Posts Tagged ‘Broccoli’

Sweet Potato and Split Pea Stir-fry in Honey Mustard Sauce with Whole Wheat Pasta

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Sweet Potato and Split pea Stir-fry in Honey Mustard Sauce

Sweet Potato and Split pea Stir-fry in Honey Mustard Sauce

Yellow sweet potatoes, yellow split peas and a deliciously tangy sauce made with mustard (also yellow). I’m no psychologist, but my guess is that the past few days of gray skies have subliminally driven me to create a recipe that holds some resemblance to rays of sunshine. So, with the Produce Geek‘s picks of the week and some of my own favorites, I’ve created a non-traditional (but aren’t they all?) vegan stir-fry that will counter any degree of the winter doldrums .

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

Gluten Conscious? All will be well if you use gluten-free pasta, (Also, be sure to check your vinegar and mustard labels to make sure 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…

  • Sweet potatoes – 2 cups, sliced into very thin bite-sized pieces

    Raw materials for Sweet Potato and Split Pea Stir-fry

    Raw materials

Other ingredients…

  • Broccoli florets – 4 cups
  • Sweet onion – 2 cups, in thin wedges
  • Yellow split peas – 2 cups, cooked
  • Whole wheat linguine (or other pasta) – 2 cups, cooked
  • Long hot peppers – 1/2 cup, chopped into small pieces
  • Canola oil – 1/4 cup (plus 2 Tbsp for prepping the pan/wok)
  • White wine vinegar – 3 Tbsps
  • Brown mustard – 1/4 cup
  • Honey – 3 Tbsps

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together canola oil, white wine vinegar, mustard  & honey into a small bowl and set aside.
  2. Warm 2 Tbsps Canola oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add sweet potatoes, broccoli and onions. Stir often until tender, but not overdone.
  4. Decrease heat to low and add long hot peppers, split peas, pasta and sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

“Scrambled” Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Two of my favorite greens  – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.

Vegan version: Substitute the eggs with pintos or kidney beans for your  protein-punch.

Gluten Conscious: No gluten here! )

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…

  • Asparagus – 3 cups, cut into 2-3 inch long pieces

    Raw materials for Scrambled Veggie and Apple Autumn Stir-fry

    Raw materials

  • Broccoli – 3 cups, chopped into bite-sized pieces
  • Fuji apples – 1 1/2 cups chopped into small pieces

Other ingredients…

  • White mushrooms – 4 cups, sliced
  • Eggs – 8 whole, broken into a medium-sized bowl
  • Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
  • Apple cider vinegar – 1/3 cup (preferably raw)
  • Apple cider – 4 Tbsp
  • Sea salt – 1/2 tsp
  • Cayenne pepper – 1/2 tsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli and asparagus. Stir often and cook until slightly tender  (approximately 10 minutes).
  3. Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
  4. Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
    • Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
  5. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve by itself or over brown rice – savor the fall flavors!

Makes 4  servings – Eat well!

Bring On Breakfast Stir-fry

 

Bring On Breakfast Stir-fry

Bring On Breakfast Stir-fry

Lured by the wiles of the Ephrata Street Fair in our downtown last evening, I didn’t keep with my normal Tuesday night routine of cooking up my recipe of the week. Wanting to stay true to my Wednesday post schedule, I incorporated the  Produce Geek’s pick of white potatoes into a hearty breakfast stir-fry this morning. Broccoli, cheddar cheese and some high-power protein (eggs and pinto beans) give this morning (or whenever you want to make it) meal some real get up and go!  


Vegetarian/vegan version: Remove the eggs & cheese from the equation and add more beans.

Gluten Conscious: This is a gluten-free recipe. But as always, check the label on your cheese to make sure it’s 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…

  • White potatoes – 4 medium, sliced very thinly

    Raw materials for Bring On Breakfast Stir-fry

    Raw materials for this week's stir-fry

Other ingredients…
  • Broccoli – 4 cups, cut into small pieces
  • Eggs –  4 whole
  • Pinto beans – 1 1/2 cups cooked
  • Cheddar cheese – 4 oz, shredded
  • Canola oil –  1 Tbsp for prepping pan
  • Course ground sea salt – 1 tsp
  • Course ground pepper – 4 good twists
  • Parsley flakes – a couple of pinches

Get cooking…

  1. Warm canola oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add potatoes & broccoli, stir often and cook until tender  (approximately 10 minutes).
  3. Add eggs, stirring non-stop, until cooked (approximately 3 minutes, give or take)
  4. Lower heat to medium low and add beans, cheese, salt & pepper. Stir until cheese is starting to melt (a minute or two)
  5. Serve with a sprinkle of parsley on each serving.
Makes 4  servings – Eat well!

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Grilled Steak & Spinach Salad

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Although my personal preferences often lead me to create poultry and vegetarian meals, I firmly believe that a little bit of red meat is good for the body, soul – and sanity! This week, I took the always on-target buying advice from the  Produce Geek and crafted a steak salad using his picks this week!

The white mushrooms and broccoli that he recommended perfectly complemented the spinach and lean grilled sirloin steak that came from the grass-fed steer we bought a share of earlier in the year. Topped with Creamy Garlic Chive Dressing (my own-made!), this salad made a satiating meal fit for the most ravenous of meat-lovers.

Vegetarians/Vegans: Although this salad is carnivore-oriented, you could substitute a hearty bean (kidneys or pintos perhaps) for the steak and swap the yogurt-based dressing with a nice balsamic vinaigrette.  

Gluten-conscious? You’re good to go provided your choice of mayo & yogurt are in the clear – read the labels to make sure neither contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Broccoli florets – 3/4 cup, cut into bite-sized pieces

    Raw materials for the Steak and Spinach Salad

    Raw materials for the salad

  • White mushrooms – 3/4 cup sliced

Other ingredients…

Amounts are PER SERVING

  • Fresh spinach – 1 cup
  • Grilled sirloin steak strips  –  3 -4 oz w/fat trimmed

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Greek yogurt – plain, 1/2 cup
  • Mayo  – 1/4 cup (preferably Safflower or Olive oil variety)
  • Milk – 1/4 cup
  • Chives – 1 tsp
  • Dill Weed – 1/2 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – grind according to taste
Get cooking…
  1. Place spinach on plate.
  2. Space broccoli florets around the perimeter.
  3. Top interior spinach bed with white mushrooms.
  4. Lay grilled steak on top of mushrooms.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Place salad dressing cup on plate and shout “Steak is served!”
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.

Basil Balsamic Vinaigrette Chicken Stir-fry (perfect with – or without – pasta)

Produce Geek's picks prepared

Basil Balsamic Vinaigrette Stir-fry Features Chicken and Produce Geek's Picks

A perfect complement to whole grain pasta – or served all by its lonesome – this chicken stir-fry combines several of the Produce Geek’s weekly picks with olive oil, balsamic vinegar, basil & pine nuts to give it a delicious Mediterranean disposition.  Even more perfetto with just a sprinkle of grated parmesan as the finishing touch.

Vegetarian/vegan version: Substitute kidney beans for the chicken and (vegans) nix the idea of the parmesan.

Gluten Conscious: Serve it up with gluten-free pasta or simply on its own (my personal favorite!)

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…

  • Vine ripe tomatoes – 3 cups, chopped
  • Green pepper (preferably organic) – 3 cups, chopped

    Raw materials for this week's stir-fry

    "Raw" Materials for this Week's Stir-fry

  • Garlic – 3 cloves, minced
  • Lime – 1/2 of a whole

Other ingredients…

  • Shallots – 1/2 cup, diced
  • Broccoli –  4 cups, chopped
  • Chicken breast tenderloins – 1 pound
  • Whole grain pasta – 4 cups, cooked
  • Pine nuts – 1/2 cup
  • Olive oil – 1/3 cup
  • Balsamic vinegar – 1/4 cup
  • Honey – 2 Tbsp
  • Basil – 1 Tbsp
  • Sea salt – 1/2 tsp
  • Fresh ground black pepper – 4 dashes
  • Grated parmesan – about 1/2 cup to be shared & served on the side

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the 1/3 cup olive oil, balsamic vinegar, honey, basil, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of olive oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add garlic & shallots until they start to brown.
  4. Add chicken tenderloins and stir until cooked thoroughly.
  5. Remove ingredients from the pan/wok, set aside and keep warm.
  6. Add another 1 Tbsp of olive oil to the pan/wok and add green pepper, broccoli & tomatoes.
  7. On medium heat, stir until green pepper and broccoli start to turn tender (approximately 10 minutes).
  8. Add the stir-fry sauce, chicken/garlic/shallots, & pine nuts.
  9. Squeeze 1/2 lime into the pan/wok and stir until all ingredients are evenly distributed.
  10. Serve over pasta with grated parmesan cheese on the side.
Makes 4  servings – Buon Appetito!

Mean Green Vegetarian Stir-fry

Mean Green Vegetarian Stir-fry

Mean Green Vegetarian Stir-fry

This week, the Produce Geek recommended three of my all-time favorite green vegetables: Green peppers, green beans and organic broccoli.  I could hardly wait to create a dish with them!

Green is good, so I decided to add even more green – and amazing flavor – with pesto. What really makes this vegetarian stir-fry unique is that it features eggs. Not only do they give the meal an attractive texture, but they’re a marvelous protein source.  

And to make a good thing even better, I added Kalamata olives into the mix – truly the “icing on the cake”.  I enjoyed this stir-fry without any underlying grain, but feel free to serve it on a bed of rice or pasta if you prefer.

Note that this stir-fry can be easily adapted to the tastes of carnivores or vegans by substituting chicken or beans. For all intents and purposes, this meal is also gluten-free, but be sure to check the label on the olives and pesto you’re using if gluten is a concern for  you.

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Green pepper – 3 cups, sliced then cut into bite-sized pieces

    Raw materials for Mean Green Vegetarian Stir-fry

    Raw materials for this week's recipe

  • Green beans – 3 cups fresh beans
  • Organic broccoli – 3 cups, cut into bite-sized pieces

Other ingredients…

  • Eggs –  Either 8 whole eggs or 4 whole + 8 whites (if you’re watching fat and cholesterol)
  • Kalamata olives – 3/4 cup, pitted
  • Pesto – 4 Tbsp
  • Garlic – 2 cloves, minced

Get cooking…

  1. Warm 1 Tbsp of olive oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic cloves, green pepper, green beans and broccoli – stir often and cook for approximately 10 minutes until veggies are starting to get tender.
  3. Lower heat to slightly lower than medium and add eggs.
  4. Stir constantly until eggs are thoroughly cooked and mixed throughout the vegetables.
  5. Add olives and pesto, and stir until evenly distributed throughout the dish.
  6. Serve and enjoy!
Makes 4 servings

Chicken and Apricot Stir-fry in Ginger Sauce…with Nutty Peach Appetizer

Because today’s post is something of a “ribbon cutting” for From Pick to Pan, WELCOME! You can read more about my inspiration for sharing these posts on my About This Blog page. But to summarize, I’m a natural foods fan and devoted follower of the Produce Geek’s weekly recommendations for what fruits and vegetables have the best flavor and price – right now! So, every Wednesday, I publish a stir-fry or salad recipe that puts a few of  his picks for the current week into delicious action. 

Creative, simple, healthy. Something for everyone. And I invite and encourage you to take artistic liberty with these recipes. Substitute meat for beans, beans for meat, snap peas for snow peas, snow peas for snap peas…and share comments to let the rest of us know about the twists you’ve made to make these creations your very own!

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Although not traditional stir-fry fare, two of the Produce Geek’s suggestions this week captured my mind’s eye immediately: Apricots and White Peaches. 

"Raw" Materials for July 6, 2011 Post

"Raw" materials for this week's recipe

In this gluten-free stir-fry, I used some favorite stir-fry staples: broccoli, bok choy, sweet red peppers, onions and grilled chicken breast – then added sliced apricots to give the dish an unexpected sweetness and tang. The ginger sauce adds another layer of taste to bring out the flavors of the other ingredients without overwhelming them.

I didn’t incorporate the white peaches into my stir-fry, but rather into a sweet & salty, nutty appetizer (which could serve as fantastic light dessert instead). 


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • 4 medium/large apricots – cut into halves, pitted, then cut into slices

    Chicken and Apricot Stir-fry

    Chicken & Apricot Stir-fry

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Bok Choy – 3 cups, chopped into slightly larger than bite-sized pieces
  • Grilled/cooked boneless chicken breast tenderloins – 1 pound
  • 2 Large sweet red peppers – chopped into bite-sized pieces
  • Sweet onion – 1 cup, chopped into bite-sized pieces
  • 3 Garlic cloves – minced
  • Peanut oil – 1/3 cup (plus a little extra for prepping the pan)
  • Raw apple cider vinegar – 1/4 cup
  • Fresh ginger root – 1/4 cup, minced
  • Orange juice – 3 Tbsp
  • Honey – 2 Tbsp (I prefer raw honey, but regular will do)
  • Bragg’s Liquid Aminos (or substitute light soy sauce) – 2 Tbsp
  • Cayenne pepper – a few optional dashes
  • Brown rice – 2 – 3 cups cooked

Get cooking…

  1. Warm a tsp of peanut oil in a large deep frying pan or wok on med-high heat.
  2. Add garlic cloves and onions and brown for approximately 3 minutes.
  3. Add broccoli, bok choy and red pepper.
  4. Stir often and cook until tender, but still maintaining some snap (approximately 10-12 minutes).
  5. In a medium bowl, make ginger sauce: combine peanut oil, apple cider vinegar, ginger, liquid aminos (or soy sauce), orange juice and honey. Whisk well to mix ingredients.
  6. Add ginger sauce, apricots, grilled chicken and a few dashes of cayenne (optional) to the stir-fry. Stir until all ingredients are warmed and mixed thoroughly (approximately 3 minutes).
  7. Serve over brown rice.
Makes 4 servings

What You’ll Need For the Appetizer:

First the Produce Geek’s picks…

  • 2 White peaches – cut into chunks

    Nutty Peach Appetizer

    Nutty Peach Appetizer (doubles as a light dessert)

Other ingredients…

  • Raw peanuts (or roasted & salted) – 4 Tbsp
  • Sea Salt – a few light dashes (skip if using roasted, salted peanuts)
  • Cilantro – dried, 3-4 pinches

Get cooking…

  1. Combine peach chunks, peanuts, sea salt and cilantro in a medium bowl and stir until ingredients are evenly distributed.
  2. Spoon into individual serving glasses or dessert cups.
Makes 4 servings
ENJOY! And remember to subscribe to this blog by email or RSS to get my weekly recipes automatically. Subscribe also to the Produce Geek’s “Eat This Now” blog to keep on top of the best produce picks each week.
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