Barbecued Vegetables

Barbecued Vegetables - These were really easy to make a great vegetable dish.  I used regular frozen green beans and I just cooked them in the microwave instead of blanching them.  Then I used a green pepper, a yellow onion, grape tomatoes and I left the mushrooms whole (I did an 8oz package).  If I were to make this again, I would double the sauce.  It isn't really a sauce when it's done but just adds some flavor to the veggies.

Barbequed Vegetables
jtwinzz

16 oz frozen french cut green beans                               
1 Bell Pepper (green or red) cut in thin strips
1 med. onion (yellow or white) thinly sliced                    
2 med. tomatoes, wedged
4 oz mushrooms, sliced (may use canned)                     
1-2  T.. butter, melted
2 t. Dijon Mustard
2 T. brown sugar
salt and pepper to taste
 
Blanch beans and drain.  Place beans in 9x13 baking dish.  Layer remaining veggies on top.  Make sauce by combining remaining ingredients, and drizzle over veggies.  Cover and bake for 20-25 min at 350.  (May cook in microwave if using micro. safe dish - cook about 10 minutes - check for doneness as microwaves vary)

Garlicky Mushrooms Supreme

Yummy, yummy, yummy! My youngest has a fascination with mushrooms right now (he gets that from his mama!), so I knew I wanted to give another mushroom recipe a shot.  I doubled the mushrooms and just left the rest of the recipe the same.  Although, I did use dried minced garlic and dried parsley.  Even my oldest loved it, and he's not usually all that keen on mushrooms.  Same goes for hubby, and he was just as impressed as the rest of us.  It's nothing at all fancy, but I love that about it.  It lets the natural flavor of the mushrooms shine through.  The only change I would make is to double the garlic next time as well.  It didn't quite come out as strongly as I would have liked.  

GARLICKY MUSHROOMS SUPREME
(luckymommyto2boys ~ Amy ~ Food.com)

1 lb mushroom, sliced
4 tablespoons olive oil
7 garlic cloves, sliced
3 tablespoons parsley, chopped
salt and pepper

Saute mushrooms in olive oil, covered about 15 minutes.
Uncover; add garlic, parsley, salt and pepper.
Simmer until liquid evaporates.
Don't let the garlic brown.

Stuffed Portobello

2 garlic cloves
3 tablespoons olive oil
Salt and pepper to taste
1 medium zucchini
1 medium red pepper
⅓ cup store-bought pesto sauce
½ cup Italian-style seasoned breadcrumbs
4 extra-large stemmed portobello mushroom caps
1 package (8 ounces) pre-shredded part-skim mozzarella cheese

1. Preheat the broiler. Place a sheet of aluminum foil on the broiler pan rack.
2. Finely chop the garlic. In a small bowl, stir together the olive oil and garlic and season with salt and pepper.
3. Chop the zucchini and red pepper and place in a medium bowl. Add 2 teaspoons of the garlic oil. Spread the oiled vegetables on the prepared pan and broil for 3 minutes. Lift the foil from the rack and return the vegetables to the medium bowl. Add the pesto and crumbs and stir to combine well.
4. Place the mushroom caps, open side down, on the broiler pan rack and brush with garlic oil. Broil for 2 to 3 minutes. Turn, brush the mushrooms with the remaining garlic oil, and broil for 3 minutes.
5. Divide the stuffing evenly among the mushrooms, spooning it in and gently patting it down. Sprinkle with the mozzarella. Broil until the cheese has just melted and starts to brown.

Salmon and Garden Veggie Salad

Karen McCurdy Pressler Tonight we cut up a huge bowl of fresh raw cucumber, zucchini, tomato, avacado, garlic, and a little onion. Then we sauteed salmon and mushrooms in worchestershire sauce, olive oil and braggs in a pan. When the salmon was done we chunked it up and poured all that over our fresh veggies, tossed it together and WOW! - wonderful salad!!

From Facebook

Mixed Greens and Wild Mushroom Casserole

Mixed Greens and Wild Mushroom Casserole

1 cup red lentils

2 cups veggie stock (I used veggie bullion cubes)

1 bay leaf

2 cups grated sharp cheddar

2 cloves garlic, minced

1 bag of frozen, chopped mixed greens (I found this at Whole Foods), thawed and wrung out; or equivalent fresh

1 leek, chopped finely

10-12 oz. chopped mushrooms - button, shiitake, maitake... it's all good

1 ½ cups fresh whole wheat bread crumbs

1-1 ½ Tbs. Dijon mustard

1 Tbsp. lemon juice

2 eggs

salt & pepper

1) Preheat oven to 375. Prepare spinach, breadcrumbs, cheese, leeks, garlic, & mushrooms.

2) Put stock, or water and bullion, in a small sauce pot and add lentils and bay leaf. Bring to a boil, then turn heat down, cover and simmer for 15-20 minutes until liquid absorbs and lentils are soft. Discard bay leaf.

3) While lentils are cooking, sauté leeks, garlic and mushrooms in pan. When leek/garlic/mushroom mixture is done, fish out a handful of nice-looking sliced mushrooms for the top of the casserole.

4) Put sautéed leek/garlic/mushroom into a large mixing bowl, and add lentils, spinach and breadcrumbs. Add mustard. Add cheese last, then salt & pepper to taste.

5) Lightly beat two eggs and stir in lemon juice, then add to mixture in bowl.

6) Spoon into a loaf pan (arrange mushroom slices on top if you want) and bake at 375 degrees for an hour until golden.

7) I usually serve with mushroom gravy, mashed potatoes and cranberry sauce.

Grilled Vegetable Sandwich

Grilled Vegetable Sandwich w/ Herbed Mayo
Michelle (MMmom)

1 Japanese eggplant sliced lengthwise about 1/4" thick
1 small zucchini sliced lengthwise about 1/4" thick
1 small yellow squash sliced lengthwise about 1/4" thick
1 small red onion cut into rings
 2-3 Portobello caps
 extra virgin olive oil
salt & pepper
1 loaf crusty bread, cut into 1/2" slices
 red leaf lettuce
1 large roasted red pepper, sliced lengthwise   (I use jarred)
Herbed Mayo (below)

Heat a grill or grill pan.  Lay all the vegetables on a large sheet pan.  Drizzle with olive oil and season with salt and pepper.  Flip all slices, drizzle with more olive oil and season with salt and pepper.  Grill until the vegetables are tender and have grill marks.  When the vegetables are almost done, drizzle a little olive oil on the slices of bread and grill on both sides.

Slice the Portobellos.  Spread mayo the slices of bread. Assemble the sandwiches with the grilled vegetables, lettuce, and roasted red pepper.

Herbed Mayo
1 clove garlic
about 3/4 c mayonnaise
juice of 1/2 lemon
a few drops of hot sauce
2 Tbsp thyme leaves
2 Tbsp flat leaf parsley
2 Tbsp chopped chives

For a smooth spread, smash the garlic and add it, along with the rest of the ingredients to a food processor.  Pulse until smooth.

Or, mince the garlic and add to a bowl with the rest of the ingredients.  Stir to combine.

Best of made a few hours ahead.

Grilled Shrimp, Sausage, Mushroom and Red Pepper Kabobs

I have to share this recipe that I made up entirely by myself (yay me!).  It was so good and light - perfect for adding to the rotation as we come into summer!  You can easily switch out the ingredients to your liking. -mom2brs

Grilled Shrimp; Sausage; Mushroom & Red Pepper Kabobs
mom2brs

Ingredients:

3/4 lb raw shrimp; peeled and deveined

1 pkg of raw mushrooms - cleaned and de-stemmed

1 red pepper, cut into lengths and small pieces

1 pkg chicken sausage (mine was flavored with pesto...but there are spicier versions)

Italian dressing

Lemon pepper

Olive oil

Garlic

Directions:

Night before 

Sautee sausage about 3/4 through cooking; set aside on paper towels to drain and cool.  

Peel and devein shrimp; cut pepper and clean/ de-stem mushrooms (keep only the tops of mushrooms)

In separate plastic bags, put Italian dressing for any component you want to marinade in it (I did mushrooms and peppers); put lemon pepper seasoning; garlic and olive oil for others ( I did the shrimp in that) and the cooked items (i.e.: sausage - goes in a separate bag)

Refrigerate / Marinate overnite

Night Of:

Soak wooden skewers for 30 minutes in cold water

Preheat oven to about 350 degrees

Load your skewers with your items (I separated half cooked items from raw)

Veggies cook a little longer - so put them on first for about 10 minutes total (rotating throughout)

Shrimp and pre-cooked items take 3-5 minutes (rotating throughout)

I served over brown rice.  It made an amazing meal!

Turkey and Mushroom Burgers

Turkey & Mushroom Burgers
Sarah ~ Mama2Elli-Bean ~ via Sunset Low-Fat Cookbook
Makes 6 servings

1 egg white
1/4 c dry white wine
1/3 c soft French bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/4 c shallots, finely chopped
1 lb ground turkey breast
4 oz mushrooms, finely chopped
6 onion hamburger buns, split & warmed

1. In a medium-sized bowl, beat egg white and wine until blended.
2. Stir in crumbs, salt, pepper and shallots; then lightly mix in turkey & mushrooms.
3. Shape turkey mixture into 6 patties, each about 1/2" thick.
4. Spray a wide nonstick frying pan with cooking spray and place over med-high heat; add turkey patties.
5. Cook, turning once, until patties are lightly browned on both sides and juices run clear when a knife is inserted into center (about 8-10 mins).
6. Serve on warm rolls; add condiments to taste, if desired.

234 calories, 4g total fat (1g saturated fat), 25g carbs, 22g protein, 49mg cholesterol, 369mg sodium

Rotelle With Asparagus and Mushroom Sauce

Yield: 4 servings

8 oz Fresh mushrooms, trimmed, halved, if large, and sliced
2 tsp Olive oil
2 Garlic cloves, crushed
12 oz Fresh asparagus, trimmed and cut into 1/2 " diagonals
Salt and freshly ground black pepper
2 Tbs Fresh lemon juice
8 oz Rotelle pasta
2 Tbs Minced red bell pepper
Soy Parmesan cheese optional

Combine the mushrooms, oil, and garlic in a medium skillet. Cook, covered, over low heat until the mushrooms exude their juices, 5 to 7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium-high heat, stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice.

Meanwhile, cook the pasta in plenty of boiling, salted water until al dente, about 10 minutes; spoon out 1/2 cup of the pasta cooking liquid and add to the mushroom mixture and the red pepper. Serve with a sprinkle of Soy Parmesan if desired.j

Source: veganconnection.com

Chorizo and Charred Vegetable Tacos

Chorizo and Charred Vegetable Tacos

2 poblano peppers
2 large zucchini, sliced (I cut mine into ~3" long and 1/2" wide "sticks")
4 oz mushrooms, sliced (I used portobellos because I wanted all my slices to be long)
1 medium onion, sliced thinly
1-2 ears of fresh corn
2 tbsp corn oil
salt and pepper to taste

1 lb chorizo

1/4 cup cotija cheese, grated

1/2 cup sour cream
1/2 cup homemade or purchased roasted tomatillo salsa

warm corn tortillas

optional:

sliced tomato, lettuce, finely minced onion and cilantro

Combine the sour cream and tomatillo salsa. Set aside.

On a very hot comal or grill, cook the poblano peppers until the skin is completely charred and black. When cool, remove the skin and slice into long strips. Cook the corn in the same manner, but only until spots are blackened, but not burnt. Slice the corn off the cob and set aside.

In a large skillet, heat the corn oil until it's very hot. Add the onion, zucchini, and mushrooms. When they begin to soften, add the sliced peppers. Continue to cook, seasoning to taste with salt and pepper, until soft and cooked through. Add the corn.

Meanwhile, cook the chorizo till it's cooked through. Drain of any fat.

To assemble, place approximately 2 tbsp of chorizo, and a big spoonful of the veggie mixture into warmed corn tortillas. Sprinkle with cheese and top with about 2 tsp of the sour cream mixture, as well as other desired toppings.

Chicken Marsala

Chicken Marsala
Michelle (MMmom)

6 chicken breasts
1/4 cup flour, seasoned
butter and olive oil
1 lb button mushrooms, sliced
½-1 cup marsala wine
salt and pepper to taste
1-2 cups chicken stock (depends on how much sauce you want)
2-3 green onions, chopped (optional)


Pat chicken dry. Set aside. Heat butter and oil in sauté' pan (enough to cover the bottom). Season the flour with salt, pepper, and whatever else you like. Dredge chicken in flour and add to heated butter and oil. When chicken is golden brown, turn over. Add mushrooms and cook until chicken is golden brown on 2nd side. Remove pan from heat. Deglaze with wine. Return to heat. Add some of the chicken stock and simmer. Cook until chicken is cooked completely through and sauce has started to thicken. Season to taste with salt and pepper. If you need to increase the amount of sauce, more stock can be added. Add green onions a few minutes before serving, if using. Serves 6

Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry
Paula Deen

1 10oz pack frozen chopped spinach, thawed
4 TBL butter, divided
1 cup sliced fresh mushrooms or 1/4 cup sun dried tomatoes, chopped
4 oz gruyere chs, grated
1 pack frozen puff pastry, thawed

* Drain thawed spinach well
* Melt 2 TBL butter in skillet over med heat. Add mushrooms. Cook 5 min. (If subbing sun dried tomatoes for mushrooms just add them w/ butter & go straight to the next step)
* Stir in spinach & cheese. Mix well & set aside.
* Roll 1 pastry sheet to 13X11.
* Melt 2 TBL butter. Brush butter over pastry. * Spread 1/2 mixture over butter & roll up in a jelly roll fashion.
* Repeat w/ 2nd pastry & wrap in plastic wrap for 10 minutes up to 2 days.
* Cut rolls in 1/4 inch slices & placed on greased baking sheet. Bake at 350 for 15 to 20 min until golden brown.

Note: I prefer the sun dried tomatoes for the color & flavor. When I made it w/ mushrooms tey didn't really add much to it. Also, I brushed an egg wash over them before baking.

Firehouse Stuffed Chicken

FIREHOUSE STUFFED CHICKEN
OP??
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
1/4 C Italian bread crumbs
5 Tbs Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
3 Tbs Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
To serve, pour gravy over chicken breasts and serve with rice.
*add 1/4 tsp thyme to sauce

Slow Cooker Marinara and Meatballs

I combined a new recipe for sauce to make this incredible dish! I am posting both recipes, and you just substitute the jarred sauce for this quick crock pot marinara. Cooked for 9 hours on low and it

Slow Cooker Marinara (Christine0120)

INGREDIENTS		COST
2 (28 oz.) cans	crushed tomatoes	$3.47
1 (6 oz.) can	tomato paste	$0.56
1 medium	yellow onion	$0.54
1/2 Tbsp	minced garlic	$0.10
2 whole	bay leaves	$0.10
1 Tbsp	dried basil	$0.15
1/2 Tbsp	dried oregano	$0.07
1 Tbsp	brown sugar	$0.02
1 Tbsp	balsamic vinegar	$0.09
to taste	salt & pepper	$0.05
TOTAL		$5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

Now how easy was that? You can also try adding other ingredients like sliced mushrooms, Italian sausage (cook separately and add to the sauce after it has cooked), crushed red pepper, olive oil (for a richer sauce), bell peppers... the sky is the limit.

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.

Zucchini Ziti

Zucchini Ziti (aimeemo)
3 minced garlic cloves or 1 tsp garlic powder
1/2 cup finely chopped onion
1/2 cup butter
1/2 cup finely chopped green pepper
1 1/2 to 2 lbs zucchini, sliced (I like half moon shape slices.)
3 cups chopped tomatoes
1 tsp salt
1/2 tsp pepper
4 oz sliced white mushrooms
1 lb ziti

Saute onion in melted butter over medium heat for 3 min or until translucent in very large skillet or pot.
Add all other ingredients besides ziti.
Partially cover & cook over low heat for about 30 min, stirring every once in a while. Zucchini should be tender, but still have their shape. Taste test to see if any additional salt & pepper is needed.
Serve over cooked hot ziti.
Grate fresh parmesan cheese over top if desired.

Lentil and Brown Rice Casserole

Lentil and Brown Rice Casserole
(jtwinzz)
1 C. Lentils
1 C. Brown Rice
4 C. low salt chicken broth OR water
1/2 t. salt (omit if using broth)
2 T. butter
1 small onion, chopped
1/2 C. celery, chopped
1/2 to 1 whole bell pepper, chopped (to taste)
1 large carrot grated
4 oz mushrooms, sliced
14 oz can diced tomatoes
Optional -- 1 cup diced veggie you like (zucchini, broccoli...)

1/2 C. grated parmesan cheese

Bring broth or water and salt to a boil and add lentils and brown rice. Return to a boil, cover and simmer for 50 minutes - do not stir or lift lid. Meanwhile, melt butter in a frying pan and saute onion, celery, pepper, carrot, any other desired veggie and mushrooms till soft. Stir in the tomatoes and heat through. When rice and lentils are done, stir well, then combine with the veggies. Stir in the cheese.
You may serve just like this, but to make a prettier presentation, spread it in a baking dish, top with bread crumbs and a sprinkle of cheese and put under the broiler till bread crumbs brown.

Marinated Grilled Vegetables
~rls2007~

1 cup cherry tomatoes - halved
1 small zucchini - cut into 1/4 inch rounds or semi-circles
1 small summer squash - cut into 1/4 inch rounds or semi-circles
1 orange bell pepper - cut into large chunks
2 cups button mushrooms - halved
1/2 yellow onion - cut into large chunks
1/2 bottle Newman's Own Balsamic Vinaigrette

1. Add all veggies to a gallon size ziplock bag and pour dressing over. Seal bag and toss to evenly coat vegetables.
2. Marinate for at least 2 hours, to overnight.
3. Pour vegetables onto a vegetable grill tray and grill for 15-20 minutes or until preferred doneness.
Renee's Notes: I have also used peapods, chopped up asparagus, broccoli florets, etc. You can switch up to your liking. Obviously use whatever dressing you prefer, but the balsamic is great with the tomatoes. I've also made this in a foil packet on the grill, or just in a casserole dish in the oven.

Whitefish and Vegetable Gratin

Tonight we made the whitefish vegetable gratin. It was excellent. We are always looking for new ways to make fish more "restaurant" style and this was a winner. It was flavorful and robust. We used Fresh Cod (that my dad caught last week) and Chardonnay for the wine since that was the only white wine we had in house. Instead of using butter we used butter flavor cooking spray with the bread crumbs, just enough to wet them a bit. I also cut the amount of bread crumbs in half since we had less fish then the recipe called for. This is definitely something that is going into the rotation whenever we have some fish on hand. We served it with rice on the side. I spooned a little of the left over drippings from the pan over the rice. Used up the rest of the Chardonnay with the dish. Absolutely Superb!

Whitefish and Vegetable Gratin-
~*~Sandy~*~

A great flavor develops as the fish bakes in wine with a crumb-cheese topping. Use thin fish fillets for this dish.

1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
Salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (sub sherry)
3/4 cup dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400ºF. Arrange onion slices in a lightly sprayed or oiled 9x13-inch glass baking dish. Place fillets on top and sprinkle with basil, salt and pepper. Arrange mushrooms on top of fish, then tomato slices. Pour wine over all.

In a small bowl, toss bread crumbs with melted butter. Spread on top of fillets and sprinkle with Parmesan. Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.

Sandy's Variation: Heat 1 T oil in an iron skillet. Sauté onion slices until soft and lightly browned. Top with fish pieces, mushrooms, tomatoes, wine, and buttered bread crumbs. Transfer skillet to 400º oven to bake for 10 to 15 minutes.

Tuscan Mushroom Chickpea Soup

Tuscan Mushroom Chickpea Soup
margots-mom adapted from a "clean eating" message board

2 cans of chickpeas, rinsed and drained
1/2 cup dried mushrooms, lightly packed, add 1 cup boiling water and let sit for an hour, do not discard the water!
mix of any kind of mushroom (I used white mushrooms and shitake, about 10 oz)
1 onion
1 medium potato, peeled and cubed
1 med sweet potato, peeled and cubed
fresh sprig of rosemary - if fresh is not possible, use about 2 tsp of the dried needles and add to the soaking mushrooms to soften, do not use powdered
1 clove garlic, roughly chopped
chicken broth
extra virgin olive oil
sea salt
freshly ground pepper

Saute onion, garlic and ground pepper with olive oil over medium heat. It should be fragrant and will turn slightly translucent but never brown. Add the potatoes, rosemary, a sprinkle of salt, soaked mushrooms and mushroom water. Add chicken broth to cover. Cook over medium heat until the potatoes are cooked. The pot should be at a low simmer, not a boil. Add fresh mushrooms and continue cooking - it will be about 5-10 minutes. Add the chickpeas and when they are heated through remove half of the soup to puree in a blender. Add back into the soup. Taste and adjust the salt. Add more water if the soup is too thick.