VEGETABLE AND CHICKPEA RAGOUT
Provided by Wendy Giman
Categories Onion Pasta Tomato Vegetarian Dinner Basil Artichoke Broccoli Chickpea Bell Pepper Healthy Simmer Self Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
- Quick tip:
- While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
- To reheat:
- Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.
BLACK-EYED PEAS AND KALE RAGOUT
Steps:
- Wash peas and discard any damaged ones and any foreign material. Place peas in a pot with the cold water, the salt and jalapeno pepper, if desired. Bring to a boil, turn heat very low, cover, and cook for 45 minutes, or until tender.
- Meanwhile, place the pieces of ham in a saucepan and cook over medium to low heat until the ham is browned on all sides, about 10 minutes. Add the onions and garlic, and saute for about 1 minute.
- Wash the kale carefully under cool water, and add it, still wet from washing, to the ham in the saucepan. Press down on the kale to contain it in the pan, cover and cook until wilted and soft, about 10 minutes. (If substituting collard greens or spinach for kale, don't cook them as long. The spinach, for example, will be tender in about one minute.)
- At serving time, combine the kale mixture with the beans, stir, bring to a boil and simmer together for 8 to 10 minutes. Serve with Tabasco sauce, if desired.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 877 milligrams, Sugar 6 grams
PEA RAGOUT
Serve this pea medley over chef Bill Telepan's Savory Pea Pancakes and Pea Ravioli.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath and set aside. Add peas to boiling water and cook for 30 seconds; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.
- Place snap peas, butter, stock and pinch of salt in a medium saucepan and bring to a boil over high heat. Add peas and pea leaves; cook until liquid is reduced and peas are glazed, 3 to 5 minutes. Keep warm until ready to serve.
SPICY PORK AND BUTTERNUT SQUASH RAGU
This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 426mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges
RAGOUT OF PEAS AND CHANTERELLES
Provided by Melissa Clark
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
- Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 3 grams
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