Category Archives: 11. Vegetables

Slow Cooker Creamed Corn

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Slow Cooker Creamed Corn

6 Servings

 

2 (15oz) cans whole kernel corn or 2 (16 oz) packages frozen whole kernel corn

4 oz softened cream cheese

1/4 cup softened butter

1/4 cup milk

1/2 tablespoon white sugar

Salt and pepper to taste

 

In a slow cooker, combine corn, cream cheese, butter, milk, and sugar

Cook on High for 2 to 4 hours or on Low for 4 to 6 hours

Season with salt and pepper to taste

 

*  You can also use a mixture of white and yellow corn

Vegan Sweet Potato Casserole

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Vegan Sweet Potato Casserole

3 large sweet potatoes cut into chunks

1/4 cup vegan butter, melted

1/2 cup almond milk

1/3 cup maple syrup

1/4 cup orange juice

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon and ground nutmeg

1/2 teaspoon salt

Topping:

3/4 cup chopped pecans

1 cup brown sugar, packed

2/3 cup almond flour

1/2 cup vegan butter, melted

1/4 cup maple syrup

Mini marshmallows

 

Preheat the oven to 350 degrees

Place potatoes into a large pot and cover with salted water; bring to a boil

Reduce heat to medium-low and simmer until tender, 10 to 20 minutes

Drain and return to the pot

Combine melted vegan butter, almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt.  Pour into pot and mix well

Pour potato mixture into the prepared casserole dish

Combine pecans, brown sugar, flour, melted vegan butter, and maple syrup in a bowl and sprinkle over casserole

Bake in the preheated oven until hot, about 30 minutes

Remove from oven and top with marshmallows

Bake for another 15 minutes

Grilled Pineapple

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Grilled Pineapple

 

1 can of pineapple rings, drained

4 tablespoons honey

2 tablespoon butter, melted

1 dash hot pepper sauce

Salt to taste

 

Mix honey, butter, hot pepper and salt in a bowl

Add pineapple and coat well with mixture

Cover and let marinate at least 30 minutes or overnight

Grill pineapple on preheated grill for 2-3 minutes per side

Enjoy!

Mashed Potato Pancakes

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We had just enough leftover mashed potatoes from the night before to make these.  They were really good!

 

Mashed Potato Pancakes

Makes 4 Pancakes

 

1 1/2 – 2 cups leftover mashed potatoes

1 egg

1 tablespoon all-purpose flour

1/8 teaspoon garlic salt, onion powder, paprika

1/3 cup shredded cheese

1/3 cup chopped onions

Sour cream

Fresh chives, chopped

 

I warmed up my potatoes a bit to make them easier to mix in

Combine potatoes, egg, flour, garlic salt, onion powder, paprika, cheese and onions in a bowl

Heat a nonstick skillet over medium heat

Drop potato mixture by spoonfuls until evenly distributed

Using a spatula, flatten each pancake evenly

Cook until bottom is crispy, about 8-10 minutes

Flip each pancake and cook until crispy

Serve topped with sour cream and chives

Cream Corn

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This corn dish came out so good!  I will be making it again for our Sunday Family Get Together Dinner

 

Cream Corn

Serves 4

 

2 cups corn kernels

1/2 cup heavy cream

1/2 teaspoon salt

1 tablespoon granulated sugar

1/8 teaspoon freshly ground black pepper

1 tablespoon butter

1/2 cup whole milk

1 tablespoon all-purpose flour

2 tablespoons freshly grated Parmesan cheese

 

In a medium saucepan over medium heat, combine corn, cream, salt, sugar, pepper and butter

Whisk together the milk and flour, and stir into the corn mixture

Cook stirring over medium heat until the mixture is thickened, and corn is cooked through

Remove from heat, and stir in the Parmesan cheese until melted

 

 

*To make heavy cream, whisk together 6 tablespoons milk with 3 tablespoons melted butter

Carrot Noodles

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The carrots take a little time to peel but it’s so worth it!

 

Carrot Noodles

Makes 4-6 Servings

 

1 pound carrots

3 tablespoons unsalted butter

1/2 cup minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon Dijon mustard

Salt and pepper to taste

Dill for garnish

 

Use a vegetable peeler to shave carrots into fettuccine-like strands

Heat butter in a large skillet over medium-high heat; when foam subsides, add onion

Cook and stir for 3 minutes

Add carrot strands, garlic, and wine to the skillet with the onion mixture

Reduce heat to low and cover

Cook, stirring occasionally, about 10 minutes

Add cream to the skillet

Bring the mixture to a boil

Reduce heat, cover, and simmer 5 minutes more

Stir in mustard, salt, and pepper

Sprinkle with dill when serving

Oven Roasted Potatoes 2

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These came out really good.  You have to keep an eye on them and stir often, but they are worth it.

 

Oven Roasted Potatoes

Makes about 4 Servings

 

28oz chunk potatoes, about 4 medium or 3 1/2 cups

3 tablespoons butter, melted

1/2 tablespoon thyme

1/2 tablespoon lemon pepper

1/2 teaspoon each of salt and pepper

2 cloves garlic, minced

 

Preheat oven to 450 degrees

In a bowl large enough to toss potatoes, add melted butter, thyme, lemon pepper, salt and pepper

Toss until well coated

Spread a single layer in greased 2 quart casserole pan

Place in preheated oven

Bake for 12 minutes

Using a flat spatula, scrape and flip potatoes

Bake another 12 minutes

Scrape and flip potatoes, mix in minced garlic

Bake another 12 minutes

 

Enjoy!