QUICK VEGETABLES IDEAS

These are for small amounts of vegetables, i.e. 2 to 4 servings. These can be easily doubled.

HOT GREEN BEANS
Par boil bean in salted water until tender-crisp. Plunge in cold water to stop, drain and set aside. Just before serving heat a small amount of olive oil in a saucepan or skillet, add a few shakes of hot pepper flakes (1/8 to 1/4 tsp [.5 to 1 mL] Stir in beans and saute until beans are heated.

BACON-ONION DRESSING
Cut 2 to 4 slices bacon into 1/4 inch pieces. Sauté in a skillet until limp. Add about 1/4 cup [50 mL] minced onion. Sauté until bacon and onion are cooked through and tender. Try on Brussels sprouts, cauliflower, cabbage, spinach or fried potatoes.

CURRIED PEAS
Stir a 1/4 tsp [1 mL] curry powder into each 2 tbsp [25 mL] butter. Cook 1 minute before adding cooked peas.

CAULIFLOWER & CURRIED CHEDDAR TOPPING
Combine 4 tbsp mayonnaise [60 mL], 1 tsp. Dijon mustard [5 mL], 1/2 tsp. curry powder [2 mL] and 1/2 cup Cheddar cheese, shredded and lightly packed [125 mL]. Arrange cooked well drained cauliflower in au gratin dish. Spread with topping and Bake at 400°F [200°C] oven for 5 minutes or until cheese melts and topping is warm.

LEMON-SESAME BUTTER
Combine 2 tbsp. butter [25 mL] into each 2 tsp. of sesame seeds [10 mL]. Cook in a small saucepan over medium-low heat until sesame seeds turn golden brown. Add 2 tsp. lemon juice [10 mL]. Boil quickly until syrupy. Try with green beans, zucchini, cabbage, spinach or Brussels sprouts.

BUTTERED BREADCRUMBS
Heat 4 tbsp. butter [60 mL] in saucepan. Stir in 2 tbsp. minced shallots [25 mL] and 6 tbsp. [75 mL] soft breadcrumbs. Sauté and stir over medium-low heat until golden brown and crisp. Mix in 1 tsp. lemon juice [5 mL] and 2 tbsp. minced parsley [30 mL]. Absolutely delicious served over cooked asparagus, broccoli, cauliflower, spinach or Brussels sprouts.

GLAZED CARROTS
To tender-crisp well drained carrots, add 2 tbsp. butter [25 mL], 1 tbsp. sugar [15 mL], 1/8 tsp. nutmeg [.5 mL]. Cook stirring constantly, until carrots are glazed.

BUTTER AMANDINE
To 6 tbsp. melted butter [75 mL] add lemon juice to taste and 1/4 cup coarsely chopped toasted almonds [50 mL]. Good sprinkled over broccoli Brussels sprouts or peas.

POTATO PUFFS
Shape cool mashed potatoes into small balls. Roll in melted butter and dry bread crumbs mixed with a little seasoned salt, or in crushed salted crackers. Place on greased baking sheet. Heat just before serving, about 15 minutes in 400°F (200°C) oven




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