what can I make with this??

[MadysonsMom1207]

I just got the following, and want some recipe ideas....I never cook veggies so I dont know what to do with them.

 

Peppers
Onions stalks.....i gorforget what theyre called
baby and regular tomatoes
corn
SQUASH
Zuccini

 

I want to fry the peppers and onions and some chicken.  But want to cook the other veggies for my daughter.  I dont eat them so I dont know what to do with them LOL.

[love741]

well the corn can be boiled or microwaved,

and the squash and zucchini can be made the same way.  Since its for your daughter i would slice it lengthwise down the middle, drizzle with olive oil, lightly season it, then just bake it at about 350 for 45 mins or so...,

as for the baby tomatoes, i would throw them in at the last min with your chicken and veggie stir fry..., the high heat makes them super sweet!!

[joshbellamom]

My 2 & 5 year old love this and it's a good way for them to eat their veggies too. I make a big pasta salad with veggies.

Box of Suddenly Salad - Classic kind, steam squash & zucchini and add that to the pasta, cucumber, black olives, cherry tomatoe, fresh mozzarella balls, pepperoni, then I add unshelled sunflower seeds ontop, but you would leave those out if a young tot was eating it. I serve with some french bread, YUM!

[maggiesmom415]

I like to use zuchini and squash in my veggie pancakes.  its a great way for me to get my daughter to eat more veggies. 

[maggiesmom415]

I like to take sliced peppers and onion and just cook them in the skillet with EVOO and sesame oil.  I just get them to a boil and them simmer.

[seeshell59]

We use these ingredients for:

 In large frying pan fry bacon,  drain grease

Cut up tomatoes and onion add to bacon. Add sliced squash, let cook down. At the end add corn. We also add a can of green chiles to add flavor.

Too Yummy!!

 

bacon

tomatoes

onion

green chiles(optional)

squash  and corn

[rkoloms]

Why don't you cook vegetables? You should be eating 7-8 servings of fruits and vegetables every day, in at least 3 different colors. You need to set a great example for your child by eating a variety of healthy foods. You need to be healthy so you are around for your child for a very long time.

 

Here are a couple of recipes:

Super Quick Stir-fry

Here is a quick dinner recipe, adapted from Vegetarian times. It takes less than 15 minutes (if the rice is cooked)

Heat a few chili pepper flakes in olive oil, along with a sliced garlic clove and sliced ginger. Remove the garlic and ginger before they burn. Add onion saute for 1 min. Add 2 diced up baby eggplants and saute for 5 mins (I have used zucchini and broccoli, too; really, any fresh or frozen veggies will do). Add red/yellow peppers & mushrooms. Add 2 tbsp each of brown sugar, tamari & vinegar (I didn't have tamari so I used Braggs) and saute 2 more mins. Add fresh basil. Serve over rice (you could use room temperature leftovers) or rice noodles (they are super quick in a pinch). You can also add cubed tofu before serving.

 

Zucchini and Cheese Enchiladas
8 corn tortillas
Olive oil
2 med. zucchini, sliced
1/4 c. onion, chopped
1 sm. can green chili
1 can whole pitted black olives
1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
Enchilada sauce (recipe follows for homemade sauce)
 Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.

Enchilada Sauce    
1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1/2 c. vegetable stock
1 c. tomato puree
2 tsp. chili powder add more if desired to suit taste
1 tsp. cumin
Salt and pepper, to taste
Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).

Mushroom, Red Pepper, and Squash Yakitori
Makes: 12 skewers. Serves: 4 as an entree
YAKITORI GLAZE:
2/3 cup low-salt vegetable stock
1/4 cup sake or apple cider or white grape juice
3 tablespoons soy sauce or tamari or braggs
3 tablespoons mirin or dry sherry or apple cider or white grape juice
1 tablespoon packed brown sugar
2 teaspoons seasoned rice vinegar
2 small garlic cloves, thinly sliced
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
1 tablespoon water
20 large white or cremini mushrooms (about 2-inch caps)
20 l-3/4-by-l-inch rectangular pieces yellow crookneck squash (about 3 medium squash)
28 1-1/2-inch squares red bell pepper (about 3 large bell peppers)
1/3 cup vegetable oil for brushing
Select twelve 10-to 12-inch wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes and drain before using.
To make the glaze: Combine the vegetable stock, sake, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a medium non-reactive saucepan and bring to a boil over high heat. Dissolve the cornstarch in the water and whisk into the soy mixture. Boil for 1 minute. Remove from heat and set aside.
Preheat a grill to medium high or the oven to 450 degrees F.

To assemble: Thread 5 mushrooms, lengthwise (starting with the bottom of each stem), onto each of 4 skewers. Thread 5 pieces of squash onto each of 4 other skewers and thread 7 red pepper pieces onto each of 4 other skewers. Place the kabobs on a baking sheet and brush with the vegetable oil, rotating the kabobs to coat evenly. Place the kabobs on the grill, grouping each type of vegetable for consistent cooking times. Close the grill and cook until the vegetables are tender, 10 to 20 minutes. (The vegetables have slightly different cooking times, so check them frequently for doneness.) Rotate the kabobs at least twice so the vegetables cook evenly. Brush liberally with the yakitori glaze a few minutes before the vegetables are ready. (Or, place the skewers on two baking sheets lined with aluminum foil and bake in the center of the oven for 25 to 35 minutes, basting at least twice after about 20 minutes.)
Remove from the grill or oven and brush vegetables liberally with the glaze. Serve immediately, drizzled with additional glaze.
Do ahead tips: The yakitori glaze can be made 1 week in advance, The skewers can be assembled 1 day in advance and brushed with oil just before cooking. They can also be cooked as directed 1 day in advance and reheated just before serving

NOTE: I also use onion, cherry tomatoes, zucchini, sweet potatoes, whatever is fresh and on-hand. You can also add tempeh, extra firm tofu, seitan, etc.

 

[Lorlei]

For the squash and zuchinni, what I do is slice them up and then I put some olive oil and a few cloves of crushed garlic.  This is so easy and yummy.  They are soft and have nice flavor.  Very simple to do.  Goodluck!