ThriftyFun News - April 15, 2005 - Cooking Vegetables

ThriftyFun News
Cooking Vegetables

Volume Seven, Number 16 April 15, 2005


This week's issue is about cooking vegetables. We have some great tips and recipes. Hope you enjoy them. Next week's issue will be about Food Substitutions.


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This newsletter contains:

  • Tips for Cooking Vegetables
  • Roasting Vegetables
  • Sneak Vegetables Into Your Dinner!
  • Teriyaki Veggies
  • Roasted Tomatoes
  • Cooking Mushrooms
  • Less Smell When Cooking Cauliflower
  • Experimenting with Root Vegetables
  • Getting the Family to Eat More Fruits and Vegetables
  • Corn Boiling Tip
  • Keep Cauliflower White
  • Glazed Carrots
  • Blanching Vegetables
  • Steamed Veggies
  • Baked Yams Like Potatoes
  • Quick Mixed Vegetables
  • Cabbage Cooking Tips
  • Fresh Vegetable Saute
  • Great Garden Vegetables

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Cooking Vegetables

Tips for Cooking Vegetables

Tips and ideas for cooking vegetables. Post your ideas.

Cooking Vegetables

This is how I cooked most veggies. I have a pan that came with my cookware that has holes in the bottom of the pan. It is a Steamer Pan. I place this pan in top of another pan that it fits into perfectly. I use this method for fresh veggies like cauliflower, squash, broccoli and also for steaming frozen veggies as well. Since I have discovered this method of cooking them, I really like it. This is a much better way of cooking veggies. Not only can you drain them well, they are better than cooked in the microwave or directly in water.


If you do not have a steamer pan, look for them where cookware is sold. A great item for the kitchen.


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Roasting Vegetables

I have found that roasting vegetables is the tastiest and easiest way to serve them. Just put them in a single layer on a cookie sheet and place them under the broiler until done. Asparagus and green beans are my faves. I serve them with a sauce made of 1 Tbsp. butter melted and lightly browned on the stove, 2 Tbsp. soy sauce, and 4 Tbsp. balsamic vinegar.

By Jen

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Sneak Vegetables Into Your Dinner!

This is a great way to cut out some of the carbohydrates from your mashed potatoes, and sneak some veggies in. Clean, cut up, and steam or microwave a head of cauliflower until it's soft, then put it in the blender or food processor, and process it into a fine puree (add water as needed). Then mix the puree in with your regular mashed potatoes.


I also added a bit of instant potato flakes (like Potato Buds) to thicken things up a bit. Season with olive oil, a bit of butter, and a dash of garlic powder and black pepper.

I just tried this at dinner today, and my husband and 5-year-old not only didn't complain, they both had second helpings!

By Lynne

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Teriyaki Veggies

My husband makes the best teriyaki veggies! He cuts the veggies - bell peppers, zucchinis, squash, and whatever we grew or whatever was fresh at the market - lengthwise and marinades them in teriyaki sauce (he uses homemade - slowly heat 1 cup each of soy sauce, rice wine, honey, 2 teaspoons minced fresh ginger, and 1 minced garlic clove until well mixed - store in fridge) for about ten minutes. Then grills them outside. He has also roasted them in the oven when the weather didn't permit bbqing.

By Christine J

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Roasted Tomatoes

I have a fantastically easy way to use up lots of ripe tomatoes. After peeling and coring, cut up tomatoes in medium chunks and place in a large, non-reactive dutch oven (avoid tall pans like stock pots). I use an enamel coated dutch oven.


Fill the pot as full as possible with the tomatoes. Place in oven, uncovered at 250 degrees for 48 hrs. Stir tomatoes every 10 hrs or so. The top layer of tomatoes will "roast" which is why stirring is important. This roasted flavor gives the tomatoes a wonderful, earthy flavor that is perfect for soup, salsa, ketchup, barbque sauce or whatever.

Another advantage to this method is it drastically reduces the number of jars needed for canning tomatoes.


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Cooking Mushrooms

When cooking mushrooms, always be sure that you cook them with low heat and do not allow them to cook too long. If you do, they will become tough and will shrivel. Very little liquid is needed in any recipe in which you use mushrooms, because they themselves are ninety percent water.

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Less Smell When Cooking Cauliflower

I would like to know if there is anything you can add to cauliflower while preparing it to take away that gaseous smell. I love cauliflower, but hate the smell.


Edna of Texas

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Experimenting with Root Vegetables

Your own specialty fries... After paying way too much for a package of 'specialty fries' we started experimenting with root vegetables. My kids like them cooked like home fries coated in a tiny bit of olive oil. We use sweet potatoes, turnips, and purple potatoes. Sometimes we mix them and sometimes we don't. The kids eat them up either way. I've also sliced them thin, tossed them in a teaspoon of olive oil, and roasted them to make a baked chip, yum!

By Christine J

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Getting the Family to Eat More Fruits and Vegetables

To get my family to eat more fruits and vegetables I cut them all up (like apples, or peel oranges) and put them in single servings in a plastic bag. So they can just grab what they want and not have to worry about fixing it themselves. It helps me to eat my fruit too!

By Crystal

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Corn Boiling Tip

When boiling corn, add sugar to the water instead of salt. Salt will toughen the corn.

By Peggy

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Keep Cauliflower White

To keep cauliflower white while cooking, add a little milk to the water.

By Peggy

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Glazed Carrots

In a skillet, melt 2 tablespoons butter. Add salt and pepper to taste, 2 tablespoons brown sugar and 1/3 cup pecan syrup. To this add 1/2 pound carrots, which have been boiled until tender. Over medium heat, stir often and let carrots cook until glazed to a golden brown.

By Robin

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Blanching Vegetables

I use a plastic mesh lemon bag to blanche my veggies in boiling water before freezing. I bag them in quantities ready for recipes so they are ready to pull from the freezer any time I need them.

By K. Cooper

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Steamed Veggies

Do you have just a few carrots, potatoes, string beans, onions, etc. but not enough to make a batch of each one individually? Using a steamer place the heavier veggies in first (i.e., potatoes) steam them for about 5 minutes remembering to fill the pan underneath the steamer with water and then add the remainder of the veggies. Continue cooking for about 5 more minutes. I check a veggies to make sure it's cooked enough. Serve with lemon butter. Oh, so delicious. Happy eating.

By joesgirl

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Baked Yams Like Potatoes

For a little twist on an old favorite we bake our yams like potatoes. Be sure to either wrap them in foil or put them on a baking pan because the juices will drip and caramelize on your oven (not a fun mess to clean.) I like mine with a little butter, DH likes them plain, and DD likes to cut them in half length wise, sprinkle with brown sugar, add a few marshmallows and broil. A nice plus with this is you can fit them along side all the other dishes in the oven or do them early in the day and microwave them before serving (just like a potato.)

By Christine

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Quick Mixed Vegetables


  • Frozen Broccoli Florets
  • Frozen Green Giant Niblets in Butter
  • Seasoning Salt or Salt and Pepper (Optional)
  • Butter (Optional)
  • Red, White, or Yellow Onion (Optional)

This recipe has no exact amounts. Add as much of each as you want. Season to your own taste. Can be made in microwave or on top of stove. Takes 10 minutes at the most. Very delicious.

On Stove:

Cook vegetables in separate pots according to package directions. Add chopped onion to broccoli at beginning of cooking. Add butter and seasonings to broccoli. Remove each vegetable from heat and mix together in same serving dish.


Add corn, broccoli, and onion to same microwave safe container. Cover and cook for 8 minutes or until all are soft. Add seasoning and/or butter to taste. Stir and serve.

* Butter and seasonings are optional because the butter sauce from the corn is kind of salty.

By LilMsBax

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Cabbage Cooking Tips

Tips for cooking cabbage. Post your ideas.

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Fresh Vegetable Saute


  • 2 Tbsp. olive oil
  • 1-1/2 cups each: broccoli and cauliflower florets
  • 1 cup diagonally sliced carrots
  • 3/4 cup each: snow peas and sliced yellow squash
  • 1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
  • 1/4 cup red wine vinegar
  • 1 envelope italian dressing & recipe mix


HEAT oil in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender.STIR in vinegar and salad dressing mix; cook until heated through, stirring occasionally.

By Anna

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Great Garden Vegetables


  • 1 medium zucchini (cut in 1/4" slices)
  • 1 medium yellow summer squash (cut in 1/4" slices)
  • 1/4 cup sliced onion
  • 1 Tbsp. butter
  • 1 medium tomato (cut in wedges)
  • 1/4 tsp. salt
  • 1/4 tsp. garlic salt
  • 1/4 tsp. dried basil
  • 1/4 tsp. black pepper
  • 2 Tbsp. grated Parmesan cheese


In a skillet, saute the zucchini, summer squash, & onion till tender-crisp. Add tomato, and seasonings. Cook 2-3 minutes longer. Sprinkle with the Parmesan cheese. Serves: 4

By Terri H.

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