East West Veggies Recipes

EAST WEST POTATOES RECIPE

East west potatoes recipe image

Add a little spice to your family's meal by making this delicious potato dish. Bursting with rich flavours, serve with spinach and a poached egg

Provided by GoodtoKnow

Categories Brunch, Dinner, Lunch, Snack

Time 25m

Yield Serves: 4

Number Of Ingredients 9

Ingredients

3 tbsp oil
750g (1½lb) thickly sliced, cooked potatoes, unpeeled
2 cloves garlic, peeled and crushed
2 tsp toasted cumin seeds
2 tsp garam masala
About 250g (8oz) fresh spinach leaves (big leaves rather than baby)
4 med or large eggs
Salt and freshly ground black pepper
Small tub of Greek yogurt, to serve, optional

Steps:

Heat 2 tbsp of the oil in a large frying pan. Add the potatoes and cook for about 8 mins until browned all over.
Add the rest of the oil and the garlic and cook for a couple of mins, then stir in 1 tsp of the cumin seeds and all the garam masala.
Add the spinach and let it wilt for a min or two.
Meanwhile, poach the eggs in another pan. Divide the potato mixture between 4 hot plates, then top each with a poached egg. Season with salt and pepper, then sprinkle with the rest of the cumin seeds. Drizzle with more oil and serve with Greek yogurt, if you like.

Nutrition Facts : @context https, Calories 331 Kcal, Fat 17 g, SaturatedFat 3 g

EAST-WEST BAKED VEGETABLES (RECIPE)

East-West Baked Vegetables (Recipe) image

Provided by Kimberly Snyder

Yield About 4

Number Of Ingredients 9

Ingredients

3-4 carrots, peels and cut into chunks
2 large sweet potatoes, cut into chunks
1 small cauliflower, cut into ½ inch florets
2 large zucchinis, cut into 1 inch cubes
5 cups bok choy greens, chopped into into 1 inch pieces
3 Tbs. fresh parsley
1 Tbs. dried rosemary
¼ cup Braggs Liquid Amino Acids
¼ cup raw coconut oil

Steps:

Preheat oven to 350 degrees. Smear the coconut oil over a glass oven-proof casserole dish with lid, and place all vegetables, parsley and rosemary, mixed up, inside. Mix the coconut oil and the Braggs Liquid Amino Acids through the vegetables.
Cover and place in oven for about 55 minutes, or until the vegetables are tender. Add a bit more Braggs Liquid Amino Acids to taste, if desired, and serve with a salad.

EAST-WEST STIR-FRY

East-West Stir-Fry image

This makes a pretty, colorful meal. For a different taste, try serving a stir-fry over baked or mashed potatoes-that's how I sometimes serve this dish.- Nan Radabaugh, Perrysburg, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
3 tablespoons peanut oil, divided
1 medium onion, cut into wedges
1/2 cup sliced celery
1 medium carrot, cut in paper-thin strips
1/4 pound fresh green beans, sliced lengthwise
1 can (8 ounces) sliced water chestnuts, drained
4 large mushrooms, thinly sliced
1/2 cup chicken broth
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 tablespoons water
8 to 10 ounces fresh spinach
3 cups cooked rice

Steps:

On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes. , Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce. , Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice.

Nutrition Facts : Calories 525 calories, Fat 19g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 734mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 6g fiber), Protein 31g protein.

EAST-WEST BARBECUED CHICKEN

East-West Barbecued Chicken image

Categories Chicken Orange Hot Pepper Summer Grill/Barbecue Bon Appétit

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 8

Ingredients

1 2 1/2-to 3-pound chicken, cut into 4 pieces, wings removed
Salt and freshly ground pepper
2 teaspoons Dijon mustard
1/4 cup orange juice
1 tablespoon olive oil
1/4 teaspoon dried red pepper flakes
1/4 cup chili sauce
1/4 cup hoisin sauce

Steps:

Place chicken in baking pan. Season with salt and pepper. Place mustard in small bowl. Whisk in orange juice, oil and pepper flakes. Pour over chicken, turning chicken to coat. Let stand 20 minutes. Combine chili sauce and hoisin sauce in small bowl.
Prepare barbecue (medium-high) or preheat broiler. Grill chicken until just cooked through, about 10 minutes per side. Brush one side with chili-sauce mixture and grill until beginning to brown, about 3 minutes. Brush second side with sauce and grill until beginning to brown. Serve hot.