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Old 05-03-2014, 06:00 AM   #11
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Great thread!

Like PF, I'm still experimenting with oven roasting fresh vegetables. I need to try the marinade using some acid and a source of heat/spice!

I have been trying to work more vegetables into my breakfast routine and this might be a nice way to add a little variety. I look for things I can make ahead and quickly reheat or add to a simple jumbot/omelet. I'm trying to cut down on the B-A-C-O-N !
Steam some veggies and keep them in a covered bowl. Then when you make that omelet, toss in a handful. You will feel a lot fuller than if you had that b-a-c-o-n.
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Old 05-03-2014, 06:17 AM   #12
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I wouldn't know which way to be an absolute favorite.

Grilled can be seasoned in many ways to use straight up, for salsa or sauce, to put in fajitas etc. They can be blanched for many uses. I'm having a brain overload trying to come up with a single favorite!
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Old 05-03-2014, 06:35 AM   #13
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Steam some veggies and keep them in a covered bowl. Then when you make that omelet, toss in a handful. You will feel a lot fuller than if you had that b-a-c-o-n.
Addie,

That is pretty much what I've been doing. I use one of these contraptions, it works great!



I lightly steam a pound of vegetables every couple of days and use them in various concoctions. I've been trying to work in a cup of the "powerhouse vegetables" every morning, my current favorite is steamed kale with onions, garlic and a mushroom or two tossed in. I used to think fresh vegetables were expensive, nowadays after a brisk walk along the meat counter they seem like a real bargain!
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Old 05-03-2014, 08:39 AM   #14
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Given the amount of veggies I eat, I can't say I have a favorite. However, I do like fresh green beans steamed and then tossed with some EVOO and turmeric or curry powder. I also think I prefer raw veggies or just blanched, so am not that adventuresome when it comes to marinating before cooking. I dress my veggies when I'm ready to eat them.
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Old 05-03-2014, 08:45 AM   #15
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Given the amount of veggies I eat, I can't say I have a favorite. However, I do like fresh green beans steamed and then tossed with some EVOO and turmeric or curry powder. I also think I prefer raw veggies or just blanched, so am not that adventuresome when it comes to marinating before cooking. I dress my veggies when I'm ready to eat them.
Rather than just toss, I saute in EVOO with some herbs de provence and most times slivered almonds. And I shock them (green beans or broccoli) after steaming so they maintain their color.
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Old 05-03-2014, 08:51 AM   #16
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Rather than just toss, I saute in EVOO with some herbs de provence and most times slivered almonds. And I shock them (green beans or broccoli) after steaming so they maintain their color.
I forgot to mention the shocking. I also shock fresh peas (shelled) and asparagus for the same reason.
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Old 05-03-2014, 09:18 AM   #17
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What do you guys mean by shocking the vegis?

When I want my vegis to maintain their bright colour, I parblanch and then plunge them into ice water, before I cook them.
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Old 05-03-2014, 09:37 AM   #18
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What do you guys mean by shocking the vegis?

When I want my vegis to maintain their bright colour, I parblanch and then plunge them into ice water, before I cook them.
The ice water plunge is the "shocK".
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Old 05-03-2014, 10:18 AM   #19
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The ice water plunge is the "shocK".
That's what I figured, but if vegis are shocked after steaming, aren't they cold?
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Old 05-03-2014, 10:25 AM   #20
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That's what I figured, but if vegis are shocked after steaming, aren't they cold?
Absolutely. If I make a cold pasta salad, I like to do the vegis like this. Also, I use this method to prep green vegis before freezing. I make a green bean dish where I use blanched and shocked beans, stewed tomatoes and sweet onions.
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