Post by humpforfree on May 19, 2015 16:39:26 GMT -5
What are your go-to veggie sides, specifically green veggies/non-starches? This is one thing I am always so stuck on. We end up with garlic roasted broccoli (or nothing) more often than not...
We're pretty boring, steamed broccoli, green beans, or carrots. J and I split a sweet potato too, when H has a baked potato. J likes peas too, which I'm not a fan of.
I make balsamic green beans all the time! Even my kids love them.
Throw fresh green beans in a pan. Add a shake of olive oil. Add a shake of balsamic. Add garlic cloves or a shake of garlic. Grill or heat in oven.
Sometimes I throw mushrooms or cherry tomatoes in too.
Mashed carrots are another good one. Cook. Mash with a container of veggie flavored cream cheese. Eat.
I glaze carrots too. Basically a 1/2 cup of brown sugar, a shake of regular sugar and a lot of butter added after steaming.
We also eat a ridiculous amount of side salads. My grocery store has a great line up of "different" ones I rotate through. They're not cheap but I use them, we get veggies and I have no extra waste or random ingredients so worth it.
We're also nuts about peapods. I just sort of steam those.
Beets are another big hit. Wrap in foil. Bake at 425 until soft (It's like half an afternoon project but easy). unwrap foil, let cool. peel, salt a bit slice.
We do broiled green beans when they're fresh and in season. Just toss them with olive oil, the juice of a lemon, salt, and pepper and broil until crispy. Asparagus works well for this too.
Post by mandapanda18 on May 19, 2015 16:45:31 GMT -5
artichokes, asparagus, broccoli, zucchini season is almost here (we grow it and are overloaded by end of summer), salad (lots of salad now that it is hot out).
Peas are good. My kids love them. I'm okay with them. They're easy. Good with pepper and roasted in the oven a bit too.
Asparagus is another good one. Butter, garlic, shake of pepper. Roast or grill. Lemon butter and garlic is great as well. My kids hate it though no matter what.
Roasted brussel sprouts are awesome. I don't have the recipe on me, but google one that involves a bit of maple syrup. They're all about the same. So good.
Corn on the cob is always easy and a hit. Esp. with a sprinkle of Boston Bay directly on the grill. Corn however not a veggie and a starch but my kids are pleased.
roast asparagus or cauliflower green beans with bacon (cook the bacon first so it's crispy), dump the grease and cook the green beans, add crumbled bacon at end sauteed spinach with garlic
DH and I do a lot of salads or veggies in the steam packages. What age can I expect my kid to be able to eat salad? Lettuce consumption right now is laughable. @justdairy
We do a lot of steamed or roasted broccoli, steamed green beans, roasted carrots, roasted sweet potatoes, mashed cauliflower with a little chicken stock and a couple of wedges of laughing cow cheese mixed in, green salad. If we are grilling we do zucchini in our veggie basket, or sometimes a mix in the veggie basket of zucchini, yellow squash, onions, mushrooms, carrots. We also do bell peppers in the grill's veggie basket or asparagus on the grill. For all of the grilled veggies I mix them with either coconut oil or olive oil and salt and pepper.
Nom nom paleo's Brussels sprouts recipe is the best out there. It is delicious.
Other hits are Ina gartens roasted broccoli and smitten kitchens cauliflower with browned butter panko.
Roasted or grilled carrots (evoo, s&p), roasted/grilled asparagus prepared the same way with lemon squeezed over it at the end.
In a pinch, I just steam some peas then throw in a small amount of butter, s&p.
Another quick option is to par steam frozen green beans (about 2 minutes). Drain then add to a pan in which you e put 1 tbsp evoo, 1 tbsp butter, minced garlic and onion (dried are fine and so quick!!). Toss the green beans in for a bit then pour in a bit of chicken broth, just 1/4c or so. Salt and pepper. Let the liquids reduce down for a few minutes, maybe 5. Very flavorful.
We also like roasted okra. Slice in half, toss with evoo and s&p, roast at 425 until starting to brown/crisp. Remove from oven, squeeze half a lemon over the top.
my mom used to take butternut squash, slice it in half, sprinke cinnamon and a tiny bit of brown sugar (like a tsp on the entire piece) and roast it, it was delish!
artichokes, asparagus, broccoli, zucchini season is almost here (we grow it and are overloaded by end of summer), salad (lots of salad now that it is hot out).
What do you do with zucchini? I love it, but my H has issues when the texture gets too squishy.
DH and I do a lot of salads or veggies in the steam packages. What age can I expect my kid to be able to eat salad? Lettuce consumption right now is laughable. @justdairy
Lol. I never said my kids liked salad. Neither one of them will go near lettuce. They do like salad parts dipped in dressing. I meant salad for adults moreso. So I wouldnt worry. Dd is 4 almost and just sort of likes it
artichokes, asparagus, broccoli, zucchini season is almost here (we grow it and are overloaded by end of summer), salad (lots of salad now that it is hot out).
What do you do with zucchini? I love it, but my H has issues when the texture gets too squishy.
Ah! I am on day 3 of eating a huge pot of zucchini-edamame soup. It's one bag of frozen zucchini, 1 bag of frozen, shelled edamame, enough water to cover both (just enough), some salt. Boil for about 5 minutes. Add a tablespoon of mint, a tablespoon (or2?) of olive oil, blend together (I use a stick blender, but have used a regular blender in the past once the soup cools off). It is supposed to be eaten chilled, but I don't mind it warm.
DD doesn't like it much, but DS seems to love it.
I also like zucchini fritters, but need to follow a recipe for that and can't quote off the top of my head. It's egg, onion, zucchini and salt. Maybe another ingredient I am forgetting? Try googling it.
What do you do with zucchini? I love it, but my H has issues when the texture gets too squishy.
Ah! I am on day 3 of eating a huge pot of zucchini-edamame soup. It's one bag of frozen zucchini, 1 bag of frozen, shelled edamame, enough water to cover both (just enough), some salt. Boil for about 5 minutes. Add a tablespoon of mint, a tablespoon (or2?) of olive oil, blend together (I use a stick blender, but have used a regular blender in the past once the soup cools off). It is supposed to be eaten chilled, but I don't mind it warm.
DD doesn't like it much, but DS seems to love it.
I also like zucchini fritters, but need to follow a recipe for that and can't quote off the top of my head. It's egg, onion, zucchini and salt. Maybe another ingredient I am forgetting? Try googling it.
Ohh zucchini fritters. I've made them with an aioli before and H did eat that... L would too. Thanks for the reminder!
Post by cricketwife on May 19, 2015 18:41:05 GMT -5
most of the time I make something with veggies as a component of the main dish. Otherwise, I roast whatever. Also, the spinach ricotta bites from Weelicious are delicious.
- Brussels sprouts - Roasted in bacon fat with garlic and sea salt. - Beets - Scrub beets, drizzle with oil or butter, wrap in foil packets, roast for an hour. Peel, slice, and toss with garlic, salt and pepper. - Broccoli - Roasted with garlic and sea salt, finish with a squeeze of lemon. - Carrots and parsnips - Sliced into sticks, thrown into a preheated cast iron with bacon fat or butter, thyme, sea salt, and pepper, and roasted until slightly browned. - Cauliflower - Roasted with garlic. I like to roast red bell pepper along with it and puree the pepper for dipping the cauliflower in. - Green beans - Tossed with maple syrup, mustard, and garlic, then roasted. - Kale - Braised in coconut milk with curry powder and garlic. - Spinach - Tossed with apple or pear slices, feta cheese, candied walnuts or pecans, and a poppyseed or raspberry vinaigrette. - Asparagus - Roasted with garlic, sea salt, and pepper.