Kitchen Cookware

Vegetables, as you know, are an important source of nutrients. It is recommended to consume three servings of vegetables every day! This is much easier said than done, and if you are worried that their family can not be getting enough vegetables through their daily diet, it may be time to open your mind new vegetable recipes. This paper presents four vegetarian dishes that will give your family nutrient boost they need.

Potato and Vegetable Enchiladas

Ingredients:
8 oz shredded cheddar cheese
1 head of broccoli (cut into florets)
8 oz mushrooms all
3 small zucchini (chopped)
2 cups carrots (chopped)
1 package instant mashed potato flakes
1 / olive oil 4 cups
3 cups water
1 cup milk
Butter 1 / 4 cup
1 package corn tortillas
3 cups enchilada sauce
salt and pepper to taste

Instructions:
In a large bowl, Add the broccoli, zucchini, mushrooms and carrots. Sprinkle a little olive oil over the vegetables and season them with salt and pepper. Spread the vegetables in a baking dish and roast at 425 degrees F for about half an hour. Toss the vegetables after the first 15 minutes. After roasting, Remove from oven and set aside. In a large skillet, bring the water, butter, and milk to a boil, remove from heat. Mix in mashed potato flakes. Let stand for several minutes, then stir until it becomes soft. Add the roasted vegetables. Heat a skillet over medium heat and warm the tortillas on both sides. This allows handle without breaking the tortillas. Dip tortillas in enchilada sauce, then put a spoonful of potato vegetable mixture in the center. Sprinkle a little cheese at the top, then roll the tortilla. Place the tortillas in a 9 x 13-in baking dish, topping with remaining enchilada sauce and cheese. Bake at 350 degrees F for about 20 to 30 minutes or until enchiladas are hot the whole way.

Broccoli and Rice Casserole

Ingredients:
1 1 / 2 cup cooked rice
1 (10 oz) bag frozen broccoli
1 (10 3 / 4 ounces) cream of chicken soup
1 cup shredded American or cheddar
1 / 2 cup minced onion
1 / 2 cup chopped celery
1 teaspoon butter
Salt 1 / 4 teaspoon
Pepper 1 / 8 teaspoon
1 tablespoon breadcrumbs

Instructions:
Steam or boil broccoli and drain well. Heat the butter in a skillet and saute onion and celery until onions have become transparent. Combine rice, cream of chicken soup, broccoli, cheese, onion, celery, salt and pepper. Mix well, then spread in a buttered 3-pan room. Melt the butter and toss bread crumbs in it. Sprinkle over the casserole, then bake at 350 degrees F for 45 – 50 minutes.

Borscht

Ingredients:
2 quarts beef broth
3 tablespoons butter
1 cup finely chopped cabbage
1 cup diced potatoes
1 / 2 cup sliced carrots diced
1 stalk celery, chopped
1 onion, chopped
1 1 / canned tomatoes 2 cups
1 / 2 cup juice (from can of beets)
1 cup vegetables cooked or canned beets, diced
1 teaspoon vinegar
dill or parsley (for garnish)
sour cream

Instructions:
In a skillet, melt butter and saute the cabbage, carrots, celery, onion and potatoes. After about five minutes, add the beef stock. Mix or push tomatoes through a sieve until well, to skillet. Add the beet juice will cover and simmer. Allow the vegetables to be tender, but keep the Get smooth and soft. Add the chopped beets and vinegar and season with salt and pepper. Remove from heat and serve with a dollop of sour cream or a pinch of parsley on each plate.

Sweet and Sour Vegetables

Ingredients:
1 lbs frozen oriental vegetables
Peanut or olive oil for frying
1 tablespoon starch corn
1 / 2 inch section of ginger (peeled and chopped)
1 / 2 cup pineapple chunks (drained, but save the juice)
3 tablespoons sugar brunette
1 tablespoon rice vinegar
1 / 2 teaspoon soy sauce
1 / 2 cup pineapple juice (saved pineapple chunks)
1 clove garlic (chopped)

Instructions:
Mix the cornstarch, ginger, pineapple chunks, brown sugar, rice vinegar, soy sauce and pineapple juice In a large bowl. In a wok or large skillet, heat 2 tablespoons peanut or olive oil until very hot. Add the vegetables and saute over high heat until vegetables begin to brown around the edges. Remove the vegetables in a bowl or serving platter. In the wok or pan, discard all but 1 teaspoon oil, then add the sauce. Cook for 5 minutes or until sauce becomes clear. Add the garlic during the last minute of cooking time of salsa. Drizzle sauce over vegetables on the plate, or allow diners to pour their own juice.

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