Before cooking, try what Food Network star Sandra Lee, of Sandras Money Saving Meals, does: «I soak fresh vegetables for 15
minutes in a big pot of cold salted water.
Not exact matches
It's focused one everyday day eating, from simple weekday suppers (that really do take ten
minutes) to
big batch meals (that you can make for lots of people
in one
pot or freeze for simple ready meals), work / on - the - go meals and of course some sweet treats.
Cook until soft, about 10
minutes / Add chopped tomatoes and cook about 5
minutes / Add cheese rind (
in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divin
in cheesecloth if you wish), cranberry beans and water to the
pot / Cook until beans are about halfway cooked, about 20
minutes / Add potatoes and cook until beans and potatoes are tender /
In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divin
In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few
minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a
big piece of burrata is absolutely divine.
Directions: Bring the 6 cups of broth to a bare simmer
in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in a large
pot /
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4
minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a
minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30
minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big tim
in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe,
big time.
If you don't feel like using the slow cooker you could also just make it
in a
big pot on the stove — I'd say you'd want to simmer it for about 3 hours if you use dried beans, but if you use canned then you could probably get away with maybe 30 - 45
minutes of simmering on the stovetop.
, but even without one, you can easily toss a handful of popcorn kernels with a touch of oil into a
big heavy bottomed
pot on the stove, and have fresh popcorn
in minutes.