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Looking for a vegetable dish?

Looking for a vegetable dish? With the last-minute flurry needed to get the holiday dinner on the table, it's a welcome relief to cook the vegetables in advance, freeing both cook and kitchen for more timely duties.

These two vegetable choices--broccoli or baby bok choy--look festive, are potluck-portable, and can be preprared in advance. Serve them hot or at room temperature.

If you plan to reheat them, make sure the serving dis is appropriate to the method you choose. Use a good-looking shallow 3-to 4-quart baking dish in a conventional oven or a microwave-safe nonmetal platter or casserole that will fit in a microwave oven.

To reheat in a conventional oven. Cover with foil and bake at 400[degrees] until hot, 20 to 30 minutes.

To reheat in a microwave oven. Cover with plastic wrap and cook at full power (100 percent), rotating dish 1/2 turn once, 4 to 7 minutes.

Broccoli with Red Pepper and Onion

2 pounds broccoli 2 tablespoons olive oil 2 large onions (about 1-1/4 lb. total), thinly sliced 2 large red bell peppers (about 1 lb. total), stemmed, seeded, and thinly sliced 1 tablespoon drained capers Salt and pepper

Trim tough ends off broccoli. Peel stalks if skin is tough. Cut through stalks lengthwise to make 1/3-inch-thick slices. Fill a 12-inch frying pan or a 5- to 6-quart pan with 1 to 1-1/2 inches water; bring to a boil. Add 1/3 to 1/2 of the broccoli, and cook, turning over once, just until barely tender when pierced, 2 to 3 minutes. With a slotted spoon, lift out broccoli and immerse in ice water. Repeat with remaining broccoli; when cool, drain well. Arrange on a platter or shallow 3- to 4-quart baking dish.

Drain pan and dry. Add 2 tablespoons oil and onions. Cook over medium-high heat, stirring often, for 5 minutes. Add peppers and cook, stirring often, until onions and peppers are browned around edges, 10 to 15 minutes. Stir in capers. Spoon over center of broccoli.

Serve warm. (If made ahead, cool, cover, and hold at room temperature up to 4 hours or chill until the next day; let warm to room temperature to serve. To reheat, see preceding directions.) Add salt and pepper to taste. Makes 8 servings.

Per serving: 90 cal.; 3.5 g protein; 4 g fat; 12 g carbo.; 49 mg sodium; 0 mg chol.

Baby Bok Choy with Sesame Soy

1 tablespoon sesame seed 8 medium-size heads baby bok choy (about 1-1/2 lb. total) About 2 tablespoons Oriental sesame oil or salad oil 1 tablespoon minced fresh ginger 3 tablespoons dry sherry 3 tablespoons soy sauce 1/8 teaspoon crushed dried hot red chilies (optional) 1/4 cup thinly sliced green onion

Stir sesame seed in a 10- to 12-inch frying pan over medium-low heat until golden, 3 to 5 minutes. Pour out of pan and reserve.

Cut heads of bok choy in half lengthwise. Rinse between leaves, keeping halves intact. Coat bottom of a 10- to 12-inch frying pan with 1-1/2 teaspoons oil; set over medium-high heat. When pan is hot, lay bok choy, as many as will fit in a single layer, cut side down in pan. Add 2 tablespoons water. Cover and cook just until bok choy wilts, about 2 minutes. Lift out of pan, drain briefly, and arrange cut side up on a platter or shallow 3- to 4-quart baking dish. Remove any water from pan. Repeat to cook remaining bok choy. (If made ahead, cool, cover, and hold at room temperature up to 4 hours or chill until the next day.)

Add 1 tablespoon oil and ginger to pan and stir over high heat until ginger is lightly browned, about 30 seconds. Add sherry and bring to a boil. Remove from heat and add soy and chilies. (If made ahead, cover sauce and store at room temperature up until the next day.)

Serve bok choy hot, at room temperature, or reheated (see preceding directions). Pour reserved sauce evenly over hot or cool vegetables. Sprinkle with green onion and toasted sesame seed. Serves 8.

Per serving; 55 cal.; 1.9 g protein; 4.1 g fat; 3.6 g carbo.; 442 mg sodium; 0 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Dec 1, 1989
Previous Article:The good old pressure cooker.
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