1 lb. fresh green beans
1 cup chopped onion
2 cloves garlic, crushed
1 T. butter
1 T. olive oil
1 cup vegetable broth
salt & pepper
Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the vegetable broth, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.
Wednesday, December 24, 2008
Creamy Bowtie Pasta
bow tie pasta, 1 lb.
2 zucchini, cubed
1 medium onion, diced
3 garlic cloves, crushed
3 tomatoes, diced
1/3 cup vegetable broth or white cooking wine
3/4 cup cream
2 T. olive oil
parmesan cheese
salt and pepper
fresh basil and oregano
Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add vegetable broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!
2 zucchini, cubed
1 medium onion, diced
3 garlic cloves, crushed
3 tomatoes, diced
1/3 cup vegetable broth or white cooking wine
3/4 cup cream
2 T. olive oil
parmesan cheese
salt and pepper
fresh basil and oregano
Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add vegetable broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!
Sunday, December 7, 2008
Rustic Potato Chowder
Mmm..... we just had this tonight and it was yummy! Sorry, no pictures, but I promise it was good!
8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 shallots, chopped
4 cloves garlic, crushed
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk (low-fat is fine)
1 cup Gruyere cheese, grated another 1 teaspoon salt freshly ground pepper
fresh chives and/or chive flowers
In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.
Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.
Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.
8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 shallots, chopped
4 cloves garlic, crushed
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk (low-fat is fine)
1 cup Gruyere cheese, grated another 1 teaspoon salt freshly ground pepper
fresh chives and/or chive flowers
In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.
Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.
Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.
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