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Posts Tagged ‘Veggies’

Well, it was definitely time for a bunch of veggies for dinner. Sometimes, I just feel the need for that sort of thing. I basically cooked up the majority of what was in the fridge… And I used the entire stovetop in the process. And the toaster oven. The meal became a bit more involved that I had originally planned, but so be it…

Burner #1 – Fried Cabbage, of sorts. Not really fried, but cooked down in some pseudo-butter stuff, with salt and pepper. The cabbage starts out quite bulky, so that got its own cooking pan.

Burner #2 – Steamed Baby Carrots. That was the only veggie that I was steaming, so that too had its own separate place.

Burner #3 – Garlic, Mushrooms and Zucchini. I added the mushrooms because they were there (of course, it’s rare that they are not there), but I didn’t have anything else specific in mind for ’em. So, those veggies all got sauteed in olive oil together.

Burner #4 – I decided to make some Parmesan Couscous to with everything. It’s a quick cooker… literally 6 minutes start to finish.

Toaster / Convection Oven – I had picked up an eggplant, because I’ve been having a hankering for it. So, I let the eggplant slices bake as I was cooking everything else. It had been too long… Yum.

All the veggie goodness went on top of the couscous, along with just a smattering of feta crumbles. A bit time-consuming, all good, nice and healthy, and just what we needed. 🙂

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Another Rice Dish

It’s another rice dish for our dinner. I usually cook some brown rice over the weekend and have it waiting in the fridge. I also blanched some asparagus for this one and had that ready to go. Then, when it’s Rice Dish Night, I cook up the remaining veggies, cook up some eggs, and warm everything through. It’s a pretty easy meal, though I tend to use several pots and pans for it. But, it’s a feel-good type of meal for me, meaning it feels healthy and welcome to my body. Except for my lunch of leftovers the next day… I usually add some blue cheese dressing to the dish and make it a bit creamier. So be it. It still tastes very good. 🙂

Here’s the ingredients for this dish:

  • Brown Rice
  • Garlic, minced
  • Ginger, minced
  • Green and Yellow Zucchini
  • Broccoli  (I can never spell that right the first time)
  • Mushrooms
  • Asparagus
  • Red Pepper Flakes
  • Sesame Oil
  • Olive Oil
  • Eggs  (Omelette-style and then sliced)
  • Mine:  Just a bit of shredded Parmesan
  • D’s:  Onion and Pepper Relish

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Which, this evening, will take the form of Brown Rice and Veggies. I can feel my body hollering for some whole grains and veggies. I’ve had quite a bit of meat the past few days, more so than I usually do. I’ve been a vegetarian in the past, but nowadays, I do recognize that my body can use some meat protein now and again. It can be overdone however, and now is one of those times.

So, last night I made some brown rice, and this morning I steamed some brocolli, all in preparation. Then I cooked up some more veggies this evening and tossed it all together… Along with some sliced omeletted eggs, and voila… Whole Grain and Veggies with Eggs for dinner. It was just what I needed…

  • Brown Rice
  • Garlic
  • Fresh Ginger
  • Mushrooms
  • Brocolli
  • Onions
  • Olive Oil
  • Sesame Oil
  • Soy Sauce
  • Eggs, Omelette-Style, then sliced
  • Parmesan Cheese, shredded

I tend to call these types of dishes a Rice Mish-Mosh… sort of tossing in whatever might be on hand, with just a bit of sesame oil and/or soy sauce.  Enough for a bit of flavor, but not so much as to call it a stir fry really.  Then I add some eggs and a touch of cheese for a slightly creamier consistency.  It turns out pretty tasty and is usually just what I need.

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Stir Fry in Blue Bowl

So, I had already made some Brown Rice, which I like reheating in some Sesame Oil by itself before adding the veggies. If nothing else, it saves me one burner and one pot when I do the dishes, so I prefer having it made ahead of time.

For this dish, I steamed the carrots separately… D. likes ’em mushy. I cooked everything else gradually in a saute pan, and then kept it covered while it finished cooking, after tossing the carrots in. The seasonings were the Sesame Oil and some Soy Sauce. Oh, and Fresh Ginger… I forgot how much I like cooking with that. This morning, I tossed in some leftover beef and we’re calling it lunches. Here’s the complete list of ingredients, in order of how I tossed it all together:

  • Sesame Oil
  • Garlic, minced
  • Fresh Ginger, finely chopped
  • Red Onion, chopped
  • Mushrooms, sliced
  • Yellow Squash, quartered
  • Yellow Pepper, chopped
  • Red Pepper, chopped
  • Soy Sauce
  • Green Onion, chopped
  • Brown Rice

It was fairly quick and easy, especially since the Rice was made earlier. Quite tasty!

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Tahini Noodles…

Tahini Noodles and Veggies

I was feeling in the mood for something with a bit of a Chinese/Asian flair to it. And, I had a bunch of veggies that needed some cooking and eating. I started off going the Sesame Oil route, till I realized that I wouldn’t have had enough of it. So, that got supplemented with Olive Oil and Soy Sauce. Then, I added the remainder of my Tahini to the mix. Tahini can be tricky this way, in that it can be dry if there’s not enough oil with it. This batch was a bit dry. Honestly, that’s why sometimes Peanut Butter works better if I’ve got a nutty hankering… PB is moister and creamier. But, in the end, it was not too bad. It always feels good to eat a boatload of veggies, personally. D. added some ranch dressing to his, to get some moisture in there. For my lunch the next day, I did the same thing. 😉

Oh, and D. prefers his veggies on the mushy side. So, I steamed the Green Beans, Carrots, and Broccoli first, before tossing them into the skillet. Doing skillet-only cooking with them would have been too crunchy for his tastes, I do believe. I try to be accommodating… 🙂

  • Whole Wheat Thin Spaghetti Noodles
  • Sesame Oil
  • Olive Oil
  • Garlic, minced
  • Fresh Ginger, minced – it’s been quite a while since I’ve used fresh ginger in something, and dang, did it make the kitchen smell so so good!!
  • Baby Carrots, steamed first, then slivered
  • Broccoli, steamed first
  • Green Beans, steamed first (they were leftovers from another dish)
  • Mushrooms, thinly sliced
  • Green Onions, diced
  • Soy Sauce

Actually, I had cooked some remaining-fridge eggs into a scrambled patch, and was intending to slice them up and add ’em to the mix. However, as I was cooking the veggies, I hadn’t started the water for the noodles yet. We then decided that the eggs looked good in and of themselves… so we went with egg and cheese bagels that night. The cooked veggie mix went into the fridge, and all was prepped for the next night’s dinner! 😉 We do stuff like that sometimes…

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