VEGGIE CHIPS INGREDIENTS RECIPES

VEGGIE CHILI - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…

Veggie Chili - The Pioneer Woman – Recipes, Country Lif… image

Good veggie chili is so darn good that you won’t even notice there’s no meat in it!

Provided by Ree Drummond

Categories main dish side dish soup

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 26

Ingredients

2 tbsp. Olive Oil
4 cloves Garlic, Minced
1 whole Large Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
2 whole Carrots, Peeled And Diced
2 stalks Celery, Diced
1 whole Jalapeno, Seeded And Finely Diced
3 c. Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
1 can (12 To 14 Ounces) Plain Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
1/2 tsp. Salt, More To Taste
1 tsp. Ground Oregano
1 tbsp. Ground Cumin
2 tbsp. Chili Powder (more To Taste)
1 can (14 Ounces) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1 can Garbanzo Beans, Drained And Rinsed
1 can Black Beans, Drained And Rinsed
1 whole Large Zucchini (or 2 Medium Zucchini), Diced
1/4 c. Masa (corn Flour) Or Regular Cornmeal
1/2 c. Warm Water
Cotija Cheese, For Serving (optional)
Pico De Gallo, For Serving (optional)
Cilantro Leaves, For Serving (optional)

Steps:

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES

Homemade fish & chips | Jamie Oliver recipes image

Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!

Total Time 55 minutes

Yield 4

Number Of Ingredients 10

Ingredients

900 g potatoes
sunflower oil for deep-frying
225 g white fish fillets skin off, pin-boned, from sustainable sources
225 g plain flour plus extra for dusting
285 ml cold beer
3 heaped teaspoons baking powder
a few sprigs of fresh mint
1 knob of unsalted butter
4 handfuls of podded peas
½ a lemon

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and slice the potatoes into chips.
3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

Nutrition Facts : Calories 779 calories, FatContent 32 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 34.8 g protein, CarbohydrateContent 89.6 g carbohydrate, SugarContent 4.6 g sugar, SodiumContent 2.8 g salt, FiberContent 6.1 g fibre

More about "veggie chips ingredients recipes"

HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES

Without question, the humble fried potato, the chip, is a gastronomic phenomenon in itself. The ability potatoes have to get mega crispy on the outside and super-fluffy in the middle when cooked is so good. Skinny and shoestring fries are delicious, but a proper fat handcut chip is something else. It’s just a shame that they’re not very good for you, but, like a good old cake, life wouldn’t be quite the same without them. At home, we don’t cook chips very often, so when we do have them, we definitely want the real deal. So let me tell you how I make the perfect chip – if you’re going to do it, do it right.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 330 calories per serving

1. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
5. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
6. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
7. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
8. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.

See details

VEGGIE CHILI - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…

Good veggie chili is so darn good that you won’t even notice there’s no meat in it!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 45 minutes
Category main dish, side dish, soup

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

See details

HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES

Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and slice the potatoes into chips.
3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

See details

HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES

1. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
5. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.
6. Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.
7. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
8. At this stage you may want to cook your chips in 2-portion batches, so you don’t decrease the temperature of the oil too much or overcrowd the pan. Fry the chips until beautifully golden, then remove to a bowl lined with kitchen paper, shake around a bit, season with sea salt and serve right away.

See details

VEGGIE CHILI - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Serve with Cotija cheese, pico de gallo, and cilantro.Variations• Add 2 tablespoons tomato paste for a richer tomato flavor.• Substitute 1 cup of the stock with a bottle of Mexican beer.• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.• Top with a big spoonful of pico de gallo or chopped tomatoes.• Top with a dollop of sour cream.• Top with grated sharp cheddar.Serve• With corn or flour tortillas• With corn chips or tortilla chips, for dipping• With baked potatoes• On top of a plate of cheese nachos• Inside crisp taco shells with cheese, lettuce, and tomatoes

See details

HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and slice the potatoes into chips.
3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

See details

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HOMEMADE CHIPS RECIPE | JAMIE OLIVER POTATO RECIPES

But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours. Finally, on salt, being an Essex boy, in …
From jamieoliver.com

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