bet365 greece

Delicious Knowledge

Posts Tagged ‘vegetable’

05
Aug
2012

Vegetable Kebobs with White Bean Salad

categories: Healthy Recipes, Main Dish

Let’s face it, vegetables aren’t a sexy main dish. Delicious? Yes. But few vegetables have that star power that makes you swoon with delight. That all changes with kebobs. There is just something about the presentation of skewered summer vegetables, much prettier than a bowl full of cooked ones.  Plus, they couldn’t be easier to make. Feel free to improvise with what vegetables you have on hand.

These metal skewers are the other reason this dish takes center stage. Aren’t they adorable? I picked them up from Crate and Barrel sometime earlier this summer and they are the perfect accessory to take roasted vegetables from eh to Wow!

Print
Vegetable Kebobs with White Bean Salad
Recipe type: Main Dish
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • White Bean Salad:
  • 2 cans cannelini beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup celery, finely chopped
  • ¼ cup parsley, chopped
  • ⅓ cup lemon juice
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. dried sage
  • Marinade:
  • ⅓ cup olive oil
  • 1 bunch basil leaves
  • 2 Tbs. balsamic vinegar
  • ½ tsp. powdered garlic
  • 1 tsp. dried fresh savory
  • Salt and freshly ground black pepper to taste
  • Kabobs:
  • 8 large scallions
  • 3 dutch baby potatoes or other small, golden potatoes
  • 2 zucchini
  • 1 bell pepper, seeded
  • 8 cherry tomatoes

Instructions
  1. In a large bowl add the beans, celery, parsley, and sage. Whisk together the lemon juice, olive oil and salt/pepper and pour over the salad. Add the cherry tomatoes and toss together. Place in the fridge to marinate for at least 30 minutes.
  2. Combine all the ingredients for the marinade in a bowl. Mix together and set aside.
  3. Chop the green parts off scallions. Cut white parts into 1-inch-long pieces. Cut zucchini, peppers, and potatoes into 1-inch-long pieces.
  4. Thread vegetables onto skewers. Arrange skewers in baking dish, and spoon marinade over top. Turn skewers to coat until all vegetables are well covered. Set aside 30 minutes.
  5. You can grill these using a grill pan or on the BBQ. To use the oven, preheat to 450 degrees. Place the skewers on baking sheet and bake kabobs about 25 minutes, or until vegetables are tender, turning once.
  6. To serve: spoon white bean salad onto a plate or bowl. Top with vegetable skewers.

Nutrition Information
Calories: 348 Fat: 15 Carbohydrates: 45 Fiber: 11 Protein: 11

WordPress Recipe Plugin by EasyRecipe

What do you think of this recipe app I included? Is it easier to copy the recipe or would you prefer it in a normal format?

 

 

17
Oct
2011

Chunky Vegetable Soup

categories: Healthy Recipes, Soup

I completely forgot how useful the crock-pot was until recently. Tucked away in my kitchen closet, my crock-pot usually gets used for the Superbowl to hold chili dip and that’s about it. We were out searching for a new home this weekend and I made this soup to come home to. It was so easy, healthy and delicious. To make a quick weeknight meal, try it over quinoa instead of brown rice, which cooks in just 15 minutes.

Ingredients:
4 large carrots (about 1/2 cup chopped)
4 squash (about 1/2 cup chopped)
1 medium onion
1 red pepper
8 celery stalks (about 1/2 cup chopped)
3-4 potatoes, chopped (about 1 cup)
1/4 cup olive oil
2 cloves garlic
3 cups vegetable broth

Spices:
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. cayenne pepper (or less if you like it less spicy)
1/2 tsp. chili powder
large pinch of salt/pepper

Stove top directions: Heat olive oil over medium heat in a large sauce pan. Add chopped onion, minced garlic, pinch of salt and  sweat until translucent. Add vegetables and cook until tender, about 20 minutes. Add spices and broth. Reduce heat to low and simmer for 45 minutes. Serve over cooked quinoa.

Crock pot directions: Turn power to high. Add olive oil, onion, garlic and spices. Stir a few times to combine and cook for 5 minutes. Stir the vegetables in and add the broth. Turn down to low until ready to serve.

*If you have more time, cook the vegetables in a sauce pan like the stove top directions and add to the crockpot with the broth on low heat until ready to serve.

Per serving 8: 209 calories, 8g fat, 6g fiber, 6g protein

What’s your favorite crockpot meal?