Archive for the 'Vegetables' Category

March 23rd 2008
Mejane’s Spinach Lasagne

Posted under Vegetables & Whats for Dinner

1 packet lasagna noodles
500g spinach, canned or frozen
500g tub cottage cheese
250g crumbled feta cheese
500g grated mozzarella
large jar pasta sauce (you won’t use it all)
sweet basil, oregano, garlic powder, onion powder

Cook about 14 lasagna noodles until al dente. Drain and rinse with cold water so they don’t stick together.

Cook spinach according to package directions and drain thoroughly in a colander, squeezing out excess liquid.

Mix spinach with cottage cheese and feta cheese. It should look about half and half spinach and cheese. Add herbs to taste.

Spread some of the pasta sauce on the bottom of a 9×12 lasagna pan and lay three noodles over the sauce. Spread on some more sauce, then top it with one third of the spinach mixture. Top with grated mozzarella. Add two more layers of noodles, sauce, spinach mixture and cheese. The last layer is four noodles slightly overlapping, sauce and mozzarella.

Bake at 175C for 45 minutes to an hour.

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February 7th 2007
Fresh Mexican Salsa

Posted under Entrees and Nibbles & Vegetables & Low Fat Diet

2 x canned crushed tomatoes
2 tablespoons lemon/lime juice
10 pieces of jalapeño pepper (you can buy jars in the Mexican section of the supermarket) or 1 fresh jalapeño
2/3 cup fresh coriander
Large onion
3 drops Tabasco
2 tablespoons white vinegar
1 clove of garlic, minced.

Easy instructions - just mix with a blender!

Taste - if it’s too hot, add some sugar to cool it down!

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February 7th 2007
Pumpkin’s Low Fat Vegetable Tagine

Posted under Vegetables & Low Fat Diet

I made this last night for dinner, and I think it was the tastiest vegetarian meal I have had in ages.

Vegetable Tagine

1 brown onion, sliced

3 cloves of garlic, crushed

600g butternut pumpkin, cut into small chunks

2 zucchinis, cut into half moons

1 cob of fresh corn, corn sliced off

2 carrots, cut into half moons

1 tin of chick peas, drained

a hand ful of apricots, halved

a few pitted prunes, halved

Some currants (if you like them)

1 tsp paprika

1/2 tsp cinnamon

1/2 tsp ginger

2 bay leaves

3 cups of vegetable stock

2 tbls honey

Saute onion and garlic until soft. Add spices, stirring till fragrant. Add stock, vegetables, honey, bay leaves, chick peas and dried fruit. Bring to the boil and simmer covered for 20 minutes or until vegetables are tender.

Serve with lemon couscous

Lemon couscous

2 tbls chopped parsley, optional

2 cups instant couscous (San Remo)

2 cups of chicken or vegetable stock

juice and rind of a lemon.

Bring stock to the boil, add lemon juice, rind and parsley. Pour over couscous, stir and cover for five mins. Fluff with a fork. Serve.

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February 4th 2007
Summer Couscous Salad

Posted under Salads and Sides & Vegetables & Low Fat Diet

I make this some weeknights for work lunches for us. It tastes great the next day as the flavours develop overnight. And I vary it depending on what’s in the fridge, so these ingredients are a guide only.

1 cup couscous

1tsp stock powder

1 red chilli, chopped (deseeded if you like)

1 zucchini, diced small

handful of cherry tomatoes, quartered

1 lebanese cucumber, diced small

5-6 mushrooms, diced small

1/2 red or yellow capsicum, diced small

1 clover garlic, finely chopped

Olive oil

Red wine vinegar

Fresh coriander or parsley or basil

Add 1 cup boiling water to couscous and stock. Wait five minutes, forking through a couple of times.

Add a couple of lugs of olive oil and stir through.

Add diced vegetables and stir through.

Add 2tbs red (or white) wine vinegar.

Can be served immediately but also works well the next day.

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January 28th 2007
Cauliflower in cheese sauce

Posted under Vegetables

Ingredients
1 cauliflower chopped or pulled into pieces
1 tablespoon of butter
1 tablespoon of cornflour
1 cup of milk
1/2 cup grated cheddar cheese
grated parmesan cheese

Method
1. Cook the cauliflower in boiling water for ten minutes.
2. Melt the butter in a saucepan on a medium heat and then add the cornflour and stir until smooth.
3. Remove from heat and slowly add milk.
4. Return the saucepan to the heat and stir until the mixture boils and thickens.
5. Add the cheese and stir until melted.
6. Put the cauliflower in an oven proof dish and pour cheese sauce over. (If it is a large cauliflower you may need to double the sauce recipe.)
7. Sprinkle parmesan cheese on top.
8. Bake in oven at 180 degrees C for thirty minutes or until cheese is brown.

* This is very hot when it comes from the oven so it is best to let it stand for a bit before serving.


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January 15th 2007
Hash Browns

Posted under Vegetables & Gourmet Breakfast

6 medium (about 1.2kg) desiree potatoes, peeled
2 tbs plain flour
1 egg, lightly whisked
Pinch of salt
Vegetable oil, to shallow-fry

Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.

Add the flour, egg and salt to the potato, and stir until well combined. Divide mixture into 12 equal portions.

Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Spoon 4 portions of potato mixture around the edge of the pan and flatten slightly to form 8cm discs. Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp. Use an egg lifter to transfer hash browns to paper-towel lined tray and place in low temp oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. Season hash browns with salt and serve with fried bacon and eggs.

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January 6th 2007
Pollylou’s Roasted Pumpkin and Spinach Pie

Posted under Entrees and Nibbles & Vegetables & Low Fat Diet

Pastry
3/4 cup plain flour
1/4 cup self rasing flour
2 tbsn light margarine
1 1/2 tbsn skim milk
1 egg white

Filling
3 cups raw pumpkin cut into 1cm cubes
1 tspn crushed garlic
1 onion diced
1 bunch english spinach roughly chopped
2 whole eggs
2 egg whites
1 1/2 cups skim milk
2 tbsn grated parmesan cheese
2 tspns salt reduced vegtable stock powder
1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 (fan forced)

On a flat baking tray that has been coated with cooking spray spread diced pumpkin, coat with cooking spray. Bake for 25 minutes or until browned

To make pastry
In a medium bowl combine flours together. In a separate bowl melt margarine then add to milk. Beat egg white into milk using a fork, pour into flour. Fold ingredients, if needed use your hands to help combine the pastry. Place on a well floured surface and roll out to fit a 23cm pie dish that has been greased.

To make filling
Coat a non stick frying pan with cooking spray and saute garlic and onion for 1 minute. Add spinach and toss until spinach has softened. In a large mixing bowl beat whole eggs and whites using an electric mixer for 1 minute. Add milk, parmesan, stock powder and beat well. Spoon spinach over pastry base, then sprinkle diced pumpkin over top. Pour egg mix over vegetables, sprinkle with grated cheese.

Bake for 40 minutes or until cooked in centre and browned.

PLs Roasted Pumpkin and Spinach Pie

Posted on the AYW forum by Pollylou

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