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| Buying Vegetables For Two |
by Cindy SanchezWhether you are newlyweds or a couple now finding themselves with an "empty nest", knowing how much vegetables to buy for two servings can be tricky. When planning to purchase fresh vegetables, consider how many meals or side meals of veggies you would like to have for a week. Knowing this ahead of time will help you to avoid having to discard spoiled produce at the end of the week.
Amounts of Vegetables to Buy for Two Servings Artichokes - 2 each Asparagus - 1 pound Beans, green or wax - 1/2 to 3/4 pounds Broccoli - 1 pound Cabbage - 1/2 pound if served raw Carrots - 1/2 pound Celery - 1 small bunch if served raw Cucumbers - 1 each Greens, all types of lettuce - 1 pound Onions, medium - 2 each Peas - 1 to 1 1/2 pounds Sweet or White Potatoes - 3/4 to 1 pound Tomatoes - 1 each Vegetable Recipes For Two ~*~ Medium White Sauce For Vegetables 2 tablespoons butter or margarine 2 tablespoons flour 1/2 teaspoon salt dash of pepper 1 cup milk In a medium sauce pan melt butter and remove from heat. Add the flour, salt and pepper stirring until smooth. Gradually stir in the milk and then return pan to stove. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer for one minute. Serve immediately over vegetables. ~*~ Green Peas With Pearl Onions 2 tablespoons butter or margarine 1/2 cup pearl onions dash of pepper 1 10 ounce package of frozen peas 1/2 teaspoon salt Melt butter in a medium fry pan. Add peas and onions. Cover and cook for approximately 15 minutes or until peas are tender. Season with and pepper to taste. ~*~ Sweet-Sour Carrots 1 1/4 cup sliced carrots 2 tablespoons vegetable oil 1 tablespoon vinegar 1/4 cup sugar 1/4 teaspoon mustard 1/4 teaspoon Worcestershire sauce 1 8 ounce can tomato sauce 1 tablespoon diced onion In medium sauce pan, cook carrots in salted water. When tender, drain carrots. Combine remaining ingredients and add to carrots. Reheat on low. Serve hot. ~*~ Savory Broiled Tomatoes 2 small tomatoes 2 tablespoons melted butter salt and pepper to taste fine dry bread crumbs fresh grated Parmesan cheese Cut tomatoes in half. Place in shallow baking dish. Brush cut surfaces with melted butter. Sprinkle with salt and pepper. Broil low until tomato halves begin to soften and brown. Sprinkle with bread crumbs and grated cheese. Continue to broil until lightly browned. Variations: Garlic salt and favorite herbs may be used instead of salt and pepper. A mixture of equal parts sour cream and mayonnaise seasoned with curry powder to taste may be used instead of bread crumbs and grated cheese. ~*~ Asparagus With Mushroom Sauce 1 pound fresh asparagus 1/2 of a 10 ounce can of condensed cream of mushroom soup Steam asparagus in vegetable net over boiling water for 10 minutes or until tender. Heat soup. Drain asparagus and turn onto a serving dish. Top with cream of mushroom soup. ~*~ Acorn Squash 1 acorn squash 2 tablespoons butter or margarine salt and pepper 2 teaspoons brown sugar Halve the squash and remove seeds. Arrange squash in a small casserole dish with the cut side up. Dab each cavity with butter and season with salt and pepper to taste. Add brown sugar to the top of each half. Bake at 350* for 45 minutes.  Recommended ReadingTable for Two by Joanne Stepaniak Table For Two offers recipes that are quick, nutritious, and easy. Most of them take under 30 minutes to prepare! With just a few ingredients and simple directions, anyone can have the great taste of family style cooking without all the leftovers and time-consuming preparations experienced with conventional recipes that feed four or more people. (courtesy: Amazon.com) |
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About the Author: Cindy Sanchez is the owner and editor of MomsMenu.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week.Click here to subscribe.
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