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Vegetables Recipes

Bean-and-Winter Squash Chili
Ingredients:

1 cup fifteen bean mixture, soaked overnight and drained, (see note) 7 cup water 1 tbl canola oil 1 lrg red onion, diced 1 lrg green or red bell pepper seeded and diced 2 stalk celery, diced 2 x cloves garlic, minced (2 to 3) 2 cup peeled and diced butternut squash 15 oz canned stewed tomatoes 1/4 cup tomato paste 1 tbl dried oregano 1 tbl chili powder, up to 2 1 1/2 tsp ground cumin 1 tsp ground black pepper 1 tsp salt

Procedures:

* MAKES 6 TO 8 SERVINGS. VEGAN * This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry. * In a large saucepan, combine 15-bean mixture and water: bring to a simmer. * Cook uncovered over medium-Low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups cooking liquid. * In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving. * Ladle chili into bowls. Serve with warm French or Italian bread if desired. * Makes 6 to 8 servings. * NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts dried black-eyed peas, red kidney beans, white kidney (cannellini) beans, green lentils, split peas, black beans, yellow split peas, navy beans, cranberry * (Roman, shell or shell- out) beans, great Northern beans, pinto beans, small white limas. red lentils, cow peas (field peas) and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varieties.

Note:


Chicken Vegetable and Rice Dinner
Ingredients:

4 x skinless boneless chicken breast halves 1/4 tsp garlic powder 1 tbl vegetable oil 1 can condensed cream of chicken with herbs soup 1 1/2 cup water 1/4 tsp pepper 1 1/2 cup uncooked instant rice 2 cup thawed frozen vegetable combination broccoli, cauliflower, and carrots

Procedures:

* Sprinkle chicken with garlic powder. * In skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. * Add soup, water and pepper. Heat to a boil. * Stir in rice and vegetables. Place chicken on rice mixture. Cover and cook over low heat 5 minutes or until chicken is done. * Yield: 4 Servings Start to Finish Time: "0:15"

Note:


Terrific Salad Sides: 3 Bean Salad and Potato Salad
Ingredients:

POTATO SALAD WITH SWEET PEPPERS 16 x new red potatoes Coarse salt for boiling water 1 x red bell pepper seeded, chopped 1/2 x red onion chopped 1/4 cup chopped fresh mint 1/4 cup chopped flat-leaf parsley 3 tbl red wine vinegar 1/3 cup extra virgin olive oil Coarse salt to taste Freshly-ground black pepper to taste 3 BEAN SALAD 1/2 lb fresh green beans washed, and cut into thirds 2 tsp Dijon mustard - (rounded) 2 tsp sugar 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1 can red kidney beans - (15 oz) rinsed, drained 1 can garbanzo beans - (15 oz) rinsed, drained 1/4 cup chopped flat-leaf parsley Coarse salt to taste Freshly-ground black pepper to taste

Procedures:

* Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. * Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside. * When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. * Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl. * In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve. * This recipe yields 8 servings of each salad.

Note:



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