Vegetable recipes for those of us who hate veggies

[knapplc]

I, too, hate vegetables. But I gotta eat them, because they're good for me and people are counting on me being around. So I've found some good recipes to make eating better TASTE better. Because if it doesn't taste good, odds are you won't eat it.



Bacon-Braised Brussels Sprouts

1 1/2 pounds Brussels sprouts, washed, trimmed and split down the middle

1/4 cup white onion, finely diced
4 ounces (about 1/2 cup) bacon, cooked & crumbled
1 clove garlic, roughly chopped
2 sprigs fresh thyme, leaves only, or 1 TBSP dried thyme
2 cups chicken stock
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
Enough olive oil to coat bottom of pan

Set a large pan over medium-high heat. Once pan is hot, add olive oil & swirl to coat entire pan. Add Brussels sprouts, cut side down, and cook until seared on the bottom. Once they have a nice sear, about five minutes, add onion and garlic & simmer for three minutes, or until onions are soft. Add stock and reduce heat to a simmer, then cook until stock is reduced and the Brussels sprouts are tender, about 12 to 15 minutes. Add a splash of vinegar and reduce until syrupy, 2 to 3 minutes. Add bacon and thyme, stir to mix, and serve.

---

 

This one isn't so much a recipe, just a method of making asparagus.

 

Grilled Asparagus

 

1 bunch asparagus

1/4 cup balsamic vinegar

1/2 cup olive oil

salt & pepper

 

You don't have to preheat your grill, but you want a hot flame, so burners on high. This doesn't work as well on charcoal since it tends to send ash flying.

 

Remove the woody ends of the asparagus. Marinate the asparagus in the oil, vinegar, salt & pepper in a sealed container for a minimum of 30 minutes.

 

Dump the asparagus & marinade on your grilling surface in one quick motion. It should create a pleasant fireball, so get your hands out quick. Once the major flames die down, shuffle the asparagus around so that all sides get a slight char. Remove, plate & eat immediately. Total grilling time is less than three minutes.

 

Good Seasons Italian dressing makes a great marinade for this. This method also works well with broccoli.

 

---

Baked Whole Cauliflower

1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted

1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch dried oregano

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.

Preheat oven to 375 . In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, and oregano, and mix well. Place cauliflower into a baking dish, and coat with the breadcrumb mixture. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

 

---

 

Roasted New Vegetables

 

1 pound (about 34) tiny new potatoes
4 ounces (8 to 10) small zucchini
1/2 pound (about 4) small turnips, peeled and quartered
4 ounces (16 to 18) baby carrots
4 ounces (about 8) baby leeks, trimmed and left whole
1/4 cup olive oil
Salt and pepper to taste.

 

Heat oven to 425 degrees. In a large bowl, toss potatoes, zucchini, turnips, carrots and leeks with olive oil, salt and pepper. Arrange vegetables in a pan large enough so they are in a single layer. Roast for about 45 minutes, turning if needed, until vegetables are tender inside and crisped and browned, in parts, on top.

 

---

 

Broccoli Rabe

 

2 pounds broccoli rabe

Extra-virgin olive oil

2 cloves minced garlic

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

 

Take a large pot of salty water and bring it to a boil. Cook broccoli rabe in water for 3 to 5 minutes until tender and bright green. Drain well in a colander and set aside.

 

In a large saute pan heat a 2 count of extra-virgin olive oil over medium heat. Add the garlic and pepper flakes then toss in the broccoli rabe. Season with salt and pepper and cook for 2 to 3 minutes, gently tossing it in the pan. Finish with the lemon zest and toss to combine. The broccoli rabe should be tender and fragrant with lemon when done. Give it 1 final taste and season, if necessary. Serve immediately.

 

This also works very well with Chard or other dense, leafy vegetables.

 

---

 

 

 

 

 

 

[zoogs]

Those bacon-braised brussel sprouts sound delicious! I shall attempt to contribute. The eating of vegetables is a worthy cause

 

Stir Fry Eggplant

 

1 large eggplant, cubed (or 2 chinese eggplants)

1 small tomato, diced

2 cloves minced garlic

(optional) dried red chilis, broken into pieces

(optional) green onion, minced (ends and stems separate)

(optional) small amount of minced ginger

(optional) cilantro

salt

soy sauce (Kikkoman is a good choice - no added sugar)

black vinegar (NOT balsamic)

Oil for stir frying (not extra virgin olive oil or sesame oil)

 

Mince/dice/chop ingredients. Steam the chopped eggplant for a few minutes so it softens.

 

Heat wok on high heat until water droplets boil off on contact. A sautee pan works too, I'm not picky, but avoid anything with a nonstick surface. Add a 2 (maybe 3, eggplant in stir fry is oil intensive) count of oil, then immediately add the aromatics: garlic, red chilis, green onion ends, and ginger. Add tomatoes and stir-fry briefly, until tomatoes start to soften (30s or so). Then add eggplant and stir-fry until soft.

 

Reduce heat. Add salt and soy sauce to taste. Dash of vinegar before removing from heat and serving. Decorate with diced green onion stems and/or cilantro, if you like.

 

[knapplc]

Those bacon-braised brussel sprouts sound delicious!

They are. They taste nothing like that nasty Brussels sprouts flavor that almost nobody likes. I went from hating Brussels sprouts to craving them, and I make that dish A LOT.

[ShawnWatson]

Best casserole ever, line the bottom of your pan with zucchinis, then tomatoes, then sharp cheddar, and repeat. I have never met someone who doesn't like it.

[knapplc]

Best casserole ever, line the bottom of your pan with zucchinis, then tomatoes, then sharp cheddar, and repeat. I have never met someone who doesn't like it.

 

We should have a discussion thread about the evilness of any non-sharp cheddar.

[GSG]

 

Best casserole ever, line the bottom of your pan with zucchinis, then tomatoes, then sharp cheddar, and repeat. I have never met someone who doesn't like it.

 

We should have a discussion thread about the evilness of any non-sharp cheddar.

 

 

+100000000000000000000000000000000000000000000000000000000000000000000000000000

[ShawnWatson]

 

Best casserole ever, line the bottom of your pan with zucchinis, then tomatoes, then sharp cheddar, and repeat. I have never met someone who doesn't like it.

We should have a discussion thread about the evilness of any non-sharp cheddar.

I will end you. Do NOT wake the snake.

[The Dude]

Vegetables are good. Especially straight from the garden. U guyz b trippin'.

[HUSKER 37]

Not sure what makes a cheddar "sharp"..Angle grinder? and I've never met a brussel sprout I didn't like...My fav is pan fried in butter/garlic until crispy

[obert1]

Asparagus I can do but I can probably only count on 1 hand the vegetables I can stomach.