GoldenStarFruit - Easy Recipes for Healthy Eating » broccoli

Quinoa and Black Bean Stir-Fry

Carol — Mon, 31 Aug 2009 14:50:47 +0000

Quinoa and Black Bean Stir-Fry

Add all to taste:

quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin

Lentil & Veggie Tacos

Carol — Sun, 09 Aug 2009 14:43:57 +0000

1-3/4 Cup water

3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)

Stir water, lentils, onion, cilantro, salt, cumin and garlic in saucepan. Bring to a boil, reduce heat and simmer, covered for 12-15 minutes until lentils are tender (!) and most of the liquid is absorbed. Mash the cooked mixture and spread it on tostadas. Top with vegetables and cheese and broil approximately 2 minutes until cheese melts.

Lentil and Veggie Tacos

Carol — Thu, 06 Aug 2009 02:53:20 +0000

1-3/4 Cup water
3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)

Swanson® Vegetable Stir-Fry

Carol — Tue, 04 Aug 2009 14:02:02 +0000

Swanson® Vegetable Stir-Fry

From: Campbell’s Kitchen

Prep: 5 minutes
Cook: 15 minutes

Serves: 4

Ingredients:

1 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 cups cut-up vegetables (broccoli flowerets, cauliflowerets, baby carrots and sliced celery)
2 teaspoons grated fresh ginger root OR 1/8 teaspoon ground ginger
1 clove garlic, minced
Toasted sesame seeds (optional)

Directions:

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger and garlic and stir-fry until they’re tender-crisp.

Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Tip: You can substitute your favorite vegetables in this recipe.