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
STIR-FRIED STEAK AND VEGGIES
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
SAUTEED VEGGIES FOR STEAK
This came from Rachael Ray and her instructions are a little confusing but it is worth it - it tastes great! Can be served not only on steak but with chicken and potatoes, to mention a few.
Provided by Manami
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat.
- Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
- Add sliced mushrooms and let them brown.
- While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across.
- Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across.
- Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color.
- Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter.
- Toss veggies to melt the 2 Tablespoons of butter and then serve.
- Butter:.
- Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds.
- Stir in cilantro and lime zest and juice into the butter using a rubber spatula.
- Transfer the butter onto a large strip of plastic warp.
- Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
- Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.
Nutrition Facts : Calories 522.3, Fat 53.4, SaturatedFat 30.2, Cholesterol 122, Sodium 335.3, Carbohydrate 11.2, Fiber 2.5, Sugar 4.1, Protein 5
SAUTEED VEGGIES FOR STEAK
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 BIG veggie servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown. While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across. Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 tablespoons of cilantro-lime butter. Toss veggies to melt butter then serve.
- Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
- Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
SAUTEED SPRING VEGETABLES
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
- Heat the oil in a large skillet and saute the zucchini until lightly browned. Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.
- Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini. Cook three to four minutes, or until tender. Season with salt, pepper and tarragon. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 21 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1078 milligrams, Sugar 26 grams
TUNA STEAK WITH SAUTEED VEGGIES
Again - as you can tell from me being home for the holidays and going through cookbooks - this looks good and I am putting it down, but I have never tried it. Looks good though.
Provided by larchie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first three ingredients in shallow dish; add tuna. Cover, chill, marinate for 1 hour, turning occasionally. Remove tuna from marinade, discard.
- Grill tuna, uncovered, on medium hot coals ( 350 to 400), three to four minutes each side, until fish flakes easily with fork.
- Saute' onion and next four ingredients in 1 tbsp hot olive oil in large skillet until tender; serve with tuna.
Nutrition Facts : Calories 310.5, Fat 30.5, SaturatedFat 4.2, Sodium 507.5, Carbohydrate 6.5, Fiber 1.4, Sugar 3, Protein 1.8
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