SLOW-COOKED VEGETABLES RECIPE: HOW TO MAKE IT
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Categories Side Dishes
Total Time 07 hours 10 minutes
Prep Time 10 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 379mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable
TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES ...
Total Time 30 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
- Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
- Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
- Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.
- Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
- When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.
Nutrition Facts : Calories 310 calories, FatContent 14.5 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 13.0 g protein, CarbohydrateContent 27.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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