SAUTEED COURGETTES WITH CHIVES
This a adapted from a cookbook called "Salads and Summer Dishes". It's a quick and easy way to prepare courgettes. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash, dry, and thinly slice courgettes.
- Heat butter and oil together, add courgettes and saute uncovered for 6-8 minutes on medium heat.
- Add lemon rind and juice and then salt and pepper to taste.
- Transfer to a warmed serving dish, snip fresh washed (and shaken) chives over the courgettes and serve immediately.
Nutrition Facts : Calories 93.2, Fat 8.5, SaturatedFat 3.7, Cholesterol 13.4, Sodium 47.1, Carbohydrate 4.3, Fiber 1.3, Sugar 2.1, Protein 1.5
COURGETTE SAUTE
A colourful combination of tomatoes, green pepper and courgette. Rice rounds out this one-pot meal, which is so easy and healthy - a great way to get to your five a day!
Provided by nicolaeve
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oil in a saute pan over medium heat. Add onion, and saute for 3 minutes.
- Add tomatoes, courgette and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.
- 2.Stir in rice and water. Cover, and cook over low heat for 20 minutes
- TIP: use Vegetable stock in place of water for a richer flavour
FLASH-FRIED COURGETTES
A dusting of flour and a sprinkling of rosemary are the secrets of this crisp and fragrant side dish
Provided by Ruth Watson
Categories Dinner, Vegetable
Time 10m
Number Of Ingredients 4
Steps:
- Slice the courgettes in a food processor, using the fine disc, and pat dry on a clean tea towel. Toss the slices in a plastic bag with the flour, well seasoned. Heat the olive oil in a large frying pan with the rosemary, discarding the herb when the oli is hot, and add 1⁄4 of the courgettes. Fry the courgettes in batches on medium high heat for 2-3 minutes until light golden. Drain on kitchen paper, serve hot.
Nutrition Facts : Calories 179 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium
INDIVIDUAL ZUCCHINI FRITTATAS WITH PECORINO AND CHIVES
Categories Egg Breakfast Brunch Bake Sauté Quick & Easy Parmesan Zucchini Fall Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
- Whisk chives, zucchini, and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.
PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE
Categories Milk/Cream Mustard Pork Sauté Dinner Pork Tenderloin Leek White Wine Fall Tarragon Chive Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
- Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.
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