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November 24, 2008

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I toast n powder flax seed, with toasted dry red chollas, garlic and cumin seed. Season with salt. this is an indian recipe for a dry chutney. Sprinkle away on roasted veggies, salads, or mix with Greek yogurt n make a spicy dip.

Roasting the veggies I didn't like (Brussels sprouts and beets) turned them into vegetables I can totally inhale an entire plate of.

To make salads more 'decadent' I thin out edamame hummus (from Trader Joe's) with a little olive oil and lemon juice, and use that as a dressing - I hate mayo-based dressings, and this is a good, creamy substitute. I also use that hummus in place of mayo (which I DESPISE) for tuna salad for sandwiches. It's smoother and creamier than regular hummus, and works great.

Some veggies I hated cooked as a kid, but LOVE raw as an adult (carrots, zucchini). And I hated kale the first time I had it (overcooked) but love it when I just barely wilt it, or have it raw in salad.

A great dipping sauce for steamed or raw veggies is also a mix of rice vinegar, low-sodium soy sauce, a little toasted sesame oil, red pepper flakes, and chopped scallions. I also use that sauce for a quick dinner of soba noodles (or whole wheat spaghetti in a pinch), chopped broccoli, and cubed tofu. So yum.

Roasting vegetables is the #1 secret, IMHO. It makes them sweet and tasty. I love to brush the porous ones like eggplant, mushrooms, zucchini, etc. with a little balsamic vinegar, sprinkle with salt and pepper, maybe a few herbs, and give a really light mist of olive oil and roast in the oven. Brings out the natural sweetness and caramelizes the sugars. YUM!

For a rich treat try a No Sugar Added Fudge
Pop dipped in no sugar cool whip...Yum

I am a huge fan of Old Bay seasoning on green beans -- and you don't need any oil, just toss them while they're wet. Also, grilling or smoking any veggie makes it awesome!

I sprinkly a can of green beans with lemon pepper seasoning and cook them. Even my kids like them!

broccali is great with oyster sauce

I have discovered steaming bags. They make veggies taste so good and NO seasoning is required.

I think that roasting vegetables really makes them taste great. I chop up lots of onions, red peppers, brussel sprouts, winter squash, carrots, sweet potatoes and put them on a cookie sheet prepared with non-stick spray. 375 degrees for @45 minutes to an hour. Oh, add spices you like. I use salt, pepper and oregano. The onions are amazingly sweet.

mustard I use yellow AND a little stone ground, ketchup, horseradish, worchestershire, and a tad of honey, sometimes a little lemon juice, but very little. A wonderful reumolade- it goes great with anything, my son loves it. you can omit horseradish and lemon, but I like that extra zing. I love it with peppers, zuccini strips, anything goes. (It is also perfect with seafood when you add that to your diet, salmon, shrimp, and crab)

My aunt makes a salad with shreded carrots, shreded apple,sugar free maple syrup, and lemon or lime juice. mix everything in a bowl and put in the refrigerator for about 45 minutes (tastes better if cold)

I saw a friend from korea doing this and from that day I do it too. Dip baby carrots in nonfat yogurt for a snack or for dessert. I use the ones with fruit, such us strawberry yogurt. you should try it.

I'm not sure if this is really healthy, but my mom just sautés green beans in olive oil and seasons them with Mrs. Dash. I like mashed potatoes, but none of the greener, leafier vegetables, so I dip the green beans in mashed potatoes and they taste like potato wedges. I get all the nutrition from the green beans while bypassing their taste.

Actually i do eat fiber rich food like vegetables (broccoli,cauliflower, coriander, parsley, eggplant),kidney beans and fruits like strawberries, apples and kiwi but i still seem to suffer from slow digestion. I exercise as well; used to exercise about four or five times a week, but have slowed down to once a week. I'm a bit overweight if i don't go to the gym but if i go to the gym, my weight becomes normal.

Mix low fat or fat free sour cream (or substitute) with some Dijon or regular mustard to taste - this is really good on vegetables, even brussels sprouts!

Ponzu sauce is a lemon soy sauce and is very good on broccoli. I also like "Trinidad" seasoning from Penzey's Spices for broccoli. I actually can't make up my mind which I like most so it's hard to have to choose.

Fresh grated nutmeg is a quick and easy way to spice up steamed green beans or cauliflower - haven't tried it on broccoli, since I like that with red pepper flakes and ginger, but it could work there too, I imagine.

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