Let's talk vegetables!!
ettaterrell
Posts: 887 Member
as I'm cooking some green beans in a skillet with bacon drippings and seasoning with garlic salt & onion powder I am wondering how others cook their veggies? I love these green beans (stir fried I used u would say) but how do you cook veggies and with what seasonings? Would like to hear other veggies too like broccoli I only ever steam mine,,, gets old...
Here is what my bacon dripping green beans look like. They have to have the sweeter sear on them lol
Here is what my bacon dripping green beans look like. They have to have the sweeter sear on them lol
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I'm pretty boring as there are carbs in so many of the blended seasonings, but I'm a big fan of chopping up fresh ginger, garlic and lemongrass for a stir fry instead of using sauce, there's still some carbs in there, but I don't add them in, besides garlic and ginger are good for digestion.
But here are my veggies from last night, I added in some spring onion for extra flavour with the green beans and mushrooms. spring onions are my go-to for sweetness with minimal carbs. That and fresh chives. They're my real onion replacement, which I miss so much, but onions push my blood sugar over the edge.0 -
Oh I never thought to add the green onions to my green beans and never heard of lemon grass so I'm fixing to look that up! Thanks0
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Have you ever tried roasted broccoli? My love of roasted veggies started with this simple recipe (Ignore the part about leaving in the sugar - I have found it tastes just as good without it):
http://benandbirdy.blogspot.com/2012/01/crack-broccoli.html0 -
Lots of roasted cauliflower with Olive oil, salt and pepper on it. ( prior to roasting )
Also, I make cauliflower rice and then cook it in chicken broth and butter.
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Oh, and creamed spinach.... OMG... could eat that 3x a week, easily.0
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I roast any green veggies with olive oil balsamic vinegar and salt and pepper.0
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I had Brussels sprouts last night. I cut them in halves, (removed ends) then laid them out on a baking sheet (cut faces up). Kerrygold Butter and coconut oil mixed and melted in the microwave
then poured it over the sprouts. Shredded cheese, pepper and GrillMates Montreal steak seasoning sprinkled over. Baked for 20 minutes.
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I LOVE vegetables. My current kick is raw cauliflower dipped in Newman's Creamy Caeser Dressing! I also love roasted brussels and green and yellow beans with kerrygold butter melted on top. I do need to try my brussels with coconut oil now thanks to Wilma ^^
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Roasted asparagus, sauteed zucchini, spring mix w/ a good dressing (Brianna's real french balsamic is low in carbs), riced cauliflower, sauteed mushrooms...I love veggies!0
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ettaterrell wrote: »Oh I never thought to add the green onions to my green beans and never heard of lemon grass so I'm fixing to look that up! Thanks
I love lemongrass, it's my fave! To prepare them for a stir fry, peel off the outer layer, take a mallet or rolling pin and bash the stalks, then slice them super thin, the same way you'd slice a green onion, so into little round pieces, as thin as you can.
It goes great in soup too, just bash them and cut the stalks into 3 inch lengths and toss in the pot. Pull them out before you serve or just warn your family not to eat the stalks.0 -
Lots of roasted cauliflower with Olive oil, salt and pepper on it. ( prior to roasting )
Also, I make cauliflower rice and then cook it in chicken broth and butter.
Roasted cauliflower is delish!! When I was eating more veggie carbs, I'd make cauliflower soup after roasting it, it's sooo good!0 -
I love my veggies! Roasted anything. Sprouts, cauli, broccoli etc. DH complains about the smell of roasted cauli
so that does not happen often. Green beans sauteed in butter or bacon grease with toasted almonds. Yummm. It is carbie but if I have room, roasted seasoned chickpeas. And changing from bacon grease, to coconut oil, to butter changes the flavour of each dish.
Can I get the creamed spinach recipe? I love spinach but I hated creamed anything as a child, but would like to try again.
Thanks
By the way, I eat salads and veggies at almost every meal. Above ground only at the moment but lots of veggies. Anyone else do that?0 -
Collard greens with fried, almost charred ends n' pieces bacon (the super meaty stuff), well salted, cooked in bacon grease, and finished with a splash of champagne vinegar.0
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Lots of roasted cauliflower with Olive oil, salt and pepper on it. ( prior to roasting )
My fave! Sometimes I add mushrooms and bell peppers, too, and use a marinade with a little soy, chile powder, garlic, and vinegar.
I make these Indian style green beans with coconut. http://www.chowhound.com/recipes/addictive-indian-style-green-beans-12249
Brussels are great steamed lightly, then pan fried with bacon and radicchio.0 -
Have you ever tried roasted broccoli? My love of roasted veggies started with this simple recipe (Ignore the part about leaving in the sugar - I have found it tastes just as good without it):
http://benandbirdy.blogspot.com/2012/01/crack-broccoli.html
Yum, thank you for the recipe!
I love to roast brussel sprouts and after they are done I drizzle lemon olive oil on top. I love lemon olive oil on anything. It does not taste well to cook with but good on salads and cooked vegetables.
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We do lots of roasted veggies and lots of stir fry. Hubs is mostly vegetarian, but if I roast some vegetables with fancy sausage he will eat around the sausage.
Tonight we're having a curried cauliflower dish. YUM.
Last week I did pan fried brussels that were to die for.
I also like plain steamed veg.
I'm kinda of a veggie junkie.0 -
I love roasted cauliflower in coconut oil and curry. I made a batch and the family eats it all before dinner!0
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I made spaghetti squash this past weekend and LOVED it. I have never liked squash before. I baked in the oven face down, scraped to form the spaghetti, topped with ghee, himalayan pink salt, black pepper, and grated kerrygold Dubliner. My new fave veggie!!0
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Wow thanks everyone lots of things to try... What seasonings do you put on your roasted veggies? Also never heard of lemon oil... Sounds interesting and OMG I am so going to try collard greens, Do u just do in grease? Or add water? I e only boiled mine before0
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ettaterrell wrote: »Wow thanks everyone lots of things to try... What seasonings do you put on your roasted veggies? Also never heard of lemon oil... Sounds interesting and OMG I am so going to try collard greens, Do u just do in grease? Or add water? I e only boiled mine before
Boiling collard greens should be a sin. Lol.
Chop them up how you like them. I recommend cutting the bunch into bands that are about 2'' thick, then cut each band in half. You get rectangles of yumminess.
Fry up some chopped bacon (2 strips or about an ounce per portion seems about right). Once the bacon is crisp, dump your chopped greens into the pan and reduce the heat down to a low-medium. Let them cook down a bit, then pour in a splash (1 - 2 TBSP per serving) of your favorite vinegar. ACV works well, but I prefer champagne vinegar. Let the leaves get all wilty and yummy, and salt to taste. Perfect greens!0 -
Diet wise' I'm currently experimenting with asparagus (dry heat oven with EVOO) for digestion improvement (inulin, prebiotic) & diuretic effects (anecdotal? I can't seem to find any science backing this effect other than altering potassium : sodium). No bloating whatsoever, no significant flattice vs. say cabbage or broccoli.
I'm thinking way ahead of the game because I absolutely hate summer humidity & heat. I will probably switch to cold/uncooked artichokes or sauerkraut (similar prebiotic effects like asparagus, supposidly..."food science").
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Panda_Poptarts wrote: »ettaterrell wrote: »Wow thanks everyone lots of things to try... What seasonings do you put on your roasted veggies? Also never heard of lemon oil... Sounds interesting and OMG I am so going to try collard greens, Do u just do in grease? Or add water? I e only boiled mine before
Boiling collard greens should be a sin. Lol.
Chop them up how you like them. I recommend cutting the bunch into bands that are about 2'' thick, then cut each band in half. You get rectangles of yumminess.
Fry up some chopped bacon (2 strips or about an ounce per portion seems about right). Once the bacon is crisp, dump your chopped greens into the pan and reduce the heat down to a low-medium. Let them cook down a bit, then pour in a splash (1 - 2 TBSP per serving) of your favorite vinegar. ACV works well, but I prefer champagne vinegar. Let the leaves get all wilty and yummy, and salt to taste. Perfect greens!
Your awesom!! Going to store this week!!!
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Oh, yum!
We do a lot of roasted veggies with EVOO, S&P, or roasted curry cauliflower, or salads. Too many steam-in-bag veggies, too, when we're in a hurry but now I'll sometimes add butter and S&P to mine. I grew up with plain steamed veggies; funny how I used to feel virtuous for liking them just fine plain and looked down my nose at people who added butter and salt ... :tongue0 -
Ok I've seen a few of you mention curry. We love curry dishes but I for the life of me can't find a good curry to cook with. We arnt big on coconut milk in our curry dishes (mine anyways but maybe because I have no clue how to cook with it). Mind u I can cook anything given the ingredients lol. I've bought so many (yellow powder) curry if u seen them I my spice rack you would laugh I just try it once and then it's never right and on I go looking for another. Please tel me when yall make these curry veggies with and what kind (brand and so on, picture would be nice lol) you use!0
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Roasted, sautéed, stir fried, steamed (with or without added butter) ... Yum ... Love my vegies.
Usually just add salt and pepper (and butter), if steamed. Or if I'm doing a whole bunch of silver beet/chard, I might mix through some heavy cream.
Sautéed - I'll usually add chopped garlic and salt and pepper, plus lemon/lime juice - great with asparagus/green beans.
Stir fried - any Asian spices/herbs - ginger, lemongrass, coriander, garlic.
Roasted - just as they are, or sprinkled with salt and pepper and herbs and spices to suit the meal (rosemary and thyme if they are going with roast lamb, turmeric/smoked paprika or tarragon if with chicken, etc - whatever takes my fancy at the time).
And I frequently curry vegetables (may add a meat) - make a paste from onions, cumin, ground coriander, chilli, ginger, garlic, tomato, cook it out (with the meat and more onions), add cubed vegies and coconut milk and simmer till done.
Making myself hungry.0 -
Wow lots of things to try!
I'm pretty boring I guess, I just saute or steam veges. I did a butter and coconut oil saute with broccoli the other night it was very good.0 -
ClaireBearOz wrote: »Roasted, sautéed, stir fried, steamed (with or without added butter) ... Yum ... Love my vegies.
Usually just add salt and pepper (and butter), if steamed. Or if I'm doing a whole bunch of silver beet/chard, I might mix through some heavy cream.
Sautéed - I'll usually add chopped garlic and salt and pepper, plus lemon/lime juice - great with asparagus/green beans.
Stir fried - any Asian spices/herbs - ginger, lemongrass, coriander, garlic.
Roasted - just as they are, or sprinkled with salt and pepper and herbs and spices to suit the meal (rosemary and thyme if they are going with roast lamb, turmeric/smoked paprika or tarragon if with chicken, etc - whatever takes my fancy at the time).
And I frequently curry vegetables (may add a meat) - make a paste from onions, cumin, ground coriander, chilli, ginger, garlic, tomato, cook it out (with the meat and more onions), add cubed vegies and coconut milk and simmer till done.
Making myself hungry.
Wow sounds great!
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I just drizzled truffle oil and grated some parmesan onto my roast cauliflower - it's divine!0
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lithezebra wrote: »I just drizzled truffle oil and grated some parmesan onto my roast cauliflower - it's divine!
Oh my. That sounds wonderful.0 -
lithezebra wrote: »I just drizzled truffle oil and grated some parmesan onto my roast cauliflower - it's divine!
I just wrote a note to myself so I wouldn't forget this combination and to remind myself to buy some truffle oil. It is so tasty and this sounds delicious! Thanks for the idea 0
