What's your favorite side/veggie recipe?
I've noticed that there is a thread for soup recipes and one for chili recipes. I was wondering if there were any for side dishes and/or veggie sides? If not, maybe we could start one! I need some inspiration :)
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Good idea!!! Roasted or grilled veggies and a simple tossed salad are eaten several times a week in my house and we never get tired of them because of the variety of ingredients & flavorings we use. But here are some of my other faves:
TURKEY BACON AND CABBAGE/BRUSSELS SPROUTS
4 pieces turkey bacon
1 small onion or shallot
1 medium head cabbage, chopped (For Brussels sprouts, cut in half and blanch first)
1 tbsp olive oil
Drizzle of SF maple syrup
Cook bacon in pan. When crispy, take off and put on paper towel to cool -then chop. Add olive oil and onion to same pan. Cook until onions are clear. Add cabbage. The cabbage will wilt pretty fast. Add bacon and SF maple syrup. Let simmer for 30 minutes stirring occasionally.
ZUCCHINI HASH BROWNS
2 T butter substitute
2 pounds zucchini, coarsely shredded
1/2 tsp. salt
1 tsp. finely minced green onion
1/2 clove minced garlic
2 eggs
4 Tbl. Parmesan cheese
Combine zucchini with salt in a medium-sized bowl. Let stand for 15 minutes. Squeeze to press out moisture. Stir in eggs, cheese and garlic. Melt 2 Tbl. butter in frying pan over medium-high heat. Take 2 Tbl. mixture and make a patty. Cook patties, turning once, until golden on both sides.
SAUTÉED BROCCOLI, ROASTED PEPPERS, AND GOAT CHEESE
2 tablespoons extra-virgin olive oil
4 cups broccoli florets
2 cloves garlic, thinly sliced
1 cup roasted red peppers, chopped
1/4 cup chopped, pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled
In a large skillet, heat oil over medium heat. Add broccoli and garlic and cook for 5 to 8 minutes or until broccoli is crisp-tender. Stir in roasted bell peppers, olives, parsley, green onion, marjoram, lemon juice, kosher salt, and black pepper. Heat through. Transfer mixture to 4 serving plates or a platter; sprinkle with goat cheese.
Thanks Mags!
Our favorite veggie side is just roasted veggies. I'd say we have roasted veggies 4 or 5 nights a week. But here are some others that I do when I have more time:
Slow Cooked Green Beans - Two ways:
With Carmelized Onions
2-3 onions, sliced thinly
6 cups green beans (fresh or frozen)
2 T butter or margarine
2 T olive oil
1/4 cup water
plenty of salt and fresh ground pepper
In a medium saucepan, cook onions on medium heat. Cook until very golden brown, stirring occasionally.
Usually takes about 20 min. Add butter, oil, water, salt, pepper and green beans.
Cover and simmer for 1 hr. If its very liquidy after 1 hr, remove cover, raise heat to high and
reduce liquid until its syrupy.
With Onions and Tomatoes
1 onion, chopped
1 can diced tomatoes
4-6 cups green beans (fresh or frozen)
1/4 cup olive oil
1/4 cup water
salt and pepper
Combine onion, tomatoes, green beans, oil, water, salt, pepper in medium sauce pan.
Bring just to a boil, then reduce to a simmer, cover and cook 1-1 1/2 hours.
3 Bean Salad
Dressing:
1/3 cup vinegar
1/3 cup Splenda
1/4 cup oil
1 T dijon
1 T worschestershire
I mix a huge bowl of kidney, white beans and cooked green beans - then toss with the dressing. Its great heated up or served cold at a picnic/BBQ
Grilled Scallion and Sweet Potato Salad
4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey (sub splenda)
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill.
Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions
until softened and marked. Remove scallions from the grill and cut into thin slices.
In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey.
Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss
until potatoes are well coated. Transfer to a platter and serve.
Baked Beans
INGREDIENTS:
* 2 cans white beans
* lean ham or turkey bacon or canadian bacon
* 1 onion, chopped
* 1/4 1/4 c splenda
* 1/4 c sugar-free maple syrup
* 1 T worschestire sauce
* 1 teaspoon salt
* 1 cup water
* 1/4 cup sugar free ketchup
* 1/4 cup sugar free BBQ sauce
* 2 tablespoons prepared mustard
DIRECTIONS:
1. Drain and rinse beans. Combine all ingredients in casserole dish.
Cover and bake at 350 degrees for 1.5 hours. Uncover and bake 30 min more.
Stir often or it will stick to the pan.
Black Bean, Avo and Mango Salad
Salad:
1 can black beans
1/2 red onion, diced
1 cup mango, diced
1 avocado, diced
1 red bell pepper diced
8-12 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key limes are good)
1 small clove garlic, halved
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
1 pinch ground cumin
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro
1/2 avocado
belizesig1
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We eat this a lot too.
MOROCCAN SLAW
1/2 cup mayo
2 Tbl. lemon juice
2 scallions, thinly sliced
2 tsp. sugar substitute
1 tsp. ground cumin
1 bag 3-color shredded slaw mix
Salt
Freshly ground pepper
Whisk together dressing ingredients in large mixing bowl. Add slaw and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.
We mostly roast our veggies, too.
I make a
Here's one I just got off a Whole Foods e-mail ad.
Destiny posted this one to me when I was looking for a dish to take to Christmas.
Jennifer
Here's a few of my favorites.
Cheddar/Cream Cheese Faux-tatoes
frozen cauliflower, microwaved till very soft (make sure it has plenty of water..microwave around 15 minutes for a 16oz. bag)
2 oz. each red. fat white cheddar and red. fat cream cheese
2T parmesan cheese
salt and pepper to taste
After they've been cooked, I beat mine w/ a hand mixer over low heat till the cheese melts. YUM!
Creamed Spinach
served w/mediterranean meatloaf, roasted peppers & onions
3 Tbls. margarine
2 T cornstarch
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup fat-free evaporated milk
2 T cream cheese - low-fat okay
1 sm. onion - minced
1/4 c water
(2) 10 oz. pkgs. frozen chopped spinach - thawed
1/4 cup grated Parmesan cheese
In a 2-quart saucepan over medium-low heat, melt butter 3 Tbls. butter; stir in cornstarch, salt, pepper, and nutmeg; slowly whisk in milk; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, sauté onions in a litte margarine until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.
Mashed Maple Sweet Potatoes
Source: Better Homes and Gardens
served with grilled steak & faux potatoes)
3 medium sweet potatoes, peeled and quartered
1/4 cup maple syrup or maple-flavored syrup
2 tablespoons margarine or butter (Smart Balance)
1/4 teaspoon salt
1/4 to 1/3 cup half-and-half, light cream, or milk (fat-free milk)
In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add maple syrup, margarine or butter, and salt. Gradually beat in enough half-and-half, light cream, or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates. Makes 6 side-dish servings.
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I just posted this under the recipe section as well. Enjoy!
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