VEGETABLES IN CREAM SAUCE
In just minutes, a frozen vegetable blend is transformed into a creamy, cheesy side dish that even kids will like.
Provided by My Food and Family
Categories Recipes
Time 23m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Layer vegetables, VELVEETA and cream cheese in 1-1/2-quart microwavable casserole dish; cover.
- Microwave on HIGH 13 min. or until vegetables are heated through, stirring after 7 min.
- Stir until well blended.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g
VEGETABLE CREAM SAUCE
Steps:
- Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
VEGETABLES IN SPICY CREAM SAUCE
Provided by Laxmi M. Hiremath
Categories Milk/Cream Vegetable Side Sauté Stir-Fry Spice Chill Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 21
Steps:
- Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.
- Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.
- Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce.
- Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.)
- Garnish with cilantro and serve.
SUMMER VEGETABLES IN SPICED YOGURT SAUCE
The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.
Provided by David Tanis
Categories one pot, sauces and gravies, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
- Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
- Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
- Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
- Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.
SPICY AND CREAMY VEGETABLE SOUP
This is my take on a Tuscan favorite.
Provided by nuttyflower
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
- Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Nutrition Facts : Calories 120 calories, Carbohydrate 10.9 g, Cholesterol 17.4 mg, Fat 7.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 837 mg, Sugar 1.8 g
MIXED VEGETABLES IN A SPICY TOMATO SAUCE
Make and share this Mixed Vegetables in a Spicy Tomato Sauce recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450F.
- In a casserole put in the aubergine, zucchini, onion and mushrooms.
- Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
- Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
- Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.
PASTA WITH SPICY GARLIC CREAM SAUCE
Came up with this pasta recipe from leftovers in an act of lunchtime desperation! Hope you enjoy. If you can't find the sambal oelek, you could substitute chili flakes. Sambal oelek can usually be found in the asian grocery.
Provided by Myra9035
Categories Lunch/Snacks
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Boil the pasta in enough water according to the instructions on the package.
- A few minutes after you started the pasta, start cooking the onion in the olive oil in a large saucepan.
- Add the garlic and carrot and continue to cook over a medium-low flame for another 5 minutes or so.
- Add the zucchini and grilled peppers and continue to cook.
- Add the spices (pepper and oregano).
- Meanwhile, drain the pasta in a colander.
- Add it to the vegetables in the saucepan and stir to mix.
- Pour in the cream and add the 2 tsp.
- of sambal (chili paste) and stir to blend and cover.
- Serve topped with a bit of parmesan cheese.
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
SPICY VEGETABLE SAUTE
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.
Nutrition Facts : Calories 114 g, Fat 7 g, Fiber 2 g, Protein 2 g
VEGETABLES IN GARLIC CREAM SAUCE
Make and share this Vegetables in Garlic Cream Sauce recipe from Food.com.
Provided by Felix4067
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place water in a large saucepan; bring to a boil.
- Add vegetables; reduce heat to low.
- Cook, uncovered, 9-12 minutes or until vegetables are tender-crisp.
- Meanwhile, heat oil in small saucepan over medium heat.
- Add garlic; cook and stir until golden brown.
- Remove from heat; stir in mayonnaise and milk.
- Drain vegetables; place in serving bowl.
- Pour in garlic sauce; toss to evenly coat.
- Sprinkle with parsley.
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