Vegetables - Alan's Cookbook

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Creamed spinach When I was in grade school we were routinely tortured at lunchtime with reheated spinach out of a #10 can. This is the opposite of that. Fresh spinach Wondra flour Cream Salt and pepper Be sure and wash the spinach very well, as explained on the previous page. Wondra flour is a branded kind of flour that is ground very fine, and has been treated with who knows what to keep it from clumping when it’s put into a warm liquid. So it’s useful for making gravies without butter or roux. This recipe is basically a shortcut for cooking spinach and a very light bechamel (page 26) separately, and combining them. You can always do that instead if you prefer. Cook the spinach as on the previous page. When it is about done, add cream to the liquid the spinach has given off until it is more white than green. When the liquid has come back up to a simmer, lower the heat and start adding in Wondra flour and stirring, until the liquid gets just thick enough so it won’t run all over a plate. Season to taste with salt and pepper. It will take a fair bit of salt on account of the flour and cream. Serves 2 per bunch Cooking time: 15 minutes - 80 -
Vegetable kabobs Excellent served with rice or pita bread, or as a side to barbequed meat or kabobs Eggplant Tomatoes Bell peppers Zucchini Onions Tamari (wheat-free soy sauce) Olive oil Garlic paste Ginger paste Garlic and ginger paste are available in small jars in the grocery store. Tamari can be found in most large groceries nowadays as well. It has a different flavor from regular soy sauce. Be sure to get the wheat-free variety. Any standard olive oil will do. Salt the eggplant, let rest and press dry as on page 73. Cut the vegetables into roughly 1/2” x 2” x 2” pieces. Whisk a small amount of garlic and ginger into some tamari to get a thick liquid. Add about triple the oil, whisk together and keep the whisk handy—it will want to separate. Put the vegetables onto skewers and brush with the marinade. Grill over a nice flame, whisking up and brushing on a bit more marinade if they get too dry looking. If you run low on marinade, just add more olive oil, as that always gets used up first. Cooking time: 30 minutes - 81 -
Page 1 and 2: Vegetables a chapter from Alan’s
Page 3 and 4: Eggplant Properly made, eggplant is
Page 5 and 6: Mixed Vegetables It’s easy to for
Page 7 and 8: Green beans I serve these more ofte
Page 9: Spinach and pears A pleasant variat
Page 13 and 14: Sweet potato mash A wonderful varia
Page 15 and 16: Fried baby potatoes with rosemary A
Page 17 and 18: Roasted peppers Knowing how to roas
Page 19 and 20: Creamed jalapeños Jalapeños have
Page 21 and 22: Steamed artichokes The classic way
Page 23 and 24: Butternut squash This Afghan recipe
Page 25 and 26: Yellow beets and tomatoes, with ric
Page 27 and 28: Broccoli or cauliflower with brie s

Vegetables - Alan's Cookbook

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