SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com
2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional
1. Cut steak into bite-size pieces. You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat. Add onion; cook and stir 8 minutes or until beginning to brown. Add garlic; cook and stir 1 minutes.
3. Add potatoes; stir to combine. Cook 4 minutes without stirring. Sprinkle with salt, pepper, paprika and red pepper flakes. Stir, scraping up any browned bits from bottom of skillet. Add corn, tomatoes and steak. Cook adn stir until heated through. Garnish with parsley, if desired.
Makes 4 servings
Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts
Tuesday, March 25, 2014
WILD RICE AND PEPPER FRITTATA
WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com
1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese
1. Preheat broiler. Heat oil in large nonstick ovenproof skillet. Add shallot and garlic. Cook and stir over medium heat 1 minute. Add mushrooms. Cookand stir 5 minutes or until tender. Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika. Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2. Turn off heat. Coat bottom and side of skillet with nonstick cooking psray. Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper. Pour eggs over rice mixture. Cook over medium heat, tilting skillet to spread eggs over rice.
3. When eggs are set but still glossy, sprinkle on cheese. Place skillet about 5 inches from heat in broiler. Broil 3-4 minutes or until cheese melts and frittata edges are browned. Remove from oven. Set aside 203 minutes to firm up. Loosen edges of frittata. Cut into 6 wedges.
Makes 6 servings.
Skillet Meals -- PHILcookbooks.com
1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese
1. Preheat broiler. Heat oil in large nonstick ovenproof skillet. Add shallot and garlic. Cook and stir over medium heat 1 minute. Add mushrooms. Cookand stir 5 minutes or until tender. Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika. Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2. Turn off heat. Coat bottom and side of skillet with nonstick cooking psray. Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper. Pour eggs over rice mixture. Cook over medium heat, tilting skillet to spread eggs over rice.
3. When eggs are set but still glossy, sprinkle on cheese. Place skillet about 5 inches from heat in broiler. Broil 3-4 minutes or until cheese melts and frittata edges are browned. Remove from oven. Set aside 203 minutes to firm up. Loosen edges of frittata. Cut into 6 wedges.
Makes 6 servings.
Saturday, March 15, 2014
PEARLED BARLEY AND CORN SALAD
PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013
1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced
In a small pot, cover the barley with a couple inches of water. Cover pot and bring to boil. Salt the water and cook the barley until al dente, about 25 minutes. Drain.
In a large skillet, heat the oil over medium-high. When the oil ripples, add the corn; cook until lightly browned. Stir in the onion, celery, and garlic; cook for 2 minutes. Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture; stir to combine. Dress with the evoo, lemon juice and zest. Season and serve at room temperature. or cold.
Rachel Ray Magazine Nov 2013
1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced
In a small pot, cover the barley with a couple inches of water. Cover pot and bring to boil. Salt the water and cook the barley until al dente, about 25 minutes. Drain.
In a large skillet, heat the oil over medium-high. When the oil ripples, add the corn; cook until lightly browned. Stir in the onion, celery, and garlic; cook for 2 minutes. Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture; stir to combine. Dress with the evoo, lemon juice and zest. Season and serve at room temperature. or cold.
LEMON CHICKEN
LEMON CHICKEN
Chef Brad
Prep: 15 minutes
Cook: 15 minutes
Yield: 8 servings
8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped
Coat chicken in flour with salt and pepper. In saute pan, brown meat in peanut oil. After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest. Pressure on high for 15 minutes. Remove chicken from sauce and add more water if needed, pour sauce over chicken. Garnish with fresh parsley and serve with brown rice or mashed potatoes.
Chef Brad
Prep: 15 minutes
Cook: 15 minutes
Yield: 8 servings
8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped
Coat chicken in flour with salt and pepper. In saute pan, brown meat in peanut oil. After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest. Pressure on high for 15 minutes. Remove chicken from sauce and add more water if needed, pour sauce over chicken. Garnish with fresh parsley and serve with brown rice or mashed potatoes.
SAUSAGE AND MILLET CARIBBEAN STYLE
SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
Chef Brad
1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar. Place in grains and coat. Add in all the rest of the ingredients. Cook at high pressure for 25 minutes.
LENTIL SOUP
LENTIL SOUP
Chef Brad
2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
Chef Brad
2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese
Heat the oil on a pot over medium heat. Add onion, carrots, and celery. Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes. Add tomatoes, lentils, broth and pasta. Stir then add thyme. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.
WHITE QUINOA CABBAGE SOUP
WHITE QUINOA CABBAGE SOUP
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings
3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish
In pressure cooker saute in butter the cabbage, garlic and onion. Saute until tender. Add remaining ingredients and pressure for 6 minutes. Remove lid and garnish with desired topping.
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings
3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish
In pressure cooker saute in butter the cabbage, garlic and onion. Saute until tender. Add remaining ingredients and pressure for 6 minutes. Remove lid and garnish with desired topping.
SPAGHETTI WITH CAULIFLOWER AND TUNA
SPAGHETTI WITH CAULIFLOWER AND TUNA
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
Rachel Ray Magazine October 2013
1 head cauliflower, about 2 lbs
sea salt
1/4-1/2 C evoo
6-8 oz drained tuna, flaked
2 shallots, finely chopped
4 large cloves garlic, finely chopped
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped
1 chile pepper, mild?
1/2 C chicken broth
1 lb spaghetti
Bring a large pot of water to boil. Trim the cauliflower into bite-sizes florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the evoo, four slow turns of the pan over medium heat. Add the tuna, shallots, garlic, parsley stems, and chile. Cook stirring 2-3 minutes, then add the broth and reduce to low heat.
Cook the pasta to al dente, adding about 1/2 C pasta cooking water to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
RED BEANS WITH RICE
RED BEANS WITH RICE
12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice
Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender. Add additional water if necessary. Cook the ham in a little oil for 5 minutes. Add onion, garlic, and bell pepper until tender. Add beans and 5C cooking liquid to the onions and bell pepper. Add more water if needed. Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.
12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice
Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender. Add additional water if necessary. Cook the ham in a little oil for 5 minutes. Add onion, garlic, and bell pepper until tender. Add beans and 5C cooking liquid to the onions and bell pepper. Add more water if needed. Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.
WHITE BEAN AND GARLIC DIP
WHITE BEAN AND GARLIC DIP
Family Circle Dec. 2013
Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours
2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads
Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans. IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots. Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper. Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol
Sunday, February 2, 2014
CROCK POT POTATOES, BACON AND CHEESE
CROCK POT POTATOES, BACON AND CHEESE
3 large potatoes
1/4 lb bacon, chopped into small pieces
1 C onion, diced
2-3 cloves garlic, sliced
Salt and pepper
3T butter
2C cheese, grated
1-2 T green onion, sliced
Line a 6 quart crock-pot with a liner. Slice potatoes in half horizontally and then vertically. Sliced quartered potatoes into approximately 1/4" slices. Line the bottom of the lined crock pot with a layer of potatoes, onions and garlic. Sprinkle salt and pepper on the layer of potatoes, onions and garlic. Add remaining sliced potatoes, onions and garlic and season again with salt and pepper.
Add chopped bacon -- you do not need to cook the bacon before adding to the crock pot.
Add 1 cup of cheese and dot with 3 T of butter. Cook potatoes on high for 4-5 hours or on low for 8-10 hours. When teh cooking time is done, top wiht remaining 1 cup fo cheese and sliced green onions.
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