knapplc Posted January 8, 2015 Share Posted January 8, 2015 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 Sprouts1 1/2 pounds Brussels sprouts, washed, trimmed and split down the middle 1/4 cup white onion, finely diced4 ounces (about 1/2 cup) bacon, cooked & crumbled1 clove garlic, roughly chopped2 sprigs fresh thyme, leaves only, or 1 TBSP dried thyme2 cups chicken stockKosher salt and freshly ground black pepper3 tablespoons balsamic vinegarEnough olive oil to coat bottom of panSet 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 cauliflower1/2 cup seasoned bread crumbs2 tablespoons grated Parmesan cheese1/4 cup margarine, melted 1/8 teaspoon garlic powder1/8 teaspoon salt1 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 potatoes4 ounces (8 to 10) small zucchini1/2 pound (about 4) small turnips, peeled and quartered4 ounces (16 to 18) baby carrots4 ounces (about 8) baby leeks, trimmed and left whole1/4 cup olive oilSalt 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. 4 Quote Link to comment
zoogs Posted January 8, 2015 Share Posted January 8, 2015 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. 1 Quote Link to comment
knapplc Posted January 8, 2015 Author Share Posted January 8, 2015 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. Quote Link to comment
ShawnWatson Posted January 8, 2015 Share Posted January 8, 2015 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. Quote Link to comment
knapplc Posted January 8, 2015 Author Share Posted January 8, 2015 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. 3 Quote Link to comment
GSG Posted January 8, 2015 Share Posted January 8, 2015 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 Quote Link to comment
ShawnWatson Posted January 8, 2015 Share Posted January 8, 2015 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. Quote Link to comment
The Dude Posted January 8, 2015 Share Posted January 8, 2015 Vegetables are good. Especially straight from the garden. U guyz b trippin'. Quote Link to comment
HUSKER 37 Posted January 18, 2015 Share Posted January 18, 2015 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 Quote Link to comment
obert1 Posted January 18, 2015 Share Posted January 18, 2015 Asparagus I can do but I can probably only count on 1 hand the vegetables I can stomach. Quote Link to comment
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