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Category: Vegetables (Page 11 of 39)

Ginger Roasted Green Beans

Ingredients:
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sesame oil
1 garlic clove, sliced
1/4 teaspoon chopped fresh thyme
1 pound green beans (454g) fresh
1 tablespoon grated ginger root — fresh

Instructions:

Combine first 5 ingredients in a jellyroll pan. Add green beans, tossing to coat.

Bake at 400°F (200°C) stirring occasionally, for 20 minutes or until beans are crisp-tender. Toss in ginger.


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Sweet Pickles Recipe

Ingredients:
1  1/2 cups cucumbers, thinly sliced
1 clove garlic, sliced in half
1/2 cup water
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
1/2 cup white or red onions, thinly sliced
1/2 cup apple cider vinegar
2 tsp powdered stevia blend

Instructions:

Place sliced cucumbers in a quart-sized glass jar and set aside.

In a saucepan, add turmeric, mustard seed, celery seed and stevia to the water. Stir and bring to a boil.

Stir in onions and boil for 2 minutes.

Stir in vinegar and cook one minute more.

Pour vinegar mixture over cucumbers and garlic. Push down cucumbers to make sure all are covered with the liquid.

Allow to cool, then cover and refrigerate at least 24 hours before serving.


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Garlic Mashed “Potatoes”

Ingredients:
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

Instructions:

Boil water over high heat.

Cut cauliflower into small pieces. Cook in the boiling water for about 6 minutes, or until well done.

Drain well; do not let the cauliflower cool but pat it very dry between several layers of paper towels.

Use a food processor on pulse and add the hot cauliflower, cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth.

Serve hot with pats of butter.


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Giblet Gravy Recipe

Ingredients:
Giblets and turkey neck
1 stalk celery with leaves, chopped
2 bay leaves
1/2 small onion, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper

Instructions:

Separate liver from giblets and refrigerate in Ziploc bag. Put remaining giblets and turkey neck in large saucepan and cover with 6 cups water. Add veggies and spices.

Bring to a boil then reduce heat and simmer covered for 2 1/2 hours.

Add liver and cook 15 minutes more.

Remove giblets from liquid. Remove bay leaves, then liquefy in blender with veggies.

Chop giblets and add to liquid. Heat and add additional

Salt and pepper to taste.

Serve as a thin “au jus” over turkey and dressing, or continue to cook uncovered to reduce the volume down further.

About 10 carbs in the entire recipe.


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Mashed “Potato” Recipe

Ingredients:
8 Cups cauliflower florets or a small head of cauliflower
1/4 cup ranch dressing
1 green onion thinly sliced

Instructions:

Bring water to boil in large sauce pan.

Add Cauliflower, cook 15 minutes or until cauliflower is very tender.

Drain cauliflower, add dressing and mash until cauliflower is light and fluffy. Sprinkle with onions. Serve.

Makes 8 1/2 cups servings has 50 calories per serving and 6g of Carbohydrates


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Avocado Aperitif Recipe

Ingredients:
1 medium avocado
1 large cucumber
1 lemon; juice of
1/2 cup parsley; chopped
2 cup crushed Ice
Garnish: lemon slices or cucumber peel

Instructions:

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses.

Garnish with lemon slices or cucumber peel.

Serves 4, 6 carbs each.


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Shrimp Soup with Cabbage Recipe

Ingredients:
4 cup shredded Chinese cabbage
2 teaspoon salt
6 cups water
4 oz chopped scallions
4 oz cooked medium sized shrimp -each cut in half
1/2 cup sliced celery

Instructions:

Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp.

Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl.

Carb Count: 3.6 carbs per serving. Makes 4 servings.


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Squash Soup Recipe

Ingredients:
2 medium yellow crookneck squash
2 medium onions
2 cans chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

Instructions:

Boil sliced squash and onions in chicken broth for 15 minutes until both are tender. Strain most of broth and save.

Puree squash and onions in blender or food processor. Add back to broth. Add curry and pepper; stir well. Add cream and nutmeg.

Can be served warm or cold.


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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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Vegetable Broth Recipe

Ingredients:
2 unpeeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
1 green from the fennel bulb or the bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut-in half
1 bunch parsley
4 fresh thyme sprigs, or 1 teaspoon dried thyme
1 bay leaf
1 cup mushroom stems
1 tablespoon black peppercorns
1 cup dry white wine

Instructions:

Combine all ingredients except peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container.

Let broth cool, uncovered, for an hour before putting it in the refrigerator.


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