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vegetables

Cucumber Black Bean Salad

This is another refreshing salad for a summery day. And a great way to make a dent in the bag of 15 cucumbers you got for 99 cents.

Ingredients:
3 small/medium cucumbers
1 package cherry tomatoes
1 can of corn
1 can of black beans
1 medium onion
1 tbsp. olive oil
1 lime
1/2 tsp. garlic salt
Pepper

Dice the cucumbers, tomatoes, and onions. Drain the corn and beans and mix with the vegetables. Squeeze all the juice from the lime onto the mixture and add olive oil, garlic salt, and pepper to taste.

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Scallion Pancakes

Who knew these could be so easy and so delicious?! Just as good as your favorite Chinese takeout.

Ingredients:
2 c. flour
1 c. boiling water
1 bunch scallions
2 tbsp. sesame oil
Olive oil
Salt
Soy sauce (for dipping)

Using a food processor or just by hand, mix flour and 3/4 c. of the boiling water. Continue to add boiling water until the dough sticks together. Remove dough from mixing bowl and knead for a minute or so and shape into a ball. Allow to sit, covered, in a bowl for ~30 minutes. Split dough into 4 evenly sized pieces. Roll one piece out on a floured surface until it is a 6-8″ circle. Use a pastry brush to coat with sesame oil. Roll up dough into a tube shape (like a jelly roll) and then roll that tube into a spiral (like a cinnamon bun). Flatten and roll out again into a circle. Brush with sesame oil and then cover with scallions. Once again roll into a tube and then into a spiral, and finally roll out flat once more. Coat a skillet with oil and heat on medium-high. Once the oil is hot, place pancake into pan and shake gently. After ~2 minutes, flip pancake so that both sides are golden brown. Allow to cool slightly and cut into 4-6 pieces. Serve with soy sauce.

Sweet Potato and Kale Hash

Perfect for breakfast or serve with dinner for a hearty and colorful meal!

Ingredients:
2 sweet potatoes
1 bunch of kale
1/2 onion
1/2 tsp. cumin
1/2 tsp. paprkia
1/2 tsp. garlic salt
2 tbsp. olive oil
Pepper

Dice the sweet potatoes and onions. Saute onions in large pan until translucent and then add sweet potatoes. Cook for about 15 minutes, or until the sweet potatoes are tender. Chop kale into thin slices and add to pan, along with cumin, paprika, garlic salt, and pepper. Cook for a few more minutes until kale has wilted and serve warm. Pairs well with a fried egg for breakfast (or dinner)!

Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

Ingredients:
1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

Parmesan Feta Baked Zucchini

My zucchini was over a foot long and the cross section was the size of my hand, so I really needed a recipe that I could enjoy for days. This recipe also works for regular zucchini, so enjoy!

Ingredients:
1-2 zucchinis
1/2 c. bread crumbs
1/2 c. parmesan cheese
1/2 c. feta cheese with herbs (or add oregano, garlic, and other seasonings to taste)
Olive oil

Slice the zucchini into 1/4-inch rounds. Lightly coat both sides with oil and lay in a baking sheet. Sprinkle bread crumbs, parmesan, feta, and herbs on top and bake at 350 for about 40 minutes or until browned.

Sweet Potato Stew

Ingredients:
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
2 large sweet potatoes
1 onion
2 c. chicken/vegetable broth
1-2 tbsp. cumin (plus more to taste)
1-2 tbsp. chili powder (plus more to taste)
2 tsp. cinnamon
1 tbsp. olive oil
Salt
Pepper

Chop the sweet potatoes and onions into bite sized pieces. Saute the onions in a large pot in the oil for about 5 minutes, then add in the sweet potatoes. Allow to cook on medium heat for another 5 minutes, and then add in the diced tomatoes, broth, and spices. Bring to a boil for a few minutes, and then reduce the heat to medium-low and add in the beans and corn. Cook until potatoes are tender, about 30-45 minutes. Continue to season to taste with salt, pepper, and other spices. Serve with bread or chips.

Tomato Chickpea Soup

If you couldn’t tell from the the weather, then you could definitely figure out by the number of soup recipes on our blog that winter has arrived. Here is another one that will warm you right up!!

Ingredients:
1 can chickpeas
1 can diced tomatoes (with peppers, onion, and celery)
3 c. chicken broth
1 bunch scallions
1 green pepper
2 tbsp. olive oil
1 tsp. chili powder

Saute scallions and peppers in olive oil in a large pot for a few minutes. On medium-high heat add chicken broth. Allow to fully heat up and then add diced tomatoes, chickpeas, and chili powder. Remove from heat and blend for just a few seconds, so that the consistency is still very chunky. Return to heat and simmer for another 5-10 minutes. Enjoy!

Black Bean Soup

Another great soup to warm you up on a cold day!

Ingredients:
3 tbsp. olive oil
3 cans black beans
1 can diced tomatoes (with celery, onion, and pepper)
2 c. chicken (or vegetable) broth
1 large onion, chopped
2-3 cloves garlic, minced
1 tbsp. cumin (plus more to taste)
1-2 tsp. chili powder
1/4 c. cilantro, chopped

Saute the onions in olive oil a large pot until translucent. Add garlic and cumin and cook for another 30 seconds before adding in broth and 1 can of beans. Remove the pot from the heat and pour contents into a blender; blend for just a few seconds until smoother but still coarse. Return to pot, on medium heat. Add 2 more cans of beans, diced tomatoes, and chili powder (and more cumin to taste). Allow to heat for 5-10 more minutes and then stir in cilantro. Garnish with more cilantro and serve with tortilla chips or bread of choice.

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