Rachael Narins, Author at Taste Recipes https://www.tasteofhome.com Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 29 Aug 2024 04:40:00 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Rachael Narins, Author at Taste Recipes https://www.tasteofhome.com 32 32 Ratatouille https://www.tasteofhome.com/recipes/classic-ratatouille/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/classic-ratatouille/

Ingredients

  • 5 medium onions, chopped
  • 3 garlic cloves, minced
  • 6 tablespoons olive oil, divided
  • 1 small eggplant, peeled and cubed
  • 3 medium zucchini, chopped
  • 2 medium yellow summer squash, chopped
  • 3 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 2 medium sweet yellow peppers, chopped
  • 3/4 cup vegetable stock
  • 1 bay leaf
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes
Text Ingredients

Directions

  1. In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low.
  2. In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven.
  3. Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  4. Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes.
  5. Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Nutrition Facts

1 cup: 193 calories, 11g fat (2g saturated fat), 0 cholesterol, 293mg sodium, 24g carbohydrate (14g sugars, 7g fiber), 5g protein.

]]> Marinated Tomatoes https://www.tasteofhome.com/recipes/tasty-marinated-tomatoes/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/tasty-marinated-tomatoes/

Ingredients

  • 3 large or 5 medium fresh tomatoes, thickly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 garlic clove, minced
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
Text Ingredients

Directions

  1. Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

Nutrition Facts

about 2 pieces: 93 calories, 9g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

]]> Creamy Strawberry Crepes https://www.tasteofhome.com/recipes/creamy-strawberry-crepes/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/creamy-strawberry-crepes/

Ingredients

  • 4 large eggs, room temperature
  • 1 cup 2% milk
  • 1 cup water
  • 2 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh strawberries, sliced, divided
  • 1 cup heavy whipping cream, whipped
Text Ingredients

Directions

  1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioners' sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Strawberry Crepes Tips

Can you fold and stack strawberry crepes instead of rolling them up?

If you're having a hard time rolling up this dessert crepe recipe, you can fold them instead. Fill and fold in half, fold again and then fold again once more to create a triangular-shaped crepe. You can stack them on top of each other without smearing the filling. (This is a great technique for storing them in the fridge!)

Can you use frozen strawberries instead of fresh to make strawberry crepes?

We recommend using fresh strawberries for this recipe. If you have extras on hand, use them up in these delicious fresh strawberry recipes.

How can you make strawberry crepes your own?

There are so many tasty ways to level up your strawberry crepes! Drizzle chocolate sauce, add Nutella to the filling, top with powdered sugar or serve with a dollop of homemade whipped cream.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

]]> Veal Scallopini https://www.tasteofhome.com/recipes/best-veal-scallopini/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/best-veal-scallopini/

Ingredients

  • 2 veal cutlets (about 4 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 pound fresh mushrooms, thinly sliced
  • 1/3 cup chicken broth
  • 2 teaspoons minced fresh parsley
Text Ingredients

Directions

  1. Flatten veal cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add cutlets; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm.
  2. Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts

1 serving: 435 calories, 35g fat (16g saturated fat), 120mg cholesterol, 941mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 21g protein.

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