Ingredients
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 4 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 TBSP unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese (see note)
Instructions
- Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
- Turn the slow cooker to high.
- In a small saucepan melt the butter. Slowly whisk in the flour. Get a cup of liquid from the slow cooker. Very very slowly add it to the sauce pan whisking it in as you go. Then very slowly whisk in the half and half.
- Add the flour/butter/half and half mixture to the crock pot and stir it in to combine. Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
- After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!
https://www.wineandglue.com/slow-cooker-broccoli-cheddar-soup/
Ingredients
- 4 small lobster tails (6-12 oz each)
- Water
- 3 tbsp Private Reserve Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
- 4 garlic cloves, chopped
- 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
- 1 tsp Sweet Spanish paprika
- 1 tsp cayenne pepper
- 1/2 tsp aloppo pepper flakes
- Salt
- 2 large Roma tomatoes, finely chopped
- 6 oz French green beans
- 1 lb prawns or large shrimp or your choice, peeled and deveined
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.
https://www.themediterraneandish.com/easy-seafood-paella-recipe/
Ingredients
- 1/2 onion sliced
- 1/2 bell pepper sliced (any color)
- 1 teaspoon olive oil
- 2 large flour tortillas
- 1 ripe avocado sliced
- 1/2 cup pinto or black beans
- 1/4 low-fat cup sour-cream
- 2 tablespoons Mexican salsa
- salt and pepper to taste
- 1 cup cilantro lime rice->> get the recipe here
Instructions
-
Begin by cooking down the rice. You can use any type of rice you have ready on hand or use my cilantro lime rice recipe.
-
While the rice is cooking, heat a small pan to high heat. Add the olive oil, onions, and bell peppers. Cook on high for 3-4 minutes or until the veggies begin to brown on the edges. Turn off heat and set pan aside.
-
Lay a flour tortilla on a flat surface. Top with half of the fajita veggies, 1/2 sliced avocado, 1/4 cup beans, 2 tablespoons sour-cream, 1 tablespoon salsa, and a sprinkle of salt and pepper. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Wrap in foil and cut in half. Serve warm. Enjoy!https://gimmedelicious.com/2016/03/08/quick-veggie-and-rice-burritos/
Ingredients
- 2 Tbsp neutral cooking oil* $0.04
- 2 cloves garlic $0.16
- 1 Tbsp grated fresh ginger $0.05
- 2 Tbsp Thai red curry paste $0.62
- 1 small sweet potato (about 1 lb.) $1.61
- 1 bunch baby bok choy $0.55
- 4 cups vegetable or chicken broth $0.52
- 13 oz can coconut milk $1.29
- 1/2 Tbsp fish sauce $0.07
- 1/2 Tbsp brown sugar $0.02
- 3.5 oz rice vermicelli noodles $0.39
GARNISHES (optional)
- 1/2 red onion $0.29
- 1 lime $0.17
- Handful fresh cilantro $0.17
- Sriracha to taste $0.15
Instructions
-
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
-
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
-
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
-
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
-
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
-
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
Recipe Notes
*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.https://www.budgetbytes.com/thai-curry-vegetable-soup/?utm_content=buffer369ce&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 bag (10 oz) shredded cabbage, or 3 cups shredded
- 1 cup frozen corn
- 1 cup ready-to-serve brown rice (do not follow directions to cook)
- juice of 1 lime
- 1 packet taco seasoning
- 1 garlic clove, minced or pressed
- corn tortillas
- diced tomato, shredded cheese, sour cream for garnish
Instructions
- In large skillet over medium-high heat, saute the onion and bell peppers in the olive oil until crisp-tender, about 5 minutes. Add the black beans, shredded cabbage, frozen corn, brown rice, lime juice, taco seasoning, and garlic.
- Reduce heat to medium, cook and stir for 8-10 minutes.
- Spoon mixture into corn tortillas and garnish with your desired toppings.
https://togetherasfamily.com/black-bean-rice-vegetable-tacos/
Ingredients
- 1 medium head cauliflower, cut into small florets
Batter
- 1/2 cup unsweetened non-dairy milk, (I use almond milk) or vegan mayo
- 1/2 cup brown rice flour, or other gluten-free flour
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Pinch of turmeric
- 1 teaspoon salt
Jerk Sauce
- 2 spring onions, roughly chopped
- 4 garlic cloves, chopped
- 2 teaspoons grated ginger
- 6 allpice berries
- 1/2 teaspoon cinnamon, (optional)
- 1/4 teaspoon nutmeg, (optional)
- 1 teaspoon dried thyme
- 1/4 Scotch Bonnet, or habanero pepperseeds removed and discarded (optional)
- 1/4 cup Bragg's liquid aminos, Tamari soy sauce (gluten-free)
- 1/4 cup tomato sauce
- 1/4 cup orange juice
- 1/4 cup raw cane sugar, or more to taste
- 2 tablespoons molasses
- 1 lime, juiced
- spring onions, for garnish
- Preparation:
- 10 min
- Cooking:
- 30 min
- Ready in:
- 40 min
Instructions
- Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
- Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
- Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
- While cauliflower is baking, prepare the sauce.
- Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
- Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
- Toss cauliflower florets with sauce.Delicious served with rice and peas!
https://healthiersteps.com/recipe/jamaican-jerk-cauliflower/
Ingredients
- 1 15 oz chickpeas
- 1 cup fresh mango cut into cubes
- 4 Tbs Veganaise
- 2 Tbs Green Curry Paste
- 1/4 cup salted cashews crushed
- salt pepper to taste
- your favorite bread (gf if needed)
optional toppings:
- onions
- tomato slices
Instructions
- Combine chickpeas, thai green curry paste, and veganaise in a bowl. Season with salt and pepper to taste, then just mash with a potato masher. Make sure you leave some texture! Fold in the mango cubes and crushed salted cashews.
- Give a good amount of the chickpea-curry mixture on a slice of your favorite bread, top with tomato slices and onion (optional).
