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I forgot to add that you can use the beet greens like you would Swiss chard, collard greens, etc. It can handle a longer cooking time, and I think you've got the right idea throwing it in soup.
ETA: My husband's favorite veggie dish is roasted cauliflower. I do it with bread crumbs, capers, minced garlic, anchovies, and a TON of grated Parmesan. I just started layering on ingredients after finding a basic one for roasted cauliflower, so I don't have an actual recipe to provide. This one is similar and doesn't use anchovies, which I understand is an acquired taste:
https://www.bonappetit.com/recipe/roasted-cauliflower-with-capers-and-parmesan
These are a freezer staple in my house! Great for a quick lunch for the little on to take to school! And very tasty!
Savoury Muffins
Ingredients
2 cups Self raising flour
1 cup milk
2 eggs
¼ cup vegetable oil
1 cup ham, diced
1 cup cheddar cheese, shredded
250g frozen spinach, thawed and water squeezed out slightly (can also use cooked kale)
1/2 cup scallions, sliced
Instructions
Preheat oven to 350º.Grease a standard muffin pan with butter or non-stick cooking spray.In a large mixing bowl, combine flour and cheese.
Stir to combine.
Add milk, eggs and vegetable oil. Mix just until combined.
Add ham, spinach and scallions. Mix just until combined.
Do not over stir. Scoop into muffin cups to ¾ full.
There is enough batter to fill one dozen muffin wells.
Bake at 180ºC for 30 minutes or until a toothpick inserted comes out clean.
That would be a great grab and go! Endless combinations available too -- swap up the cheese or green or meat and you can have a whole variety to choose from.
Do you thaw and then send or do they thaw on their own as they sit until lunch?
These are a freezer staple in my house! Great for a quick lunch for the little on to take to school! And very tasty!
Savoury Muffins
Ingredients
2 cups Self raising flour
1 cup milk
2 eggs
¼ cup vegetable oil
1 cup ham, diced
1 cup cheddar cheese, shredded
250g frozen spinach, thawed and water squeezed out slightly (can also use cooked kale)
1/2 cup scallions, sliced
Instructions
Preheat oven to 350º.Grease a standard muffin pan with butter or non-stick cooking spray.In a large mixing bowl, combine flour and cheese.
Stir to combine.
Add milk, eggs and vegetable oil. Mix just until combined.
Add ham, spinach and scallions. Mix just until combined.
Do not over stir. Scoop into muffin cups to ¾ full.
There is enough batter to fill one dozen muffin wells.
Bake at 180ºC for 30 minutes or until a toothpick inserted comes out clean.
I'm a huge fan of Roasted Butternut Squash Soup! So simple, I use the below recipe - but tweak based on what I have at home:
https://www.allrecipes.com/recipe/215602/roasted-butternut-squash-soup/
Bacon/prosciutto wrapped Asparagus is another favorite - two ingredients...slice your prosciutto into little strips, wrap around asparagus, lightly drizzle w. EVOO, pop in oven at 350 for about 20-30 minutes, flipping at the halfway mark so the Prosciutto is a little crispy.
An when all else fails me (read: too tired after a day of work to think about it) I just roast my veggies with some salt, pepper, evoo (and whatever other spice I'm feeling that day - I have a rosemary seasalt/seasoning/rub that makes everything taste like i spent HOURS in the kitchen) - into the oven at 350 until cooked to desired consistency.
My veggies all get the same treatment... olive oil and salt..
In the summer..grill
In the winter..roast.
If lazy, only salt and steam.
Artichokes get washed, trimmed, lots of water in the pot with a generous amount of red wine vinegar, two cloves garlic, and boiled til tender.
I really love meat and want it to be the star of the show. Although I pretty much prepare it the same way I do veggies..sooo...i’m Thinking i’m A pretty boring cook!
That cauliflower sounds amazing!
I'll try to work out a recipe the next time I make my version of it.
Last night we had broccolini. I tossed it with lots of olive oil, lemon juice, salt, pepper, and crushed red pepper flakes. Toss to coat, then remove from liquid and lay out in pan. Roast in the oven at 450, pull when slightly crispy, and top with a generous amount of freshly shaved Parmesan.
And yes, you figured me out - Parmesan is my secret to making everything tasty!
I have done this with broccoli, asparagus, and purple potatoes (separately!). It is such a yummy way to cook veggies! Oh! Try lime juice for a slightly different twist.
Beets are super easy! I see recipes that call for peeling and chopping after roasting, but I've always roasted them whole because the peels slip right off when they've cooled. Add some olive oil, vinegar (or lemon juice), salt, & pepper to taste.
I'd suggest wearing gloves when handling the cooked beets, or you'll look like Lady Macbeth.
Instructions here: https://www.seriouseats.com/2017/11/how-to-roast-beets.html
Quick and easy for when I crave meat but do not want to eat meat.
4 Large Portabella Mushroom caps.
4 Slices Provolone Cheese.
4 Large Tomato Slices.
Steak Sauce and Sea Salt.
Place Portabella Mushroom Cap on broiler pan. Spread steak sauce on mushroom. Add tomato and sprinkle with sea salt. Cover with cheese slice. Broil on high for about 6 minutes until cheese is melted and slightly browned.
I find tons of inspiration on Pinterest!
Otherwise I like to recreate veggie dishes I've enjoyed in restaurants. Last weekend it was gazpacho. I think I used the Food Network recipe. So good, refreshing, and I garnished with basil from my garden (other ingredients still growing so had to buy at store).
Some weeks I snack a lot on fresh veggies when I'm tired of eating salads. Last night I noticed my bell pepper slices were getting close to beginning to spoil so I stir fried them and added some bow-tie noodles I had already made (my kiddo loves them). It was easy and quick. Could be kept for a few days if you want to make larger batches.
Veggie lasagna is also easy and you can make it vegan by subbing zucchini for noodles. Use low-fat cottage cheese or ricotta if you're looking to cut calories/fat content.
Do you have a spiralizer? Such an easy way to mix up your veg game a bit. Sweet potato, zucchini, etc. make "noodles" you can use in salads or basically all kinds of things. I think spiralizers are about $20? And you can follow Inspiralizer on Instagram or I'm sure there are blogs out there making spiralizer recipes.
Hummus! Omg you can make hummus out of any legume plus pureed veggies. Theres a brand called Lantana that I'm obsessed with lately. White bean, black bean, carrot, traditional chickpea, beet, etc. https://lantanafoods.com/flavors/. Of course I love to dip, but they're allllll so good as a spread on a vegetable-based "tortilla" wrap! Throw dark, leafy greens and whatever fresh veggies in and voila! You have a super fresh, super healthy wrap that is also unbelievably flavorful!
Make your own veggie burgers is a favorite. Black bean or chickpea base, plus additional veggies. Very easy and quick, and delicious. Tons of great recipes on Pinterest or google search.
My entire diet is plant based, so AMA. If you don't have time for lots of prep or cooking I also know the ins and outs of the entire pre-made meat sub or veggie/vegan world. Tres Puposas are amazing, for example, as are a lot of newer subs. Things have come a LONG way since Morningstar veggie burgers (barf).
A recently discovered favorite: Mushroom Brie Sauce. I was originally inspired to search for a recipe like this when I bought a bag of mushroom fettuccini noodles. I had hoped to make it into a one-pot pasta dish for cooking while camping with some vegetarian friends. I ended up just making it the usual way, cooking the pasta and sauce separately, because I really couldn't justify dragging my big skillet on a two-week camping trip for just one dish! I also planned to add asparagus to the sauce, but it wasn't available out in the boonies so I added spinach instead. Oh, and I found I had left the mushroom fettuccini noodles at home, and used some nice brown rice pasta instead. In any event, it was yummy, and it every last drop and morsel disappeared.
Here's the recipe for the sauce:
https://www.closetcooking.com/creamy-brie-mushroom-sauce/