6 cold vegetable side Recipes

vegetable oil, shallots, chopped, garlic cloves, chopped, chili paste, ground, soy sauce, sugar, coconut milk, ground turmeric, water, dried bean curd skin , soaked in cold water for 30 minutes, drained and cut into 1-inch pieces (about 1 cup), lemongrass, stalk cut into 3-inch lengths , and lightly bruised with the flat side of a knife, gingerroot, peeled and cut into 3 slices, carrot, peeled and cut into 1/2 inch thick rounds, yellow onion, cut into wedges, sweet potato, cut into 1-inch cubes (about 1 cup), head cauliflower, cut into florets, tomato, cut into thin wedges, fresh cilantro, cut into 2-inch lengths, cayenne, cumin, ground, coriander, ground, cardamom, ground, black pepper, ground, sugar, salt

kielbasa , sliced into 1/2 inch thick medallions, andouille sausage , sliced into 1/2 inch thick medallions, boneless skinless chicken thighs, cut into bite size pieces, shrimp, peeled and deveined (save the shells to make a stock), cold water, creole seasoning, divided (i use tony cacheres ), vegetable oil, all-purpose flour, onions, small dice, green bell pepper, small dice, celery, small dice, garlic, minced (or to taste), tomato paste, bay leaves, chicken broth, cayenne (more or less to taste), scallion, small dice, cooked long-grain rice (as much as you think you ll need), file powder (served on the side )

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash

chopped broccoli, cold water, cornstarch, garlic cloves, red pepper, soy sauce, vegetable oil