VERMICELLI WITH LEEKS, AND SCALLIONS
Found this a while back, I think it was on "i village" but am not sure. Have tweaked the recipe to suit our personal tastes. It is quick to throw together and is a nice side or main dish. We like it here.
Provided by Manami
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut off roots and leaf ends from leeks; discard any tough outer leaves.
- Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
- Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
- Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
- Drain well.
- Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
- Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
- Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
- Add broth, half-and-half and cheese; cook 1 minute.
- Drain vermicelli or spaghettini well; return to saucepot.
- Add leek mixture and toss well to coat.
- Sprinkle with nuts.
- This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.
Nutrition Facts : Calories 607.4, Fat 12.5, SaturatedFat 5.7, Cholesterol 21.8, Sodium 396.1, Carbohydrate 102.7, Fiber 6.5, Sugar 6.2, Protein 21.4
VERMICELLI WITH LEMON CREAM SAUCE
My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.
Provided by barbara
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
- Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
- Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
- Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
- Drain verimicelli and add to sauce. Mix, and serve.
Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g
SCALLOPS WITH VERMICELLI
I love this recipe. It uses fresh ingredients and is not a heavy dish. I got this recipe from the "Great American Favorite Brand Name Cookbook", collectors edition. This recipe is also great with shrimp, either as a substitution for scallops or in addition.
Provided by Heather N.
Categories Low Cholesterol
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse scallops.
- Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
- In large skillet on medium heat add 1 T of butter, and olive oil.
- Add onion and garlic and sautee over medium heat just until onion is tender.
- Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
- Cover and simmer for 30 minutes, stirring occasionally.
- Drain scallops from marinade.
- In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
- In a pot cook vermecelli to desired doneness, I prefer al dente.
- Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
- In large bowl pour sauce & scallop mixture over cooked vermecelli.
- Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
- Enjoy!
Nutrition Facts : Calories 595, Fat 17.7, SaturatedFat 6.7, Cholesterol 63.1, Sodium 445.7, Carbohydrate 76.8, Fiber 4.7, Sugar 6.6, Protein 31.6
AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO
I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook.
Provided by AmyZoe
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
- Transfer the noodles to a paper-towel-lined plate and let cool.
- Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
- Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
- Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
- Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
- Season with salt and pepper to taste.
- Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
- Sprinkle with the cilantro.
- Serve, passing the sour cream separately.
Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6
CREAMY CHEESE & BACON VERMICELLI
Make and share this Creamy Cheese & Bacon Vermicelli recipe from Food.com.
Provided by BamaBelle30
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook vermicelli according to package directions. Drain, cover and set aside.
- In small saucepan, saute green onions in margarine or butter.
- Add milk, cream cheese, parsley, and seasonings.
- Cook, stirring constantly over low heat until smooth and cheese is melted.
- Add cooked pasta to pan; toss with cream cheese mixture and bacon.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 533.9, Fat 31.2, SaturatedFat 13.4, Cholesterol 62.8, Sodium 435.8, Carbohydrate 47.1, Fiber 2.1, Sugar 1.2, Protein 15.8
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