Chive and Parsley Mashed Potatoes

For chive and parsley oil

• 1 cup chopped fresh chives
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup plus 3 tablespoons olive oil
• 1/4 teaspoon salt

For mashed potatoes

• 5 lb yellow-fleshed potatoes such as Yukon Gold
• 1 1/2 cups milk
• 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
• 1 1/4 teaspoons salt
• 3/4 teaspoon black pepper

Preparation:

Make oil:

Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.

Prepare potatoes:
Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.

While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.

Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.

If desired, serve potatoes drizzled with some of remaining oil.

Cooks' notes:Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using.

Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

GREEN BEAN CASSEROLE

30 ounces green beans, canned, drained *
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.

Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.

Serving Size: 6

Cous Cous

1. 3 medium red bell peppers
2. 10 ounces instant couscous (about 1 1/2 cups)
3. Salt
4. 1/4 cup olive oil
5. 1/4 cup fresh lemon juice
6. 1 teaspoon ground cumin
7. Pinch of cayenne pepper
8. Freshly ground black pepper
9. 1 pound ripe beefsteak tomatoes--peeled, seeded and cut into 1/2 -inch dice
10. 1 large seedless cucumber, peeled and cut into 1/2-inch dice
11. 1/2 cup Moroccan or other small, oil-cured black olives, pitted and coarsely chopped
12. 2 scallions, white and tender green, minced
13. 1 large garlic clove, minced
14. 2 tablespoons finely chopped fresh flat-leaf parsley

1. Roast the bell peppers over a gas flame or under a broiler, turning, until charred all over. Transfer the peppers to a paper bag and let steam for 10 minutes. Remove the skin, cores, seeds, and ribs and cut the peppers into 1/2-inch dice.
2. In a saucepan, bring 2 1/4 cups of water to a boil. Stir in the couscous and 1/2 teaspoon salt. Cover and let stand until tender, about 5 minutes. In a small bowl, combine the olive oil, lemon juice, cumin, and cayenne and season with salt and pepper.
3. Fluff the couscous with a fork. Add the roasted peppers, tomatoes, cucumber, olives, scallions and garlic. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour or up to 4 hours. Just before serving, stir in the parsley.

Roasted Tomato and Asparagus Pasta

1/4 cup extra-virgin olive oil
3 good sized garlic cloves; minced
salt
fresh ground pepper
1 large handful fresh basil; leaves rolled up together then cut into thin strips
1 lb cherry or grape tomatoes (kept whole)
1 bunch asparagus; end snapped off then snapped/cut into 2 to 3 inch segments

Preheat oven to 375 degrees F. Put all the following, in order, into a large mixing bowl. Toss until the veggies are well coated. Spread out onto a cookie sheet and roast in the oven for 45 minutes or everything starts to look a little burned.

15 minutes before the veggies are due to be done, cook your pasta. Shorter pasta shapes work better for this one.

Scrape it all (including all the oily juices) onto the cooked pasta and toss. Freshly grated Parmesan on top always helps. This pasta is good hot and at room temperature.

Roasted Broccoli

(recipe from Becky)

1 large head broccoli (about 1 3/4 pounds)
3 tablespoons extra-virgin oil
2 large shallots, halved and sliced thin lengthwise
1/2 teaspoon salt
1/2 teaspoon sugar
Ground black pepper
Lemon wedges for serving

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces (see picture). Place broccoli in large bowl with shallots; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Serve with fresh lemon wedges.

Chinese Beef and Broccoli

Ingredients

1 lb flank steaks
2 tablespoons soy sauce
1 tablespoon orange or pineapple juice with a dash of white vinegar or balsamic vinegar
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli , defrosted
1 garlic clove , minced
1 slice fresh ginger , finely minced
2 tablespoons peanut oil
salt

Directions:

1. Slice the steak against the grain into very thin slices.
2. Combine the soy sauce, orange or pineapple juice with a dash of white vinegar or balsamic vinegar , and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.

Quick Minestrone

Ingredients:
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2. Serve; sprinkle each serving with Parmesan cheese.

Yield: 6 servings

Nutrients per serving: (1 1/2 cups): Calories 252, Total Fat 6 g

©The Pampered Chef, Ltd. 2008

Italian Roasted Vegetables

Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Yield: 6 servings

Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

©The Pampered Chef, Ltd. 2008

Hearty Bean Soup

1 teaspoon vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 can (11.5 ounces) condensed bean with bacon soup
1 1/2 cups water
1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste (optional)

Directions:
1. Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
2. Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.

Yield: 4 servings

Nutrients per serving: Calories 170, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 7 g, Sodium 750 mg, Fiber 7 g

©The Pampered Chef, Ltd. 2008

African Peanut Stew

This looks really good and I really need to try it!! I saw it on Studio 5

Ingredients:
1 tablespoon olive oil
1 medium red onion, finely chopped (about 1½ cups)
1 medium green bell pepper, finely chopped (about 1¼ cups)
½ cup chopped carrot (2 small)
½ cup chopped celery (1 rib)
3 garlic cloves, minced
2 tablespoons minced, peeled fresh ginger
1 tablespoon curry powder
1 (14½-ounce) can diced tomatoes, drained
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into ½-inch pieces
1½ cups shelled edamame
¼ cup creamy or crunchy natural peanut butter or almond butter
¼ cup chopped fresh cilantro
1 (5-ounce) bag baby spinach leaves, torn into bite-size pieces
½ teaspoon salt
Coarsely ground black pepper

Method:

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 minutes.

2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

Serves 8.

January 30, 2008 Note: I made this yesterday and it was super good!! I put some cooked rice in it and it tasted really good, this is a must make again!!

Garlic Mashed Potatoes

1 1/2 pounds unpeeled potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 tablespoons milk
2 tablespoons fresh snipped parsely
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions:
1.Cut potatoes into 1-inch cubes; place in Small (2-qt.) Saucepan. Add garlic and enough water to cover potatoes. Bring to a boil; reduce heat.
2. Cook 8-10 minutes or until potatoes are tender. Drain potatoes and garlic; return to saucepan.
3. Mash potatoes and garlic using Nylon Masher. Stir in remaining ingredients; mix well.

Yield: 6 servings

Nutrients per serving: Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesteol 10 mg, Carbohydrate 2 g, Protein 1 g, Sodium 210 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2008

Awesome Au Gratin Potatoes

1 can (10 3/4 ounces) condensed cheddar cheese soup
11/2 cup (6 ounces) shredded cheddar cheese
3/4 cup milk
1/8 teaspoon ground black pepper
1 garlic clove, pressed
8 medium baking potatoes, peeled and thinly sliced (about 21/2 pounds)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon paprika

Directions:
1.Preheat oven to 400°F. Lightly spray Oval Baker with nonstick cooking spray. In large bowl, combine soup, cheddar cheese, milk and black pepper. Press garlic over soup mixture with Garlic Press. Add potatoes to soup mixture; mix well.
2. Spoon potatoes into baker; sprinkle with Parmesan cheese and paprika. Cover with aluminum foil; bake 1 hour. Remove foil; bake an additional 15-20 minutes or until potatoes are tender.

Yield: 8 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 31 g, Protein 12 g, Sodium 500 mg, Fiber 2 g
©The Pampered Chef, Ltd. 2008

Brown Sugar Glazed Carrots

¾ lb carrots, peeled and cut into sticks
1 Tbs butter
1 Tbs brown sugar
Salt & Pepper

Steam carrots 8-10 minutes until crisp-tender. In saucepan combine butter, brown sugar, and salt and stir over medium heat till combined. Add carrots. Cook uncovered about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.

Sweet Potatoes

2 Cups Mashed Sweet Potatoes (Real not Canned)

1/2 Cup Brown Sugar

1/8 Teaspoon Salt

2 Tablespoons Butter

2 Egg Yolks

Marshmallows

1. Boil Sweet Potatoes until soft about 15 minutes

2. Mix Brown Sugar, Salt, Butter and Egg Yolks

3. After Sweet Potatoes are done boiling and they are soft, Mash the Sweet Potatoes.

4. Fold ingredients into Mashed Sweet Potatoes.

5. BAKE at 350 degrees for 30 minutes, Top with Marshmallows and broil Marshmallows until light brown. And Enjoy!

Stuffed Green Peppers

2 large green sweet peppers
dash salt
3/4 pound ground beef, pork, lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 7 1/2 ounce can tomatoes, cut up
1/2 cup water
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil or oregano, crushed
1/2 cup shredded American cheese or monterey jack/cheddar blend

1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese.

3. Fill peppers with meat mixture. Place in 2 quart square baking dish along with any remaining meat mixture. Bake at 375 about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand about 2 minutes, or until cheese is melted.

Tin Foil Dinners

Assorted chopped vegetables (large slices and pieces, mind you);
some of our favorites are: potatoes, carrots, onions (but bell peppers, mushrooms, squash, corn would be good too) anything would work
Hamburger Meat
Assorted seasonings, including salt, pepper, onion and garlic powder, thyme, marjoram, steak seasoning, etc.
Tin Foil

I usually like to boil my potatoes and carrots for 5-10 minutes, just so they are tender then...
Lightly spray your tin foil with cooking spray, or butter. Fill with veggies and meat and season generously. Fold tin foil over and tightly seal edges. Place on grill and cook until done, 10-20 minutes, depending on contents. This is a great family meal.. And there's no clean-up which is probably why it's one of my favorites!

Roasted Potato and Vegetable Salad

Prep Time: 10 min
Total Time: 1 hr min
Makes: 8 servings

2 lb. red potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow summer squash
2 medium carrots, diagonally sliced
1 small red onion, cut into wedges
red and green peppers chopped
2 corn on the cob cut into 2 pieces
8 ounces fresh large mushrooms
Sweet Potato
beef cubes (optional)
1 cup KRAFT Balsamic Vinaigrette Dressing
Or 1 cup KRAFT Sun dried Tomato Vinaigrette Dressing

PREHEAT oven to 400°F. Toss vegetables with dressing.
SPOON into shallow roasting pan.
BAKE 50 minutes or until vegetables are tender, stirring occasionally.

Shepherd's Pie

Brown:

1 ld. ground beef
1 mediium onion, chopped

Add:

1 can tomato soup
1 can green beans

Top with:

2 cups Mashed Potatoes
1 cup grated cheese

Bake at 350 degrees for 20 minutes
Yield 4 Servings

Tuna Noodle Casserole

8 Oz Noodles, Cooked
2 Cans Tuna Fish
1 Can Cream of Celery Soup
2/3 Cup milk
Cheese
Peas

Combine Tuna, Soup, Milk, Cheese and Peas.

Pour over Noodles.

Bake at 375 degrees 25 Minutes

Last 5 Minutes top with more cheese.

Serve with potato chips.

Creamed Corn

Prep Time: 5 min
Total Time: 10 min
Makes: 6 servings, 1/2 cup each

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions

COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.

ADD cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally.

SPOON into serving dish; sprinkle with Cheddar cheese and onions.