February 24

Homemade Ramen

homemaderamen

 

Homemade Ramen
Servings 4

Ingredients
3 teaspoons Wildtree Natural Grapeseed Oil, divided
½ onion, finely diced
2 cloves garlic, minced
2 teaspoons grated ginger
4 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1 cinnamon stick
4 whole cloves
2 whole star anise
2 eggs
2 (3.5 ounce) packages oyster mushrooms
1 pound bok choy
3 tablespoons Wildtree Hoisin Sauce
9 ounces ramen noodles, prepared according to package directions
1 bunch basil
2 scallions, diced

Nutritional Info
Calories: 360
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 62g
Fiber: 9g
Protein: 14g
Cholesterol: 105mg
Sodium: 1210mg

Method of Preparation
Heat 1 teaspoon Grapeseed Oil in a saucepan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and ginger and sauté for another 30 seconds. Add the Vegetable Bouillon; bring to a boil. Reduce heat to low, cover, and simmer while you prepare the remaining ingredients (10-15 minutes). Remove cinnamon stick, cloves, and star anise. While Bouillon is simmering, fill a small saucepan with water and bring to a boil. Add the eggs and cook for 5 minutes (soft-boiled). Use a slotted spoon to remove the eggs. Peel and keep in warm water until you are ready to serve. Heat remaining 2 teaspoons Grapeseed Oil in a nonstick skillet over medium heat. Add the mushrooms and cook for minutes, stirring occasionally. Add the bok choy and sauté until wilted. Add the Hoisin Sauce and toss to coat; remove from heat. To serve, divide cooked noodles between four bowls. Ladle the hot Bouillon over the noodles. Top with basil, scallions, and cooked vegetables. Halve the eggs and place one half in each bowl yolks facing up.

Wildtree Product(s):
Hoisin Sauce
Vegetable Bouillon Soup Base
Natural Grapeseed Oil

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Category: Vegetable Dishes | No Comments »
February 8

Homemade Seasoned Potato Chips

This one is super easy! This is for that cheat day. LOL (See the bottom of the post for healthier preparation.)

pattysseasonedpotatochips3

Preheat fryer to 375.

Wash four potatoes thoroughly. Cut out any eyes or bad spots. Slice using your mandolin on the thinnest setting. Wash sliced potatoes to eliminate any extra starch. Dab off slice with paper towels to eliminate excess dampness.

Fry for 6-8 minutes or until brown.

pattysseasonedpotatochips1

Place on paper towel to drain and immediately season with Emeril’s Original Essence.

pattysseasonedpotatochips2

Healthier way to prepare these:

After washing, slicing, rinsing and patting potatoes off, arrange in a single layer on a cookie sheet which has been lightly sprayed with cooking spray. Lightly drizzle olive oil on them. Sprinkle with Emeril’s Original Essence. Bake in the oven at 400 degrees, rotating cookie sheets halfway through,  for 30 minutes or until crisp and golden brown. Spread out on parchment paper or paper towels. Allow to cool for 5 minutes.

Enjoy!

Category: Vegetable Dishes | No Comments »
January 29

Green Beans Gremolata

greenbeansgremolata

Green Beans Gremolata

2 pounds French Green Beans
1/3 cup finely chopped fresh flat-leaf Parsley
1/3 cup freshly grated Parmesan Cheese
1/4 cup roasted Pine Nuts (can also use Almonds)
2 Tbsp. freshly grated Lemon Peel (can also use Orange Peel)
4 tsp. finely chopped Garlic (about 4 cloves)
1/4 cup Olive Oil
Kosher Salt & Black Pepper

Heat large pot of water to boiling. Add beans and cook 3-5 minutes. While they are cooking, fill a large bowl with ice and cold water. Drain the beans well and transfer to the ice water. Stir until the beans are completely cool. Drain well and pat dry with a paper towel.

Prepare Gremolata:
Combine parsley, Parmesan, pine nuts, lemon peel and garlic.

To Serve:

Heat oil in a saucepan on medium-high heat. Add the beans. Cook 2 minutes or until hot and coated with the oil. Remove from the heat. Sprinkle with Gremolata. and the salt and pepper.

Enjoy!!! Makes 8 servings!

Nutrition Facts:
135 calories, 4 grams Protein, 9 grams Carbs, 11 grams fat (2 saturated), 3 grams fiber, 3 mg Cholesterol, 420mg Sodium

Category: Vegetable Dishes | No Comments »
January 8

Greek Pasta

greekpasta

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Greek Pasta

Ingredients
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Directions
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

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Category: Vegetable Dishes | No Comments »
December 30

Fra Diavolo Panzanella Salad

fradiavolopanzanellasalad

Fra Diavolo Panzanella Salad
Servings 10
Prep Time 20

Ingredients
5 cups Ciabatta bread, cubed
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, chopped
4 large tomatoes, chopped
10 basil leaves
3 tablespoons Wildtree Natural Grapeseed Oil
3 tablespoons fresh lemon juice
1 1/2 tablespoons Wildtree Hot & Spicy Fra Diavolo

Nutritional Info
Calories: 120
Fat: 5g
Saturated Fat: .5g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg
Sodium: 220mg

Method of Preparation
Place the Ciabatta cubes on a sheet tray and lightly dry them out in a 350°F degree oven for about 5 minutes. Fire-roast the yellow and red pepper on the grill or gas stove until their skin is black and charred. Place charred peppers in a covered bowl and allow them to cool for 5 minutes. When the peppers are cool, peel off their skin, but don’t wash the peppers as that will wash off the great flavor. Cut the peppers into square pieces and slice the basil into thin strips.

Whisk together the lemon juice, Grapeseed Oil, and Fra Diavolo to create the dressing. Toss all the ingredients together in a large bowl with the dressing and serve.

Wildtree Product(s):
Hot & Spicy Fra Diavolo
Natural Grapeseed Oil
Natural Grapeseed Oil (large Plastic)

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Category: Vegetable Dishes, Wildtree | No Comments »
December 12

Zucchini Boats

zucchiniboats

Here is a healthy one… adjust for low carb or low cal

ZUCCHINI BOATS

Ingredients: (Serves 5 )

5 Zucchini washed and cut lengthwise
2 Lbs Sausage, lean ground beef or turkey. (your choice)
1 Jar Sauce ( I used a pasta sauce imported that contained very little sugar)
1 bad of shredded mozzarella ( or your choice)
2 tsp chopped garlic
1 small sweet onion finely chopped.
1/4 cup Parmesan Cheese

Directions:
Brown Sausage..Beef or Turkey when almost done add chopped onion and cook until onion is softened.
Take zucchini. and scoop out flesh forming a boat to hold stuffing (saving for use)
Pre heat oven to 400 degrees.
Place scooped out boat in lightly sprayed pan ( Non Stick)
Chop scooped out zucchini and add to browned meat stir well .Toss in Chopped garlic and Parmesan cheese.
Place meat mixture into the boats and top with sauce and Cheese
Cook covered for 1 hour.

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Category: Vegetable Dishes | No Comments »
December 6

Sun Dried Tomato Alfredo

sundriedtomatoalfredo

Sun Dried Tomato Alfredo
Servings 5

Ingredients
1 pound fettuccine, prepared according to package directions
2 tablespoons butter
2 tablespoons flour
1 cup Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1 ½ cups milk
1 cup Wildtree Alfredo Extraordinaire
1 cup sun dried tomatoes, chopped
1 cup peas
1 cup red bell pepper, finely diced

Nutritional Info
Calories: 580
Fat: 16g
Saturated Fat: 8g
Carbohydrates: 89g
Fiber: 6g
Protein: 22g
Cholesterol: 30mg
Sodium: 670mg

Method of Preparation
Melt butter in a saucepan over medium heat. Whisk in the flour to form a roux, cook for 30 seconds. Whisk in the Vegetable Bouillon, milk, and Alfredo mix until smooth. Add the sun dried tomatoes. Cook the mixture over medium heat until it begins to thicken, about 5 minutes. Transfer to a blender and puree until smooth (there may be some small pieces of sun dried tomato that won’t blend, that’s fine). Transfer back to saucepan. Add the peas and bell pepper, and cook until heated through. Toss pasta in sauce, garnish with fresh parsley and Parmesan cheese if desired.

Wildtree Product(s):
Alfredo Extraordinaire
Alfredo Extraordinaire (large Plastic)
Vegetable Bouillon Soup Base

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Category: Vegetable Dishes | No Comments »
November 22

Italian Roasted Potatoes

italianroastedpotatoes

Italian Roasted Potatoes
by Roby

Ingredients:

8 medium potatoes, washed and cubed
1/2 cup Parmesan cheese, shredded
1/4 cup breadcrumbs
1/4 cup olive oil
1 packet of Wish Bone Robusto Italian Dressing & Seasoning Mix
Instructions:

Preheat oven to 425 F degrees.
Wash and cut the potatoes in cubes. Fill a medium pot with water, add the potatoes to it and cook the potatoes for about 10 minutes just until they are a little tender. Do not cook through.
In a bowl, mix the Parmesan cheese, breadcrumbs and Italian seasoning.
Drain the potatoes and toss with olive oil. Sprinkle Italian mixture over the potatoes and toss, making sure each potato is coated with the mixture.
Bake for 30 minutes or until potatoes are golden.
Enjoy!

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Category: Vegetable Dishes | 2 Comments »
November 22

Patty’s Cheesy Potato Casserole

pattyscheesypotatocasserolelhwp

Patty’s Cheesy Potato Casserole

This one is easy and very hearty!!!

2 lb frozen hash browns (thawed)
1/2 cup melted butter
1 tsp salt (I don’t use salt as we try to avoid it)
1/4 tsp pepper
1/2 cup chopped onion
1 can cream of chicken soup
1 pint (16 oz) sour cream
2 cups of grated cheddar cheese (or if you like really cheesy potatoes, use 3-4 cups)

Combine all ingredients. (I have actually found it’s easiest to mix if you put the hash browns in last.)

pattyscheesypotatopic1

 

Place in a 9×13 baking dish.

pattyscheesypotatopic2

Top with 2 cups of crushed cornflakes mixed with 1/4 cup melted butter. (We actually double the topping!)

pattyscheesypotatopic3

Bake for an hour at 350 degrees. Enjoy! <3

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Category: Casseroles, Vegetable Dishes | 2 Comments »
November 20

Balsamic Green Beans with Pancetta

balsamicgreenbeans

Balsamic Green Beans with Pancetta
Servings 4

Ingredients
1 cup pancetta, diced
12 ounce green beans
2 teaspoons Wildtree Garlic & Herb Blend
¼ cup Wildtree Flavored Balsamic Vinegar

Nutritional Info
Calories: 50
Fat: 1.5g
Saturated Fat: 1g
Carbohydrates: 9g
Fiber: 4g
Protein: 2g
Cholesterol: 5mg
Sodium: 35mg

Method of Preparation
Heat a nonstick skillet over medium heat. Add the pancetta and sauté until browned. Drain off most of the grease; leave a small amount for sauteing the green beans. Meanwhile blanch the green beans in boiling water for 3-5 minutes. Drain and add green beans to the skillet with the pancetta. Season with the Garlic & Herb Blend; sauté for 1 minute. Add the Balsamic Vinegar; continue cooking until most of the vinegar is evaporated. Season with salt and pepper if desired.

Wildtree Product(s):
Garlic & Herb Blend Orange Balsamic Vinegar Raspberry Balsamic Vinegar Strawberry Balsamic Vinegar Apple Balsamic Vinegar

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Category: Vegetable Dishes | No Comments »