Cookaholics Bulletin Board

I have about 1 1/2 of the big Sam's bags of cut veggies in my fridge that have to be eaten. The Broccoli, Cauliflower and "baby" Carrot mix.

I am thinking steamed, sauteed and stir-fried. Maybe veggie soup, but otherwise, I am not sure what to do with them. I don't like frozen veggies, so I need to eat them up or otherwise prepare them to eat in the next week or week and a half before they start to go bad.

Any suggestions?

--Lisa

Vegetable Tempura! I make a baked version instead of fried. Will post if you want the recipe.

Also, you can roast them in a little extra virgin olive oil, salt and pepper. Delicious!

I may have solved my own problem: Giardiniera.
But I don't think I want that much pickle around either. So other ideas still welcome!

I posted two ideas above.

Merstar,
I would love that baked Tempura recipe!!!

Karen

Here ya go - I've made this twice, using two medium carrots, sliced in rounds (next time will slice on the diagonal), cauliflower, and zucchini. Next time I'll also add some broccoli. I omitted the mustard sauce and used an Asian soy ginger dipping sauce, which I tweaked from Cook's Illustrated:

VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE

INGREDIENTS:

nonstick cooking spray
1 1/2 cups panko (Japanese bread crumbs)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cups cauliflower florets
1 1/2 cups fresh mushrooms, stems removed
1 medium sweet potato, cut into 3-1/2-inch strips, peeled
1 small zucchini, sliced 1/4-inch thick
1 small red onion, sliced 1/2-inch thick & separated into rings
1 cup green beans
1 cup sugar snap peas
1/4 cup all-purpose flour
2 slightly beaten eggs
2 tablespoons margarine or butter, melted (I omitted this)

Honey-Mustard Dipping Sauce
1 cup dijon-style mustard
2 tablespoons honey

DIRECTIONS:

Heat oven to 450F degrees.
Coat a 15x10x1" baking sheet with spray; set aside.
In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours). Drizzle the vegetables with melted butter.
Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.

4-6 servings

Adapted from BHG
Posted at:
http://www.recipezaar.com/Vegetable-Tem ... uce-141291

I just recently made an Indian vegetable stew, with black chickpeas, urad dal, a little barley, a large potato, and a bunch of veggies from cleaning out the fridge: carrots, kohlrabi (still from the garden!), celery, and cauliflower. Garlic,ginger, and onion,plus 4 tb sambahr masala seasoned it. It cooked in the crockpot 16 hours (black chickpeas take a LONG time, so I started them thd night begore), then I finished it off with some mustard seeds and curry leaves cooked in oil, then poured onto the surface of the stew. There's probably a name in Indian for this procedure, which adds an incredible flavor to foods - almost a grilled flavor, from the smoking oil hitting the other ingredients.

Oh, I almost forgot that I also cooked 12 whole dried chili peppers in it. I was just eating some leftovers, and bit into one, so I didn't completely forget!

I like both of these ideas! Merstar, you and I must have cross-posted because your reply wasn't there when I added my own. I would eat both of these, and may try one!

I made two quarts of Giardiniera tonight, and still have one big bag left.

I appreciate the ideas.

--Lisa

Lisa,

What do you use Giardinera for, anyway? I've seen it in the store, but never bought it.

Soup seems like an easy solution. Saute onions and garlic. Add veggies and stir until some of them are lightly browned. Add warm stock and a little white wine, and seasonings (e.g, thyme, salt, pepper, parsley). Simmer for 1/2 hour. Puree.

You could also pan-roast them in the oven. Or do a basic Thai red curry.

Fuzzy, I use it for salads and for Hoagie/Sub style sandwiches, although it is good on an antipasta plate. I know some people also put it on cheese pizza for zing, but I have never tried it. It is basically spicy pickled veggies. I used Carrots, Cauliflower and Peppers.

I didn't use the broccoli in the giardinera, so I am thinking broccoli cheese soup to start.

--Lisa