The German Corner - Let the Garden Games Begin!

Summer is finally here and gardens will be spilling forth the fruits (veggies) of YOUR labor. We're posting our favorite veggie recipes and hopefully some new ones too. 

 

Boiled

Fresh with Dips (dip recipes too)

Baked

Grilled

Deep Fried

Pan Fried

 

Whatever you can think of ... put it in the form of a recipe and post it here!!

 

Shannon

 I love fresh veggies with Ranch Dip! Here is a recipe for the Ranch Dressing mix that you can buy in the store 

 

/* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} Ranch Dressing Mix

 

2 tsp salt
1 tsp dried minced garlic
8 tsp dried minced onion (4 tsp Onion Powder)
1 tsp black pepper
2 tsp sugar
2 tsp paprika
2-1/2 tsp dried parsley flakes

 

Mix 4 Tbsp of mix with 1 soft block of cream cheese thoroughly. While mixing, slowly pour in ½ C Milk. Scrape sides of bowl, continue beating then slowly add another ½ C Milk (more or less depending on desired consistency).

 

For dip – do not use 4 Tbsp of mix with the cream cheese. Use 3 and add about ¾ C Sour cream (depending on desired consistency). Taste to see if it is strong enough flavor. Add more mix if necessary.

 

I have used this recipe and it works really well. But if I have ranch dressing mix on hand, I will mix 1 envelope (Hidden Valley Ranch) with 

1 8oz Cream Cheese (softened)

1/2 - 3/4 C Mayo

Enough milk to make it the consistency I desire. 

 

My favorite veggies to eat with this are carrots, zucchini and avocados!

 Grilled Stuffed Zucchini

 

This stuffed zucchini recipe calls for rice as the main stuffing. Any style of rice would work or you can use couscous if you prefer. Handle with care to keep the stuffing in the squash.

• 6 medium zucchini
• 2 cups cooked rice
• 1 cup swiss cheese, shredded
• 1 medium tomato, finely chopped
• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 teaspoon dried oregano

Cut zucchini lengthwise and scoop out flesh and discard. The shell should be about 1/4 inch thick. Combine remaining ingredients, except cheese, in a medium bowl. Preheat grill for medium heat. While grill is heating, transfer 1/4 cup of rice mixture into zucchini shells. Top each filled zucchini with cheese. Place onto a lightly oiled grill rack and allow to cook for 10 minutes, When zucchini is soft and cheese is melted, remove from heat and serve.

 Grilled Stuffed Tomatoes

 

• 4 large tomatoes, cut in half crosswise and seeded
• 3/4 cup crumbled blue cheese or feta
  
• 1/4 cup Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons fresh basil or oregano, chopped

Preheat grill for medium heat. Scoop out seeds from tomatoes. Combine cheeses, and basil in a small bowl. Fill tomatoes with mixture. Top each tomato off with olive oil. Place tomatoes skin side down on a disposable foil pan or triple thick foil sheet. Cook for 12-15 minutes, until tomatoes begin to soften and cheese has melted. Remove from grill and serve.

 Grilled Veggie Paninis

 

I think this sandwich would be excellent with a balsamic vinaigrette (JMO)

 

 

• 8 slices sourdough bread
• 1 small zucchini
• 1 small yellow squash
• 1 red bell pepper
• 8 slices provolone cheese
• 8 fresh basil leaves
• 2 tablespoons mayonnaise

Preheat grill for medium heat. Cut zucchini and squash lengthwise into 1/4 inch slices. Cut bell pepper into 1/2 inch strips. Place on a lightly oil grill grate or vegetable basket. Cook for about 5 minutes, turning occasionally. Remove from grill. Top 4 bread slices with mayonnaise, grilled veggies, fresh basil leaves, and cheese. Close with remaining bread and place on grill. Allow sandwiches to cook for about 3 minutes per side. Remove and serve.

 Grilled Stuffed Jalapenos

 

• 12 large jalapeños
• For filling:
• 1 cup cooked chicken
• 1/2 cup cream cheese
• 1/4 cup crumbled goat cheese
• 1/4 cup green onion, thinly sliced
• 1/4 cup white wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt and black pepper to taste

Preheat grill for low setting. Put on a pair of latex or kitchen gloves before preparing jalapeños. Slice each jalapeño in half lengthwise and remove seeds and veins with spoon. Set aside. Combine filling ingredients in a medium bowl. Spoon roughly 2 tablespoons on mixture into jalapeño halves. Place peppers onto grill and cook for 6-8 minutes, or until bottoms of jalapeño begin to char. Remove from grill and serve.

Prosciutto Wrapped Grilled Asparagus

• 2 pounds asparagus spears
• 14-16 slices of prosciutto
• 2 cloves garlic, minced
• 1/2 cup olive oil
• black pepper

Preheat grill for medium-high heat. Trim ends off of asparagus. Cut prosciutto slices into strips. Place half of one slice onto each asparagus spear. Add minced garlic to olive oil and brush each spear with oil. Season with black pepper and place onto grill and cook for 4 minutes, turning occasionally. Remove from heat and serve.

 

 Grilled Potato Chips

 

 

• 1/2 pound large potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt

Preheat grill for medium-high heat. Use either a mandolin or sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place grill pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Repeat process with additional potato slices. Serve with your favorite dip.

 Grilled Eggplant Parmesan

 

 

• 2 small eggplants, cut in halves
• 1 cup mozzarella cheese
• 1/2 cup basil, loosely packed
• 1/4 cup Parmesan cheese, grated
• 2 tomatoes, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, ground

Preheat grill for medium heat. Brush slices of eggplant with olive oil. Sprinkle with salt and black pepper. Place on grill for 8 minutes. Meanwhile, in a small bowl combine cheese and basil. Turn eggplant slices, top with cheese mixture and sliced tomatoes. Allow to cook for 5 more minutes. Remove from heat and serve.

 Grilled Garlic Portabellas

 

 

• 1 pound whole portobello mushrooms
• 1/3 cup butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh chives, roughly chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Preheat Grill. Remove stems and wash mushrooms. Pat dry. Combine butter, garlic, salt, and pepper in a small mixing bowls. Brush mixture over mushroom caps. Place on grill and cook over medium heat for 8 minutes, turning once. Remove from heat and top with chopped chives.

 Garlic and Dill Grilled Potatoes

 

 

• 6 large potatoes, peeled and sliced
• 1 onion, sliced
• 1 cup monterey jack cheese
• 3 cloves garlic, minced
• 3 tablespoon butter or margarine
• 1 tablespoon dill, chopped
• salt and pepper to taste

Preheat grill. Place potatoes topped with onions and butter, on a large sheet of aluminum foil. Top with seasonings, dill, and garlic. Seal potatoes in foil and place on the grill. Cook for 20 minutes on high heat. Turn potatoes once during cooking process. The last five minutes of cooking, open foil and sprinkle potatoes with cheese. Reseal foil and cook an additional 5-7 minutes.

 ATTN: Twinkle, Lydia, Renate and Bernie 

 

There is a lady in "Recipes" looking for a recipe for Pommes Frite sauce that she used to eat on her fries when she lived in Holland many years ago. Can you help her out with a  recipe? She thought that someone from Holland or Germany might be able to help. Here's the link to her thread...

 

Needs Recipe for Pommes Frite Sauce

 

Thanks girls!

 

Shannon

Thanks- Some good veggie recipes here.

 

~Alliea

 

 

 

Alliea welcome to the German Corner. There are more Americans and Canadians on this corner and one Czech lady. We are always happy  when you visit us.

I only want to bump this and I will be back later. Shannon,please come here and start the grill for me and also teach me .how to make a great steak.This old German girl does not know how to make a good steak.In my days inGermany we did not eat steak and the first time I had one here in the US, I could not believe having meat without a sauce.This is a long time ago.

Renate