Category Archives: Vegetables

Chicken Vegetable Rice

Chicken Vegetable Rice
 
Author:
Recipe type: Main
Cuisine: American
 
Ingredients
  • 2 cups chicken breast
  • Raw Chicken
  • 2 cups frozen corn
  • Corn
  • 2 cups zucchini
  • Zucchini
  • 1½ cups carrots
  • Carrot
  • 1 cup green onions
  • Green Onions
  • 2 Tablespoons soy sauce
  • 3 cups uncooked rice
Instructions
  1. Prepare rice according to package instructions.
  2. In skillet cook chicken in Olive oil (I like to use Tuscan Herb flavored) over medium heat, until no longer pink.
  3. Add in vegetables and cook until all vegetables are tender.
  4. Add in rice, mix well and serve.

 

Thai Broccoli Chicken Salad

Thai Broccoli Chicken Salad
 
Author:
Recipe type: Salad
Cuisine: Asian
Serves: 4
 
Ingredients
  • 2 Tbsp natural peanut butter
  • 2 tsp soy sauce
  • 1 Tbsp lemon juice
  • 2 Tbsp water
  • 2 cups fresh broccoli florets, cut small
  • 1 cup frozen sweet peas, thawed
  • ¼ cup diced green onion
  • 2 cups cooked shredded chicken
  • 1 cup mandarin oranges
  • finely shredded cabbage for serving, optional
Instructions
  1. In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
  2. Whisk until all ingredients are smooth. Add a small amount of water if needed
  3. Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
  4. Serve immediately.

 

Albacore Asian Stir Fry

Albacore Asian Stir Fry
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 4
 
Ingredients
  • 2 - 5 oz . cans white albacore tuna, packed in water
  • peanut oil
  • 1 small sweet onion, cut into thin strips
  • 2 garlic cloves, minced
  • 1 - 16 oz bag frozen stir-fry vegetables
  • 2 Tbsp soy sauce
  • 1 lemon, juiced
  • hot cooked brown rice for serving
Instructions
  1. Drain Tuna.
  2. Heat oil in a skillet until very hot.
  3. Add the onion and garlic and stirring quickly for approximately.
  4. Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
  5. Cook on a high of heat as possible, but do not burn.
  6. When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
  7. Remove from the heat, and stir gingerly to combine.
  8. Serve over hot cooked brown rice.

 

Vegetable Cutlets

Vegetable Cutlets
 
Author:
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • 2 medium potatoes
  • 2 carrots
  • ¼ pound beans
  • 1 cup peas
  • 3 Tablespoons flour
  • 1 cup bread crumbs
  • 1 teaspoon red chile powder
  • salt -- to taste
  • ½ teaspoon garam masala
Instructions
  1. Cut and cook all vegetables.
  2. Cool vegetables.
  3. Peel potatoes.
  4. Mash vegetables and potatoes together.
  5. Add salt, red chile powder, besan and garam masala
  6. Mix it thoroughly
  7. The mixture should be slightly thick.
  8. If it is too thin then add another Tablespoon of flour.
  9. Heat 3-4 tsp of oil in fry pan.
  10. Sprinkle tsp. of bread crumbs on a cutting board.
  11. Take a small ball of the vegetable mixture and roll it in the bread crumbs and make sure crumbs get in deep in mixture.
  12. Now take that ball and make a well rounded.
  13. Cook on medium-low.
  14. Cook on both the sides until they are golden brown.

Pot Roast

Pot Roast
 
Author:
Recipe type: Crockpot
Cuisine: American
 
Ingredients
  • 2lb beef roast
  • 4 large carrots - sliced
  • 2 celery stalks -- sliced
  • 1 onions -- sliced
  • 1 lbs potatoes
  • 1 can cream of mushroom soup
Instructions
  1. Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
  2. Cook on low for 6 to 8 hours.
  3. Enjoy

Marinated Tomatoes

Marinated Tomatoes
 
Author:
Recipe type: Salad
Cuisine: American
 
Ingredients
  • 4 tomatoes; large
  • 1 cup vegetable oil
  • ¼ cup wine vinegar
  • ¼ teaspoon mustard; dry
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 garlic; clove, large, minced
  • 1 tablespoon basil; fresh, chopped
  • 2 thyme; sprigs, fresh,chopped
  • 1 marjoram; fresh, sprig, chop
  • 1 tablespoon scallion; minced
Instructions
  1. Peel tomatoes.
  2. Slice tomatoes
  3. Arrange in serving bowl.
  4. Combined all other ingredients.
  5. Pour mixture over tomatoes.
  6. Mix together lightly.
  7. Chill and Serve.

Fried Pea Fritters

Fried Pea Fritters
 
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
 
Ingredients
  • 2 cups cooked peas
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon curry powder
  • 2 eggs
  • 1½ cups milk
Instructions
  1. Mix together flour, baking powder, pepper, salt, curry powder.
  2. Whisk together milk and eggs.
  3. Mix together wet and try ingredients.
  4. Stir in cooked peas.
  5. Drop from spoonfuls into hot grease.
  6. Fry until golden .brown

Summer Lasagna

 

Summer Lasagna
 
Author:
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 1 - 8 oz can tomato sauce
  • ¼ teaspoon basil leaves
  • ⅛ teaspoon fresh ground pepper
  • 1 cup ricotta cheese
  • 1 teaspoon parsley
  • 1 large tomato
  • 1 medium chopped onion
  • ¼ teaspoon salt -- optional
  • ¼ teaspoon oregano leaves
  • ½ cup shredded mozzarella cheese
  • 3 medium zucchini -- approximately 9 inches
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 375°F
  2. Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
  3. Set aside.
  4. In medium bowl, combine ricotta, mozzarella and parsley
  5. Set aside
  6. Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
  7. Arrange zucchini in 8x8 baking pan.
  8. Layer 4 to 6 of the strips in the bottom of baking dish
  9. Reserve 6 strips for second layer
  10. Spread ricotta mixture over zucchini
  11. Layer with sliced tomatoes
  12. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
  13. Pour remaining sauce over zucchini and sprinkle with Parmesan
  14. Bake for 15 minutes.
  15. Drain any excess juice from the lasagna.
  16. Bake for another 15 minutes or until zucchini is tender.

Summer Vegetable Spaghetti

Summer Vegetable Spaghetti
 
Author:
Recipe type: Vegetables
Cuisine: American
 
Ingredients
  • 2 cups small yellow onions
  • 2 cups chopped tomatoes
  • 1 cup yellow squash
  • 1 cup zucchini squash
  • 1½ cups fresh green beans
  • ⅔ cup water
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove -- minced
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper
  • 6 ounces tomato paste
  • 1 pound uncooked spaghetti
  • ½ cup Parmesan cheese -- grated
Instructions
  1. Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
  2. Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
  3. Cook spaghetti per package instructions.
  4. Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.