PERKY PARSLEYED TOMATOES
"I was given this delightful recipe many years ago by my mother with a notation, 'Oh, so good!'", says Marie Melchert from Las Vegas, Nevada. "You can make it ahead, and it is so attractive."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2-in. horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13-in. x 9-in. dish. , In a small bowl, whisk the remaining ingredients. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving.
Nutrition Facts : Calories 96 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
PARSLEY PESTO WITH SUN-DRIED TOMATOES
Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge -it's a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto -parsley is considered a superfood- and you have a dish that not only tastes good, it's good for you too! Enjoy.
Provided by Elanas Pantry
Categories Vegan
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, place parsley and pulse briefly.
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
- Drizzle in olive oil and pulse again briefly to incorporate.
- Serve with pasta, sesame crackers or walnut crackers.
Nutrition Facts : Calories 514.2, Fat 50.7, SaturatedFat 5.5, Sodium 591.8, Carbohydrate 14.5, Fiber 3.9, Sugar 6.6, Protein 7.5
POMMES DE TERRE PERSILLEES (PARSLEYED POTATOES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 30m
Yield 10 - 12 servings
Number Of Ingredients 4
Steps:
- Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
- Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
- Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams
PARSLEYED CUCUMBERS WITH TOMATOES
Steps:
- Trim the ends off the cucumbers and cut them into 2-inch lengths. Quarter each section lengthwise. Carefully cut away the skin with a paring knife and remove the seeds, leaving only the flesh.
- Core the tomatoes and drop them into boiling water for 10 seconds. Remove the skins with a paring knife. Cut the tomatoes into small cubes.
- Place the cucumbers in a saucepan and cover with water. Bring to a boil and cook for about 1 minute. Drain in a colander.
- Return the cucumbers to the saucepan. Add the butter, lemon juice, tomatoes, salt and pepper. Mix in the parlsey and toss until the butter melts. Serve hot.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 658 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATOES WITH PARSLEY PESTO
You'll love the summery flavor of this pretty salad. It's a snap to whip up the pesto in the blender then pour it over ripe tomato wedges. -Donna Hackman, Bedford, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar., Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED TOMATOES WITH ANCHOVIES, GARLIC AND PARSLEY
Steps:
- Preheat oven to 400°F. Arrange tomatoes, rounded side down, in single layer in 13x9x2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.
TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO
Steps:
- Make roast:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
- Make sauce while meat cooks:
- Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
- Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
- Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.
PERKY PARSLEYED TOMATOES
From June/July 2007 issue of Taste of Home. These are "Oh, so good!" Make ahead, relax, and later serve as an attractive side dish or even as an appetizer. Prep time does not include the chilling time.
Provided by Debaylady
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut a thin slice off the bottom of each tomato so it sits flat.
- Cut each tomato into 1/2 inch horizontal slices; reassemble tomatoes, stacking slices on top of each of each other.
- Place these stacks in a 13 x 9 x 2-inch dish.
- In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the tomato stacks.
- Cover and refrigerate for 4 hours or overnight.
- Remove from the refrigerator 20 minutes before serving.
Nutrition Facts : Calories 89.6, Fat 7.1, SaturatedFat 1, Sodium 312.9, Carbohydrate 6.3, Fiber 1.7, Sugar 3.8, Protein 1.5
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