VEGGIE CHOW MEIN

VEGGIE CHOW MEIN
For a healthier & very tasty version of chow mein, add a nutrient boost of fresh vegetables to your noodles!
Source:
Recipe type: side dish
Serves: 4-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 (5.6 ounce) packages yakisoba noodles, seasoning packets discarded
  • ¼ cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • ½ cup water
  • 1 teaspoon rice vinegar
  • ½ teaspoon fish sauce (or add about ¼ teaspoon of salt)
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
Directions
  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).
Notes
Buy the yakisoba noodles that comes in a bag containing three 5.6 ounce packages - check the produce section!
Yakisoba noodles have a nice texture, plus they keep for a long time in your fridge.
Use whatever random vegetables you have left in the fridge!

 

Roasted Brussels Sprouts with Apples and Bacon

Roasted Brussels Sprouts with Apples and Bacon
Salty bacon, sweet apples and caramelized Brussels sprouts are combined in this truly outstanding side dish.
Source:
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 slices of bacon, cut into ½ inch Pieces
  • 6 cups medium Brussels sprouts, ends trimmed and then halved
  • 1 medium apple, I used a Fuji apple, cut into ¼" slices and then halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1-2 teaspoons red wine vinegar
Directions
  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I line with a Silpat mat or foil for easier cleaning. Bake for about 10 minutes, until cooked through, but not yet crispy.
  2. Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
  3. Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

 

Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
Recipe type: Side Dish
Serves: Serves 10
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
Directions
  1. Preheat oven to 450°F.
  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Notes
See How to Roast any Vegetable for more tips and tricks on how to make perfect Roast Vegetables.

Skip the potatoes if you wish to reduce the carbohydrates.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and ½ thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, ⅓ cup chopped fresh chives, ¼ cup chopped fresh dill, ½ teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
Nutrition Information
Serving size: ⅔ cup Calories: 133 Fat: 4.5 g Carbohydrates: 23 g Sugar: 6 g Sodium: 210 mg Fiber: 6 g Protein: 3 g Cholesterol: 0 mg

 

How To Roast Any Vegetable

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrany vegetablesots)  are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast URoasted Vegetablesntil You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually:  this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends:  you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root any vegetablesvegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Try the recipe Sheet Pan Roasted Vegetables  for a delicious version of roasted vegetables.

Watch the Video

 

 

Sautéed Spinach With Yellow Bell Pepper

Sautéed Spinach With Yellow Bell Pepper
This a delicious and very quick side dish with a little punch from the seasoning.
Source:
Recipe type: Side Dish
Ingredients
  • ½ Tbsp. extra-virgin olive oil
  • ½ Yellow Bell Pepper chopped
  • 2 green onions or 1 shallot thinly sliced
  • 1 clove Garlic minced
  • ¼ tsp Sriracha salt
  • ¼ tsp. Coarse salt ground
  • ¼ tsp Coarse Pepper ground
  • 3 to 4 Cups of spinach leaves
Directions
  1. Heat the oil in an 11- to 12-inch nonstick skillet over med-high heat until shimmering hot. Add the Yellow Bell Pepper, green onion or shallot and garlic to the pan. Season with the Sriracha salt, Ground . salt and pepper. Sauté 3 to 5 minutes. Add the Spinach leaves and stir until wilted about 2 – 3 more minutes.
Notes
Sriracha salt can be found at Costco or you can use crushed red chili peppers to add the extra punch in this dish. You could also try red or orange bell pepper, summer squash, or Baby Pan squash for the yellow bell pepper.

 

 

Dirty Rice

Dirty Rice
A deeply flavoured and aromatic rice without the meat usually added to Dirty Rice.
Source:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 ½ cups chicken broth
  • 1 cup mixed wild and long grain rice
  • ½ cup onion, minced
  • ¼ cup celery, minced
  • ¼ cup green bell pepper, minced
  • 1 garlic clove, minced
  • 3 tbsp. butter
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • Salt & pepper to taste
Directions
  1. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Saute the vegetables for about 5 minutes, and then add the seasonings. Stir in the rice and toss well to coat.
  2. Once the grains are lightly golden, (At this point if using a rice cooker add the veggies & rice to the rice cooker and stir in 2 cups of chicken broth) or stir in the 2½ cups chicken broth to the pan. Cover and let simmer for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.
Notes
This freezes very well.

 

Butter-Baked Potatoes

Butter-Baked Potatoes
The Best roasted potatoes ever. There is never enough best to double the recipe.
Recipe type: Side Dish
Serves: 4 Servings
Ingredients
  • ¼ cup butter
  • 3 tbsp. green onions, finely chopped
  • 3 large potatoes, peeled
  • Salt and pepper to taste
  • 2 tbsp. grated Parmesan cheese or more
Directions
  1. Preheat oven to 500 F . Melt butter in a frying pan; add onion and sauté until tender.
  2. Halve potatoes lengthwise, then slice crosswise into -thick slices (they will be half-moon shape).
  3. Do not put potatoes in water after slicing. Immediately line up in buttered 13x9-inch baking pan with slices overlapping.
  4. Pour melted butter over potatoes. Season with salt and pepper. Bake 20 minutes. Remove from oven; sprinkle with Parmesan cheese.
  5. Bake additional 5-7 minutes or until cheese is melted and slightly browned.
Notes
Variations: some like 'em hot!
1 cup grated Cheddar cheese (Optional)
1 cup cornflakes, crushed (Optional)
Combine cheese and cornflakes. Sprinkle over buttered potatoes and bake at for 30 minutes, omitting the parmesan cheese.

 

Cheddar Broccoli Quinoa Bites

Cheddar Broccoli Quinoa Bites
If you love the flavor of Broccoli & Cheddar, you’ll love these mini Broccoli Cheddar Quinoa Bites. They pack full flavor with lots of protein. You’ll have a hard time restraining yourself to eating only a normal portion. They are that good.
Source:
Recipe type: Side Dish
Serves: 36 Bites
Ingredients
  • ½ cup quinoa, rinsed and drained
  • 1 cups chicken broth
  • 2 eggs, beaten
  • 2 cups broccoli florets, finely chopped
  • 1 Habanero Chili finely chopped
  • 1 cup diced onion
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1 ½ cups sharp cheddar cheese, plus a little extra for the top
Directions
  1. Heat the quinoa and chicken broth in a medium saucepan over medium heat. Bring to a boil, then turn down to low and let simmer for 15-20 minutes, or until the liquid is evaporated and the quinoa is tender.
  2. Preheat the oven to 350. Spray a mini muffin tin with non-stick spray.
  3. In a large mixing bowl, stir together all of the ingredients until combined.
  4. Scoop tablespoonsful of the mixture into the muffin tins. Sprinkle a little extra cheddar on top of each quinoa bite.
  5. Bake in the preheated oven 15-20 minutes, until browned.
Notes
Use a rice cooker to make the quinoa same proportions (easy no fussing about time or checking to see if done. The rice cooker will stop when it is done and keep warm.

No need to rinse and drain the quinoa if you have a pre-rinsed package of quinoa.
Nutrition Information
Serving size: 3 bites (87 g) Calories: 121 Fat: 6.3 g Saturated fat: 3.3 g Trans fat: 0 Carbohydrates: 9.2 g Sugar: .9 Sodium: 199 mg Fiber: 1.3 g Protein: 7.1 g Cholesterol: 42 mg

   

Here’s a video on how to make these Cheddar Broccoli Bites:

Parmesan Potato Stacks

Parmesan Potato Stacks
These potatoes will be yummy and crusty on the outside and tender and delicious on the inside. They’re great on their own or as a side with steak, chicken
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 tablespoons of melted butter
  • 2 tablespoons of Parmesan cheese
  • 1 teaspoon of garlic powder
  • 1 teaspoon of thyme leaves
  • salt and pepper, to taste
  • 8-10 gold potatoes sliced very thin
  • muffin tin (with 12 cups)
Directions
  1. First, preheat the oven to a toasty 350° Fahrenheit and grease or butter up the muffin tin. Place all the potato slices in a large bowl and pour the melted butter, Parmesan cheese, garlic powder, thyme, and salt and pepper. Mix them all together so that everything is nice and evenly coated. Take the buttery slices and place them into the muffin cups, making sure to stack and layer them as you go. Pop the muffin tin in the oven and bake for approximately 55-60 minutes. They’ll be done when the top and edges turn golden brown. They will be super hot, so after you remove them; allow them to sit and cool for at least a couple of minutes before serving and if you’d like, sprinkle a bit more salt and pepper or Parmesan cheese on top.
Notes
If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

Video on how to make these delicious Potato Stacks

Orange-Ginger-Chile-Glazed Carrots

Orange-Ginger-Chile-Glazed Carrots
Roasting whole carrots in a hot oven and then giving them a final toss in a sweet glaze yields an unforgettable side dish.
Recipe type: Side Dish
Serves: 6 -8
Ingredients
  • 26 small-to-medium carrots with tops (about 1 ¾ lb.)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ cup orange marmalade
  • ½ cup fresh orange juice
  • 1 teaspoon ground ginger
  • ¼ teaspoon dried crushed red pepper
  • 1 teaspoon minced fresh rosemary leaves (optional)
  • Freshly ground black pepper
Directions
  1. Preheat oven to 475°. Cut tops from carrots, leaving of greenery on each. Use a vegetable peeler to peel the outer layer of tops. Peel carrots, if desired. Toss together carrots and oil in a large bowl. Sprinkle with salt and cumin. Spread carrots in a single layer in an aluminum foil-lined jelly roll pan; bake 25 minutes or just until carrots are tender and browned.
  2. Meanwhile, bring marmalade and next 3 ingredients to a boil in a small saucepan over medium heat. Boil, often stirring, 4 to 6 minutes or until thickened. Stir in rosemary, if desired.
  3. Transfer carrots to a large serving bowl; add marmalade mixture, and toss to coat. Season to taste with pepper. Serve hot or at room temperature
Notes
: Look for multicolored carrots for a stunning presentation. If you can't find them at the supermarket, try a local farmers' market. We use a little chile pepper to add just a whiff of heat. Feel free to increase the pepper or omit it, if you prefer. Also, you can sub chopped fresh thyme or mild flat-leaf parsley for the rosemary.

 

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