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I was at my Mom's over the weekend. The paperwork mountain is gradually being whittled away. I cooked for her on Sunday. We had steamed shrimp - a favorite for both of us. Alongside I fixed two vegetables that my husband does not like.
The first was yellow squash. Usually I fix it with onion, ghee, and salt. But Mom's blood pressure has been bouncing around a little. Sometimes high; sometimes low. We had already had Chinese take out, and I didn't want to over do the salt. So I was thinking beneficial no-salt seasoning, and curry came to mind. I cooked the onions until they were starting to get soft, then added sliced yellow squash and sprinkled curry powder over the top. Sorry I didn't measure. It was very good, and no salt was needed.
Mom loves greens, but my Dad didn't like them, so she got out of the habit of eating them. I picked up a bag of turnip greens from the freezer section at the grocery store. When she thinks of turnip greens, I know she thinks of cooking them in salt pork. I certainly didn't want to do that. I really wanted to make ginger greens (I blogged about that recipe a year or so ago), but I didn't have ginger juice. However, the store had a health food section, and I found dried ginger. I put half a bag of turnip greens in a sauce pan, swizzled some olive oil on top, and diced a handful of dried ginger. I cooked them on low heat so I wouldn't have to add water. The ginger flavor permeated the greens, and they were great. I should give DD credit for the idea. She told me she succesfully cooked carrots with dried ginger in the dorm microwave.
Two favorite vegetables, altered just a little because I was away from my own kitchen. Be bold! You can find new ways to fix old favorites.
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