Tag Archives: vegetable recipes

Meals On Monday Eggplant Fries or Zucchini Fries

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It’s Meals on Monday and it’s meatless today! You are going to love this simple recipe. I make it with eggplant (or zucchini.) So I hope you will try both ways. Enjoy!

What You Need

1 Eggplant ( or you can use 4 small or two large zucchini)

1 Cup flour

1 Cup Italian bread crumbs

1 tsp. Garlic powder

1/2 tsp. pepper

1 Egg

1 Cup milk

1 Tbsp. olive oil

1 Cup olive oil (not extra virgin)

Nonstick skillet

Draining rack (cooling rack)

Plate or tray lined with paper towels (to place under the draining rack)

2 Pie plates (or shallow dishes with edges)

Sifter

Slotted spoon

Large bowl

Grated Parmesan cheese (optional for topping)

Ranch dressing (optional for dipping)

Marinara sauce (optional for dipping)

Before You Start : Wash and peel the eggplant or zucchini and cut into French fry like strips, place a tray lined with a paper towel under the draining rack.

Lets Make It! In a bowl sift flour, garlic powder salt and pepper together. In a pie plate combine egg, milk and 1 Tbsp of olive oil and whisk together. Pour bread crumbs into the second pie plate. You are making an assembly line. Heat olive oil in nonstick skillet on medium high heat. Roll eggplant (or zucchini ) pieces in flour mixture to coat. Then dip into the egg mixture, and then roll in the bread crumbs. Place carefully place each one into hot oil and fry until golden (about 4-6 minutes) turning often to cook evenly. Using a slotted spoon carefully remove from hot oil and place on the cooling rack. Sprinkle with more salt, or grated Parmesan cheese if desired. Continue this process until they are all cooked. Serve with marinara sauce, ranch dressing or nothing at all ( that’s how I eat them)

Serves 2-4

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Meals On Monday Potato Bread

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Perfect for carb lovers!!

What You Need

1 Cup flour ( and more for dusting)

1/2 tsp Salt

1/4 tsp Nutmeg

1 1/2 tsp Baking powder

2 Tbsp Butter (  cut into small pieces)

4 -6 Tbsp cream (you may need a little more)

3/4 Cup cold mashed potatoes

Non stick cooking spray

1 Egg ( whisked and set aside)

2 tsp Corn meal

Large bowl

Medium bowl

Sifter

Rolling pin

Round pie or cake pan

Basting brush

Before You Start Preheat the oven to 425°, prepare a floured surface for kneading the dough. Spray inside of pan with non stick cooking spray.

Lets Make It! In a large bowl sift together the flour, salt, nutmeg and baking powder. Add the butter piece and blend together with a fork until it looks like fine breadcrumbs (you may need to add al little more butter). In a medium bowl combine the cream and mashed potatoes, mixing well. Add it to the dry ingredients and stir with a fork to mix well ( add 1–2 tbsp of cream if needed to make a soft dough.) Place the dough on your floured surface. Knead it with your hands until it appears smooth. Dust your rolling pin with flour and roll out to about 3/4 of an inch in thickness.  Place the dough into the prepared  pan. Using a butter knife drag the knife through the dough to form 6 pieces, do not cut all of the way through.  Dip the basting brush into the beaten egg and brush evenly over the top of the bread. Then sprinkle  with corn meal. Bake for 20 minutes or until well risen and golden brown.

Katies Tid Bits* try sprinkling with sesame seeds, or oatmeal instead of corn meal, Do you want to add a little spice? Substitute the nutmeg with dry mustard powder ( or dry wasabi powder for a whole new taste.

Serves 3-6

Meatless Monday is Back with Katies Stuffed Zucchini

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Meatless Monday is back! Today I’m sharing my stuffed zucchini recipe, enjoy.

 

 

 

What You’ll Need

2 Medium zucchini (about 1 lb)

2 Tbsp butter

1 Clove garlic (minced)

2 Tbsp white onion (chopped)

2 Cups soft bread cut into small cubes your choice of bread (white or sour dough is great)

1/2 tsp Mrs. Dash table blend seasoning

1/4 Cup Parmesan cheese ( shredded)

1/4  Cup Mozzarella cheese (shredded)

1/4 Cup mild cheddar cheese ( shredded)

Salt and pepper to taste

Medium stock pot

Large skillet

Non stick cooking spray

Baking dish

Melon baller ( or spoon)

Colander

Before You Start: Wash zucchini and preheat oven to 350°, fill the stock pot about half way with water and bring water to a boil, and spray baking dish with non stick spray

Let’s Make It! Place whole zucchini into the boiling water and cook for 10 minutes. Drain into colander and let cool a few minutes. Cut into halves lengthwise. Be careful they are still hot. Scoop out pulp with a spoon or melon baller and chop well.  In a skillet over medium heat melt the butter and sauté garlic and onion for about a minute, or until onion is tender. Stir in chopped zucchini pulp, bread cubes and Mrs. Dash seasoning and salt and pepper. Reduce heat to low and stir for about a minute. With a spoon carefully stuff the zucchini skins with the zucchini and bread mixture. Place the zucchini in the baking dish and bake for 20 minutes, or until zucchini is skin is fork tender (pierces easily with a gently push of the fork) Sprinkle with cheese and return to oven for 1-2 minutes until slightly melted.

Serves 2-4

*Katies Tid Bits- use slightly stale bread for this recipe and no more tossing away bread :-)

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Meatless Monday Cauliflower Soup

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Meatless Monday recipe today, Cauliflower!

What You Need

1 Lb. Cauliflower florets (okay to use frozen)

1 Cup carrots (peeled and sliced)

3 Tbsp. dried minced onion

2 Cubes chicken bouillon (or 2 Tbsp. vegetable seasoning)

2-1/4 Cups water

2 Cups milk

1(10oz) Cream of potato soup

1/2 tsp Garlic powder

1/8 tsp Ground nutmeg

4 tsp Cornstarch

Salt and pepper to taste

1 Cup medium cheddar cheese (grated)

Large saucepan (or soup pot) with lid

Small bowl

Lets Make It! Combine the vegetables, onion, bouillon and 2 cups of water in the saucepan and cook over medium high heat, until it reaches a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add milk, potato soup, garlic powder and nutmeg and mix well.  In a small bowl combine cornstarch and remaining water and mix with a fork until smooth. Gradually add cornstarch to soup and stir well to blend and avoid lumps. Bring to a boil; cook and stir for 2-5 minutes or until slightly thickened. Stir in cheese until melted. Salt and pepper to taste.  Serves 2-4

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Meatless Monday Pumpkin Soup

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Pumpkin soup seemed like the perfect Meatless Monday food this week. Welcome to Autumn.it’s time for soup. Do you have a  favorite autumn soup?

 

 

What You Need

1 Can (15 oz.) pumpkin puree

¾ Cup Onion (shredded)

1 Tbsp. olive oil

1 Tbsp. butter (unsalted)

Large can (32 oz.) vegetable broth

1/4 Cup milk  or heavy cream ( your choice)

3 Tbsp. pumpkin spice blend

¼ Cup brown sugar

1 tsp. salt

Medium Saucepan

Whisk

Let’s Make It!

In a saucepan, over medium low heat, sauté shredded onion in oil and butter until translucent, add pumpkin, salt and spice, stir well until blended. Then slowly add vegetable broth whisk as you add broth slowly Add sugar slowly and continue whisking .Bring to a boil then lower heat  to simmer for 10 minutes.

*Katie’s Tid Bits* Sprinkle with cinnamon and add a dollop of whipped heavy cream if desired. Adjust sugar to your taste add more or less.

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