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Vegetables is a very important part of the diet, because they are so nutritious. It 's a sad fact, however, that most people do not eat enough, perhaps because they do not realize how many different ways to cook vegetables is to choose. Of course, even the vegetables are eaten raw in salads or as a side dish.
You should always wash vegetables before cooking to remove unhealthy chemicals and pesticides. A good way to delete them, and add aTablespoons baking soda in a bottle with hot water. Spray this mixture to the vegetables, then wipe with a paper towel.
Moisten
One of the healthiest ways to prepare vegetables is to steam. do steamed vegetables with butter and black pepper or a compression of lemon or lime juice in a healthy side dish flavored.
You can buy an economic basket and then steam over a pan of simmering water. Soft steamed vegetables faster harderthese, you might want to add more hard before or parboil five minutes before the steamer basket softer.
Cooking
Roasted vegetables are very tasty and this method is ideal for potatoes, carrots, turnips, and more. To cook vegetables, simply slice or chop, brush them with oil and bake them for forty minutes to an hour, or until soft. You can sprinkle herbs or spices on plant parts before cooking themto give them more flavor.
Kitchen
cooked vegetables are very common, but the disadvantage of this method of herbal preparation, which removes nutrients from vegetables and leave them in boiling water. If you have one of boiling water, you may consider a steam basket over them, instead of to your vegetables.
Grilling
A lot of people assume that the Grill is to cook meat, but if younever tried any recipes for grilled vegetables that you really missed! If you have a large grill, a place to store vegetables. Slice or cut, wrap in foil packets and put them on the grill. You can butter, oil, spices, herbs or other ingredients and flavors that you like the packaging film. These packages of grilled vegetables takes about twenty minutes.
Another way of grilled vegetables is to put them in a pan on the grill. This is useful if youout of cooking meat or fish, and do not want to run back and forth to the kitchen to cook the vegetables over the fire.
Vegetables are very important if you want to enjoy a healthy and balanced diet and it is good that there are different ways to prepare for them, so do not get bored of the Same vegetables or the method of sample preparation.
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Beef short ribs were a bargain meal during my graduate school days. How things have changed. My local butcher shop stopped carrying beef short ribs because they had gotten so expensive. "Most of the short ribs are being shipped to the Orient and this drives the price up," he explained. "Now that the price has dropped a bit I'm carrying them again."
When the weather turns cold I crave "stick-to-the-ribs" meals like beef short ribs. The ribs, a combination of lean meat and fat, are cut from the end of a standing rib roast, and this is what makes them so tasty. Many cultures have recipes for beef short ribs.
The Polish fix beef short ribs in a sauce made with bacon, onions, and caraway seeds. Texas short ribs are a different thing all together. "The Complete Round the World Meat Cook Book" by Myra Waldo contains a recipe for Texas short ribs made with bottled chili sauce. The book also has a recipe for deviled short ribs.
But I didn't want caraway seeds, or chili sauce, or lots of spices in my short ribs, so I braised them in red wine. For a more complete meal I added onions, tomatoes, and carrots to the sauce. You may bake the covered short ribs in a 325 degree oven for two hours if you don't have a slow cooker.
INGREDIENTS
3 1/2 pounds beef short ribs
2 tablespoons extra light olive oil (more if you need it)
3/4 cup regular flour
14 1/2-ounce can of no salt diced tomatoes and juice
2 cups red wine (cabernet or hearty burgundy)
3 inch-wide pieces of orange zest
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground pepper
1 teaspoon prepared chopped garlic
1 cup frozen pearl onions
3 carrots, peeled and cut into one-inch chunks
3 tablespoons gravy flour
METHOD
Ask the butcher to cut the short ribs in half. Remove extra fat from ribs with a boning knife. Dredge the short ribs in flour. Pour olive oil into a cast iron skillet. Brown the short ribs, front and back, and them set aside. Add the red wine to the skillet. Cook over high heat for two minutes to evaporate the alcohol.
Pour canned tomatoes and juice into the slow cooker. Add orange zest, thyme, pepper, and garlic.
Transfer short ribs to the slow cooker. Pour the red wine over the ribs and stir with a rubber scraper. Sprinkle pearl onions and carrots over the short ribs. Cover and cook on low for four hours. Using a slotted spoon, remove ribs from cooker and set on a large plate. Remove and discard orange zest.
Pour the sauce into a large pan and carefully skim fat with a spoon. Put gravy flour into a cup and, stirring constantly, add a little cold water. Pour this mixture into the sauce, stirring constantly. Cook over medium heat until sauce thickens. Return the short ribs to the sauce, cover, and cook over low heat for five minutes. Serve immediately with ciabatta bread and a green salad. Makes 6 generous servings.
Copyright 2007 by Harriet Hodgson
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