Country Vegetable Simmer Food

COUNTRY VEGETABLE SIMMER

Country Vegetable Simmer image

Simmer fresh green beans, sweet new potatoes and juicy tomatoes with just a hint of basil for a hearty vegetable dish. From Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb fresh green beans, trimmed
4 small red potatoes, quartered
2 small onions, quartered
3 tablespoons butter or 3 tablespoons margarine
8 fresh mushrooms, halved
1 medium tomatoes, cut into 1/2inch pieces
1 teaspoon basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme leaves
2 tablespoons tomato paste
1/2 teaspoon fresh garlic, minced
1/4 cup fresh parsley, chopped

Steps:

in a 3 qt saucepan combine beans, potatoes and onions. add enough water to cover. bring to a full boil, and cook over medium heat stirring occasionally until vegetables are crispy tender (15 to 20 minutes).
drain and return to pan, add remaining ingredients (except parsley).
cook over medium heat stirring occasionally until heated through (10 to 12 minutes).
stir in parsley and serve.

CHICKEN AND SWEET POTATO SIMMER

Chicken and Sweet Potato Simmer image

Make and share this Chicken and Sweet Potato Simmer recipe from Food.com.

Provided by Charmie777

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 sweet potatoes (about 1 lb/500 g)
8 boneless skinless chicken thighs (or 4 breasts if you prefer)
2 tablespoons vegetable oil
1 onion, chopped
1 sweet green pepper, coarsely chopped
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 tablespoons minced fresh parsley

Steps:

Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 349.2, Fat 13.9, SaturatedFat 2.7, Cholesterol 118.1, Sodium 623.9, Carbohydrate 23.1, Fiber 3.2, Sugar 6.6, Protein 32

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