VEGETABLES
MY FAVOURITE WAY TO MAKE   GREEN BEAN CASSEROLE
Drain Beans. Saute Onion to med-brown, add Beans and Soups (might want to hold back a bit of the Cream of Celery--use your judgement, it might get too soupy), mix well, heat thoroughly, then season to taste with Soy Sauce and Black Pepper. Mix in some Durkees, also sprinkle some of them on top after you have transferred everything to a serving bowl. Sliced Mushrooms sauteed in a bit of EVOO may also be added to this dish.

Alternatively, you can layer this in a baking dish with shredded Cheese and Durkees, ending with Cheese and Durkees, then put under broiler until the Cheese is bubbly.
1-2 cans short-cut Green Beans
2 cans French-cut Green Beans
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 large Onion
(cut into rings)
EVOO for sauteing
a few dashes of Soy Sauce
Black pepper, Durkee Onions
SWEET AND SOUR RED CABBAGE
1 med head Red Cabbage
1 lg Onion
EVOO
about 1 cup Vegetable Broth
1 generous Tbsp White Vinegar
3-4 Cloves
2-3 Bayleaves
1 tbsp Sugar
1/2 tsp Black Pepper
1 sm Apple
1  Veggie Cube or 1 Env. Washington's Broth & Seasoning Mix
Finely shred Cabbage. Saute the thinly sliced Onion in a bit of EVOO, add Cabbage, then stir in the spices except the pepper (mix Vinegar with the Water). Cover tightly, simmer for at least 1 hr; the taste seems to improve the longer is cooks. Remove Apple peel and Bayleaves, also try to fish out the Cloves (if you can find them). Adjust taste with Pepper and a dash of salt (if desired).  Remove Bayleaves and as many cloves as you can retrieve before serving.

This is one of the things I like to dump on top of a smashed baked potato, or serve with Mashed Potatoes. Both version go great with Morningstar Farm Brats.
BRUSSEL SPROUTS  IN A CREAMY NUTMEG SAUCE
SAUCE:
1/2 Onion, minced
EVOO
approx. 1 heaping tsp Flour
some Soy or Rice Milk
Black Pepper
freshly grated Nutmeg
(to taste)
A few drops of Soy Sauce
1 Veggie Cube or 1 env. Washington's Broth & Seasoning Mix or Vegetable Better Than Buillon
Preparing your Sprouts: Remove stem end and any yellow leaves, split in half, steam in a small amount of Veg Broth until softened.

Drain the Sprouts through colander into a bowl (you want to use some of the cooking liquid for the Sauce). Saute Onion in EVOO, add enough Flour to make a dark roux, deglaze pan with some of the of reserved cooking liquid. Stir in Milk or Cream (do not make it too thin), add Seasonings. Stir in Veggies, heat thoroughly, remove from heat, serve (great over baked or mashed potatoes). You can sprinkle this dish with a bit of chopped Parsley for garnish.
1 good-sized Head of Napa Cabbage
1 good-sized Onion

EVOO
approx. 1 Tbsp of Flour
1/2 to 3/4 cup Rice or Soy Milk
Black Pepper, Soy Sauce
lots of freshly grated Nutmeg
1 Veggie Cube or 1 env. Washington's Broth & Seasoning Mix or Vegetable Better Than Buillon
Shred the green/yellowish leafy parts of the cabbage (not too fine), put aside in colander. Take the wide ribs and cut into strips. Steam the leaves in very little water for a couple of minutes, drain (presere the liquid). Meanwhile, fry the Onions and rib-strips in a bit of EVOO until they are just browned, cover and steam until softened. Turn heat back up, add the flour, continue browning while stirring constantly, then deglaze with the reserved liquid and Milk. Stir in seasonings, add the leaves. Adjust taste with Soy Sauce and Black Pepper. Or use a little Vegetable Better Than Buillon instead of the Soy Sauce. Great with Mashed Potatoes.

You can also freeze this in portions to top a baked potato for a quick and easy supper.
YUMMY SPINACH
1 lg bunch Spinach
1/2 sm Onion
(shredded)
1 toe Garlic
(minced)
1 Tbsp Milk or Cream
EVOO
Black Pepper
Nutmeg
(freshly grated)
Carefully wash Spinach leaves (very sandy!), remove most of the stems. Cut into very fine strips, return to colander. Saute Onion in EVOO until lighty browned, add Garlic, saute another min or so. Add Spinach but do not add Water for cooking, the Water clinging to the leaves is sufficient. Cover, simmer for 2-3 mins, remove from heat. Add a bit of Milk or Cream, season to taste with freshly grated Nutmeg and a bit of Black Pepper. Heat thoroughly before serving.
2 bunches of Greens
1 med Onion
2 cloves Garlic
1-2 pieces of Marinated Jalapenos
1 Veg Cube or 1 env. Wash. Broth & Seas. Mix
Black Pepper
1/2 tsp Vinegar
(to taste)
1/2 cup Water or Veg Broth
EVOO
Now don't pull that face!!!! If you're new to the wonderful world of Greens, you're in for a culinary surprise: They're absolutely delicious. While there's different kinds, I prefer Mustard Greens because they cook up the most tender. The only thing to watch out for is that each leaf is very carefully washed because they're terribly sandy. Then chop them into thin strips. Boil in very little liquid until soft, drain (retain liquid). Meanwhile, cut the Onion into fine rings, saute in EVOO with the finely chopped Garlic and Marinated Jalapenos until softened. Add some of the cooking water, stir in the Broth Mix & Vinegar, add the Greens, stir it all up and simmer for a few mins to blend the flavours, then season to taste with Black Pepper.

NOTE: In a pinch, I've used canned Greens for this recipe and it worked out quite well.
GREEN BEANS AND ONIONS
2 cans Green Beans or a bunch of fresh ones
1 med Onion
1 tsp White Vinegar
EVOO
Saute thinly sliced Onion until lightly browned. Drain canned Beans retaining the liquid, put Beans into pot with the Onions, add a mix of Vinegar with 2-3 tbsp of the juice from the Beans. Heat thoroughly before serving. If using fresh beans, add some Vegetable Broth, cover tighly,  simmer until done to your liking, then season with Vinegar.
FRIED CABBAGE
1 sm head Cabbage, finely chopped
1 lg Onion, cut into fine rings
1 tsp Caraway Seeds
Black Pepper, EVOO
OK, everybody can chop up a head of Cabbage and fry it, no great revelation there. But did you know that you can really bring up the taste when frying an Onion and the Caraway Seeds along with the Cabbage? Then sprinkle with Black Pepper to taste. Some might want to use a little Salt.
GREENS
BROCCOLI STEMS

Had Broccoli last night and only ate the luscious green tops?  Hope you didn't discard the stems because here's a great and tasty way to use them up:

Peel the hard skin off the stems, cut into thin slices (about 1/8th of an inch), steam or boil in a little vegetable broth (don't discard cooking liquid, you'll need it shortly).

Chop a small Onion, brown in EVOO, add a little flour to make a roue (let it get good and brown), add cooking liquid and more Vegbroth if needed.  Add Broccoli stems and any leftover Broccoli tops, season to taste with Black Pepper and a few crumbles of a Veg Cube (or some Washington's Broth and Seasoning Mix or Vegetable Better-Than-Buillon).  If desired, add a dusting of freshly-grated Nutmeg. Serve over Mashed Potatoes.

This tastes really good when a chopped up (cooked or grilled) BOCA Smoked Sausage is stirred in.
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Unless otherwise noted,
all recipes copyright
Val Grant
NAPA CABBAGE IN A CREAMY NUTMEG SAUCE
SOUTH -- SOUPS -- SANDWICHES -- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES

THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)

QUICK LUNCH or SUPPER (it's all about Potatoes)

WHAT TO DO:  WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY


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