ITALIAN MARINATED VEGETABLES
Provided by Food Network
Categories side-dish
Time 17m
Yield 12 servings; 6 ounces each
Number Of Ingredients 20
Steps:
- Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
- Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
- In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
- Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.
ITALIAN MARINADE
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories sauces and gravies
Time 5m
Yield Enough for 2 to 3 pounds meat
Number Of Ingredients 13
Steps:
- Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram
SIMPLE SUMMER MARINATED CHICKEN
Chicken pieces marinated in prepared Italian salad dressing are grilled to flavorful, juicy perfection. Serve at any summer gathering.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 5 servings
Number Of Ingredients 2
Steps:
- Prepare salad dressing as directed on envelope. Pour over chicken in shallow dish or resealable plastic bag; turn over chicken to evenly coat both sides. Cover dish or seal bag.
- Refrigerate several hours or overnight to marinate. Drain chicken; discard marinade.
- Preheat greased grill to medium-high heat. Place chicken on grate of grill; cover grill with lid. Grill 35 to 40 min. or until chicken is cooked through, turning occasionally.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 34 g
ITALIAN MARINATED TOFU
A simple marinated tofu recipe, great for a make-before simple lunch or even breakfast if you marinate the tofu before (I've only made this once, but I imagine if you marinate overnight it'll be a much stronger flavor). This comes from Isa Moskowitz' Vegan With A Vengeance book, slightly modified. Prep time is for the marinade, cook time for the actual cooking.
Provided by River B
Categories Lunch/Snacks
Time 1h15m
Yield 4 lettuce wraps, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
- Flip. Leave alone for another 30 minutes.
- Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
- Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
- Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
- If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
- Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
- If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
- Since this is an 'Italian' style marinade, consider matching it up with like foods.
- However you take it, enjoy!
- You can try doubling the recipe, if you do, please post how it went!
Nutrition Facts : Calories 682.1, Fat 46.4, SaturatedFat 7.7, Sodium 66.2, Carbohydrate 16.1, Fiber 6.7, Sugar 4.1, Protein 39.2
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