VEGETABLES: You might like to try this very simple recipe that requires very little preparation to produce a side dish to serve at dinner time.

ROASTED TOMATOES:

 

 

2 tbsp. olive oil                                               

2 tbsp. fresh thyme leaves

1 tsp. kosher or coarse salt                              

½ tsp freshly ground black pepper

10 plum or 8 large tomatoes, halved

 

 

 

Preheat oven to 300 degrees F.

 

In a small bowl, combine oil, thyme, salt and pepper. Add to tomatoes, stirring to coat.  Arrange tomatoes, cut side up in a baking dish or roasting pan. Roast for about 2 hours or until soft and slightly wrinkled.

VEGETABLES: This is another recipe that has never failed to give good result.

OVEN-ROASTED VEGETABLES:

 

 

3 large baking potatoes                                               

1 lb. baby carrots

3 large onions                                                             

2 each red & yellow sweet peppers                                        

1 large eggplant

1 lb. asparagus                                                            

5 tbsp. extra virgin olive oil

3 tbsp. fresh rosemary                                                

2 large sweet potatoes

coarse salt and freshly ground pepper                        

5 whole garlic cloves, peeled

 

 

 

Preheat oven to 400 degrees F. Lightly grease a large baking pan.

 

Wash and drain carrots. Peel and quarter potatoes and sweet potatoes and cut into large chunks.  Half the peppers, seed and cut into large chunks. Trim eggplant and cut into large pieces. Peel asparagus, removing tough ends and breaking the spears in halves.

 

Transfer prepared vegetables, except asparagus, into baking pan. Sprinkle with salt and pepper and rosemary, and toss with 4 tbsp. olive oil. Drizzle extra oil on top. Bake for 25 minutes; then add asparagus and mix in well. Cook 20 minutes more.

VEGETABLES: For those who like the taste and texture of okra, this recipe will not fail to please.

OKRA IN YOGURT:

 

 

1 lb. okra                                                                    

2 tbsp. cooking oil

½ tsp. onion seeds                                                      

3 green chillies, chopped

1 medium onion, sliced                                              

¼ tsp. turmeric

2 tsp. shredded coconuts                                            

salt & fresh ground pepper

1 tbsp. natural yogurt                                                  

2 medium tomatoes, sliced

 

 

 

Wash, top and tail okra and cut into ½-inch pieces.

 

In a heavy saucepan over medium heat, heat oil and fry the onion seeds, green chillies and onion for 5 minutes or until onion is soft.

 

Add turmeric and coconut and salt and pepper to taste. Stir well together and cook for another minute.

 

Add okra and quickly cook them over high heat for a few minutes to brown. Add yogurt and tomatoes. Cover pan and cook at medium heat for 3-4 minutes or until okra are soft. Adjust seasoning and stir in chopped coriander to serve. 

VEGETABLES: This is my tried-and-true recipe to produce delicious baked beans at home.

BAKED BEANS:

 

 

 

3 cups dried navy beans                                             

10 cups cold water

1 onion, halved                                                           

½ tsp. salt

1/3 cp each molasses   & packed light brown sugar

2 tsp. mustard  powder                                                           

1 tsp. ground ginger

salt and pepper                                                           

2 onions, sliced

¼ lb. lean salt pork

 

 

 

Soak beans overnight in 9 cups cold water.  Drain and reserve soaking liquid. Put liquid in a large kettle, add 1 more cup of water, the beans and the 2 onion halves and salt. Bring mixture to a boil, reduce heat and simmer, covered, for 45 minutes. Drain and reserve cooking liquid.

 

Combine 2 cups of cooking liquid with molasses, sugar, mustard powder, ground ginger, salt and pepper and add mixture to the beans, tossing to coat beans well.

 

Preheat oven to 325 degrees F. Arrange half of the onion slices in the bottom of a 2-quarts bean pot. Top this with half the bean mixture. Repeat this process with the rest of the onion and beans. Cut pork fat into 6 pieces, scoring the rind, and push the pieces, rind side down, gently into the beans.  Add enough cooking liquid to cover the bean by ½ inch. Cover the pot with foil and lid.

 

Bake beans for 30 minutes or until liquid is absorbed and beans are tender.

VEGETABLES: Hope you'll like my version of using mushrooms to substitute for beef in the famous "stroganoff" way.

MUSHROOM STROGANOFF:

 

 

 

2 tbsp. butter + 2 tbsp. olive oil

2 onion, thinly sliced                                                  

1-2 cloves garlic

1 ½ lb. large mushrooms, chopped                             

4 tbsp. brandy

1 ¼ cup sour cream                                                    

salt and pepper

pinch of paprika and few chives to garnish

 

 

 

Melt butter in oil in a saucepan over medium heat. Add onions and cook until soften, about 3-4 minutes. Add garlic and mushrooms and cook 2 minutes more, stirring continuously.

 

Stir in brandy and cook for 3-4 minutes more or until mushrooms are tender. Lower heat and stir in sour cream. Heat gently, taking care not to boil. Season mushroom mixture with salt and pepper to taste.  Sprinkle with paprika and garnish with chives to serve. 

VEGETABLES: Using rosemary stems as skewers not only makes the vegetable kebabs more attractive-looking, but also imparts a nice flavour to the vegetables being grilled.

MUSHROOM AND EGGPLANT SKEWERS WITH TOMATO SAUCE:

 

 

 

12 long firm rosemary sprigs                          

18 brown cremini mushrooms, halved

1 eggplant, cubed                                            

dressing:

    ¼ cup olive oil

    2 tbsp. balsamic vinegar                             

    2 cloves garlic, finely minced

    1 tsp. sugar

tomato sauce:

    5 tomatoes                                      

    1 tbsp. olive oil

    1 small onion, finely chopped                    

    1 clove garlic, crushed

    1 tbsp. tomato paste                        

    2 tsp. each sugar & balsamic vinegar                      

    1 tbsp. chopped flat-leaf parsley

    salt and pepper

 

 

Remove leaves from lower part of the rosemary sprigs and reserve 1 tbsp. of the leaves. Put mushrooms and eggplant in a large glass bowl and pour in the combined dressing ingredients. Toss well to coat and marinate for 30 minutes.

 

To make tomato sauce:  Heat water to boiling in a large pot. Drop in tomatoes carefully. Let sit 30 seconds then remove with a slotted spoon. When slightly cooled, peel skin off tomatoes, cut each in half, remove seeds and dice flesh.  Cook onion and garlic in a large saucepan over medium heat for 2-3 minutes. Add tomatoes, tomato paste, sugar, vinegar and parsley. Simmer together for 15 minutes or until thick. Add salt and pepper to taste.

 

Carefully thread alternating mushrooms and eggplant cubes onto rosemary sprigs. Cook on preheated lightly-oiled BBQ grill for 7-8 minutes, or until egg plant is tender but not too soft. Turn occasionally during cooking. Garnish with chopped rosemary leaves and serve with tomato sauce.

 

 

NOTE:  Other vegetables, such as zucchini, red and green bell peppers and cheese cubes may be used as substitutes or in addition to mushrooms and eggplant.

VEGETABLES: This is a nutritious meal-in-one that is heart-warming, especially in the winter months

MIXED VEGETABLES IN LEMON SAUCE:

 

 

 

1 cup dried marrow beans                                          

7 cups cabbage strips

4 cups sliced mushrooms                                            

2 cups chopped onions

3 cups sliced fennel                                                    

6 cups chicken stock or water

1 cup rice                                                                    

4 eggs

1/3 cup lemon juice                                                    

minced fennel leaves as garnish

1 tbsp. cooking oil

 

 

 

Rinse beans and cover with 4 cups of water in a saucepan. Bring water to a boil and simmer beans for 1 to 1 ½ hours or until barely tender.

 

Cook cut vegetables in oil in a large pot over high heat for 5 minutes. Add the beans together with its cooking liquid and the chicken stock or water. Cover pot and bring liquid to a boil.

 

Wash rice through 4-5 changes of water and add into the vegetables. When mixture comes back to the boil, reduce heat and simmer for 15 to 20 minutes or until rice is cooked.  Strain and reserve the liquid while returning the vegetable mixture to the pan.

 

Beat eggs with lemon juice in a large bowl and add the reserved liquid in a stream, beating constantly. Pour this mixture into the vegetables and cook over medium heat, stirring, for 5 minutes more. Let it come to almost boiling point to thicken the sauce but do not allow it to boil vigorously to scramble the eggs.

 

Transfer vegetables to a serving platter and sprinkle with the fennel leaves to serve.

VEGETABLES: Hope you'll like this method of making vegetable curry at home. It is easy to follow and yields good result.

MIXED VEGETABLE CURRY:

 

 

 

1 lb. mixed vegetables, such as beans, peas, cauliflower, carrots, potatoes, egg plants

2 tbsp. oil                                                        

spice mix:

    1 tsp. cumin seeds, freshly roasted

    ½ tsp. each mustard seeds & onion seeds

    1 tsp. ground turmeric

    6-8 curry leaves                                          

    1 dried red chilli powder

        

2 cloves garlic, crushed

salt & 1 tsp. sugar

2/3 cup natural yogurt mixed with 1 tsp. cornstarch

 

 

Prepare and dice vegetables. In a large pot of boiling water, cook potatoes and carrots  until tender. Add in the rest of the vegetables and cook only until softened but still crunchy. Drain well.

 

In a large heavy saucepan, heat oil over medium-low heat and fry the spice mixture with the garlic gently. Fold in cooked vegetables, stirring well to coat with the spice mix. Add sugar and salt to taste. Cook together 1-2 minutes.

 

Gradually add the yogurt and cornstarch mixture. Heat to serving temperature and serve immediately.

VEGETABLES: This is a nice vegetarian dish that works well on its own as well as being served as side dish to roasted meat.

ZUCCHINI STEW:

 

 

 

1 lb. zucchini

1 small onion, chopped                                              

1 garlic clove, crushed

2 tbsp. oil                                                                    

1 x 16-oz, canned tomatoes                                        

½ tsp. oregano

salt and pepper                                                           

1 x 12-oz. can whole-kernel corn 

 

 

 

Heat oil in skillet over medium-high heat until hot, sauté onion and garlic until onion is transparent. 

 

Wash and trim ends of zucchini, slice thinly and add into the onion mixture. Drain tomatoes, discarding liquid, and break up tomatoes with a wooden spoon. Add tomatoes into zucchini in pan. Add salt and pepper to taste, and the oregano.

 

Cover saucepan and simmer until zucchini is softened but still crisp, about 8-10 minutes. Drain corn and add to zucchini. Heat through and serve.

VEGETABLES: This is a fancy way to serve leeks as a vegetarian dish. hope you'll like it.

LEEKS IN MUSTARD CREAM:

 

 

 

3 lbs. leeks                                                                  

1 lb. tomatoes

juice of ½ lemon                                                         

2 egg yolks

½ tbsp. prepared coarse mustard                                 

½ cup butter, melted

1 tbsp. olive oil                                                           

1 bunch fresh basil, finely chopped

salt and pepper                                                           

2 tbsp. green peppercorns

 

 

 

Peel the leeks, wash well and use only the white parts, reserving the green stems for some other uses. Cut leeks diagonally into 1 ½-inch sections and cook in a saucepan with a little water, 2 tbsp. butter and lemon juice for 10 minute or until tender. Drain and set aside.

 

Dice tomatoes finely and put in a saucepan. Add basil, cook on low heat while continuously stirring in the olive oil, a little at a time. Cook 1-2 minutes.

 

To make mustard sauce:  Gently whip egg yolks with a little water; then transfer mixture to the top of a double boiler sitting on the bottom pan of simmering water. Continue beating until mixture is frothy. Remove from heat, add mustard slowly and whisk in carefully.

 

To serve:  Spread 1 tbsp. of tomato-basil mixture in a circle over the center of 4 serving plate. Brush leek pieces with butter and arrange them decoratively on top of the tomato & basil mixture. Add mustard sauce, forming a border outside the tomato & leek centre. Sprinkle green peppercorn on the mustard sauce to serve.