TOFU-POTATO PRIMAVERA
A cool and crisp salad of mixed greens is all that is needed to accompany this creamy primavera.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat green beans and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until beans turn bright green. Drain.
- Meanwhile, spray 10-inch skillet with cooking spray. Add 1 1/2 teaspoons of the margarine; melt over medium-high heat. Add potato strips; cook about 10 minutes, stirring occasionally, until lightly browned and tender. Remove from skillet; set aside.
- Press tofu strips gently to remove excess moisture. Spray same skillet with cooking spray. Add remaining 1 1/2 teaspoons margarine; melt over medium-high heat. Add tofu; cook and gently stir 2 minutes. Add garlic and green beans; cook 5 to 10 minutes or until beans are crisp-tender.
- In small bowl, mix milk and flour until well blended. Add milk mixture, cooked potato strips and remaining ingredients to tofu mixture. Cook, stirring gently to prevent breaking tofu strips, until sauce is bubbly and thickened.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
BAKED POTATO PRIMAVERA
Compliment your meal with this Italian side dish. Baked potato with broccoli, carrots and cauliflower flavored with garlic-and-herb cheese - ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender.
- While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain.
- Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.
Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg
PASTA PRIMAVERA
Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish
Provided by Geraldene Holt
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
- Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
- Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.
Nutrition Facts : Calories 634 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 93 grams carbohydrates, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.09 milligram of sodium
BAKED TOFU AND POTATOES
I used to make this easy baked chicken and potatoes recipe. Last night I decided to veganize it. I winged it and wasn't sure if it would be good at all, but it was delicious! The tofu browned nicely, but was still nice and tender. Note: amounts are approximated.
Provided by Prose
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice tofu and potatoes (thin) and place in a large baking dish.
- Top with oil, Braggs, vinegar and seasonings.
- Bake at 350 degrees Fahrenheit for about 30 minutes. Flip with spatula half-way through.
Nutrition Facts : Calories 174.8, Fat 9.3, SaturatedFat 1.5, Sodium 19.3, Carbohydrate 18, Fiber 2.8, Sugar 1.3, Protein 6.7
BAKED POTATOES PRIMAVERA
Make and share this Baked Potatoes Primavera recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prick each potato several times with fork.
- Arrange spoke-fashion in microwave oven.
- Microwave on HIGH 14 to 16 minutes until tender.
- Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
- Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
- Add sauce, basil and red pepper to vegetables in saucepan.
- Heat to simmering, stirring.
- Season with salt and pepper.
- Split and fluff potatoes; place on four serving plates.
- Spoon vegetable mixture over potatoes, dividing equally.
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