Food Recipes | February 21, 2024

Vegetable Stir-Fry

Ingredients:

• 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, snap peas)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/4 cup vegetable broth or water
• Salt and pepper to taste

Culinary:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger to the skillet and cook for 30 seconds, until fragrant.
3. Add mixed vegetables to the skillet and stir-fry for 3-4 minutes, until crisp-tender.
4. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, and vegetable broth or water.
5. Pour the sauce over the vegetables in the skillet and toss to coat evenly.
6. Cook for an additional 1-2 minutes, until the sauce thickens slightly and coats the vegetables.
7. Season with salt and pepper to taste.
8. Remove from heat and serve hot as a side dish or over cooked rice or noodles.

Chicken Quesadillas

Ingredients:

• 2 large flour tortillas
• 1 cup cooked chicken, shredded
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup salsa
• 1/4 cup sour cream (optional)
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Culinary:

1. Heat vegetable oil in a large skillet over medium heat.
2. Place one flour tortilla in the skillet and sprinkle half of the shredded cheese evenly over the tortilla.
3. Layer cooked chicken, diced bell peppers, onions, and salsa on top of the cheese.
4. Sprinkle remaining shredded cheese over the toppings.
5. Place the second flour tortilla on top to cover the filling.
6. Cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is melted.
7. Remove from skillet and let cool for a minute before slicing into wedges.
8. Serve hot with salsa and sour cream on the side, if desired.

Classic Tomato Soup

Ingredients:

• 1 can (28 oz) whole tomatoes, undrained
• 1 tablespoon olive oil
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)

Culinary:

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and minced garlic to the pot and cook for 2-3 minutes, until softened.
3. Add whole tomatoes (with their juices) to the pot and break them apart with a spoon.
4. Stir in vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste.
5. Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally.
6. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
7. If using heavy cream, stir it into the soup until well combined.
8. Simmer for an additional 5 minutes, then remove from heat.
9. Serve hot with a garnish of fresh basil or a sprinkle of grated Parmesan cheese, if desired.

Classic Margherita Pizza

Ingredients:

• 1 prepared pizza dough (store-bought or homemade)
• 1/2 cup pizza sauce
• 8 oz fresh mozzarella cheese, sliced
• 2 ripe tomatoes, thinly sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Preheat your oven to the highest temperature setting (usually around 500°F or as high as it will go).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Transfer the dough to a lightly greased pizza pan or baking sheet.
4. Spread pizza sauce evenly over the dough, leaving a small border around the edges.
5. Arrange sliced tomatoes and fresh mozzarella cheese on top of the sauce.
6. Drizzle olive oil over the pizza and season with salt and pepper.
7. Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
8. Remove from the oven and sprinkle fresh basil leaves over the hot pizza.
9. Slice and serve immediately.

Homemade Banana Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 1 large egg
• 1 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Culinary:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mash the ripe banana and whisk in the egg, milk, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if the batter is slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
8. Repeat with the remaining batter, greasing the skillet as needed.
9. Serve warm with your favorite toppings such as maple syrup, sliced bananas, or chopped nuts.