Archive for the ‘Vegetables’ Category

Instant Pot Corned Beef and Cabbage

29 July 17

{{NOTE: Instant Pot

https://amazon.com/Instant-Pot-Bluetooth-Multi-Use-Programmable/dp/B00N310CKG/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1501341021&sr=1-4&keywords=instant+pot

Worth the money. Bluetooth is handy to set complex programs.}}

Instant Pot Corned Beef and Cabbage

4-5 garlic cloves
4 cups water
3 lb. corned beef brisket, including spice packet
2 lbs petite red potatoes, quartered
3 cups baby carrots
1 head green cabbage, cut into large wedges

—-seasoning packet ingredients—–
{leave this out if you are using the packet that comes with the meat.}

1/2 tsp mustard seeds
2 bay leaves, crushed
8 Allspice berries
1/2 tsp salt
1/2 tsp pepper

  1. Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
  1. Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
  1. Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
  1. Cook at high pressure for 5-6 minutes. Do a quick pressure release before removing vegetables.

Servings: 6

Brussels Sprouts and Mushrooms with Walnut Dressing

22 July 16
1 lb Brussels sprouts
1 lb mushrooms
1-2 Tbs olive oil
1/4 cup crushed walnuts
1 Tbs minced shallot
1 Tbs lemon juice
1 tsp whole-grain or Dijon mustard
1/2 Tbs mirin

 

Trim the stems of the Brussels sprouts and cut a cross in the base. Steam the sprouts and the mushrooms together for 8 to 10 minutes until the sprouts are tender.

Meanwhile, whisk oil, shallot, juice, mustard, walnuts, mirin. Add salt and pepper to taste if you think it needs it, but I find that it really doesn’t. Really works well with shaking in a capped jar if you’d rather do that than whisk. Sometimes whisking chopped nuts is a bit of a pill.

Drain the veggies well, rough chop and serve with the dressing.

Braised Kale With Pork And Onions

11 December 12
Kale salad

Kale salad (Photo credit: Salim Virji)

[For the Orthodox Christians among us, this is obviously NOT a fasting recipe!]

Most of us old Southerners had kale when we were growing up. Mostly it was just boiled forever with some fatback. Then you poured some white vinegar over it and chowed down. If you were good you might get some cornbread to sop up the pot likker. Not bad.

However – there are better ways to do this stuff. This is one of the latest health food crazes. But this version will NOT make a “food-Nazi” very happy.

 1  bag  kale, or 2 bunches, or a little over a pound
 6  1/4” thick hog jowl  slices, cut into 1/2-inch pieces  
 2  chopped onions
 1/4  cup  red wine vinegar
 6  drops  Tabasco sauce

Simple ingredients to get a superb result.

Chop up the kale, removing the big stems and cook in a big pot of salted water for 10 minutes. Don’t be shy with the salt. Drain and set aside. Wipe out the pot and use for the next step.

Cook the hog jowl down until it is getting crisp – about 5 minutes. Stir frequently with a wooden spoon. Don’t burn it. Don’t be concerned that there will be some sticky residue in the pot – it will get used. There are those who use bacon for this step. Well, you can. Not as good as the curing medium would obscure some very nice flavors.

While the hog jowl is cooking down chop up a couple of decent sized onions. The sweets are the best. Vidalias when you can get them. Some other sweet if you can’t. Dump the onions in with the pork and continue at a good sauté for 5 to 10 minutes, or until they start getting tender. Add the kale and sauté about 10 minutes and the greens start getting tender. If you stir a lot with the wooden spoon all of the nice brown stuff in the bottom of the pot should be cleared up and incorporated.

Original Tabasco red pepper sauce

Original Tabasco red pepper sauce (Photo credit: Wikipedia)

Cover and cook for about 15 minutes on low heat. Stir often. Add salt and pepper to taste. Add the red wine vinegar. Do not use the cheapest junk in the store. Use a good grade of red wine vinegar and the flavor will be much better for it. Stir in about 6 drop of good Tabasco sauce. Don’t overdo the hot sauce or the flavor will be wrong.

This can be a side dish for four or a main dish for two. Yes, it is that good. Not your mama’s kale.

Squash Casserole with Mushrooms

7 December 12
Butter and a butter knife

Butter and a butter knife (Photo credit: Wikipedia)

Now that spring is here veggie casseroles are worth thinking about. This is just another of the 15 billion ways of serving squash. The main thing is that this one is especially good and easy. You can vary just about any part of this to suit your own taste-buds. This will serve two as a main dish or four as a side dish – just vary the amounts to suit your own needs.

2  fair-sized crook-neck squash
1  large onion
mushrooms, sliced
unsalted butter (about 1 stick)
light wine
kosher salt
pepper
tarragon
coarse crushed saltine crackers

Preheat the oven to 400F. Butter an appropriate-sized casserole dish. Put in a layer of sliced squash.  Put a layer of sliced onion on top of the squash. Put a layer of sliced mushrooms. You can use fresh mushrooms if you’ve got them or canned (usually in a jar) if not. Dot generously with butter. Lightly salt and pepper. Repeat as necessary. When you get to the top layer, then drizzle with a good light wine. A white or rose or so that tastes good to you. Sprinkle tarragon to taste. I like it just enough wine and tarragon to lend taste, but not enough to overpower.

Bake 400F for about 50 minutes to 1 hour. The veggies should be tender but not dried or burned.  Sprinkle a heavy layer of crushed saltines. Dot generously with butter. Back in the oven for 5 to 10 minutes. You want the butter melted and bubbling but the saltines should not be burned. Broil for a few minutes until crackers are lightly browned. Serve while still hot.

Zucchini

Zucchini (Photo credit: Farmanac)

As a variation you could use panko or bread crumbs – but if you do you may have to adjust the salt a bit. The saltines lend just the right amount for the finishing touch. Another variation is to use one yellow and one zucchini, or both zucchini, or whatever. (Kinda’ nice with one yellow and one zucchini).


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