Ideas for flavorful and healthy cooked vegetables?!
Ideas for flavorful and healthy cooked vegetables?
My husband and I decided to eat healthier and want to eat more vegetables. My problem is that I don't know how to cook them so my vegetables always turn out bland and watery. How can I make them yummy and flavorful and keep them healthy (i.e. no cauliflower with cheese sauce)? Thanks for the help.
Answers:
Slice vegetables of choice in large long slices. ( I am thinking squash and zuchinin and red onions) Toss in olive oil, add kosher salt, spread out one layer deep on a thick sheet pan and roast at 450 degrees till slightly soft. Add pepper and even a drizzle of reduced balsamic vinegar if you want. fresh herbs can be sprinkled on to change it up. Most veg. will work with this. Parboil root veg before doing this.
steam them with some ginger, fresh pepper, herbs and some garlic or grill the the same way in foil.
This makes a perfect lunch or supper, hope u like it.
Ingredients:
* 1/2 thin Baguette, sliced
* 1 tbsp Olive oil
* 2 Garlic cloves, crushed
* 1 tbsp Butter
* 200 g Mushrooms, quartered
* 2 tbsp Parsley, chopped
* 1 tbsp Walnut, chopped
* 2 tbsp baby Spinach leaves, chopped
* 50g Roquefort cheese, cut into cubes
Dressing
* 1 tbsp extra virgin Olive oil
* 2 tbsp Red wine Vinegar
* 1 tsp Dijon Mustard
* 1 tsp Caster Sugar
Method:
* Preheat the oven to 200 C/ Gas mark 6.
* Drizzle the bread with olive oil and toast in the oven for 10 minutes, then rub the bread slices with 1crushed garlic.
* Fry mushroom, the remaining garlic and parsley in butter for 4 minutes, remove from the heat, then add walnuts and Spinach leaves and mix well.
* Mix the dressing ingredients in a large bowl.
* Add fried mushrooms and bread slices to the dressing and toss well.
* Serve with the cheese.
Organic - no pesticides
(or at least a smaller amount)
Get a steamer - nothing cooks veggies better than a steamer.
Whoa fresh broccoli and a steamer - watch out
Velveeta cheese in a sauce pan and add some milk until it is smooth and creamy - pour over the fresh steamed veggies and you are good to go!
Now I am hungry - I have to learn to stay out of the cooking & recipe answers page - man!
Olive oil is a healthy fat so using that is still good for your heart, skin, hair, etc. (in moderation). That being said here are some ideas:
I love grilled veggies. Try marinating them in a lite Italian dressing and tossing them on the grill.
Brush asparagus with olive oil, season with salt & pepper and grill them...Yummy!
Delia Smith's Oven-Roasted Cauliflower and Broccoli with Garlic and Coriander
From Great Food: Delia Smith: Chicago Tribune
Ingredients
8 ounces cauliflower
8 ounces broccoli
1 heaping teaspoon coriander seeds, coarsely crushed
2 cloves garlic
Salt, freshly ground black pepper
3 tablespoons olive oil
Directions
Preheat oven to 400 degrees. Trim the cauliflower and broccoli into florets 1 inch in diameter, and place them in a mixing bowl, then sprinkle in the crushed coriander seeds. Crush the cloves of garlic together with 3/4 teaspoon salt with a mortar and pestle until you have a paste. Whisk the oil into this, then pour the whole mixture over the broccoli and cauliflower. Use your hands to toss and mix everything together to get a nice coating of oil and coriander, then arrange the florets on a baking sheet and season with salt and pepper. Bake for 25 to 35 minutes or until tender when tested with a skewer, and serve immediately.
Roasted Broccoli Recipe
By Dr. Ben Kim on August 02, 2004 Main & Side Dishes
This ultra-simple recipe is a delicious way for you and your family to enjoy all of the health benefits of broccoli. Even kids love oven-roasted broccoli.
Ingredients:
1 head of broccoli, washed and cut into florets
2 teaspoons of olive oil
Juice of one lemon
Sea salt and pepper, to taste
Black Bean & Corn Salad:
Directions:
Preheat oven to 400 degrees farenheit. Use a large bowl to toss broccoli florets with olive oil. Lay florets in a single layer on a baking sheet. Evenly distribute sea salt and pepper.
Bake until tender, usually around 15 minutes. Right after you take the florets out of the oven, drizzle with fresh lemon juice.
Ingredients
2 cups cooked black beans
2 ripe tomatoes, chopped
1 small can diced mild green chilies, drained
1/2 red onion, chopped
1 red bell pepper, cut in strips (optional)
1 cup frozen corn
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
sea salt and cayenne pepper to taste
Method
Mix it all, then serve. Makes 6 servings.
Try sauteeing veggies in olive oil and garlic then squeezing on a little lemon juice.
Make up a pesto using fresh spinach or arugula instead of basil.
Baked sweet potatoes are delicious.
herbs are vegetables best friends. You can add lots of flavor without allot of calories. Also remember the trinity of cooking (one of them) garlic, onions, and red or green peppers. I prefer the red peppers. You can get the pepper and onion mix pre chopped in the frozen section. I use these with almost all of my vegetables. Cook with olive oil. Don't be afraid to try lots of different vegetables, eggplant, squash, zucchini, mushrooms. Yummy
Boil vegetables in chicken broth to add flavor.