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Full Online Book HomeLearning KitchenVegetables - Vegetables - Olive-mushroom-zucchini Sauce
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Vegetables - Vegetables -  Olive-mushroom-zucchini Sauce Post by :drew_man Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3146

Click below to download : Vegetables - Vegetables - Olive-mushroom-zucchini Sauce (Format : PDF)

Vegetables - Vegetables - Olive-mushroom-zucchini Sauce

2 cups cubed or sliced fresh zucchini
1 cup chopped onion
1 cup sliced mushrooms
1 can beef or chicken broth (10-oz.), undiluted and fat-skimmed
1 clove garlic, minced
3 tablespoons sliced black olives
2 tablespoons olive liquid (from container of olives)
1 teaspoon fresh or 1/4 teaspoon dried basil
1 teaspoon fresh or 1/4 teaspoon dried oregano
1 teaspoon fresh or 1/4 teaspoon dried rosemary
1 teaspoon fresh or 1/4 teaspoon dried thyme
3 cups cooked pasta

While pasta is cooking, make the sauce: Spray a large nonstick stir-fry pan with olive oil cooking spray. Add the zucchini, onions and mushrooms and saute over high heat just until they begin to brown. Add remaining ingredients, except pasta. Simmer uncovered over high heat 8-9 minutes until vegetables are crisp-tender and liquid has reduced by half. Spoon sauce over hot drained pasta.

Makes 6 side-dish servings.
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Vegetables - Vegetables -  Orzo, Tomato, And Zucchini Toss Vegetables - Vegetables - Orzo, Tomato, And Zucchini Toss

Vegetables - Vegetables -  Orzo, Tomato, And Zucchini Toss
1 tsp olive oil 1 c halved cherry tomatoes 1 c chopped zucchini 2 clove garlic -- minced 1/2 tsp Italian seasoning 1/4 tsp red pepper flakes 1/4 tsp salt 3 c cooked orzo Heat oil in a medium skillet over medium high. Add tomatoes, zucchini, and garlic and saute for 2 minutes. Stir in Italian seasoning and red pepper, and saute for 1 minute or until zucchini is crisp-tender. Combine tomato mixture, orzo , and salt. Toss well. Source: "Cooking Light Dinner Tonight, April 2003, page 194"

Vegetables - Navarattan Curry Vegetables - Navarattan Curry

Vegetables - Navarattan Curry
1 large potato 4 cups random vegetables2 tbsp. butter 1 large onion2 cloves garlic2 tomatoes2 tbsp. Yoguty1/2 cup heavy cream4 oz. green peas1/4 cup raisinsBlanched almonds 12 Dry Masala Ingredients: 1/2 tsp. cardamom (ground)1/2 tsp. coriander powder1/2 tsp. ginger (ground)1/2 tsp. red chili powder1/2 tsp. turmericNote: For the random vegetables, can use, e.g., broccoli, green peppers, carrots, cauliflower, green beans,etc. Boil vegetables (except onions and peas). Drain and set aside. Melt butter and saute onions and garlic. Add tomatoes, yogurt, and the dry masala, and simmer for 5 minutes. Add vegetables and