Veggie zombie yells: "GREEEEENS!!!!!"

So I've talked with several of my female friends who say they don't like vegetables much because they can never cook them properly or they don't know any good recipes. Well sweetie, you're in luck. I have not only two recipes for you, but I've also got a little bit of information concerning veggies that will help you understand what's going on and keep them from turning into a pile of green mush.

First off vegetables are mostly two things: Water and Fiber. Water is what gives the crunchy crispness and fiber is what holds it all together. When you add heat to fiber, it breaks down. If the fiber breaks down, the water gets lost. The longer you cook it, the more water leaves. When the water is gone, you've got a steaming pile of green mush. So cook vegetables quickly. Very quickly!

A quick way of cooking vegetables that will keep their color bright and help them store the water they need is called blanching and shocking. Drop a handful of veggies at a time into a pot of boiling water for about 2 min. fish them out and dunk them in ice-water. By doing this, you've par-cooked them and have locked in the color and nutrition. Now all you have to do it just add them in near the end of what ever you're cooking to finish them.

Stir-Fried Asparagus with Shiitake Mushrooms

1 lb Asparagus
6 oz. Fresh Shiitake Mushrooms (if you don't like Shiitake or don't want to spend the money, any mushroom would work)
1 tbs Peanut Oil
1 tbs Sesame Oil
2 tsp Garlic, sliced THIN
4 fl.oz. Oyster Sauce
Crushed Red Pepper to taste

Trim the ends of the asparagus and slice on a strong bias (diagonal) into 1"-2" pieces. Remove mushroom stems and slice caps into 1/2" slices.

Heat the oils in a large saute pan until very hot. Add in the garlic and stir for a few seconds. Add the mushrooms and asparagus and cook for about a min. Add oyster sauce and crushed red pepper. Continue to stir fry until the asparagus and mushrooms are tender. (Though not necessary, you can blanch and shock the asparagus before)

Herb Stuffed Tomatoes

4 Roma Tomatoes
1/2 C Chopped Flat-leaf Parsley (Italian)
3/4 C panko bread crumbs (any bread crumb will do but panko is the best)
1 C grated Mozzarella or Provolone
1/4 tsp fresh ground black pepper
1 tsp butter, softened
2 tbs extra-virgin olive oil

Pre-heat oven to 375 degrees F.

Cut the tomatoes in half horizontally. Use a small spoon to gently hollow out the insides of the tomatoes. Throw away the seeds but save the pulp. Chop the pulp and put it in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently. Place the tomato halves in a buttered casserole dish or baking sheet and fill with the bread crumb mixture. Drizzle with olive oil and bake until the tops are browned, about 20 min.

The Asparagus can be substituted with green beans, squash, or even nopales (prickly pear).

I hope you enjoy. Let me know how things turn out for you!

Cook to live; Live to cook; Glory to God in all,
Chef D.