SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
GARDEN SAUTE
Reports Nena Williams of Georgetown, Texas, "I love to make Garden Saute for dinner parties. It's a fun, colorful side dish seasoned with flavorful herbs."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet coated with cooking spray, saute onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender.
Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
VEGETABLE SAUTE
Steps:
- Heat a saute pan over high heat. When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat. Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper. Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften. Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute. Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.
CHICKEN GARDEN SAUTE
Good way to get veggies into the kids. We like to serve this over rice but you could serve it over noodles also.
Provided by mommyoffour
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet.
- Brown chicken in oil over medium-high heat 5 minutes.
- Sprinkle with rosemary and season with salt and pepper to taste, if desired.
- Add remaining ingredients.
- Bring to boil; reduce heat.
- Cover and cook 3 minutes over medium heat.
- Uncover; cook over medium-high heat 5 minutes or until thickened and chicken is no longer pink in center.
- Serve over rice.
Nutrition Facts : Calories 181.3, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 95, Carbohydrate 4.8, Fiber 1.6, Sugar 2.4, Protein 28.3
SPRING GARDEN SAUTé
I found this recipe in Good Housekeeping magazine. It looks like a delicious and healthy side dish, and I plan to try it soon.
Provided by TasteTester
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large covered saucepot of salted water to boiling on high heat. Fill a large bowl with ice water and set aside.
- To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.
- Meanwhile, in 12-inch skillet, heat butter on medium heat until melted. Add radishes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. Transfer to bowl; keep warm.
- To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives.
- Transfer to a serving bowl. For an attractive presentation, place asparagus, pea and chive mixture in the center of a serving bowl, and arrange radishes around the edge. Sprinkle with the remaining chives.
Nutrition Facts : Calories 57.2, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 48.6, Carbohydrate 8.9, Fiber 4.1, Sugar 3.1, Protein 3.7
GROUND BEEF GARDEN SAUTE
Make and share this Ground Beef Garden Saute recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread almonds in a shallow pan and toast in a 350° oven for about 6 minutes, or until golden; set aside.
- Crumble beef into a wide frying pan over medium heat and cook, stirring often, until browned; add onion and garlic and cook until onion is soft; add green beans (or zucchini or pea pods) and cook, stirring often, until just tender, about 3-5 minutes.
- In a small bowl, beat eggs slightly; then beat in 1 tablespoon soy, ginger, mustard and pepper.
- Pour egg mixture over meat and cook until egg is set to your liking, lifting and turning mixture to cook it evenly.
- Top with almonds; pass additional soy at the table.
Nutrition Facts : Calories 381.4, Fat 23.4, SaturatedFat 6.7, Cholesterol 285.2, Sodium 148.7, Carbohydrate 9.8, Fiber 3.5, Sugar 2.9, Protein 33.1
GARDEN SAUTE
Make and share this Garden Saute recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 26m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, bell pepper, and garlic, stir-fry 2 minutes.
- Add squash and zucchini, stir-fry 3 minutes or until vegetables are crisp-tender.
- Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated.
- Remove from heat, sprinkle with cheese.
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