BS: Fresh veggie fav recipes

Subject: BS: Fresh summer veggie fav recipes
From: gnu
Date: 06 Aug 10 - 04:55 PM

Tomorrow it's to be 20C (it's way too hot to cook anything today) and I shall boil a smoked ham. And then add fresh green beans, spuds, turnip, carrots, cabbage... ohhhhhh!

I shall soon be cooking a veggie stew. Just about every veggie on the go locally grown with real butter and a touch of summer savory. No meat.

And, I can't wait for a mess of fresh beet greens.

What a glorious time of year. I could go on, but... what are your favs at this harvest time?

Subject: RE: BS: Fresh veggie fav recipes
From: ClaireBear
Date: 06 Aug 10 - 05:21 PM

Zucchini (courgettes) may be grated, salted, and left to drain in a colander (I squeeze them to extract the most liquid), and then sauteed over very high heat in olive oil. When done, take off heat and stir in a large spoonful of pesto, along with salt and pepper to taste.

An excellent use of the monster squash that escape notice until they are too big to cook any of the usual ways.

C

Subject: RE: BS: Fresh veggie fav recipes
From: Little Robyn
Date: 06 Aug 10 - 05:29 PM

A relative of the zuccini, a spaghetti squash, is my favourite veggie. I first saw it many years ago on a Julia Child TV prog - yes, they even broadcast her in New Zealand!
They're not easy to find but real easy to cook - just boil it whole until soft (unless you want to remove the seeds first and grow some yourself).
Then I prefer it in cheese sauce tho you can use tomatoes instead. I make it just like macaroni cheese and it's yummy. And much more healthy than flour and water pasta.
Robyn

Subject: RE: BS: Fresh veggie fav recipes
From: gnu
Date: 06 Aug 10 - 05:34 PM

Mmmmmmmm... sounds heavenly.

Subject: RE: BS: Fresh veggie fav recipes
From: ClaireBear
Date: 06 Aug 10 - 05:35 PM

In my recipe above I forgot to specify that "done" ideally means dry and a bit browned -- not pale, liquid and mushy. Requires really high heat ... I use a wok.

Subject: RE: BS: Fresh veggie fav recipes
From: Q (Frank Staplin)
Date: 06 Aug 10 - 05:41 PM

Large zucchini-
Halve lengthwise, put the seeds out for the birds.
Mix ground meat of choice with your favorite spices, onion, etc..
Fill zucchini halves with meat mixture and bake.
Cheese sauce, grated parmesan, etc. as a topping.
Serve in sections. The zucchini is a perfect foil for the filling.

One of those recipes you can wing.

Subject: RE: BS: Fresh veggie fav recipes
From: Ebbie
Date: 06 Aug 10 - 05:44 PM

When it comes to produce, Juneau is lacking. I really do miss Oregon's profligate largesse when it comes to growing things.

Subject: RE: BS: Fresh veggie fav recipes
From: ClaireBear
Date: 06 Aug 10 - 05:46 PM

I also use a wok for this:

GREENS A LA BEAR

Heat a reasonably generous amount of olive oil in the wok. When hot, add about a head of garlic, chopped, and a sprinkling of dried chile flakes (the kind used on pizza) to taste. Before the garlic has a chance to brown, gradually start adding a big bunch of chopped turnip, collard, and/or mustard greens -- Trader Joe's sells a good mix of the three in a sack, nicely pre-washed -- and toss until you can fit them all in the pan (two or so minutes). Add 1/2 cup stock. We use a teaspoon of vegetarian beef stock concentrate diluted in water for this, but anything will do -- then turn the heat down and put a lid on the wok. Let cook until tender, about 5 minutes max. Add 2 tablespoons or more cider vinegar or red wine vinegar. Stir in, add salt if needed (depending on how salty the stock was) and serve.

Subject: RE: BS: Fresh veggie fav recipes
From: GUEST,mg
Date: 06 Aug 10 - 06:56 PM

zucchini..cut into french fry oops freedom fry shape...fry in butter or olive oil with garlic. Sprinkle on parmesan cheese when done. mg

Subject: RE: BS: Fresh veggie fav recipes
From: Bobert
Date: 06 Aug 10 - 07:52 PM

Fried yellow squash dipped in corn meal... Sliced about 1/4 inch thick/thin...

Cucumber salad with fresh onion (from the garden) and vinegar...

Roasted beets with vinegarette dressin'...

Baked acorn squash with butter and brown sugar in the middle of it...

Sauteed beans with garlic in olive oil...

Grilled corn on the cob grilled in the husks with butter...

Grilled sliced (or baked) zuchinni or eggplant with parmesain chesse sprinkled on it...

B~

Subject: RE: BS: Fresh veggie fav recipes
From: ClaireBear
Date: 06 Aug 10 - 08:38 PM

Asparagus, drizzled with olive oil, salt & pepper, then broiled til just a bit browned.

Jerusalem artichokes dliced 1/4 inch thick, tossed in olive oil with fresh chopped rosemary, salt and pepper, roasted at 400 degrees F until tender and browned at the edges.

Corn, left in the husk, soaked in water for 1/2 hour then just thrown in a 425 degree F oven for 25 minutes. (If you wanna be decadent, mix up some fresh herb butter for this -- sage, basil, or whatever -- and add a little smoked paprika and some garlic. Oh, baby.)

Subject: RE: BS: Fresh veggie fav recipes
From: Bobert
Date: 06 Aug 10 - 08:42 PM

That corn recipe sounds delicious, C-Bear... Our asparagus is long gone...

Subject: RE: BS: Fresh veggie fav recipes
From: ClaireBear
Date: 06 Aug 10 - 09:25 PM

Thanks, Bobert!

And about the Jerusalem artichokes -- dliced means sliced, not diced.
(Long week at the word mines.)

And a general warning: they are delightful, but very, um, gaseous.

Subject: RE: BS: Fresh veggie fav recipes
From: maire-aine
Date: 06 Aug 10 - 10:09 PM

Cucumbers & onions in vinegar! My favorite. Also, carrots & parsnips just barely cooked thru (I use a pressure cooker) with a little butter. They're sweet enough that they don't need sugar.

Maryanne

Subject: RE: BS: Fresh veggie fav recipes
From: Crow Sister (off with the fairies)
Date: 07 Aug 10 - 03:34 AM

I posted this elsewhere, but it's jolly good:

It calls for 1&1/2lbs of marrow which is our name for a fully grown courgette/courge so it's a good way to make something tasty out of an otherwise bland veg, but using courgettes would work just the same.

Eliza Acton's Vegetable Mulligatawny (with my notes)

3 or 4 oz uncooked Basmati: Boil this for about 10 mins (not too mushy) then rinse in cold water & set aside. It goes in at the end, so leftover cooked rice is fine (around a couple of cups worth).

1 dessertspoon whole coriander seeds
1 tsp fennel seeds (I used caraway)
1 tsp cumin seeds
(I added a teaspoon Garam Masala for good measure too)

4oz butter (there is a lot of soup, but I used probably half of this amount)
3 large onions: peeled, sliced

1&1/2 lb peeled, seeded & diced marrow
1 large spud: peeled, chopped
1/2 lb tomatoes, chopped (I used a tin)

Water & Stock (my favourite stock is either Marigold boullion powder, or Kallo free-range chicken stock cubes - both very tasty)

First off bash the seeds up in a pestle and mortar (I don't bother with dry frying, but you can first if you want).
Melt butter then add onions and crushed seeds (that's what I do instead of dry frying).
Saute till nice and fragrant and the onions are soft.

Add rest of veggies and just enough water to cover.
Add your stock powder/cube, then simmer till veggies are soft.

Puree the soup. Don't faff around with a blender, buy one of those hand blenders instead - they are as cheap as chips. Add extra boiling water if you don't like thick soups.

Stir in cooked rice.

Salt & pepper & serve.

Subject: RE: BS: Fresh veggie fav recipes
From: Bonzo3legs
Date: 07 Aug 10 - 04:48 AM

It's my birthday on Tuesday - we are eating Argentine steak so large that you don't need any vegetables, cooked by Argentines.

Subject: RE: BS: Fresh veggie fav recipes
From: Janie
Date: 07 Aug 10 - 05:47 AM

Steamed Snap Beans dressed with Herb Butter

Soften 1-2 tablespoons of butter. Mash in a little garlic and a generous amount of herbs, fresh, if you have them. I always include tarragon or mexican mint marigold, marjoram and some garlic, but may also add basil, oregano and or parsley. Set aside to allow flavors to blend.

Use a skillet. Add a scant 1/2 inch water and 1/4 of a finely chopped onion. Bring to boil over high heat and add 1 lb. trimmed young snap beans. Cook until tender crisp, about 3 minutes. If the water has not all evaporated by time beans are done, pour off. Reduce heat to low and shake or toss beans to dry. Add the herbed butter to skillet and toss until butter is melted and beans are coated.

Subject: RE: BS: Fresh veggie fav recipes
From: Janie
Date: 07 Aug 10 - 05:57 AM

Chopped cukes, ripe tomatoes, peeled, seeded and chopped, a little finely chopped green pepper, thinly slivered onion, lightly tossed with balsamic vinaigrette.


Finely chopped or grated cukes, chopped mint, chopped cilantro, lemon juice and olive oil. Very tasty side dish with salmon or lamb chops.

Subject: RE: BS: Fresh veggie fav recipes
From: Monique
Date: 07 Aug 10 - 07:46 AM

Cut zucchinis into pieces or slice them and half-cook them in some water (not too much!) + a vegetable bouillon cube (or more depending on the amount of zucchinis). Remove from heat, add garlic and fine herbs cheese, mix. You can have it hot or cold.

Filling: sausage meat + some stale bread soaked in milk and/or water then pressed + egg(s) + chopped garlic, parsley, salt, pepper. You can fill tomatoes, onions, zucchinis, eggplants, bell pepper (onions and potatoes in winter). You can bake them with what you've removed from carving the veggies in between and you can even slightly fry the topping putting the filled veggies upside down in a frying pan with olive oil before you bake them

String beans boiled with some potatoes, eat with vinaigrette, mayonnaise or aioli (I don't know how you spell it)

Peel and slice eggplants, put in baking pan (you can microwave them a little before): one layer eggplant, slices of goat cheese etc, goat cheese on top, sprinkle some herbs (a little thyme or savory or oregano or a mix),some dashes of olive oil and bake -medium heat till eggplants are done (don't ask me how long!).

Slice tomatoes, zucchinis and onions. In a baking pan put the slices vertically alternating the veggies -there should be three or four rows depending on your pan. Salt, pepper, sprinkle with herbs, some dashes of olive oil. Bake.

Subject: RE: BS: Fresh veggie fav recipes
From: Monique
Date: 07 Aug 10 - 08:22 AM

I forgot... you'll want to make the aioli yourself to eat the string beans and potatoes! Our "kosher" aioli is only garlic, egg yolk and olive oil + a little salt.

Subject: RE: BS: Fresh veggie fav recipes
From: gnu
Date: 07 Aug 10 - 12:44 PM

I have trimmed, carved and set the ham on simmer and snapped the beans. 2 1/2 hours to pig out. Pun intended.

Subject: RE: BS: Fresh veggie fav recipes
From: Crow Sister (off with the fairies)
Date: 07 Aug 10 - 02:06 PM

Hope your piggy was an outdoorsy reared one, to go with the free-range veg.. :)

Monique I LOVE aioli! I make it in a pestle and mortar like your link. And last time I had it I served it with deep fried breadcrumbed chestnut mushrooms. Yummy!

Subject: RE: BS: Fresh veggie fav recipes
From: Q (Frank Staplin)
Date: 07 Aug 10 - 02:16 PM

Janie's recipe Aug. 7 for steamed beans is close to what I do with these vegetables:
Broccoli, snap beans, cauliflower, Brussels Sprouts (small and cut in half).
In a sauce pan put a generous dollop of butter, ground thyme, rosemary, salt and white pepper. Heat and shake to melt butter and meld the spices with the butter.
Add vegetable, put on high heat and cover.
When the water is evaporated, put vegetables in warm bowl.

Careful! A little too far and the vegetables burn! Requires watching!
If my attention wanders, my wife is there to scream at me.

Vegetable may be dressed with cream sauce, etc., etc. if desired.

Subject: RE: BS: Fresh veggie fav recipes
From: WalkaboutsVerse
Date: 07 Aug 10 - 02:20 PM

Poem 93 of 230: ONE-POT COOKING

While living as a bachelor,
    I've cooked in just one pot -
Cast-iron with a wooden handle,
    It can hold quite a lot:

Slices of potato and carrot
    Are boiled a while,
Before a thinly-chopped onion
    Is mixed with the pile;

Then (with powdered-veggie-soup for stock)
    Add canned lentils and beans,
Stir with spice and tomato sauce -
    To an end, it's a means.

(C) David Franks 2003
From http://walkaboutsverse.webs.com

Subject: RE: BS: Fresh veggie fav recipes
From: Allan C.
Date: 07 Aug 10 - 07:59 PM

Cabbage Pudding

Wash cabbage. Cut out bitter core. Slice and or chop cabbage into bite-size pieces. How much cabbage you use depends upon how big your casserole dish might be.

Butter the inside of the casserole dish. Add enough cabbage to fill the dish about an inch deep.

Sprinkle with a little salt & pepper

Tear bits of bread slices or about the equivalent of one or two slices of store bought, pre-sliced bread and scatter the bits over the cabbage.

Cover the bread with a generous amount of shredded cheddar cheese.

Add more layers of cabbage, bread, cheese, and salt & pepper until you have filled the casserole, making sure to finish with the cheese as the top layer.

What follows is an instruction just as it was given to me by a wonderful, elderly woman I once knew:

Add milk to the casserole "until you can see it". This would be enough milk to fill the dish to approximately the last layer of cabbage - or at least that is how it works out for me.

Bake the casserole uncovered in a moderately hot oven, (325 F) until the top cheese layer bubbles and starts to brown. Times will vary depending upon the size of the dish, but a medium-sized casserole takes about 45 minutes.

Subject: RE: BS: Fresh veggie fav recipes
From: gnu
Date: 07 Aug 10 - 08:00 PM

Urp... unreal taste. And so simple.

Subject: RE: BS: Fresh veggie fav recipes
From: Q (Frank Staplin)
Date: 07 Aug 10 - 08:38 PM

At the store, get one of those hard, green, pumpkin-shaped winter squash.
Cut in half and remove the seeds for the birds.
Microwave, cut sides down, on high until soft.
Remove pulp from rind, discard rind.
Add a little broth or water, blend.
For soup, add broth, ginger, ham pieces, salt and white pepper, maybe some cooked beans, cut celery, whatever. Eat with a good bread.

Subject: RE: BS: Fresh veggie fav recipes
From: ClaireBear
Date: 07 Aug 10 - 08:58 PM

Is that kabocha squash? Q, that has me drooling. Thanks for sharing!

Subject: RE: BS: Fresh veggie fav recipes
From: The Fooles Troupe
Date: 08 Aug 10 - 08:30 PM

Brussels sprouts - steamed, (boiled takes away too much goodness) or even briefly microwaved.

Broccoli - steamed, (boiled takes away too much goodness), can be baked with care, or even briefly microwaved - supposed to help kill the little greeblies that cause stomach ulcers.

Subject: RE: BS: Fresh veggie fav recipes
From: bobad
Date: 08 Aug 10 - 09:00 PM

Bob's Eggplant Parmigiana

Slice eggplant ~1/2 inch thick and salt both sides
Let sit 30 - 60 minutes to draw out some H2O
Pat dry, brush with olive oil and broil until browned and tender
Meanwhile make a tomato sauce using fresh tomatoes, sauteed onion, garlic and basil
Coat eggplant slices with sauce and top with grated mozzarella cheese
Place under broiler 'till cheese melts and browns a bit
Serve with a nice red wine, garlic bread and fresh garden salad
Chin chin

Subject: RE: BS: Fresh veggie fav recipes
From: Q (Frank Staplin)
Date: 08 Aug 10 - 09:21 PM

Claire, looking at pictures, it is the kabocha squash, which seems to have been created from a butternut squash. New word for me!
In the stores here (western Canada) it is just labeled butternut, if it is labeled at all.

The pulp also is a good vegetable, if mixed with a little demerara sugar and touch of cinnamon, served hot.

Subject: RE: BS: Fresh veggie fav recipes
From: Q (Frank Staplin)
Date: 08 Aug 10 - 09:24 PM

Forgot- the kabocha (or butternut) should be mature. Small ones lack flavor.

Subject: RE: BS: Fresh veggie fav recipes
From: gnu
Date: 09 Aug 10 - 02:47 PM

Great recipes!

Subject: RE: BS: Fresh veggie fav recipes
From: GUEST,Patsy Warren
Date: 10 Aug 10 - 08:52 AM

Your recipe sounds really good but I am tempted to use cauliflower instead and do a variation to cauliflower cheese. I know this is supposed to be a veggie dish but crispy bacon might be good sprinkled on top and would make a good winter 'comfort' dish.

Subject: RE: BS: Fresh veggie fav recipes
From: MMario
Date: 10 Aug 10 - 09:35 AM

the kabocha I believe is more closely visually to butterCUP squash; butternut are sorta peanut shaped and tan, buttercups are dark green and usually have a ring of greyish on the blossom end, that I believe is missing on the kabocha.

But if I recall correctly the kabocha was actually selected for size and colour from field pumpkins....

Subject: RE: BS: Fresh veggie fav recipes
From: maeve
Date: 10 Aug 10 - 10:08 AM

It's a new one for me.
http://en.wikipedia.org/wiki/Kabocha

Subject: RE: BS: Fresh veggie fav recipes
From: Q (Frank Staplin)
Date: 10 Aug 10 - 04:33 PM

Buttercup, butterCUP, BUTTERCUP!!
MMario, Dunno why I wrote butternut- perhaps because I sleep on an antique butternut sleigh bed, which I have been thinking of polishing again soon.