Carrots, Cauliflower and Broccoli?

Question

I have a HUGE bag of frozen carrots, cauliflower and broccoli mixed together. Any UNIQUE ideas on how to prepare it or recipes to use it with? I don't eat dairy, so please keep that in mind.

Thanks!!!

Answer 1

You could stir fry it with fresh ginger and teriyake sauce.

Answer 2

marinated vegetables with garlic and thyme

8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)

2 cups grape tomatoes, halved lengthwise (about 1 pound)

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons water

2 garlic cloves, pressed

1 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon hot pepper sauce

Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.

Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.  

Answer 3

I love them steamed till soft and then put butter and pepper on them. Yummy!

Answer 4

You could use them as the veggies in a yummy meat pie.  Sautee your meat choice (I'd say chicken or turkey with those veggies) with lots of garlic and onion seasonings (fresh would be even better), then to make the "saucey" part, use rice or soy milk with arrow root to thicken. Pour it all into a big baking dish and cover with crust. (When I make homemade meat pies I only put crust on the top, not the bottom). You can use a premade rolled out Pillsbury crust or make your own. Since all the insides are precooked, you can just bake it until the crust is all yummy and golden.

MMMMMmmmmmm

Answer 5

Make a hugely low-carb meal out of it.

Boil *OR* steam them up and lay them out in a bed under lemon-pepper boneless, skinless pan-seared chicken breast. Add a little SOY!!! cheese to it (cheddar would be marvelous here). Have a little fruit sorbet for dessert, or even a smoothie to drink (if it's a lunch meal).

Answer 6

You could do a stir fry with beef or chicken, add the veggies, and serve over rice.

Thaw it out, chopp it up, and make a variation of broccoli slaw.  Here's a recipe: http://homecookingkitchen.blogspot.com/2...

Shrimp pasta primavera - toss steamed veggies, shrimp, and rotini pasta together: http://homecookingkitchen.blogspot.com/2...

Answer 7

Tortellini-Vegetable Toss --

INGREDIENTS

1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)

1 (16 ounce) package frozen filled tortellini, cooked and drained

DIRECTIONS

Heat the pasta sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

Put the tortellini in a large serving bowl. Pour the vegetable mixture over the tortellini. Toss to coat.

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Wicked Garlic Tofu Saute --

INGREDIENTS

1 tablespoon olive oil

1 (14 ounce) package firm tofu, drained and cubed

1 (16 ounce) package frozen broccoli, carrots and cauliflower

1/4 cup oyster sauce

6 cloves garlic, crushed or to taste

1/3 cup chicken broth



DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.

Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

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Linguine with Chicken and Sauteed Vegetables --

INGREDIENTS

1/2 cup vegetable oil

10 cloves garlic, finely chopped

1 (12 ounce) package uncooked linguine pasta

salt to taste

1/2 cup chopped broccoli

1/2 cup chopped cabbage

1/2 cup shredded carrots

1/2 cup chopped cauliflower

2 tablespoons diced green onions

1 pound chicken tenders, cut into bite-size pieces

3 1/2 tablespoons soy sauce

salt and pepper to taste

1 cup chopped cilantro

4 lime wedges

DIRECTIONS

Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.

Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.

Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.

Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

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Easy Marinated Vegetables --

INGREDIENTS

1 1/2 cups broccoli florets

1 1/2 cups cauliflower florets

1 green bell pepper, cut into 1 inch pieces

1 cucumber - peeled, seeded and chopped

1 carrot, coarsely chopped

1/4 cup Italian-style salad dressing

DIRECTIONS

Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.

Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

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Asian Chicken Pasta Salad --

INGREDIENTS

8 ounces rotelle pasta

5 boneless chicken breast halves, cooked and cut into bite-sized pieces

5 tablespoons vegetable oil

1 teaspoon salt, divided

2 carrots, sliced diagonally

1/2 pound fresh mushrooms, quartered

1/2 head broccoli, cut into florets

1/2 head cauliflower, broken into small florets

1/4 cup water

1 bunch green onions, chopped

2 tablespoons soy sauce

3 tablespoons sesame oil

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.

In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.

Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.

Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.

Answer 8

stir fry and add to salad greens,sprinls with nuts and feta

Answer 9

Toss in olive oil and herbs, and roast them in a preheated oven at 350 for about 20 minutes.

Answer 10

not unique, but you can steam them in a pot with garlic salt and eat them with chicken or as a side dish