...AND I DO NOT MEAN ME.
I was cleaning a cabinet in the kitchen the other day and noticed a stainless steel steamer that I used to cook vegetables in very often. It had been one of my favorite ways to cook vegetables until I began to do them in the microwave. Another way I cook vegetables now is to put a half inch of water and my vegetables into a large fry pan and put a slightly smaller lid into the pan. The following recipe is prepared in the steamer.
QUICK CORNED BEEF AND CABBAGE
4 ounces lean sliced corned beef (leftovers or thickly sliced from the deli)
2 medium carrots, peeled and sliced
1 medium potato, peeled and sliced
1 cup coarsely shredded cabbage
Put steamer in 2 quart pan in 1 inch of water. Steam carrots 5 minutes and add potatoes. When vegetables are nearly soft add cabbage and cook about 5 minutes. Place corned beef over ingredients and steam about 1 minute, until heated.
Serves 1, about 350 calories
I was cleaning a cabinet in the kitchen the other day and noticed a stainless steel steamer that I used to cook vegetables in very often. It had been one of my favorite ways to cook vegetables until I began to do them in the microwave. Another way I cook vegetables now is to put a half inch of water and my vegetables into a large fry pan and put a slightly smaller lid into the pan. The following recipe is prepared in the steamer.
QUICK CORNED BEEF AND CABBAGE
4 ounces lean sliced corned beef (leftovers or thickly sliced from the deli)
2 medium carrots, peeled and sliced
1 medium potato, peeled and sliced
1 cup coarsely shredded cabbage
Put steamer in 2 quart pan in 1 inch of water. Steam carrots 5 minutes and add potatoes. When vegetables are nearly soft add cabbage and cook about 5 minutes. Place corned beef over ingredients and steam about 1 minute, until heated.
Serves 1, about 350 calories
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