BACON VEGETABLE MEDLEY
Bacon adds a nice smoky flavor to the healthful frozen veggie mix we dressed up in a little parsley and garlic. A versatile a special side from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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
KALE SAUTéED WITH BACON AND GARLIC
Kale is braised slowly in oil used to cook bacon, garlic and onion to make it soft and tender.
Provided by Irish American Mom
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Cut the bacon strips into pieces or lardons.
- In a large skillet heat the oil over medium heat and add a knob of butter. Add the bacon and cook until browned. Remove the bacon to a plate with paper towel to drain.
- Add the chopped onion to the skillet and cook until softened.
- Place the kale and garlic in the skillet and stir into the onion. Cook until softened, for about 5 minutes.
- Before serving, sprinkle with the cooked bacon.
Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGETABLE BARLEY SAUTE
This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside. , In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 458mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
VEGETABLE SAUTE WITH BLUE CHEESE
This is one of those recipes that was born of the need to use up a bit of this and a bit of that, but suprisingly, it was a great combination! The measurements are flexible, so feel free to adjust as you wish. If you don't have shallot in your fridge, use red onion.
Provided by IngridH
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon in a large skillet, until soft, but not done.
- Meanwhile, bring a saucepan of salted water to a boil.
- Add the cauliflower, cook for one minute.
- Add the green beans, cook for an additional minute.
- Drain the vegetables, set aside.
- If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter.
- Add the shallots, beans, and cauliflower, toss to coat with the fat.
- Season to taste with salt and pepper.
- Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
- Remove to a serving dish, and top with the blue chese.
SAUTEED KALE WITH BACON
This Sauteed Kale with bacon, onion and garlic is a delicious and easy side dish you can make in under 15 minutes. This dish will become your favorite to make with this leafy green vegetable!
Provided by Anna
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Start by washing and chopping your kale.
- Chop bacon, onion and mince garlic.
- In a skillet, cook bacon until crispy.
- Add onion and garlic and sautee until golden brown.
- Add kale and sautee until wilted.
- Season with salt and pepper. Serve.
Nutrition Facts : Calories 106 kcal, Carbohydrate 4 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALTED BACON BEET GREENS SAUTE
This is a savory side, that really will make beet greens your favorite leafy green. It goes well with an elegant dinner or even a picnic barbecue. I like to make this recipe the same night that I prepare my recipe Spiced Beet Cake with Cream Cheese Glaze.
Provided by Tiffany Bannworth @MissAnubis
Categories Vegetables
Number Of Ingredients 8
Steps:
- In a saucepan, add butter and olive oil until melted. Mix in garlic. Cook for 1 minute to flavor oil.
- Add bacon and onions. Cook until onions are transparent.
- Add beet greens. Reduce to low medium heat. Cook until greens are wilted and shiny.
- Optionally add nuts and goat cheese. Cook for an additional 2 minutes.
- I like to make this the same night as my other recipe, https://www.justapinch.com/recipes/dessert/cake/spiced-beet-cake-with-cream-cheese-glaze.html
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Yield 4 as a side dish
Number Of Ingredients 4
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.
- To blanch and refresh vegetables:
- 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.
- Variations:
- 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.
ZUCCHINI, BACON AND MUSHROOM SAUTE
This easy zucchini side dish is delicious. Bacon adds a great smoky flavor. Worcestershire sauce gives a nice tanginess. It will be fantastic alongside grilled steaks, chicken or burgers.
Provided by Sue Adame
Categories Other Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
- 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
- 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
- 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.
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