SUPREME GREEN VEGETABLE BAKE
My paternal grandmother passed this recipe down to me. She also offered comments on different ways to prepare this dish, "so as not to become bored with the same old dish over and over." She was a great inspiration for my love of baking and cooking.-Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions. , Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.
Nutrition Facts : Calories 261 calories, Fat 19g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 591mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
ASIAN GREENS
Serve this classic side dish as part of a Chinese meal using Asian green vegetables such as pak choi, choy sum or tatsoi
Provided by Elena Silcock
Categories Side dish, Vegetable
Time 25m
Number Of Ingredients 3
Steps:
- Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
- Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
- To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
ASIAN VEGETABLE CASSEROLE/VEGGIE BAKE
I made this up while on a weekly organic vegetable box spree. The taste is rich and flavorful and the purple color from the cabbage is incredible. You can use any vegetables you want which makes this very accommodating to whatever is on hand. This reheats very well.
Provided by Rachael Bregman
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
- Heat some oil in a large skillet.
- Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
- Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
- Add the mushrooms and cabbage and stir all the vegetables together.
- Add the soy and rice vinegar.
- Cover to steam the cabbage.
- In a large bowl, beat the eggs and add the remaining ingredients.
- When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
- Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.
ORIENTAL VEGETABLES
Make and share this Oriental Vegetables recipe from Food.com.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a cup, combine hoisin sauce, tomato sauce, stir-fry sauce, soy sauce, rice wine, and flour.
- In a wok, Heat oil and fry the garlic and the ginger.
- Add the vegetables and the mixture and simmer for 3 minutes
- Add the tofu and simmer for 1 minute.
Nutrition Facts : Calories 119.6, Fat 4.4, SaturatedFat 0.4, Cholesterol 0.2, Sodium 385.3, Carbohydrate 17.6, Fiber 5.3, Sugar 6.9, Protein 5.4
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AN EASY CHINESE GREENS RECIPE - OMNIVORE'S COOKBOOK
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5/5 (4)Total Time 15 minsCategory SideCalories 76 per serving
- Bring a pot of water to a boil, add a pinch of salt and several drops of vegetable oil (so that the blanched vegetables will look greener), mix well. Add baby bak choy, boil till cooked through, in about 1 minute. (If you cook with other types of greens, be noted that the blanch time varies) Drain vegetables and place in a plate, set aside.
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