Simply Cookbooks

Posts Tagged ‘Vegetables’

The Play by Play: In just minutes, stir up a chili-and-salsa-based veggie dip at home. Try serving the dip with chips or atop a burger.

Pre-Game: Steam and chill the veggie dippers.

Game Day: Bring in insulated container with an ice pack. Make sure to serve within four hours of preparing.

Ingredients

* 1  16-oz. carton dairy sour cream
* 2  7-oz. cans diced green chilies, drained
* 1/4  cup snipped fresh cilantro
* 1/4  cup jarred salsa
* 2  cloves garlic, minced
* 1  tsp. mild or hot chili powder
* 2  tsp. finely shredded lime peel
* 1/2  tsp. salt
*   Bottled hot pepper sauce to taste
*   Assorted vegetable dippers

Directions

1. In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups (15, 1/4-cup servings).

Recipe Courtesy of BHG Magazine

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It is COLD here in Michigan! Anyone tries to tell you that 7 below zero is not cold is out of their minds!
If you don’t have to go out, then don’t. Still even if you stay in ending the day with a warm nutritious soup is the only way to go as far as this family is concerned. I have this particular soup in my crockpot as I type, it will be ready in about an hour. And as cold as it is that is not too soon!

Ingredients

* 1 cup dry great northern beans
* 6 cups water
* 1 cup chopped onion
* 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
* 2 medium carrots, chopped
* 2 cloves garlic, minced
* 2 tablespoons snipped fresh parsley
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 4-1/2 cups chicken broth
* 2-1/2 cups shredded or chopped cooked chicken
* 1 14-1/2-ounce can diced tomatoes, undrained

Directions

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

From BHG magazine

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–SALAD–
2 c. cauliflower florets
2 c. cut up fresh broccoli
1/2 c. raisins
1/4 c. sliced green onions
1/4 c. shelled sunflower seeds
3 slices bacon, crisply cooked,
crumbled
–DRESSING–
1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
1 tbsp. cider vinegar
In a small bowl using wire whisk, blend all dressing ingredients. In large
bowl, combine all salad ingredients; toss lightly. Pour dressing over salad
mixture; toss lightly to coat. Sprinkle with additional sunflower seeds, if
desired. Makes 8 (1/2 cup) servings.

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Makes: 8 side-dish servings or 4 main-dish servings
Prep: 30 minutes
Cook: 20 minutes

Ingredients

* 12 baby artichokes
* 6 cups chicken broth or reduced-sodium chicken broth
* 1 cup small boiling onions, peeled and halved, or pearl onions
* 4 ounces pancetta or 5 slices bacon, crisp-cooked, drained, and cut into small pieces
* 1 teaspoon fennel seed, crushed
* 1/4 teaspoon pepper
* 2 cups cooked* or canned fava or lima beans, rinsed and drained
* 12 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
* 1 medium fennel bulb, chopped
* 1/4 cup snipped fennel leaves

Directions

1. Remove tough outer green leaves from artichokes. The inside leaves will be more tender and greenish-yellow. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the stems. Quarter the artichokes lengthwise; set aside.

2. Combine broth, onions, pancetta or bacon, fennel seed, and pepper in a 4-quart Dutch oven; bring to boiling. Reduce heat, cover, and simmer for 10 minutes. Add artichokes and beans; cook for 5 minutes. Add asparagus and fennel; cook for 5 minutes more or till vegetables are tender.

3. To serve, ladle into soup bowls. Top with snipped fennel leaves. Makes 8 side-dish servings or 4 main-dish servings.

*Note: To cook fresh or frozen fava or lima beans, simmer, covered, in a small amount of boiling water for 15 to 25 minutes or until tender. Drain and cool slightly. When cool, remove skins from fava beans. For 2 cups of cooked fava beans, purchase 2 pounds of fava beans in the pod.
Nutrition Facts

* Servings Per Recipe 8 side-dish servings or 4 main-dish servings
* Calories 152,
* Total Fat (g) 3,
* Saturated Fat (g) 1,
* Cholesterol (mg) 4,
* Sodium (mg) 695,
* Carbohydrate (g) 21,
* Fiber (g) 6,
* Protein (g) 11,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 28,
* Calcium (DV%) 0,
* Iron (DV%) 15,
* Vegetables (d.e.) 1,
* Lean Meat (d.e.) 1,
* Fat (d.e.) 1,
* Percent Daily Values are based on a 2,000 calorie diet

Recipe courtesy of Better Homes And Garden

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