various favorite veggie recipes

jpatti 2/1/2012, 4:09 pm

COLE SLAW
8 servings @ 7/1/156

Toss together 1 shredded head cabbage and 1 medium shredded carrot in large Tupperware container.

In bowl, mix together 2 TB dried minced onion, sweetener equivalent to 1/3 cup sugar, 1/2 tsp unrefined sea salt, 1/8 tsp freshly ground black pepper, 1/4 cup heavy cream, 1/4 cup water, 1/2 cup mayonnaise, 1 1/2 TB white vinegar and 2 1/2 TB lemon juice.

Add dressing to vegetables, toss, cover and refrigerate at least 2 hours.

jpatti 2/1/2012, 4:11 pm

ROASTED GARLICKY GREEN BEANS
4 servings @ 9/2/66

Wash and snap ends off of 1 lb green beans. Toss beans with 1 TB melted coconut oil, 1/2 tsp unrefined sea salt, 1/2 tsp garlic powder and 1/2 tsp onion powder in bowl. Spread on cookie sheet and bake at 375 for around 30 minutes, shaking pan every 10 minutes or so. Bake until browned and crisp-tender.

jpatti 2/1/2012, 4:12 pm

GERMAN SALAD
8 servings @ 6/25/695

Hard boil 8 eggs, then cool, peel and chop. Fry 1 lb bacon, crumble bacon, reserve drippings. Make salad with 1 head romaine, 1/2 large red onion, 2 medium tomatoes and 1 cucumber.

For each serving, put 1/8th of bacon drippings in Pyrex cup and reheat. Mix in 1 TB apple cider vinegar, 2 TB mayo and one chopped had boiled egg. Pour hot dressing over 1/8 of salad and top with 1/8 bacon bits.

jpatti 2/1/2012, 4:12 pm

KALE CHIPS
4 servings @ 4/1/51

Remove leaves from 1 bunch clean kale (about 6 oz) and tear into shreds, discarding ribs. Kale must be VERY dry, so dry in kitchen towels if needed.

Melt 1 TB coconut oil in large bowl, and toss kale in oil, massaging with fingers to coat well. Place on foil-lined cookie sheet.

Bake at 350 until the leaves are shatteringly crisp but still bright green. Do not let them go brown or they become bitter. Should require 10-15 minutes.

While baking, mix 1/2 tsp unrefined sea salt, 1/4 tsp paprika and 1/4 tsp garlic powder in small bowl. Sprinkle mixture on kale before serving.

NOTE: These won't crisp up if it's very humid, nor remain crisp if it becomes humid.

jpatti 2/1/2012, 4:14 pm

BUTTERSCOTCH ZUCCHINI CAKE
18 servings @ 45/4/358

Sift 2 1/2 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp sea salt and 1 tsp cinnamon into a large bowl. Add 2 beaten eggs and 1 cup melted coconut oil and mix well.

Add 3 cups shredded zucchini and 1/2 cup chopped pecans and mix. Pour batter into buttered 9x13 cake pan. Sprinkle 1 cup butterscotch chips over top.

Bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean.

Ha-v-v 2/1/2012, 7:10 pm

jpatti wrote:BUTTERSCOTCH ZUCCHINI CAKE
18 servings @ 45/4/358

Sift 2 1/2 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp baking powder, 1 tsp sea salt and 1 tsp cinnamon into a large bowl. Add 2 beaten eggs and 1 cup melted coconut oil and mix well.

Add 3 cups shredded zucchini and 1/2 cup chopped pecans and mix. Pour batter into buttered 9x13 cake pan. Sprinkle 1 cup butterscotch chips over top.

Bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean.

Man !!! that sounds so good !

LaborDay RN 2/1/2012, 7:19 pm

Grandma's Braised Cabbage

Ingredients
2 tablespoons butter
1 yellow onion, sliced with the grain
1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)
1 tart apple, peeled and grated
1 tablespoon brown sugar
1/4 cup red wine
1/4 cup apple cider vinegar, plus a splash
1/4 cup water
Salt and freshly ground pepper
Directions
In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.

Add a small splash of cider vinegar just before serving.

From Melissa D'Arabian

LaborDay RN 2/1/2012, 7:26 pm

This recipe if from Ree Drummond from "The Pioneer Woman". I add a bit of crumbled bacon to mine. It's really yummy!

Brussels Sprouts with Balsamic and Cranberries

Ingredients
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup balsamic vinegar
3/4 cup sugar
1 cup dried cranberries
Directions
Preheat the oven to 375 degrees F.

Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.

Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

jpatti 2/2/2012, 8:06 am

Ha-v-v wrote:

Man !!! that sounds so good !

Yeah, it's a good way to dispose of zucchini when feeding people who don't like it. Wink

It's got too much sugar for me, but... my theory about junk food is... if I make it, it has fruit or veggies in it. Which beats the crap they'd buy at the convenience store if I didn't make some at home.

**llama momma** 2/2/2012, 8:15 am

Going to make the Braised Cabbage tonight, thanks!!

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various favorite veggie recipes

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