1/4 onion - finely chopped
1T butter and a drizzle of olive oil
3 orange mini-peppers
3/4 onion - rough chopped
2 red or Yukon Gold potatoes
3 sm-med tomatoes - chopped
1/4c sun-dried tomato pesto
- 3oz. neufchâtel cheese - optional
Cut the squash, lengthwise, into 4 spears. Cut into cubes. Combine with onion, butter and oil. Cook on low in a non-stick pan 8 minutes, adding a little water if needed. Add all the remaining ingredients except the cheese. Simmer 10-15 minutes until the potatoes are cooked the way you like. Stir in cheese, heat another few minutes before serving. These pictures are before and after adding the cheese.
This is the first time I've used this cheese in cooking. Neufchâtel is almost identical to regular cream cheese. Made in Neufchâtel, France, it's lower in fat than our Philly version. It's good in this recipe, but much richer and heavier than similar ingredients I've used previously. If I make this again, I'll use sour cream or thick coconut milk. If going with the latter, I would also add 1t to 1T of curry powder. Be Bold - Be Adventurous! Happy Cooking Everyone! . . . Lin
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