Other Vegetables - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Grilled Vegetable Lasagna with Ricotta-Tomato Sauce

    Grilled Vegetable Lasagna with Ricotta-Tomato Sauce

    Grilled Vegetable Lasagna with Ricotta-Tomato Sauce (Source: WAFB)Grilled Vegetable Lasagna with Ricotta-Tomato Sauce (Source: WAFB)

    I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.

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    I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.

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  • Cajun Black-Eyed Peas

    Cajun Black-Eyed Peas

    Cajun Black-Eyed Peas (Source: WAFB)Cajun Black-Eyed Peas (Source: WAFB)

    In the southern United States, eating black-eyed peas or Hoppin' John on New Year's Day is a beloved tradition!

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    In the southern United States, eating black-eyed peas or Hoppin' John on New Year's Day is a beloved tradition!

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  • Roasted Root Vegetable Casserole

    Roasted Root Vegetable Casserole

    Source: WAFBSource: WAFB

    There is nothing more flavorful on a dinner table than a roasted root vegetable casserole.

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    There is nothing more flavorful on a dinner table than a roasted root vegetable casserole.

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  • Honey-Glazed Roasted Root Vegetables

    Honey-Glazed Roasted Root Vegetables

    Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonial tables and have been associated with holiday feasts ever since.

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    Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonial tables and have been associated with holiday feasts ever since.

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  • Okra and Shrimp Pie

    Okra and Shrimp Pie

    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, gumbo, pies, etc... Okra and shrimp can be eaten alone or made into a pie like this recipe. Many Louisianans make large batches of this dish to freeze for later use in gumbos or stews.

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    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, gumbo, pies, etc... Okra and shrimp can be eaten alone or made into a pie like this recipe. Many Louisianans make large batches of this dish to freeze for later use in gumbos or stews.

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  • Braised Red Cabbage in Apple Cider

    Braised Red Cabbage in Apple Cider

    Air date: December 8, 2016. Source: Chef John Folse. Prep Time: 1 Hour Yields: 6 Servings Comment: Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée. Ingredients: 3 pounds shredded red cabbage 1 cup apple cider ¼ cup butter ½ cup diced onions ¼ cup diced celery 1 tsp sliced garlic 2 cups julien...More >>
    Air date: December 8, 2016. Source: Chef John Folse. Prep Time: 1 Hour Yields: 6 Servings Comment: Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée. Ingredients: 3 pounds shredded red cabbage 1 cup apple cider ¼ cup butter ½ cup diced onions ¼ cup diced celery 1 tsp sliced garlic 2 cups julien...More >>
  • Maple-roasted Butternut Squash and Arugula

    Maple-roasted Butternut Squash and Arugula

    Air date: November 8th. Source: Chef John Folse.

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    Air date: November 8th. Source: Chef John Folse.

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  • Classic Caponata

    Classic Caponata

    Air date: March 8, 2016. Source: Chef John Folse.

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    Air date: March 8, 2016. Source: Chef John Folse.

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  • Chef Folse's Whipped Parsnips with Roasted Garlic

    Chef Folse's Whipped Parsnips with Roasted Garlic

    Air date: December 1, 2015. (Source: Chef John Folse)More >>

    Air date: December 1, 2015. (Source: Chef John Folse)

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  • Chef Folse's Stuffed Onions

    Chef Folse's Stuffed Onions

    Tuesday, September 8 2015 6:01 PM EDT2015-09-08 22:01:09 GMT
    Onions are native to Asia and the Middle East and have been cultivated for over five thousand years.More >>
    Onions are native to Asia and the Middle East and have been cultivated for over five thousand years.More >>
  • Chef Folse's Shrimp and Sausage-Stuffed Summer Squash

    Chef Folse's Shrimp and Sausage-Stuffed Summer Squash

    The name summer squash is a little deceiving because these vegetables are plentiful even in the fall months. This recipe uses shrimp and seasonings to make a delicious stuffed squash.More >>
    The name summer squash is a little deceiving because these vegetables are plentiful even in the fall months. This recipe uses shrimp and seasonings to make a delicious stuffed squash.More >>
  • Chef Folse's Lentil and Rice Stuffed Peppers

    Chef Folse's Lentil and Rice Stuffed Peppers

    Thursday, July 16 2015 6:56 PM EDT2015-07-16 22:56:58 GMT
    Lentils were one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten over 10,000 years ago. Try this recipe for a unique spin on stuffed peppers.More >>
    Lentils were one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten over 10,000 years ago. Try this recipe for a unique spin on stuffed peppers.More >>
  • Black Bean Portabella Veggie Patties - Pennington Metabolic Kitchen

    Black Bean Portabella Veggie Patties - Pennington Metabolic Kitchen

    Tuesday, March 3 2015 12:27 PM EST2015-03-03 17:27:27 GMT
    Pennington Metabolic Kitchen creates incredible Black Bean Portabella Veggie PattiesMore >>
    Pennington Metabolic Kitchen creates incredible Black Bean Portabella Veggie PattiesMore >>
  • Roasted Cauliflower With Whipped Goat Cheese

    Roasted Cauliflower With Whipped Goat Cheese

    Tuesday, July 1 2014 6:21 PM EDT2014-07-01 22:21:32 GMT
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Serve this tasty roasted cauliflower dish as an appetizer or even as a side dish to accompany beef, pork or poultry. Ingredients for Roasted Cauliflower: 1More >>
    Serve this tasty roasted cauliflower dish as an appetizer or even as a side dish to accompany beef, pork or poultry.More >>
  • Eggplant Involtini

    Eggplant Involtini

    Wednesday, June 18 2014 6:43 PM EDT2014-06-18 22:43:59 GMT
    Eggplant is one of the truly underrated culinary joys.
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    Eggplant is one of the truly underrated culinary joys. The simple elegance of fresh vegetables, herbs and rich cheeses must be tasted to be appreciated.More >>
  • Dauphinose Of Mirliton With Fine Herbs

    Dauphinose Of Mirliton With Fine Herbs

    Thursday, June 5 2014 1:03 PM EDT2014-06-05 17:03:09 GMT
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Mirliton or chayote squash, as many know it, is a versatile vegetable that is held on high esteem here in Louisiana. What makes the vegetable so excitingMore >>
    This gratin style of mirliton is synonymous with good Louisiana cooking, it may be further enhanced with the addition of crabmeat or crawfish.More >>
  • Eggplant Belle Rose

    Eggplant Belle Rose

    Tuesday, April 29 2014 6:53 PM EDT2014-04-29 22:53:38 GMT
    This eggplant dish, a tradition on the Louisiana table, borrows from the classical French style to produce an unforgettable blend of seafood and vegetables.More >>
    This eggplant dish, a tradition on the Louisiana table, borrows from the classical French style to produce an unforgettable blend of seafood and vegetables.More >>
  • Honey-Glazed Roasted Root Vegetables

    Honey-Glazed Roasted Root Vegetables

    Tuesday, April 8 2014 6:47 PM EDT2014-04-08 22:47:04 GMT
    Prep Time: 1½ Hours Yields: 12 Servings Comment: Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetablesMore >>
    Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate.More >>
  • Ground Pork, Beef- And Shrimp-Stuffed Mirliton

    Ground Pork, Beef- And Shrimp-Stuffed Mirliton

    Friday, November 8 2013 1:10 PM EST2013-11-08 18:10:52 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Mirliton is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." This vegetable, a favorite of the Spanish,More >>
    Mirliton is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." This South Louisiana delicacy is wonderful when stuffed with pork, beef and shrimp.More >>
  • Italian Fried Eggplant

    Italian Fried Eggplant

    Tuesday, August 6 2013 6:35 PM EDT2013-08-06 22:35:43 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: Once again, we can see the strong Italian influence on cooking in Louisiana in this classic, simple recipe for fried eggplant. Serve this dish as a vegetarianMore >>
    Once again, we can see the strong Italian influence on cooking in Louisiana in this classic, simple recipe for fried eggplant.More >>
  • Eggplant And Tomato Moussaka Turkish Style

    Eggplant And Tomato Moussaka Turkish Style

    Thursday, October 25 2012 3:45 PM EDT2012-10-25 19:45:35 GMT
    Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Most versions of this dish are based primarily on sautéed eggplant and tomato, usually with minced beef or lamb. The Greek version includes layers ofMore >>
    Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Most versions of this dish are based primarily on sautéed eggplant and tomato, usually with minced beef or lamb. The Greek version includes layers ofMore >>
  • Roasted Carrots with Onion and Brown Butter Sauce

    Roasted Carrots with Onion and Brown Butter Sauce

    Monday, August 20 2012 1:25 PM EDT2012-08-20 17:25:26 GMT
    Ingredients 1 pound fresh baby carrots 1/4 cup olive oil Salt and pepper to taste ½ cup finely chopped onions 6 Tbsp butter, dividedMethod Preheat oven to 400°F. Lightly coat baby carrots with oliveMore >>
    Ingredients 1 pound fresh baby carrots 1/4 cup olive oil Salt and pepper to taste ½ cup finely chopped onions 6 Tbsp butter, dividedMethod Preheat oven to 400°F. Lightly coat baby carrots with oliveMore >>
  • Carrot Soufflé

    Carrot Soufflé

    Tuesday, March 27 2012 3:58 PM EDT2012-03-27 19:58:14 GMT
    Prep Time: 1 Hour Yields: 8 Servings Comment: This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-afterMore >>
  • Cauliflower Mashed Potatoes

    Cauliflower Mashed Potatoes

    Thursday, December 15 2011 4:54 AM EST2011-12-15 09:54:25 GMT
    INGREDIENTS: 6 cups of cauliflower5 small red potatoes, quartered1 head of garlic1/3 cup low fat parmesan cheese2 TBSP low fat butter (e.g.: ipromise or Brummel and brown)¼ cup skim milk2 TBSP choppedMore >>
  • Seafood-Stuffed Acorn Squash

    Seafood-Stuffed Acorn Squash

    Wednesday, December 14 2011 11:11 AM EST2011-12-14 16:11:25 GMT
    Prep Time: 2 Hours Yields: 8 Servings Comment: Here in Louisiana, we tend to combine ingredients to create unique dishes more so than most other cultures. We stuff eggplant with ground meat; we stuff mirlitonMore >>
  • Roasted Root Vegetable Casserole

    Roasted Root Vegetable Casserole

    Tuesday, December 13 2011 3:33 PM EST2011-12-13 20:33:02 GMT
    Prep Time: 2 Hours Yields: 10–12 Servings Comment: There is nothing more flavorful on a dinner table than a roasted root vegetable casserole. Each vegetable contributes its own unique flavor to the dishMore >>
  • Beer-Battered Onion Rings

    Beer-Battered Onion Rings

    Tuesday, March 8 2011 5:04 PM EST2011-03-08 22:04:02 GMT
    Prep Time: 30 MinutesYields: 6 Servings Comment: It is amazing how many people have trouble with simple dishes such as onion rings. After all, there are only three main ingredients: onions, batter andMore >>
  • Applewood Bacon and Three Squash Casserole

    Applewood Bacon and Three Squash Casserole

    Thursday, February 24 2011 4:50 PM EST2011-02-24 21:50:47 GMT
    Prep Time: 1½ HoursYields: 6 Servings Comment: Although I have chosen miniature zucchini and tiny yellow squash in this recipe, feel free to substitute any squash that will cook quickly while adding anMore >>
  • German Red Cabbage

    German Red Cabbage

    Tuesday, November 16 2010 3:08 PM EST2010-11-16 20:08:59 GMT
    German Red Cabbage Prep Time: 1 Hour Yields: 20 servings Comment: This recipe for the traditional holiday cabbage of Germany was given to me by Chef Louis Jesowshek. I was seeking the perfectMore >>
  • Italian-Fried Eggplant with Garlic Shrimp

    Italian-Fried Eggplant with Garlic Shrimp

    Wednesday, August 11 2010 4:27 PM EDT2010-08-11 20:27:48 GMT
    Prep Time: 1 Hour Yields: 4 Servings Comment: This classic, simple recipe for fried eggplant is evidence of the strong Italian influence in Louisiana cooking. The shrimp sauteed in garlic is a fabulousMore >>
  • BEER-BATTERED ONION RINGS

    BEER-BATTERED ONION RINGS

    Thursday, June 11 2009 5:56 PM EDT2009-06-11 21:56:56 GMT
    Prep Time: 30 Minutes Yields: 4-6 Servings Comment: It is amazing how many people have trouble with simple dishes such as onion rings. After all, there are only three ingredients: onions, batter andMore >>
  • Chef John Folse's Shrimp-Sauced Cauliflower

    Chef John Folse's Shrimp-Sauced Cauliflower

    Tuesday, May 25 2004 5:27 PM EDT2004-05-25 21:27:14 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: The fusion of shrimp and cauliflower creates a unique and flavorful dish. It is the perfect side dish to any beef, pork or poultry dish. Ingredients:More >>
  • Chef John Folse's - Fall Squash Succotash

    Chef John Folse's - Fall Squash Succotash

    Tuesday, October 21 2003 5:54 PM EDT2003-10-21 21:54:34 GMT
    Fall Squash Succotash Prep Time: 1 Hour Yields: 6–8 Servings Comment: Traditionally, succotash is a mixture of beans and corn. We have taken various fall and winter squash and combined them to turnMore >>
  • Chef John Folse's Stuffed Eggplant in Italian Gravy

    Chef John Folse's Stuffed Eggplant in Italian Gravy

    Thursday, January 16 2003 4:36 PM EST2003-01-16 21:36:37 GMT
    Stuffed Eggplant in Italian Gravy PREP TIME: 3 Hours SERVES: 8 COMMENT: This recipe was given to me by my "down-the-bayou" Italian friend, Diana Politz. It has been handed down in her family fromMore >>
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