Steam one pound of sugar snap peas until crisp tender.

Combine 5 tsp. melted butter, 1 T. low-sodium soy sauce, 1 tsp lemon juice and a couple of twists from the pepper mill.

Drizzle over peas.

TADA!

–From Cooking Light.

Syrup

• 1 qt. sugar (4 cups)
• 1 c. water
• 3/4 qt. vinegar (3 cups)
• 1 T. whole cloves

Technorati Tags: canning recipes, beets, vegetables, family recipes

1. Put ginger and garlic together on a cutting board, sprinkle with a bit of salt, and roughly chop them together. Using the flat side of your knife blade, smash the chopped ginger and garlic to form a paste; set aside. Put spinach into a large pot, cover, and with no more than the water adhering to the leaves, steam over medium heat, tossing occasionally, until the greens collapse, 5–7 minutes; drain and set aside.

2. Heat oil in a skillet over medium heat. Add the green chiles and let them sizzle for a moment before adding the onion. When the onion softens, add the ginger–garlic paste, stirring to keep the contents from sticking. Add the turmeric, cayenne, and about 1?2 tsp. salt and stir for a few moments before you add the chopped tomato. Let the tomato cook down a little, 3–4 minutes. Add greens, combine well, and cook over low heat, covered, until tender and well flavored with the other ingredients, about 30 minutes. The final consistency should be “fairly dry, not swimming”.
This recipe was first published in Saveur in Issue #103. From the book My Bombay Kitchen By Niloufer Ichaporia King

Technorati Tags: vegetarian, Indian food, Niloufer Ichaporia King, Saveur

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve

To one qt vinegar add 2 1/2 lb sugar (brown or white), 1 tsp. cinnamon, and cloves if you wish  Cook until tender and can hot.

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If you cook something until it is tender twice, what do you have?

• 1 tablespoon chopped fresh rosemary
• 2 teaspoons olive oil
• 3 garlic cloves, unpeeled and crushed
• 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
• 3 cups orange sections (about 6 oranges)
• 1/2 cup vertically sliced red onion
• 3 tablespoons pine nuts, toasted
• 1 (6-ounce) bag prewashed baby spinach

Dressing:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preheat oven to 400°.To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Cooking Light December 2005

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I roasted the onions along with the potatoes for the heck of it. There is a lot of dressing, I only used about half of it.

Technorati Tags: sweet potatoes, salad, recipes, quick, tasty, i am tired of making tags.

Whisk together 1 T. sugar, 2 T. rice wine vinegar, 1/2 tsp. salt, (I don’t put the salt in, or i use sea salt.) and 1/4 tsp. black pepper in a medium bowl.  Add 1/4 c. chopped fresh mint, 2 T. chopped fresh basil, 2 seeded, peeled and sliced cucumers, 1 medium tomato cut into wedges, and 2 chopped green onions.  I usually add a dab of garlic chile sauce or red pepper flakes.

Toss to combine.  The end.

Technorati Tags: quick recipes, healthy, vegetables, salad, super duper yumtastic, recipes

Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

From Cooking Light December 2005.   Did I mention that I love this issue?  I wore my first one out, it fell apart and I had to throw it away.  The same goes for December 2004 and May 2005.  Completely randomly someone left these three issues at work for me the other day.  SPOOOKY.  So I am putting all the recipes that I liked on here before I destroy these ones.

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I made this for a friend who was all sick and stuff a couple of weeks ago.  She was a vegetarian so I made it with vegetable stock, and it was taste-o-tastic.  She did not throw it up.  That is always a good sign.

Preparation

Remove meat from turkey wing; chop and reserve 1/2 cup. Reserve remaining turkey meat for another use. Separate wing bone at the joint; reserve drumstick portion of wing. Discard remaining bones.Heat olive oil in a Dutch oven over medium-high heat. Add Anaheim chile; sauté 30 seconds. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Add reserved drumstick bone, collard greens, salt, red pepper, and black pepper to pot; cover with water to 1 inch above greens. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, for 2 hours.

Drain collard greens in a colander over a bowl, reserving cooking liquid. Discard turkey drumstick bone. Return cooking liquid to pan, and cook over high heat until reduced to 3/4 cup (about 40 minutes). Add greens and reserved 1/2 cup chopped turkey meat to pan; reduce heat, and cook 3 minutes or until thoroughly heated, stirring frequently. Stir in 2 teaspoons lemon juice. Serve warm.

–Cooking Light Dec. 2005

Technorati Tags: collard greens, vegetables, side dish, things my husband hates

Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well. Place carrots and remaining ingredients in a large bowl; toss gently.

Technorati Tags: vegetables, carrots, yum

From Cooking Light December 2005 (pretty much the best issue ever if you hadn’t gathered.)

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Don’t cook the carrots for 20 minutes.  They get all mooshy and gross.  Unless you like mooshy and gross.