Vegetable Dishes
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Vegetable Dishes

Units of Measure

Baked Beans
Boiled White Beans,
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Spätzel (Small Dumplings, German style)

2 cups white flour
2 or 3 eggs
¾ to 1 cup water
1 large onion (optional)
½ cup fresh grated Swiss cheese (optional)

2½ cups white flour
2 tablespoons oil
2 eggs
½ cup water
½ cup milk
2½ teaspoons salt
¼ teaspoon baking powder
1 large onion (optional)
½ cup fresh grated Swiss cheese (optional)

This recipe needs a "spätzel Machine", a gadget available at most kitchen utensil-type stores for about $6.

In a large saucepan bring 2-3 quarts of water to a boil. Add 2 teaspoon salt. Mix the ingredients, by hand or with a mixer, until well mixed. Use only enough water to get the right consistency, thick enough to just drop from a spoon. Consistency is important. If the mixture is too thin, the resultant spätzel will be mealy. If it is too thick, they will be rubbery.

Set a bowl warming on the oven. Put the machine over the boiling water, fill the hopper with the dough. Slide the hopper back and forth until most of the dough has fallen through into the water. Remove the machine, and with a strainer or a slotted spoon, scoop out the spätzel as they float to the surface of the water. Repeat with more dough until done.

(optional) Dice and sauté the onion in oil until it is brown. Pour over spätzel. Can also be served with grated cheese either mixed with or sprinkled over the hot spätzel. Serves four.


Couscous/Quinoa Salad with Roasted Cauliflower & Feta

1 large head cauliflower, cut into medium florets
4 tablespoons olive oil
3 cloves garlic, finely chopped
1 teaspoon crushed red pepper
1 cup couscous or quinoa
1 cup water for coucous or 2 1/2 cups water
   or broth for the quinoa
¾ cup Kalamata olives, halved
2 tablespoons capers, drained
Grated rind and juice of 1 lemon or lime
Salt and black pepper,to taste
1 tablespoon chopped fresh oregano
¼ cup chopped fresh parsley
1 cup crumbled feta cheese

Set the oven at 350 degrees. In a large bowl, toss cauliflower with 1 tablespoon of the olive oil, ⅓ cup water, garlic, and red pepper.

Spread cauliflower on a cookie sheet. Roast for 40-50 minutes, stirring every 20 minutes, or until the florets are tender and caramelized.

In a saucepan, bring the water/broth to a boil. Remove from the heat and stir in the couscous. Cover with a lid and set aside for 5 minutes. For the quinoa, bring the broth to a boil, stir in the quinoa and simmer for 20-30 minutes.

In a large bowl, combine the remaining 3 tablespoons olive oil, olives, capers, lemon rind and juice, salt, and black pepper. Stir in couscous or quinoa and fluff with a fork. Add the roasted cauliflower. Stir gently; cool to room temperature.

Stir in oregano, parsley, and feta. Taste for seasoning, and add more salt and pepper, if you like.