Category Archives: vegetables

Warm Potato Salad with Lemon and Dill

herbed, side dishes, vegetables

From Gourmet, June 2003

yield: Makes 4 to 6 servings

Ingredients

  • 2 pounds small yellow-fleshed potatoes such as Yukon Gold
  • 1 small red onion, finely chopped (1/3 cup)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh dill

Preparation

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

Chicken and Mixed Vegetable Stew

soup, vegetables, winter

yield: a whole lotta hungry inauguration-watching fools for two days.

Inspired by a recipe from epicurious and highly adapted by Chris.

Ingredients

  • 2 tablespoons vegetables oil
  • 3 pds boneless skinless chicken thighs
  • oil for sauteing
  • 1 pd parsnips, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 2 big onions, peeled & chopped
  • 2 pounds russet potatoes
  • 3 cups canned chicken broth
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried
  • 1 bay leaf
  • parsley, salt and pepper to taste

Preparation

Heat vegetable oil in heavy large Dutch oven over medium heat. Saute chicken in oil, salt and pepper.  Cover with water and bring to boil.  Skim scum.  Add veggies and enough chicken broth to cover. Cook covered, simmering for a couple hours with bay leaf and seasonings.

Winter Squash and Chicken Stew with Indian Spices

main courses, soup, vegetables

yield: Serves 6

Ingredients

  • 2 teaspoons olive oil
  • 6 chicken thighs, skin removed
  • 1 1/3 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups 1-inch pieces peeled butternut or acorn squash
  • 2 cups 1-inch pieces peeled russet potatoes
  • 1 cup canned low-salt chicken broth
  • 1 14 1/2- to 16-ounce can diced tomatoes with liquid
  • 2 tablespoons chopped fresh cilantro

Preparation
Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

Gazpacho

soup, summer, vegetables

From Victor Vargas-Vincent at GDS

Serves 5 people

Ingredients

  • 1 large tomato
  • 1 cucumber
  • 1/4 red onion
  • 1/2 green pepper
  • 1/4 red pepper
  • 1 clove of fresh garlic
  • vinegar
  • 1/2 cup olive oil
  • salt
  • cumin
  • oregano
  • 1 cup of water
  • ice

Preparation

Chop the vegetables and put them in a blender. Add the remaining ingredients, except the water and ice and blend together for a few seconds. Add the water and ice and blend for a few seconds. Serve.

Indian Cauliflower

tastes scrumptious, vegetables, winter

INGREDIENTS

  • 1 large head cauliflower
  • 4 tablespoons vegetable oil
  • 1/2 teaspoon ground turmeric
  • 1 small onion, minced
  • 2 tomatoes, pureed
  • 1 teaspoon garlic powder
  • 3 teaspoons garam masala (optional)
  • salt to taste
  • 1/2 head lettuce

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower’s stem and place the whole head in a baking dish.
  2. Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
  3. Bake the cauliflower for 30 minutes.
  4. While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
  5. Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

Five Bean Soup

soup, vegetables

Ingredients

  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1/2 cup carrots, diced
  • 1 med potato, diced
  • 2 Tbsp barley, rinsed
  • 3 cups water
  • 5 cups cooked beans (pinto, black, kidney, navy, etc. – 1 of each)
  • 1 cup cooked corn
  • 1.5 cups tomato sauce
  • 1.5 Tbsp soy sauce
  • .5 tsp oregano
  • .5 tsp basil
  • 2 bay leaves

Heat oil and saute garlic and onions.
Add carrots, potato, barley, tomato sauce, soy sauce, herbs and water.
Simmer 30 mins.
Add beans and corn and cook until heated.