tag:blogger.com,1999:blog-30764196.post740906208792116463..comments2023-07-03T09:41:52.948-04:00Comments on Cosmic Cat: Side Dishes That Don't Suck?fermicathttp://www.blogger.com/profile/06912496005011895707noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-30764196.post-52010627541183652132007-10-23T07:21:00.000-04:002007-10-23T07:21:00.000-04:00Thanks for asking for recipes, Fermi. I have copi...Thanks for asking for recipes, Fermi. I have copied them all down as well. <BR/><BR/>I usually just steam my veggies in the microwave, because I actually like the taste of veggies, generally. No salt, no butter, but as I hate cauliflower, I never cook it. I'm looking forward to the roasted version.Kathleenhttps://www.blogger.com/profile/04399098868122212536noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-19985411831816867362007-10-16T23:37:00.000-04:002007-10-16T23:37:00.000-04:00BC - even more to love!Thanks everyone, and keep '...BC - even more to love!<BR/><BR/>Thanks everyone, and keep 'em coming!fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-49573621872241332852007-10-16T23:13:00.000-04:002007-10-16T23:13:00.000-04:00Im hungry now. :D I love making vegies with a bu...Im hungry now. :D <BR/><BR/>I love making vegies with a butter garlic sauce. And that zuchini is soooo awesome. I also add flour and bread crumbs to it before I fry it. And I LOVE brussel sprouts with hollandaise (sp) sauce.BChttps://www.blogger.com/profile/03155453665167051044noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-73233283453106155832007-10-16T21:07:00.000-04:002007-10-16T21:07:00.000-04:00tiff - thanks for those good ideas!tiff - thanks for those good ideas!fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-25082084704758484712007-10-16T13:36:00.000-04:002007-10-16T13:36:00.000-04:00A little butter, a little salt, and you're ready t...A little butter, a little salt, and you're ready to cook asparagus in a skillet. Sautee for about 5 minutes total. Done, and Yum. Be sure ot snap the bottoms off hte stems before cookling, because htey get tough.<BR/><BR/>Butternut squash, mashed, with sauteed onion, cumin, and a dab of cinnamon. Maybe even some red pepper. Oh, and a little fat-free half and half if you want to up the richness.<BR/><BR/>Sauteed zucchini, garlic, and onion, with basil pesto.<BR/><BR/>Roasted tomatos dressed with olive oil and balsamic vinegar.<BR/><BR/>Cold peas, peanuts, and ranch dressing mixed togather. Seriously.<BR/><BR/>I have more, because I lurve me some veggies. Just ask!tiffhttps://www.blogger.com/profile/01351692108818152561noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-58310119645746546442007-10-14T22:20:00.000-04:002007-10-14T22:20:00.000-04:00beth - yes, cut and paste, as long as that can pre...beth - yes, cut and paste, as long as that can preserve all the linkage.fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-14581295332980723842007-10-14T22:19:00.000-04:002007-10-14T22:19:00.000-04:00beth - I knew what you meant. :-)jim - good to kno...beth - I knew what you meant. :-)<BR/><BR/>jim - good to know!fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-25512062247301727532007-10-14T18:11:00.000-04:002007-10-14T18:11:00.000-04:00Lidia Matticchio Bastianch's zucchini recipe was m...Lidia Matticchio Bastianch's zucchini recipe was more complicated than I remembered, so I won't type it in here. But if you're in library and want to look it up, it's on p. 250 of her book "Lidia's Family Table."Jim Donahuehttps://www.blogger.com/profile/04140325442403671800noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-38303484381679656762007-10-14T15:34:00.000-04:002007-10-14T15:34:00.000-04:00I just read my earlier comment. Flower?!? I have...I just read my earlier comment. Flower?!? I have friggin' flowers on the brain. I meant flavor.<BR/><BR/>Oh, and I was working on the meme now, but I'm unsure of how to do it. Do I just cut and paste everything you have for your post?Bethhttps://www.blogger.com/profile/17335415338155220244noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-19293467561392546802007-10-13T16:25:00.000-04:002007-10-13T16:25:00.000-04:00LL - If I ever cook again, I'll let you know... :...LL - If I ever cook again, I'll let you know... :-) We've eaten out every night this week!<BR/><BR/>We (meaning PDM) cooked some kickass brats on the grill today for the game watching party. The only veggies were some onions in sauce with the brats and the usual gameday sides of cole slaw and potato salad.<BR/><BR/>Dave - I certainly won't be bragging about this one, but a win is a win and I'll take it.fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-55375582103190775512007-10-13T16:13:00.000-04:002007-10-13T16:13:00.000-04:00Congrats on whupping my team. And I lost a dollar...Congrats on whupping my team. And I lost a dollar bet to a friend.Davehttps://www.blogger.com/profile/04411527807049220749noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-82934897070572233222007-10-13T01:19:00.000-04:002007-10-13T01:19:00.000-04:00Well fermi, you'll have to let us know how it all ...Well fermi, you'll have to let us know how it all turns out. ;)LLhttps://www.blogger.com/profile/01614843246640462976noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-75926293436895549512007-10-12T21:36:00.000-04:002007-10-12T21:36:00.000-04:00trinamick - we don't have a huge freezer, but it i...trinamick - we don't have a huge freezer, but it is nice to have a few meals in there for when you just don't feel like cooking but are too tired to go out.<BR/><BR/>beth - I love roasted winter veggies. And look forward to seeing you over at SFSD.fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-49776951794323801012007-10-12T16:36:00.000-04:002007-10-12T16:36:00.000-04:00Oh, and I registered and posted at SFSD.So cool to...Oh, and I registered and posted at SFSD.<BR/><BR/>So cool to find others who love "Pushing Daisies." I'm going to do that tag over the weekend also ... or maybe tonight.Bethhttps://www.blogger.com/profile/17335415338155220244noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-27615145375464902072007-10-12T16:35:00.000-04:002007-10-12T16:35:00.000-04:00Fermicat, I think the secret to good veggies is ro...Fermicat, I think the secret to good veggies is roasting. Roasting brings out the flower. Toss with olive oil, salt, pepper, put on pan in hot oven (about 400 degrees) and 10 minutes later, veggies are done and delicious.<BR/><BR/>Fresh isn't always practical or good (especially off season), but wow, veggies are just usually boring. I always steam them, dress them (with a bit of balsamic vinegar dressing) and then shave a bit of real parmesan over the top. This is especially awesome with broccoli and green beans (frozen). And frozen is also one of the best ways to get veggies because they're frozen while they're fresh. <BR/><BR/>Sure, fresh is best, but if it's not in season, blech. <BR/><BR/>Anyhow, a place I love to look for new recipes is foodnetwork.com. I tell you, that place is chocked with good stuff. Anything by Paula Deen is delicious. High fat, but good.Bethhttps://www.blogger.com/profile/17335415338155220244noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-69872083440141712062007-10-12T15:27:00.000-04:002007-10-12T15:27:00.000-04:00That recipe freezes really well too. Grandma Moses...That recipe freezes really well too. Grandma Moses gave me that recipe and she makes up several and freezes them and then takes them to her Auxiliary dinners.fakieshttps://www.blogger.com/profile/06823356757725174719noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-42159589519645427502007-10-11T22:12:00.000-04:002007-10-11T22:12:00.000-04:00Lemon... check.Lemon... check.fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-71906366311995665592007-10-11T18:52:00.000-04:002007-10-11T18:52:00.000-04:00Oh, I almost forgot. With the beans, squeeze a le...Oh, I almost forgot. With the beans, squeeze a lemon wedge over the whole thing right before serving. It balances the whole thing out well.Nataliehttps://www.blogger.com/profile/05344778775085687558noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-1112979964644351172007-10-11T18:41:00.000-04:002007-10-11T18:41:00.000-04:00Wow. Thanks to everyone for their contributions. ...Wow. Thanks to everyone for their contributions. I knew I could count on y'all for some fresh ideas.<BR/><BR/>ll - I'm not sure why I can't make asparagus taste good, but I will try your suggestion. That zucchini recipe sounds good, too. We've had some good success simply cutting it up and grilling it with our steaks.<BR/><BR/>jim - that cauliflower recipe sounds like it is worth a try. PDM doesn't like it, but maybe this will change his mind. Looking forward to your other recipe. Veggies cooked to death? That happens with a lot of the southern cooking I grew up with as well. Bleah. <BR/><BR/>trinamick - your cucumber recipe is a new twist on what I usually do with them. I like marinated cukes, but have never tried the sour cream and 1/2 and 1/2 thing on them. Your baked recipe just HAS to be good. I usually don't do casserole type things because it is just the two of us, but there is no reason why I couldn't freeze half.<BR/><BR/>dave - I like it already and I haven't even tried it yet!<BR/><BR/>magnetbabe - I will try your standards and let you know what I think. They are healthy enough, I think. Certainly better than french fries and whatnot. Ingesting a little oil is a good tradeoff for eating more veggies.fermicathttps://www.blogger.com/profile/06912496005011895707noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-54564672529577698442007-10-11T17:15:00.000-04:002007-10-11T17:15:00.000-04:00Here is the one that even I can't screw up. Of cou...Here is the one that even I can't screw up. Of course, I use fresh veggies, but the result is good either way.<BR/><BR/>1 can French style green beans<BR/>1 can white (shoe peg) corn (whole grain)<BR/>Drain juice from above and put in 9x13 casserole dish, beans first, then corn.<BR/><BR/>Sprinkle 1/2 c chopped onion over above, then 1 can water chestnuts (drained & slivered). Over this add 1 c grated cheese.<BR/><BR/>Mix 1 can celery soup & 1 pint sour cream together and spread over top.<BR/><BR/>Topping: 1 stack of Ritz crackers (or club crackers) - use rolling pin and mash fine. Melt 1 stick margarine and mix with crackers. Put topping over all.<BR/><BR/>Bake 400 degree for 40 minutes.<BR/><BR/>I'm sure this probably isn't the healthiest dish, but it helps you forget that you're eating veggies.fakieshttps://www.blogger.com/profile/06823356757725174719noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-46061884882759572222007-10-11T12:33:00.000-04:002007-10-11T12:33:00.000-04:00These are my two standard veggie recipes:(1)(a)Bla...These are my two standard veggie recipes:<BR/><BR/>(1)(a)Blanche fresh broccoli (2-3 stalks) in boiling water or chicken stock.<BR/>(b) Saute fresh chopped garlic (about 4 cloves) in 1 tbsp olive oil mixed with 1 tbsp sesame oil<BR/>(c) When the garlic is close to browning, add broccoli along with about 1 tsp red pepper flakes. If you happen to have a fresh red pepper already roasted this is excellent but the flakes are really good too.<BR/>(d) add salt and pepper to taste.<BR/><BR/>(2) (a)Blanche about 1/2 pound green beans.<BR/>(b)Saute them with 1 chopped shallot and a couple cloves chopped garlic in just enough olive oil to coat the pan.<BR/>(c) After sauteing add a handful of almond slices (pine nuts taste better with this, but are sometimes hard to find or too expense), about 1 tsp fresh chopped thyme, and some butter.<BR/><BR/>My dad gave me both these recipes. They aren't the healthiest but the fat is mostly all unsaturated and you can play around with the oil amounts.Nataliehttps://www.blogger.com/profile/05344778775085687558noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-40618355810123838692007-10-11T11:36:00.000-04:002007-10-11T11:36:00.000-04:00More of a salad/appetizer/antipasto, but:Put a sli...More of a salad/appetizer/antipasto, but:<BR/><BR/>Put a slice or two of proscuitto on a plate. Slice a tomato (wonderfully ripe is essential)over it. Put a couple of raw Vidalia onion rings over it. Slice or crumble mozzarella over it. Sprinkle with capers. Drizzle light balsamic, or not, vinegrette. Enjoy.Davehttps://www.blogger.com/profile/04411527807049220749noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-58864761813147790522007-10-11T11:01:00.000-04:002007-10-11T11:01:00.000-04:00LL is on the right track with the fried zucchini. ...LL is on the right track with the fried zucchini. Boullion cubes? I haven't tried that, but it sounds good. It also works well to fry eggplant in the same way, or even green tomatoes if you like a little tart. We peel the zuchs or eggplant and then coat them in egg and cracker crumbs. Simply excellent. <BR/><BR/>I'm a fan of sliced cucumbers as well. We peel them, slice 'em in rounds, and pour vinegar over them and a little salt to soak. Then we pour most of that off after awhile, and mix in sour cream and 1/2 & 1/2. Salt, pepper, enjoy. My mom adds sliced onions & tomatoes to hers, but I think that ruins it.<BR/><BR/>I have a couple of easy veggie dishes that I make that actually don't suck. I'll see if I can find the recipes.fakieshttps://www.blogger.com/profile/06823356757725174719noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-75319877355178081902007-10-11T10:37:00.000-04:002007-10-11T10:37:00.000-04:00Oh, and there's a great, easy zucchini recipe in o...Oh, and there's a great, easy zucchini recipe in one of the PBS cooking show host Lidia Bastianich's (sp?) books that involves cooking it in a pan with some balsamic vinegar. I'll look it up on the weekend.Jim Donahuehttps://www.blogger.com/profile/04140325442403671800noreply@blogger.comtag:blogger.com,1999:blog-30764196.post-15374412903437967642007-10-11T10:36:00.000-04:002007-10-11T10:36:00.000-04:00This comment has been removed by the author.Jim Donahuehttps://www.blogger.com/profile/04140325442403671800noreply@blogger.com