Thank you so much for all of your ideas with veggies! It is so nice to have this and to get others info and ideas. I'm on the last 1/2 of this diet. I have 12/13pds left to loose and I feel like someone put it on slow motion! It is glued on I know it! Haha!! I have found some sliced yellow frozen squash at Walmart and I would fry that up in a couple cap fulls of olive oil. When I looked at the nutritional facts it has 3 or 4 gram of carbs and 2 or 3 grams of sugar, but I asked my coach and she said no squash and I was wondering if anyone knew why? I can't wait to bring back cheese! Oh how I miss you! Haha!!
I purchased a silicone steam case from Costco and it is my 'new' favourite way to cook veggies using either the microwave or oven. Did a fantastic job with asparagus the other day.
I love okra! It is great if you add it to a stew. The goo that comes from the okra makes a great thickener for the gravy of the stew!
Besides pickled, I also like it Indian style all spiced up as a curry.
What is Okra? I have seen it mentioned a few times now...
Quote:
Originally Posted by CBG
I purchased a silicone steam case from Costco and it is my 'new' favourite way to cook veggies using either the microwave or oven. Did a fantastic job with asparagus the other day.
I just got one of those too but I haven't used it yet... I will have to take a look at the little recipe book it came with to get some ideas!
Quote:
Originally Posted by showgirlaz
I do a saute of spinach, mushroom, zuchinni. I season it with some garlic, sea salt, pepper. Then toss with a fresh spritz of lemon juice.
I also roast a big pan of 1c. broccoli, 1c. cauliflower, 10-12 spears asparagus, 1c. mushroom, 1 bulb fennel cut in wedges, 2 or 3 of baby turnip or baby rutabaga (you can use any size/age though as long as it is about 1c chopped)and about 4 cloves of garlic (whole in skin). (altogether it is about 8 cups of veggies so, I plan for 4 servings of the mix when done. I roast them at about 450 for 25 - 30 min; just til the veggies are soft and browned the asparagus is sometimes darker. Then remove the garlic from the skins, mash it, toss it with the veggies, sea salt, and pepper. You can also add a bit of finely chopped thyme, oregano, or rosemary to the veggies when cooking. I have used a lemon dijon dressing to top this with too. It is yummy. Because you get so many servings it is something I can put away and rewarm later.
Another dumb question - what is fennel? I don't get out much.......
What is Okra? I have seen it mentioned a few times now...
I just got one of those too but I haven't used it yet... I will have to take a look at the little recipe book it came with to get some ideas!
Another dumb question - what is fennel? I don't get out much.......
I'm glad you asked what fennel and okra are, I've seen it mentioned lots too but I have never cooked with either of them!?
After reading so many rave reviews on the kale chips I bought a bunch of kale last night and plan to make them tonight!?!? Hopefully my taste buds are similar to everyone elses!?
I'm glad you asked what fennel and okra are, I've seen it mentioned lots too but I have never cooked with either of them!?
After reading so many rave reviews on the kale chips I bought a bunch of kale last night and plan to make them tonight!?!? Hopefully my taste buds are similar to everyone elses!?
I'm not an okra afficionado and there are many, believe it or not. [OK, I was joking, sorta.]
But I LOVE fennel. Here's the best and simpleist recipe I've ever found: http://www.nytimes.com/2008/11/26/dining/26mini.html And If you haven't run into Mark Bittman before, you're in for a treat. Try watching the video (under Related) after you read the short article which will, I think, answer the question better than I can.
What is Okra? I have seen it mentioned a few times now...
Another dumb question - what is fennel? I don't get out much.......
OKRA.. a vegetable used in Southern, African, and Indian/Asian dishes. Known in many English-speaking countries as lady's fingers or gumbo. The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. While many people enjoy okra cooked this way, others prefer to minimise sliminess; keeping the pods intact and cooking quickly help to achieve this. To avoid sliminess, okra pods are often briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. A few drops of lemon juice will usually suffice. Alternatively the pods can be sliced thinly and cooked for a long time, so that the mucilage dissolves, as in gumbo. (borrowed from wikipedia)
I find I like the pods that are 4" or smaller. The texture and flavor are better.
This is what Fennel looks like. It is also called anise in USA supermarkets (although it is not). It adds a mild sweet, licorice flavor. I find it is common to Mediterranean cooking. You can use the seeds, the leaves, and the bulb. It makes a great little salad.
Last edited by showgirlaz; 01-27-2011 at 01:38 PM.
Thanks Carla ... think I'll pass on the Okra !?? I don't do well with slimmy veggies?!? :s LOL
Look also for pickled okra. This is a good treat right out of the jar. Just like pickles. Tastes great! Be sure to look at the lables, not all are the same and some contain sugars.
Thanks Carla ... think I'll pass on the Okra !?? I don't do well with slimmy veggies?!? :s LOL
We grow okra, and it is amazing if you can find it fresh. Slice lengthwise up to the stem, spray with olive oil Pam, season with Cajun seasonings, and throw on the grill. Broiler works, too!
Also, try ground meat (any works, but my favorite is deer), a can of Rotel, and sliced okra. Cook in a sautee pan, then transfer to a baking dish, add cheese (phase 2-4), and bake until cheese is melted. SO good!
Thanks Carla ... think I'll pass on the Okra !?? I don't do well with slimmy veggies?!? :s LOL
OH NO!! That wasn't what I was hoping for! You really should try it, several ways in fact. When it is properly cooked, it isn't slimy. AND, when making a stew the slime factor is a great low carb thickener.
Fried or baked okra is very good. Pickled okra is fantastic! Crisp, with lots of texture! It is fantastic in an Indian curry (bhindi or bindi would be in the name or ingredients of the recipe). Added to stews or gumbos, something like Jolie suggests, is a great thing too!
Try it! You may find something your really enjoy.
Quote:
Originally Posted by Joliebug82
We grow okra, and it is amazing if you can find it fresh. Slice lengthwise up to the stem, spray with olive oil Pam, season with Cajun seasonings, and throw on the grill. Broiler works, too!
Also, try ground meat (any works, but my favorite is deer), a can of Rotel, and sliced okra. Cook in a sautee pan, then transfer to a baking dish, add cheese (phase 2-4), and bake until cheese is melted. SO good!
That sounds GOOD! I have done somethings similar but that sounds quick and easy! I think, you could still do a cheese on phase 1. I just wouldn't have any milk that day and make sure the cheese was lightly applied at about 1oz per serving and of a zero or 1 carb variety.
It is out of season right now but, I enjoyed so much of it this year when the farmers market had it fresh!
I like to throw a hand full of spinach and half of a pepper into my ninja. I am sure a blender would do Then mix it with 5 oz hamburger and fry in a pan. Yummm.....it is so good. I love it! Anytime I have hamburger I take a paper towel and pat it when I put it on my plate. I usually have hardly any grease but I still like to get that little bit out. Oh yeah and I sprinkle with sea salt while it is frying.
Hopefully my taste buds are similar to everyone elses!? 
Thanks for sharing!
