SPICY BEEF VEGETABLE STEW
A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches.
Provided by frenchy2375
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 6.6 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 467.9 mg, Sugar 7 g
SPICY DICED VEGETABLES
This yummy vegetarian recipe was give to us by some friends. They have their own restaurant so we knew it would be good. I'm really not sure how long prep time is so I've just put in a rough guess.
Provided by mermaiden91
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel carrots, potatoes and tomatoes and dice.
- Trim beans and cut into small pieces.
- Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
- Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
- Add salt to taste.
- Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
- Stir gently every 5 minutes and add a little more water if necessary.
- Sprinkle with garam masala just before end of cooking.
- Serve with rice or bread of your choice.
Nutrition Facts : Calories 223.9, Fat 7.9, SaturatedFat 1, Sodium 39.3, Carbohydrate 36.1, Fiber 7.5, Sugar 7.3, Protein 5.4
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
SPICY AND CREAMY VEGETABLE SOUP
This is my take on a Tuscan favorite.
Provided by nuttyflower
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
- Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
Nutrition Facts : Calories 120 calories, Carbohydrate 10.9 g, Cholesterol 17.4 mg, Fat 7.8 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 837 mg, Sugar 1.8 g
SPICED GUNDRUK (SPICY FERMENTED VEGETABLES)
Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter days ahead.
Provided by Tulsi Regmi
Categories Greens
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.
- Add three tablespoons of salt; mix thoroughly.
- Cover and let rest in a warm place for at least six hours.
- Drain and rinse vegetables in a colander.
- Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water.
- Toss well to combine vegetables with the spices.
- Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.
- Cap the jar tightly and store in warm place for at least three days for fermentation.
- Once the fermentation process is complete to your liking, refrigerate.
- Serve with steamed rice.
Nutrition Facts : Calories 54, Fat 0.7, SaturatedFat 0.1, Sodium 2839.7, Carbohydrate 12, Fiber 3.6, Sugar 6.1, Protein 1.9
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