A cookbook from the early 1980s took into consideration that vegetables should form part of every main meal. It also recognized that sometimes vegetables need some extra oomph to make them appealing for a variety of ages.
This week’s recipes put the spotlight on how to serve favourite vegetables in ways that will give them a new good-for-you appeal.
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Peas in Cream
1 1/2 cups frozen peas
1 tsp. sugar
2 green onions with tops, thinly sliced
1/4 cup water
1 tsp. butter
1/4 tsp. salt
dash pepper
1/4 cup light cream
Combine peas, sugar and onions in a small saucepan. Add water, cover and bring to a boil. Reduce heat and boil gently for three minutes. Do not drain.
Add butter and heat until melted. Add salt, pepper and cream. Heat but do not boil. Serve immediately in individual dishes or spooned over toast. Two servings.
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Broiled Tomatoes
2 medium tomatoes
salt and pepper to taste
dash of dried basil
3 tbsps. fine, dry bread crumbs
2 tsps. butter, melted
Cut each tomato in half crosswise. Sprinkle with salt, pepper and basil.
Combine bread crumbs and melted butter and sprinkle thickly on top of each slice of tomato, patting down lightly.
Place tomato halves on broiler pan and broil about 6 inches from heat until topping is lightly browned and tomatoes are warm. Serves two.
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Sweet & Sour Red Cabbage
1 tbsp. vegetable oil
2 cups shredded red cabbage
1 cup cubed and peeled apples
1 tbsp. brown sugar
2 tbsps. white vinegar
2 tbsps. water
1/4 tsp. salt
pepper to taste
1/4 tsp. caraway seeds, optional
Heat oil in a skillet and add cabbage and apples. Combine remaining ingredients and pour over cabbage. Cover tightly and cook over low heat for 20 minutes, stirring occasionally, or until cabbage is tender. Serve immediately with pork chops or strips of garlic sausage.
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Butter Steamed Broccoli
3/4 lb. broccoli
1 1/2 tbsps. butter
4 tbsps. water
1/4 tsp. salt
dash pepper
1/2 pkg. cream cheese, cubed
1 1/2 tsps. lemon juice
Wash broccoli, cut off flower ends and set aside. Cut stems into slices 1/8 inch thick.
Heat butter in an electric skillet set at highest heat. Add broccoli stems and stir. Add 2 tbsps. water, cover tightly and cook 4 minutes, stirring several times.
Add broccoli flowers and remaining water, cover and continue cooking about 3 minutes, stirring several times.
When water has evaporated, turn off heat and sprinkle broccoli with salt and pepper. Add cubes of cream cheese. Stir gently until cheese melts. Sprinkle in lemon juice and serve immediately with any main course meat.
Joyce Walter can be reached at ronjoy@sasktel.net
