Vegetarian Recipes - 3 Delicious Asian Vegetarian Recipes!
January 29, 2008
By Abhishek Agarwal
While some people may think that being a vegetarian seriously limits your options for dinner, that’s not the case at all! Vegetarians have just as many options for good tasting, healthful dinners as anyone else. For the vegetarian looking to introduce some Asian flare into their kitchen, some popular vegetarian recipes follow.
Spicy Confetti Noodles
3 mdm green onions, cut into thin strips
2 mdm bell peppers, cut into thin strips
2 medium carrots, cut into thin strips
2 packages (10 oz. total) Japanese curly noodles or uncooked spaghetti
1/3 cup water
1 tb finely chopped gingerroot
2 tsp sesame oil
1/4 cup dry sherry (Water can be substituted)
1/2 tsp chicken bouillon granules
2 tb soy sauce
1 tsp curry powder
1/4 tsp sugar
1 tb chili puree with garlic
2 garlic cloves, finely chopped
- Cook noodles as specified on package. Toss the noodles and the oil in a large bowl, then stir in the onions, peppers, and carrots.
- Mix the remaining ingredients in a wok or 10-inch skillet and bring to boil over medium heat stirring regularly. Mix in the noodles and toss with the soy sauce; heat through, stirring occasionally.
Indian Lentils & Rice
8 mdm green onions, chopped
1 tb gingerroot, finely chopped
2 garlic cloves, finely chopped
1/8 tsp crushed red pepper
1 1/2 cups (12 oz.) dried lentils, sorted and rinsed
1 tsp turmeric, ground
1 large tomato, chopped
5 1/4 cups vegetable broth
1/2 tsp salt
1/4 cup coconut, shredded
2 tb fresh mint leaves, chopped or 2 tsp dried mint leaves
1 1/2 cups plain, fat-free yogurt
3 cups cooked rice
- Spray a saucepan with cooking spray and cook the onions, red pepper, gingerroot, and garlic over medium heat for 3-5 minutes; stir regularly until onions are tender.
- Add 5 cups of broth, the lentils, salt, and turmeric, and bring to a boil. Reduce and cover. Simmer 25-30 minutes, until lentils are tender. Add the remaining broth if needed.
- Add the tomato, coconut and mint and serve over rice with the yogurt.
Indian Split Peas and Vegetables
2 tsp vegetable oil
1/2 tsp cumin seed or 1/4 tsp ground cumin
1/4 tsp turmeric, ground
2 jalapeeo chilies, seeded and finely chopped
1 lb cauliflower florets
2 cups yellow split peas, cooked
1/4 cup vegetable broth
2 cups frozen sweet peas, thawed or 1 can (15 oz.) black beans, drained and rinsed
- Heat the oil in a 10-inch skillet over medium-high heat. Cook the cumin, chilies, and turmeric for two minutes, stirring occasionally.
- Stir in the cauliflower and broth and cook covered for 3-4 minutes or until cauliflower is tender.
- Add the remaining ingredients and cook for 5 minutes, stirring regularly until heated through.
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Popularity: 26% [?]
Eat Better The No-Cook Way: Veggies
December 28, 2007
By Jimmy Cox
Much of what we eat today has had all the beneficial vitamins taken from it. One can go on and on, through the whole gamut of dishes cooked with excessive heat, canned foods, toasted cereals, vitamin plied flour and milk, which have been robbed of all or almost all of the original vitality, cooked out desserts and candies.
These products are so ingeniously advertised that the public is convinced they are musts for their growing children. So strong has become the faith in these foods, that natural, raw food is seldom given a thought. In fact, it is often a matter of controversy among our most listened-to nutrition authorities.
The result has been a deplorable deterioration and progressive undermining of the health of American youth. The proof lies bare in a recent government publication which gives startling figures on the number of rejections of our youth for the armed forces. Considering that these “rejects” are our teen-agers, our most select age group, and that the percentage is higher today than it was either in World Wars I or II, there must be something radically wrong. Moreover, this is most typical of America - not other countries. It behooves us to look into it!
Below are some valuable recipes for vegetables which preserve all the vital vitamins and minerals. Prepare some today for the sake of your health.
Asparagus Saute
2 cups fresh asparagus
1 teaspoon grated onion or 1 garlic clove
2 tablespoons olive or peanut oil
Coarse salt and coarse black pepper, as desired
Vitamins A, B and C, as well as calcium, phosphorus, iron and other minerals are found here. These vitamins make the necessary co-enzymes that control the important enzyme-controlled reaction, that establishes good health. The eyes are aided by the large amount of Vitamin A here.
Break asparagus into pieces 2 inches long, place in saucepan with oil, season. Add garlic section or grated onion and warm quickly over low heat for about two minutes.
Keep turning pieces over and over in pan. Serve in a covered casserole.
Artichokes
4 whole artichokes, small
3 tablespoons olive oil 1 small onion, grated
1/2 cup water
Coarse salt and coarse black pepper, as desired
Chlorophyll plus innumerable vitamins and minerals make this a valuable as well as challenging vegetable. The natural sugar is recommended for quick energy.
Heat water, season, and place artichokes sprinkled with oil in pan containing water and onion. Sizzle for five minutes using very low heat. Remove from heat keeping cover on for another minute.
Lima Beans And Fresh Tomato Combine
2 cups lima beans, soaked 48 hours
4 fresh tomatoes
1 onion, chopped fine
1 teaspoon honey
4 slices raw lean bacon, minced
1 tablespoon chopped parsley
2 tablespoons olive, corn or peanut oil
Coarse salt and red crushed pepper, as desired
The combination of tomatoes with its high Vitamin C content converts this dish into a richer ABC and mineral reserve for the body.
Saute the beans in oil over slow heat, stirring constantly until warm. Add tomatoes, onion, bacon and parsley and continue to saute until all of the vegetables are warm. Add seasoning to taste, and serve in a covered casserole.
Chile
2 cups red beans
4 tablespoons coarse salt
2 stalks celery, chopped
1 onion, chopped
1 green pepper, diced
4 teaspoons chile powder
The important bean again. The chile and vegetables convert this into a high Vitamin C product. A dish to aid the vigorous working man.
Soak beans 48 hours in salt water, changing it 3 or 4 times. Sear quickly in oil over high flame (2-3 minutes until hot and firm), the celery, onion and green pepper. Add the chile powder, salt, and, if desired, 4 crushed tomatoes. In another pan, warm the beans in oil over slow heat, turning constantly until warm. Blend both mixtures together and serve in a covered casserole.
Enjoy these tasty vegetables prepared in such a healthy way!
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Popularity: 19% [?]
The Best Way to Barbecue Fish - By Patrick Tang
November 7, 2007
By Patrick Tang
When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book; more importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?
The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.
Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.
Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don’t over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.
Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.
So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those ‘how long is a piece of string’ question - it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.
Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.
A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.
Recipe of the Day - Barbecue Snapper with Chutney and Parsley
Serve
1. 2 People
Ingredients
1. 1 x 3/4 kg of Snapper whole
2. 1 Cup of freshly chopped Parsley
3. 2 Tspn Apricot & Date Chutney
4. Juice from half a lemon
5. 4 Tspn of Macadamia Oil
6. Salt & Pepper to taste
7. Aluminum foil for wrapping
Method
1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.
2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.
3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.
4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.
5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.
6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet (http://www.fabulouslygourmet.com.au) for the Australian Community.
Popularity: 39% [?]
I Love Apalachicola Bay Shrimp - By Bob Alexander
August 7, 2007
By Bob Alexander
Most of the shrimp we eat speak a foreign language. Like most folks, I’d never really given a lot of thought to where the shrimp I eat come from. During my last trip to my favorite fishing grounds, Apalachicola Bay and St. George Island, Florida, I learned quite a lot about shrimp! Before this I was just happy to be able to eat all the shrimp I wanted and not care where they had spent the night before!
My family and I were preparing a huge pot of shrimp that we’d bought from the back of a pickup truck on the side of the road; next to the long bridge from St. George Island to East Point on the mainland. We were using a couple of recipes that we had just gotten from the fellow who had sold us our shrimp.
Our fish salesman’s name was Ernest, the captain of his own shrimp boat, the “Mary Nelle”. He’d lived in East Point, Florida for most of his life; shrimping for the last 12 years. He sells most of what he catches to local seafood distributors and picks up extra spending money selling fresh shrimp out of his pick-up truck. He is also a fountain of knowledge about the shrimping industry, most of which is not good if you’re an American shrimp fishermen!
Bragging on his product, I mentioned that the last time I was on the island the shrimp I bought from him then was delicious. He replied by saying that the shrimp that lived in the waters off Apalachicola and St. George Island were the best tasting you could buy anywhere. Probably Texas and Louisiana shrimp fishermen would contradict that claim.
He then told me that 85 % of all shrimp consumed in American came from foreign countries such as China, Taiwan and Viet Nam. By some estimates it’s more like 90 %.
don’t know about you, but I want my shrimp tasting like the last time I dipped into the Gulf of Mexico! I now know that some of the shrimp I’ve eaten in the past that tasted like boiled shoe laces were actually foreign shrimp. Besides that, about half of that is farmed raised, never having to fight for its existence in the ocean surrounded by ferocious predators. I think that’s what gives the shrimp its unique taste; fear! You don’t get that same taste with farm raised shrimp.
The reason for this huge importation of shrimp of course is money. Nations all over the world supply us with shrimp, most at a lower cost than our own domestic fishermen can provide. Fishermen here in the United States though, haven’t taken this matter lightly. With slogans such as “Wild American Shrimp!” and “Do You Know Where Your Shrimp Is From?” are educating consumers in America to what good tasting shrimp is all about!
Ernest, the shrimper, admitted that even after all the years on the water, he stills loves the taste of shrimp. He was delighted to give us a couple of his recipes for shrimp. Here’s how a real shrimper likes his shrimp!
ERNEST’S SHRIMP SCAMPI:
Half pound butter
2 pounds large shrimp, peeled and deveined
5 mediums cloves garlic, crushed and minced
4 tablespoons chopped parsley
3 tablespoons lemon juice
2 tablespoons Tabasco sauce
PREPARATION:
In a large skillet, heat butter over medium heat until butter stops foaming, usually 30 to 40 seconds. Add the shrimp, garlic, Tabasco sauce, lemon juice and parsley. Cook until shrimp are just turning pink, 4 to 5 minutes, turning often. Serve immediately.
For your own culinary treat, try to get American shrimp whenever possible. They taste better and as a bonus, they speak our language.
Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at:
http://www.bluemarlinbob.com
http://www.redfishbob.com
Popularity: 29% [?]
5 Simple Steps To A Perfect Fennel Roasted Chicken - By Jonathan T. Teng
July 15, 2007
By Jonathan T. Teng
Fennel seeds are grown in many places. A highly expensive fennel pollens or fennel seeds which have an aromatic flavor to it have relatively long cooking times and can be classed as a slightly complicated dish.
By nature, fennel is an herb which form a bulb-like structure. Primarily used in Mediterranean to add flavor to fish dishes, they are also grown in much of the Asian sub-continent. The dialects in places where it is grown has given it variety of names.
Compared to wild fennel seeds, cultivated fennel is used in culinary purposes.
The cultivated fennel seeds are used for a variety of purposes. It is best to have it cooked with chicken for tenderness.
In this article I’m going to show you how to cook a chicken dish and add fennel to it.
The result is going to be awesome. And the smell? Superb! Simply put, the combination of taste, aroma and looks of the dish will be… wow!
Obviously when preparing any dish, the ingredients need to be good. Especially, when talking about a chicken dish being prepared with fennel, the basic ingredients would of course be chicken and fennel and other “secret ingredients” that I have learned through out the years .
With good chicken available in abundance in the market, I recommend the following two options:
1) Use all the drumsticks and thighs when you are cooking the dish as these will brilliantly add flavor to fennel. Cooking time of the dish can be reduced to a good 10 minutes if you remove the drumstick from high at the joint.
2) Use the sharpest knife that you have to cut the whole portion of the chicken. If you do this, ensure that you cut the drumsticks and thighs as well so that it will be cooked in no time. I don’t like the chicken to be dried out. I highly recommend that you remove the breast early to prevent this from happening.
– Fennel Roasted Chicken –
~ 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
~ 1/3 cup extra virgin olive oil, or as needed
~ 2 bulbs fennel, trimmed and cut into 1/4 inch thick slices
~ Chopped fresh parsley leaves for garnish
~ Lemon wedges
~ Salt and freshly ground black pepper
(1) Heat oven to 400F. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel.
(2) Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper.
(3) Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
(4) Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered.
(5) Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Dinner is ready! Bring everyone and enjoy.
Jonathan writes for a famous online cooking newsletter “Quick Easy Recipes Secrets”. If you need delicious recipes and up to date cooking tips just visit: http://www.easy-recipes-secrets.com
Popularity: 13% [?]
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