2:19 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 25 mins
Serves 4
Ingredients200g brown rice
3 tbsp extra virgin rapeseed or olive oil
200g spring greens or chard (trimmed weight), washed and roughly chopped
3 garlic cloves, finely sliced
400g can butter beans, rinsed and drained
½ tsp cumin seed
1 tsp smoked paprika
natural yogurt, to serve (optional)
Method
1.Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
2.Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.
2:13 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 20 mins
Serves 6
Ingredients1 onion, sliced
1 tbsp vegetable oil
1 tsp turmeric
300g basmati rice
600ml hot vegetable stock
bunch spring onions, sliced
50g pistachios, roughly chopped
Method1.Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
2.Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.
2:09 pm by Unknown
Ingredients
2 cups boiled noodles
1/4 cup chopped spring onion greens
1/4 tsp m.s.g powder (optional)
1/4 cup schezuan sauce
1 tbsp chilli oil
1 tbsp oil
salt to taste
Method
1.Heat the oil thoroughly in a large wok or pan.
2.Add the spring onion greens, ajinomoto, noodles, schezuan sauce and salt and sauté over a high flame for a few seconds.
3.Pour the chilli oil on top and toss well.
4.Serve hot.
1:58 pm by Unknown
Chef Name : Unknown
Ingredients :
200 gm boiled Rice noodles
125 gm sliced Button mushrooms
125 gm Broccoli
125 gm Bok choy
50 gm low-fat cubed Paneer
2 julienned Carrots
2 tbsp Soy sauce
1 grated Lime rind
1 ltr Vegetable stock
2 stalks crushed Lemongrass
1 crushed Red chilly
2 slices Fresh ginger
2 flakes Garlic
2 sprigs Fresh coriander leaves
1 tbsp chopped Coriander leaves
Salt to taste
Method :
1.Marinate the paneer in soy sauce and lemon rind for half an hour.
2.In a large saucepan, add thee vegetable stock, lemon grass and chilly, mix.
3.Add the ginger, garlic and coriander leaves, bring to a boil, cover and simmer for 20 minutes.
4.Strain the stock and return to heat.
5.Add the noodles, paneer with marinade, mushrooms and simmer for 5 minutes.
6.Add the carrots, broccoli, bok choy and coriander leaves, simmer for another 5 minutes until the vegetables are crunchy but tender.
7.Season the soup with salt and pepper.
8.Garnish with the coriander leaves and serve hot.
9:14 pm by Unknown
From : http://www.mayoclinic.com/health/healthy-recipes/NU00575
Serves 2
Ingredients
3 asparagus stalks, cut into 1-inch pieces
1/2 cup chopped spinach
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
2 tablespoons garlic, minced
2 teaspoons olive oil
1/2 pound frozen whole-wheat bread dough loaf, thawed
1 medium tomato, sliced
1/2 cup mozzarella cheese, shredded
2/3 cup pizza sauce
Directions
Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.
In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well.
Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool.
On a floured surface, cut the bread dough in half. Press each half into a circle. Using a rolling pin, roll the dough into an oval. On half of the oval, add 1/2 of the sauteed vegetables, 1/2 of the tomato slices and 1/4 cup cheese. Wet your finger and rub the edge of the dough that has the filling on it. Fold the dough over the filling, pressing the edges together. Roll the edges and then press them down with a fork. Place the calzone on the prepared baking sheet. Repeat to make the other calzone.
Brush the calzones with the remaining 1 teaspoon olive oil. Bake until golden brown, about 20 minutes.
Heat the pizza sauce in the microwave or on the stove top. Place each calzone on a plate. Serve with 1/3 cup pizza sauce on the side or pour the sauce over the calzones.
9:08 pm by Unknown
http://frugalliving.about.com/od/frugalfoodsrecipes/r/Veggie_Calzone.htm
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves 4
Ingredients:
Pizza dough
8 oz. can of tomato sauce
8 oz of shredded Mozzarella cheese
Your choice of vegetables (broccoli, tomatoes, onions, peppers, mushrooms, etc.)
Preparation:
1. Prepare a batch of pizza dough by hand or using your bread machine.
2. Then, divide the dough into two balls, and roll out each ball into a circle.
3. Spread tomato sauce over both circles, leaving a one-inch edge all the way around.
4. Top half of each circle with your choice of vegetables, and sprinkle with cheese.
5. Moisten the edge of the dough with water, and fold the untopped side over the filling. Then seal the edges by pressing down with the tines of a fork. Finish by cutting slits in the center of each calzone to allow the steam to escape.
6. Bake at 490 for 10 minutes, or until crust is golden brown.
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