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Barley-Beef Soup Recipe

Ingredients

  • 12ounces beef or lamb stew meat, cut into 1-inch cubes
  • 1tablespoon cooking oil
  • 414 ounce cans lower-sodium beef broth
  • 1cup chopped onion (1 large)
  • 1/2cup chopped celery (1 stalk)
  • 1teaspoon dried oregano or basil, crushed
  • 1/4teaspoon black pepper
  • 2cloves garlic, minced
  • 1bay leaf
  • 1cup frozen mixed vegetables
  • 114 1/2 ounce can diced tomatoes, undrained
  • 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
  • 2/3cup quick-cooking barley

Directions

  1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
  2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
  3. Makes 8 servings (11 cups)

SLOW-COOKER DIRECTIONS:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Blue Cheese Dip with Vegetables Recipe

A low-fat version of everyone’s favorite decadent dip. I tend to make this up and use it as a side dip for chicken wings.

Ingredients

  • 1 1/2 cups small curd creamed cottage cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons grated onion
  • 3 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 medium bell pepper
  • Raw vegetables, for dipping

Directions

  1. Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  2. Cover and refrigerate 1 hour to blend flavors.
  3. Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Vegetable-Chicken Stir-Fry Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
  • 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
  • 1 garlic clove, finely chopped
  • 1/2 cup stir-fry sauce

Directions

  1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

Pie Iron Chicken Pot Pie

Ingredients

  • 6 oz grilled chicken breast strips
  • 1 can mixed vegetables, drained
  • 1 teaspoon chicken bullion granules
  • 1 can cream of chicken
  • 2 tubes of Pillsbury big crescent rolls
  • salt and pepper to taste
  • cooking spray

Directions

  1. In a sealable container mix the grilled chicken breast strips, cream of chicken, vegetables and chicken bullion. Add salt and pepper to taste. Keep refrigerated or in a cooler until needed.
  2. Spray the pie iron well cooking spray. On a plate roll out the crescent roll package in to flat triangles. If you get the big crescent rolls, you should be able to use one triangle and mold it to fit inside one side of the pie iron. Put about 1/3-1/2 cup of the chicken mixture on top of the laid out crescent roll in the pie iron. Cover the mixture with another crescent roll. Seal the edges by pressing down on the dough.
  3. To cook, shut the pie iron and place it near the coals of your campfire. Let it cook on each side about 2 minutes. It is usually good to check it before you flip to get an idea of how it is cooking. Once cooked, open the pie iron and slide out on to a plate.

Sausage and Corn Salad Recipe

Sausage and Corn Salad RecipeIngredients

  • 4 cobs of corn
  • 3 tbsp white-wine vinegar
  • 2 garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 3 tbsp olive oil
  • 1/3 cup finely chopped cilantro
  • 4 to 5 hot Italian sausage, about 500 g
  • 8 cups mixed salad greens
  • 500 g cherry tomatoes, thinly sliced

Directions

  1. Preheat barbecue to medium-high. Peel back corn husks but do not remove from cobs. Peel off and discard silk. Re-cover corn with husks. Soak cobs in water for 5 min.
  2. Meanwhile, stir vinegar with garlic, cayenne and salt in a medium bowl. Whisk in oil. Stir in cilantro.
  3. Oil grill. Barbecue sausages and corn. Turn sausages occasionally until cooked through, 10 to 12 min. Turn corn frequently until tender, at least 8 min. Spray any flare-ups with water if necessary. When cool enough to handle, remove and peel back husk, then, using a knife, shave corn from cob. Thickly slice sausages.
  4. Divide greens, corn, sausage and tomatoes between plates. Drizzle with dressing.

Thai Green Curry Shrimp with Asparagus Recipe

Thai Green Curry Shrimp with Asparagus RecipeIngredients

  • 2 Tbsp. cooking oil
  • 1 small onion, sliced
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 tsp. fresh ginger, peeled and minced
  • 2 garlic clove, minced
  • 3 Tbsp. Thai green curry paste (could also use red or yellow Thai curry paste)
  • 1 can (13 1/2 fl. oz./420 ml) unsweetened coconut milk
  • 1 cup chicken broth
  • 2 Tbsp. Asian fish sauce
  • 10-12 spears asparagus, blanched and trimmed in to 2-3-inch pieces
  • Cooked or raw shrimp, thawed and trimmed of tails
  • Thai or regular basil leaves
  • 1 lime, cut into wedges
  • Salt and pepper, to taste

Instructions

  1. Blanch asparagus: Place flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 – 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
  2. Heat oil in wok or deep skillet over medium-high heat. Add onion and bell pepper (if using raw shrimp, add now as well). Cook, stirring, until they soften. Add ginger and garlic and cook for another 30-45 seconds. Add curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. Finally, add cooked shrimp and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste.
  3. Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.

Lemon Pepper Cobb Salad Recipe

Ingredients

Lemon Pepper Cobb Salad Recipe

  • 1 tablespoon butter
  • 8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons freshly grated lemon zest
  • 1/4 teaspoon cracked black pepper
  • 1 (9- to 10-ounce) package (6 cups) chopped romaine lettuce
  • 2 medium (1 1/2 cups) tomatoes, seeded, chopped
  • 1/2 cup shredded Cheddar or crumbled blue cheese
  • 6 slices fully cooked bacon, chopped
  • 2 Eggs, hard-cooked, sliced
  • 1 avocado, pitted, peeled, cut into cubes
  • 1/2 cup ranch or blue cheese dressing

Directions

  1. Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add chicken, lemon zest and pepper; cook, stirring occasionally, 5-6 minutes or until no longer pink.
  2. Place chopped lettuce onto platter. Arrange all remaining ingredients except salad dressing in rows over lettuce.
  3. Serve with salad dressing.

Tailor this recipe to please your family by using their favorite veggies. Shredded carrots and sliced cucumbers are two possibilities.

Singapore Noodles Recipe

Ingredients

  • Singapore Noodles Recipe225 g pork tenderloin, trimmed and sliced in thin strips
  • 2 tbsp (30 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) sesame oil
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 280 g dried rice vermicelli, (about 1/32-inch/1 mm thick)
  • boiling water
  • 4 tsp (18 mL) vegetable oil
  • 2 eggs, lightly beaten
  • 225 g jumbo shrimp, (21 to 24 count), peeled and deveined
  • 1 small onion, thinly sliced
  • 1 half sweet red pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 green onions, cut in 1-1/2-inch (4 cm) lengths
  • 2 tsp (10 mL) curry powder
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) granulated sugar
  • 2 cups (500 mL) bean sprouts

Directions

  1. In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

  2. Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.
  3. In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.
  4. Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.

Irish Nachos Recipe

These are a surefire hit anytime you make them, whether it be for a big game or for an appetizer on a cold winter night.

Irish Nachos Recipe

Ingredients

  • 1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried rosemary leaves (crushed)
  • 1/2 teaspoon dried thyme leaves (crushed)
  • sea salt & fresh ground black pepper (to taste)
  • 1 cup shredded sharp cheddar cheese
  • 4 – 5 Slices thick-sliced bacon (cooked and chopped)
  • Sour cream
  • Salsa, or diced tomatoes (optional)
  • 2 minced green onions

Directions

    1. Preheat oven to 450 degrees.
    2. Wash and dry potatoes, leaving skin on.
    3. Slice potatoes into 1/4 inch rounds and place in a large bowl.
    4. Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
    5. Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
    6. Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
    7. Sprinkle with cheese and bacon, and return to the oven for 3 to 4 minutes, or until cheese is completely melted.
    8. Sprinkle with green onions and cilantro, and sour cream.

    Grilled Chicken Taco Salad with Spicy Ranch Dressing Recipe

    Ingredients

    • 4 Large whole wheat tortillas
    • [150 mL] Ranch Salad Dressing
    • [7 mL] hot pepper sauce
    • [500 mL] romaine lettuce, chopped
    • [500 mL]Packed baby spinach leaves
    • [250 mL] grape tomatoes, quartered
    • [250 mL] avocados, diced
    • [250 mL] grilled red onions, chopped
    • [250 mL]charred fresh corn kernels
    • [125 mL] Habanero Shredded Cheese
    • [20 mL] pepitas, toasted
    • [750 mL] grilled chicken breasts, thinly sliced

    Directions

    1. Form large sheets of foil into 3-inch balls to create tortilla bowls, preparing 1 foil ball for each tortilla. Place 1 tortilla on top of each ball; arrange on baking sheets. Spray tortillas with cooking spray.
    2. Bake in 425ºF (220ºC) standard oven 6 to 8 min. or until golden brown. (Tortillas will drape over foil balls as they bake.) Cool to room temperature. Remove foil balls from tortillas; discard or save to make more. Use tortilla bowls immediately or store in airtight containers at room temperature up to 2 days.
    3. Combine dressing and hot pepper sauce. Refrigerate until ready to use, or up to 2 days ahead of time.
    4. FOR each serving: Combine 1/2 cup each lettuce and spinach, 1/4 cup each tomatoes, avocados, onions and corn, and 2-1/2 Tbsp. dressing mixture in large bowl; toss lightly. Spoon into 1 baked tortilla bowl. Sprinkle with 2 Tbsp. cheese and 1 tsp. pepitas. Fan 3.25 oz. sliced chicken around edge of salad. Serve immediately.
    5. Garnish each salad with 2 tsp. coarsely chopped fresh cilantro and/or lime wedges.
    • Adjust hot pepper sauce to taste.

    How to Char Corn

    Grill cleaned ears of corn 10 to 12 min. on medium-high heat or until charred all over, turning occasionally. Cool to room temperature. Using a knife, shave kernels from cobs. Corn can be prepared ahead of time. Refrigerate up to 2 days before using. You will need 1 to 2 ears. Leftover corn can be used to make a chunky fresh salsa.