Herbed Vegetable Bundles Food

SPRING VEGETABLE BUNDLES

Steps:

• Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

BOUQUET GARNI

Steps:

• Gather the ingredients.
• Combine the parsley, thyme , bay leaf, and rosemary (if using) in a bowl.
• Place the herb mixture in a double-layered square of cheesecloth .
• Gather the sides together to form a pouch and then secure the bundle with a piece of kitchen twine. Leave 1 piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

SPRING VEGETABLE BUNDLES

Steps:

• Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
• In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
• Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
• In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
• Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
• Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
• *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.

HERBED VEGETABLE BUNDLES

Steps:

• Preheat oven to 400 F.
• Tear off 4 large squares of parchment paper (about 12" square).
• Fold each square in half and cut into a large paper heart.
• Open hearts and arrange the veggies evenly on 1 half of each heart.
• Close to the crease.
• Drizzle wine evenly over veggies.
• Sprinkle cilantro and parsley evenly over veggies.
• Starting at top of heart, hold edges together and fold up a small section of the rim.
• Crease and fold up again.
• Hold down the double fold you've made and fold up the adjacent section the same way.
• Each fold should overlap the previous fold slightly so that a secure seal is made.
• Place each packet on a baking sheet and bake for 15 minutes.
• When cooked, slit open each packet and serve with a lemon wedge.

CHICKEN VEGETABLE BUNDLES

Steps:

• heat oven to 3508°F.
• flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
• in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
• divide mixture evenly between each flattened chicken breast.
• roll up chicken breast.
• wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
• in a 13x9 baking pan, place chicken bundles.
• in small bowl stir together brandy and chicken broth.
• pour over chicken.
• bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
• Reserve pan juices.
• place chicken bundles on platter, keep warm.
• in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
• in a small bowl mix together sour cream and flour.
• stir into pan juice mixture.
• cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
• when ready serve sauce over chicken bundles.

HERBED WILD MUSHROOM BUNDLES

Steps:

• Preheat oven to 350.
• Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
• Chop the rest of the green onions.
• Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
• Add wine to pan and cook 2 minutes or until liquid almost evaporates.
• Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
• Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
• Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.