green beans , stewed tomates and italian spices

This is a combination of several recipes I found for green beans and stewed tomatoes ,with an italian touch ;) Making it for friends tonight- we'll see if there needs to be any tweaks.

Ingredients

1lb. Fresh Green Beans

or 2 cups of frozen

or 1 can cut green beans (14oz)

2 Tb butter,

or 1 Tb olive oil.( I like butter)

1 small onion, halved and thinly sliced - red onions work nicely too,

or 2 scallions

1 Garlic Cloves, crushed/minced

1 tsp dried Basil

1 Tb dried parsley or 1/4 cup fresh-chopped.

3 ripe medium to large Tomatoes, diced or one can stewed tomatoes(10 or 14oz)

1 Tb balsamic vinegar

1 tsp steak sauce

2 Tb water

salt & pepper to taste ( I do not use salt )

Optional (as seen in other recipes)

1/2 cup chopped celery

1/4 to 1/2 cup chopped pepper green..or yellow for a splash of color:)

1.if fresh green beans - Trim the ends off the beans, cut into 1 1/2 inch lengths.OR drain the can of beans

2.FRESH only->and optional In a large sauce pot cook the beans in lightly salted water for 3 min. Drain the beans and set aside.

3. In a non-stick skillet, heat butter/oil and add onions,(celery and green pepper at this time too) garlic and basil. Cook for 2 min. or until soften

4. Add remaining ingredients, except the beans, and cook for 3 minutes.

5. Add the beans.

6. Cover and cook for an additional 10-15 min. until beans are tender, stirring often. (you can simmer without a lid but may need to add water as it simmers to keep mixture moist.)

7. ENJOY!!!!

Today I am using fresh green beans, vadalia onion and yellow pepper,plus I am skipping step 2 of the process..... I am SURE I will do this again with frozen or canned beans no doubt!

Cheesy baked rice

Made by Robin- very yummy!

2tbsp unsalted butter(1/4 stick) plus extra to coat baking dish.

6 scallions- end trimmed and white & light green parts thinly sliced

1/2 medium yellow onion, finely chopped

3 medium garlic cloves finely chopped

2 1/2 tsp kosher salt (we used sea salt I had in a grinder)

1/2 tsp freshly ground black pepper

1 3/4 cups long grain rice

3 cups low sodium chicken broth

1 cup heavy cream

1 1/2 cup shredded extra sharp white cheddar cheese

Heat oven to 350 degrees and arrange a rack in the middle. Coat a 13x9 inch baking dish with butter and set aside..

Melt butter in a large frying pan over medium heat. When it foams, add scallions, yellow onions, garlic and 1/2 tsp salt and pepper. cook, stirring occasionally, until vegetables are tender but not browned- about 7 minutes.

Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp of salt. Bring to simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour in prepared dish and spread evenly. Cover with foil and bake until most of the liquid has been absorbed and rice is cooked thoroughly. About 30 minutes.

Uncover, evenly sprinkle remaining 1/2 cup cheese over top and continue baking until rice is tender and cheese is golden, about 15-20 minutes more.

Fall Vegetable Cobbler

Fall Vegetable Cobbler:Food network!

Prep Time: 30 minutes

Cook Time: 1 hour Level: Intermediate Serves: 4-6

* 4 cups low-sodium chicken broth
* 2 cups all-purpose flour
* 2 tablespoons whole-grain mustard
* 1 large turnip, peeled and cut into 3/4-inch pieces
* 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
* 4 large carrots, sliced
* 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
* Kosher salt and freshly ground pepper
* 1 tablespoon baking powder
* 1 cup heavy cream
* 1 bunch fresh parsley, chopped

Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.

Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.

Bacon Wrapped Blue Cheese Stuffed Chicken +veggies/sides

Bacon Wrapped Blue Cheese Stuffed Chicken Green Beans and Smashed Potatoes with Green Onions
Another from Rachel Ray off the food network.

Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings

Ingredients

* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

Dressed-Up Bacon Mac and Cheese

Dressed-Up Bacon Mac and Cheese -food network magazine

Cook Time:55 min
Level:Intermediate
Yield:4 to 6

Ingredients

* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt

Directions

Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)

Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.

Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.

Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.

Milanese Fettuccini Alfredo

Milanese Fettuccini Alfredo from Rachel Ray

Level:Easy
Yield:4-6 servings

Times:Prep 5 min
Cook 20 min Total:25 min



Ingredients

* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano

Directions

Bring large pot of water to a boil over medium heat.

Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.

In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.

When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.

Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.

Tri-colored stuffed peppers

also from kraft

Tri-Color Stuffed Peppers
Prep Time: 15 min Total Time: 55 min Makes: 6 servings, one
stuffed pepper half each

2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS®
Thick ‘N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 each: large red, yellow and green bell pepper,
cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400°F. Mix crumbles, corn and salsa in
large nonstick skillet. Cook on medium 5 min. or until
heated through, stirring frequently. Remove from heat.
Stir in rice and 1/2 cup cheese.
SPOON into pepper halves; place in 13x9-inch baking
dish. Pour water into bottom of dish; cover with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake,
uncovered, 10 min. or until cheese is melted.

Spinach and Bacon Mac n Cheese

compliments of kraft foods

Spinach-Bacon Macaroni & Cheese
Prep Time: 20 min Total Time: 40 min Makes: 6 servings

Ingredients needed :
3 cups medium shell macaroni, uncooked
1 pkg. (6 oz. ) fresh baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
1 pkg. KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Procedure:
HEAT oven to 350°F.
COOK macaroni as directed on pkg., adding spinach for
the last min. Cook bacon in large saucepan. Remove
bacon; save drippings in pan.
ADD flour to drippings; cook and stir until bubbly. Gradually
stir in milk. Bring to boil, stirring constantly; cook and
stir 3 to 5 min. or until thickened.
STIR in 1 cup Cheddar and Parmesan; cook and stir until
melted. Add bacon and macaroni mixture; mix well.
SPOON into 1-1/2-qt. casserole; top with remaining
Cheddar. Bake 20 min.

Speedy Creamy Spinach

Speedy Creamy Spinach
Ingredients

Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter

Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.

A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.

Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g

Pineapple Beets

Pineapple Beets
Metric/Imperial
1 can pineapple chunks, drained (reserve liquid)
125 ml/ 1/2 cup water
50 ml/ 1/4cup cider vinegar
50 ml/ 1/4cup brown sugar
15 ml/ 1 tbsp cornstarch
2 ml/ 1/2tsp salt
2 cans of beets, sliced

In a medium saucepan; add pineapple juice, water and vinegar. In a small bowl; mix together sugar, cornstarch and salt. Add to pineapple juice mixture. Cook until thickened, stirrung constantly. Add beets, then heat to boiling. Just before serving, add pineapple chunks into hot mixture.
Serves 8

Spring Creamy Vegetable medley - easy

Spring creamy veg medley-ez
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs

Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6

Spinach "pudding"

Metric/Imperial
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated

Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6

Lemon Broccoli Almandine

Lemon Broccoli Almandine
3/4 pound fresh broccoli, trimmed, cut into spears
3/4 cup water
1/4 cup Butter
1/4 cup sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon freshly grated lemon peel

Place broccoli and water in 2-quart saucepan. Bring to a full boil. Cover; cook over medium heat until broccoli is crisply tender (8 to l0 minutes). Drain.
Meanwhile, melt butter in l-quart saucepan. Stir in all remaining ingredients. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes).
To serve, spoon butter sauce over warm broccoli spears.

Makes 6 (1/2-cup) servings

Herbed zucchini and carrots

Herbed Zucchini and Carrots
Metric/ Imperial
250 ml / 1cup carrots, sliced
4 medium zucchini, cut into julienne strips
30 ml/ 2 tbsp butter
5 ml / 1tsp dried sage leaves
1 ml/ 1/4tsp dried dill week
10 ml/ 2tsp lemon juice
-
salt & pepper to taste
-
In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp.
In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Serves 4

Cashew Pea Salad

Cashew Pea Salad
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, finely minced
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 (10-ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges (optional)

For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.

In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture.
Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges.
Makes 6 to 8 servings.

Red Cabbage and apples

Red Cabbage and Apples
Metric/Imperial
10 ml/ 2 tsp olive oil
2 onions, thinly sliced
2 apples, peeled & thinly sliced
1 red cabbage, shredded
30 ml/ 2 tbsp cider vinegar
30 ml/ 2tbsp maple syrup
250 ml/ 1 cup apple juice

-
salt & pepper to taste
-
In a large skillet; heat oil on medium-high heat. Add onions and apples. Cook for 5 minutes or until tender.
Add cabbage, vinegar, syrup and apple juice. Bring to a boil. Cook, covered, over mediun heat until tender, about 25 minutes. Season with salt and pepper.
Serves 8

Lemony potatoes

Lemony Potatoes
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Ingredients
Lemony Potatoes
Metric Ingredient/ Imperial
750 ml/3 cup medium potatoes, peeled & quartered
30 ml/2 tbsp olive oil
75 ml/ 1/3 cup freshly squeezed lemon juice
10 ml/ 2 tsp crushed garlic
- coarse salt & freshly ground pepper to taste -
5 ml/ 1 tsp dried basil

In a baking casserole; add potatoes. Toss with remaining ingredients. Bake in preheated 375 F (190 C) oven for approximately one hour. Stir gently once half way through baking. Serves 6

Hush puppies

Hush Puppies
Ingredients
1 cup yellow or white cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion; chopped
1 can cream style corn (16 oz)
milk, if needed
PREPARATION:
Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little milk. Drop heaping teaspoons into deep hot fat, about 360°. Fry until golden brown.

Peirogi casserole

PIEROGI CASSEROLE

1 LB. BOW TIE NOODLES OR ELBOWS prepare as directed.
2 LBS POTATOES
1 LB.. SLICED AMERICAN CHEESE save 6 slices for the top
2 LBS. ONIONS chopped
1/2 LB. BUTTER
1/2 LB. MARGARINE.

Saute' onions in butter/margarine. Cook noodles as directed on box. Boil the potatoes to prepare them to be mashed. Mix half of onions/butter with potatoes as you mash them- also mix the cheese with the potatoes * except for the 6 slices for the top. Add a little milk to help cream the mash potatoes. Spread the remaining half of the butter and onion mix on the bottom of an 11x13 pan. Spread noodles over the onion mix, then spread a layer of mashed potato mix - layer like you would lasgna. Put remaining 6 slices of cheese on top of casserole. Cover with foil.

BAKE AT 350 DEGREES FOR 45 MINUTES.

Augratin Cheese soup

1 box/package of AuGratin potatoes with sauce mix
1 can chicken broth
3 cups water
2/3 cup diced carrots
2/3 cup diced celery
1/2 cup half and half

combine potato slices, cheese sauce mix, chicken brothe, water, carrots, celery in large saucepan. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer 25-30 minutes or until potatoes are tender, stirring occasionally. Remove from heat , stir in cream. Garnish with parsley if desired.