This is so simple and quick to make. Whenever I’m rushed, but still want to eat well I turn to this delicious meal.
Sauteed Broccoli Rabe
In a large pot of boiling salted water, cook broccoli rabe until bright green, 45 to 60 seconds. Drain; set aside.
Toast pine nuts in a skillet over medium heat, shaking skillet, until evenly golden brown, 4 to 5 minutes; remove from skillet. Heat oil in skillet. Add broccoli rabe; cook, tossing occasionally, until heated through, 3 to 5 minutes.
Toss broccoli rabe with pine nuts and lemon zest. Season with salt and pepper. Serve hot.
Cauliflower is a great replacement for potatoes in many recipes. This has all the great taste of a potato salad but made with cauliflower instead.
Cauliflower is a great replacement for potatoes in many recipes. This has all the great taste of a potato salad but potato is replaced with cauliflower!
Cut cauliflower head into small florets, then stream until fork tender (approx. 10 minutes).
Mix all ingredients together.
Garnish with egg slices and parsley if desired.
Chill several hours or over night.
Ground beef bell peppers are the best main dish you can serve using your bell peppers as a vehicle of deliciousness.
Ground Beef Stuffed Bell Peppers
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes. Serve.
This classic dish is wonderful for the holidays or any family gathering.
Classic Green Bean Casserole
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.