_muses
Feb. 20th, 2008 03:01 am (UTC)
I just posted this one in my journal tonight. I made it for dinner last night and my husband and I really liked it:

Baked Macaroni
courtesy Giada De Laurentiis

Salt
1 lb elbow macaroni (I used Ronzoni healthy/high fiber something or other)
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped (I only used about half an onion)
2 cloves garlic, chopped (I used ~1 tsp of pre-chopped garlic)
1 (14.5-ounce) can diced tomatoes (more would be better)
1 (10-oz) pkg frozen spinach, thawed and drained (again, I'd like more)
1/2 tsp red pepper flakes (I left this out)
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish (I used non-stick spray instead) and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.



I think this would be good with some chopped eggplant and zucchini added to the mushroom/onion/garlic sautee'.

The bread crumb & cheese mix makes a crunchy crust on both the top and bottom and all the cheese in the pasta is so gooey and warm - yum! This makes a large dish and is perfect as a main dish with a salad.
( 16 comments — Leave a comment )