For Slightly Different Taste of Fresh Vegetables on Your Salad and Other Veggie Dishes, Try This..
Marinated Vegetable Recipes
If you want the vegetable taste slightly different, you can try this marinated vegetable recipe. Yes, marinades can be an easy method to flavor and tenderize foods. Before you go further...
Most marinades contain an acid ingredient (lemon juice, tomato juice, vinegar or wine) since it is useful ingredient to tenderizes tough cuts of meat.This could be the reason why glass or non reactive containers usage are highly recommended when marinating, because the acid in most marinades will react with metal containers and cause off-flavors in the food, as well as damage the container. The followings are some easy marinated vegetable recipes to try. Tomatoes are the first ingredient to use. Tomatoes can be naturally be liked by most people because of its sweet sour even bit salty flavor gives special taste to the recipe. You can even serve it as juice. Click here for preparing juice of this marinated vegetable recipe ingredient. Marinated Tomatoes
3/4 cup cider vinegar
1 1/2 teaspoons sugar
2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup ketchup
3 tablespoons water
1 1/2 teaspoons worcestershire sauce
1 1/2 tablespoons fresh lemon juice
1/2 cup olive oil
4 1/2 tablespoons coriander seeds -- coarsely cracked
12 small ripe tomatoes; red -- peeled
1 head romaine lettuce -- cut
crosswise into 1/2-inch strips
1 cup fresh cilantro sprigs
In deep bowl, whisk together vinegar, sugar, salt, pepper, ketchup, water, Worcestershire sauce, lemon juice, olive oil and coriander seeds. Prick each tomato with a fork in 3 or 4 places. Submerge tomatoes in the vinaigrette and marinate overnight in refrigerator. To serve, layer half the lettuce, cilantro and drained tomatoes in a serving bowl, then repeat layers. Serves 6. For best result, notice that the marinade should completely cover the veggies. If it doesn't, turn it every couple of hours so it's evenly exposed to the marinade. Easy Marinated Asparagus
1 x Asparagus spears
1 x Paul Newman Salad Dressing
Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf. By the way...
For easy and hygiene preparation of these marinated vegetable recipe, the following tips are hopefully help:- Marinate food in a large plastic bag with a zip-closure seal. These bags are ideal for larger cuts of veggies. Turn the bag occasionally to distribute the marinade.
- The veggies should always be covered and refrigerated while they are marinating. Don't let them stand at room temperature to avoid bacterial growth.
- You can prick a large cuts with the tines of a fork to help the marinade penetrate the veggie flesh (especially for buld veggies).
--------------------Marinated Mushrooms
1 c White wine
1/2 c White wine vinegar
2 tb Brown sugar
2 ea Cloves garlic, minced
1/4 c Sliced green onion
1/4 c Diced red pepper
1 ts Hot red pepper flakes
1 lb Small fresh mushrooms, trim
1/2 ts Salt
1/4 ts Ground black pepper
1/2 ts Oregano leaves
Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Regrigerate up to 1 week.
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