Crumb Topped Vegetables Food

FRIED BREAD CRUMB TOPPING FOR VEGETABLES

Steps:

• Melt butter in a pan.
• Watch carefully for butter to turn brown.
• Remove from heat.
• Add breadcrumbs and stir until well blended.
• Sprinkle over cooked, drained vegetables.

ZESTY CRUMB SALMON WITH ROAST MEDITERRANEAN VEGETABLES AND MINTY

Steps:

• Preheat the oven to 350°C.
• Place the salmon fillets on a baking tray.
• For the crumb topped salmon:.
• Using a food processor, put in the ingredients for the crumb topping into the bowl and pulse until it looks like fine bread crumbs.
• With a teaspoon, press the crumb topping onto the salmon fillets.
• Put the leftover crumb mixture into a container and freeze for another day.
• Bake the salmon fillets in the oven for 25 minutes. Check the salmon to see that it doesn't overcook. It should be moist but not translucent.
• For the Roast Mediterranean Vegetables:.
• Preheat the oven to 350°C.
• Cut all of the vegetables in large chunks, put into a baking tray, drizzle with the olive oil and sprinkle over the herbs. Mix to coat the vegetables.
• Roast on the top shelf of the oven for 30 minutes, or until the vegetables are nicely browned on the edges.
• For the Minty Cous Cous:.
• Place the cous cous into a heat proof bowl. Stir in the mint and the salt. Pour over enough boiling water to cover the cous cous, allowing the water to come to 1 centimetre above the grains.
• Cover the bowl with foil or cling wrap and allow to stand for 10 minutes. The cous cous should soak in all of the water, if it hasn't, allow to stand with the covering for another 5 minutes or so.
• Serve immediately.

ORZO VEGETABLE CASSEROLE WITH CRUMB TOPPING

Steps:

• Cook the orzo according to package instructions, cool.
• Slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
• In a lightly greased 9 x 13 x 3" casserole dish.
• Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
• Pour into the casserole dish top with eggplant slices.
• Place in 375F oven uncovered for 45 minutes.
• Meanwhile break the crustless bread slices into crumbs.
• Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
• Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.

VERY VEGGIE CRUMBLE

Steps:

• Heat broiler to high.
• In large saucepot, bring 4 quarts, salted water to a boil.
• Add bean blend and red peppers, reduce heat to medium and cook 5 minutes. Drain.
• Transfer vegetables to 7 cup casserole dish.
• Meanwhile, in food processor or blender, combine butter, cheese, bread crumbs, garlic powder and thyme, pulse 30 seconds or until crumbly.
• Sprinkle bread crumb topping over vegetables and broil 5 minutes or until topping is brown and cheese is bubbly.