We LOVE that, and we are not big “cooked greens” eaters. However, for those who are not vegetarians, I’ll tell you my secret - do the onions in lard and use beef broth. Delicious, and it’s not like it’s so much lard that it’s going to hurt you. Live a little.
Oh, I am very much pro-lard. Lard & onions = mmmmmmmm.
I made this Food Network Sauteed Broccoli recipe for supper last night. It was fantastic, which is saying a lot coming from me, as I actually kind of hate broccoli.
I used vegetable broth instead of chicken and a little less oil than it called for, but otherwise I followed the recipe until the final step. I did cook the broccoli about five minutes, as indicated, but I then turned up the heat a bit to get the broth to boil off. The texture of the broccoli had just the perfect amount of crunch.
Very easy and very tasty - perfect!
Here’s a recipe I made up that sounds good to me, and was inspired by a frozen chickpea and cauliflower paneer I saw in the frozen foods aisle of the supermarket. Untested, but pretty easy to taste in my mind.
Chickpeas and Cauliflower with Curry Yogurt dressing
1 head of cauliflower cored and cut into florets
2 cans of chickpeas (garbanzos) drained and rinsed
1 red onion sliced
1 small bunch of parsley or cilantro chopped fine (optional)
Curry Yogurt Dressing
3/4 cup plain yogurt
1/3 cup mayonnaise
1 tbsp curry paste or 1 tbsp curry powder (to taste)
Juice of 1/2 lemon or 1 tbsp cider vinegar
1 small finger of grated ginger (about a 1/2 tbsp)
3 cloves garlic minced
1 1/2 tbsp honey
salt and pepper to taste
Bring a large pot of water to boiling. Core and cut the cauliflower into bite sized florets. Add the cauliflower to the boiling water and blanch till tender crisp about 5-7 minutes. Combine and whisk all of the ingredients for the Curry Yogurt dressing in a large serving bowl and add all of the remaining vegetables. Toss, refrigerate, and serve.
Another easy one to do with chickpeas isn’t really a recipe so much as an assembly. (I like chickpeas for their protein value.)
1 or 2 cans of chickpeas drained and rinsed.
Any amount of Tomatoes, Cucumbers, Onions, Garlic, and Parsley chopped appropriately.
Dress with Lemon Juice, REAL GREEK Oregano and REAL GREEK Olive Oil, salt and pepper.
Toss together.
Upon considering my Chickpea and Cauliflower salad, I think fresh or frozen peas would also work in there… in the interest of getting more seasonal veggies in there, as well as taste.
Considering the heartieness and textures of the chickpeas and cauliflower it is a “Meaty” veggie salad.
I really like zucchini, so…
Stuffed Zucchini:
Slice zucchini lengthwise in half. Scoop out seeds with a spoon. Place seedy pulp in a bowl. Steam zucchini shells just until tender.
Mix seed pulp (you might have to chop it up a bit) with a little breadcrumbs, a bit of melted butter and a diced tomato. Stuff pulp into steamed shells. Bake, uncovered at 350 until stuffing is lightly browned.
My favorite Zucchini
Slice up some zucchini. Slice an onion. Mince some garlic (as much as you think you’ll like). Saute onion and garlic until tender, add zucchini, saute until zucchini is at the texture you like it. Pour in a can of diced or stewed tomatoes (if you’re lucky enough to have home-canned, use them!), or add a few diced fresh tomatoes. Heat through. Awesome over pasta, great as a side dish. I will sometimes add whatever herb I’m in the mood for, and tomatoes almost always put me in the mood for basil.
I hate, hate, hate cauliflower. I just made this and ate a whole head. Good god in the mornin’, that’s yummy.
Thanks to everyone. This thread could not have come at a better time. I’m trying to eat more veggies and had the same problem **Kaio **did with the boring and the need to be quick.
This thread is bookmarked and I can’t believe I’m looking forward to swiss chard tacos.
Question: how do you all prefer to steam veggies? Do you have an actual steamer? Do you use one of those cheap supermarket thingies?
I like making vegetarian chili or spaghetti sauce from time to time. Really similar recipes with things like tomatoes, mushrooms, red and green pepper, garlic, carrots, onions. Add beans and spice to the chili. Make a whole pot and freeze the rest individually. Meals for weeks.
I’ve converted to steaming in the microwave. It’s one of the few things I use my microwave for (the other main use being reheating.)