Hello group

Any good recipes to spice up steamed mixed vegetables .

TIA
Dave
~~~~~~~~~~~~~~~~~~~~~
Dave Griffith
NAR 14156
The R.A.T.T.-works
Monterey Machine Products
1504-A Industrial Park Street
Covina, CA 91722 U.S.A.
http://www.rattworks.com

"MONTMACH" > wrote in message
...
> Hello group
>
> Any good recipes to spice up steamed mixed vegetables .
>
> TIA
> Dave
> ~~~~~~~~~~~~~~~~~~~~~

Try grating some fresh ginger on them and adding a little soy sauce.


--
Peter Aitken

Remove the crap from my email address before using.

MONTMACH wrote:
>
> Hello group
>
> Any good recipes to spice up steamed mixed vegetables .
>
> TIA
> Dave

Lemon butter!!!!! :-)

Take one whole lemon and juice it, and add that to 1/2 cube (4 tbs.)
melted unsalted/sweet butter. Pour over steamed veggies and toss with a
little salt-free lemon pepper.

Add salt to taste, or salt substitute if on a low sodium diet...

Lime works well too.

K.

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Katra writes:

>MONTMACH wrote:
>>
>> Hello group
>>
>> Any good recipes to spice up steamed mixed vegetables .
>>
>> TIA
>> Dave
>
>Lemon butter!!!!! :-)
>
>Take one whole lemon and juice it, and add that to 1/2 cube (4 tbs.)
>melted unsalted/sweet butter. Pour over steamed veggies and toss with a
>little salt-free lemon pepper.
>
>Add salt to taste, or salt substitute if on a low sodium diet...
>
>Lime works well too.

Briefly saute some garlic and slivered almonds in a tbsp of vegetable oil
(either plain OO or canola, if it needs to be heart friendlier), then throw in
the steamed vegetables and briefly toss. Top with toasted sesame oil and a
squeeze of lemon.

You can add minced ginger to the garlic and almonds if that's to your taste.

Best,

Marc

Add meat!

On 23 Nov 2003 20:53:17 GMT, (MONTMACH) wrote:

>Hello group
>
> Any good recipes to spice up steamed mixed vegetables .
>
> TIA
>Dave
>~~~~~~~~~~~~~~~~~~~~~
>Dave Griffith
>NAR 14156
>The R.A.T.T.-works
>Monterey Machine Products
>1504-A Industrial Park Street
>Covina, CA 91722 U.S.A.
>http://www.rattworks.com

(MONTMACH) wrote:

>Hello group
>
> Any good recipes to spice up steamed mixed vegetables .
>
> TIA
>Dave
>~~~~~~~~~~~~~~~~~~~~~
>Dave Griffith
>NAR 14156
>The R.A.T.T.-works
>Monterey Machine Products
>1504-A Industrial Park Street
>Covina, CA 91722 U.S.A.
>http://www.rattworks.com

I like to:
Mix garlic powder and sweet basil.
Use an Italian spice mix
Use the various sauces sold for chinese foods such as thick terryaki, Plum,
pineapple, oyster, . Sometimes with starch powder to glaze.

Often I make one meal with a microwaved frozen veg mix or broc/cauli with a
sauce over half/cup of steamed rice.

Dennis

Try steaming with chicken broth instead of water.


"MONTMACH" > wrote in message
...
> Hello group
>
> Any good recipes to spice up steamed mixed vegetables .
>
> TIA
> Dave
> ~~~~~~~~~~~~~~~~~~~~~
> Dave Griffith
> NAR 14156
> The R.A.T.T.-works
> Monterey Machine Products
> 1504-A Industrial Park Street
> Covina, CA 91722 U.S.A.
> http://www.rattworks.com

"MONTMACH" > wrote in message
...
> Hello group
>
> Any good recipes to spice up steamed mixed vegetables .
>

Spritz with a mix of fresh lime juice and tabasco.

Another addition is some fresh grated romano or asiago cheese.

Jack Oomph

L Beck a écrit :

> Try steaming with chicken broth instead of water.

Won't do a thing. The water evaporates and cooks the vegetables, the
broth parts stays in the pan and doesn't impart its taste. Whatever
seasonings you want to add to steamed food must be added to the food
itself (before or after cooking, depending), not to the water.

Nathalie in Switzerland

> writes:

>L Beck a écrit :
>
>> Try steaming with chicken broth instead of water.
>
>Won't do a thing. The water evaporates and cooks the vegetables, the
>broth parts stays in the pan and doesn't impart its taste.
>
>Whatever seasonings you want to add to steamed food must be added
>to the food itself (before or after cooking, depending), not to the water.

Geeze, you are so sure of yourself...

That's not true, no truth to your assertation whatsoever. The volatile oils
contained in spices/herbs and other flavorings (ie. citrus, ginger, etc.) will
also vaporize and will permeate the food being steamed, imparting their
flavors. I often add citrus peel to steaming water, which definitely imparts
flavor... in fact just yesterday I steamed an entire head of cauliflower.
Adding the two halves of a squeezed lemon, a few grinds of white pepper, a bay
leaf, and a few gratings of nutmeg to the water imparted a wonderful flavor,
permeated throughout, an even better flavor than drizzling lemon and grating
nutmeg after cooking, more like the cauliflower was perfumed, and no trace of
nutmeg specks or it's strong flavor. All I added after steaming was a bit of
butter and a sprinkling of salt... those would not have vaporized.

However I don't see much point is steaming food with chicken broth. Although
some element of the seasonings used in the production of the broth will
vaporize and flavor the food it seems to me a waste if the broth will then be
tossed down the drain, and since chicken would in fact flavor the broth one may
as well poach the chicken in the broth and then use the ensuing broth which
would then be more potent than it began... again, it sure would be a waste to
steam chicken with chicken broth and then pour the liquid down the drain.
There, I've just soundly and roundly dispatched two more kitchen imbeciles...
two at a time... damn, I'm good! But not much challenge, Europeans are the
world's least knowlegeable cooks... really, how much does one need to know to
cook squid and snails.<G>

Mirriam Webster

volatile oil
noun
Date: 1800
: an oil that vaporizes readily; especially : ESSENTIAL OIL
---


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