• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Love Food, Will Share

My Food Journal

  • Recipe Index
    • Appetizers
    • Beef
    • Breads
    • Breakfast / Brunch
    • Chicken & Poultry
    • Condiments
    • Desserts
    • Drinks
    • Fish & Seafood
    • Pasta
    • Pork
    • Salads
    • Sandwiches
    • Side Dishes / Vegetables
    • Soups / Stews
    • Uncategorized
  • Tidbits
    • Stock Your Refrigerator / Freezer
    • Stock Your Pantry
    • Stock Your Spice Rack
  • Contact
  • Privacy Policy

Carrots

Hearty Vegetable Pasta Sauce

October 16, 2014 by Kay Leave a Comment

Hearty Vegetable Pasta Sauce is packed full of fresh vegetables and is cooked low and slow to become a very delicious sauce to use in all of your favorite pasta dishes.

This recipe for Hearty Vegetable Pasta Sauce makes a large batch but it can easily be frozen for later use. I always like to have this on hand in the freezer so on those nights or weekends when I have run out of time to make dinner I pull out this sauce and make a quick pasta dish.

This recipe is also a good way to get extra vegetables into a kid’s diet. You will find tomatoes, onions, celery, peppers and carrots in this sauce. I add wine and chicken bouillon to make it taste like it cooked all day long, it has a real deep flavor full of deep herb flavor. You will love it!

Use this in your favorite pasta dish, lasagna, spaghetti & meatballs, chicken & parmesan…..the list could go on forever.

Enjoy!

Kay Signature

 

 

 

Print
Hearty Vegetable Pasta Sauce

Rating: 51

Yield: 12-15 Servings

Hearty Vegetable Pasta Sauce

Ingredients

  • 4 tablespoons olive oil
  • 2 large onions, chopped
  • 3 medium sweet peppers, chopped (any color)
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 10 - 12 cups ripe tomatoes, diced (I remove the seeds from mine)
  • 2 tbsp. dried oregano
  • 1 cup red wine, I used Chianti
  • 1 cup tomato paste
  • 1/3 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 2 tsp. ground fennel (optional)
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup brown sugar
  • 2 chicken bouillon cube
  • Water, optional

Instructions

  • Chop all the vegetables into small pieces.
  • In a large pot over medium high heat, add the olive oil. Add the onions, peppers, carrots, celery and garlic. Cook for 10 minutes. Add the chopped tomatoes. Cook for 10 more minutes.
  • Add the oregano, wine, tomato paste, parsley, basil, ground fennel, salt, pepper, brown sugar and bouillon cubes.
  • Bring mixture to a boil, reduce heat to low and cook for 1 hour, stirring occasionally so the sauce doesn't stick to the bottom. If the sauce is to thick you can add water to the sauce. It will depend on how ripe your tomatoes are if you need to add some water.
3.1
https://www.lovefoodwillshare.com/hearty-vegetable-pasta-sauce/

Chop the vegetables

Chop the vegetables

Chop the tomatoes

Chop the tomatoes

The sauce slow cooks

The sauce slow cooks

Hearty Vegetable Pasta Sauce

Hearty Vegetable Pasta Sauce

Thick & Delicious

Thick & Delicious

Hearty Vegetable Pasta Sauce

Hearty Vegetable Pasta Sauce

Filed Under: Pasta, Side Dishes / Vegetables Tagged With: Carrots, Celery, Garlic, Onions, Pasta, Peppers, Sauce, Tomatoes

Pad Thai Salad

July 1, 2014 by Kay Leave a Comment

Pad Thai Salad is filled with crunchy greens and vegetables and is topped with a tangy dressing that makes your mouth sing!

The surprise ingredient in this recipe is swiss chard and let me tell you it really makes this salad a winner. Along with the crunch of the swiss chard there is carrots, red cabbage, green onions, radishes and last but not least crunchy cashews.

The dressing is a soy honey vinaigrette with a hint of sriracha, the perfect combination for this salad. It’s best to top the Pad Thai Salad with the dressing and then let it sit for 20-30 minutes so the dressing can saturate the swiss chard.

You could easily add chicken to this recipe and make it a main dish rather than a side dish.

Enjoy!

Kay Signature

 

 

 

Print
Pad Thai Salad

Rating: 41

Pad Thai Salad

Ingredients

  • 1 large bunch swiss chard
  • ½ small red cabbage
  • 4 carrots
  • 4-6 radishes
  • 3 green onions, use white & green parts
  • ½ cup fresh cilantro
  • 2 tbsp. olive oil
  • 1 tbsp. soy sauce
  • 2 tbsp. champagne vinegar
  • 1 tbsp. peanut butter
  • 1 tbsp. honey
  • 1 tbsp. water
  • Juice from ½ lime
  • ½ tsp Sriracha
  • ½ tsp fresh ginger, grated
  • ½ cup cashew pieces

Instructions

  • Thinly slice the swiss chard, cabbage, carrots, radishes and green onions. Add everything to a large bowl. Chop the cilantro and add to the bowl.
  • In a canning jar or bowl add the oil, soy sauce, vinegar, peanut butter, honey, water, lime juice, Sriracha and ginger. Shake the jar or whisk the ingredients.
  • Drizzle the dressing over the ingredients in the bowl and use a tongs to toss the dressing and salad. Dish the salad on plates and sprinkle with some of the cashews.

Notes

Adapted from A Couple Cooks.

3.1
https://www.lovefoodwillshare.com/pad-thai-salad/

Lots of fresh vegetables in this salad.

Lots of fresh vegetables in this salad.

Love the beautiful colors.

Love the beautiful colors.

Soy Honey Vinaigrette with Sriracha.

Soy Honey Vinaigrette with Sriracha.

Pad Thai Salad

Pad Thai Salad

Crunchy, Crunchy, Crunchy

Crunchy, Crunchy, Crunchy

Pad Thai Salad

Pad Thai Salad

Filed Under: Salads Tagged With: Cabbage, Carrots, Nuts, Onion, Radishes, Swiss Chard, Vinaigrette

Cashew Chicken Stir Fry

March 20, 2014 by Kay 11 Comments

Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.

I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.

The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the  base with some spices thrown in for added flavor.

I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.

I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry

 

 

I love the crunch of the cashews.

I love the crunch of the cashews.

 

 

Asparagus in a stir fry is delicious.

Asparagus in a stir fry is delicious.

 

 

 

 

 

 

 

 

The bright color of the peppers really stand out.

The bright color of the peppers really stand out.

 

 

I use Basmati rice.

I use Basmati rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Cashew Chicken Stir Fry

Rating: 51

Yield: 4 Servings

Cashew Chicken Stir Fry

Ingredients

  • For the Sauce:
  • 1 1/2 tbsp. cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup molasses
  • 1/4 cup soy sauce
  • 2 tbsp. red wine
  • 1/4 tsp. cayenne
  • 4 tbsp. olive oil, divided
  • 1/4 tsp. garlic powder
  • For the Chicken & Vegetables:
  • 1 cup cashews, lightly salted
  • 1 lb. boneless skinless chicken breasts cut into 1 inch chunks
  • 1 large onion, chopped
  • 2 medium sweet peppers, chopped
  • 6 - 8 asparagus spears, cut into 2 inch pieces
  • 2 carrots, sliced

Instructions

  • Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
  • In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
  • Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
  • Serve over rice. Add cashews to the top.

Notes

You can add the cashews to the stir fry when you add the sauce.

3.1
https://www.lovefoodwillshare.com/cashew-chicken-stir-fry/

 

 

 

 

Filed Under: Chicken Tagged With: Asparagus, Carrots, Chicken, Chicken Broth, Molasses, Onion, Peppers, RIce, Soy Sauce

Cauliflower Cheese Soup

March 16, 2014 by Kay 9 Comments

Along with the cauliflower, this recipe for Cauliflower Cheese soup also features carrots and celery that add a nice element and the chicken broth makes the soup taste like you were cooking it all day long.

The cheese in this recipe for Cauliflower Cheese Soup puts the finishing touch on this delicious recipe. The soup would be fine without the cheese, but I think the cheese takes this soup over the top.

This is a perfect week night meal, it comes together quickly. Serve this along side some crusty french bread for dipping.  It’s perfect as a left over for lunch the next day!

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

Tender chunks of vegetables.

Tender chunks of vegetables.

 

 

Add extra cheese on top.

Add extra cheese on top.

 

 

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Cauliflower Cheese Soup

Rating: 51

Yield: 4-6 Servings

Cauliflower Cheese Soup

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 2 medium carrot, sliced thin
  • 2 stalks celery, sliced thin
  • 3 cups chicken broth
  • 3 tbsp. butter
  • 3 tbsp. flour
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 2 cups milk, I used skim
  • 1 cup sharp cheddar cheese, shredded plus more for garnish

Instructions

  • In a large pot add the cauliflower, carrots, celery and chicken broth. Bring to a boil over high heat, reduce and cook for approx. 10 minutes or until the vegetables are tender.
  • Meanwhile, in a separate pot, melt the butter over medium heat. Whisk in the flour and whisk for 2 minutes. Add in the salt and pepper. Whisk in the milk and bring the mixture to a boil. Turn off the heat and stir in the cheddar cheese. Add this to the vegetable mixture, stir to combine and serve in bowls. Add more cheese as a garnish if you like.

Notes

You can substitute mild or medium cheddar cheese for the sharp.

3.1
https://www.lovefoodwillshare.com/cauliflower-cheese-soup/

 

 

 

Filed Under: Soups / Stews Tagged With: Broth, Carrots, Cauliflower, Celery, Cheese, Soup

  • Page 1
  • Page 2
  • Page 3
  • Next Page »

Primary Sidebar

Categories

Archives

  • View LoveFoodWillShare’s profile on Facebook
  • View love_food_share’s profile on Twitter
  • View lovefoodwillshare’s profile on Instagram
  • View lovefoodshare’s profile on Pinterest

Feta Pepper Bruschetta

Loaded Baked Potato Dip

Sign Up for Email Updates

Footer

CONNECT

Hi, I'm Kay, creator of Love Food, Will Share. I hope I can provide and inspire you to make tasty recipes and have fun...
Learn More

  • View LoveFoodWillShare’s profile on Facebook
  • View love_food_share’s profile on Twitter
  • View lovefoodwillshare’s profile on Instagram
  • View lovefoodshare’s profile on Pinterest

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress