Baked Potatoes Primavera Recipe
A new twist to an old favorite.
26 min | 10 min prep | SERVES 4
4 potatoes (about 8 ounces each)
4 cups assorted fresh vegetables, cut into pieces
(choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1 1/4 cups prepared alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1. Poke each potato several times with fork.
2. Arrange spoke-fashion in microwave oven.
3. Microwave on HIGH 14 to 16 minutes until tender.
4. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
5. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
6. Add sauce, basil and red pepper to vegetables in saucepan.
7. Heat to simmering, stirring.
8. Season with salt and pepper.
9. Split and fluff potatoes; place on four serving plates.
10. Spoon vegetable mixture over potatoes, dividing equally.
Microwave Vegetable Pie
This delicious crustless main dish vegetarian pie is cooked entirely in your microwave oven.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
* 2 Tbsp. butter
* 1 onion, chopped
* 16 oz. pkg. frozen broccoli and cauliflower
* 1 cup dry bread crumbs
* 1-1/4 cups shredded Swiss cheese
* 1 tsp. dried basil leaves
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1/3 cup sour cream
* 3 eggs
* 1/4 cup shredded Parmesan cheese
* 1 Tbsp. dry bread crumbs
Preparation:
Combine butter and onion in microwave safe 9" pie pan.
Cook on high for 3-4 minutes until onions are tender.
Add frozen vegetables and cover with microwave safe plastic wrap.
Microwave on high power for 4-5 minutes until vegetables are thawed, stirring once. Vegetables will still be cold. Drain well, if necessary, and set aside.
In large bowl combine 1 cup bread crumbs, 1 cup cheese, basil, seasonings, sour cream and eggs. Beat well to combine. Stir in vegetable mixture and mix well.
Spread mixture evenly in 9" pie pan.
Sprinkle with 1/4 cup Parmesan cheese and 1 Tbsp. dry bread crumbs.
Microwave on high power for 10-12 minutes or until a knife inserted in center comes out clean, rotating pan once during cooking.
Let stand on solid surface 5 minutes before serving. 8 servings
Mixed Vegetable Stew (Kerala Vegetable Stew)
Serves: 6
Cooking time (approx.): 13 minutes
Style: South Indian Vegetarian (Kerala)
6 tablespoons oil
6 whole green cardamoms
6 whole cloves
1½" cinnamon stick(s)
3 green chilli(es) slit
3 teaspoon(s) ginger cut into strips (juliennes)
3 medium onion(s) sliced
6 cups chopped mixed vegetables
(potatoes, carrots, cauliflower, french beans, and green bell peppers)
few curry leaves and salt to taste
6 tablespoons water
1½ teaspoon(s) black peppercorns coarsely crushed
3 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets)
1. Mix the oil with the green cardamoms, cloves, cinnamon, green chilli(es), ginger and sliced onions in a deep microwave-safe bowl.
Microwave uncovered on high (100%) power for about 4 minutes or till the onions are transparent and soft.
2. Add the mixed vegetables, curry leaves, salt and water.
Microwave covered on 70% power for about 7 minutes (stirring mid-way) or till the vegetables are tender.
3. Add the peppercorns and the coconut milk.
Mix well and microwave covered on 70% power for about 3 minute(s) (see that the coconut milk does not curdle).
TIPS:
* This dish tastes best when it is made just before the meal time.
* When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
* Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve immediately with: Rice and Coconut Pancakes (Appam) or Coconut Rice (Tengai Saadham)
Note: The above recipe is designed for a microwave oven of 800 Watts. Higher wattage microwave ovens will require shorter cooking times.
Coconut Rice (Tengai Saadham)
Serves: 6
Cooking time (approx.): 11 minutes
Style: South Indian Vegetarian
6 tablespoons butter or ghee (clarified butter)
1½ teaspoon(s) mustard seeds
3 teaspoon(s) each of split black gram and split bengal gram
3 red chillies broken into bits
¾ teaspoon(s) asafoetida
6 green chilli(es) chopped
a few curry leaves
3 teacup(s) grated coconut
6 teacups cooked / steamed long grain rice (called Basmati rice in India)
salt to taste
a handful of fried cashew nuts to garnish.
1. Pour melted butter / ghee (clarified butter) in a large deep microwave-safe bowl. Add the mustard seeds, grams, red chilli bits and asafoetida.
Microwave covered on high (100%) power for about 4 minutes (stirring mid-way if required) or till the mustard seeds splutter and the grams turn light brown.
2. Add the chopped green chilli(es), curry leaves and the grated coconut. Mix well.
Microwave uncovered on 80% power for about 3 minute(s) (stirring at regular intervals) or till the coconut is light brown in color.
3. Add the cooked rice and salt to the coconut mixture. Mix well.
Microwave covered on high (100%) power for about 4 minutes or till the rice is flavored with the coconut mixture.
Garnish with fried cashew nut bits.
TIPS:
* The cooked rice must be cooled to room temperature before use in step 3.
This is a great way to use left-over rice.
* It is important the mustard seeds fully crackle. The mustard seeds can be microwaved in ghee first, and as they start crackling, the grams, red chilli bits and asafoetida can be added and microwaved as said in step 1 above till the grams are lightly browned.
* Standing time is a very important step as it completes the microwave cooking process of a dish.
Ideally, allow the dish to stand for about 5 minutes before serving.
Microwave Veggie Quiche With Brown Rice Crust
submitted by stepneo
Ingredients:
Crust...
* 2 cups cooked brown rice
* 1 egg white
* 1 tablespoon fresh parsley, chopped
* 1/4 teaspoon garlic powder
* 1/4 teaspoon season salt
Filling...
* 1 cup thin sliced red onion
* 1 cup asparagus spears
* 1/2 cup carrots
* 1 teaspoon margarine
* 2 teaspoons flour
* 1/3 cup milk
* 10 ounces egg substitute
* 1/4 teaspoon dry mixed Italian herbs
Directions:
1.Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan.
Microwave on high till crust is set, about 2 minutes.
2. In a 2-quart casserole dish, combine veggies and margarine.
Microwave on high for 4-5 minutes or till veggies are tender-crisp.
3. In a small bowl mix all other ingredients. Add this to the veggie mixture.
Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
4. Pour mix into crust.
Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.
Serving Size 1 (306g)
Recipe makes 4 servings
Calories 232
Calories from Fat 45 (19%)
My Sister's Vegetable Rigatoni (not mine I got it on recipezaar.com)
submitted by stepneo
Ingredients:
2 medium red onion, halved and sliced
2 red pepper (or yellow or green)
1 medium zucchini or yellow squash, halved and sliced
4 1/2 ounces whole wheat rigatoni (weight before cooking)
2 cups sliced mushroom
1 1/2 teaspoons chicken bouillon (use vegetarian)
1/2 teaspoon paprika
1 1/2 ounces part-skim mozzarella cheese, shredded
Direction
1.In 11" x 7" baking dish, (or large bowl) combine onions, peppers, zucchini and 2 tbsp water.
2.Microwave, covered on High 4 to 5 minutes, stirring halfway through cooking.
3. Add cooked rigatoni and mushrooms.
4. Toss to combine with vegetables.
5. Sprinkle with bouillon and paprika.
6. Microwave, covered, on High 2 to 3 minutes until vegetables are tender.
7. Sprinkle with cheese.
8. Microwave, uncovered, on High 2 to 3 minutes until cheese melts.
9.For Vegetarian only use a Vegetarian Chicken flavored bouillon or you will have to sub a Vegetable bouillon.
Serving Size 1 (243g)
Recipe makes 4 servings
Calories 193
Calories from Fat 23 (12%)
SUMMER VEGGIE TACOS
Inspired by The Rancho de Chimayo Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1991).
Making you own tacos is so easy and festive: something about it just says “summer” to us, especially when the fillings are garden-fresh and filled with flavor. The crispy corn shells are fun to hold and eat out of hand, and the piquant blend of tastes and colors makes your meal an instant fiesta.
Kids of all ages love tacos, and the possibilities for combinations are endless. We’ll give you the taco know-how here:
INGREDIENTS
2 or 3 corn taco shells per person, heated
Possible Fillings:
Fresh corn, cut off the cob after roasting, boiling, or grilling
Grilled, or sautéed vegetables, such as red peppers, eggplant, zucchini, onions, mushrooms
Refried beans, canned or homemade
Fresh tomatoes, seeded and chopped
Lettuce or mesclun
Avocado slices, or a simple guacamole (avocado mashed with garlic, onion, lime juice, salt)
Grated cheese of choice (cheddar, Monterey Jack, pepper jack)
Grilled or pan-fried firm tofu
Chopped fresh cilantro or parsley
Chopped jalapeno peppers
Chopped red or green onion
Salsa
Sour cream
Just put the taco shells on a platter and place the fillings in bowls and let each person fill their shells with whatever their hearts desire.
Flower Pot Salad
Ingredients:
1 large English cucumber(seedless)
4 serving of assorted baby greens and herbs
2 tbsp sunflower seeds
3 tbsp sunflower oil
1 tbsp cabernet vinegar, or red wine vinegar
2 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
salt and pepper
edible flowers such as nasturtiums and pansies
Directions
Use a mandolin, or a long sharp knife to slice the cucumber into 1/8-inch thin strips, the full length of the cucumber. Reserve.
In a medium bowl, whisk together mustard, lemon juice, vinegar, and oil.
Gently toss dressing with salad greens.
Lay the cucumber slices out, length ways from left to right. Cut a small vertical slit one inch from the end of each cucumber slice.
In the center of a serving plate, create a ring with the cucumber slice and tuck the end through the slit so that it stands on its own. Fill ring with salad and top with sunflower seeds and edible flowers.
Summer Bean Salad
submitted by silver_loba1
1 (15 ounce) can light red kidney beans, drained and rinsed
1 cup fresh corn kernels
1 small onion, diced
1 cup cherry tomato halves
2 tablespoons lime juice
1 teaspoon lemon zest (optional)
1 tablespoon olive oil, or as needed
salt to taste
ground black pepper to taste
1/3 cup thinly sliced fresh basil
In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest.
Drizzle with olive oil, and season with salt and pepper.
Mix in basil just before serving.
