Yummy Quick Veggies

My 6 year old is such a foodie of note! She knows her food well and she knows what she wants!

It’s a good thing I suppose, however, some days are just a tad daunting, especially when you think you can get away with a shortcut… only to have that offer declined! To laugh or to cry – that is the only question… lol!

So, off to Woolworths to get some vegetables to accompany the chicken dish that was requested. (See: Spicy Delectable Chicken)

Baby broccoli, baby carrots, patty pans, baby squash and baby marrows later, this is what I made. Quick and easy, but delicious!

1 tray fresh baby carrots

1 tray baby squash

1 tray mixed marrow, patty pans and squash

1 packet baby broccoli

75g butter

1 teaspoon ginger garlic

1/2 teaspoon dried origanum

1 teaspoon aromat or salt to taste

Wash vegetables, peel carrots and place into a pot with a little water. Start cooking on a medium heat, then lower heat and leave veggies to cook until done. If there is excess water in the pot, drain it out. I cooked my vegetables until soft – as requested.

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In a little saucepan, add the butter, ginger garlic, aromat and origanum. Leave to melt and remove from heat as soon as it starts to bubble. Add to the cooked vegetables, mix through gently and on high heat fry for a few minutes. This helps any bits of water dry up.

Delicious on it’s own or serve with meat of your choice. Super yum, super easy, super healthy!

Notes:

– this recipe is just a guide for your veggie dish. Use the vegetables that you and your family prefer.

– cook your vegetables to the firmness or softness that is preferred.

Vegetable bake

1 medium sized butternut
1 medium sized sweet potato
2-3 carrots
2 cobs of corn
2 gem squash
1 packet potato bake
1 tin creamed style corn

Wash vegetables well and slice, there is no need to peel any of it, just was the skins well. Steam vegetables with little water, 1 cinnamon stick, 1 cardamon pod.

When vegetables are cooked, place into a casserole. Mix the potato bake according to the packet instructions. Add the tinned corn, mix and pour over veggies. Sprinkle dried herbs over and add little pieces of butter.

Bake at 180 degrees Celsius until bubbling and thick.

Notes:
– Follow same steaming method if you cook your vegetables in your pressure cooker. Your cooker should be set on high pressure for approximately 15 minutes – depending on how much veggies you have. That’s the way I cook mine.

– You can sliced green pepper and onion to the veggies.

– Add more or less or the vegetables that you prefer.

And most of all… Enjoy!

Creamy Vegetables

2 gem squash

1 butternut (medium sized)

1 tray yellow corn (usually 4 pieces on cob)

2 sweet potatoes

1 cinnamon stick (4cm long)

1 small green pepper

1 small red pepper

1 small onion, chopped

2 Tblsp butter

1 tin creamed style sweetcorn

1 cup fresh cream

Crushed garlic

Salt & pepper

Italian herbs

Cheese (optional)

Wash and cut vegetables and peppers into chunky pieces. The corn should be sliced to 3cm pieces.

Put all the vegetables and cinnamon into a big pot. Add 2 cups water and let the vegetables steam on a medium heat adding more water as you need. Let the water dry up completely once the veggies are cooked through.

Empty veggies into a casserole. Sprinkle salt and pepper.

Saute onion in butter with garlic. Add sweetcorn. Stir well. Then add the fresh cream. Pour over vegetables. Top with cheese and sprinkle italian herbs over. Bake in oven for approximately 30 minutes – 200 degrees.

Serve with saucy chicken, steak or even at your next BBQ/braai.

Vegetable Curry

I love vegetables but sometimes I must admit finding new and innovative ideas are not so easy.

This curry is simple to make and uses no tomatoes.

1 small onion
1 small green pepper
2 Tblsp butter
1 punnet mushrooms, halved (250g)
1 punnet patty pans (green and yellow)
8-10 courgettes, sliced chunky
1/4 tsp chilli powder
1/4 tsp tumeric powder
1 tsp cumin powder
1 tsp coriander powder
Sprinkle of cumin seeds
1/2 tsp crushed garlic

Slice onions, add cumin seeds and saute in butter for 2 minutes then add sliced pepper. Saute for a further 2 minutes. Then add garlic and spices – mix. Add mushrooms, mix through properly. Then add rest of veggies and simmer till cooked. Add a little water if necessary.

Recipe: Radio Islam