Main Dishes-Vegetables - Viralonlline
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Main Dishes-Vegetables

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Coconut Braised Vegetables

Ingredients:

1/2 pound snap peas
1 bunch asparagus, trimmed and halved
1 teaspoon grated ginger
1 jalapeno, chopped
1/2 teaspoon dried basil
4 potatoes, peeled and cubed
1 cup of coconut milk
Salt and pepper to taste

Directions:

1 Combine the snap peas, asparagus, ginger, jalapeno, basil, potatoes, and milk in your pressure cooker.
2 Add salt and pepper to taste and cook on high pressure for 5 minutes.
3 Allow the pot to cool down for a few minutes then release the pressure and serve the dish warm and fresh.

Nutritional information per serving:

Calories: 262
fat: 9.8 g
protein: 7.4 g
carbohydrates: 34.2 g

Red Rice with vegetables

Ingredients:

2  tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1 jalapeno, chopped
1 cup green peas
1 zucchini, cubed
1/2 pound green beans, trimmed and halved
1 cup of frozen corn
1 cup red rice
2 cups chicken stock
Salt and pepper to taste

Directions:

1 Turn on your pressure cooker and select the Browning option. Add the shallot, garlic, and jalapeno and cook for 1 minute.
2 Stir in the rest of the ingredients and season with salt and pepper.
3 Cook on high pressure for 12 minutes.
4 Allow the pot to cool down for a few minutes then release the pressure and serve the dish warm.

Nutritional information per serving:

Calories:235
fat: 6.2 g
protein: 6.7 g
carbohydrates: 40.7 g

Braised Winter Veggies

Ingredients:

4 carrots, halved
2 parsnips, cut into sticks
1 bunch asparagus, halved
4 shallots, halved
2 tablespoons olive oil
4 potatoes, peeled and halved
Salt and pepper to taste
1/2 cup chicken stock

Directions:

1 Turn your pressure cooker on and add the vegetables.
2 Season with salt and pepper and pour in the stock
3 Cook on high pressure for 8 minutes
4 Serve the vegetables warm.

Nutritional information per serving:

Calories:204
fat: 5 g
protein: 3.5 g
carbohydrates: 35.5 g

Herbed Garlic Veggies

Ingredients:

2 tablespoons olive oil
4 garlic cloves, minced
1 zucchini, cubed
2 red bell peppers, halved and sliced
2 carrots, sliced
1/2 pound snap peas
1/2 cup chicken stock
1 jalapeno, chopped
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
Salt and pepper to taste

Directions:

1 Turn your pressure cooker on and select the Sauté option.
2 Add the garlic and cook for 1 minute.
3 Stir in the rest of the ingredients and cook on high pressure for 6 minutes.
4 Serve the vegetables warm.

Nutritional information per serving:

Calories:101
fat: 5.1 g
protein: 3.2 g
carbohydrates: 11.7 g

Mediterranean Braised Vegetables

Ingredients:

3 tablespoons olive oil
1 shallot, sliced
4 garlic cloves, minced
1 eggplant, peeled and cubed
1 zucchini, cubed
2 red bell peppers, cored and sliced
1 butternut squash, peeled and cubed
1 jalapeno, chopped
1/2 cup green olives
1 rosemary sprig
1 thyme sprig
1/2 teaspoon dried basil
Salt and pepper to taste
1/2 cup chicken stock

Directions:

1 Turn your pressure cooker and select the Browning option. Add the shallot and garlic and cook for 1 additional minute.
2 Stir in the rest of the ingredients and season with salt and pepper.
3 Cook on high pressure for 8 minutes.
4 Allow the pot to cool down for a few minutes then release the pressure and serve the dish warm and fresh

Nutritional information per serving:

Calories:105
fat: 6.5 g
protein: 2.3 g
carbohydrates: 8.5 g