Vegetable (loosely) Recipes

Stuffed Peppers

4 medium red or green peppers
2 T olive oil
1 medium onion, chopped
1 clove garlic, peeled and crushed
2 small zucchini, coarsely grated
1 1/2 c slided mushrooms
2 T chopped fresh parsely
2 c fresh wholewheat breadcrumbs
1/2 c grated Parmesan cheese
1 egg, beaten
Salt and pepper
1) Core peppers by removing stem and then scooping out interior,
removing all the white pith and seeds. Parboil for 3 minutes in
boiling water; remove, rinse in cold water and drain.
2) Heat oil in frying pan, add onion, fry 2 minutes. Add zucchini, fry
another 3 minutes. Add mushrooms, fry another 1 minute, drain [this is
to keep the filling from being soupy; you may want to try just
sauteing until the liquid is gone]. Add rest of ingredients, with salt
and pepper to taste. Combine thoroughly.
3) Fill peppers with mixture. Stand upright (cutting a small slice off
the bottom if necessary) in an ovenproof disk with 2 or 3 T water in
the bottom.
4) Bake at 350 degrees for 30-45 minutes, or until the peppers are
tender. Serve hot.
Ideas: add basil, top with cayenne pepper.

Stuffed Green Peppers


About 8 Peppers (Green/Red/or whatever colour)
1 lb hot Italian Sausage cumbled
1 lb ground beef
1 onion chopped
1-2 cups fresh or canned tomatoes
1 cup cooked rice
Italian Seasoning
Seasoned Pepper
Grated Mozzarella
Saute beef, sausage, onion until browned. Drain fat off. Add tomatoes,
seasonings and simmer for a little bit. Add rice. Stuff into peppers that
have been cut lengthwise and cleaned out. Sprinkle with mozarella or
parmesan. Bake in a casserole with some tomatoe sauce underneath peppers at
about 350 until hot. These freeze great. I make a lot at this time of
year when peppers are cheap and freeze them.

 Stuffed Green Peppers

 Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.


Stuffed Peppers



You need:
2 red and 2 green peppers (large)
5 Tbsp oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
350 gr of ground beef
3 Tbsp rice
1 can (400 gr) tomatoes, keep the liquid
salt
Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add
spices and cook 2 minutes. Add the gound beef and cook well. Add the rice
and the salt and cook 2 minutes.
Cut the top of each pepper, remove the seeds and the ribs inside.
Fill them with the beef mixture.
Select a large sauce pan, big enough to fit the four peppers standing up.
Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes
around and pour the tomato juice into each pepper.
Cover the pot, bring to boil and simmer for 40 minutes.


Stuffed Green Peppers


Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of
rice. Add a clove of garlic chopped, a medium onion chopped and salt and
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds
and replace the tops. Fit upright in a large saucepan.
To cover you will need about 2 cups of tomato juice to which add about 4
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add
enough water to this to just cover the peppersif you are short.
Bring to a boil, reduce heat and simmer for about an hour until the
peppers are tender and about 2/3ds of the liquid is absorbed.
You can sub brown sugar or honey for the sweetener...add garlic to the
juice if you're a fanatic. You can also puree a can of tomatoes and add
tomato juice to bring you up to quantity if you like a stronger tomato
note. Adjust the rice to meat mixture to if you like. Hey...This is a
recipe I have made often and can vouch for. If you like it sweeter or
less meaty that's up to you. The quantities work for me. Obvously the
size of the peppers will have something to do with the required amount
of filling.
This recipe is of Balkan origin and is served both hot and cold as a
first or main course. As I am here in Ottawa, you may call if you get
into trouble.


Marinated Mushrooms

 1 cup white wine
2 tbs. brown sugar
1/4 cup sliced green onion
1 ts hot red pepper flakes
1/2 ts salt
1/2 ts Oregano leaves
1/2 cup white wine vinegar
2 cloves garlic, finely minced
1/4 cup diced red pepper
1 lb small fresh mushrooms, trimmed.
1/4 ts. ground black pepper.
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper
flakes in an 8 cup microwaveable casserole. Cover; microwave at high for three
to five minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano, and pepper.
Let stand, covered, for thirty minutes. Transfer to covered jar or
container. Can be refrigerated up to one week.
Actually, it's a good one, even if you can't stand microwave cooking.
Just watch the mushrooms carefully while they cook. They're also good
when reheated.

 Mushrooms in Cream

 Adapted without permission from *Nika Hazelton's Way with vegetables* (a good
book, and most recipes are healthier than this one)
Chop 1 pound of mushrooms into halves or quarters.
Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan.
Add 3-4 chopped garlic cloves to the butter.
Add mushrooms and cook for about 2 min, until brown.
Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.
Cook for about 5 more min, then add 1/2 cup chopped cilantro.
Serve on hot buttered rice or French bread.

 BACON AND CREAM CHEESE STUFFED MUSHROOMS

Ingredients:
------------8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped
Instructions:
-------------
Saute onion and mushroom stems in bacon fat until tender. Drain off excess
fat. Mix crumbled bacon, onion and stems with softened cream cheese until
the mixture is workable.
Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.
Finish under the broiler just until tops are golden.


CRAB-STUFFED MUSHROOMS


1/4 cup minced scallions
2 tsp reduced-calorie tub margarine
4 oz drained canned crabmeat, cartilage removed
2 tblsp minced fresh parsley
1 tblsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish


* Reserve stems to use in soup.
Instructions:
-------------
1. Combine scallions and margarine in 2-cup measure. Microwave on High
2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
sauce. Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill
each mushroom cap with 1 t. crab mixture. Microwave on High 3-4
minutes, turning plate once. Remove mushrooms to serving plate; repeat
with remaining mushrooms and filling. Let stand 2-3 minutes before
serving. To garnish, sprinkle with ground red pepper.
Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.
Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.


CREAMED MUSHROOMS


Ingredients:
------------
1 medium onion peeled and quartered
2 tblsp salad oil
450 g mushrooms
juice of 1 medium lemon
142 ml soured cream
salt & ground black pepper
parsley for garnishing
Instructions:
-------------
Reduce onion to a puree in processor or blender, lightly saute in oil in
a large frying pan. If necessary peel and trim mushrooms slice finely.
Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover.
Cook gently about 6 minutes. Lightly stir in soured cream. Adjust
seasoning to taste. Cook for 2 minutes more. Serve garnished with
sprigs of parsley.
This is a recipe equally good hot or cold. Good for barbecues (cold).


CRISP SAUTEED MUSHROOMS


Ingredients:
------------
1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.
Instructions:
-------------
Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.
With a fine mist spray bottle, mist the mushrooms to just barely dampen.
Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of
a/p flour. Stir well or shake very gently. Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.
In a large, well seasoned cast-iron skillet or a commercial quality nonstick
skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. Mix the oils well and heat to ~300-325 degrees F.
Drop the mushrooms into a colander to remove excess flour. Drop a few
at a time into the butter/oil and coat each well. Continue 'til all the
mushrooms are in the skillet. Turn down the heat to the saute level
and continue to cook, turning frequently. After a few minutes add salt
and pepper to taste.
Continue to cook until the degree of crispness is achieved.
My neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms. The finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.