PROVENCAL DISHES RECIPES
A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
Provided by Corinne Hobin
Categories World Cuisine European French
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
- Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
- Serve mussels and sauce over pasta.
Nutrition Facts : Calories 309.9 calories, CarbohydrateContent 50.3 g, CholesterolContent 16.1 mg, FatContent 5.5 g, FiberContent 4.1 g, ProteinContent 15.6 g, SaturatedFatContent 0.8 g, SodiumContent 325.5 mg, SugarContent 6.6 g
SLOW-COOKER FRITTATA PROVENCAL RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
Provided by Taste of Home
Total Time 03 hours 30 minutes
Prep Time 30 minutes
Cook Time 03 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
Nutrition Facts : Calories 245 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 385mg cholesterol, SodiumContent 338mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 medium-fat meat
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CHICKEN PROVENÇAL WITH OLIVES & ARTICHOKES RECIPE | BBC GOOD FOOD - BBC GOOD FOOD MIDDLE EAST | FRESH, NEW RECIPES AND ALL THE CULINARY ...
Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dinner, Lunch, Main course
Calories 507 calories per serving
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dinner, Lunch, Main course
Calories 507 calories per serving
- Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.
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Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread and red wine—perhaps a Côtes du Rhône or Chateauneuf-du-Pâpe from southern France. If you don't want to use wine in the recipe, you can substitute 1/4 cup of additional beef broth.
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Reviews 3.5
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Calories 271 calories per serving
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Reviews 3.5
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Reviews 5
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Total Time 3 hours
Cuisine french
Calories 262 per serving
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that’s O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
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