If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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!"
My Latest Journal
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.
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 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)
Starting weight (09/2009): 200 lb (90.6 kg)
No longer overweight (08/2010): 145 lb (65.6 kg)
Current weight (01/2012): 127 lb (57.5 kg)
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 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)
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.
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.
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.