Recipe of the Week: Chicken and Vegetable Stir Fry with Tofu
This is one of those great recipes that you can add in whatever you have on hand. Use any vegetables you like, fresh, canned or frozen, just remember to use a variety! Although chicken is used in this recipe, it can easily be substituted for beef ... [... more]
Nutrition Australia |
Chicken and spring vegetable casserole
In a large flame-proof, lidded casserole pot, over a medium to high heat, brown thigh meat in olive oil and remove. Pour off excess fat. Add onions, a little extra olive oil if necessary, and cook until beginning to colour and soften. Return ... [... more]
Australian Womens Weekly |
Vegetable and chicken lasagne
Heat oil in a large pot and fry carrot, celery, onions and garlic for 4-5 minutes. Add the chicken mince, diced eggplant and mushrooms, and cook for 20 minutes. Stir in the crushed tomatoes and cook for a further 10 minutes. Stir through the ... [... more]
Australian Womens Weekly |
Sweet Corn and Vegetable Chowder
Melt butter in a large heavy based saucepan over medium-high heat. Add corn, sweet potatoes, celery, zucchini, carrot, onion, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes. Add stock and bring to boil. Reduce heat ... [... more]
Australian Womens Weekly |
Ocean Trout with Roast Vegetable Salad - KATRINA ...
Combine carrot and whole tomatoes in small roasting tin; drizzle with olive oil. Roast in hot oven for approximately 20 minutes. Cook the fish in the same oven for 11 minutes or until cooked as desired. Combine celery, roasted carrot and tomato, ... [... more]
Australian Womens Weekly |
Vegetable And Noodle Stir-fry - Chloe Maxwell
Place Hokkien noodles into a bowl of boiling hot water (leave aside for later) Heat the wok on high temperature. Add the 2 tablespoons of oil. Immediately put garlic and chilli into wok and turn constantly. Throw tofu in, and allow to brown. Coat ... [... more]
Australian Womens Weekly |
Irish Vegetable Accompaniments
Create a well in the middle and place butter in the well to melt. The champ is eaten from the inside out, dabbing the potato into the butter. Cook and drain Swedes. Mash with butter. Season well. Combine potatoes with milk, spring onions, salt ... [... more]
Australian Womens Weekly |
Lamb Neck and Vegetable Ragout
Place turnips in a pot of cold water. Slowly bring to the boil. Remove from heat and drain. Lightly flour the chops. Heat oil in a large heavy based saucepan with a lid. Shake off excess flour and cook, in batches, over medium heat until browned. ... [... more]
Australian Womens Weekly |
'The Wiggles' Vegetable Soup -TIRAMI-SU RESTAURANT
Dice all the vegetables, add to the onions and mix well, add 1 litre water, salt & pepper to taste and the bay leaves. When the soup has been brought to the boil, add the beans and leave the soup to simmer for 1 hour. Chop the onion and fry in ... [... more]
Australian Womens Weekly |
Spring Vegetable And Goat's Cheese Tart
Sift flour onto the bench. Grate over the butter. Rub the butter through the flour. Sprinkle over the water. Using the heel of your hand push the mixture away from you until the mixture comes together. Pat pastry into a disc shape. Cover with ... [... more]
Australian Womens Weekly |
Mediterranean vegetable and goats cheese tart
Heat the olive oil in a medium pan and cook the onion and eggplant until lightly golden. Add the zucchini, capsicum, and garlic and continue to cook for 5 minutes. Stir in tomatoes and olives and season well. Simmer gently for 2 minutes. Preheat ... [... more]
Australian Womens Weekly |
Soft Vegetable Tacos
Heat olive oil in heavy large saucepan over medium-high heat. Add Port and simmer until liquid reduces by half, about 10 minutes. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, ... [... more]
International Vegetarian Union |
