Post by Martin Stett on Jun 7, 2017 22:17:20 GMT
I'm not a vegetarian, but I often find fresh vegetables to be heavily underused in modern American cooking. And with summer coming on, fresh, cold salads are often an easy thing to prepare and eat later.
I haven't done much cooking, but I have a few recipes I like. If you have anything you enjoy, please leave them here.
Chinese Mustard in Soy Sauce
This recipe originally called for Chinese cabbage, but I wound up using Chinese mustard my first time because I had it available. You can use pretty much any green, but the mustard worked best, for my taste. Even my mustard hating sister loved the stuff, but I think that's because she didn't know it was mustard when I served it to her. All credit to Ken Hom for the recipe.
Serves 2 to 3
Ingredients
1 pound Chinese mustard
1 tablespoon light soy sauce
1 tablespoon oil, preferable peanut
Cut the mustard leaves into 1 1/2-inch strips and blanch them in a pot of boiling salted water for about 1 minute. Drain thoroughly, and put the blanched leaves onto a platter. Dribble the soy sauce over them.
Heat the oil in a wok or skillet until it is almost smoking and then pour the hot oil over the leaves. Serve at once.
Fancy Sliced Tomatoes
I've never been extremely big on tomatoes, but the seasonings make this a great hit for a hot day. Can't remember which cookbook I got this recipe from.
(Fix this a few hours ahead if you can, so the flavor has a chance to burgeon.)
Ingredients:
Tomatoes
Onions (Any kind)
Salt
Pepper
Dried Basil
Sugar
Vinegar
Olive Oil
Instructions:
Put a layer of sliced unpeeled tomatoes in a shallow pretty bowl about eight or ten inches in diameter, and put a layer of sliced onions (Bermuda, green, or what have you) on top of it. Sprinkle a bit of salt and pepper around, a pinch of basil, a 1/2 teaspoon of sugar, and one teaspoon each of vinegar and olive oil. Add another layer of tomatoes and onion slices and repeat the seasonings. Keep going in this fashion, depending on how many people you're serving and how tired you get.
Personal notes on this recipe: Double amount of seasonings. Keep garlic salt on hand to apply liberally to individual servings.
I haven't done much cooking, but I have a few recipes I like. If you have anything you enjoy, please leave them here.
Chinese Mustard in Soy Sauce
This recipe originally called for Chinese cabbage, but I wound up using Chinese mustard my first time because I had it available. You can use pretty much any green, but the mustard worked best, for my taste. Even my mustard hating sister loved the stuff, but I think that's because she didn't know it was mustard when I served it to her. All credit to Ken Hom for the recipe.
Serves 2 to 3
Ingredients
1 pound Chinese mustard
1 tablespoon light soy sauce
1 tablespoon oil, preferable peanut
Cut the mustard leaves into 1 1/2-inch strips and blanch them in a pot of boiling salted water for about 1 minute. Drain thoroughly, and put the blanched leaves onto a platter. Dribble the soy sauce over them.
Heat the oil in a wok or skillet until it is almost smoking and then pour the hot oil over the leaves. Serve at once.
Fancy Sliced Tomatoes
I've never been extremely big on tomatoes, but the seasonings make this a great hit for a hot day. Can't remember which cookbook I got this recipe from.
(Fix this a few hours ahead if you can, so the flavor has a chance to burgeon.)
Ingredients:
Tomatoes
Onions (Any kind)
Salt
Pepper
Dried Basil
Sugar
Vinegar
Olive Oil
Instructions:
Put a layer of sliced unpeeled tomatoes in a shallow pretty bowl about eight or ten inches in diameter, and put a layer of sliced onions (Bermuda, green, or what have you) on top of it. Sprinkle a bit of salt and pepper around, a pinch of basil, a 1/2 teaspoon of sugar, and one teaspoon each of vinegar and olive oil. Add another layer of tomatoes and onion slices and repeat the seasonings. Keep going in this fashion, depending on how many people you're serving and how tired you get.
Personal notes on this recipe: Double amount of seasonings. Keep garlic salt on hand to apply liberally to individual servings.
