Best Peanut Vegetable Harvest Casserole Stove Top Recipes
PEANUT VEGETABLE HARVEST CASSEROLE (STOVE TOP)
I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.
Provided by pattikay in L.A.
Categories Low Cholesterol
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions, garlic and peppers in oil.
- Stir in carrots, potato, sweet potato and tomatoes.
- Simmer over low heat till just tender.
- Add beans, spinach and corn and simmer for another 10 minutes. (Add some water or stock if it seems too dry or is sticking.).
- Stir in salt, peanut butter and crushed red pepper.
- Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.).
Nutrition Facts : Calories 476.7, Fat 15.2, SaturatedFat 2.6, Sodium 957.7, Carbohydrate 74.7, Fiber 12.2, Sugar 7, Protein 16.9
COLORFUL VEGGIE BAKE
It's impossible to resist this cheesy casserole with a golden crumb topping sprinkled over colorful vegetables. A versatile side that goes with any meat, Mom has relied on this favorite to round out many family meals. For a taste twist, try varying the veggies. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 172 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 392mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP
A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though.
Provided by Mamas Kitchen Hope
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
- Melt butter in a 12 inch skillet over medium to medium low heat.
- Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
- Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
- Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
- Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
- Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
- Serve.
Nutrition Facts : Calories 147, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 8.4, Carbohydrate 24.2, Fiber 3.1, Sugar 6.8, Protein 1.5
SUPER FAST AND FILLING VEGETARIAN ROSE PASTA
am i really the only one who does this? whenever i make it to feed hungry friends they think i've invented something amazing. seems perfectly logical to me....
Provided by spiritussancto
Categories European
Time 12m
Yield 2 big bowls, 2 serving(s)
Number Of Ingredients 9
Steps:
- cook pasta, drain and put back in the pot.
- add sauces, ground "beef" and whatever extras you like, season to taste. i like some dill and basil and a little fresh black pepper.
- heat through and serve.
Nutrition Facts : Calories 286.6, Fat 1.7, SaturatedFat 0.2, Sodium 481.4, Carbohydrate 63.5, Fiber 11.5, Sugar 3.9, Protein 6.7
HARVEST VEGETABLE AND HAZELNUT CRUMBLE
Make and share this Harvest Vegetable and Hazelnut Crumble recipe from Food.com.
Provided by Lorrie in Montreal
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 F,.
- Meanwhile toss sweet potatoes, carrots, cauliflower and celery root with 1 tbsp olive oil, thyme,salt and pepper.
- Place on a large parchment paper-lined baking sheet.
- Roast until vegetables are tender and golden, about 25 minutes.
- Heat 1 tsp oil in a saucepan over medium heat.
- Add onions and cook until softened, about 3 minutes.
- Stir in tomato paste and cook, stirring for one minute.
- Add broth and bring to a boil.
- Boil 2 minutes.
- Remove from heat and whisk in cheese until it melts.
- Add vegetables to cheese sauce and transfer to a greased casserole dish.
- Combine oats, ground hazelnuts, flour, honey and remaining oil to form a crumble.
- Sprinkle crimble mixture on vegetables and bake until topping is golden brown, about 30 minutes.
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