Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Vegetables - Spring Vegetable Couscous
Famous Authors (View All Authors)
Vegetables - Vegetables -  Spring Vegetable Couscous Post by :WesBlaylock Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2053

Click below to download : Vegetables - Vegetables - Spring Vegetable Couscous (Format : PDF)

Vegetables - Vegetables - Spring Vegetable Couscous

4 small beets (about 6 ounces)
1/2 cup fresh green peas
1/2 cup (1-inch) diagonally cut asparagus
1/2 cup chopped yellow squash
3 cups cooked couscous
1/2 cup quartered radishes
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut into quarters.

Steam peas, asparagus, and squash, covered, 3 minutes or until crisp-tender. Combine beets, peas, asparagus, squash, and remaining ingredients in a large bowl.

Yield: 6 servings (serving size: 1 cup). 172 cal, 5.7g fat, 5.9g pro, 24.7g carb, 3.2g fiber, 8mg chol, 1mg iron, 292mg sod, 69mg calc.

Source: Cooking Light-6/02
If you like this book please share to your friends :

Vegetables - Spring Vegetable Gratin Vegetables - Spring Vegetable Gratin

Vegetables - Spring Vegetable Gratin
1 bunch leeks (about 1 pound) root ends trimmed and tops cut so about 2 inches green remain 1 pound carrots (about 7 medium), peeled 1 1/2 pounds red-skinned potatoes, scrubbed and sliced very thin (5 1/2 cups) 2 teaspoons minced garlic 1 teaspoon salt 1/2 teaspoon pepper 6 ounces part-skim Jarlsberg cheese shredded (1 1/2 cups) Heat oven to 375 degrees and grease 13 x 9 x 2 inch or shallow 3 quart baking dish. Cut leeks lengthwise in quarters, then in 2 inch pieces. Rinse in a colander under cold running water, removing any grit between leaves;

Vegetables - Vegetables -  Spinach And Artichokes In Puff Pastry Vegetables - Vegetables - Spinach And Artichokes In Puff Pastry

Vegetables - Vegetables -  Spinach And Artichokes In Puff Pastry
1 package frozen chopped spinach -- (10-ounce) thawed 1 can artichoke hearts -- (14-ounce) drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 package frozen puff pastry -- (17.3-ounce) Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to