I have to bring a veggie to dinner tomorrow. What is a good veggie dish that I can cook today, that will be OK in the fridge tonight and for a 3 hour car ride tomorrow?
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I have to bring a veggie to dinner tomorrow. What is a good veggie dish that I can cook today, that will be OK in the fridge tonight and for a 3 hour car ride tomorrow?
Fresh greenbeans, lightly steamed for 5 min., then sauteed stovetop with olive oil, garlic, dill, cracked pepper, and almonds, for about three minutes. Cool, cover, chill overnight. Can eat cold or hot.
brussels sprouts. serve with a cheddar cheese sauce.
Carrots in Orange Juice
A very simple recipe, the orange juice brings out the best in carrots.
per person:
2 medium carrots or 4 small (large carrots are better for stews etc.)
orange juice
butter
salt
Scrape the carrots clean. Cut in thin slices diagonally and place in a small pan. Add a little butter and enough orange juice to almost cover the carrots. Allow to cook covered until almost done, then uncover to allow the juice to reduce and the carrots to finish cooking until tender. Salt and sprinkle with chopped parsley, fresh cilantro or mint.
This one has been a hit at many a Thanksgiving and Christmas dinner. Love cheese??? Mmmm.
You can make it ahead of time and hopefully you have an oven to finish it off for 20 minutes right before dinner time. I have traveled with this pre-made and it is easy and quick to finish off at your destination. Good luck and good eats!
Courtesy of the Barefoot Contessa (my favorite party cookbooks)!
Spinach Gratin
You can make this ahead of time and refrigerate until ready to bake and serve.
You can always add more cheese too...I usually add a little more!
4 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow unions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10oz pkgs)
1 cup freshly grated parmesean cheese (I use the stuff in the plastic containers in the deli)
1 tbsp kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese (can substitute swiss if necessary)
Preheat oven to 425 degrees
Melt butter in heavy-bottomed saute pan over medium heat.
Add the onious and saute until traslucent, about 15 minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add to the sauce.
Add 1/2 cup of the parmesean cheese and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup of Parmesean and the Gruyer on top.
Bake for 20 minutes or until hot and bubbly. Serve immediately.
My favorite is red cabbage with apples
1 head of red cabbage cored and coarsely shredded
1 granny smith apple cut into matchsticks
1/2 small onion (or a large shallot)
olive oil (or 2 slices of diced bacon if you are feeling decadent)
3 tbs of red wine vinegar
2 tbs hone
fry the onion on low in a little olive oil or with the bacon if you are using it
when the onion is golden add the rest of the ingredients, salt to tase if you are not using bacon and cook on low until the cabbage is very soft. Add water during the cooking if necessary.
This is really nice with turkey and it reheats well.
Last week I had some incredible roasted brussel sprouts from Whole Foods. I would say that they tossed them with some olive oil, cooked in the oven on a high heat with some garlic, salt and black pepper, and then afterwards, a squeeze of lemon juice. It was amazingly yummy. I reheated in the microwave, so they would be great after a road trip.
Wow I'm getting hungry just reading the posts. Thanks everyone!!!!!
Quote:
Originally Posted by Eden
Where am I gonna get HONE the night before Turkey Day when all the stores are closed????? :eek:
Just kidding ;) this sounds yummy...gonna try it!!!
Or......... just go out into your yard and look for one of those puffballs. It looks like they feed a hundred people! ;)
Since Canadian (in Oct.) and U.S. thxgiving just passed...
here's a veggie Christmas dish that is my mother's: stirred butternut squash.
I use ginger root, onion and garlic, sometimes mushrooms and cubed squash in 1 " inch pieces or big bigger. It's delish! Never a need to add sweetening agent.