One Sunny Home: Vegetables

Showing posts with label Vegetables. Show all posts

Monday, February 27, 2012

Mushroom Stir Fry

This is one of our favorite mushroom stir fry recipes! It is a sweet yet spicy dish with a whole lot of flavor! You'll not miss the meat in this one! The mushrooms add the "meaty" taste without the heavy aftereffect. Even though the glaze and the sauce might make you think this is a complex recipe, don't let it fool you. This delicious, yet simple stir fry is a perfect addition to any kitchen's repertoire during the cold winter days! (This dish might be a bit too spicy for the younger members of the family)

Serves 4

Ingredients:

Stir Fry

Mushroom Glaze

Sauce

Directions:

1. Make mushroom glaze in a small bowl by whisking all the ingredients together and set aside. Make the sauce in a medium size bowl by whisking all the ingredients together, making sure the corn starch dissolves completely without clumps, set aside.

2. Place 1 tablespoon of Sesame/Grapeseed oil in a large skillet or wok over high heat. Add mushrooms when oil is glistening and gliding on sides of wok. Cook mushrooms for about 2 minutes, stirring occasionally until they begin to give up water.

3. Add the glaze to the mushrooms and cook on high heat for 4-5 minutes, occasionally stirring until barely any more liquid remains. Remove cooked mushrooms onto a plate and set aside.

4. Return the wok to the stove. Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add garlic, ginger, and chilies and cook stirring occasionally for about a minute; taking care not to burn the garlic. Add peas, cooked broccoli, baby corn, and 2 tablespoons of water; mix and cover with a lid to "steam" the veggies for 2-3 minutes. Cook less for crispier veggies.

5. Increase heat to high and add the sauce and green onions. Allow the mixture to come to a boil. The sauce will thicken slightly. Add the cooked mushrooms back to the mixture and cook for another minute. Take off heat and serve over rice garnishing with sesame seeds if desired.

Happy Monday veryone! Blessings!

Inspired by: Simply Recipes

Saturday, February 18, 2012

Red Quinoa Vegetable Salad

Are you finding yourself daydreaming of spring like I am? Every year in the middle of February I get excited for spring! Busy with cleaning, taking care of kids, and getting ready for a February birthday I often find myself struggling to nourish my body for lunch. I often don't have the time to cook something and simply settle for something that will "carry me over to dinner." Guilty...I know. My sister and I made this quick salad one day and since then it is the recipe I turn to when I need a power boost in the middle of my day. This Red Quinoa Veggie Salad is packed with good fats and protein yet SO quick and easy to make. Plus leftovers can be used at dinner time, or the following day for lunch!

Makes ~6 cups

For the salad:

For the dressing:

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, chop up vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 10 minutes. Fluff with a fork.

4. Combine the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well adding additional salt and pepper as needed. If desired, refrigerate salad before serving. Can refrigerate in a sealed container for 1-2 days.

I hope you'll take the time to nourish your body and soul this weekend! Blessings!

Inspired by Epicurious

Saturday, January 7, 2012

Steamed Vegetables with Lemon-Garlic Dressing

Lightly steaming vegetables is a great way to lock in nutrients while increasing digestibility. Here is a recipe of how I like to steam my vegetables. The slightly "lemony" dressing is perfect with steamed veggies and the hint of garlic completes this easy side dish! We like to vary the vegetables to what is in season...or what we have on hand. (Serves 4)

Ingredients:

Dressing:

Directions:

1. Place cut vegetables in a steamer basket over about 2 inches of water in a stock pot. Place a lid on the pot and cook over medium heat. Steam the veggies for 7-13 minutes-or until your toughest vegetable is crisp tender.

2. While vegetables are steaming, prepare your dressing by combining all the ingredients together and mixing well. Remove vegetables from the steamer basket and place into a bowl.

3. Pour dressing over steamed vegetables and toss carefully-not to mash your delicate vegetables. Add additional Herbamare or other herb seasoning/salt if desired. Serve immediately.

We enjoyed this easy side dish with a baked potato! My son had fun telling us what colors he saw on his plate...and was very proud that he got to pull the carrots from our winter-raised-bed garden for the dish! I hope you will treat yourself to this delicious side dish...it can easily be turned into a light lunch-just add some cooked rise. Happy Saturday!!

Adopted from The Whole Life Nutrition Cookbook

Thursday, January 5, 2012

Butternut Squash & Green Apple Soup

The weather has been especially chilly these last couple of days- making me wish for a warm bowl of soup and a slice of hearty bread...and perhaps a good book in hand :-) I've been wanting to make butternut squash soup for a while, so this was perfect for the frosty weather. The balance of the sweet butternut squash and the tart green apple make the perfect match. I was very pleased with this soup! I liked the silky texture and the satisfying taste without the heaviness. (Serves 4-6)

Ingredients:

1. Heat the butter in a large saucepan over medium-high heat for 1-2 minutes. Add onion, garlic, celery and carrot and sauté for 5 minutes; turn the heat down if the vegetables begin to brown.

2 Add squash, apple, broth and water. Bring to boil. Add salt and spices. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. (Note the smaller you chop your vegetables, the quicker your soup will be finished. If you got the time, try roasting the butternut squash in the over in it's skin until soft then scraping the flesh out into the done soup just before pureeing.) Puree in a blender, and return to a clean pot.

3 Add additional salt and/or spices to taste, and garnish with chives or parsley.

I enjoyed making this quick, delicious, simple, and yet so healthy soup! I hope you too will give this soup a try! Happy Thursday Everyone!

Adopted from: simplyrecipes.com

Saturday, November 26, 2011

Crispy Baked Potato

Looking for a easy dinner idea? How about a baked potato with your favorite toppings?!? This is not your ordinary baked potato with a saggy crust. This recipe will give you a flavorful-moist potato flesh with a delicious, crispy crust. My brother-in-law and his wife shared this wonderful recipe with me a couple of years ago and I haven't used a different recipe since!

I love the idea of a potato bar for a party. Whether it's for bridal shower, small group dinner, baby shower, or a get together with friends. It is a simple one plate meal that gives you, the hostess, the ability to socialize and have a good time!

Ingredients:

Instructions:

1. Wash potatoes using a vegetable scrub brush, wash well.

2. Rub potatoes with your favorite butter spread: BlueBonnet/CountryCrock you can also use unsalted butter if you wish. I like using LandOLakes all natural butter with olive oil.

3. Sprinkle buttered potatoes with your favorite coarse salt.

4. Place potatoes on a baking sheet lined with foil or use a glass casserole dish. Do not wrap each potato in foil.

5. Bake the potatoes in a preheated oven at 450 degrees F for 45-65 minutes or until skin feels crisp but flesh beneath feels soft .

6. Dress the baked potatoes with your toppings.