by Tamara
Boil Brussels sprouts whole for at least 10 minutes. A fork should go easily through the middle before draining. When done, rinse them with cold water to cool.
Either cut the Brussels sprouts in half or leave them whole. Put out a 'dipping' plate of parmesan cheese (or nutritional yeast if vegan or lactose intolerant) and let the kid figure out how to peel the Brussels sprout. Wolf peels off quite a few of the layers until he gets to the less bitter soft flower center. Dip the still slightly wet Brussels sprout into the parmesan cheese so that the cheese sticks all over it.
Wolf says: "It's a great combination!"
Note: if a kid likes parmesan, any vegetable seems to be consumed happily this way.
Showing posts with label Vegetable Dish. Show all posts
Showing posts with label Vegetable Dish. Show all posts
Fried Plantain
by Tamara
(a great treat on it's own, or with scrambled eggs and tomato in a sandwich, or as a side dish to a meal alongside rice and beans)
try to buy the very bruised looking plantains -- from half to nearly all black. these are the ripest and sweetest. (though they shouldn't be squishable.)
cut the ends off of the plaintains, then cut them in half. use a knife to help peel them. then slice the soft plantain lengthwise. usually you get about three or four pieces per half plantain.
add a very healthy hunk of butter to your saucepan. let it melt on medium high. place the plantain in the pan. hopefully the butter is bubbling a bit. after 5 or more minutes, use a fork to flip the plaintain to cook the other side.
cook to golden/dark brown or darker. wolf loves them. who wouldn't. reminds me of melt in your mouth banana bread.
(a great treat on it's own, or with scrambled eggs and tomato in a sandwich, or as a side dish to a meal alongside rice and beans)
try to buy the very bruised looking plantains -- from half to nearly all black. these are the ripest and sweetest. (though they shouldn't be squishable.)
cut the ends off of the plaintains, then cut them in half. use a knife to help peel them. then slice the soft plantain lengthwise. usually you get about three or four pieces per half plantain.
add a very healthy hunk of butter to your saucepan. let it melt on medium high. place the plantain in the pan. hopefully the butter is bubbling a bit. after 5 or more minutes, use a fork to flip the plaintain to cook the other side.
cook to golden/dark brown or darker. wolf loves them. who wouldn't. reminds me of melt in your mouth banana bread.
Barley Mushroom Stew
by Hilary
I made this a couple of times and it was a big hit. There’s something about the cooked vegetables that makes it almost have a sweet flavour. Then I discovered grilled cheese sandwiches, which involved a lot less chopping, so I never turned back. My kids don’t like the mushrooms or carrots, so they pick them out. (This is from Mark Bittman’s “How to Cook Everything Vegetarian.”)
1/2 cup dried porcini mushrooms
2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 red potatoes, peeled and cut into eighths, approx. 2 cups
8 whole garlic cloves, peeled
2 cups mushrooms, sliced
1/3 cup pearled barley
½ tsp dried thyme
Salt and fresh pepper to taste
3 cups vegetable stock
Makes 4 servings.
1. Add hot water to cover porcini; set aside.
2. Heat oil on medium heat in a large pot; add onion, carrot, celery, potatoes and garlic.
3. Cook, stirring occasionally, until vegetables brown, about 12 minutes.
4. Drain porcini, reserving liquid and chop. Add fresh and reconstituted dry mushrooms; cook 5 minutes, stirring occasionally.
5. Add barley and cook, stirring until shiny and coated. Stir in thyme, salt and pepper.
6. Add veg broth to porcini soaking liquid to make three cups; add to stew.
7. Bring to a boil over medium heta; turn heat down so stew barely bubbles. Cover and cook 30 minutes, stirring once or twice.
I made this a couple of times and it was a big hit. There’s something about the cooked vegetables that makes it almost have a sweet flavour. Then I discovered grilled cheese sandwiches, which involved a lot less chopping, so I never turned back. My kids don’t like the mushrooms or carrots, so they pick them out. (This is from Mark Bittman’s “How to Cook Everything Vegetarian.”)
1/2 cup dried porcini mushrooms
2 tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 red potatoes, peeled and cut into eighths, approx. 2 cups
8 whole garlic cloves, peeled
2 cups mushrooms, sliced
1/3 cup pearled barley
½ tsp dried thyme
Salt and fresh pepper to taste
3 cups vegetable stock
Makes 4 servings.
1. Add hot water to cover porcini; set aside.
2. Heat oil on medium heat in a large pot; add onion, carrot, celery, potatoes and garlic.
3. Cook, stirring occasionally, until vegetables brown, about 12 minutes.
4. Drain porcini, reserving liquid and chop. Add fresh and reconstituted dry mushrooms; cook 5 minutes, stirring occasionally.
5. Add barley and cook, stirring until shiny and coated. Stir in thyme, salt and pepper.
6. Add veg broth to porcini soaking liquid to make three cups; add to stew.
7. Bring to a boil over medium heta; turn heat down so stew barely bubbles. Cover and cook 30 minutes, stirring once or twice.
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