Veg Side Dish & Autumn Vegetable Stew

[Guest guest]

* Exported from MasterCook *

 

A Simple Corn and Pepper Side Dish

 

Recipe By : Marion Cunningham

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound onions

2 green bell peppers

2 ears corn

5 tablespoons butter -- (5 to 6)

1 dash Salt -- to taste

 

Cut off the stem top and root bottom from each onion and discard. Cut each

onion into 1/4-inch thick slices. Set aside.

 

Trim the stem top and bottom off of each pepper. Cut each pepper in half

lengthwise. Scrape out the seeds and discard. Cut each half into 1/4-inch

slices crosswise. Set aside.

 

Strip the ears of corn off the husk, remove the silk and discard. Holding

each ear upright, narrow end at the top, cut the kernels off the cob using a

sharp knife.

 

Bring a large pot of water to boil and add the corn. Cook until tender,

about 3 minutes. Drain and set aside.

 

Melt 5 tablespoons of butter in a skillet over medium heat and tilt the pan

so the butter covers the bottom. Add the onions and cook, stirring

occasionally, until softened but not browned, 8 to 10 minutes. Remove them

from the skillet to a serving bowl.

 

There should be a little butter in the skillet, but if not, add the

remaining tablespoon. Add the pepper strips and cook, stirring, until

softened, 12 to 14 minutes. Lift them out of the skillet and add them to the

onions. Add the corn to the skillet and cook, stirring, until tender, 3 to 4

minutes. Add the corn to the onions and peppers.

 

Add salt to taste and lightly stir so the salt is spread through the

vegetables. Add more salt if needed. Serve hot or warm. 6 servings. Each

serving: 157 calories; 239 mg sodium; 26 mg cholesterol; 10 grams fat; 6

grams saturated fat; 17 grams carbohydrates; 3 grams protein; 2.87 grams

fiber. ARTICLE IN LA TIMES 10/10/01, Marion Cunningham - notes --

This recipe, which takes me back 70 years or more, is old-fashioned cooking

at its best. Some ingredients have to be doctored and encouraged to become

harmonious. But others instantly complement one another, as in this dish.

 

James Beard, a splendid cook and cookbook author, would have said that this

is a fine example of home cooking. He defined it the same way whenever

asked: " The way people eat is an unconscious reflection of the way people

live. " I wonder what he would say today if he saw all the " heat and eat " and

ready-made food in supermarkets. I think I can hear his comments now.

Serve this with a slice of cold baked ham or fried pork chops. Try this at

least once.Onions, Corn and Peppers (SOURCE: LA TIMES 10/10/01; untried)

 

 

 

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NOTES : Active Work and Total Preparation Time: 30 minutes * Vegetarian

 

 

* Exported from MasterCook *

 

Autumn Vegetable Stew

 

Recipe By : MAYI BRADY

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

1 tablespoon butter

1 large onion

2 large carrots

1 small head broccoli

1 large zucchini

3 cloves garlic

3 tablespoons flour

1 package sliced mushrooms -- (6-ounce)

1/2 teaspoon dried thyme

1 1/2 cups vegetable broth

Salt -- pepper

2 tablespoons chopped parsley

1 bn Cooked brown basmati rice

 

Heat the oil and butter in a saucepan over medium heat. Chop the onion and

add it to the pan. Cook, stirring occasionally, until the onion has

softened, about 6 to 8 minutes.

 

While the onion cooks, peel and thinly slice the carrots, cut the broccoli

into florets (if the florets are large, cut them in half), cut the zucchini

in half lengthwise and then cut it in 1/2-inch slices. Mince the garlic.

Add the flour to the pan and cook, stirring, until it forms a paste, about 2

minutes.

Add the carrots, broccoli, zucchini, garlic and mushrooms to the pan. Cook,

stirring, about 3 to 4 minutes.

Add the thyme, vegetable broth and salt and pepper to taste.

 

Cook, stirring occasionally, until the vegetables are just tender and a

gravy has formed, about 15 minutes. Serve over brown basmati rice and

garnish with the chopped parsley.

 

2 servings. Each serving: 361 calories; 880 mg sodium; 17 mg cholesterol; 15

grams fat; 5 grams saturated fat; 51 grams carbohydrates; 11 grams protein;

9.91 grams fiber.

ARTICLE NOTES: Taming Brown Rice QUICK FIX - By MAYI BRADY, Times Staff

Writer - 10/10/01

[untried, sounds great!]