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Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking. View ...
These comfort food recipes feature pantry staples like pasta, ... frozen veggies and precooked chicken simplify the prep for this easy potpie. ... artichoke hearts, oregano, olives and feta cheese ...
These winter dinner recipes, like squash soups and mushroom steaks, require just 20 minutes of active time or less, ... Frozen artichoke hearts have less sodium than canned, but canned can be used ...
1. In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil.
While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes. Stir pesto, lemon juice, and chickpeas into cooked barley. Serve artichoke mixture over barley; top with cheese. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor ...
Seek out artichoke hearts packed in water or use thawed frozen artichokes in their place. Serve this plant-based meal with a green salad and a hunk of whole-grain bread on the side to sop up the ...
1. Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil.
1 frozen artichoke hearts, thawed and pressed dry; 1 / 4 lb shiitake mushrooms, stems discarded and caps quartered; 2 carrot, cut into 1/2-inch pieces; 2 clove garlic, thinly sliced; 1 chickpeas ...