235 vegetable using roast Recipes

butter, vegetable oil (can use more ), onions, thinly sliced, fresh minced garlic (optional), cooked chicken, diced, chopped roasted red pepper (use store-bought roasted peppers in the jar), cream cheese, cubed, salt and pepper, cayenne pepper , add in only if you like spice (optional), diced green chilies, onion, chopped, minced fresh garlic (or to taste), dried oregano, cumin, sugar, chicken broth, undiluted, salsa, flour tortillas, grated tex-mex cheese (or to taste, or use old cheddar cheese)

uncooked penne pasta (or other medium pasta shape, i use wholemeal spirals), bottled roasted sweet red peppers, drained and chopped, bottled artichoke hearts, drained and chopped, tuna in water, drained, chopped fresh italian parsley (flat leaf ), olive oil (i use less ... use good quality oil) or 1/4 cup vegetable oil (i use less ... use good quality oil), good balsamic vinegar, chopped fresh rosemary or 1 1/2 tsp dried rosemary, garlic cloves, minced, salt and pepper, to taste

chickpeas, drained, roasted vegetables (we did peppers, carrots and onion), roasted hot peppers (for heat ) or cayenne (for heat), yogurt, curry powder (i used more), cumin (i used more), garlic (optional), fresh cilantro, salt and pepper

butter butter, vegetable oil, chicken thighs, salt and pepper, onions, chopped, dried red pepper flakes (or to taste), minced fresh garlic (can use more ), minced fresh ginger (can use more ), curry powder (can use more ), cumin powder, chopped whole tomatoes (undrained ), cashew nuts (roasted or raw), plain yogurt (use full-fat )

pork tenderloin , cut into about 1-1/2-inch strips, soy sauce, cornstarch, honey, minced fresh garlic (or to taste), crushed red pepper flakes, green beans , cut into about 1-1/2-inch pieces, carrots , cut into matchsticks, peanut oil (can use vegetable or canola oil), red bell pepper , cut into slices, minced fresh ginger, green onions, sliced, dry roasted salted peanut (coarsley chopped or leave whole)

spaghetti squash, roasted garlic-flavored vegetable oil (i use olive oil and 1 clove of minced garlic), sliced leek (about 1 leek), navy beans, drained, stewed tomatoes, undrained, ripe olives, chopped, balsamic vinegar, salt, freshly ground pepper

cooked corned beef or roast beef, cut into about 1 inch cubes, cooked potatoes, a large onion, cut into chunks, a green pepper, cut into chunks, dried thyme, dried dill weed , or to taste, salt and pepper, to taste, grapeseed or vegetable oil, unsalted butter, lindysez note : if using fresh potatoes, russet potatoes work best; but you can use red or yukon gold. peel (no need to peel the red or yukon gold) and cube them, place them in a pot of cold water to cover; bring just to a boil, simmer 2 - 3 minutes then drain; run under cold water to stop the cooking process. you don tsp want the potatoes overcooked, just al;dente. if using simply potatoes, or another refrigerated potato, you can process them as indicated in the recipe. if using frozen potatoes, thaw them before processing, either in the microwave, or if you ve planned ahead, in the refrigerator.

ground lamb, grated fresh ginger, garlic cloves, crushed, onion, chopped, stale breadcrumbs, dry sherry, soy sauce, chopped parsley, egg, vegetable oil (i use olive), red pepper, sliced (capsicum), green shallots, sliced, lamb stock cube (i use vegita) or 1 beef stock cube (i use vegita), cornflour, water, hoisin sauce, sweet chili sauce, peanut butter (or can use tahini), five-spice powder, unsalted dry roasted peanuts

bone-in beef short ribs *, 3/4 to 1 lb. each, onion, coarsely chopped, garlic cloves, smashed, fresh thyme sprigs, rosemary sprigs (7 to 8 in . each), dried bay leaves, kosher salt, fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves, cabernet sauvignon, balsamic vinegar, dried mission figs, stems trimmed, mole sauce* (preferably oaxacan-style mole negro ); or use 1/4 cup mole paste mixed with 3/4 cup beef broth, molasses, beef broth, sweet-potato chips or other root-vegetable chips (optional), cacao nibs, salted roasted pumpkin seeds (pepitas), salt

head fresh broccoli, washed and trimmed (do not use frozen), red onion, finely chopped, bacon, cooked and crumbled, roasted cashews (or roasted sunflower seeds), canned mandarin orange segments, chopped and drained (or raisins), grated mozzarella cheese (optional), cider vinegar, vegetable oil, good quality mayonnaise (such as hellman s or best foods), sugar, salt, fresh ground black pepper

popped popcorn , remove unpopped kernels, butter, vegetable oil, marshmallows, roasted unsalted peanuts, m & s plain chocolate candy (i use orange and black candy corn for halloween and no nuts.)

wild rice, slightly salted boiling water (you may substitute vegetable or chicken stick for a richer taste), good extra virgin olive oil, toasted pinenuts, roasted pumpkin seeds (i use tamari roasted or spicy tamari roasted ones), dried tart montmorency cherries (available at trader joe s or substitute dried cranberries if you can tsp find them), chopped fresh chives, freshly ground pepper and salt to taste

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

chuck roast (or 1 lb and 1 lb ground meat), canola oil (or any vegetable oil), salt, pepper, chopped onions, red peppers, cut into 1/2-inch dice (can use yellow , orange, or green), minced garlic cloves, chili powder (this is for a mild chili, add 2 tsp more if you want more chili flavor), ground cumin, ground coriander, red pepper flakes (use 2 tsp for a spicier chili), mexican oregano, cayenne pepper, black pepper, canned red kidney beans, drained and rinsed, canned black beans, drained and rinsed, pink beans, drained and rinsed, canned diced tomatoes , do not drain, tomato puree, water

baby lima beans, black turtle beans, black-eyed peas, dark red kidney beans, garbanzo beans, great northern bean, green lentil, split peas, lima beans, light red kidney beans, navy beans, pink beans, pinto beans, red lentil, red beans, white beans, yellow split peas, pearl barley, bean and soup mix, vegetable broth (8 cups) or 64 oz chicken broth (8 cups), onion, diced, celery, diced (i like to include the leaves for flavor), carrot, sliced, bell pepper, diced (i used red), garlic clove, minced, olive oil, bay leaf (i keep fresh bay leaves in the freezer), salt-free italian herb seasoning, roasted tomatoes (diced or pureed ) or 15 oz roasted tomato puree (diced or pureed) or 1 (15 oz) can fire- ), salt and pepper, to taste

stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), diced tomatoes, chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, dried ancho chiles, hominy , white or yellow, drained and rinsed, limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, roughly chopped fresh cilantro, chopped fresh oregano , or dried mexican oregano, ancho chiles , pureed and prepared with the stew, corn or flour tortillas , warmed

onion, chopped, minced garlic, vegetable oil, shredded carrot, roasted garlic and herb pasta sauce (divided use), lean ground turkey, frozen chopped spinach, thawed and drained, uncooked oats, salt, pepper, egg, lightly beaten, vegetable oil cooking spray, roasted garlic and herb pasta sauce (optional)

certified angus beef eye round, fresh (original recipe calls for any type of roasting beef), garlic salt, dehydrated onion, garlic powder, black pepper, white pepper (optional), paprika, peas and carrots (original recipe calls for fresh carrots and ), black beans, tomato sauce or 1/2 cup tomato paste, salsa, marsala wine, vegetable broth (your choice ) or 1 (14 oz) can beef broth (your choice), burgundy wine, potatoes (if you like , you can use either, see instructions below) or 5 -6 small red (if you like , you can use either, see instructions below)