Category Archives: Vegetables

Vegetable Lo Mein

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Yield: 4

Vegetable Lo Mein

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 1/4 tablespoons oil
  • 1 8oz package linguine
  • 3/4 cup ricotta cheese
  • 2 tablespoons parmesan cheese
  • 1/2 small cauliflower
  • 1/2 bunch broccoli
  • 1 clove garlic -- minced
  • 1/4 pound mushrooms -- sliced
  • 1/2 teaspoon red pepper flakes
  • salt
  • black pepper -- freshly ground

Instructions

  2. In a large saucepan, bring 3-4 quarts water to a boil. Add 1/4 teaspoon oil and pasta; cook according to package directions until tender but firm to the bite.
  3. While pasta cooks, combine ricotta and Parmesan cheese, set aside. Break cauliflower and broccoli into flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam 5 mintues or until crisp-tender(OR you can steam in microwave, just make sure you do not overcook); set aside.
  4. Drain water from wok; place over hight heat. When dry, add remaining 2 teaspoons oil. When hot, add garlic and mushrooms; stir-fry 1 minute. Add red pepper flakes; season to taste with salt and black pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through
© Laurie

 

Mango, Peach and Pineapple Salsa

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mangopeach

Yield: 16

Mango, Peach and Pineapple Salsa

Mango, Peach and Pineapple Salsa
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients

  • 2 mangos, peeled, seeded and chopped
  • 2 small peaches, halved, pitted, and cut into 1/2-inch dice
  • 4 tomatoes, chopped
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup diced fresh pineapple
  • 1 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 2 tablespoons white sugar, or to taste
  • 3/4 cup water

Instructions

  2. Place the mango, peach, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.
© Laurie
Cuisine: American / Category: Salsa

 

Sweet Potato Oven Fries

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sweetpot

Yield: 3

Sweet Potato Oven Fries

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 sweet potatoes, cut into French fries
  • 1 tablespoons canola oil
  • 1.5 tablespoons creole/cajun seasoning

Instructions

  2. Preheat the oven to 425 degrees F.
  3. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  4. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
© Laurie
Cuisine: American / Category: Side Dish

 

Sesame Chicken and Vegetable Stir Fry

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Yield: 4

Sesame Chicken and Vegetable Stir Fry

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1/2 cup onion slices (about 1 small)
  • 1 cup snow peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cloves garlic, minced
  • 1 teaspoon Chinese 5-spice powder
  • 1 cup fat-free reduced-sodium chicken broth
  • 3 teaspoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked brown rice

Instructions

  2. OPTIONAL*
  3. We really like vegetables so I always add 1 cup carrots strips. Dietary information is based on the recipe WITHOUT carrots.
  4. Recipe make 4 servings equal to 2 cups stir fry mixture and 1/2 cup rice
  5. PREPARATION:
  6. *1. Heat sesame oil in wok or large nonstick mixture. skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
  7. *2. Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with five-spice powder; cook and stir 1 minute.
  8. *3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in small bowl; stir into broth Boil 1 to 2 minutes, stirring constantly.
  9. *4. Let stand for about 2 minutes prior to serving to allow mixture to thicken slightly. Serve over rice or alone.
© Laurie
Cuisine: Japanese / Category: Wok

 

Roasted Vegetables with Sea Salt

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Yield: 10

Roasted Vegetables with Sea Salt

Roasted Vegetables with Sea Salt
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2 cups carrots, peeled and cut into 1 1/2-inch pieces
  • 2 cups butternut squash, peeled and cut into 1 1/2-inch pieces
  • 2 cups white sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 cups red sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 cups Yukon Gold potatoes, unpeeled and cut into 1 1/2-inch pieces
  • 2 cups red onion, cut into 1/2-inch wedges
  • 1/2 cup olive oil
  • 1 teaspoon Diamond Crystal® Fine Sea Salt, divided
  • 16 2-inch sprigs fresh thyme
  • 1 teaspoon crushed red pepper flakes
  • 2 Granny Smith or Honeycrisp apples, peeled, seeded, and cut into 8 pieces
  • 8 sprigs flat-leaf Italian parsley, stems removed, coarsely torn

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place carrots, butternut squash, white and red sweet potatoes, and potatoes in separate containers. Add water to cover; let soak for several minutes. Drain.
  4. Pour olive oil into large mixing bowl; add all the vegetables (not the apples) and toss to coat. Stir in 3/4 teaspoon Diamond Crystal(R) Fine Sea Salt, thyme and red pepper flakes. Spread vegetables evenly on a 12x18-inch rimmed sheet pan.
  5. Bake 30 minutes; stir vegetables and add the apple pieces. Continue to bake for 30 minutes; stir again. Bake until vegetables and apples are brown and tender, about 20 more minutes.
  6. Transfer to serving dish; garnish with torn flat leaf parsley and remaining Diamond Crystal(R) Fine Sea Salt.
© Laurie
Cuisine: American / Category: Side Dish

roastvegs

Zucchini and Cherry Tomatoes

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zucchini-cherrytomatoes

Zucchini and Cherry Tomatoes

Zucchini and Cherry Tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 1 purple onion (small, diced)
  • 1 lb zucchini (2-3 medium)
  • 1 pt cherry tomatoes (halved, I usually buy NatureSweet Cherubs)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1/4 tsp ground black pepper (freshly)
  • 1 tbsp basil (fresh chopped, plus more for garnish if desired)

Instructions

  2. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  3. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
© Laurie
Cuisine: American / Category: Side Dish