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Post by hop2 on Mar 24, 2018 13:26:29 GMT
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Post by goldenblind221 on Mar 24, 2018 16:29:45 GMT
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Post by hop2 on Mar 24, 2018 16:36:49 GMT
Those look good
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Mystie
Pearl Clutcher
Posts: 4,299
Jun 25, 2014 19:53:37 GMT
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Post by Mystie on Mar 24, 2018 16:41:50 GMT
I picked up a cookbook a few years ago that was really helpful in bringing in more vegetables and healthy proteins. Healthy Cooking for Two (Or Just You) It's not fancy with lots of pictures, but there's something about the way it's arranged and the simplicity of most of the recipes that made me feel less overwhelmed at making changes. If you use the "look inside" feature at Amazon, you can scroll down and get a peek at the index to see if the recipe names are the kind of tings you're looking for.
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Post by snugglebutter on Mar 24, 2018 18:21:44 GMT
I've been adding veggies to eggs in the morning and loving it. I usually get a bag of the power greens (spinach, kale, collards) at the store and sometimes I will also add diced tomatoes or mushrooms. Wilt the greens in the pan for a few minutes, then add eggs and cook.
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kate
Drama Llama
Posts: 5,517
Location: The city that doesn't sleep
Site Supporter
Jun 26, 2014 3:30:05 GMT
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Post by kate on Mar 24, 2018 18:45:41 GMT
Toss cabbage chunks (or Brussels sprouts) in a bowl with olive oil. Season with salt, pepper, and herbs if you like. Roast in the oven at 450 until the edges begin to brown (20 minutes or so). Toss with cooked pasta (or brown rice) and grated Parmesan. Serve with sausage on the side, or mix in pieces of sausage. You can adjust the proportions of veggies and carbs to your liking.
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Mystie
Pearl Clutcher
Posts: 4,299
Jun 25, 2014 19:53:37 GMT
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Post by Mystie on Mar 25, 2018 2:00:35 GMT
I was thinking more about this, and the Moosewood cookbooks have great vegetable recipes. I just got one called Moosewood Restaurant Simple Suppers and it has some great-looking ideas for easy sides and main dishes.
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Post by Merge on Mar 25, 2018 2:34:42 GMT
I love Cookie and Kate for vegetarian recipes. Everything I've tried from her has been delicious.
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Post by freecharlie on Mar 25, 2018 2:39:54 GMT
I am bookmarking, but not sharing a recipe because I think vegetables are evil, especially cooked, but I am trying to branch out.
I will eat some raw veggies an green beans and corn cooked...that is aboit it.
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kate
Drama Llama
Posts: 5,517
Location: The city that doesn't sleep
Site Supporter
Jun 26, 2014 3:30:05 GMT
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Post by kate on Mar 25, 2018 4:47:49 GMT
I love Cookie and Kate for vegetarian recipes. Everything I've tried from her has been delicious. Thanks for this! I'm drooling just looking at the recipes!
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pancakes
Pearl Clutcher
Posts: 4,993
Feb 4, 2015 6:49:53 GMT
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Post by pancakes on Mar 25, 2018 5:40:17 GMT
If I want to fit a ton of veggies into my diet, I go for the leafy ones. I could EASILY eat a whole bag of spinach or half a head of cabbage just by sautéing it with olive oil, salt, and garlic or red pepper flakes.
Those cook down to nothing! And you’re eating way more than what’s in a salad.
They’re just really easy side dishes to make, too, to go with a lot of proteins.
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Post by dewryce on Mar 25, 2018 12:17:32 GMT
Thank you for all of the links! This is my favorite broccolini recipe. Haven't tried it with the chili flakes, and we use regular sea salt.
Roasted Broccolini with Mushrooms in Balsamic Sauce by Season with Spice Serves 4 as a side
Ingredients: 1 lb broccolini (2 bunches) - ends trimmed Olive oil 1 shallot - finely sliced 1/2 lb your choice of mushrooms - thinly sliced (I used baby portobello mushrooms) A dab of unsalted butter 2 tbsp balsamic vinegar 3 tbsp vegetable or chicken broth A swirl of dry white wine or marsala wine (optional) Sea salt ( try our Ginger-Lime Sea Salt) Season with Spice's Aleppo Chili Flakes
Method: 1. Preheat oven to 400°F. 2. Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt (our Ginger-Lime Sea Salt works really well here), and toss to coat evenly. Then spread the broccolini in a single layer. 3. Roast the broccolini for about 12 - 15 minutes, or until tender-crisp (turning over once). Transfer the broccolini to a platter. 4. While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften. 5. Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes. The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute. Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes - until the liquid cooks down. Sprinkle in a bit more sea salt. 6. Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top. Serve warm
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