It ready to roll! Today I'm anouncing the release of my 'Love Those Vegetables!' Cookbook available in eBook format. The introductory price is $5.95. Below is a full description. To purchase a copy you'll need to visit my Bardelli Arts website.
Just click on the "Add To Cart" button to purchase securely through PayPal.
(Note: My 'The Protein Edge Cookbook' Revised eBook Edition is still in revision and coming soon).
"Just in Time for Harvest Time!"
Love Those Vegetables!
A Vegetable Lovers Cookbook in eBook Format
By Carol Bardelli, Sports Nutritionist
180 Pages - Over 175 Recipes
Copyright 2005-2008 By JB Publications -All Rights Reserved
This eBook cookbook is in Adobe Acrobat .PDF format for easy reading. Download your Free Adobe Acrobat Reader.
Sample Recipes
Carol's Week Night Asparagus Quiche Serves 6
1 pound asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 1/2 cups mushrooms, sliced
4 ounces ham, cubed
2 shallots, minced (onions are fine)
2 cups heavy cream
3 large eggs
1/2 teaspoon salt
1/4 cayenne pepper
10-inch pie crust, baked for 10 minutes at 400 degrees
3 ounces fresh Pecorino Romano cheese, shredded
3 ounces Gruyere cheese, shredded
Boil asparagus until tender but crisp, about 3-5 minutes. Melt butter in a skillet. Add mushrooms, ham and shallots and sauté 3-5 minutes. Set aside. Combine cream, eggs, salt and cayenne in a mixing bowl and beat until blended. Spread cooled ham mixture evenly over bottom of pie crust. Put asparagus on top of ham mixture. Carefully pour in egg mixture. Sprinkle with the cheese. Place on a baking sheet and bake at 375 degrees 30-40 minutes until a knife inserted in the center comes out clean. Cut into wedges and serve hot.
Nevada Style Hot Bean Dip
1 – 8 ounce package cream cheese, softened
½ pint sour cream
1 - 28 ounce can refried beans
½ cup scallions, diced
½ cup red bell pepper, diced
3 tablespoons cilantro leaves, chopped
½ cup Pepper Jack cheese
½ cup sharp cheddar cheese
2 teaspoons chili powder
½ to 1 teaspoon Frank’s Red Hot Sauce
1 ripe avocado, peeled and chopped
¼ cup sour cream
Preheat oven to 350 degrees. Combine all ingredients. Place in a casserole and bake 20 minutes at 350 degrees. Garnish with avocados and sour cream. Serve hot with tortilla chips.
Simply Elegant Beet and Walnut Salad Serves 4-6
3 cups beets, cooked and peeled
2 tart green apples, sliced
1/2 cup Feta cheese
1/2 cup walnuts
1/8 cup fresh chervil or mint, chopped
1/3 cup vinaigrette dressing (3 parts olive oil to 1 part balsamic vinegar)
3 cup Spring mix or other salad greens
Cut beets in cubes. Combine with apples, Feta cheese, walnuts and chevril. Drizzle dressing over salad. Serve on Spring mix.
Fancy Macaroni and Cheese with Broccoli Serves 4
8 ounces macaroni
2 cups water
1 cup Broccoli florets fresh or frozen
1 tablespoon olive oil
4 tablespoons Butter
2 tablespoons Flour
2 cups heavy cream or half 'n half
1/2 cup sharp cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup Italian style bread crumbs
Additional 1/2 cup Shredded sharp cheddar cheese
In a medium saucepan, cook macaroni according to package directions. Pour water into a saucepan. Bring to a boil, add broccoli, reduce heat to medium and cook until tender. Drain and set aside. Preheat oven to 375 degrees. Grease an 8 x 8 inch glass baking dish with olive oil. In a medium saucepan, melt butter. Add flour, whisking about 1 minute until smooth. Gradually whisk in cream until thickened. Remove from heat. Stir in cheese, salt, and cayenne until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake another 10 minutes until bubbly. Serve hot.
Grandma Azzurro’s Brussels Sprouts Serves 4
2 pounds Brussels sprouts
1 teaspoon salt
2 tablespoons butter, melted
1/8 cup grated Parmesan
1/8 cup pecans, chopped
3 tablespoons breadcrumbs
1/2 teaspoon garlic powder
Additional 1 tablespoon butter
Salt and black pepper to taste
Preheat broiler. Place Brussels sprouts in a large sauce pan and cover with water. Add salt and bring to a boil. Reduce heat, cover and simmer for about 5 minutes until tender. Place sprouts in a 9 x 13 inch casserole dish. Drizzle melted butter over sprouts. Combine the Parmesan cheese, pecans, bread crumbs, garlic powder, black pepper, salt and additional butter. Sprinkle over sprouts. Place sprouts under broiler until topping is golden, about 3-5 minutes.
Inn of the Sixth Happiness Cabbage Salad Serves 6
1 - 3 ounce package oriental ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup slivered almonds, blanched
1 large cabbage, shredded
6 scallions, diced
2 large radishes, sliced thin
For Dressing:
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
Crush noodles and brown in butter in a skillet. Add almonds and sesame seeds and sauté, stirring often. Stir in packet of seasoning mix from noodles. Remove from heat and cool. Toss together cabbage and scallions and radishes in a large serving bowl. Prepare dressing by whisking together oil, rice vinegar, sugar, soy sauce, and sesame oil. Pour over salad, toss and serve.
Easy Tropical Carrot Salad Serves 4-6
1/2 cup dried apricots, chopped
4 cups carrots, shredded
1 cup crushed pineapple, drained
2 tablespoons pineapple juice
3/4 cup plain yogurt
1 teaspoon coconut extract
Place apricots in a glass bowl. Microwave on high for 30 seconds to plump fruit. Combine carrots, pineapple and apricots in a medium bowl. Add yogurt, pineapple juice and coconut extract and mix well. Cover and chill.
Oklahoma Pan Handle Cauliflower Fritters
Oil for deep frying
1 cup potatoes, shredded or grated
1 cup cauliflower, diced
1/2 cup yellow onion, diced
1/2 cup Parmesan cheese or cheddar cheese, grated
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
For Batter:
1 cup all purpose flour
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/4 teaspoon cayenne pepper
Preheat deep fryer to 350 degrees. Combine vegetables and cheese. Season mixture with chili powder, salt and pepper. Form into 2 inch balls. Mix together batter ingredients and dip balls in batter. Deep fry until golden and drain on paper towels.
Marnie's Famous Stuffed Celery Sticks Makes about 28 appetizers
12-14 celery stalks
4 ounces cream cheese
4 ounces Swiss cheese, shredded
1/2 cup fully cooked smoked ham, diced
1/3 cup mayonnaise
2 tablespoons chives, diced
1/2 teaspoon prepared mustard
Cut celery stalks into 3-inch lengths. Mix together remaining ingredients. Spread mixture in celery lengths. Cover and chill.
Options: use crumbled cooked bacon in place of ham. Try 2 tablespoons fresh rosemary instead of chives.
Grandma Hill's Pumpkin Bars
4 eggs
2 cups sugar
1 cup vegetable oil
1 14 ounce can pumpkin
2 cups flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 c. chopped pecans (optional)
Mix all ingredients together with a mixer. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 25 minutes. Cool and spread with Grandma’s Cream Cheese Frosting
Carol's Stuffed Zucchini Serves 4 - 6
4 medium zucchini
1/2 pound sweet or hot Italian sausage
1/4 cup red onion, chopped
3 garlic cloves, minced
1/2 cup Parmesan cheese
1/2 cup Italian seasoned bread crumbs
1 egg, beaten
1/4 teaspoon dried thyme
1/4 teaspoon salt and black pepper
Additional 4 tablespoons Parmesan as topping
Cook whole zucchini in boiling salted water until tender, about 6 to 8 minutes. Cut zucchini in half lengthwise and scoop out meat. Mash and set aside. Place shells in a shallow baking dish and set aside. Cook sausage in a heavy skillet. Drain off excess fat and add onions and garlic. Sauté until softened. Stir in mashed zucchini, parmesan, crumbs, egg, and seasonings. Mix well. Spoon mixture into zucchini shells and sprinkle stuffed with remaining Parmesan cheese. Bake at 350 degrees for 20 to 30 minutes.
Love Those Vegetables Introduction
Healthy people tend to love their fruits and vegetables. Fruits and vegetables provide diverse flavors and vital nutrients including vitamins, minerals and anti-oxidants. Also rich in fiber and naturally low in calories and fat, produce gives eaters an edge on weight control.
In today's busy world, vegetables and fruits have come to be view by many as too expensive, too inconvenient and complicated to purchase, store and prepare. This is simply not true.
A recent USDA study revealed that fresh produce cost less than most processed foods. For example, a five pound bag of fresh potatoes cost roughly the same as a bag of potato chips. The potato chips which will feed two or three people are fat laden and high in calories. While the bag of potatoes is naturally low in fat and calories and would feed up to 12 people!
Fresh produce does require more care to store than processed foods that will keep on your pantry shelf for months or even years. But fresh food is more than worth the extra effort for the flavor and nutrition the offer.
Preparing fresh produce takes very little time. Most recipes we offer within this cookbook require a minimum of washing, peeling and chopping produce before adding to a dish. The extra effort usually equals an extra 5 to 10 minutes. And isn't a few minutes worth the results you'll get?
Here’s to your excellent health and delicious dining.
Carol Bardelli, SN
Certified Sports Nutritionist
Publisher, JB Publications
About The Author
Carol Bardelli is a wife, mother, writer,cookbook publisher, and author of a dozen self published cookbooks including ‘The Protein Edge Cookbook.’ She currently writes a fitness column for The Examiner.com. She holds an honorary Ph.D. in philosophy in religion bestowed by her church. A former CSA certified sports nutritionist, her free time is spent working out, riding her thoroughbred mare, Fury, or barefoot in the kitchen experimenting with new recipes while tripping over nine cats, two dogs, and a husband and son. Contact Carol at dr.c.bar@gmail.com
Contents
Introduction
Vegetable Recipes - Classics & Common Vegetables
Artichokes
Asparagus
Beans
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Corn
Cucumbers
Eggplants
Onions
Peas
Peppers
Potatoes
Pumpkins
Rhubarb Recipes
Squash & Zucchini Recipes
Spinach Recipes
Sweet Potato Recipes
Tomato Recipes
Appendices
Buying Tips
Freezing, Storage, Canning
Basic Food Safety
Seasoning Guide
Equivalent Amounts and Measures
About JB Publications
