Herbed Vegetable Squares Food

HERBED GROUND PORK AND VEGETABLE SOUP (AIP)

Steps:

• In a large pot or Dutch oven over medium heat, break up the pork and stir to brown. After it's been cooking a few minutes, add in the dried herbs and salt, stir to combine and cook until the pork is browned through.
• Add diced parsnips/carrots, diced celery, diced sweet potato, and 6 cups broth. Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
• Add the diced zucchini and 1/2 cup coconut milk. Cook about 5 more minutes.
• Stir in the chopped arugula and the juice of half a lemon. Cook just until wilted, about 1 minute more. Taste to add more salt if needed and serve.

HERBED VEGETABLE SQUARES

Steps:

• Squeeze spinach dry. In a skillet, saute spinach in oil for 2 minutes. Stir in zucchini, beans, onion, water, garlic, basil, salt, pepper and nutmeg. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat. In a bowl, beat eggs; gradually stir in 1-1/2 cups vegetable mixture. Return all to pan and mix well. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Place in a 13-in. x 9-in. x 2-in. baking dish; fill the larger dish with hot water to a depth of 1 in. Bake at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Parmesan cheese and paprika. Let stand 10 minutes before cutting.

HERBED VEGETABLE SQUARES

Steps:

• Squeeze spinach dry. In a skillet, saute spinach in oil for 2 minutes. Stir in zucchini, beans, onion, water, garlic, basil, salt, pepper and nutmeg. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat. In a bowl, beat eggs; gradually stir in 1-1/2 cups vegetable mixture. Return all to pan and mix well. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Place in a 13-in. x 9-in. x 2-in. baking dish; fill the larger dish with hot water to a depth of 1 in. Bake at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Parmesan cheese and paprika. Let stand 10 minutes before cutting.

HERBED VEGETABLE ENCHILADAS

Steps:

• Spanish Sauce:.
• In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender.
• Add chili powder and garlic powder to the sauteed vegetables. Add 1 cup tomatoes, 2 cups water, and sugar or honey to vegetable mixture and bring to a boil.
• In a cup mix 1 tablespoon water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2 to 3 minutes. Mixture will thicken. Set aside.
• Enchiladas:.
• Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside.
• In a large skillet saute onions, garlic, green chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach leaves and heat just until spinach leaves are wilted.
• Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt. Set filling aside.
• In a large skillet, warm tomato juice, add cumin and garlic powder, mix thoroughly. Dip tortillas in seasoned tomato juice to soften and stack them on top of each other on a plate.
• Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down, in the prepared baking dish.
• Pour the Spanish sauce over enchiladas.
• Cover and bake in a 350°F oven for 15 minutes or until heated through.