Vegetable Quick Sticks Recipes

VEGETABLE QUICK STICKS

Steps:

• To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
• Combine carrot juice with 1/4 cup cold water.
• Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
• Combine beet juice with 1/2 cup cold water.

QUICK AND EASY VEGETABLE STOCK RECIPE

Steps:

• Gather the ingredients.
• In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.
• Lower the heat, add the onion, leek, carrot, celery, parsnip, celery, and garlic, and gently sauté, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
• Add the wine and reduce until the liquid is about three-fourths evaporated.
• While the liquid is evaporating, create the sachet d'épices . Combine the bayleaf, thyme, parsley, and black peppercorns in a cheesecloth and tie with butchers twine.
• Add the water and sachet d'epices and bring to a boil, then lower to a simmer. Simmer for 30 to 45 minutes. Skim off any scum that rises to the surface, but don't stir or otherwise agitate the stock. Just let it simmer away.
• Remove from heat, pour through a strainer into another large pot or container. Cool, then refrigerate.

VEGETABLE STICKS

Steps:

• Rinse the vegetables, peel if necessary and cut into bite-sized pieces.
• Rinse chives, shake dry and cut into thin slices.
• Rinse lemon in hot water, wipe dry and finely grate the peel.
• Juice lemon.
• Add cream cheese, yogurt, chives, lemon zest, and lemon juice to a bowl. Stir to combine.
• Fold caviar into dip and season with salt and pepper. Serve with the prepared vegetable sticks.

VEGETABLE SPIRAL STICKS

Steps:

• Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry., Cut each piece of breadstick dough in half. Roll each piece into a 7-in. rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure. , Brush with egg white. Combine cheese and oregano; sprinkle over sticks. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.

BAKED VEGETABLE STICKS

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Toss the vegetables with the olive oil.
• Mix all ofthe dry ingredients in a large bowl.
• Add a handfull of vegetables to the breadcumbs and coat with crumbs.
• Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
• Repeat until all of the vegetables are done.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
• Coating should be crisp and vegetables tender.

CLASSIC QUICK STICKS

Steps:

• Heat oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.
• Transfer dough to a very lightly floured work surface. Shape dough into a smooth rectangle, about 4 by 6 inches. Roll out dough to an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/8-inch-wide strips.
• Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For a twisted version, grab each end of the dough, strip with your fingers and carefully stretch and twist the strip in opposite directions. Arrange the sticks on 2 baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with sea salt. Press ends onto baking sheet to keep sticks straight while they bake. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.

VEGETABLE SPIRAL STICKS

Steps:

• Cut carrots lengthwise into quarters.
• In a large skillet, bring 2 inches of water to a boil.
• Add carrots, and cook for 3 minutes.
• Add asparagus, and cook for 2-3 minutes longer.
• Drain and rinse with cold water, and pat dry.
• Cut each piece of breadstick dough in half, and roll each bpiece into a 7 inch rope.
• Wrap one rope in a spiral around each vegetable.
• Place on baking sheet coated with cooking spray, and tuck ends of dough under vegetables to secure.
• Brush with egg white.
• Combine cheese and oregano, and sprinkle over sticks.
• Bake at 375 degrees for 12-14 minutes or until golden brown.