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Ingredients: 1 small Zucchini, shredded 1 small Yellow Squash, shredded Directions: 2 x Carrots, shredded 1 sm Onion, sliced thin 2 tb Water 2 ts Margarine Combine the zucchini, yellow squash, carrots, onion and water in a skillet. Cover and cook over medium heat for 4 to 5 minutes, or until the vegetables are tender. Add the margarine. Saute, uncovered, until all the moisture has evaporated. Serve immediately.
Check some related videos Similar recipes: Angkor vegetable soup In a large pot bring the stock to a boil. Add the vegetables and cook to desired degree of firmness, and serve immediately. In several small dishes, serve any or all of the following for diners to add to their soup: ~Chopped fresh chiles Vegetable-bulgur pilaf In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown. Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or 7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice. Chill. Serve on a bed of alfalfa sprouts. Slow cooker vegetable broth Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes. Place in a slow cooker with water, leek tops, celery, turnip, mushroom and se Polenta with vegetable ragout Rinse zucchini; trim off and discard ends. Cut zucchini into 1/2 inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain and cut into quarters. Cut onion crosswise into 1/4 inch slices. In a 5-6 quart nonstick pan over high he Chicken and fresh vegetable provencale Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic p Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 m Spicy vegetable soup with black beans Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes. Add the diced zucchini and the black beans with their liquid, cover and cook until the Brown rice & vegetable salad Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & a Winter roast vegetable salad Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes. To serve: Put a handful of salad green Vegetable-rice salad Cook rice according to package directions; chill. Sprinkle cucumber generously with salt; cover and let stand 30 minutes. Rinse well. Combine carrot, beans, and peas in a medium saucepna; cover with water, and cook 8 to 10 minutes or until Beef and vegetable soup #1 STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain Vegetable quiche cups to go Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenl Moghul vegetable curry Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic, chilli powder and turmeric in container of electric blender with enough hot water to enable blades to move freely. Blend to a paste on high speed, remove contents and set aside. Brown vegetable stock #2 1. Place the beans in a 3 quart/liter saucepan and add enough water to cover by 2 in. Bring to a boil over moderate heat and simmer for 2 minutes. Remove the pan from the heat and set aside, covered, while you cook the vegetables. 2. Heat the ghee or b Vegetable curry * very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional. Cook or reheat rice. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8 Confetti potato casserole Combine potatoes and water in a 2 quart casserole dish. Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes. Drain; add butter, stirring until butter melts. Add onion, bell pepper, pimiento, salt, Chicken 'n' vegetable stir fry * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, heat oil and cook chicken with vegetables over medium- h Confetti corn Heat 1 tablespoon olive oil in a nonstick skillet and saute 2 cups fresh corn kernels until they begin to brown. Add 1/4 cup sliced scallions and 1 chopped and seeded plum tomato and cook 2 minutes. Season to taste with salt and pepper. Sprinkle Confetti scalloped potatoes In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the tops with remaining crumbs. Bake at 375-degree for 35-40 minutes. Yield: Cheese vegetable medley Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can french friend onions. Pour mixture into a 1 quart casserole dish. Bake, covered, at 350F degrees for 30 minutes. Top with the remaining cheese and onions. Bake, uncovered, African vegetable stew 3 No one knows the exact point of origin for this fantastic meatless stew. As entire tribes and families from different regions of Africa were forced on a journey to the New World, old recipes with gathered or grown ingredients from respective homel Herb marinade for vegetable kabobs Combine all ingredients in a bowl and mix well. Makes one cup. African vegetable stew Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and p Chicken and vegetable casserole Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Vegetable pie Peel, chop and fry the onio n in a little oil until soft. Peel and chop the carrot and then add to the onions. Peel and chop the potato and add to the mixture. Chop some broccoli and cabbage and add. Fry all the vegetables until they start to colour. Pour Vegetable potstickers Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, ginger root, and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick Garden vegetable pita bread salad Beat olive oil, lemon juice, salt, pepper, and garlic in large bowl with wire whisk until well blended. Add remaining ingredients just before serving. Toss lightly. Fresh vegetable stir-fry Heat oil in a wok or large saute pan. Add carrots first and cook for a few minutes. Add remaining vegetables and cook until tender but still crisp. Add herbs, salt and pepper, then wine and stir about 2 minutes more on high. Serve at once. Pureed vegetable soup with broccoli florets GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a White bean and vegetable soup In a heavy kettle cook the salt pork over moderately low heat, stirring, until it is crisp, transfer the cracklings with a slotted spoon to paper towels, and reserve them. In the fat remaining in the kettle cook the onion, the garlic, the bay leaf, and th Turkey vegetable stir-fry Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casser Skinless roast chicken breast salad with vegetable chips (h Trim fat and slightly pound chicken breast (if boneless). Blend all spices and herbs with oil in a bowl or holding pan. Add chicken to spice mixture. Refrigerate and marinate for at least an hour. In a medium size saute pan on medium heat, add 2 t Turkey - vegetable soup : Melt butter in a large saucepan set over medium heat. Add onions and garlic. Cook, stirring often, for 5 min. Add chicken broth and water or turkey stock, and poultry seasoning. Bring to a boil over high heat. Stir in noodles. Return to a boi Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixtu Turkey-vegetable chili Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Heat to boiling; reduce Vegetable stock In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables Chicken 'n vegetable stir fry In large skillet, heat oil and cook chicken with vegetables over medium-high heat, stirring constantly, 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend onion soup mix, cornstarch, ginger, water, soy sauc Confetti rice 1. Place rice, vegetables and broth in a small pot with tight-fitting lid. 2. Bring to a boil over high heat, cover tightly and reduce heat to medium low; cook for about 18-20 minutes, or until water has been absorbed and rice is tender, but not mushy. Nu Warm barley-vegetable salad In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally. Add the remaini Vegetable ravioli salad Arrange salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving. Instant vegetable soup my way I adapted this recipe from Jacques Pepin's Instant Vegetable Soup recipe in his book Fast Food My Way. He uses plain water for his soup base. I tried it and it is good. But I found that 1 slice of bacon per cup water gives the soup a fuller, more fla Vegetable terrine Vegetable Layers: In a small bowl, combine dry mushrooms and hot water to cover. Let stand 30 minutes. Drain. While mushrooms are rehydrating, bring a large pot of water to boil. Blanch vegetables in seperate batches in boiling water. Blanch cabba Samoosas - mixed vegetable filling Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add vegetables and cook a futher 10 minutes. Mix in dhunia leaves and chopped chives when mixture has coole Vegetable-nut loaf Preheat oven to 350 F (moderate). Grease 8- by 8- by 2-inch baking pan. Coat with wheat germ. Cook vegetables in fat until onion is tender. Stir in flour, salt, pepper, and thyme (if used). Stir in milk. Cook and stir over moderate heat until Cherry tomato & vegetable saute In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduc Masa soup (vegetable, lentil and pea soup) This is the good part. Sautee onions and garlic in water till starting to turn yellow, add all other ingredients in a large pot with 2 1/2 cups of water and bring to a boil. Reduce heat, simmer an hour (or until peas are tender) and then puree in a blend Herbed vegetable stew In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside. In a 3 quart microwaveable casserole combine carrots, green beans and water. Cover with vented plastic wrap and microwave on high for Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat f Spicy winter vegetable chowder NOTE: If your taste buds prefer, you may use canned navy or kidney beans; rinse them well and add them during the last 5 minutes of cooking.) Heat the oil in a large, heavy saucepan over low heat. Add the minced garlic and onion. Cook for 8 to 10 minut