Saturday, July 23, 2011

How to Cook Glazed parsnip and carrot sticks Popped Mustard Seeds, easy recipe How to Cook Glazed parsnip and carrot sticks Popped Mustard Seeds, easy recipe.

Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we've steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, "mustardy" flavor and taste wonderfully nutty.

Servings: Serves 4

  • 1 pound carrots, cut into 2-inch sticks (3 1/2 cups)
  • 1 pound parsnips, peeled and cut into 2-inch sticks (5 cups)
  • 1 tablespoon olive oil
  • 1/4 cup mustard seeds
  • 1 tablespoon unsalted butter
  • 3 1/2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
Steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. Drain.
Heat oil in skillet over low heat. Add mustard seeds and cover. When popping sound begins, turn off heat. Keep skillet covered until popping stops. Set aside.
Melt butter in nonstick skillet over medium heat. Stir in maple syrup and mustard. Add parsnip and carrot sticks, and cook over low heat 8 minutes, or until vegetables are glazed and golden. Toss with mustard seeds, and season with salt and pepper, if desired.

Nutrition Facts
Calories 276, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 400 mg, Carbohydrate 45 g, Fiber 9 g, Protein 5 g, Sugars 20 g.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Spicy Sloppy Joes, easy recipe
How to cook Spicy Sloppy Joes, easy recipe.

Seasoned ground beef and tomato sauce are served on English muffins to make these dinner sandwiches

Prep Time: 10 mins
Total Time: 28 mins
Servings: 6 sandwiches

  • 1 pound lean (90%) ground beef
  • 1/2 small onion, finely chopped
  • 1/2 small green pepper, finely chopped
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 2 tablespoons ketchup
  • 1 tablespoon distilled white vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon hot sauce
  • 6 whole-wheat English muffins, toasted
  • Prepared cole slaw and pickles (optional)
Spray a large nonstick skillet with nonstick cooking spray. Crumble in ground beef; add onion and green pepper. Cook over medium heat for 8 minutes. Stir occasionally.
Add tomato sauce, ketchup, vinegar, Worcestershire, sugar and hot sauce. Mix well, breaking up beef with a wooden spoon. Simmer on medium-low, uncovered, for 10 minutes, stirring occasionally.
Spoon equal portions of meat mixture onto English muffins. Serve with coleslaw and pickles on the side, if desired. Makes 6 sandwiches

Nutrition Facts
Calories 271, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 47 mg, Sodium 459 mg, Carbohydrate 34 g, Fiber 5 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet

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