Posts Tagged ‘Garlic’

“Red Rules!” Stir-fry

"Red Rules" Stir-fry

"Red Rules" Stir-fry

After deciding on my ingredients for this vegan stir-fry, I found a “red” theme emerging. Quite appropriate during a month that’s all about Valentine’s and roses, don’t you think?  Red bell peppers, red potatoes, red kidney beans…and some Spanish paprika in the seasoning (red also!). To add some other colors to the plate, I tossed in cauliflower and spinach. too. Although my preference is to eat this tasty dish without any underlying grain, you might also enjoy it served over brown rice or quinoa. 

About this dish:
Vegetarian/vegan? Yes, it is!

Gluten Conscious? You’re in the clear!

Everyone: Dig in! 


What You’ll Need For the Stir-fry:

  • Spinach – 6 cups
  • Cauliflower – 3 cups, chopped

    Raw Materials for Red Rules Stir-fry

    Raw Materials

  • Red bell peppers – 3 cups chopped
  • Red potatoes – 3 medium-sized, chopped into small pieces
  • Red kidney beans – 2 cups, cooked
  • Olive oil – 1 Tbsp to prep pan
  • Cilantro – 1 tsp
  • Spanish paprika – 1 tsp
  • Ginger – 1 tsp
  • Sea salt – 1 tsp
  • Black pepper – 1/2 tsp

 Get cooking…

  1. In a small bowl, combine cilantro, papriak, salt, black pepper & ginger, then set aside.
  2. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add potatoes and cauliflower. Stir often & cook until slightly tender.
  4. Decrease heat to low and spinach and red peppers. Stir often & cook until tender, but not overdone.
  5. Add red kidney beans and spices.
  6. Stir until well-mixed.
  7. Serve (over rice or quinoa if you wish) and enjoy!

Makes 4  servings – Eat well!

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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.

Mediterranean-inspired Bean and Potato Stir-fry

Mediterranean-inspired Bean and Potato Stir-fry

Mediterranean-inspired Bean and Potato Stir-fry

Snappy, sweet and tangy. this week’s recipe using the Produce Geek‘s picks of the week brings a flavorful combination of shapes, colors and textures together on a single plate. 

I was thrilled to find that green beans, red potatoes and cherry tomatoes made the cut this time around! All are fabulous veggies in their own right, but they’re even better when stir-fried in unison and seasoned with my Mediterranean-style sauce. I chose to also bring red kidney beans into the mix for a vegan-friendly protein boost.

Vegetarian/vegan? Enjoy – this dish is 100% both.

Gluten Conscious? No gluten here! (But be sure to check your vinegar label 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…

  • Red potatoes – 2 cups, sliced very thin

    Raw materials

    Raw materials

  • Green beans – 6 cups, snapped in half if you like smaller pieces
  • Cherry tomatoes (or substitute grape tomatoes) – 15, cut in half

Other ingredients…

  • Red kidney beans – 2 cups, cooked
  • Olive oil – 1/2 cup (plus 1 Tbsp for prepping the pan)
  • Balsamic vinegar – 1/4 cup
  • Natural apple juice – 1/4 cup
  • Garlic – 2 cloves, minced
  • Sea salt – 1/2 tsp
  • Sweet basil – 1 tsp
  • Course ground black pepper – 3 – 4 grinds from a pepper mill

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together olive oil, balsamic vinegar, apple juice, garlic, basil, sea salt & pepper into a small bowl and set aside.
  2. Warm 1 Tbsp olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add red potatoes and green beans. Stir often until tender (to expedite cooking, you can use a lid or aluminum foil intermittently).
  4. Decrease heat to low and add tomatoes, kidney beans and sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

B.S. (not what you think!) Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

Title catch your attention? Just as I intended! “B.S.” in this case represents something other than what you might have interpreted it to mean.  It stands for two key ingredients in this week’s stir-fry: Brussel Sprouts and Butternut Squash.  Thank you Produce Geek  for choosing produce picks that are not only delicious, but that also allowed me to form a rather clever name for this week’s dish.

 This vegan stir-fry featuring pinto beans has a lot of substance – and a lot of flavor – thanks to the weekly picks that also include Granny Smith apples, and my peanut sauce. Serve over brown or basmati rice if you wish, but I believe you’ll find it perfectly satisfying on its own.

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

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, cut in half

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Butternut squash – 2 cups, chopped into small pieces
  • Granny Smith apples – 2 cups, chopped into small pieces

Other ingredients…

  • Pinto beans – 2 cups, cooked
  • Peanut oil – 1 Tbsp (plus 2 tsps additional for prepping pan)
  • Natural peanut butter – 3 Tbsps
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Cayenne pepper – 1/4 tsp
  • Garlic – 1 clove, minced
  • Brown or basmati rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Whisk together remaining peanut oil, peanut butter, apple cider vinegar, liquid aminos, honey, garlic & cayenne pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add brussel sprouts & squash. Stir until tender, but not soggy  (approximately 15 minutes).
  4. Lower heat to medium-low and add pintos, apples & peanut sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over rice.

Makes 4  servings – Eat well!

Tastes of Autumn Grilled Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

When I laid out the ingredients for this week’s recipe, my husband had doubts about the outcome. He wasn’t quite sure how I’d pull off combining butternut squash, russet potatoes, salad greens, hot peppers & chicken into a single dish. How dare he doubt me! This one turned out to be one of his favorite salads – EVER.

Heeding the  Produce Geek‘s buying recommendations this week, I stir-fried the squash, potatoes, hot peppers, and chicken – and then created a stir-fry atop a salad. Enjoy the warm flavors and crisp greens with my creamy garlic chive dressing. Delish!


Vegetarians/Vegans: Substitute your favorite beans for the chicken. Vegans can substitute the dairy-based dressing with one that’s vegan-friendly.

Gluten-conscious? You’re good to go provided your choice of mayo and yogurt are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Butternut squash – 1/2 cup, chopped into small pieces (chop enough for all your servings)

    Raw materials for Tastes of Autumn Stir-fried Chicken Salad

    Raw materials

  • Russet potatoes – 1/2 cup, chopped into small pieces (chop enough for all your servings)

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Hot peppers – 1 tsp, minced (optional)
  • Chicken breast – 4 oz, chopped

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 1/4 cup
  • Plain yogurt – 3/4 cup
  • Chives – 1 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium in a  large deep frying pan or wok.
  3. Add chicken and hot peppers; stir-fry until chicken is fully cooked, remove from pan/wok & set aside  in a large bowl.
  4. Add squash and potatoes to pan/wok and stir-fry until tender (time will depend on number of servings, but plan on about 15 minutes)
  5. Remove from pan/wok and add to the bowl with the chicken and peppers. Stir to distribute all contents evenly.
  6. Allow to cool for approximately 15 minutes, and then top each plate of greens with  even portions of the mixture.
  7. In a small bowl, prepare the dressing; whisk together mayo, yogurt, garlic, chives, sea salt & pepper.
  8. Serve salad with ramekins of dressing and dig in!
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.

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!

Peanut Chicken Stir-fry with Brussel Sprouts in Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

I know that brussel sprouts aren’t everyone’s cup of tea, but they are my absolute favorite vegetable. Little green cabbages from heaven! It was a happy day when they made it to the top of the  Produce Geek’s pick list this week. Also on the list, celery and peanuts. Great ‘raw materials’ for a stir-fry! 

If you’re not a brussel sprouts fan, my bet is that this dish will change your mind.  It features all of the above plus Vidalia onion, spicy red peppers, fresh garlic, chicken tenderloins…all in  a sweet and sour sesame soy sauce. The tastes, colors and textures make this meal one to remember – and one to repeat!

Vegetarian/vegan version: As always, some protein-packed beans will make a nice substitution for the chicken.

Gluten Conscious: No gluten here! (if  you use gluten-free soy sauce or Bragg’s 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…

  • Brussel sprouts – 4 cups, sliced in half

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

  • Celery – 2 cups, chopped
  • Peanuts – 3/4 cup

Other ingredients…

  • Vidalia onion – 1 cup, chopped
  • Hot red pepper – 1/4 cup, diced (substitute red sweet pepper if you’re ‘temperature sensitive’)
  • Fresh garlic – 2 cloves, minced
  • Chicken breast tenderloins – 16 oz
  • Peanut oil – 1 Tbsp for prepping pan
  • Brown rice – 2 cups
  • Sesame oil – 2 Tbsp
  • Bragg’s Liquid Aminos (or soy sauce) – 1 Tbsp
  • Apple cider vinegar – 1 Tbsp (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Orange Juice – 1 Tbsp

 Get cooking…

  1. Warm peanut oil, garlic, and onion in an extra large deep frying pan or wok on medium heat.
  2. When hot, add chicken, stir often and cook until done  (approximately 10 minutes).
  3. Remove from heat and set aside.
  4. Add brussel sprouts & celery to pan and stir-fry until the vegetables start to turn tender.
  5. Lower heat to medium low and add peppers and peanuts. Stirring occasionally, continue to cook until vegetables are tender, but not soggy.
    • Prepare the sauce in the meantime – In a small bowl, whisk together sesame oil, liquid aminos (or soy sauce), apple cider vinegar, honey & orange juice.
  6. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve over brown rice – and savor.

Makes 4  servings – Eat well!
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