Category Archives: Vegetables

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#1 Secret to Successful Stir-fry

#1 Secret to Successful Stir-fry

Use any combination of fresh vegetables plus any protein you choose (chicken, shrimp, beef, tofu) to make a healthful, delicious stir-fry. Here I chose colorful peppers and red cabbage from the produce market, added carrots, celery, and leftover cooked chicken. The sauce is simply a quick whisked combo of soy sauce, freshly grated ginger and garlic, and 1/2 cup broth with a Tbsp. corn starch dissolved in it. I finish with a drizzle of sesame oil and chopped fresh cilantro before serving.

The secret to perfectly cooked stir-fry is not really a secret: Prepare all ingredients before preheating your wok or skillet. That’s it! Stir-fries cook quickly but require constant attention, so you can’t leave it to chop additional ingredients.

Try stir-frying. It’s a flavorful way to add vegetables to your diet. It’s also a great use-up for produce you have on hand that you don’t want to lose.

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February 28, 2014 · 9:43 am
November 1, 2013 · 2:30 pm

Dinner Under Pressure

I love steamed vegetables. But if I’m rushed, I pull out the pressure cooker. I cook all the vegetables in one pot, three minutes under pressure (four minutes if you prefer extra tender veggies). Cleanup is easy because the liquid that steams while it cooks prevents sticking or scorching. If your cooker includes a steamer basket and trivet to hold the basket out of the water, use it. 

Fresh vegetables prepped in steamer basket

Fresh vegetables prepped in steamer basket

Of course, stick with vegetables having similar cooking times. Don’t toss broccoli in with potatoes. 😉 Today I cooked peeled Idaho potatoes, which I later mashed, carrots, and fresh green beans. Yes, you cook them all together. Season with salt and pepper if you like, or season individually when you serve. Your choice. 

My 3 Liter pressure cooker

My 3 Liter pressure cooker

Use your pressure cooker (I have three, but one six-quart cooker is plenty). In the time it takes you to set the table, pour beverages, and re-heat or slice your meat (or protein of your choice), your pressure cooker cooks all your sides. Quick-release according to the manufacturer’s instructions then carefully open the cooker. I pick out my potatoes first because I mash them.

PC3

Veggies served with slow cooked chicken.

Don’t let meal preparation raise your blood pressure–just your cooker’s. Enjoy!

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September 30, 2013 · 5:03 am

Hasty Tasty Mushroom Pasta Florentine

This recipe originated as part of my research for the romance novel I’m currently writing, Return to Drake Springs. The hero is on a tight budget but wants to impress the heroine by cooking her dinner. While shopping, I bought only sale items (the lengths we writers go in the name of research!) at my local supermarket, which included bags of fresh, ready-to-eat spinach and boxes of pasta (Both Buy-One-Get-One free), and a discount on fresh baby portabella mushrooms and red bell peppers. The result of my experiment is Mushroom Pasta Florentine.

This recipe is a hearty and delicious meal for meat free Monday or any day. Whole grain pasta bumps up the protein, and the spinach and mushrooms give two servings of vegetables per meal. It’s affordable, too. This has become one of our household’s favorite meals. A writer never knows where research will lead. ☺

Mushroom Pasta Florentine with Whole Wheat Pasta

Mushroom Pasta Florentine with Whole Wheat Pasta

RECIPE

 

Hasty Tasty Mushroom Pasta Florentine

Serves Two

Ingredients:

Pasta:

  • 4 oz. dried thin spaghetti, whole grain or whole wheat
  • Water
  • Salt

Topping:

  • 1 package fresh spinach leaves, washed and ready to eat
  • 8 oz. crimini (baby bella) mushrooms, cleaned and quartered
  • 2 Tbsp. olive oil
  • ¼ red bell pepper, diced
  • 1 clove garlic, sliced
  • ½ tsp. grated fresh nutmeg

Sauce:

  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp. chopped fresh herbs (i.e. Rosemary, thyme, basil, parsley)
  • ¼ cup freshly grated Parmesan cheese

Instructions:

  1. In a large pot, bring 4 – 5 quarts water to a boil. Add salt and pasta. Cook to al dente (follow instructions on the package).
  2. In a large skillet, heat olive oil over medium-low heat. Add spinach.
  3. Cook spinach until it wilts and leaves room to add mushrooms and red bell pepper.
  4. Using tongs, toss cooked mushrooms, spinach, and pepper with nutmeg and garlic. Cook another two minutes and remove from heat.
  5. In a large shallow bowl, pour extra virgin olive oil, garlic, and herbs.
  6. Drain pasta and immediately add it to the bowl. Use tongs to toss hot pasta with the oil, garlic, and herbs until pasta is coated and fragrant.
  7. Add the spinach-mushroom mixture. Toss with the pasta.
  8. Sprinkle with the Parmesan cheese and serve.

Recipe can be doubled.

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Filed under cooking, Healthful Eating, pasta, Recipes, sauces, Vegetables, whole wheat

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August 20, 2013 · 12:43 pm

Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli

Not only is pasta e fagioli hasty and tasty, it’s inexpensive and healthful.  Also known as pasta fazool, this dish provides plenty of protein and fiber because it contains beans, vegetables, and whole wheat pasta. The tomatoes and Italian seasonings give it great flavor. Try this dish for your next meat-free meal.

RECIPE

PASTA E FAGIOLI
Ingredients:

  • 1 14 oz. can chicken broth
  • 1 Tbsp. minced garlic
  • 1 tsp. dried Italian seasoning spice
  • 2 Tbsp. tomato paste
  • 1 8 oz. can tomato sauce
  • 1 15½ oz. can cannellini or navy beans, rinsed and drained
  • ½ cup frozen seasoning blend (Chopped onion, celery, bell pepper, parsley)
  • ½ cup whole wheat elbow macaroni
  • ¾ cup grated Parmesan cheese for garnish
  • (Optional: ¼ cup fresh basil leaves, chopped or torn, for garnish)

Directions:
In a 2 quart saucepan, heat the broth over medium heat. Stir in garlic, seasoning blend, Italian spices, tomato sauce and paste. Bring to a low boil.
Add beans, cover, and simmer for 10 minutes. Add macaroni, cover and simmer for 7 additional minutes.
Remove pan from heat, stir, and check macaroni. Should be cooked al dente.
Sprinkle each serving generously with the Parmesan cheese and garnish with fresh basil, if desired.

Yield: 3 servings

©2011 Cheryl Norman, Recipes for Recovery

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Filed under Basil, beans, Healthful Eating, pasta, Soups & Stews, tomatoes, Vegetables, whole wheat

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