Posts Tagged ‘stir fry’

Tasteful Tuesday: Veggie Stir-Fry

Tuesday, April 23rd, 2019

This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root
  • 1/4 cup vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 3/4 cup carrots, rondelle
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup onion, chopped
  • 1/2 tablespoon salt

Directions:

  1. In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
  3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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Five Favorite (and Scrumptious) Dinner Recipes

Tuesday, February 14th, 2017

These five dinner recipes are some of our favorites. Savory, satisfying and complementary to many side dishes, drinks and taste buds, serve for Valentine’s Day dinner, a dinner with friends or whip up to enjoy throughout the week.

Roasted Cauliflower Stir-Fry

A lighter option stir-fry, this recipe offers a great starting base for altering ingredients to fit your taste.

Creative Commons "Grilled Chicken Caprese" by esimpraim / Cropped from original

Chicken Caprese

Also on the lighter side, this recipe features the bright colors of basil and tomato for a dish that looks as good as it tastes.

Grilled Shrimp

Haeger Round Pizza Stone

Grilled Shrimp

Serve with veggies, pasta, over a salad or provide all three during a dinner party! These are great for summertime barbecues, but make a great winter dinner too.

Burrito Casserole

This dish fits into the comfort food category, and is sure to become a favorite in your household (and recipe box!).

Homemade Pizza

This will always be on our list of favorite recipes. While opting for delivery is convenient every now and then, there’s nothing like homemade pizza pie.

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Roasted Cauliflower Stir-Fry

Tuesday, November 15th, 2016

Continuing our month of vegan recipes, this stir-fry is hearty enough for a chilly November night, yet classic enough to serve during a potluck, weekend dinner and throughout the year. It has a bit of a kick (red pepper flakes) that can be altered to your taste, but is sure to satisfy a range of taste buds.

What You’ll Need:

  • 1 medium sized head of cauliflower, cut into florets
  • 4 tablespoons vegetable oil
  • Roasted Cauliflowersalt and pepper to taste
  • 6 slices fresh ginger
  • 1 small white onion,
    thinly sliced
  • 2 large carrots, thinly sliced
  • 4 cloves garlic, diced
  • 2 shallots, cut into 2-inch lengths
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine
    or dry sherry
  • 1 tablespoon soy sauce
  • 1/4 teaspoon maple syrup

Directions:

  1. Preheat oven to 450°F.
  2. In a large bowl, toss cauliflower with 2 tablespoons of vegetable oil. Spread out on a parchment-lined baking sheet in a single layer. Season with salt and pepper if desired, and roast for about 15 minutes. Flip or stir cauliflower, and roast for about 15 more minutes, or until crisp and golden.
  3. Heat the rest of the vegetable oil (2 tablespoons) in a wok over medium-high heat. Add ginger and cook until caramelized; about 2 minutes. Add onion, carrots, and garlic and cook for another 2 minutes; do not burn.
  4. Add cauliflower and shallots, turning the heat up to high. Cook for about 30 seconds and add crushed red pepper, sesame oil, rice wine or sherry, soy sauce and maple syrup. Toss for about 1 minute, serve hot with rice.

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