Archive for January, 2012

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

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Brussel Sprouts Stir-fry in Spanish Paprika spice medley

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

I just love when brussel sprouts make the  Produce Geek‘s picks of the week ! Although, they’re not a “traditional” stir-fry ingredient, they are absolutely one of my all time favorites. They’ve got substance, and they pair well with other veggies surprisingly well. This week, I combined them with sweet red bell peppers, onions, eggs & a combo of spices. I think you’ll enjoy the varied colors, tastes and textures . Serve it up with some rice if you like,  but it’s equally delightful on its own.

Vegetarian/vegan? Vegans, use your favorite beans instead of the eggs.

Gluten Conscious? You’re in the clear!

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel Sprouts – 6 cups, halved
    Raw materials for Brussel Sprouts stir-fry

    Raw materials

     

Other ingredients…

  • Sweet red bell pepper – 1 large pepper, cut into bite-sized chunks
  • Sweet onion – 2 cups, chopped into large pieces
  • Eggs – 8
  • Brown rice (optional) – 2 cups
  • Spanish paprika – 1 tsp
  • Dill weed – 1 tsp
  • Dry mustard – 1/4 tsp
  • Sea salt – 1/4 tsp
  • Black pepper – 1/4 tsp
  • Olive oil – 1 Tbsp

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. When the pan is hot, add onions, peppers and brussel sprouts. Stir often until tender, but not overdone.
  3. Decrease heat to low and add eggs.
  4. Stir often until eggs are thoroughly cooked and distributed throughout.
  5. Add spices and stir until well-mixed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

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Pepper Perfect Stir-fry with Sweet Ginger Soy Sauce

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Pepper Perfect Stir-fry with Sweet Ginger Soy Sauce

Pepper Perfect Stir-fry with Sweet Ginger Soy Sauce

Peppers, peppers, colorful peppers were on the  Produce Geek‘s picks of the week . With the weather forecast predicting that all will be white tomorrow morning, I was happy to cook up a dish that is bright and not even close to monochrome. Red peppers, yellow peppers and some Hungarian hot wax peppers with cabbage, kidney beans in a sweet ginger sauce. Beautiful for the eyes to behold – and quite delicious as well! Perfect over rice, or on its own (the way I like it!).

Vegetarian/vegan? You’re good to go – No meat or animal products here!

Gluten Conscious? You’re in the clear, too! Just be sure to check the label if you use soy sauce instead of Liquid Aminos.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Red bell pepper – 1 1/2 cups, chopped into bite-sized pieces

    Raw materials

    Raw materials

  • Yellow bell pepper – 1 1/2 cups, chopped into bite-sized pieces

Other ingredients…

  • Green cabbage – 6 cups, chopped
  • Hungarian hot wax pepper – 1 large pepper (seeds removed), thinly sliced
  • Red kidney beans – 2 cups, cooked
  • Brown rice (optional) – 2 cups, cooked
  • Long hot peppers – 1/2 cup, chopped into small pieces
  • Olive oil – 1/4 cup (plus 2 Tbsp for prepping the pan/wok)
  • Rice vinegar – 3 Tbsps
  • Fresh Ginger – 3 Tbsps, minced
  • Honey – 3 Tbsps
  • Bragg’s Liquid Aminos (or soy sauce) – 2 tsps

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together olive oil, rice vinegar, liquid aminos, ginger  & honey into a small bowl and set aside.
  2. Warm 2 Tbsps olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add peppers and cabbage. Stir often until tender, but not overdone.
  4. Decrease heat to low and add sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

Vegetarian Bean and Berry Salad with Cream Cucumber Dressing

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

If you’re needing something light and bright to boost your mood on a chilly winter day, this vegetarian salad  will do the trick! Fresh, vitamin C-rich strawberries, crunchy cucumbers & hearty red kidney beans over greens with a Creamy Cucumber dressing – just looking at it (it’s so pretty!) will brighten your spirits!

Special thanks to the Produce Geek for his helpful buying advice this week!

Vegetarians/Vegans: Vegetarians, good to go! Vegans, you can substitute your favorite non-dairy dressing in place of the yogurt-based one that I used this week.

Gluten-conscious? You’re in business provided your yogurt is gluten-free – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Strawberries – 6 berries, sliced

    Raw materials

    Raw materials

  • Cucumbers – 8 slices, 1/4 inch thick

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red kidney beans – 1/2 cup, cooked

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Plain yogurt – 1 cup
  • Cucumber – 4 slices, 1/4 inch each
  • Garlic – 1 clove, minced
  • Lemon juice – 1 tsp (freshly squeezed recommended)
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste

Get cooking…

  1. Prepare the dressing: Combine the dressing ingredients in a blender and blend until smooth
  2. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  3. Arrange the cumber slices on top of the bed of greens.
  4. Top with the strawberry slices.
  5. Place the kidney beans on top in the center of the salad
  6. Serve with the Creamy Cucumber dressing – and enjoy!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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