HOW TO MAKE A VIBRANT PAN OF SUCCOTASH WITH FRESH OR FROZEN VEGGIES
A big platter of succotash is a celebration of all the vibrant vegetables coming into season: sweet corn, baby lima beans, ripe red tomatoes, and tender okra. Here's how to make it throughout the spring and summer months.
Provided by Patty Catalano
Categories Lunch Dinner Side dish Salad
Time 44m
Number Of Ingredients 12
Steps:
- Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
- Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
- Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
- Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
- Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
- Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
- Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
- Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.
Nutrition Facts : SaturatedFat 2.6 g, UnsaturatedFat 0.0 g, Carbohydrate 21.1 g, Sugar 5.6 g, ServingSize Serves 6, Protein 6.0 g, Fat 8.5 g, Calories 181 cal, Sodium 468.7 mg, Fiber 3.5 g, Cholesterol 0 mg
TANGY LIMAS WITH SQUASH AND TOMATOES
Make and share this Tangy Limas with Squash and Tomatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add water to a saucepan; bring to a boil and add in the limas.
- Cook about 10 minutes or until tender.
- Meanwhile, in a big skillet, saute the onions in oil until they are clear.
- Add the squash, thyme, and dill; saute for 2-3 minutes.
- Add in the tomatoes; stir to combine.
- Drain the limas when they are done; add to the skillet with the lemon juice and feta cheese.
- Add in salt and plenty of pepper to taste.
- Stir and cook until the feta begins to soften.
- Serve immediately.
Nutrition Facts : Calories 229.6, Fat 7, SaturatedFat 3.3, Cholesterol 16.7, Sodium 289.4, Carbohydrate 34, Fiber 8.6, Sugar 10, Protein 10.9
SPICY ROASTED TOMATO MARINARA WITH SPAGHETTI SQUASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
- For the tomatoes: Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
- For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
- On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
TANGY LIME DELICIOUS
Adapted from "Ready, Steady, Spaghetti: Cooking for Kids and With Kids," by Lucy Broadhurst (Andrews McMeel, 2009).
Provided by threeovens
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
- Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
- Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
- Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.
SAUTEED SQUASH AND TOMATOES
Make and share this Sauteed Squash and Tomatoes recipe from Food.com.
Provided by breezermom
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
- Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
- Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
GIANT LIMAS WITH WINTER SQUASH
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it's really because lentils and beans are round like coins and swell when they cook, or if it's because that's about all anybody can afford to eat after the excesses of the holiday season. The notion of thrift wouldn't apply to some of the other foods that symbolize good luck or prosperity in certain cultures - fish, for instance, or saffron. I've taken traditions from different places this week and thrown some of them together, focusing mainly on lentils, beans, greens and fish. These are simple dishes that I hope will help you to begin 2012 on a happy, healthy note. Look for more New Year's dishes in the Recipes for Health index. Baking in a slow oven is the best way to cook large lima beans, which can fall apart easily if boiled too hard. This dish is luxuriously creamy (though there's no cream in it) and comforting.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 2h
Yield 4 to 6 servings.
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Heat the olive oil over medium heat in a large, heavy ovenproof casserole or Dutch oven and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Stir in half the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans, water and bouquet garni and bring to a simmer. Cover and place in the oven for 45 minutes.
- Remove the casserole from the oven and stir in the remaining garlic, the winter squash, and salt to taste. If the mixture seems dry, add a little more water. Return to the oven and bake an hour longer, or until the beans and squash are very tender. Remove from the heat and remove the bouquet garni. Adjust salt, add pepper to taste and stir in the slivered sage.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1245 milligrams, Sugar 9 grams
RATATOUILLE OF SUMMER SQUASH AND TOMATOES
We are getting a lot of squash and tomatoes from our CSA and our garden these days. I improvised this for a tasty, quick dinner that uses both. The butter is a bit of an indulgence, but it's essential if you want a thick, tomato base for the stew.
Provided by Chef Jean Louise
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta according to package directions.
- While the pasta is cooking, melt the butter in a large saute pan over medium heat and add the onion. It's important to keep the butter from browning. When the onion begins to turn translucent (after about 2-3 minutes), add the sugar and continue sauteeing the onion, stirring frequently, until it just begins to caramelize (about 5-7 minutes).
- Add the bell pepper, garlic and pine nuts and continue cooking over medium heat for another minute or so. Stir frequently to keep the garlic from browning.
- Add the squash and white wine, stirring to deglaze the pan and combine the ingredients.
- Mix the tomato paste and water until well-combined. After another minute or so, once the squash has begun to "wilt," add the tomatoes, oregano and tomato paste and water mixture, stirring to combine the ingredients and coat them with the tomato paste and water mixture. Season with salt and pepper to taste, cover and cook for an additional 5 minutes.
- Stir in the basil just before serving.
- Serve over the pasta with a generous topping of Parmesan cheese.
PASTA WITH WINTER SQUASH AND TOMATOES
I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.
Provided by Canadian_in_the_Bay
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it.
- Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
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