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good ideas wanted

post #1 of 16
Thread Starter 
hi everyone my cousin works at a packing shed and he gets all kinds of veggies passing through mostly broc, cauliflower,and celery.but he brought over some green beans red peppers ,broccoli, cauliflower and hearts of romain lettuce . so i went to the internet to find some ideas and stumbled on this site. looking forward to looking around and participating, cuz i love to cook anyways i was wondering if someone had some good ieas for the ingredients i mentioned . i have some pork chops in the fridge but could easily go to the store if i need somthing else. could someone help a fella out
post #2 of 16
You've got a number of stir fry dishes there. Curries too.

Smothered pork chops with steamed vegies.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 16
Thread Starter 
im just a dumb guy just been really gettin in to cooking lately i need a basic idea of what to do like... fry this and that for this many minutes then add the blah blah and let simmer for #$%^& serve with $#% ....somthing like that.any ideas i have most spices and utensils thanks
post #4 of 16
Ive tried this recipe and its quite good.

http://www.companyscoming.com/recipes/2005/7/157/
post #5 of 16
Broccoli, cauliflower, red peppers, green beans, lettuce,celery......

Salad makes sense, in a microwave nuke the broccoli cut into flowerettes, cauliflower again cut into small pieces.....bowl with water to cover veg and nuke 7-10 minutes depends on power of your microwave. If you don't have a microwave just put them in boiling water until just tender, drain.
Ditto green beans

cut red peppers and celery into dice

tear lettuce into bitesize pieces. Dress with buttermilk dressing, blue cheese dressing or Italian dressing.....

Veg Sandwiches
In a large skillet saute chopped onions, add the blanched broccoli and cauliflower.
Char the red peppers on a gas stove and peel the charred skin or put under a broiler and peel them.....put in container with olive oil, garlic powder or minced garlic, salt and pepper.

Toast whole wheat bread, spread with mayo or chevre or lowfat version mix lowfat plain yogurt with either. put sauted veg and peppers on bread and dig in. My need spicing. I use a blend called Spike.

Soups:
Soups, Broccoli with Cheddar
Cauliflower Curry Soup
Red Pepper Potato Soup

Pasta: one of my favorite pastas is orrechiatta with pancetta (bacon), onions,garlic and roasted cauliflower.....virgin olive oil, parmesan cheese....

The recipe thread has plenty of recipes that may help you out.
Welcome to Cheftalk.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 16
Thread Starter 
thanks ill try some of that
post #7 of 16
By the way, you don't have to use them all in one meal!
Sometimes you can do better with separate dishes, separate meals.
I love string beans just boiled, bright green and with a little bite to them - hot or cold they're good with olive oil and lemon
Hot, with butter, or butter and parmigiano

cauliflower makes a great pasta - cut them into small flowerets, put a good 1/8 inch of olive oil in a heavy frying pan, several cloves of garlic sliced, a bit of hot red pepper if you like, or black ground pepper, and the cauliflower. Cover and cook very very slowly till it's mushy. Cook short pasta (penne, rigatoni, etc) and when you drain it mix with the cauliflower. Add parmigiano. It's wonderful

I like also to batter fry cauliflower - i make a batter with egg, plain yoghurt and flour thick enough to be sticky - coat and then fry the pieces of cauliflower.

Peppers are good pan fried with onion, or roasted in chunks with wedges of potato - cut them like huge french fries - any bigger and they won;t cook inside (put some parchment paper on a large LOW-SIDED baking sheet (high sides prevent browning) or just oil it, toss the potatoes and peppers with a little oil, salt and pepper, some crushed garlic if you like, and you can add paprika, or marjoram or thyme if you like it. Lay on the sheet in one layer, and put on the FLOOR of the oven at high heat. Watch it well so it doesn;t burn - turn when browned, and brown the other side. )

Broccoli - peel the stems (just start at the bottom picking off a part of the skin with a knife and pull it off upwards), and divide the branches into equally sized pieces lenghthwise (so you have four stalks with the tops for each original stalk, unless they're small)
Put into boiling, salted water and cook till just barely tender (they should still be bright green)
drain.
Heat some olive oil in a small pot with crushed garlic and if you like, hot pepper and if you like, a couple of anchovy fillets (they will disintegrate) and cook slowly till the garlic is tender but not browned (and the anchovy disintegrated). Toss with the broccoli. You can also do this with butter.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 16
Steaming as also a good way to cook broccoli.

This is a very tasty sauce. Just don't oversauce the broccoli. I like to use large chunks of garlic, remove them when appropriately colored, and nibble them while continuing to prepare the meal. Sometimes I'll put the crisped carlic back into the dish, without further cooking.

Good quality anchovies packed in salt or good olive oil help this sauce ... there are some junk anchovies on the market which add little to this or other recipes.
post #9 of 16
Hi Shel,
I know it's supposed to be a good way to cook vegetables i've never had much luck with steaming - particularly broccoli. I find it leaves some parts (where the broccoli is more exposed to the steam) overcooked, and other parts (hidden from the steam) too raw. Lots of water seems to reach everywhere evenly. But maybe my steamer is too small or i'm doing something wrong?
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #10 of 16
I peel and cut the stems into small-ish pieces, and separate them from the florets. I put them in to steam first since they take longer to cook. Then I add the florets, sized appropriately.

I don't use a steamer, rather, I set either a colander or a strainer (sieve) over the top of a big saucepan (4.5-liters/quarts) and cover it with the top of the saucepan or another bigger cover.

The reason I saw your message is because I went on line to double check your ingredients as I'm on my way to the kitchen to make the dish. Good thing I checked - I forgot the pepper flakes.

If you'd like, I'd be happy to take some pics for you, just not tonight. Let me know.
post #11 of 16
Hi Shel,
I guess one reason they don;t come out when i steam them is that i like to see the whole stem with the top attached. But i peel and then slice the stem lenghthwise in quarters, so the width is small enough to cook evenly with the tops at least in boiling water. But my probvlem is not that the tops cook too fast, but rather that those pieces near the edge are overcooked, and those in the middle are undercooked. I could move them around, i suppose, mid-cooking, but i have to say that boiling is fast and efficient and comes out well. I know stuff is lost into the water, but with a fast boiling technique i'm hoping not much. The taste is good, anyway.

Sure, if you like, take some pictures. I can't get my pictures online because i use the wrong online picture program i guess (photobox)- very annoying. I'd like to see how it comes.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #12 of 16
Thread Starter 
i cook broc all the time where i live" central coast california"there is broc everywhere im surrounded by broc colli and celery .anyways steaming brocoli is the easiest thing to do i just cut the stems about 2 inches from the florette and sream for about 5mins or less i just grab a piece to see if its cooked enough for me if not leave until it is . i like it a little crisp
post #13 of 16
Yeah, but when i've done this, it doesn;t all come out evenly - some is overcooked and some is undercooked
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #14 of 16
Thread Starter 

broccoli

maybe its me then. most people i know like there broccoli a little crisp so i just
try a piece when its gettin close if its close ill let it go for few more moments or just turn it off cuz it will still cook while sitting. ive never had some over and some under cooked its usually either/ or.maybe its where u live. over here i get broccoli fresh picked or a day or two at the most so its nice and tight. if u live in a place where it doesnt grow it might be a little more loose and harder to get perfect results
post #15 of 16
I live in italy and the broccoli is quite fresh, locally grown. It wouldn;t be an explanation, anyway, because it's the unevenness of teh cooking that is the problem, and the broccoli, if tough, would all be tough equally. I have one of those metal "flower" shaped basket things, that fold in and out like a camera lens to fit the pot.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #16 of 16
Thread Starter 
well i dont know what to say then cuz i use the same thing and never had a problem maybe to much water try shuffling them around midway through the cook
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