(No, no, no. This isn’t a post about passing around a marijuana joint. This is a food blog, remember? LOL)
When preparing your dinner, especially a large meal for entertaining, minimize your clean up by cooking foods with similar cooking times together. For instance, I often steam broccoli in the skillet with my salmon fillet.
The key is similar cooking time. You can control cooking time by the sizes of your food. For instance, a whole potato takes much longer to cook through than a diced potato.
Today I served green beans and carrots as my two sides. I prepped the green beans and placed them in the bottom of my pressure cooker pot, along with the recommended amount of water. Then I added my rack and basket. I keep my carrots above the liquid yet in the same pot. (I season each vegetable separately)
After bringing my pressure cooker to pressure, I timed for eight minutes, quick-released the pressure, and served. (Cooking time varies depending on your pressure cooker. Mine is 10 psi. Some are 15 psi.) If you don’t use a pressure cooker, you can still share the pot. Just triple your cooking time.
One pot to wash, two vegetables to serve.
via The Origins of the Mysterious Green Bean Casserole – Hungry History.
So will green bean casserole be on your Thanksgiving dinner menu?
Some of my fondest memories of my father are of our runs together. One day, a couple of years before he died, we stopped near the end of our run at a neighborhood produce stand. Dad bought an assortment of fresh vegetables grown right there in the man’s backyard. I promised to cook whatever he bought. He spent about six bucks, total, and my family sat and ate as if it was Thanksgiving dinner.
We love vegetables, especially locally grown, fresh produce. Our favorite summer dinner is a fresh-from-the-garden vegetable plate. If you haven’t taken advantage of the produce grown in your area, now is the time to indulge.
Don’t restrict your menu. Plan your meals around what looks good and fresh, even if you have two or three green veggies. Corn on the cob, Squash, potatoes, beans, broccoli, tomatoes…it’s all better when fresh-picked. Steam, grill, roast, sauté, or all the above. It’s healthy, tasty, and good for the local economy.
KITCHEN TIP: Add a little bit of butter for flavor. A tiny amount goes a long way. I freeze butter and use a hand grater to add it to cooked vegetables. Isn’t that a grate idea? 😉
Green beans, roasted potatoes, and vegetable medley with a whole wheat roll.
Grate cold butter for easier seasoning.
Filed under cooking, corn on the cob, Green Beans, Healthful Eating, onions, Quesadillas, Roasted Vegetables, Salads, spinach, tomatoes, Vegetables
Cooking several vegetables together in one pot means easier cleanup and faster meals. I made this chicken meal yesterday. No hot oven and few pots and pans to wash!
Dinner Under Pressure.