Steamed veggies?....?!
i want to make somin steamed veggie for dinner
i have
broccoli
carrots
green pepers
onions
tomatoes but i dont htink u cant steam tomatoes lol
well
i got alot of herbs
i hear cinnonmin and lemon juice is good but idk
and im planning to fri them in olive oil
so plz give me some repices i cant do with this and plz keep it healthy
thxs
bye =]
Www@FoodAQ@Com
i have
broccoli
carrots
green pepers
onions
tomatoes but i dont htink u cant steam tomatoes lol
well
i got alot of herbs
i hear cinnonmin and lemon juice is good but idk
and im planning to fri them in olive oil
so plz give me some repices i cant do with this and plz keep it healthy
thxs
bye =]
Www@FoodAQ@Com
Answers:
Here is what I like to do:
Using exactly the veggies you named (except maybe the tomatoes - maybe you could nuke them separately and add them at the end), you can get 4 different cuisines!. (In all cases, I suggest adding some garlic!.)
Season the veggies with curry and serve over (brown Basmati) rice and you have Indian food!.
Season them with oregano, basil and a bay leaf (or already mixed Italian seasoning), serve them over whole wheat pasta and you have Italian!.
Season them with chile powder and cumin, serve them over (brown) rice and you have Mexican!.
Season them w/ginger, soy sauce, garlic and any other Asian-type spice you have (5-spice powder is good) and serve over (brown) rice and you have Chinese food!.
How long to steam!? Your call!. I like crunchy veggies, so I steam them until I can smell the broccoli, which is about 5 minutes!.
Bon apetite!Www@FoodAQ@Com
Using exactly the veggies you named (except maybe the tomatoes - maybe you could nuke them separately and add them at the end), you can get 4 different cuisines!. (In all cases, I suggest adding some garlic!.)
Season the veggies with curry and serve over (brown Basmati) rice and you have Indian food!.
Season them with oregano, basil and a bay leaf (or already mixed Italian seasoning), serve them over whole wheat pasta and you have Italian!.
Season them with chile powder and cumin, serve them over (brown) rice and you have Mexican!.
Season them w/ginger, soy sauce, garlic and any other Asian-type spice you have (5-spice powder is good) and serve over (brown) rice and you have Chinese food!.
How long to steam!? Your call!. I like crunchy veggies, so I steam them until I can smell the broccoli, which is about 5 minutes!.
Bon apetite!Www@FoodAQ@Com
Your question is entitled "steamed veggies" but you say you intend to fry them in olive oil!. If you fry them, they're not steamed!.
Don't put cinnamon in your vegetables!. I have no idea where you heard that, but the only vegetables it goes with are winter squash and sweet potatoes!. Www@FoodAQ@Com
Don't put cinnamon in your vegetables!. I have no idea where you heard that, but the only vegetables it goes with are winter squash and sweet potatoes!. Www@FoodAQ@Com
i'm totally new to steaming also, but I love steamed veggies!. You don't even need to fry them!. Just season it before or after they are steamed!. Not sure it matters much, but I usually flavor and season mine afterwards!. As I said, I'm still new to steaming!.Www@FoodAQ@Com
put all the veggies in a pot of boiling water for 5 minutes than take them out and put in a hot sautee pan with olive oil a splash of white wine and spices and sautee them for about 3-5 minutes you will see they are done Www@FoodAQ@Com
sounds good steam away, I would cook the tomatoes in olive oil and herbs on the stove though!. Www@FoodAQ@Com
1 1/2 pounds fava beans, shelled (about 1 cup)
2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use
2 pints cherry tomatoes, quartered lengthwise
1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 yellow bell pepper, cut into 2-inch julienne strips
3/4 cup fresh flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
3/4 pound gemellini (small pasta twists, available at some specialty foods shops) or other small tubular pasta
freshly grated Parmesan as an accompaniment if desired
In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender!. Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins!. In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender!. In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well!. In a kettle of boiling salted water boil the gemellini until it is al dente>, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well!. Serve the pasta warm or at room temperature with the Parmesan!. Www@FoodAQ@Com
2 zucchini (about 1 pound) scrubbed, the skin and 1/4 inch of the flesh removed with a knife in wide strips and cut into 2-inch julienne strips, reserving the core for another use
2 pints cherry tomatoes, quartered lengthwise
1/2 cup finely chopped red onion, soaked in cold water for 10 minutes if strong
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 yellow bell pepper, cut into 2-inch julienne strips
3/4 cup fresh flat-leafed parsley leaves
5 tablespoons extra-virgin olive oil
3/4 pound gemellini (small pasta twists, available at some specialty foods shops) or other small tubular pasta
freshly grated Parmesan as an accompaniment if desired
In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender!. Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins!. In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender!. In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well!. In a kettle of boiling salted water boil the gemellini until it is al dente>, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well!. Serve the pasta warm or at room temperature with the Parmesan!. Www@FoodAQ@Com