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Lamb Stew With Potatoes and Vegetables
Calories1113 Kcal
Protein77 g
Fat65 g
Carbs55 g

Lamb Stew With Potatoes and Vegetables

OtherNon-vegetarian6600 min

This lamb stew is flavored with thyme and garlic and includes peas, mushrooms, and potatoes. It's a delicious version of a hearty lamb stew, an excellent choice...

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Ingredients
  1. 2 tomatoes (chopped small)
  2. 1 teaspoon salt
  3. 1/2 teaspoon garam masala
  4. 1/2 teaspoon cumin powder
  5. 1/2 teaspoon chili powder
  6. 1 tablespoon safflower oil (or olive oil)
  7. 1/2 onion (chopped)
  8. 2 cloves garlic (minced)
  9. 1 medium potato (chopped small)
  10. 1 head broccoli (chopped)
  11. 1 splash lemon juice (fresh)
  12. Garnish: fresh chopped cilantro
  13. Optional: 1/4 teaspoon cayenne pepper
  14. 1 garlic clove, minced
  15. 1/4 cup extra-virgin olive oil, divided
  16. 1 teaspoon honey
  17. 1 teaspoon ground turmeric
  18. Kosher salt, for seasoning
  19. Freshly ground black pepper, to taste
  20. 2 (12-ounce) salmon fillets
  21. 1 (15-ounce) can red beets
  22. 2 red onions
  23. 1 tablespoon butter or margarine
  24. 1 tablespoon all-purpose flour
  25. 3 cups milk
  26. 1 slice of onion
  27. 1 can (16 ounces) salmon
  28. Dash of salt and pepper
  29. Garnish: parsley (chopped)
  30. 3 to 4 pounds leg of lamb cut into 1-inch cubes
  31. 2 to 3 tablespoons all-purpose flour for dredging
  32. 2 tablespoons butter
  33. 1 tablespoon vegetable oil
  34. 8 ounces fresh mushrooms, sliced
  35. 2 cloves garlic, smashed & minced
  36. 2 cups water
  37. 1 cup​ chicken broth, homemade or low-sodium
  38. 1 teaspoon salt, or to taste
  39. 1/2 teaspoon thyme, crushed
  40. 1/4 teaspoon pepper
  41. 4 medium potatoes, red, new, or round white, quartered
  42. 12 to 16 ounces fresh or frozen small white onions or pearl onions, peeled
  43. 1 cup frozen peas, optional
  44. 1 cup milk
  45. 1/3 cup flour
Directions
  1. First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that's easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough.
  2. Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
  3. Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
  4. Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.
  5. Gather the ingredients.
  6. Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.
  7. Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.
  8. Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes.
  9. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  10. Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.
  11. Peel the red onions and cut into rings.
  12. Place the beet slices or hearts and the raw red onion rings in a bowl.
  13. Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.
  14. Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes.
  15. In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.
  16. Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.
  17. Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.
  18. Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside.
  19. Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.
  20. Season with salt and pepper to taste and serve with a garnish of chopped parsley.
  21. Toss the lamb cubes with a few tablespoons of flour; shake off excess.
  22. Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
  23. Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
  24. Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
  25. Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
  26. Add peas, if using, and simmer for 5 more minutes.
  27. Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
  28. Taste and adjust seasonings with more salt and pepper, as needed.
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Southern Bean Soup
Calories324 Kcal
Protein23 g
Fat6 g
Carbs46 g

Southern Bean Soup

OtherNon-vegetarian50400 min

This Southern-style bean soup recipe contains all kinds of healthy, delicious ingredients, including chopped ham, tomatoes, and several varieties of dried beans...

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Ingredients
  1. 1/4 cup lentils
  2. 1/4 cup navy beans
  3. 1/4 cup great northern beans
  4. 1/4 cup pinto beans
  5. 1/4 cup lima beans
  6. 1/4 cup kidney beans
  7. 1/4 cup garbanzo beans
  8. 1/4 cup black beans
  9. 1/4 cup black-eyed peas
  10. 1/4 cup yellow split peas
  11. 1/4 cup green split peas
  12. 2 quarts water
  13. 1 pound ham
  14. 1 large onion
  15. 1 clove garlic
  16. 1/2 teaspoon salt
  17. 1/4 cup barley
  18. 1 (16-ounce) can tomatoes
  19. 1 (10-ounce) can tomatoes with green chile peppers
Directions
  1. Rinse all of the peas, beans, and lentils and pick them over. Discard any malformed or damaged beans, and look for tiny stones.
  2. Transfer the bean mixture to a stockpot or Dutch oven. Cover with tap water to a depth of about 2 inches above the beans. Let the beans soak at room temperature overnight.
  3. Drain the beans and rinse them thoroughly; return them to the pan.
  4. Chop the ham. Peel the onion, cut it in half, and chop it finely. Peel and mince the garlic.
  5. Add 2 quarts of water to the bean mixture along with the ham, onion, garlic, salt, and barley; mix well.
  6. Place the pan over high heat and bring to boil. Reduce the heat to low to maintain a simmer.
  7. Cover the pan and simmer for 1 1/2 hours, or until beans are tender, stirring occasionally.
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Easy Pork and Noodle Bake
Calories629 Kcal
Protein23 g
Fat40 g
Carbs44 g

Easy Pork and Noodle Bake

AmericanNon-vegetarian6900 min

This pork and noodle casserole is an excellent alternative to roasting or baking pork loin, and it makes a delicious one-pot meal. The pork is cubed and briefly...

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Ingredients
  1. 4 to 5 cups diced pork loin or other lean pork
  2. 2 tablespoons extra virgin olive oil
  3. 1/2 cup chopped onion
  4. 1 cup thinly sliced celery
  5. 1 teaspoon salt
  6. 1/2 teaspoon dried leaf thyme (crumbled)
  7. 1/4 teaspoon ground black pepper
  8. 1 can (10 3/4 ounces) condensed cream of mushroom soup
  9. 1 cup water
  10. 6 ounces (about 3 cups) uncooked wide noodles
  11. 1 cup frozen peas (thawed)
  12. 1 can (4 ounces) sliced mushrooms
  13. 1 jar (2 ounces) chopped pimiento (drained)
  14. 1/2 cup grated cheddar cheese
  15. 1 cup soft fresh breadcrumbs
  16. 2 tablespoons melted butter
Directions
  1. Heat the oven to 375 F. Butter a 2 1/2 to 3-quart baking dish.
  2. In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil. Add the chopped onion and sliced celery and sauté for about 3 minutes longer. Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low and simmer the mixture for 1 hour.
  3. Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions. Drain in a colander and rinse briefly with hot water.
  4. Add the cooked noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture.
  5. Transfer the mixture to a lightly buttered large shallow baking dish.
  6. Combine the soft bread crumbs with the melted butter; sprinkle over the top of the noodle mixture.
  7. Put the casserole in the preheated oven and bake for 30 minutes.
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Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo)
Calories1161 Kcal
Protein82 g
Fat50 g
Carbs94 g

Peruvian Stewed Chicken in Cilantro Sauce (Seco De Pollo)

AmericanNon-vegetarian3600 min

Seco de pollo is an easy recipe for stewed chicken with peas, carrots, and potatoes, cooked together in a delicious cilantro sauce. It is a Peruvian specialty t...

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Ingredients
  1. 4 medium yellow potatoes
  2. 3 large carrots
  3. 1 large bunch cilantro
  4. 4 cups chicken broth (divided)
  5. 2 whole chicken breasts (boneless, each cut in half)
  6. Salt and pepper (to taste)
  7. 2 tablespoons butter
  8. 2 tablespoons olive oil
  9. 1 cup onion (chopped)
  10. 3 tablespoons chopped chili pepper (aji amarillo, jalapeno or similar hot chili pepper)
  11. 3 cloves garlic (minced)
  12. One (10-ounce bag) (2 cups) frozen peas
  13. Garnish: fresh cilantro leaves
  14. 2 cups of rice (for serving)
Directions
  1. Gather the ingredients.
  2. Peel the potatoes and cut each into 4 wedges.
  3. Peel the carrots and slice each crosswise into 1/4-inch-thick round pieces. Set aside with the potatoes.
  4. Place the bunch of cilantro in a blender or food processor with 1/2 cup of the chicken broth and process until smooth. Set aside.
  5. Cut each chicken breast half into 3 to 4 pieces. Season chicken with salt and pepper.
  6. Melt the butter and oil in a large saucepan over medium heat. Sauté chicken pieces just until lightly browned on all sides. Remove chicken to a plate and set aside.
  7. Add the chopped onion, chili pepper, and minced garlic to the saucepan and cook over medium-low heat until soft and translucent, about 10 minutes.
  8. Add the processed cilantro and the remaining 3 1/2 cups chicken broth to the saucepan. Add the carrots and potatoes, and simmer until just tender, about 20 minutes.
  9. Add the chicken pieces and the peas and simmer. Cook for 10 to 15 minutes, checking the chicken pieces for doneness often, and remove saucepan from heat once the chicken is just cooked through.
  10. Garnish with fresh cilantro and serve over rice.
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Easy Curried Indian Vegetables Recipe
Calories355 Kcal
Protein10 g
Fat6 g
Carbs69 g

Easy Curried Indian Vegetables Recipe

Indian cuisineVegan2100 min

If you like Indian food spices such as curry or ginger, you'll love this vegan recipe of mixed carrots, peas, and potatoes simmered in a generous amount of arom...

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Ingredients
  1. 1 tbsp. vegetable oil
  2. 1 tbsp. vegan margarine
  3. 2 cloves garlic (minced)
  4. 3/4 tsp. cinnamon
  5. 1/2 tsp. ground cardamom
  6. 1 1/2 tsp. ground cumin
  7. 3/4 tsp. turmeric
  8. 2 tsp. ground ginger
  9. 1/2 tsp. cayenne pepper
  10. 2 onions (diced)
  11. 4 tomatoes (chopped, or one 12-ounce can diced tomatoes)
  12. 3 carrots (sliced)
  13. 1 cup peas
  14. 2 potatoes (chopped into 1-inch pieces)
  15. 1/4 tsp. salt
  16. 3/4 cup water
Directions
  1. Gather the ingredients.
  2. In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.
  3. Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.
  4. Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.
  5. Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.
  6. Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.
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Vietnamese Stir-Fried Mixed Vegetables
Calories280 Kcal
Protein33 g
Fat9 g
Carbs18 g

Vietnamese Stir-Fried Mixed Vegetables

OtherVegan1020 min

Stir-fried vegetables are a versatile component in any Southeast Asian meal. They are a great accompaniment to grilled or fried meat or seafood. There are so ma...

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Ingredients
  1. 1/2 cup cauliflower
  2. 1/2 cup green beans
  3. 1/2 cup baby corn
  4. 1/2 cup carrots
  5. 1/2 cup red peppers/capsicums
  6. A few slices of zucchini
  7. 4 to 6 mushrooms (button or shiitake are recommended)
  8. 2 finely chopped cloves of garlic
  9. 2 tablespoons​ fish sauce
  10. 2 tablespoons oil
  11. 1 tablespoon rice wine
  12. 1/2 teaspoon white ground pepper
  13. Salt to taste
Directions
  1. Gather the ingredients.
  2. In a pot or wok, bring 10 cups of water to a boil and add a teaspoon of salt.
  3. Blanch the carrot, broccoli, and baby corn for 30 seconds.
  4. Remove and soak these vegetables for ten seconds in cold water so that they do not get overcooked. Drain the vegetables.
  5. Heat the oil in a wok or saucepan over low heat. Fry the garlic until golden brown.
  6. Turn up the heat to high and add the blanched vegetables with the red peppers. Fry for 20 seconds and mix the vegetables well.
  7. Add the rice wine, fish sauce, white pepper, and salt.
  8. Stir well and serve the stir-fried mixed vegetables with plain boiled rice and any other Southeast Asian meat or seafood dish.
  9. Enjoy!
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Vegetable Fried Rice With Cashews
Calories593 Kcal
Protein13 g
Fat7 g
Carbs118 g

Vegetable Fried Rice With Cashews

OtherVegan1200 min

Adding a few cashew nuts to this vegetable fried rice adds a load of health benefits and a satisfying crunch to this classic dish that both adults and kids love...

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Ingredients
  1. 2 tablespoons oil for stir-frying
  2. 1 teaspoon minced fresh ginger
  3. 1 medium onion, diced
  4. 1/2 cup frozen corn or peas
  5. 1/2 red bell pepper, deseeded, diced
  6. 3 1/2 cups previously cooked scented rice
  7. 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
  8. Black pepper, to taste
  9. 3/4 cup cashews
  10. 1 green onion, finely chopped
  11. Salt to taste, optional
Directions
  1. Heat oil in a preheated wok or saute pan over medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.
  2. Push the onion to the sides of the wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.
  3. Add rice in the middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though since the rice is already cooked and just needs to be heated through.)
  4. Stir in soy sauce and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.
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Turkish Fava Bean Puree Makes a Delicious Appetizer
Calories260 Kcal
Protein14 g
Fat6 g
Carbs40 g

Turkish Fava Bean Puree Makes a Delicious Appetizer

ArmenianFruitarian1800 min

Fava beans were a staple food in ancient times and they are still common in many Mediterranean ​and Middle Eastern cuisines today. Fava beans, also known as b...

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Ingredients
  1. 2 1/2 cups beans (dry fava beans)
  2. 8 cups water
  3. 1 1/2 teaspoons salt
  4. 1/2 teaspoon white pepper
  5. 2 pinches sugar
  6. 3 tablespoons olive oil
  7. Garnish: chopped fresh dill weed
Directions
  1. Gather the ingredients.
  2. Bring the water to a rolling boil in a covered saucepan. Add the dry fava beans, reduce the heat and cover. Let the mixture simmer slowly until the fava beans are very soft and falling apart and the water is reduced, about 20 minutes.
  3. Once the beans are soft enough to fall apart when you touch them with a wooden spoon, add the salt, pepper, sugar and olive oil to the pan and stir until combined.
  4. Place a large, fine wire strainer over another pan or large bowl. Pour some of the pasty bean mixture into the strainer and press it through using a wooden spoon. Repeat until you've pressed through all the mixture. Don't forget to remove the extra from the bottom of the strainer.
  5. You should have a thick, pasty but smooth mixture with no lumps. If your paste seems too thick and dry, stir in about 1 tablespoon more olive oil.
  6. While the paste is still warm, spoon it into a shallow rectangular, square or circle-shaped serving dish about 3 inches deep. Glass works best. We like to use a 9-inch round glass oven dish. Smooth the top of the paste with the bottom of a spoon. Set it aside to cool and set.
  7. Once it's cooled down to room temperature, cover it with plastic wrap and refrigerate it for several hours.
  8. When you remove it from the refrigerator, the paste should have set and be firm enough to cut. Wet the blade of a sharp knife and cut the fava into squares or diamonds. Make sure to re-wet the blade often to prevent sticking.
  9. Remove the blocks of fava gently and arrange them on your serving plate. Drizzle them with a little extra-virgin olive oil and sprinkle the chopped, fresh dill weed over the top.
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Vegan Red Lentil Indian Sambar
Calories436 Kcal
Protein21 g
Fat9 g
Carbs74 g

Vegan Red Lentil Indian Sambar

South IndianVegan4500 min

Sambar (sometimes spelled sambhar) is a popular vegetarian Indian food dish, that is also vegan as well. It's made with red lentils, mustard seeds, onion, and f...

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Ingredients
  1. 1 cup red lentils
  2. 3 1/2 cups water
  3. 2 tablespoons cold-pressed canola oil
  4. 1 teaspoon black mustard seeds
  5. 1 onion, chopped
  6. 4 cloves garlic, minced
  7. 2 hot green chilies, seeded and minced
  8. 1 teaspoon grated ginger
  9. 1 (14 1/2-ounce) can diced tomatoes, drained
  10. 2 1/2 teaspoons sambar powder (see note below)
  11. 1/2 teaspoon ground coriander
  12. 1/4 to 1/2 teaspoon cayenne
  13. 1/4 teaspoon ground cumin
  14. 1 teaspoon salt
  15. 1 cup carrots, chopped
  16. 1 cup cauliflower, chopped
  17. 1 cup green beans, cut into 1-inch pieces
  18. 1 cup eggplant, chopped
  19. 1 tablespoon fresh lime juice
  20. 1/4 cup cilantro, chopped
Directions
  1. Gather the ingredients.
  2. Combine the lentils and water in a pot and bring to a boil.
  3. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
  4. Heat the oil in a skillet over medium heat. Add the mustard seeds.
  5. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened - about 5 minutes.
  6. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften.
  7. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft - about 20 minutes. If the mixture becomes too thick, add more water.
  8. Stir in the lime juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
  9. Serve and enjoy!
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Quick and Easy Baked Vegetarian Samosas
Calories45 Kcal
Protein2 g
Fat1 g
Carbs8 g

Quick and Easy Baked Vegetarian Samosas

Indian cuisineVegan2100 min

Traditionally, samosas are a fried Indian snack food, but these easy baked vegetarian samosas can be eaten as an entree, or along with some other vegetarian Ind...

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Ingredients
  1. 2 onions (minced)
  2. 1 tbsp. coriander
  3. 1 tsp. cumin
  4. 1/4 tsp cayenne pepper
  5. 1/2 lb. potatoes (chopped into 1/2 inch pieces)
  6. 10 oz. peas (frozen, thawed and drained)
  7. 1/4 cup cilantro (chopped fresh)
  8. Salt and pepper to taste
  9. 9 sheets phyllo pastry (thawed)
  10. 2 tsp. olive oil (as needed)
Directions
  1. Gather the ingredients.
  2. Preheat the oven to 400 F.
  3. In a large skillet over medium-high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.
  4. Add the coriander, cumin, and cayenne, and cook for another minute.
  5. Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.
  6. Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.
  7. Place two or three tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
  8. Place each samosa on a baking sheet, and lightly brush the tops with olive oil.
  9. Bake for 20 minutes, or until lightly golden brown.
  10. Serve and enjoy!
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