Category: Veggies

low carb · Low Carb Dish · Salads & Blossom Bowls · Side Dishes · Veggies

Spicy garlic dill green beans

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  1. 2 quart mason jars
  2. 2 lbs or a little more green beans
  3. 2 1/2 cups water
  4. 2 1/2 cups white vinegar
  5. 1 tbsp salt
  6. 6 garlic cloves mashed
  7. 2 tbsp red pepper flakes
  8. 2 tbsp dill weed
  9. 2 tbsp dill seed
  10. 2 tsp black peppercorns whole

Directions:

Bring the water, vinegar and salt to a boil. Mean while cut ends off of beans and wash. Smash the garlic cloves and place 3 cloves in each jar, along with 1 tbsp red pepper flakes, 1 tbsp dill weed, 1 tbsp dill seed and 1 tsp peppercorns. Then fill each jar with beans. Once water is boiling pour into jars. Seal with lid and let cool on the counter. Once cooked place in fridge for at least 24 hours then enjoy! They will stay good on fridge for up to 6 weeks. You can also can these by sterilizing the jars and then following directions to can properly. Nice and spicy with a hint of dill and garlic!

Dinner · Veggies

French onion lentil Shepard’s pie

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You’ll need:
3 large yellow onions
2 tbsp olive oil
3 cloves garlic
2 tbsp fresh thyme
2 bay leaves
1 1/2 tbsp tomato paste
2 tbsp sherry cooking wine
2 tbsp soy sauce
5 cups chicken stock
10 russet potatoes
3/4 cup milk
1 stick butter
Salt and pepper

Directions:
Chop onions in half then slice. Add 2 tbsp olive oil to Dutch oven or oven safe skillet. Add in onions and sauté for 3 minutes to soften onions. Then reduce heat and let simmer stirring occasionally until they begin to cartelize and turn brown about 30-45 minutes. Then add in chopped garlic, thyme and bay leaves. Bring heat back up to medium heat and cook for 3-4 minutes until garlic is soft. Then add in tomato last, sherry and soy sauce. Mix well and let simmer 2 minutes then add in chicken stock. Bring to a boil and then add in lentils. Cover and reduce heat and let simmer for 35-40 minutes until liquids is mostly gone. While the lentils are cooling oral potatoes and bring to a boil. Boil for 20-30 minutes until soft, drain water and then mash with the butter and milk. If you need to add more milk do it in small increments until creamy. Add salt and pepper to taste. Once lentils are done, spoon the potatoes over the lentils and place into preheated oven at 375 for 30 minutes or until top of potatoes are golden brown. Remove and serve hot. Enjoy!!
Dinner · Lunch · Soups · Veggies

Butter Bean Soup w/Basil topping

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Youll need:
1 lb dry butter beans
2 medium sweet onions diced
6 cups chicken stock
1 large carrot diced
1 celery stalk diced
1 tsp fennel seeds
1/2 cup cherry tomatoes halved
1 small zucchini quartered and diced
salt and pepper to taste 

Basil topping:
2 cups fresh basil leaves
1/2 cup parmigiano regiano cheese
1/2 cup roasted pistachios
 1/2 cup olive oil
salt and pepper 

Directions: (The night before, make sure you place beans in bowl and cover with cold water, cover and let soak until next day)
Dice all veggies.
In skillet add a little olive oil and saute onions until soft, add in celery and carrots and saute another 3 minutes. Then add into crockpot along with broth and drained beans. Cover and cook 6-8 hours on low. Then add in fennel, tomatoes, zucchini, salt and pepper to taste. Cover and cook 1 hour more. 

Basil topping directions:
Bring a small pot of water to a boil and season with a little salt. Once boiling add fresh basil leaves to water and blanch for 20 seconds utnil bright green. Remove and place into bowl of ice water. Then place into town and dry all excess water. Place into a food processor with roasted pistachios and cheese. Slowly add in the olive oil while pulsing. Add salt and pepper to taste. You want a nice paste. Once done place in bowl, cover and refrigerate until ready to top on soup. 

 To serve place in bowl and top with basil topping. You can serve with crusty bread. Enjoy! 

Soups · Veggies

Butternut Squash Coconut Stew

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  • pic

You’ll need:
1 medium whiter yellow onion chopped
3 garlic cloves minced
2 green onions chopped
1 bell pepper diced
2 cups butter nut squash diced into 1/2 inch cubes
1 -15oz can black beans drained and rinsed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 sprigs fresh thyme
1 cup coconut milk
1 cup chicken or vegetable stock
1 kup chopped kale
1/2 tsp cayenne pepper
1 pinch allspice (if you don’t have that okay, but it adds just a little extra warmth to soup)
olive oil
1 cup brown rice cooked
1 avocado for topping (if you would like) 

In dutch oven drizzle with olive oil and heat. Add in chopped onions and bell peppers and cook until tender. Then add in garlic and green onions and cook another minutes to soften garlic. Add in the squash, black beans, seasonings, coconut milk, stock, allspice and cayenne pepper. Stir and bring to a boil.  Reduce heat and simmer for 20 minutes stirring occasionally so it doesn’t burn. Then stir in the kale and simmer another 5-7 minutes until kale is wilted. Serve over brown rice and slice avocado over top for extra creaminess! Enjoy

Appetizers · Low Carb Dish · Low Carb treats · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Crab stuffed tomatoes

mamasheenasLeave a comment
You’ll need:
12- 2 inch tomatoes
3 cups imitation crab
1/2 cup miracle whip
1 cup minced celery
1/2 medium red onion diced small
2 tbsp chopped chives
2 tbsp fresh dill chopped
1 tsp dry dill
1/2 tsp salt
4 tbsp white vinegar
1/2 tsp cayenne pepper
Pinch of pepper

In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!

Appetizers · Grilling · low carb · Lunch · SeaFood · Uncategorized · Veggies

Herby Pesto

mamasheenasLeave a comment
You’ll need:
1 bunch fresh cilantro
2 bunches fresh flat leaf parsley
1 1/2 cup fresh basil
1 cup cherry tomatoes
3 garlic cloves
1 tsp salt
3 tbsp lemon juice
1/4 cup olive oil
3 tbsp water

Throw everything into a a food processor or blender and blend. It should be well blended and a little smooth. If it is t add a little more olive oil and water as needed until becomes a nice consistency. Top into fish or chicken or eat as a side on veggies or crackers! So yummy!!!
Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Roasted Butternut squash & cranberry

mamasheenas1 Comment
You’ll need:
1 medium butternut squash
2 cups fresh cranberries
2 tsp cinnamon
2 tsp dried thyme
2 tsp giner
1 tsp salt
1 tsp pepper
Olive oil
Fresh thyme
1/4 c feta cheese

First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!

Dinner · Low Carb Dish · Lunch · Veggies

Quinoa Stuffed Peppers

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Youll need:
4-6 bell peppers seeded 
1 lb hamburger or turkey burger 
2 cups quinoa
2 tbsp olive oil
3 garlic cloves minced
1 carrot peeled and diced small 
1 can baby corn drained 
1 cup fresh green beans diced small 
1/2 onion diced 
salt and pepper 

Directions:
In a large skillet over medium heat brown burger. Drain and then add in carrots, onion, green beans, baby corn and garlic. Season with slat and pepper and satue for about 5 minutes until vegetables are soft.
Cook quinoa as directed. 
Increase heat too high in skillet and add the cooked quinoa and stir until combined. 

For peppers chop the tops off and remove insides. fill the peppers with the quinoa mixture. Place into oven preheated at 325 for 25-30 minutes until peppers are soft. For the last 5 minutes remove and top with colby cheese and then return to oven. Enjoy! 
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Dinner · InstaPot · Side Dishes · Veggies

Stuffed acorn squash

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You’ll need:

2-3 small acorn squash

2 cups uncooked wild rice blend

1 10.5oz can cream of mushroom

1 7oz can chipotle peppers

2 cups Gouda cheese shredded

1/2 cup dried cranberries chopped

1 tbsp fresh thyme

4 cups chicken stock or vegetable stock

Salt and pepper

Fresh thyme for garnishing

First cook the wild rice as directed but use the chicken or vegetable stock to add flavor. I do mine In my pressure cooker and it’s done in a flash! Next slice the acorn in half lengthwise and scoop out the seeds and guts. Then drizzle the flesh with olive oil and sprinkle with salt and pepper. If your baking bake in oven at 375 degrees for 30-40 minutes. Place into pan flesh side down with a tad bit of water. Bake until soft. Then remove and turn over.

For middle take the cooked wild rice and add in the cream of mushroom, Gouda, cranberries, thyme and salt and pepper. Dice 3 of the peppers and add. You can add more sauce to get more heat if you would like. Mix well then stuff the middles of the acorns.

Raise the oven temp to 425 and bake another 10-12 minutes until the tops are bubbling. Remove and sprinkle with fresh thyme and a few cranberries! Enjoy as a main dish or use as a beautiful side!