Exploring the kitchen with ingredients that start with the letter “V” can be a fun and delicious adventure. From vanilla to vermicelli, these foods offer unique flavors and versatility. Whether you’re an experienced chef or just starting out, here are some easy recipes that use foods beginning foods that start with v.
1. Vanilla Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve with syrup, fresh fruit, or a dusting of powdered sugar.
Tip: Add a touch of cinnamon or nutmeg to the batter for an extra flavor boost.
2. Vermicelli Stir-Fry
Ingredients:
- 200g vermicelli noodles
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 100g snow peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional)
- Fresh cilantro for garnish
Instructions:
- Cook vermicelli noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
- Add garlic, carrot, and snow peas, and stir-fry for another 2-3 minutes.
- Add the cooked vermicelli noodles to the wok, followed by the soy sauce, oyster sauce, sesame oil, and chili flakes (if using). Toss everything together until the noodles are well-coated and heated through.
- Garnish with fresh cilantro and serve immediately.
Tip: For added protein, include cooked chicken, shrimp, or tofu in the stir-fry.
3. Veal Scallopini
Ingredients:
- 4 veal cutlets
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 2 tablespoons capers
- Fresh parsley, chopped
Instructions:
- Season veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off the excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the white wine, lemon juice, and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in capers and the remaining 1 tablespoon of butter. Return the veal cutlets to the skillet and simmer for another 2 minutes until the sauce thickens slightly.
- Garnish with chopped parsley and serve with pasta or a side of vegetables.
Tip: For a lighter version, use chicken breast or turkey cutlets instead of veal.
4. Vegetable Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 potato, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the carrots, celery, zucchini, and potato to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Add the thyme, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
- Remove the bay leaf, garnish with fresh parsley, and serve hot with crusty bread.
Tip: Customize your soup by adding your favorite vegetables or legumes.
5. Vichyssoise
Ingredients:
- 4 leeks, white and light green parts only, sliced
- 1 onion, chopped
- 4 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- In a large pot, cook the leeks and onion in a small amount of butter over medium heat until softened, about 5-7 minutes.
- Add the potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes until the potatoes are tender.
- Puree the soup using an immersion blender or in batches in a regular blender until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Chill the soup in the refrigerator for at least 2 hours before serving cold. Garnish with fresh chives.
Tip: Serve Vichyssoise as a refreshing starter on a warm day.
6. Vidalia Onion Rings
Ingredients:
- 2 large Vidalia onions, sliced into rings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Oil for frying
Instructions:
- Soak the onion rings in buttermilk for at least 30 minutes.
- In a shallow bowl, mix together flour, paprika, salt, and pepper.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Dredge the soaked onion rings in the flour mixture, shaking off the excess.
- Fry the onion rings in batches for 2-3 minutes until golden brown. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Tip: For a healthier option, bake the onion rings at 400°F (200°C) for 15-20 minutes, flipping halfway through.
7. Vanilla Ice Cream Sundae
Ingredients:
- 4 scoops of vanilla ice cream
- 1/4 cup hot fudge sauce
- 1/4 cup caramel sauce
- Whipped cream
- Chopped nuts
- Maraschino cherries
Instructions:
- Place 2 scoops of vanilla ice cream in each serving bowl.
- Drizzle with hot fudge sauce and caramel sauce.
- Top with a generous amount of whipped cream, chopped nuts, and a maraschino cherry.
- Serve immediately.
Tip: Add a variety of toppings like fresh fruit, sprinkles, or cookie crumbles for a fun twist.
Conclusion
Incorporating foods that start with v into your cooking can be both easy and enjoyable. From the comfort of vanilla pancakes to the sophistication of veal scallopini, these recipes offer a range of flavors and culinary experiences. Whether you’re preparing a quick meal or a special dinner, these dishes showcase the versatility of “V” foods and make for a delightful addition to any table.