Mixed Vegetable Recipes for Christmas

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Christmas Morning Pie

Ingredients

• Bulk pork sausage with sage, cooked and crushed- 1 pound.
• Shredded Swiss cheese-1 cup
• Shredded Cheddar cheese- 1 cup
• Unbaked pastry shells-2 (9 inches)
• Lightly crushed eggs-6
• Milk- 1 cup
• sliced onion- ½ cup
• Sliced sweet red pepper- 1/3 cup
• Chopped green pepper-1/3 cup

Instructions

• Take a bowl to combine sausage and cheese.
• Half of the mixture should be poured in one shell whereas the other half should be placed in another pastry shell.
• Then blend eggs, milk, onion and peppers properly.
• This mixture should be poured equally in both the shell.
• Bake at 350 degree F for 55-60 minutes.
• After baking make sure that the knife can be inserted and it should come out clean as well.
• Wait for 5 minutes before cutting.

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Christmas vegetables

Ingredients

• Peeled and halved potatoes- 1.5 kg
• Garlic- ½ bulb
• A small bunch of fresh rosemary, it should be separated into twigs
• Salt
• Grounded black pepper
• Olive oil- 6 tablespoons
• Butter- 50 gm
• Peeled parsnips- 2kg
• Runny honey- 2 tablespoons
• Fresh thyme- small bunch (leaves picked)
• Chantenay carrots- 1 kg (in case you don’t find Chentenay carrots then use normal carrots, cut at an angel into 2 inch pieces)
• Zest of orange- 1

Instructions

• Preheat oven to 425 degree F or 220 degree C.
• Separate the garlic into cloves and crush it with the back end of a knife.
• Boil potatoes approximately for 10 minutes.
• Use a colander to drain it.
• Toss around to scruff up the outside of the spuds.
• Then toss with garlic cloves, half of the rosemary, salt and pepper according to taste. Also add 4 tablespoons of olive oil and 30 gm of the butter in a large bowl.
• Use a roasting tin and lay the parsnips flat in it.
• Roast it for 45 minutes until golden.
• Cut the parsnips in half lengthways.
• Parboil it for 10 minutes.
• Drain it.
• Use honey, thyme, salt and pepper. Put in 10 gm of butter and 2 tablespoon of oil in a large bowl.
• Take the toasting tin and arrange the parsnip flat in it in one layer.
• Roast it for approximately 40 minutes.
• Use a pan and place carrots in. Cover them with cold water and add a bit of salt.
• Boil it for 15 minutes.
• Finely chopped rosemary and the orange zest should be mixed together.
• Drain the cooked carrots and toss it with the remaining butter.
• Sprinkle the orange zest and rosemary on the item before serving.
  

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Roasted potatoes

Ingredients

• Sebago potatoes- 1 kg
• Olive oil- 2 tablespoons

Instructions

• Pre heat the oven to 200 degree C. Before cutting the potatoes into 5 cm pieces, peel off the potatoes.
• Place the pieces of the potatoes in a large bowl and cover them with cold water.
• Boil the potatoes over medium high temperature. Then reduce the temperature to medium. Cook it partially approximately for 15 minutes.
• Drain potatoes appropriately. Keep it on saucepan over low temperature to evaporate the remaining water.
• To make the roasted potatoes crispy shake the saucepan vigorously. It will rough up the potato surface as well.
• Take oil in a large roasting pan and place the pan on an oven for 5 minutes. The oil should be hot enough to put the potatoes in.
• Roast potatoes until golden and crunchy.
• Add salt according to taste.
• Serve the item immediately.

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Tofu Lo-Mein

Ingredients

• Firm tofu- 16 ounces
• Olive oil- 2 tablespoons
• Oriental flavored ramen noodles- 3 ounces
• Frozen stir fry vegetables- 16 ounces
• Water- 1 ½ cups
• Soy sauce- 1 tablespoon

Instructions

• Remove some of the water by pressing tofu between paper towels.
• Cut bite size cubes.
• Heat olive oil over medium-high temperature in a skillet.
• Add tofu.
• Fry for 15 minutes until brown.
• Stir occasionally.
• In the meantime take water in a saucepan and boil.
• Add noodles from ramen package with the boiled water reserving the seasoning envelopes.
• Boil for approximately 2 minutes (Noodles should break apart).
• Stir fry vegetables should be added with tofu in a pan.
• Season with the ramen noodle seasoning packet.
• Cook for some time.
• Stir it until vegetables are tender.
• Stir it properly after adding noodles.
• Season with soy sauce.
• Serve.