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
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 SEASONED VEGETABLES
Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.
Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.6 g, Cholesterol 1.5 mg, Fat 0.3 g, Fiber 1.4 g, Protein 1.7 g, Sodium 282.9 mg, Sugar 2.9 g
STEAM-SAUTéED VEGETABLES
Make and share this Steam-Sautéed Vegetables recipe from Food.com.
Provided by College Inn
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
- Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
- Remove vegetables to a serving bowl with a slotted spoon.
- Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
- Pour broth over vegetables before serving.
- VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
Nutrition Facts : Calories 7.1, Fat 0.2, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 0.7, Sugar 0.1, Protein 0.8
SAUTEED VEGGIES FOR STEAK
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 BIG veggie servings
Number Of Ingredients 10
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 into your garbage bowl. 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-again lengthwise, then slice the onions across. Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the 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 butter then serve.
- Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
- Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and 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 make the butter cold enough to slice again.
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