Posts Tagged ‘shallots’

Zucchini with Tomatoes [Vegan]

Monday, May 1st, 2017

A delicious, easy to prepare zucchini dish with an exquisite flavor. Enjoy!

Ingredients:

1 tbsp lemon juice

1-1/2 tbsp cilantro, or parsley, chopped

4 shallots, peeled and thinly sliced

1-1/4 lb zucchini, quartered lengthwise and cut crosswise into 1 in. pieces

1 cup canned crushed tomatoes

1/8 tsp salt (optional)

Directions:

Combine first 4 ingredients in a heavy nonstick skillet over medium-high heat. Add pepper to taste. Bring to a boil. Reduce heat to medium low and simmer 3-4 minutes, or until zucchini is tender. Stir in remaining ingredients and serve.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 58; % Calories From Fat 6.2%; Total Fat 0.4g; Saturated Fats 0.1g; Mono-unsaturated Fats 0g; Poly-unsaturated Fats 0.2g; Cholesterol 0mg; Sodium 230mg; Total Carbohydrates 13g; Dietary Fiber 2.2g; Sugar 4.8g; Protein 2.9g.

More Information:

Vitamins:

Thiamin B1 0.11 mg
Vitamin A 720 IU
Vitamin K 8.8 mcg
Vitamin E 0.71 mg
Pantothenic Acid 0.37 mg
Vitamin B6 0.41 mg
Choline 20 mg
Riboflavin B2 0.23 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 33 mg
Niacin B3 1.2 mg

Minerals:

Sodium 230 mg
Zinc 0.62 mg
Copper 0.17 mg
Calcium 53 mg
Iron 1.7 mg
Manganese 0.36 mg
Magnesium 37 mg
Phosphorus 82 mg
Fluoride 0.0038 mcg
Potassium 590 mg
Selenium 0.97 mcg

Fresh Pea Soup

Saturday, September 17th, 2011

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb where the peas used to be cultivated in market gardens.  If fresh peas are not available, use frozen peas, but thaw and rinse them befoe use.

Ingredients:

2 tablespoons butter or margarine

2 or 3 shallots, finely chopped

3 cups shelled fresh peas (from about 3 pounds garden peas) or thawed frozen peas

3-4 tablespoons whipping cream (optional)

salt

croutons, to garnish

Directions:

1. Melt the butter in a heavy saucepan or flameproof casserole.  Add the shallots and cook for about 3 minutes, stirring occasionally.

2. Add 2 cups water and the peas, and seaon with salt.

3. Cover and simmer for 12 minutes for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.

4. When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.

5. Strain the soup into the saucepan or casserole, stir in the cream, if using, and heat through without boiling.  Season with salt and serve hot, garnish with croutons.

Serves 2-3