Today, I will be sharing simple healthy vegetable recipes to help you out.
Vegetables are good for you because they are good source of nutrients and fiber.
Most most people do not really like to eat vegetables in their raw state, which retains the nutrients and is better for you. There are some though that require cooking to make them more palatable.
The vegetables that I have selected to showcase in recipes are those you probably would not eat raw like spinach, broccoli, cauliflower, sweet potatoes, eggplant, mushrooms and tomatoes.
These recipes were taken from the “Old-Fashioned Family Cookbook” by Clarice L. Moon.
Those selected were tried by me and they are really very tasty.
The only thing is that I subsituted butter where it calls for margarine and coconut oil/olive oil where it calls for vegetable oil.
Real butter, preferably from grass fed cows, coconut and olive oil are very high in saturated fats which raises the good HDL cholesterol in your body lowering the risk for cardiac issues.
You should always be mindful of what you are about to eat. Taking care to make additions, substitutions or deletions as you see fit. Remember these vegetable recipes are just suggestions. Taking it a bit further, sometimes I add other spices for a more exotic taste.
Let’s take a look at all 7 of them. I have one for each day of the week.
TASTY VEGETABLE RECIPES
2 c. chopped spinach, cooked and drained
2. T. grated cheese
2. T. melted butter
1 c. bread crumbs
.1/4 c. water
1/3 t. pepper
1/2 t. salt
1/4 c. margarine
. Bread crumbs
Combine spinach, cheese, butted, bread
crumbs and 1 beaten egg. Roll into balls
TO other egg add water and seasonings
and beat. DIP spinach balls into additional
bread crumbs. Brown balls on both sides
in margarine. Serves 4.
1 bunch fresh broccoli
2 T. butter
2 T. minced onion
1/4 t. pepper
1/2 t. dry mustard
1/2. c. grated Parmesan cheese
1/2 t. salt
1/4. t. marjoram
3 T. flour
. 1. chicken bouillon cube
. 2 c. milk
2 T. grated Parmesan cheese
. 1 t. paprika
Cook broccoli in boiling salted water until
tender. Drain. Arrange broccoli in a shallow
greased baking dish. Melt butter in a sauce-
pan. Add onion and saute over low heat until
tender. Blend in seasonings and flour. Add
bouillon cube and milk. Cook over medium
heat, stirring constantly, until the mixture
thickens and comes to a boil. Add cheese
and stir well, until melted. Pour sauce over
broccoli. Sprinkle with paprika and additional
Parmesan cheese. Bake in a 375° oven for 20
to 25 minutes or until browned. Serves 4 to 6.
HONEYED SWEET POTATOES
1 1/2. lbs. sweet potatoes
1/3 c. butter
2/3 c. honey
. Salted water
Scrub sweet potatoes and cut into quarters.
Place in a stewing kettle. Cover with salted
water and boil until almost done, about 30
minutes. Drain; cool slightly. Remove skins
and slice croseise in 1/2- inch slices. Place
in a 1 1/2- quart buttered casserole. Mix
honey and butter together. Bake in a 350°
oven for 20 to 25 minutes or until lightly
browned. Serves 4 to 6.
SNOW PEAS AND MUSHROOMS
2 c. fresh snow peas
. Water to cover
1. t. salt
1 4- oz can mushroom bits and pieces
2. T. melted butter
Cook fresh snow peas in salted water to cover
for 20 minutes or until tender. Add drained
mushrooms. Mix well. Heat through. Drain.
Pour into warm serving dish. Pour melted
butter over peas. Serve hot. Serves 4.
2 c. fresh tomatoes
1 t. salt
1. T. butter
1/2 t. pepper
Combine tomatoes, seasonings and butter
in a saucepan. Bring to boil. Serve hot.
CAULIFLOWER WITH BUTTERED CRUMBS
1. head cauliflower
1 t. salt
Water to cover
3. T. margarine
3/4 c. bread crumbs
Soak cauliflower in salted cold water, head
down for 30 minutes. Rinse in clear water.
Place in kettle. Add salt and enough water to
cover. Simmer slowly for 20 to 30 minutes,
until tender but still firm. Drain. Carefully
remove cauliflower to a warm serving dish.
Melt margarine in saucepan or small skillet
and mix with bread crumbs. Heat through.
but do not burn. Pour over cauliflower and
serve hot. Serves 6
2 medium sized eggplants
1 c. vegetable oil
2. 6-oz. cans tomato paste
2. c. water
1/2 c. grated Parmesan cheese
1 3-oz. can mushrooms
1. lb. mozzarella cheese
Peel eggplant and slice into 1/3- inch slices.
Fry in oil until slightly browned. Drain on
Paper towels.Cover bottom of a 13 x 9 x2-
Inch buttered pan with a layer of eggplant
sliced. Combine tomato paste and water,
mixing well. Pour over eggplant. Sprinkle
with Parmesan cheese, mushrooms and
mozzarella cheese. Repeat layers, ending
with mozzarella cheese. Bake in a 400°
oven for 20 minutes on until cheese is
bubbly. Makes 10 servings.
CREDIT AND A FEW WORDS
The credit for all 7 of these simple healthy vegetable recipes goes to Clarice. L. Moon. In her recipe book, “Old-Fashioned Family Cookbook, she also has other sections for appetizers and beverages, salads and dressings, meals and main dishes, quick breads and yeast breads, cakes and frostings, pies and pie crust, candies, cookies and desserts.
If you’re starting out in the cooking arena, it’s really very handy and quite economical. You can pick up a copy for about $5.95 at Amazon.com.
Just as others use a cookbook to learn how to cook, I am using these simple healthy vegetable recipes as sn introduction to help you eat vegetables.
Eating vegetables have to start somehow because they are good for you. Bringing them here is a chance for you to get started. I have done my part by trying to open your appetite for them. You can use these recipes or find others to your liking.
Happy Cooking and Enjoy!
If you have any questions or concerns, please leave them below in the comment area, they will be answered.
Until next time, have a vegetable day.