Search results for 'vegetables'

Creamy Chicken and Mushrooms

20 Sep

Creamy Chicken and Mushrooms is one of my all-time favorite comfort foods.  This simple dish is full of subtle flavors that make my mouth water.

Creamy Chicken and Mushrooms is one of my all-time favorite comfort foods.  The gravy gives me this warm cozy feeling, and this simple dish is full of subtle flavors that make my mouth water.  Slow cooking the chicken not only saves you from having to make a big meal at the end of the day, but it makes the chicken pieces so tender they melt in your mouth.  Creamy Chicken and Mushrooms is perfect for a chilly day or anytime your looking for some of that special feeling that only comes from food made with the heat.
Creamy Chicken and Mushrooms, continued…

Steamed Garlic Shrimp

1 Aug

Steamed Garlic Shrimp with Chili Garlic Sauce is healthy and packs some heat.  I prefer using my bamboo steamer, it makes everything taste awesome!

Steamed Garlic Shrimp with Chili Sauce is super healthy and packs some heat.  I love using my two tiered bamboo steamer, it makes everything so tender and just taste awesome.  Steaming is easy to learn, delivers wonderful flavor and tenderness, and works well with seafood, veggies, and more.
Steamed Garlic Shrimp, continued…

The Zero Soup

7 Jul

Perusing some vegetable soup recipes on weight loss program menus inspired us to develop one of our own.  The Zero refers to the fat content and the calorie count is also fairly negligible.

Perusing some vegetable soup recipes on weight loss program menus inspired The Hungry Wife to develop one of our own.  The Zero refers to the fat content and the calorie count is also fairly negligible.
The Zero Soup, continued…

Grilled Corn Salad

24 Jun

This is a wonderful Grilled Corn Salad that appears in our house every summer when corn is super sweet and in season.  Grilled Corn Salad really showcases what summer corn is all about.

This is a wonderful Grilled Corn Salad that appears in our house every summer when corn is super sweet and in season.  Grilled Corn Salad really showcases what summer corn is all about.  Sure, you could add some tomatoes, avocados, and other vegetables that are in season, but I like to keep this simple.  This dish will complement any summer outing and will last the test of time.  You can transform this Salad into many different things, a salsa on your burrito, or made more complex with some additional ingredients (I like avocado if you have one).
Grilled Corn Salad, continued…

Steak and Vegetable Kabobs

14 Jun

The marinade I use for this Steak and Vegetable Kabob recipe is wonderful and full of flavor.  It has a nice touch of citrus, and tastes great as a dressing for a salad too.

Kabobs make outdoor entertaining festive and fun. They can be easily assembled ahead of time, grilled to perfection in minutes and there’s little clean up after the meal. They’re perfect for backyard picnics and parties.  Who doesn’t love a kabob?  You can put anything you want on a kabob, and these are no exception.  The traditional meat for kabobs is lamb, but you can also use: beef, goat, chicken, fish, seafood (shrimp, scallops), vegetable or tofu.
Steak and Vegetable Kabobs, continued…

Zucchini Rice Frittata

28 May

In the classic, Italian-type frittata, everything is stirred together in a bowl before you pour it into the hot skillet. Make this your new family favorite.

In the classic, Italian-type frittata, everything is stirred together in a bowl before you pour it into the hot skillet.  With dill, mint and feta, this Zucchini Rice Frittata has Greek and Balkan overtones.  Use this Zucchini Rice Frittata recipe as a basic template, and try different cheeses, vegetables, or herbs, or use croutons or potatoes instead of rice – or no starch at all.  If you wish, puree eight ounces of tofu in the blender with the eggs, water, and salt for a nutritious boost of soy protein.

Leftovers are good served either cold or at room temperature.  If you do not have an ovenproof skillet, instead of placing the skillet under the broiler, cover and cook the skillet on the stove top until frittata is firm.
Zucchini Rice Frittata, continued…

Asian Fried Rice with Bok Choy

26 May

Hearty enough to be the main dish, you could even add some tofu or chicken for extra protein, but also makes an awesome side.  I think you'll really like the different twist on the usual fried rice.

This Asian Fried Rice is everything you’d expect it to be and much more.  Normally fried rice is pretty simplistic in its ingredients.  The Hungry Wife Asian Fried Rice recipe adds in a whole new dimension.  You still get all the deliciousness, but with some extras.  I love that when eating this dish that I can taste each ingredient individually.  Nothing overpowers or takes away from the fried rice, all of it is subtle and perfect.

Hearty enough to be the main dish, you could even add some tofu or chicken for extra protein, but also makes an awesome side.  I think you’ll really like the different twist on the usual fried rice.  Feel free to experiment around a little.  Swap the bok choy with other types of cabbage and taste the subtle differences between cabbage varieties.  You can even try out different types of mushrooms to see what you like best.  When I made this last night, I used baby bella mushrooms, which are one of my favorites.  A note on ingredients:  if you are having a hard time finding soy miso in your local grocer, you can also go to an asian specialty store or you can use Better Than Bouillon Vegetable base.  What you are looking for is a soy miso paste that comes in a jar.  This Better Than Bouillon Vegetable base is close to it and will give you a very similar effect.
Asian Fried Rice with Bok Choy, continued…

Orange Glazed Beets

21 May

Beets - If root vegetables are underrated, beets are probably considered the worst of the lot. Beets are wonderful, and here is a recipe everyone will enjoy.

Beets – If root vegetables are underrated, they are probably considered the worst of the lot.  So much so, in fact, that many people have never cooked fresh ones (since boiling them can sometimes make a bit of a mess in the kitchen).

Once solution to this dilema, try baking beets whole, wrapped in foil (bake at 400 degrees, on a baking sheet, about 1 hour or until tender).  Not only will you discover a whole new flavor, but cleanup is a snap.  And when you try them, make a few extra.  They are a delicious and colorful addition to many dishes: You can dice or slice them and add to a salad; cut in julienne, toss in butter and serve as a side dish or garnish or marinate them and serve as part of an antipasto plate (with a slice of salami, some good olives, a bit of cheese, etc.).  Or puree the baked beets smooth or coarse, season with a touch of nutmeg and work in a piece of sweet butter, and discover a whole new vegetable dish.

One nice part of buying these at farmers’ markets is that you can often find them with their green tops attached.  To prepare the greens, cut them from the roots, wash well, trim off thick stems, and steam or saute in butter.  And a new development, found at some farmers’ markets, is golden beets, which taste like red beets but lack their pigment, betanin.
Orange Glazed Beets, continued…

Oven Roasted Turnips

17 May

 I had to dig deep into my recipe collection, but I found some nice ways to prepare turnips and gave one of them a try.

Huge turnips came in this weeks CSA delivery.  I was pretty excited about this root vegetable, but also a little apprehensive about what to do with them.  I had to dig deep into my recipe collection, but I found some nice ways to prepare turnips and gave one of them a try.

Growing up in upstate New York, where there is a relatively short growing season, many of the local organic farmers grow root vegetables that sweeten in the ground as the air turns frosty.  This typically winter produce, is best featured by roasting the parsnips, carrots, beets, turnips, and rutabagas to draw out their natural sweetness and flavor.

If you would like to make this a more substantial vegetable side dish, try cooking up some greens and serving the roasted turnips on top of them.  The Hungry Wife suggests using hardy greens that last late into the growing season, such as Swiss or ruby chard, collards, kale, turnip greens, or mustard greens.  To prepare them, you can sauté some minced garlic in olive oil, and add some crushed red pepper as desired, and your choice of greens.  Cook, stirring them often, for about 15 minutes, until they are tender.
Oven Roasted Turnips, continued…

Collard Greens

3 May

Collard greens are a staple food vegetable of Southern cuisine and soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens"...

Being new to the south, I was inexperienced with the cooking methods of collard greens. There is something special about the way they are made here, and if you do it wrong, you will end up with a bitter tasting vegetable (as I found out on my first attempt to cook collard greens). Collard greens are a staple food vegetable of Southern cuisine and soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in “mixed greens.”

Typical seasonings when cooking collard greens can consist of smoked and salted meats (ham hocks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, black, white, or crushed red pepper. Traditionally, collard greens are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money.

Collard greens are simple to cook, and are extremely delicious.  When I first made collard greens, I tried to make them using no meat.  I do not suggest this.  Cooking collard greens with a ham bone or ham hock should be mandatory, it really adds a wonderfully, subtle flavor that you just can’t get without the meat.  I think it is best to keep your collard greens uncomplicated, not adding too many seasonings to them.  This recipe is very simple and brings out the best of collard greens.  I do think some onions would add a delicious flavor to these.  Next time I think I’ll add some in and see how that works out.
Collard Greens, continued…

Gingered Fish in a Packet

28 Apr

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.  Each individually wrapped “present” releases a burst of aromatic steam when opened.  The flavors mingle sweet with spicy, hot with salty, briny with piquant.  Nothing escapes until the final moment of opening the foil.  Inside, the fish is tender and succulent, the vegetables are perfectly cooked, and the sauce has bathed every ingredient.

When cooking fish in a packet, potatoes take too long and asparagus and snow peas lose their bright color.  Carrots, onions, zucchini, yellow squash, and bell peppers are better choices.  Once you prepare all of the ingredients, each packet can be assembled and folded easily and quickly.  In general, I don’t recommend that you prepare the packets ahead of time because some ingredients may react with the aluminum foil.  Serve immediately to avoid overcooking.
Gingered Fish in a Packet, continued…

Savory Chicken Squares

28 Apr

We love this Savory Chicken Squares recipe and think you will as well.  I love finding different ways to cook up chicken, and there are many.

We love this Savory Chicken Squares recipe and think you will as well.  I love finding different ways to cook up chicken, and there are many.

At first glance this Savory Chicken Squares recipe might seem a little strange and even intimidating if you don’t normally wrap you food up in toasty dough.  Let me put your fears to rest, this is a simple dish that has a traditional comfort food taste.  It cooks up quick if you have the chicken pre-cooked.

You can also add a little variety to this recipe by maybe adding some Swiss cheese to chicken mixture, using turkey or ham, or some additional veggies like celery or carrots.  I’ve have also seen similar recipes that use phyllo dough, so have some fun with it.

If your a busy person/family that does not normally have a lot of time to mess with making dinners, it is a good idea to keep some cooked chicken breasts in your freezer in order to whip up quick meals.  I simply boil chicken breasts in a pot of water and then cube them, and place them well protected in the freezer.  They will keep for a little bit, and this way when you don’t have the time bake or grill your chicken, you can take the cooked chicken out and use it in a recipe like this.

Savory Chicken Squares, continued…

Chinese Pepper Steak

24 Apr

I have been cooking this Chinese Pepper Steak for a while now and everyone just loves it. Don’t be hesitant, try it for yourself.

For those not familiar with Chinese Pepper Steak, let me give you a quick run down. Chinese Pepper Steak is basically a stir fried Chinese-American dish which consists of sliced steak, green bell peppers, and onions. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, beef broth, water, corn starch and in my recipe, margarine. I have been cooking this for awhile now and everyone just loves it. Don’t be hesitant, try it for yourself.

Chinese Pepper Steak, continued…

Kimchi Recipe

22 Apr

Kimchi Recipe:  Kimchi are traditional Korean pickled dishes with various seasonings.  You won't be disappointed with this Kimchi recipe...we'll guarantee it!

Kimchi Recipe:  Kimchi are traditional Korean pickled dishes with various seasonings.  You won’t be disappointed with this Kimchi recipe, it is our favorite, even in comparison to those made at Korean restaurants!  There are many different variations of kimchi that are dependent on region and often season by what is available.  This is a basic kimchi recipe, that is not made the traditional way, but one that is easily made and tastes every bit as delicious.  I do not use fish paste in my recipe (just not that big of a fan), however, if you prefer to have that in your kimchi it can be easily added in.

Kimchi Recipe, continued…

Zucchini & Fresh Tomatoes with Fontina Pizza

19 Apr

Pizza has become a quintessential American comfort food, and this Zucchini & Fresh Tomatoes with Fontina Pizza fits right in.

Pizza has become a quintessential American comfort food, and this Zucchini & Fresh Tomatoes with Fontina Pizza fits right in.  Ever since Italian immigrants started making pizzas in their neighborhoods, it’s been a hit.  Now you can find it topped with all sorts of vegetables, cheeses, seafood, meats, and even eggs and fruits.  There are pita pizzas, French bread pizzas, English muffin pizzas, taco pizzas, and Hawaiian pizzas.

Pizza goes great with soup and salad.  It’s often eaten for breakfast and is probably one of the healthiest fast foods you can buy.  Unless of course your like me, and prefer your pie with extra-cheese.  I love eating this pizza, mainly because I don’t feel bad after eating that extra piece.  This nice thing about this pizza is that if you buy pre-made dough, you can make it in a hurry.  Want it a little more organic, then try your hand at making your own dough.
Zucchini & Fresh Tomatoes with Fontina Pizza, continued…

Pantry List

16 Apr

Pantry List:  Having basic cooking ingredients at home saves time and makes it easier to eat well day in, day out.  With a well-stocked pantry, you can whip up creative meals with items on hand and shorten your shopping list when preparing a complicated meal.  Consider buying pantry items in bulk from a reliable local store where stock rotation ensures the freshness of food.  That way you get the quality and quantity you want and you’ll save money and consume less packaging.

The staples below are suggestions of foods good to keep on hand.  I certainly do not stock them all, just the things that I use most regularly.  I hope you’ll use the list for inspiration and as a reminder when it’s time to shop for food.


Shelf Items


1. Grains

Barley, bulghur, buckwheat groats (kasha), cornmeal, couscous, grits, millet, oats, popcorn, quinoa, rice (arborio, brown, white).

Note:  Transfer packaged or bulk grains to glass jars with tight-fitting lids for storage: it’s easier to see how much you have on hand and helps protect your grains from insects.  Milled grains, like flours and meals, have a shorter shelf life than whole grains, so unless you use them up within a month, they should be refrigerated or frozen in closed containers.

2. Beans

Dried Black turtle beans, black-eyed peas, chick peas, red kidney beans, cannellini (white beans), lentils (red, brown), limas, navy or pea beans, pintos, split peas (green, yellow).

CannedButter beans, black beans, chick peas, kidney beans, cannellini.

Note:  When buying dried beans, look for those with uncracked shiny coats and good color.  Red the labels on canned beans.  Some are sodium-free, some are organic, some have additives and preservatives.

3. Pasta

Asian Rice noodles, soba noodles, udon noodles.

ItalianSpaghetti, linguine, penne, ziti, farfalle, orzo, lasagna noodles.

Note:  Dried pasta, if stored in a well-sealed container, can last a lifetime, so stock a range of shapes and sizes: tiny pasta to add to soups and stews, chunky pasta to toss with vegetables, and long noodles for saucing.

4. Nuts and Seeds

Almonds, cashews, hazelnuts (filberts), peanuts, pecans, pine nuts, walnuts, sesame seeds, poppy seeds, sunflower seeds, tahini, peanut butter.

Note:  Nuts and seeds are terrific to have on hand for cooking, snacking, and for quick, nutritious additions to cereal, yogurt, and fruit salads.  I possible, buy them in bulk, since the tend to be expensive.  Check that they are crunchy, smell fresh, and have good color and sheen.  Always store refrigerated.

5. Oils

Canola, olive (regular and extra-virgin), dark sesame oil.

Note:  Experiment with different brands because the flavor varies.  Oils that are used often can be stored in dark bottles or in a closed cupboard.  Oils that are used less frequently should be stored in the refrigerator.

6. Spices and Herbs

Allspice, annatto (achiote), basil, bay leaves, black pepper, cardamom, cayenne, caraway, coriander seed, cinnamon (ground and stick), cloves, cumin seed, curry powder, dill, fennel seed, five-spice powder, garam masala, marjoram, mint, mustard seed, nutmeg, Old Bay Seasoning, oregano, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric.

Note: An extensive spice collection is a real asset.  Is there anything more frustrating than having everything you need for a recipe except one pesky herb or spice?  since the flavor and fragrance of herbs and spices fade over time, buy in small quantities or store refrigerated in well-sealed containers.  For best flavor, purchase them whole and grind them as needed.

7. Condiments

Chinese chili paste, chinese fermented black beans, fermented black bean sauce, fish sauce (nuoc mam), fruit spreads, hoisin sauce, mustard (Dijon, spicy brown, yellow), soy sauce, hot sauce, vinegars (apple cider, red wine, balsamic, rice wine), wasabi powder.

Note: Condiments add depth, heat, pungency, flavor, and complexity and can make a so-so dish suddenly delicious.  Those that contain fresh ingredients, oil, or high percentages of sugar or other sweeteners should be refrigerated.

8. Canned and Jarred Goods

Artichoke hearts, capers, coconut mik (unsweetened), olives (Spanish, kalamata, black), pinientos, roasted red peppers, chipotle peppers in adobo sauce, salsa, tomato juice, tomato paste, whole tomatoes, tomato sauce, clams, clam juice.

Note:  Read the labels and experiment with different brands to find your favorites.  I think canned goods that are free of additives and preservatives taste best.

9. Wines and Liqueurs

Chinese rice wine, dry red and white wines, liqueurs (amaretto, Grand Marnier, Frangelico), Marsala, mirin, sake, sherry.

Note:  Sometimes a splash of wine or liqueur can add the perfect touch to a dish.  If not used regularly, store them in the refrigerator.

10. Frozen Foods

Black-eyed peas, lima beans, peas, corn, okra, puff pastry, filo dough, tortillas (wheat, corn) tempeh.

Note:  Keep frozen foods well wrapped to avoid freezer burn.


11. Miscellaneous

Dried fruits (raisins, currants, apricots, dates, figs, dried cherries) – Store refrigerated in a closed container, if not using quickly.

Dried Mushrooms Store in a cool, dry place

Fresh Garlic – Store in a vented jar.

Seaweed (Hijiki, Nori) – Store in a dry place

Sun-Dried Tomatoes – Store in a closed container or plastic wrap in the refrigerator.

 

 

 

 

 

 

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers.

Glossary

11 Apr

Antioxidants:  Vitamins A, E, C, and many carotenoids and phytochemicals are antioxidants – scavengers of free radicals (unstable molecules).  Free radicals are the by-products of normal body processes and are increased by smoking, environmental toxins, and stress.  They can damage cell membranes and contribute to diseases such as cancer and heart disease.  Antioxidants neutralize free radicals and help prevent cell damage.

Carcinogens: Any substance or agent that produces or causes cancer.

Conjugated linoleic acid (CLA):  A potent, naturally occurring fatty acid that acts as an anticarcinogen.  It is found mainly in milk fat and dairy products and is abundant in the meat of cows and sheep.

Cruciferous vegetables:  Plants from the cabbage family – broccoli, cauliflower, cabbage, Brussels sprouts, and kohlrabi – that contain sulforaphane and isothiocynates that appear to help stimulate the production of anticancer enzymes in the body.  Indoles, also found in these foods, are not destroyed by cooking.

Free radicals:  Unstable molecules formed when oxygen molecules lose an electron, thereby causing oxidative stress.  These free radicals attack healthy cells in the body in the hope of finding another electron to stabilize themselves.

Functional foods:  Foods that provide a health benefit beyond basic nutrition.

Health claim:  A scientific-based claim allowed on food labels by the Food and Drug Administration.  A claim must have sufficient scientific agreement among qualified health experts that it is factual and indicates a relationship between a nutrient or food and disease or health-related condition.

Phytochemicals:  These naturally occurring constituents of plant foods might reduce the risk of health problems, including cancer and other chronic diseases.  The investigation continues.

Phytoestrogens:  A group of naturally occurring chemicals derived from plants.  They have a structure similar to estrogen and block estrogen receptor sites on cells.  This helps prevent potentially anticarcinogenic activity in the body.

Functional Foods

11 Apr

Foods that provide health benefits beyond basic nutrition are called “functional foods.”  Functional foods do more than meet your minimum daily requirements of nutrients.  They can also play roles in reducing the risk of disease and promoting good health.

Phytochemical:  Sources – Potential Health Benefit

Allylic sulfides: Garlic, chives, leeks, onions, shallots – Detoxifies; antiviral properties; offers cancer resistance

Beta-carotene: Apricots, carrots, peaches, squash – Enhances immunity; helps prevent cataracts

Catechins: Green and black teas, chocolate – Reduces risk of cancer

Diadzein: Soybeans, tofu – Prevents estrogen from binding to receptors; has anticancer potential

Ellagic acid: Blackberries, cranberries, grapes, strawberries, walnuts – Provides antioxidants

Genistein: Tofu, soymilk, soybeans – Inhibits tumor growth; protects against heart disease

Isothiocyanates: Cruciferous vegetables (broccoli, kale, cabbage, cauliflower) – Reduces risk of cancer

Lutein: Spinach, collard greens, kale – Promotes against age-related eye disease; decreases risk of lung disease

Lycopene: Tomatoes, kiwifruit – Reduces risk of prostate cancer

Monoterpenes: Orange and citrus oils, kale – Slows growth of cancer cells

Omega-3 fatty acids: Fish oil (mackerel, salmon, trout) – Reduces risk of heart disease

Proanthocyanidins: Cranberries, cranberry products, cocoa, chocolate – Improves urinary tract health; reduces risk of cardiovascular disease

Resveratrol: Grapes, red wine, peanuts – Lowers blood pressure and risk of heart disease

Saponins: Soybeans, soy foods – Helps to lower LDL cholesterol; controls blood sugars; prevents cancer

Zeaxanthin: Arugula, collards, horseradish, yellow corn, mustard, sorrel – Provides antioxidants; boosts immune function

Miracle Foods

11 Apr

As a child you may have been told to eat your vegetables because they’re good for you.  Research shows that eating certain fruits, vegetables, lean meats, and fish can reduce your risk for various diseases, such as cancer, and can promote good health.  Being healthy allows you to have more time to do things you enjoy and to live a longer and healthier life.

The Whole Grain Gain

Whole grains are rich in fiber, vitamins, minerals, and hundreds of disease-fighting phytochemicals.  They contain many substances that have been linked to a lower cancer risk.  These include soluble and insoluble fiber, antioxidants, phenols, lignans, phytoestrogens, and saponins.

According to the USDA Food Guide, eat at least three servings of whole grain cereals, breads, crackers, rice, or pasta every day.  Other whole grain foods include oatmeal, plain popcorn, wild rice, kasha, and tabbouleh (bulgur wheat).  Get adventurous and try different grains such as quinoa and millet too.  Beans, legumes, and seeds such as flax seed are also great sources of fiber and phytochemicals.

Cut Back on the Fat

Choosing foods rich in poly- and monounsaturated fats, or “good” fats, (olive oil, nuts, salmon) and avoiding those high in saturated and trans fats (processed baked goods, fast food, high-fat meats) may help lower your risk of cancer and may help to decrease your risk of heart disease and stroke.

Vary Your Veggies and Focus on Fruits

Fruits and vegetables not only fill you up, they are full of substances that help prevent and fight disease.  In particular, tomatoes, garlic, dark green leafy vegetables (spinach, romaine; and leaf lettuces; mustard and collard greens; chicory; and Swiss chard); cruciferous vegetables (broccoli, cauliflower, cabbage, Brussels sprouts, and kale), and berries may reduce your cancer risk.

Eating five to nine servings a day of a variety of fruits and vegetables is the best way to obtain all of the potential disease-fighting benefits.  You’ll also get a boost of fiber and important vitamins and minerals.

Drink the Best Beverages

While no single beverage or food can prevent or cure diseases, research has shown that some have effective properties.  Both green tea and purple grape juice contain compounds that may lower the risk.  Green tea is an excellent source of catechins, a potent antioxidant that is thought to protect against cell damage.  Grape juice is a rich source of resveratrol, a type of natural plant chemical called a polyphenol that has antioxidant and anti-inflammatory properties.

Choose low-fat or fat-free milk, low-fat yogurt, and low-fat cheese.  If you don’t eat milk products, be sure to include other calcium-fortified foods and beverages in your diet.


The Hungry Wife