Sauteed Vegetables Food

GARLIC VEGETABLE SAUTE

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.

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.

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

SIMPLE SAUTéED VEGETABLES

Steps:

• Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.
• Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.
• Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.
• Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.

FRESH SAUTéED VEGETABLES

Steps:

• Heat oil in large skillet on medium-high heat.
• Add vegetables; cook and stir until crisp-tender.
• Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.

SAUTEED VEGETABLES

Steps:

• Melt butter in large skillet over medium-high heat and cook vegetables, onion and Italian seasoning, stirring occasionally, until vegetables are crisp and tender, about 8 minutes.
• Season with salt and pepper to taste.
• Spoon vegetables into a serving bowl, then top with remaining 1 tablespoon butter.

SAUTEED CHICKEN AND VEGETABLES

Steps:

• Cut yellow, red and green peppers into thin strips.
• Snap ends off green beans and keep long unless they are really long then snap in two.
• Finely dice red onion.
• Dice fresh tomato.
• Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
• In a separate shallow dish beat the two eggs.
• Dredge the chicken breast through the egg then through the flour.
• Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
• Lightly brown chicken over medium heat until light brown then set aside.
• Melt remaining margarine and olive oil.
• Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
• Add 2 cups of water and the Knorr Homestyle Chicken Stock.
• Bring to a boil
• Turn burner to medium low and add chicken back to skillet and cover with lid.
• Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
• Prepare basmati rice using package directions.
• Serve chicken and vegetables and "gravy" over rice.

SAUTéED VEGETABLE MEDLEY WITH BACON

Steps:

• Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

GREAT SAUTEED VEGETABLES

Steps:

• Spay Pam in large heavy skillet add vegetables then add spices.
• Cook over medium high heat about 4 minutes stirring often.
• Add Wine and cover for 3 minutes more, stir once every minute.
• Remove from heat to stop cooking and serve on warmed plate.
• Don't cook to long covered as this will create to much steam thus releasing the water soluble vitamins into the air instead of your body.