Favorite vegetables and how to cook them

Athijade

Hey all! I'm looking for some advice/help/suggestions. I want to increase my vegetable intake (fresh and frozen mostly) as you can get a lot of bulk for your calories, but I get SO bored with the same things over and over. As much as I LOVE roasted squash and steamed asparagus, I can only eat them for so long before I give up. So, what I am asking for are some of your favorite vegetables AND how you prepare them!

Thanks!

EricaABarnes

I bake both asparagus and shaved Brussel sprouts at 400 for 10 minutes then flip them and another ten minutes on the other side. My husband absolutely hates veggies but will eat both of these when I bake them.. for the asparagus wash them break off the ends then lay them out on a baking sheet not touching, drizzle a tiny bit of olive oil on them and add any seasonings you want I just do a little salt and pepper and I think its mccormick? veggie seasoning then throw it in the oven. when I do the Brussel sprouts I buy the green giant pre washed pre shaved in a bag. I put them in a large bowl and drizzle a little olive oil and throw some seasonings in it and mix it around then spread it over a baking sheet and cook it the same way. they come out super flavorful and crunchy. be careful with the olive oil though especially on the asparagus because they get way to greasy rather then crunchy easily. and the 10 minutes is just a guestimate just keep an eye on them and when they look good to you flip them or take them out. I like them a little bit charred.

Francl27

Roasted pretty much everything (I like blends of carrots/parsnips/turnips or zucchini/peppers/onions, just for example, or just cauliflower, broccoli, or Brussel sprouts).
Mashed cauliflower (I add spices and some cream cheese or laughing cow)
Soup
I like steamed broccoli and cauliflower with some grated parmesan cheese, salt and pepper.
Shaved Brussel sprouts sauteed in olive oil (although I admit I still kinda suck at getting them cooked just right).
Stuffed peppers.
Sauteed onions with meat.
Sauteed onions and peppers with sausage

These

http://cupcakesandkalechips.com/baked-cauli-tots/
http://www.skinnytaste.com/2012/07/zucchini-tots.html

mjwarbeck

Favourites would be the Asian greens - bok choi, gai lan, choi sum, water spinach...and top of the list is snow pea shoots. Quick stir fry in a wok with a little garlic and a dash of oyster sauce or abalone sauce....

If cooking more Mediterranean, then omit the oyster sauce and use an olive oil vs peanut oil....just as I'd cook chard, beet tops, Brussels sprout leaves,

jyvonne27

I love tossing Brussels sprouts in a little olive oil or spraying then with Pam, seasoning well and roasting at 400-425 for around ten minutes. I make a glaze to go on tip from a mix of light syrup, balsamic vinegar and salt. Bring those to a boil for a minute or so then let it simmer for a couple of minutes to thicken. Tastes so good over Brussels sprouts!

mpat81

I had a great combo for dinner tonight- diced eggplant, yellow squash, baby Portobello mushrooms, and red bell pepper. Drizzle with a bit of olive oil, salt and pepper to taste. Roasted at 425 for 40 minutes. I served it alongside a marinated pork tenderloin with a bit of balsamic vinegar and a baked potato. Sooo easy and delicious!

PearBlossom9

A pat of Kerry Gold and some baby spinach. Just lightly cooked until the spinach starts to wilt. Little bit of salt and pepper.

Kamikazeflutterby

Breakfast salad: one soft boiled egg, 10g bacon, balsamic vinegar and olive oil, and a cup of spinach or mixed greens. It tastes way better than it should.

Sauteed mushrooms: mushrooms, garlic, and balsamic or red wine vinegar. I can put those on almost anything, or eat them as-is.

Roasted red peppers: bell peppers, oil, heat. They go with so many things, depending on the spices.

Sweet potatoes: baked, buttered, and sugared.

Omelets: I put almost any vegetable I habitually buy into these--usually right before they go bad. A quick saute, a few grams of cheese, and I don't have to throw out half of my crisper drawer.

Athijade

Thanks all. Already some great options that I think I can do. Never had turnips, parsnips, or most of the greens mentioned (usually I stick with spinach) so may look those up and see. Like I said, I just get in a rut. Normally I make broccoli, asparagus, spinach, and yellow squash but with spring and summer coming soon(ish) I want to try new things... I just don't know how to make them!

Though I won't give up my roasted yellow squash with garlic... mmmmmmm

caroldavison332

Bitter greens, beans, onions, mushrooms, beans, berries and seeds in a salad. Mixing them optimizes their nutrition and cancer fighting properties. 8 ounces of tiny diced meat fried in a soup pot, onions fried, add 2 quarters chicken broth, beans, 2 small boxes of frozen collards-kale-turnip tops, 12 grinds of pepper, 1 tablespoon vinegar. Soup for a week.

RaeLB

I like to roast green beans & carrots w/ a bit of olive oil and za'atar.
Steamed broccoli is my lazy go-to choice.
Raw veggies w/ hummus - usually cucumbers and bell peppers.

jgnatca

I broadened my palate by buying a new vegetable on sale that I'd never tried before, then googling a recipe.

A kohlrabi peeled, sliced thin and eaten fresh, is a treat.

Baby Bok Choy are delightfully crisp and tender, somewhere between celery and cabbage. This is my favourite recipe for Bok Choy. https://www.pinterest.com/pin/361132463848164122/

evivahealth

My go-to vege recipe is eggplant, mushrooms, courgette, red pepper and squash all diced up, tossed with a little bit of olive oil, salt and chilli flakes and roasted then then served on top of a baby spinach salad. I usually go with a lemon dressing sometimes with tahini or yoghurt or sumac and serve it with lamb or chicken. YUM. Gosh I think I know what I might have for dinner tonight

evivahealth

mpat81 wrote: »

I had a great combo for dinner tonight- diced eggplant, yellow squash, baby Portobello mushrooms, and red bell pepper. Drizzle with a bit of olive oil, salt and pepper to taste. Roasted at 425 for 40 minutes. I served it alongside a marinated pork tenderloin with a bit of balsamic vinegar and a baked potato. Sooo easy and delicious!

^^^^ Sounds like we've got the same idea!

ValerieMartini2Olives

One of my favorite low calorie/high volume veggie faves is a bag of broccoli slaw sauteed in some oil with a couple good splashes of white wine vinegar and salt and pepper (or lemon juice with lemon-pepper blend)

TeaBea

Grilled asparagus brush with olive oil and soy sauce mixed. If spears are over sized, par boil first.

Beets - choose small beets and boil whole. Skin should slip right off. These take awhile. These should be good cubed and roasted (not tried yet).

Non-lettuce salad: Shredded carrots, sliced celery and thawed green peas. Mix in Newman's Sesame Ginger dressing. The dressing is very light. You can sub thawed French style green beans for peas.

Snap peas, raw. I can eat the whole bag. Just wash 'em up, no dip needed.

AmazonMayan

I love going to the Asian market and getting greens and other things. Sometimes I have to Google items to find out what they are and if I'd like it and is it something I can prepare. The greens I lightly cook with salt and sometimes a little garlic or some type of Asian sauce that fits the flavor profile of my meal. There is so much deliciousness in that market

Brussel sprouts with garlic roasted or cut in half and sauteed. Roasted root veggies. I eat potatoes, sweet and regular, often and just make sure to buy small ones (and weigh them) so the calories stay low. I'm often seen cutting part of a potato off so the weight fits my calories lol. The dog gets those odd pieces.

Nachise

I made a hash for my husband and I by offsetting the amount of potatoes with equal amounts of diced zucchini and yellow summer squash.

1 T olive oil
1/2 medium zucchini, small dice (about 1 1/2 cup)
1/2 Yellow summer squash, small dice (about 1 1/2 cup)
1/2 large yellow onion, diced
1/2 large bell pepper, diced
5 baby new potatoes, washed, small dice (I don't peel mine)
2 T water
cracked black pepper, salt, and other seasonings as desired

Optional: 3 links chicken chorizo, or other sausage

Sautee onions, squash, and pepper in olive oil until nearly translucent over medium low heat. Add potatoes, water, seasonings, and sausage, if using, reduce heat, and put a lid on the pan. Check after 15 minutes. Cook until potatoes are soft and releasing their starch. Brown, if desired by cooking as long as desired.

Nachise

Make mash out of cauliflower and parsnips. Cut cauliflower into large florets and steam the cauliflower until you can stick a fork into them easily. Peel and cut parsnips into large chunks and put into boiling water until tender. Mash the two together (I use a stick blender), adding salt, cracked black pepper and nutmeg to taste. Butter or olive oil is optional and delicious.

GsKiki

You can steam veggies (my favourite for steaming are green beans, brocolli and carrots) then add a little bit of garlic, salt and tsp of olive oil. Mix it all together and serve. This also goes for grilling them - zucchini, eggplant and peppers are yummy when grilled and mixed with garlic and just a tsp of olive oil.
Sauted veggies - my go to combination is onion+carrots+peas and then whatever other veggie I fill like adding (green beans, kale, zucchini, tomatoes,...)
Also have you tried ratatouille? The easy version (this one is my fav https://www.youtube.com/watch?v=iUeDMqi_-dE) really doesn't take much time, it's super yummy and you can make it in batches, and have for next few days.
I also have a recipe on MFP for Spicy beans - http://www.myfitnesspal.com/blog/GsKiki/view/spicy-beans-790590. This recipe has sausage in it, but it is really super yummy without it as well. And you can mix and match your veggies inside to your liking.

kirstenb13

I love cauliflower marinated with soy sauce, sesame oil and sriracha and then roasted. Or Brussels sprouts roasted with sweet potatoes. Sauteed mushrooms with chard are very good too.

mpat81

^^^^ Sounds like we've got the same idea! [/quote]

Haha, yes I think so! I always call this a ratatouille, (probably inaccurate), it is sooo good!

cwolfman13

Braised red cabbage with sweet onions and apples (granny smith)
Brussel sprouts roasted
Asparagus sautéed or roasted
Spinach or other greens wilted in a little olive oil
Green beans blanched
Green peas blanched
Roasted carrots
Roasted beets
Broccoli steamed
Broccoli blanched and then sautéed
Cauliflower roasted
Radish raw or roasted
Zucchini or summer squash sautéed

miko482

The Kale recipe that I probably consume too much of:
1/2 tablespoon olive oil and 1 clove chopped garlic, heat till garlic starts cooking
add in kale - I usually go by the handful (but maybe 150-200 g for 2 people as a side?)
cook/stirfy kale briefly so the oil and garlic are evenly distributed
put in about 1/2 cup to 3/4 cup of water (I usually just guess at this, tbh)
put lid on and steam for about 5 minutes
remove lid and cook off water, stirring pretty regularly
remove from heat and add vinegar of your choice to taste (white, apple cidre, or balsamic work well)

This works really well with a kale/spinach mix too!

RebeccaSlabaughThitaram

I mix a can of creamed corn (make sure there are no added ingredients besides salt) shredded zucchini salted and sqeezed, then add a flour of choice, I use maybe a half cup of potato starch. I make little hotcakes in a nonstick pan. Season according to your tastes. They feel like a guilty snack, that's not too unhealthy.

freyjabibby

I have jumped on the 'zoodles' bandwagon - spiralized courgette/zucchini, little bit of oil and lightly fry it.
I love sweet potato mashed up, mixed with whatever is around (lentils, grated carrot, mashed beans) and turned into burgers. Again lightly fry. They fall apart a bit, but taste lovely. I suspect that mixing it all together with an egg would bind it and give you more solid burgers but have yet to test the theory.
Can never find them here other than at Christmas but sprout tops are beautiful (I hate actual sprouts), cooked in veg stock, but don't let them go mushy.
I'm also a fan of roasting pretty much any veg. Very finely sliced potatoes, sweet potatoes, peppers, butternut squash.
Lentil soup (technically not a veg) is always a winner and super simple to make (and tastes soooo much better than it looks).
Beetroot roasted with balsamic vinegar is lovely mixed up with some soft goat's cheese, plain yogurt and pickles (sounds like a really odd mix, but it is a delicious mix of sweet and sour flavours).
Fattoush is lovely and a bit differnt to a regular salad (http://www.bbcgoodfood.com/recipes/fattoush).
Avocado with a bit of lemon juice, some hummus (broad bean and asparagus hummus is my favourite) on bread/crackers/more avocado.
My theory of veg is a bit 'throw it all together, see what works and try and remember for next time.

kate2004rock

Roasted Cauliflower with Cajun Seasoning. Cut up cauliflower, drizzle with olive oil and sprinkle with your favorite cajun seasoning (I like Tony Chachere). Roast at 400 degrees for 20 minutes.

hockeysniper8

Pizza is a vegetable right? Haha... I steam all my veggies and Spinach is my favorite!

lucys1225

kate2004rock wrote: »

Roasted Cauliflower with Cajun Seasoning. Cut up cauliflower, drizzle with olive oil and sprinkle with your favorite cajun seasoning (I like Tony Chachere). Roast at 400 degrees for 20 minutes.

I do the same with green beans, also with Tony's

AddieOverhaul

I like baby bok choy. I add it to soups and stir fry's, or I just steam it and have it either with butter and pepper or soy sauce. Yum.

jcsgirl86

I've been in the same boat recently so I went on a search for new recipes. Here's some links to some recipes I've made lately that I have loved.

Honey Maple Roasted Carrots
http://damndelicious.net/2015/08/30/honey-maple-roasted-carrots/#_a5y_p=4256862

Oil Free Rainbow Roasted Vegetables
http://simpleveganblog.com/oil-free-rainbow-roasted-vegetables/

Roasted Garlic Parmesan Cauliflower
http://www.reneeskitchenadventures.com/2014/11/roasted-garlic-parmesan-cauliflower.html