Hey!

angeladilling
angeladilling Posts: 5 Member
edited November 2024 in Introduce Yourself
I've been here before. I'm back because I'm not very good at eating right. Would love some tips on how to make veggies taste good/better. Add me also if you'd like. :)

Replies

  • bigbandjohn
    bigbandjohn Posts: 769 Member
    Welcome back! I would love to help, but what types of vegetables do you love/hate? I can probably help some.
  • angeladilling
    angeladilling Posts: 5 Member
    bigbandjohn wrote: »
    Welcome back! I would love to help, but what types of vegetables do you love/hate? I can probably help some.

    The only ones I like are broccoli, green beans, pinto beans, corn, and mushrooms.
  • bigbandjohn
    bigbandjohn Posts: 769 Member
    edited November 2018
    Pinto Beans and corn.... If you are ok with some tomato you can make "cowboy caviar", or a pickled corn salad (no tomatoes). I love steamed broccoli. I squeeze some lemon on mine. It also works well roasted. If you love mushrooms, there are many recipes for those. Portabella is a great meat substitute, and there are countless varieties and textures out there. I don't have any recipes handy right now, but I'll look some up tonight. If you know who Masahiko Kobe is, he has a recipe for "Crunchy Risotto with 4 kinds of mushrooms". Even if you take the crunchy part out it's an excellent idea (and a tasty recipe). Also Marinated Mushrooms are good.

    Stir fry is also a good option for these veggies. Pick a protein and stir-fry with green beans, or even add mushrooms and broccoli.

    Not a cauliflower fan? There's TONS you can do with that. Cauliflower is a cousin to Broccoli, and it's mild enough that you can mask the taste. They have Cauliflower "rice" and "mash". Both work very well as substitutes for the starch. It could be worth a try. If you like pickles, curried pickled cauliflower is also good.

    Hope this helps get you started.

    One more thing. You want to eat better, but are you concerned about calories, or does that not matter as much. For example, I have 2 mashed cauliflower recipes I could give you, but one (Art Smith's) is very high in calories, and the other (Duke Diet and Fitness) tastes great, and is very low calorie.
  • CindyJNC1963
    CindyJNC1963 Posts: 895 Member
    edited November 2018
    angeladilling wrote: »
    bigbandjohn wrote: »
    Welcome back! I would love to help, but what types of vegetables do you love/hate? I can probably help some.

    The only ones I like are broccoli, green beans, pinto beans, corn, and mushrooms.

    Pinto beans and corn are starchy vegetables...meaning they have a ton more carbs than veggies like broccoli and green beans...so they don't really "count" as a vegetable.

    I'm trying to teach myself to eat more veggies too. I've learned to like zucchini and yellow squash by putting it in a pan with a little olive oil, pepper and salt. I cook it until it gets soft. I admit it...I put a little cheese on broccoli and cauliflower. I'm not much of a cook but I know a lot of people put all sorts of spices in their veggies. If I try that they end up tasting terrible so I'm not too much help there.
  • bigbandjohn
    bigbandjohn Posts: 769 Member
    edited November 2018
    Ok. Found one quick and simple mushroom recipe. Ingredients:

    4 cup, Low Sodium Broth
    0.50 Cup, Quick Pearled Barley - uncooked
    4.00 oz, Mushrooms
    1 med stalk Celery
    6 oz(s), Carrots, raw
    1 oz(s), Mushrooms, shiitake, dried
    0.25 cup, Marsala
    1 Tab Olive Oil

    Rehydrate the dried mushrooms in a cup of the broth. Saute the celery, carrots and mushrooms briefly in the oil. Add the broth and rehydrated mushrooms. Let cook over low or in a crock pot on high for an hour. Once the veggies are tender, add the barley and marsala. Cook 30-60 minutes more or until the barley is tender.

    Makes 4 servings, in the 170-200 calories/serving range.

    You can leave it simmer for a few hours and it just gets thicker and better. Add more mushrooms if you like. I use a wild mix, but you can use baby bella if you prefer.

    If you use regular pearled barley, you may need to add more liquid and increase the cooking time.

    You can also skip the saute of the vegetables and leave the oil out if you wish.

    ### I just made this recipe up on the fly at home one night. Loosely based on the recipe on the box.
  • bigbandjohn
    bigbandjohn Posts: 769 Member
    Another online recipe (I'm on lunch break, getting these quick):
    http://hostthetoast.com/cheesy-garlic-zucchini-bites/
    Makes 30 bites at 28 calories per bite. Even if you aren't a big fan of zucchini, you may like this one.

    Also
    http://www.everylastbite.com/2014/07/24/eggplant-caponata/
    Another dish not in your wheelhouse (eggplant), but the flavor is excellent. If you like tomato and good flavors, this one is great, and it's only 82 calories/serving. Of course, those are side dish servings, but 2 servings for me made a meal (164 calories).

    and here's the risotto:
    http://www.g-chef.com/english/recip/kb031_e.html
    4 servings at 413 calories each. Higher in calories, but tasty and delicious.

    Lastly:
    http://www.soupbook.co.uk/recipe/kulajda/
    I used skim evaporated milk instead of cream, and skipped the egg. After my changes a serving was 292 calories. Also, I did make an error when measuring, as I used US measurements and the recipe is based on UK measurements. It still came out good.

    I have some stuffed pepper recipes if you like those. I'll find the link when I get home. These happened to have the link from my import (the parser couldn't scan the pepper recipes).
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