Archive for the ‘Vegetables’ category

Cooking With Cooks Illustrated: Sugar Snap Peas with Pinenuts and Garlic

February 21, 2010

This terrific recipe from Cooks Illustrated has been added to my favorite’s list.  The recipe can be found in The Best Vegetable Recipes from the Editors of Cooks Illustrated, 2007.

The recipe only called for sugar snap peas but I decided to also use baby carrots.  Blanch those babies and then shock them with ice water.  Stir-fry with some extra-virgin olive oil, pinenuts, fresh garlic, and freshly ground pepper and you’ve got a side dish that will rival that of any restaurant.  Just be sure you string the peas better than I did or you’ll end up with what looks like a hair in your photo!

It’s Thyme To Eat!

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Stuffed Acorn Squash

December 9, 2009

Start with 2 small to medium acorn squash.  Split them and scoop out the seeds.  Bake in a water bath about 15 minutes at 400 degrees.

Combine crushed pineapple, brown sugar, and chopped pecans.

Fill the squash and bake.

  • Mom’s Acorn Squash
    2 small Acorn squash ; halved
    1 can Pineapple ; crushed
    1/4 cup Brown sugar
    1/4 cup Pecans ; chopped
  • After removing seeds from squash halves, sprinkle with salt and place in shallow pan with about an inch of water.  Bake about 20 minutes at 400 degrees.
  • Combine brown sugar, pineapple, and nuts.  Brush squash with melted butter, if desired.  Spoon  pineapple mixure into squash halves.
  • Bake about 15 minutes more.

 It’s Thyme to Eat!

Heavenly Fish, Awesome Sweet Potatoes, Broccoli with Creamy Herb Sauce

November 30, 2009

This fish truly is heavenly.  Start with mild fish fillets.  We used Orange Roughy which I seasoned with salt and pepper and brushed with lemon juice: 

Broil until opaque and spread with cheese mixture:

Return to broiler until golden brown.  Enjoy!

We also tried Broccoli With Creamy Herb Sauce from the current issue of Holiday Entertaining by Cooks Illustrated.  Being a lover of goat’s cheese, which it has in it, I thought I’d love it.  To me, it was good but not great.

And, I recycled this marvelous sweet potato casserole.  It’s definitely a 5 star recipe:

Heavenly Fish

(This is a great recipe that I’ve had forever.  I got it from my brother but I don’t know if he originated it or who he got it from).  Omit the salt if using canned parmesan – shame, shame.

  • 1 tablespoon Lemon juice
  • 1/4 cup Parmesan
  • 2 tablespoon Butter; melted
  • 2 tablespoon Mayonnaise
  • 3 tablespoon Green onion; chopped
  • 1/4 teaspoon Salt
  • dash Tabasco sauce
  •  
  • Dry fish fillets with paper towels.  Squeeze lemon juice over.  Stir together remaining ingredients.
  • Broil fish until opaque, about 5 minutes.  Spread with butter mixture.
  •  Return to broiler until golden brown, about 2 or 3 more minutes.

Awesome Candied Sweet Potatoes

  • 4 – 6 medium sweet potatoes
    1/2 cup brown sugar
    1/2 cup butter
    1 tsp vanilla
    1/3 cup  cream
    Topping:
  • 1/3 cup melted butter
    1 cup brown sugar
    1/2 cup flour
    1 cup chopped pecans
  • Cut potatoes into chunks and boil until soft (about 20 minutes). Drain, peel and place the potatoes in a mixing bowl with sugar, butter, vanilla and milk. Mix until smooth. Transfer to a greased casserole dish.
  • Melt the butter for the topping and combine with the remaining ingredients. Sprinkle on top of the potatoes.
  • Bake for 30 minutes at 350 degrees. 

It’s Thyme to Eat!