Sauteedbabytomatoeswitharugula Recipes

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SAUTEED ARUGULA



Sauteed Arugula image

This spicy green is one of my favorites to toss on a salad, and I was craving something warm, so I decided to try sauteeing it in a healthy way--no oil! In just a couple minutes, I had a great warm topping to cover my lettuce and serve with other toppings. **Note: I am updating the recipe, as I think it deserves higher than the two stars it has gotten :( I have problems with onions (or my stomach thinks it does!), so I don't use them, but for those of you out there who want onions in the arugula, go for it! Here's a revised version of how to make the arugula, a bit more calorie-rich, but I'm sure many will find the taste improved. (Just for the record, I still like the greens without the onion and oil added, but I'm used to a blander diet.) Additional note: the original recipe, without the oil, onions and garlic, was 11 calories; I wouldn't worry about the onions and garlic, but you could definitely leave out the oil if you didn't want to add those extra calories.

Provided by FoodExplorer

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

5 ounces fresh arugula, washed and trimmed
1/4 cup reduced-sodium chicken broth
pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 teaspoons sesame oil
1/4 cup onion, chopped or sliced
1 teaspoon fresh minced garlic

Steps:

  • In frying pan, heat chicken broth and spices to boiling.
  • After bringing to a boil, add the arugula, tossing gently to cover all with the broth.
  • Let sit for a minute or two, stirring occasionally, until all leaves are wilted. (Additional broth may be needed to keep moist.).
  • I found this to be a great salad topping, or fantastic on top of lumpy mashed potatoes.
  • **For those who want a more flavor-rich side, try the following:.
  • Add 1 1/2 teaspoons sesame oil to the pan first; heat oil and cook 1/4 cup chopped (or sliced) onion and 1 teaspoons minced garlic until onions are tender. Then proceed with the broth, arugula and spices.
  • I hope this is satisfying! :).

SAUTEED BABY TOMATOES WITH ARUGULA



Sauteed Baby Tomatoes With Arugula image

A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.

Provided by KelBel

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups grape tomatoes
2 tablespoons extra virgin olive oil
1 medium garlic clove, minced
1/4 teaspoon kosher salt
4 cups arugula
1 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
  • Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.

Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2

SAUTEED VEGETABLES



Sauteed Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

RUTABAGA NOODLES WITH SAGE BUTTER



Rutabaga Noodles with Sage Butter image

These rutabaga noodles are much lower in carbs than traditional pasta and have a nice nutty flavor with a hint of sweetness. They even look like real pasta!

Provided by France C

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 2

Number Of Ingredients 8

1 pound rutabaga, peeled
1 tablespoon olive oil
⅓ cup water
3 tablespoons butter
1 clove garlic, minced
5 leaves fresh sage, chopped
1 pinch salt and freshly cracked black pepper to taste
1 pinch crushed red pepper

Steps:

  • Cut rutabaga into thin noodles using a spiralizer.
  • Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
  • Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 19.2 g, Cholesterol 45.8 mg, Fat 24.6 g, Fiber 5.7 g, Protein 3.1 g, SaturatedFat 11.9 g, Sodium 247.3 mg, Sugar 12.8 g

MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

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