Midnight Sun Herbal Health
A Complimentary and Alternative Health Practice
Vegetables prepared in a Bamboo steamer - - - - - - - - - - Wild Fritata
Vegetables prepared in a Bamboo steamer
Bamboo steamers are regularly used in Asian cuisine to prepare everything from whole meals to single dishes including desserts, snacks, vegetables and dumplings and are available in Asian markets, on line or in local stores. They come in sizes; 6” – 8 – 10 and 12” diameter and also in a mini size ca 3.5” diameter. The set consists of two steamer baskets and a slightly domed lid, all fitting snugly together. You need a wok of appropriate size to set the steamer inside, or a large and deep enough frying pan. In this recipe we are concentrating on steamed vegetables.
Buy a selection of vegetables, preferably organic, from denser root vegetables like potatoes, sweet potatoes, turnips, parsnips, carrots, beets, etc. to beans, onions, cauliflower, broccoli, snap peas, asparagus and leafy greens. We need a variety of nutrients to stay healthy and this method allows us easily cook the variety we need to eat. Since we need a variety of nutrients to stay healthy, include all the colors when you buy vegetables.
Wash the vegetables well after soaking them for a few minutes, use a vegetable brush on the root vegetables and cut the ends, as well as any dark spots off. Peel if you use commercial vegetables. Since I like to steam a variety, I will often use one additional basket from another set of bamboo steamer. If you contemplate buying more than one steamer in the same size,buy them at the same time, because different makers may differ in the construction, making them not fit well.
Cut the vegetables in comfortable bite sizes. The root vegetables, cauliflower and onion are placed in the bottom basket. Do not make the layers too thick, since you want everything in a single basket steamed at the same rate at the same time. In the second basket place vegetables like broccoli, asparagus, green beans. In this presentation I have used a third basket and I have placed, red peppers, snow peas, dandelion, chard and other leafy greens in the top basket.
For a 10” steamer use a 12” wok. In this case a flat bottomed work which can be also purchased relatively inexpensively at an Asian market. A traditional wok or a frying pan large and deep enough is of course fine. Pour enough water, preferably filtered or spring water into the wok so it reaches up under the bottom of the bottom steamer basket, not through it. You don’t want to boil the vegetables, but you also don’t want the wok to cook dry. You can if you wish place a sprig of; thyme, marjoram, cilantro or other fresh herb depending on what you will serve the vegetables with in the water or in the bottom basket. The herbs will impart a delicious aroma and flavor. In the second photo I have used three baskets. As you can see the top basket does not fit well because I did not purchase the steamers at the same store, but it works. I would not use more than 3 baskets, enough steam has to get to the top basket for those vegetables to cook.
Bring the water in the wok to a boil, place one or two bottom layers, depending on whether you will be using two or three layers, in the wok with the lid on and let steam for about 6-7 minutes at a somewhat high heat. The vegetables in both layers should be softening, but not be fully cooked. Take the lid off and place the top basket on and replace the lid. Cook for another 3-4 minutes max. Cooking time depends both on how crunchy you want the vegetables, the variety of vegetables you put together and also on how hard the water is boiling.
When done, take the baskets off the wok and open to serve. Freshly steamed vegetables are delicious all by themselves or can be served; with a Tahini and lemon sauce or other sauce of choice. Left over vegetables can easily be reheated in a double boiler for a minute or two or in a microwave or served cold.
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1-2 TB Olive oil - - - - 2 Tb chopped green onions - - - - 1-2 cloves garlic minced or crushed or several bulbs of wild onions crushed - - - - 6 eggs beaten - - - - 1/3 cup milk or water - - - - 1-2 cups finely chopped lamb’s quarter, nettle or combination of other garden greens or bought vegetables - - - - 1 sliced tomato, optional - - - - ½ cup sliced mushrooms, optional - - - - Salt and Pepper to taste - - - - 1 tsp each of fresh thyme and marjoram. Or just Basil - - - - ½ cup grated cheddar cheese or ricotta
Pre-heat oven to 350. Pour oil into oven proof skillet and stir fry onions and garlic, add mushrooms and herbs, stir till mushrooms are slightly cooked. Add tomatoes and let cook a little, then add nettle and other greens and let cook till wilted. Beat the eggs with the milk and pour over vegetables in the pan, sprinkle over with cheddar cheese. If ricotta is used add this to the milk egg mix. Very high in nutritional value. When eggs are bubbly in the middle and firm at the edge of the pan, place the pan in the oven and cook till the fritata in firm in the middle. Let sit a few minutes before cutting into slices.
If you use other vegetables such as carrots, potatos or other harty vegetables, or for example saussage slices or bacon, cook these before adding the more tender vegetables and herbs. One can also add saussage slices and bacon if so desired
Can also be made as a quiche.
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One can use any greens * , except chick weed which is too watery and nettle which since it is raw could still contain some of the formic acid.. One can certainly also simply use basil.
Gather, wash and dry well any combination of; violet leaves, chicory, dandelion greens, lamb’s quarters, plantain leaves, Sow’s thistle, wild lettuce and/or other greens.
Pour 1/4 cup olive oil into a blender. Add 1 or more peeled cloves of garlic to the oil in the blender and blend well.
Add 3/4 cup more olive oil. How much oil you end up using depends on the amount of greens you have. You can add more oil if you need to or more greens if the mix is too thin.
Add greens slowly and let blend well after each addition. Add more oil if needed or more greens if the mix is too thin. The consistency should be somewhat thick, but not stiff. Blend thoroughly. Pour content into a bowl and add pine nuts or coarsely crushed cashew nuts, then add grated parmesan, about equal amount to the nuts. I like the consistency of my pesto to be spreadable rather than for dipping. If the mix is too thick for your liking, just add a little more oil till you feel it is right. If needed add a small amount of salt if absolutely necessary. The parmesan is a bit salty in taste, so be careful if you are on a salt restricted diet.
* To see what these greens look like go to the page named Edible Greens
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