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MYSHARONANY
11/11/07 9:08 A
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| Cut up your favorite vegetables (carrots, potatoes, brussel sprouts, cabbage, cauliflower, asparagus, peppers etc. . .) and put in large ziplock bag. Add a little olive oil to coat and then add your favorite spices (garlic, rosemary, pepper, cumin, herb de provence, etc . . .) shake and then either saute stove top or roast. DELISH!! Mix it up with different veggies and different spices. It can be different every time!
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BIGMAMADOLL
10/26/07 9:29 P
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| If you gat a 4 year old to eat it I am going to have to try that recipe.
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Try my Zucchini boats au gratin recipe on SparkRecipes.com . I made it yesterday, an my 4 year old boy asked for the leftovers tonight!! That gives you an idea of how delicious they are!! And very simple to make!
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IAMAHOTMAMA
10/16/07 11:30 P
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| That sounds good. I love squash and zuchhini. Growing up my mom made a zuchinni pie and it was awesome. It was hard to tell it apart from an apple.
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BIGMAMADOLL
10/16/07 9:40 P
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| Do want me to visit your spark page or are you going to visit my page?
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HUGOARREDONDO1
10/13/07 1:12 A
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| WOULD YOU MIND TO VISIT MY SPARKPAGE?
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BIGMAMADOLL
10/12/07 9:37 P
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I agree the mushroom, onions, and spinach is great. I have prepared this a lot of time and the whole family love it.
Thanks for the recipe.
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AMILNEFLIP
10/12/07 10:44 A
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| I would say probably 350 to 400.
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IAMAHOTMAMA
10/11/07 11:55 P
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| Your mashed sweet potatoes sounds really good. Do you have the receipe for them. how many calories do they have per serving?
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MELLY1969
10/11/07 6:45 P
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MSCOWGIRLJJ :o)
No, I tend to catch things on fire if I broil them in my oven, by high-heat I just mean crank the oven up to 450-500 degrees, roast them until they're done, depending on what you're making you can test them to see if they're done, like for the zucchini and brussel sprouts I put them on a cookie sheet and don't over crowd the pan, sprinkle with olive oil, salt and pepper and in the oven they go, very simple...
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MSCOWGIRLJJ
10/11/07 6:25 P
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| MELLY1969, when you say high heat, do you mean broil on high?
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MSCOWGIRLJJ
10/11/07 6:25 P
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| AMILNEFLIP, what temperature is the oven on for this?
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AMILNEFLIP
10/11/07 10:55 A
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| Both zucchini recipes sound great. We always grow zucchini in our garden and I always run out of ways to fix it. Thanks for sharing!
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MELLY1969
10/10/07 6:29 P
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| My favorite is very simple, I high-heat roast sliced zucchini with olive oil, a little crushed garlic, a squeeze of lemon, salt and pepper until tender and browned, I usually have this over brown rice, so yummy!
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PEACHYCHEEKS
10/10/07 5:30 P
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| This isn't a "recipe" but I was having a home made chicken soft taco and wanted a veggie side so I steamed some zucchini and yellow squash and topped it with salsa and it was really good and no fat.
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AMILNEFLIP
10/10/07 11:41 A
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| Olive oil works just was well and is a "good" fat to have in your diet. I like to make potato logs for the grill in the summer time. I take potatoes and dice them up, add whatever other veggies I want -green pepper, onions, mushrooms, jalapenos (if you like it hot) put them on a sheet of tinfoil. Drizzle with olive oil, season and fold the tin foil around the mixture. Put on the grill and cook until the potatoes are done. I really like them and we eat them a lot in the summer time. I'm sure they would probably work just as well in the oven too.
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KARLEE2255
10/9/07 11:22 P
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| I have posted a recipe for a mushroom, onion and spinach tart that works very well as a side dish. It also has the advantage of looking like a gourmet recipe. Use a Pepperidge Farm frozen puff pastry sheet rolled out to 16x10 inches. Cook the puff pastry. Top with onions, mushrooms and spinach that have been sauteed in a small amount of olive oil. Sprinkle a reduced fat cheese over the top and cook the whole thing until the cheese begins to brown. For specifics do a search for the recipe under Mushroom, spinach and Onion Tart. The recipe makes six servings and is under 300 calories per serving. If you do try it, please rate it.
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BIGMAMADOLL
10/9/07 10:02 P
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| This recipe beat having potato chips with all the fat.
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MSCOWGIRLJJ
10/9/07 1:01 P
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| I can't wait to try this recipe
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BIGMAMADOLL
10/8/07 5:47 P
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| I do my potaoes like you Amilneflipbut use olive oil.
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AMILNEFLIP
10/8/07 10:25 A
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| That sounds good. I like to take potatoes and slice them real thin. Spray with a little cooking spray and season. Back in the over until cooked clear through and a little crispy! Very good.
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KRISTEN1283
10/7/07 4:50 P
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| My mom gave me a great alternative for french fries. Slice new potatoes like fries, toss in a little olive oil and whatever seasoning you like (I like cajun or just season salt), and bake until you can peirce them easily with a fork. Yum! (oh and parchment paper is great for keeping things from sticking to baking sheets)
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ACHELCOUCH
10/7/07 2:49 P
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| using a little olive oil, I saute onions, fresh chopped garlic, yellow squash and zucchini together. YUM
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AMILNEFLIP
10/4/07 10:39 A
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| I love to steam my veggies and to make stir frys. I also like add bacon bits to season my green beans. Gives them good flavor.
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| I like to roast zucchini or yellow squash. Put a little olive oil in the bottom of a 9x13 pan. Cut the squash lengthwise. Flip them over in the pan to lightly coat the oil and then put them cut side down. salt and pepper them and put them in the oven at 450. When they reach your desired tenderness (I like mine a little crisp), flip them over and sprinkle with freshly grated parmesan. Very yummy!
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| Maybe I will give beets another chance. I haven't even tried one in years - and that was a "canned" beet. Maybe a roasted one would be tastier!?!?!
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Roasted beets, peel (wear gloves), wrap in foil, drizzle with olive oil, salt, any herbs you like, roast in oven at 350 for about 35-45 minutes, serve hot or cold, I am making some for dinner tonight.
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| Sauted pattie pans! Hard to find but oh so good.
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| French sliced green beans microwave steamed with 2 tbs Paul Newman Peach Salsa. Fast and fabulous!
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| Take medium red tomato, cut off top, squeeze out liquid. Fill with mediterranean feta cheese and fresh chopped basil. Drizzle with olive oil. Broil,bake or cook on the grill until tomato is soft.
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If you like cabbage, this is for you.
Buy a pkg of slaw mix (with shredded cabbage and carrots) cover with fat free chicken broth. Hard boil for 5 minutes. Sometimes I add garlic, and or slivered onion. Fast, healthy and tasty.
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BIGMAMADOLL
9/8/07 1:40 A
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| Super easy - I just sauteed the onion and mushrooms in a tbsp of avocado oil, then added a lg. pkg of fresh baby spinach, turned the heat to low, covered the skillet and cooked just until wilted. salt & pepper to taste. Ready in only a few minutes.
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BIGMAMADOLL
9/7/07 11:59 P
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| How do you prepare the spinach dish?
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| Tonight we had two vegetable side dishes that I really enjoy. One was mashed sweet potatoes w/ cinnamon & pecans. The other was sauteed spinach, mushrooms & onions.
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BIGMAMADOLL
9/7/07 9:02 P
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| Thank you for another recipe for green beans. I can use all the recipes that I can for green beans.
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PEACHYCHEEKS
9/7/07 4:34 P
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Green beans are in season and good right now...my boyfriend told me he doesn't like green beans but I made some recently and when I went to serve some, he'd eaten half of them! He said they were so good he couldn't stop!
Cook green beans until just done - when a fork goes in easily
Rinse with cold water to stop cooking
Mix olive oil, lemon juice, dried thyme and a sprinkling of salt and pepper
Toss green beans in the dressing and let cool (ok to put in fridge)
best cool or room temp and taste great if left overnight in the fridge.
also good if you use red wine vinegar instead of lemon juice.
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MYSHARONANY
9/6/07 5:36 P
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I have done this with cabbage, cauliflower and brussel sprouts.
Chop into small pieces, place in large ziplock bag. Add spices and 1 or 2 tablespoons of olive oil (depending on how much your are preparing). Shake to coat.
Saute on medium/high heat until the tenderness you like. It is a great way to get your veggies in. I am sure it would work with alot of other veggies too.
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| I just made some "creamed" peas. I put a can of sweet young peas in a pot, added two laughing cow lite cheese wedges and a little low-fat margarine, salt, and pepper. Yumm-o!!
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BIGMAMADOLL
8/31/07 11:30 P
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| Skiparty I have to do the same with my 7 year old grandson. We got to do what we got.
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| There is hardly a vegetable I won't eat ... love them ALL (except maybe beets). I try to include both cooked and fresh veggies (at least 3 - 5) with every dinner meal I prepare. My family will eat most of them, but I also "hide" some veggies in things like burgers, meatloaf, muffins - just about anywhere - so that I am sure everyone is getting a healthy dose!
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JENBOWMAN1122
8/30/07 6:27 P
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I love eggplant!!! In fact I just roasted some today!! I slice mine and place it on a sheet that I spray with Pam and the sprinkle salt and pepper and spray again lightly with Pam and roast at 400 for about 20-25 min. I either put mozz. cheese and tomato sauce on it or I use yoshidas sauce (it is like a soy sauce / teriaki sauce) to dip it in.
Jen
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grilled corn with olive oil and garlic.
grilled zucchini with olive oil and parmesian cheese.
Both are very easy to make and delicious for the corn I use olive oil instead of butter, its more healthy and taste good too.
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| I really like the one that came in my email last week, Okra, Corn, Tomato Stew. It's even good cold!
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HEYSHARON
8/17/07 11:06 A
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| Yum. I just love roasted veggies. Have you ever grilled cabbage? It melts in your mouth. I cut a head into 8 pieces, right through the core. Drizzle with evoo and garlic salt and throw on the grill until it browns. So delish!
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LEARNINGDAILY
8/17/07 11:01 A
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I am now craving a veggie platter for lunch (and it's only 10am)!
Beyond the yummy ideas below our family favorites are also --
- Asian slaw (cabbage, peppers, onion, garlic, sliced thin tossed with a well mixed sauce of 1T lite soy sauce & miso, 2 T light mayo, 1/4t. finely minced ginger, 1/4 t. pepper)
- lime in-a-flash beans (green beans just parboiled, a little lime zest, 1/2 juice of a lime with a small dash of garlic oil)
- grilled corn in the husk (clean corn silk from ears but leave some husk attached, soak in brine, wrap corn in husks and grill until tender)
- proscuitto w/ napa cabbage (heat 1T olive oil in pan, add 2 clove finely chopped garlic, rough chop 1-2 oz. of proscuitto and saute until barely crisping, add napa cabbage, saute until barely wilted. Sprinkle with sea salt & serve)
- parmesan asparagus (roast asparagus until barely browned in 1/2 T EVOO, sprinkle with dusting of parmesan & broil until cheese is melted and starting to brown)
- carrot & sweet potato fries (slice into small fry shapes, toss lightly in EVOO, dust with a scant amount of your pref. spice (cinammon, cloves, nutmeg, etc.) roast in oven and serve with dusting of sea salt)
Yep, definately craving!
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| We love roasted asparagus or green beans. Place on cookie sheet, drizzel w 1T EVOO, s@p, roast 425 @15 min. Yummy.
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| My fave is sugar snap peas sauted in olive oil. Add some french fried onions right before it's done.
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FAY_TREESEYES
8/11/07 10:29 A
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| I like leeks, wilted in a pan, with some extra-light soft cheese and some cooked ham/lean back bacon stirred through...
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Eggplant is tricky. If it is not very fresh it will be bitter. My favorite way of using eggplant is grilled with other veggies like peppers, onion, mushroom, baby zucchini. Just slice into medium large chunks. Place in large bowl, drizzel with about 1 tablespoon olive oil and 1 tablespoon herbs de provance. Stir and grill on hot grill in small batches till slightly carmellized. I make lots and store in freezer bags to use year round. Chopped up in an omelet or as a topping for tortilla pizza Yummy.
Patti
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| Not a fan of eggplant. The only way I can tolerate it is in Ratatouille.
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| I love them too, that way. As a party food, a friend serves them whole with butter and a sprinkling of dry Italian dressing from the packet. I'm sure you can sub ICBINB.
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JENNIFERR75
8/10/07 1:53 P
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| Anybody have a good eggplant recipe? I've had a whole eggplant in the fridge just waiting but can't decide on how to prepare it. Tried sautéing once with vegies but it came out too soggy. Advice?
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JENNIFERR75
8/10/07 1:48 P
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I like a snack of sauteed mushrooms. Just the mushrooms. It's great after dinner, or before, or any time :) Some EVOO, some ICBINB or my favorite Blue Bonnet Spread, salt pepper and garlic. Deelish. Whole or sliced. Mouth watering splendor.
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JENNIFERR75
8/10/07 1:46 P
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| Wow...I'm gonna try the sliced BS trick soon. Thanks.
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| Roasted Green, Red, Yellow Peppers with Vidalia Onion and some garlic powder and pepper on the grill is definately one of my favs. But, slightly grilling asparagus with lemon juice and garlic is by far the best!
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HEYSHARON
6/12/07 10:53 A
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Oh Jenniferocious...I do the same thing with brussel sprouts....Montreal Steak (or Chicken) Seasoning and olive oil. Delish! I started growing BSs just to roast.
Try this...use a mandolin or food processor and slice them, roast them until really crispy and you have totally delicious veggie chips! I tried this because we are always fighting over the crispy ones that stick to the pan. YUM
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I love those grill pans for the barbie!
I like to do a big bowl of mixed veggies like peppers, onion (sweet and red), mini zucchini, egg plant. Drizzle about 1 tbls olive oil and some herbs. Grill till some carmelizing happens. I have 2 grills going at a time making a big batch. I use the veggies for quesadilla's (sp) wraps, panini's and chopped in eggs for breakfast. I also stick a bag in the frezer for the winter.
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Roasted Brussel sprouts sounds yummy... will have to give that a try... bet they would do just fine on the grill. I have one of those grill pans that has the little holes so you can cook smaller items.
Thanks
Vikki
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| Roast ed brussel sprouts are my secret weapon. Many who have said they don't like brussel sprouts end up loving them. Clean and slice in half brussel sprouts. Drizzel with olive oil, sprinkel on herbs de provonce and a little salt. Bake at 400 till lightly browned. I use leftovers in salad as they taste great cold as well.
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| Was wondering if anyone could help me....There was a a featured recipe last week that was a hot sweet potato side salad, I think it had fruit in it. Now I can't find it! Thanks in advance!
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| I recently had a Home Interiors party at my home and served a vegi platter, among other things. There were a lot of vegi's left, so the next day I saute'd them in a little olive oil, added Italian seasoning, then a can of Tomatoes and about 1/4 cup of grated parmesan cheese and let it simmer a few minutes. It was really good. Then a couple of days later I did the same thing but added some spaghetti squash. YUMMY!
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| unfortunately, Im a sucker for broccoli with cheese, but Im on a new a more heathy kick. My new favorite is sauteed spinach with garlic and tomatoes.
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IAMHUNGRY
5/28/07 11:18 A
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I love steamed broccoli with a little sauteed garlic and a squeeze of lemon juice.
I make the mashed cauliflower (like mashed potatoes)and my kids love it.
I have a veggie garden and an herb garden so I love to top my veggies with fresh herbs. In the fall, I use a lot of sage on squash and in soups, when I need the occasional baked potato I use fresh chives with I Can't Believe It's Not Butter Spray, kosher salt and pepper and I also use basil, italian flat leaf parsley and rosemary on my veggies through the spring and summer.
My favorite tv chefs are Ina Garten (Barefoot Contessa), Michael Chiarello (Easy Entertaining with Michael Chiarello) and Giada De Laurentis (Everyday Italian) and they use a lot of herbs, too. I use many of their recipes from www.foodtv.com but I alter the recipes to make them less fattening.
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| I love steamed carrots, cauliflower and broccoli. We also eat a salad every single night of the week with our evening meal - something I definitely have to have every evening. Oh and its not a veggie but I love beans and try to incorporate them in to most of our meals.
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KATYBIRD12345
5/27/07 8:02 P
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| The faux potato salad was really good. It was the featured recipe for today.
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| Roasting is by far my favorite method too. This is the only way that my wife will eat asparagus and zucchini/squash.
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JENNIFEROCIOUS!
5/23/07 6:35 P
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I also like my veggies roasted. I do it a little differently than the other poster described.
I take my assortment of veggies (usually carrots, onions, green beans and brussel sprouts) and drizzle them with a little olive oil and sprinkle them with "Montreal Steak Seasoning" (It's a spice mix sold in the spice section of the grocery store... I don't remember what brand it is). Then I spread them out and bake them at 400 F until they get soft and start to carmelize. The spots that are dark brown (almost black) are the tastiest parts, in my opinion. I never really liked brussel sprouts until I tried them this way - now they're my favorite part of the mix!
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CASSILICIOUS
5/23/07 4:24 P
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| I'm trying some CL Potato-Zucchini pancakes tonight, I'll let you know how they are!
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FREESPIRIT11
5/22/07 4:25 P
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Since buying a wok, I do a lot of stir-frying. It uses little oil, and keeps the crispness in your veggies. I just added a recipe for broccoli and mushroom stir fry, if you want to check it out. I used baby portabella mushrooms in it, because of the wonderful rich flavor. I've also done it with the onion minced, and cut into wedges. It's just a matter of personal preference.
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One of my favorite is roasted veggies.
Cut up any veggies you like, I use turnips, rutabaga, onion, sweet peppers ( whatever color I have), carrots, squash ( yellow and zucchini), tomato, mushrooms, cauliflower, etc. whatever you have on hand and like. I cut my in rings instead of chunks cuz the cook faster.
except for the squash and tomato, dump them in a zip top back, drizzle a little olive oil over them sprinkle with salt and pepper and a little lemon juice. Press the air out and message the bag to make sure everything is well coated. I put my in the fridge until just before I am ready to cook them.
The squash cut into even slices and lay out on baking pan. sprinkle with a little salt. Let them set at least 20 minutes to release some of the water. I blot them with paper towels several times. It's amazing how much liquid is released. When they are ready I sprinkle with a little parmesan cheese and fresh black pepper. Then I line all my veggies up on a baking sheet and pop them in a 450 * oven til tender. usually round 15 20 minutes but I start checking at 10 so I can remove any that get done early. I usually make several pans full because we like them so much and because they are good cold drizzled with a little olive oil and lemon juice as a cold salad as well.
Hope you like this it's really good and I can get my family to eat their veggies. Just remember everything will shrink so your 1 cup of veggies will more than likely now be between 1/2 and 3/4 cup depending on the veggie. Of course you could do just one vegetable at a time if you like and add any spices you like as well.
Hugs, and good luck
Vikki
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| Looking to try some new things this week. Please share your favorite vegetable side dishes... mine are mashed cauliflower and roasted asparagus!
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