FARMLAND VEGETABLE PIE
Provided by Ian Knauer
Categories Bake Father's Day Back to School Dinner Lunch Corn Squash Summer Okra Potluck Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make filling:
- Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
- Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
- Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
- Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
- Make crust and bake pie:
- Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
- Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
- Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
- Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
- Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
- Brush crust with additional milk, then cut 3 steam vents.
- Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
CALIFORNIA VEGGIE SANDWICH
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Provided by Chris Morocco
Categories Bon Appétit Sandwich Lunch Avocado Pickles Buttermilk Goat Cheese Vegetarian Cucumber
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the pickled vegetables:
- Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
- Make the dressing and assemble:
- Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
- Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
- Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
- Do Ahead
- Pickles can be made 2 weeks ahead. Keep chilled.
CALIFORNIA VEGETABLE BAKE
California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.
Provided by TERILY
Categories Side Dish Vegetables
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
- Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 25.2 g, Cholesterol 54.7 mg, Fat 39 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 14.6 g, Sodium 429.2 mg, Sugar 1.7 g
CALIFORNIA MIXED VEGETABLES
A delicious way to eat your veggies! This recipe comes from a Home Cooking Magazine and it is now one of our favorite side recipes.
Provided by Kim D.
Categories Cauliflower
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place water in a saucepan and add frozen vegetables, celery and onion.
- Cook for 5-10 minutes until vegetables become slightly tender.
- Drain vegetables and place in a mixing bowl.
- Add mayonnaise and shredded cheddar cheese to vegetables and mix.
- Place mixture into a casserole dish that has been sprayed with non-stick cooking spray.
- Pour melted butter over vegetables.
- Sprinkle crushed butter flavored crackers over top.
- Bake for 20 - 30 minutes.
- ~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.
Nutrition Facts : Calories 367.7, Fat 28.4, SaturatedFat 12.1, Cholesterol 53, Sodium 488.3, Carbohydrate 23.9, Fiber 3.5, Sugar 3.2, Protein 7.1
VEGETABLE PIE
A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.
Provided by Fred Eiden
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- -------Prepare crust----------.
- Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
- ---------Prepare vegetable filling---------.
- Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
- -----------Prepare sauce----------.
- Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
- ----------Prepare topping-----------.
- Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
- ------------Make a pie-----------.
- Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
- Because this crust is hearty, I prefer to precook it a bit.
- Experiment with this to find your own preference.
- The trick to this recipe is preparing the filling, sauce, and topping concurrently.
- I usually end up finishing up the sauce last, but I have not given up hope.
CALIFORNIA VEGETABLE PIE
Steps:
- Preheat oven to 350 degrees F. In a cake pan press two packages of crescent rolls in bottom of pan (like making a crust for pizza). Bake for about 5-10 minutes until golden brown.
- Brown hamburger with 1/2 cup of the onions. After all cooked, take off heat, add 8 oz. of shredded cheese and mix well.
- Add hamburger cheese mixture to top of crescent rolls. Add rest of the onions and cheese as well as the tomatoes, and peppers. Add sour cream and olives if desired
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
IMPOSSIBLE VEGETABLE PIE
If you like easy meals, try this one. It is a good recipe to keep handy for using the garden vegetables up because any veggies can be substituted.
Provided by Petunia
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Grease a 10" pie plate.
- Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain.
- In a bowl, mix the cooked broccoli, onion green pepper and cheese.
- Pour this mixture into the greased pie plate.
- In another bowl, mix the Bisquick, milk, eggs, salt and pepper.
- Pour on top of the vegetables in the pie plate.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving.
CALIFORNIA QUICHE
Steps:
- In a small bowl, whisk the eggs, milk and pepper until blended. Stir in cheeses and vegetables. , Pour into a greased 9-in. pie plate. Top with tomato slices. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes., Meanwhile, in a small bowl, combine butter and garlic; spread over both sides of each slice of bread. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Serve with quiche.
Nutrition Facts : Calories 419 calories, Fat 27g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 584mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CALIFORNIA CHICKEN POT PIE / PIES
Make and share this California Chicken Pot Pie / Pies recipe from Food.com.
Provided by carolinafan
Categories Savory Pies
Time 51m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Roll out pie crust onto lightly floured board.
- Invert 10-ounce custard cup on top of crust.
- With sharp knife, trace around cup and cut out circle; prick several times with fork.
- Repeat 5 more times, rerolling scraps of pie crust as necessary. Cover; set crusts aside.
- Combine soup and milk in large bowl. Stir in chicken, vegetables, 2/3 cup French Fried Onions and thyme.
- Spoon mixture evenly into 6 (10-ounce) custard cups.
- Place fitted cups on baking sheet. Place 1 crust over each cup. Bake uncovered, 30 minutes or until crust is browned.
- Sprinkle crusts with cheese; top with remaining 2/3 cup onions.
- Bake 1 minute or until onions are golden.
Nutrition Facts : Calories 335.1, Fat 20, SaturatedFat 6.7, Cholesterol 53, Sodium 560.8, Carbohydrate 19.7, Fiber 1.1, Sugar 0.4, Protein 18.5
CROCK POT CALIFORNIA VEGETABLE CHEESE BAKE
Make and share this Crock Pot California Vegetable Cheese Bake recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray slow cooker container with butter-flavored cooking spray.
- In prepared container, combine thawed vegetables & onion.
- Add mushroom soup, pimiento & cheese.
- Hint: Thaw vegetables by placing them in a colander and rinsing them under hot water for one minute.
- Mix well to combine.
- Cover & cook on LOW for 4 to 6 hours.
- Mix well before serving.
Nutrition Facts : Calories 6.7, Sodium 80.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 0.2
CALIFORNIA VEGETABLE SPAGHETTI
Vegetables in Italian dressing are tossed with cooked spaghetti to make a delicious summertime meal.
Provided by HUSHPUPPY
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
- Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.
- Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.
- Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 23.7 g, Cholesterol 12.1 mg, Fat 22.7 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 4.3 g, Sodium 764.2 mg, Sugar 5.8 g
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