Sauteed Veggies Food

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

SAUTEED VEGETABLES

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

SAUTEED VEGGIES FOR STEAK

Steps:

• Heat a large skillet over medium high heat.
• Add extra-virgin olive oil, 2 turns of the pan in a slow stream.
• Add sliced mushrooms and let them brown.
• While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across.
• Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across.
• Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color.
• Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter.
• Toss veggies to melt the 2 Tablespoons of butter and then serve.
• Butter:.
• Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds.
• Stir in cilantro and lime zest and juice into the butter using a rubber spatula.
• Transfer the butter onto a large strip of plastic warp.
• Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
• Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.

SAUTEED VEGETABLES

Steps:

• 1. Peel and finely dice shallots.
• 2. Wash bell pepper, cut off ends, remove seeds and ribs. Cut into strips (Batonnet, 3/4 inch x 3/4 inch x 2 inch).
• 3. Remove top and end of zucchini, peel and cut into batonnet size.
• 4. Wash, peel carrots cut into batonnet size
• 5. Peel broccoli stem, cut into strips, cut broccoli into florets.
• 6. Wash mushrooms remove stem and cut mushrooms into quarters
• 7. Cut cherry tomatoes in half, peel and crush garlic.
• 8. Cut basil leaves into chiffonade (roll up leaves and cut into strips)
• 9. COOKING
• 10. Heat oil in pan, add onions, garlic and sweat without color.
• 11. Cook the hardest textured vegetables first, then as they start to soften, the other vegetables are added with the softest added last.
• 12. Add carrots and sweat, then add broccoli, water, zucchini, peppers and mushrooms, tomatoes. Cook until al dente (firm to bite)
• 13. Add lime juice and toss through, add herbs and season. Serve on warm plate.

SAUTEED VEGGIES

Steps:

• In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
• In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
• Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.