Side Recipe: Gingered Green Beans

Gingered Green Beans

Contributed by Scott Conant
  • SERVINGS: 10
    • •FAST
    • •HEALTHY

Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.
2 pounds asparagus beans or Chinese long beans, cut into 3-inch lengths, or whole green beans

  • 6 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon ground ginger
  • 1 teaspoon crushed red pepper
  • Kosher salt

Fill a large bowl with ice water. In a large pot of boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain the beans and transfer them to the ice water to cool. Drain and pat dry.

In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir-fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.

Credit: © 2014 Time Inc. Affluent Media Group.  All rights reserved.


Recipe: Easy Tortellini Soup

Easy Tortellini Soup
Easy Tortellini Soup Recipe

2  cans  14 1/2 ounce cans reduced sodium chicken broth
1  can 14 1/2  ounce can diced tomatoes,  undrained
1  package 9 ounces refridgered cheese tortellini
3  cups chopped fresh spinach
1  tablespoon balsamic vinegar
1/4 teaspoon pepper
1   medium onion diced
1  teaspoon olive oil
1  head of garlic minced
Shredded Parmesan Cheese, optional


In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Yield: 6 servings.

Credit: Originally published as Easy Tortellini Soup in  Healthy Cooking February/March 2011, p21

Recipe: Cheese Smashed Potatoes

Cheese Smashed Potatoes

  • 1 pound small red potatoes, quartered
  • 1 cup fresh cauliflowerets
  • 2/3 cup shredded reduced-fat cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon salt

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add cauliflower; cook 10 minutes longer or until vegetables are tender.

Drain; mash with cheese, sour cream and salt.
Yield: 4 servings.

Credit: Originally published as Cheese Smashed Potatoes in  Healthy Cooking December/January 2012, p82

Recipe: Spinach and Alfredo Rice

Spinach and Alfredo Rice

2 cups packed torn fresh spinach
1/8 teaspoon salt
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
1-1/2 cups hot cooked rice
1/2 cup heavy whipping cream
2 tablespoons butter
1 garlic clove, minced


In a small saucepan, saute garlic in butter. Stir in cream and cheese; cook for 1 minute or until the cheese is melted. Add spinach, salt and white pepper. Cook for 1 minute or until spinach is wilted. Stir in rice.                                         Yield: 2 servings.

Credit: Published as Spinach and Rice Alfredo in  Cooking for One or Two Cookbook 2003, p238
Makes 2 servings


Side Dish Recipe: Roasted Dijon Broccolli

Roasted Dijon Broccoli

1  bunch broccoli, cut into florets
2  tablespoons olive oil
1  tablespoon red wine vinegar
1  teaspoon Dijon mustard
1  garlic clove, minced
1/4  teaspoon salt
1/4  teaspoon pepper


Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat.
Bake, uncovered, at 425° for 10-15 minutes or until tender.
Yield: 4 servings.

Credit: Originally published as Roasted Dijon Broccoli in  Healthy Cooking December/January 2012, p84

Soup Recipe: Rich and Creamy Tomato Basil Soup

Rich and Creamy Tomato Basil Soup

Makes 4 servings

4 tomatoes – peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste


  1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Credit:  ALL RIGHTS RESERVED Copyright        2014

Side Dish Recipe: Italian Vegetarian Medley

Italian Vegetarian Medley

1 package (16 ounces) frozen broccoli vegetable blend
2 tablespoons grated Parmesan cheese
1 tablespoon seasoned bread crumbs
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon butter


Microwave vegetables according to package directions.
Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper.
Drain vegetables; stir in butter. Sprinkle with cheese mixture.
Yield: 4 servings.

Credit: Originally published as Italian Vegetable Medley in  Simple & Delicious January/February 2010, p21

Recipe: Swirl Cinnamon Bread

Cinnamon Swirl Bread Recipe

Swirl Cinnamon Bread

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1  cup sugar, divided
6  tablespoons butter, softened
2  eggs, lightly beaten
1 1/2  teaspoons salt
5 1/2  to 6  cups all purpose flour
2  tablespoons ground cinnamon


In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.

  •    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  •    Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; pinch seam to seal.
  •    Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1-1/2 hours.
  •    Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks.                                         Yield: 2 loaves (16 slices each).
Credit: Originally published as Cinnamon Swirl Bread in  Quick Cooking March/April 1999, p42
Cinnamon Swirl Bread Recipe photo by Taste of Home.

Recipe: Baked Brie in Puff Pastry

Brie Puff Pastry Recipe

Baked Brie in Puff Pastry
1 round (13.2 ounces) Brie cheese
1/2 cup crumbled blue cheese
1 sheet frozen puff pastry, thawed
1/4 cup apricot jam
1/2 cup slivered almonds, toasted
1 egg, lightly beaten
Assorted crackers


Slice Brie horizontally in half. Sprinkle one cut side of Brie with blue cheese; top with remaining Brie.

  •    On a lightly floured surface, roll out pastry into a 14-in. square. Cut off corners to make a circle. Spread jam to within 1 in. of pastry edge; sprinkle with nuts. Place Brie on top; fold pastry over the cheese and pinch edges to seal.
  •    Place seam side down on an ungreased baking sheet. Brush top and sides of pastry with egg. Bake at 400° for 20 minutes or until golden brown. Immediately remove from the baking sheet. Let stand for 1 hour before serving. Serve with crackers.
    Yield: 10 servings.
Credit: Originally published as Brie in Puff Pastry in  Taste of Home Christmas Annual Annual 2009, p6
Brie Puff Pastry Recipe photo by Taste of Home

Recipe: Provolone Ziti Bake

Provolone Ziti Bake Recipe
Provolone Ziti Bake Recipe photo by Taste of Home
Provolone Ziti Bake

1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (28 ounces each) Italian crushed tomatoes
1-1/2 cups water
1/2 cup dry red wine or reduced-sodium chicken broth
1 tablespoon sugar
1 teaspoon dried basil
1 package (16 ounces) ziti or small tube pasta 8 slices provolone cheese


In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, wine, sugar and basil. Bring to a boil; remove from the heat. Stir in ziti.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 1 hour.
Top with cheese. Bake, uncovered, 4-6 minutes longer or until ziti is tender and cheese is melted.                                         Yield: 8 servings.

Credit: Originally published as Provolone Ziti Bake in  Healthy Cooking December/January 2012, p50