1 t. olive oil
1 large onion, chopped
8 oz fresh green beans, trimmed
2 large carrots, diced
1 pkg. frozen broccoli florets, thawed
1 c. frozen peas, thawed
3 c. Prego Heart Smart Roasted Red Pepper Italian Sauce
2 pkg. (8 oz each) Pappardelle pasta, cooked and drained
1/4 c. fresh basil, cut into strips
Heat the oil in a 12 inch skillet over med heat. Add onion, beans and carrots and cook for abt. 5 minutes or until veges are tender-crisp. Stir the broccoli, peas and sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender. Toss the vegetable mix with the pasta. Sprinkle with the basil. For a thinner consistency, stir 1/4 c. pasta cooking water into the sauce.
Showing posts with label Vegetables Fresh. Show all posts
Showing posts with label Vegetables Fresh. Show all posts
Brussels Sprouts with Bacon and Raisins
1 t. olive oil
2 thick slices bacon
4 c. brussels sprouts (about 1 lb.) trimmed, halved
kosher salt and freshly ground black pepper
1/4 c. golden raisins
1 medium shallot, finely chopped
1 T. unsalted butter
1/2 c. low-salt chicken broth
2 T. apple cider vinegar
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, abt 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
While bacon cooks, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up brown bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1 to 2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
2 thick slices bacon
4 c. brussels sprouts (about 1 lb.) trimmed, halved
kosher salt and freshly ground black pepper
1/4 c. golden raisins
1 medium shallot, finely chopped
1 T. unsalted butter
1/2 c. low-salt chicken broth
2 T. apple cider vinegar
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, abt 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
While bacon cooks, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up brown bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1 to 2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
Herb Peas
3/4 c. thinly sliced green onions
1/4 c. butter
6 c. fresh or frozen peas, thawed
3 T. minced fresh parsley
2 T. minced fresh basil
1 t. sugar
3/4 t. salt
1/2 t. pepper
In a large skillet, saute onions in butter until tender. Stir in the peas, parsley, basil, sugar, salt and pepper; saute for about 3 minutes. Reduce heat and cover and cook 3-5 minutes longer or until peas are tender. Serve with a slotted spoon.
1/4 c. butter
6 c. fresh or frozen peas, thawed
3 T. minced fresh parsley
2 T. minced fresh basil
1 t. sugar
3/4 t. salt
1/2 t. pepper
In a large skillet, saute onions in butter until tender. Stir in the peas, parsley, basil, sugar, salt and pepper; saute for about 3 minutes. Reduce heat and cover and cook 3-5 minutes longer or until peas are tender. Serve with a slotted spoon.
Orange-Glazed Sweet Potatoes
6 medium sweet potatoes
2 t. grated orange rind
3 T. melted butter
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
pinch of salt
Heat oven to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 a Day recipe.
2 t. grated orange rind
3 T. melted butter
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
pinch of salt
Heat oven to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 a Day recipe.
Escalloped Potatoes
2 1/2 lbs. red potatoes, unpeeled and thinly sliced
1/4 c. flour
1 large clove garlic, minced
1/4 c. chopped onion (or 1 shallot)
1/2 t. crushed red pepper
3 T. butter
1 1/4 c. milk
1 1/2 c. whipping cream
1/2 t. salt
1/4 t. pepper
1 1/2 c. or 6 oz. Gruyere cheese, shredded (or any cheese you like)
1/2 c. or 2 oz. Parmesan cheese
Toss potatoes with flour in bowl to coat. Saute butter and onion for 2 minutes. Add potatoes, milk, salt, pepper, cream. Stir well. Bring to boil. Reduce heat. Simmer until thickened. Put 1/2 of mixture into lightly greased casserole dish. Sprinkle with 1/2 of cheese. Repeat with potato mixture and then cheese. Top with Parmesan
Cover. Bake at 350 degrees for 30 minutes
Uncover. Bake 35-40 minutes or unto potatoes are tender.
1/4 c. flour
1 large clove garlic, minced
1/4 c. chopped onion (or 1 shallot)
1/2 t. crushed red pepper
3 T. butter
1 1/4 c. milk
1 1/2 c. whipping cream
1/2 t. salt
1/4 t. pepper
1 1/2 c. or 6 oz. Gruyere cheese, shredded (or any cheese you like)
1/2 c. or 2 oz. Parmesan cheese
Toss potatoes with flour in bowl to coat. Saute butter and onion for 2 minutes. Add potatoes, milk, salt, pepper, cream. Stir well. Bring to boil. Reduce heat. Simmer until thickened. Put 1/2 of mixture into lightly greased casserole dish. Sprinkle with 1/2 of cheese. Repeat with potato mixture and then cheese. Top with Parmesan
Cover. Bake at 350 degrees for 30 minutes
Uncover. Bake 35-40 minutes or unto potatoes are tender.
Sausage Stuffed Squash (8 servings)
4 acorn squash
1 lb. bulk sausage (Patty likes Jimmy Dean HOT)
4 apples peeled and chopped
4 c. chopped cabbage
1/2 c. slivered almonds
salt and pepper to taste
Optional: 1/2 t. thyme, 2 t. sage
Cut squash in half lengthwise and scoop out seeds and fiber. Place in pan and cut side down with 1/2 inch water. Bake in 400 degree oven for 20 minutes. At the same time, brown sausage and crumble. Use pot large enough to hold apples and cabbage. Drain off fat and add apples, cabbage, and almonds. Cook until not quite tender. Add spices as desired. Mix well.
Turn squash over and fill with sausage mixture. Bake at 400 degrees about 30 minutes or until squash pulp is done. Extra filling can be baked in casserole. We always want more sausage with our squash.
1 lb. bulk sausage (Patty likes Jimmy Dean HOT)
4 apples peeled and chopped
4 c. chopped cabbage
1/2 c. slivered almonds
salt and pepper to taste
Optional: 1/2 t. thyme, 2 t. sage
Cut squash in half lengthwise and scoop out seeds and fiber. Place in pan and cut side down with 1/2 inch water. Bake in 400 degree oven for 20 minutes. At the same time, brown sausage and crumble. Use pot large enough to hold apples and cabbage. Drain off fat and add apples, cabbage, and almonds. Cook until not quite tender. Add spices as desired. Mix well.
Turn squash over and fill with sausage mixture. Bake at 400 degrees about 30 minutes or until squash pulp is done. Extra filling can be baked in casserole. We always want more sausage with our squash.
Asparagus
Pick smooth, unwrinkled stalks with tightly closed tips. Thicker, meatier stalks are usually sweeter, but just as tender as the thin ones.
Storing--Keep in a plastic bag in crisper drawer away from ethylene-product fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.
Steaming--Prepare 1 ½ pounds medium-thick asparagus. In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of ¾ inch and insert a collapsible steamer basket. Bring water to a boil, ad asparagus, cover, and steam until tender, 4 to 6 minutes (depending on the thickness). Season with coarse salt.
Roasting--Preheat oven to 425 degrees. Prepare 1 ½ pounds medium-thick asparagus. On a rimmed cooking sheet, toss asparagus with 2 t. olive oil; season with coarse salt and ground pepper. Roast until lightly browned and tender (abt 10 minutes, depending upon thickness) Spread parmesan cheese on top as you take them out of the oven.
Blanching--Prepare 1 ½ pounds medium-thick asparagus. Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 T. coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water fo 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
Storing--Keep in a plastic bag in crisper drawer away from ethylene-product fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.
Steaming--Prepare 1 ½ pounds medium-thick asparagus. In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of ¾ inch and insert a collapsible steamer basket. Bring water to a boil, ad asparagus, cover, and steam until tender, 4 to 6 minutes (depending on the thickness). Season with coarse salt.
Roasting--Preheat oven to 425 degrees. Prepare 1 ½ pounds medium-thick asparagus. On a rimmed cooking sheet, toss asparagus with 2 t. olive oil; season with coarse salt and ground pepper. Roast until lightly browned and tender (abt 10 minutes, depending upon thickness) Spread parmesan cheese on top as you take them out of the oven.
Blanching--Prepare 1 ½ pounds medium-thick asparagus. Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Season with 2 T. coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to ice water fo 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.
Potato-leek (onion) Gratin
4 lb. leeks, white and light green portions, rinsed well, cut into 1/4 inch rings OR 4 lbs. of onions, sliced thin
1 1/2 T. kosher salt
1 tsp. minced fresh thyme
1/4 t. freshly grated nutmeg
3/4 t. ground black pepper
1 cup heavy cream
6 oz. Gruyere cheese, grated
3 oz. Parmigiano-Reggiano cheese, grated (or any cheese you like)
3 lb. russet potatoes, peeled cut into 1/4" slices
3 T. minced, fresh chives
In 12" nonstick fry pan over medium heat, melt 4 T. butter. Add leeks or onion and salt, stirring to coat with butter. Cover and cook, stirring occasionally, until leeks or onions are tender, about 20 minutes. Add thyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened about 15 minutes. Transfer to bowl, let cool. Wipe out pan, grease with 1 T. butter.
Preheat oven to 400 degrees F.
In bowl, combine cheeses. Layer one-third of potatoes in fry pan or casserole bowl. Spread one-third of leek or onion mixture on top. Sprinkle with one-third of cheeses, then 1 T. chives. Repeat, layering 2 more times reserving 1 T. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid, bake until potatoes are tender and crust is golden brown, about 30 minutes more. Sprinkle remaining 1 T. chives on top. Let stand 15 minutes before serving. Serves 8-10 (adapted from Williams-Sonoma Recipes)
Roasted Califlower Spiced with Homemade Curry Powder
2 T. unsalted butter2 T. olive oil
1 T. Homemade Curry Powder (recipe follows)
4 pounds (about 2 heads) cauliflower cut into florets
salt to taste
2 T. minced fresh cilantro or parsley (optional)
Preheat oven to 375 degree F. In a small saucepan heat butter, oil and curry powder over low heat, stirring, until the butter is melted. In a roasting pan just large enough to hold vegetables in one layer, toss cauliflower with the curry mixture until well-coated.
Roast cauliflower in the oven, shaking pan occasionally, for 25 minutes or until tender. Season with salt, add cilantro or parsley and toss gently.
Homemade Curry Powder
1 t. ground cumin
1 t. ground coriander
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. cayenne powder
Combine all ingredients in a small bowl and mix well. For larger amounts, the recipe can be scaled up using the same ratios. by Jayesh RAO, PCC COOKS INSTRUCTOR
Vegetable Tian
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpealed
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1 T. fresh thyme leaves, plus extra sprigs
1 T. of fresh rosemary chopped finely
1/4 c. heavy cream
4 oz. Gruyere cheese, grated
Preheat oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T. olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T. olive oil. Drizzle the 1/4 cup of cream. Then cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpealed
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 t. kosher salt
1/2 teaspoon freshly ground black pepper
1 T. fresh thyme leaves, plus extra sprigs
1 T. of fresh rosemary chopped finely
1/4 c. heavy cream
4 oz. Gruyere cheese, grated
Preheat oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 T. olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the pan.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more T. olive oil. Drizzle the 1/4 cup of cream. Then cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
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