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veggie and steak rolls

Veggie and Steak Rolls

This special dish deserves nothing less than to be shared with that special someone. Start by cooking some zucchini, carrots, and bell peppers in butter and vegetable oil. Wrap them in beef slices and cook them some more. The juices of the meat envelop the vegetables in flavor. The result is crunchy but also succulent.

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Ingredients Needed for Veggie and Steak Rolls


For the veggies:

½ tablespoon vegetable oil
1 ounce butter
1 zucchini, julienne
1 teaspoon worcestershire sauce
2 garlic cloves, crushed
¼ cup balsamic vinegar
1 teaspoon brown sugar
1 carrot, julienned
1 red bell pepper julienned
1 yellow bell pepper, julienned
1 teaspoon Italian seasoning

For the beef:

16 ounces of beef tenderloin sliced into 6
½ tablespoon vegetable oil
1 ounce butter
salt

How to Make Veggie and Steak Rolls

  1. For the veggies:
    Add the vegetable oil to a saucepan over low heat and melt the butter. Add the zucchini, Worcestershire sauce, garlic, balsamic vinegar, brown sugar, carrot, red and yellow bell pepper, and herb seasoning, too, stirring in the process. Cook and stir for 5-10 minutes. Set aside.
  2. For the beef:
    Wrap 4-5 pieces of julienned veggies in a slice of beef. Repeat with all slices.
  3. Add the vegetable oil to a skillet over medium heat. Melt the butter in it.
  4. Add the beef-veggie rolls and sprinkle some salt. Cook them on all sides until golden brown.
  5. Serve the veggie and beef rolls on a bed of lettuce, garnished with lemon and lime wedges.
fried lamb with veggie stew

Fried Lamb With Veggie Stew

This lamb gets some serious coating! First, let’s make a flavoring mixture from thyme, pepper, and rosemary, then spread it over the lamb meat. Then coat the meat in flour, egg wash, and breadcrumbs. This crunchy on the outside, tender on the inside meat, has a great side dish you should pair it with: a veggie stew made with onions, carrots, and okra.

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Ingredients Needed for Fried Lamb With Veggie Stew


For the flavoring mixture:

1 teaspoon thyme powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon rosemary

For the lamb:

10 ounces of lamb, sliced
½ cup flour
2 eggs
2 tablespoons of milk
½ cup breadcrumbs
vegetable oil

For the stew:

2 tablespoons of vegetable oil
1 onion, shredded
1 carrot, shredded
1 cup tomato sauce
salt
2 garlic cloves, crushed
4 ounces of canned okra

How to Make Fried Lamb With Veggie Stew

  1. The dry rub:
    Add the thyme powder, rosemary, salt, and pepper in a smaller bowl and mix them.
  2. For the lamb:
    Place the sliced meat on the work surface and spread the dry rub over it.
  3. Make the egg wash from the eggs and milk.
  4. Coat each piece of lamb with flour, egg wash, and breadcrumbs.
  5. Fry them in vegetable oil, in a skillet over medium heat until golden brown.
  6. For the stew:
    Heat the oil in a skillet over low heat, then add the onion and the carrot. Cook and stir for 1 minute or until the veggies soften.
  7. Add the tomato sauce, stir and bring it to a boil, then add salt, garlic, and okra. Cook and stir for a couple more minutes.
  8. Serve the stew with lamb.
Cheesy Bean Burritos

Cheesy Bean Burritos

A hearty Mexican snack, these cheesy bean burritos will definitely satisfy your appetite. Filled with red beans, carrot, bell pepper, and other veggies, tucked in a rich tomato sauce, they’re by no means short on flavor. Plus, topping them with some extra mozzarella will make them de-li-ci-ous!

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Ingredients Needed for Cheesy Bean Burritos

2 tablespoons of vegetable oil
1 medium-sized green bell pepper, diced
2 medium-sized carrots, shredded
7 ounces of canned red beans
1 spring onion, chopped
½ teaspoon onion powder
½ teaspoon sweet paprika powder
salt
1 red onion, diced
2 garlic cloves, crushed
pepper
8 cherry tomatoes, halved
3 basil leaves
1 teaspoon chili pineapple sauce
1 tablespoon white wine vinegar
½ cup water
3 tortilla wraps
3 ounces of low moisture mozzarella, sliced

How to Make Cheesy Bean Burritos

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the green bell pepper, carrots, canned beans, and spring onion.
  3. Season with onion powder, sweet paprika powder, and salt. Cook everything for 10 minutes, while stirring from time to time.
  4. Next, heat the remaining oil in a separate skillet over medium heat. Add the red onion, garlic, and pepper. Cook for 2 minutes.
  5. Add the sliced cherry tomatoes, basil leaves, chili pineapple sauce, white wine vinegar, and water.
  6. Reduce the heat, cover with a lid, and let it simmer for 20 minutes. Remove the skillet from heat, and blend everything until smooth.
  7. Place the wraps on your wooden board and use the red bean mixture to fill the wraps. Place the filling on one side of wrap and roll towards the opposite end.
  8. Preheat the oven to 360°F/180°C.
  9. Pour half of the cherry tomato mixture into a squared oven tray, and lay the red bean burritos Pour the remaining sauce over the burritos and lay the mozzarella cheese slices.
How to Make Coleslaw

How to Make Coleslaw

Looking for something delicious on the side… of grilled meat and other pretty heavy dishes? Coleslaw works! It’s easy to make, but it can also be easy to make mistakes while preparing it. Here’s how to make coleslaw – tasty, crunchy, and delicious! Burgers and hot dogs and steaks, oh my! The weather is getting

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Eggplant, Zucchini, and Tomato Casserole

Eggplant, Zucchini, and Tomato Casserole

Sometimes, your body just says no more to meat. And, one of the most savory dishes that can replace it is a nice and cozy veggie casserole. And this one sure has lots of veggies, like eggplant, zucchini, tomato, carrot, onion, so it’s sure to satisfy all tastes.

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Ingredients Needed for Eggplant, Zucchini, and Tomato Casserole

¼ cup olive oil
1 red onion, chopped
2 carrots, thinly sliced
½ yellow bell pepper, diced
½ teaspoon dried oregano
salt
pepper
3 tablespoons of tomato sauce
fresh parsley
2 garlic cloves, crushed
1 long eggplant
1 large zucchini
3 tomatoes

How to Make Eggplant, Zucchini, and Tomato Casserole

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the red onion, carrots, and bell pepper.
  2. Season with dried oregano, salt, and pepper. Pour the tomato sauce and cook until the veggies soften.
  3. Pour the veggies into a blender and blend them until smooth.
  4. Preheat the oven to 380°F/190°C.
  5. Next, grab a small bowl and mix the remaining olive oil, garlic, and parsley.
  6. Add the veggie blend on the bottom of a round oven tray, approximately 12 inches (30 cm) in diameter.
  7. Slice the eggplant, zucchini, and tomatoes into thin, round, slices. Layer the eggplant, zucchini, and tomato slices on top of the blended veggies. Top them with the olive oil and parsley mix.
  8. Slide the tray into the oven and bake for 90 minutes!
Chicken Spaghetti

Chicken Spaghetti

Just another spaghetti dish, you’d say? Only this time we’ve mixed the pasta with a rich veggie sauce made with onion, garlic, carrot, celery, and tomatoes. We’ve brought in the chicken breast cooked in white wine together with garlic and shallot. Simple and tasty!

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Ingredients Needed for Chicken Spaghetti

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 smaller carrot, diced
½ small celery root, diced
1 cup canned tomatoes
salt
pepper
5 ounces of spaghetti
1 tablespoon vegetable oil
6 ounces of chicken breast, cubed
1 shallot, chopped
2 garlic cloves, crushed
salt
pepper
½ cup white wine
1 bay leaf
2 tablespoons of parmesan

How to Make Chicken Spaghetti

  1. Heat the vegetable oil in a saucepan over low heat, add the onion, garlic, carrot, celery and canned tomatoes. Season with salt and pepper. Stir and cook for a few minutes. Remove from heat.
  2. Fill a cooking pot halfway with water and heat it over medium heat. Add some salt and cook the spaghetti according to the instructions on the package. Set aside.
  3. Heat the vegetable oil in a saucepan over medium heat and add the cubed chicken breast. Cook and stir until golden brown.
  4. Add the shallot and the garlic, stir and cook for another 5 minutes. Add some salt and pepper in the process, too.
  5. Pour the white wine, add the bay leaf, the tomato mixture and cook for a few more minutes or until the mixture reduces by half. Add the spaghetti and stir, cooking for another minute.
  6. Serve the chicken spaghetti with grated parmesan on top.
Potato and Pea Lamb Stew

Potato and Pea Lamb Stew

They say it’s better to prepare a stew the day before you actually eat it – the juices flow better, you know? Whatever the truth, we used lamb for this one and cooked it with carrot, potatoes, and peas. For the flavoring, we’ve paired together thyme, red chili, parsley, white wine and white wine vinegar.

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Ingredients Needed for Potato and Pea Lamb Stew

1 tablespoon vegetable oil
1 anchovy fillet
12 ounces of lamb loin, chopped
1 large carrot, sliced
1 medium onion, chopped
4 medium-sized potatoes, cubed
salt
1 teaspoon thyme powder
pepper
1 tablespoon white wine vinegar
¼ cup white wine
1 cup vegetable stock
1 apio stick, chopped
1 red chili, chopped
2 garlic cloves, crushed
8 cherry tomatoes, halved
1 cup peas

How to Make Potato and Pea Lamb Stew

  1. Heat the vegetable oil in a skillet over medium heat, then add the anchovy fillet and stir it for a bit to flavor the oil.
  2. Add the lamb loin and cook until it starts changing its color to brown, then add the carrot and stir.
  3. Add the onion and potatoes. Season with salt and pepper, then add the thyme powder, white wine vinegar, white wine, and vegetable stock. Cover and simmer for 20 minutes.
  4. Add the apio, red chili, garlic, cherry tomatoes, and peas. Cover and simmer for another 15 minutes.
  5. Garnish with fresh parsley before serving.
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