Different Ways of cooking

Vegetables
European Cuisines
 European cuisine
or alternatively western cuisine, is a
generalised term collectively referring to
the cuisines of Europe and other Western
countries. The cuisines of Western countries
are diverse by themselves, although there are
common characteristics that distinguish
Western cooking from cuisines of Asian
countries and others.
 Spanish Rice
also known as Mexican rice, red rice, or arroz rojo, is
a Mexican side dish or an ingredient in other dishes
made from white rice, tomatoes, garlic, onions, etc. It
is traditionally made by sautéing the rice in
a skillet with oil or fat until it is colored golden
brown. Water or chicken broth is then added, along
with tomatoes in the form of chopped tomatoes
or tomato sauce.
Cauliflower spanish rice
 Ingredients
• 1 large head of cauliflower*
• 1 tbsp olive oil or avocado oil
• 1/2 cup diced onion
• 3 cloves garlic minced
• 1 tsp cumin
• 1 tsp salt + more to taste
• 2 tbsp tomato paste
• 1/4 - 1/2 cup chicken or vegetable broth
• Fresh cilantro for garnish optional
 Instructions
• Cut your cauliflower in half and in half again.
Remove stem and discard. Chop the head of
the cauliflower into chunks (1-2 inch pieces).
Place inside a food processor and pulse. You
probably need to do this in 2-3 batches.
Between each batch, remove and set aside.
• Heat up a large skillet to medium heat. Add
onion and saute for 3 minutes, then add garlic
and saute another 1-2 minutes.
• Add in riced cauliflower, salt, and cumin. Stir
around the veggie mixture to coat.
• Add in tomato paste, then 1/4 cup broth, and
bump up heat to medium high. continue to stir
around until the tomato paste dissolves in the
mixture. If the mixture is too dry, add in more
broth by the tablespoon. If the mixture is slightly
wet, continue to cook until the liquid dissolves.
• Serve hot with garnished cilantro and added salt
to taste.
• Recipe Notes

*You can also use the 12 oz bag of frozen Trader

Joe's in place of the head of cauliflower.
 Italian cuisine
has developed over the centuries. Although the country known as Italy did not
unite until the 19th century, the cuisine can claim traceable roots as far back
as the 4th century BCE. Food and culture were very important at that time as
we can see from the cookbook (Apicius) which dates back to first century
BC.[11] Through the centuries, neighbouring regions, conquerors, high-profile
chefs, political upheaval, and the discovery of the New World have influenced
its development. Italian food started to form after the fall of the Roman
Empire, when different cities began to separate and form their own traditions.
Many different types of bread and pasta were made, and there was a
variation in cooking techniques and preparation. The country was split.
Regional cuisine is represented by some of the major cities in Italy. For
example, Milan (north of Italy) is known for its risottos, Bologna (the
central/middle of the country) is known for its tortellini and Naples (the
south) is famous for its pizzas[12] and spaghettis.
Italian Sub pasta salad
 Ingredients
• 8 ounces rotini pasta, cooked drained and
cooled
• 1 cup grape tomatoes, cut in halves
• 1 cup diced cucumber
• 1⁄2 cup diced red bell pepper
• 2 cups shredded iceberg lettuce, packed
• 1⁄2 cup chopped red onion
• 1⁄2 cup sliced black olives
• 4 ounces diced cooked ham
• 4 ounces diced hard salami
• 4 ounces cubed provolone cheese
 Dressing
• 1⁄ cup extra virgin olive oil
3
• 1⁄ cup red wine vinegar
2
• 1⁄ - 1⁄ teaspoon salt
4 2
• 1⁄ - 1⁄ teaspoon garlic powder
4 2
• 1⁄ teaspoon pepper
2
• 1⁄ teaspoon sugar
2
• 1 teaspoon oregano
 Directions
• Make sure your pasta has cooled completely.
• In a large bowl, toss together pasta, tomatoes,
cucumber, red bell pepper, shredded lettuce,
chopped onion, sliced black olives, ham, salami
and provolone.
• In a jar or crouet, pour all the dressing
ingredients. Shake very very well.
• Pour over the salad and toss to coat evenly.
• Serve.
• If not eating right away, give another good
mix/toss before serving.
• Best if eaten the same day as prepared.
 French cuisine
Developed throughout the centuries influenced by the
many surrounding cultures of Spain, Italy, Switzerland,
Germany and Belgium, in addition to its own food
traditions on the long western coast lines of the Atlantic,
the Channel and of course inland. In the 14th
century Guillaume Tirel, a court chef known as "Taillevent",
wrote Le Viandier, one of the earliest recipe collections
of medieval France. In the 17th century, chefs François
Pierre La Varenne and Marie-Antoine Carême spearheaded
movements that shifted French cooking away from its
foreign influences and developed France's own indigenous
style. Cheese and wine are a major part of the cuisine.
Spring Vegetable Stew
 Ingredients
1⁄4 cup extra-virgin olive oil
1 large onion, finely diced
Kosher salt and freshly ground black pepper
12 small carrots, peeled
6 small artichokes, trimmed and cut into quarters
1 sprig thyme
2 cups vegetable broth or water
12 baby turnips, peeled and halved
2 medium leeks, in 1/2-inch slices, both white and tender
green parts
1 cup blanced and peeled fava beans
1 cup shelled tender peas
12 stalks fat green asparagus, peeled, in 1-inch pieces
1⁄2 tsp. lemon zest
2 tbsp. chopped chervil
2 tbsp. chopped parsley
 Instructions
• Put olive oil in a large skillet over medium-high heat. Add
the onion and season generously with salt and pepper.
Cook until softened but not browned, about 5 minutes. Add
the carrots, artichokes, and thyme sprig. Season lightly and
stir to coat. Reduce heat to medium, add 1 cup broth, cover
and let simmer for 6 to 8 minutes, until the artichokes and
carrots are cooked but still a bit firm. Add turnips, leeks,
and broth as necessary, and continue to cook, covered,
until turnips are tender, 5 to 7 minutes. Taste broth to be
sure it is well seasoned. You may cook the stew in advance
up to this point, if desired.
• To finish, add fava beans, peas, and asparagus. Cook,
covered until asparagus is just done, about 4 to 5 minutes.
Remove cover, raise heat and reduce cooking liquid quickly
by half, about 4 minutes. Stir in the lemon zest and transfer
stew to a serving dish. Sprinkle with chervil and parsley.