Content tagged with “Saute” (Page 58)
Curried vegetables are a spicy counterpoint to hard-cooked eggs. Serve with sliced fresh fruit and whole-grain toast...
Asparagus & Potato Frittata
This frittata calls for cooked asparagus and a few small potatoes, but in a pinch you can use just about any vegetables...
Flecked with scallions and bell pepper, these healthy crab cakes are as flavorful as their higher-fat counterparts. We...
Wild West Steak
This quick dinner couples perfectly seared steaks with mustard-laced sautéed onions and peppers. When grilling bison,...
From the Deep South comes this spicy rice full of vegetables and chicken. Feel free to adjust the amount of hot sauce...
Refried Black Beans
Refried beans are always fried in lard or bacon drippings in Mexico and the Southwest. In this recipe their flavor...
Pueblo Pumpkin Stew
Here's a contemporary Southwestern-inspired vegetarian stew of fresh pumpkin, pinto beans and New Mexico chiles...
Curried Beef Ambrosia
The addition of mangoes and raisins makes this curried beef pleasantly sweet. Serve over rice.
Hash Browns Revisited
We used fresh potatoes in these quick hash browns, but this is a great way to use last night's leftovers.
This hearty, satisfying chicken potpie is elevated to company status with a rich-tasting sauce made with shiitake...
Finely diced zucchini and fresh lemon zest are a simple and tasty addition to plain rice.
Coriander, cumin and mustard seed give this quick and healthy chicken dish bright Indian flavors.
Ginger and lemon add bright flavor to plain rice.
Pepper & Egg Curry
This quick curry dish is a great way to use up leftover hard-cooked eggs.