RECIPE: INDIAN DAL - WHOLE FOODS MARKET
Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes. Serve over a bed of brown rice.
Provided by WHOLEFOODSMARKET.COM
Total Time 30 minutes
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium high heat. Add onion and cook until softened, about 5 minutes.
- Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
- Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.
- Ladle into bowls and serve.
Nutrition Facts : Calories 310 calories, FatContent 6 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 43 grams, ProteinContent 18 grams
VEGETABLE YAKISOBA RECIPE - NYT COOKING
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won’t fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.
Provided by Kay Chun
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
- In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
- Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
- To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
- Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.
More about "stemmed ginger recipes"
HEALTHY CHINESE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE YAKISOBA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine japanese
- Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.
HEALTHY CHINESE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
KALE SOUP WITH POTATOES AND SAUSAGE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine portuguese
Calories 793 per serving
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
QUICK VEGAN RECIPES - OLIVEMAGAZINE
From olivemagazine.com
BEST JAPANESE-STYLE CHICKEN AND VEGETABLE CURRY RECIPE ...
From 177milkstreet.com
Total Time 1 hours
EGG FOO YOUNG RECIPE | RACHAEL RAY - FOOD NETWORK
Reviews 4.2
Total Time 20 minutes
Category main-dish
- Put 2 pancakes on each plate and top with the gravy.
CHINESE PRAWN STIR-FRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Chinese
Calories 252 calories per serving
Cook the noodles according to the instructions on the packet. Drain and set aside.
Meanwhile, heat 1 tbsp sesame oil in a wok or frying pan over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.
Add the remaining sesame oil to the wok, then toss in the broccoli, red pepper, sugar snap peas, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.
Mix the soy and honey together and drizzle into the wok. Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.
EGG FOO YOUNG RECIPE | RACHAEL RAY - FOOD NETWORK
Reviews 4.2
Total Time 20 minutes
Category main-dish
- Put 2 pancakes on each plate and top with the gravy.
CHINESE PRAWN STIR-FRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Chinese
Calories 252 calories per serving
Cook the noodles according to the instructions on the packet. Drain and set aside.
Meanwhile, heat 1 tbsp sesame oil in a wok or frying pan over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.
Add the remaining sesame oil to the wok, then toss in the broccoli, red pepper, sugar snap peas, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.
Mix the soy and honey together and drizzle into the wok. Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.
RECIPES: FOUR WAYS TO USE GINGER WITH FISH, BEEF, PORK ...
From bostonglobe.com
RECIPES: FOUR WAYS TO USE GINGER WITH FISH, BEEF, PORK ...
From msn.com
8 INFUSED WATER RECIPES - CULINARY HILL
From culinaryhill.com
GOAN PORK VINDALOO RECIPE | ALLRECIPES
From allrecipes.com
WHOLE STEAMED FISH WITH GINGER AND SCALLION RECIPE
From today.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
HARD CIDER RECIPES - HOME CIDER MAKING
From homecidermaking.com
RECIPES - GENESIS KITCHEN
From genesis-kitchen.com
KUNG PAO CHICKEN - SAVEUR
From saveur.com
50+ COCONUT MILK RECIPES | MYRECIPES
From myrecipes.com
PITCHER COCKTAIL RECIPES FOR YOUR NEXT OUTDOOR PARTY ...
From bhg.com
15 DELICIOUS AND TRADITIONAL BENTO BOX RECIPES - SOCIETY19
From society19.com
CUSTARD RECIPES - TASTE OF HOME
From tasteofhome.com
50 EDIBLE GIFTS : RECIPES AND COOKING : FOOD NETWORK ...
From foodnetwork.com
CUSTARD RECIPES - TASTE OF HOME
From tasteofhome.com
50 EDIBLE GIFTS : RECIPES AND COOKING : FOOD NETWORK ...
From foodnetwork.com
THIS CHICKEN NOODLE SOUP FROM TIBET WITH GINGER AND GREEN ...
From washingtonpost.com
RECIPES - EAT! GLUTEN-FREE
From celiac.org
BOK CHOY AND CHICKEN SOUP RECIPE - MARTHA STEWART
From marthastewart.com
NEW YEAR'S PARTY FOOD: 50 QUICK RECIPES FOR A LAST-MINUTE BASH
From tasteofhome.com
105 HEALTHY DINNER RECIPES TO LOSE WEIGHT - WOMEN'S HEALTH
From womenshealthmag.com
THE COOKS PANTRY SAVOURY RECIPES | THE COOK'S PANTRY
From thecookspantry.tv
CHICKEN VELVET AND SPINACH SOUP - THE WASHINGTON POST
From washingtonpost.com
RECIPES: 4 INTERNATIONAL EGG DISHES GREAT FOR BREAKFAST OR ...
From bostonglobe.com
LUNAR NEW YEAR RECIPES: FOUR VANCOUVER CHEFS SHARE THEIR ...
From kincardinenews.com
ROUND STEAK AND GRAVY II RECIPE | ALLRECIPES
From allrecipes.com