ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Provided by Kozmic Blues
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3
ZUCCHINI/POTATO SOUP
When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY DILL POTATO SOUP
Make and share this Creamy Dill Potato Soup recipe from Food.com.
Provided by Bill Delday
Categories Potato
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, onion and celery in saucepan.
- Add water and season with salt and pepper.
- Partly cover and bring to boil.
- Cook 18 minutes over medium heat or according to size of potatoes.
- Potatoes should be fully cooked.
- Drain vegetables, but keep the liquid!
- You`ll need it
- Return the liquid to the saucepan.
- Cook over high heat reduce the liquid by 1/4 of original amount.
- While waiting for liquid to reduce preheat the milk.
- I recommend 55 to 130 seconds depending on microwave oven.
- Milk should be warm if dropped on the wrist.
- Remove saucepan from heat.
- Pour milk into saucepan, stirring constantly.
- Add cooked vegetables, nutmeg and dill.
- Pepper to taste.
- Cook 4 minutes over very low heat.
- Do not allow milk to boil at any time during aforementioned step.
- Sprinkle with chervil and Voila!
CROCK POT POTATO DILL SOUP
I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy.
Provided by 1hotpotato
Categories Potato
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large crockpot, combine first ten ingredients.
- Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
- Add milk. Stir to blend and heat.
- Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
Nutrition Facts : Calories 334.5, Fat 13.2, SaturatedFat 7.8, Cholesterol 36.8, Sodium 1430.6, Carbohydrate 43.8, Fiber 5.3, Sugar 4.8, Protein 11.7
ZUCCHINI POTATO AND PARMESAN SOUP
Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.
Provided by Lori Bailey
Categories Vegetable
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
- Cook stirring often, until the onions are translucent, about 5 minutes.
- Stir in zucchini and potato.
- Add enough broth to barely cover the vegetables.
- Add the thyme and bring to a boil over high heat.
- Reduce heat to low.
- Simmer, partially covered, until the potatoes are tender about 15 minutes.
- Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
- Season to taste with salt and pepper.
DILL-ICIOUS ZUCCHINI POTATO SOUP
This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.
Provided by Jennifer Jameson
Categories Zucchini Soup
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g
DILL-ICIOUS ZUCCHINI POTATO SOUP
This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.
Provided by Jennifer Jameson
Categories Zucchini Soup
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g
POTATO AND ZUCCHINI SOUP
I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.
Provided by AussieGal Tracey
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop vegies as roughly as you like.
- Saute with a tablespoon of butter.
- Add enough water to cover, add stock cubes.
- Cook until tender.
- Blend and mash the vegies (with fluid still in pot).
- Add the cream to taste (put more in if you prefer it creamier).
- Serve with salt and pepper to taste.
Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6
DILL-ICIOUS ZUCCHINI POTATO SOUP
This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.
Provided by Jennifer Jameson
Categories Zucchini Soup
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g
CHUNKY POTATO SOUP WITH DILL
Provided by Ruth Cousineau
Categories Soup/Stew Milk/Cream Blender Potato Vegetable Quick & Easy Low Cal High Fiber Lunch Winter Healthy Dill Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
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