1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.
1. Whisk honey, soy sauce, and ginger together, set aside.
2. Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking. Then drain beans and set aside.
3. Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned. Remove from pan and set aside.
4. Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned. Add blanched green beans, stir and cook for a few more minutes.
5. Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky. The vegetables should still be tender-crisp. Add cooked chicken.
6. Season with black pepper.
Serve over rice, if desired. It is also good with a side of baked potato.Nummy and pretty.
Showing posts with label Veggies. Show all posts
Showing posts with label Veggies. Show all posts
Tuesday, August 30, 2016
Thursday, January 21, 2016
Vegetable and Rice Casserole
From Shirley Evans
Serves 6-8
This is great with any vegetables you like.
Spinach is great. I also like it with broccoli florets and some thin slices of red peppers.
Use your imagination.
2 Tbl olive oil
2 medium onions, sliced
3 cups sliced mushrooms
3 cloves garlic, minced
2 cups spinach
4 cups cooked brown rice
2 cups skim milk
2 Tbl flour
1 tsp salt
1 tsp pepper
1/2 cup cheddar cheese, or any cheese you like.
Preheat to 375.
In skillet, saute onions, mushrooms, garlic in olive oil until cooked, but not browned.
Add spinach and cook until wilted.
Pour rice mixture into a greased 8x8 or 8x12 baking dish.
In the same skillet, combine milk and flour. Cook and whisk until thick.
Stir in salt, pepper.
Pour the white sauce over rice mixture and stir together.
Top with cheese.
Bake about 20-30 minutes until hot and bubbly and cheese is melty and slightly browned.
Serves 6-8
This is great with any vegetables you like.
Spinach is great. I also like it with broccoli florets and some thin slices of red peppers.
Use your imagination.
2 Tbl olive oil
2 medium onions, sliced
3 cups sliced mushrooms
3 cloves garlic, minced
2 cups spinach
4 cups cooked brown rice
2 cups skim milk
2 Tbl flour
1 tsp salt
1 tsp pepper
1/2 cup cheddar cheese, or any cheese you like.
Preheat to 375.
In skillet, saute onions, mushrooms, garlic in olive oil until cooked, but not browned.
Add spinach and cook until wilted.
Pour rice mixture into a greased 8x8 or 8x12 baking dish.
In the same skillet, combine milk and flour. Cook and whisk until thick.
Stir in salt, pepper.
Pour the white sauce over rice mixture and stir together.
Top with cheese.
Bake about 20-30 minutes until hot and bubbly and cheese is melty and slightly browned.
Monday, December 14, 2015
Pasta & Co Marinara Sauce
The classic tomato sauce.
Freezes well.
Makes 4 cups
3 Tbl pur olive oil
3/4 tsp. basil
3/4 tsp. oregano
1/8 tsp. red pepper flakes
2 cloves garlic, finely minced
2 cups dry white wine
1 (28 oz) can crushed tomatoes
1/4 tsp salt or to taste
1/2 tsp sugar
In heavy saucepan, over medium heat, saute basil, oregano, red pepper flakes and garlic for about 1 minute. Don't brown the garlic.
Add wine and simmer about 10 minutes until all alcohol has evaporated.
Add tomatoes. Cover partially. Simmer over low heat about 20 minutes, stirring occasionally.
Add a dash of salt and sugar, to taste.
Stir and simmer a few more minutes.
Freezes well.
Makes 4 cups
3 Tbl pur olive oil
3/4 tsp. basil
3/4 tsp. oregano
1/8 tsp. red pepper flakes
2 cloves garlic, finely minced
2 cups dry white wine
1 (28 oz) can crushed tomatoes
1/4 tsp salt or to taste
1/2 tsp sugar
In heavy saucepan, over medium heat, saute basil, oregano, red pepper flakes and garlic for about 1 minute. Don't brown the garlic.
Add wine and simmer about 10 minutes until all alcohol has evaporated.
Add tomatoes. Cover partially. Simmer over low heat about 20 minutes, stirring occasionally.
Add a dash of salt and sugar, to taste.
Stir and simmer a few more minutes.
Roasted Tomato Sauce
I got this recipe from the book of Pasta & Co, a store/deli located in Queen Anne area of Seattle.
Make this only when you have the summer's best tomatoes and fresh basil. Then make lots.
Allow lots of oven time. Tomatoes must cook until they begin to brown. This develops the full flavor for the sauce. It may take 2 hours, but it may take at least 3 hours, depending on moisture in the tomatoes.
This freezes well. To serve on pasta, this works really well on penne or rigatoni, topped with lots of freshly grated parmesan or romano cheese.
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3 pounds tomatoes, as ripe as you can get them before they start to mold
1/2 cup pure olive oil
8 medium to large cloves garlic, peeled
1 cup fresh basil
1/2 tsp salt
1/4 tsp pepper
Preheat to 325.
Remove stems from tomatoes. Halve the tomatoes horizontally and place in a shallow baking dish with cut sides up.
Place olive oil, garlic, basil, salt, pepper in a food processor. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, becomes saucy, and actually begin to caramelize. Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunk sauce, remove from oven. If you don't like the tomato skiins, run all or part of the sauce through the food processor.
Makes 4 1/2 cups.
Make this only when you have the summer's best tomatoes and fresh basil. Then make lots.
Allow lots of oven time. Tomatoes must cook until they begin to brown. This develops the full flavor for the sauce. It may take 2 hours, but it may take at least 3 hours, depending on moisture in the tomatoes.
This freezes well. To serve on pasta, this works really well on penne or rigatoni, topped with lots of freshly grated parmesan or romano cheese.
---------------------------------------------------------------------------------------------------------------------
3 pounds tomatoes, as ripe as you can get them before they start to mold
1/2 cup pure olive oil
8 medium to large cloves garlic, peeled
1 cup fresh basil
1/2 tsp salt
1/4 tsp pepper
Preheat to 325.
Remove stems from tomatoes. Halve the tomatoes horizontally and place in a shallow baking dish with cut sides up.
Place olive oil, garlic, basil, salt, pepper in a food processor. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, becomes saucy, and actually begin to caramelize. Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunk sauce, remove from oven. If you don't like the tomato skiins, run all or part of the sauce through the food processor.
Makes 4 1/2 cups.
Mario Batali's Essential Tomato Sauce
Good all-purpose tomato sauce, great for pasta dishes.
From Mario Batali recipes
1/4 olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 Tbl finely chopped thyme
2 28-oz cans whole peeled tomatoes with their juices, crushed
kosher salt
In a saucepan, heat the oil until simmering. Add the onion and garlic and cook over moderate heat, stirring until softened and just starting to carmelize, about10 minutes. Add carrots and thyme and cook, stirring often, until softened, about 5 minutes. Add tomatoes and their juices. Bring to a boil. Turn down and simmer until thickened and reduced to 5 cups, 30 minutes. Season with salt.
Refrigerate up to 1 week.
Freezes well.
From Mario Batali recipes
1/4 olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 Tbl finely chopped thyme
2 28-oz cans whole peeled tomatoes with their juices, crushed
kosher salt
In a saucepan, heat the oil until simmering. Add the onion and garlic and cook over moderate heat, stirring until softened and just starting to carmelize, about10 minutes. Add carrots and thyme and cook, stirring often, until softened, about 5 minutes. Add tomatoes and their juices. Bring to a boil. Turn down and simmer until thickened and reduced to 5 cups, 30 minutes. Season with salt.
Refrigerate up to 1 week.
Freezes well.
Sunday, December 13, 2015
Potato-Fennel Gratin
Another great side dish from Carol and Nolan Buck, Eden Prairie, MN
Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.
Preheat oven to 350. Butter a 10x15x2 (10 cup) baking dish.
2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2 1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper
2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.
Peel potatoes, thinly slice them, Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top. Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly. Allow to set for 10 min or so and serve.
Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.
Preheat oven to 350. Butter a 10x15x2 (10 cup) baking dish.
2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2 1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper
2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.
Peel potatoes, thinly slice them, Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top. Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly. Allow to set for 10 min or so and serve.
Guacamole
Carol and Nolan Buck lived across the street from us in Eden Prairie, MN
Carol served this on the deck in the summer. Delicious.
2 avacados--mash meat of it with a fork
1/2 lemon, juiced
2 Tbl chopped onion
1/2 tsp salt
2 Tbl olive oil
Stir together and refrig for 1 hour.
Twice-Baked Cheddar Cheese Potato Casserole
Makes 12 servings
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
Saturday, December 12, 2015
Broccoli, Bacon and Grape Salad
Shirley Evans
From Annette, a neighbor in Snohomish
Serves about 15
1 lb bacon, into 1"pieces, cook until crisp and drain on paper towels. Crumble and set aside.
7 cups fresh broccoli florets, in small pieces
5 cups cauliflower florets, in small pieces
2 cups red and/or green grapes, halved
1/2 cup finely chopped red onion
1 to 1 1/2 cup mayonnaise or salad dressing, to taste
1/4 to 1/2 cup sugar, to taste
Up to 1/4 cup vinegar apple cider vinegar, to taste
In large bowl, stir together mayonnaise, vinegar and sugar. Taste and adjust to your preference.
Add broccoli, cauliflower, and grapes. Add 2/3 of the cooked, crumbled bacon. Stir to combine.
Cover and chill in the refrigerator for at 1 hour. Store remaining bacon, covered, in refrigerator and add over top of salad just before serving.
Friday, December 11, 2015
Tomato and Basil Tart
This is perfect in the summer when tomatoes are plenty.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch
Serves 4-6
1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves
Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds. Add water 1 Tbl at a time; mix just until dough comes together. Turn out onto lightly floured surface, shape into a 5 inch disk. Wrap tightly; refrigerate at least 1 hour.
Position rack in lower third of oven; preheat to 400 degrees. On lightly floured surface, roll out dough to fit a 13x4 inch tart pan. Press dough into pan. Trim to 1/2 inch around rim and fold in overhang.
In nonstick saute pan overmedium heat, warm 1/3 c. oil. Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes. Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.
Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch
Serves 4-6
1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves
Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds. Add water 1 Tbl at a time; mix just until dough comes together. Turn out onto lightly floured surface, shape into a 5 inch disk. Wrap tightly; refrigerate at least 1 hour.
Position rack in lower third of oven; preheat to 400 degrees. On lightly floured surface, roll out dough to fit a 13x4 inch tart pan. Press dough into pan. Trim to 1/2 inch around rim and fold in overhang.
In nonstick saute pan overmedium heat, warm 1/3 c. oil. Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes. Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.
Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.
Broccoli Cheese Soup
Shirley Evans
I think this tastes like the soup at Panera.
Serves 4-6
1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a small amount reserved for garnishing bowls.
In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add garlic powder and stir.
In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms. This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion. Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese. Turn off heat and stir in cheese. Do not continue to cook, or soup will separate. Serve immediately.
I think this tastes like the soup at Panera.
Serves 4-6
1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a small amount reserved for garnishing bowls.
In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add garlic powder and stir.
In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms. This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion. Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese. Turn off heat and stir in cheese. Do not continue to cook, or soup will separate. Serve immediately.
Potatoes Au Gratin
Shirley Evans
We use this recipe often. It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings
Coat the inside of a large baking dish with softened butter
Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper
3-4 medium potatoes, peeled and sliced thin
1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish
Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese. Bake 5-10 minutes until melty, browned and tender.
We use this recipe often. It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings
Coat the inside of a large baking dish with softened butter
Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper
3-4 medium potatoes, peeled and sliced thin
1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish
Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese. Bake 5-10 minutes until melty, browned and tender.
Chipotle's Corn Salsa
1 -12 oz bag frozen sweet corn, defrosted and drained
1/2 red onion, finely chopped (about 1/3 cup)
1/3 cup fresh cilantro, chopped
Juice of 2 limes (about 1 Tbl)
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
2 medium jalepenos, seeded and chopped
(more seeds make more heat)
2 pablano chiles, optional
Mix.
1/2 red onion, finely chopped (about 1/3 cup)
1/3 cup fresh cilantro, chopped
Juice of 2 limes (about 1 Tbl)
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
2 medium jalepenos, seeded and chopped
(more seeds make more heat)
2 pablano chiles, optional
Mix.
Lightly Glazed Stir Fried Vegetables
Serves 6-8
You can add or delete any of the vegetables according to your preference.
2 Tbl oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
3 green onions, sliced
1 red pepper (small)
water chestnuts, sliced
sugar pea pods-opt
2 cups bok choy-opt
bean sprouts-opt
1 cup chicken broth
2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbl cornstarch
2 Tbl water
In large skillet, to very hot, add oil and continue to heat.
Add cauliflower, broccoli, carrot, celery, and stir 2-3 min.
Add red pepper and continue to stir fry for 2 minutes.
Add chicken broth and seasonings. Cover and steam about 2 min until veggies are crisp tender.
Combine water and cornstarch and add to vegetables stirring gently to coat well.
Heat through until thickened and serve immediately.
Serve with brown or white rice.
Variation: When adding seasonings to above recipe, mix together, 1 tbl fish sauce, 1 tsp ginger, 1 Tbl sugar and 1 tbl chili-garlic sauce and stir in.
Toasted almond slices can be used for a crunchy garnish.
You can add or delete any of the vegetables according to your preference.
2 Tbl oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
3 green onions, sliced
1 red pepper (small)
water chestnuts, sliced
sugar pea pods-opt
2 cups bok choy-opt
bean sprouts-opt
1 cup chicken broth
2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbl cornstarch
2 Tbl water
In large skillet, to very hot, add oil and continue to heat.
Add cauliflower, broccoli, carrot, celery, and stir 2-3 min.
Add red pepper and continue to stir fry for 2 minutes.
Add chicken broth and seasonings. Cover and steam about 2 min until veggies are crisp tender.
Combine water and cornstarch and add to vegetables stirring gently to coat well.
Heat through until thickened and serve immediately.
Serve with brown or white rice.
Variation: When adding seasonings to above recipe, mix together, 1 tbl fish sauce, 1 tsp ginger, 1 Tbl sugar and 1 tbl chili-garlic sauce and stir in.
Toasted almond slices can be used for a crunchy garnish.
Dom DeLuise Recipe for Primavera
From Shirley Evans
I found this in a book by Dom DeLuise called Eat This...It'll Make You Feel Better
We could live on this.
5 garlic cloves, minced
4 Tbl olive oil
2 Tbl butter
1/2 lb asparagus, cut in bite-size pieces
2 carrots, thinly sliced
1/2 cup fresh peas
1-2 cup broccoli florets
1 cup cauliflower florets
1 onion, sliced in crescents
6 leaves of fresh basil, chopped
1 cup chicken broth
8-10 mushrooms, sliced
1 lb rigatoni
grated parmesan
In large skillet, saute garlic in oil. Add vegetables and basil and saute until almost tender. Add chicken broth and mushrooms. Bring to a boil, quickly reduce heat, cover and simmer for 5 min. Mix well. Serve over pasta cooked al dente. Sprinkle with grated parmesan.
Variation #1:
I don't do this, but it was in the recipe. When adding chicken broth, first mix well with 1 can of cream of mushroom soup (it works!)
Variation #2:
Omit chicken broth. Instead, add 1-28 oz can of crushed tomatoes.
Variation #3:
1 cup of diced cooked chicken may be added wthen you add the chicken broth.
Friday, August 17, 2012
White Beat Ragout
From Shirley Evans
Makes 4-6 servings
active: 45 minutes
total: 45 minutes
total: 45 minutes
Note: We serve this over brown rice instead of over bread.
3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
Kosher salt, freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
8–10 tablespoons finely grated Parmesan, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley
Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes.
Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
nutritional information
5 servings, 1 serving contains:
Calories (kcal) 340
Fat (g) 13
Saturated Fat (g) 3.5
Cholesterol (mg) 15
Carbohydrates (g) 39
Dietary Fiber (g) 8
Total Sugars (g) 4
Protein (g) 15
Sodium (mg) 50
Wednesday, March 16, 2011
Roasted Cauliflower Risotto
From Andie Evans
Makes 4 servings
Time: 40 minutes
1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 Tbsp. EV olive oil
kosher salt and freshly ground pepper
1/4 c. sliced almonds
1/2 medium onion, finely chopped
1 1/2 c. arborio rice
1 clove garlic, minced
1/2 c. dry white wine
3 c. low-sodium chicken broth
2 Tbsp. unsalted butter
4 oz. fontina cheese, grated
1/2 c. roughly chopped fresh parsley
Position racks in the upper and lower thirds of the oven and preheat to 475 degrees. Toss the cauliflower with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.
Per serving: 506 calories, 29 fat, 38 carbs, 18 protein
Makes 4 servings
Time: 40 minutes
1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 Tbsp. EV olive oil
kosher salt and freshly ground pepper
1/4 c. sliced almonds
1/2 medium onion, finely chopped
1 1/2 c. arborio rice
1 clove garlic, minced
1/2 c. dry white wine
3 c. low-sodium chicken broth
2 Tbsp. unsalted butter
4 oz. fontina cheese, grated
1/2 c. roughly chopped fresh parsley
Position racks in the upper and lower thirds of the oven and preheat to 475 degrees. Toss the cauliflower with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.
Per serving: 506 calories, 29 fat, 38 carbs, 18 protein
Sunday, December 26, 2010
Swiss Chard Saute
From Shirley Evans
Serves 4
Each serving: 110 cal, 4 g protein, 9 g carbs, 4 g fiber, 318 mg sodium.
2 cloves garlic, thinly sliced
2 Tbl extra virgin olive oil
2 lbs ruby Swiss chard with tender stems, cut into 1/4" wide ribbons (8-10 cups)
4 Tbl water
salt and pepper
In skillet over low heat, cook garlic in oil 3 min, stirring occasionally (DON'T BURN THE GARLIC-it gets bitter)
Add Swiss chard, water and a pinch of salt. Cover; increase heat to medium and cook 5 min or until greens are tender, stirring occasionally. Serve hot.
Season lightly with salt and pepper.
Serves 4
Each serving: 110 cal, 4 g protein, 9 g carbs, 4 g fiber, 318 mg sodium.
2 cloves garlic, thinly sliced
2 Tbl extra virgin olive oil
2 lbs ruby Swiss chard with tender stems, cut into 1/4" wide ribbons (8-10 cups)
4 Tbl water
salt and pepper
In skillet over low heat, cook garlic in oil 3 min, stirring occasionally (DON'T BURN THE GARLIC-it gets bitter)
Add Swiss chard, water and a pinch of salt. Cover; increase heat to medium and cook 5 min or until greens are tender, stirring occasionally. Serve hot.
Season lightly with salt and pepper.
Cauliflower Mash
From Shirley Evans
This is a favorite. Like mashed potatoes, only better.
40 cal. per serving, 4 g protein, 6 g carb, 2 g fiber, 55 mg. sodium.
Serves 8
1 1/2 lbs. cauliflower, cut into florets
3 cloves garlic, peeled
2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
2 Tbl. chopped fresh chives
salt and ground black pepper
In saucepan,, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water until just covered. Bring to a boil; reduce heat to medium-low. Let simmer 12 min, or until cauliflower is tender.
Drain; reserve 2 Tbl. liquid. In food processor, pulse cauliflower and garlic until smooth; add 1-3 Tbl. reserved broth if mixture is dry.
Season with salt and pepper to tast. Just before serving, stir in chives. Serve warm.
This is a favorite. Like mashed potatoes, only better.
40 cal. per serving, 4 g protein, 6 g carb, 2 g fiber, 55 mg. sodium.
Serves 8
1 1/2 lbs. cauliflower, cut into florets
3 cloves garlic, peeled
2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
2 Tbl. chopped fresh chives
salt and ground black pepper
In saucepan,, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water until just covered. Bring to a boil; reduce heat to medium-low. Let simmer 12 min, or until cauliflower is tender.
Drain; reserve 2 Tbl. liquid. In food processor, pulse cauliflower and garlic until smooth; add 1-3 Tbl. reserved broth if mixture is dry.
Season with salt and pepper to tast. Just before serving, stir in chives. Serve warm.
Saturday, December 11, 2010
Red and Green Stir Fry
From Dana Schrader
Makes 2 servings
1 tsp extra virgin olive oil
1 cup snow peas or Chinese peas
1 cup cherry or grape tomatoes
1 tsp (about 1 small clove) freshly minced garlic.
Sea salt and pepper, to taste
Place a medium nonstick skillet over medium-high heat. When hot, add the olive oil, peas, tomatoes, and garlic. Cook, stirring occasionally, until the peas are crisp-tender and the tomatoes are warmed through, about 3 minutes. Season with salt and pepper. Serve immediately.
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