Fresh Green Beans with Garlic
20 min | 5 min prep
SERVES 4
- 1 lb fresh green beans
- 2 teaspoons butter or olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme or oregano (or 1/2 tsp dried)
- salt
- cayenne pepper
- hazelnuts (or your favourite)
- Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat.
- Stir occasionslly until onion is just tender Stir in beans, tyme salt and cayenne, Heat through.
- Add nuts just before serving.
http://www.recipezaar.com/Fresh-Green-Beans-with-Garlic-12436
Tags:
Green Beans from a Can That Don’t Taste Like It!
As fast as you can heat a can of veggies you can have this special side ready to serve! I hate canned green beans yet this is one veggie my dd will eat without complaint. This forced me to find a way to make us both happy. Hope you enjoy this one! by mama’s kitchen
5 min | 5 min prep
SERVES 4
- 1 (15 ounce) can green beans
- 1 teaspoon butter or margarine
- 1 tablespoon parmesan cheese, canned is fine
- 1 pinch thyme (optional)
- Heat entire contents of the canned green beans. Drain.
- Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.
- Sprinkle with parmesan (and thyme if using)and serve.
- NOTE: This would work equally well on fresh or frozen green beans.
http://www.recipezaar.com/Green-Beans-from-a-Can-That-Dont-Taste-Like-It-162873
Tags:
Rosemary Potatoes - Microwave Recipe
Nummy, Nummy!! Good with steak or anything else. from Cooking Light. by Derf
21 min | 5 min prep
SERVES 4
- 1 tablespoon butter
- 2 cloves garlic, smashed
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 lbs red potatoes, quartered,about 4 cups
- Place the butter and garlic in an 8 inch square baking dish.
- Microwave at medium high (70%) 45 seconds or until butter melts.
- Add rosemary, salt, 1/4 teaspoon black pepper and potatoes, toss well.
- Cover and microwave at high 15 minutes or until potatoes are tender.
http://www.recipezaar.com/Rosemary-Potatoes-Microwave-16859
Tags:
Stove-top Scalloped Potatoes
Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. by Derf
1¼ hours | 10 min prep
SERVES 6 -8
- 4 cups peeled, diced potatoes
- 1/2 cup diced onion
- 2 teaspoons salt
- 1 1/2 cups 2% low-fat milk
- 1/2 cup shredded cheddar cheese
- 1 dash cayenne pepper
- 1/4 cup bread or cracker crumb
- Combine potatoes with onion, salt and milk in heavy frypan.
- Simmer covered for 30 to 40 minutes or until potatoes are tender.
- Sprinkle cheese, cayenne and crumbs over top.
- Continue cooking uncovered for 15 to 20 minutes.
http://www.recipezaar.com/Stove-top-Scalloped-Potatoes-14701
Tags:
Sweet Potato & Black Bean Filling
This method for cooking the sweet potatoes gives them more flavor. This is great in burritos or on its own over rice. by Somogirl
25 min | 5 min prep
SERVES 4
- 2 cups peeled and cubed raw sweet potatoes
- 1 (15 ounce) can canned black beans, rinsed and drained
- 1 tablespoon oil
- 4-5 tablespoons taco seasoning (or half a 1.25 oz packet)
- 1 teaspoon cumin
- cayenne pepper, to taste
- Heat oil over medium heat in a heavy saucepan or pot. Add half of the taco seasoning careful not to burn. After a few seconds add sweet potatoes and enough water to cover 2 inches of pan bottom. (The amount of water depends on size of pan, so I didn’t state it in cup measurement). Water should not cover sweet potatoes all the way.
- Bring to boil,then reduce and simmer until potatoes are soft, about 15 minutes. Stir once or twice.
- When done add black beans, mix in remaining spices until beans are heated through. If mixture is too watery, turn heat up high for a few minutes, watching carefully until liquid is reduced and thicker.
- For burritos, add cooked rice and cheese; roll or serve over rice.
Tags:
Mashed Sweet and Russet Potatoes With Herbs
Sweet potatoes add Vitamin C! The Russets give a nice, fluffy texture. Adapted from Martha Stewart Living magazine. A Southern and Caribbean recipe. by Sharon123
1¼ hours | 15 min prep
SERVES 4
- 4 garlic cloves (don’t peel)
- 1/2 teaspoon extra virgin olive oil
- 2 medium sweet potatoes
- 2 medium russet potatoes
- 1 tablespoon unsalted butter
- 2 tablespoons coarsely chopped fresh parsley
- 1 tablespoon fresh sage, finely chopped
- 1 1/2 teaspoons coarse salt
- 1 pinch black pepper
- 1/2 cup plain yogurt or sour cream
- 1 sprig fresh parsley (to garnish)
- Preheat oven to 400*F., with racks in center and lower third of oven. Place garlic in a small piece of foil; drizzlel with oil. Fold to form and packet, crimping edges to seal. Prick potatoes. Place garlic packet and the potatoeson center rack. Place a baking pan on the lower rack to catch juices.
- Bake, turning half way through, until sweet potatoes are very tender when pierced with knife, about 45 minutes.
- Remove sweet potatoes and garlic from oven; continue to bake the russet potatoes until very tender, about 15 more minutes. Remove from oven, let cool about 5 minutes.
- Peel potatoes. Pass through a ricer or a food mill into a medium bowl(or mash by hand with potato masher). Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper, and yogurt. Stir to mix. Serve and enjoy!
http://www.recipezaar.com/Mashed-Sweet-and-Russet-Potatoes-With-Herbs-231844
Tags:
Mediterranean Stuffed Mushrooms
I had some mushrooms to use up and couldn’t find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun! by Engrossed
30 min | 10 min prep
SERVES 12
- 12 large mushrooms, cleaned and hollowed out
- 2 tablespoons tomatoes, seeded and minced
- 2 tablespoons roasted red peppers, minced
- 2 tablespoons kalamata olives, rinsed and minced
- 2 fresh garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- 1/2-1 teaspoon oregano, minced (fresh or dry)
- fresh ground black pepper, to taste
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 cup feta, crumbled
- minced parsley, to serve
- Preheat oven to 350°F.
- Lightly grease a cookie sheet or 13x9 baking dish.
- Stir together filling ingredients: tomatoes through feta.
- Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
- Bake for 20-25 minutes.
- Place on a serving platter and sprinkle fresh minced parsley over the top of them.
http://www.recipezaar.com/Mediterranean-Stuffed-Mushrooms-255140
Tags:
Spinach-stuffed Mushrooms
Even people that don’t like spinach will like these gems. Lovely hors d’oevre or side dish. Try serving these at your next brunch by Bergy
45 min | 15 min prep
SERVES 6 , 24 mushroom caps
- 24 large mushrooms, stems removed and stems chopped,set aside
- 2 tablespoons butter
- 1 cup onion, finely diced
- 1/4 teaspoon dried thyme
- 1 1/2 cups spinach, finely chopped
- 3 tablespoons breadcrumbs
- 1/2 cup parmesan cheese, grated
- salt and pepper
- Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
- In a large skillet heat butter and allow to melt.
- Add Onions and thyme.
- When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
- Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
- Remove from heat add parmesan, salt& pepper, stir well.
- Stuff each mushroom with filling, use all the filling.
- Sprinkle remaining butter over the caps.
- Bake 375F degrees oven for 15-20 minutes.
- Eat your heart out Barnacle Bill!
http://www.recipezaar.com/Olive-Oyls-Treat-for-Popeye-Spinach-stuffed-Mushrooms-11644
Tags:
Spicy Sweet Potatoes
Toh by ratherbeswimmin’
55 min | 10 min prep
SERVES 8
- 3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
- 2 tablespoons olive oil or canola oil
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- In a zip-top plastic bag, toss potatoes and oil.
- Combine remaining ingredients; add to bag; toss to coat.
- Transfer to a greased 11x7 inch baking dish.
- Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
http://www.recipezaar.com/Spicy-Sweet-Potatoes-37106
Tags:
Tasty Peas
I made some changes to this recipe I found on the ‘net, making it easier to prepare, without losing any of the taste. Minced Onion and garlic are sauteed in olive oil, then the peas are simmer in chicken broth. I expected the kids to groan, but they liked it. by Chef Dee
10 min |
SERVES 6
- 4 cups thawed peas
- 2 tablespoons olive oil
- 1 teaspoon dried onion flakes
- 1 teaspoon minced garlic
- 4 tablespoons water
- 2 teaspoons chicken stock
- pepper
- In a skillet over med. heat, saute the garlic and onion in the olive oil.
- Mix the water and chicken stock, then add to the skillet.
- Stir in the peas and simmer until tender.
- Season with pepper as desired.
http://www.recipezaar.com/Tasty-Peas-145450
Tags:
