Here are some
* Exported from MasterCook *
CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS
Amount Measure Ingredient -- Preparation Method
2 cups fresh corn kernels -- (cut from 3 medium ears)
or one 10-ounce package frozen -- thawed and drained
2 tablespoons olive oil
2 roasted red bell peppers -- skinned and chopped
1/2 cup chopped onion
1 garlic clove -- chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder
Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl.
Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.
Source:
"Epicurious Bon Appetit March 2003"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Special Peas
Amount Measure Ingredient -- Preparation Method2 cups frozen peas
2 tablespoons butter
2 cups butter lettuce -- shredded
1/4 cup onion -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil -- fresh,minced
Melt butter in a saute pan; saute onion until soft. Add peas, lettuce, salt, pepper and basil. Toss lightly; cover and cook 3 to 5 minutes.
Note: Although butter lettuce is excellent with this, I have often used spring mix lettuce. It's still very good.
Source:
"Adapted from Southern Living 1988"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Stir Fried Broccoli
Amount Measure Ingredient -- Preparation Method1 bunch broccoli
2 tablespoons oil
2 tablespoons chopped scallions
1 1/2 teaspoons salt
1 teaspoon sugar
Cut broccoli into small pieces, about 1 1/2 inches long and 3/8 inch wide.
Heat oil. Stir-fry scallions a few seconds. Add broccoli, salt and sugar. Stir fry for about 3 minutes. Add 1/4 cup water. Continue stir-frying about 3 more minutes.
* Exported from MasterCook *
Stir-Fried Asparagus
Amount Measure Ingredient -- Preparation Method2 tablespoons oil
2 scallions -- cut in 1 1/2" pieces
1 pound asparagus -- cut in 1 1/2" pieces
1 teaspoon salt
1/2 teaspoon sugar
1/3 cup sliced almonds -- toasted
Peel asparagus stalks at bottom and cut into 1 1/2 inch pieces. Cut scallions in the same manner.
Toast almonds in oven or microwave.
Heat oil. Stir-fry scallions a few seconds. Add asparagus and stir-fry over high heat until color turns bright green (about 5 minutes.) Add salt and sugar; mix well.
Sprinkle with almonds and serve.
* Exported from MasterCook *
White Beans a la Matt
Amount Measure Ingredient -- Preparation Method2 tablespoons olive oil
2 whole cloves garlic -- peeled
1/4 teaspoon red pepper flakes
1/2 cup chopped onion
1 can white beans -- undrained
1/4 teaspoon oregano -- heaping
1/4 teaspoon basil -- heaping
salt and pepper -- to taste
fresh parsley -- chopped
Heat garlic and red pepper flakes slowly in olive oil until garlic is soft.
Saute onion in infused oil until soft. Add beans and remaining ingredients. Stir well and cook until thoroughly heated through.
Note: To make bruschetta - double the olive oil and garlic. When garlic is soft, rub sliced French bread with half of the garlic (reserving the remainder for the beans) and brush with infused oil. Bake in oven at 400 degrees until toasted. Serve with the beans.
Source:
"Matt's successful answer to Pines of Rome white beans"
- - - - - - -
