Veggies

[Camille Eonich]

What are some of your favorite recipes that can be made with frozen veggies?  I'm trying to get more choices in my life during the winter than beans and taters. 

[Delmonico]

I like brussel sprouts, I add a bit of dill weed and some butter (there is that butter stuff again)  and a splash of vinegar, red wine type if I have it.

[Camille Eonich]

I've never really like brussel sprouts but then again I'm eating a lot of things now that I didn't used to eat thanks to finding new ways to cook them.  Do you do these in a pan on the stove like steamed and the frozen ones are good too?  Have you ever roasted them?  I've been thinking of trying them that way.

[Delmonico]

I toss a stainless steel colander in my big cast iron flat bottomed pot and just steam them, I'm too cheap to buy a steamer.

Never roasted them, might try it, let me know how they come out.

Here's one I do in camp a lot, not frozen but fresh cabbage is always at the store and cheap, besides this one has nitrate's and pork fat in it so you can test out the studies.   It's in the Dutch Oven 101 thread in the pantry:

b]Fried Cabbage[/b]

When I go out with the cook camp, I like to do dishes that were popular in the 19th century; often some of these are not well known today.

This is a good way to get a veggie dish ready in a hurry, takes about a half hour from start to finish.

I used 4 heads of cabbage for this 12' deep oven. (Holds 8 quarts) 

I chopped up the cabbage after I removed the less desirable outer leaves.



I then chopped up about 5-6 oz's of bacon and browned it up.  I was in a hurry so I placed the oven right on the fire, this got it hot enough that I could remove it in a short time and the heat was enough to finish it as it cooled. 



When I removed it from the fire I added a couple chopped onions and browned them a bit as I finished the bacon.

The oven was still fairly hot and I just put it on top of the 14 inch deep I was cooking my meat loaf in.



I added salt and pepper and just stirred it till the cabbage was softened and browned.



Most had never eaten it before, but they all tried it and everyone liked it, in fact the cleaned the oven up, no leftovers.


It is a favorite of mine, I ain't made it for a while so I should be safe.

[Camille Eonich]

The cabbage looks good.  Cabbage is one of those things I have just recently learned to like.  I've been grilling it, making Colcannon with it and a few other things.  I just bought some turnips that I'm gonna cook too and try them out.

Cabbage is a good one because it will keep in the fridge a few days until you get ready to cook it.

[Delmonico]

Chop it up and put your favorite salad dressing on it.  Coleslaw is just Dutch for Cabbage Salad, no reason you have to stick with a mayo/milk based dressing.  Much better than lettuce for salads. 

I like turnips in roast and fried like fried taters.  Parsnips are good in roast also, grandma used to cream both turnips and parsnips.  Parsnips used to be an early spring veggie, you plant them late summer and leave them in ground till the frost is out in the spring.

[Reverend P. Babcock Chase]

Howdy Camille,

If you take a page out of Demonico's (I mean Delmonico's) cabbage recipe (Brussel Sprouts are small cabbages), you can make sprouts something special. Just steam or boil the sprouts til they take a fork relatively easily. Dump the water and add about some bacon fat to the pot on the heat. Swirl the sprouts around until they are lightly coated and just starting to brown. They don't even taste like Brussel sprouts any more (well, maybe a little but the bacon flavor and the carmelizing of the out side make a big difference.) I haven't tried this with roasted sprouts, but I bet that would work too.

Also look for recipes for hot German Potato salad (Bacon!) and Hot bacon salad dressing.

Reverend Chase
What loves bacon

[Camille Eonich]

Stump's aunt is first gen German and her German potato salad in to die for.  I think that her deviled eggs have caused a few confrontations too.

[TallBaldBellied]

Throw some turnips, beets, carrots and onions, in the bottom of a roasting pan.  Drizzle with olive oil.  Toss on some lamb shanks.  Some more olive oil, chopped/minced garlic, onions, and various herbs (the ones what you like).  Roast at 400 till the turnips and carrots is tender.  Add some good yeast rolls, and Feast!

[Mogorilla]

I am a BIG fan of fresh Kale.  It is a late fall green.   

Hail to the Kale (salad)

Ingredients:
3 cups chopped fresh kale
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 clove garlic, minced
1/2 tsp. dried thyme
pinch of salt and freshly-ground black pepper
1/4 cup freshly-grated Parmesan
1/4 cup toasted bread crumbs (optional)
Method:
In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper. Add kale and Parmesan (and bread crumbs, if using), and toss until the kale is evenly coated.


Hoppin John
My take on a classic Southern recipe.
1 package smoked sausage, any type (we use the turkey kielbasa) cut into chunks or slices (ham works too)
2 tablespoons oil
1 onion, diced
1 green or red pepper diced
3-4 cloves garlic, chopped
3 cans of black-eyed peas (I usually drain and rinse them, if you use the canned ones with jalapeno for more heat, don't rinse.)
2 cans rotel (whatever heat you  like)
1 quart chicken stock (about 2 cups more if adding rice)
Salt and pepper to taste
1 cup rice-optional (the minute variety brown or white)
Large bunch of Kale- main rib removed and coarsely chopped.

In a large pot on medium high heat, add about 2 tablespoons oil.   Brown the smoked sausage, after you have the desired brownness (yes this is a technical term) add the onion and pepper, cooking about 5 more minutes until onions are translucent.   Add garlic, peas, rotel and chicken stock, bring to a boil.   Once boiling, add rice if you are going to.  When rice is nearly cooked add kale and cook another 5 to 10 minutes until kale is desired consistency.   Before Kale you essentially have Hopping John, traditionally done with ham hocks.   Heat can be added with Tabasco sauce.   Goes great with Cornbread, also a good New years day dish, black-eyed peas for long life and greens for prosperity.


Mediterranean Kale

3 cans cannellini beans, drained and rinsed
1 lb of meatballs
            (1 lb ground meat, 1 egg, 2 cloves garlic chopped, 2 tablespoons fresh parsley chopped,
bread crumbs, salt and pepper to taste, mix and cook (I usually brown them in a skillet
and finish them in the oven)
1 quart chicken stock
1 onion diced
2-3 cloves garlic, chopped
Salt and pepper to taste
Olive oil

Topping- 1 serving of unflavored, unsweetened Greek yogurt (if you can't find Greek, put regular in a coffee filter and let drain)
1 clove garlic
1 teaspoon coarse black pepper
1 tablespoon chopped parsley

Sauté onion until translucent, add garlic and cook lightly, add beans and stock and bring to a simmer.   Add salt, pepper and kale, cook kale for 5 minutes.   Place in bowl and top with meatballs and then spoon some yogurt on it.    Serve with toasted pita or Naan

[Camille Eonich]

Tried some turnips the other night, Stump loved them but I didn't like them any better than I did as a kid.  I've not like lamb the few times that I tried it either.

Love Hoppin John!  I use dried or frozen peas though.  I'll have to give the Kale a try.  Grilled Bok Choy is sooo good!!  Gonan try the brussel sprout idea too.

[Cary Kid]

Hi all.......
I do Del's cabbage and bacon bits, but I add a package of wide noodles after boiling them in a seperate pot.....Chicken soup noodles, 1/2 to 3/4" wide........Mix them in when the cabbage is nearly done.....We been eating cabbage and noodles for ever......I even threw in a couple sliced up apples on several occasions.......Brussel Sprouts and noodles is also good..needs a little butter and a minced clove of garlic.......A couple sliced up very thin longways carrots can be added to any of the above if you wish.....Salt and pepper how you want........
Back when TYQ and I were both working everyday, after the kids had grown up and gone on their own, we'd both be too tired for any serious cooking....We used to use our slow cooker just about everyday during the week.....You can put on chicken, taters, carrots, you name it.......And just let it slowly cook all day.....When us two got home from work supper was done....... I also experimented with all kinds of Oriental dishes in the slow cooker....Some of them were pretty durn good...Yup, Bok Choy is tasty.
My favorite back then, remember I was a working man then, was a frozen pot roast covered in frozen veggies.......Just let her rip in the slow cooker all day.....I would add an extra cup and a half of water to the pot for all day cooking....The frozen Pot Roast, or Chicken, or ribs would add water to the dish....The frozen veggies also added water, so it never dried out and burned.......
Keep the cover on your slow cooker if you let it run all day on low...........I never ran it any hotter then low for all day cooking......
You might just enjoy it young lady.     The Beef or chicken or ribs just fall off the bones it's so tender.....

[Mogorilla]

Hey Camile,
Since you are using frozen peas (the best frozen vegetable ever), toss them in nearly done rice dishes or the boxed couscous.   Great addition.  I also like using frozen artichoke hearts.  Great chopped in pasta sauces, on pizzas, with creamed spinach (also from frozen) as a dip.

Also, here is a quick soup that works with just about any frozen vegetable.

Easy soup.

1 tablespoon dehydrated onion
½ teaspoon garlic powder
Salt and pepper to taste
1 box of chicken stock  (use homemade, but 1 quart total)

1 bag frozen veg (broccoli or asparagus is my preffered)
1 can evaporated milk (I use the skim to cut on fat content)
Cheddar cheese
Flour o rcornstarch
Bring chicken stock to a boil, add onion and garlic, cook for 2 minutes.  Add bag of frozen veg and return to boil.  Mix ~1 or 2 (depending on desired thickness) tablespoon of flour or cornstarch to the can of evaporated milk and pour into boiling stock.  Soup will thicken when it returns to a boil.   Add salt, pepper and cheese.

This is really done in about 10 minutes.  Great for those wintery days that end up being kind of crazy.

[Cary Kid]

Sweet Peas, you can't beat em........Their rightful mane is English Garden Peas...........
This side of the Atlantic we all simply call them sweet peas....Frozen is great for our commom lifestyle, and they do well, and make a welcome addition to most dishes......
For a very long time the British have looked upon peas as we Yankees look upon corn..........The staff of life.....
In the very old days sweet peas would be dried and packed in barrels, and put aboard Britishs ships of the line. In conjunction with other dried commodities, they went a long way to keeping the sailormen fed..........In most instances the ships cook was for all intent purposes, after the Captain himself, the person most responsible for the ships fresh water supply.....The conservation of, of course.....
The fresh water that the cook soaked the dried meat in, the fresh water that the cook soaked his dried veggies in, was all a prize commodity aboard ship.....Not a drop went to waste, not a drop......The veggie water was a particular prize for washing one's hair. It also served well for making hot drinks, tea and coffee and cocoa..........The water used to soak meat was used for showering....A fresh water shower aboard ship, was a prized event.....
We are so very fortunate today, call us lucky from a technoligical standpoint.........The smallest sailboat can brag of an Osmotic water filter today........Even a hand operated unit will produce 20 gallons of fresh water, from salt water, if you can sit he handle long enough........Todays Man of war ships, and cruise ships, have a fresh water capability which would stretch your imaginings......
Reverse Osmosis is a technological marvel to our life today..........
Water something so simple, yet so precious.......In other circumstances, at other times, was traded even up for gold......
Think of that as you turn on your kitchen faucette..........
Heck, I love sweet peas........

My favorite other then sweet peas and butter and salt......Nice and hot and juicy.......Would be ..............
Sweet peas, canned tuna, red onion, Lettuce, Mayo, and Parmigion.......That myfrins, makes a hell of a Sunday salad, to hand your favorite girl whilst settin out by the river............
Just sayin...........

[Forty Rod]

'Taint much, but I put a tablespoon-full of frozen niblets corn per egg when I'm making my Saturday and Sunday morning 40 Rod scramble.  Other ingredients are a dash of powdered mustard, onions, mushrooms, red and / or green bell peppers, garlic, and whatever else I can find in the fridge.  Most cheddar-American-Swiss, mozzarella, and/ or provalone cheeses will add something.  I heat up some commercial (La Victoria) salsa and put some on top with a few slices of black olives, add toast and coffee and eat my diet into oblivion.

[Singing Bear]

Don't know if you can get these up in NC, but frozen edamame is popular here.  Frozen soy beans in the pod.  My wife sautes them in olive oil, garlic, salt/pepper and some chili flakes.  You just suck all that goodness off the pod as you squeeze the soy bean out.  As a kid, we used to have these simply boiled in salt water, but have to say this "new" way of cooking them is a whole lot tastier.  If you can't find them in your favorite market, you may have to check an Asian market.   I know it's a bean, but we treat it more like a veggie out here.   

[Camille Eonich]

Y'all convinced me that I should give brussel sprouts another try so tonight I'm cooking these.

Ingredients

    1 1/2 pounds Brussels sprouts
    3 tablespoons good olive oil
    3/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

[Camille Eonich]

The roasted sprouts were good.  Stump didn't like sprouts either and he ate them as well.  The centers had almost a nutty flavor after the roasting.  Oh and I did add a little balsamic vinegar to the mix.

[litl rooster]

I tired this last year on the grill,  I liked it someone else here did not.

[Mogorilla]

I saw mention of German Potato salad in previous post.  I just made a batch this weekend with kraut and brats.   The change is I am adding beets to it.  I roast the beets, about 25-30 minutes wrapped in aluminum foil in a 350 oven.  When they come out I use a paper towel to wipe of the peel.  Then chill them.   At this point I have been adding them 50-50 with potatoes.   For cubed breakfast potatoes, with a little onion and garlic, it kind of looks like a flannel shirt.  I never liked beets, but I do now.  Really good with the hot German potato salad dressing, you have that sweet and sour anyway, and the beets just bring a little more to the party.

I love roasted sprouts too!