Terez Posted January 17, 2013 Share Posted January 17, 2013 CAK911, I also like broccoli with saucy meals. Those florets really pick up the sauce. But several of you have mentioned roasted broccoli. I tried it once and it didn't turn out well. It's been a few months and I don't remember what the problem was or what my timing/temperature was. The idea makes sense but I figured that broccoli just wasn't a good veg to roast. But it sounds like I'm wrong. Would you share time/temp or a link? (I've got a LOT of frozen broccoli right now so I won't be trying this right away. But thought I'd ask for the specifics since this thread is active right now.) Thanks! Terez Link to comment Share on other sites More sharing options...
Allisen Posted January 17, 2013 Share Posted January 17, 2013 Happy I came across this post. Day 16, bite of salad & sweet potato was a struggle need a change. Thanks everyone for your recipes Link to comment Share on other sites More sharing options...
ginsinnot Posted January 22, 2013 Share Posted January 22, 2013 I love roasted leeks. If you've never had, they sort of look like giant green onions. Just chop off the ends, remove a few of the outer green layers and spread on a sheet. Drizzle with some coconut oil or olive oil, sprinkle with salt and into the oven at 400 for just about 15 minutes. I never liked cauliflower before Whole30, but then I discovered roasting it. It's amazing. I also just recently made Melissa Joulwan's (theclothesmakethegirl is the website) mashed cauliflower. My husband thought it was mashed potatos. Super easy and uses frozen cauliflower. I always have a tone of kale or chard on hand. One of my favorite ways to do, as it's super quick, is just wash and wilt in a big pot with some olive oil. Then I add spicy brown mustard and stir. It's so fast and goes with a lot. It's winter now, so we eat of ton of roast squash. Just machete in half and pop in the oven. I like to use coconut oil on the pan. Gives it a nice roast sweetness and smells so good in the oven. Squash is one of my favorites just to keep cooked in the fridge, it goes with just about anything and adds great bulk to a soup or stew. Just dish up the stew on top of the roast squash. Brussel sprouts roasted with some cranberries, or pan cook bacon and saute the cut up sprouts in the bacon fat. I almost never eat salads. Partly because they feel like rabbit food when I eat too many and partly because I have Crohns disease, so cooked veggies are way easier. Link to comment Share on other sites More sharing options...
1Maryann Posted January 22, 2013 Share Posted January 22, 2013 CAK911, I also like broccoli with saucy meals. Those florets really pick up the sauce. But several of you have mentioned roasted broccoli. I tried it once and it didn't turn out well. It's been a few months and I don't remember what the problem was or what my timing/temperature was. The idea makes sense but I figured that broccoli just wasn't a good veg to roast. But it sounds like I'm wrong. Would you share time/temp or a link? (I've got a LOT of frozen broccoli right now so I won't be trying this right away. But thought I'd ask for the specifics since this thread is active right now.) Thanks! Terez Terez, I love roasted broccoli. I cut up both stems and florets into pieces about an inch or a bit more thick and toss in a bowl with salt, pepper, garlic powder and onion powder. Once I have it all evenly mixed with the spices, I add a generous amount of coconut oil and toss for several minutes with my hands. You use a lot more oil on broc than other veggies, because it needs to seep into the flowers as well. I spread on a cookie sheet and roast at 425 for 15-20 minutes. I start checking at 12 minutes because the size of the pieces can make the cooking time very different one time from the next. They are done when the edges of the florets start to curl and crisp, and the stems are softened and starting to brown. I love that slightly burnt taste to the florets. I even take roasted broc to work and eat it cold as a side. Link to comment Share on other sites More sharing options...
Terez Posted January 22, 2013 Share Posted January 22, 2013 Thanks, Maryann! I have copied what you wrote and pasted it into my electronic recipe file. Will try it out when I have fresh broccoli again. Link to comment Share on other sites More sharing options...
TracyP Posted January 26, 2013 Share Posted January 26, 2013 Hi, I'm a huge fan of veggies and there are so many options that you don't need to settle for something you don't like. And with veggies how they are prepared makes a huge difference in how they taste, so don't assume you don't like something because you've had a bad experience with it.... Try a different preparation. When it comes to new ideas for veggies, vegetarian, Indian and Italian cookbooks can lead to tons and tons of ideas. Even Latin and other Mediterranean cuisines like Spain, Portugal and France have great veggie traditions. Some of my faves Roasted Brussel Sprouts with pecans and or bacon Sliced cabbage stir fried with curry seasoning and protein of your choice. Check out nom, nom paleo's emergency protein recipe I Red peppers, raw, or stir fired or roasted. Don't forget the orange and red for a bit of fun Radishes in your salads... Nice crunch, try the with salt and ghee... Very fancy French. Try new lettuces. I love butter lettuce Cauliflower roasted, or stirfried or made into a purée Jicama with lime juice and salt maybe even some chili powder if you like some heat Broccoli rabe with sausage Zucchini: get a julienne peeler and use as noodles for spaghetti and meatballs (Delish I swear!!!) Zucchini: stir fried and folded into your omlette, can also include mushrooms. YUM. Leafy greens as me tinned before by others. I buy a mixed pack and toss into a hot pan and wilt for a quick veggie side. Use hot sauce, red boat fish sauce, coconut aminos or balsamic to add some spark Squash, squash,squash... Try 'em. There are a ton of winter varieties beyond butternut. Roast them and season with salt and see what you think. If you like the flavor, start to use regularly and fancy them up, toss them in soup, or stir fries... Try fennel. A lot of people love it shaved with slices of orange and hazelnuts. Very Italian. If you don't like the raw flavor, try it roasted. It's completely different. Play with your food. If you don't like it... Spit it out and try something else! Link to comment Share on other sites More sharing options...
TracyP Posted January 26, 2013 Share Posted January 26, 2013 I have tried to make zucchini noodles before and they always turn out mushy. what's the trick? Microwave for 2 minute or less... If you are not microwave averse. Drain the water, serve under sauce :-) Link to comment Share on other sites More sharing options...
Buttoni Posted February 12, 2013 Share Posted February 12, 2013 This simple kale dish I like to fix a lot. I just adore kale. It's so easy and the sweet edge of the caramelized onion is really good with kale. http://buttoni.wordp...he-border-kale/ Sometimes I omit the southwest spices and just saute the onion, kale and salt and pepper it. It's good both ways. Link to comment Share on other sites More sharing options...
jtota Posted February 19, 2013 Author Share Posted February 19, 2013 Play with your food. If you don't like it... Spit it out and try something else! Stealing this quote!! LUV IT!!!! Link to comment Share on other sites More sharing options...
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