Well Cathy - I have tons of recipes for veggies - any veggies in particular????
CURRIED OKRA WITH CHICKPEAS AND TOMATOES
1 1/4 lb small fresh okra, left untrimmed, or 2 (10-oz) packages frozen whole okra (not thawed)
1 1/2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
4 teaspoons finely chopped peeled fresh ginger
2 teaspoons curry powder
1 (14- to 15-oz) can whole tomatoes in juice, tomatoes chopped, reserving juice
1 (19-oz) can chickpeas, drained and rinsed (2 cups)
2/3 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
Accompaniment: cinnamon-spiced rice or basmati rice
If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.
Makes 4 main-course or 6 side-dish servings.
Asparagus Au Gratin
(6 servings)
4 tbsp butter
1/4 cup flour
1-3/4 cups chicken stock
1/4 cup half-and-half cream
3/4 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
36 hot, freshly cooked asparagus spears
In saucepan, melt butter, add flour and stir with wire whisk until blended. Meanwhile, bring chicken stock and half-and-half to a boil and add all at once to the butter-flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Add the Cheddar, Parmesan, salt and pepper and stir until cheeses melt.
Place alternate layers of sauce and asparagus in buttered casserole, ending with a layer of sauce. Sprinkle with additional Parmesan cheese and brown quickly under preheated broiler or bake in preheated 450F oven for 5 minutes.
|