Broccoli with Browned Butter – Pecan Sauce
Broccoli with Browned Butter – Pecan Sauce Print Type: Sides Author: Jan Tilley Ingredients 1 1/2 pounds broccoli florets 1 clove garlic, minced 1/2 shallot, sliced thin 2 tablespoons butter 1/4 cup coarsely chopped pecans Instructions Place broccoli florets in 2-quart saucepan, add water to cover and bring to a boil. Cover with lid, place over high heat and cook for 2 to 3 minutes. Drain well and set aside. In large skillet, over medium-high heat, melt butter and cook...
Read MoreBaked Butternut Squash
Baked Butternut Squash Print Type: Sides Author: Jan Tilley Ingredients 1 medium butternut squash 2 tablespoons brown sugar 1 teaspoon lemon juice teaspoon salt 1 ½ tablespoons butter Instructions Cut squash in half lengthwise; remove seeds. Place cut side up in a shallow baking dish; pour in water to ½ inch deep. Sprinkle squash halves with sugar, lemon juice, salt; dot with butter. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 30...
Read MoreBorracho Beans
Borracho Beans Print Type: Sides Author: Jan Tilley Ingredients 1 pound dried pinto beans, washed 2 quarts chicken stock 1 tablespoon salt 1/2 tablespoon pepper 1 (12 fluid oz) can or bottle dark beer 1 (14.5 oz) can tomatoes 1 cup chopped white onion 1/4 cup pickled jalapeno peppers, chopped 1 tablespoon minced garlic 3 bay leaves 1 teaspoon dried oregano 1 teaspoon dried cilantro (or 1/2 cup fresh) 1 cup diced lean ham Instructions Soak beans in a large pot of water...
Read MoreCitrus Risotto
Citrus Risotto Print Ingredients 6 cups (Healthy Request) chicken broth 1 teaspoon each grated lemon and lime rind 3 tablespoons each fresh lemon and lime juice 1 large onion, chopped 2 tablespoons olive oil 2 cups uncooked Arborio rice 2 tablespoons butter 1/2 cup freshly grated reduced-fat Parmesan cheese Instructions Bring first 5 ingredients to a boil in a large saucepan. Saute onion in hot oil in a large saucepan over medium high until translucent. Add rice, and cook,...
Read MoreConfetti Pasta Salad
Confetti Pasta Salad Print Type: Salad, Side Ingredients 3/4 cup each chopped broccoli, cauliflower and carrots 2/3 cup fat free Italian dressing 2 cups small cherry tomatoes, halved 1 cup sliced yellow squash 1 cup unpeeled cucumber, diced 1 (14 oz) can quartered artichoke hearts, drained 2 cups cooked shell macaroni lettuce leaves Instructions Place broccoli, cauliflower and carrots in a large bowl; cut into bite-sized portions as necessary. Drizzle with dressing and toss...
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