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Favorite ways to prepare veggies?

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  • Favorite ways to prepare veggies?

    I am hoping to see some of the old pro's favorite ways to prepare veggies. Do you just steam them and toss them with butter? These are my favorites, but I'm always looking for more:

    Veggies in homemade marinara
    Mushrooms browned in olive oil w/garlic, onion powder S&P
    Steamed broccoli with butter S&P

    What about you?
    I feed my healthy cells and starve the rest.

    Waist circumference:
    50(start)/40.5(current)/35>(goal)

  • #2
    Sauteed in coconut oil. Anything and everything.

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    • #3
      I prefer them RAW, or a little steamed...
      "All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident."

      - Schopenhauer

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      • #4
        I have only recently discovered the joys of roasted vegetables. So good! Toss with coconut oil and herbs, throw in the oven at 400 degrees for 45-60 minutes.

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        • #5
          I prepare my veggies by giving them to Gorbag. Then I have seconds on the meat.

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          • #6
            Originally posted by Sabine View Post
            I have only recently discovered the joys of roasted vegetables. So good! Toss with coconut oil and herbs, throw in the oven at 400 degrees for 45-60 minutes.
            +1
            Roasted is where it's at. Broccoli, Brussels sprouts, any root vegetable (carrot, parsnip, sweet potato, turnip, rutabaga).

            I also like this Brussels sprouts recipe from Alton Brown:
            Brussels Sprouts with Bacon and Cheese Recipe : Alton Brown : Recipes : Food Network

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            • #7
              Very thinly sliced cauliflower roasted until dark is great.

              I like what I call "Spanish-style vegetables". Saute diced bacon until cooked but not crisp and set aside. Saute chopped onion and garlic in the bacon fat. Add to steamed broccoli or any other cooked vegetable you have that needs bacon and bacon fat.

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              • #8
                Originally posted by Paleobird View Post
                I prepare my veggies by giving them to Gorbag. Then I have seconds on the meat.
                Your mom was right after all about the vegetables Paleobird! So be a nice little girl now, and eat up the large carrot that you have "forgotten" on your plate...
                "All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident."

                - Schopenhauer

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                • #9
                  roasted, sauteed or grilled for me. i think paul jaminet says that these high heat methods aren't as good as steaming or boiling, but damn they taste better.
                  http://www.marksdailyapple.com/forum/thread60178.html

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                  • #10
                    Braised in miso
                    F 28/5'4/100 lbs

                    "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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                    • #11
                      In a stir fry: Everything (although usually the potatos/kumara/rice starch is boiled separately)
                      In a slow cooker/casserole with something saucy: Everything (plus meat)

                      Roasted, in ghee, with salt and pepper: Potatoes, Kumara, Carrots, Onions
                      Boiled with salt: Potatoes, Kumara, Carrots, Rice
                      Steamed: Carrots, Broccoli, Kale, Spinach / other leafy greens

                      Fried: Mushrooms, Tomatoes, Courgettes, Onions (along with the usual protein suspects...)
                      Raw: Lettuce, Tomatoes, Olives, grated carrot, other leafy greens
                      Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                      Griff's cholesterol primer
                      5,000 Cal Fat <> 5,000 Cal Carbs
                      Winterbike: What I eat every day is what other people eat to treat themselves.
                      TQP: I find for me that nutrition is much more important than what I do in the gym.
                      bloodorchid is always right

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                      • #12
                        The preparation depends on the vegetable, usually. Steaming, roasting, sauteeing, grilling, eating raw.

                        Do you have some questions about particular veggies?

                        Try mixing things up from time to time. I usually steam my broccoli, toss with good butter, S&P (or sometimes EVOO with a few red pepper flakes). But roasted fresh broccoli, with some diced shallot (or onion), red pepper flake, S&P brings out some funky sweetness.

                        Throw eggplant slices on the grill, or grill whole and scoop out the insides - if you have a charcoal griller and can throw some hickory chips in, makes it irresistible. (Since we do dairy, I make un-breaded eggplant parm with char-grilled eggplant and tomatoes). Or you can blend the smoky eggplant with garlic, lemon juice, EVOO, and tahini to make a Primal dip for veggies (or whatever you're dipping) - also a nice sauce to put on grilled chicken.

                        Roasting brings out great flavors in Brussels sprouts and asparagus. Again, if you do dairy, a little shake of bleu cheese or goat cheese with the sprouts, and a few pecans or walnuts, make nice variations. Roast asparagus with a little lemon juice, EVOO, S&P is all you need - but you can also serve at room temp with grated hard-boiled egg.

                        Roast together a chopped head of cauliflower with 1 chopped onion, a few cloves of garlic, and whatever strays from the veg drawer you can find (carrot, tater, tomato), but mix first with curry powder and olive oil. When there's a little char on the veggies, remove and cool, and blend with stock for a nice soup. You can add cream, or coconut milk.

                        Combinations are endless. I always think proteins first and then build flavors using whatever veggies I have on hand. Since we do CSA shares, I also tend to do whatever's in season predominantly.

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                        • #13
                          My mouth is watering!! Thanks all so far for amazing suggestions!

                          "Very thinly sliced cauliflower roasted until dark is great"
                          How do you slice the cauliflower? Lengthwise, stem-up?--with a mandolin?

                          "roasted, sauteed or grilled"
                          This sounds awesome, and I do cook, but I wonder how precisely you do these methods? How much butter or oil, how high a heat, for how long? I have a feeling other newbies would appreciate the info, too!

                          "(Since we do dairy, I make un-breaded eggplant parm with char-grilled eggplant and tomatoes). Or you can blend the smoky eggplant with garlic, lemon juice, EVOO, and tahini to make a Primal dip for veggies (or whatever you're dipping)"
                          Dear lord that sounds amazing. Unfortunately I don't have a grill--I do have a grill pan, though, for stovetop...
                          I feed my healthy cells and starve the rest.

                          Waist circumference:
                          50(start)/40.5(current)/35>(goal)

                          Comment


                          • #14
                            -Mushrooms sauteed in butter.
                            -Asparagus or cabbage, roasted. Just enough oil to coat them.
                            -Spaghetti squash roasted and then either eaten with just a little salt and butter, or under some yummy sauce.
                            -Zucchini, yellow crook necks, onions, peppers, sauteed in just about any fat I have on hand.
                            -Frozen cauliflower creamed/pureed.
                            -Brussel sprouts cut in half and fried in bacon fat.
                            -Spinach, collard/mustard/turnip greens - varies. Toss them in broth. Spinach sauteed with tomato, garlic, and olive oil is my version of a cooked salad. Puree greens with cream and/or butter. Throw them into tomato sauce for more body.
                            -Potatoes boiled and topped with butter. Boiled and tossed into stir fries, broth, or scrambled eggs. Also good in homemade corned beef hash.

                            In all of the above, just enough salt to sweat them. Nothing against salt, but I'm pretty sensitive taste wise to it and don't like it to overpower the taste of the food.
                            "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                            B*tch-lite

                            Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                            • #15
                              I slice the cauliflower from the stem up. You end up with a lot of fragments.

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