Showing posts with label vegetarian. Show all posts
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
- 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