Vegetable sauce ideas?
freakhazerd24
Posts: 9 Member
For dinner i eat some sort of protein. Then I buy Costco frozen vegetables and cook them. It works really well for me. I used to put some mustard on the vegetables for a different taste but that got old. Then I moved to spaghetti sauce. It's like a pasta dish minus the pasta. Can anyone recommend me a sauce or way to get more flavor into my dinners.
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I love this peanut sauce on pasta, quinoa, or veggies:
Thai peanut sauce with ginger
Also, what about tossing your veggies with soy sauce and a few drops of toasted sesame oil?
A lemon sauce would probably be really nice too.1 -
Roasting the veggies with parmesan could be good and sometimes I boil my veggies with bouillon cubes if that's not something you struggle with1
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suzannesimmons3 wrote: »Make a stew/casserole/soup. Can't you fit what you used to eat in your plan....
My wife does make things like that. But the dinner I'm asking about is my quick to go meal when there isn't anything ready and we are tired or busy with work/life stuff.3 -
nickssweetheart wrote: »I love this peanut sauce on pasta, quinoa, or veggies:
Thai peanut sauce with ginger
Also, what about tossing your veggies with soy sauce and a few drops of toasted sesame oil?
A lemon sauce would probably be really nice too.
That peanut sauce looks great gonna try it Monday. Thanks.0 -
Garlic, onion, herbs, spices, vinegars, lemon juice, chicken or beef broth, hot sauce, soy sauce, butter, cheese.
Roasting or grilling vegetables.1 -
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I love effortless sauces/spices on frozen veggies - soy sauce (buy a good one, a few extra bucks can really make a difference), dried garlic and a bit of oil or butter, any of half a dozen bottled dry spice mixes from italian to citrus peppes blends, zaatar, Trader Joe sweet chili sauce. I don't need to watch my salt intake - some spices/sauces are high in sodium if you need to watch that.0
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I love effortless sauces/spices on frozen veggies - soy sauce (buy a good one, a few extra bucks can really make a difference), dried garlic and a bit of oil or butter, any of half a dozen bottled dry spice mixes from italian to citrus peppes blends, zaatar, Trader Joe sweet chili sauce. I don't need to watch my salt intake - some spices/sauces are high in sodium if you need to watch that.
I don't really need to watch it either. That gives me some ideas as well thanks.0 -
suzannesimmons3 wrote: »freakhazerd24 wrote: »suzannesimmons3 wrote: »Make a stew/casserole/soup. Can't you fit what you used to eat in your plan....
My wife does make things like that. But the dinner I'm asking about is my quick to go meal when there isn't anything ready and we are tired or busy with work/life stuff.
Ok...can you make a curry?
Oooooo my wife makes a great chicken curry I could have her make the broth for me. Wouldn't of thought of that. Thanks0 -
Curries come in a jar too. Teriyaki sauce is good. Try a vinaigrette.0
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I use chili powder and a bit of hot sauce. Sometimes onion/garlic powder. yum0
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- If you can afford a few extra nutritious calories, put a couple ounces of canned vegetarian chili over the frozen broccoli or cauliflower... Amy's is pretty fab.
- Trader Joe has a spicy black bean dip that's almost non caloric and zesty for a hot veggie partner.
- Try a lower-calorie dijon vinaigrette over 'em, like Organicville's.
- A surprisingly small sprinkle of fresh grated romano cheese makes veggies tasty.
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https://www.penzeys.com/ has lots of herb/spice mixes that are good on veggies.
Also Mrs. Dash herb & garlic flavor.
Get a good hard parmigiano reggiano and grate some with a microplane for a fluffy pile of parmesan that weighs far less than you'd expect. 1/4 oz. on a serving of veggies is plenty.
Salsa. Here's a link with the formula for making salsa from almost any combo. https://ohmyveggies.com/how-to-make-salsa-without-tomatoes/ Tonight we're having pineapple/lime/aleppo pepper salsa.
Balsamic vinegar reduction.
Bottled sauces like barbecue, curry sauces, grilling sauces, etc.
Sesame oil or a really good olive oil.
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If you like mushrooms and are not avoiding dairy a great alternative to oil-based "condensed cream of mushroom" soup, without the hassle of making your own condensed cream of mushroom soup, as a sauce:
Enough to properly dress (56 grams) almost two cups of vegetables (243 grams), made with one cup heavy cream (vs. 50/50 or milk) directions, will run you about 200 calories. Fine by itself, probably better if you add some sauteed mushrooms as directed. The key is you have to bring to a simmer to get it to thicken. It's almost like a science experiment in that regard.
If you want a 100% cheese of your choosing sauce for vegetables - no flour/corn - that is creamy, the one from this is delightful: http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
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If you saute or pan-fry that protein there is a ton of flavor and the basis for a sauce stuck to the skillet. You can make a simple sauce in the couple/few minutes it takes your meat to rest. Deglaze the pan with a liquid, practically any liquid, and thicken by reduction. The possibilities and options are virtually infinite. Books are written and careers are built upon this simple concept. I'm not going to try to cover it in detail but begin wherever you are and expand your repertoire from there.freakhazerd24 wrote: »For dinner i eat some sort of protein. Then I buy Costco frozen vegetables and cook them. It works really well for me. I used to put some mustard on the vegetables for a different taste but that got old. Then I moved to spaghetti sauce. It's like a pasta dish minus the pasta. Can anyone recommend me a sauce or way to get more flavor into my dinners.
Another "secret ingredient" is balsamic vinegar. Don't get the cheapest on the shelf but you don't need the expensive ones either. My corner grocery chain store sells a "Private Selection" brand that is moderately priced and works for me. I only use it to drizzle small quantities over stuff. It comes out of the bottle thick; not thick as honey but getting there. I might use a quarter of a teaspoon, about 3 calories, on a serving of meat, fruit, or vegetables. Some people even put it on ice cream.
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- sprinkle a little dukkah on top
- good old salt and pepper
- a little balsalmic or white condiment vinegar type dressing
- chop some chives and add a little dash of olive oil, stir the veggies through0 -
Or even a nice chutney/relish?0
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Curry powder? Love it with brown rice and veggies. Needs a little butter though0
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freakhazerd24 wrote: »nickssweetheart wrote: »I love this peanut sauce on pasta, quinoa, or veggies:
Thai peanut sauce with ginger
Also, what about tossing your veggies with soy sauce and a few drops of toasted sesame oil?
A lemon sauce would probably be really nice too.
That peanut sauce looks great gonna try it Monday. Thanks.
I do a similar thing, but with peanut butter powder (Bell Plantation PB2 brand, defatted peanut flour, or some other brand) if you'd like that flavor for fewer calories. Basically the same recipe, but no additional sugar, and add some vinegar. I use rice vinegar, but any mild vinegar - such as white wine vinegar - would work.
Speaking of vinegar, balsamic vinegar - plain or flavored - is also yummy on veggies. I also enjoy broth made from a bottled paste called "Better Than Boullion"(brand) - comes in various meat formulations as well as veggie or roasted garlic.
Another option is miso broth - don't let the idea freak you out, but it's a traditional Asian food, a fermented soybean paste, rich and complex tasting, that you can thin with water (or vinegar) to make a broth. Comes in various types with various flavor profiles - read the packaging for specifics.0 -
If you saute or pan-fry that protein there is a ton of flavor and the basis for a sauce stuck to the skillet. You can make a simple sauce in the couple/few minutes it takes your meat to rest. Deglaze the pan with a liquid, practically any liquid WINE OR POSSIBLY BEER OR WINE OR MAYBE BALSAMIC VINEGAR OR WINE OR MAYBE JUICE OR WINE, and thicken by reduction. The possibilities and options are virtually infinite. Books are written and careers are built upon this simple concept. I'm not going to try to cover it in detail but begin wherever you are and expand your repertoire from there.freakhazerd24 wrote: »For dinner i eat some sort of protein. Then I buy Costco frozen vegetables and cook them. It works really well for me. I used to put some mustard on the vegetables for a different taste but that got old. Then I moved to spaghetti sauce. It's like a pasta dish minus the pasta. Can anyone recommend me a sauce or way to get more flavor into my dinners.
Another "secret ingredient" is balsamic vinegar. Don't get the cheapest on the shelf but you don't need the expensive ones either. My corner grocery chain store sells a "Private Selection" brand that is moderately priced and works for me. I only use it to drizzle small quantities over stuff. It comes out of the bottle thick; not thick as honey but getting there. I might use a quarter of a teaspoon, about 3 calories, on a serving of meat, fruit, or vegetables. Some people even put it on ice cream.
FIFY :
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My favorite is a little butter & the grated Parmesan,asiago,romano cheese blend0
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freakhazerd24 wrote: »nickssweetheart wrote: »I love this peanut sauce on pasta, quinoa, or veggies:
Thai peanut sauce with ginger
Also, what about tossing your veggies with soy sauce and a few drops of toasted sesame oil?
A lemon sauce would probably be really nice too.
That peanut sauce looks great gonna try it Monday. Thanks.
I do a similar thing, but with peanut butter powder (Bell Plantation PB2 brand, defatted peanut flour, or some other brand) if you'd like that flavor for fewer calories. Basically the same recipe, but no additional sugar, and add some vinegar. I use rice vinegar, but any mild vinegar - such as white wine vinegar - would work.
Speaking of vinegar, balsamic vinegar - plain or flavored - is also yummy on veggies. I also enjoy broth made from a bottled paste called "Better Than Boullion"(brand) - comes in various meat formulations as well as veggie or roasted garlic.
Another option is miso broth - don't let the idea freak you out, but it's a traditional Asian food, a fermented soybean paste, rich and complex tasting, that you can thin with water (or vinegar) to make a broth. Comes in various types with various flavor profiles - read the packaging for specifics.
I normally use peanut butter, but when I'm trying to save calories or don't have an open jar and don't have time to stir up a new jar (I use the kind that's made only from peanuts and salt), I use a defatted peanut flour as well. The traditional Chinese recipe from which I initially learned to make peanut sauce called for sugar, but I've discovered I prefer the flavor without (even when using peanut butter or peanut flour that doesn't have any added sugar).
My recipe calls for la you/hot oil (sesame oil infused with chili), but I've discovered I'm happy with Tabasco or similar vinegar-based hot sauces for the heat, which again saves calories (and time, if I didn't think to take the hot oil out of the refrigerator soon enough for it to flow out of the bottle).
My simple, don't-bother-with-checking-the-recipe version is peanut butter (or peanut flour and water), soy sauce, hot oil (or Tabasco sauce), and vinegar (I usually use Chinese red vinegar, but if I didn't have any, I'd go with rice vinegar or cider vinegar or malt vinegar). I start with roughly equal amounts of peanut butter, soy sauce, and vinegar, and a smaller amount of hot oil or Tabasco. Mix together, taste, and adjust.
Thanks for the reminder to add miso to my grocery list. I haven't had any in the house for a while.
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use a alfredo sauce or i like making my own vegtable sauce by using veggies like i will boil asparagus and some yellow yams in vegtable broth and blend it with spinach and celantro and add a lil bit of half and half let boil and then let cool and pour over veggies0
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Red pepper flakes and garlic powder are my go tos for sprucing up everything1
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Well if you're looking for fast you could use low cal salad dressings for a variety of veggie dippings....I prefer to roast my veggies (broccoli and cauliflower usually) in a small bit of olive oil, garlic, and parmesan cheese2
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No one has mentioned dill. Not a sauce, but I love a little dill on carrots or green beans.
A squeeze of lemon juice
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I love fat, and I love vegetables but they need fat. I used to drench all my vegetables in tablespoons of butter but now limit it due to the calories, although I refuse to give it up completely. Sometimes I mix lemon with butter so I have more of it to pour on and that is pretty good especially over green beans. I have some light margarine which of course is much lower in calories but never will be real butter. I use it to make recipes or to roast potatoes or winter squash in the oven. I guess it tastes OK if you add ranch dressing powder or garlic salt to it. I have sautéed mushrooms in it with garlic. For artichokes I have to have real butter and lots of it, although I hear mayo is good to. Fortunately I don't eat those often! I make cheese sauce which uses low-fat cream cheese and small amount of real cheddar cheese. I thin it with cashew milk and microwave it until creamy. I like it on cauliflower and broccoli. I stove-top grill many vegetables especially zucchini, eggplant, and Brussel sprouts and use very small amounts of olive oil (olive oil spray works good) plus garlic and sometimes a little parmesan. I like 6 or 8 grilled or baked asparagus spears wrapped in a piece of bacon & garlic. For stir fry I like to use a little sesame or peanut oil for flavoring and some times make a sauce with sesame oil, soy sauce & Mirin. I also lightly stir fry kale, chard, spinach, or cabbage in olive oil and use wine or apple cider vinegar for flavor. Some vegetables like carrots or green beans I cook in one pot meals with meat and potatoes and use the broth as the sauce. For raw vegetable salads/slaw I make a sauce with low cal mayo, Greek yogurt, white wine vinegar, horseradish, salt, pepper & a dash of stevia.0
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Extra virgin olive oil (worth investing in a small bottle of high-end stuff) and a little Vege-Sal (seasoned salt). Toss and enjoy.
Thanks for all the tips on using PB2 in a light peanut sauce!0 -
Maple syrup and mustard, or maple syrup and soy sauce. Cut them with hot water to save cals from oil. I also grabbed a little jar of "rotisserie seasoning" that is delicious on many things.1
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