Vegetables in General Recipe

From Dorothy McNett's Recipe Book.

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Vegetables in General

From Dorothy McNett's recipes at www.dorothymcnett.com. I enjoy eating vegetables raw, as well as cooked in any of these ways. Experiment, be flexible, enjoy fresh vegetables daily!

Microwave: Place in a covered glass or ceramic bowl, (never use plastic) using about 5 minutes per pound as a guide.

Steamed: Using a stainless steel "vegetable steamer" with a lid, place a little water in the bottom and bring to a boil on the burner. Place the vegetables in the steamer basket and suspend over the steam, using about 5 minutes per pound as a guide.

Boiled: Bring 2-3 cups of water to a boil and drop in the vegetables. Cover, reduce to a low boil, and cook until tender. This method gives the most loss of color and flavor than of other methods, but will make them the softest.

Braised / Stir Fry: Using a skillet or saute pan, heat about 1-2 tablespoons oil or more. Add cut up vegetables and cook a few minutes, tossing and stirring. Season as desired.

Tender Steamed: Heat 3-4 tablespoon water in a heavy bottomed skillet or saute pan with a lid until boiling. Add vegetables, cover quickly, reduce to medium and time for 3 minutes without lifting the lid. Great for tender asparagus or thin green beans.

Baked: Preheat oven to 350-375 degrees. Arrange vegetables on a baking sheet with sides or use a grill pan. Brush or drizzle with grapeseed or olive oil, sprinkle with seasonings especially sea salt and freshly ground pepper, and herbs as desired. Bake, uncovered, about 30-45 minutes, or until tender.

Grilled: Using a stove top grill pan, heat pan until very hot. Slice vegetables into strips, brush with grapeseed oil and seasonings and cook a few minutes on each side to brown.

Raw: Wash and eat!

Juiced: Using an electrical cyndrical force vegetable juicer, make your own fresh juices.

Leftovers: Add to soups, stews, salads, or simply eat cold or reheat in microwave.

WHAT OTHER FOOD SOURCE CAN BE OFFERED IN SO MANY WAYS? AND STILL PROVIDE COLOR, FLAVOR, TEXTURE, FIBER, COMPLEX NUTRIENTS, VARIETY, ENJOYMENT WHILE BEING YOUR OWN INEXPENSIVE PHARMACY?

Recipe created 2006-01-09.

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