cooking vegetables

oh, thank you for the input. i usually stir fry my vegetable but i will definitely try steaming them. microwave? hmmm...i might as well try it... how long have been a vegetarian? i asume that you are a vegetarian...

I try to be a complete vegetarian but ever so often I do eat meat, chicken beef or fish not pork. If I am invited to dinner or course I have to be polite and eat what is set before me. Here are two of my favourite recipes Salad nicoise 2 cups cooked green beans cut into 2 inch lenghts 6 small new potatoes, cooked and sliced 1 small red bell pepper, cut into strips 1 small red onion thinly sliced 2 cups sliced celery 3/4 cup sliced black olives 3 hard boiled eggs, quartered 4 tomatoes cut in wedges Lettuce leaves torn into bite size pieces Garlic Dressing: 2 cloves garlic crushed 2 tsp. Dijon mustard 1/4 cup fresh lemon juice 1/4 cup olive oil 1/4 cup vegetable broth or boiled water 1/8 tsp sugar Salt and pepper 1.In small bowl wisk together dressing ingredients, set aside 2. In large bowl combine all other ingredients except lettuce, eggs and tomatoes 3. Pour dressing over salad, mix gently 4. Line large salad bowl with lettuce, spoon salad over it 5. Garnish with egg quarters and tomatoes This serves a crowd. You can also provide a bowl of cooked chicken strips or tuna chunks for those who want meat to top their salad. This dish is great for a party. Eggplant Gratin 1 large eggplant about 2 lbs 3 tbsp. olive oil 2 cloves garlic chopped 1 lb plum tomatoes, seeded and diced 1/4 cup chopped parsley or cilantro Salt and pepper 1 tbs. all purpose flour 1/2 cup milk 1 cup grated low fat cheese such as mozzarella 1. preheat oven to 400F (200C) 2. Cut eggplant lenghtwise in half. Oil cut sideds with 1 tbsp. olive oil and place cut side on baking sheet. Bake 40 min. or until soft. Cool and scrape eggplant from its shell into a bowl and break pulp up slightly with knife. 3. Heat remaining oil in frying pan. Add garlic and tomatoes and sautê (cook gently) for 2 minutes or until tomatoes soften. Stir in egplant pulp and parsley and cook 2 min or until flavours are combined. Season with slat and pepper. Stir in flour to thicken,cook 1 min. Add milk and bring to boil. 4. reduce oven heat to 375F (190C) Place eggplant mixtures into 4 individual oiled oven proof dishes or one large oven proof dish, top with sheese and bake for 20 to 25 min, until cheese is browned. I use the microwave to cook, cauliflower, green beans or broccoli. As I mentioned you need to adjust the cooking time to the desired degree of tenderness that you like and then immediately plunge the veggies in cold water, drain and season to prevent further cooking. You get evenly cooked perfect florets or beans. Good luck to you.

thank you so much for the recipe linda...i myself think that i will not be a hundred percent vegetarian...maybe a matter of time...

I'm so glad that you found the recipe. You are going to love this chili.

found the recipe for layered chili...i will try it out next sunday with my friends. thanks for the input. surely helps me a lot in transforming myself to the vegie side of life...

thank you for the recipe...definitely add that to my list. are you a vegetarian?

I forgot to add that I eat a lot of salads filled with everything I love the most. Salads are a fun, easy way to make lunch!