Post: #1

so who doesn't eat their veggies? that's a spanking!

i don't mean mushy canned veggies, but fresh. what are your favorites? i love most of them, including a Fall/Winter crop that many people don't like. but if you do your Brussels sprouts right, they're delicious. (a traditional British Christmas dinner simply wouldn't be right without sprouts.)


here's a simple method that might change your mind about them.

a tip, whatever i do with them, i cut a cross into the tough end, it helps them to cook completely.




Sautéed Shredded Brussels Sprouts with Pancetta
Servings: 6-8

1 ¹⁄₂ pounds Brussels sprouts
2 tablespoons vegetable oil
2 ounces pancetta (or bacon), finely chopped
¹⁄₂ cup balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
Parmigiano-Reggiano (shred or grate)

1. Trim the Brussels sprouts and discard any damaged outside leaves.
2. Using a food processor, force the sprouts a few at a time through the chute with the blade in motion. You should have about 8 cups of shredded sprouts.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until very lightly browned 3-5 minutes. Add the sprouts and cook, stirring, until tender, about 5 minutes.
4. Pour in the vinegar and increase the heat to high. Season with salt and pepper and stir until the vinegar has evaporated. Top with cheese.


on the stalk. many farmstands have them this way, and i grow them too.



share some veggie ideas?

Post: #2

I like most vegetables except for lima beans & okra. *ick*

Post: #3

I'm starting my vegetables today and now need to run out and get some brussel sprout eggs.

Post: #4

I like raw vegetables or roasted veggies in the oven in a little olive oil, salt, and pepper.

I have been wanting to try the low carb cauliflower fake mashed potatoes. Anybody make those? Are they shit?

Post: #5

I'm calling bullshit on Maggot.

He is not running anywhere, I bet that fucker takes a car to get the brussel sprout eggs.

Post: #6

I garden but fuck all if I knew they were termed eggs. I've only ever purchased them in cell packs.

Post: #7

(02-18-2012 12:45 PM)Maggot Wrote:  I'm starting my vegetables today and now need to run out and get some brussel sprout eggs.

i think Maggot made that up.

you're starting your seedlings inside now? the poor gardening thread has been dead all winter. i'll be glad to see it come back soon.

Post: #8

(02-18-2012 01:42 PM)Cracker Wrote:  I like raw vegetables or roasted veggies in the oven in a little olive oil, salt, and pepper.

I have been wanting to try the low carb cauliflower fake mashed potatoes. Anybody make those? Are they shit?

I love cauliflower in place of potatoes. Yum! I love veggies! Cabbage is my favorite as well as squash. I dislike carrots. Ewww! I like my veggies steamed, fresh, or roasted with olive oil.

Post: #9

I like calling them eggs. Fuck youz.

Post: #10

(02-18-2012 01:42 PM)Cracker Wrote:  I like raw vegetables or roasted veggies in the oven in a little olive oil, salt, and pepper.

I have been wanting to try the low carb cauliflower fake mashed potatoes. Anybody make those? Are they shit?

Pure cauliflower was too mushy but ²⁄₃ potatoes to ¹⁄₃ cauliflower was ok.

Post: #11

(02-18-2012 02:47 PM)username Wrote:  Pure cauliflower was too mushy but ²⁄₃ potatoes to ¹⁄₃ cauliflower was ok.

I figured they weren't as good as potatoes. I'll just stick with the spuds.

This sounds good, though:

Mock Macaroni and Cheese


Minutes to Prepare: 10Minutes to Cook: 15Number of Servings: 12


Ingredients
Three 16 oz bags frozen cauliflower florets

1 ³⁄₄ cup half & half
8 ounces cream cheese, cut into small pieces (very important if microwaving)
2 ¹⁄₂ teaspoons Dijon mustard
1 ¹⁄₂ cups shredded sharp Cheddar, plus ³⁄₄ cup for topping the casserole
¹⁄₂ teaspoon freshly ground black pepper (I like McCormick Hot Shot as well)
¹⁄₂ teaspoon garlic powder



Directions
Equipment: 9 by 12-inch baking dish, 1.5 qt saucepot, 8 qt pot

Set aside ³⁄₄ cup cheese.

Preheat oven to 375 degrees F. Bring a large pot of water to a boil and add cauliflower. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well.

Transfer the cauliflower to the baking dish and set aside.

Microwave remaining ingredients (except for the cheese for topping), stirring often, until smooth. (You can also cook in a small saucepot on the stove).

Pour over the cauliflower, and stir to combine. Top with the remaining ³⁄₄ cup cheese and bake until browned and bubbly hot, about 15 minutes.

Post: #12

Oh fuck!!! That sounds so good to me! I want it right.now. Damn, Saturday dinners are always iffy but if I cook tonight, I might just make that. Yum.

Post: #13

I don't like me veggies .

Post: #14

tsk tsk, Sally. What about salads? I have salad almost every day.

I'm printing out that recipe...Nom. I'm going to use 2% cheese and reduced fat cream cheese so it'll be totally healthy. Ha!