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Nothing but Veggie Casserole

October 23, 2009 By The Recipe Mom Leave a Comment
cooking_fresh_vegestables

cooking_fresh_vegestablesWhat You Need:

2 C of water
1/2 C of fresh cauliflower florets
1/2 C of fresh carrots
1/2 C frozen peas
1/2 C of onion
1/4 C of red pepper, sliced
1/4 t of pepper
1/2 t of salt
2 T fresh parsley, chopped

How to Make It:

Place the cooker trivet into the cooker and add the water.
Lightly oil a small casserole dish.
Layer the cauliflower, carrots, peas, onion and red pepper slices into the dish.
Sprinkle the salt and pepper evenly over the vegetables.
Using aluminum foil, tightly cover the casserole.
Set the casserole dish onto the trivet.
Bring the cooker pressure to high pressure quickly and cook 2 minutes.
Release the pressure quickly by running under cold water.
Sprinkle the casserole evenly with the parsley before serving.

Substitute frozen vegetables for any of the fresh vegetables if you prefer. You could also add broccoli, green beans or substitute them for other vegetables.

Makes 4 servings

Filed Under: Dinner Ideas, Recipe Cards, Side Dishes Tagged With: , , , , , , , , , ,

Pea and Bean Salad with a Twist

July 9, 2009 By The Recipe Mom Leave a Comment
peas

peasWhat You Need:

1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen lima beans
1 red onion, chopped
1 C mayonnaise
1 tbsp vegetable oil
1 1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
3 hard boil eggs, sliced
4 green onions, sliced

How to Make It:

Fix the peas and beans as directed on the packages, drain and set aside to cool.
Place the red onion into a bowl.
Add the mayonnaise, oil and Worcestershire sauce, salt and pepper and stir until well blended.
Place the cooled vegetables into a serving bowl.
Gently fold the mayonnaise mixture into the vegetables.
Lay the sliced eggs over the top of the salad.
Sprinkle the salad evenly with the green onions.

Makes 6 servings

Frozen green beans can be used in place of the lima beans if you prefer. Want to give this salad a little color add chopped pimentos before folding in the mayonnaise sauce.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , ,

Potato and Pea Salad with Tarragon Vinaigrette

May 15, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C of frozen petite peas
2 T of tarragon vinegar
2 t Dijon mustard
1/3 C extra virgin olive oil
2 T fresh tarragon, chopped
1/2 t salt
1/2 t pepper

How to Make It:

Fill a saucepan 2/3 full of water.
Place the potatoes in the pan being sure they are submerged.
Place the pan over high heat and bring the water to a boil.
Allow the potatoes to boil 12 minutes or until fork tender.
Drain the potatoes well and return them to the saucepan.
Stir the onions into the potatoes.
Put the peas into a small saucepan and just cover with water.
Place the pan over high heat and bring the water to a boil.
Cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well then run under cool water.
Pour the vinegar into a small mixing bowl.
Whisk the mustard into the vinegar until well combined.
Pour the oil into the bowl and whisk again to incorporate.
Sprinkle in the tarragon, salt and pepper and whisk until blended in well.
Pour the dressing over the potatoes and onions.
Fold in the peas stirring gently until completely combined.

Makes 4 servings

It may be hard to find tarragon vinegar in your local grocery store. If it is not available white wine vinegar can be used in its place. 1/4 t of dried tarragon may be substituted for the fresh tarragon.

Filed Under: Mothers Day, Recipes, Side Dishes, Today's Kitchen Tagged With: , , , , , , , ,
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