Easy way to add veggies to our meals

By Caroltoo Latest Reply 2012-04-08 14:35:34 -0500
Started 2012-04-04 16:06:23 -0500

Here is a link to 10 broccoli recipes another member brought to my attention this morning. Some recipes are perhaps a little higher in cheese than some of us use regularly, but there is an interesting variety here and probably something for everyone.


113 replies

tootsma 2012-04-08 08:22:50 -0500 Report

Keep onions in the fridge until you get ready to use them. Works for me.

Young1s 2012-04-08 10:53:48 -0500 Report

Sorry, I didn't realize this was an answer to my question about cutting onions without tears. I've never tried this but it's definitely worth exploring. Thank you for the suggestion.

Caroltoo 2012-04-08 10:24:50 -0500 Report

I do too, but I didn't associate it with the fact that I don't tear up with very often with onions. Would make sense though because from a chemical perspective the cold would change the excitation level of the scent molecules.

Young1s 2012-04-08 10:00:38 -0500 Report

I've read many times that onions and potatoes should be kept in a cool, dark place. Which is why I keep mine under my cabinet next to the sink. They're stored separately, potatoes in a paper bag and onions in a plastic bucket, and they keep pretty nicely.

Caroltoo 2012-04-08 10:26:22 -0500 Report

Me, too, but here in Hawaii it's warm enough most of the time so everything that is fresh and expected to keep a while goes in the frig for safe keeping. That's actually why I have one in the garage. I don't even like to leave some unopened out.

red flower lady
red flower lady 2012-04-08 00:45:55 -0500 Report

Had that broccoli soup and it was goood!!!

jigsaw 2012-04-08 10:56:29 -0500 Report

I think I'll try some broccoli soup also, within a day or so. Have you ever tried gaspacho? I love it. Plenty of Lycopene, which is great for the prostate! I realize you don't have to worry about a prostate, but you might enjoy a bowl of it anyway.

Caroltoo 2012-04-08 11:04:06 -0500 Report

Al: you probably know this, but lycopene is much more bio-available when the tomatoes are cooked, then when they are not. Just a little tidbit I learned while trying to help Wayne with his prostate inflammation and cancer.

jigsaw 2012-04-08 11:26:57 -0500 Report

Thats the reason I only recommend gaspacho to women! (-; Lots of tomato sauce for the guys and tomatos cooked in the slow cooker, especially when I put together a Mexican or Spanish dish. So far I have been very lucky and fortunate. I can still write my name in the snow and not touch the snow with my hands. Don't eat yellow snow!

shortysmalls 2012-04-05 16:57:56 -0500 Report

I like to put some peppers in with my chili or bake them with my chicken…also do potatoes but not often since they raise my BC alittle too much

Caroltoo 2012-04-05 17:12:06 -0500 Report

Peppers add a lot of flavor and capsaicin.

tootsma 2012-04-08 07:06:40 -0500 Report

Peppers are great

jigsaw 2012-04-08 09:57:19 -0500 Report

A few years ago I planted some pepper plants in the vege garden. They proliferated to the point of peppers, peppers, peppers, and more peppers! I never saw so many peppers in my entire life. I had all kinds also. Good thing I like peppers!!! Would you like some roasted peppers, they are delicious! How about a pepper salad, or peppers and eggs, or sausage and peppers!!! Peppers, peppers and more peppers!! I can't believe I still like peppers!!!

Young1s 2012-04-08 10:13:01 -0500 Report

Sounds like you had ideal conditions for their growth. Did they overrun the garden or snuff out any other veg?

jigsaw 2012-04-08 10:46:19 -0500 Report

They didin't over run the garden or snuf out any other veges. They continued to produce peppers long after the season for the other veges ended. I also had an abundance of yellow squash. At the time that I planted them, I didnt realize that it's best to wait till mid or tail end of summer to cut the chances of squash bugs. Although they grew in abundance, Suddenly I got squash bugs!! They destroyed the entire crop in no time. Occasionally I was startled by a snake hiding under the veges. So that was the end of gardening for me! I did notice alot of beautiful garden spiders around the yard though! Quite a few large zipper spiders as Nick calls them.

Caroltoo 2012-04-08 10:55:36 -0500 Report

Oh, I've never had squash bugs and am just now starting my squash seeds. Maybe I should get a pepper plant also … I did look at some seeds yesterday.

jigsaw 2012-04-08 11:12:26 -0500 Report

Your lucky not to have had squash bugs, and no snakes. Give the peppers a try, they're are very hardy and easy. My wife had good luck with cucmbers also. Some of them got gigantic, yet they still tasted great. Also i had pretty good luck with egg plants including chinese.

Caroltoo 2012-04-08 11:18:32 -0500 Report

Very lucky! I bought seeds for zucchini, patty pot (simmling), and yellow crookedneck squash, cucumbers, manoa lettuce, corn (just one row by the fence), beefsteak tomatoes (need to pull one of my two existing vines), kale, cauliflower, and beets. Probably way more than I need, but I think I'll start seeds now and plant, then as they grow toward maturity repeat the seeding process and replace the ones I've used.

jigsaw 2012-04-08 11:48:17 -0500 Report

Alot of variety in your garden! I'm considering a new location for a small vege garden. Hopefully further from the wooded areas. Maybe then, less insect attacks and less snakes! Meanwhile, we're getting ready to see the kids for Easter. Have a nice holiday, and I'll talk to you later

Caroltoo 2012-04-08 12:30:01 -0500 Report

Here's hoping it will grow! Last year I tried tomatoes, which I've never gotten to grow here on the damp windward side of Oahu, and squash. The slugs ate the squash plants. Two of my tomatoes thrived. One still is. Ate a juicy fresh from the vine for a snack just yesterday. Definitely have to do some work on augmenting the soil while my seeds are becoming seedlings.

Hope you enjoy time with your family today. Talk later.

shortysmalls 2012-04-05 17:34:51 -0500 Report

ok now what is capsaicin…is it a vegetable or spice? Live on west coast…rephrase moved to west coast from Pa so stuff here is way different…will look for it but just need to know what is

Caroltoo 2012-04-05 17:45:15 -0500 Report

Capsaicin is the naturally produced chemical that makes peppers hot; it's also used to increase blood flow to a wound and reduce pain. I find it interesting that what burns our mouth (hot spicy food) can heal our pain in other parts of the body.

How do you like California? I grew up there, then moved to WA and now HI.

shortysmalls 2012-04-05 19:53:45 -0500 Report

I live in Oregon going on 10 yrs now in Sept…like it alot and thanks for explaining what capsaicin is..and since helps heal pain in other parts of our body will give it a try…little at a time of course

Caroltoo 2012-04-05 19:56:39 -0500 Report

Oregon is lovely. My parents lived in Salem for a while and I visited the O beaches then and again when I moved to WA.

shortysmalls 2012-04-05 20:04:08 -0500 Report

Stilll need to see Pacific Ocean, saw Atlantic Ocean living in Pa and NJ and yep Oregon is lovely. One thing also need to do is go bk east and visit family, we talk and keep in touch but havent seen me in quite a while. And especially since lost 82 lbs so will be a surprise

shortysmalls 2012-04-05 20:23:29 -0500 Report

well going to try a jalapeno to see what happens, like I said have acid reflux so dont want to get too crazy yet but will do and see what happens…any other suggestions on how can use veges? I do stuffed peppers but with turkey meat or beef, depends on freezer or what meat in freezer

Caroltoo 2012-04-06 14:52:20 -0500 Report

I do lots of stir-frys that use a variety of veggies … what ever's in the refrigerator at the time.

Be careful of the jalapenos, if you are fixing them fresh. They need to be handled with plastic gloves to protect your hands/arms from blistering from the concentrated oils. Canned ones aren't a problem.

Young1s 2012-04-06 19:31:48 -0500 Report

I assume you guys mean when you're cutting them up, right? What the verdict on onions them. I've tried cutting them with my mouth open, closed, slicing them under water and I still tear up. Any suggestions?

Caroltoo 2012-04-06 19:48:53 -0500 Report

I can usually make it through an onion, if I keep my mouth closed and breath through my nose.

Don't get your hands anywhere near your face until they have been thoroughly washed in soap and water. Might also do a quick vinegar bath for your hands to be sure they are free of irritants, then rinse again so the vinegar doesn't remain.

Young1s 2012-04-06 20:24:39 -0500 Report

I blink my way through it too. After a few blinks the tears seem to be tolerable but that's just for yellow onions. It's the red onions that really do a number on me.

Now speaking of vinegar, how long before/after a meal should I drink my mixture? Or is it during?

Caroltoo 2012-04-06 20:32:33 -0500 Report

For a while, I drank 1T in water when I first got up, used it as salad dressing on all salads, and would take another 1T anytime I noticed my BGs going up higher than I wanted. I saw that a.m. dose as preventative and the others as response to a potential problem.

That is also why I've learned to like the juice of one lemon in my lunchtime water. It helps buffer the spikes.

Caroltoo 2012-04-06 21:59:55 -0500 Report

A little caution that I forgot to mention. If you try the vinegar in water, be sure to clean it off your teeth afterwards. Allow to stay, it could damage the enamel.

Young1s 2012-04-06 20:18:36 -0500 Report

Might have to try that just for the curiosity factor but I don't see myself doing it on a regular. Thanks for the interesting suggestion.

Young1s 2012-04-05 16:45:18 -0500 Report

I don't know how you keep finding these but keep them coming. If you have any good cauliflower recipes send them my way. I've finally decided to give up red potatoes and heard they can be a good substitute.

Caroltoo 2012-04-05 16:50:38 -0500 Report

I'll look next time I'm on the site. I use cauliflower a lot also. Actually, have had some, along with other vegetables, in my breakfast quiche/frittata for the last two mornings.

Young1s 2012-04-05 17:49:51 -0500 Report

Umm, sounds yummy. Found a cauliflower puree recipe I'm going to try, along with some others, when I did a search on the page.

GabbyPA 2012-04-05 10:16:02 -0500 Report

Oh the broccoli and bacon salad sounds so yummy. I love the ingredients in it and am always looking for a new slaw recipe. Thanks

Boats@52 2012-04-05 10:57:36 -0500 Report

Did someone say Bacon ?

Caroltoo 2012-04-05 12:01:32 -0500 Report

Well, say "turkey bacon". Yum!!

Caroltoo 2012-04-05 12:18:20 -0500 Report

Turkey chili is good. Frankly, while I love them, all types of bacon distress my tummy because of the chemicals used to process them, not the meats. Love a good pork roast.

shortysmalls 2012-04-05 16:47:51 -0500 Report

Yes turkey chili is good but I use alittle splenda to make it not so hot. Hubby likes hot but I like milder so do put chili pwdr or a jalepeno in with little splenda 2 packets and doesnt send my acid reflux into overdrive. Love baked chicken too

Caroltoo 2012-04-06 02:02:02 -0500 Report

I use wine and cinnamon in many dishes, not much chocolate powder though I really like the flavor. Haven't used beer, though I know many people who do. Since I'm gluten intolerant, that would probably not be a good choice for me.

jigsaw 2012-04-06 09:33:18 -0500 Report

I recently started exprimenting with East Indian Food! I think it's delicious. East Indian chicken cooked in a pressure cooker, very tasty, and the chicken comes out extremely tender. Add a side of cucumber salad with equal parts of rice vinegar, chile sauce, a touch of sesame oil and a bit of garlic and what a combo! Mexican and Thai are favorites of mine also.

Caroltoo 2012-04-06 02:13:16 -0500 Report

Me, too. The variety of cuisine available here in Hawaii is one of the things I love about living here: Thai, Indian, Mexican, Chinese, Japanese, Portuguese, Moroccan, Israili, Turkish, Greek (baklava that melts on my tongue and belly dancing in the evening), French, Pacific Rim Fusion, Filipino, local, Hawaiian.

Nick1962 2012-04-05 08:24:19 -0500 Report

Except for the broccoli mash, I've tried all of these (or versions thereof) and love them. Our B&B salad is broccoli, red onion, bacon, sunflower seeds, and tiny cubes of sharp cheddar with the same dressing.

Caroltoo 2012-04-05 12:01:03 -0500 Report

Sounds yummy, too. Is it in the d.c. recipe folder for those who need a list?

Nick1962 2012-04-05 12:14:41 -0500 Report

No, sorry, I usually don't use a recipe for it, just throw things in the bowl till I'm satisfied with the mix. I'm sure I could write one.

Caroltoo 2012-04-05 12:20:11 -0500 Report

That's how I cook too, Nick. That's exactly why I seldom post a recipe. When I have (2x), it's at night and it disappears from the board before you all get up.

Nick1962 2012-04-05 13:43:23 -0500 Report

I look at a recipe for inspiration mainly, and have a few that I follow religiously - like souffle - because it's more chemical science. Basically, out of the some 75 cookbooks in our house, maybe 10 are mine. I was given a signed copy of an old Escoffier cookbook http://en.wikipedia.org/wiki/Auguste_Escoffier, that was signed by an instructor at the Escoffier Institute to a student in 1941. That cookbook taught technique - what type of sheen to look for in a creme sauce, bitterness of a red wine demiglace, etc. not just "simmer 20 minutes stirring occasionally".

Caroltoo 2012-04-05 14:52:07 -0500 Report

Sounds and looks fascinating. Suspect I have about as many cookbooks, but definitely of a much more mundane variety. I, too, use them for ideas. I doubt that I've actually "followed a recipe" for years now, so even the same dishes turn out differently depending on what's in the refrigerator at the time.

I was excited this morning to discover a big red tomato just almost ready to pick from last year's tomato vine. I actually got one vine to survive and thrive! When I lived on S. California, I had a patch of 4 huge vineing plants which covered an area about 15' by 15' that lived for about 4 years and supplied me and the neighborhood.

Nick1962 2012-04-05 15:12:48 -0500 Report

I've even got an old army cookbook - everything was measured by can size.
I wish I had room for a garden, that fresh tomato would be good right now. With the mild winter my herbs didn't die out. Noticed the parsley and chive growing out of control, so I thought I'd chop some up for a chilled black bean salad, only to discover the broad leaf parsley was cilantro. All the better!

Young1s 2012-04-05 18:50:55 -0500 Report

You had me up until you said cilantro. Once heard somewhere that people either love it or hate it. I'm on the latter side…can't take the taste. Whenever I come across a recipe I like with it in the ingredients, I always substitute parsley for it. I'm sure it changes the taste somewhat, but I'll never know.

Nick1962 2012-04-05 20:35:24 -0500 Report

I never really liked it at first either, but I never had it as a kid growing up with the Germans and Norsks, so it was a new experience. I've really come to appreciate it fresh in salsas and stuff. I make a simple cold black bean salad with black beans, red and green bell pepper, red onion, and a little corn for color sometimes. Then just a mix of light oil and lime juice with a pinch of salt and fresh cilantro. Nice and bright and full of protein.

Young1s 2012-04-05 20:45:25 -0500 Report

Sounds good, but I'm still picturing it with parsley. Who knows, maybe I'll feel differently one day. My taste for foods I once considered awful have changed before.

Nick1962 2012-04-06 20:00:17 -0500 Report

Ox tail, tripe, tofu, scallops, sushi. Those are the things I won't eat. Otherwise, any spanish/mexican is welcome. I love to take things llke stir fry, and give them a spanish twist.

Caroltoo 2012-04-06 20:12:54 -0500 Report

I've had menudo and found it to be good, actually quite similar to a pepper-pot soup I loved as a child, but those are my only uses of tripe. Sea scallops are a favorite of mine and I consider them to be less polluted that bay scallops despite still being dwellers of the sea floor and essentially scavengers. Sushi is a no-no because of the rice. I like a high grade of ahi sashimi despite it being raw. Yes, stir-fries with a Spanish or Mexican twist are good. Love a good green sauce and tend to cook my fajita "fixins" as a stir-fry in green sauce.

Young1s 2012-04-05 19:16:36 -0500 Report

My Mexican food choices are very limited. Tacos, Burritos, Quesadillas and Chili. There's a chef on PBS, Pati's Mexican Table it's called, who cooks up these wonderful looking dishes but I haven't tried any yet. Why do you ask? Do you think I'm eating foods that have cilantro and I just don't know it?

jigsaw 2012-04-06 09:19:49 -0500 Report

Why not add some steak or chicken fahitas, enchiladas, or a steak avacado & bean salad! Of course a spinach & mushroom chimichangas is delicious if you can handle the low carb wraps. Also good is my Chicken Fiesta soup! Can you tell I enjoy mexican style cooking? Truth is I enjoy most foods unfortunately in little bitty portions.

jigsaw 2012-04-06 09:43:53 -0500 Report

That's the problem, moderation! When it comes to food, I wish there was no such word! Moderation seems to be the only thing I can do in excess! (-;

Nick1962 2012-04-05 20:44:39 -0500 Report

Carol's right, it is a staple of some of the spanish cuisines.
And we need to start branching you out girl!

Nick1962 2012-04-06 13:49:18 -0500 Report

Well, you had your chicken thighs last weekend, those, some white beans, a can of green chilis, a little cumin and some small diced carrots and you've got a good start for a southwestern white chicken chili.

Caroltoo 2012-04-06 02:03:47 -0500 Report

Can you tell I grew up in So. Cal. near the Mexican border? Yes, it is in both Mexican and Spanish cuisines.

Nick1962 2012-04-06 09:12:42 -0500 Report

It was just the opposite for me. We were pretty much culinarily stifled living in my little town. High school and college I broke out. At that age, some experiment with drugs, sex, etc. I did it with food.

Caroltoo 2012-04-05 19:38:17 -0500 Report

Could be, it's in Mexican food. Truthfully, my taste buds aren't too sensitive from years of allergies, I guess, and I can't tell the difference between cilantro and parsley.

Caroltoo 2012-04-05 15:48:38 -0500 Report

Interesting. Thomas on d.c. frequently mentions army days and SOS. Bet that's in the Army cookbook, but maybe under another name since Army doesn't have much of a sense of humor.

A fresh sun-warmed tomato is so yummy. Last year I started growing organic, but am using pots because of townhouse rules. My sized for one herb garden is a wide mouthed, shallow clay pot. The sun snuck up on me last week and fried most of it … still have some basil (and many seedlings), parsley, oregano, and a struggling rosemary plant. They are greening up, but they had a hard time of it.

Nick1962 2012-04-05 16:22:40 -0500 Report

Haa, yes, it's chipped beef on toast points, and we had it frequently in our house (dad was a sergeant). Love me a grilled cheese and beefsteak tomato sandwich.

Caroltoo 2012-04-05 19:06:15 -0500 Report

Chicken parmesan, sliced vine ripened tomato, and 1/2 ear of GMO free corn fresh from the farm on Tuesday.

Nick1962 2012-04-05 20:54:09 -0500 Report

OK my dinner plans changed for the weekend. Wish i could get the wife to eat fresh tomato more often, but I'm thinking of a deconstructed chicken parm (skinless, not breaded) and maybe gently sauteeing those fresh tomatos as a topper.

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