Green Bean and Potato Sauté

Developed November, 2017. This is the ideal 'green vegetable + starch' side dish. Based on pantry ingredients, it's easy, quick, and cheap.

1 39-oz can green beans and whole potatoes (Hanover™ brand is good)
1/4 c shallots, thinly sliced
2 to 3 T chicken fat or other fat such as bacon, butter, or olive oil
1 t paprika
salt

Heat the fat in a 10-inch nonstick skillet until bubbling. Add the shallots and salt lightly. Fry with frequent stirring until soft but not colored. Drain the vegetables thoroughly, reserving the pack liquid. Add the green beans to the skillet, separate from the potatoes. As the beans are cooking, slice the potatoes thinly. After about five minutes, add the potatoes, season with paprika and salt, and continue cooking. After 10 minutes, add the reserved liquid bit by bit until about half has been added. Cook with frequent turning until most of the liquid has been lost and a pan sauce forms. Serves 3 to 4.

Steamed Broccoli

The steaming method produces a tender, bright-green product but avoids a water-logged, mushy vegetable that can easily result when boiling is used.

10 oz (300 g) fresh broccoli
2 T (30 ml) low-fat margarine or butter
1 t (5 ml) salt
2 T (30 ml) lemon juice

Trim away the tough base and cut the broccoli into bite-sized pieces. Place in a shallow bowl and top with salt, lemon juice, and the fat. Place into a steamer, cover tightly, and cook for 8 to 10 minutes, testing for doneness when the tip of a paring knife penetrates easily. Toss to distribute the flavorings and serve in the bowl it was steamed in.

Corned-Beef Style Boiled Vegetables

Developed March, 2017. Unlike the traditional boiling method, when steam is used to cook corned beef, there may be little flavorsome stock in which to cook the accompanying vegetables. This recipe solves the problem by first creating a stock with beef base and the appropriate spices. Another approach was described earler.

2 qt water
1 T beef stock concentrate (Better than Bouillon™ is good)
2 T kosher salt
1/2 T brown sugar

Put the following in a large tea ball or wrap in cheese cloth.

2 garlic cloves, crushed
2 bay leaves
2 allspice berries
1 t peppercorns
1 t coriander seeds

1 lb yellow potatoes, quartered lengthwise
10 oz (four medium) carrots, peeled, split lengthwise
1-1/2 lb (1/2 head) green cabbage, quartered through the core
8 oz frozen pearl onions, thawed

Bring water, concentrate, salt, and sugar to a slow boil, with stirring. Add the seasonings and simmer 10 minutes to form a cooking stock. Add potatoes, cabbage, and carrots. Cook at a fast simmer until tender, about 15 minutes. Add the onions and heat through. Rewarm corned beef slices in the stock and serve in bowls. Variation: Replace or supplement the corned beef with lengths of Polish sausage.

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.

1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts

Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.