In Your Kitchen | Five Delicious Recipes – Appetizers – Salads – Soups & More

I enjoy making new recipes for my family.  One of my goals this year is to balance our meal plan with healthy meals.  I recently starting making recipes from Soy Connection.  According to USB’s 2008 Consumer Attitudes about Nutrition survey, soybean oil was among the top three oils ranked “very healthy” by consumers, along with olive and flaxseed oils.   I looked through my pantry and found several bottles of vegetable oil.  It wasn’t until I started taking a closer look at the ingredients that I realized that I have been cooking with Soybean oil for most of my life.

The type of recipes I found vary including tofu recipes, salads, soups and appetizers.  Soy easily adapts to every cuisine and every meal to please all ages and tastes. Try these delicious, tested soy recipes to see for yourself how easily soy can spice up your cooking and healthy lifestyle.  I’m enjoying balancing healthing recipes.

Wild Green Salad with Raspberry Walnut Vinaigrette Recipe

Ingredients:

Raspberry Walnut Vinaigrette

1/2 cup Soybean oil
1/2 cup Raspberries, fresh
1/4 cup Walnuts, toasted, chopped
1/4 cup Balsamic vinegar
1/4 cup Water
3 tablespoons Red onion, minced
2 teaspoons Sugar
1/4 teaspoon Salt
1/8 teaspoon Black pepper, ground
Wild Green Salad
6 cups Mixed wild greens (a 5.5 oz. bag of greens yields 6 cups)
1/4 cup Gorgonzola cheese, crumbled
1/4 cup Walnuts, toasted
1/2 cup Raspberries, fresh
Prep time:15 minutes

Cook time:none

Instructions for Wild Green Salad with Raspberry Walnut Vinaigrette:
To make dressing, place all Raspberry Walnut Vinaigrette ingredients in food processor or blender.  Process until smooth; refrigerate.  Makes 1 1/4 cups dressing.Place greens in large bowl.  Pour 1/2-cup Raspberry Walnut Vinaigrette dressing over salad; toss until blended. Sprinkle cheese, walnuts and raspberries over salad.  Serve immediately.

 Mediterranean Soup

 

 

Ingredients:

2 Cloves garlic, minced
2 tablespoons Soybean oil (vegetable oil)
2 quarts Vegetable or chicken broth
2 quarts Water
3 cups Textured soy protein (10 oz.)
2 cups Brown rice, uncooked
2 teaspoons Oregano leaves, dried, crumbled
1 teaspoon Thyme leaves, dried, crumbled
1 teaspoon Salt
1 teaspoon Ground pepper
3 quarts Diced tomatoes, canned
2 cups Zucchini, diced (3/4 inch)
1 cup Celery, sliced
1/2 cup Parsley, chopped (optional)
Instructions for Mediterranean Soup:
Saute onion and garlic in oil until tender.Add broth, water, soy protein, brown rice and seasonings. Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.Portion 12 ounces into large bowls, if desired.Sprinkle 1 teaspoon minced parsley over each serving.

 

 

Creamy Edamame Arugula Soup

 Ingredients:

1 teaspoon Soybean oil (often labeled “vegetable oil”)
1 Onion (small), diced
3 cups Frozen edamame (shelled)
2 cups Low sodium vegetable or chicken broth
1 cup Plain soymilk
1 cup Baby arugula leaves, packed
1/2 teaspoon Salt (or to taste)
1/4 teaspoon Ground black pepper
Greek-style yogurt (optional)
Description:
Soup’s on! Packed with high quality soy protein and fiber, this quick and easy homemade soup will warm your soul and keep you satisfied for hours.Prep time:5 minutesCook time:15 minutes
Instructions for Creamy Edamame Arugula Soup:
Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.Thin soup with additional vegetable broth as needed.

 

 

Fish Tacos

Ingredients:

4 cups Soybean oil (for deep frying)
1 Egg, beaten
1 cup Panko bread crumbs
1 pound Cod filets, uncooked, cut into 2 x 1-inch strips
6 tablespoons Fire-roasted salsa
2 tablespoons Mayonnaise
8 Fresh corn tortillas, 6-inch
1 cup Kimchi
2 cups Shredded red cabbage
1 cup Grated carrots
1/2 cup Frozen edamame (shelled), cooked according to package directions
Description:
Mix-and-match ethnic flavors in a single dish. Bite into a classic Mexican taco topped with pickled, spicy Kimchi, and awaken your taste buds with a global adventure.Prep time:10 minutesCook time:20 minutes
Instructions for Crispy Fish Tacos with Kimchi :
Preheat soybean oil to 350°F in heavy frying pan or small deep fryer. Line baking sheet with paper towels.

Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.

Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.

Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired. Serve with salsa mixture.

 

Linguini with Roasted Garlic-Wine Sauce

 

Ingredients:

6 1/4 pounds Linguini, dry6
12 ounces Soybean Oil
1 1/2 pounds Roasted Garlic Paste*
12 ounces Shallots, minced
3 pounds Dry White Wine
3 pounds Chicken or Vegetable Broth
9 1/2 pounds Tomatoes, seeded, diced
4 pounds Edamame
2 pounds Pine Nuts, toasted
4 ounces Basil, fresh, chopped
1 tablespoon Salt
2 teaspoons Black Pepper
10 ounces Parmesan Cheese, grated
Instructions for Linguini with Roasted Garlic-Wine Sauce:
Prepare linguini as directed on package. Drain and set aside.Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally.Add wine and chicken broth. Simmer until reduced in half.Add tomatoes and edamame. Cook until heated through.

Stir-in pine nuts, basil, salt and pepper. SPOON over cooked linguini.

Sprinkle with Parmesan.

*To make roasted garlic paste, cut pointed top off 12 unpeeled garlic heads (2 lb 5 oz) leaving cloves intact. Place garlic heads on aluminum foil and drizzle with 4 oz vegetable oil. Seal foil around garlic and bake at 400°F 30 to 40 minutes until cloves are soft. Cool, squeeze paste from cloves and mash.

**Original recipe makes 50 cups pasta, 38 cups sauce

 

For additional information on United Soybean visit the Website or Facebook Page.   For additional recipes you can also find them on Twitter  via the #SoyParaSoy hashtag. 


Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.

Question: What is your favorite recipe?

Eva Smith

Publisher at Tech Life Magazine
Eva is an award winning entrepreneur and Publisher of Tech Life Magazine. She has been recognized by Ford Motor Company as a Mujer Legendaria Inteligente (Smart Entrepreneur), USA Today Magazine as a Top Blogger to Watch and Latina Magazine as a Top 25 Latinas Who Shine in Technology. Her work has also been featured on Mashable, Mom.me, Babble, Baby Center, Latinamom.me, USA Today, Latina Magazine, Huffington Post, National Parks Services, Voxxi, NBC Latino, Rolling Stone Magazine & more.She is technologist, engineer, bilingual freelance writer, speaker and digital media consultant.
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