VEGETABLES (AND OTHER SIDE DISHES)
Ed's Beer-Baked Beans
Baked Creamed Potaoes
Double Cheese Grits
Mexican-Style Home Fries with Zacusca
Stuffed Vegetable Patties
Green Beans 1-2-3
Jade Stir-Fry with Almonds or Cashews
Back to the Main Menu
ED'S BEER-BAKED BEANS
- 1 pound dried white cannellini beans (or other white beans)
- 1/2 pound salt pork, rind removed
- 1/4 cup honey
- 1/4 cup molasses
- 2 tablespoons catsup
- 2 tablespoons prepared spicy brown mustard
- 1 tablespoon plus 1 1/2 teaspoons dry mustard powder
- 2 medium onions, chopped
- 1 12-ounce bottle lager or light ale
- In a large bowl cover the beans by several inches with cold water; let stand overnight and drain.
- Cut salt pork in half. Score one half. Cut the other half into small strips. Place small pieces into bottom of a casserole dish.
- Place the beans and onions in the dish. Pour the beer into the bean/onion mixture.
- Combine honey, molasses, catsup and mustards. Pour over beans. Place the large portion of the salt pork over the top of the beam mixture.
- Bake for 1 hour to 1 hour and 20 minutes at 350 degrees F.
- 1 1/4 pounds new potatoes
- 1/2 cup onions, minced
- 2 tablespoons unsalted butter
- 1 large egg, well beaten
- 1/2 cup skim milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- In a saucepan, cover potatoes with water and bring to a boil; reduce heat, cover and cook until potatoes are tender. Meanwhile sauté onions in butter until golden brown.
- Drain potatoes and cool slightly with cold water; peel. Rice potatoes thru a potato ricer into a large bowl.
- Stir remaining ingredients and onions into riced potatoes. Spoon mixture into a well-greased baking dish.
- Bake at 375 degrees F for about 40 minutes or until well-browned.
- 1 cauliflower head
- 2 tablespoons olive oil
- fresh ground black pepper
- Remove all cauliflower leaves. Wash cauliflower with cold water but do not break into florets. Place cauliflower into a large bowl; completely cover with a saltwater mixture containing 1 teaspoon salt for every 1 cup water; soak for an hour. Drain and cut into florets.
- In a saucepan, cover florets with fresh water. Cook until cauliflower is al dente; do not overcook. Drain thoroughly.
- Heat olive oil in a skillet. add drained florets, shake and cook quickly, until slightly browned. Season with salt and pepper to taste.
- 4 tomatoes
- 1 tablespoon olive oil
- 1 teaspoon ground basil
- 1 teaspoon ground thyme
- 2 dry bread slices, finely crumbed
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Halve, core and remove seeds from tomatoes, being careful not to squeeze tomato shells. Invert tomatoes on a rack over a bowl and drain for 15 minutes; reserve juice.
- Place tomatoes, cut side up, on a baking dish. Sprinkle with olive oil, basil and thyme. Bake at 400 degrees F for 10 minutes.
- Meanwhile combine the remaining ingredients in a bowl; mix with hand or spoon. Divide the mixture among the tomato shells. Drizzle with a small amount of the reserved tomato juice.
- Return to the oven and continue baking for another 10 minutes.
BAKED CREAMED POTATOES
- 4 cups potato cubes
- 3/4 cup skim milk
- 1/3 cup low-fat cottage cheese
- 1/4 cup low-fat yogurt
- 1/2 teaspoon smoothe-leaf parsley
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Place potatoes in a well-greased 1½-quart baking dish.
- Combine remaining ingredients in a mixing bowl; stir to blend thoroughly. Season with salt and pepper to taste; pour over potatoes; stir just to mix.
- Cover and bake at 375 degrees F for 30 minutes. Uncover and bake 15 minutes longer or until lightly browned on top.
DOUBLE CHEESE GRITS
- 2 egg whites
- 2 cups skim milk
- 2 cups water
- 1 cup uncooked quick grits
- 1 cup shredded Cheddar cheese
- 1/4 cup nonfat grated Parmesan cheese
- 1/3 cup sliced green onion
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Heat oven to 375° F.
- Lightly spray a 1½-quart casserole dish with vegetable cooking spray.
- Beat egg whites in a medium bowl at high speed until stiff peaks form. Set aside.
- Combine milk and water in a 2-quart saucepan; bring to a boil. Stir in grits; cover ansd simmer 10 minutes or until thickened. Remove from heat.
- Stir in combined Parmesan and Cheddar cheeses, green onion, salt and pepper.
- Gently fold in reserved egg whites.
- Pour mixture into perpared casserole. Bake at 375° F for 40 minutes.
MEXICAN-STYLE HOME FRIES WITH ZACUSCA
- 6-7 small potatoes
- 1/3 cup olive oil
- 3-4 large garlic cloves, minced
- 1 large onion, minced
- 1 teaspoon cumin
- 3/4 teaspoon salt
- Fresh ground pepper
- 1/2 jar Zacusca red pepper and eggplant condiment
- 1/2 cup chopped, pitted black olives
- 1/2 teaspoon crushed red pepper
- 2 tablespoons lime juice
- 1 cup grated cheese
- Sour cream (optional)
- Minced fresh cilantro for garnish
- Scrub potatoes and boil whole for 10-15 minutes or until just tender. Allow to cool enough to slice.
- Heat oil in a large skillet or Dutch oven. When oil is very hot, add sliced potatoes. Cook about 10 minutes, stirring over medium heat.
- Add garlic and onions. Shake pan frequently until potatoes are brown and crisp (10-15 minutes).
- Add cumin, Zacusca, olives, salt and pepper. Stir to coat potatoes.
- Add red pepper and lime juice. Taste to adjust seasoning.
- Add cheese in the final minutes of cooking; stir until it melts.
- Serve hot with sour cream, if desired, and minced cilantro.
- 3 cups broccoli florets and stems, cooked
- 1 tablespoon butter
- 1/3 cup green onions
- 1/4 cup slivered almonds
- Cook broccoli in a small amount or water or steam until al dente
- Melt butter in a skillet; add onions and almonds. Cook and shake until onions are tender and almonds are slightly toasted.
- Pour over broccoli; shake or flip to coat.
STUFFED VEGETABLE PATTIES
- 2 cloves garlic, crushed and chopped
- 1/2 cup onions, chopped
- 1/2 teaspoon hot pepper, seeded and chopped
- 1 tablespoon vegetable oil
- 1 cup bread crumbs
- 1 teaspoon salt
- 2 cups cooked cabbage, pumpkin, callalu or mixed vegetables, or 2 cups cooked and mashed split peas, lentils, pigeon peas or red kidney beans, or 2 cups texturized vegetable protein, soaked in 2 cup hot water for 10 minutes and squeezed
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup margarine
- 1 cup cold water
- Sauté the garlic, onion and hot pepper in the oil until the onion is transparent.
- Add the bread crumbs and then the rest of the filling ingredients. Sauté for another 10 minutes. Set aside.
- Preheat the oven to 400° F.
- To make the patty dough, sift the flour and the salt. Rub in the margarine. Bind with watr to form a firm dough, and knead for 2 minutes.
- Roll out thinly and cut into circles. Place filling on one half of the circle, fold to cover with the other half and seal the edges. Bake until lightly brown.
GREEN BEANS 1-2-3
- 3 slices bacon
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, finely chopped
- 2/3 cup water
- 16-ounce package frozen cut green beans
- 3 dashes hot pepper sauce
- In 10-inch skillet, cook bacon until crisp. Remove and drain, reserving 2 tablespoons bacon drippings in skillet.
- Add onion, celery and garlic. Cook over medium heat until vegetbles are tender.
- Add water, bring to a boil. Stir in green beans, crumbled bacon and hot pepper sauce.
- Reduce heat; cover and simmer 20-25 minutes or to desired doneness.
- 1 tablespoon sesame oil
- 16 ounces firm or extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 2 teaspoons minced fresh ginger
- 1/4 cup tomato paste
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin rice wine or cooking sherry
- 2 tablespoons rice syrup or 1 tablespoon honey
- Heat half the oil in a large, heavy skillet. Arrange half the cubed tofu in the pan, making one layer. Cook over medium-high heat until the tofu is golden, 3-4 minutes, turning the cubes so they color on all sides.
- Turn the sauteéd tofu into a bowl. Add the remaining oil and repeat to cook the remaining tofu. Set it aside on a plate.
- Using the same pan, cook the celery, onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally.
- Meanwhile, combine the ginger, tomato paste, soy sauce, rice vinegar, mirin and syrup or honey in a bowl. Blend in 1 cup of water.
- Stir in the cooked tofu and the sauce mixture into the cooked vegetables in the skillet. Simmer this mixture, uncovered, until the sauce is reduced by half, about 15 minutes.
- Serve over brown rice, or let it cool and refrigerate until ready to use.
JADE STIR-FRY WITH ALMONDS OR CASHEWS
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, halved
- 1/4 cup whole blanched almonds or 1/4 cup raw cashews*
- 8 cups assorted vegetables, thinly sliced (choosed from carrots, muhrooms, bell pepper, snow peas, celery, broccoli florets and green beans)
- 1/3 cup water
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1-2 teaspoons hot chili sauce
- Salt and pepper to taste
- Heat 1 tablespoon of the oil and garlic in large nonstick skillet over medium heat.
- Add nuts; cook and toss about 8 minutes until lightly, browned; removing garlic after 4 minutes. Remove nuts with slotted spoon; set aside.
- Add remaining oil to the skillet; increase heat to high and add vegetables. Stir-fry, tossing often, about 5 minutes until crisp-tender. Reduce heat to medium.
- In a small bowl, combine remaining ingredients except salt and pepper; mix thoroughly.
- Add soy sauce mixture; cook about 2 minutes until heated through. Serve with steamed rice.