OT...Some Vegetable Recipes

[Guest guest]

The following arerecipes I used when I was on the CALP before WLS.

Hope you enjoy them. I might have posted some of them a while back.

TJ

Asparagus Wraps

10 spears of asparagus, cooked--2 T dijon mustard*--1 T mayo--pinch

of horseradish*--10 thin sliced roast beef or ham** Blend mustard,

mayo and horseradish, spread mixture on thin sliced of meat, wrap on

asparagus with meat. Place in single layer on dish, cover lightly

with paper towel and warm in microwave on med for 1 minute. * check

for RM ingredients ** no sugar ham

Bacon Cream Cheese Stuffed Mushrooms-----

8 oz cream cheese--6 strips bacon, fried and crumbled, reserve

drippings*--onion (opt)**--20 to 25 large mushrooms, stems removed--8

mushroom stems Saute onion and mushroom stems (chopped) in bacon

drippings. Mix with softened cream cheese and crumbled bacon. Stuff

each mushroom and bake at 350 for 10 to 15min. Finish under the

broiler until tops are golden. *sugarless bacon ** onion is limited

to 2tsp

Baked Cheesy Mushrooms

8 oz cream cheese, soften and mixed with 1 cup water--1 cup grated

swiss--1/4 cup chopped onion*--6 slices bacon, crumbled and cooked**--

1/4 cup sauteed mushrooms Blend all ingredients. Pour into baking

dish and bake at 400 for 20 mins. *use green onions **check bacon

for sugar

Baked Kale with Mushrooms-----

Parboil kale in a little water. When cooked, mince kale. Fry onion

and pork in butter. S&P. Add cumin and 1/2 lb mushrooms in thin

slices. Put together with kale, 4 eggs, and mashed cauliflower Bake

for 10 minutes, put lots of grated cheese on top and back into the

oven it goes.

Baked Portabella Mushrooms---by Note: When cleaning

mushrooms, never immerse in water---just rinse quickly and pat dry

(immersion gets them too soggy and yucky) Preheat oven to 400* Get

a BIG portabella mushroom (or 3 or 4), slice it into about 6 -8

pieces. Place on alminum foil in your oven rack. Sprinkle with olive

oil. Turn oven on to 400* Roast about 15 minutes. It's done when

it's a dark brown and moist-looking. Remove from oven and sprinkle

with salt. YMMMMMM!

Basic Fried Cabbage

Basically fried cabbage is taking some form of fat, butter, bacon

grease, oil, heating it on the stove until hot, and adding shredded

cabbage. Toss and stir the cabbage until it begins to soften and

look transparent. If ingredients you are adding require cooking, add

them with the cabbage, if not add them at this point. Heat through

all ingredients. Serve. cUse 1 to 2 T of fat and about 4 to 6 cups

of cabbage. Enough for 3 servings. Variations to follow! Remember

that onion, green peppers, spicy foods can be triggers. Watch meats

for sugar and MSG.

Basic Fried Cabbage- Variations

1) Alfredo--Cook in butter, add a block of cream cheese, a little

cream to thin and pepper and garlic powder to taste.

2) Pepperjack--Cook in fat of your choice.Cook 3 chopped jalpenos

with cabbage, add 4 + oz of monterey jack cheese and cook until

melted.

3) Browned butter with Myzithra Cheese---Brown 2 T butter, cooke

cabbage until soft and serve. Top with grated Myzithra cheese or

parmesan works fine too.

4) Chicken mozzarella--Pre cook your chicken breasts and slice up.

Cook a chopped tomato, oregano, basil, garlic with cabbage in olive

oil. Add cooked chicken and mozzarell until melted.

5) Brat and mustard--Precook Brats (look for those without additives

and msg), cook cabbage in leftover grease, slice Brats and add to

cabbage and add 2 to 3 T of your favorite mustard. Stir and serve.

6) Pizza--Cook cabbage in olive oil w/ oregano, basil, garlic,

crushed red pepper, chopped tomato, green pepper, mushroom, olives,

and any other pizza veggie you like. Add precooked approved sausage,

hamburger, bacon if desired. Add 4 to 6 oz mozzarella

7) Chili--Pre cook hamburger, cook cabbage in leftover grease with

onion, 2to 3 T chili powder,chopped tomato*, green pepper*,

mushrooms. Add 3 to 4 oz of cheddar cheese. Stir in couple of

spoonfuls of sour cream before serving.

8) Curry--Melt 2 T butter and saute finely chopped onion and 2 T

curry powder. Add cabbage and cook until tender. Add some precooked

beef or chicken sliced. Add 1/2 cup of cream*, stir until

incorporated and hot.

Broccoli Cheese Bake

Lightly steam a large head of broccoli* (flowerettes)--Warm some

olive oil (2T) in pan and cook 2 to 3 cloves garlic until soft.

Drain broccoli and place in baking dish. Pour oil and garlic over it

and add some italian seasoning (1tsp)--Add 1/4 chopped red pepper**

and sliced mushrooms-- Toss together with 1 cup cottage cheese***

and 1 cup mozarella cheese.Bake at 350 for 30 minutes. Sprinkle more

mozarella on top and bake until melted *broccoli can be trigger

food **Pepper can be trigger ***check ingredients in cottage cheese

for Rm ingredients and it can also be a trigger food for some CAs.

Brussel Sprouts

brussel sprouts--1/2 stick of butter--4 to 5 cloves garlic--parmesan

cheese Cook brussel sprouts (fresh or frozen) to desired texture;

saute in butter and garlic, sprinkle with parmesan cheese. *if you

aren't particularly fond of brussel sprouts, try cutting them up into

thin strips before you saute them*

" Hashbrowns "

1/2 cup shredded daikon and white part of green onion (5 to 6)--

handful parmesan cheese--egg Shred daikon and onion, add handful of

parmesan cheese and just enough egg to visibly see that there was egg

in there, but not so much that it was swimming. Then spray frying pan

with light coating of canola oil, dump in mixture, form patty by

flattening Fry on medium until it smells ready, then flip it over,

until it smells done. Maybe 4 to 5 min each side.

Cabbage Fritters

These are especially good topped with sour cream! 1/4 small

cabbage, finely shredded--1 egg beaten--s&p (to taste)--2to 3

scallions, finely chopped(opt)--grated parmesan(opt) Mix all

ingredients together until well combined. Shallow fry large spoonfuls

in hot olive oil 3 to 4 min on each side. Voila! It's that

easy

Celery Balls hors d-oeuvres

1 cup minced celery--3 oz cream cheese--1/4 tsp salt--dash pepper--

few grains cayenne--chopped parsley Combine celery, cream

cheese,salt, pepper, cayenne. Form into bite-size balls and roll in

parsley. Chill until ready to serve. Serve on picks.

Cheesy Spinach Casserole

Using paper towels, squeeze as much moisture as possible from the

spinach and set aside. 3-10oz pkgs frozen spinach, thawed--8 oz

cream cheese, softened--3 T mayo--4 T butter, softened--1/4 cup half

and half or cream*--1/3 cup parmesan or romano cheese, freshly grated-

-1 cup mozzarella cheese Blend cream cheese, mayo and butter until

light and fluffy.Gradually beat in cream. Stir in spinach and 1/4 cup

of parmesan and moz cheese. Season to taste with s&p. Place in

greased casserole dish, top with remaining parmesan cheese. Bake

uncovered at 350* for 30 to 40 minutes or until top is lightly

browned. *Remember that we are limited to cream once a day outside of

RM, up to 2oz and finished within 15 minutes.

Choux verts au gratin

Cook kale in salted water. Mince kale, put together with cream**,

s&p, and nutmeg. Simmer a few minutes. Add grated cheese, put in

baking dish. Drip melted butter over and bake in hot oven. ** cream

is limited to once a day outside of RM, 2oz limit consumed within 15

minutes

Coleslaw

shredded cabbage--fresh lemon juice--mayo--salt and pepper to taste

mix together and serve *very small amounts of lemon juice only

Collard greens

Wash and soak greens in sink.Remove any discolored/spotted leaves.

Remove center stem (bitter) by folding leaf in half and tearing along

center stem.Tear greens into pieces by hand. 3to4 lbs of collard

greens--ham-hock/ham bone/or uncooked sugarless bacon--3 cloves

garlic (chopped)--bunch green onions, chopped--salt and pepper

While cleaning greens, put ham bone/bacon/hock in stock pot and cover

with water.Cook for 10 min.Add greens, g.onion, garlic and seasoning

(use plenty of salt) to pot. Add more water (1/2 to 3/4 pot). Cook

for 45 to 60 minutes (watch so that the water doesn't boil away and

burn the greens). Drain and serve. *sugarless bacon

Cucumber Canapes

2 cucumbers--4 hard boiled eggs--1/4 cup mayo Score cucumbers

lengthwise with fork. Slick into 1/4 " rounds. Set aside. Chop eggs

fine or use food processor. Mix in mayo. Spoon onto sliced

cukes.

Cucumber Cups

Peel or score large cucumbers. Cut into 2 in lengths and remove

centers.Place in salted ice water for 1 hour or until needed.

Drain, fill with filling of your choice. Possible fillings: 2 hard

cooked eggs, chopped--1 cup chopped uncooked spinach--3Tmayo OR 1

cup minced celery--1/4 cup mayo--1/2 tsp salt OR 3/4 cup sliced

radishes--1/4 cup watercress leaves, minced--3 Tmayo

Daikon Medallions

Daikon is a long white root. It is a type of radish that grows about

a foot long. It is a little milder than your basic red radish.Preheat

oven to 450. Scrub and peel daikon, cutting off both ends. Slice

into 15 circles about 1/8 in thick. Spray cookie sheet with non-stick

spray and lay out circles. Sprinkle with herbs or spice. Bake for 15

min on middle oven rack, cooled for 2 min. Italian seasoning or

chili powder or garlic powder or shredded parmesan cheese or plain.

Experiment an see which seasoning you like the best. Try cheddar

cheese. Some prefer the parmesan cheese. " It was almost like eating

cheese fries. " Italian was very flavorful (almost sweet).Chili powder

made radish flavor more intense.Garlic powder was ok.Plain was good,

lost most of the radish flavor.

Fresh pickles

Serves 2 - 4 2 large cucumbers, washed --2 T salt--Fresh dill weed

(optional) Score cucumbers lengthwise with fork all around.This

doesn't do anything but makes it look pretty.Slice cucumbers 1/4 in

thick. Layer in a dish. Decorate with dill, and sprinkle with salt.

Cover with plastic wrap. Refrigerate several hours or overnight.

Drain.

Garlic Cauliflower

Serves 4 to 6 1 cauliflower, separated into florets--6 T olive oil--

3 cloves gralic, finely chopped--1T paprika--1 T red wine vinegar*--

s&p (freshly ground) to taste Boil cauliflower in enough salted

water to cover until tender (15 min). Drain and place in serving

bowl.Heat olive oil in small skillet over moderate heat and saute the

chopped garlic for 1 minute. Remove from heat and add remaining

ingredients, stirring to mix well. Pour over the cauliflower and

serve immediately.

German Cabbage Slaw

2 cups shredded cabbage--2 T chopped parsley--1T chopped onion--3

slices cooked crumbled bacon*--2T vinegar**--1/2 cup mayo--s&p to

taste Toss cabbage, parsley, and onion together in bowl. Cook bacon

until crispy, add vinegar and mix together.Add mayo and mix well and

stir into cabbage mixture. Add s&p to taste.

Green Bean Casserole

1T olive oil--2 cups green beans, tips removed--1 clove garlic,

crushed--salt to taste--coarsely ground black pepper to taste--1 cup

sour cream--1/2 lb cheddar cheese, grated--1 Tdried basil--1 tsp

dried rosemary Preheat oven to 375 and oil deep casserole dish. Cut

green beans into 2 in sections and place in a skillet with 1/2 in of

water.Cover and cook for 4 min.Remove from heat immediately, drain

water and arrange g.beans in bottom of casserole dish.(cont.)

Sprinkle garlic, salt, pepper on g.beans. Mix sour cream, cheese in

bowl and pour over g.beans spreading sauce to all sides of

casserole.Sprinkle with basil and rosemary. Cover. Bake for 15-20

min. Serve warm.

Green Bean Salad

1 lb. fresh green beans, cut into 2 inch pieces--1/3 cup prepared

Italian salad dressing*--1 small red onion chopped**--1 can pitted

ripe black olives, drained, cliced--1/2 cup (2 oz) crumbled natural

blue cheese Cook beans until tender-crisp; drain well. Microwave

dressing in microwavable bowl on high 30 seconds or until warm. Toss

green beans with dressing and remaining ingredients *check dressing

for sugars and/or msg ** use green onion instead

Green Beans with Oregano

1 clove garlic, sliced very thin--2 T olive oil--1 10 oz pkg frozen

green beans, italian cut--s&p to taste--1/4 tsp oregano Saute the

garlic in the oil until lightly browned.Add green beans, s&p, and

oregano. Cook, covered until tender.

Greens and Cabbage (serve this with cornbread) and hot sauce few

strips of bacon*--1/2 lg. diced onion**--1/2 diced bell pepper***--2

cans greens, drained or fresh/frozen (spinach, collard, mustard)--1

head of cabbage--1 can chicken stock ****--s&p to taste Cut up

bacon and put in dutch oven.When bacon starts to get crisp, add onion

and pepper.When onion starts to brown,add greens.Add chicken

stock.Mix.Chop up the cabbage and put this on top of greens

mixture.Cover pot and cook on low heat for 30min Then mix in

cabbage with the greens and cook for 15 to 30 minutes.

Italian Stuffed Mushrooms

Filled mushrooms caps can be refrigerated, covered, and baked 15 min

just before serving.16 fresh med mushrooms (2in)--1/2 pound italian

sausage*--1/2 cup sliced green onions-- 1/4 cup chopped green bell

pepper**--1/2 tsp minced garlic --1/8 tsp dried basil, rosemary,

oregano, thyme, crumbled--1/2 cup shredded mont jack cheese--2to 3 T

oil--3T parmesan cheese Rinse and pat mushrooms dry. Twist off

stems;set caps aside.Finely chop stems; set aside.Fry sausage,

stirring to crumble.Drain off excess fat.Add chopped mushroom stems,

onions, g. pepper,garlic,1tsp water and herbs.Cook until liquid

evaporates.Remove sausage from heat;stir in cheese.Generously brush

caps with oil.Spoon filling into each cap, packing slightly.Sprinkle

with parmesan cheese.Arrange filling side up in ungreased pan.Bake in

preheated 400 oven until heated through (10 min).

Kale with Mustard Vinaigrette Cook Kale and green onions in

microwave or on stove top until done. Add salt and pepper. Drain

and toss with dressing made from olive oil, dijon mustard*, and

vasalmic or white vinegar**. Use 2:1:1/2 ratio

(oil:vinegar:mustard)

Kale How to cook Kale-- This is so delicious! and is very healthy

with all those vitamins from a dark green veggie! Large bag of Kale

(tender leaves and stems)--uncooked, sugarless bacon--water--salt and

pepper to taste Remove any tough stems or any leaves that have

black spots or don't look good. Rinse the good stuff and put it in

pressure cooker. Put couple strips of bacon over the top, add 3/4 cup

water, close cooker and cook for about 4 minutes 15 lbs of

pressure

Kale Christmas Kale---Cook kale in some broth*. Melt butter and when

it is brown carefully fry cooked kale. Add cream** and seasoning.

Kale fry- Melt butter, fry kale a couple minutes. Add water and

vinegar.Cook slowly.Add s&p. Kale Soup--Cook kale in broth. Add

butter and cream**, s&p (white or black)

Lettuce Rolls

lettuce, cream cheese, mayo, tobasco sauce, horseradish Cut (1x3

inch) strips from lettuce leaves. Place 1/2 tsp of mixure of cream

cheese, horse-radish*, few drops tobasco sauce and a small amount of

mayo to the lettuce and roll. Chill.

Mushroom Pate

Serve warm or chilled with raw veggies for dipping. Serves 6 to 8 as

an appetizer 4 T butter--1 cup finely chopped fresh mushrooms--1/2

cup chicken broth*--8 oz cream cheese--s&p to taste--1 scallion,

white and green parts, thinly sliced Melt butter in skillet and

saute the mushrooms until tender. Add chicken broth and simmer until

all liquid has been absorbed. Remove from heat and transfer to a

serving bowl. Add cream cheese, salt, pepper, and uncooked

scallion, stirring to mix thoroughly.

Portobello Mushrooms, Greek Stuffed

Depending on size of mushrooms, you will have leftover filling that

can be shaped into patties and baked on a baking sheet and frozen.

4 very large portobello mushrooms--1 egg,whisked--2/10oz pkg frozen

chopped spinach--1/2 cup cooked, crumbled cauliflower--1/2 cup

freshly grated parmesan cheese--4 oz feta cheese, rinsed and crumbled-

-1/2 cup each finely chopped green onions and parsley- 1/2 cup of

olive garlic pesto spread (opt)--s&p to taste--1/4 to 1/2 cup butter,

melted------Wash and place mushroom stem side down on paper towl to

drain for 5 min.Brush some butter on caps and place stem side up in

buttered 9x12 baking dish.Defrost and squeeze out as much liquid as

you can.Add all ingredients, except butter and mix well.Mound filling

atop mushrooms, drizzle with remaining butter.Bake for 15 to 20 min

at 350* or microwave for 3-5 min.

Roasted Cauliflower with Rosemary Preheat oven to 500* 3 lbs

cauliflower, cut into 1 in flowerets--2T olive oil--2T fresh rosemary

leaves or 11 dried, crumbled In a jelly-roll pan toss cauliflower

with the oil, rosemary, s&p to taste until it is coated well and

roast in the middle of the oven for 12 to 15 min or until it is

browned in spots and tender.

Shredded Daikon

This makes a great side dish. Peel and shred 2 to 3 cups of daikon.

Add 2T of sour cream and melted butter.Add s&p to taste. Mix well.

Press into a small glass or ceramic pan. Bake at 350* for 30

minutes.

Spinach Cheese Pie

Preheat oven 350 and oil a 13x9 dish.--Let spinach drain in colander

and squeeze dry with paper towels. 2-10oz pkgs frozen whole leaf

spinach, defrosted--2Tbutter--1 bunch scallions(green and white

parts), chopped (cont). 6 eggs, well beaten--1(15oz) ricotta cheese

(full fat)--1/2 lb feta cheese,crumbled--1T fresh dill,chopped--1/4

cu fresh parsley,chopped Chop spinach and set aside.Melt butter in

skillet, when foaming add scallions.When soft, add spinach and cook

for 3 min. stirring, add salt and pepper.Beat eggs, whisk in ricotta

and rest of ingredients. Add spinach mix to egg mix, pour into pan.

Bake 30-40 min until top slightly brown. Cool 5 min before serving.

Variation ideas: cream cheese,tomato/basil feta cheese (watch

msg/tomato),sauteed mushrooms,cheddar cheese

Spinach Rolls-

Roll this dip in greens or use it as a dip for fresh cut veggies 10

oz frozen spinach--1/4 cup grated parmesan cheese--1/4 cup ranch

dressing*--1/2 cup sour cream--1/2 tsp basil--1/2 tsp garlic Place

spinach in frying pan over med high heat. Cook 8 to 10 min, drain

well. Combine all ingredients in bowl and mix well. Chill several

hours Serve cold.

Stuffed Mushrooms

1 pkg fresh mushrooms (16 to 18 small)--2 oz sliced ham*--green

onions--2 T butter--1 tsp savory--2 tsp minced garlic--2T parmesan

cheese Remove stems from mushrooms. Place caps upside down in

baking dish. Chop ham, mushroom stems, and green onions. Saute in

butter. Add savory and minced garlic.When ham mixture is done, add

parmesan cheese, stir (Add more if needed to thicken). Stuff

mushroom caps with ham mixture and bake until done (25 to 30 minutes)

* check ham for sugar and msg **Use fresh parmesan (not canned)

Stuffed Peppers

3/4 cup ricotta cheese--1/4 cup parmesan cheese--3 slices american

cheese (diced up), oregano, thyme, garlic powder, onion powder--green

peppers Combine all ingredients (except peppers). Mix well. Stuff

peppers with cheese mixture. Place in pan. Bake at 400 for 20 min

until peppers are soft and cheese a little brown. Extra cheese can

be placed on top of peppers during last 5 min of baking. Cover while

baking.

Stuffed Peppers

6 servings 2 cups chopped cooked meat--1 T. minced onion--1 beaten

egg--salt and pepper--6 green peppers*--grated cheese on top Cut

off stems of peppers, remove seeds. Mix all ingredients and put into

peppers. Place upright in a baking dish. Surround peppers with water

about 1/4 in deep. Bake until peppers are tender 30 to 40 mins at

350.

Stuffed Portabello Mushrooms--Serves 4 (2 mushrooms each) 8 large

portabello mushrooms--1 T olive oil--4 green peppers*(finely, chopped

and seeded)--3 scallions (green and white parts), chopped--5 to 8

cloves garlic (to taste), finely chopped--1/2 tsp each of

basil,oregano,thyme--s&p to taste--6 oz goat's cheese (opt)---add'l

scallions for garnish.Remove stems from mushrooms, chop and

reserve. Place caps smooth side down on lightly greased baking

sheet.Bake in preheated 425* oven for 15 min.Meanwhile, heat oil in

skillet over med. heat and saute mushroom stems, peppers, onions

and garlic til tender.Add herbs;cook add'l 2 min;Spoon veggie mixture

into caps, top with cheese. Bake add'l 10 min or until cheese is

melted.Sprinkle with scallions and serve immediately.

Stuffed Shrimpy Mushrooms

This is a wonderful use of shrimp dip. Pull stems off button

mushrooms and stuff insides with shrimp dip. Put them in oven at 350

until mushrooms are done to your liking. This is good when you want

something warm.

Hot Mustard Greens Salad

This is best made in a T-Fal pan or one with no stick bottom.

Mustard greens----use plenty because they cook down alot--2 green

onions--1 clove garlic (opt)--mushrooms--1 cooked piece of meat

(leftovers)--leftover cooked cauliflower/broccoli--fresh ground

pepper--Newmann's Parisienne Dijon Lime Dressing**** Spray pan with

olive oil.Add onion, garlic, mushrooms, meat, broccoli, or

cauliflower. Saute 2 min.Add greens right on top and do not mix. Add

about 2 to 3 T dressing on top of greens. Cover and cook 1-2 min on

med heat. Uncover and turn everything over so meat, mushrooms, etc

are on top and greens are on bottom. Cover and cook 1 more minute.

Serve with freshly ground black pepper.

Vegetables with Broiled Cheese Topping

Makes 6 servings In bowl, comine 1/2 cup mayo, 1/4 cup grated

parmesan cheese, 2 T chopped parsley--2 tsp lemon juice. Beat 2 egg

whites until just stiff, moist peaks form and fold into mayo mixture.

Spread topping evenly over 2 lbs hot steamed vegetables, such as

green beans, cauliflower, asparagus, etc. Broil, 6 to 8 in from

heat, until topping is golden brown. Serve hot.

Veggie Gratin ----author unknown, submitted by Sally Preheat oven

to 375*. Grease shallow casserole.*Celery, cauliflower, broccoli*,

asparagus, spinach, kale, etc. If using fresh greens, you'll need

about a lb. or 2 pkgs of frozen. 4 cups CM veggies, sliced thin or

chopped fine*--1 T butter--1T oil--1 tsp thyme--1 tsp garlic salt--

1/2tsp pepper--4 oz shredded cheese--3to 4 eggs In large skillet,

saute veggies in oil and butter w/seasoning for a few minutes, until

just tender. Allow to cool for a moment, then toss with egg and

cheese. Place in casserole and bake 30 min or until golden on top.

Slice and serve after cooling slightly.