Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

Fried Rice

 

• Gimme Some Oven
  
• 
  
• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I did whole grain Uncle Bens brown rice)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

I put pre-cooked brown rice in oven on aluminum foil sheet pan, cooked at 425-500 degrees to get the rice crunchy, it took 30-40min.

1. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

Dayna one Skillet Curry

Chicken marinade-
1 lb boneless skinless chicken breasts or thighs (i cubed mine)
1/2 t cumin
1 t paprika
1 t turmeric
1t garlic powder or 3 garlic cloves
1t ginger (she said 1 T)
3/4t salt and and dash pepper
1/4-1t cayenne (I omitted)
3/4c nonfat plain greek yogurt (I didnt have yogurt so I used mayo and tahini)
1 small lemon


Rice
1 T oil
1 can coconut milk
1/2t red pepper
1/2t turmeric
1/2t cumin
1/8t coriander
1/2t salt
pepper
1c uncooked rice
3/4c green peas
carrots, peppers, potatoes, zucchini

In a bowl add the chicken and marinade seasonings let sit for 1-5 hours.
In large skillet add oil, wait till hot, add chicken cook till browned 4-5minutes, then flip and cook 2 min. Remove from pan and put on a plate.

In same skillet add coconut milk and all rice ingredients , bring to simmer, then pour in rice. Add browned chicken on top of rice. Reduce heat to low and cover skillet, cook for 20-25 minutes.

10/10/19 I really loved it, the mayo and tahini worked well for the yogurt.  next time do 2 c of rice and increase rice seasonings and coconut milk

Mexican Haystacks

D*Delicious and BrightBlueKitchen
Serves 6

1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin
1/4 t chili powdersalt & pepper to taste
fresh cilantro (optional - I didn't have any)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas


*It called for basmati.  I used long grain, since that's all I had.  I'm sure it'd be great with basmati.

Cook it all in one pan!!!

Heat olive oil in a large skillet (that has a lid!) & saute onions.  Add garlic toward the end so it doesn't scorch.  When onions are translucent, stir in rice until toasted (just a couple minutes).  Add everything else except cilantro.  Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked.  BE CAREFUL not to let it go too long.  This said 13-16 mins, but I would maybe check after 10. 

Serve on top-
black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips.  Salsa would be good,

Cream of Potato Soup

1 1/2 pounds potatoes, peeled and diced
1/2 medium onion, diced
2 medium carrot, diced
2 rib celery, diced

1 c frozen peas

1-2c chopped broccoli
1 cup of cooked ham or shredded chicken, diced
1 clove of garlic, sliced
4 tablespoons butter
1/2 tsp dried dill weed
1/4 cup flour
4 cups chicken broth
2 1/2 cups of milk
salt and pepper to taste
chopped fresh chives for garnish (optional)
salt and pepper to taste

Directions:

         Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; 

cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Use a 

fork to smash flour lumps, if there are any. Turn the heat to high and bring to a simmer. Simmer on medium-low 

for 15 minutes, stirring occasionally.

Taste the soup and add salt and pepper to your preference.  Stir in diced potatoes; cook for 15 minutes, until 

potatoes are tender. Then add the milk. Stir to combine and heat through. Let simmer 5-10 more minutes until 

soup is desired thickness. 

Garnish with fresh chives if you like the green.

2/18/17 (optional) I added mushrooms b/c i had them. But it turned the soup to a greyish brown color and wasn't
as appetizing as a yellowish chicken broth color.  Tasted great but the color wasn't appetizing.

chicken pot pie

2 refrigerator pie crusts (or from scratch Food Network)
2 c cooked chicken (I had a whole chicken I roasted and used the leftover broth and chicken as the base of this pot pie)
1 chopped sauteed onion
2 sliced carrots (diagonal slice if you want the carrots to look a little different)
1 c peas
2 c broth from the chicken (whisk 1/4-1/2c of flour to thicken, b/c it is so flavorful I don't need to add any seasonings)
Can do potatoes, chopped celery or corn. ( I sometimes do too many ingredients, so I thought I'd simplify this time).

Spray the circle pan you are putting the pot pie in, put down first later of crust.

Warm up the broth and add flour to thicken and any seasonings you want (salt, pepper, garlic, boullion, basil/oregano). Then add onions, carrots, chicken and peas. When the chicken mixture is warmed then put in circle pan. Then top with the last pie crust. Cut slits in top.

Preheat oven to 425°, 35-40min.  Let sit 15min

FREEZE- Great idea to make 2 chicken pot pie's and freeze one assembled but unbaked for a later date. About freezing- Taste of home

Salads

1.  Leafy Greens as a base- romaine, spinach, finely chopped kale, cabbage, any type of leafy veggie (even the finely chopped up leftover celery tops) and Grated carrots
Prepare this above for the next 3-4 days. I add the sliced/chopped greens and grated carrots in a large bowl. See note A

2.  Then in separate individual containers for each veggie- I slice and chop red/yellow/green peppers, cucumbers, finely chopped broccoli or cauliflower, tomatoes, chopped celery, peas, etc... If they aren't separated they get mushy and gross. See note B

3.  Fruit- mandarin oranges, strawberries,blueberries, apples... sometimes I don't add any fruit to the salad and leave it for dessert after dinner is over

4.  Crunch-  I like some sort of crunch (choose one of the following)- croutons, toasted nuts, Snapea Crisps, crunchy Chow mein noodles, tortilla chips, etc....

5.  Add beans of your choice- black beans, white great northern beans or garbonzo, etc...

When I serve the salad I usually assemble the salads individually on each plate and then follow with steps 2-5.

Notes-
A. When it is day 5 or later I add the wilted greens to a smoothie.
B. Another option for storing cut veggies. I have a large rectangular tupperware container with no sections for separating veggies, so I use tin foil to form smaller compartments/sections inside for rectangulat container. Works great!!!

Serve with:
Sesame Ginger dressing
Poppy seed dressing

Ham Fried Rice

From- Critic

• 1½ cups- 2 cups chopped ham (I've even used lunch meat and still delicious)
• 3 cups cooked white and wheat rice (leftover rice)
• 2 Tbs sesame oil, or regular oil
• 1/2t garlic powder
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 3 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional, usually I don't have this)
• 2-3 stalks of chopped celery- I've used this instead of green onions
• salt and pepper

INSTRUCTIONS

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, chopped ham, peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie, ham and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desire

Amy Loved it!!!!

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.

Potato, Carrot, Pea Curry

1 onion
5 small potatoes
5 small carrots
1 1/2c frozen peas add to last 5min of cooking
1c garbonzo beans
5-7 garlic cloves
2t tumeric
1/2t mustard seeds (or just just plain liquid mustard)
1/2t garam masala
1/2t ginger
1 t curry powder
Mayo to make the sauce creamier or could use any type of nut butter
salt and pepper


1. saute onion (15min)
2. dice potatoes and boil in separate pot
3. slice carrots and saute with onion after onion is brown, add garlic after carrots are soft, add potatoes after they are soft.
4. add seasonings and garbonzo beans.  I needed to add some (1-2c) of the potato water, I like to have some extra sauce with my curry.
5. Add frozen peas

From Navene and Anu from India

Serve with rice and if you wana do more work.  Make naan

PS next time I will chop the potatoes up smaller

(freeze extra for quick dinners)

Ringad Bataka Nu Shaak, Potatoes with Eggplant

http://www.veganricha.com/2012/03/ringad-bataka-nu-shaak-eggplants.html

Ingredients:

1 onion and few cloves of garlic

8 small brinjals/small eggplants (cut into 4 pieces each)

6 small potatoes (cut into 4 pieces each)

1c frozen peas

1c chickpeas

1 Tbsp extra virgin olive oil

1/2 tsp mustard seeds

1/4 tsp hing(asafoetida)

1/4 tsp turmeric powder

1/2 tsp chilli powder or to taste

1 tsp cumin-coriander powder

1 tsp salt

2 tsp besan(chickpea flour)

1/2 Tbsp peanut or almond powder (a little coarse) or ground sunflower seeds if you want to avoid nuts.

1 Tbsp cilantro leaves

Method:

-Heat up the oil on a medium flame and add the mustard seeds

-Once the mustard seeds splutter, reduce the flame to low and then add in the hing, turmeric, chilli powder, coriander-cumin powder.

-Mix well and cook for about a minute.

-Add the potatoes and mix well so that all the potatoes are covered with the masalas/spices.

-Add the brinjals/eggplants, chickpeas and mix well. 

-Add the salt and mix well.

-Cover and cook on low flame for about 1/2 hr or till the potatoes are done. The brinjals will become soft so no need to check if they're done. Stir once in between. 

-Add frozen peas

-Add the chickpea flour and the peanut powder and mix well. Cook for a minute.

-Turn off the stove and add the cilantro.

-Serve with Roti/Chapati/Puri Indian flat bread and Daal.

-This can be used later on as a stuffing inside a grilled sandwich with some onions, bell peppers, and Daiya cheese!