Category: Vegetables

Roasted Asparagus with Hollandaise

Roasting asparagus ( or any vegetable) is sooo much more delicious that steaming or boiling!

Ingredients:

  • 12 Tab unsalted butter (1 1/2 sticks)
  • 4 extra-large egg yolks, at room temperature
  • 3 Tab freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 pinches of cayenne pepper
  • 2 pounds fresh asparagus
  • Good olive oil

Directions:

  1. Preheat the oven to 400°.
  2. Melt the butter in a small sauce pan.
  3. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender.
  4. Blend for 15 seconds.
  5. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
  6. Break off the tough ends of the asparagus and, if they’re thick, peel them.
  7. Place the asparagus on a baking sheet.
  8. Drizzle with olive oil.
  9. Toss to coat the asparagus completely.
  10. Spread the asparagus in a single layer.
  11. Sprinkle liberally with salt and pepper.
  12. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
  13. When plating, puddle a bit of hollandaise under the veal and over the asparagus spears, pass any leftover hollandaise sauce

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

Juicy Grilled Corn on the Cob

Lime and butter are a nice change for corn.  Especially good with Mexican food.

Ingredients:

  • 1 gallon water
  • ½ c sugar
  • 8 ears of corn
  • 8 Tab butter, soft
  • 4 Tab lime
  • 1/2 tsp grated lime peel
  • 1/2 tsp salt

Directions:

  1. Bring water to a boil.
  2. Add sugar.
  3. Gently place ears of corn into boiling water Cover the pot, turn off the heat. Let the corn cook in the hot water until tender, about 10 minutes.
  4. While corn is cooking, mix softened butter with lime juice, grated peel and salt.

Serves:  8

Source:  Villa Park Women’s League Gourmet

Peas with Mint and Sour Cream

If you make this recipe with fresh peas, keep in mind that it will take about 30 minutes to shell them.  (Do they still make fresh peas????)  Peas are good with just sour cream too.

Ingredients:

  • 1 (1-lb) bag thawed frozen peas or 1 lb shelled fresh green peas (3 1/2 lb in pods)
  • 3/4 c  sour cream
  • 2 Tab finely chopped fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions:

  1. If using freshly shelled peas, cook in a 4- to 5-quart saucepan of boiling water (not salted), uncovered, until tender, 3 to 5 minutes.
  2. Drain in a colander.
  3. Heat cream
  4. Add cooked fresh or thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes.
  5. Stir in mint, salt, and pepper and briskly simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute.

Serves:  6

Source:  I made it up
.

Meyerhof’s Vegetables

By roasting each vegetable separately they will end up at optimum roast.  You can do it all on the same pan, just start with the ones that roast the longest and work up to the shortest time.  And remember, it is not an exact science!  Vegetables are very forgiving.  Below is a suggested spring/summer selection.  Vary by what is available.

  • red potatoes – cut 1/4 inch thick
  • red onion – cut 1/4 inch thick
  • carrots – cut 1/4 inch thick, lengthwise
  • zucchini, small – cut in half lengthwise
  • asparagus, medium thick – whole

Directions:

  1. Preheat oven 425°
  2. Toss with olive oil
  3. Roast each vegetable separately. (see How to Roast Any Vegetable” and “How Much to Cook”)
  4. Cool slightly.
  5. Toss with balsamic vinegar.
  6. Serve artfully arranged on a platter.

Source:  Ann Crain, Meyhoff’s Catering

 

Gulliver’s Vegetables

Gulliver’s Prim Rib Restaurant has been a favorite in Orange County, CA since 1970.

Ingredients:

  • 1 lb baby carrots
  • 1 lb baby zucchini
  • 2 stalks celery, cut in 2 inch pieces
  • chicken broth

Directions:

  1. Bring carrots and celery to boil in chicken broth.
  2. Cook until carrots are al dente.
  3. Turn off.
  4. At the last minute, when ready to serve, bring back to a boil.
  5. Add zucchini.
  6. Turn off.
  7. Let sit 5 minutes.
  8. Drain and serve.

Serves:  6 – 8  (count the veggies)

Source:  Orange County Register

Garlic Parmesan Instant Mashed Potatoes

Instant potatoes get fancy!  No harm in a little help making good food.  You really can liven up instant mashed potatoes and make them taste a whole lot better without spending any extra time.

Ingredients:

  • 2 c instant mashed potato flakes
  • 2 c water
  • 2 Tbs butter
  • ½ – 1 tsp garlic powder (to taste)
  • ¾ c heavy cream (you can also use milk)
  • ⅓ c shredded or grated Parmesan cheese
  • 3 Tbs chopped fresh chives

Instructions:

  1. In a medium saucepan, heat the water, garlic powder and butter just until boiling.
  2. Remove from heat and stir in the milk.
  3.  Add the potato flakes, Parmesan cheese and chives.
  4. Gently stir and fluff with a fork to remove any lumps.
  5. Serve and enjoy!

Serves:  6

Source:  Recipe by Moms Need To Know

Quick and easy tips that make the potatoes taste more “real”. 

Replace the water: Try chicken broth, milk, half and half, or dilute evaporated milk.

Make it thicker:  The easiest way to thickent the potatoesis to  add more potatoes – ie. a can of diced potatoes, leftover baked potatoes (scoop out the pulp), or even more potato flakes.  Mayonnaise, sour cream, cream cheese or plane yogurt will thicken the potatoes while providing a rich, tangy flavor. If you decide to add any of these, start with a little less water than called for on the box.

Stir in some flavor:  Minced garlic or garlic powder enhances potatoes, especially when followed by a healthy sprinkling of shredded cheese.  Bottled ranch dressing or dry ranch dressing mix offers a zesty kick. Other favorites are dill, chives and crumbled bacon. If all else fails, top them with lots of butter, sprinkle with salt and pepper and drench them with gravy.

Cheesy Garlic Zucchini Bites

Even kids will eat zucchini this way!

Ingredients:

  • 2 c shredded and patted dry zucchini (from about 2 medium-sized zucchini)
  • 1 1/4 c plain panko bread crumbs
  • 1 c shredded cheddar cheese
  • 1 large egg
  • 1/2 c finely chopped green onion
  • 2 Tab chopped dill
  • 1 tsp Kosher salt, or to taste
  • 1 tsp garlic powder
  • Ranch, for serving

Directions:

  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.
  4. One tablespoon at a time, press the zucchini mixture into small balls.
  5. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.
  6. Bake until browned and crisp, about 30 minutes.
  7. Flip halfway through.
  8. Serve warm with ranch, for dipping, if desired.

Serves: 30 bites  Really about 6 people!

Source:  Host the Toast, A Kitchen Capers Blog

Fried Okra

Okra – what can you say. You love it or you hate it.   

Yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Also,  4 1/2 teaspoons white vinegar, or fresh lemon juice and 1 cup milk works.  Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).

To make one cup of self-rising cornmeal, mix 1 cup cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together in a bowl. Use it right away or store it in an air-tight container until you need it.

Ingredients:

  • 1 pound fresh okra, stems removed and sliced
  • 1 c buttermilk
  • 1 c all purpose flour
  • 1/3 c self rising yellow cornmeal
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Vegetable oil, for frying

Directions:

  1. Pour buttermilk in a large bowl.
  2. In another large bowl, combine flour, cornmeal, salt, black pepper and cayenne pepper.
  3. Place sliced okra in buttermilk and gently stir to coat well.
  4. Dredge coated okra in flour and cornmeal mixture.
  5. Pour about 1-inch of vegetable oil in a large skillet and heat to 375 degrees F.
  6. Fry in batches until golden brown.
  7. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
  8. Serve immediately.

Serves:  4

Source: the blond cook

Green Beans with Bacon

Not all green beans are alike. The longer the bean was on the vine, the tougher it can be. Fresh, young beans should be able to cook up perfectly well in less than 6 minutes. Tough old beans, you’ll have to cook a lot longer to get them tender. Look for beans that easily snap in half when you bend them.  There are those who would add some sauted onions.

Ingredients:

  • 10  pound fresh green beans, ends snipped off and discarded, extra long beans, cut in half if you want
  • Salt
  • 1 lb bacon
  • Black pepper
  • 5 Tbsp lemon juice or cider or red wine vinegar

Directions:

  1. Heat a pot of salted water to a rolling boil (1 Tbsp salt for 2 quarts of water).
  2. Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have).
  3. Drain and set aside.
  4. While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat.
  5. Use a slotted spoon or a fork to remove the bacon from the pan.
  6. Set the bacon on paper towels to sop up the excess fat. Pour off any fat beyond 2 tablespoons. (Do not pour the fat down the drain or you’ll stop up your drain.)
  7. Once the green beans are cooked, sauté them over medium-high heat for 1-2 minutes in the bacon fat.
  8. Dice the bacon and add to the pan and sauté another minute.
  9. Put the beans and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper.
  10. Toss with lemon juice or vinegar and serve at once.

Serves:  50

Source:    ????

FYI 2 lbs of green beans = 8 cups, serves 12

Vidalia Onion Relish

Sauces in the South tend to have a mayonnaise base.  This one is no exception.  It goes with Paula Deen’s Fried Green Tomato recipe but would be good on fried fish or not fried tomatoes.

Ingredients:

  • 2 sweet white onions, diced (Vidalia if you can get them – usually late April – August)
  • 1/2 c mayonnaise
  • 1/2 c rice wine vinegar
  • 2 Tab brown sugar
  • 2 Tab chopped chives

Directions:

  1. Mix all ingredients together in a bowl.
  2. Cover with plastic wrap and let marinate for a few hours.

Serves: 4 – 6

Source:  Paula Deen