Using canned tomatoes for a side dish in winter

More winter vegetable dishes, using what I have on hand.

I don't buy a lot of canned vegetables, mostly because we don't have the amazing deals on canned veggies, such as in other areas of the country. But I do buy canned tomatoes and canned corn. The canned tomatoes, I buy in #10 cans, by the case (6 large cans), as tomato paste, diced tomatoes and whole, stewed tomatoes.

Once a large can is open, I freeze whatever I don't use, in portions large enough for family meals.

This is one side dish that we really enjoy. It goes well with many of our entrees, from rice and beans, to veggie burgers, or, ham or turkey meals.

Just before adding the topping. I used Swiss chard in this batch.

Tomato-Vegetable Medley

1/2 large onion, sliced
1 tablespoon vegetable oil
1 clove of garlic, minced
2 cups of diced, canned tomatoes, in their juice (equivalent to a 14.5 oz can)
1 cup of any frozen, leafy green, such as Swiss chard, spinach or kale
1 cup frozen, shredded zucchini (totally optional, but when I want to up the vegetable content of dinner, I add this)
1/4 teaspoon dried oregano
1 tablespoon minced fresh or frozen basil, or 1/2 teaspoon dried
pinch salt
pinch red pepper flakes, if desired

optional topping:
1 cup bread crumbs
1/4 cup Parmesan cheese
1 1/2 tablespoons olive oil
1/2 teaspoon dried Italian herbs (whatever I happen to have -- oregano, basil, rosemary, savory, marjoram)

In a large skillet, heat oil. Saute onions until translucent.

Add garlic and tomatoes. Simmer for 5 minutes, to reduce the liquids. Add frozen greens, and frozen shredded zucchini (optional). Bring back to a gentle boil. Reduce heat and simmer for 6-7 minutes. (The cooking times all depend on how liquidy you like your vegetables. Reduce the time for simmering if you prefer a saucier dish, cook for the stated time for a drier dish.)

Stir in herbs and seasonings. Cook for 2 minutes. Depending on which vegetables I use, it can be a bit soupy at this point. I sometimes serve this in small ramekins, just as is, along with the entree. Or, I toss it with cooked pasta or rice, for a grain and vegetable side dish.

But for a more finished side dish, I use the topping. Transfer the vegetables to an oven-proof casserole dish, at this point.

In a small bowl, combine the topping ingredients. Sprinkle over the vegetables. Place in a preheated 400 degree F oven. Bake for 10 to 15 minutes, until topping is browned and crisp.

Winter vegetable dishes using the inexpensive cool-season vegetables

It's mid-winter. Produce stands are closed for the season. Gardens aren't producing much, if at all (yours may be under 2 feet of snow this week). Grocery store produce can be expensive. But there are some vegetables which are the mainstays of the frugal kitchen. Potatoes, onions, carrots, cabbage, winter squash, and of course some canned and frozen veggies.

I've had some inquiries as to what we're eating, produce-wise, without buying much in the way of the fresh stuff. So, this week, I thought I'd share some of the vegetable-y dishes that we've had this month, using onions, carrots, winter squash, garlic, frozen garden greens, canned tomatoes, and canned corn.

Just for the curious (and those on a teensy grocery budget, such as myself), I have 5 quick and easy (emphasis on "easy") recipes for frugal vegetable dishes -- 3 side dishes and 2 main dishes, all using my favorite budget-friendly veggies.

Mustard Glazed Onions

I serve this at least once per week in winter. The onions go well with sandwich meals, alongside bean or meat patties, or with simpler casseroles. I made grilled ham and cheese sandwiches last Sunday for lunch. The glazed onions were a perfect accompaniment to the sandwiches. Then on Thursday, we had leftover turkey in gravy and mashed potatoes. Again I made these glazed onions and they seemed to suit that meal, as well.

This recipe takes just basic ingredients that you probably have in your kitchen right now.

to serve 4-5

1  1/2 large onions
2 teaspoons oil and 2 teaspoons butter (or all oil, all butter/margarine)
2 teaspoons brown sugar
1 tablespoon prepared mustard
pinch salt (did you know that a pinch has been standardized to 1/16 teaspoon?)

In a large skillet, heat oil and butter over medium.

Thin slice the onions. Saute onions in melted oil/butter, until golden, stirring often.

When onions are golden, stir in brown sugar, mustard and salt. Add more mustard to taste, if desired.

Serve.