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Vegetables...

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  • slimzandra
    slimzandra Posts: 955 Member
    jessicatroberts wrote: »

    Spinach is awesome if you wilt it, covered, in a little hot butter and garlic in a sauté pan, then add and egg and mozz cheese to scramble. Garlic is the secret ingredient in that one. Salt and pepper, done. Yep, my moms recipe three, haha.

    Ditto for me too, My frequent breakfast - adding coconut oil and diced portobella mushrooms.
  • JessicaLCHF
    JessicaLCHF Posts: 1,265 Member
    auntstephie321 wrote: »
    I've been doing green beans, asparagus, or broccoli tossed with balsamic vinegar and olive oil salt and pepper. I coat them then roast in the oven till almost crispy. They come out tasting like candy they are so good.

    Fresh beans?
  • auntstephie321
    auntstephie321 Posts: 3,586 Member
    jessicatroberts wrote: »
    auntstephie321 wrote: »
    I've been doing green beans, asparagus, or broccoli tossed with balsamic vinegar and olive oil salt and pepper. I coat them then roast in the oven till almost crispy. They come out tasting like candy they are so good.

    Fresh beans?

    yes, and a little lemon juice squeezed on at the end gives a whole new flavor too, it's amazing
  • fancyroberts
    fancyroberts Posts: 75 Member
    has anyone made lasagna with Zucchini instead of pasta and if so does it freeze well? I have lots in my Garden and have to use them up!! :)
  • auntstephie321
    auntstephie321 Posts: 3,586 Member
    fancyroberts wrote: »
    has anyone made lasagna with Zucchini instead of pasta and if so does it freeze well? I have lots in my Garden and have to use them up!! :)

    I have made it with zucchini and with eggplant, both are delicious. I would think it would freeze well, no reason it shouldn't. I like to make it with the whole milk mozzarella blocks, sliced thinly and layered with everything else, I feel it adds so much more deliciousness than the shredded mozzarella
  • JessicaLCHF
    JessicaLCHF Posts: 1,265 Member
    fancyroberts wrote: »
    has anyone made lasagna with Zucchini instead of pasta and if so does it freeze well? I have lots in my Garden and have to use them up!! :)

    Yes. I've made it and yes it freezes well. Used to do the "once a month cooking" thing.
  • fancyroberts
    fancyroberts Posts: 75 Member
    cool...will try it! Thanks!
  • chaoticdreams
    chaoticdreams Posts: 447 Member
    BROCCOLI! I seriously have a love affair with it. I'll eat it anyway it's put in front of me but prefer roasted with butter.

    Other than that, I love some summer squash. I boil it in a skillet with a little bit of onion until tender, then bake it for 30 minutes until it's a little brown on top. Adds a slightly different taste to it.

    I also love grilled cabbage. Take a head of cabbage, quarter it but not all the way. Put butter in between the quarters, I also add bacon because it's bacon, and then cover with tinfoil and grill for about 30 minutes. Cabbage though to me is like broccoli, I love it cooked a multitude of ways.

    Aside from them, spinach, asparagus, cucumbers, and zucchini.

    And since I grew up eating southern cooking, greens. I'll take turnips, collards, and mustard greens any day of the week, cooked with all the bacon lard or fat you can think of. Another great thing about LCHF.... my grandma's cooking is legal and delicious! I do miss the corn bread, but I love me a pot of greens just the same.
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