Cas City Forum Hall & CAS-L
Special Interests - Groups & Societies => Cosie's Corner & Feed Bag => Topic started by: Camille Eonich on January 20, 2012, 04:55:35 PM
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What are some of your favorite recipes that can be made with frozen veggies? I'm trying to get more choices in my life during the winter than beans and taters. ;D
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I like brussel sprouts, I add a bit of dill weed and some butter (there is that butter stuff again) and a splash of vinegar, red wine type if I have it.
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I've never really like brussel sprouts but then again I'm eating a lot of things now that I didn't used to eat thanks to finding new ways to cook them. Do you do these in a pan on the stove like steamed and the frozen ones are good too? Have you ever roasted them? I've been thinking of trying them that way.
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I toss a stainless steel colander in my big cast iron flat bottomed pot and just steam them, I'm too cheap to buy a steamer. ;D
Never roasted them, might try it, let me know how they come out.
Here's one I do in camp a lot, not frozen but fresh cabbage is always at the store and cheap, besides this one has nitrate's and pork fat in it so you can test out the studies. ;D It's in the Dutch Oven 101 thread in the pantry:
b]Fried Cabbage[/b]
When I go out with the cook camp, I like to do dishes that were popular in the 19th century; often some of these are not well known today.
This is a good way to get a veggie dish ready in a hurry, takes about a half hour from start to finish.
I used 4 heads of cabbage for this 12' deep oven. (Holds 8 quarts)
I chopped up the cabbage after I removed the less desirable outer leaves.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/fried%20cabbage/Cabbage1.jpg)
I then chopped up about 5-6 oz's of bacon and browned it up. I was in a hurry so I placed the oven right on the fire, this got it hot enough that I could remove it in a short time and the heat was enough to finish it as it cooled.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/fried%20cabbage/cabbage2.jpg)
When I removed it from the fire I added a couple chopped onions and browned them a bit as I finished the bacon.
The oven was still fairly hot and I just put it on top of the 14 inch deep I was cooking my meat loaf in.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/fried%20cabbage/cabbage3.jpg)
I added salt and pepper and just stirred it till the cabbage was softened and browned.
(http://i72.photobucket.com/albums/i200/Delmonico_1885/fried%20cabbage/cabbage4.jpg)
Most had never eaten it before, but they all tried it and everyone liked it, in fact the cleaned the oven up, no leftovers.
It is a favorite of mine, I ain't made it for a while so I should be safe.
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The cabbage looks good. Cabbage is one of those things I have just recently learned to like. I've been grilling it, making Colcannon with it and a few other things. I just bought some turnips that I'm gonna cook too and try them out.
Cabbage is a good one because it will keep in the fridge a few days until you get ready to cook it.
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Chop it up and put your favorite salad dressing on it. Coleslaw is just Dutch for Cabbage Salad, no reason you have to stick with a mayo/milk based dressing. Much better than lettuce for salads.
I like turnips in roast and fried like fried taters. Parsnips are good in roast also, grandma used to cream both turnips and parsnips. Parsnips used to be an early spring veggie, you plant them late summer and leave them in ground till the frost is out in the spring.
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Howdy Camille,
If you take a page out of Demonico's (I mean Delmonico's) cabbage recipe (Brussel Sprouts are small cabbages), you can make sprouts something special. Just steam or boil the sprouts til they take a fork relatively easily. Dump the water and add about some bacon fat to the pot on the heat. Swirl the sprouts around until they are lightly coated and just starting to brown. They don't even taste like Brussel sprouts any more (well, maybe a little but the bacon flavor and the carmelizing of the out side make a big difference.) I haven't tried this with roasted sprouts, but I bet that would work too.
Also look for recipes for hot German Potato salad (Bacon!) and Hot bacon salad dressing.
Reverend Chase
What loves bacon
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Stump's aunt is first gen German and her German potato salad in to die for. I think that her deviled eggs have caused a few confrontations too.
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Throw some turnips, beets, carrots and onions, in the bottom of a roasting pan. Drizzle with olive oil. Toss on some lamb shanks. Some more olive oil, chopped/minced garlic, onions, and various herbs (the ones what you like). Roast at 400 till the turnips and carrots is tender. Add some good yeast rolls, and Feast!
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I am a BIG fan of fresh Kale. It is a late fall green.
Hail to the Kale (salad)
Ingredients:
3 cups chopped fresh kale
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. dried thyme
pinch of salt and freshly-ground black pepper
1/4 cup freshly-grated Parmesan
1/4 cup toasted bread crumbs (optional)
Method:
In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper. Add kale and Parmesan (and bread crumbs, if using), and toss until the kale is evenly coated.
Hoppin John
My take on a classic Southern recipe.
1 package smoked sausage, any type (we use the turkey kielbasa) cut into chunks or slices (ham works too)
2 tablespoons oil
1 onion, diced
1 green or red pepper diced
3-4 cloves garlic, chopped
3 cans of black-eyed peas (I usually drain and rinse them, if you use the canned ones with jalapeno for more heat, don’t rinse.)
2 cans rotel (whatever heat you like)
1 quart chicken stock (about 2 cups more if adding rice)
Salt and pepper to taste
1 cup rice-optional (the minute variety brown or white)
Large bunch of Kale- main rib removed and coarsely chopped.
In a large pot on medium high heat, add about 2 tablespoons oil. Brown the smoked sausage, after you have the desired brownness (yes this is a technical term) add the onion and pepper, cooking about 5 more minutes until onions are translucent. Add garlic, peas, rotel and chicken stock, bring to a boil. Once boiling, add rice if you are going to. When rice is nearly cooked add kale and cook another 5 to 10 minutes until kale is desired consistency. Before Kale you essentially have Hopping John, traditionally done with ham hocks. Heat can be added with Tabasco sauce. Goes great with Cornbread, also a good New years day dish, black-eyed peas for long life and greens for prosperity.
Mediterranean Kale
3 cans cannellini beans, drained and rinsed
1 lb of meatballs
(1 lb ground meat, 1 egg, 2 cloves garlic chopped, 2 tablespoons fresh parsley chopped,
bread crumbs, salt and pepper to taste, mix and cook (I usually brown them in a skillet
and finish them in the oven)
1 quart chicken stock
1 onion diced
2-3 cloves garlic, chopped
Salt and pepper to taste
Olive oil
Topping- 1 serving of unflavored, unsweetened Greek yogurt (if you can’t find Greek, put regular in a coffee filter and let drain)
1 clove garlic
1 teaspoon coarse black pepper
1 tablespoon chopped parsley
Sauté onion until translucent, add garlic and cook lightly, add beans and stock and bring to a simmer. Add salt, pepper and kale, cook kale for 5 minutes. Place in bowl and top with meatballs and then spoon some yogurt on it. Serve with toasted pita or Naan
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Tried some turnips the other night, Stump loved them but I didn't like them any better than I did as a kid. I've not like lamb the few times that I tried it either.
Love Hoppin John! I use dried or frozen peas though. I'll have to give the Kale a try. Grilled Bok Choy is sooo good!! Gonan try the brussel sprout idea too.
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Hi all.......
I do Del's cabbage and bacon bits, but I add a package of wide noodles after boiling them in a seperate pot.....Chicken soup noodles, 1/2 to 3/4" wide........Mix them in when the cabbage is nearly done.....We been eating cabbage and noodles for ever......I even threw in a couple sliced up apples on several occasions.......Brussel Sprouts and noodles is also good..needs a little butter and a minced clove of garlic.......A couple sliced up very thin longways carrots can be added to any of the above if you wish.....Salt and pepper how you want........
Back when TYQ and I were both working everyday, after the kids had grown up and gone on their own, we'd both be too tired for any serious cooking....We used to use our slow cooker just about everyday during the week.....You can put on chicken, taters, carrots, you name it.......And just let it slowly cook all day.....When us two got home from work supper was done....... I also experimented with all kinds of Oriental dishes in the slow cooker....Some of them were pretty durn good...Yup, Bok Choy is tasty.
My favorite back then, remember I was a working man then, was a frozen pot roast covered in frozen veggies.......Just let her rip in the slow cooker all day.....I would add an extra cup and a half of water to the pot for all day cooking....The frozen Pot Roast, or Chicken, or ribs would add water to the dish....The frozen veggies also added water, so it never dried out and burned.......
Keep the cover on your slow cooker if you let it run all day on low...........I never ran it any hotter then low for all day cooking......
You might just enjoy it young lady. ;D The Beef or chicken or ribs just fall off the bones it's so tender.....
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Hey Camile,
Since you are using frozen peas (the best frozen vegetable ever), toss them in nearly done rice dishes or the boxed couscous. Great addition. I also like using frozen artichoke hearts. Great chopped in pasta sauces, on pizzas, with creamed spinach (also from frozen) as a dip.
Also, here is a quick soup that works with just about any frozen vegetable.
Easy soup.
1 tablespoon dehydrated onion
½ teaspoon garlic powder
Salt and pepper to taste
1 box of chicken stock (use homemade, but 1 quart total)
1 bag frozen veg (broccoli or asparagus is my preffered)
1 can evaporated milk (I use the skim to cut on fat content)
Cheddar cheese
Flour o rcornstarch
Bring chicken stock to a boil, add onion and garlic, cook for 2 minutes. Add bag of frozen veg and return to boil. Mix ~1 or 2 (depending on desired thickness) tablespoon of flour or cornstarch to the can of evaporated milk and pour into boiling stock. Soup will thicken when it returns to a boil. Add salt, pepper and cheese.
This is really done in about 10 minutes. Great for those wintery days that end up being kind of crazy.
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Sweet Peas, you can't beat em........Their rightful mane is English Garden Peas...........
This side of the Atlantic we all simply call them sweet peas....Frozen is great for our commom lifestyle, and they do well, and make a welcome addition to most dishes......
For a very long time the British have looked upon peas as we Yankees look upon corn..........The staff of life.....
In the very old days sweet peas would be dried and packed in barrels, and put aboard Britishs ships of the line. In conjunction with other dried commodities, they went a long way to keeping the sailormen fed..........In most instances the ships cook was for all intent purposes, after the Captain himself, the person most responsible for the ships fresh water supply.....The conservation of, of course.....
The fresh water that the cook soaked the dried meat in, the fresh water that the cook soaked his dried veggies in, was all a prize commodity aboard ship.....Not a drop went to waste, not a drop......The veggie water was a particular prize for washing one's hair. It also served well for making hot drinks, tea and coffee and cocoa..........The water used to soak meat was used for showering....A fresh water shower aboard ship, was a prized event.....
We are so very fortunate today, call us lucky from a technoligical standpoint.........The smallest sailboat can brag of an Osmotic water filter today........Even a hand operated unit will produce 20 gallons of fresh water, from salt water, if you can sit he handle long enough........Todays Man of war ships, and cruise ships, have a fresh water capability which would stretch your imaginings......
Reverse Osmosis is a technological marvel to our life today..........
Water something so simple, yet so precious.......In other circumstances, at other times, was traded even up for gold......
Think of that as you turn on your kitchen faucette..........
Heck, I love sweet peas........
My favorite other then sweet peas and butter and salt......Nice and hot and juicy.......Would be ..............
Sweet peas, canned tuna, red onion, Lettuce, Mayo, and Parmigion.......That myfrins, makes a hell of a Sunday salad, to hand your favorite girl whilst settin out by the river............
Just sayin...........
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'Taint much, but I put a tablespoon-full of frozen niblets corn per egg when I'm making my Saturday and Sunday morning 40 Rod scramble. Other ingredients are a dash of powdered mustard, onions, mushrooms, red and / or green bell peppers, garlic, and whatever else I can find in the fridge. Most cheddar-American-Swiss, mozzarella, and/ or provalone cheeses will add something. I heat up some commercial (La Victoria) salsa and put some on top with a few slices of black olives, add toast and coffee and eat my diet into oblivion.
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Don't know if you can get these up in NC, but frozen edamame is popular here. Frozen soy beans in the pod. My wife sautes them in olive oil, garlic, salt/pepper and some chili flakes. You just suck all that goodness off the pod as you squeeze the soy bean out. As a kid, we used to have these simply boiled in salt water, but have to say this "new" way of cooking them is a whole lot tastier. If you can't find them in your favorite market, you may have to check an Asian market. I know it's a bean, but we treat it more like a veggie out here. ;)
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Y'all convinced me that I should give brussel sprouts another try so tonight I'm cooking these.
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
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The roasted sprouts were good. Stump didn't like sprouts either and he ate them as well. The centers had almost a nutty flavor after the roasting. Oh and I did add a little balsamic vinegar to the mix.
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I tired this last year on the grill, I liked it someone else here did not.
http://www.youtube.com/watch?v=x8K96lXJQYI
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I saw mention of German Potato salad in previous post. I just made a batch this weekend with kraut and brats. The change is I am adding beets to it. I roast the beets, about 25-30 minutes wrapped in aluminum foil in a 350 oven. When they come out I use a paper towel to wipe of the peel. Then chill them. At this point I have been adding them 50-50 with potatoes. For cubed breakfast potatoes, with a little onion and garlic, it kind of looks like a flannel shirt. I never liked beets, but I do now. Really good with the hot German potato salad dressing, you have that sweet and sour anyway, and the beets just bring a little more to the party.
I love roasted sprouts too!
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'Sprouts have been a childhood favorite. Many an' arguement over them with my siblings ::)
Had them mostly steamed a little s/p butter with Holliandaise sause or lots of garlic chips.
I could eat any veggie 'sept a banana squash :P
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I tired this last year on the grill, I liked it someone else here did not.
http://www.youtube.com/watch?v=x8K96lXJQYI
I was good with it until she put the barbecue sauce in there. I grilled cabbage last summer with just salt, pepper, olive oil and balsamic and it was good.
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How about the Weight Watchers ZeroPoints Veggie Soup?
Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups
6 cups broth
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic, minced
1/2 cabbage, chopped
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
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I was good with it until she put the barbecue sauce in there. I grilled cabbage last summer with just salt, pepper, olive oil and balsamic and it was good.
Replace it with a shot r 3 of good Kentucky Bourbon ;D
Sod Buster I see Trinity did not approve your recipe ;D
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How about the Weight Watchers ZeroPoints Veggie Soup?
It is time to make a huge pot of veggie soup. I do have to have a little beef in mine for flavor though. I use the leanest round steak that I can find and cut it into about 1/2 pieces. In the summer time I make it using fresh veggies and it is ohhh so good!
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The best veggie soup was what Grandma used to make in the summer, what ever was in the garden, never the same as before. Best when she bought an ox-tail.
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Gotta agree on the ox-tail...grannies knew best :D
It's so expensive though now!!
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Ox tail soup is a delicacy that I have not tried. The warm weather that we've had the last few days, cooking soups and stews is more for cold weather.
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TLD Ox- tails were mostly used for broth and it was considered a "cheap cut".
Has it's own favor for veggie soup
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Somebody gave me one one time that hadn't been cut up, my ex thought I was cuttin' up a snake.
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used to be able to get ox tails and tongue for next to nothing. I would buy them at an amish butcher for a song and my roommates would all turn up their noses. First braised oxtails I made, the noses came down a notch and they all dug in. Took about a month of me eating tongue before they started lowering their noses, by the end of our five years (too much partying added the extra year) and we were buying 6 tongues a month. They all call and complain to me about the price of it now.
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Used to eat alot of tongue sammiches as a kid. My dad always lked to "creep us out"
Only thing I wouldn't eat was liver n' onions missed 2 meals..guess I won ::)
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Miz Letty, I'm with you on the Liver and onions, Tongue and ox-tail really doesn't interest me either. I aquired a taste for "mountain oysters" when I worked on a ranch. A lot of folks are not too enthused with the idea of eating them. I have one disclaimer, just because they pop open when you are cookin over a fire, doesn't mean they are ready to eat. Batter them and fry in a skillet is the best way, and serve with cream gravy.
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How did a thread on VEGGIES end up talking about OX Tails, Livers, and Tongues? ;D
Next you will be discussing Kidney Pie.
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I like kidney pie! Like chittlins though, you need to have it prepared by someone who knows how to clean them, otherwise they taste like ####. I also like liver and onions, my favorite prep of liver is 6 to 10 hour soak in salty water, pat dry, pepper heavily and grill over wood coals. mmmmmm I have a toy poodle that has the heart of a bull mastif. Grilled liver brings it out in him and he will fight for every bite. We raised our own food mostly through the 80s when I went to college and dad no longer had slave labour. We gardened, and raised animals. I still can things pretty regularly. We did not let anything go to waste, so rocky mountain oysters were usually pork, but occassionally we made our own steers. Also, if you like chicken liver, you would love rabbit liver, just pinch off the gall from it without it breaking. If it breaks, toss it as inedible.
Now, back to Ms Eonich's orginal question. Frozen pearl onions are great in additon to the afore mentioned frozen veg. Easiest way to get them for coq au vin.
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Sorry Sod Buster...yes, we did hi-jack the "veggie" thread with a meat eater conversation. ::)
The "organ meats" were a little strong and grainy for me. Grew up eatin' beef tripe in menudo...sign of a "true blue" pepper belly :o
Ancestors were butchers an' didn't waste much
Love the pearl onions with frozen peas, green beans or any other green veggie.
Frozen if not fresh vegtables are the best IMO, only that less sodium in the can versions and you can add many more herbs and spices
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Back to the kale, it is good stuff and we grow it in our garden. It's a great bed for a salad. We also do roasted sperry grass which is simple, no boiling. Just lay it out on a cookie sheet with a little olive oil and seasoning and bake til tender. I call it finger food.
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Hi,
I am sitting here at the 'puter eating a VERY non-traditional version of Del's Cabbage
First, I had been given all these leeks and never had the guts to use them. The consensus at the grocery store is that they should be parboiled, so that is what I did with the rounds of leek medallions that I made .
Then, as the bacon was browning, I poured the leeks into the frying pan .... yes I said frying pan> I then poured the shredded cabbage all over the bacon and onions
Then I added about 1 1/4 cup of water to the melange put it baclk on med high, and covered it with a steamer top that had holes in it ....and cooked it for about 20 minutes and Voila!
Barring having an oriental cowboy on the roundup, I am guessing this is probably the first time that Del's recipe has been eaten with chopstick, but it is like the two were meant for each other!
How Droll!, How Delicious!
Thanks Del!
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Ain't my recipe at all, just good old time food that is timeless, and I can't prove it, but I doubt that is the first time it's been eaten with chopsticks.
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Delmonico,
Thanks anyway ... it was great!
TTFN,
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Delmonico,
Thanks anyway ... it was great!
TTFN,
I just decided to make it one day in a camp for something different, just had never made it in camp, they went nuts over it and that is one of my most popular "Grandma Foods." (Not to be mistaken for comfort foods, that's the quick stuff baby boomers Mom's made. Grandma foods are what us old pharts remember Grandma making from scratch.)
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Leeks are great. I needed an onion for a soup and that was all we had. It made for a wonderful alternative.
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Mom used to make Spam'n'cabbage and we ate that with chopsticks. ;D Bacon was for Sunday breakfasts.
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Mom used to make Spam'n'cabbage and we ate that with chopsticks. ;D Bacon was for Sunday breakfasts.
Yeah but you folks on the Samwich Island make everything with Spam. ;)
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Saw a story on the idiot box that the Mc Donalds in Hawaii have Spam burgers. Ta each their own I suppose.
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Hi Y'all,
I used to fly in and out of Hickam (Honolulu Hawaii) .... and it was the only place that I saw sticky rice 'n' soy sauce with Portuguese Sausage and fried eggs for breakfast ... and Spam as a side dish ... for breakfast at Mc Donalds!
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Short of soup, I have eaten with chopsticks. Back in the 80s I was in college and taking martial arts. Met all my roommates through the Karate class and we lived a very oriental lifestyle in an occidental world.
Adding frozen greenbeans to stir fry is a great way to work them in.
I make my own oriental sauce
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
red pepper sauce to taste
1 teaspoon season rice wine vinegar
1 teaspoon fresh grated ginger
3 cloves garlic
mix this with anything and you have quick oriental at home.
To tie back to original thread, I peel the ginger and freeze it, works great. Grind on a box grater or microplane while frozen.
Actually I am 90% sure you can get frozen oriental vegetables in the bag, works great with boneless chicken breasts all stir fried with the sauce above. I am so cheap I actually save the packets of soy from chinese restaurants, find them out at work all the time. I have not bought soy sauce in years. for this I use two packets.
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Heck Rilla, we got sauce packets from all kinds of places stashed in our fridge, aint no shame in bein smart. I haven't paid for wasabi in many moons.