(no subject)

[spiralngphoenix]

Dear Body,

Can we please not develop some new and interesting health issues that require me to entirely relearn how to cook roughly every decade or so? That would rock. Kthanx. ~M

On the upside, at least my body seems to keep insisting that I need to eat healthier and healthier every time.

On the downside, my family food history is Irish, English, and Polish. All vegetables are to be boiled within an inch of their lives, then seasoned with a bit of butter, salt, and pepper. (Those that didn't come out of a can.) I have ZERO clue what else to do with them.

*sigh*

Anyone got good recipes for Things To Do With Vegetables? (Doesn't have to be vegetarian, meat is fine, I just need to cut back on the amount.)

Comments

[nomadmwe.livejournal.com]

The big thing? Steam them. Depending on the veggie, you can then maybe put a little lemon juice on them or something.

A quick trip through a sautee is also awesome, and you can do things like tossing in Italian dressing for flavor and stuff.

A bag of frozen veggies, a block of udon noodles, and some soy or teriyaki sauce is pretty good!

[spiralngphoenix.livejournal.com]

"A bag of frozen veggies, a block of udon noodles, and some soy or teriyaki sauce is pretty good!"

*contemplates the bag of soba noodles languishing in the cabinet*

Thanks!

[nomadmwe.livejournal.com]

No problem! I usually just toss the noodles and frozen veggies together in a pan with some sauce and call it a day. Wicked easy quick dinnery thing.

[sistahraven.livejournal.com]

I highly recommend allrecipes.com for lots of delicious recipes, and all the how-to videos to support you learning new techniques.

My favorite new but ridiculously easy veggie-prep technique is roasting.

Clean and peel the vegetable (root veggies do best with this), and place them on a sheet or roasting pan, put melted butter or olive oil on them (sparingly), salt and pepper them, the place in a 400F oven, for about 30-40 minutes (if you've cut them to 1-2" chunks, otherwise they should roast for an hour). You can add herbs and spices to your taste (I love putting curry powder or herb mixes like herbes de provence on my veggies).

You add a lot of flavor, while still being healthy (as long as you stick to only about 2T of oil/fat across all your veggies), and it's super easy.

[spiralngphoenix.livejournal.com]

Ooh... I conveniently have access to two ovens, too... Thanks!

[fatfred.livejournal.com]

Stir fry is good, but you have to know what shapes to cut them in and which order to add them.

As said above, roasting is good. I add a branch of rosemary and drizzle basalmic vinegar then cover with foil for 40 min, uncover for another 20. To that, you can add roasted chicken and a lemon gravy, layer between lasagna noodles with feta cheese for a Greek Lasagna.

[spiralngphoenix.livejournal.com]

I am intrigued by the idea of lemon gravy... How does one make this?

[fatfred.livejournal.com]

I cheat, because I have never learned how: I get a bottle of chicken gravy and add the juice of a lemon.

[spiralngphoenix.livejournal.com]

Works for me! When it comes to regular cooking, I'm a wicked cheater. Baking I'm a snob about everything from scratch...day to day meals? Feh. If my system would let me, I'd live on pasta in winter, fruit in summer, and call it a day. (I can cook most things, I just don't like to.)

*ponders* That would go well with a few things, I'm thinking. Thank you! :)