Vegetable Recipes

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Sesame Green Beans

Ingredients:

  • Green beans, washed, snapped
  • Dark sesame oil
  • Sesame seeds
  • Canola or other light oil.

Directions:

  1. Heat a sauté pan.
  2. Add canola oil (you don't need a lot, so be very careful; adjust to the amount of green beans you are using.
  3. Stir fry the green beans for a few minutes, until they start to become tender.
  4. Drizzle a tablespoon or so of the sesame oil over them, along with the sesame seeds.
  5. Toss to coat.

Comments: Lots of flavor for a very simple dish. You can also do this with asparagus.

Submitted by: Tinycrabbiethingie

 

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Grandma's Simple Fried Rice

Directions:

  1. Finely chop a small onion, celery stalk, and mushroom or two.
  2. Sauté for a few minutes in some butter or margarine.
  3. Add about a cup and a half of rice, stirring occasionally to coat rice and mix it up with the veggies.
  4. After about two minutes add two cans of condensed beef consommé with enough water to bring it to about 3 cups of liquid (yeah, you want it strong).
  5. Bring to a boil, turn down the heat, and simmer gently for about 10-15 minutes.
  6. Check occasionally, stir, and add water if it needs more.
  7. About 5 minutes from finishing, add half a cup or so of frozen peas.

Submitted by: Ergaster

 

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Mushroom Cream (AKA Nursery Fire Mushrooms)

Ingredients:

  • 1 pound of mushrooms, stalks removed (any variety is fine)
  • 1 pint of cream

Directions:

  1. Blanch the mushrooms in boiling water or stock for 2 minutes.
  2. Heat the cream to just boiling and add the drained mushrooms.
  3. Reduce the cream to about a third its original volume.
  4. Serve on a warmed plate with plenty of fresh pepper.

Comments: I have fiddled with this recipe a number of times, adding this and that, but the original, 1930's recipe seems to be the best. Simple but extremely elegant.

This is an Elizabeth David recipe that I have used very successfully in the past.

Submitted by: Bandecoot


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Popeye Casserole

Ingredients:

  • One package of chopped, frozen spinach, nukedas per box instructions
  • One beaten egg
  • Milk, cheese, salt & pepper, garlic, and onion (be sure to use the onion) to taste
  • A dash of cinnamon
  • A dash of nutmeg

Directions:

  1. Place cooked spinach in casserole dish, add spices to taste, and then add (at least one cup) of cheddar and/or mozzarella cheese (or both) to taste, mix.
  2. Add beaten egg and enough milk to make mix soupy.
  3. Place in 425-degree oven and cook at least 45 minutes or until top is golden brown and a toothpick comes out clean.

Comments: This is so delicious that I never have leftovers when I serve it. Even spinach haters love it!

Submitted by: BelovedOne

 

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Korean Kimchee

Ingredients:

  • Ingredients for about 2 kg of the finished product
  • 1 Chinese cabbage (I know this is a Korean dish, but that’s what it’s called!)
  • 1-2 Daikon or other turnip-like vegetable.
  • A bunch of green onions
  • A bulb of garlic, peeled and crushed (You read correctly: not a clove, the whole bulb!)
  • Any other bits of vegetable that you have on hand, cut into thin 5 cm (2”) strips.
  • Salt
  • Soy sauce
  • About a handful of chili powder
  • (Would advise against tomato; however, there’s no reason – I’ve just never seen it in any recipe.)

Directions:

  1. Cut your cabbage in bits that you will happy with popping in your mouth. Peel the turnips and cut into bite-sized strips. Cut the green onions into bite-sized bits.
  2. Take the veggies and the garlic (but not the cabbage) and put them in a bowl with a good sprinkle of soy sauce. (You could, as I did, add some fish sauce.)
  3. In a glass or plastic bowl (not metal) that is big enough to hold your cabbage about half full, add the salt (a handful or so*) and start kneading and grinding and squashing until the cabbage is bruised and starting to look wilted. Leave it for a day or so, turning it twice a day. Reserve the brine. Then rinse the cabbage out.
  4. This step is very important: make sure by tasting that the cabbage is not too salty, as it is not going to get any less from this point on. (If you wish, you may leave the cabbage to dry out for half a day.)
  5. Mix the veggies and the garlic in with your cabbage, mix well, and add the chili. Now, YOU may feel that a handful is a bit excessive; well, I say fie on you, and call you craven, and point out you can add as much or as little as you like. The dish has to have a fair amount of chili in it or it’s not Kim Chi.
  6. Mix well, rubbing the chili into the cabbage and veggie mix. Put the whole mess in the jar you are going to store it in and add the brine (you did keep it, didn’t you?) until it just covers the surface of the mix.
  7. Wait 2 or 3 days, then start tasting it. You will know when it’s ready -- trust me -- as it will stop tasting like soggy raw cabbage and start to taste like Kim Chi. At that point, put it in the fridge, sealed and in a securely tied-up plastic bag. I am not joking about the smell; it will get into everything!

Comments: If this recipe causes you any loss of female friends, I am not to blame.

Submitted by: Bandecoot

 

 

 

 

 

 
 
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