Veggieribbontoss Recipes

Steps:

• Cook the brown rice according to the package directions. Transfer to a large bowl and cool completely.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Add the tomato paste, chile powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the black beans, squash, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook until the beans are soft and most of the liquid has reduced but the mixture is still slightly saucy, 8 to 10 minutes. Add the spinach, in batches if needed, and fold in until wilted. Allow to cool completely.
• Lay the tortillas out on a clean work surface. Put 1/2 cup of the rice in the center of each tortilla, about 1 inch from the edges, and top with about 1/2 cup of the bean filling. Sprinkle each with 2 heaping tablespoons Cheddar, and add a few dashes of hot sauce. Fold the edge nearest to you over the filling, fold in the sides and finish rolling up. Wrap tightly first in plastic wrap and then in foil, and freeze for up to 2 weeks.
• To reheat in a microwave: Wrap the frozen burrito in parchment paper and microwave on high until hot in the center, 4 to 5 minutes.
• For the crunchy oven method: Preheat the oven to 425 degrees F. Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet. Cook until golden and crispy on the outside and hot inside, turning about halfway through, 25 to 30 minutes.
• Serve with reduced-fat sour cream, salsa and guacamole if desired.

Steps:

• In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
• Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.

Steps:

• Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Steps:

• Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
• Top with Radishes and remaining lettuce, broccoli, and cauliflower.
• Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
• Cover and refrigerate at least 2 hours.
• Just before serving, sprinkle with your favorite salad topping.

Steps:

• Chop chicken into bite sized pieces, and season with salt, pepper, rosemary and basil.
• Heat some olive oil in a medium skillet, and add the chicken, chopped onion, and garlic; cook until chicken is thoroughly cooked, and onions are caramelized.
• Remove from skillet and set chicken aside.
• Meanwhile boil a pot of water, and chop the potato into bite sized pieces.
• Add potato to the water, and boil about 8-10 minutes, or until potatoes are soft.
• In another pot, pour some shallow water in the bottom, and allow to boil; place a steamer over the water, then add the chopped broccoli and allow to steam, covered.
• Meanwhile, in the pan that the chicken was cooked in, add the butter, allow to melt, then add the flour, stirring until flour is incorporated.
• Add the white wine to the flour (carefully) then add the chicken broth, the bouillon and the zest of half a lemon.
• Stir constantly, until the bouillon is mixed in, and the sauce has thickened a bit.
• Add the drained cooked potatoes to the boiling sauce (this will thicken it even more) and cook for about 1-2 minutes.
• After the sauce has thickened add the chicken, and the steamed broccoli, and toss until well coated.
• Garnish with a slice of lemon, and fresh basil.