Entries in the 'Vegetables' Category

Roast potatoes and carrots

One of the staples in our family is roast potatoes and carrots. It is a favorite accompaniment to other family favorites of us like roast chicken or ham. On vegetarian days, we eat it on its own.

An amazing salad with no name

I’m super crazy about salads these days and since we’re trying to eat healthier, I don’t think that’s a bad thing at all. We try to have some sort of salad every week and I’m working it into a regular feature.

We’ve always been big fans of 1001 Island dressing. It’s the sweetness factor that the kids take to instantly. But somewhere along the line, I figure I could make a healthier dressing from scratch.

Doesn’t this look delicious? Here I have romaine lettuce, tomatoes, onions, orange, grapefruit, cranberries and sunflower seeds with my own concoction of a citrus dressing topped off with ham bits. It didn’t taste half bad actually!

This was so easy to put together and was a great excuse for me to get away from reading about the side effects of extenze I have to do for a writing project.

Vegetarian tempura and miso soup

Tempura is a hot favorite in our household and even more so now that I’ve started making it myself for our vegetarian days. With some miso soup to go with my yasai tempura (vegetable tempura), we’ve got an entire Japanese meal at home.

I’ve got my wasabi (green mustard), soy sauce and instant miso soup sachets in 3 flavors – tofu, seaweed and green onion.

The instant miso soup is so easy that I just need to add hot water and all those dried ingredients in the sachet instantly popped to life! The thing I love most is that it’s sodium-reduced too!

The tempura batter is easily whipped up in a large bowl with 1 cup flour, half cup cornflour, pinch of salt and pepper and icy cold water. I’m not one to measure ingredients to a T but these are just to give you an idea.

Mix everything together to a consistency thick enough to coat the veggies. I used sweet potatoes and broccoli here but you can use shrimp and any number of your favorite veggies. Deep fry till golden brown.

The dip is just some wasabi in a small dish with a drizzle of soy sauce stirred together. But be warned, will instantly send a powerful sting right up your nose. If you can get someone to capture that fiery moment on a digital camera casio, it will be priceless (just kidding 😆 ).

And there you have it, yasai tempura and miso soup for the whole family without forking out the big bucks.

Recipe: Roast chicken and vegetables

One of our favorite go-to meals when we’re in a time crunch is roast chicken and vegetables. It’s a meal that all my kids love so I don’t even have to think about convincing anyone or having leftovers to deal with the next day.

All you need is:

  • chicken thighs (or a whole chicken)
  • potatoes, cut into large chunks
  • carrots, cut into large chunks
  • celery, cut into 3″ lengths
  • baby corn
  • your favorite rub or marinade
  • your favorite herbs
  • olive oil

Marinate the chicken with your favorite rub/marinade and set aside for 2-3 hours.

Place the chicken on one side of your roasting pan, and the vegetables on the other side. Drizzle some olive oil over everything and sprinkle on your favorite herbs. Add salt and pepper to taste.

Roast in a 25o degree F oven for about 45 minutes or till done.

That’s it. Done. So what if you have an information technology degree instead of one from a culinary school? You can do this. It’s simple, tasty and healthy.

Stirfried broccoli and carrots

This is one of the dishes that I prepared for my son and stored in the fridge to be eaten later. It’s so easy and so healthy you’ve just got to try it.

I used:

  • 2 heads of broccoli, cut into large florets
  • 0.5 bag of baby carrots
  • 1 clove garlic, finely diced
  • 1 small slice of salmon
  • mushroom/oyster sauce
  • cooking oil
  • salt and pepper to taste

First, I heated up some oil in a non-stick pan on medium to low heat.

Place the slice of salmon, lightly salted and peppered, in the pan and let it fry slowly first on one side, then flip over and allow to fry until cooked through and both sides are lightly brown. This should take roughly 10-12 minutes.

Remove the salmon to a plate. Using a fork, break up the salmon into flakes and remove the bones. Leave aside.

Add a bit more oil in the pan on medium heat and lightly fry the garlic for a 2-3 minutes till fragrant. Be careful not to burn the garlic or it will taste bitter.

Throw in the carrots and add a splash of water and leave it for about 5 minutes to soften up.

Add the broccoli, a dash of mushroom/oyster sauce and a sprinkle of pepper. Stir-fry for approximately 5-7 minutes till the broccoli is cooked. Watch closely to ensure broccoli is not overcooked or it will turn yellow.

Serve on a plate (or in my case, I placed in a Rubbermaid container for refrigerating) and top with the salmon flakes.

And that’s all there really is to it. It’s really tasty and goes well with pasta, noodles or rice.

My son had some fruits left over from the fresh fruit baskets we got for Christmas and he ate those for dessert.

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