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...
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.
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Pounds lost: 19.0
Fitness Minutes: (2,749)
1,042 12/4/17 10:16 A
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.
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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.
Pounds lost: 2.0
Fitness Minutes: (41,336)
26,770 11/23/17 3:49 A
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.
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.
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Pounds lost: 14.3
Fitness Minutes: (13,280)
11/20/17 9:03 A
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.
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
March Minutes: 2,233
Fitness Minutes: (65,809)
4,982 11/19/17 10:37 P
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
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