SAUTEED COURGETTES WITH CHIVES
This a adapted from a cookbook called "Salads and Summer Dishes". It's a quick and easy way to prepare courgettes. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, dry, and thinly slice courgettes.
- Heat butter and oil together, add courgettes and saute uncovered for 6-8 minutes on medium heat.
- Add lemon rind and juice and then salt and pepper to taste.
- Transfer to a warmed serving dish, snip fresh washed (and shaken) chives over the courgettes and serve immediately.
Nutrition Facts : Calories 93.2, Fat 8.5, SaturatedFat 3.7, Cholesterol 13.4, Sodium 47.1, Carbohydrate 4.3, Fiber 1.3, Sugar 2.1, Protein 1.5
SAUTEED TROUT WITH LEMON CHIVE BUTTER
Provided by Claire Robinson
Time 53m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
- Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
- BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.
FLASH-FRIED COURGETTES
A dusting of flour and a sprinkling of rosemary are the secrets of this crisp and fragrant side dish
Provided by Ruth Watson
Categories Dinner, Vegetable
Time 10m
Number Of Ingredients 4
Steps:
- Slice the courgettes in a food processor, using the fine disc, and pat dry on a clean tea towel. Toss the slices in a plastic bag with the flour, well seasoned. Heat the olive oil in a large frying pan with the rosemary, discarding the herb when the oli is hot, and add 1⁄4 of the courgettes. Fry the courgettes in batches on medium high heat for 2-3 minutes until light golden. Drain on kitchen paper, serve hot.
Nutrition Facts : Calories 179 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium
CHIVE BUTTERED CARROTS
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. -Opan Snell, Jamestown, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 1g protein.
SAUTEED PERSIMMONS WITH GREEN BEANS WITH CHIVES
Make and share this Sauteed Persimmons with Green Beans with Chives recipe from Food.com.
Provided by Meredith ODwyer
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook beans according to directions.
- Usually frozen beans are boiled for 2-4 minutes and then drained.
- After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
- In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
- Add a pinch of sugar to help sweeten the persimmons.
- Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
- Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.
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5/5 (1)Category BreakfastCuisine BrunchTotal Time 5 mins
- In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and flowers (if using) into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
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