Category: Vegetables

1 lb baby spinach or you can use frozen spinach
2 small onions or 1 big onion – finely chopped
2 tomatoes – chopped
turmeric powder
small piece of ginger – mashed or grated
green chilies – finely chopped
salt to taste
250g fried paneer (that is the small packet of paneer found in Indian grocery stores)
clarified butter (ghee) /oil/butter
1 teaspoon of garam masala

Start by frying the onions in the butter/oil/ghee until they are translucent. Add the tomatoes and simmer until all the juices have incorporated well. Now add the turmeric powder, mashed ginger, chilies, salt and garam masala and continue the frying until everything has left it’s juices and flavors are combined.

Blanch the baby spinach until tender. Squeeze the fluids out of the spinach and add it to the tomato mixture. Simmer for another 5-8 minutes. You can coarsely blend this mixture in the blender (sometimes I just leave it the way it is) and add the paneer. If it is too thick, you can add some water to the curry.

Let this spinach-paneer mixture simmer for 10-12 mts over low heat.

3 potatoes
1 butternut squash, peeled
.5 c. cream
.5 c. parmesan

1 c. breadcrumbs
1 c. chopped walnuts
2 T. melted butter

Preheat the oven to 350F

slice the potatoes and squash
place a layer of squash in a 9×9 pan, cover lightly with cream, sprinkle
with salt, pepper, and parmesan. Repeat with potato, continue until you run out of squash and potato.

Bake covered for about 1.5 hours, until the vegetables are tender.

Mix together next three ingredients, sprinkle over casserole, bake for another 15 minutes.

Let stand for 10 minutes or so.

From Cooks Illustrated

INGREDIENTS
6 ears corn (medium, fresh), husks and silk removed (I tend to use leftover cooked corn)
3 tablespoons unsalted butter plus extra for greasing baking dish (I use olive oil Pam)
2/3 cup heavy cream
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
4 large eggs , beaten lightly
1 tablespoon cornstarch

INSTRUCTIONS
1. Cut kernels from 5 ears of corn into medium bowl, then scrape cobs to collect milk in same bowl (you should have about 2½ cups kernels and milk). Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.

2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.

3. Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn kernels and grated corn. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened and spoon leaves a trail when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.

4. Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.

* 7 cups (or more) low-salt chicken broth

* 3 tablespoons butter
* 1 1/4 cups finely chopped onion
* 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
* 2 teaspoons chopped fresh rosemary, divided
* 2 cups arborio rice (about 13 1/2 ounces)
* 1/2 cup dry white wine
* 4 cups (packed) baby spinach leaves (about 4 ounces)
* 1/2 cup whipping cream
* 1/2 cup freshly grated Parmesan cheese

* 1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Preparation

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Ingredients

* 6 cups peanut oil
* 1 1/2 cups self-rising cornmeal (can sub 1.5c cornmeal, plus 1 Tbs baking powder)
* 1/2 cup self-rising flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 small onion, chopped
* 1 cup buttermilk
* 1 egg, lightly beaten

Directions

Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Serves 10 to 12. Published November 1, 2006.

The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
Ingredients
Topping
4 slices white sandwich bread , each slice torn into quarters
2 tablespoons unsalted butter , softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and Sauce
Table salt
2 pounds green beans , ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
Instructions

1.

1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2.

2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3.

3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
4.

4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Serves 6 as a side dish. Published July 1, 2000.

Ingredients
6 ears corn (medium, fresh), husks and silk removed
3 tablespoons unsalted butter plus extra for greasing baking dish
2/3 cup heavy cream
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
4 large eggs , beaten lightly
1 tablespoon cornstarch
Instructions

1.

1. Cut kernels from 5 ears of corn into medium bowl, then scrape cobs to collect milk in same bowl (you should have about 2½ cups kernels and milk). Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.
2.

2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
3.

3. Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn kernels and grated corn. Cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened and spoon leaves a trail when pan bottom is scraped, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.
4.

4. Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with pudding from water bath; cool 10 minutes and serve.

thinly slice potatoes (red are best), use 2 layers of ~14″ sheets of aluminum foil, pile potatoes onto center of foil, leaving wide edges of

foil clear. Dot with lots of butter and S&P, add whole or sliced garlic cloves if desired. Could also add sliced onions if you like them.

Fold edges of foil up and crimp all edges to seal into packets. Grill over indirect heat, turning 1/2 way through, about 20-30 min. Enjoy!

INGREDIENTS

For Broccoli
3 tablespoons water
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 3/4 pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)

For Sauce
4 tablespoons unsalted butter
1 small shallot , minced (about 1 1/2 tablespoons)
2 medium cloves garlic ,minced or pressed through garlic press (about 2 teaspoons)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh thyme leaves

See Illustrations Below: One Vegetable, Two Different Worlds

1. For Broccoli: Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more. Transfer broccoli to medium bowl and set aside.
3. For Sauce: Melt butter in now-empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.

(I have no idea why I only have a picture pre-roasting. Imagine it like this, but golden brown and delicious!)

1 lb. brussels sprouts
1 1/2 lbs. potatoes, yukon gold
6 shallots
3 slices bacon
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 tsp lemon juice

Instructions

Trim the brussels sprouts by cutting off the base and removing any damaged outer leaves (also checking for bugs).
Wash potatoes and cut out bad spots.
Trim and peel shallots.
Cut potatoes into 1-inch cubes and set in large bowl.
Slice the brussels sprouts in half and toss into bowl with potatoes.
Slice the shallots and add to bowl.
Slice the bacon and add to bowl.
Add olive oil, salt, and pepper to the bowl. Mix well until everything is coated.
Pour contents into a large baking dish so that a shallow layer of ingredients covers the dish. If the vegetables stack too high, use a second baking dish. Roast in a 450 degree oven turning the vegetables every 15 minutes for a total of 40 minutes.
When vegetables are done, remove pan from oven and add butter to the ingredients. Toss until melted. Add lemon juice and toss.