how do you cook your vegetables? - Page 2

[ollyoxenfree]

Originally Posted by Ola_

I use one of these: steamer insert, in a pot on the stove with a bit of water under it (not so much that it touches the steamer insert, but enough that it doesn't boil dry). I've done broccoli in there often, the key IMO is to take it out when they turn a very bright green and before they overcook.


I think all root veg are yummy roasted because it brings out the sugars in them. Onions are excellent roasted (cut them into medium size chunks), potatoes, sweet potatoes, carrots, zucchini, etc. I usually toss the cut up veggies in a bowl, mix with a bit of olive oil, balsamic, salt, pepper, and a dried spice (say basil or rosemary). Yummy!

That's the steamer basket that I use.

The roast veg. are delicious with chopped fresh basil or rosemary (or sage or oregano or thyme) too, instead of dried.

[Jaxinator]

My new way: Packets.
I put some asparagus on some aluminum, put a few slices of lemon, and some olive oil, salt and pepper, closed up the packet, put it on the grill and cooked until they were soft.
Also did that with thin sliced potatoes, rosemary, olive oil, salt and pepper.
You can stick the packet in the oven too.

[amma_mama]

Originally Posted by velochic

The smoke point of extra virgin olive oil (depending on the exact oil) starts at about 350*F. I roast higher than that. When oil reaches its smoke point, it starts decomposing and as the temperature increases, it's flavor also deteriorates. Olive oil has a higher smoke point (above 400*F... I can't remember exactly).

That, and the fact that the "extra virgin" is really about flavor and, given that it is more expensive, is typically not used for cooking (including sauteeing/stir frying), but is reserved for salads, dipping bread, or drizzled on stuff just before serving when the full-bodied flavor can be appreciated. Regular olive oil is a cheaper (and no less healthy) option for cooking purposes.

[raksmama]

Usually, I sauté garlic in a little olive oil until it is golden then add the vegetables. If they are greens, I don’t add any water. the water from washing them is enough. For broccoli I’ll add about a ½ cup of water, for Kale maybe a little more. I braise the vegetables for about 5 minutes and only add water if they need it. I season with a little salt and lemon juice.
I also add chopped vegetables to stews, chilli, and soups.

[kavamamakava]

I have no idea how to cook vegetables in a microwave. I do reheat food in there though.
I mostly cook vegetables in a wok/sautee pan or in the oven.

In a pan, I usually start with some sort of oil and then add chunky spices like onions, garlic, ginger (things like that), then seed spices or fresh herbs like cumin seeds or chopped sage or fresh oregano, then add powder spices like paprika, salt, pepper, turmeric, then I add my chopped veggies in order of what needs the longest to cook. If the mix is too dry or the veggies are sticking I will add some broth.

I do this for all sorts of styles of cooking from sauteeing mushrooms for pasta sauce to making lentil soup with veggies to veggie fried rice or even thai coconut curry. I usually add the sauce after the veggies unless it's thai curry where I like to have the coconut milk bubbling before adding the veggies.

For the oven, it's like everyone else, olive oil and S&P. Also sometimes I'll add crushed garlic or make a marinade with balsamic vinegar and olive oil and a dash of soy sauce. Or a honey mustard style. Get creative. If you put the oil and other flavoring ingredients in a large bag and then put the veggies in the bag and shake it up, they get covered well. I usually start baking the veggies a little lower like around 350 for a good 15-20 minutes and then I turn it up and sometimes add more marinade. I also like to squeeze fresh lemon over it and bake it on 425-450 for the last 5 minutes or so.

[sunnysandiegan]

We don't use the microwave to cook veggies. Aside from the questionable health concerns, the veggies tend to be undercooked or overcooked far too easily. PLUS, they lose their heat way too quickly or are cooked unevenly. We can tell when certain restaurants use the microwave to cook veggies, especially broccoli!

We eat a LOT of veggies and we eat them in a variety of ways. Raw, steamed, boiled (very few), roasted, grilled, pan-fried (some kind of fat), stir-fried (some kind of sauce), sauteed (specifically butter or oil and more of it than "pan-fried"), soups, casseroles, etc.

There aren't too many specific-veggie-to-specific-method-of-cooking around here, but corn is one of them. If we are eating corn-on-the-cob, DH soaks it (cob in husk) in cold water for awhile before pulling the husks back just enough to get all the "silk" out, then he grills the cobs with the husks on. We compost the husks and the corn is AMAZING (we add nothing before eating) and then we compost the cobs, too. Both the husks and the cobs take a LONG time to decompose!!!

We began receiving a CSA this calendar year that we share with another family. All those mystery greens get cooked up a certain way for maximum chance of everyone being open to trying them in other ways later on. Wash and chop fairly fine, and set aside (leave wet). Heat one tablespoon each (approx) of bacon grease and butter and olive oil in skillet, add fresh garlic and onion. Add greens and pan-fry until wilted, but before it loses all its bright color. I salt after it is cooked because we all like differing amounts of salt. Some of us prefer fresh ground pepper, too. Serve on small plates as appetizer (make it special and fun), sometimes with crackers. Gobbled up every time!

Quiche and soup are other hits with the unfamiliar veggies. (I grate raw veggies for the quiche along with pan-frying greens similar to above. I skip the bacon grease and butter, usually, because the flavor of the quiche handles the greens nicely.) Roasted veggies are more common in the cooler months while grilled veggies (in grill pan/basket with holes) are more common in the warmest months. We use a glass bowl in the kitchen to mix up the cut veggies and olive oil and seasonings before roasting and grilling. DH prepares the veggies in order of cooking time, using the same bowl and adds more seasonings and oil for each round, as needed. Our neighbors have a Meyer lemon tree and share the organic bounty with us regularly, so we use a lot of fresh lemon with our veggies, fish, soups, etc.