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Before you jump to Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to resolve the problems of the environment. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.
Start out with replacing the lights. This will probably go outside of the kitchen, nonetheless that is okay. Compact fluorescent lightbulbs are energy-savers, and you must use them in place of incandescent lights. They cost a little bit more initially, but they last ten times longer, and use less electricity. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, which is good. It goes further than simply replacing the lights, though; turning off lights that aren't needed is another good thing to do. In the kitchen is where you'll frequently discover members of a family, and often the lights usually are not turned off until the last person goes to bed. This also takes place in the rest of the house, but we are trying to save money in the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off when you don't need them.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is pretty easy to live green, all things considered. Mostly, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let's go back to ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits recipe. To make ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits you need 20 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
- Use of Garlic-Parmesan Grits.
- Take 3 1/2 cup of water.
- Get 2 each of garlic cloves, minced.
- You need 1 of Kosher salt, to taste.
- Take 1 cup of yellow stone-ground grits.
- Prepare 1 of Black pepper, to taste.
- Prepare 1 tbsp of unsalted butter.
- Get 2 oz of Parmesan, grated.
- Take of Ragout of Mixed Mushrooms.
- Provide 1 tsp of olive oil.
- Provide 1 tbsp of unsalted butter.
- Prepare 2 small of shallots, thinly sliced.
- Use 10 oz of mixed mush- rooms, cut into 1/2 inch pieces.
- Use 1 cup of cannellini beans, cooked.
- Use 3 each of roasted red peppers, cut into 1/2 inch pieces.
- Take 2 each of sprigs fresh thyme.
- Take 1 cup of water.
- Get 1 of Kosher salt, to taste.
- Prepare 1 of Black pepper, to taste.
- Take 3 of sprigs fresh Italian parsley, leaves removed and roughly chopped.
Instructions to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
- To begin place a medium size saucepot over high heat. Add 3 1/2 cups water, garlic and a pinch of salt. Bring the water to a boil, and add the grits slowly while whisking the entire time. Turn the heat down to low and continue cooking and whisking, making sure that the grits are not sticking to the bottom of the pot. The grits will need to cook for about 25-35 minutes but check back and whisk every 5 minutes..
- Place a large sauteĚ? pan over medium heat. Add olive oil and 1 tablespoon butter, then add shallots. Cook the shallots for 2-3 minutes, then add mushrooms. Continue cooking for about 4-5 minutes or until the mushrooms have wilted and released some liquid. Add the cannellini beans, peppers, thyme, 1 cup water, salt and pepper, and turn the heat down to low. Cook for 10-12 minutes..
- When the grits are tender and don’t taste “gritty,� they are done. If they are too thick, add a touch of water, if they are too thin, cook them for 6-7 minutes longer. Season the grits with salt, pepper, 1 tablespoon butter and Parmesan, then remove from heat..
- When the ragout has cooked for 10-12 minutes, remove from heat, season with salt, pepper and parsley. Remove the thyme sprigs from the ragout and discard..
- Divide the grits onto two plates and top with mushroom ragout. Enjoy!.
Remove from heat and stir in Parmesan and zest of lemon. Squeeze lemon juice over roasted vegetables and top with Parmesan bread crumbs. Garlicky Green Beans with Crispy Onions. Mushrooms are one of my all time favourite vegetables. Drizzle over olive oil, sprinkle with salt and pepper.
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