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Favorite Veggie Ideas

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  • #16
    lots of nice ideas, I will try some of them out for sure!!!

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    • #17
      Honestly, my favorite solution is the kitchen sink sautee:
      Sautee garlic and onion in butter in a decent sized pan. When everything starts smelling heavenly, thrown in whatever veggies sound good that day, julienned or broken into stir- fry sizes. (My favorite is carrots, broccoli, more onion, more garlic, asparagus, red bell pepper, celery, and jalapeno or habanero). Sautee until almost al dente, then throw in the leafy stuff (I usually use spinach or curly mustard greens.) Cook until leafy stuff has just gone limp but not soggy. Toss in some pine nuts/ sunflower seeds/ or pecans.
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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      • #18
        When in doubt, roast it. =P When I'm short on energy or creativity, or I've already got the oven going so it's convenient, I'll roast things - asparagus, broccoli, cauliflower, parsnips, carrots, peppers, beets, brussels sprouts.. I'm sure there are others I roast, but those are the most common.

        Cabbage is ALWAYS cheap, even at the freakishly overpriced farmer's market here... I like it cooked like this: http://www.recipezaar.com/recipe/Sim...Cabbage-100417 (I use bacon grease instead of the oil/butter, and homemade chicken stock when I have some)

        I'll eat sauteed onions and bell peppers with just about anything. Or by themselves.

        I like mushrooms stuffed with a mixture of cheese and spinach (if you eat dairy) then baked. I use frozen spinach for most things, it's quick and convenient.

        Cauliflower can be boiled or steamed and then mashed or pureed to act like mashed potatoes, or it can be grated or finely chopped and then sauteed to act like rice. That's especially nice if you find yourself feeding a non-primal friend or relative.
        "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

        I'm blogging again, at least a little bit.

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        • #19
          Originally posted by mayness View Post
          When in doubt, roast it.
          I roast almost everything: cauliflower, broccoli, zucchini (with garlic, delish!), carrots, tomatoes (for a long time at 350 F), sweet potatoes... Mushrooms I usually saute with garlic. Greens raw in a salad, but you can roast endives and radicchios.
          Height: 5'4" (1.62 m)
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          • #20
            Brussel sprouts cut in half lengthwise, sauteed in bacon grease with chopped up pieces of bacon, seasoned with S&P, then roasted for about 30 minutes (stir once in the middle of cooking). BEST BRUSSEL SPROUTS EVER!

            Eggplant cut into rounds, salted and left sitting for a while (like unchanenfrance said), drizzled with evoo and S&P, grilled or broiled until tender. Great when topped with mozzarella/tomato/basil

            Roasted Broccoli...just cut fresh florets off the stems, drizzle with evoo and S&P, roast at 400 for 10 minutes, turn florets over, roast 10 more minutes

            Grilled asparagus

            Grilled bell peppers and onions

            Sauteed mushrooms/onions for burgers

            Roasted sweet potatoes (cut into "fries" or wedges, roasted exactly like the broccoli above but at 350 and for 20 minutes per side)

            Baked sweet potatoes with butter (can be done in the microwave to get it done quickly)

            Cauliflower anything! Mashed (pureed really), roasted, riced...

            Spaghetti Squash for "pasta" substitute, or just as a delicious side seasoned with butter, S&P

            ......wow that list turned out longer than I expected. I do love my vegetables
            You are what you eat,
            and what you eat eats too - Michael Pollan

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            • #21
              beets

              i grow beets, so i end up with alot. I like to slice them with skin on and drizzle olive oil and pepper and roast them in the oven on 400 for 15-20 mins...... they are higher in carbs then most vegetables but still alot lower then potatoes....makes a great replacement for the "potato" section on your dinner plate.

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              • #22
                Originally posted by Mirrorball View Post
                you can roast endives and radicchios.
                I never thought of that, I'll have to try it out! I love endive.
                "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

                I'm blogging again, at least a little bit.

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                • #23
                  yumm im gonna try a LARGE arry of roasted veggies tonight...

                  radishes
                  asparagus
                  ...something else haha


                  my first try of BOTH those veggies!
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                  • #24
                    A way I like to do veges especially when going into winter (down here in NZ) is to cook up some broccoli, cauliflower (into florets) and thickly sliced cabbage, cook in a small amount of water for a few minutes depending on how firm or soft you like them, don't throw the water, add a good splosh of olive oil, juice of half to one lemon and some salt, mix all together and eat (you might need a bowl). My mum used to do this with her veges (she's Greek) in UK where I was brought up to liven up bland veges. My husband and kids really like it too. Then spoon up remaining liquid, really nice.
                    Last edited by shadgal; 05-13-2010, 02:55 PM.

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                    • #25
                      My mom makes a great beet coleslaw.... cook the beets and let them cool. Then toss them into a food processor to shred. Season with horseradish and homemade vinaigrette, and serve cold...... YUM!

                      I also like mine warm, mixed with some sauteed swiss chard and topped with goat cheese.

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                      • #26
                        This is something super delicious i eat basically every night. Best of all, it is super simple to prepare!

                        Slice eggplant, zucchini, bell peppers, mushrooms (anykind will work), broccoli, asparagus, or any other veggie you desire.

                        Toss them with any herbs, spices, and oil you like. I personally like to add cumin, cinnamon, paprika, ginger, garlic and basil along with olive oil.

                        Place them in one of those dewp aluminum baking sheets (or any oven safe thing with a cover) and bake at 400 degrees for about an hour (depending on portion size)

                        the result is delicious! As a bonus, the veggies will leave you some juice you can use as a dip or save it for later to use in soups or sauces.
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                        • #27
                          ++++ for ROASTING!!!

                          My new fav is roasted radishes. nom nom nom!!! It's still second fiddle to roasted brussel sprouts though.
                          "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
                          ~ Antoine de Saint-Exupéry

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                          • #28
                            roasted radishes? do tell! I love me some radishes.
                            I grok, therefore I am.

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                            • #29
                              I love Alton Brown, his show Good Eats, and Brussels sprouts, and this is my favorite way to cook Brussels sprouts:
                              http://www.foodnetwork.com/recipes/a...ipe/index.html

                              I sometimes leave out the blue cheese just because it is already flavorful and delicious enough. There was also a pecan+cranberry recipe in the episode that looked interesting:
                              http://www.foodnetwork.com/recipes/a...ipe/index.html

                              The other night after cooking some bacon on my roasting pan and pouring most of the fat into my jar, I put some leftover sprouts in the pan and rolled them around to pick up the remaining grease and all the brown bits... so delicious.

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                              • #30
                                Radishes in a pan with garlic cloves, salt & pepper with fresh thyme on top. Olive oil before or after cooking depending on how much you care about oxidation.
                                "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
                                ~ Antoine de Saint-Exupéry

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