Search results for: carrot

Here are the search results for your query. Please use our advanced search page for more specific results.

Whole Chicken Stuffed With Onion and Lemon

If you are cooking for a large family, why don’t you cook an entire chicken tonight? To boost the flavor, stuff it with onion, garlic, lemon, and cherry tomatoes and cook along with potatoes and carrots in the oven. The side will be enriched by the chicken as well.

Whole Chicken Stuffed With Onion and Lemon Read More »

Ingredients Needed for Whole Chicken Stuffed With Onion and Lemon

1 onion
1 garlic clove
2 cherry tomatoes
1 lemon
1 chicken, whole
2 tablespoons of olive oil
salt
pepper
1 tablespoon paprika powder
10 potatoes
2 carrots

How to Make Whole Chicken Stuffed With Onion and Lemon

  1. Preheat the oven to 365 degrees F/185 degrees C.
  2. Cut the onion in 4 parts.
  3. Crush the garlic clove.
  4. Cut the cherry tomatoes in half.
  5. Cut the lemon in 4 parts.
  6. Spray the chicken with olive oil.
  7. Sprinkle salt and pepper.
  8. Rub the chicken with the paprika powder and stuff it with onion, garlic, cherry tomatoes, and lemon.
  9. Place the chicken on a large oven tray and surround it with carrots and potatoes.
  10. Drizzle with olive oil.
  11. Cook for 1 hour and 20 minutes.

Vegetarian Cannelloni

These veggie-stuffed cannelloni are a lighter alternative to a stodgy lasagna. They’re filled with carrot, leek, bell peppers and white radish, so there’s no lack of flavor here! Topping the cannelloni with bechamel, tomato sauce, and parmesan will make them perfect for your Meatless Monday!

Vegetarian Cannelloni Read More »

Ingredients Needed for Vegetarian Cannelloni

2 carrots, shredded
1 red onion, minced
½ leek, chopped
salt
3.5 ounces of white radish, chopped
salt
½ red bell pepper, chopped
½ yellow bell pepper, chopped
0.5 green bell pepper, chopped
3 ounces of cannelloni, around 8 tubes
0.25 ounce butter
4 tablespoons of tomato sauce
parmesan
bechamel sauce:
2 ounces of butter
2 ounces of flour
½ cup milk
1 teaspoon nutmeg

How to Make Vegetarian Cannelloni

  1. You can start with the bechamel.
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour in the flour while stirring.
  3. Cook the mixture on medium heat for about 5 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while stirring fast and continuously.
  5. Season with nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat.
  7. Heat the oil in a skillet over medium heat and add the carrot, onion, leek, and cook them for 2 minutes.
  8. Add the white radish and season with salt.
  9. Add all of the bell peppers, and cook everything for 3 more minutes.
  10. Place the veggies in a bowl, cover them, and leave them aside for 15 minutes.
  11. Preheat the oven to 360°F/180°C.
  12. Grab the butter with the tip of your fingers and use it to scrape the bottom of an oven tray.
  13. Stuff the cannelloni with the cooked veggies and lay them horizontally in the baking tray.
  14. Pour the bechamel and tomato sauce over the cannelloni. Shred some parmesan on top.
  15. Add them into the oven and cook them for 30 minutes.

Beef Stew With Asparagus and Broccoli

You can often find beef and asparagus served together on the same plate. That’s because they work great with each other, so that’s one more reason to try this delicious stew! Add some broccoli, carrot, tomato sauce, wine, and seasoning, and this dish sure is worth cooking at home!

Beef Stew With Asparagus and Broccoli Read More »

Ingredients Needed for Beef Stew With Asparagus and Broccoli

14 ounces of beef tenderloin 1 tablespoon vegetable oil salt 1 teaspoon garlic powder 1 cup beef stock ¼ red bell pepper, sliced ¼ yellow bell pepper, sliced 1 teaspoon nutmeg 1 cup white wine 1 orange 1 tablespoon tomato sauce 3 asparaguses sticks, sliced 6 broccoli florets 1 spring onion, chopped 1 cup water ⅔ cup heavy cream

How to Make Beef Stew With Asparagus and Broccoli

  1. Slice the beef tenderloin into 1 inch (2.5 cm) thick chunks.
  2. Heat the vegetable oil in a saucepan over medium heat. Add the beef and season it with salt and garlic powder. Cook the meat until it turns opaque.
  3. Next you can add the rest of the ingredients. Add the bell peppers, nutmeg, carrot, and white wine. Squeeze the juice out of the orange directly into the saucepan.
  4. Put a lid on and let it simmer for 4-5 minutes. Add the tomato paste and stir. Add the asparagus, broccoli, spring onion, and pour 1 cup of water.
  5. Put a lid on and let it simmer for 10 more minutes.

Veggie-Stuffed Tomatoes

Usually, we like to stuff tomatoes with meat, but if you’re on a veggie diet, this recipe is for you! Try replacing the meat with diced mushrooms, bell pepper, carrots, and flavor them with lots of spices. After that, just slide them in the oven and wait for your dish to be ready!

Veggie-Stuffed Tomatoes Read More »

Ingredients Needed for Veggie-Stuffed Tomatoes

2 tablespoons of vegetable oil 2 onions s, thinly sliced 3.5 ounces of mushroom, thinly sliced 1 yellow bell pepper, chopped 2 carrots, shredded herbs 1 teaspoon nutmeg 1 teaspoon cashew powder 1 teaspoon mixed spices ½ lime ½ cup tomato paste oregano fresh coriander

How to Make Veggie-Stuffed Tomatoes

  1. Heat a skillet and add 2 tablespoons of vegetable oil.
  2. Throw in the onion and cook it until it turns translucent.
  3. Add the mushrooms, bell pepper, and shredded carrots.
  4. Continuously stir and season it with the salt with herbs, nutmeg, cashew powder, and mixed spices.
  5. After 1 more minute, pour the lime juice and add the tomato paste.
  6. Stir it, add the fresh oregano and turn off the heat.
  7. Remove the heads and pulp of the tomatoes.
  8. Stuff the tomatoes with the cooked veggies.

Balsamic Chicken and Veggies

Glazing the chicken with balsamic vinegar gives it an intense, sweet flavor, one that most definitely needs to be tried out. Add in some mustard seeds, and serve the chicken with a light side of veggies, like onion, carrot, and cherry tomatoes.

Balsamic Chicken and Veggies Read More »

Ingredients Needed for Balsamic Chicken and Veggies

1 tablespoon mustard seeds
5 ounces of chicken breast
2 tablespoons of vegetable oil
1 onion, chopped
1 carrot, sliced
1 tablespoon balsamic glaze
5 cherry tomatoes, sliced into halves
salt
pepper
2 ounces of canned peas

How to Make Balsamic Chicken and Veggies

  1. Crush 1 tablespoon of mustard seeds in a mortar.
  2. Place the chicken breast on your working surface and season it with mustard seeds and salt.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken and cook it for 8-10 minutes on one side.
  4. Flip it over and spread balsamic glaze over it. Keep cooking it for another 8-10 minutes.
  5. Heat the remaining oil in a skillet over medium heat. Add the rest of the mustard seeds, and start cooking the onion and carrot. Add the cherry tomatoes and cook everything for 5-6 minutes.
  6. Season with salt, pepper, and add the canned peas. Cook everything for 2-3 more minutes.
  7. Turn off the heat and serve the chicken breast with the veggies.

Veggie Fritters

Have you ever wondered how veggies get along? We have a partial answer to that question! Zucchini, red bell pepper, onion and carrot are absolutely harmonious together when they are shredded and become veggie fritters together. Try this at home, be it for brunch, lunch or dinner!

Veggie Fritters Read More »

Ingredients Needed for Veggie Fritters

1 zucchini ½ red bell pepper, chopped ½ chili, sliced ½ onion 1 tablespoon chopped spring onion 2 garlic cloves, crushed 1 egg salt pepper ¼ cup flour vegetable oil for frying breadcrumbs for coating the baking pan

How to Make Veggie Fritters

  1. In a medium bowl, put all the vegetables.
  2. Add the egg.
  3. Sprinkle some salt and pepper.
  4. Combine all the ingredients.
  5. Add the flour.
  6. Mix the vegetables with the egg and the flour.
  7. Make fritters and fry them in vegetable oil, on both sides.

Zucchini and Tomato Soup

Don’t have any experience in making soups? No worries, because in this one for example, all you need to do is add the ingredients in a saucepan, pour a bit of stock and let it simmer until the ingredients combine their flavors. Another reason for you to try this soup is that it has all the right veggies you can think of: carrot, zucchini, corn and beans.

Zucchini and Tomato Soup Read More »

Ingredients Needed for Zucchini and Tomato Soup

2 tablespoons of vegetable oil 1 red onion, chopped ½ zucchini, diced ¼ cup sweet corn 2 garlic cloves 1 teaspoon dried oregano 3 ounces of white bean, canned 1 cup tomato sauce salt pepper 3 cups of chicken stock spring onion parmesan 1 parsley

How to Make Zucchini and Tomato Soup

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the red onion, carrot, zucchini, and sweet corn. Add the garlic cloves and season with dried oregano.
  3. Add the canned white beans, tomato sauce, and season with salt and pepper.
  4. Pour the chicken stock.
  5. Bring everything to a boil. Reduce the heat and simmer it for 10-15 minutes.
  6. You can serve the soup with spring onion and shredded parmesan on top.

5-Veggie Nutritious Salad

Eating veggie salads keeps you fit and healthy, so how about trying this simple, yet nutritious, combo? Cabbages, cucumbers, and carrots all have lots of vitamins, minerals and anti-inflammatory properties. So if you’re looking for a healthy salad, you’ve just found it here, right at your doorstep!

5-Veggie Nutritious Salad Read More »

Ingredients Needed for 5-Veggie Nutritious Salad

1 tablespoon olive oil 1 tablespoon balsamic vinegar salt pepper ¼ cabbage head ¼ red cabbage heat 1 cucumber 2 radishes es 3 yolks

How to Make 5-Veggie Nutritious Salad

  1. You can start with preparing the salad dressing.
  2. Use a small bowl and add the olive oil and balsamic vinegar. Season with salt, pepper, and toss them.
  3. Thinly slice both types of cabbage. Add them in a salad bowl and pour the dressing over them.
  4. Thinly slice the red onion. Grab your vegetable peeler and shred long, thin slices of cucumber, carrot, and radish. Add them on top, drizzle with some olive oil and serve!

Veggies and Rice Stuffed Bell Peppers

These bell peppers are stuffed with rice, veggies, and a few spices, making a nice vegetarian meal for your family to enjoy. They’re filled with onion, carrot, and zucchini, which are cooked in a rich tomato sauce. It may take a bit over 1 hour to cook but we guarantee it will be worth the wait.

Veggies and Rice Stuffed Bell Peppers Read More »

Ingredients Needed for Veggies and Rice Stuffed Bell Peppers

1 tablespoon vegetable oil
1 red onion, chopped
1 carrot, shredded
1 zucchini, shredded
salt
pepper
0.5 tea spoon seven-spice powder
2 tablespoons of tomato sauce
1 ½ cups of rice
2 cups of water
4 bell peppers

For the sauce:

1 tablespoon vegetable oil
1 teaspoon flour
¼ cup tomato sauce
salt
¼ cup water
yogurt

How to Make Veggies and Rice Stuffed Bell Peppers

  1. Heat the vegetable oil in a deep skillet over medium heat.
  2. Add the red onion, carrot, zucchini. Season with salt, pepper, and seven-spice powder.
  3. Stir, and add the tomato sauce.
  4. Add the rice and pour 2 cups of water.
  5. Bring everything to a boil, put a lid on top, and simmer for the next 20 minutes.
  6. In the meantime, remove the top and the inside of the bell peppers.
  7. Place them in a baking tray and fill them with the mix of veggies and rice.
  8. Preheat the oven to 350°F/175°C.
  9. For the sauce, heat the vegetable oil in a skillet over medium heat. Add the flour and vigorously whisk until it forms a thick, yellow liquid.
  10. Pour the tomato sauce and add a pinch of salt, while whisking in the process.
  11. Add water, and leave the sauce on heat until it reduces. Pour the sauce over the bell peppers.
  12. Slide the tray into the oven and bake the bell peppers for the next 30 minutes!

Turkey and Leek Soup

We’ve used leftover turkey for this soup, but you can easily replace it with chicken. Regarding the vegetables – changes aren’t that welcomed. The carrots and the leeks add sweetness and flavor to the soup, better than any other veggie.

Turkey and Leek Soup Read More »

Ingredients Needed for Turkey and Leek Soup

1 tablespoon vegetable oil
3 ounces of leftover turkey
0.5 ounce ginger, thinly sliced
1 leek, white and pale-green parts only
1 carrot, thinly sliced
2 tablespoons of sweet corn
1 tomato, chopped
salt
2 cups of water
1 bouillon cube
1 tortilla wrap
2 garlic cloves
1 baby spinach

How to Make Turkey and Leek Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the turkey and ginger, and cook them for 1 minute.
  3. Add the leek, carrot, sweet corn, and tomato. Give it a good stir, and cook everything for 2-3 minutes.
  4. Heat the water in a saucepan over medium heat. Bring it to a boil and add the bouillon cube. Stir, and leave it on heat for 2-3 more minutes.
  5. Add the turkey and leek and simmer the soup for 15 minutes.
  6. Separately, thinly slice the tortilla. Rub garlic on both its sides.
  7. Serve the soup with tortilla.

Steak Finger Sandwich

Are you in the mood for a nice crispy sandwich as lunch or a snack? Take some steak fingers and build an awesome sandwich around them. Build the nutritious profile with some carrots and zucchini and then dress everything up with some BBQ sauce and some mayo.

Steak Finger Sandwich Read More »

Ingredients Needed for Steak Finger Sandwich

8 ounces of beef tenderloin ½ cup flour 1 egg 1 tablespoon milk ½ cup breadcrumbs vegetable oil for frying ½ zucchini, thin layers 2 teaspoons of barbecue sauce 4 lettuces leaves 4 breads slices, toasted 2 teaspoons of mayonnaise salt

How to Make Steak Finger Sandwich

  1. Cut the beef tenderloin into very thin slices.
  2. Whisk the egg with milk to make egg wash.
  3. Coat the beef slices with flour, egg wash, and breadcrumbs.
  4. Heat vegetable oil in a skillet and deep fry the beef strips until golden brown.
  5. Lay a plate with paper towels and place the fried strips on it, to absorb the excess oil.
  6. Grease with oil and heat up your grilling machine.
  7. Grill the zucchini and carrot.
  8. Spread 1 teaspoon of barbecue sauce on one toast, add 2 lettuce leaves, half of the fried beef strips and the zucchini and carrot slices. Spread mayo on another toast slice and top your sandwich with it.
  9. Do the same for the second sandwich.
Scroll to Top