Roasted Veggies

(Originally posted by Tami)

I love to roast veggies. I don’t have a particular amount of anything, just throw in more or less of what I’m craving. 

Typically it consists of

1 each red and yellow pepper and a sweet onion

1/2 an eggplant

1/4 of a bunch of asparagus

I cut everything into bite size pieces and toss with some olive oil, red wine vinegar, and pepper.  I bake in a casserole dish at 425 until everything is warm and just beginning to soften…about 20 minutes.  Then I flip the oven to broil and let the veggies sit until they get as dark as I like.  My husband does not like the eggplant because it does get very soft…it’s a texture thing with him.  I love them because with the red wine vinegar it’s like candy to me.  Yummy sweet.

Red Cabbage

A fair while ago, last year sometime, I believe, we got a red cabbage delivered in our organic fruit and veg box (We have a box delivered once a fortnight) so I decided to look for ways to cook it. I googled, and searched on Kalyn’s kitchen, and collected ideas from lots of different places, and came up with my own version.

I haven’t made this recipe since before I went to Texas, although we did buy a red cabbage to make it sometime this week, so my recipe isn’t as precise or exact as it could be. If you’d rather follow an exact recipe then check out this one on Kalyn’s Kitchen, if you’re happy to follow some vague ideas then keep reading.

A lot of the recipes I found used vingar or some sort, apples, and chicken stock\broth. So here’s what I did.

• Red Cabbage.
• A couple of apples.
• Olive Oil
• Red Wine Vinegar
• A chicken stock cube and hot water (you could use a couple of cans chicken broth, or some homemade chicken stock)
• Salt and Pepper

Chop the cabbage finely and peal and chop the apples.

Heat about a tablespoon of oil in a pan with a lid. (I used a big frying pan, but any pan that you can put the lid on would do). Put the cabbage and apple in and saute for about 5 or 10 minutes (I would generally start thowing the cabbage and apple in the pan once I’d begun to cut it up, to get it off the chopping board so I could keep cutting the next bit)

Once it’s begun to wilt add about 5 fluid ounces (about 2/3 cup) red wine vinegar and enough chicken stock\hot water to cover the cabbage. Season with salt and pepper. Cook until tender. (I think maybe 30-40 minutes. As I said, I haven’t made this in a long time!)

The vinegar combined with the sweetness of the apple give this dish a sort of sweet and sour taste.

Yellow Squash & Zucchini Spice

(Originally posted by DebbieBoo)

So easy.  So yummy.

2 yellow squash (or is it squashes?)
2 zucchinis (or is it zucchin-i)

3 sizable roma tomatoes

at least 1/2 chopped onion

olive oil

tons of pepper and some salt

Slice the zucchini and squash to your liking (but i wouldn’t recommend going too thin).

In a pan, preferably a cast iron,  put olive oil (abt 1-2 T depending on amount of veggies).

Spread onions over the bottom of the pan.

Layer: 1 sliced squash, 1 sliced zucchini, 1 1/2 roma tomatoes, salt and LOTS of pepper.  Repeat layer.

Cover pan.  Turn burner to medium.  Cook until it smells good.  Stir, then cover and cook some more.

It’s best when the veggies are squishy rather than still firm, so if you’re a picky texture eater then you might not like this one.  Also, what makes it so yummy is the spice from the pepper.  So if you taste it and it’s not spicy, add some more!

Green French Fries

(Originally posted by Blest)

Heat oven to 450 degrees.

Get some french green beans from Sam’s. (actually - you should get the green beans before you turn the oven on)  Put about half a pack in a bowl. Drizzle in some olive oil, garlic, lemon pepper, and salt…  or whatever floats your boat.  Spread on a cookie sheet.  Bake the daylights out of ‘em. 

They come out crispy crunchy and rather Fry-like.  Or at least, this Fry* likes ‘em.  

 

*my maiden name

Broccoli Blest Style

Preheat oven to 450 degrees.  Put some broccoli in a pyrex dish, or a cast-iron skillet, or on a cookie sheet…whatever.  Drizzle with a little sesame oil, sprinkle on some soy sauce, and dash with garlic and pepper.

Bake the daylights out of it.  Or rather, til it’s black and crunch on the tips.  Or not…whatever you prefer.

Chow down.

Spicy Sweet Potato Cakes

(Originally posted by Bekki)

This is more of an algorithm than a recipe, but it’s yummy.

• Take a sweet potato (or more, depending on how many you’re cooking for).
• Make holes in it with a sharp knife so it doesn’t explode.
• Cook it in the microwave until soft (10 minutes? 20? Depends on the potato, the microwave. Use your common sense).
• Wait til it cools enough to handle and cut the potato in half.
• Scoop out the innards into a bowl and mash with a fork.
• Add some ginger. If you like ginger a lot, then add a 1/2 inch piece of fresh ginger, grated up small. If you’re less keen, add a small pinch of ground ginger.
• Form the ginger-potato mixture into cakes.
• Add a small amount of groundnut oil or oil spray to a frying pan.
• Heat the frying pan until smoking.
• Fry the potato cakes until brownish. (until they look like you’d want to eat them, basically).
• Serve with Thai-style stir-fryed vegetables.

Easy Broccoli

(Originally posted by Stephanie)

This is (right now) my all-time favorite quick veggie dish. I can eat the entire bowl by myself and not feel guilty, it is that good.

I use a medium sized microwaveable container (with a lid).

Dump in frozen broccoli.

Over the top of it, pat fat free butter or whatever spread you use per your particular diet plan. The last time I made it, I sprinkle it with Molly McButter and it worked just as well.

Next, sprinkle garlic salt, garlic powder, minced garlic (fresh preferably) - whatever you have. I have found that the dried diced minced garlic doesn’t work as well in this recipe, fyi.

Microwave on high for 5 minutes. Remove and stir. Replace in microwave and cook for another 4-5 minutes on high.

Remove and sprinkle with parmesan cheese; again, I’ve used both the powdered cheese and fresh, so whatever you have.

Stir and serve.

My favorite. I’ve been known (when pregnant) to make this, serve it for dinner, and then later in the evening go back and eat all the leftovers because I crave it.