Category Archives: Vegetable

Soup, Vegetable, Vegetarian

Thai Lemongrass and Chile Soup

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Thai Lemongrass and Chile Soup

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Ingredients:
Servings: 4
Units: US | Metric

4 cups vegetable broth
2 stalks lemongrass, peeled and cut into 4 inch piece
3 fresh kaffir lime leaves (optional) I used lime zest
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 1/2 cups chopped oyster mushrooms or 1 1/2 cups white mushrooms (I used baby portabellas)
2 tablespoons fresh lime juice
2 tablespoons fish sauce or 2 tablespoons soy sauce
3/4 cup finely chopped tomato
1 tablespoon minced fresh cilantro
2 -3 small hot green chili peppers, seeded and halved (optional)
rice noodles

**Also added shredded green cabbage, bamboo shoots and extra firm tofu


Directions:

1
In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired.
2
In small skillet, heat oil over medium-high heat.
3
Add garlic and ginger, and cook, stirring often, about 30 seconds.
4
When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard.
5
Add cooked garlic and ginger to broth.
6
Return broth to a boil, and stir in chile paste and mushrooms.
7
Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce.
8
Remove from heat, and ladle soup into small bowls along with your favorite rice noodles.
9
Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy.
10
Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want).
11
For Vegetarian/Vegan omit the fish sauce and use the soy.

Ref: Food.com

Turkey, Vegetable

Stuffed Zucchini with Ground Turkey

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Stuffed Zucchini with Ground Turkey

09.07.22-003

 ingredients:

1 zucchini about 12 inches long, or 6 medium ones
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
2 tablespoons dry white wine (or chicken broth)
1 pound ground turkey
2 diced tomatoes
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons salt
1/2 teaspoon pepper

directions:

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes. Remove from skillet and set aside. In the same skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the reserved onion and mushroom mixture. Add the wine or chicken broth. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

Serves 4.

 

Ref: Perry’s Plate

Beef, Soup, Trader Joe's, Vegetable

Beef Stew

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Ingredients:

  • 1.5 pounds of beef stew meat or beef chuck cut into cubes
  • 1/4 cup of flour
  • 2 tbsp olive oil
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup of beef broth
  • 1/4 cup red wine (yes!!!!!!)
  • 2 tsp steak sauce (I used A1 sauce)
  • 2 cloves of crushed garlic
  • 2 bay leaves
  • 3 sprigs of fresh thyme or 2 tsp of dried thyme
  • 1 pound small potatoes (I used small red potatoes)
  • 2 carrots (I used 4 because I love carrots in stews!)
  • 1 small onion cut into 1 inch chunks
  • 2 cups of green beans (I forgot them, oops, but I’m sure they would have been great! hehe)
  • 1/4 cup chopped parsley (Since my black thumb killed my parsley plant, I went without, LOL)

Directions:

    1. Heat oil in large pot over medium heat. Lightly salt meat and dredge in flour, shaking off excess (omit flour for gluten-free recipe). Sear meat in hot oil until browned, about 1 minute per side. Browning meat seals in juices, for more tender meat. Don’t overcrowd the pot or you’ll steam rather than brown the meat. Cook in 2-3 batches.

    I added TJ’s 21 seasoning Salute to the flour before dredging

    2. Return seared meat to pot. Add remaining ingredients (except green beans and parsley) and stir. When liquid is boiling, cover, reduce heat to low, and simmer for 2 hours. If you prefer to bake, place covered pot in oven for 1.5-2 hours, making sure to use an oven-proof pot.

    3. Add green beans during last 15 minutes of cooking to preserve crispness. For softer green beans, add during the last 30 minutes of cooking.

    4. Remove from heat and remove bay leaves and thyme sprigs. Sprinkle on fresh parsley right before serving.

    See all those green tags on my TJ cookbook? Eventually stopped marking pages because I want to make everything. haha

    Ref: Cooking with Trader Joe’s Cookbook Companion

    First recipe out of my Trader Joe’s cookbook companion and it was UH-MAZE-ING. Nice thick hearty stew full of flavor and hits the spot after a long day on a chilly night. Few things I tweaked because you all know how well I listen and follow directions… hehe. Dredging the beef through just flour seemed boring to me so I added the Trader Joe’s 21 seasoning Salute blend to the flour to coat the meat. The seasoning just smelled so good! I totally smoked out the kitchen searing the meat… Maybe I’ll get that kitchen remodel sooner than later with a new fan vent. 😀 It was worth it though in the end and nothing a few table fans couldn’t remedy. :) I was of course, super excited about the red wine ingredient. Not that I need an excuse to open a bottle of wine, but its just more fun. 😀 The only other thing I added was a a little cornstarch diluted in water at the end to thicken up the sauce. Probably about a teaspoon of cornstarch and 3 teaspoons of water. No idea where I got that combo, I just winged it. :) I taste tested it from there adding a little salt and pepper and 21 seasonings salute till I was happy with it. Didn’t need much, just a little bit

    I’m dedicated this year to taking pictures as I go so enjoy. Now that I Mike and I live together I’m finally publicly expressing my dislike for his ugly chili pepper dish set you see in the photos and I’m currently looking for new pretty ones. I’ll keep you posted. :)

    pinterest, Sides, Vegetable, Vegetarian

    Roasted Brussels Sprouts

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    Whole Living

     

    Ingredients

    • 2 pounds Brussels sprouts, trimmed and halved
    • 2 red Bartlett pears, cored and cut into wedges
    • 6 shallots, quartered
    • 10 fresh thy me sprigs
    • 3 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 tablespoons fresh lemon juice

    Directions

    1. Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.
    2. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.

      Ref: Whole Living

      I made this as my side to the quinoa crusted chicken breasts and I LOVED it. Amy never had brussel sprouts before and Mike had previously expressed his dislike for them earlier but I made them anyway. And you know what? They both liked it! I’ll admit I also threw in some roasted red potatoes to this mix just in case my brussel sprout rebellion backfired. Since I didn’t have thyme on hand I used my Herbs de Provence spices which has thyme in it. 😀 But the pears really gave it that something extra, that sweet to the bitter taste of the brussel sprouts. It was so good!

    Vegetable

    Spicy Black Bean Stuffed Peppers

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    Spicy Black Bean Stuffed Peppers

    (serves 2)

    * 2 small peppers- any kind you’d like
    * 1/2 medium sized onion, diced
    * 1 clove garlic, minced
    * 1 TBSP olive oil
    * 1, 15 oz can black beans, drained and rinsed
    * 1/4 cup water
    * 2 tsp cumin
    * 2 tsp chili powder
    * 1/2 tsp smoked paprika
    * 1/2 tsp salt
    * pinch cayenne pepper for a little heat
    * 1/2 cup sweet corn
    * 1/2 cup shredded Colby Jack cheese, or any cheese you like
    * fresh cilantro, salsa, and sour cream for serving

    1. Preheat oven to 400°F. Cut a slit through the entire length of each of your peppers. Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
    2. Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
    3. Add garlic and stir constantly for 30 seconds, until fragrant.
    4. Stir in your black beans along with the water.
    5. Add your cumin, chili powder, paprika, salt, and cayenne. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.
    6. Stir in corn. Divide the bean mixture evenly among the two peppers and sprinkle with cheese.
    7. Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream if you’d like.

    Chicken, pinterest, Vegetable

    Artichoke Crusted Chicken

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    INGREDIENTS
    2 six-ounce chicken breasts, pounded thin
    2 tbsp olive oil
    1/4 cup mayonnaise
    1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
    1/3 cup grated white cheddar cheese
    Salt
    Pepper

    DIRECTIONS
    Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.

    Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.

    Ref: www.sugarlaws.com

    Chicken, Seafood, Vegetable

    Spring Roll Party

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    Spread:
    creamy peanut butter
    hoisen sauce

    warm water

    Dipping sauce:
    soy sauce
    lime juice
    sriracha sauce
    ginger
    garlic
    honey
    serano pepper grated
    rice wine vinegar

    rice wrapper

    Stuffing Extras:
    udon noodle
    cucumber
    radishes
    lettuce
    cabbage
    pea sprouts
    avocado
    mung bean
    mint
    basil
    lime slices
    prawns
    chicken

    All the sauces are suggested ingredients and to measure them out to your own personal taste. Layout your spring roll stuffing on the table, pass around the sauces, roll and enjoy!

    Ref: Marion!

    Marion came to visit and hosted an awesome spring roll party! She covered the table with Freezer Paper (so the spring roll wrappers won’t stick) and created a beautiful display of options to make your own spring rolls. Such a fun party idea! Beautiful evening with friends, spring rolls and mojitos!

    Sides, Vegetable

    Candied Yams

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    Ingredients

    Yams or sweet potatoes
    1/4 cup butter, cut into pieces
    1/2 cup brown sugar
    1 1/2 cups miniature marshmallows
    cinnamon

    Preheat oven to 400 degrees F. Peel, cube and boil yams to slightly soften. Place yams in a medium baking dish. Distribute butter pieces evenly over the yams. Sprinkle with brown sugar, dash of vanilla & Cinnamon. Layer yams with miniature marshmallows. Cover and bake in the preheated oven 25 minutes, or until yams are tender and marshmallows have melted. Then cover the top with additional
    marshmallows and place back in the oven till they are lightly toasted and brown.

    Ref: AllRecipes

    So I suck and was WAY too excited to eat and didn’t take separate pictures of the yams and potatoes, but you get the gist. They came out perfect, golden, sweet, and delicious. I just kept telling myself it’s a vegetable to make myself feel better about indulging. 😀 Recipe said you can use canned yams/sweet potatoes (drained of course), but it doesn’t take much effort to use fresh ones and I’ll bet its a better flavor!

    Sides, Vegetable

    Scalloped Potatoes

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    Awlow
    Originally uploaded by jamileslie

    Scalloped Potatoes

    potatoes
    sharp cheddar cheese
    Parmesan cheese
    red onion
    flour
    salt
    pepper
    paprika
    garlic powder
    parsley (dried or dice fresh)
    butter/margarine
    small container… 1-cup of heavy cream

    Preheat oven to 400 degrees
    5 – good size potatoes (usually 1 potato per person)
    wash and peel…slice about 1/2 inch thick or a little thinner….not thicker!
    Peel red onion and slice as thin as you can

    Layer in casserole pan
    dot butter first…melt in microwave
    layer potatoes
    dot with more butter
    sprinkle flour (this keeps the butter from being too oily and thickens the cream)
    garlic, salt, pepper, paprika, parsley
    spread red onion, sparsely
    sprinkle cheddar cheese and parmesean cheese
    dot again with butter and make second layer, same as the first. Should of used up the potatoes, if not…then just continue to layer….Dot top of layer with more butter

    Before putting in the oven pour the heavy cream over the top and bake for about 45 mins.
    check with a fork for tenderness. Should be golden brown from the cream and cheeses

    Ref: My mom :)

    Mom’s famous scalloped potatoes! World class awesomeness, and I still screwed it up. LOL Well not entirely, but there was just obviously A LOT going on in the kitchen and I forgot to add the heavy cream before popping it in the oven. Which turned out to not be a HUGE deal, which shows you can omit it if you want, but if you do, use less flour. LOL I think only one bite I had might of had a smidge of a floury taste. The cream does make it richer…thus the awesomeness, but they were still yummy. :) Thanks mom!

    And no, my potatoes don’t look like a cat, but I forgot to take separate photos in the excitement of eating, so you can see them in the background of the candied yams post. Awlow was just cracking me up laying sprawled on her back like that on my lap. She was full from turkey too thanks to her dad. hahaha

    Sides, Vegetable, Vegetarian

    Roasted Garlic Lemon Broccoli

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    Ingredients

    • 2 heads of broccoli
    • 2 tsp of extra virgin olive oil
    • 1 tsp of sea salt
    • 1/2 tsp of ground pepper
    • 1 clove o minced garlic
    • 1/2 tsp of lemon juice

    Preheat Oven to 400 degrees
    In a large bowl, toss broccoli with extra virgin olive oil, sea salt, pepper and garlic. Spread broccoli out in an even layer on a baking sheet
    Bake 15-20 minutes till tender, the squeeze lemon over before serving