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LIFECHANGZ's Photo LIFECHANGZ Posts: 6,011
12/10/17 2:35 P

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1 of my all time favs is a cracked pepper ginger garlic sauce (Yoshida brand) or Ceaser dressing to marinade 10 mins before grilling on the bbq.

when we cook in soft boil, use low sodium or sodium free broth and spice to taste while cooking, then save the broth and use it for soup making. (can freeze up until ready to use)


when cooking as stirfry, we spice with dashes of preferred spices when cooking

for roasting/stirfry and making a marinade include
my go to spices are liberal amounts (3 big dashes or so of onion & garlic powders, a big dash of blackening seasoning and Italian seasoning blend, small dashes ground ginger, coriander, cumin & tiny bit of cardamom.

for marinading
if using for a marinade, whisk spices together with 2 tbsp. of olive oil, tbsp. of seasoned rice vinegar, tbsp. of lemon or lime juice, and tbsp. equivalent of sweetener (honey, agave, brown or table sugar or sugar free variety of choice.)

Store excess in fridge for next use; keeps a few days.


I don't use recipes anymore for spicing, but I did go through a period where I explored spices (type and how much) to learn what we liked... so these are the types of things I use in my cooking. chef meg has some good spice recipe blends I explored too when I was learning...


recipes.sparkpeople.com/cookbooks.asp?cook
book=230979


Edited by: LIFECHANGZ at: 12/10/2017 (14:37)
When the world says “Give up,” Hope whispers ‘Try it one more time.'


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BERRY4's Photo BERRY4 SparkPoints: (252,729)
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12/9/17 9:25 P

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I don't typically marinate veggies. Roasting IS a delicious way to enjoy veggies.

Other than that, I use either a hummus dip or tzatziki sauce for dipping. emoticon
www.cabotcheese.coop/greek-yogurt-cucumber
-sauce-tzatziki


"We would accomplish many more things if we did not think of them as impossible."
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Marcus Aurelius (121-180 AD)





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OREGONKATT's Photo OREGONKATT SparkPoints: (967)
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12/7/17 12:15 P

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Depends on what I am cooking it with and what veggies

-Quick stir fry - ginger, garlic, braggs aminos
-Roasted - Olive oil, salt and pepper
- Hot skillet - Ginger and sesame
-Grill - onions, braggs, liquid smoke, smoked salt

Kat from Portland Oregon
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RUBYREDSTAR19's Photo RUBYREDSTAR19 Posts: 5,975
12/7/17 7:19 A

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I don't, I like the natural flavors with a little bit of sea salt



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CARPROTH's Photo CARPROTH Posts: 18,282
12/6/17 10:39 A

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I make a lot of vinaigrette salads - equal parts apple cider vinegar/water, Stevia, a little salt, pepper, dill weed. It works on cukes, beets, broccoli, radishes - adding a little thinly sliced onion perks up the flavor. I keep a covered bowl in the fridge (lasts a few days) so I always have a fresh snack handy.

Carol


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LVMS61516's Photo LVMS61516 SparkPoints: (24,482)
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12/4/17 10:16 A

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I just steam them. I don't care for them too seasoned, I like the fresh taste.

~~~Carissa~~~

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MAVERICK59's Photo MAVERICK59 Posts: 6,872
12/4/17 7:37 A

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I do not marinate veggies. I add spices towards the end of cooking.

~Belinda



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ZELDA13's Photo ZELDA13 SparkPoints: (78,108)
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12/3/17 1:38 A

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I don't usually marinate veggies. They don't usually absorb the flavor. But, I do like sliced cucumbers and onion salad in vinegar. I let it sit overnight after salting, draining and rinsing the cukes. An old technique my Mom used when I was a kid. I may add seasonings when I roast veggies, but I love their flavors alone. I did roast a head of cauliflower that I mixed some olive oil, nutritional yeast and turmeric and rubbed it into it. That came out good. I enjoy ordering a portobello salad when I'm out and cannot figure out how to marinate it.

Alice

"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke

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INTOTHENEW's Photo INTOTHENEW Posts: 475
11/23/17 5:53 P

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Ranch dressing or hollandaise sauce are favorites. Vinaigrette’s seem to be a summer time favorite with raw, Ranch a fall/winter favorite, cooked and raw.

This may seem like heresy, but here goes; salt and pepper zucchini, yellow squash, and especially cucumber. Egg wash and crumb bath. Deep fry, I mean deep fry. Homemade Ranch on the side.

There is no bad food, only bad cooks.
LIVETOEAT70's Photo LIVETOEAT70 SparkPoints: (20,332)
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11/23/17 3:36 P

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I don’t marinate my vegetables. I eat them raw or plain steamed most of the time. No sauce. No salt. I enjoy the flavor of the vegetables. Once in a while I add garlic or butter on a cooked vegetable or Italian dressing on a salad, Sometimes I dip raw cut up vegetables in plain fat free Greek yogurt. That is a treat, I am very serious about losing weight.

Trying to get to this next goal by Valentines Day


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SLIMMERKIWI's Photo SLIMMERKIWI SparkPoints: (237,111)
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11/23/17 3:49 A



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YISKAMIRYAM - LOL! but not so strange. I remember seeing an article 2-3 years ago where a woman married a tree emoticon

Kris

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YISKAMIRYAM's Photo YISKAMIRYAM Posts: 2,050
11/22/17 10:18 P

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My daughter thought this said, "How do you marry your vegetables?"

Edited by: YISKAMIRYAM at: 11/22/2017 (22:18)
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to SUCCEED!


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SLIMMERKIWI's Photo SLIMMERKIWI SparkPoints: (237,111)
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11/21/17 3:28 A



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I don't marinate my veges, but rather 'dress' them at time of eating or cooking. Mushrooms I use a lite French Dressing and a little spring onion (I think you call them green onions) to make a raw mushroom salad, but that needs to be eaten pretty much when you put the dressing on it, or I cook them with a little soy sauce, and a dash of balsamic vinegar. Aparagus I use a little lemon pepper when sauteeing or squeeze a little lemon juice over them at that time. Lettuce Salad I will often use chopped orange as the dressing.

They are the closest to marinating them that I get.

Kris

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NIGHTGLOW's Photo NIGHTGLOW Posts: 2,057
11/20/17 4:59 P

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I use Newman's Own Oil and Vinegar as a base, and then bring the oil content waaay down by adding red wine vinegar and lemon juice. Sometimes play around with putting a few smushed garlic cloves in a day or two beforehand.

For an extra kick, the juice from jared banana or pepperocini peppers is a nice addition.

Have fun playing!

--Night

"We may encounter many defeats but we must not be defeated." --Maya Angelou

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PSCHIAVONE2's Photo PSCHIAVONE2 SparkPoints: (20,632)
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11/20/17 9:03 A

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I mostly do a light steam. Shock them in ice cold water. Drain in a colander and them just some fresh lemon juice, a spray of olive oil and a bit of salt. Then I can refrigerate until it is time to eat. A bit of blue cheese crumbles and some fresh basil. This works well for almost any vegetable but especially well with broccoli or Asparagus.

Weight is the result of what you have been doing for the past week.


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MLAN613 Posts: 17,944
11/20/17 6:15 A

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I rarely marinate vegetables. I truly just enjoy the flavor of them, maybe with a bit of salt and pepper. If I am cooking them, I might sauté them with a bit of olive oil. If I am eating salad, I make my own balsamic vinaigrette by mixing 2/3 balsamic vinegar to 1/3 oil and a pinch of salt.

Edited by: MLAN613 at: 11/20/2017 (18:35)
Meghan in Minneapolis, Minnesota, USA


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LADYSTARWIND's Photo LADYSTARWIND SparkPoints: (81,537)
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11/19/17 10:37 P

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low fat Italian salad dressing works great with mushrooms!! I haven't used it on other veggies, but might just try it out...!

Patti
New Rules: Veggies; then Protein; then Carbs! Exercise 10 min after meal...!


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MICHELLEXXXX SparkPoints: (11,965)
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11/19/17 8:35 P

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butter, coconut oil, or lard
spices
herb
vinegar

I agree with other posters; I very rarely marinate my veggies. If I do, those are my current top choices.

Edited by: MICHELLEXXXX at: 11/20/2017 (19:35)
"For God so loved the world that he gave his one and only Son, that whoever exercises faith in him shall not perish but have eternal life." John 3:16


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GRAMCRACKER46's Photo GRAMCRACKER46 Posts: 1,735
11/19/17 3:26 P

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For roasting or grilling, I just use olive oil and seasonings, often just salt and pepper. You can add soy or teriyaki to it also.

Here is a good one for a cold vegetable salad:
VINAIGRETTE
¼ cup vegetable oil
¼ cup olive oil
⅓ cup red wine vinegar
1 Tbsp dijon mustard
1 tsp dried oregano
1 tsp minced garlic
¾ tsp salt
to taste fresh cracked black pepper

People!
read the INGREDIENTS!

"It's not what you eat between Christmas and New Years that matters, it's what you eat between New Years and Christmas that counts. "

Sharon from Florida





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BLACKBERRYBEAR's Photo BLACKBERRYBEAR Posts: 81
11/19/17 1:42 P

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Looking for some ideas on good ways to marinate.. thank you!

Julie :O)
Las Vegas, NV
Pacific Time Zone

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