Making vegetables taste better

By neverlowbg Latest Reply 2014-07-06 22:07:16 -0500
Started 2014-06-29 21:37:27 -0500

Ok so I'm looking for opinions on vegetables and getting the best flavor and nutrients out of them baking, boiling, grilling, steaming, stir fry style, while using one of above methods for cooking and then how to cook them separately and then mix them together or mix them together while cooking i like them all fresh and raw but looking at ways to mix it up a little

19 replies

Type1Lou 2014-07-06 13:50:20 -0500 Report

I just posted my recipe for Swai fish fillets with roasted veggies and feta in DC's recipe section…don't have a photo for it but it is yummy, easy and low-carb.

Chopstix 2014-07-03 11:21:04 -0500 Report

Last weekend I as part of a meal I prepared frozen mixed vegetables. I chopped up part of a fresh from the garden bell pepper and put it in the pot along with a touch of extra virgin olive oil & butter. Also added garlic, Italian herbs. I had to go back for seconds…

Copperchef 2014-07-03 09:33:17 -0500 Report

I prefer to oven roast all my vegetables. I use olive oil, brushing it on and sea salt for most.
On broccoli, I cut the heads close to the small stems and separate the small stems from the larger stem. I then peel the large stem and slice it into 1/4" thick coins. After roasting, I sprinkle my broccoli with Old Bay Seasoning or toss them with a Tbsp of Hoisin sauce and a Tbsp of low sodium Soy Sauce.
For my Brussel sprouts, after roasting, I place them in a bowl and toss them with some balsamic vinegar and extra virgin olive oil.
Green beans, try steamed and tossed with EVOO and lemon juice and zest, but easy on the zest as a little goes a long way, and a sliced hard boiled egg and slivered almonds.
Blackeyed Peas with sauteed crimini mushrooms, onions and garlic, seasoned with a little cumin, coriander, black pepper and sea salt.
I steam chunks of butternut squash and season with a combination of EVOO, butter and sprinkle with cinnamon.
I personally find it hard to sit down and eat boiled vegetables.
I will go to the grocery store by us where they have a salad bar, buy a couple dollars each of artichoke salad, mixed olive salad and a bag of mixed greens, go home and combine all three in a large bowl. Voila, a really great salad and substitute for cooked vegetables, practically premade for you. Try it with a rotisserie roasted chicken, we love this for a fast mid-week meal.
Sorry, kinda lengthy but wanted to get some ideas out there.

Glucerna 2014-07-03 16:33:05 -0500 Report

Thanks for sharing all these creative ideas to make veggies taste delicious. ~Lynn @Glucerna

Chopstix 2014-07-06 11:29:04 -0500 Report

Cinnamon and nutmeg added to your vegetables is a good way to go, too. My great nieces can attest to that…

Glucerna 2014-07-06 18:21:20 -0500 Report

I never thought of using cinnamon or nutmeg with vegetables. Thanks for the tip! Lemon pepper or balsamic vinegar are seasonings I often use with veggies. ~Lynn @Glucerna

gvarner10 2014-07-03 04:58:30 -0500 Report

I like to cut length ways squash, sprinkle with tomato & basil seasoning and cook on the George Forman grill. I also use low sodium chicken broth with small amount of Smart Balance Lite to cook frozen lima, speckled butter beans. Just tried green beans with canola oil, chicken low sodium cubes and stevia.

RebDee 2014-07-02 04:46:19 -0500 Report

I learned long ago, because of my daughter, and before I knew I had Diabetes, that I couldn't force my child to "like" what I liked but at least I made her try each one. She hated "little trees" (broccoli) and even more she hated "little lettuces" (brussel sprouts) and string beans were the worst, but she would tolerate squashes when mashed with cinnamon (which is good for you anyway), choleflower (sp?) was great when cooked and then mashed into mashed potatoes, and zucchini was great when made into pancakes even though they were green pancakes (euw, Mom, they're green!). And now she has children who are the same as she was as a child. HaHa, what goes around comes around!!

Chopstix 2014-07-03 11:29:39 -0500 Report

I have nieces that were the same way. I did a stir fry for them one day and put a pinch of nutmeg & cinnamon in it. Their mother was surprised when they wanted seconds on the vegetables. She asked what did I do to the vegetables and I told her. Also told her kids won't eat bland food. It has to have taste. Having eaten food in most of our country I have come to the conclusion most people don't know how to use herbs and spices. Or they are scared to do so…

wraithmb 2014-06-30 20:15:42 -0500 Report

I always liked putting them on the BBQ… I use a metal loaf or cake pan, toss a good heap in, add lots of margarine, cover with foil, and cook slowly on the upper rack with potatoes, I usually use low heat or maybe half way to medium heat…

haoleboy 2014-06-30 20:24:31 -0500 Report

sounds good … but pass on the margarine … some butter or olive oil would be much healthier
I like to stir fry veggies in coconut oil. high heat, keep them moving and don't overcook ,,, yum!

wraithmb 2014-06-30 21:00:19 -0500 Report

I really should check the price on butter again… I know that was the biggest reason I usually go with margarine, but that could have changed. My favorite veggie combo is stringless sugar snap peas and fresh mushrooms.

haoleboy 2014-06-30 21:33:30 -0500 Report

I hear you on the price. I have a pretty strict food budget myself, Sugar snap peas (or snow peas) are definitely on my menu and an excellent addition to a stir fry

Glucerna 2014-06-30 18:17:14 -0500 Report

This time of year I like to grill veggies. Slice them fairly thick, sprinkle with olive oil, and season with your favorite herb seasoning. ~Lynn @Glucerna

Just Joyce
Just Joyce 2014-06-30 12:29:30 -0500 Report

I have baked cabbage for my mother. I quarter a cabbage, peel and quarter red potatoes you can add any seasonings you want. I then top with strips of bacon and bake on 350 until cabbage is tender and potatoes are done. About an hour.

When cooking veggies, hearty veggies get cooked till almost tender (carrots, rutabagas, turnips) then add the not so hearty, such as peppers and squash followed by the least hearty, the leafy veggies. you can add just about any seasoning you want to them.

Type1Lou 2014-06-30 06:26:47 -0500 Report

I came across a great recipe for fish fillets with roasted veggies. Basically, you chop plum tomatoes and summer squash or zucchini, lightly coat with olive oil and season to taste (I like seasoned salt and italian herbs), roast in a 400 degree oven in a single layer in pan for 30 minutes, remove 1/2 of veggies and layer fish fillets on top of remaining veggies, cover with removed veggies, top with feta cheese (I like the basil/tomato feta) and roast for 15 more minutes or until fish flakes (will depend on thickness of fish) and enjoy. Basically low carb, uncomplicated, and yummy. When I get a chance, I'll post the recipe with nutritional values in DCs recipe section.

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