BAJA SALAD
Favorite ingredients of mine come together as a kitchen sink-style Mexican salad with a crisp, fresh flavor. Goes great with homemade pizza!
Provided by startrooper3000
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
- Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.
Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 28 mg, Fat 16.8 g, Fiber 5.1 g, Protein 7.4 g, SaturatedFat 6.1 g, Sodium 405.4 mg, Sugar 4.4 g
WAKULA'S FIRST ATTEMPT AT VEGETABLE STEW
Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread.
Provided by WAKULACHEF
Categories Stew
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 45.1 g, Cholesterol 8.8 mg, Fat 4.1 g, Fiber 7.5 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 745.1 mg, Sugar 10.8 g
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
BAJA VEGETABLE STEW
Make and share this Baja Vegetable Stew recipe from Food.com.
Provided by Roosie
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, roast chilies for 20-30 seconds over high heat.
- Remove from heat and let cool.
- In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
- Add garlic and cumin and cook, stirring constantly for about 30 seconds.
- Add tomatoes, broth and chilies.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- In batches in a blender or with a stick blender, puree the soup.
- Pour through a fine sieve, cheesecloth or food mill, if desired.
- In a skillet, heat 2 tsp olive oil over medium-high heat.
- Add bell peppers, zucchini and corn.
- Season with salt and pepper and cook until tender- about 4 minutes.
- Add to broth mixture with the black beans and kidney beans.
- Simmer for 1-2 minutes, until vegetables are tender.
- Stir in the vingegar and garnish with cilantro, lime wedges and avacado.
AFRICAN VEGETABLE STEW
This is a different kind of stew as the cinnamon is the promident smell as it is cooking, but blends in with the other spices and flavors creating a nicely flavored vegetable stew.
Provided by LUv 2 BaKE
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt margarine over medium heat in a large saucepan; add onion, parsley, garlic, cinnamon, turmeric, pepper and ginger; stir occasionally until onion is tender - add some water if it begins to stick.
- Stir in water, carrot and lentils; boil, then reduce heat and cover to simmer 25 minutes.
- Stir in rice, and undrained tomatoes; boil, then reduce heat and cover to simmer for 20 minutes.
- Stir in peas, beans and salt and pepper to taste; boil, then reduce heat and cover to simmer 5 minutes or till tender.
- If desired, serve with a dollop of yogurt or sour cream - 1 serving = 275 cal, 3g fat, 56g carb, 10g fibre, 12 g pro.
CARIBBEAN STYLE VEGETABLE STEW
Steps:
- In a saucepot, heat oil over medium-high heat. Add red onion, garlic and ginger, stirring continuously so as not to burn. After 2 minutes add the curry paste, habanero and bay leaves until well incorporated. Add peppers and stir again cooking for 2 minutes. Add zucchini and squash and cook for another 2 minutes. The mixture should be well coated at this point. If it starts to burn, lower the heat and add a little water to stop the burning on the bottom of the pan. Add the coconut milk and cilantro. Salt and pepper to taste. Lower the heat and simmer, covered, for at least a 1/2 hour, stirring occasionally.
- During the cooking process you can adjust the balance of moisture by adding water or coconut milk so the consistency stays stew like. Adjust the salt and pepper to taste.
- Serve over rice.
MOM'S BASIC VEGETABLE BEEF STEW
This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.
Provided by PJandAngie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
- Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
- Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 31.3 g, Cholesterol 34.8 mg, Fat 10.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 279.2 mg, Sugar 7.6 g
BAJA SEAFOOD STEW
From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.
Provided by Tinkerbell
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
- Stir in remaining ingredients except for seafood.
- Heat to boiling, reduce heat & simmer uncovered 15 minutes.
- Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
- Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
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