Dougherty Family Recipe Box

Category: Vegetables

  • Cashew Crunch Salad

    Ingredients

    • 1/2 head green cabbage, finely shredded
    • 1/2 head purple cabbage, finely shredded
    • 2 cups carrots, shredded
    • 1 cup fresh cilantro, chopped
    • 1/2 cup green onion, sliced
    • 2 cups cooked edamame
    • 1 cup roasted cashews, chopped
    • 2 cups crunchy chow mein noodles
    • crispy baked tofu

    Dressing

    • 1/4 cup olive oil
    • 3 tablespoons white vinegar
    • 2 tablespoons sesame oil
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder

    Method

    1. Shake together dressing ingredients.
    2. Toss dressing together with salad ingredients.

    Source

  • Fried Rice with Kale and Coconut

    Ingredients

    • 2 tablespoons canola oil
    • 2 eggs, whisked 
    • 2 cloves garlic, minced
    • 3/4 cup chopped green onions
    • 1 cup carrot, chopped
    • 1 medium bunch kale, ribs removed and leaves chopped
    • 1/4 teaspoon salt
    • 3/4 cup unsweetened coconut flakes
    • 2 cups brown rice, cooked and chilled
    • 1 tablespoon lime juice
    • 2 teaspoons soy sauce
    • 2 teaspoons chilli garlic sauce
    • fresh cilantro

    Method

    1. Heat a large dutch oven over medium-high heat. 
    2. Once the pan is hot add 1 teaspoon oil and swirl the pan to coat the bottom. 
    3. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. 
    4. Set cooked eggs aside in a clean bowl. 
    5. Add 1 tablespoon oil to the pan and add the garlic, green onions and carrots. 
    6. Cook until fragrant or until the vegetables are tender, stirring frequently (about 1-2 minutes). 
    7. Add the kale and salt. 
    8. Continue to cook until the kale is wilted and tender, stirring frequently (about 1-2 minutes). 
    9. Set cooked vegetables aside in the same bowl as the eggs.
    10. Add the remaining 2 teaspoons oil to the pan. 
    11. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden (about 30 seconds). 
    12. Add the rice to the pan and cook, stirring occasionally, until the rice is hot (about 3 minutes).
    13. Pour the eggs and vegetables back into the rice, breaking up the scrambled egg with the spoon. 
    14. Once warmed, remove the pan from the heat.
    15. Stir in soy sauce, chili garlic sauce, lime juice, and cilantro. 

          Source

        1. Quick Pickled Red Onions

          Ingredients

          • 1 medium red onion, very thinly sliced
          • 1/2 cup water
          • 1/4 cup distilled white vinegar
          • 1/4 cup apple cider vinegar or additional white vinegar
          • 1 1/2 tablespoons maple syrup
          • 1 1/2 teaspoons salt
          • 1/4 teaspoon red pepper flakes

          Method

          1. Pack the onions into a 1-pint mason jar.
          2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. 
          3. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
          4. Use a spoon to press the onions down into the vinegar.
          5. Can be served once cool or kept in the fridge for up to three days.

              Source

            1. Skillet Stuffed Shells

              Ingredients

              • 18 jumbo pasta shells 
              • 2 tablespoons olive oil
              • 1/2 lb. mushrooms, thinly sliced
              • freshly ground black pepper
              • salt
              • 1/2 cup balsamic vinegar
              • 5 oz. frozen chopped spinach
              • 6 garlic cloves, thinly sliced
              • 2 tablespoons unsalted butter
              • 3 cups marinara sauce
              • 1/2 teaspoon crushed red pepper flakes
              • 2 cups whole-milk ricotta
              • 1 cup Italian hard cheese, finely grated
              • 3 tablespoons oregano, finely chopped

              Method

              1. Cook shells according to package directions until very al dente.
              2. Drain shells, rinse with cold water, drain again.
              3. Heat oil in a large skillet over high. 
              4. Add mushrooms and cook until browned (about 5 minutes).
              5. Season with pepper and salt. 
              6. Reduce heat to medium, add vinegar, and stir while cooking until reduced by half (about 2 minutes). 
              7. Add spinach, cover, and cook for 2 minutes. 
              8. Uncover and continue to cook until spinach is completely wilted and most of the liquid is evaporated (about 3-5 minutes). 
              9. Transfer mushroom mixture to a large bowl.
              10. Return skillet to medium-high heat.
              11. Cook garlic and butter in skillet, stirring occasionally, until garlic is fragrant and beginning to brown (about 2–3 minutes). 
              12. Reduce heat to low.
              13. Add marinara sauce and red pepper and cook until warmed through (about 10 minutes).
              14. Stir into the mushroom mixture: add ricotta, hard cheese, oregano, and salt. 
              15. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be full but not overstuffed.
              16. Nestle stuffed shells into hot sauce in skillet. 
              17. Cover and cook over medium heat until shells are warmed through (about 4–6 minutes). 
              18. Remove from heat and let sit 5 minutes before serving.

                    Source

                  1. Paneer Butter Masala

                    Ingredients

                    • 1 tablespoon canola oil
                    • 1 pound hard paneer, cut into 3/4-inch cubes
                    • 3 tablespoons unsalted butter
                    • 1 large yellow onion, finely chopped
                    • 1 3/4-inch piece of ginger, peeled and grated
                    • 6 cloves of garlic, crushed
                    • 2 (14-ounce) cans of crushed tomatoes
                    • 2 tablespoons honey
                    • 1 tablespoon kasoori methi (dried fenugreek leaves)
                    • 1 teaspoon ground cinnamon
                    • 1/2 teaspoon ground red chile
                    • 1/4 teaspoon ground cloves
                    • 1 1/2 teaspoons salt
                    • 1 1/2 cups green peas (fresh or defrosted)
                    • 1/2 cup heavy cream

                    Method

                    1. Put a dutch oven on the stove and heat 1 tablespoon oil over medium heat.
                    2. Fry cubed paneer in hot oil until golden on all sides, turning regularly, then take out and set aside.
                    3. Reduce heat to medium and put butter in dutch oven. 
                    4. After the butter melts, add the onion and fry until translucent and turning golden. 
                    5. Add the ginger and garlic, stir-fry until fragrant (about 2 to 3 minutes).
                    6. Add the crushed tomatoes. 
                    7. Cover with lid and cook until reduced to a thick sauce (about 15 minutes).
                    8. Add the honey, spices, salt, and paneer to the sauce, cover with a lid, and cook until cooked through (about 5 minutes). 
                    9. Stir in the peas and cream and cook for 5 more minutes before serving.

                      Source