More vegetables

Today I am going to help you cook more vegetables. It's a new twist on the previous recipes with different vegetables. They are all interchangeable, meaning you can cook them with or without meat, or you can change the meat in the recipe. Some of these veggies are not very popular, but please try them at least once, you'll like them.

CAULIFLOWER IN TOMATO SAUCE

                                                

Back home a head of cauliflower, or cabbage, was 24 inches in diameter and weighted an average of 4 kilos (about 9 lb). Cooking it was really a hustle: it was not easy to cut it into florets (it was almost as tough as a pumpkin), so you had to boil it first, then fry it and finally cook it in the sauce. The first time I saw our "regular" head of cauliflower I was in Paris. It was my first week-end and I went with a friend to the local Sunday farmers market of the neighbourhood. It was love at first sight. I even compared it to a bridal bouquet. But I couldn't get it that week-end, I waited til the next Sunday, when I had already moved into my own apartment, went down to the market and came back with my fresh "bouquet". The first time I cook it, I did it the traditional way, but I noticed that it was much easier to cut. I even peeled the root and ate it raw, something you could never do with the other cauliflower. It came out OK, but I felt it was overcooked and it easily fell apart. So I decided to cut the middle part of the recipe and just cook it in the sauce. The result was fantastic. So here it is:

-1 head of cauliflower cut into florets
-1/2 lb ground beef (the leanest possible)
-1 small onion finely chopped
- 1 or 2 cloves of garlic, finely chopped
- 1can (15oz) tomato sauce
Salt and pepper to taste

Mix the ground beef with the onions, the garlic and salt and pepper. Brown the beef over medium high heat stirring to prevent the beef from forming big chunks. When it's well browned, lower the heat and let it cook uncovered until all the liquid from the meat is absorbed. Add the tomato sauce and stir. Add the cauliflower, stir and bring to a boil. Lower the heat again and let cook until the florets are fork tender. Serve with rice and vermicelli pilaf.

You may have noticed that there is not added fat (butter or oil) in this recipe. The reason is that I feel that the ground beef, even if it is the leanest cut, is always fatty, so I cook it in its own juices and this is enough.

If you chose to make it completely vegetarian, simply omit the ground meat, and cook the onion and garlic for 2 or 3 minutes in a tbsp of oil, then add the sauce. You may serve it also as a side dish for a grilled steak.

                                                   

LIMA BEANS IN TOMATO SAUCE

It's the same recipe, just substitute the head of cauliflower with 2 packages of frozen Lima beans. I prefer the small beans.

SPINACH IN TOMATO SAUCE
This recipe follows the same idea, but is a bit different:
You'll substitute the cauliflower with 2 boxes of frozen chopped spinach.
Follow the recipe, until you add the tomato sauce. Add the spinach and bring to a boil. When you lower the heat add a small handful of uncooked rice. Cover and let cook until the rice is done.

POTATOES IN TOMATO SAUCE

                                             

This recipe is very similar to the previous ones.
You'll need 5 or 6 potatoes sliced in 1/2 inch thick slices, and instead of the ground beef or the cubes I prefer to cut the meat in strips 2 inches wide and 1/2 inch thick. This way your potatoes and the meat will be almost the same size.
Use a shallow pan to spread the potatoes so they will cook evenly. Start by marinating the meat in onions and garlic, salt and pepper for 30 minutes, cook as usual. Add the tomato sauce and use the same can to add more liquid (water or stock). When the meat is tender but not fully cooked, add the potatoes in layers. Cover the pan. Try not to disturb the potatoes while they are cooking (they break easily), and add liquid if needed and stir it gently to distribute it evenly until they are fork tender.

TIP:
To save time and cook all your meals for the week, prepare a big pot of sauce doubling or tripling the ingredients and divide the sauce in different pots with different vegetables.
You can use 1 or 2 can of tomato sauce plus 1 large can of tomato puree or crushed tomatoes. Your sauce will be thicker and rich.