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Archive for the ‘vegetables’ Category

Tuscan-Style Roasted Asparagus

Tuscan-Style Roasted Asparagus

Ingredients
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel

Directions
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.

Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and lemon juice; sprinkle with cheese and lemon peel. Toss to combine. Yield: 8 servings.

Recipe found here: Tuscan-Style Roasted Asparagus

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Creamed Garden Potatoes and Peas

Creamed Garden Potatoes and Peas

Ingredients
2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.

Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.

Recipe found here: Creamed Garden Potatoes and Peas

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Smoky Cauliflower

Smoky Cauliflower

Ingredients
1 large head cauliflower, broken into 1-inch florets (about 9 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons minced fresh parsley

Directions
Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.

Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.

Recipe found here: Smoky Cauliflower

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Mallorca-Style Vegetable Bake

Ingredients
1 pound baking potatoes, cut into 1/2-inch cubes
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 pound eggplant, peeled, cut into 1/2-inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions
Preheat oven to 400°F. Place potatoes, onion and garlic in 13×9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.

Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered 10 minutes more or until desired doneness.

Recipe found here: Mallorca-Style Vegetable Bake

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Creamed Corn with Bacon

Creamed Corn with Bacon

Ingredients
1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions
In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.

Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.

Recipe found here: Creamed Corn with Bacon

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Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients
3 bacon strips
1-1/4 pounds fresh or frozen Brussels sprouts, thawed, quartered
1 large onion, chopped
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.

In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar. Yield: 12 servings.

Tip: Adding mushrooms is a good touch as well.

Recipe found here: Brussels Sprouts with Bacon

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Grilled Mexican-Style Corn

Grilled Mexican-Style Corn

Ingredients
8 ears corn
1 cup sour cream or 1 cup creme fraiche
1/8 teaspoon cayenne pepper
2 cups dry aged cheese, such as jack or asiago,grated

Directions
1 Set out the sour cream, cheese, and corn, and let each person fix his own.

2 Heat grill to medium high.

3 Place 1 cup sour cream or creme fraiche in a small bowl and sprinkle with 1/8 teaspoon cayenne pepper; set aside.

4 Grate 2 cups cheese into a small bowl; set aside.

5 Grill corn until tender, about 15 minutes, turn frequently.

6 Remove from grill; when cool enough to handle, pull back husks and remove silk.

7 Brush corn with sour cream and roll in cheese.

8. If grilling is not possible, cook them in the oven under the broiler, about 15 minutes, turning frequently

Recipe found here: Grilled Mexican-Style Corn

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