VERMICELLI WITH LEEKS, AND SCALLIONS
Found this a while back, I think it was on "i village" but am not sure. Have tweaked the recipe to suit our personal tastes. It is quick to throw together and is a nice side or main dish. We like it here.
Provided by Manami
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut off roots and leaf ends from leeks; discard any tough outer leaves.
- Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
- Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
- Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
- Drain well.
- Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
- Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
- Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
- Add broth, half-and-half and cheese; cook 1 minute.
- Drain vermicelli or spaghettini well; return to saucepot.
- Add leek mixture and toss well to coat.
- Sprinkle with nuts.
- This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.
Nutrition Facts : Calories 607.4, Fat 12.5, SaturatedFat 5.7, Cholesterol 21.8, Sodium 396.1, Carbohydrate 102.7, Fiber 6.5, Sugar 6.2, Protein 21.4
CREAMY VEGGIE VERMICELLI
When I first met my husband, he didn't like any green vegetables. Now, this is his favorite dish!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.
Nutrition Facts : Calories 342 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 433mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
VEGGIE VERMICELLI
Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy
Provided by Liberty Mendez
Categories Dinner
Time 15m
Number Of Ingredients 12
Steps:
- Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
- Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
- Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.
Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
CARDAMOM-SPICED VERMICELLI (SEMIYA PAYASAM)
Indulge in a popular Indian dessert made with fried vermicelli strands simmered in cardamom milk. A perfect treat for Diwali, it's creamy, sweet and golden
Provided by Roopa Gulati
Time 35m
Number Of Ingredients 9
Steps:
- Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the milk and bring to a boil over a medium heat, stirring occasionally.
- Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until they darken.
- Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until it thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
- Whisk the coconut milk to break up any lumps and pour it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.
Nutrition Facts : Calories 430 calories, Fat 26 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
VERMICELLI WITH LEMON CREAM SAUCE
My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.
Provided by barbara
Categories Vermicelli
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
- Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
- Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
- Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
- Drain verimicelli and add to sauce. Mix, and serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g
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