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Thread: Stuck in a vegetable side dish rut, ideas/recipes? page 2

  1. #11
    Tricialisha's Avatar
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    Have you ever tried cooking brussels sprouts in heavy cream? Oh man is that good! Add in some butter and nutmeg at the end and it's to die for! I've served this to friends who claimed they hated brussels sprouts and they loved it.

  2. #12
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    When introducing new veggies, maybe chop them up small? Onion is always delivered in very small pieces. And Swede/Parsnip/Kumara/Potato can all be mashed together in a rough blend with some butter, salt and pepper.
    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.

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  3. #13
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    In our family, we had the no-thank-you helping, which it appears you use for your kid, along with one or two things we absolutely never had to put in our mouths. For me, it was cantaloupe, for my brother, fish; green beans for my mom, and lima beans for my dad. That helped reduce a lot of friction at meal time.

    But also, we all know that we have certain favorite ways for things to be prepared. For instance, brussels sprouts are one of my faves, but I won't eat them if they've been prepared with water (smells sulfury to me when boiled or steamed). Roasted, though, is a completely different story. And drizzled with olive oil and lemon juice? Yes, yes, yes. So try variety. If the frozen spinach doesn't appeal, try fresh. If the baby spinach doesn't appeal in salads, try sauteeing it. If saute doesn't appeal, try puree in a soup.

    Good luck!

  4. #14
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    When my son was little the only way he would eat broccoli is if I chopped it up and baked in with heavy cream, and cheese!
    Health is Wealth!

  5. #15
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    For some reason I wasn't getting replies to my thread until today, weird. Great ideas--I've tried a lot of those already, but it's a good reminder to try them again, as she does change her mind sometimes. We already do spaghetti squash regularly, and use julienned zucchini as "noodles" as well. I may try the brussels sprouts in heavy cream, she didn't like them roasted.

    It's funny that someone mentioned kale chips--we went to the farmer's market last week and one of the farms had kale chips as a sample. When I made them at home a few months ago she hated them, but as a free sample at the farmer's market it was totally awesome, lol. Guess I can finally put those back on the menu! A lot of the time I think she's just being difficult out of principle--the other night she declared that she didn't like anything on her plate before she even tried it (beef stroganoff over napa cabbage "noodles", with sweet peas) but after making her try a bite she loved it. I think she wanted an alternate meal like the night before (we had cabbage roll enchiladas, I accidentally made them much too spicy for her). I need to get back into the habit of cooking things milder, taking out her portion, then kicking up the spices for the grown-ups.

    Thanks again for the ideas!

  6. #16
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    I have tried the greens w/bacon, she hated it. That was months ago though, and she was likely put off by the appearance more than the taste, so it's worth trying again especially because I love it myself, lol.

    The green eggs and ham idea is brilliant though! Every "recipe" for it calls for food coloring, which I avoid like the plague now. Never thought to use spinach! Thanks!

    Quote Originally Posted by DeilaMiah View Post
    TRY THESE! As the parent of a 3 year old, I understand the pitfalls of adding in new foods.


    Cook off 4 pieces of bacon. Crumble and set aside. IN THE GREASE, toss in a bag of frozen, chopped greens (collard, mustard, turnip, spinach) and saute in the grease. Season to taste, add in crumbled bacon an voila!

    Take frozen brussel sprouts and let defrost about 30 minutes. Cut in half. Melt some ghee (or butter or bacon grease) in a pan and saute the sprouts, cut side down, until the oil is soaked up and the cuts side is crispy. Toss around in the pan to heat up all sides, season to taste and serve.

    If part of your worry is getting veggies into your lil one, how about some Green Eggs and Ham as a meal one day? Crack a couple eggs in a blender, toss in a handful of spinach and blend until smooth. Scramble them up and serve. You can't taste the spinach and your kiddo can eat them while you read the book together! This is something we do at least once a month and it is SO much fun!

    Good Luck!

  7. #17
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    Something pretty cool I happened across recently is this ...

    Take a cauliflower and just slice it through in half inch slices. Fry them off in your favourite fat and voila ... instant side dish. Personally, I steamed them just a little first, but same effect.

    Likewise, take a pointed cabbage, quarter it and just fry it off. Serve out, spooning the residual fat into the cabbage as it sits on the plate.

    Take a strong step back and consider whether it is the rest of the dish that is making your side look bad.

    Follow me through here ...

    All too often, we feel pressured to put together something complicated. Good meat, good fish, even a nice egg can all be great with a simple and uncomplicated side; just one, or at most two veggies, again, done simply. That's primal.

    Consider fish as the main part of your meal. Fish loves nothing more than pan frying or grilling then coupled with something simple and a wedge of lemon or lime. Easy.

  8. #18
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    Quote Originally Posted by pjgh View Post
    All too often, we feel pressured to put together something complicated. Good meat, good fish, even a nice egg can all be great with a simple and uncomplicated side; just one, or at most two veggies, again, done simply. That's primal.
    I agree, this is also an easy way to create variety from day to day. Carrots one day, pumpkin the next, something else the day after that.

  9. #19
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    Just about anything roasted. Did anyone mention brussels sprouts sauteed instead of roasted? Also, tossing in a bit of grated parmesan cheese does wonders. As for winter squash, one thing that I LOVE, is cubing it then tossing with butter and cinnamon and roasting. Some people add a bit of honey or maple syrup, but it really doesn't need it. I also like to thinly slice zucchini and toss with olive oil, garlic powder, maybe a little Italian seasoning, then layer it in a casserole dish or pie pan with grated parm. cheese. If she likes parm. cheese this can be a great addition, as you don't need that much, since it's got such a strong flavor.

  10. #20
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    Quote Originally Posted by Annieh View Post
    I agree, this is also an easy way to create variety from day to day. Carrots one day, pumpkin the next, something else the day after that.
    ... the great thing is, once we're weened off modern produced food we're much more in tune with our bodies and they tell us what they want. Crave a particular food and the chances are, you simply need something that is in abundance in that food.

    Like so much of my primal life, I like to leave it to something well outside of my control. I fast when something random happens, never planned. I decide not to engage in regular activity when something else random happens, never a planned break.

    Likewise, food ... I shop for the week and start by scooping up whatever is marked down, marked cheap or has a deal on. I do make a particular point of ensuring that I have several seasonal veggies in my basket, then hit the meat and fish counter with the same drill.

    So, stuck in a rut? Eat seasonally - nature sorts out your variety Allow chance to determine the rest.

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