WAYS OF COOKING VEGETABLES

• Ingredients needed
• 1 lb white mushrooms
• 2 TB soy sauce
• 1 TB water
• 1/2 TB olive oil
• 1/2 TB minced garlic
• 1 tsp black pepper or to taste
• 1/2 tsp salt

Procedure

1. Clean mushrooms and dry with a towel. Slice into thick slices.
2. Heat the olive oil in a skillet over medium heat. Add the garlic. Cook and stir until you can just smell the garlic.
3. Add the mushrooms, salt and pepper. Stir to combine, and cover the mushrooms. Reduce heat to low and cook for 5 - 7 minutes.
4. Stir, add the soy sauce and water. Cover and cook for another 5 minutes. Remove cover, and increase heat. Cook until excess moisture is gone.

WAYS OF COOKING VEGETABLES

BRAISED VEGETABLE

Ingredients

• 3 tablespoons butter, divided
• 2 tablespoons avocado oil, coconut oil, or light olive oil*
• 1 cup diced shallots
• 3 carrots, peeled and sliced diagonally
• 3 cups broccoli florets
• 3 cups cauliflower florets
• 2 cups brussel sprouts, cut in half
• 2 medium golden beets, peeled, cut in thin slices, then in quarters
• large handful of green beans, trimmed and cut into 2 inch pieces
• 1/3 cup water
• Herbamare seasoning (Whole Foods Market)
• 1/2 cup chopped parsley

Instructions

1.Heat 2 tablespoons butter and oil. 

2.Add shallots and cook 2 minutes. 

3.Place brussel sprouts on the shallots and then remaining vegetables on top of the sprouts. Let cook for 10 minutes. 

4.Add water, cover and cook until tender, adding the remaining butter and sprinkling with the seasoning and parsley a few minutes before done.

WAYS OF COOKING VEGETABLES

Onion Rings

Ingredients

2 large sweet onions, cut into 1/2-inch-thick rings

2 1/2 cups all-purpose flour

Vegetable oil, for frying 

1/2 cup cornstarch 

2 teaspoons paprika 

1 teaspoon cayenne 

1 teaspoon finely grated lime zest 

Kosher salt 

1 1/2 cups milk 

1 cup club soda 

1 large egg 

procedure:

1.  Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
2. Separate the onions into rings and put in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
3. Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest and 1 1/2 teaspoons kosher salt. Add the milk, club soda and egg and whisk to combine.
4. Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
5. Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat. 

WAYS OF COOKING VEGETABLES

 

• 2-3/4 cups water.
• ¼ cup soy sauce.
• ¾ cup brown sugar.
• ½ teaspoon salt.
• 1 cup unsalted peanuts, ground.
• 1 head garlic (about 3 tablespoons), peeled and minced.
• 3 tablespoons corn starch.
• 2 tablespoons peanut butter.

Instructions

1. Prepare the filling by heating oil in a pan or wok.
2. Saute onion and garlic until onion becomes soft and transparent.
3. Add sweet potato. ...
4. Add Knorr Shrimp Cube. ...
5. Remove the cover and let water evaporate. ...
6. Add cabbage,green beans, , and carrot. ...
7. Season with fish sauce and ground black pepper.

Preparation of lumpia wrapper

1. Whisk together the flour, egg, and 1 cup water until very smooth.
2. Heat an 8- or 10-inch nonstick skillet over medium heat. ...
3. When the wrapper is just cooked through and the edges lift away from the pan, remove it carefully (you need not turn it over).

lumpia sauce

 Ingredients Nutrition

1. 1 cup broth or 1 cup water.
2. 2 tablespoons sugar.
3. ¹⁄₄ teaspoon salt.
4. 1 ¹⁄₂-2 teaspoons soy sauce (or to taste)
5. 1 tablespoon cornstarch.
6. 2 tablespoons water.

preparation:

1. In a sauce pot over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt. Bring to a boil, stirring regularly, until sugar is dissolved. ...
2. In a bowl, combine corn starch and the remaining ¼ cup water. ...
3. Whisking vigorously, add corn starch mixture into soy sauce mixture.

WAYS OF COOKING VEGETABLES

• Ingredients 
• 2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
• 1/4 cup butter, cubed
• 1/4 cup maple syrup
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon

Directions

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks.
• Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes.
• Bake, uncovered, 30-40 minutes or until heated

BOILED POTATO

                                                             BOILED POTATO

How To Boil Potatoes

What You Need

Ingredients
Waxy or all-purpose potatoes
1 teaspoon salt

Equipment
Chef’s knife (optional)
Saucepan or pot
Slotted spoon

Instructions

1. Prepare the potatoes. Scrub the potatoes clean. If desired, cut the potatoes into large, evenly-sized cubes.
2. Transfer the potatoes to a saucepan and cover with cold water. Transfer the potatoes to a saucepan or pot large enough to hold all the potatoes with some room on top. Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly.
3. Stir in the salt. Stir the salt into the water until dissolved.
4. Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. (Covering changes the environment in the pot and can make the potatoes turn mushy.)
5. Check the potatoes after 5 minutes. Cubed potatoes will cook more quickly than whole potatoes; smaller potatoes will cook more quickly than larger potatoes. Begin checking the potatoes after around 5 minutes of simmering; most potatoes will be done in 10 to 20 minutes.
6. The potatoes are done when tender. The potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
7. Drain the potatoes. Drain cubed potatoes in a strainer or lift whole potatoes out with a slotted spoon. If your recipe calls for cold potatoes, you can run the potatoes under cold water or dunk them in an ice water bath to cool them down more quickly.

MASHED AND CREAMED POTATO

                                                        MASHED AND CREAMED POTATO

Mash Potato

Ingredients:

Potato
water
Salt
Pepper


Procedure:

• Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
  

  
• 2

  Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
  

  
• 3

  Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
  

  

CREAMED POTATO 

Ingredients:

Potato
water
Milk
Salt
Pepper

Procedure 

1. Russet potatoes must be cooked whole (do not chop). I learned this awesome tip from my Mom: russets are starchy potatoes which can fall apart or become water filled when boiled so it takes a few minutes longer to cook them but it’s well worth it!
2. BUTT AH!! Lots of butter and don’t skimp here. I’ve tried with less and the recipe still works but it’s incredible with the amount called for.
3. Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.
4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.
5. Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.
6. Salting the potatoes at the end keeps them from falling apart while cooking. Reflection:  I learned how to cook cream and mash potato in easy and delicious way.