Veggie recipes from Food lab

Broccoli Broil
(serves 2)
1 cup broccoli flowerets
1-1/2 tsp chopped onion
2 tsp margarine, butter or olive oil
1-1/2 tsp flour
1/4 tsp dry mustard
1/8 tsp marjoram
pinch of pepper
1/2 chicken bouillon cube
1/2 c milk
3 Tablespoons of grated Parmesan cheese
Paprika to garnish

Boil broccoli.  While broccoli is boiling for 3 minutes, lightly saute onion in margarine in a 1-quart saucepan.  Remove saucepan from heat and stir flour and seasonings into onion and margarine.  Add bouillon cube and milk gradually, stirring constantly.  Return to heat and bring to a boil, stirring constantly.  Remove from heat and add all but 2 Tablespoons of cheese.  Drain broccoli and arrange in casserole.  Pour sauce over broccoli. Sprinkle remaining cheese and paprika over top.  Broil until lightly browned.

Sweet-sour Red cabbage (serves 2)
1 medium tart apple
1 T salad oil
2 cups shredded red cabbage
2 T brown sugar
2 T vinegar
3/4 tsp salt
2 T water

Wash, pare, core and slice apples into thin slices.  combine the ingredients in a skillet or wok.  Cover and simmer over low heat, stirring occasionally.  Continue to cook until desired tenderness is reached.

Ginger carrots (serves two)
3 small carrots
1 tsp sugar
1/2 tsp cornstarch
1/8 tsp salt
1/8 tsp grated fresh ginger
2 T orange juice
1/8 tsp grated lemon rind
1 tsp margarine or butter

Wash and pare carrots.  Cut in sticks approximately 2 inches long and 1/3 inch in diameter.  Bring enough salted water to a boil to just cover the carrots. Add the carrots to the boiling water, cover the pan, and boil until just fork tender.  While carrots are boiling, stir together the sugar, cornstarch and salt.  Gradually stir in the orange juice.  In a saucepan, heat the sauce, while stirring continuously.  Bring the sauce to a boil and continue to boil 1 minute.  remove from the heat, and stir in the margarine, ginger and lemon rind.  Drain the carrots thoroughly before pouring the sauce over them.  Toss in the sauce until carrots are coated with the sauce.  Serve immediately. 

Celery Orientale (serves 2)
3 large outer stalks of celery
1 T margarine, butter or olive oil
1/2 cup sliced fresh mushrooms
2 T chopped, blanched almonds.

Wash celery thoroughly and cut diagonal slices 1/4" thick.  Wash, drain and slice mushrooms.  In a wok or frying pan, melt the margarine.  Add the celery and stir-fry with constant stirring just until celery is slightly tender.  Add the mushrooms and almonds.  Continue to stir-fry, stirring constantly until the mushrooms are somewhat transparent and the almonds begin to brown.

Eggplant Italianate (serves 2)
1/2 medium eggplant pared and cut in 1/2 inch slices
1/4 c melted margarine, butter or olive oil
1/3 c fine cracker crumbs
1/2 c tomato sauce
dash of salt
1/8 tsp oregano
1 T canned, sliced mushrooms
1/2 c grated mozzarella heese

Preheat oven to 450 degrees.  Dip eggplant in butter and then in cracker crumbs.  Place on a pan lined with aluminum foil. Salt lightly.  Spoon tomato sauce over each slice and sprinkle lightly with oregano.  Top with mushrooms and cheese.  Bake until tender, about 10-12 minute.

Spinach Saute (by Mary Kramer) - serves 2
1 bunch spinach
1 T margarine or butter
1 T salad oil
1/4 cup chopped onion
1/2 clove garlic, minced
1-1/2 tsp lemon juice
1/4 c sour cream
1/8 tsp salt
1/8 tsp pepper

Break off stems and any blemished leaves.  Rinse thoroughly in several changes of water until clean, drain well.  In a skillet melt the butter then add the oil.  Saute onion and garlic for 5 minutes.  Add the spinach, a handful at a time, and stirfry until wilted.  In a bowl, combine lemon juice, sour cream, salt and pepper.  Drain off any liquid in the skillet.  Stir the sour cream mixture throughout the spinach.  Heat just to serving temperature and serve immediately.  Avoid boiling the sour cream.


All recipes come from the Illustrated Guide to Food Preparation by Margaret McWilliams, Ph.D., R.D.