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Category: Dinner (Page 5 of 38)

Asparagus Almondine Recipe

Ingredients:
1/4 cup Finely chopped almonds
1/2 cup Butter
1 teaspoon Tarragon vinegar
20 oz Frozen asparagus spears -cooked and drained

Instructions:

In a small sauce pan, place almonds and butter.

Heat, uncovered, until nuts are lightly browned.

Stir in vinegar.

Pour sauce over hot or cooled asparagus.


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Sauerkraut Recipe

Ingredients:
Common white cabbage
Salt
Apple cider vinegar
Black Pepper
Cloves
Stevia

Instructions:

Slice cabbage into fine strips.  Place in saucepan of sufficient size.

Add apple cider vinegar to give about 1/16in cover of pan bottom. Add similar amount of water.  Add salt and a small amount of pepper and several cloves. Place over low heat and cover with lid.

Render gently until cabbage ‘tender’ and balance taste with sweetener or apple cider vinegar.


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Broccoli in Cream Sauce Recipe

Ingredients:
8 oz broccoli
2 tablespoons butter
1/3 cup cream
1 tablespoon shredded swiss
1/2 cup shredded cheddar
Dash salt
Dash pepper
Dash garlic powder

Instructions:

Steam the broccoli.

Melt the butter and cream in a saucepan. Over low heat, add in the swiss and cheddar cheese, plus salt, pepper and garlic to taste. The sauce should be soupy.

Blend the broccoli in with the sauce and serve.

Note if you have fresh garlic, then instead of using the garlic powder you can cut up a clove of garlic and saute that first in the butter.

Makes 4 servings

Use the same sauce over cauliflower or asparagus.


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Spanish Mushroom Recipe

Ingredients:
1 can mushrooms
2 tablespoons butter
6 shallots
1 clove garlic, chopped fine
2 tablespoons white wine
Parsley
Thyme
Salt
Pepper

Instructions:

Drain can of mushrooms.

Heat butter butter in a fry pan. Add shallots and garlic, some parsley and thyme and the mushrooms.

Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot.


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Spicy Collard Greens Recipe

Ingredients:
1 lb collard greens
2 cup vegetable Stock
3 To 4 leaves fresh basil or 1/2 tsp dried leaf basil
2 tsp virgin olive oil
3/4 cup onion, chopped
1 tablespoon ginger root, grated
1 teaspoon jalapeno pepper, chopped
1/4 teaspoon sesame oil
Pepper to taste
1 teaspoon sesame seeds

Instructions:

Rinse greens well in tepid water and slice in thin strips. Place in a saucepan with the stock and basil, cover and cook about 30 minutes, until greens are tender.

Heat oil in a non-stick skillet and saute onion and garlic; stir in ginger root and jalapeno pepper.

Add collard and stir until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds.


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Creamed Spinach Parmesan Recipe

Ingredients:
1 tablespoon olive oil
1 pound cleaned and stemmed spinach
1/2 cut heavy cream
1 teaspoon butter
1 teaspoon grated Parmesan cheese
Freshly ground nutmeg to taste

Instructions:

Heat the olive oil in a large skillet over medium-high heat. When it’s hot, add the spinach and flip it in the oil, using tongs, for two minutes. Remove the spinach to a nest of paper towels and squeeze it dry. Chop it.

Add to the skillet the remaining ingredients and cook them down over high heat for a minute or two, until you have a little sauce. Add the chopped spinach and mix it well with the sauce. Serve immediately.

Serves 2


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Zucchini, Sour Cream and Jack Cheese Bake Recipe

Ingredients:
4 tablespoon unsalted butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese (can be hot pepper)
1 egg
1/2 cup sour cream
1/2 teaspoon salt
2 tablespoon. chopped fresh basil or 1 tsp. dried basil

Instructions:

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.

Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once.

Pour into the prepared baking dish. Bake for 30 minutes until lightly golden

Serves 4.


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Creamed Brussel Sprouts Recipe

Ingredients:
1 lb Brussel sprouts
2 tablespoon butter
3/4 cup heavy cream
1 pinch nutmeg
Salt and freshly ground pepper to taste

Instructions:

Drop the Brussels sprouts in boiling salted water and boil for 6 to 8 minutes. Drain the Brussels sprouts thoroughly.

Smear the butter in the bottom of a casserole large enough to hold the Brussels sprouts in a single layer.

Pour the cream over them, season with nutmeg, salt, and pepper, and bake covered in a preheated 350F (180C) oven for 20 minutes.

Serves four.


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Ginger Roasted Green Beans

Ingredients:
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sesame oil
1 garlic clove, sliced
1/4 teaspoon chopped fresh thyme
1 pound green beans (454g) fresh
1 tablespoon grated ginger root — fresh

Instructions:

Combine first 5 ingredients in a jellyroll pan. Add green beans, tossing to coat.

Bake at 400°F (200°C) stirring occasionally, for 20 minutes or until beans are crisp-tender. Toss in ginger.


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Green Beans Almondine Recipe

Ingredients:
1 pound frozen french-cut green beans
1/2 cup slivered almonds
4 tablespoons butter

Instructions:

Steam the green beans according to package directions

While beans are cooking, saute the almonds in butter over medium heat, stirring frequently.

When the beans are done and the almonds are golden, drain the water off of the beans and pour the almonds and butter over them; use a scraper to get all the butter. Toss the mixture, and serve.

Makes 4 servings.


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