Dougherty Family Recipe Box

Category: Vegetables

  • Mushroom Barley Risotto

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, finely diced
    • salt
    • pepper
    • 1 pound mushrooms, sliced
    • 1 1/2 cups pearl barley
    • 2 large carrots, finely diced
    • 3 cups vegetable broth
    • 1 1/2 cups water
    • thyme
    • 2/3 cup mozzarella cheese, finely grated
    • 1/4 cup fresh parsley, chopped

    Method

    1. Preheat the oven to 250°F.
    2. Heat oil in a dutch oven on the stove over medium-high heat.
    3. Add onions, dash salt, and pepper, and cook until lightly browned.
    4. Add mushrooms and cook until browned.
    5. Stir in the barley and thyme and cook until barley is browned (about 2 minutes).
    6. Remove from heat, stir in carrots, broth, water, and a bit more salt.
    7. Cover and put in oven to cook for 3 hours.
    8. Remove from oven, stir in cheese.
    9. Thin with warm water if too thick, add more salt and pepper to taste.
    10. Serve and garnish with parsley.

    Source

  • Sweet Potato Casserole

    Ingredients

    • 3 sweet potatoes, skin on, cut into 1/2″ cubes
    • 1 jar (16 ounce) of medium salsa
    • 1 can (12 ounce) black beans, drained and rinsed
    • 1 1/2 cups frozen sweet corn
    • 1 white onion, finely diced
    • 1/2 head garlic, minced
    • 1 tablespoon dried cilantro
    • 1 teaspoon salt, to taste
    • 1/2 teaspoon cayenne
    • 1/4 teaspoon cumin
    • 3 cups shredded low-fat mozzarella

    Method

    1. Preheat the oven to 400°F.
    2. Put all ingredients except cheese into a large casserole dish, stir together.
    3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
    4. Remove from oven, sprinkle cheese on top, then return to oven.
    5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
    6. Remove from oven and serve.

    Source

  • Tandoori Chicken Kabobs with Yogurt Dip

    Ingredients

    Marinade

    • 1 cup plain non-fat Greek yogurt
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 6 garlic cloves, peeled
    • 1 tablespoon ginger
    • 2 teaspoons cumin
    • 1 1/2 teaspoons coriander
    • 1 1/2 teaspoons paprika
    • 1 teaspoon cayenne
    • 1 teaspoon salt
    • 1/2 teaspoon cardamon
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon nutmeg

    Yogurt Dip

    • 3/4 cup plain non-fat Greek yogurt
    • 1/4 cup reserved marinade
    • 2 tablespoons dried parsley
    • 1 teaspoon honey

    Kabobs

    • 4 boneless skinless chicken breasts, cut into 2 inch cubes
    • 2 cups cherry tomatoes
    • 2 red bell peppers, cut into 2 inch square pieces
    • 1 red onion, cut into 2 inch square pieces

    Method

    Marinade

    1. Add all marinade ingredients to a blender and process until smooth.
    2. Remove 1/4 cup of the marinade and put aside in a small bowl.
    3. Combine chicken and marinade in a large shallow dish and toss to coat.
    4. Cover chicken and marinate in the fridge for 2-4 hours.

    Dip

    1. Add rest of dip ingredients to reserved marinade and mix together.
    2. Cover dip and keep in fridge until ready to serve.

    Kabobs

    1. If using wooden skewers, begin soaking in water about 30 minutes before preparing the kabobs.
    2. Let excess marinade drip off chicken.
    3. Thread chicken, peppers, onions, and tomatoes on skewers.
    4. To grill, oil grill and pre-heat to medium-high heat. (Can be cooked in the oven using high broil and a baking pan).
    5. Grill kebabs until chicken is cooked through (internal temperature of 165°F), nicely browned, and lightly charred, rotating a few times.
    6. Serve with dip and naan.

    Source

  • Fried Rice

    Ingredients

    • 3 tablespoons butter
    • 2 eggs
    • 2 medium carrots, diced
    • 1 white onion, diced
    • 1 1/2 cups white mushrooms, diced
    • 1/2 cup frozen green peas
    • 1 head garlic, minced
    • salt
    • pepper
    • 4 cups cooked rice, chilled
    • 3 green onions, thinly sliced
    • 1/4 cup soy sauce
    • 1/2 teaspoon toasted sesame oil

    Method

    1. Melt 1/2 tablespoon butter in a large sauté pan over medium-high heat.
    2. Scramble eggs in the pan. Remove from pan and set aside once cooked.
    3. Melt 1 more tablespoon butter in the pan.
    4. Add the vegetables, salt, and pepper.
    5. Sauté until onion is soft (about 5 minutes).
    6. Increase heat to high and add remaining butter.
    7. Immediately add rice, green onions, and soy sauce.
    8. Cook and stir for 3 minutes.
    9. Stir in eggs.
    10. Remove from heat and stir in sesame oil.

    Source

  • Greek Salad

    Ingredients

    • 2 cups grape or cherry tomatoes, halved
    • 2 cups cucumber, chopped to same size as tomatoes
    • 1/2 red onion, thinly sliced and soaked in ice water for 10 minutes
    • 3/4 cup crumbled feta

    Dressing

    • 1/4 cup balsamic vinegar
    • 1/4 cup olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • salt
    • black pepper

    Method

    1. Put vegetables and feta in a salad bowl.
    2. Mix together dressing.
    3. Pour dressing over salad and toss.

    Source