Recipezaar: Steam,Vegetables recipes

Madras Sweet Potatoes

Thu, 23 Nov 2006 12:56:30 -0500

Spiced sweet potatoes or yams, using madras curry powder or garam masala. -- posted by Turd Mandale

Mom's Favourite Dalia for Breakfast

Thu, 14 Dec 2006 16:37:17 -0500

This was taught to me last year by my Mom's elder sister, Bindu D. Kapoor. This is a nutritious breakfast and well worth the effort. Diabetics may also have this. A cup of tea on the side and this is the perfect start to your day. Enjoy! -- posted by Charishma Ramchandani

Sweet and Spicy Green Beans

Sat, 16 Dec 2006 15:27:48 -0500

I just love these. -- posted by Dancer^

Chinese Taro Root Cake (Woo Tul Gow)

Wed, 20 Dec 2006 21:10:28 -0500

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap. -- posted by littleturtle

Rice and Tomato Meal in a Pot

Sat, 30 Dec 2006 00:40:16 -0500

Great comfort food. Mild flavors and it's simple to make. This is also a very versatile dish. Serve with a salad and warm bread. -- posted by littleturtle

Chicken Kamameshi (Tori Kamameshi)

Wed, 03 Jan 2007 14:04:19 -0500

Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce. -- posted by littleturtle

Steamed Chicken With Scallion-Ginger Dressing and Rice Salad

Thu, 04 Jan 2007 16:39:39 -0500

Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare. -- posted by IngridNL

Micro-Steamed Hoisin Fish and Vegetables

Mon, 08 Jan 2007 20:16:38 -0500

As some of you know, I'm a huge proponent of quick and easy after work dinners. Well, I hit the jackpot with this recipe that I found last week in the Chicago Sun-Times. My poor microwave is mostly used to reheat leftovers and pop my daughter's popcorn BUT, THIS recipe turned my microwave into a star! SIX minutes and our dinner was ready and it was absolutely delicious! OK, a little bit of prep but not much if you use some pre-prepared veggies, as I did. Put a pot of rice on to cook, get the fish ready and when the rice is done, cook the fish, it's SO simple! Did I mention it's healthy too? Ok, it's healthy too! The recipe calls for fish to be 1 1/2 inches thick but I used tilapia which, at it's thickest point, was about 3/4 inches thick and I used the same cook time....the fish was perfect and delicious. The prep time accounts for using the pre-prepared veggies, as I did. -- posted by Hey Jude

Green Beans and Carrots Sauteed in Butter and Garlic

Thu, 11 Jan 2007 19:28:59 -0500

This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal. -- posted by Gingernut

Kabocha Squash Cake

Mon, 22 Jan 2007 20:26:12 -0500

"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit. -- posted by That is Dr House to you

Just Zucchini With Herbs

Sun, 11 Feb 2007 21:23:21 -0500

Nice and simple -- posted by Ailsa of New Zealand

Spaghetti Factory Broccoli, Browned Butter & Mizithra Cheese

Wed, 28 Feb 2007 22:59:53 -0500

This was something my kids (4 and 2) just loved so much at the restaurant that they gobbled up the whole dish. I did get to try a few bites and figured it was easy enough to try at home. It is very simple and if you can't find Myzithra cheese (it's a Greek goat or sheep cheese) I guess you could sub with Parmesan. The amounts are approximate, please adjust to your taste or amount of broccoli being used! For the butter you can always throw in another chunk to melt if it doesn't look like it's enough for your broccoli. Same with the cheese. If you use unsalted butter you can throw in a tiny pinch of salt. Please use real butter for best results! -- posted by JMigs;0)

P.f. Chang-Style Steamed Sockeye Salmon

Sat, 03 Mar 2007 13:30:31 -0500

I clipped this from a magazine. I've never had this from P.F. Chang's but I've made this recipe a few times and it's good (healthy) because it's steamed. Note: I did go off this recipe and made it to my taste, such as when cooking the veggies, I used less oil and a bit of chicken broth to "steam" the veggies and for more flavor I added a bit of chopped garlic to that as well. Also I added to the sauce since it's too bland for my taste, I added more sugar, some chopped garlic, some mirin, and a little ginger (refer to "All purpose stir fry sauce #87748). For best results do not use any Atlantic or atlantic farmed salmon. I have substituted broccoli florets for the asparagus (I forgot to buy it). Serve with brown or white rice. -- posted by JMigs;0)

Steamed Chicken With Sausage and Mushrooms

Sun, 04 Mar 2007 15:36:09 -0500

Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice. -- posted by littleturtle

Herb Infused Grilled Artichokes W/Mustard Aioli

Wed, 07 Mar 2007 12:28:34 -0500

This is something that we make really often at home...living in Napa Valley we often have fresh artichokes all year long. The aioli measurements are approximate, use your best judgement to your tastes. -- posted by SVSOUZA

Scenter Steamed Eggplant (Aubergine) With Chicken.

Tue, 20 Mar 2007 21:51:53 -0400

This recipe was modified to be used with the Black and Decker Scented Steamer Plus. It serves two as a main dish or 4-6 as a side dish. Modified from a recipe by Jeff Lim@Chef#166107 -- posted by Nyteglori

Spinach Brownie Bites (From Scratch)

Fri, 20 Apr 2007 15:26:03 -0400

Adapted from the spinach brownies recipe originally from Parents Magazine. And just like the original spinach brownie recipe, you can't taste the spinach! Yet these are even more kid-friendly because they are bite-sized. I had a gigantic Costco-sized bag of fresh spinach so I had to find things to do with it, after making spinach salad, spinach quiche, spinach-artichoke dip, I still had some steamed spinach left over so I made these. A note on the amount of spinach: I only added enough of the creamed spinach to the chocolate batter until it looks slightly greenish, it may not the the entire amount - If you use more spinach make sure to add more sugar and cocoa powder to taste or it will be bland (taste before adding eggs). -- posted by JMigs;0)

Steamed Artichokes and Roasted Garlic Dipping Sauce

Wed, 25 Apr 2007 14:57:51 -0400

Don't be afraid of the artichoke! This recipe will tell you how to prepare it and to how to actually eat it! (the first time I had no clue what was edible on this cactus-like thing). It is healthy (esp. steamed) and full of fiber. This is a delicious and simple way to enjoy artichokes! The roasted garlic is so mellow and can be prepared while the artichokes are steaming to save time. Sour cream can be substituted with plain yogurt to cut calories. The steaming time of the artichokes and roasting time of the garlic bulb will vary slightly depending on the sizes you have. -- posted by JMigs;0)

Sesame Broccoli

Mon, 30 Apr 2007 21:58:07 -0400

From Diana Rattray: Can't remember which site I found this at, but wow, what a different take on broccoli! Will convert broccoli haters, and show cheese sauce lovers a whole new side of broccoli. Highly recommended! -- posted by Gringamuyloca

Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper

Mon, 07 May 2007 13:21:21 -0400

Interesting appetizer and a neat way to incorporate a unusual vegetable. -- posted by GG #3

Asparagus Dinner Crepes

Sun, 13 May 2007 20:52:41 -0400

I made this recipe multiple times for my high school french class. They are delicious vegetarian-style or with diced ham. I usually serve 2 dinner crepes with 1 dessert crepe (with fruit and yogurt filling). I recommend this crepe recipe: http://www.recipezaar.com/55172 -- posted by Lil' Miss Peppers

Wortel Pudding - Carrot Pudding

Mon, 11 Jun 2007 17:15:16 -0400

This hearty, heirloom recipe for a steamed pudding is delicious with the bruine saus or with lightly sweetened whipped cream or a good vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Three-Bean Salad With Vinaigrette

Sun, 08 Jul 2007 18:57:40 -0400

This three-bean salad is so good and unique, I love it! Wonderful as a summer time side-dish with burgers or grilled chicken. Found this in Everyday Food. -- posted by AlwaysEnL

Early Garlic Greens (Garlic Scapes)

Mon, 09 Jul 2007 23:54:54 -0400

These are a treasure! I find them at farmers' markets in the early summer. This recipe is my favorite preparation, steamed and simple. I serve them as a warm side dish, but I always cook extra so I have leftovers in the refrigerator for cold snacks and salads. They have the texture of green beans with a light and fresh garlic flavor. Alternative preparations include sauted in olive oil or added to soups and stews. -- posted by wood stove stoker

Paprika-Lime Corn on the Cob

Wed, 18 Jul 2007 00:11:31 -0400

Super easy, steamed corn with a sweet-smoky-limey flavor. So delicious, everyone will be sure to eat it all up! -- posted by hollyfrolly

Lemon-Garlic Green Beans

Wed, 18 Jul 2007 00:13:17 -0400

Easy, delicious flavorful green beans. Your whole family will FOR SURE devour these super-yummy beans! -- posted by hollyfrolly

Roasted Fresh Chilie's Like Poblano's Jalapeno's Bell Pepper's..

Wed, 01 Aug 2007 18:37:48 -0400

Every roast chilie's? Give these a try! Roasting is done to remove the skin and give a wonderful flavor. Here are methods for roasting the peppers. Oil is use in the fourth method. -- posted by ~Rita~

Acorn Squash With Boursin Custard

Tue, 14 Aug 2007 22:46:24 -0400

My personal favorite side dish to be served during the winter. It's a hearty dish with a delicious custard. -- posted by The Tiny Chef

Steamed Spinach With Soy and Oyster Sauce

Wed, 15 Aug 2007 14:34:37 -0400

Healthy cooking scores top marks with this tasty Chinese side dish made. -- posted by English_Rose

Shirley's Perfect Corn on the Cob Every Time!

Wed, 29 Aug 2007 20:24:52 -0400

Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :) Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too! -- posted by Linda's Busy Kitchen

Xtreme Green Cheesy Mashed Potatoes

Wed, 05 Sep 2007 20:55:48 -0400

Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies. From Eating Well Magazine. -- posted by ~Jen~

Curry Beef Stew Served over Steamed Rice

Thu, 25 Oct 2007 15:34:19 -0400

I was feeling nostalgic the other day and was remembering a curry dish that my Japanese mother would occasionally make. My mother passed away in 2000, and I never got the recipe from her. The other day I started experimenting, and I finally came up with a dish that is close to the one she would make. This dish is similar to a thick beef stew, but has a wonderful curry flavor. My mother's dish had a greener curry. I think she used to get her curry at the oriental store. I used a curry that I had gotten at my local supermarket. I do want to try this again with a curry from the oriental store. You can use more or less curry to suit your taste. This is cooked slowly to make the meat nice and tender. -- posted by Crafty Lady 13

Steamed Spinach and Pickled Ginger Salad

Sun, 11 Nov 2007 09:50:05 -0500

Ainsley says that this recipe is inspired by Japan and that it goes well with fried or oily dishes as it's clean and fresh tasting. Cooking time is cooling time. -- posted by Luschka

Steamed Fish (Without a Steamer) With Green Beans

Tue, 13 Nov 2007 15:44:53 -0500

My granny used to cook fish on a plate. Its a great way to make perfectly steamed fish without overcooking it. Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish. In Scotland I made this with Haddock. Granny preferred Lemon Sole. This recipe is really only suitable for cooking for one or two. Any more than that and the fish wont fit on the plate! -- posted by RonaNZ

Steamed Long Grain Rice With Tomato and Garlic

Mon, 10 Dec 2007 19:04:35 -0500

A great compliment to poultry, pork or beef. -- posted by littleturtle

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Fresh Herb Green Bean Salad

Wed, 19 Dec 2007 20:36:30 -0500

This is so good! I got it from a friend of mine a year ago and just made it for the first time. It's so good even 2 days later as all the flavors keep blending together. Just make sure you don't over cook your fresh green beans... keep them crisp and green! -- posted by Melvin'sWifey

Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

Thu, 20 Dec 2007 00:24:45 -0500

A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave. -- posted by French Tart

Beetroot Salad

Fri, 18 Jan 2008 02:13:57 -0500

This is one of my own concoctions coming about from my love of beetroot! The beets are steamed and then coated with an orange and balsamic dressing...and that's it! Easy! -- posted by Hayley_11

Steamed Spinach Dumplings ( Palak Vada )

Fri, 18 Jan 2008 11:21:11 -0500

Soft, steamed Indian dumplings, loaded with iron-rich spinach. Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color. Prep time is an estimate. Source: syvumdotcom -- posted by Rhiannon&Matt.gauci

Garlicky Red Potatoes

Tue, 29 Jan 2008 20:23:05 -0500

Got this recipe from my husband's friend, Ali, who is a venezuelan conga player. Lots of flavor!!! I, personally add more butter & oil, to suit our taste. -- posted by La Marz

Fruit and Nut Sweet Potato Fusion

Sat, 23 Feb 2008 02:12:52 -0500

If youre a fan of sweet potatoes, or looking for a different way to prepare them, this dish is a sweet, fruity and nutty combination thats easy to make and can be enjoyed time and time again. -- posted by A.B. Hall

Steamed Salmon With Mushrooms and Leeks

Wed, 27 Feb 2008 00:57:43 -0500

This is an healthy recipe from the issue of April 2007 of coup de pouce that looks very yummy! -- posted by Boomette

Italian Infused Broccoli

Tue, 04 Mar 2008 00:16:37 -0500

This is the recipe I use when steaming Broccoli. It lightly infuses the broccoli with the seasonings without adding seasoning on top after cooking. I use a tupperware microwave steamer for this recipe. -- posted by Chemaine

Bao-Zi (Tsai Ru Bao), Vegetable Pork Steamed Buns

Thu, 06 Mar 2008 11:40:15 -0500

This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use! -- posted by JMigs;0)

Asparagus With Orange Curry Sauce

Mon, 10 Mar 2008 02:01:54 -0400

An adaptation and simplification of a friend's recipe. The sauce is good with a lot of different vegetables, but I like it best with asparagus. This amount will (probably) leave you with some extra to experiment with. Adjust the amount of curry powder to your liking--I have to please the kid!-- The sauce tastes best if you can let it sit for about half an hour. I usually make it first, then start the rest of dinner. I've also served this cold as an appetizer salad. -- posted by DeeCooks

Italian Steamed Vegetables

Tue, 11 Mar 2008 00:45:20 -0400

Okay-I am NOT a vegetable person, but have made a lifestyle change to eat healthier and LOSE weight! So far, it has been 4 weeks and I have lost 13 pounds so it appears to be working. I experimented a little with some veggies and found a recipe I really like and actually eact seconds on and sometimes even CRAVE. Yup, CRAVE. This coming from an avid Veggie hater! -- posted by Kassi Krocker

Parmesan Steamed Vegetables

Tue, 25 Mar 2008 00:50:14 -0400

Nice and easy -- posted by Shahana

Vegetarian Tamales

Mon, 31 Mar 2008 01:10:41 -0400

These tamales are a great base recipe that can actually be used with a meat filling instead, but this jalapeno, cheese and tomato filling is really amazing. -- posted by MC Baker

Derby Vegetables

Mon, 07 Apr 2008 14:26:52 -0400

This recipe is from Cooking With Mickey Volume II. It is served at Disney--MGM Studios Theme Park. Makes a wonderful vegetable dish freshly cooked or leftovers are delicious served cold the next day. -- posted by PaulaG

Steamed Vegetables With John's Dipping Sauce.

Fri, 11 Apr 2008 00:26:11 -0400

This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies. -- posted by Kitchen Witch Steph

Bok Choy With Ginger Vinaigrette

Mon, 14 Apr 2008 01:33:08 -0400

The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well. -- posted by cookiedog

The British Bulldog! Traditional Layered Beef Steak Suet Pudding

Thu, 24 Apr 2008 20:37:23 -0400

A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!) -- posted by French Tart

Asparagus With Saffron Mint Sauce

Wed, 14 May 2008 00:14:49 -0400

Makes a fresh and flavorful sauce for spring asparagus. -- posted by Sue L

Steamed Cauliflower With Tomato-Curry Sauce

Sun, 18 May 2008 02:58:16 -0400

A recipe I have had on hand for about 25 years and I really can't remember the taste. Posted here for save keeping -- posted by Shahana

Asparagus With Hazelnut Gremolata

Wed, 28 May 2008 17:30:22 -0400

The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook. -- posted by misscrys79

Carrot & Zucchini Ribbons With Pesto

Thu, 03 Jul 2008 01:09:21 -0400

The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook. -- posted by Enjolinfam

Lemony Broccoli

Tue, 22 Jul 2008 19:14:06 -0400

If you have never turned your microwave into a steamer, this is a great recipe to try! It's easy, healthy, and the touch of lemon in this is lovely. Making it in the serving dish saves you the cleanup of stovetop steaming methods. This recipe is written for beginner cooks. -- posted by CraftScout

Minced Chicken and Eggplant

Wed, 30 Jul 2008 01:21:43 -0400

Looking for something to do with summer eggplant? I created this recipe to try and make a more healthful (lower fat, less sugar) recipe than the famous PF Chang chicken and eggplant. Kids and adults like it. This recipe easily serves four--with seconds... -- posted by Joanne in Raleigh, NC

Extra Special Steamed Green Beans

Thu, 21 Aug 2008 14:34:46 -0400

I learned this seasoning trick from a restaurant chef. It really improves the flavor but keeps the green beans healthier than adding a lot of butter to them. I have never liked green beans but I love them prepared this way. My kids do too! -- posted by Marg (CaymanDesigns)

Green Beans With Onion and Garlic

Wed, 27 Aug 2008 00:13:11 -0400

When summer's bountiful harvest is here, I look for ways to prepare the freshest vegetables in a flavorful way that does not overpower their natural taste. This is a good way to enhance the flavor of delectable, fresh green beans. -- posted by JackieOhNo!

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Camargue Red Rice Blend

Fri, 05 Sep 2008 18:07:22 -0400

I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with.....hope you enjoy! I am quite sure you could use all red rice if you wish.** This is a very good time to use recipe#166346.....it is something that I always have in my freezer. BTW, I posted this as servings for a main course, for a side dish, it will make much more.....but don't cut the recipe because this is very good cold the next day! -- posted by Happy Harry #2

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Italian Green Beans

Sun, 28 Sep 2008 02:03:35 -0400

Italian Green beans with Lemon, Olive Oil, Garlic and Mint. An old family recipe from the old country. -- posted by SoCalTine

Cebollas En Escabeche

Sun, 12 Oct 2008 02:11:42 -0400

This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes. -- posted by Celticevergreen

Quick Sauteed Spinach

Tue, 14 Oct 2008 13:40:31 -0400

A delicious twist on spinach. This is the only way that my brother will eat it! You may want to double or triple this recipe. I typically allocate 1/2 lb. of raw spinach per person so this recipe os for 2 servings. -- posted by Monica120179

Frosted Cauliflower

Wed, 29 Oct 2008 18:43:28 -0400

Steamed cauliflower with a smooth, mustardy cheese sauce topping. People either love or hate this recipe, depending on their fondness for mustard. It's a much requested recipe at our family gatherings.. -- posted by grammyof3

Forget the Cans- Real Green Bean Casserole

Fri, 07 Nov 2008 01:22:05 -0500

My vegetable-picky husband swore he HATED green bean casserole. Turned out he just hates the mushy texture of it all, and the flavor of the canned beans his mom always served him. Get ready Super-wives of the world- this is NOT your mother-in-law's green bean casserole! -- posted by Super-Wife

Asparagus With Orange Ginger Sauce

Sat, 08 Nov 2008 16:12:08 -0500

A nice dress-up for steamed asparagus. -- posted by mikekey

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Mon, 05 Jan 2009 17:57:32 -0500

Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots. -- posted by littleturtle

Easy Garlic Zucchini

Wed, 07 Jan 2009 01:55:12 -0500

I love zucchini and both my boyfriend and I agree that this is the best zuchinni side dish I have ever made! Tons of flavor, healthy and super easy. Note: I was drinking a glass of wine while making this, so figured I'd throw a splash in LOL I personally think it made quite a difference. -- posted by Jessica Anne

Bento -- Teriyaki Chicken in a Hurry

Thu, 08 Jan 2009 15:45:54 -0500

This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! **Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple** is what gives this recipe the ease and flavor. -- posted by Mommy Diva

No More Plain Jane Green Beans

Tue, 13 Jan 2009 20:04:10 -0500

A fast fix that makes those veggies shine! Now that they make those bags of veggies that steam right in the bag this is so fast and easy yet looks and tastes special. -- posted by mama's kitchen

Vegan Siu Mai

Tue, 20 Jan 2009 14:11:33 -0500

From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside. -- posted by EmilyStrikesAgain

Savory Steamed Yellow Squash With Mushrooms and Walnuts

Tue, 20 Jan 2009 18:08:40 -0500

A simple recipe to use with those plastic, microwave steamer bags. I find quite a bit of liquid is left in the bag after cooking, feel free to drain that off if desired and re-seasons with spices if needed, though I recommend trying it first before you drain it (the liquid adds a certain soup-like quality that I find is a nice compliment to the tender squash.) -- posted by VA in TX

Guilt Free West Coast Veggies

Mon, 26 Jan 2009 15:05:22 -0500

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". The sauces have also been saved separately as Guilt Free West Coast Asian-style Sauce and Guilt Free West Coast Cheese Sauce. Note that carrots will take a few minutes more to cook than other vegetables. -- posted by KateL

Sha Cha Tofu W/ Green Beans and Onions

Fri, 06 Feb 2009 01:07:10 -0500

This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539). -- posted by ATM 67

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash

Sat, 14 Mar 2009 23:49:10 -0400

This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating! -- posted by HawaiiChef79

Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

Mon, 16 Mar 2009 15:44:28 -0400

Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic. -- posted by KateL

Vegetarian Gyoza With Spicy Dipping Sauce

Mon, 30 Mar 2009 17:38:14 -0400

The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice) -- posted by kittycatmom

Spinach-And-Pork Wontons

Mon, 06 Apr 2009 21:04:44 -0400

In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;) -- posted by Manami

Sankaya (Thai Pumpkin Custard)

Tue, 28 Apr 2009 01:37:30 -0400

I was looking around for a good Sankaya recipe and ended up with a hybrid of two. Here it is. I have used a 4.5 lbs pumpkin before but I'll stick to a smaller pumpkin. I use packet coconut milk and realise that it comes in 200ml and not 250ml (1 cup). The steamed pumpkin will not be sweet so you may want to put in more sugar to compensate. Cooling time is about 2 - 3 hours. Chill overnight if desired. If you have Pandan essence, use that. Add 1 cup of Ginko Nuts if desired. -- posted by V'nut-Beyond Redemption

Cold Lemony Greens from Greece

Sat, 02 May 2009 02:51:44 -0400

Well, from Greece and throughout the Eastern Mediterranean accoding to Bittman's, "The Best Recipes in the World." -- posted by Debbie R.

Kona K's Ground Beef Wontons

Sat, 02 May 2009 16:28:37 -0400

These wontons are much healthier and lower in fat than those made with ground pork (especially if you use extra lean ground beef). They freeze really well, so you can make a bunch and freeze them for later use (just steam them straight out of the freezer). -- posted by Kona K

Broccoli Puree

Wed, 27 May 2009 22:36:41 -0400

This is a Giada De Laurentiis recipe and my whole family loves it. What a great way to get kids to eat broccoli, and it makes an unexpected side dish as a replacement for plain mashed potatoes. -- posted by 2hot2handle

Veggie Lunch Meat (Vegan Dad)

Tue, 09 Jun 2009 01:56:35 -0400

From Vegan Dad blog -- excellent for sack lunches or experimental moods -- posted by Dusty&Sarah

California Chicken Salad from Self Magazine

Fri, 26 Jun 2009 03:40:55 -0400

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins. -- posted by Trnquilit

Easy Express Broccoli Soup

Fri, 10 Jul 2009 14:29:28 -0400

A thick hearty soup you can make in less than 30 minutes. If you can steam vegetables you can make this soup. Tasty and great for winter. Good for using up those vegetables in your crisper before the next shop. Can be frozen and reheated. Low in carbs & gluten free (if you ommit the bread), high in fibre. Very cost effective. -- posted by Chef #721261

Super Delicious Amazing Brown Basmati and Wild Rice

Tue, 18 Aug 2009 16:36:44 -0400

This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here. -- posted by GE flowerchild

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Quick N' Easy Chicken Stir "fry"

Tue, 01 Sep 2009 14:36:43 -0400

Quick, easy, healthy, versatile and makes the recipe makes a large quantity. And my toddler loves it! I use my Foreman grill for the chicken and it always comes out juicy, tender and delicious. Is also a good vegetarian dish; almost any steam-able veggie can be added. Pineapple with juice can be added for sweetness. Can be served as a side dish, entree, or wrapped in a whole wheat tortilla. -- posted by NewBrightonJen

Stir Fry Vegetables

Wed, 14 Oct 2009 14:23:26 -0400

This healthy recipe is also tastes good! -- posted by Shweta_S

Delicious Broccoli & Cheese Crunchy Bake!!!

Fri, 13 Nov 2009 13:36:54 -0500

This is an uunbelievably simple side dish recipe which was taught to me by an American friend of mine who moved over here. We decided to celebrate Thanksgiving with her to help her feel less homesick and she made this for us. I thought it was delicious, demanded the recipe which she gave me there and then and now it is a firm family favourite. Give it a chance, it sounds bizarre and yes, it is FULL of calories but it is perfect for a family dinner, or holiday celebration like Christmas or Thanksgiving or even Easter. I've tried this with normal cheese but it just doesn't have that same fix for me! This is my first recipe listing so here goes nothing ha ha!!! Please rate!!! I'd love any advice on changing or improving this! -- posted by Surflou

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

Chicken With Peas in Packages

Mon, 23 Nov 2009 18:26:04 -0500

A variation of a Mark Bittman recipe. -- posted by WiGal

Delia Smith's Gratin of Celery With Stilton

Sat, 28 Nov 2009 18:09:43 -0500

I saw this recipe in Marks and Spencer's 2009 Christmas leaflet. It looked really interesting and I wanted to put it somewhere for future use. Stilton is a strong cheese like a blue cheese. So, if you can't find Stilton you can probably use blue cheese. She says that it could be either a side dish or a main vegetarian dish over brown rice. -- posted by Sarah_Jayne

Carrot Celery Tomato Soup

Mon, 21 Dec 2009 17:03:34 -0500

A simple Carrot celery tomato soup with a twist of spices -- posted by Chef #1491553