CH Runners
Not Running => Food => Topic started by: Magic Microbe on January 02, 2017, 06:00:48 PM
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In a effort to eat better I need to focus more on veggies. I would like some veggie focused main dish recipes.
The main problem is the list of stuff my husband won't eat is long and includes muhrooms, tomatoes, eggplant, cauliflowt, and all beans (excluding green beans). This is why this was easier when I was single.
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We love this recipe but the whole blog is great. http://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html (http://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html)
Molly Watson and Yotem Ottelenghi have some great recipes that are veg.
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Oh and I got a spiralizer for Christmas. What should I use it for?
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So, my husband says he HATES cauliflower, but he actually enjoys it roasted.
Cut a head of cauliflower into small pieces, toss in olive oil and sprinkle with kosher salt. I like to add a very generous amount of minced garlic as well. Roast at 450, stirring every 10 minutes, until it's as roasty as you like it -- half an hour will do, but I like it around 45 minutes.
And if antag doesn't like this, you can just eat it all yourself. Which should be no problem, because it's freaking deelish.
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So, my husband says he HATES cauliflower, but he actually enjoys it roasted.
Cut a head of cauliflower into small pieces, toss in olive oil and sprinkle with kosher salt. I like to add a very generous amount of minced garlic as well. Roast at 450, stirring every 10 minutes, until it's as roasty as you like it -- half an hour will do, but I like it around 45 minutes.
And if antag doesn't like this, you can just eat it all yourself. Which should be no problem, because it's freaking deelish.
i am doing this. also, same, MM. I definitely need to eat more veggies in the winter.
Sent from my SGH-I747M using Tapatalk
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i am doing this. also, same, MM. I definitely need to eat more veggies in the winter.
Sent from my SGH-I747M using Tapatalk
Oh, and I should add that I always think of CallipyG when I make cauliflower that way, because she turned me on to the technique.
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So, my husband says he HATES cauliflower, but he actually enjoys it roasted.
Cut a head of cauliflower into small pieces, toss in olive oil and sprinkle with kosher salt. I like to add a very generous amount of minced garlic as well. Roast at 450, stirring every 10 minutes, until it's as roasty as you like it -- half an hour will do, but I like it around 45 minutes.
And if antag doesn't like this, you can just eat it all yourself. Which should be no problem, because it's freaking deelish.
I do that. He never eats it but I do!
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A Deborah Madison cookbook would be a wonderful thing for you. Also, Alice Waters' "Chez Panisse Vegetables" would be great b/c she groups the recipes by vegetable type.
I use my spiralizer for zucchini but lots of people use theirs for other veg like sweet potatoes, butternut squash. I love zucchini noodles with pasta sauce and parm (though I'm not eating the parm now) or just sauteed lightly with some light sauce. There's a local restaurant that serves theirs raw with a dairy-free pesto and it's crazy delicious.
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soup is a good way to get a lot of veggies in one meal... either vegetarian soups or soups that have a little meat (or a meat broth) but are mostly veg
same with curries
what vegetables will your husband eat? maybe we can work from there?
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Roasting veggies a la bonita's suggestion are pretty much all good. I do asparagus, green beans, broccoli, cabbage, brussles sprouts, etc all that way. I don't always use garlic.
One thing I do is that I'll make something that is most of a meal for myself which is veggies and then a meat dish for everyone else. Could you just pile your plate higher with veggies and have a smaller portion of meat?
I know this wouldn't totally work for you but here is one example. I make a big batch of this salad. I eat it with tofu alongside it. Then I make pulled pork for the rest of the family and they make tacos with it and eat this as a side. https://smittenkitchen.com/2014/11/pickled-cabbage-salad/
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soup is a good way to get a lot of veggies in one meal... either vegetarian soups or soups that have a little meat (or a meat broth) but are mostly veg
same with curries
what vegetables will your husband eat? maybe we can work from there?
Its pretty limited. We eat green beans, bell peppers, onions, broccoli, lettuce, some carrots, and zucchini. Sometimes I get crazy and roast root veggies but he doesn't really like them. I just feel like I have exhausted the options with them. I mostly roast in the winter but I get tired of eating the same meals over and over again. I don't intend to go veggie because with my inability to eat soy or beans its not very realistic.
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Its pretty limited. We eat green beans, bell peppers, onions, broccoli, lettuce, some carrots, and zucchini. Sometimes I get crazy and roast root veggies but he doesn't really like them. I just feel like I have exhausted the options with them. I mostly roast in the winter but I get tired of eating the same meals over and over again. I don't intend to go veggie because with my inability to eat soy or beans its not very realistic.
I feel like no tomatoes is REALLY limiting. Can he handle tomato sauce? If so, this might be a good veg-based meal that feels like a meal: http://mondomulia.com/2014/10/14/shakshuka-recipe-ottolenghi/ (http://mondomulia.com/2014/10/14/shakshuka-recipe-ottolenghi/)
Sticking with veg and eggs, we make succotash sometimes (which is probably not succotash at all), with a 6-minute boiled egg on top (creamy-runny). Essentially we dice small: a wee bit of bacon or ham, onion, red or yellow bell pepper, something orange (squash, sweet potato, or carrot) or beets, zucchini or other summer squash if we have it... render the fat from the bacon and sautee it all up with corn kernels & smoked paprika and add a splash of cider vinegar at the end. Top with the egg.
Small cubed root vegetables roasted with whole garlic cloves makes a good taco filling... with peanut salsa for protein. Or add walnuts to the root veg for the last 8 minutes and use your usual salsa/sauce toppings.
Roasted green beans make a surprisingly good substitute for french fries...
I'll keep thinking. Most of the veg-based meals we make involve a lot of the stuff on your NO list...
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I feel like no tomatoes is REALLY limiting. Can he handle tomato sauce? If so, this might be a good veg-based meal that feels like a meal: http://mondomulia.com/2014/10/14/shakshuka-recipe-ottolenghi/ (http://mondomulia.com/2014/10/14/shakshuka-recipe-ottolenghi/)
Sticking with veg and eggs, we make succotash sometimes (which is probably not succotash at all), with a 6-minute boiled egg on top (creamy-runny). Essentially we dice small: a wee bit of bacon or ham, onion, red or yellow bell pepper, something orange (squash, sweet potato, or carrot) or beets, zucchini or other summer squash if we have it... render the fat from the bacon and sautee it all up with corn kernels & smoked paprika and add a splash of cider vinegar at the end. Top with the egg.
Small cubed root vegetables roasted with whole garlic cloves makes a good taco filling... with peanut salsa for protein. Or add walnuts to the root veg for the last 8 minutes and use your usual salsa/sauce toppings.
Roasted green beans make a surprisingly good substitute for french fries...
I'll keep thinking. Most of the veg-based meals we make involve a lot of the stuff on your NO list...
I love tomatoes but am avoiding anything full of them because of my reflux. So I haven't had any tomato based sauces in a couple months and no tomato and roasted red pepper soup. :(
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I made roasted cauliflower today. A huge head. All for me, yum!
I also made my favorite spinach -- it's kind of creamed, you start with a roux and make a white sauce, then add the spinach and loads of garlic. It's how my grandmother always made it. Made a big batch of that.
I also sauteed some sliced mushrooms. And since I had the pan out, I caramelized some onions.
The kids don't like any of the above, so they got reheated broccoli with their dinner. :D
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Kenyan is pretty picky with veggies too. I have decided that IDGAF, I'll cook what I want veggie-wise and he can eat it or not.
I really like oven roasted fajitas: https://www.budgetbytes.com/2013/02/oven-fajitas/ (https://www.budgetbytes.com/2013/02/oven-fajitas/) It's mostly peppers and onions. I think that it's better is you put the chicken in partway through the cooking time instead of cooking it with the veggies. I will often eat this on a bed of lettuce while kenyan fills tortillas.
Another favorite is roasted shrimp and broccoli. I know you can't do shrimp, but you could either do bite sized pieces of chicken or else cook some salmon at the same time. http://www.amateurgourmet.com/2009/02/roasted_shrimp.html (http://www.amateurgourmet.com/2009/02/roasted_shrimp.html) I use powdered spices instead of the whole they recommend, and usually make some rice or pasta with this. I eat most of the broccoli, kenyan eats mostly shrimp and rice.
I picked these two recipes because like you, I get super bored eating the same thing over and over. Especially when kenyan won't really help me eat lots of stuff. But switching up the seasonings is super helpful for breaking up the monotony. These fajitas are seasoned with the typical taco seasonings (which you could go easy on the chili powder if it affects your GERD too much) while the shrimp and broccoli is a mix of cumin, coriander, and lemon.
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If DH does not eat it, I still make it for myself. Veggies are good for you.
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Also, grownass people should eat vegetables!!!
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Also, grownass people should eat vegetables!!!
Tell this to my DH. he is also very picky so it makes making meatless meals hard (he also does not like pasta that much...he would be a starving vegetarian.)
One of the things i have started is that I tell Dh what I plan on cooking if it involves a lot of veggies and tell him that he can make his own food that day if he wants. I also tell him that when he starts planning and cooking the meals, he can make what he wants. mind you, I do not employ this often, but it does happen. Lentils, rice and beans is something he will never eat, but I have made it when he is around. I believe he had cereal and toast that night for dinner.
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Tell this to my DH. he is also very picky so it makes making meatless meals hard (he also does not like pasta that much...he would be a starving vegetarian.)
One of the things i have started is that I tell Dh what I plan on cooking if it involves a lot of veggies and tell him that he can make his own food that day if he wants. I also tell him that when he starts planning and cooking the meals, he can make what he wants. mind you, I do not employ this often, but it does happen. Lentils, rice and beans is something he will never eat, but I have made it when he is around. I believe he had cereal and toast that night for dinner.
Good for you. I don't think it's fair to limit your own diet just because somebody else in the house is a mega picky eater. ESPECIALLY if you are doing all the work!!!
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Good for you. I don't think it's fair to limit your own diet just because somebody else in the house is a mega picky eater. ESPECIALLY if you are doing all the work!!!
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DH can eat what I make or fend for himself.
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Is it better if there's chicken on top? :D I haven't made this, but want to:
http://www.simplyrecipes.com/recipes/skillet_chicken_with_baby_bok_choy/ (http://www.simplyrecipes.com/recipes/skillet_chicken_with_baby_bok_choy/)
This is delicious, though you'd need to skip the mushrooms.
http://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/ (http://www.simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/)
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DH can eat what I make or fend for himself.
While I think it's a sweet gesture when people factor my likes and dislikes into menu planning, I also acknowledge that the person doing the cooking has absolute control over what gets served. I eat everything that other people put on my plate, or I make sure I'm the one doing the cooking.
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I don't know about main dishes, but I just made a big batch of pickled vegetables using a Mark Bittman recipe. It's good for snacking or side dishes. Really easy to make, and an easy way to up your veggie intake.
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Oh, and we liked this. My husband didn't even realize it was cauliflower.
http://www.freshoffthegrid.com/drunken-cauliflower-tacos-with-quick-pickled-red-onions/
I think most of the recipes on that website are pretty healthy. I've only tried the tacos.
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Barry turned me on to this and it's awesome. Crack Broccoli. Just roasted broccoli finished with roasted almonds, lemon juice and zest and Italian cheese. I subbed parm cause I have it. I cut the oil a bit. She has other good recipes.
http://www.abeautifulplate.com/roasted-broccoli-toasted-almonds-lemon-pecorino-cheese/ (http://www.abeautifulplate.com/roasted-broccoli-toasted-almonds-lemon-pecorino-cheese/)
I am of the camp if you don't like what I am making, fend for yourself and more leftovers for me.
Of course, I am single so it doesn't really matter :)
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i recommend deborah madison's "vegetarian cooking for everyone."
i use that cookbook very often; the recipes are excellent.
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i recommend deborah madison's "vegetarian cooking for everyone."
i use that cookbook very often; the recipes are excellent.
I have it, too. DH's very first gift to me. He knows what's good.
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We really like this one a lot too. I have definitely sat down and eaten an entire recipe at once (not recommended).
http://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame (http://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame)
I like a lot of Melissa Clarks' recipes (lots posted on ny times)
One way I increased my veggie intake was to have a salad and a hot vegetable with dinner. I do sometimes feel I need a bit of starch to feel satisfied. So I'll do a 1/2 cup serving of rice plus a giant veggie stirfry and then I'm more satisfied than if I ate just the stirfry and no rice. But limiting my portion helps me keep it reasonable on the rice.
What are you eating too much of that you are trying to eat less of? That might also help with suggestions. I know you guys eat a pretty healthy diet to begin with.
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We really like this one a lot too. I have definitely sat down and eaten an entire recipe at once (not recommended).
http://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame (http://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame)
I like a lot of Melissa Clarks' recipes (lots posted on ny times)
One way I increased my veggie intake was to have a salad and a hot vegetable with dinner. I do sometimes feel I need a bit of starch to feel satisfied. So I'll do a 1/2 cup serving of rice plus a giant veggie stirfry and then I'm more satisfied than if I ate just the stirfry and no rice. But limiting my portion helps me keep it reasonable on the rice.
What are you eating too much of that you are trying to eat less of? That might also help with suggestions. I know you guys eat a pretty healthy diet to begin with.
Yes and Martha Rose shulmann, too.
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i recommend deborah madison's "vegetarian cooking for everyone."
i use that cookbook very often; the recipes are excellent.
I just put that on my list.
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A vegan friend of mine recommended these three websites. I haven't tried them but am posting them anyway. That way I can find them later too. ;)
http://www.veganricha.com
https://vegan8korean.wordpress.com
http://www.thebuddhistchef.com
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Vegan richa is one of my faves. Oh She Glows is another good one.
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My problem with vegan sites/books is that damn near everything has soy in it and I can't eat soy.
Also I am not really trying to give up meat. I am trying to come up with more creative vegetable dishes. I will investigate some of the recipes in this thread though.
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But the vegan sites have yummy veggie recipes :D Easily made into side dishes. Oh She Glows has a lot of soy free ones. SHe has a cookbook which is lovely and you can see if your library has it. I eat very little soy now a days, it is not hard. I eat a lot of beans. But for cooking veggies, really no need for soy, most recipes i make do not even call for Tamari or soy sauce.
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But the vegan sites have yummy veggie recipes :D Easily made into side dishes. Oh She Glows has a lot of soy free ones. SHe has a cookbook which is lovely and you can see if your library has it. I eat very little soy now a days, it is not hard. I eat a lot of beans. But for cooking veggies, really no need for soy, most recipes i make do not even call for Tamari or soy sauce.
I hope I don't come across as critical, but what exactly do you eat, Meri? (besides beans). Aren't you vegan? Gluten and grain free? And now almost soy free?
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I made the roasted broccoli upthread.this weekend. It was rasty. I skipped the cheese.
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Is rasty good, bad, or a typo?
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Tasty! It was tasty!
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MM, there are some soy sauce substitute recipes online. They look healthier, and I am going to try one when I am back home.
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I hope I don't come across as critical, but what exactly do you eat, Meri? (besides beans). Aren't you vegan? Gluten and grain free? And now almost soy free?
Lots and lots of food!!! Yesterday I had chickpea scramble with avocado for breakfast, lentil soup for lunch, taco salad with refried beans for dinner. I do not chose to not eat soy but I just do not seem to eat much of it since we eat mostly beans for protein--- lentils (brown, green and red!), black beans, kidney beans, chickpeas, white beans, northern beans, aduki beans, etc. There is no lack of variety either. The other day i made a sweet potato black bean hash with an egg on top for lunch. Once I stopped eating grains I had to let up on the no eggs a bit but even that i do not eat many, though with the IP we do keep a lot of hardboiled eggs on taps for food emergencies :D
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I just put that on my list.
Good! It is a great cookbook!
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Tasty! It was tasty!
:roll:
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Lots and lots of food!!! Yesterday I had chickpea scramble with avocado for breakfast, lentil soup for lunch, taco salad with refried beans for dinner. I do not chose to not eat soy but I just do not seem to eat much of it since we eat mostly beans for protein--- lentils (brown, green and red!), black beans, kidney beans, chickpeas, white beans, northern beans, aduki beans, etc. There is no lack of variety either. The other day i made a sweet potato black bean hash with an egg on top for lunch. Once I stopped eating grains I had to let up on the no eggs a bit but even that i do not eat many, though with the IP we do keep a lot of hardboiled eggs on taps for food emergencies :D
So...beans? :D
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So...beans? :D
Yes but there are dozens of varieties and preparations, so it is not boring or tiresome or repetitive. Vegetarian cooking is so much more exciting than the food I grew up on.
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Yes but there are dozens of varieties and preparations, so it is not boring or tiresome or repetitive. Vegetarian cooking is so much more exciting than the food I grew up on.
I know, I eat a lot of vegetarian meals. It's just...no, never mind, I risk sounding judgmental, and I really don't mean to be. Sorry.
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I know, I eat a lot of vegetarian meals. It's just...no, never mind, I risk sounding judgmental, and I really don't mean to be. Sorry.
It's ok, you have made your thoughts on my diet over the past few years clear and I take no offense. My health has never been better and it sucks that I have an autoimmune issue and a growing list of food allergies and sensitivities, but that I can control it with diet and not medications is really a good thing and since I love to cook and experiment, I have rarely felt limited or lacking in what i eat. But people like to judge and luckily my health and how I feel is most important and I am secure enough to not let the critics bother me or get in my way of health.
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Tasty! It was tasty!
:roll:
Could have been nasty!!
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It's ok, you have made your thoughts on my diet over the past few years clear and I take no offense. My health has never been better and it sucks that I have an autoimmune issue and a growing list of food allergies and sensitivities, but that I can control it with diet and not medications is really a good thing and since I love to cook and experiment, I have rarely felt limited or lacking in what i eat. But people like to judge and luckily my health and how I feel is most important and I am secure enough to not let the critics bother me or get in my way of health.
I have? I mean, I know I'm not a big fan of the Instant Pot (or soy products)... ;)
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I don't know how you eat so many beans. Theye tear up my insides unless I eat them very sparingly but my husband won't touch any of them so we don't eat many anyway.
I would make the worst vegan. :D
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Barry turned me on to this and it's awesome. Crack Broccoli. Just roasted broccoli finished with roasted almonds, lemon juice and zest and Italian cheese. I subbed parm cause I have it. I cut the oil a bit. She has other good recipes.
http://www.abeautifulplate.com/roasted-broccoli-toasted-almonds-lemon-pecorino-cheese/ (http://www.abeautifulplate.com/roasted-broccoli-toasted-almonds-lemon-pecorino-cheese/)
I am of the camp if you don't like what I am making, fend for yourself and more leftovers for me.
Of course, I am single so it doesn't really matter :)
Hmmm. I wonder if that would be good with pine nuts. I don't really like almonds.
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I don't know how you eat so many beans. Theye tear up my insides unless I eat them very sparingly but my husband won't touch any of them so we don't eat many anyway.
I would make the worst vegan. :D
I'm the same way as you, which is why it bums me out when people judge other people's diets (because I understand that people have different reactions to food.) I love falafel and hummus, but I bloat up and get a stomach ache.
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MM - back to the original topic. My veggie consumption is pretty poor. After christmas I had some extra peppers and carrots so I chopped them up and brought them to work in a container. I've been eating them every day for the last few days and I have to say, the crunchiness is helping my need for a satisfying snack.
I also made this over Christmas - zucchini bites that I found on pinterest. I made another batch the other night since I still had a zuc and the rest of the ingredients.
https://www.pinterest.com/pin/399976010640867827/ (https://www.pinterest.com/pin/399976010640867827/)
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I don't know how you eat so many beans. Theye tear up my insides unless I eat them very sparingly but my husband won't touch any of them so we don't eat many anyway.
I would make the worst vegan. :D
I am always surprised when people say they have trouble digesting beans... but then I eat a lot of beans, so I suspect my gut is used to them. I wonder if you ate a lot of beans if you would eventually stop having an adverse reaction... but under the circumstances I don't see any reason to go through the pain of testing the theory...
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I am always surprised when people say they have trouble digesting beans... but then I eat a lot of beans, so I suspect my gut is used to them. I wonder if you ate a lot of beans if you would eventually stop having an adverse reaction... but under the circumstances I don't see any reason to go through the pain of testing the theory...
This. I wonder if years (decades) of being vegetarian toughened up my tummy? I was never prone to stomach aches or tummy woes in my life though, I know many are. I used to have run of the mill stomach aches every afternoon and thought it was because i often ate a large salad for lunch every day, but turned out it was gluten. Not in 100 years would I have made the connection because i consumed very little gluten in my diet.
Last night i made roasted carrots and mushrooms with thyme. Over 450F, sliced the carrots on a diaganal about 1/2 inch, tossed in very little olive oil and thyme, roasted for 15 minutes, tossed sliced mushrooms in EVOO and thyme and added to sheet pan and roasted 10-15 minutes more. It was really tasty. I also salted everything when it went on the sheet pan. I find roasting vegetables just makes them that much tastier-- even radishes!
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Oh! Roasted cabbage is really good too! I like to slice it into a big round, spray with a little oil, salt it and a little smoked paprika and roast it. YUM!
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I am always surprised when people say they have trouble digesting beans... but then I eat a lot of beans, so I suspect my gut is used to them. I wonder if you ate a lot of beans if you would eventually stop having an adverse reaction... but under the circumstances I don't see any reason to go through the pain of testing the theory...
Having tested that theory, no, it doesn't get better. :nono: I like beans quite a bit, but I do have to limit my intake because of the bloated gassy stuff that results.
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Having tested that theory, no, it doesn't get better. :nono: I like beans quite a bit, but I do have to limit my intake because of the bloated gassy stuff that results.
interesting... I wonder if it's a genetic thing or something else... my working hypothesis had to do with gut bacteria because those colonies can change and evolve pretty quickly
somewhat related, my lebanese friend believes that as long as you eat the fermented version of anything you eat (if you drink milk, eat yogurt and cheese; if you eat cabbage, also eat sauerkraut; if you eat beans, be sure to eat fermented/sprouted beans too)... she thinks refrigeration is what makes n. americans unhealthy, we don't let our food age before eating it
everyone has a theory!
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Oh! Roasted cabbage is really good too! I like to slice it into a big round, spray with a little oil, salt it and a little smoked paprika and roast it. YUM!
I forget how much I love cabbage all the time and then am so happy when I remember. All seasons too. Slaw in summer, red cabbage with apples, vinegar, some honey and wintery spices (cinnamon, some clove) slow cooked for winter, roasted, sauteed. A way long time ago when I kept myself on the too thin side of thin, I lived on cabbage ... it can be super filling even though mostly fiber. Now I don't want to live on it, of course, but need to remember to make it more. And my kids see our nanny eat it every time she's dieting so think it's a super exciting grown up food ;)
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I am always surprised when people say they have trouble digesting beans... but then I eat a lot of beans, so I suspect my gut is used to them. I wonder if you ate a lot of beans if you would eventually stop having an adverse reaction... but under the circumstances I don't see any reason to go through the pain of testing the theory...
I used to eat them. The issues appeared around the same time as the soy issues. I really think the turning point for my gut was a nasty intestinal illness I got in Chile in 2010.
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Beano works, guys! The only side effect is that it's a little pricey.
My son got me a spiro slicer for Christmas, so I picked up a library book called The Spiralized Kitchen. We had the Zucchini Pasta with Puttanesca Sauce last night and it was pretty good. I'm looking forward to trying more recipes. They're creative.
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Here's an easy zucchini recipe I like: http://addapinch.com/parmesan-black-pepper-zucchini-chips-recipe/ (http://addapinch.com/parmesan-black-pepper-zucchini-chips-recipe/)
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Beano works, guys! The only side effect is that it's a little pricey.
So does a probiotic, but I generally forget to take one.
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Having tested that theory, no, it doesn't get better. :nono: I like beans quite a bit, but I do have to limit my intake because of the bloated gassy stuff that results.
Same here. I think there is a lot of individual body chemistry involved. I don't digest legumes very well. Never have, I just sucked it up for most of my life. But now I generally avoid foods that my system obviously doesn't process very well. Even peanut butter gives me heartburn anymore (which is a tragedy of epic proportions :()
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A lot of cultures outside of the US/North America eat a lot of fermented foods and macrobiotics (roots in Japan and China), when i was doing it is very big into fermented foods. I totally believe it!
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So does a probiotic, but I generally forget to take one.
I have taken a daily probiotic for years. It has been a lifesaver but cannot combat beans (unfortunately lentils are 10,000X worse than beans).
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Oh! Roasted cabbage is really good too! I like to slice it into a big round, spray with a little oil, salt it and a little smoked paprika and roast it. YUM!
I love cabbage. The husband despises it. :( My gut thinks its ok in moderation.
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Oh and someone asked what my normal diet is.
Our regular dinner foods include:
Tomato and roasted red pepper soup and grilled cheese (I need to give up the tomato soup though)
Tacos...I cut up a ton of onion and bell pepper and cook it with the meat and then my husband has tacos with it and I make a taco salad for myself
Boneless skinless chicken breasts or pork chops with brown rice and a veggie (generally steamed broccoli, green beans sautéed with onion, or roasted zucchini)
Potato leek soup
Salad (green with chicken or Cesar)
Omelets with veggie filling
Pasta with lots of sautéed veggies in the sauce (Not often because I don't like it much)
Garden burgers
See why I am bored?
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MM did any of the recipes that got posted appeal to you at all? Maybe a subscription to a food magazine or browsing recipe websites would help? I sometimes find inspiration there.
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MM did any of the recipes that got posted appeal to you at all? Maybe a subscription to a food magazine or browsing recipe websites would help? I sometimes find inspiration there.
There were only 1 or 2 things posted that my hubby is even close to willing to eat and one was roasted broccoli that we already eat. I looked at most of the links and found very little that was something I am able to eat, he will eat, is different than we already make and actually sounds good. I feel like there is just not much creativity in the vegetable side dish space out there aside from just going ethnic (thai or indian). I used to be fine on my own but I still wasn't super creative but refusing to eat 70% of the veggies out there (hubby) makes it a lot harder and I am not making us 2 separate meals (plus he needs the healthy eating more than I do). Maybe I just need to peruse books. I wish there were still book stores around.
Plus I fucking hate not being able to eat everything anymore. Life was so much easier before I was trying to eat around my own allergies, sensitivities, and fucking GERD that wont go away.
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Lots of creative veggie side dishes out there but between what HE likes and YOU like, and your flavor preferences, and what you can and cannot eat, seems that it is very limiting.
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Make what you want and like MM, if he won't eat it, too bad.
Sent from my iPhone using Tapatalk
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Make you want and like MM, if he won't eat it, too bad.
Sent from my iPhone using Tapatalk
absolutely! And cauliflower is probably the most versatile of all the vegetables.
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Do you guys eat salads? always a good way to get a ton of veggies! Spinach, baby kale, spring mix, carrots, cukes, roasted red peppers, tomatoes, etc. I like to put sunflower seeds on mine. And my favorite AVOCADOS!
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This is one of DD's favorites on top of spaghetti squash http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/ (http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/)
Do you like winter squashes? I cannot get enough of them! I Have lots of butternut squash recipes.
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Make you want and like MM, if he won't eat it, too bad.
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Something like this can be a great way to use cabbage. You can try it with romaine first and then if you like the flavors try subbing some/all of the lettuce for savvoy cabbage (which is more tender than green cabbage). I would sub coconut aminos for the fish sauce.
http://theurbanposer.com/vietnamese-chicken-salad/ (http://theurbanposer.com/vietnamese-chicken-salad/)
She has a lot of other good veggie recipes. Nomato sauce: http://theurbanposer.com/tomato-less-marinara/ (http://theurbanposer.com/tomato-less-marinara/)
If you don't try and convince yourself this is rice I think it's good. Even BF (who hates cauliflower) will eat it: http://theurbanposer.com/vietnamese-cauli-fried-rice-wnuoc-cha/ (http://theurbanposer.com/vietnamese-cauli-fried-rice-wnuoc-cha/)
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MM---This is going to sound WAY out there, but look up symptoms for pinworms and see if you have ANY of the symptoms listed. We just treated pinworms in this house (twice now) and I swear it made a lot of my GI issues go away. In theory, GI issues are not actually a side effect of having pinworms...but my chronic diarrhea went away after the first dose and then started to come back, so took a 2nd dose last night (they recommend dosing once and then again 2-3 weeks later.) So far the diarrhea is gone. My DH thought his itchy bum was hemorrhoids, nope...pinworms.
Have you looked up diet for IBS? I have found that kind of following those it can help with other symptoms like really bad gas. For instance, I cannot eat romaine lettuce. I can eat maybe a small side salad...maybe. Other lettuces don't cause issues. For me, beans don't cause any problems, so I am lucky there. Lots of fruit cause issues (I think it is the fructose, but surprisingly Pepsi doesn't cause problems...though I don't drink it often.) Fruit also causes my GERD to act up...sugar in general does.
If you like barley, the barely association (for real, though association might not be the right word) has a website with some good recipes. A lot of the recipes involve lots of veggies. I would think you could substitute rice, bulgar if you don't want barley.
Meri---can you post some of your bean recipes? I want to eat more beans...but I would like to avoid indian, I don't like indian. I also hate black beans, but can eat just about any other (at least of the ones I have eaten.)
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I was also wondering about whether you picked up a parasite in 2010 and it just never was treated properly?
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http://makerealfood.com/2015/03/03/refried-beans-instant-pot-vegan-nachos/ (http://makerealfood.com/2015/03/03/refried-beans-instant-pot-vegan-nachos/)
Zoe's kitchen knock off http://www.thebarnyardbistro.com/2014/03/braised-white-beans-with-rosemary-quick.html (http://www.thebarnyardbistro.com/2014/03/braised-white-beans-with-rosemary-quick.html)
I guess this would be Indian, but not spicy http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html (http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html)
http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherds-pie.html (http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherds-pie.html)
http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil (http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil)
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http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html' (http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html')
this is one of my favorites and i increase the lentils for main course http://www.epicurious.com/recipes/food/views/lentils-with-butternut-squash-and-walnuts-100639 (http://www.epicurious.com/recipes/food/views/lentils-with-butternut-squash-and-walnuts-100639)
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Thanks. I think the first one I will try is the braised white beans...sounds delicious.
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Thanks. I think the first one I will try is the braised white beans...sounds delicious.
They are!!!!!!!!!!!!!
Half my recipes are black beans OR have peanut butter in them :-\
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I am going to sign us up for CSA type thing (imperfect produce).
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I am going to sign us up for CSA type thing (imperfect produce).
Imperfect? Ours is organic but generally NOT imperfect. But a CSA is good for pushing you out of your veggie comfort zone!
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I am going to sign us up for CSA type thing (imperfect produce).
I think that's a great idea!
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Imperfect? Ours is organic but generally NOT imperfect. But a CSA is good for pushing you out of your veggie comfort zone!
That's the name of one. They promise produce that isn't perfect looking and may have been rejected by stores.
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That's the name of one. They promise produce that isn't perfect looking and may have been rejected by stores.
Oh, so is it at a discount? Our CSA is a community shared agriculture share, where we pay the farm up front for the season and you share in the risk and/or reward of the season with the crops they harvest. I drive to the farm and get what they picked that day from the fields.
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Oh, so is it at a discount? Our CSA is a community shared agriculture share, where we pay the farm up front for the season and you share in the risk and/or reward of the season with the crops they harvest. I drive to the farm and get what they picked that day from the fields.
They deliver once or twice a month and a medium box is $14-$16 and you can customize it every time if you want (since it isn't a traditional CSA). I think there is also a $4 delivery fee.
They have mixed reviews though. Some people claim they have gotten rotten produce. My coworker seems happy with it though.
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Can't hurt to try it!
I am snacking on one of my favorite vegetables now at work-- roasted beets!!!! So naturally sweet and delicious.
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What about kabobs on the grill? Always super yummy!
Also what about a greek style salad?
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http://kirbiecravings.com/2015/03/chinese-style-garlic-green-beans.html (http://kirbiecravings.com/2015/03/chinese-style-garlic-green-beans.html) (no soy in this recipe)
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Oooh I have a bag of green beans in the fridge!
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I can't wait to work my way through these recipes.
Has anyone mentioned sweet potatoes?
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What about kabobs on the grill? Always super yummy!
Also what about a greek style salad?
I grill everything for 8-9 months of the year. But not in January. :D
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I just thought of another one. What about sprouts? I've never done it but plan to start making some.
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I am going to sign us up for CSA type thing (imperfect produce).
http://www.npr.org/sections/thesalt/2016/03/07/469530045/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods (http://www.npr.org/sections/thesalt/2016/03/07/469530045/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods)
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I just thought of another one. What about sprouts? I've never done it but plan to start making some.
You can sprout your own; I have done it a few times. Great for bean sprouts and alfalfa sprouts.
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fenugreek makes the best sprouts IMO
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With apologies to MM, someone asked about beans up-thread and I wanted to add a couple of items to that discussion.
These are my go-to beans. The original recipe had some links to soups and things you could do with the beans but the upshot is that the broth is also really tasty and makes a great addition to your cooking liquid for soups (in place of some or all of the veggie broth). You can switch up the herbs based on your preference. I really like sage but I also sometimes add rosemary, oregano, thyme, etc.
They freeze well and are a great addition to soups and also sauteed veggies and pasta. If I have room in the freezer I make a whole pound and then freeze in 1/2 cup portions.
http://www.epicurious.com/recipes/food/views/cannellini-beans-with-garlic-and-sage-355216 (http://www.epicurious.com/recipes/food/views/cannellini-beans-with-garlic-and-sage-355216)
I will also say that in the trader joe's frozen section they have an item that is green chick peas, red lentils, and a few other things. That is a GREAT addition to salads soups, etc. I keep it around just to toss some beans in with stuff. Way better than anything you can get in a can.
I also like to make smokey black beans which we eat with all kinds of stuff. I usually use an onion, a few cloves of garlic, and then lots of cumin, a bay leaf, and some smoked paprika, chipotle in adobo, chipotle powder, or trader joes also sells a smokey grinder. I personally prefer that approach to liquid smoke. I'm not great about using recipes but the beans in this post look somewhat similar to what I do. We serve them over a sweet potato or along side frozen tamales, throw them in soups, whatever.
http://www.connoisseurusveg.com/brazilian-black-bean-bowls/ (http://www.connoisseurusveg.com/brazilian-black-bean-bowls/)
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This one popped up in one of my feeds (no pun intended) today: https://smittenkitchen.com/2017/01/crusty-baked-cauliflower-and-farro/.
I'm adding it to my list.
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I like this recipe a lot. I know you don't eat tomatoes or chick peas but I'm posting it because the spinach preparation (with garlic and ginger and peppers) is really yummy even if you stopped the recipe at that point.
http://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes (http://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes)
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I like this recipe a lot. I know you don't eat tomatoes or chick peas but I'm posting it because the spinach preparation (with garlic and ginger and peppers) is really yummy even if you stopped the recipe at that point.
http://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes (http://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes)
that reminded me of one of all time favourite recipes: http://www.bbcgoodfood.com/recipes/420624/grilled-aubergines-with-spicy-chickpeas-and-walnut (http://www.bbcgoodfood.com/recipes/420624/grilled-aubergines-with-spicy-chickpeas-and-walnut)
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this just popped up in my twitter feed City Kitchen: Make Cauliflower and Broccoli More Compelling (https://twitter.com/nytfoodfeed/status/819981632274714624) and I would like to look at it but I have reached my monthly limit of free articles (I blame Donald Trump)
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Basically they are suggesting to bake/roast broccoli & cauliflower and kick up the flavor quotient with aromatic and umami ingredients.
There is no need to settle for plain steamed cauliflower or broccoli, however. There isn’t a cruciferous vegetable that couldn’t be made more compelling with garlic, red pepper and lemon, more delectable with a bit of oil, butter or cheese.
Here are the recipes found in the article.
Baked Romanesco Broccoli With Mozzarella and Olives
(https://static01.nyt.com/images/2017/01/18/dining/18KITCHEN-3/18KITCHEN-3-articleLarge.jpg)
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with Romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results too.
INGREDIENTS
Salt and pepper
2 or 3 medium heads romanesco broccoli (about 3 pounds)
3 tablespoons extra-virgin olive oil, plus more for oiling baking dish
1 pound fresh mozzarella, sliced
1 cup grated pecorino or Parmesan (about 2 ounces)
1 dozen soft black oil-cured olives, or another type of black olive, pitted
1 teaspoon roughly chopped capers
4 roughly chopped anchovy fillets
4 garlic cloves, minced
½ teaspoon crushed red pepper, or to taste
Pinch of dried oregano
Nutritional Information
PREPARATION
Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary
(https://static01.nyt.com/images/2017/01/18/dining/18KITCHEN-1/18KITCHEN-1-articleLarge.jpg)
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
NGREDIENTS
2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
¼ cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving
Nutritional Information
PREPARATION
Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Butter-Steamed Broccoli With Peppery Bread Crumbs
ere is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.
(https://static01.nyt.com/images/2017/01/18/dining/18KITCHEN-2/18KITCHEN-2-articleLarge.jpg)
INGREDIENTS
1 ½ cups coarse bread crumbs
1 tablespoon extra-virgin olive oil
1 teaspoon coarsely ground black pepper
Salt
1 large head or 2 medium heads broccoli (1/2 to 2 pounds)
4 tablespoons unsalted butter
2 ounces Parmesan cheese, for shaving
Nutritional Information
PREPARATION
Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.
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Basically they are suggesting to bake/roast broccoli & cauliflower and kick up the flavor quotient with aromatic and umami ingredients.
Here are the recipes found in the article.
thank you for satiating my curiosity... I was hopeful for a bigger revelation, but that will do!
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Beano works, guys! The only side effect is that it's a little pricey.
Beano does not work for beer, sadly.
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I made pizza on Saturday night. I thought I had some pizza sauce at home but I didn't. I did have a head of broccoli that needed using though. So, chopped the broccoli and tossed with garlic, olive oil, crushed red pepper and roasted at 500 degrees. Then I topped the pizza with the roasted broccoli, some chopped kale, capers, and kalamata olives and mozz (a la the recipe above). It turned out really good and was pretty easy. I think it would have been even better with the oil cured kind dictated in the recipe.
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I made the pan roasted cauliflower with garlic, rosemary and parsley for dinner tonight (with seared ahi tuna) and it was fantastic! SO flavorful. I made a small change: roasted the cauli in the oven instead of the pan to give me more freedom to work the grill (DD's flank steak) and the other things I was making (aioli, etc). And I used a poblano pepper since I couldn't find a red fresno pepper. (I wanted red so debated the pretty habañeros but decided against it. :D) thanks for the recipe!
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I made pizza on Saturday night. I thought I had some pizza sauce at home but I didn't. I did have a head of broccoli that needed using though. So, chopped the broccoli and tossed with garlic, olive oil, crushed red pepper and roasted at 500 degrees. Then I topped the pizza with the roasted broccoli, some chopped kale, capers, and kalamata olives and mozz (a la the recipe above). It turned out really good and was pretty easy. I think it would have been even better with the oil cured kind dictated in the recipe.
Yum! When I can have pizza again I am SO making this.
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I made pizza on Saturday night. I thought I had some pizza sauce at home but I didn't. I did have a head of broccoli that needed using though. So, chopped the broccoli and tossed with garlic, olive oil, crushed red pepper and roasted at 500 degrees. Then I topped the pizza with the roasted broccoli, some chopped kale, capers, and kalamata olives and mozz (a la the recipe above). It turned out really good and was pretty easy. I think it would have been even better with the oil cured kind dictated in the recipe.
Sounds delicious!
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Do they sell romanesco where you live? I have only ever seen it in Europe.
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Do they sell romanesco where you live? I have only ever seen it in Europe.
they do here and our CSA grows it and it is in our share as well.
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I had to look up romanesco... I always think of it as Fibonacci broccoli. I can buy it locally in season but I never have, does it taste very different from broccoli?
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Probably too much futzing for the average person, but one of the best salads I ever ate had smoked romanesco in it.
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I had to look up romanesco... I always think of it as Fibonacci broccoli. I can buy it locally in season but I never have, does it taste very different from broccoli?
To me, it is a little closer to cauliflower than broccoli, kinda like a cross between the two.
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I made the cauliflower recipe above last night and served it alongside the lemony lentils I made over the weekend. It turned out yummy. I also did it in the oven (500 degrees) instead of on the stove. Today I brought the leftovers to lunch and just added them to my soup. Still yummy.
I believe that romanesco is actually a cauliflower variant. I do see it in the stores sometimes. I would say it's nuttier and milder than cauliflower. But very similar. I do tend to think of cauliflower and broccoli as fairly interchangeable. It's always fun to mix things up though.
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This one popped up in one of my feeds (no pun intended) today: https://smittenkitchen.com/2017/01/crusty-baked-cauliflower-and-farro/.
I'm adding it to my list.
This looks good.
I've never made farro. Is it similar to barley?
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To me, it is a little closer to cauliflower than broccoli, kinda like a cross between the two.
1. i find it more like cauliflower than anything else.
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This looks good.
I've never made farro. Is it similar to barley?
That does look good. Need to try it.
Farro is a fancy name for wheat berry. I would say it's more like a chewier/more substantial brown rice. I usually cook it like pasta (rolling boil until tender) and then drain it. It has way more protein and fiber than rice. I love it.
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That does look good. Need to try it.
Farro is a fancy name for wheat berry. I would say it's more like a chewier/more substantial brown rice. I usually cook it like pasta (rolling boil until tender) and then drain it. It has way more protein and fiber than rice. I love it.
Sounds like kind of like barley! :) I will try it -- I always see it at the store but have never purchased it.
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I like barley, but not farro. I can't quite pinpoint why, though. No harm in trying it, though. Farro is starting to become one of the go-to ingredients on restaurant menus for healthier alternatives to other grains (where I live, often mixed with quinoa...which I hate.)
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I had to look up romanesco... I always think of it as Fibonacci broccoli. I can buy it locally in season but I never have, does it taste very different from broccoli?
I buy it locally in season, I don't believe I have seen it in a store. I'd say a cross between the two. I pickled some (refrigerator pickles)
It's just so cool looking.
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I buy it locally in season, I don't believe I have seen it in a store. I'd say a cross between the two. I pickled some (refrigerator pickles)
It's just so cool looking.
Pickles! Those are a great way to get veggies in, and just about everything can be pickled.
MM tell me you guys will eat pickles?
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That reminds me-- another way I get my veggies in is to make ranch dressing with greek yogurt (just mix the mix into plain greek yogurt--or you can do your own) and use that as a dip for veggies. Not so much for dinner but in place of another snacky item during the day.
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Pickles! Those are a great way to get veggies in, and just about everything can be pickled.
MM tell me you guys will eat pickles?
I do Okra and Cauliflower. Love a pickled spicy Okra pod in a dry Vodka Martini :)
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I do Okra and Cauliflower. Love a pickled spicy Okra pod in a dry Vodka Martini :)
Do you have a fave recipe? This sounds so yummy. I *love* okra.
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Do you have a fave recipe? This sounds so yummy. I *love* okra.
1!
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I think romanesco tastes better than broccoli and has more flavor than cauliflower.
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That does look good. Need to try it.
Farro is a fancy name for wheat berry. I would say it's more like a chewier/more substantial brown rice. I usually cook it like pasta (rolling boil until tender) and then drain it. It has way more protein and fiber than rice. I love it.
That's a great description!
I do a grain salad with farro, roasted beets, cucumbers and parsley tossed with olive oil, lemon juice and salt/pepper.
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I bouget a forks overy knives cookbook today.
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I bouget a forks overy knives cookbook today.
I was not impressed with the film, but I am sure the cookbook would be great.
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I haven't seen the movie but the cookbook is interesting.
I am making Thai noodle soup from it tonight. I am adding chicken though.
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Forks over Knives is great, Drs Campbell and Estyllen (sp?) have been trying to get their messages across to the masses for decades, and this movie was a good way to reach many.
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I haven't seen the movie but the cookbook is interesting.
I am making Thai noodle soup from it tonight. I am adding chicken though.
If I remember correctly, the message of Forks over Knives is vegetarian/vegan.
My problem with F over K is that it is really addressing those of us who are eating and living very unhealthfully. As such, it did not offer anything that I could take from it. I also do not like the assumption that a healthful diet/life style will cure everything. Some people are genetically predisposed to high blood pressure and cholesterol, just as some people have the genes to be overweight. Controlling food intake definitely helps, but it's not always going to solve the issue. Anyway, I did not watch the documentary to the end, because I lost interest and felt it was too biased.
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I was told dinner last night tasted "fishy". It was a vegan recipe with chicken added. ???
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I blame cilantro
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I was told dinner last night tasted "fishy". It was a vegan recipe with chicken added. ???
:o
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I blame cilantro
I left out cilantro because I can't stand it. I used basil to finish it.
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I loved pickled veggies. And okra is one of my favorite. And yes, to the vodka martini. YUM!
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Pickled okra is the best but very hard to find in my locale.
I tried another new recipe, which was supposed to be cream of broccoli soup. I was trying to figure out how leeks, broccoli, and vegetable broth could end up creamy. Turns out it can't. It tasted ok but the texture was not good.
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We have pickled okra aplenty up in these here parts. :) I'd love to learn how to pickle it one of these days, actually.
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MM- where are you finding these recipes? Do they have reviews? Yeah cream of broccoli soup has to have something to make it creamy, either cream, milk, cheese, raw cashews, etc.
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MM- where are you finding these recipes? Do they have reviews? Yeah cream of broccoli soup has to have something to make it creamy, either cream, milk, cheese, raw cashews, etc.
Forks over knives cookbook so no reviews. Its ok. I wasn't expecting it to be really creamy but it was basically pureed broccoli.
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Forks over knives cookbook so no reviews. Its ok. I wasn't expecting it to be really creamy but it was basically pureed broccoli.
Yeah for a vegan soup you are going to need pureed raw cashews or something similar to make it creamy. FOK is a low fat cookbook too, so there will be some recipes that just don't work. Check out the Oh She Glows blog or cookbook, she has some fabulous recipes.
This recipe is soooo good, uses soy sauce, wonder if coconut aminos would be ok?
http://kblog.lunchboxbunch.com/2010/10/roasted-cheezy-broccoli-over-golden.html (http://kblog.lunchboxbunch.com/2010/10/roasted-cheezy-broccoli-over-golden.html)
what about something like this?
http://missfrugalmommy.com/healthy-buffalo-cauliflower-bites-recipe/ (http://missfrugalmommy.com/healthy-buffalo-cauliflower-bites-recipe/)
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I figured out it was super low calorie when it wanted me to Sautee my veggies using water instead of evolution. Ummm...not going to happen.
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I figured out it was super low calorie when it wanted me to Sautee my veggies using water instead of evolution. Ummm...not going to happen.
What is evolution? I mean, I know what evolution is but what type of ingredient is it?
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What is evolution? I mean, I know what evolution is but what type of ingredient is it?
Gonna assume EVOO :D
FOK is based on research for heart patients and those reversing heart disease, so yes, it will be VERY low in fat.
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Sorry just got back here.
I am such a lackadaisical cook, I rarely write a recipe down, occasionally I will save one as a favorite.
Anyway, I also buy a pickling spice mixture at this local farmer's market just over the border from Delaware in PA. So I don't follow the exact recipes and I don't add dill.
Also, I like to blanch the okra slightly, too much and it will fall apart. If you don't blanch, it takes 4 weeks to get soft.
You can use this method for any veg, I followed this, sort of. I add some sugar to mine, I guess you could use agave if you wanted.
I have thrown lightly cooked cauliflower, string beans, and Romanesco in mine too.
FYI I have some Okra that has been in there for longer than a month and it's just fine.
http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html (http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html)
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Sorry just got back here.
I am such a lackadaisical cook, I rarely write a recipe down, occasionally I will save one as a favorite.
Anyway, I also buy a pickling spice mixture at this local farmer's market just over the border from Delaware in PA. So I don't follow the exact recipes and I don't add dill.
Also, I like to blanch the okra slightly, too much and it will fall apart. If you don't blanch, it takes 4 weeks to get soft.
You can use this method for any veg, I followed this, sort of. I add some sugar to mine, I guess you could use agave if you wanted.
I have thrown lightly cooked cauliflower, string beans, and Romanesco in mine too.
FYI I have some Okra that has been in there for longer than a month and it's just fine.
http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html (http://www.foodnetwork.com/recipes/ted-allen/refrigerator-pickles-cauliflower-carrots-cukes-you-name-it-recipe.html)
Do you live near me??? :skep:
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Do you live near me??? :skep:
she doesn't.
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Do you live near me??? :skep:
No, but the farmers market is Booths Corners.
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No, but the farmers market is Booths Corners.
I live not far from right over the border in PA from DE :D
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Gonna assume EVOO :D
FOK is based on research for heart patients and those reversing heart disease, so yes, it will be VERY low in fat.
:roll:
Her autocorrect is trumping MOS's wacky typos!
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I live not far from right over the border in PA from DE :D
Do you know Booth's Corner market?
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I do not and it is not that close to me, but looks cool, just googled it. The DE/PA border is not that small.
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I do not and it is not that close to me, but looks cool, just googled it. The DE/PA border is not that small.
Still not that far from where Mom lives which is about a mile from the farmer's market.
We should meetup next time I am visiting if we can work it out.
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Yes! Looks like 35 mins from my house. Cool Ethan lives not far from Wilmington.
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For some reason I thought you were closer to Philly.
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For some reason I thought you were closer to Philly.
Kinda in between the two! Wilmington is probably a little closer to me than Philly.
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So the husband is going on a medically supervised diet and the dinners are only allowed to be 300 cals and contain lean and veggies (not all veggies included) and no carbs. I think my new cookbook with be very helpful.
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So the husband is going on a medically supervised diet and the dinners are only allowed to be 300 cals and contain lean and veggies (not all veggies included) and no carbs. I think my new cookbook with be very helpful.
Yep. You might also look at this book. I suggest it here mostly because it is built around a low calorie diet and dinners are around 300 calories. (snacks are 200 I think)
She does offer up options you'll probably skip like sugar free jello. Bu,t you can just ignore that part and sub in something else. Most of the book is recipes and I think most of them are pretty decent. She relies heavily on veggies and the diet is geared toward people who don't eat vegetables. So maybe it'd be helpful. It's too low cal to do if you are active (it's like 1200 calories if you follow it to a T and she does allow extra if you are heavier) since she doesn't give "extra" for workouts.
I definitely loose weight and don't have cravings when I follow her plan. I think it's pretty sound. But even if if you don't care to read anything she has to say, I think the meal plans could be really helpful for you:
http://instinctdiet.com/index.html (http://instinctdiet.com/index.html)
(it's sold on amazon)
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So the husband is going on a medically supervised diet and the dinners are only allowed to be 300 cals and contain lean and veggies (not all veggies included) and no carbs. I think my new cookbook with be very helpful.
YES!!!!!!!!!! What veggies are included???
I roasted some cauliflower tonight and sprinkled it with curry powder and salt, delicious.
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YES!!!!!!!!!! What veggies are included???
I roasted some cauliflower tonight and sprinkled it with curry powder and salt, delicious.
Most...just not bell peppers, tomatoes, winter squash, green beans, or carrots for a few weeks. Anything high in carbs or sugar is out.
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Even green bell peppers?
Is it similar to the atkins diet? I wouldn't have guessed green beans! Or winter squash for that matter.
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Even green bell peppers?
Is it similar to the atkins diet? I wouldn't have guessed green beans! Or winter squash for that matter.
Not really because it's low fat, low carb, and low calorie. Atkins is just low carb.
It's basically the diet they put people who want barbaric surgery on. The dr is the former head of kaiser's bariatric program. Except it's just the diet part.
I says all bell peppers.
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Is he going for surgery or just doing the diet?
Gotta start getting on the cauliflower train! It is so good, and i never liked it before i realized how versatile and delicious it is.
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Just diet
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That makes my head hurt. That is a tough row to hoe. I hope he finds success with it.
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What are the rest of the meals to look like for him?
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Not really because it's low fat, low carb, and low calorie. Atkins is just low carb.
It's basically the diet they put people who want barbaric surgery on. The dr is the former head of kaiser's bariatric program. Except it's just the diet part.
I says all bell peppers.
unintentional slip?
wishing you and Anty lots of luck with this
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Good luck with the new recipes MM, and take care of Antag. I miss him (never thought I'd say that!)
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Speaking of Cauliflower,Just got back from this new local place, owed my bro a birthday dinner. I thought he and his SO Maggie would like this place and they did. He is vegetarian. His dish was the hit of the table. Cauliflower and Quinoa Risotto. OMG I am so going to try and replicate. Lots of wild mushrooms, riced cauliflower and quinoa cooked in a super flavorful veggie broth.
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What are the rest of the meals to look like for him?
Meal replacement shakes 3 times a day. A veggie only salad for lunch and veggies for snacks.
That is the beginning. Food starts adding back in later.
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Meal replacement shakes 3 times a day. A veggie only salad for lunch and veggies for snacks.
That is the beginning. Food starts adding back in later.
I hope he can manage it and has success. It will take a lot of self control with that low cal.
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YES!!!!!!!!!! What veggies are included???
I roasted some cauliflower tonight and sprinkled it with curry powder and salt, delicious.
I love roated cauliflower with curry. Yum!
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This looks really good. I never roasted riced cauliflower before but I'm going to try this one.
http://www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/ (http://www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/)
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This looks really good. I never roasted riced cauliflower before but I'm going to try this one.
http://www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/ (http://www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/)
Report back! But I have another cauliflower in the fridge, maybe tomorrow!
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I'm really surprised bell peppers are out ... they seem mostly to be made of water (green beans are a surprise too).
I guess lots of egg white omelets with sauteed onion, spinach, and mushrooms?
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Regular eggs are OK for dinner....but only 2 eggs.
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I love roasted cauliflower! Roasted asparagus is also very good.
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Yes, I have roasted cauliflower whole and in chunks but never roasted it riced. Usually I make stir fry "rice" out of it. Last night I made a "risotto" with reconstituted shitake mushrooms and the liquid and sauteed fresh crimini mushrooms, garlic and onions, along with a quinoa, farro and rice blend from Aldi that I had previously cooked another evening. It was fabulous.
Almost any veggie is delicious roasted.
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Thanks for the Deborah Madison Vegetarian book recommendation. Every recipe so far is a hit.
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I'm roasting cauliflower now and can barely wait for it to cook! I just tasted a small piece and it is yummy. I may have found a new snack food.
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I have been roasting it with a sprinkle of salt and curry powder. I may have eaten an entire head for dinner the other night. :sneaking:
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I have been roasting it with a sprinkle of salt and curry powder. I may have eaten an entire head for dinner the other night. :sneaking:
(((Meri's colon)))
Your body is prob used to it, mine would revolt!
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(((Meri's colon)))
Your body is prob used to it, mine would revolt!
Mine is totally used to it! LOL
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I'm roasting cauliflower now and can barely wait for it to cook! I just tasted a small piece and it is yummy. I may have found a new snack food.
That is what I had last night, too. Very tasty. I have Brussels sprouts for tonight.
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This looks really good. I never roasted riced cauliflower before but I'm going to try this one.
http://www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/ (http://www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/)
Made this, ate it all up. No parsley available so skipped it.
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Made this, ate it all up. No parsley available so skipped it.
I do not have parsley either but I may have all the rest, so I may try it tonight :)
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Super yummy!
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Basically, roasted cauliflower, cauliflower soup, ginger zucchini soup (which is basically a bunch of chopped zucchini cooked in your choice of broth (no-chicken for me) and pureed.
My go-to-don't-have-time-to-think meal is to make a small amount of pasta and mix it into a bit pot of sauteed bell pepper, onion, and whatever else I have on hand, add some diced tomatoes and cannelini beans and top with parmesan cheese.
DBF really likes root vegetables and keeps trying to push them onto me. While I use beets and carrots for other reasons, dishes where root vegetables take center stage always seem starchy and boring :D
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Basically, roasted cauliflower, cauliflower soup, ginger zucchini soup (which is basically a bunch of chopped zucchini cooked in your choice of broth (no-chicken for me) and pureed.
My go-to-don't-have-time-to-think meal is to make a small amount of pasta and mix it into a bit pot of sauteed bell pepper, onion, and whatever else I have on hand, add some diced tomatoes and cannelini beans and top with parmesan cheese.
DBF really likes root vegetables and keeps trying to push them onto me. While I use beets and carrots for other reasons, dishes where root vegetables take center stage always seem starchy and boring :D
Dreena Burton has a great recipe where, in a casserole pan, you put a layer of cooked quinoa, then on top a layer of hummus and on top roasted vegetables. Mostly root vegetables, but you can use any mix of veggies. If your BF likes roasted root vegs, try roasted radishes!
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I came home today with four heads of cauliflower :roll:
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I saw cauliflower sushi at whole foods... :panic:
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what on earth is cauliflower sushi????
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Sub riced cauliflower for the regular rice.
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I make lots of wraps with nori as the wrap but never made cauliflower rice sushi.... hmmmmmmm. :!:
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I guess I wonder how you get the "rice" to stick together?
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I guess I wonder how you get the "rice" to stick together?
Roll it super tight? :D
I made the roasted riced cauliflower again tonight!
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Roll it super tight? :D
I made the roasted riced cauliflower again tonight!
Hehe glad you liked it!
I bought some Harissa seasoning and it is soooooo good on my roasted slices of Kabocha.
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Hehe glad you liked it!
I bought some Harissa seasoning and it is soooooo good on my roasted slices of Kabocha.
Oh, I really like harissa!
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I guess I wonder how you get the "rice" to stick together?
I was wondering that, too. I suspect they add some mayo-like sauce.
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I have fresh parsley from making soup so going to make the roasted cauliflower rice with lemon and garlic and parsley tonight.
I saw the cauliflower rice sushi in Wegmans. The recipes I see online use everything from coconut milk to tahini to make it sticky. Then it's wrapped in nori sheets.
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we've been eating a lot of pan roasted cauliflower mixed with green peas and curry sauce. it's good with/without rice or potato, if you want something more substantial.
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we've been eating a lot of pan roasted cauliflower mixed with green peas and curry sauce. it's good with/without rice or potato, if you want something more substantial.
Oh, that sounds good. Do you have a recipe?
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I love roasted cauliflower and broccoli! If I'm making it for dinner I eat my portion before I even get it to the table. I just add a little garlic salt and olive oil. When I'm in the mood to pay $300 for asparagus here, I add that too.
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I love roasted cauliflower and broccoli! If I'm making it for dinner I eat my portion before I even get it to the table. I just add a little garlic salt and olive oil. When I'm in the mood to pay $300 for asparagus here, I add that too.
I roast broccoli and cauliflower last night with an onion, garlic, olive oil and salt and pepper. Yum!
And :yikes: on the asparagus price!
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Oh, that sounds good. Do you have a recipe?
chop up a head of cauliflower (don't chop too small)
mince some garlic and dice a sweet onion
heat oil in a chef's pan over medium high heat
cook the garlic and onion, then add the cauliflower
stir it a bit, season with some pepper maybe
after approx. 5-8 minutes, add the contents of a bag of petite peas
then add a good sized dollop of your favorite curry sauce (you could use a bottled sauce, or make your own - we tend to use whatever we have in the pantry; most recently, we used patak's simmer sauce)
reduce heat to low and simmer until the cauliflower is cooked through and the peas are hot
mr. 'poo usually makes it, so i will also ask him (i think his version is far more successful than my own).
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chop up a head of cauliflower (don't chop too small)
mince some garlic and dice a sweet onion
heat oil in a chef's pan over medium high heat
cook the garlic and onion, then add the cauliflower
stir it a bit, season with some pepper maybe
after approx. 5-8 minutes, add the contents of a bag of petite peas
then add a good sized dollop of your favorite curry sauce (you could use a bottled sauce, or make your own - we tend to use whatever we have in the pantry; most recently, we used patak's simmer sauce)
reduce heat to low and simmer until the cauliflower is cooked through and the peas are hot
mr. 'poo usually makes it, so i will also ask him (i think his version is far more successful than my own).
This will do. I bought some bottled curry sauces the other day. I will look into Patak. The ones I bought are from Aldi's/