STEM VEGETABLE RECIPES

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VEGETABLE SOUP – INSTANT POT RECIPES



Vegetable Soup – Instant Pot Recipes image

Provided by Holy Mess

Prep Time 20 minutes

Cook Time 4 minutes

Yield 10 Servings

Number Of Ingredients 15

2 tsp olive oil
1 medium onion (diced)
3 large carrots (diced)
3 celery stalks (diced)
2 tbsp minced Garlic
1 cup green bell pepper (diced or 1 cup sliced zucchini)
1 cabbage (chopped)
14 oz Fire Roasted Tomatoes (1 can)
8 cup vegetable broth (or chicken, or beef)
3 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • Cut all vegetables and set aside.
  • Set on SAUTE mode and pour in the olive oil.
  • Add in the diced onion, carrots, and celery and mix until combined.
  • Saute for a few minutes or until the vegetables become soft, about 5 minutes.
  • Stir in the minced garlic.
  • Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
  • Lock the lid in place and close the stem vent.
  • Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
  • Allow the IP to natural release for 5 minutes once timer goes off.
  • Remove lid and stir to combine.
  • Enjoy!

DOUBLE GINGER COOKIES RECIPE | BBC GOOD FOOD



Double ginger cookies recipe | BBC Good Food image

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield Makes 24

Number Of Ingredients 9

350g plain flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
175g light muscovado sugar
100g butter , chopped
8 pieces of stem ginger , chopped (not too finely), plus thin slices, to decorate (optional)
1 large egg
4 tbsp golden syrup
200g bar dark chocolate , chopped

Steps:

  • Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
  • Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
  • Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip half of each cookie into the chocolate – you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

Nutrition Facts : Calories 180 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium

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