Vegetable Medley

Do you get tired of boiled or steamed veggies. I know, they said, "The best way to preserve the vitamins and minerals in the veggies was to steam them", and oh, of course it is easy to do. But, I don't think these gurus ever tasted what they preach.

There might even be a better way. The Orient has been doing it for 5,000 years. Lightly cooking the veggies in a wok, but what we are doing is going to be a bit different. It's the same idea, but since we are going to use potaoes and they have to be fully cooked, so that changes things a bit.

We are going to use a covered frying pan and yes, we are going to be frying and steaming at the same time. So, we may have the best of both worlds. You may want to use a stick proof frying pan, but I don't own one, so it's back to the sturdy dependable cast iron frying pan.

Remember that the oil is not an optional item, but an essential ingredient.

• 2 tablespoons olive oil
• medium onion chopped
• large tablespoon of chopped garlic or 3-4 cloves fresh garlic
• 4 ounces mushrooms sliced
  
• 1/2 cup chopped celery
• 1/2 cup chopped potatoes, leave the skin on
• 1/2 cup chopped carrots or carrot matchsticks
• 1/2 cup broccoli, cut in small pieces, I use the flower heads only

I have listed the ingredients in the proper order to add to frying pan. Of course we start with oil, add onions and garlic. When the onions look translucent add the mushrooms, cook for 5 minutes and then add rest of the ingreients, cover and set on lowest setting. Cook until potatoes are done, stirring every so often, to prevent sticking.

When all is done, you may want to add salt and pepper and any other seasonings that you might desire. Parsley is an almost definite addition, for italian version, add basil, oregano and

Cast Iron Ware

I use iron ware extensively in my cooking and with good reason. Here is a list of my reasons for using iron ware.

• Inexpensive to purchase
• Holds heat well
• Easy cleanup
• Lasts indefinitely

If these pans are taken care of, they can last many lifetimes. The only distracting feature about cast iron pans is the weight of the pans. But that is also why they are such lasting pans.

Buying cast iron, look for a package kit with a covered kettle and several fry pans. Usually the cover will also fit the large fry pan. I bought my pieces separately, but what a delight it was when I discovered that the cover for the kettle also fit my large frypan. You may also find these pans at flea markets, the older ones are nicer than the new ones that are currently being sold at the markets. The new pans don't seem to be as nice as some of the older pans, which I have. The cooking surface is not as smooth as the older pans are and the shapes are more limited than they used to be, modern technology.

I would recommend that you have or purchase the following pans.

• Large covered kettle for making stews, these usually have a large wire bale for lifting the pan.
• Large frying pan, same diameter as the covered kettle, the cover will also fit this pan.
• Medium sided frying pan, use for scrambled eggs or frying small quantities of meats or vegetables.
• Large frying pan without sides, sometimes called a spider, use for frying eggs, hamburgers, etc. (Optional)
• Medium sized omelet pan, this is one with sloping sides, may only be available in specialty stores. Use to make french omelets, the kind that are folded. (Optional)
• Small sized frying pan, good for making fritata or omelets which are not folded, but rather you finish cooking in the oven under the broiler. (Optional)

The pans which I have marked as Optional, are not necessary for basic cooking, but make life much easier, if one has them in their repertoure.

Seasoning new pans involves coating them with oil and baking the pans in the over for 20 minutes at about 350 degrees fahrenheit.

To clean a cast iron pan, put it under hot water and use a wire pad to scrub the excess residue off the pan. I also use detergent to take off any excess grease and oil. The pans need to be immediately dried to prevent the pan from rusting. I sometimes put them in a warm oven or turn the burner on to heat the pan, so that all mosture has been evaporated. Never leave the pan sitting in water, as the water may remove the seasoning and cause the pan to rust. If this should happen, give the pan a good scrubbing to restore the pan to it's former condition. If need be, you may re-oil the pan.

What's all this talk about Oil. Oil is necessary for your body to function properly, so oil is necessary for life. The small quantities of oil which are used in these pans, help to keep you healthy and is not contrary to sound dieting practices. Do not use spay on oil coatings on these pans, but use good quality oil, such as olive oil. Use peanut oil if you are doing high temperature frying. Most of the time I use olive oil or butter for frying.

Enjoy the taste of good food, cooked the way food was meant to be cooked with the use of oil and/or butter, I do not use any margarine in my cooking or eating practices.

My Kasha

There seems to be nothing more Russian than Kasha, maybe except my Kasha. Of course, I would break from the strict list of ingredients that defines Russian Kasha, but I think you will like what I did.

Kasha can and is served at any meal, as a side dish or with the inclusion of meat can be a main dish. Traditionally Kasha used Buckwheat, but can be also made from other grains, such as Millet or Wheat.

So, Give this a try.

• 1 medium onion, chopped
• 1 tablespoon chopped garlic or 2 - 3 cloves garlic chopped
• 2 medium sized carrots sliced and slices chopped
• 4 oz. mushrooms or about 1 cup mushrooms
• 2 tablespoons butter

Take out a large cast iron frying pan, use one that can be covered. For kasha, cast iron is a must, you want the pan to hold the heat, so the kasha will cook evenly. This is a one pan dish, and being cast iron, the cleanup is easy.

Melt the butter in your iron skillet and then add the rest of the ingredients. Russian cooking would only lightly cook the veggies, but you can cook them a bit more, if you so desire, I did for my kasha.

• 1 cup buckwheat groats
• 2 cups chicken broth or vegetable broth or water with 2 bullion cubes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Add your chicken/vegetable broth, bring to a boil and then rest of ingredients. Cover and simmer for 10 minutes or until all the water is absorbed. Fluff kasha with fork before serving.

Serve as a side dish with your meal or could be your morning breakfast.

Multi-Grain Stew

In my last blog, Roasted Chicken Broth, we made a rich chicken broth, which we will use as a base for this stew. But if you prefer, you could use vegetable broth and it would be Vegetarian Multi-Grain Stew. I call this a stew, because with all the grains we put in it, it will be thick like a stew and possibly a variation of a Hodge Podge. Ok, let's get started.

• 1 medium onion chopped
• 1 large tablespoon chopped garlic, I use the prechopped garlic that you can buy at the store, but you can use fresh
• 2 stalks celery chopped
• 2 - 3 medium potatoes chopped
• 2 large carrots chopped
• 2 tablespoons of olive oil for frying
  

In a frying pan, I prefer cast iron, add the olive oil and then add the rest of ingredients and cook until the onions are translucent, about 5 minutes or so. Add this to your Stew pot along with 2 - 3 quarts of your Roasted Chicken Broth or vegetable broth. Heat to Boiling.

• 1/4 cup millet
• 1/4 cup quinoa
• 1/4 cup pearled barley
• 1/4 cup brown rice
• 1/4 cup orzo or other pasta, or maybe bulghur
  

Add these grains to the stew pot, one at a time. Cover and simmer till the grains are done. The resulting stew will be light colored and mild in flavor. Should be appealing to most everyone, including infants. If Roasted Chicken Broth was used, the stew will take on a gravy like texture and should be a nutritious and satisfying meal.

I would add some french bread and a green salad to go with it.

Bon Appetit!!!