Easy Vegetable Recipes is a new category on this website.
I am excited to bring you delicious recipes that are easy and healthy.
The United States Department Of Agriculture, Choose My Plate, divides vegetables into 5 categories based on their nutrients.
Beans and peas
Red and orange vegetables
All other vegetables
They recommend eating from all 5 categories over each weekly period to consume all their healthy benefits.
Beef And Broccoli Stir Fry
Made with tasty, tender Sirloin Beef, fresh broccoli, bean sprouts and reduced salt soy sauce.
Quick and easy
served over rice for a complete meal.
Brussel Sprouts With Sauteed Mushrooms
In a homemade sweet and sour sauce made with Cream Sherry.
It is so easy and delicious!
Cabbage Rolls Recipe
Stuffed Cabbage Rolls with tender meatballs and savory tomato sauce.
An old fashioned recipe made with sweet potatoes, corn syrup and butter.
Creamy Corn Chowder
Made creamy with potatoes, corn, beef stock, and whole milk that is a great comfort on a cold day.
Delicious other days, too.
Make the best creamy and fluffy mashed potatoes while retaining important vitamins.
Includes a Creamy Potato Soup and suggested toppings.
French Onion Soup
Delicious made with caramelized onions, cream sherry and Swish Cheese.
Sauteed Vegetable Medley
This tasty, grill-smoked flavored dish made with clarified butter and a special seasoning, will enhance almost any meal.
Tuna And Vegetable Homemade Soup
Delicious, healthy soup made within 45 minutes including prep time
NOTE: See Related Pages, other categories that include vegetables, at bottom of page.
Most vegetables can be cooked quickly by boiling, frying, grilling, baking, roasting and steaming.
When they are boiled at a high temperature they loose water soluble vitamins like Vitamin B and C.
Depending on how long they are boiled determines how many of the vitamins either leach out into the water or are destroyed.
There are a few ways you can retain some or most of those vitamins.
First, the best way is to steam them instead of boiling them.
If you must boil them, do it with simmering heat instead of at a hard boil.
Have your water boiling before you add your vegetables to the pot, then reduce your heat so they don't continue at a hard boil.
Use only enough water to cook your vegetables tender.
If you have water left over and must drain them to serve or use in another recipe, save the vitamin laden water.
The water can be refrigerated for a couple of days to use in other dishes like soups and gravies.
Starchy potato water can be used to thicken some dishes like soups.
Added to yeast dough it makes awesome potato breads.
You can add the liquid to casseroles that call for added water.
You can pour your vegetable liquor into freezer containers and store it in the refrigerator for several weeks.