TALK TKL - 10-14-97 - The Joy of Cruciferous Vegetables
Red Swiss Chard with Lime and Chiles
Broccoli Pasta Toss
Deviled Brussels Sprouts
Collard Greens with Bacon and Black-Eyed Peas
Braised Cauliflower With Parsley And Lime
Cabbage au Gratin
Lemon Scented Broccoli Florets with Red Chile Dust
Broccoli With Sundried Tomatoes, Roasted Red Peppers, Olives & Feta
Creamed Cabbage
Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes
Broccoli Rabe with Garlic, Lemon and Oil
Jicama Coleslaw
Garlic Spinach
Cauliflower Casserole Deluxe
Baked Cauliflower
Sweet And Sour Cabbage (Sauer Und Suss Gedampfter Kohl)
Cauliflower Cheese Puff
Cauliflower Latkes
Cauliflower Oriental Style
Oriental Cauliflower
Potato-Crusted Cauliflower Quiche
Broccoli Sesame Salad
Sweet & Sour Cauliflower & Cabbage Salad
Haak (collard greens)
hot-pickled cauliflower
..Dill Relish
..Pickled Jalapenos
..Pickles
Fried Cauliflower w/ Garlic and Vinegar Sauce
Red Cabbage and Cranberries
Trinidadian Curried Cauliflower and Peas

Bill,DC (9:07:59 pm) :
* Exported from MasterCook *
Red Swiss Chard with Lime and Chiles
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
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1/4 cup Olive Oil
4 2/3 pounds red swiss chard -- wash and trimmed
1 tablespoon garlic -- minced
1/2 cup lime juice
1 1/2 teaspoons crushed red pepper
1 tablespoon granulated sugar
salt and pepper -- to taste
In a large skillet, heat the olive oil over high heat. When the oil is very
hot, add the chard and stir vigorously until it has turned bright green and
becomes slightly wilted, about 1 minute. Add the garlic and cook 20 seconds
more. Add the lime juice, red chiles, sugar, salt and pepper and cook an
additional 15 seconds. Remove from the skillet and serve.
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Betsy, NY (9:08:42 pm) :
Broccoli Pasta Toss
Recipe By : Vicki Schlining -- Ellicott City, Maryland
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Pasta
Vicki's Collection
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pasta or egg noodles -- uncooked
1 large head fresh brocolli -- steamed
2 tablespoons Parmesan cheese -- grated
****** White Sauce ******
1/2 stick butter or margarine (4 tablespoons)
3 tablespoons flour
1 1/2 cups milk
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
Cook the pasta noodles in boiling water until al dente. At the same time,
steam the brocolli until fork tender.
In a small saucepan over low heat, melt the butter. Add the milk, flour,
salt, pepper and garlic powder. Stir until thickened.
Combine the cooked pasta and brocolli -- chop the brocolli with a spoon as
you remove it from the steamer. Pour on the sauce and toss until well
combined. Turn the mixture out into a small casserole or pie plate. Top
with grated Parmesan and serve right away.
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Vicki,La (9:10:59 pm) : DEVILED BRUSSELS SPROUTS
Preparation time: 10 minutes
Cooking time: 12 minutes
Yield: 6 servings
1 1/2 pounds Brussels sprouts, trimmed
3 tablespoons unsalted butter
1 shallot, minced
3/4 teaspoon dry mustard
1/4 teaspoon dried thyme
3 tablespoons fine dry bread crumbs
Salt, freshly ground pepper to taste
1. Cook Brussels sprouts in boiling salted water until crisp-tender, 5 to 7
minutes, depending on their size. Drain well; set aside.
2. Melt butter in a large skillet over high heat. Add shallot, mustard and
thyme. Cook until shallot is soft, 2 minutes. Add bread crumbs, salt and
pepper; cook 1 minute. Add well-drained sprouts, shaking pan to coat them.
Cook until heated through.
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Bill,DC (9:11:18 pm) : * Exported from MasterCook *
Collard Greens with Bacon and Black-Eyed Peas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 tablespoons oil
4 ounces canadian bacon -- diced
1 1/3 pounds collard greens -- trimmed and washed
1 1/3 teaspoons garlic -- minced
1 1/8 pints black-eyed peas -- cooked
to taste salt and pepper
Remove the excess water from the leaves. In a large skillet, heat the oil
and brown the canadian bacon. Meanwhile, cut the collard stems into 1/2 inch
pieces and set aside; cut the leaves into 2 inch squares.
Add the collard stems to the skillet (and a little water if there is very
little clinging to the stems), cover and cook for 5 minutes. Stir in collard
leaves, garlic, black-eyed peas, and salt and pepper to taste.
Cook uncovered, stirring often, for five more minutes, or until the tems and
leaves are tender. (You may have to add a little more water to prevent
burning.) Serve Hot.
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Vicki,La (9:12:33 pm) : BRAISED CAULIFLOWER WITH PARSLEY AND LIME
Serves 4 to 6
2 tablespoons olive oil
2 pounds cauliflower, cut into florets
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch Italian parsley, leaves only, chopped
1/4 cup freshly squeezed lime juice
Heat the olive oil in a medium skillet over high heat. Briefly saute the
cauliflower with the salt and pepper just to coat with oil, then reduce the
heat to medium-low. Continue cooking, tossing frequently and adding a few
tablespoons of water at a time as necessary to avoid burning, until the
cauliflower starts to soften and brown evenly, about 35 minutes. Remove from
the heat, stir in the parsley and lime juice and serve.
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Crabby, VA (9:13:28 pm) : Cabbage au Gratin
1 small cabbage
1 cup cream sauce
1+ cup shredded cheese
Boil cabbage and drain. Place in casserole in layers; first the cabbage,
then the cream suace, then the grated cheese, until all are used up.
Be sure the chesse layer ends up on top. Bake in 400 oven for about 15-20
min.
Serves 4
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Bill,DC (9:13:52 pm) : * Exported from MasterCook *
Lemon Scented Broccoli Florets with Red Chile Dust
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli flowerets
1 tablespoon lemon zest
to taste red pepper flakes
to taste salt
1/4 cup olive oil
Blanch the broccoli flowerets until crisp tender and immediately shock in
ice water.
In a skillet, heat the olive oil and quickly saute the broccoli until it is
hot. Add the lemon zest and season to taste with the red pepper flakes and
salt.
Serve.
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Betsy, NY (9:14:22 pm) :
Newsgroups: rec.food.cooking
From: wcs5u@galen.med.Virginia.EDU (Wayne Sun)
BROCCOLI WITH SUNDRIED TOMATOES, ROASTED RED PEPPERS, OLIVES & FETA
2-3 Heads broccoli
1 TB pitted, chopped, oil-cured olives
1.5 TB finely slice scallions
1/4 cp finely chopped garlic (love this part!)
2 TB roasted, diced sweet red pepper
1/2 cp small toasted croutons
1/3 cp feta cheese
20 cloves garlic
Vinaigrette:
1/2 cp olive oil
1 TB balsamic vinegar
1/2 tsp Dijon mustard
1 shallot, finely minced
2 cloves poached garlic, sieved
salt and pepper
1. Put 20 cloves garlic in a heavy saucepan, cover with olive
oil and slowly poach on top of the stove for 45 minutes until
soft and just slightly golden. Strain out oil (reserve for
another use -- marinades, vinaigrette, etc), puree 2 cloves for
the vinaigrette and reserve the rest for garnish.
2. Meanwhile, bring a large pot (not aluminum) of cold water to
a boil. Cut the broccoli into medium florets. Have ready a
large container of ice water. At the rolling boil, add salt to
the water and just blanch the broccoli for 1 to 1 1.2 minutes.
(The water must remain hot so you may want to work in small
batches). Immediately drain and transfer to the ice water.
Chill and drain.
3. Prepare vinaigrette. Toss broccoli with first five
ingredients and the vinaigrette. Arrange on plates and garnish
with poached garlic cloves and sprinkle with Feta.
Serves 6
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Vicki,La (9:15:00 pm) : CREAMED CABBAGE
Comment: this is unusal but quite delicious
yield: 6 servings
1 small head of green cabbage or 6 cups shredded
1 tsp salt
1/2 stick butter or margarine
2 or 3 tsp lemon juice
2 tbs sugar
1 egg
1 cup sour cream
Coarse shred cabbage to make 6 cups. Melt butter in large pan over
medium-low heat. add cabbage and cook and stir about 1/2 hour or until
wilted and tender. Stir in salt, sugar, and lemon juice. In separate bowl
mix egg and sour cream. add mixture to cabbage and stir and cook until
thickened. season with salt and pepper to taste.
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Bill,DC (9:16:34 pm) : * Exported from MasterCook *
Lemon Scented Broccoli with Garlic and Sun Dried Tomatoes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli florets
1 tablespoon garlic -- minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
to taste salt and pepper
1/2 cup sun-dried tomatoes, rehydrated -- julienned
Steam the broccoli for about 3-4 for minutes or until CRISP TENDER.
Meanwhile, heat the oil in a skillet over medium heat. Add the garlic and
saute until it turns white. DO NOT BROWN GARLIC OR IT WILL BE BITTER!
Add the cooked broccoli, sundried tomatoes, lemon juice and lemon zest.
Saute briefly to combine. Season to taste with salt and pepper.
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Betsy, NY (9:16:44 pm) :
Date: Thu, 27 Oct 1994 11:29:45 -0700
From: Nancy Brandt
Subject: New Years Broccoli Rabe
Broccoli Rabe with Garlic, Lemon and Oil
1 Tablespoon Salt
3 pounds broccoli rabe, trimmed
1/4 cup extra virgin olive oil
1 Tablespoon chopped garlic
Juice of one lemon
Salt and pepper to taste
One head radicchio and 1 lemon to garnish
Blanch broccoli rabe in 3-4 quarts boiling water (to which the salt has been
added) for 3-5 minutes, depending on thickness and tenderness. Drain and
immediately plunge into ice water to stop the cooking. Drain and pat dry.
Heat oil in medium saucepan and saute the garlic until lightly cooked.
Arrange the broccoli on a warm platter and coat evenly with the oil and
garlic. Sprinkle with the lemon juice and season with salt and pepper.
Garnish the platter with a few radicchio leaves and lemon wedges. Serve warm
or room temperature.
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Bill,DC (9:18:36 pm) : This may be a little unusual for most.
* Exported from MasterCook *
Jicama Coleslaw
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cabbage -- shredded
1 1/3 cups carrot -- shredded
1 1/3 pounds jicama -- peeled and julienned
2 2/3 tablespoons scallion -- chopped
1 1/3 tablespoons sugar
1/3 teaspoon salt
1 1/3 dashes crushed red pepper
1/3 cup oil
1/3 cup lime juice
2 2/3 tablespoons cilantro -- fresh chopped
In a large bowl, combine shredded cabbage with carrot, jicama and scallions.
For dressing, in another bowl, combine oil, lime juice, cilantro, sugar,
salt and red pepper flakes. Pour dressing over the cabbage mixture.
Toss lightly to coat.
Serve chilled.
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Vicki,La (9:18:54 pm) : Newsgroups: rec.food.recipes
Subject: Garlic Spinach
Date: 4 Jan 1997 21:46:02 -0700
Message-ID: <970102072732_1043299895@emout10.mail.aol.com>
2 pounds fresh spinach, trimmed and rinsed
1/2 cup olive oil
4-5 large cloves of garlic
Steam spinach until soft. Heat about 1/2+ cup extra virgin olive oil in a
large saute pan along with about 4-5 large whole garlic cloves. Heat
cloves till golden brown and remove from pan. Add spinach to the olive
oil and saute a couple of minutes and serve.
Delicious!
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Betsy, NY (9:19:29 pm) :
Cauliflower Casserole Deluxe
Recipe By : modified from Fresh Ideas for Vegetable Cooking (Massie)
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Casseroles
Vegetables Freezes Well
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cauliflower florets -- about 3 1/2 cups
2 medium tomatoes -- sliced
8 ounces can water chestnuts -- sliced
2 green onions -- with tops, chopped
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1 teaspoon basil
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons flour
1 cup skim milk
4 ounces reduced-fat sharp cheddar cheese -- shredded
1/4 cup seasoned bread crumbs
minced fresh parsley -- (optional)
Steam fresh cauliflower florets about 5-7 min or frozen florets according to
package instructions just until crisp tender; drain.
Coat a saucepan with cooking spray. Saute green onions, celery, and bell
peppers until limp. Add seasonings. Blend in flour and cook 1 min. Gradually
add milk, stirring constantly. Simmer until mixture thickens. Remove from
heat. Add cheese and stir until melted.
In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and
water chestnuts. Pour over half the sauce. Repeat layers ending with sauce.
Sprinkle with bread crumbs and parsley. Bake at 350ƒ F for 25-30 min until
bubbly and top is a light golden brown.
per serving: 157 Kcal 4.0g Fat (2.2g sat fat) 22% CFF 517mg Na 4.4g fiber
(11.2g PRO/4.0g FAT/22.2g CHO)
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NOTES : Original recipe from _Fresh Ideas for Vegetable Cooking_ by Georgia
Machala Massie, 1985, Fresh Ideas, Inc., Dallas, TX, p.77 (ISBN
0-9614617-0-5). Modification for lower fat and MasterCook II format by
Rosemary Winters (rosie@iadfw.net).
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Betsy, NY (9:21:31 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
Baked Cauliflower
Recipe By : My files
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Low-Cal
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cauliflower
1 onion -- diced
2 tablespoons parsley -- chopped
1 clove garlic -- minced
16 ounces stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese -- optional
Break cauliflower into small florets. Combine everything in a casserole
dish. Coveer and bake at 350F for about 40 min., or till tender.
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Vicki,La (9:22:16 pm) :
Newsgroups: rec.food.recipes
Subject: Sweet and Sour Cabbage
SWEET AND SOUR CABBAGE (Sauer und Suss Gedampfter Kohl) Germany
1 1/2 pounds cabbage, shredded
1/3 cup vinegar
2/3 cup water
1/4 cup sugar
2 teaspoons salt
1 onion, chopped
1/4 cup bacon drippings
Combine all ingredients except drippings. Simmer for 10 minutes, stirring
frequently. Add drippings. Mix. Serves 6-8
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Betsy, NY (9:22:36 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
Cauliflower Cheese Puff
Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bread
1 1/2 cups cauliflower -- cooked
2 teaspoons butter
2 eggs -- separated
1 cup cottage cheese, 1/2% fat
1 slice onion
3/4 teaspoon salt
1/4 teaspoon pepper
Butter the bread and crumb. Chop the cauliflower and add. Blend yolks,
cheese, onion, and seasonings till smooth. Add to cauliflow er, Beat whites
till stiff and fold in. Put in greased 1 qt. casserole, set in a pan of hot
water. Bake at 350F for about 40 min. or till firm.
NOTES : Broccoli may be substituted for the cauliflower.
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Betsy, NY (9:23:11 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
Cauliflower Latkes
Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pancakes Pesach
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cauliflower -- cooked
2 tablespoons matzo meal
2 eggs
salt and pepper
Chop cauliflower. Combine with rest. Form into pattties, and fry.
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Betsy, NY (9:23:47 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
CAULIFLOWER ORIENTAL STYLE
Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small cauliflower -- cut in florets (or l
6 medium mushrooms -- Shitake - sliced
8 waterchestnuts -- sliced in halves or
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons chicken stock -- or water
For Garnish:
1 tablespoon scallions -- finely chopped
Lightly simmer the whole or pieces of cauliflower in an inch of water in a
covered pot. Add the mushroom after a few minutes, adding
more water if needed. Add water chestnuts. In a separate pan, make a paste
with the cornstarch, soy, sherry, and stock, stirring a s sauce thickens.
When thick, remove from heat. Transfer drained cauliflower and vegetables to
platter and pour sauce over vegetabl es. Sprinkle with scallions. Serve
immediately. (Serves 3 to 4) (0mg Chol., 0gm saturated fat)
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NOTES : This recipe can also be made without cutting up the cauliflower.
Just cut off the end so the cauliflower sits flat, steam it
whole and pour the sauce on top. People can slice off their own servings, or
it can be quartered and served.
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Betsy, NY (9:24:27 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
Oriental Cauliflower
Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cauliflower
1/2 cup broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1/4 cup water
3 scallions -- chopped
Skice cauliflower thinly. Cook in broth 5 min. Add soy sauce, cornstarch and
water. Cook till thickened. Garnish with scallions.
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Betsy, NY (9:25:10 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
Potato-Crusted Cauliflower Quiche
Recipe By : Jessica Grinberg
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Quiches
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
2 cups potatoes -- shredded
1/2 teaspoon salt
1 egg -- beaten
1/4 cup onion -- grated
Filling
1 cup cheddar cheese, shredded
1 medium cauliflower -- in small florets
1 clove garlic -- crushed
1 cup onion -- chopped
1 tablespoon butter
dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup skim milk
1/2 teaspoon paprika
Place potato in colander. Sprinkle with salt and let sit 10 min. Squeeze out
excess water. Combine wiht egg and onion. Pat into w ell-greased 9" pie pan,
building up sides with floured fingers. Bake 40-45 min. at 400F, till
browned. Spray with cooking oil spray
after 1/2 hour.
Saute onions and garlic in butter 5 min. Add herbs and cauliflower and cook
10 min., stirring occasionally. Spread half of cheese i nto crust, then
veggies, then remaining cheese. Combine eggs and milk and pour over.
Sprinkle with paprika. Bake 35-40 min. at 400 F till set.
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Bill,DC (9:25:23 pm) : * Exported from MasterCook *
Broccoli Sesame Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Salads Ethnic
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted
Wash broccoli, discarding leaves and toughest part of stem. Blanch entire
head in boiling water for one minute. Rinse under cold water. Break off
florets and cut remaining stem (peeled, if desired) into 2" pieces.
Preheat oven to 450 degrees. Pour olive oil onto a baking sheet. Spread
broccoli pieces in one layer, turning to coat with olive oil. Roast at 450
degrees for 5 minutes, turn broccoli pieces over, and continue roasting
until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil. Stir in 3 tablespoons
sesame seeds. When broccoli is done, transfer to a bowl and pour dressing
over it, stirring gently to coat. Sprinkle with remaining tablespoon sesame
seeds. Serve warm or at room temperature.
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Betsy, NY (9:25:46 pm) :
Date: Wed, 24 Jan 96 07:42:46 +0200
From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL
To: mc-recipe@mind.org
SWEET & SOUR CAULIFLOWER & CABBAGE SALAD
Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Cauliflower
12 ounces cabbage
8 ounces Waterchestnuts
8 ounces pineapple rings in juice
1 teaspoon Cornstarch
1 teaspoon Brown sugar
2 tablespoons Malt vinegar
1 tablespoon Soy sauce
1 tablespoon Water
1 tablespoon Tomato paste
2 teaspoons Sherry
Trim the outer leaves & stalk from the cauliflower. Divide into small
florets, shred the leaves, wash & drain. Discard any discolou red cabbage
leaves, cut cabbage into 1/4" slices, wash & drain. Drain the chestnuts &
slice thinly. Drain the pineapple (if canned)
& reserve the juice. Cut rings into eighths. Cook the cauliflower & cabbage
in boiling, salted water for 4 minutes. Drain well.
Blend cornstarch & sugar with the remaining ingredients. Place in a pan with
the water chestnuts, pineapple chunks & juice. Bring t o a boil & simmer for
3 minutes. Pour sauce over the cauliflower & cabbage. Stir well, cover &
allow to cool.
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Vicki,La (9:26:51 pm) : This comes from Madhur Jaffrey's "World of the East
Vegetarian Cooking",
a book which I highly recommend. Many of the recipes are high fat, but
easy to trim the fat out of.
Haak (collard greens)
1 3/4 # tender collard greens
1/2 c mustard oil (I use much less)
1/4 t gr. asafoetida (hing)
1 1/4 t salt (or to taste)
1-5 whole dried red chilies
1-5 whole fresh green chilies
Trim away the coarse lower stems of the greens. Separate leaves and
wash well. Keep the leaves whole.
Heat the oil in a pot over a med. flame, add the asafoetida, sizzle
for 5 sec. Put in the greens and cover instantly, uncover after 10 sec.,
stir greens, add salt, stir and saute greens a minute. Add red & green
chilies and 3 1/2 c water. Bring to a boil, cover, lower heat and simmer 1hr
or until greens are tender. There should be about 3/4 c liquid left at the
bottom of the pot. If there is more, boil it away. Serve in a warm bowl
with plain rice.
Jeff
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Betsy, NY (9:27:58 pm) :
From: lmbabik@rocdec.roc.wayne.edu (Lisamarie Gemma Babik)
Newsgroups: rec.food.cooking
Date: 24 Oct 1994 14:16:51 GMT
My mother hot-pickles her cauliflower....she mixes up a cold pack dill
brine, stuffs a (sterilized) jar full of cauliflower (and carrots,
cukes, etc.)...adds a handful of "gnarly" ("Peter") peppers, pours the
brine on...allows them to cool, and then refrigerates...
BASIC BRIME
**************************************
3 quarts water
1 quart white vinegar
1 cup Kosher salt
1 tablespoon pickling spice
Mix ingredients. Bring to a boil. Makes 1 gallon. (We regularly have
a container of this under the sink for pickling "emergencies" (such as
CAULIFLOWER ON SALE!))
PICKLED HOT CAULIFLOWER
***************************************
Pour hot brime over cauliflower and hot peppers (hotter than jalapenos,
such as serranos or peter/gnarly peppers) and carrots. Cool and
refrigerate. It will be ready in one week.
While I'm at it, I'll toss in her other pickled specialties...
DILL RELISH
**************************************
Pour hot brime over generous amount of dill week weed and let set for 24
hours. Strain and bring to a boil. Pour over coarsely ground
cucumbers. Cool and refrigerate. It will be ready in one week.
PICKLED JALAPENOS
*************************************
Pour hot brime over prepared peppers (cut into rings, strips, or whole).
Cool and refrigerate. They will be ready in one week.
PICKLES
*************************************
Pour hot brine over prepared cucumbers and generous amount of dill.
Cool and refrigerate. They will be ready in one week.
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Crabby, VA (9:28:28 pm) : Suzanne, here they sell the ends and piesecs at
the grocery delis and there are always big chunks of ham.
I put it in my food processor with onion, green epper, cayenne(devil part)
and mustard. I I pulverize and sometimes adda little mayo.
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Bill,DC (9:30:47 pm) : * Exported from MasterCook *
Fried Cauliflower w/ Garlic and Vinegar Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds breaded cauliflower
Garlic and Vinegar Sauce
3/8 cup olive oil
1 1/8 teaspoons garlic puree
2 tablespoons red wine vinegar
1/2 dash red pepper flakes
salt and pepper -- to taste
To make the saue, heat the olive oil over low heat. Add the garlic and cook
for about 2 minutes without coloring. Add the vinegar and cook for one
minute more. Season to taste with salt, pepper and red pepper flakes.
Fry cauliflower until golden brown. Drizzle with the garlic vinegar and
garnish with chopped parsley.
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Betsy, NY (9:32:32 pm) :
From: cch@salata.com (Cathy Harned)
Date: 19 Feb 96 06:16:00 -0800
Reply-To: mm-recipes@idiscover.net
Title: Red Cabbage and Cranberries
Categories: Fruits, Harned 1994, Side dish, Vegetables
Yield: 8 servings
2 tb Butter or margarine
1 1/2 lb Red cabbage; shredded
1/4 c Red wine vinegar
1 1/4 c Sugar
1/3 c Orange juice
1 3" cinnamon stick
1 lb Fresh cranberries
1 tb + 1 tsp. grated orange rind
Melt butter in a large Dutch oven over medium-high heat. Add cabbage and
cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar; bring
mixture to a boil and cook 2 minutes. Add sugar, orange juice and cinnamon
stick, stirring well. Cover, reduce heat and simmer 8 minutes. Add
cranberries, stirring well; cook over medium-high heat, uncovered, for 5 to
6 minutes or until cranberry skins pop.
Remove from heat; remove and discard cinnamon. Stir in orange rind. Serve
warm.
From _Taste of Today_ by BUNWC, North Shore Illinois Chapter/Northfield, IL.
In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 308. ISBN 0-8487-0765-6. Electronic format by
Cathy Harned.
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Bill,DC (9:32:43 pm) : * Exported from MasterCook *
Trinidadian Curried Cauliflower and Peas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup onion -- chopped
1 teaspoon garlic -- minced
2 tablespoons ginger -- chopped
1 1/2 teaspoons habanero chile pepper -- seeded and minced
3 tablespoons water
2/3 cup tomato puree
1/2 cup raisins -- chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 cup cilantro -- chopped
1 tablespoon soy sauce
4 cups cauliflower florets -- bite size
3 cups peas -- thawed
Heat the oil in a large skillet over medium heat and add the onion, garlic,
ginger, and habanero pepper. Saute mixture, stirring until the onion begins
to stick and turn a light golden brownhj. Stir in water and continue cooking
until the onions soften.
Stir in the next 7 ingredients and cook for about 3-4 minutes uncovered.
Add the cauliflower, toss the mixture in the pan, and cover and simmer for
about 8-12 minutes or until the cauliflower is almost tender. Add the peas
and cook for an additional 2-4 minutes or until the peas are hot all the way
through.
Serve.
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