STEAMED VEGETABLES WITH SESAME-CHILE OIL
Steps:
- Special equipment: a metal steamer basket
- Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
- While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
- Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.
STEAMED VEGGIES WITH HERBED CHEESE
Make and share this Steamed Veggies With Herbed Cheese recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- In a large pot over medium-high heat, steam carrots, covered, 5 minutes.
- Add remaining vegetables.
- Sprinkle salt over all, cover and steam 10 minutes more.
- Drain vegetables and blot dry on paper towels.
- Arrange on an ovenproof plate.
- Set aside.
- In a small bowl, combine cheese and herbs.
- Add to vegetable mixture and toss to mix well.
- Broil until cheese is bubbly.
- Serve immediately.
Nutrition Facts : Calories 197, Fat 12.4, SaturatedFat 7.4, Cholesterol 38.6, Sodium 579.7, Carbohydrate 8.4, Fiber 2.1, Sugar 3.9, Protein 14.3
GRATED VEGETABLES WITH HERB CREAM CHEESE TEA SANDWICHES
Your vegetarian guests will love these tea sandwiches of grated vegetables like carrots, cucumbers, or radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
- Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
STEAMED VEGGIES AND RICE
Make and share this Steamed Veggies and Rice recipe from Food.com.
Provided by Sarah
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the rice.
- Steam the vegetables.
- When rice and vegetables are done, layer the vegetables on top of the rice.
- Sprinkle sunflower seeds and shredded mozzarella on top.
- Finish with a squeeze of lemon juice.
- Enjoy!
Nutrition Facts :
STEAMED VEGGIES WITH BUTTER SAUCE
Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.
Provided by NormCooks
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
- Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
- I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
- Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
- Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
- Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
- Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
- Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
- Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
- While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
- As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
- Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
- When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
- You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.
HEALTHY STEAMED VEGETABLES
This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.
Provided by Pagan
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
- Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
- Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
- Remove to a bowl and serve as is.
Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3
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- Be Nutty. I have to say, I’m nutty about nuts! Stovetop Spicy Toasted Nuts – Get the Recipe Now. And they will make a fun and crunchy garnish for your steamed sides.
- Experiment with Oils. Flavored olive oil is definitely a go-to when it comes to a quick way to punch up the flavor right before serving. What an amazing quick fix!
- Go Totally Herbal. I love to go into my garden, visit a farmers market, or check the produce section at the grocery store to hunt down whatever fresh and seasonal herbs I can grab!
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- Say Cheese. If you wake up and think about cheese almost every day, you have yet another excuse here to incorporate your favorite dairy into your diet.
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