I am sick of the same old vegetable side dishes give me ideas?!
Answers: We always seem to eat the same veg. sides made the same way. I am looking for new ones. Please give me healthy ideas.
Syrian Green Beans with Olive Oil
1 (16 ounce) package frozen cut green beans
1/4 cup extra virgin olive oil
salt to taste
1 clove garlic, minced
1/4 cup chopped fresh cilantro
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Cook until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt.
SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated
TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted
Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.
Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro
Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.
Garlic and Chive Mashed Potatoes
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives
Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
CREAMY CUCUMBER SALAD
3-4 cucumbers, peeled and sliced
1/2 red onion, sliced thin
? cups Ranch or Cucumber Ranch dressing
In large bowl, combine all ingredients, tossing to coat the vegetables. Place in refrigerator and chill before serving.
Lima Bean Salad
2 cans lima beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper
Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
Trees and Clouds
1 bunch broccoli
1 bunch cauliflower
1/2 lb. bacon, browned and crumbled
1/2 c. parmesen cheese
1 c. miracle whip
salt and pepper
sm. onion, diced
Chop broccoli and cauliflower into bite sized pieces. Mix all together and chill.
3 Bean Salad
1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
How about some zuchinni. It is great just sliced in half, brush on a little butter or olive oil and broil for a couple of minutes until it is crisp but tender. We also like to add a little parmesan cheese while it is hot. Really good cooked on the grill! Fast and simple, but delicious.
hey me too, my new fav is corn, and I'm getting back into canned veggies cuz that's what I had as a kid. I love canned spinach and zuccini.
I like frozen brussel sprouts, frozen zuccini, and frozen butternut squash.
Just get a salad in a bag and dump some cherry tomatoes in there with some dressing. Macaroni and cheese always wins. Get some broccoli medley and toss it with butter.
take your favorite veggie and melt some mexican-style VEVEETA CHEESE OVER IT !! THAT'LL TICKLE YOUR TONGUE.....
Why don't try Banana flower, stem, sweet potato leaves tapioca leaves, topioca, lotus root..
Lay vegetables of your choice on a baking pan, sprinkle with olive oil and balsamic vinegar and bake until desired tenderness. Works well with asparagus, zucchini, sliced peppers, tomatoes, etc.
A delicious way to make carrots is to cut in half, then slice thin length wise, Put in pan, add water, lots of butter and sugar. . Cover and cook (occasionally shake to coat) until most of the water is evaporated. Yumbo!
okay, try these:
grilled zucchini, mushrooms, and onions
&
mashed butternut squash
Lately I've been into serving polenta as a side dish and sauteeing some mushrooms, garlic and fresh spinach with a dash of soy sauce. I serve it right on top of the polenta, its really delicious and pretty healthful too!
Asparagus
About one pound asparagus , 2T spoon olive oil , 1T spoon lemon juice , salt and fresh ground pepper.
mix and let set for a few minutes
broil in the oven for about ten minutes or well done , or can be gilled on the grill or even microwaved if covered but not as flavorful as grilled or broiled.
Spring is in the air and I'm also sick of the same 'ole same 'ole veggies that I'm droned to do from the winter months, it's time to pull out the grill!!!!! May I suggest:
Grilled red onions and asparagus with some Olive oil, butter and a dash of fresh basil, Grilled Eggplant with some Roasted Red Peppers tossed with Onion Powder and Italian Parsely, Grilled Zuchinni and Squash is my favorite, simply brushed with Olive Oil, salt and pepper.
Sauteed Sugar Snap Peas and Carrots, Roasted Corn on the Cob, Cherry tomatoes tossed with some freshly braised Spinach and Parmasan cheese, I loved baked button mushrooms with Rosemary, Olive Oil and Pearl Onions, Steamed Brocolli with a Sweet Balsamic Reduction, Coleslaw with Pineapples, honey and mandarin oranges (so good with pork!) Baked spaghetti squash with red/green peppers, scallions with a touch of butter and garlic.
These are some of my favorites, I wish the time wasn't so late so I could keep on going! Hope this helps you out of your vegetable rut and makes you run to the produce section of your store and create something wonderful!
One of my favorite healthy sides is sauteed zucchini and yellow squash. Just thinly slice both and saute in a little olive oil. Right before removing it from the stove add a sliced tomato and a splash of soy sauce. It probably sounds strange, but it's really good. I've been making it for years.
Brown Rice, Broccoli,Cheese and Walnut Surprise
INGREDIENTS
1/2 cup chopped walnuts
1 tablespoon butter
1 onion, chopped
1/2 teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.