Spicydicedvegetables Recipes

SPICY DEVILED EGGS

Spicy Deviled Eggs image

Provided by Michael Symon : Food Network

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Mash 6 hard-boiled egg yolks, 1/3 cup creme fraiche, 1/4 cup crumbled cooked bacon, 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, 1/2 teaspoon dijon mustard, 1/4 teaspoon lime zest, 1 teaspoon lime juice and salt. Spoon into the egg whites; top with more lime zest.

SPICY DICED VEGETABLES

Spicy Diced Vegetables image

This yummy vegetarian recipe was give to us by some friends. They have their own restaurant so we knew it would be good. I'm really not sure how long prep time is so I've just put in a rough guess.

Provided by mermaiden91

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 carrots
2 potatoes, Large
2 tomatoes
250 g green beans
2 tablespoons vegetable oil
2 teaspoons black mustard seeds
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon garam masala
salt

Steps:

Peel carrots, potatoes and tomatoes and dice.
Trim beans and cut into small pieces.
Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
Add salt to taste.
Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
Stir gently every 5 minutes and add a little more water if necessary.
Sprinkle with garam masala just before end of cooking.
Serve with rice or bread of your choice.

Nutrition Facts : Calories 223.9, Fat 7.9, SaturatedFat 1, Sodium 39.3, Carbohydrate 36.1, Fiber 7.5, Sugar 7.3, Protein 5.4

SPICY CURRIED VEGETABLES

Spicy Curried Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ginger, peeled and finely chopped
2 clove garlic, finely chopped
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoons ground cumin
2 carrots, peeled and thinly sliced
1 Idaho potato, peeled and cut into 3/4" chunks
1 cup chopped whole tomatoes
1/2 cup chicken stock
1 1/2 cups green beans
1 1/2 cups coconut milk
1/2 cup cilantro, chopped

Steps:

In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.

SPICY VEGETABLE DIP

Spicy Vegetable Dip image

Make and share this Spicy Vegetable Dip recipe from Food.com.

Provided by Lorrie in Montreal

Categories < 4 Hours

Time 2h10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, softened
8 ounces sour cream
1 garlic clove, minced
1/2 cup sharp cheddar cheese, grated
2 tablespoons green onions, chopped
1 jalapeno pepper, seeded and diced
1 teaspoon Tabasco sauce
1 teaspoon ground cumin

Steps:

Combine all ingredients together in a small bowl.
Chill for several hours before serving with raw vegetables or crackers.

SPICY MIXED VEGETABLES

Spicy Mixed Vegetables image

Provided by Moira Hodgson

Categories weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 red pepper
2 tablespoons olive oil
1 clove garlic, minced
4 small, long, yellow zucchini squash, sliced
small zucchini, sliced
1 pound fava beans, shelled
1/2 teaspoon hot pepper flakes
Small bunch basil leaves, left whole

Steps:

Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

SPICY VEGETABLE SAUTE

Spicy Vegetable Saute image

This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1/2 small red onion, thinly sliced lengthwise
1 to 2 bell peppers, ribs and seeds discarded, thinly sliced lengthwise
1 carrot, thinly sliced on the diagonal
1/2 jalapeno pepper, thinly sliced
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot-pepper sauce
1 tablespoon sugar
1 cup reduced-sodium chicken broth
2 tablespoons chopped fresh cilantro

Steps:

In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.

Nutrition Facts : Calories 114 g, Fat 7 g, Fiber 2 g, Protein 2 g

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