Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which begs to be tried. Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten. It is easy and quick; it does not use a candy thermometer to know when it is ready. Using the electric skillet at 280 F does it for you.
Here Is Skillet Fudge!
Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.
There are so many fudge recipes available on the internet, cookbooks, newspapers and magazines. I am certainly this has been viewed and used many times. My original recipe was published in a small booklet put up by the Indiana Public Service in 1977. What is so special about this, I made it and it fudged! I hope you try it and enjoy.
Have you tasted fresh corn-on-the-cob? It is certainly is a Midwestern food and maybe across the USA. In farm country it is the hit of the season with farmer’s markets flourishing along the road sides. Indiana serves the corn cooked in a husk to carry and eat as fun food at county and state fairs.
How-to preserve that wonderful taste all winter.
Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.
The best time to get fresh corn is early in the morning after it has just been picked. Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn. I prepare 12 ears at a time.
Remove the corn husks and the silk. Rinse well.
Removing the corn husks
Cutting corn off the cob.
Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the boiling water for 4 1/2 minutes. Cool in an ice water bath. The corn is then ready to cut kernels off the cob and package for freezing.
To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.
Savory Baked Sweet Corn
cookbookinabox® has other delicious and great corn recipes.
Here is the “go-to barbecue sauce” for all seasons: cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches.
Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce
In the good old summertime we think of picnics, parties, and patio barbecues. Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around.
Slow cooking chicken wings in cookbookinabox BBQ Sauce
To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children. I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.
A perfectly cut shamrock for coloring.
Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies. We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.
A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Author: Julia Ann
Recipe type: Dessert
Serves: 5 dozen
1½ cups sifted confectioners' sugar
1 cup butter
1 teaspoon vanilla
½ teaspoon almond flavoring
2½ cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
1 cup sifted confectioners' sugar
¼ teaspoon salt
½ teaspoon vanilla (or almond, peppermint, coconut or lemon)
1½ tablespoon cream or 1 tablespoon of water
In mixing bowl, cream sugar and butter.
Add egg and flavorings, mix thoroughly.
In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
Blend in the dry ingredients.
Refrigerate 2-3 hours.
Preheat the oven to 375 F.
Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
Cut with cookie cutter or cut shapes with a knife.
Sprinkle with sugar.
Place on lightly greased baking sheet or on pans lined with parchment paper.
Bake 7 to 8 minutes or delicately golden.
Makes 5 dozen 2 to 2½ inch cookies.
Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
Add cream to make it easy to spread.
Tint with a few drops of food coloring.
Spread on cookies with spatula or pastry brush.
Makes icing for 3 to 5 dozen cookies, depending on size.
Mary's Sugar Cookie Recipe from Betty Crocker's Cooky Book. 1971.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”Netta Belle's Choice®The Art of Gourmet Cookery® and cookbookinabox®. All rights reserved.
St. Patrick’s Cookie Celebration Ready for eating.
Frosted sugar cookies are popular at holiday time. You see red hearts for St. Valentine’s Day, Christmas trees and candy canes at Christmas, chicks and bunnies for Easter, and green shamrocks for St. Patrick’s Cookie Celebration. The Sugar Cookie Recipe enclosed is from Betty Crocker’s Cooky Book, 1971. Here is a short How-To in photos for St. Patrick’s Shamrock Cookie Celebration, Rolled Sugar Cookies.
How-To for Rolled Sugar Cookies
Rolling out the sugar cookie dough
Rolling the sugar cookie dough on a cloth prevent it from sticking as it would on a bread board.
Cutting the Shamrocks.
Keeping the cookie cutter in a bowl of sugar keeps it from collecting cookie dough. This technique for making shaped sugar cookies is the same for other rolled cookies. Use this as a guide for those valentine hearts, candy cane or Easter bunnies.
A perfectly cut shamrock, ready for baking.
Bake the rolled sugar cookie at 375°F for 7 to 8 minutes.
Using Easy Creamy Icing
This is an easy confectioners’ sugar icing with green food coloring and flavored with vanilla. Consider using red food coloring and cinnamon oil for valentines, or peppermint for red and white candy canes.
Meatless Navy Bean Soup and Corn Bread”Back in the olden days” it was said that Monday was wash day and Meatless Navy Bean Soup was the day’s meal.
Meatless Navy Bean Soup
Pressure cooker speeds up the cooking.
A pot of beans on a busy day is a good day’s meal . I like to cook the dried navy beans in the pressure cooker then store in pint jars ready for use in soups, stews, with vegetables or baked beans. I do not put meat in bean soup, mainly for health reasons there is no ham. Though wouldn’t ham, bacon, pork or even chicken be a good addition? That gets to be your choice.
Canned Navy Beans
A good use for the pressure cooker:
Presto Pressure Cooker
This was 1 1/2 cups of dried navy beans, soaked in 4 cups of water for 4 to 8 hours. After they are drained, I put them in the pressure cooker add enough water to cover about 1/2 inch, no salt or seasonings at this time. They are cooked for 11 minutes under 15 lbs. of pressure. I turn off the heat and let the pressure come down slowly before opening. I like a softer bean for soup, the reasons for the longer cooking. This makes 2 pints of beans and the broth. Best to follow your pressure cookers instructions. OR simply buy 2-3 cans of navy or great northern beans.
Cooked mixed vegetables for soup
Mixed vegetables for soup
I like to add onion, garlic, jalapeno pepper, carrots, one small potato and fresh grated ginger to soup. These I cook in a little water in the microwave on high until almost tender. Now I am ready assemble the Meatless Navy Bean Soup. The final addition to the soup seasoning is a natural mesquite liquid smoke.
Benefits of making home-made Meatless Navy Bean Soup
The great benefit of making any soup is the freedom to substitute or make changes as you prepare. Now of course there are times when making a specific recipe is the goal. That is the fun and challenge of cooking.
Pears are a favorite fruit at our home. We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them. Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce. I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce. There was pear jam, preserves, jelly or pears mixed with other fruits for chutneys. So, I made the pear sauce as I do spicy apple sauce.
How-to for making Spicy Red Anjou Pear Sauce
Red Anjou Pears
The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber. Pears are an excellent source of vitamin C and potassium.
These pears were from the local grocery, I don’t know where they are grown locally. Wash them good to get any pesticides off the peel even before peeling them.
Peeled Anjou Pears
After peeling each, I put them in a pan of water with a tablespoon of lemon juice to prevent the pears browning. I find it easiest to use the vegetable peeler. When all peeled, cut into 1/2-inch pieces before cooking.
While placing them in the sauce pan, water and seasons, a picture was forgotten. I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor. Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.
After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice. They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened. Cooking will vary to the ripeness and your preference.
Cooking Spicy Red Anjou Pears
When they were cooked tender, I added a teaspoon of vanilla. They were cooked more than in the above photo. While still hot, put 1/2 to 1 cup pears in the blender to puree. I pureed them more than I had preferred for this first time. Having some lumps of pear in the sauce is more to my liking. Again that is your preference.
The 4 pears actually made about 2 1/2 pints or 5 cups of sauce. The sauce had to be sampled to see if it was sweet, spicy, good and edible. It was! The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.
Spicy Red Anjou Pear Sauce
Consider these dishes for the menu:
Italian Chili soup
Macaroni, Chicken and Cheese Casserole, the ultimate comfort food.
The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.
The evolution of Stuffed Salmon Shells in Lemon Sauce
I am sure we all have a menu to resort to at the end of pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna. So I switched to salmon patties for awhile. Well, 50 year later, tried salmon patties again. After a couple of meals, decided best to look for another recipe to use canned salmon. It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.
Stuffed Salmon Shells in Lemon Sauce
Tomato, avocado and black olive salad.
Fresh kale for steamed kale.
Blueberry Upside Down Cake
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipeso for your cooking experience.
Brussels Sprouts and Pearl Onions with Sesame Seeds
Brussel Sprouts and Pearl Onions
Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times The Brussel sprouts are fresh as the growing time is autumn to early spring. A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller. Leaves that have perforations in them are to be discarded as it indicates aphids within.
Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer. To cook, steam Brussel sprouts between 3 to 5 minutes before freezing. Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur. Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.
Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed
The nutritional profile of Brussel sprouts is excellent for vitamins K and C. Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.
The pearl onion is a relative to the leek. They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion. The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.
The tiny sesame seed is chocked full of nutrients: copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber. The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.
Enjoy a side dish which is rich in beneficial vitamins and minerals.
A vegetable dish made flavorful and healthy with a sprinkling of sesame seeds over steamed Brussels Sprouts and Pearl Onions. These are a winter holiday favorite.
Author: Julia Ann
Recipe type: Vegetables
1 pound fresh Brussels sprouts
1 cup fresh pearl onions
2 teaspoons unsalted butter
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon sesame seeds, toasted
Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
Cut the end off the onions and squeeze the onion out of the outer skins.
Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
Add toasted sesame seeds prior to serving.
Microwave Brussels Spouts: Boil 3-4 cups water in microwave (10 seconds on high), add the Brussels spouts and boil for 6-7 minutes. Drain and put them into skillet of melted butter. Microwave Pearl Onions: Boil 2-3 cups water in microwave (3 minutes), add the onions and bring back to boil for 3 minutes. Drain and cut end of onions and squeeze the onion out of outer skins. Add to Brussels Sprouts, heat to serving temperature.
This recipe is great for those evenings you are running behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert. May I suggesr peach up-side down cake for the dessert.
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Author: Julia Ann
Recipe type: Poultry
2 large chicken breasts,skinless, boned and halved
½ cup bread crumbs
¼ teaspoon thyme
½ teaspoon rubbed sage
½ teaspoon sea salt
½ teaspoon black pepper
½ cup cream *
1 tablespoon olive oil
1 tablespoon butter
1 cup large fresh white button mushrooms, sliced
1 tablespoon flour
¼ cup chicken broth or more as needed
Butterfly ** the chicken breasts and pound to make them equal thickness.
Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
Pour the cream into a bowl.
Heat the olive oil and butter in a skillet.
Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
Lay the chicken pieces into the hot oil/butter mixture.
Brown the chicken on both sides.
Remove to a plate and keep warm.
Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
Add the flour and stir to blend; add more chicken broth if too thick.
Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
Heat chicken and mushrooms in the sauce until cooked through.
Serve over rice, pasta or mashed potatoes.
*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
The Beef-Barley Soup the plan for the day using some left over roast beef. I like to “re-purpose” meat into soups. better known as left-overs The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed. There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.
This beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted. Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for. the soup. Onion, celery and mushrooms provided the vegetables to the grain. of barley. In this soup, rice or vegetables could be used instead of the barley or stew meat
There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection. Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease. (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc. , 2007 p.73 ff.
Two Menu Suggestions……. to serve with Beef-Barley Soup
Carrot, Pineapple, Mandarin Orange Gelatin Salad
Serving of Apple Cobbler
Cabbage Apple Slaw-Netta Belle’s Choice
Loaf of Classic French Bread
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
I like to make bread, better yet, eating a slice of hot homemade bread fresh from the oven. There are so many recipes available for breads of all flavors, it is hard to adapt or change. However, I am always inspired to try again.
Honey Whole Wheat Bread
This recipe was adapted from The Fannie Farmer Cookbook, 1996, Whole Wheat Bread. The first recipe made one loaf. It was small and did not last long, it was too good to last. The recipe was for bread pan of 8 1/2 x 4 1/2 x 2 1/2 inches. All the bread pans I have are 9 x 5 x 3 inches. Using those pans, I doubled the recipe and got 3 large loaves of bread.
Honey Whole Wheat Bread dough kneaded and resting.
That is a mixture of 4 cups of whole wheat flour and 7-8 cups of unbleached all-purpose flour. This has the salt, yeast, milk, water, honey and olive oil added and has been kneaded. Now it is resting 10 minutes after the first kneading. Then it will be kneaded another 10 minutes.
I can hear the “WHAT? 20 minutes of kneading and then it has to rise two time for hours!” That is why I am baking bread since I retired. I didn’t have time and energy back then either. So next….
After it has been thoroughly kneaded to smooth and elastic and rolled in a ball, I put it in a large oiled pan, oil the dough and let it set in a warm spot for 1 hour. A dish towel is used to cover the dough.
Oiling the dough before first rise.
This is now doubled in size. You can see gas bubbles near the top of the dough. The yeast produces gas bubbles to stretch the gluten in the flour to make the dough rise. Now to test if ready, take a finger and punch the dough down. If ready, the dent will stay. Then you literally “punch it down with your fist.” (My apologies to those who need gluten free.)
Honey Wheat Bread dough double in size.
Pour the dough out on a floured bread board , cut dough into 3 pieces, make balls of each to shape into 3 loaves of bread. Shaping of loaves is explained in the recipe below. Put dough in greased bread pans butter top with melted butter if you prefer a soft crust. Set pans in warm place, cover and let rise about 45 minutes. They will not be doubled in size.
Honey Whole Wheat dough ready to rise into loaves.
Put into a preheated 375 F oven. My oven sometimes get too hot, watch your thermometer closely. (You do use a thermometer in your oven to check the temperature. Don’t you?)
I bake it for about 45 minutes. If they brown too much on top, I cover with aluminum foil. The bread will have pulled away from the sides when done. After taking the bread out of the pans, tap on the bottom, it should sound hollow. I like to set the loaves directly on the oven-grate shelf for additional 5-8 minutes. This gives it a final crisping. The oven can be turned off at this step.
Baked loaves of Honey Whole Wheat Bread
Our preference is for soft bread crusts. After the bread has been removed to the racks to cool, I brush melted butter over the tops and sides of the loaves. While they are cooling, the loaves of bread are covered with a dish towel to cool completely. Now they are ready for cutting and tasting!
One loaf makes 16 slices of Honey Whole Wheat Bread
Unless you can eat your bread within a day, it is best to freeze the excess. I cut the bread with an electric knife into 16 slices. I wrap 8 slices, half loaves, in aluminum foil and in a plastic bag or freezer paper and freeze. When ready for another half loaf, I set the oven at 350 F, put the loaf in the oven while frozen for 30 minutes. This makes soft bread and if kept in the foil and plastic bag will last 2 days, if you haven’t eaten it.
Almonds, pecans or mixed nuts can be added to stir in with the syrup. After the caramel corn has cooled, pretzels, cereal or dried cranberries are novel additions. That is, if you have any Caramel Corn left over.
I recommend Julia Ann’s Caramel Corn to eat and give, enjoy with hot cocoa in front of the fireplace. C-o-z-y!
Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.
Although I have not entered the contest, I have a good recipe from my Aunt-in-Law. It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.
American Persimmon (Diospyros virginiana)
4 year Persimmon Tree, 2016
Beginning 2016 Persimmon crop
We have a little tree it is now 4 years old grown from a seed. To get fruit, there must be a female tree and a male tree. We don’t know what gender our tree is. We have an even small tree in the yard. So maybe we will have our own persimmons someday.
I freeze 1 cup bags to use throughout the year. So this week I made the first pudding of this fall. Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons. The anticipation of ripe persimmons to come this fall in mid to late October.
A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Author: Julia Ann
Recipe type: Dessert
2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1½ cups sugar
½ cup unsalted butter
2 large eggs
2 cups persimmon pulp
2 cups buttermilk or sour milk
1 teaspoon vanilla
Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
In a large mixing bowl, cream butter and sugar until fluffy.
Add eggs, one at a time, beat after each addition.
Add the persimmon pulp and blend.
Alternate adding the dry ingredients and sour milk, beat after each addition.
Add the vanilla and mix.
Pour into prepared 9 x 13 inch pan.
Bake 45 minutes or when cake tester comes out clean.
Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.
Eggplant, a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet.
The eggplants are readily available in the farmer’s markets at this time, late August and September. The deep purple globes are hard to resist, and are in all sizes. The larger the eggplant the more seeds and tendency to more bitterness. Small eggplants have smaller and fewer seeds.
LBuy firm deep purple eggplants, store in the refrigerator until ready to use within a day to two. Cut it with stainless steel knife to help prevent the slices turning black. It does not have to be peeled. Eggplant has a lot of moisture therefore sprinkle with salt to draw out the moisture. Also sprinkling with lemon juice will prevent the flesh from blackening. Put pieces into a colander, let set for 30 minutes to 1 hour to allow the juice be drawn out. Rinse the eggplant pieces and dry on paper toweling before proceeding with the recipes.
Lower weight, increased energy, healthy hair and skin are benefits from eating eggplant and a variety of fruits and vegetables. Eggplant studies has indicated a decrease in diabetes, heart disease and obesity. Vitamin C, vitamin B-6 and fiber are important for cardiovascular disease. Antioxidants and anti-inflammatory compounds protect the body from cancer. Because eggplant is low in calories, it provides another source of a low-calorie diet.
I am trying to get a jump start on comfort foods for fall and winter. Rice, potatoes, and pasta are creamy foods that lead my list. I actually try to balance menus with one of these carbohydrates. Broccoli Rice Cheese Casserole is also an excellent entree for a vegetarian meal.
Steamed Broccoli and Vegetable Blend
Using canned soup and frozen broccoli speeds up the cooking process. I have started to steam vegetables in the microwave. I put the chopped or diced vegetables in a small bowl, add 1-2 teaspoons water, depending on the amount of vegetables, cover with plastic wrap and steam for 1 minute. Occasionally I will have to add a minute. They are ready to be combined with other vegetables or meats and sauces. I do not add salt or oil to saute.
Peas and cauliflower are not vegetables often served. Peas get added to soups or rice, rarely used in salad or as a side dish as buttered peas. Cauliflower is in almost every vegetable tray set up at the grocery or buffet. It is a once-in-awhile vegetable on my table. After eating the , Peas, Cauliflower and Cashew Salad, raw cauliflower is becoming a salad stable.
Cauliflower protects against cancer and packed with vitamin C and vitamin B folate helping your immune system. To get the most benefit of the nutrients, it is best to steam, cook in a wok or microwave. Boiling the cauliflower in water causes it to lose those nutrients.