Steamed Vegetables With Johns Dipping Sauce Recipes
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 VEGETABLES WITH JOHN'S DIPPING SAUCE.
This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies.
Provided by Kitchen Witch Steph
Categories Cauliflower
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vegetables.
- Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
- Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
- Bring to a simmer. Place steamer basket with veggies on top and cover.
- Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
- Immediately remove from heat and serve.
- Sauce:.
- Place ingredients into a small bowl and mix until thoroughly combined.
- Cover and keep refrigerated until ready to serve along side veggies.
STEAMED VEGETABLES WITH MOJO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
- For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Nutrition Facts : Calories 259 calorie, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 0 grams, Carbohydrate 31 grams, Fiber 10 grams, Protein 9 grams
STEAMED VEGETABLES WITH CHILE-LIME BUTTER
Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
- In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
- Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
- To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING
Delicious, healthful recipe that is great to go with grilled meats. Another winner from "In The Kitchen With Rosie- Oprah's Favorite Recipes."
Provided by ChipotleChick
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all dressing ingredients together in a small bowl and set aside.
- Fill a large pot with water, until it's just below the steamer insert.
- Bring to a boil and put the string beans and carrots in the steamer basket.
- Cover and cook about 3 minutes.
- Add the corn, yellow squash, zucchini, and broccoli.
- Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
- Place the veggies on a platter.
- Arrange the corn around the edges and sprinkle them with the Spike seasoning.
- Drizzle the dressing over the other veggies and top with the cheeses.
- Cover with foil for a few minutes before serving.
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