Easy recipes for vegetables!?

Question

I love eating vegetables, usually I have salad with thousand island or stir-fry broccoli or cauliflower. I'm kinda bored eating the same old, same old. I'm a student, so don't have much time to cook. Can anyone recommend simple ways of cooking veges?

Answer 1

Stir-fry is the best! To keep it simple try putting several vegetables together and experimenting with different herb combinations. For simplicity just check out the "already mixed" combinations at the grocery store or a speciality spice shop. You could also buy ready-made stir-fry sauces.

Here's some of the combinations I enjoy..

1. Summer squash, zucchini, mushrooms and sweet onions.

2. Broccoli, mushrooms, bok choy and onions

3. Eggplant and mushrooms

The combinations are literally endless.

When you're in a time bind don't be afraid to use frozen vegies. They work quite well as long as you don't overcook them. Another good tip I learned years ago is to use red onion. They are incredible in stir-fry.

For your salads try to vary the types of greens you use and definitely start experimenting with different salad dressings. Some nice additions to salad (not necessarily at the same time) include things like grapes, orange sections, peas and just about any other fruit or vegetable.

With so many fruits and vegetables available year-round there's no reason to eat the same thing all the time. Experiment! It's fun and tasty.

Answer 2

cut the quorn sausages into diagonal slices and shallow fry in oil. FIrst, put some garlic and a little bit of red chili, salt and roasemary in the pan with the oil, before the quorn. When the garlic is soft, and the oil is nice and fragrant (this should take 5 minutes to sautee gently) then add some pine nuts or walnuts, and the quorn. Continue to sautee gently, then add some tomato puree, or a half can of dived crushed tomatoes ( whole canned tomatoes taste awful, as do fresh ones, so if you haven't got puree or crushed toms, use dried toms and a bit of veg stock in the same pan as the quorn. This is the sauce for the pasta. You can add a can of broth and simmer it down, or keep the quorn and tomato sauce gently simmering. Then cook the pasta. You can make pasta with chickpeas, if all that sounds complicated. Cook the pasta. Heat a drained can of chickpeas. Add rosemary, oregano, marjoram and lemon juice, olive oil, pine nuts and salt and pepper to a pan, and heat through. The chickpea mixture is a quite traditional pasta dish. Most pasta dishes don't have a really thick sauce. When you pour the chickpeas on the pasta, add lemon wedges, and some fresh chopped parsley.

Answer 3

this one is easy and gorgeous. this is one makes quite a few portions big pan chop up your veg the more the merrier frozen or fresh fry for five mins in olive or sunflower oil a knob of butter.pour in half a panful of boiling water. three vegetable stock cubes (oxo is the best) pepper no salt plenty in the cubes.tomato puree and to finish off some italian herbs. available at supermarkets. simmer till cooked. best made the day before or in the morning for evening meal. serve with crusty bread and a nice bottle of wine, you're in heaven

Answer 4

if u do not have alot of time then do this b4 u go out for the day take Ur fave veges and put them in a bag and put Italian dressing in the bag to. then shack it up and put it in the frig so when u come home they with have sat in the dressing all day and they will have some much more taste. or if u like mushrooms try frying them in butter and garlic.

Answer 5

I love roasted veggies - asparagus, brussels sprouts, potatoes (w rosemary), tomatoes (& roasted garlic), squash etc.. Toss them in olive oil, sprinkle w some salt, place on a baking sheet, at about 375 for 20 minutes or till cooked through.


Easy Eggplant Parmesan

This recipe can easily be doubled.
1 large eggplant
1/2 cup Italian breadcrumbs
1/8-1/4 cup of grated parmesan cheese
1 (26 ounce) jar spaghetti sauce
2 eggs (beaten)
1 cup shredded mozzarella cheese

Slice eggplant into 1/4 inch slices. Dip in beaten egg. Dredge in bread crumbs mixed with parmesan cheese. Fry till golden brown. Place in baking dish. Pour spaghetti sauce over top. Top with mozzarella cheese. Bake at 350 for about 30 minutes. Serve over angel hair pasta and with a salad. 4-6 servings
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Spaghetti Squash with Brown Butter and Parmesan
Serving Size : 6

1 spaghetti squash, 2 1/2 to 3 lb.
1/4 cup unsalted butter
Pinch of freshly grated nutmeg
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until it can be easily pierced with a knife, about 45 minutes.

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg.

When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place squash halves, cut sides up, on a serving platter and, using the fork, scrape the flesh free of the skin, carefully separating it into the spaghettilike strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot.

To serve, drizzle the butter evenly over the squash. Sprinkle with the Parmesan cheese and season to taste with salt and pepper.

Answer 6

Boil broccoli/cauliflower with some salt and oil.
It is good.
You can either eat them like that or add some oyster sauce and perhaps some sauteed garlic or onions.

Answer 7

Buy young tender zucchini. Top and cut length-wise. Moisten meat lightly with oilive oil and sprinkle with favorite seasoning. I like Tony Chachere's Creole seasoning. Microwave 2 minutes on high. Good!

Answer 8

Sautee them in some olive oil and a garlic clove, that should be really good. Also season them with salt & pepper.

Answer 9

I recommend going to Culinary Chef at http://www.culinarychef.com for great vegetable recipes, and even full menus.