Savory Veggie Toppings
Buttered browned bread crumbs are amazing sprinkled on steamed cauliflower,
but they really nicely accent almost any steamed vegetable.
Try putting 1 T of butter into a pan. Over medium heat, melt the butter,
add a scant 1/2 C bread crumbs and slowly stir until they're fragrant like toast. These proportions may not be right for you,
but it's a place to start. A (high sodium) variation is toasting pre-Italian seasoned breadcrumbs. Or season your own crumbs
with fresh or dried herbs.
We also like to toast slivered, sliced or whole almonds, walnuts, and other
nuts to top our steamed veggies. Just stir raw nuts in a dry frying pan for a few minutes, until fragrant, Cooling helps them
crisp but is not necessary.
Toasted sesame seeds are another favorite steamed veggie topping. Again,
just stir them in a dry pan until fragrant.
Don't turn your back on any of these as you toast. A few seconds can be the
difference between heaven and ruined.
For fellow omnivores, I like to get $2 bags of bacon ends and trim from Meister's
Foods (in the SW corner area of the market). I cut off all the fat with my kitchen shears, then freeze whatever I won't be
using in the next few days by laying the slices flat (making them easier to thaw and use.) Once frozen I gather them into
a freezer baggie and just pull out what I need when I need it. Once the fat is removed, there are usually a few big chunks
of solid bacon, and many strips. It looks like ham or Canadian bacon. The big chunks are great to make a big pot of soup,
rice or beans. Sometimes I use the kitchen shears to snip away at a chunk, fry them, or microwave them in a paper towel, and
sprinkle on spinach salad, or any salad, or to top any steamed vegetable. They keep well in the fridge if you can keep
from eating them.
