Looking for new veggie ideas! please share your faves

jlambertjen5

Spaghetti squash! I am so in love with this vegetable! When they are in season I make a bunch and then freeze it, so I almost always have it on hand.

Heat your oven to 350. Put a little water on a rimmed baking sheet or in a large casserole dish. Cut your squash in half, and put it cut side down onto the baking sheet/casserole dish. Bake for 40 minutes. When it's done, let it cool enough to handle. Scoop out the seeds with a spoon and discard them. Then, scrape the spaghetti-like flesh out with a fork (it will already come apart like strands of spaghetti, but I like to use a fork because I feel like it separates the strands better than a spoon).

There are a lot of toppings you can put on the "spaghetti," but I love to keep it simple and mix about 2 cups of the squash with 1/2 cup of jarred tomato sauce, and 1-2 tablespoons of parmesan cheese. YUM!!!

HypersonicFitNess

A couple of my favorites:

Cauliflower Mash:

Steam 1 head of cauliflower (chopped) w/ a little sea salt, pepper & garlic
Puree in a blender with 1 cup of 0% fat Fagi yogurt and I use a little I can't believe it's not butter spray but feel free to use whatever you like or nothing...it's very good.

Butternut Squash Soup:

Butternut squash recipe (it's very "rich" tasting but not fattening):

I clean and cut into strips a whole red bell pepper
Chop a whole Medium sized Onion
Heat my pan (gallon size) with 2 TBSP of Extra Virgin Olive Oil
Throw in the pepper, get it "blackened"
Add the onion
Add 4 cups of diced butternut squash (you can buy this already diced in the grocery -- and it's usually 4 cups)
Add 2 tsp Celtic Sea Salt
Add 2 Cloves of Garlic
After 5 minutes, add in 3 cups of water and let it boil
Cook just until the squash is tender (may only take another 10 minutes)

Cool down, add 2 TBSP of Raw Agave Syrup
Puree using an immersion blender or let cool enough to add to a regular blender a little at a time and puree

It usually makes 5 - 2 cup servings and is 151 calories; I add a salad to go with it to have some "raw" veg; you can also toss on some fresh sprouts and either sunflower seeds, flax seeds or hemp seeds to give some "crunch" to the soup

Chinese Broccoli with Pine Nuts Yields: 4 Servings
Habanero chile, which are closely related to scotch bonnet chiles, are among the hottest chiles on the planet. Use them with care. Hmmm, love this one too and yes, I used habaneros.
3 cups chopped broccoli florets
½ cup pine nuts
1 ripe avocado, peeled and pitted
¼ cup cold-pressed extra-virgin olive oil
1 TBSP freshly squeezed lemon juice
1 habanero chile
1 clove garlic
½ teaspoon sea salt
Combine broccoli and ¼ cup of the pine nuts in a large bowl. Place the remaining ¼ cup of pine nuts and the avocado, olive oil, lemon juice, chile, and garlic in a blender or food processor and process until smooth. Pour over the broccoli mixture and season with the sea salt to taste. Marinate for 45 minute in the refrigerator before serving.


I also have a Spanish "rice" that is really good:

Spanish “Rice” Yields: 4 Servings
The cauliflower retains a ricelike shape and texture in this innovative dish (I like this one)
1 head cauliflower
2 ripe tomatoes, diced
1 ripe avocado, peeled, pitted, and mashed or diced
1 orange bell pepper, diced
4 green onions, finely chopped
¼ cup chopped cilantro (or parsley)
¼ cup cold-pressed extra-virgin olive oil
2 TBSP freshly squeezed lemon juice
1 jalapeno chile, minced (optional)
1 TBSP paprika
1 tsp chili powder
1 tsp sea salt
Grate the cauliflower (or chop in a food processor until rice like) and transfer it to a large bowl. Add the other ingredients and mix well. Yummy!

Curvatures

Califlour makes an amazing substitute for mashed potatoes! I just tried it recently - cooked, and mashed with a dollop of heavy cream, salt, pepper, and fresh garlic.

MrsScheidt

Bump

LimeGreenFwooper

bump.... everything looks yummy!

bahacca

Bag of broccoli slaw. Toss in a pan with about 1 Tbl olive oil. Cook down, add chicken breasts(pieces that are already cooked or I use canned when i'm lazy-or sick like today) Cook until warm and veggies are slightly tender. Plate and top with a bit of your fav oriental salad dressing. If you have the room for calories, put it in a wrap and/or add almonds and mandarin orange slices.

daj150

Bump. Lots of awesome ideas here.

dorlincecum

Cabbage can be stir fried and it is delicious

Heat a frying pan and melt a little butter add a little evoo to taste. Slice cabbage about one half inches. Cook in oil without stirring on medium heat until a little brown. Stir and put a lid on and cook for a few minutes until desired crispness

TriangleWalks91

http://twocooksoneblog.blogspot.co.uk/2012/11/stuffed-peppers.html stuffed peppers are a good way - you can really put anything in them. lots of other recipes with vegetables there as well!

katelion22

Green beans with roasted grape tomatoes drizzled with balsamic. My new fave!

Kathrynaline

So I am a pastaholic. I now get the same satisfaction from spagetti squash! ITS SO GOOD. Chop in half,scoop out guts, microwave on towel for around 4 -5 min or bake in dish with water for approx an hour. Let cool slightly then hold with towel and run a fork lightly over meat and you'll be amazed! I've used it for traditional Spagetti, Garlic shrimp angel hair, Any pasta recipe! I've also added it to homemade soups.

Em_runs_away

Bump

jlapey

Duck fat roasted brussel sprouts with a balsamic drizzle

Roasted brussells sprouts are like candy, no drizzle needed.

Almost any veggie roasted is wonderful, try asparagus, cauliflower, broccoli, or fresh beets. Just coat in grapeseed oil, salt and pepper. (grape-seed oil has a lighter taste than olive oil and almost same nutritional value)

Roasted sweet potatoes with grape-seed oil, salt and cayenne (just a little) Can also add fresh rosemary too. mmmm

Fresh green beans, blanched and sauteed with garlic and butter. YUM

newcs

Hakurei turnips...I've only seen them at the local farms but I love them! I cut them into matchsticks and then mix them with greens, berries and a vinaigrette.

Although not uncommon, I love spinach - sauteed with a little olive oil or butter, a bit of water, minced garlic and onions and salt & pepper.

Not sure if this counts as a veggie, carb or both but butternut squash is my current seasonal fave. I peel, cube, boil til fork tender, mash and then add a little butter, salt & pepper.

Coltsman4ever

Any veggie roasted in a little bit of olive oil with some course grain kosher salt and black pepper. Delicious!

alanrosez

Bump

cowgirlashlee

I'm a bit "boring" in the veggie's department, because I have no problem eating the same few over and over again! I love carrots, green peppers, green beans, peas, and celery!

However, my "interesting" recipes include these...
-Acorn Squash...add a whole one to a large pot of vegetable beef barley soup and it will thicken up your soup nicely and almost dissolve completely while leaving a nice taste as well. I can't explain the taste, it's one of those "just gotta try it" things.
-Asparagus...sautee it in olive oil until it's nice and soft. It'll still have some crunch to it, and a wonderful taste. I usually partner it with chicken breasts and rice. Now I'm hungry for some, actually.

laura_lynn66

I have nothing of value to add other than to say I read the topic as "Looking for new vaginas!".

Just go to the "chit chat" area..I'm sure you will find that topic there....

purple_orchid

Cauliflower roasted in the oven with garlic, onion flakes, and red pepper flakes.

Veggie stir fry with no oil: onions, zucchini, sweet peppers, baby bok choy, jalepeno pepper, bean sprouts, low sodium soy sauce, minced ginger, mrs. dash garlic and herb seasoning, mrs. dash southwest chpotle, the garlic box chili and lime chicken splash.

crystalflame

I sometimes use eggplant as "lasagna" layers instead of pasta. Cut it thin, lay it out, spoon on filling. It can also be "stuffed" by preparing a stuffing and rolling a thin layer around it. Bake it and your filling around 400 F.

I stuff bell peppers with quinoa or black beans all the time.

As other people have mentioned, roasted asparagus, brussels sprouts, and broccoli are standbys.

Kale or swiss chard salads. They both also make good chips - cut into small pieces, spritz with olive oil, sprinkle on salt, and bake at 425 F until crispy.

Radishes are a surprisingly nice addition to green salads or bean salads.

Next time you go to the store, pick out a vegetable you've never used that looks interesting, buy it, and look up a way to cook it. I do that sometimes, makes for some adventures!

KMRose1788

We eats lots of squash, sweet potato/yam this time of years. It just a cozy food. My fiance LOVES delicata squash because you roast it in the oven and then can eat it whole, with the skin on! It is really fun and different. I eat a spinach salad most days with whatever protein I have left over from the night before. I don't like hot greens, but roasted or in salad I think they are all fantastic.

LiliWray

this one is fruits and veggies: if you have a juicer, I highly recommend strawberry and kale juice.

I'm editing to add another favorite of mine: steamed fresh broccoli. I could eat that with every meal!

joanmarienana

Wow! I am so excited to have so many ideas to get me through the winter, and it also gets me thinking of new things to plant in the garden come spring!
Thanks everyone!

swonn

Edamame boiled for about 3 to 4 minutes. Put in bowl with a touch of salt. Eat with your fingers by squeezing pods to eject the beans

blytheandbonnie

Zuchini, onion and mushrooms sauted with garlic in olive oil. Sometimes, if I can get a good tomato, I'll chop that up and throw it in at the end of cooking to warm it. Sprinkle with parmesan cheese. Or not.

fldiver97

I recently found that I absolutely love beets. Fresh, not canned. Peel them, chop them into small chunks, spray with olive oil, and roast at 425 for 16 minutes.. they are sooo good.

Yes!!! Love roasted beets!!! I also love fresh kohlrabi......I peel it and slice it or cut like french fries and eat it raw or I roast kohlrabi same as beets......or like oven baked fries.....

Contrarian

Edamame boiled for about 3 to 4 minutes. Put in bowl with a touch of salt. Eat with your fingers by squeezing pods to eject the beans

I love edamame. A squeeze of lime juice added to the salted beans is lovely, too.

Snooozie

Cook Turnip and a couple of carrots (maybe called rutabaga in the States?) .. mash together.. sweetness of the carrots keeps the turnip from tasting bitter at all .. little butter, S&P it's amazingly delish.. even kids will love it (we've called the dish "squirmit" for some strange reason since we were kids.. :embarassed: but it's a must at every Christmas feast to this day).

Contrarian

Also, roasted parsnips are delicious. So sweet.

Mcmilligen

BUMP!