Showing Results for: “vegetarian recipe”

The Two-Bean Stew is a delightful blend of chickpeas and cannellini beans, enriched with a medley of vegetables such as onions, celery, carrots, and leeks. This stew is seasoned with garlic, white wine, and diced tomatoes, which infuse it with a rich, aromatic flavor, while fresh oregano adds a touch of herbal freshness. A hint of lemon juice and zest brings a refreshing citrus twist, perfectly balancing the savory notes. This stew is not only a feast for the taste buds but also a nutritious choice, packed with fiber and protein. It's a versatile dish that fits well within Mediterranean and

This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.

Author Jackie Newgent says, "If you’re looking for an introduction to tofu, meet these Szechuan skewers. They offer a tasty way to try tofu for the first time, or the 101st time! Marinated in a gingery vinaigrette, inserted onto skewers, grilled until lovely caramelized grill markings form, and garnished with fresh cilantro leaves and sesame seeds, these tofu “pops” will be a hit for all the senses. Try them at your next cook-in…or cookout!"

The Strip Steak With Smothered Onions recipe is a quick and easy main dish suitable for dinner, holidays, and entertaining. It features lean strip steak seasoned with salt and pepper, seared in olive oil, and then cooked to the desired doneness. The steak is served with sweet onions that are sautéed with olive oil, water, thyme, and brown sugar until very soft. Watch the How to Make Strip Steak Cooking Class Brought to you by Alignment Health Plan and powered by Homemade.

Author Amy Riolo says, "All of the bodies of water that border Italy—from the Adriatic to the Ionian, Mediterranean, and Tyrrhenian seas—contain multiple varieties of shrimp, making shrimp popular everywhere. If you’ve never prepared shrimp before, you’ll be amazed at how easy it is. In my seafood cooking classes, I often tell students that, if they’ve had bad luck making shrimp in the past, it’s because they’re doing too much, not too little. The key to preparing good shrimp is choosing the freshest shrimp possible and cooking them just until done—not a second longer. Baby, regular, and jumbo

Here’s a tasty and festive holiday entrée for the winter season! Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

This egg-based entrée is great any time of the day and the leftovers can be an easy grab-and-go lunch for the next day.

Talk about a summer treat! This healthy salad is so good, especially in summer when you can grab fresh peaches and corn in season (and on sale!). When you brown the peaches and corn, they tend to take on completely different taste profiles. Be prepared for an explosion of flavors!

You might be asking yourself, “How can it be possible to have a flan in a diabetes-friendly cookbook?” I have to tell you that this happens to be one of my favorite desserts in this book. The magic trick was not using condensed milk and using fat-free evaporated milk instead. Of course, a flan is not a flan without caramel. And for caramel you need real sugar. I used just enough caramel to make this dessert delicious but still guilt-free.

Paratha is a type of flatbread that originated in the northern part of India, where it is still popular. It’s part of a traditional Indian breakfast, but can also be served alongside lunch or dinner.