Veggie prep ideas from previous thread
Spinach- crush 2 cloves of garlic into large pan
Add 2 tbsp of oil such as peanut or canola
Heat over low until you start to soften the garlic - be careful not to brown it as this will make it taste bitter
Meanwhile mix 1/4 cup soy sauce, 1 tbsp rice wine vinegar, 1 tsp honey in a cup
Add 1 bag or box of baby spinach salad to the pan and turn the heat to high
Toss to coat with the garlicy oil then pour in the dressing
Continue to stir and toss until the spinach starts to wilt (the dressing should boil almost immediately). When the spinach starts going soft turn off the heat, the residual will finish the cooking.
Eat hot or sprinkle with sesame seeds and eat cold.
The same dressing is good on green beans, zucchini, carrots, broccoli, or other greens. I also sometimes add a little grated ginger, red pepper flakes, or lime juice to change it up.
Brussel Sprouts-Preheat oven to 400 degrees. You have to use fresh brussel sprouts. Trim them, half them or quarter them. Chop up an onion in fairly big pieces depending on how done you want the onions. I love garlic so I also add a few whole cloves to the mix. Put all that in a big bowl and saturate in EVOO, salt (I use sea salt), pepper to taste and I typically add some parsly or any other herbs you like a lot. THEN the main ingredient..... Maple syrup. I have used brown sugar when I didn't have the syrup and it works great too. I use pure maple syrup, just enough to coat all the veggies then roast for about 20 minutes. They are nice and sweet and then what leaves have fallen off the sprouts and onto the baking sheet are like nice sweet crisps.
roasted veggies-potatoes, zucchini, bell peppers, baby carrots and sweet potatoes sliced thin spread on cookie sheet brush w/ light olive oil and coat with parmesan cheese bake at 350 until soft or you can do this same thing on the grill
veggie chips- potatoes or zucchini slice thin brush w/ light oil season with you choice seasoning bake till crispy
| current weight: 167.0