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    ECOAGE   46,454
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Thoughts --- Veggies & Cooking Disclaimers

Friday, November 23, 2012

This is for Fran who said she would like to add more veggies to her day and she needs ideas. When I prepare an "interesting" veggie or when I prepare a veggie in an "interesting" way, I will do my best to try to remember and blog about it.

I cook by "feel" based on years of experimenting, and even more years watching my mom and grandma cook supplemented by watching the great TV cooks (Julia Child --- and all the others are just for entertainment value) and reading cookbooks for inspiration.

When I cook, I rarely measure. I measure if I'm baking. Cooking and baking are different.

Sorry Spark People fans, I don't measure everything! That means there will be no exact serving sizes. Do not worry about it because no one can eat too many veggies. I guess I should correct that overly generalized statement. One can eat too much battered and deep fried anything including tempura, pakora, and traditional eggplant parmesan. However, those are occasional restaurant treats and I do not make them. I do make a grilled eggplant parmesan. One can also eat too much of any veggie if it is hidden under too much sauce (cream sauce, butter sauce, cheese sauce --- you get the idea) --- assume there is too much sauce if you can't see your veggie. Vegetables are beautiful! They are colorful. Enjoy the colors on your plate.

Rarely measuring includes the measurement of time. I don't know how long it takes to cook anything. I guess. I judge by how the kitchen smells. (Hint: The kitchen should smell good. Try to stop cooking everything before you think "I smell something burning".) I also look at the food and rely on my earlier observation that vegetables are beautiful. Do not overcook veggies. Overcooked veggies are not beautiful. Overcooked veggies lose shape and color. Stop cooking before overcooking.

Vegetables change by the season. Eat what's fresh and beautiful. Bring home an "interesting" veggie and make a new favorite meal!
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  Member Comments About This Blog Post:

DIET_FRIEND 11/23/2012 8:40PM

    I like your attitude towards veggies. I really like cooking shows though and have learned a lot about cooking from watching them. In fact watching them make stuff has made it possible for me to cook without recipes and rely on technique instead. I learned about deglazing pans from TV. I like to eat a variety of veggies myself both raw and cooked. Keep on posting all your wonderful cooking strategies!


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BOSS61 11/23/2012 5:49PM

    Ah, the television cooks have only entertainment value, do they? Sometimes, it would seem, they also have another attribute.

What if I told you that one of your Spark friends is disproportionately drawn to offer employment to young female environmental scientists who bear some measure of personality and physical resemblance to Rachel Ray?! Think its Ms. Ray's cuisine?

(Honestly I did not realize this myself until it was pointed out to me, by a fellow Sparker whom I know quite well. You may know who she is, too.)

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