Posts Tagged ‘Cabbage’

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!

Black Bean Stir-fry Featuring Broccoli Rabe

Black Bean Stir-fry featuring Broccoli Rabe

Black Bean Stir-fry featuring Broccoli Rabe

There were some terrific cruciferous veggies on the Produce Geek’s pick list this week. Broccoli rabe and cabbage – both excellent stir-fry raw materials!

This week, I created a dish that featured black beans in combination with those healthful vegetables. For a splash of color (and to add sweetness to counter the hint of bitterness that accompanies broccoli rabe), I tossed in some sweet red pepper chunks. As for the seasoning, I kept it simple. The ingredients bring their own distinctive flavors to the plate and require little enhancement. We ate this one without rice or any other grain, but as always, do as you please to please  your own palate!

Vegetarian/vegans: This meal is vegetarian and vegan.

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…

  • Broccoli rabe – 4 cups, chopped and blanched(to remove some of the bitterness and augment the vibrant green of
    Raw materials for this week's dish

    Raw materials for this week's dish

    the veggie)

  • Green cabbage – 2 cups, chopped into 2 – 3 inch long strips

Other ingredients…

  • Sweet red pepper – 1/4 cup, chopped into bite-sized chunks
  • Fresh garlic – 2 cloves, minced
  • Black beans – 2 cups, cooked
  • Canola oil – 1 Tbsp for prepping pan
  • Sea salt – 1 tsp
  • Paprika – 1/2 tsp
  • Chives – 1 tsp
  • Honey – 1 Tbsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm canola oil and garlic in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli rabe, cabbage and red peppers and stir often until tender yet slightly crunchy (approximately 10 minutes).
  3. Lower heat to medium low and add black beans, spices and honey. Stirring until all ingredients are distributed evenly.
  4. Serve on plates all by itself or on top of rice or another grain
Makes 4  servings – Eat well!

Go for the “Gold” Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

I ventured a little on the wild side with this chicken stir-fry! Embracing the  Produce Geek’s weekly picks of fresh green beans and Ginger Gold apples, I created a dish that delivers a unique taste experience.  In the mix, are sweet red peppers, hot peppers and Chinese cabbage – fantastic in any stir-fry, and perfect as the foundation for this one. The “gold” element refers not only to sweet/tart Ginger Gold apple slices, but also to the tangy lime tequila sauce that features gold tequila (just a teeny tiny bit!). Great over brown rice or served on its own.

Vegetarian/vegan version: Substitute white navy beans for the chicken.

Gluten Conscious: You should be good to go with this recipe, but do your research on whatever type of gold tequila you’re thinking of using.

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…

  • Green beans – 6 cups
  • Ginger Gold apples – 2 apples, sliced

    Raw materials

    "Raw materials" for this stir-fry

Other ingredients…

  • Chinese cabbage – 8 cups, torn into bite-sized pieces
  • Sweet red pepper –  2 large, sliced then chopped into thirds
  • Long hot peppers – 2, seeded and sliced thinly and into small pieces
  • Grilled chicken breast – 16 oz, cut into strips
  • Canola oil – 1/2 cup (plus 1 Tbsp for prepping pan)
  • Fresh lime juice – 1/2 cup
  • Gold tequila – 2 Tbsp
  • Course ground sea salt – 1 tsp
  • Cilantro – 1 tsp
  • Brown rice – 2 cups

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the canola oil, lime juice, sea salt & cilantro in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add green beans & red peppers and cook until green beans are turning tender, stirring often (approximately 10 minutes).
  4. Add cabbage & hot peppers, stirring frequently, until cabbage is tender (3-4 minutes. Note: shrinkage is expected!)
  5. Add apple slices, chicken & stir-fry sauce – stir until ingredients are well-distributed and warm.
  6. Serve over brown rice or on its own.
Makes 4  servings – Eat well!

Sesame Citrus Chicken Stir-Fry

Sesame Citrus Stir-Fry

Sesame Citrus Stir-Fry

Taking the Produce Geek’s buying advice this week, I found some beautiful sweet red peppers at our local grocery store. I often feature them in my stir-frys because they’re absolutely delicious and add a bold splash of color to any dish. Tossed with green and red cabbage, fresh crisp green beans and grilled chicken breast, the peppers make this creation really “pop” visually – and the sesame citrus sauce takes already great-tasting ingredients to the next level of “can’t get enough”! 

Serve this stir-fry over brown rice or whole grain linguine – or simply by itself (my personal favorite!). 

Vegetarian/vegan version: Lentils would make a super substitute for the chicken.

Gluten -conscious: The recipe is gluten-free if you use rice or gluten-free pasta.

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


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Sweet red peppers – 2 large, cut into slices and then crosswise into bite-sized pieces

    The raw materials you'll need for the Sesame Citrus Stir-fry

    "Raw materials" for this week's stir-fry

Other ingredients…

  • Fresh green beans – 3 cups, snapped in half crosswise
  • Green cabbage –  2 cups, chopped into bite-sized pieces
  • Red cabbage – 2 cups, chopped into bite-sized pieces
  • Grilled Chicken – 1 pound, cut into strips
  • Brown Rice or whole grain pasta (optional) – 4 cups, cooked
  • Garlic – 2 cloves, minced
  • Sesame seeds – 1 Tbsp
  • Sesame oil – 1/4 cup
  • Raw apple cider vinegar – 3 Tbsp
  • Orange peel spice – 1 Tbsp
  • Bragg’s Liquid Aminos (or light soy sauce) – 1 Tbsp
  • Sea salt – 1/4 tsp
  • Fresh ground black pepper – 5 dashes
  • Canola oil – a little more than a Tbsp or so for non-stick cooking purposes

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the sesame oil, apple cider vinegar, liquid aminos (or soy sauce), orange peel spice, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tsp canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add sesame seeds & garlic until they start to brown.
  4. Add another 1 Tbsp of canola oil to the pan/wok. Then add red pepper, green beans & cabbage.
  5. On medium heat, stir until green beans are slightly tender (approximately 10 minutes).
  6. Add the stir-fry sauce and grilled chicken.
  7. Stir until all ingredients are evenly distributed.
  8. Serve over rice or pasta (or on its own!).
Makes 4  servings – Eat well!

Nearly Naked Southwestern Vegetarian Stir-fry

Nearly Naked Southwestern Vegetarian Stir-Fry

Nearly Naked Southwestern Vegetarian Stir-Fry

Yes, I completely intend to grab attention with the name of this stir-fry! And it really does capture what the dish is all about – the core ingredients are SO full of taste, you really don’t need anything more than a little sea salt and cilantro to top it off.

The Produce Geek’s buying advice this week inspired me to combine jalapeno peppers (use poblanos instead if you’re the heat-sensitive type), tomatoes, and mangos with some other southwestern staples into a stir-fry that is a fiesta of flavor. Made with black and pinto beans, this vegetarian meal has volumes of taste and texture.  

Carnivores: Feel free to substitute lean ground beef for the beans.

Vegans: Simply omit the spoonful of sour cream /yogurt.

Gluten Conscious: You’re already there, just be sure to read the label on your sour cream and yogurt.

Everyone: Enjoy! And subscribe to Eat This Now directly to get the Produce Geek’s expert insight every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Jalapeno peppers – 2 medium, chopped finely w/seeds removed

    Raw materials for Nearly Naked Stir-fry

    Raw materials featuring Produce Geek's picks

  • Mangos – 2 cups chopped, preferably organic
  • Tomatoes – 3 cups chopped (mix orange and red for a splash of color), heirloom varieties if possible, but regular vine-ripened will do nicely

Other ingredients…

  • White mushrooms –  4 cups, sliced
  • Shredded cabbage and carrots (aka slaw mix) – 6 cups (you can shred your own or buy a ready-to-go bag for convenience)
  • Black beans – 1 cup, cooked
  • Pinto beans – 1 cup, cooked
  • Brown rice – 2 cups, cooked
  • Onion – 3/4 cup, chopped finely
  • Garlic – 2 cloves, minced
  • Avocado – 2 small – medium sized, sliced
  • Plain Greek yogurt or sour cream – about 1 cup
  • Canola oil
  • Sea salt
  • Cilantro – flakes or fresh

Get cooking…

  1. Warm approx. 1 Tbsp of canola oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic, onion, and jalapeno peppers and fry for approximately 3 minutes until they start to brown.
  3. Lower heat to slightly lower than medium and add slaw mix and mushrooms.
  4. Stir until they start to turn tender – approximately 4 minutes.
  5. Add beans, rice, tomatoes & mango, and stir until all ingredients are warmed and distributed evenly throughout the dish.
  6. Add sea salt and a few pinches of cilantro to taste – and serve it up!
  7. Top each serving with avocado slices and doll0p of Greek yogurt or sour cream.
Makes 4 spicy servings!

Salsa-fied Green Squash and Garbanzo Stir-fry

Stir-fry made with Produce Geek's picks for Week of July 11, 2011

Salsa-fied Organic Green Squash Stir-fry

Green squash (aka Zucchini) is not my favorite vegetable as a side in itself, HOWEVER, it makes an exceptional lead character in stir-fry dishes. On his pick list this week, the Produce Geek recommended organic green squash. Who am I to argue? So I took his lead and crafted what developed into a satisfyingly hearty vegetarian & gluten-free stir-fry that combines green squash with cabbage, yellow pepper, mushrooms and garbanzos – zipped up with salsa and topped with a dollop of sour cream. Ole’! Want to go from vegetarian to vegan? Simply abstain from the sour cream.

Also featured this week on Produce Geek’s Eat This Now blog – Dark sweet cherries. Although I couldn’t find a home for them in my stir-fry, I do have a simple dessert suggestion that preserves the integrity of the fruit. So read on!

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Organic green squash – 3 cups (cut squash in half lengthwise, then cut those pieces into half lengthwise again..and
    Organic green squash and other stir-fry raw materials

    Organic green squash & the other stir-fry "raw" materials

    so on until the thickness is 3/4 inch or less. Then cut those pieces crosswise into 2 inch long pieces.

Other ingredients…

  • Green cabbage –  3 cups, chopped
  • Yellow sweet peppers – 2 cups, chopped into bite-sized pieces
  • White mushrooms – 2 cups, sliced
  • Garbanzo beans – 2 cups, cooked
  • Garlic – 2 cloves, minced
  • Quinoa (Never heard of it?) – 2-3 cups cooked (or substitute brown rice instead)
  • Salsa – 2 cups (Mild, medium or hot – it’s up to you!)
  • Sour cream

Get cooking…

  1. Warm 1 Tbsp of peanut oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic cloves, green squash, cabbage and peppers – stir often and cook for approximately 12 – 15 minutes until tender, but not soggy.
  3. Add mushrooms and cook for approximately 5 minutes until no longer raw.
  4. Lower heat to medium-low, then stir in salsa and garbanzos and cook until thoroughly warm.
  5. Serve over quinoa and top with a dollop of sour cream.
Makes 4 servings

What You’ll Need For Dessert – Dark Sweet Cherries in Vanilla Greek Yogurt:

Dark Sweet Cherries with Vanilla Greek Yogurt

Creamy and sweet - Dark sweet cherries and vanilla Greek yogurt make the perfect summer dessert

 

First the Produce Geek’s picks…

  • Dark sweet cherries – 9 cherries per serving  (6 cut in half and pitted, 3 whole)

Other ingredients…

  • Vanilla Greek yogurt – 1/2 cup per serving

Get cooking…

  1. Stir cherry halves into yogurt.
  2. Spoon into individual serving glasses or dessert cups and top with whole cherries as an edible garnish.
It doesn’t get anymore “yum” than that!  Of course, the cherries are perfection on their own as well. Thanks for the tip Produce Geek!
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