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i am not that far on computer skills to figure out how to send in a recipe yet. You heard about teaching old dogs new tricks? 
I am a slow learner. I do enjoy all the recipes and hope have a couple posted...when I don't know.
I did go shopping to get ingredients for tomorrow's stir fry. I will let you know how it comes out.
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SPARKFLOWER
11/29/07 3:24 P
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I love stuffing and want to try your stuffing with the cauliflower. Is it posted somewhere? 
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I'm not sure why you were asking for ideas!! My saliva glands are in an uproar!! That stir-fry sounds excellent! Hope you don't mind my trying out your recipe?
If you don't like mushy, how about different salads...cucumber & Tomatoes marinaded in balsamic vinegar? Sometimes I put olive oil, black pepper and/or touch of salt,soy sauce or miso. My husband likes this cuz I make big bowl, leave for snack in mid afternoon around 2:30-3:30 when the hunger pangs first start and before they too big. The longer in refrig., the better it tastes.
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| Lately I have been stir frying them in my wok, that way they don't get mushy, I don't care for mushy. I've been mixing it up lately, the other night, I used napa cabbage, onions, snow peas, carrots, celery, green onions, I stir fried that and then added a little sauce consisting of, chicken (broth 99% fat free), fresh ginger, oyster sauce, garlic sauce and lite soy sauce. The veggies still had a bit of a bite to them. Turned out really great!!!
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| stuffing...the base is made from cauliflower. Then saute onions, green peppers, baby carrot and anything else you have in the frig in PAM (or butter) with a dash of soy sauce (or miso), pepper (black or red), and oregan. Bake at 350 until top is crunchie (about 55 minutes). My husband and I love this and the kids don't know what they're eating but love it with melted cheese on top after all they're not dieting.
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| Here is how I get even my picky kids to eat any veggie from fresh green beans and broccoli to carrots and acorn squash. I bought a micro-steamer pot from Pampered Chef (they sell one even in Wal-mart thats just as good). The trick is to put in your veggies with just a TB or two of water AND a good dash of soy Sauce. Adds no extra fat and TONS of flavor. Yes, some sodium but you won't need butter or salt. broccoli comes out just like they serve it at Chilli's. I know that some won't microwave as they say it kills the nutritional value, but not all is erased and its the ONLY way I've found that I'll follow through on eating my veggies.
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SS20STEWART
11/16/07 5:53 P
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| veggies can be tricky ... we like to take them and slice them in large pcs. Toss them with olive oil and "GOYA" vegatable seasoning. We add mushrooms, onions and sausage and place them in a oven proof pan and cover with foil. Put them on the grill and let them cook. They get that great smoke flavor and are really good. We live in Southeast Texas area so it stays warm enough year around for grillin. You can also put them in the oven and do the same thing.
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GEORGIA1959
11/15/07 5:42 A
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| Put them into your meatloaf...yoir meatballs or your burgers....that's what I do because my son hates veggies...so this way I camoflage them...I put carrots/broccoli/mushrooms/peppers whatever I have avaiable
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ECLIPSEGIRLY97
11/14/07 10:59 A
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| Put whatever kind of veggies you prefer on a baking sheet with some olive oil over the top and some Mrs. Dash. Bake until you like the color on 350. I usually bake for 45 minutes to make them kind of crispy.
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JENNIFER322
11/14/07 10:45 A
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Frozen cooked carrots do not taste so good. I don't like the little nub ones cooked either. I prefer to peel them myself. And I've found that some that are grown in certain areas taste better than others.
Roasting is good. A little olive oil and salt & spices and a very hot oven.
You could also cut them very small and "fry" them on the stove. (A little olive oil or pam) Mix several types of veggies and mix them in with a little pasta or rice. Or eat them as is.
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| I think roasting them helps!!!
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BIBLIOPHILE42
11/12/07 9:55 P
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| For a fast but yummy cooked carrot, slice them into 1/4" circles, put in a small saucepan with a lid, add a few tablespoons of water, a teaspoon of sugar, and a teaspoon of (gasp!) butter. Bring to a boil (watch closely - there's only a little bit of water here), put the lid on and cook for 2 minutes. Remove the lid and cook until the water evaporates completely. Yes, there is sugar and butter added, but in very small amounts. The flavor is out of this world. I don't like cooked carrots - not with roasts, not in soups, and certainly not the nasty frozen ones. THESE carrots I love.
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MYSHARONANY
11/11/07 9:58 A
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These days I am all about the roasting. Cut them into bite size pieces, put in a ziplock back with a little olive oil, add your favorite spices (but keep salt to a minimum or avoid altogether) and either saute them stovetop or roast them.
My favorites are carrots, potatoes, cauliflower, cabbage, brussel sprouts, asparagus . ..but can use anything that think you might enjoy.
Another option is to make some baked potato chips. I wouldn't eat them too often but can even make them without any oil, just some PAM and your favorite spices.
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MELLY1969
10/10/07 6:47 P
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Soups are a great way of getting veggies into people who don't like them...
I have a teenage niece who is so picky about the stuff she eats, hates to eat veggies, so I made her a killer homemade vegetable soup with everything in it but the kitchen sink, and she loved it!
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MELLY1969
10/10/07 6:46 P
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Soups are a great way of getting veggies into people who don't like them...
I have a teenage niece who is so picky about the stuff she eats, hates to eat veggies, so I made her a killer homemade vegetable soup with everything in it but the kitchen sink, and she loved it!
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ECLIPSEGIRLY97
10/4/07 5:51 P
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| If you ever grill meat then I have another way of cooking veggies. Cut up some veggies (carrots, mushrooms, tomatos,squash, or whatever you like) put them in some aluminum foil with one teaspoon of butter and some steak seasoning. Cook for twenty to thirty minutes on the grill.
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PEACHYCHEEKS
10/4/07 2:52 P
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| I'm not a huge fan of cooked carrots unless they are in soups and such. Try them grated on a salad or roast them in the oven. To roast (regardless of making a roast) toss carrots (cut into about 1 inch pieces) with a bit of olive oil - just enough to lightly coat them. Spread them out on a pan so they're not piled on eachother and roast in the oven at 400 for about 20 minutes (stir them around half way through). When they're soft and a bit golden on the pan side, they're done. Roast them longer if they're not done. Should be soft and sweet! sprinkle with a bit of salt. I also cook zucchini with them this way.
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| I like carrots if they are cooked in a roast, but when I've tried to eat them raw or tried to steam them they have tasted absolutely terrible!! I think the problem is that I don't know how to cook them. How can I cook carrots so they are not so crispy and have a better flavor to them? Thanks.
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