84 eating vegetables Recipes

vegetable oil, boneless pork shoulder , cut into 1-1/2-inch pieces, salt, pepper, unpeeled red potatoes, quartered, ready-to-eat baby carrots , cut in half lengthwise, pork gravy, ketchup, dried rosemary leaves, pepper, ground sage, green giant valley fresh steamers frozen cut green beans, thawed

butter, chopped, instant coffee granules, coconut milk, dark chocolate, roughly chopped (eating chocolate), caster sugar, self raising flour, plain flour, cocoa powder, eggs, lightly beaten, vanilla extract, cherry ripe candy bars, roughly chopped, cherry ripe candy bars, extra (optional), dark chocolate, roughly chopped (eating chocolate), butter, roughly chopped, dark chocolate melts, vegetable oil

cooking oil (vegetable, canola), cooking onion, chopped, fresh tomato, chopped, sea salt , to taste, fresh ground black pepper , to taste, sweet butter (optional), fresh cilantro, chopped (optional), unrefined extra virgin olive oil, pita bread, to serve (we eat with rice cakes or rice crackers to be gluten free)

blacan (shrimp paste), thick or 3 thin stalks fresh lemongrass, chopped peeled fresh or frozen galangal, chopped peeled fresh ginger, chopped peeled fresh or frozen turmeric or 1 tsp turmeric powder, onion, chopped, fresh hot red chiles (such as thai or serrano), seeded if desired and chopped, garlic cloves, chopped, candlenuts (do not eat raw) or macadamia nuts, chopped, water, fried bean-curd puffs, chicken breast halves with skin and bones, chicken stock (preferably homemade ), fresh bean sprouts (21/2 cups), threadlike tails discarded, olive or vegetable oil, well-shaken unsweetened coconut milk, sugar, shrimp, shelled and deveined, fresh round (not flat) rice noodles or wheat noodles or 1/2 lb dried egg noodles, garnish: fresh cilantro sprigs

basmati rice, chicken pieces, milk, yogurt, sliced onions, ginger paste, garlic paste, green chili paste (adjust to taste, i use whole chillies and do not eat), tomato puree, red chili powder (adjust to taste), turmeric powder, roasted cumin powder, garam masala powder, saffron, coriander powder, fresh cilantro leaves, salt, vegetable oil (adjust to taste)

food cake mix, instant chocolate pudding, eggs, milk, vegetable oil, vanilla, chocolate extract, almond extract, milk chocolate bar, about three 1 . 55-oz bars, chopped, ready to eat cheesecake filling, cherry pie filling, divided, chocolate frosting, chocolate-covered cherry

extra virgin olive oil, divided, frozen shrimp, small ready -to-eat, onion, diced, green bell peppers, diced, fresh corn, tomatoes, diced, dried parsley, dried dill, mild curry powder, cayenne (to taste), garlic cloves, minced, low sodium vegetable broth, clam juice, lemon juice, quinoa, rinsed

vegetable oil (for deep frying), all-purpose flour (for dredging), yellow cornmeal, all-purpose flour, salt, milk, egg, well beaten, vegetable oil, ready-to-eat frankfurters (1 lb), wooden skewers

vegetable oil, quartered mushrooms, rice vinegar, low-sodium soy sauce, pineapple juice, chopped fresh mint, minced peeled fresh ginger, fish sauce, dark sesame oil, chile paste, garlic clove, minced, chopped ready-to-eat roasted, skinned , boned chicken breasts (about 4 breasts), sliced napa (chinese ) cabbage, sliced romaine lettuce, sliced red cabbage, yellow or red bell pepper strips, alfalfa sprouts

garlic cloves, yellow bell pepper, broccoli florets, cauliflower florets, fennel , cut into 1-inch pieces, red skin white potato, diced, shallots, quartered, tomato, seeded and cut into wedges, zucchini, cut into 1-inch chunks, acorn squash, cut into 1 1/2-inch chunks, carrot, peeled, cut into 1-inch chunks, cooking oil, garam masala (read *note), low-fat milk (or plain soymilk), salt, fresh ground black pepper, roma tomatoes, diced small (optional)

coriander seeds, cumin seed, fennel seed, cornstarch, salt, ground turmeric, chicken breast, boneless skinless trimmed and cut into 1-inch cubes, canola oil, divided, carrots , cut into 1/4-inch-thick slices, green bell pepper, cut into 1-inch cubes, red onion, cut into 1/2-inch cubes, garlic cloves, thinly sliced, dried red chilies , such as thai, cayenne or 3 arbol chiles, stemmed, lime juice, fresh mint leaves, finely chopped

fresh green beans, washed and trimmed, red onion, sliced thin, european cucumber , cut into thin sticks resembling shape and size of green beans, grape tomatoes, halved, extra-virgin olive oil, for drizzling, lemon, juiced, coarse salt and pepper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chopped fresh chicken meat, rehydrated dried black fungus, cooked bean threads, chopped white onion, fresh crabmeat, raw chopped shrimp, shredded carrot, bean sprouts, egg, fish sauce , to taste, white pepper, sheets rice paper, round (or more , as needed), vegetable oil (for frying ), assorted fresh vegetable , and herb platter to eat with spring roll (red leaf lettuce, mint, cilantro, basil.), shredded carrot, crushed red pepper sauce, to taste (tuong ot toi ), lemon juice, granulated sugar, boiling water, fish sauce , to taste

cream cheese, softened, sour cream, radish, finely chopped (about 2 medium), green onion, finely chopped (4 medium), cucumber, finely chopped, drained, green bell pepper, finely chopped, sugar, salt, dried dill weed, pepper, radish, ready-to-eat baby carrots, assorted fresh vegetables, cut-up

rice vinegar, vegetable oil, low-sodium soy sauce, sugar, grated peeled fresh ginger, freshly ground black pepper, diagonally halved snow peas, ready-to-eat roasted skinless boneless chicken breast halves (such as tyson), shredded, chopped cucumber (about 1), mandarin orange sections, drained, diagonally cut green onions, chopped fresh cilantro, romaine lettuce leaves

your favorite eat smart mixed vegetables (broccoli, carrots and sugar snap peas were used here), garlic cloves (diced ), ginger (shredded ), red bell pepper (sliced ), tamari, canola oil, sherry wine, chicken bouillon (cube or paste)

chicken, cubed 2 or you can even uncut up pieces like thighs or breasts. having it on the bone while it cooks gives the curry a nice flavor., vegetable oil- enough to coat the bottom of 12 skillet, new potatoes- scrubbed clean . 2 pieces, garlic, minced, onion, chopped, red bell peppers, seeded and sliced, coconut milk- start with 1 and if not enough to cover chicken add another can., curry powder, red chile flakes - to taste, salt and pepper to taste, peas. thaw under water. (optional) this is my addition to the recipe because of trying to get my kids to eat more veggies.