Slow sautéd vegetables
- Details
- Category: Cooking
1 sweet potato cut into small cubes (1/2”)
1/2 cup frozen corn
1/4 cup chopped onion
1/3 cup chopped mushroom
1/4 cup pecan pieces
1-1/2 teaspoon curry powder or 1 teaspoon Turmeric
Salt and pepper to taste
Olive oil or cooking spray
Coat a large skillet with olive oil or cooking spray. Add the sweet potato salt and pepper to the skillet and slowly sauté over low heat. I like to put a lid on the skillet during this part because it keeps the heat in and speeds up the cooking. When the sweet potato is starting to get soft you can add the onion, mushroom and frozen corn. Continue to sauté on low heat for about 10 minuets more until the onions are starting to turn a golden brown and the sweet potato is soft. Add the curry powder and pecan pieces and sauté for another minuet or so. If you used the cooking spray I like to drizzle a bit of olive oil over it just before serving.
Pasta and Eggs
- Details
- Category: Cooking
3 tb Butter
1 Garlic Clove, Crushed
2 tb Fresh Parsley, chopped
1 ts Basil
1 ts Oregano
1/2 ts Marjoram
6 oz Spaghetti or Fettuccine
4 Eggs, beaten
1/4 c Grated Parmesan Cheese
1/2 ts Salt
Make this dish in small batches. It produces a creamier product. Too much hot spaghetti will cook the eggs to fast.
- Combine the 4 eggs, oregano, basil, and marjoram in a bowl and beat.
- Cook the pasta in plenty of salted water until aldente (about 10 min.)
- Meanwhile melt the butter in a large heavy skillet; add the garlic and saute 1 minute. Turn off the heat and stir in the parsley.
- Drain the pasta and add it to the skillet, and stir well. Pour the egg mixture and cheese over the pasta; sprinkle with salt to taste. Stir constantly until eggs coat the pasta and begin to set in a few places.
Serve at once. Sprinkle with freshly ground black pepper. A variation on
this would be to saute a small can of minced clams along with the garlic.