WFD: Veggie Sides

[darnkatz]

May 19, 2015 21:29:11 GMT -5 anna7602 said:

May 19, 2015 18:47:57 GMT -5 darnkatz said:

- Kale - Braised in coconut milk with curry powder and garlic.

Tell me more about this. Proportions? 

Braised winter greens with coconut and curry | Serves 4
Source: Cook's Illustrated Cookbook

3 tablespoons olive oil 1 onion, chopped fine (I used red)
5 garlic cloves, minced
2 teaspoons grated fresh ginger
1 teaspoon curry powder
2 pounds kale or collard greens, stemmed and leaves chopped into 3-inch pieces
1 14-ounce can coconut milk
1 cup chicken broth
Salt and pepper
2-3 teaspoons lime juice

Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic, ginger, and curry powder and cook until garlic and ginger are fragrant, about 1 minute. Add half of greens and stir until beginning to wilt, about 1 minute. Add remaining greens, coconut milk, broth, and 1/4 teaspoon salt. Quickly cover pot and reduce heat pot medium-low. Cook, stirring occasionally, until greens are tender, 25 to 35 minutes for kale and 35 to 45 minutes for collards.

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes. Off heat, stir in 2 to 3 teaspoons lime juice, remaining tablespoon of olive oil, and salt and pepper to taste.

[thatgirl2478]

steamed broccoli & green beans.  Occasionally a side salad (more now that our spinach is coming up in droves).

[redwino]

I don't know how to cook so forgive me... when you roast veggies do you put them in a pan like a casserole dish or on a cookie sheet type pan? Also, what temp is the oven on for roasting? I'm trying to learn how to make more things in the kitchen and these veggies sound simple enough. I'm kind of embarrassed that I don't know the basics.

[humpforfree]

May 19, 2015 23:12:02 GMT -5 redwino said:

I don't know how to cook so forgive me... when you roast veggies do you put them in a pan like a casserole dish or on a cookie sheet type pan? Also, what temp is the oven on for roasting? I'm trying to learn how to make more things in the kitchen and these veggies sound simple enough. I'm kind of embarrassed that I don't know the basics.

I usually toss in evoo and sea salt and then lay in a single layer on either a cookie sheet pan or a casserole dish.. Usually a pan because I lay parchment down and then down need to wash the pan usually at 400 or so for 30ish minutes- until the edges start to get a little crisp and browned.

[Deleted]

I want to eat at darnkatz's house. Mmmmm

[noodleskooze]

We almost exclusively buy frozen veggies because fresh ones tend to go uneaten for some reason.

We buy the big bags of frozen broccoli, frozen stirfry mix, and frozen mixed veggies (peas, carrots, lima beans, green beans, and corn). DH and Leo usually eat them just steamed (blah), I like to roast the broccoli or brussels sprouts (which, surprisingly, Leo will eat).

We used to buy salad stuff, but it would just go to waste--I've come to terms with the fact that I am NOT a salad person, so I refuse to be wasteful by buying the stuff and letting it rot. If I have to eat veggies, they're gonna be the ones I like.

[simpsongal]

May 19, 2015 16:58:08 GMT -5 @vicmo said:

Jamie Oliver's Brussels with hustle is amazing.

We roast everything at 375 until it's done. Potatoes, sweet potatoes, asparagus, broccoli, mushrooms, cauliflower, squash, zucchini. I got veggie spice mix that is delicious.

Also great, flavored olive oil.  I get a meyer lemon oil from TJMaxx that's delicious w/everything.  Toss w/veggies, fish, whatever - roast and done.

[darnkatz]

May 19, 2015 23:12:02 GMT -5 redwino said:

I don't know how to cook so forgive me... when you roast veggies do you put them in a pan like a casserole dish or on a cookie sheet type pan? Also, what temp is the oven on for roasting? I'm trying to learn how to make more things in the kitchen and these veggies sound simple enough. I'm kind of embarrassed that I don't know the basics.

Don't use a casserole dish - it will make your veggies mushy. The only time I do that is if I am making fish with asparagus. You lay asparagus spears down in the dish, sprinkle with salt/pepper/garlic, and then lay fish fillets on top. Asparagus doesn't end up mushy this way, but most veggies will. 

Use a cookie sheet lined with parchment or a Silpat (I use this) for most veggies. If I do starchy veggies, I like my cast iron pan better, but it's definitely not necessary. For beets, I wrap in foil and place on a cookie sheet. I usually have the oven at 400 but have gone as high as 475 if I'm in a hurry. You just need to watch the veggies if you do the higher temp or they will turn to a crisp quickly. 

[litasail]

We just steam most veggies and add a bit of butter and salt. Broccoli, asparagus, green beans, peas and zucchini are frequent veggies in our house.

[mellimel19]

We do a lot of steamed green beans, broccoli and carrots, as well as baked sweet potato and butternut squash, or roasted beets.

[MNH2013]

Mostly salads but we also like Jamie Olivers green beans with parm and artichokes with hollandaise.

ETA: H also likes to steam veggies with crawfish boil oil, its spicy and delicious!

[Deleted]

Generally, my veggies go like this, take out frozen veggies, steam in microwave, add coconut butter or olive oil, the end lol. I do green beans, carrots, Brussels sprouts, TJ mixed foursome, green peas, corn, butternut squash, sweet potato, etc.
I also make sautéed spinach with olive oil and garlic often.

We also eat a lot of broccoli slaw. We use it in place of lettuce on tacos, sandwhiches etc. I do make it into a vinegar based slaw to top pulled pork sandwhiches, or just plain. The kids aren't huge fans of broccoli but like the broccoli slaw.

[Deleted]

anna7602 how do you prepare yucca?

[anna7602]

May 20, 2015 13:45:48 GMT -5 @awinter said:

anna7602 how do you prepare yucca?

I let my aunts cook it for me.  

Seriously, I never make it myself. I think my aunts use a pressure cooker for it, but the big thing is making the garlic-based "mojo" to pour over it.

I do, however, make malanga sometimes. I just boil it and then mash it, like mashed potatoes. 

[anna7602]

May 20, 2015 6:27:49 GMT -5 humpforfree said:

May 19, 2015 23:12:02 GMT -5 redwino said:

I don't know how to cook so forgive me... when you roast veggies do you put them in a pan like a casserole dish or on a cookie sheet type pan? Also, what temp is the oven on for roasting? I'm trying to learn how to make more things in the kitchen and these veggies sound simple enough. I'm kind of embarrassed that I don't know the basics.

I usually toss in evoo and sea salt and then lay in a single layer on either a cookie sheet pan or a casserole dish.. Usually a pan because I lay parchment down and then down need to wash the pan usually at 400 or so for 30ish minutes- until the edges start to get a little crisp and browned.

redwino, a big tip is to cut the veggies in evenly sized sticks so they cook evenly. Otherwise, some get burnt while others get undercooked and it's a mess. It took me a while to figure this out!

[anna7602]

May 19, 2015 18:42:26 GMT -5 pippa said:

Roasted whatever we get in the produce box for that week.

I love this fritter recipe. www.foodandwine.com/recipes/zucchini-ricotta-fritters
I sub goat cheese for ricotta often. I also use almond meal to replace some of the flour, if I have it on hand.

I just made these today. Are they supposed to be the consistency of pancakes? The ones I've made in the past looked more like latkes, but didn't have ricotta in them.

Regardless, DS loved them!

[MadamePresident]

I always keep frozen green beans in the freezer. I add salt, onion powder, and a little bit of butter and boil in water. They're but fancy, but are tasty and super quick.

[gibbinator]

Raw orange and red pepper is common. Sometimes it gets eaten. We can't get anything green into him.

[pippa]

May 23, 2015 13:27:52 GMT -5 anna7602 said:

May 19, 2015 18:42:26 GMT -5 pippa said:

Roasted whatever we get in the produce box for that week.

I love this fritter recipe. www.foodandwine.com/recipes/zucchini-ricotta-fritters
I sub goat cheese for ricotta often. I also use almond meal to replace some of the flour, if I have it on hand.

I just made these today. Are they supposed to be the consistency of pancakes? The ones I've made in the past looked more like latkes, but didn't have ricotta in them.

Regardless, DS loved them!

Yes. Totally normal. They're like pancakes. I often take an egg out and use only one egg to make them firmer.

Glad he loved them!