Showing posts with label potluck recipe. Show all posts
Showing posts with label potluck recipe. Show all posts

Friday, November 16, 2012

Your best contribution to holiday potlucks

I like to bring healthy, vegetable based dishes to any potluck or other “bring a dish” party. They are always popular, and (sadly) are often the only vegetables other than crudités on the table. Healthy side dishes are more important at the holidays than ever, for the obvious reason that we all tend to overeat unhealthful foods this time of year. Do yourself and your friends and family a favor – whip up this delicious and quick-to-prepare veggie dish, which also will enhance your own holiday table.

RECIPE: Sliced Brussels Sprouts with Mushrooms and Peppers
Serves 10-12

¼ cups canola oil
2 cups diced fresh mushrooms
2 large red or yellow bell peppers, seeded and diced
3 T minced garlic
6 cups sliced Brussels sprouts
1 cup (more or less) chicken or vegetable broth or stock
Salt and pepper, to taste

Heat oil in a large, deep sided frying pan to medium heat. Add mushrooms and peppers and stir-fry for 3-4 minutes, until vegetables start to soften a little. Stir in garlic and sprouts and add half the broth. Stir-fry for another 3-4 minutes, adding more broth as needed to keep the vegetables moist.
Add salt and pepper, cover the pan and reduce heat to medium-low. Cook for approximately 5 more minutes. Remove from heat when sprouts reach your preferred level of doneness, which will depend on how thickly you have sliced them and how al dente you like the veggies. Adjust seasonings to taste, spoon into a serving dish or traveling container (if bringing to a potluck dinner). May be served warm or at room temperature.

Sunday, April 22, 2012

Perfect for potluck

This colorful dish fills all the requirements for what you need to bring to your next dinner party or other potluck affair. It only needs a few ingredients and so is easy to make; tastes good hot, room temperature or from the fridge; healthy, pretty to look at, and filling; leftovers taste great whether you leave them at the party or take 'em home with you.
RECIPE: Bow-tie pasta with broccoli and grape tomatoes
1 box bow-tie or penne pasta, cooked according to package directions until al dente
1 bunch of broccoli, florets and tender part of the stems cut into bite-size pieces
3 T olive oil
2 packages grape or cherry tomatoes, left whole if larger than 1 1/2 inch, sliced in half otherwise
1-2 T minced garlic
1/4 cup prepared pesto
Salt and pepper, to taste
For serving: grated cheese

A couple of minutes after you've put the pasta in boiling water, add the broccoli. Drain when pasta is cooked to al dente (not mushy), and set aside.
Heat oil in a large skillet over medium heat. Add tomatoes and garlic, stir-frying until tomatoes start to soften, about 3-4 minutes. Remove from heat, add pesto, and stir well.
Season with salt and pepper; add pasta/broccoli mixture and check seasonings, adding more salt and pepper to taste.