Saute Spinach

 

One of my favorite go to veggie recipes is saute spinach. It is quick and easy and loaded with nutrients.


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Saute Spinach
Prep Time 10 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
  • 1 10 oz. package fresh spinach leaves
  • 1 Tablespoon Butter
  • 2 Tablespoons shallots minced
  • 1 clove garlic minced
  • 1/2 cup chicken broth
Prep Time 10 minutes
Cook Time 5-10 minutes
Servings
servings
Ingredients
  • 1 10 oz. package fresh spinach leaves
  • 1 Tablespoon Butter
  • 2 Tablespoons shallots minced
  • 1 clove garlic minced
  • 1/2 cup chicken broth
Instructions
  1. Wash spinach and dry in a salad spinner or between paper towels.
  2. In a non stick skillet melt 1 tablespoon butter. Add shallots and garlic and stir fry for 10 seconds.
  3. Add chicken broth and cook for 30 seconds.
  4. Add half of the spinach and cook until spinach wilts.
  5. Add the rest of the spinach and cook for a few seconds until spinach just begins to wilt. Remove from heat. Salt and pepper, to taste.
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Roasted Carrots and Parsnips

This roasted vegetable recipe is inspired by a NY Times roasted carrots’ recipe I found over a year ago.


Print Recipe
Roasted Carrots and Parsnips
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Instructions
  1. Preheat the oven to 400 degrees.
  2. Wash and peel parsnips and carrots. Cut into bite size pieces and put into a medium bowl.
  3. Toss vegetables with spices and olive oil. Place on a foil lined pan in a single layer. Cover the pan with foil and cook for 20 minutes.
  4. After 20 minutes remove foil and cook for 5-10 minutes more or until tender.
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Turkey Sausage with Vegetables and Herbs

The Kentucky Fresh Cookbook by Maggie Green includes recipes to fit the season. The recipes take into account what vegetable is in season and what is locally available. Nutrition information is not included but if you have been cooking for a while you will know what to substitute for healthier options. The recipes are simple it is easy to add other vegetables or meats or substitute items.

I made Chicken Sausage with Squash and Fresh Herbs, p. 211. I had some turkey sausage so that is what I used instead of chicken sausage. I added red pepper, and tomatoes as the recipe suggested. The recipe calls for kalamata olives, capers, summer squash and red onion.  Great flavor and a perfect recipe for this time of year with all the fresh produce available.  Make some rice or Parmesan bread to go with it.  Pair with a bottle of white wine such as Riesling or Chardonnay.

Wok Wednesdays – August

 

                                                                Helen Chen’s Pork and Cucumber

August’s Wok Wednesdays picks are perfect for this time of year. Fresh produce in the store and farmer’s markets are at their peak.  The recipes are from the Breath of the Wok:  Helen Chen’s Pork and Cucumber, p. 83 and  Liang Nian Xiu’s Moon Hill Corn and Beans, p. 132.  Both with fresh vegetables and flavor.  

For the Pork and Cucumber recipe on p. 83 use 12 oz. of pork butt or shoulder. Cut into 1/4 inch bite size pieces. If you cannot find a small piece of pork, slice off 12 ounces and use the rest to make Memphis style pulled pork.

 

 

 

 

Combine the pork in a shallow bowl with sherry, cornstarch, soy sauce sesame oil and salt.

 

 

Rinse the fermented  black beans and mash in a small bowl.  

Slice the red pepper and cucumber.

 

 

 

 

Prepare all ingredients ahead of time for stir frying.  Additional ingredients include chicken broth, salt, and sliced garlic.

Serve with rice, though it makes a filling meal without it. Pair with Ling Niam Xiu’s Moon Hill Corn and Beans, p. 132.