This is one of my favorite go to recipes! When I am looking to make something quick during the middle of the week this meal really hits the spot. This time around I am trying out something new. My grocery store offers bagged veggies ready to steam for only $1 per bag. I got two. This bag is a mixture of broccoli, red cabbage and carrots sliced very thin. I also made jasmine rice with this dish, it's so much better than plain white rice (not sushi rice, long grain white rice, BORING!). The rice makes it filling and the quick saute of veggies keeps them crunchy and full of nutrients. Here's what you'll need:
Ingredients
1/2 of a white onion, sliced thin
1/2 cut into match sticks, batonette***
1/2 yellow crookneck, cut into match sticks
1/2 bell pepper of your choice, sliced thin
1/2 rib of celery sliced thin lengthwise
1 bag mixed, sliced vegetables
1 large Handful of washed and torn spinach
1 TBSP minced ginger
1 large garlic clove, minced
Ponzu Sauce TT
Teriyaki Sauce/Soy Sauce TT
Sesame Oil TT or enough to saute veggies
Fish Sauce TT
Pinch of white sugar
Pinch of red pepper flakes
Directions:
1.) Wash and prep the vegetables as instructed in the ingredients list.
2.) Heat the sesame oil in a large skillet on medium. Once hot, add in the vegetables.
3.) Stir constantly while you saute the vegetables for 3 minutes. Add in the seasonings to your taste at this point and saute for 2 minutes or to your desired level of doneness.
4.) Right before switching off the heat, add in your minced ginger and garlic so they do not burn.
5.) Serve over freshly steamed jasmine rice.
My current obsession in rice
Final result! :D
This dish serves 4. You can eat leftovers of this and not feel guilty about grease, too much salt or cholesterol. You add what you want to it, TT. Soy sauce and Ponzu sauce go a long way especially when it concentrates in the pan so go light!! The sugar adds a new depth of flavor by enhancing the lemon in the ponzu sauce.I really hope you enjoy this dish and thanks so much for reading!
**Cooks side note: Batonette is a french term used in the kitchen referring to a style of cut (vegetables, fruits, meats etc.) The size of a batonette cut measures 2 inches long x 1/4 in. x 1/4 inch. It is from this cut that you can make small dice cuts.
This soup features a lot of great veggies and can be turned vegetarian by swapping out only one ingredient! Please feel free to use what's available to you in your area or seasonally available.
For this recipe you will need:
Ingredients:
1/2 large white onion, diced small
1 medium zucchini, diced small
Stems from 1 pint of button mushrooms, diced small
1 medium yellow crookneck squash, diced small
1 & 1/2 cups broccoli florets, chopped fine
2 stalks of celery, diced small
1 cup of lentils (your choice really)
4 cups of water (depending on your taste, the less water, the thicker it will be. )
2-3 cups chicken stock/vegetable stock
Handful of fresh spinach
2 garlic cloves, diced fine
1 pinch of Herbs de Provence**
1 &1/2 TBSP tomato paste
salt and black pepper to taste
Red wine Vinegar to taste
Directions:
1.) Wash and chop all vegetables (minus the spinach) and set aside.
2.) In a soup pot, add in 2 TBSP of olive oil and warm over a medium heat.
3.) Add all veggies (minus the spinach) and garlic to the oil and sweat for 4-5 minutes. Stir often to make sure they don't brown.
4.) Add in the tomato paste, Herbs de Provence and mix.
5.) Pour in lentils and toss to coat with everything in the pot.
6.) Immediately pour in the chicken stock and the water. Mix to combine.
7.) Cook until the lentils are soft and vegetables are tender, 10-15 minutes.
8.) Season with salt, pepper and red wine vinegar to your liking. Wilt the spinach in at the last minute and serve.
You could very easily puree this and the lentils will give it a nice thickness. Soups like this get better when they have time to sit, so it makes for great leftovers. Freeze in a mason jar and have it at your disposal for a sick/rainy day. Thanks so much for reading!!
**Cook's side note: Herbs de Provence is a french staple in the spice cabinet. This spice mixture is available at most grocery stores. It may contain but is not limited to: Thyme, Basil, Fennel Seeds, Savory, Rosemary, Lavender and Tarragon. It's really popular in chicken dishes. Feel free to substitute this herb mix with Italian herbs if you do not have Herbs de Provence in your home.
P.S: I am going to work on taking photos my prep work as I am making the food. I feel like it makes the work a lot easier on you all when you can see what I am doing throughout the whole process. Thank you!
1 large garlic clove, minced
