SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
STEWED LENTILS AND TOMATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
- Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
- Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
ITALIAN VEGETABLE MEDLEY (MICROWAVE)
Make and share this Italian Vegetable Medley (Microwave) recipe from Food.com.
Provided by Ginny Sue
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place frozen vegetables and water in microwave-safe bowl and cook in microwave per package directions.
- Meanwhile, combine cheese, bread crumbs, garlic powder, seasoned salt, and pepper in a small bowl.
- Remove vegetables from microwave and drain; stir in butter.
- Sprinkle cheese mixture over vegetables and serve.
Nutrition Facts : Calories 38.4, Fat 3.6, SaturatedFat 2.3, Cholesterol 9.8, Sodium 72.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 1.1
ITALIAN ZITI MEDLEY
Make and share this Italian Ziti Medley recipe from Food.com.
Provided by Little Suzy Homemak
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 quart saucepan, brown sausage, remove and drain.
- Melt butter and cook mushrooms, peppers and onion until tender, but not brown. Blend flour into vegetable mix; gradually stir in mil. Cook stirring constantly over medium low heat until mixture boils. Boil and stir one minute.
- Blend in 1 1/2 cups cheddar cheese, Parmesan cheese and pepper until cheeses are melted and mix is smooth.
- Cook Ziti and drain.
- Stir hot cooked ziti and sausage into vegetable cheese mixture. Pour into a butter 2 quart casserole. Sprinkle with remaining 1/2 cup cheddar cheese.
- Bake covered at 350 degrees for 30 minutes.
Nutrition Facts : Calories 743.2, Fat 44.6, SaturatedFat 17.9, Cholesterol 81.3, Sodium 1044.5, Carbohydrate 53.9, Fiber 2.6, Sugar 2.7, Protein 31.2
ZUCCHINI AND TOMATO MEDLEY
I just made this up tonight and it blew my mind! The flavors are rich and my seven and five year old children inhaled it! Definitely and easy way to get your kids to eat their vegetables!
Provided by Momma Zakaria
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet, adding just the garlic to let it saute a bit.
- Add the chopped onions,sprinkle the seasoned salt over them, and let them cook, stirring constantly, until they are slightly golden. 2-3 minutes.
- Mix in the zucchini, and sprinkle the oregano and black pepper over the top. Cook on medium low heat until they are heated thoroughly, stirring occasionally. 5 minutes.
- Add the tomatoes, and turn the heat up to medium high. Cook, stirring occasionally, until the tomatoes are softened and the zucchini is as well. 5 minutes.
- Place on a plate spread out, and sprinkle the mozzarella on top. Serve.
Nutrition Facts : Calories 154.7, Fat 10.4, SaturatedFat 2.9, Cholesterol 11.1, Sodium 101.4, Carbohydrate 11.6, Fiber 2.8, Sugar 6.6, Protein 5.6
MALTESE ONION AND TOMATO MEDLEY
This recipe is sometimes called a version of scrambled egg, though that doesn't really describe it. It is a side dish that compliments any meal. This dish is quite sweet and somewhat spicy at the same time. Canned tomatoes can be used if fresh not available.
Provided by Lisa Drew
Categories Onions
Time 45m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions with the oil until soft. Add the minced garlic and continue to saute for a minute.
- Add the tomatoes, salt, pepper, and curry powder. Allow the fluid to evaporate until almost gone.
- Add the egg and cheese to the mixture until combine. The egg should not dominate the mixture.
- * all spices are to taste. This recipe is on the sweet side.
Nutrition Facts : Calories 214.5, Fat 8.3, SaturatedFat 2.1, Cholesterol 74.9, Sodium 502.5, Carbohydrate 30.9, Fiber 4.3, Sugar 22.4, Protein 7
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