LilSugar

Fast & Easy Dinner: Tender-Crisp Spring Braise

partysugar — Fri, 12 Mar 2010 08:00:12 -0800

This weekend we change the clocks! That means the days will be lighter and longer. To celebrate the upcoming arrival of Spring, make this uncomplicated meal, chock-full of tender vegetables. Crisp potatoes, baby carrots, and meaty mushrooms are combined with March's most beloved veggie, asparagus. Seared boneless chicken thighs provide heft and make this single-pot dinner one that's sure to become a family favorite. Check out the recipe when you read more.

Tender-Crisp Spring Braise
From Better Homes and Gardens

Ingredients

3 Tbsp. olive oil
8 oz. new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
cups mushrooms, halved (12 oz.)
1 large onion, cut in thin wedges
3 cloves garlic, peeled and sliced
1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs, cut into strips
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup reduced-sodium chicken broth
1 Tbsp. snipped fresh tarragon

Directions

In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once.
Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often.
Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
In the same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minutes or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper.

Serves 4.

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Soup's On: Asparagus Soup

partysugar — Thu, 11 Mar 2010 15:00:23 -0800

Spring is just around the corner, and I don't know about you, but I can't wait! I got so excited when I saw asparagus at my local grocery store that I instantly grabbed some. However, the weather here in San Francisco is pretty chilly, and instead of making a salad, I decided to use the asparagus in a brilliantly colored soup. The simple recipe highlights the pure, clean flavor of asparagus. There's no cream, so it's a pretty thin and relatively healthy soup. The addition of red pepper flakes gives it just the right amount of heat. It's the perfect soup to serve at a St. Patrick's Day-themed dinner! Get the recipe and read more.

Asparagus Soup
From Martha Stewart

Ingredients

1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced lengthwise
Pinch of crushed red pepper flakes
Coarse salt
1 pound asparagus, trimmed, chopped, tips reserved
4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
1 cup loosely packed spinach leaves

Directions

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
Meanwhile, prepare an ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
Remove from heat; add spinach.
Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

Serves 4.

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Vegetable Cocktails: A Pretty Spring Party Snack

YumSugar — Thu, 11 Mar 2010 07:50:13 -0800

At a recent wine tasting, I went off in search of the snack table in between sips. I was disappointed by the lack of cheese (how can any event serve crackers and no cheese?!) but totally inspired by a colorful spread of what I'll call "vegetable cocktails."

On the table were rows of stylish, V-shaped cocktail glasses. Each was filled at the bottom with St. Patrick's Day-appropriate green goddess dressing, then topped with Spring and baby vegetables like asparagus, cauliflower, and young carrots. With a visually stimulating spectrum of colors, this cocktail makes for one gorgeous, simple, and healthy party snack. Have you ever served something similar?

Eat Your Greens: Get Some Muscles From Brussels Sprouts

babysugar — Thu, 11 Mar 2010 07:00:22 -0800

St. Patrick's Day may conjure up memories of Irish soda bread, corned beef, and pints of Guinness, but we're approaching the holiday from a different direction this year – an opportunity to get our kids to eat more green. We're taking five green vegetables and trying out different methods to get our tots to gobble them up.

Brussels sprouts get a bad rap because they are often overcooked, which makes them sulfurous and hard to stomach. Children can also be intimidated by their cabbage like appearance. The round lil goodies are packed full of vitamins A and C, as well as folic acid and fiber, making them great for the digestive system. To get my tot to give them a chance, I deconstructed the bulbous greens by shredding them prior to placing them in the roasting pan. The result: a side dish that even a picky eater is willing to try!

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Check out the recipe, and step-by-step instructions, when you read more.

Shredded Brussels Sprouts with Shallots
Original recipe

Ingredients

1 pound Brussels sprouts, peeled and washed
4-6 shallots, peeled and washed
2 TBS olive oil
salt and pepper to taste

Directions

Preheat oven to 450 degrees.
Shred Brussels sprouts and shallots either by hand or with a food processor.
Mix shredded Brussels sprouts and shallots with olive oil, salt and pepper to taste.
Spread mixture evenly on baking sheet. Bake for 10-12 minutes.

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Eat Your Greens: Spinach Pesto Grows Lil Muscles

babysugar — Wed, 10 Mar 2010 06:00:42 -0800

First up, spinach! Popeye's favorite vegetable isn't always tops on lil ones' list of favorite foods. The leafy vegetable may be known for supplying vast amounts of iron, calcium, and rich antioxidants, but its overall texture can scare away the kids. By transforming it into a sauce to accompany a favorite pasta dish, the vegetable's nutritional value remains intact, and wee ones will be begging for more. We added some fresh lemon (both juice and peel) to some baby spinach, pine nuts, and Parmesan cheese to create a pesto that my son helped blend to perfection.

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Check out the recipe, and step-by-step instructions, when you read more.

Spinach Pesto
Adapted from Giada De Laurentiis' Grilled Chicken with Spinach and Pine Nut Pesto

Ingredients

2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Directions

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the pesto over your favorite pasta and serve.

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Learn to Love: Broccoli Rabe

FitSugar — Fri, 26 Feb 2010 03:00:29 -0800

Depending on where you live, finding good Winter produce can be difficult - this is especially true on the East Coast. Around this time of year, farmers markets lose a bit of lushness and start resembling outdoor root cellars. However, hidden amongst the piles of potatoes, carrots, and turnips is one of my most favorite vegetables ever: broccoli rabe, aka rapini.

I first came across this bitter leafy green while traveling in Italy and quickly learned that it does not taste like regular ol' broccoli. They're similar in color and texture, and even though broccoli rabe sprouts small florets, it's closer in relation to the turnip family. Being a big fan of turnip greens, kale, and chard, I was immediately attracted to its bold, pungent flavor. In Italian cuisine, it's common to saute broccoli rabe with a little bit of olive oil, chili flake, lemon juice, garlic, and sea salt. My favorite way to enjoy it is in the classic Italian pasta dish, orecchiette with broccoli rabe and spicy sausage - turkey sausage works great in this dish too, by the way. I love the versatility of this veggie because it can be roasted, braised, boiled, steamed, or sautéed.

Of course anything this dark, leafy, and green has gotta be good for you too. Broccoli rabe is low in calories, an excellent source of vitamin C, and has even more beta-carotene than the standard US broccoli; it's also packed with vitamin K and isothiocyanates, which help in the process of detoxifying cancer-causing substances before they cause harm.

Source: Flickr User cbertel

Fast & Easy Dinner: Vegetarian Lentil Soup With Croutons

partysugar — Thu, 25 Feb 2010 10:30:19 -0800

Sometimes I'll plan ahead and remember to soak dried beans overnight, but most of the time, I simply use recipes that call for canned beans. Better yet, lentils are so tiny that they don't require an overnight bath. Don't believe me? Then give this recipe a try.

It proves that brown lentils can be cooked in under a half an hour. They're combined with sautéed veggies and vegetable broth to make a hearty, savory, and soothing soup. Fresh croutons add heft and crunch to this brothy and delicious dish. Sound interesting? Get the recipe now.

In Season: Baby Bok Choy

YumSugar — Fri, 19 Feb 2010 04:00:42 -0800

The length of this year's Winter is getting to me. Lately, during my weekly farmers market trips, I've been on the lookout for newly-released fruits and vegetables in an attempt to spice up my dinner repertoire. This week, I spotted baby bok choy - a fantastic alternative to other prolific Winter leafy greens like kale and chard. If you spot it, pick up a bunch and learn how to prepare it when you read more.

In Season: Daikon Radishes

YumSugar — Thu, 11 Feb 2010 07:50:33 -0800

Until I walked past a bin of them on my last trip to the Chinese market, I'd completely forgotten about daikon radishes. The long, white vegetable, which looks like an oversize carrot, isn't that prevalent at Western markets, but is a staple in Asian cuisines. Although the milky-fleshed daikon can be found year-round at some grocery stores, the vegetables are sweetest and mildest during the cold weather months. If possible, shop for them at an Asian supermarket, where they're likely to be fresh, as they may grow bitter with age. Store them in a cool, dry place, where they'll keep for several weeks. If you're new to cooking with radishes, the concept may seem daunting, but this peppery giant is surprisingly versatile. To learn a few ways to enjoy it, read more.

Add pickled daikon to your favorite banh mi.
Mellow out the daikon's bite by pickling it with ginger and serving it alongside a meal.
Simmer chunks of the root vegetable until soft in a mushroom and daikon soup.
For a really different take on East-West cuisine, substitute shaved daikon for fettuccine and serve with marinara sauce.
Julienne peeled daikon and roast alongside a whole chicken.

For those of you who've cooked with daikon or another white Asian radish before: how do you like to prepare it?

Source: Flickr User clayirving

Soup's On: Lentil Vegetable Soup

partysugar — Fri, 15 Jan 2010 13:00:35 -0800

The other day I caught a repeat of Barefoot Contessa where she made a scrumptious-looking lentil vegetable soup. Without thinking I printed the recipe and headed to the grocery store - before the episode was even over. The funny thing was later that night, my sister called and said, "did you see Barefoot Contessa? She made the most amazing soup!" I informed her that the very same soup was cooking on my stove and invited her over. I'm glad I did because the recipe serves a crowd. Like all Barefoot dishes, it's basic but full of flavor and wildly satisfying. The lentils provide a rich meatiness, and the chunky veggies are comforting and filling. To make it vegetarian-friendly, simply use vegetable broth instead of chicken stock. I highly recommend this enjoyable soup so get Ina's recipe after the break.