Vegetable cooking methods : Easy cooking recipes for college students.
365.038 - Roasted Vegetables
Another photo that isn't exactly brilliant... I seem to be really quite disorganised lately (it's easy to blame the fact that I'm a parent!). I am trying to get on top of my time management skills so I will normally try to start our dinner the same time that I start on the girls. We eat at different times mostly as Larry is still at work when I feed the girls. This is the start of Giada's Pasta Primevera Ingredients: 3 carrots peeled and cut into thin strips 2 medium Zucchinis or 1 large zucchini, cut into thin strips 2 yellow Squash cut into thin strips 1 Onion thinly sliced 1 yellow Bell pepper cut into thin strips 1 red Bell pepper cut into thin strips ? cup Olive Oil Kosher Salt freshly ground black pepper 1 tablespoon dried Italian herbs or herbes de provence 1 lb farfalle -bowtie Pasta 15 Cherry Tomatoes halved ? cup grated Parmesan (I used potato rather than summer squash as finding squash here at the moment is really quite difficult - I also roasted the cherry tomatoes for about 10 minutes) Method: Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.vegetable enchiladas
lazy method where I just layer the tortillas instead of rolling them. Not the most beautiful food shot, but delicious. I forgot to take a picture before we ate. I used canned beans and chiles because I didn't plan ahead, but you could just cook your own. enchilada sauce 3 T olive oil (or whatever oil you want) 2 cloves garlic, minced 1/3 C flour 1 3/4 C red chile puree a bit of cumin (to taste, so optional) 1 3/4 C water 1 3/4 C tomato sauce salt and pepper to taste Heat the oil in a medium sauce pan over medium low heat. Add the garlic and stir. Add the flour and stir. Cook until it starts to bubble. Stir in the chile puree, cumin, water and tomato sauce. Bring to a simmer and cook until it thickens slightly. Season to taste. This makes more than needed for the enchiladas, but then there is extra for adding or saving to make things enchilada-style. Vegetable Enchiladas 1-2 T olive oil 1 small onion 3 yellow squash, diced 2 15 oz. cans of black beans, drained and rinsed 16 oz. frozen corn 3/4 C diced roasted green chiles 1 C green olives, sliced salt and pepper 12 tortillas (I used the thicker corn and wheat tortillas which held up really well) enchilada sauce 1/2 lb. Monterey jack cheese 1/2 lb. queso fresco In a skillet, heat the oil over medium heat. Add the onion and cook until just beginning to soften. Add the squash and cook until the squash are just starting to soften. Add the beans, corn, green chiles and olives. In a greased 9 x 13 pan, ladle a little sauce, about 3/4 C. Lay six tortillas in the bottom, it's okay to overlap. Add sauce, vegetable mix, cheese. Continue layering. I added a bit more sauce after the cheese on the top. Bake at 375 degrees for about 25 -30 minutes, until bubbly and heated through.
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