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!

 

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.

 

 

Garlicky Zucchini Noodles with Prosciutto & Apple

Garlicky Zucchini Noodles with Prosciutto & Apple
These zucchini noodles with prosciutto & apple are unbelievably good. So good you will have a hard time sticking to eating only a sensible portion. They’re also a great-tasting, low carb sub for regular pasta.
Source:
Recipe type: Side Dish
Serves: 6 servings
Ingredients
  • 2 medium zucchinis (about each), trimmed and cut into long thin strands ( See note)
  • 3 tablespoons walnut oil or olive oil
  • 6 cloves garlic, minced
  • ½ cup walnut pieces toasted.
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 4 thin slices prosciutto chopped
  • 1 apple, cored and thinly sliced.
  • 2 ounces Greek Feta cheese crumbled
Directions
  1. Toast walnut pieces in large skillet sprayed with cooking oil until toasted about 2 to 3 minutes. Set aside.
  2. Heat 2 tablespoons of the oil in the large skillet over medium-high heat. Add the garlic. Cook, stirring constantly, for 2 minutes or until softened and just starting to brown. Add zucchini; cook and stir for about 4 minutes or until tender crisp. Transfer to a serving bowl and keep warm.
  3. Drain any liquid in skillet and add remaining oil to skillet. Add prosciutto and cook for 2-3 minutes or until browned and crisp. Add to zucchini.
  4. Add apple to skillet and sauté for about 2 minutes until just tender soft. Add to Zucchini mixture. Add toasted walnut pieces, salt and crushed red pepper; Toss to combine. Top with Greek Feta cheese.
Notes
Use a spiral vegetable slicer to cut noodles into long thin strands (or use a vegetable peeler to cut into ribbons). Use a kitchen scissors to cut through the strands to make them easier to serve.

 

Roasted Rosemary Caramelized Parsnips Carrots (Cuisinart Steam Convection Oven)

Roasted Rosemary Caramelized Parsnips Carrots
For Regular oven directions see note at the bottom of the recipe.
Love that these few ingredients come together into something much more than the sum of their parts.
Source:
Serves: 4
Ingredients
  • ½ lb. parsnips, peeled, halved lengthwise, and halved again crosswise
  • ½ lb. Carrots peeled, halved lengthwise, and halved again crosswise
  • 1 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil
  • ⅛ cup apple cider or unfiltered apple juice
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
  2. Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.
  3. Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately
Notes
To bake in conventional oven:
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately

Oh So Beefy! Beef and Vegetable Soup

 

Oh so Beefy--Beef and Vegetable Soup
For beef and vegetable soup recipe in just an hour, we turned to quick-cooking sirloin tip steak and doctored store-bought broth with mushrooms, tomato paste, soy sauce, and red wine. One final touch perfected our quick beef and vegetable soup recipe: To recreate the richness of a long-simmered soup, we added a tablespoon of gelatin softened in cold water to provide the missing viscosity
Source:
Recipe type: Soup
Ingredients
  • 1 pound sirloin tip steaks, trimmed of excess fat and cut into ½-inch pieces (see note above)
  • 2 tablespoons soy sauce
  • 1 teaspoon vegetable oil
  • 1 pound cremini mushrooms, stems trimmed, caps wiped clean and quartered
  • 1 large onion, chopped medium (about 1½ cups)
  • 2 tablespoons tomato paste
  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
  • ½ cup red wine
  • 4 cups beef broth
  • 1¾ cups low-sodium chicken broth
  • 4 medium carrots, peeled and cut into ½-inch pieces (about 2 cups)
  • 2 medium ribs celery, cut into ½-inch pieces (about ¾ cup)
  • 1 bay leaf
  • 1 tablespoon unflavored gelatin (powdered)
  • ½ cup cold water
  • 2 tablespoons minced fresh parsley leaves
Directions
  1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.
  2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
  3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
  4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand.
  5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve.
Notes
Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some tradeoff in flavor. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into ½-inch pieces (2 cups), during the last 15 minutes of cooking. THE FLAVOR BASE BEGINS Before the beef is added to the pot, create a flavor base by browning chopped onions and cremini mushrooms. Stir frequently until the onions are really brown and dark bits form on the pan bottom. Don't shortcut this process or you will rob your soup of flavor.

 

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