So here’s why I love the internet. A few years back, I found a recipe in some magazine for this awesome garlic-orange spinach. I made it a couple times, lost the recipe, thought of it fondly on occasion, but never bothered trying again, because I couldn’t remember exactly how to make it.

Now, you could argue I didn’t really need a recipe, considering the ingredients are seriously oil, garlic, orange juice, and spinach, period (okay, salt, pepper, and orange zest, too, if you’re feeling fancy), but I am such a lousy cook I didn’t trust myself to use the right amounts or put them in the pan in the right order without the recipe. So yesterday, when I suddenly decided I HAD to have that garlic-orange spinach again, I Googled those three words in hopes of finding something similar, and the number one result was exactly the recipe I wanted — turns out it was from O. That is why I love the internet.

And this recipe is so good, fast, and unfuckupable even for a cook like me, I decided I had to blog it. Here’s what you do.

1. Slice up some garlic.

2. Put some oil in a pan over medium high heat.

3. Cook the garlic for 30 seconds-ish.

4. Add 3 tbsp. orange juice and cook for another 30 seconds.

5. Throw in a bunch of spinach (and a little orange zest if you’re a keener) and cook for like a minute

That’s it. For more specific directions, check out the real recipe, but there’s a whole lot of leeway on the amounts, actually. (Because I can fuck up even unfuckupable recipes, I failed to adjust the amount of juice relative to the amount of spinach I used tonight, so I ended up pulling the soaking wet spinach and garlic out with a slotted spoon. Still yummy.) Oh, and the issue it came from was, iirc, all about “superfoods,” which is why they say to use grapeseed oil. Fuck that. Whatever oil you have on hand will do.

I can’t say for sure if this is the kind of recipe that would have made me like spinach as a kid, but it’s definitely the kind that makes me want to eat a truckload of spinach now, just as much as I want to eat a truckload of fries at other times. Which makes me sad once again to think of how long it took me to fully appreciate that bitter vegetables + tasty extras = nom. I mean, I actually could have gotten away with this recipe while dieting (though I probably would have used a single spray of olive-oil flavored PAM and halved the O.J., and I definitely wouldn’t have followed it up with ice cream as I did tonight), but it didn’t fit with my image of what veggies were supposed to represent: virtue, purity, nutritional overachieving. I wasn’t some wuss who needed a pat of butter on my broccoli — give it to me steamed and unadulterated! Let nothing come in contact with my veggies that might detract from their Goodness! Thin people don’t enjoy food, for Christ’s sake!

Feh. Allow me to quote myself:

This is bullshit, people. Once again, the conflation of “fattening” with “unhealthy” has completely warped our concept of reasonable eating. I know it took me forever after I stopped dieting to realize that yes, I could eat a salad with full-fat dressing, cheese, croutons, and even — gasp! — bacon, and I would still be getting a nice big dose of greens, peppers, broccoli, carrots, whatever. And, miracle of miracles, I would not secretly feel deprived — like choosing to eat salad was a moral victory but a practical disappointment — and subsequently crave a burger and fries more strongly than ever.

…I am not, of course, a health care professional or nutritionist, but from one ex-dieter to another, I hereby give you permission to drink fruit juice and eat your veggies with fat. You will not cancel out their nutritional value. (Well, you’ll lose fiber drinking juice instead of eating fruit, but since you’ll still eat fruit at other times and get fiber from other sources, it’s still okay.) You will not go to hell. You will not even get any fatter, if you’re already at your set point. You’ll just be eating and drinking stuff that tastes good and contains lots of nutrients your body needs.

Shapelings, tell me about your favorite veggie recipes that involve butter, oil, sugar, cheese, bacon, Hollandaise, chocolate cake, whatever. Bonus points if they have less than five ingredients.

150 thoughts on “Nom”

  1. I’m the kind of cook who throws things in a pan and sees what happens.

    One of my more recent adventures down this direction turned out amazingly good. It’s essentially a moussaka, but really kind of random. Afraid I can’t say anything about measurements, but it’s not a dish one can easily screw up with going too far off on amounts.

    Peel and thinly slice an eggplant. Salt liberally. Put slices on a paper-towel lined cookie sheet. Top with another paper towel and another cookie sheet. Weight and leave for an hour or so.

    Saute crumbled or chopped sausage of one’s choice (veggie sausage works well–I used Tofurkey Italian sausage in this particular iteration) with a chopped yellow onion and chopped garlic or other aromatic roots of your choice. I use olive oil for the saute, but butter would also work.

    Once the onion is translucent and the sausage nicely browned, add some mushrooms and sliced, pitted olives of your choice.

    Layer eggplant in the bottom of a baking dish. Top with dollops of ricotta (in which you may blend Italian or Greek herbs of your choice)

    Add the sausage mixture and smooth out.

    Top with more ricotta.

    Top with slices of very fresh, firm tomato. (Seeded if possible)

    Top the whole shebang with a couple of cups of your favorite bechamel sauce

    Cover baking dish with foil and stick in a 350-degree oven for 30-40 minutes. If you want, take the foil off for the last 5-10 minutes of baking to get a nice brown crunchy crust on the top.

    Let sit for a while after you take it out, so everything has a chance to firm up a bit after it cools.

    I imagine one could also throw in other veggies of one’s interest into the sausage saute–zucchini, spinach, carrots, celery, etc.

  2. I was a steamed-or-raw-ONLY vegetable-eater until my boyfriend started cooking for me. We’re vegan, and we eat a lot, and he’s always doing something delicious with greens and/or other vegetables and delicious, delicious edible oils.

    For example, last night he sauteed radishes and carrots with cinnamon, sugar and Earth Balance (tastes exactly like butter!), which made the radishes, which are icky, super-delicious.

    Also good with greens: onions + mushrooms + soyrizo (vegan chorizo – muy delicioso!). Season with salt, pepper, and a little red wine to make it extra-rich and flavorful.

    It’s so wonderful not to be afraid of oil anymore.

  3. You would likely die for my 5 ingredients or less cookbook, courtesy of a home ec class I took in middle school (we had to sell the things, but I bought one for myself, and I still use it to this day). I kind of wish I had it here so that I could share some recipes from it, but it’s unfortunately at home. I do remember making a really awesome baked chicken dish with it though, as well as a several yummy desserts.

  4. Stir fry
    -Brown chicken in wok with a little vegetable oil and soy sauce
    -Add green onions, chopped carrots, bamboo shoots, water chestnuts, and baby corn
    -Add more soy sauce
    -Add a bunch of pasta
    -Add more soy sauce


  5. Ok :-) So I’m vegan and thus I have vegan recipes buuutttttt


    Dried Fettucini, enough for one
    2 tsp butter or margarine, to start
    1 1/2 Cups Fresh Broccoli Florets
    1/4 Cup Sliced Sundried Tomatoes (oil packed)
    1/2 tsp Hot Red Pepper Flakes
    1 tsp Fresh Lemon Juice, or more to taste
    1-2 Pinches Kosher Salt, or to taste
    Black Pepper, to taste
    Lemon Zest, for garnish, optional
    While the pasta is cooking in well-salted water, chop the broccoli florets in to small pieces (about the size of a nickel). Slice the sundried tomatoes. When pasta is nearly finished cooking, heat a wok over medium-high heat until it’s quite hot. Add oil and broccoli and toss to coat, adding more oil a little at a time if needed. After 1-2 minutes, add tomatoes and pepper flakes.

    Let cook undisturbed for another two minutes, then toss. Repeat this process until broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender. Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed). Add lemon juice and salt and taste, adjusting if necessary. Plate and grind fresh black pepper over the top, adding lemon zest if desired. Serve immediately.

    You can also add some grilled chicken if you’re not a vegan or grilled tofu brushed with salt, pepper and lemon juice :-)

    It’s from Vegan Yum yum and I eat it all the time….

    I also make smoothies with spinach… Strawberries, apples, kiwi, bananas, grapes… basically any fruit on hand, toss in spinach (fresh) and maybe some agave :-) Blend VERY well you can also add whatever supplements you’d like…. I add wheatgrass and vitamin E alot ^___^

  6. OH! Well Vegan Yum Yum uses oil but I like the flavor of the margarine I forgot to say that… lol

  7. I super duper, super duper, super duper heart this recipe:
    (Since at this moment I don’t know if this link requires fancy html-ing to work, this is the disclaimer if cutting and pasting becomes necessary.)

    It’s got nuts, spinach, dried fruit and BLUE CHEESE (or bleu, or whatever, gorgonzola) and it tastes like candy. Only thing that keeps it from being the most perfect food ever is that it doesn’t keep well in the fridge, although I guess if you parsed it out in serving sizes without the dressing and then added the dressing as you ate it, it would keep longer. Or you could just eat it all at once.

    You can also add some cooked chicken (or other stuff, I’ve only really tried chicken) if you want some meat. My father, mister anti veggie, ate two servings. Yep, he did. And, I ignore the whole lemon infused olive oil nonsense and just zest a lemon – it’s probably tangier that way too.

  8. Recipes that involve sugar? Ok.



    1. Eat sugar.

    I was sitting in a classroom, waiting to start a test after having foolishly skipped both breakfast and luncwhen I remembered that intellectual capacity is influenced by blood sugar levels, which were undoubtedly running low in my case. If I wanted to hit maximum test taking power, I would need to get some simple carbohydrates in my brain, but the vending machines were 3 floors down and the test was about to start. As luck would have it, though, I happened to have some sugar packets in my pockets, so…

  9. Caprese salad: grape tomatoes, fresh mozzarella (the small balls, cileghine), basil, olive oil, splash of balsamic.

    Roasted asparagus: asparagus, olive oil, balsamic, roast till tips are crispy and middle is soft. Also good on the grill, and with parmesan cheese added after.

    Summer salad: mixed baby greens, sliced strawberries, blue or goat or feta cheese, toasted almonds or pecans or walnuts, olive oil, balsamic vinegar.

    Brocollini: lightly sautee some garlic in olive oil, add broccolini, salt and pepper, and sautee further. Also good with chinese 5-spice, or curry powder, or cumin.

  10. I actually really like plain steamed veggies, so I don’t have very many interesting veggie recipes but I have one that definately fits your request.

    Broccoli casserole:
    Mix one can of cream of mushroom soup with a quarter cup of mayonnaise, a tablespoon of lemon juice, and as much grated cheddar cheese as you want. Chop up the broccoli, cook it, and mix the cooked broccoli with the soup mixture. Put it all in a casserole dish and bake at 350°F until the cheese is melted. Serve with rice. So yummy.

  11. I agree – vegetables are just as full of nutritional goodness if you flavor them as if you don’t. And I think plain steamed vegetables aren’t food, they’re penance.

    Some favorites:

    Peas, butter, curry powder, feta cheese. Some cauliflower is good in this too.

    Grilled vegetables, homemade balsamic vinaigrette or any other good dressing over. Eggplant is especially good on the grill. So is zucchini. And mushrooms. And slices of acorn squash.

    This slaw from Good Eats. I never even bother to measure anymore – I just make a dressing from peanut butter, sesame oil, sugar/Splenda (whatever is sitting around), vinegar or lime juice, soy sauce, and whatever hot stuff (jalapenos, sriracha, chili oil) is sitting around. Mix and adjust until it tastes right. Toss with sliced cabbage. Let sit at least an hour. Yes, there are a lot of potential ingredients, but you don’t have to add them all in. Sometimes I make it sweeter and sometimes more vinegary.

    Wilted spinach salad, with a dressing of hot bacon fat, sugar, and vinegar. Some shallots and mushrooms are nice in it, too, and of course do not forget all the crumbled bacon you rendered the fat from.

  12. Here’s something you can make without a trip to the store, assuming you have a reasonably well-stocked kitchen.

    1. Gather some assorted (fresh, frozen, canned, whatever) veggies. I usually use a combination of any or all of the following: Carrots, zucchini, corn, peas/pea pods, broccoli, onions, spinach, olives… but whatever you have available is probably fine. Chop the big stuff into bite sized pieces.

    2. Brown 2-3 tablespoons of butter in a big skillet. If you don’t know how to brown butter, Google it. It’s very easy.

    3. Dump in the veggies and stir them until they’re all coated in browned butter.

    4. Cover and cook over medium heat until the veggies are cooked. Stir it a few times.

    5. It’s pretty good just like that, but it’s also delicious over pasta, then covered with your favorite red sauce and shredded cheese.

  13. Smoked salmon and lightly steamed asparagus, in a sauce made with butter and cream, served over pasta.

  14. I honestly have no clue how to make it–my family is all full of chefs and I never really bother to pay attention; my mind tends to wonder when I’m doing important shit–but I love this wonderful, three part dish.

    One is veggie kabobs. The ones that we make have mushrooms, peppers, onions, cherry tomatoes, and carrots. It’s all basted in something relatively salty (you can taste it, anyway) and then cooked the way all kabobs are cooked.

    And then there’s some rice pilaf, and hell if I know how to make rice pilaf.

    Lastly, it’s spinach cooked in a bit of oil.

    Does it count for the ‘five ingredients kudos’ thing? Since each part of the dish contains five or less ingredients? It’s delicious and healthy, but not at the same time. The first time with the spinach, I swear the stuff was SWIMMING in oil. It was a little hard to down at first (tasted a tad weird) but it’s quite good.

    Oh, and you can always substitute the spinach for kale. And kale is one of the best veggies for you. Amazing stuff. Tastes horrid raw, but positively mouth watering cooked in any way.

  15. French Onion Soup
    (no sugar, but enough butter and cheese to make up for that)

    A few large sweet onions (Vidalia preferred), sliced
    1/3 stick butter
    3 cans beef stock (vegetable stock works, too)
    A spash of red wine (more if you’re using the vegetable stock)
    a few thick slices of sourdough bread, toasted and buttered on one side
    dried thyme
    1-2 cups shredded mozzarella cheese

    In a large pan melt butter and cook onions over medium heat. Let the onions get good and brown, so you have that nearly black (not burned), tarry stuff on the bottom of the pan. Add the stock and the wine, and stir to get all the tarry stuff off the bottom and dissolved in the stock. Add wine. Bring to a boil, then simmer for an hour or so.

    Pour into individual bowls that can go under the broiler. Add buttered toast. Sprinkle with thyme. Top with a handful of cheese. Put under the broiler until the cheese is brown and bubbly. Eat carefully.

    The soup part (pre-bread and cheese) freezes well.

  16. Tonight I made a warm polenta and greens salad and served it with roast chicken. It was fantastic. I made polenta, let it set, then cubed it (it would be absolutely fine to buy the pre-made tubed stuff too). I mixed it with dried cranberries, salt, pepper, olive oil, and a couple of tablespoons of chicken broth, and stuck it in the oven to brown. Then I cooked greens on the stovetop with tons of butter, mixed it with the browned polenta, and voila.

  17. Morrocan chick pea stew

    Hope that link works, I’m not sure how the site works with external links. This stuff is fantastic in the winter, and it’s cheap enough that our house can afford to make it often.

  18. LilahMorgan, thank you so so so much. I make polenta but I’ve never thought to brown it and use it in a salad!! Yummmmmm.

    (All of y’all’s other recipes sound amazing too, but they’re less far afield of what I’ve already tried.) :)

  19. That first post you referenced about the freedom to eat veggies any way you want is still one of my favorite posts ever from this site,or indeed from almost anywhere. The line ‘A big fucking pile of spinach” gets me every time. It’s just so correct when I think about it, and so bizarre to realize how warped I was not to realize it before – a big pile of spinach with fatty dressing on top is STILL a big fucking pile of spinach. The dressing doesn’t somehow magically break down the nutrients in the spinach. It’s weird that it’s such a hard topic to wrap your brain around in this culture, but it is.

    The only time I’ve ever had brussels sprouts that I like was from a friend who broiled them with a bunch of bacon and butter. Not sure exactly how that worked, but it was good.

    My favorite easy recipe with veggies is a simplified imam bayildi. Take eggplant. Cut in half lengthwise. Cube out most of it, drain. Sautee the eggplant and some onions in good olive oil until good and cooked. Add tomatoes, either fresh or canned. Mound the whole thing back in the eggplant shells, after coating the shells inside and out with more olive oil. Sprinkle a little sugar on top of it all, top with breadcrumbs, and cook in an oven for about 20 minutes until the shell is edible. Yum, yum, yum.

    Easier, but dependent on super fresh ingredients, is tomato/basil/mozzarella salad. I never realized how outstanding that can taste if you have fresh, ripe everything. It only really works in late summer when the tomatoes are ripe to bursting, you’ve got loads of fresh basil, and a good source of fresh mozzarella balls (the kind they sell submerged in water in little tubs). Those three things plus a little oil and balsamic vinegar, or just Italian dressing, form heaven in late summer.

  20. Oh! And it’s imperative that I post my favorite Brussels sprouts recipe (Brussels Sprouts with White Beans and Pecorino). Man, we had these at our Christmas dinner last year, and I ended up ignoring everything else on the table.

  21. For dinner tonight, I wilted a big pile of spinach in a skillet with olive oil and COPIOUS amounts of garlic, chopped up some asparagus I had to eat before it went off and sauteed that with it, beat two eggs and poured it over top and added a nice big pinch of romano and a scattering of feta in the interests of cleaning out the fridge. Simple and delicious.

  22. Garlic Spinach Artichoke Dip

    oven @ 350

    1 can artichoke hearts drained and quartered
    1C mayo
    1C grated hard cheese
    Garlic minced to taste (and/or garlic pwd)
    1 box frozen spinach thawed and well drained
    several handfuls fresh baby spinach

    stir together mayo and cheese add artichokes, stir well stir in spinach bake 20 minutes or until bubbly around the edges

    alternate version, combine ingredients in a food processor or blender until smooth if using this option you can also reserve some or all of the artichoke hearts and stir them in after blending. bake as above

    serve with sliced french bread or dipping object of choice.

    i prefer the packed in water artichoke hearts to the marinated style and i add a LOT of garlic and spinach.

  23. Oooh, here’s another.

    You will need FOUR INGREDIENTS, plus some optional ones:
    A can of biscuits
    Powdered sugar
    Cinnamon (or pumpkin pie spice)
    Melted butter
    Nuts and/or dried fruit (optional)

    Preheat yer oven to 350 degrees and grease the hell out of a round cake pan, then…

    1. Cut each biscuit into 4 pieces.
    2. Put about 1/2 cup of powdered sugar and a few shakes of cinnamon into a big zipper bag.
    3. Put the biscuit chunks (and a handful of nuts/fruit if you’re using them) into the bag and shake them until they’re all covered with powder.
    4. Dump the contents of the bag into the pan.
    5. Brush with melted butter (about 2 tablespoons)
    6. Bake 30 minutes. Let it cool 15 minutes or so, then flop it out of the pan upside down and eat it while it’s still warm.

  24. Carrot & Beetroot* Salad

    +Shredded carrot – raw
    +Equal amounts of peeled and shredded beetroot – raw & squeezed of excess juice
    +Handful of fresh mint, roughly chopped
    +The juice of a lemon, or to taste if you’re like me and like it super sour
    +A splash of sesame oil
    +Salt n pepper to taste

    Pair this delectable salad with a tune salad sandwish on whole grain bread and you’re in lunch heaven. I promise.

    *Beetroot = Beet

  25. At first I read, “Butter points if they have less than five calories?”


    A girl can dream.

  26. 1. Chop up some bacon (or pancetta if you can find it) and fry it.
    2. When it’s almost crispy, add some chopped onion and fry that in the bacon oil.
    3. Add a bunch of kale and cook until it wilts a little.
    4. Add cream, stirring, until you like the consistency (I like mine a little drier).
    5. Add salt and pepper and nutmeg if you have it.
    6. Also Parmesan cheese is good on this, but I’m way over 5 items now. ;)

    And if you like anchovies:
    In a bowl combine 1 large jar of roasted red peppers (or 2 smaller ones), 1 tin of anchovies, 1 tin of sliced black olives and a little olive oil. Toss it all together and eat. (The anchovies aren’t really overwhelming; the slippery silkiness of the peppers balances the anchovies out very nicely.)

  27. Roasted Cauliflower OMG

    Toss some cauliflower in some salt, pepper, and olive oil (eyeball it). Spread on a cookie sheet and stick in a 450 degree oven for 30 minutes, stirring midway through. Make sure the edges are all brown and crispy.

    I swear it tastes just like potato chips. But hold your nose, because it smells like death.

  28. 1/3 of a medium cabbage.
    5-6 slices of thick-cut bacon (about 8 slices of regular cut.)
    3 tbsp apple cider vinegar
    1 tbsp maple syrup or brown sugar

    Slice the cabbage chunk into thin strips about 1-2″ long.

    Chop the bacon into about 1/2″ bits.

    Saute bacon in the frying pan until it starts to get crispy and the fat renders out.

    Add the shredded cabbage. After the cabbage has sauteed about 5 minutes, add the apple cider vinegar and the sweetener, an saute another 3-5 minutes. Salt and pepper to taste. Serve hot.

    See, <5 ingredients *and* uses fat.

    Actually, if you believe the Weston Price institute people, you want to eat a little fat *and* something vinegary /acidic with vegetables, to aid in digestion and absorption of calcium & other nutrients.

  29. First of all, not only does fat NOT cancel out the nutrients in vegetables, it actually improves your body’s ability to absorb those nutrients. I’m not an expert on which veggies are healthier with a bit of fat, but whatever. Anyway, I love to boil green beans until they are crisp-tender. Then heat some olive oil in a pan and throw in almonds until they are fragrant. Add the cooked green beans and heat through. Toss that all with a handful of parmesan. Yum!

  30. Broccoli, or cauliflower (or brociflower) steamed with Marie’s Blue Cheese dressing.

    I can eat just that for the entire meal.

  31. It’s not a recipe, but the other night I was frying bacon and was going to saute the random parsnip I had in the fridge when my husband (not a parsnip fan) suggested sauteing with some of the bacon grease. Threw in the parsnip sliced, a bit of onion/garlic (green garlic, but green onions will do the trick, too), some ginger into the bacon grease, sauted until it was a bit caramelized and crunchy. A.MA.ZING. Even the hubby liked it. I have another random parsnip in the fridge…you know what’s happening!

  32. Hi…new poster here, but I can’t resist a good simple vegetarian recipe thread. Also, that spinach recipe looks fantastic. I have two rad, easy contributions.

    It’s HOTTT in New York,and this is perfect for now: Black Bean Pico de Gallo.
    1. Rinse/drain two cans of black beans, dump in bowl.
    2. Chunk up a pepper (whatever color you like) and a couple of tomatos into the bowl.
    3. Put in a couple cloves of chopped garlic (I use jarred), and a handful of cilantro or parsley (fresh is better, but not necessary).
    4. Add up to a cup of zesty Italian dressing.
    5. Stir to combine, let meld for an hour or more in the fridge, then eat the hell out of it.

    Great by itself, on tortilla chips, over lettuce or rice or whatever you like. We eat this as long as we can get our hands on a decent tomato.

    Second one is for when you can use the oven: simple roasted veg.
    1. Wash and slice a bunch of veggies in thin-ish slices into a 9×13 pan; we like potato, zucchini, red pepper and onion, but eggplant, carrot, sweet potato, squash, etc. all work. Use what you like.
    2. Glurp some olive oil, S&P, and oregano over that, and stir to coat.
    3. Roast in a 400 oven for up to an hour (depends on how thin you slice the veg), stiring every 10-15 minues.
    4. Eat by itself, w/ cheese, over pasta, in an omelet, or our favorite, in a quesadilla. Amazing.

    Now I’m hungry.


    One peeled, boiled rutabaga (1 kg) pureed with 1/4 tsp. ground cardamom, 2 tbsp. honey, 2 tbsp. butter, 1/2 cup warm milk, 1/2 tsp. each of salt and pepper.

    The only way I’ve ever eaten rutabaga, and likely the only way I ever would have tried it without being tied down. From this excellent cookbook called (snort) Pantry Raid. The hardest part of the recipe, however, is actually splitting open the rutabaga for the first time. Get a mallet or something.

    And Kate, you’re spot-on with the philosophy of some nutritionists (not that they’d be quoted by the MSM for it, because a nutritionist saying something reasonable and sane about food does not make a good scare-story):

    “If you cook vegetables properly and put in a little salt and butter, they will be tasty and appealing…you do need to add some salt and fat to vegetables for them to taste their best. If you are a novice eater of vegetables and fruits, the enticements of toppings and sauces may help you. Glazed carrots are still carrots.” (Ellyn Satter, Secrets of Feeding a Healthy Family.)

  34. Crapballs, now I’m hungry.

    And I love delicious unfuckupable dishes. There should be a Food Network show for them. Hell, they should call it “Delicious Unfuckupable Dishes.” That might not go over well, cuz, you know, we must think of the children.

    One of my favorites:

    -cut up some tiny potatoes (purple fingerlings are my favorite, but any small potato works)
    -take a large ziploc bag and put in some olive oil, garlic powder, oregano, basil, thyme and Italian seasoning. If you don’t have all of those, and random combination of Italian-tasting spices works.
    -put the cut up potatoes in the bag, zip it, shake until they’re thoroughly coated
    -spread the potato pieces out on a baking sheet (sprayed with Pam), bake at 400 until crispy and delicious

    *if you live in an apartment building, be prepared for jealous and salivating neighbors, because the Italian-y aroma really wafts off of these bad boys.

    My family jokingly and lovingly refers to them as “wop potatoes.” We’re Italian so we can say that. :)

    It was concocted by either my brother or my mom…or some back and forth combination of one of them doing something with potatoes and the other making them even yummier.

    You could probably pick a different ethnicity and spice accordingly. I wonder if curry and ginger would be good…hmmm…

  35. Heeeeellllllooooo HUMMUS!

    Here’s one with fruit juice AND fiber. Score.

    This is a smash at parties and is a great substitute for mayo on sandwiches.

    1 can garbanzos
    1/4 cup orange juice
    1/4 cup black walnut oil (GREAT natural anti-inflammatory)
    orange zest
    1-3 garlic cloves to taste
    salt and pepper to taste

    Mix garbies and juice and oil in blender.

    Puree until smooth, while adding zest and garlic and salt and pepper.

    Hey, you’ve got hummus!

    This keeps well and the flavors marry uber-nicely.

    Serve with whole wheat toasted pita brushed with walnut oil for an EXTRA helping of YUM!

  36. I used to snack on this when I was a student – cheapish comfort food:


    Clean and slice mushrooms. Slice onions fairly thin. Melt butter in a saucepan or skilet. Saute the mushrooms and onions on medium-low until they are desired texture – I like them nice and brown, but not crispy. Add salt, pepper, and thyme to taste.

    In the meantime, toast your bread. Top toast with mushroom-onion mixture. Eat and enjoy.

  37. I de-lurk for the weirdest reasons.

    My friend has a delicious recipe where she sautees green beans in a bunch of olive oil, zests orange peel all over it, and tops it with toasted pine nuts, salt, and freshly-ground pepper. It is soooo good! However, I have no clue about measurements for it.

  38. I’m convinced that most any vegetable roasted and covered in olive oil, salt, and pepper has the power to make even the staunchest anti-veggie eater a convert. My favorites are cauliflower (as Sara mentioned), brussels sprouts (cut in half, drizzle with oil, roast in a 400 degree oven for 40-50 minutes, until the sprouts are golden and crispy), and my most favorite of all, beets (wrap in foil, roast in a 450 degree oven for 45-60 minutes, depending on size, cool, peel, slice, and douse liberally with the above-mentioned ingredients. De-LICIOUS). If you’re feeling fancy, you can mix the roasted beets with a bit of goat cheese and some pistachios. Big yums.

  39. My favorite vegetables are popcorn kernels…popped. On the stove. With salt.

    That counts, right?

  40. Great topic, and lots of recipes to try! This week I’m having green beans and bok choy for lunch:

    Sautee chopped garlic, green onion, jalepeno, and ginger for 2 minutes;
    Add green beans (chopped into about 2-inch pieces). Sautee for about 4 minutes. If not soft enough, add 2 tablespoons of water and quickly cover before oil splatters everywhere, steam for 2 minutes.
    Add chopped bok choy, sautee for about 2 minutes.
    Top with sesame oil, sesame seeds, and toasted almonds; serve with soy sauce.

    It sounds a little bit complicated, but I threw it together in about half an hour this morning, and it’s soooo good!

  41. Boil brussels sprouts in a little water until tender. Separately, melt 1/2 stick of butter and throw in finely chopped garlic. Saute over medium – medium-high until the garlic browns and gets crunchy. Drain brussels sprouts well and pour butter/garlic over them. Sprinkle with sea salt.

    Very simple and very delicious.

  42. I’m generally a “throw it in and see how it turns out” cook, although I am currently attempting to write my recipes down.

    One of my favourite things to do with vegetables however, is a Tobie Puttock recipe for baked fennel.

    2 large or 4-5 small bulbs fennel (thick outer layers removed, bulbs cut into 3cm slices)
    Plain flour to dust
    100g butter (and extra to grease)
    150g pancetta
    4 tablespoons double cream
    150g freshly grated parmesan

    Preheat oven to 190C/375F Cook fennel in boiling water until tender. Drain and pat dry. Dust fennel with flour. Melt half butter in large frying pan. Add fennel. Cook over medium heat until fennel is golden on all sides. Add pancetta and cook for a couple more minutes. Add cream, season with salt and pepper and simmer over a low heat for 10 minutes.

    Grease baking dish with extra butter. Arrange fennel in dish and drizzle with remaining cream from frying pan. Sprinkle with parmesan and dabs of remaining butter. Cook for 15 min in oven until parmesan has melted. Serve immediately.

    This doesn’t reheat well, so I tend to cook it only when I have other people ’round to enjoy it, but it is glorious.

  43. My favourite thing to do with vegetables is to bake them. I don’t know if it qualifies as a recipe, but there’s oil (which it actually tastes great without as well, as I found out when I was out of oil, but ignore that if you don’t want to be too healthy):

    Cut potatoes, carrots, onions,cauliflower, broccoli and/or peppers into medium sized chunks.

    Put in baking pan.

    Drizzle with oil, sort of move stuff around a bit distribute the oil more evenly

    Add salt

    Bake for about 30 minutes at 200 degrees celsius/400 fahrenheit while you do something else.

    Serve as is, or with ketchup, sweet chili sauce, barbecue sauce, sour cream, or anything you find in your fridge that you think might be good.

    I’m a sort of random cook and I’m surprised every time by how good it is…they are just the same vegetables, but baking makes them actually taste good.

  44. To my surprise lately, I haven’t been hating vegetables with Mrs. Dash, like I used to. Which is great, cause I’m one of those people who like salt on my salt. Thank goodness I don’t have high blood pressure or I’d be in real trouble.

  45. One of my favorite stir fry recipes (actually, from my stepfather and adapted by me to reflect my love of broccoli. and chicken.)

    garlic or ginger
    pork or chicken
    green beans
    hoi sin sauce

    brown the meat with the ginger/garlic (powdered works too –oh, and you can add onions if you want), add the veggies and the hoi sin sauce, and cook until the veggies are at the consistency you like. I usually wind up with about 3/4 veggies, 1/4 meat.

    Mmmm… I think I’ll go have leftovers of that dish for breakfast now.

  46. Saliva is pouring over my keyboard and my pants as I read this. I knew I shouldn’t have clicked this thread!

    My favourite veggie-with-fat recipe (which may be replaced by any of the ones above when I try them) sounds disgusting but I tried it anyway. It’s from the 2004 edit of the Gourmet cookbook and I think they just called it Creamed Red Cabbage:

    1. Fry a couple slices of chopped bacon in a pan
    2. Chop a head of red cabbage (it gets so much smaller when it cooks) and add that
    3. When everything is soft, add a few good dashes of caraway seeds
    4. Pour in about a cup of heavy cream and stir till everything soaks up. Cook for a few more minutes to dry out, and serve. (They suggest serving it over buttered noodles, but I think it’s fine as a side. And it is DELICIOUS cold out of the fridge.)

  47. Oh, how could I have forgotten this recipe?
    It has a whole 8 ingredients, and that includes one or two that I consider optional. The ratio of sugar to liquid in the dressing surprises me every time I make it.

    I love, love, love this on hot days. And on cold days. :)

    For a year now, I’ve been thinking about writing a cookbook of quick recipes that are sized for two people instead of 4 or 6 or 8.

  48. How ’bout a Portobello mushroom burger? This is great for summer since you don’t have to turn on the oven or the stove. Clean Portobello mushroom caps, brush them with olive oil, salt, and pepper, nuke for 2 minutes, then throw them on the grill just maybe 5 minutes on each side. Serve on bun with cheese, burger works, wev, of your choice. (I find that nuking them first keeps them from drying out on the grill.) YUM!

    Or hey, homemade goat cheese-butternut squash ravioli. This is easier to make than it sounds, and actually kind of fun.

    Your dough is 1-1/2 cups of flour, which you make a crater in, toss 3 eggs in the crater, mix, knead until smooth (add a little extra flour if it’s too sticky, a little water if it’s too dry), then divide the dough into 4 balls, and roll out each ball with a rolling pin on a floured surface as thin as you can get it without it falling apart and cut it into strips about 3″ wide.

    Your filling is about 1/3 of a pound of bucheron or cano de cabra goat cheese, mixed with half of a medium cooked butternut squash, plus 1 teaspoon of minced garlic, salt and pepper to taste, 1 tablespoon of olive oil, and (optional) 1/4 teaspoon of Parmigiano-Reggiano cheese, all seasonings variable according to taste. (You can also use regular Parmesan or Romano if that’s what you have; I just happen to be a Parm-Reg nut. I get it cheap at Trader Joe’s and it lasts for freakin’ ever.)

    If you don’t want to bother cooking the butternut squash yourself, 2 cups of thawed frozen butternut squash will do. But if you’re using fresh, here’s a tip; if you puncture the squash all over with a fork and nuke it for 3 minutes, it will be easy to slice! Then just slice it in half lengthwise, brush it with olive oil, put it face down on a piece of foil on a cookie sheet, and bake it at 425 for about 30-40 minutes or until mashable. Then let it cool, scoop out the seeds and peel and mash it, and mix it with the other ingredients above.

    Put out a dough strip and lay out heaping teaspoons of filling spaced maybe an inch apart. Then take another dough strip and press around the sides and in between the fillings, then cut them with a pizza/pasta cutter (or a sharp knife). Repeat until all strips are used. (You might have some filling left; it’s good on crackers!) Let them dry 15 minutes on each side, and then cook (just like regular pasta) or freeze them. Cooking the freshly made ones should only take about 7 minutes, frozen about 2 minutes longer. I usually have these with a simple tomato sauce, but you could do butter/sage sauce too, I’m sure that would be great.

  49. Pesto a la Dad:

    – Set water to boil

    – Pour enough olive oil in the blender to cover the blades (putting the olive oil in first keeps the blender from seizing up on the dry ingredients)
    – Add 2-3 cloves garlic (if you really like garlic, that is. The less alliaphilic would do well to dial it back to one clove.)
    – Pour in some salt
    – Add the leaves from 2-3 bunches of basil
    – Blend

    – Add 1 pound short pasta to boiling water

    – Grate a wedge of Parmesan (or, if you want ideological purity, half a wedge of Parmesan and half a wedge of Romano)
    – In a serving dish, mix grated cheese with blended basil

    – Drain pasta (Dad liked to drizzle a little of the hot water from the pasta into the pesto. He said it made the sauce stick to the pasta better.)
    – Add pasta to pesto and stir until it’s all a uniform green
    – Serve to drooling masses

  50. My parent’s favorite way of cooking acorn squash is to take a big knife and whack it in half, scoop the seeds out and put the halves in the oven cut side up on a baking sheet or in a casserole dish with the space from the seeds filled with butter. This would probably work with just about any winter squash.

  51. Hong Kong-style green beans: (sorry, I don’t own measuring utensils, so no measurements)

    Stir fry some fresh green beans in peanut or sesame oil with some sliced garlic. When they start to get tender, add in ground pork (or ground whatever, or no meat or tofu if you want a vegetarian dish). Add onions and red pepper flakes. You can use chilis if you like. Add soy sauce and oyster sauce if you have it.

    So good, and pretty unfuckupable, since you just season to taste.

  52. My favourite meal of the moment is a sweet potato and lentil soup.
    You need:
    A largeish sweet potato
    roughly two cups of red split lentils
    a couple of carrots
    a normal potato
    a couple stalks celery
    an onion
    creamed coconut (roughly a quarter cup)
    and some fresh chopped coriander leaf.
    (and some boiling water)

    Chop your onion, and fry it up in a bit of butter, peel and chop all the other veggies and chuck them in too.
    Stir them around a bit then add enough water to cover them, then add your lentils.
    Biol it for half an hour or so, then stir in your creamed coconut.
    Next step: liquidise the fuck out of it.
    once liquidised stir in the coriander.

    Serve with a big chunk of hot bread.

    I have to admit, this is my ultimate comfort food..

  53. First one starts like yours, garlic and oil, but instead of orange juice, use lemon, cook the spinach the same way, take it off the heat, and stir in some feta. Really great on a baked potato with some plain Greek yogurt.

    Second favorite, fry up some chopped bacon, toss in some halved brussels sprouts, and cook em til they turn nice and brown and crispy on the outside. Even if you don’t think you like sprouts, you’ll nom out on these. Sometimes I add onion, sometimes not.

  54. This is one my kids absolutely LOVE. It was the first time I could remember that absolutely everybody at EVERYTHING on their plates. (As a mother of 4 girls, that is an accomplishment, let me tell you.)

    Vegetables of your choice
    We usually end up with a combination of sweet peppers, some sort of squash (I like to use zucchini, but I’ve used others too), mushrooms, green beans, leeks and/or celery.

    I’m sure it would probably taste better if you used something like peanut oil, but I usually just use vegetable oil or even margarine. Whatever I’ve got in the house. Just enough so the veggies don’t stick to the skillet/wok.

    Indian sauce of your choice
    I’m sure it would be “healthier” to make your own, but I don’t know how, don’t have all the ingredients, and frankly, don’t have the TIME. So I use the stuff in jars. With 6 people to feed, I end up having to use 2 jars.

    Again, use whatever kind you want. Balti rice would, of course, be the “correct” one to use for Indian food. I personally prefer brown rice, but I have a hard time finding it out here – sometimes I can, sometimes I can’t. I usually just use whatever rice I have on hand.

    That’s it, really. You just stir-fry your veggies until they’re almost as soft as you like, throw in the jar of sauce, make sure it’s nice and hot, and serve over rice.

    Not exactly the hardest thing in the book, but I was trying to find a way to inject more vegetables into our meals, and having a vegetarian meal once in a while does the trick. The fact that everybody likes it helps, too. :)

  55. I actually love steamed vegetables…and I love them adorned with various dairy products. It’s all good. Here is a fennel-recipe (no measurements, it’s very easy)

    Slice a large fennel bulb. Save some of the “leaves” at the top. Put some olive oil in an oven pan. Fry up some garlic (lightly) and whichever fresh herbs you have kicking around and the fennel leaves (basil, oregano, all are good really, you can use dried too), add a can of chopped tomatoes. Salt and pepper as you please. Pour on top of the fennel. Add some cream, and then feta cheese / or drop the cream and use a container of ricotta cheese rather than feta (fennel is v. tasty with ricotta!). Put it on top of your tomato-fennel mix. Bake in the oven at 200 celsius (can’t do farenheit) for about 20-30 minutes. Delicious!

  56. Roast some beetroots by wrap each one in foil, bung in oven for half an hour or so while you’re cooking something else. Then let them cool down, peel them and chop them up into chunks.
    Mix’em with chopped walnuts, a slug of walnut or olive oil, a dash of white wine vinegar, and a handful of chopped flat parsley.

    (I often put grated carrots and Puy lentils in it too, and bring it to work for lunch.)

  57. Green bean salad- Green beans microwaved for a few minutes in water then well-blanched. Add full fat zesty italian, marinate for a few hours in fridge. Serve. Delish! Especially in the summer.

  58. Last night’s tea, serves 2 hungry people:

    One onion
    2 cloves garlic
    1 ish tbsp olive oil
    2 small leeks
    1 green pepper (capsicum)
    basil and oregano
    1 400g tin chopped tomatoes
    1 ish tbsp tomato puree
    1 400g tin 3 bean salad (just in salted water).
    1 splash red wine

    Chop the onion and garlic and fry in the oil until softened. Dice the leeks and pepper and add along with the herbs and fry until they’re beginning to cook. Add the tomatoes, wine and drained beans and simmer until it’s reduced a bit.

    We ate it with pasta.

  59. Thanks for this, Kate. I have been receiving my community supported agriculture boxed share every week, and this week I have oodles of spinach and kale. I can’t wait to try this recipe.

    Otherwise, I have been enjoying my spinach this way:

    a large handful of fresh spinach: washed, destemmed, and cut bite sized
    3-4 white mushrooms: cleaned and quartered
    1 T sliced onion
    1 T butter or olive oil
    1 t dried thyme or sage
    a pinch of Kosher salt
    some cooked pasta to serve over, I had leftover cooked macaroni noodles from making pasta salad over the weekend

    melt the butter (or heat olive oil) over medium heat in a skillet. add onion and mushrooms. cook until the onions are soft and the mushrooms are browned. add herb and salt and stir until onions and mushrooms are well coated. add spinach, wilt. serve over cooked pasta.

  60. Take some rice, cook it like the packet says and let it cool a bit. Stir in whatever raw veggies you like eating, chopped into bite sized pieces (tomatoes, cucumber, sweet peppers, mushroom, carrots – whatever) and/or some chickpeas (buy them canned) and/or some dried fruit (raisins, dates, cranberries). If you have effort a nice thing to do is to take the juice of one orange and about 1tbsp of honey (that’s the sugar mmmmmm) and mix together and put that on the rice before you add the other stuff.

    Eat. Good with bread of any sort or just on it’s own. Nom nom nom.

  61. These all sound great! Thanks for the inspiration, Shapelings.

    My one and only rule in the kitchen (learned at the knee of my old European grandmother many moons ago) is the simple and profound truth:

    THERE IS NO RECIPE ON THE FACE OF THIS EARTH THAT CANNOT BE IMPROVED BY THE ADDITION OF EITHER CREAM, SOUR CREAM OR CONTINENTAL BUTTER. (Okay, occasionally you could get away with adding real (only REAL) mayonnaise or fresh, pure lard.)

    I speak ze truths!

    Note – said EuroGranny also encouraged us to drink a little cream regularly, to benefit our complexion. Now, I don’t like to boast, but I do look 10 years younger than many of my contemporaries ….

  62. The best thing about summer is VEGETABLES. So, when farmer’s market season hits and we come to that magic moment when everything good is in season, we often have a southern-style all vegetable dinner extravaganza and it goes like this (this is southern-style so these vegetables ain’t vegetarian):

    Collards (or any other bitter green or fresh green beans)
    Wash, trim, chop your veg.
    In a big pot, put a smoked turkey wing and some chicken broth (alternatively, water and bouillon cube, in which case whoa ease up on the salt) and bring it to a boil so that the broth gets a lot of that smokey flavor.
    Add your greens, some salt (unless you used bouillon in which case you have enough salt for the rest of your life already) and more broth (about half-way up the greens).
    Simmer for at least an hour.
    Serve with some apple cider vinegar.

    Cucumbers and Onions
    Slice some cucumbers and some sweet onions.
    Spread the cukes out on a paper towel and salt them to draw out the water. Pepper, too, while you’re at it.
    Meanwhile, mix sour cream, a dash of red wine vinegar, and a little paprika in a big bowl. Add more salt and pepper if you’re one of those “Never enough salt” people.
    Throw the cukes and onions in with the sour cream, mix, and stick them in the fridge.

    Sliced Tomatoes
    Slice a tomato. Salt and pepper it. Hell yeah.

    Corn on the Cob
    Shuck the corn.
    Add it to salted boiling water and boil it for no more than two minutes!
    Salt and butter to taste.

    I usually make corn bread or biscuits to go with this meal. And then for desert:

    Fruit and Ice Cream
    Slice the seasonal fruit of your choice. My favorite is peaches.
    Sugar liberally.
    Put in the fridge while you cook and eat everything else.
    After dinner, top some vanilla ice cream with the peaches.
    Cry with happiness because seriously this is probably my favorite thing to eat in the world next to tacos.

    Bonus Lunch Item!

    Tomato Sandwiches
    Get some goooood white bread. I am really into this French peasant bread that is made in Skokie, IL and is sold in every grocery store near me in Chicago.
    Liberally smear mayo on the bread.
    Add some nice, thick tomato slices.
    Salt and pepper the tomatoes.
    Optional but really what makes this work: grate some onion onto the tomato.

  63. This is an area where I’m glad I never really dieted. (The other is that I never learned to hate delicious cottage cheese) I like plain steamed veggies (with salt to taste), especially broccoli. I’ve not found a better way to eat broccoli, because adding anything just takes away from the broccoli goodness.

    However, there are some foods I do more with, like chard, which I sautee with garlic and olive oil. I also like the Boston lettuce salad you get in bags at Trade Joe’s. The lettuce is kind of sweet and good with just salad dressing. The other night my boyfriend ate a whole bag with cucumbers and carrots added, and salad dressing of course. Nom!

    Oh, and before I figured out I was allergic to tomatoes, I made up an awesome lasagna-esque recipe involving zucchini:

    1. slice zucchini into thin rounds, and lay in bottom of lasagna pan, overlapping like noodles
    2. sprinkle with chopped tomatoes, grated mozzarella, and fresh (or dried) basil and oregano
    3. add another layer of the same
    4. bake until zucchini is cooked (maybe 5-10 mins?)

  64. Kate, I, too, am a terrible cook (I once burned a chicken to a crisp because I thought it was like turkey and needed to roast for 6 hours – ha!), but here is a sure-fire unfuckable veggie-pasta recipie that I fucking love to death and make all the time:

    One package of pre-chopped broccoli (my supermarket sells these, but if yours doesn’t, you can chop it yourself; I just prefer the leafy head part of the broccoli to the stems, and the package contains mostly heads)

    An entire bag of julienned sun-dried tomatoes (or can use the ones packed in oil, although I never have)

    1 package of Baby bella mushrooms

    2/3 can of large pitted black olives

    1 package of penne pasta

    olive oil, salt, garlic, one fucking ton of grated parmesean cheese


    Coat a large pan with olive oil. Heat oil on medium high for a minute or so, then add as much garlic as you like (I personally like a lot, so I use 2-3 Tbspns).

    Add broccoli, turn heat down to medium, and saute until slightly tender.

    Add mushrooms and continue to saute until mushrooms start to brown.

    Add sundried tomatoes and olives (I usually slice the olives in half, but you can use them whole or use pre-sliced; whatever floats your boat).

    Cover pan, turn to low heat, allow to simmer while you prepare pasta.

    Prepare pasta per directions on the box; drain and rinse.

    Check on the veggies to make sure that they are tender (I like my broccoli mushy, but that’s just me) and that the mushrooms are browned. If the veggies still need to soften some, either re-cover and allow to simmer a little longer, or turn up heat, add more olive oil, and saute until veggies are desired consistency.

    Serve, salt to taste, and garnish with as much cheese as you like. I’m a cheese freak, so this tends to be a lot. Also, I usually serve this with grated parm, but I’ll bet it’s great with crumbled feta or crumbled goat cheese, too.

  65. Quinn Salad (serves 2)

    several leaves of romaine, chopped (or whichever type of salad green you prefer)
    can of kidney beans
    1 avocado
    chunk of parmesan, about 1 in by 2 in
    italian dressing (i use newman’s own family recipe italian, but whatever you like)
    pine nuts (optional)

    drain and rinse kidney beans. grate parmesan cheese. cut avocado in half, remove pit, and cube avocado flesh. chop romaine and place in two serving bowls. toast pine nuts, if using, for a few minutes until aromatic and brown. divide kidney beans equally and place upon chopped lettuce. divide avocado equally and place upon kidney beans. divide parmesan equally and place upon avocado. add italian dressing. top with pine nuts, if using. enjoy!!!!

    i have this almost every night for supper.

  66. Wow, a lot of these sound awesome. I have a couple that I get completely nuts for every once in a while

    Roasted Brussels
    Get as many brussels sprouts as you want, and halve them.
    Sprinkle them with olive oil, salt and pepper
    Roast them at 450 until they brown (maybe 20-30 minutes)
    Sprinkle with Parmesan cheese.

    Marinated Asparagus
    Snap woody ends off of asparagus
    Place in plastic bag with balsamic vinegar, olive oil, salt and pepper, let soak for at least 15 minutes.
    Broil or grill until soft
    (this is also great with a number of grilled veg– sweet peppers, eggplant, etc)

  67. Oops, I should probably clarify some things (see, I told you I’m no cook):

    The package of sun-dried tomatoes my supermarket sells is fairly small (the bag is about 5 inches high and maybe 4 inches wide, maybe 3 inches from front to back; no idea how much in terms of ounces, though). So there should be a liberal amount of tomatoes in your skillet, but they should probably be 1 parts tomato to 5 parts everything else.

    I used pre-minced garlic, so I meant 2-3 Tbspns of that, not whole cloves.

    You can also salt the veggie mixture while it is cooking, and I usually do, but not at any precise point. Also, you can add celery seed, onion powder, garlic powder, italian seasoning, garlic salt, or other spices to give a little more flavor if you want. Finally, when my mom makes this, she uses kalamata olives rather than black olives, but I prefer the black ones, obvs.

  68. Here’s a very easy dessert that’s great for late spring and summer, and perfect for a 4th of July cookout:

    1 box of Sara Lee poundcake, sliced
    1 container of strawberries, cut up
    1 container of blueberries
    Cool Whip (you can use reg or Lite)
    Lemon juice to sprinkle on the poundcake (optional)

    Get a baking dish or bowl and alternate layers of cake, strawberries, blueberries, and Cool Whip. Cover and chill.

  69. Simple but nummy veggies:

    Steamed asparagus with lemon juice and parmesan sprinkled on.

    Greens sauted in olive oil until they begin to wilt, then add equal measures soy sauce & balsamic vinegar to finish the cooking. That’s sort of my quick recipe for good old-fashioned greens.

  70. Diana: “It’s not a recipe, but the other night I was frying bacon and was going to saute the random parsnip I had in the fridge when my husband (not a parsnip fan) suggested sauteing with some of the bacon grease…”

    (snip yumminess description)

    “A.MA.ZING. Even the hubby liked it. I have another random parsnip in the fridge…you know what’s happening!”

    Diana, that sounds awesome… but are you sure these are really random parsnips and not habitual parsnips? It seems like you keep them on hand, LOL. :)

  71. I like my cooked spinach with butter. Melt butter (not unsalted) in a pan, then throw in lots of fresh spinach. When it’s cooked enough to suit you, squirt on plenty of fresh lemon juice. Put on a plate and eat it all up. It’s good with a little garlic powder too.

  72. This is probably only helpful for the seasoned cooks who can do things by feel, as I do, and don’t really need amounts.


    Paneer (you can either make it yourself – google it – or buy it at an Indian grocery)

    Lots of spinach, frozen OK

    A couple of green chiles

    An raw onion

    A tomato, preferably peeled

    A big handful of cashews or a big dollop of cashew butter

    Mix of Indian spices to suit your taste. (Cumin seeds, coriander, ginger, etc. Or you can just use some packaged garam masala.)

    Salt to taste

    Two big blops of regular butter or ghee, divided

    Directions: Cube the paneer and saute’ lightly in one blob of butter, on low, being careful not to crowd, and flipping the cubes after the first side is just starting to brown. Set aside.

    Bloom the dry spices in a dry pan on med. low heat until fragrant. Set aside.

    Chop onion and chiles and grate fresh ginger, and saute together lightly in another blob of butter. Set aside.

    Combine spinach, tomato, cashews, bloomed spices and onion/chile/ginger mixture in a blender or food processor and liquify. Add water if you need to, it won’t hurt anything. This is your sauce.

    Put cubed paneer back in the pan. Pour the sauce from the blender all around. Simmer on low for a few minutes until thick and the flavors have melded. Salt to taste. Serve with rice.

  73. It’s asparagus season, yay!

    I like to wrap some stems in pancetta, roast them a bit in tinfoil and eat with a soft boiled egg, kind of a posh egg and soldiers. If you want to be really fancy, crack the top off of the egg, and then put some butter, salt and pepper in before stirring with the asparagus.

    I got it from Jamie, Hugh and Nigella, my trifecta of cooking idols. I also love fried artichoke flowers stuffed with parmesan, and baby leeks roasted with olive oil, garlic and a little cider vinegar.

    Any salad or pasta, in my opinion is approved with the appropriate cheese.

    Also: really mushroomy risotto= yum.

  74. I actually prefer raw veggies a lot of the time. They’re so crisp and crunchy! But here are some fun things to do with vegetables. All of these are summer recipes, for when the veggies are at their best.

    1. This is cheating: my dad gets a giant bag of vegetables from the Changs at the farmers’ market, washes it, and then stir-fries it in a wok with garlic, olive oil, and oyster sauce until it all wilts. Baby bok choy works really well, but he’s also done this with stuff I don’t recognize.

    2. Cook a pot of pasta, whatever your favorite is. Cut up as many cherry tomatoes as you like. Take a couple of big handfuls of fresh basil leaves and tear them up. When the pasta’s done, put it in a big bowl and drizzle with olive oil to coat, then mix in the cherry tomatoes, basil, some salt and pepper, and a big heap of grated Parmesan. Perfect summer dish. (You can also saute some garlic in olive oil or throw in some chopped raw garlic, though I find the latter a little too harsh.)

    3. Saute a few cloves of chopped garlic in the bottom of whatever pot you use to make rice. You can also add a diced small onion at this point. When they’re translucent, add two cups of rice and four cups of water and follow normal rice-cooking procedures. (Veggie stock would probably also work beautifully here; I’ve never tried it.) When the rice is cooked, add one can black beans (unrinsed), a chopped scallion, and at least two ears’ worth of fresh steamed sweet corn. Also toss in about a teaspoon of ground cumin. Stir well and try not to eat the entire pot at once. This rice salad is delicious warm or cold. (It’s stolen from a recipe by Bobby Flay, but he wants you to soak and cook your own beans, and I’m lazy.)

  75. Double posting to ask: OTM’s mention of tomato sandwiches has me drooling, but I was wondering in an off-topic way if anybody else started eating those after reading Harriet the Spy?

  76. Ok, this is a totally brillz thread and it couldn’t have come at a better time. I sort of hate veggies, I don’t know why. I don’t think I really hate them, just that I don’t have any experience with them, so when I hear words like beets, kale etc I have no idea what they taste like. My mind then translates this confusion into “YUCK”. But I want to put more veggies on the menu for my family SOOOOO in essence, HELP! Should I just start experimenting? This thread is great because I already know I like bacon (onions, mushrooms, corn and tomatoes also on the likes list) Should I just go to the store and pick out something that looks good? Thanks for the advice.

    Also, since I have stated I don’t truck with very many veggies, I thought I would recommend this recipe, because it is one I like. (I heard that they do this with corn through out Mexico)

    Holl’s Bomb Diggity Corn

    Ingredients: Corn, Mayo, Chipotle Pepper, Lime Juice, and Cojita Cheese (you can find it with the other cheeses)

    1. Boil your corn. (however many you want)
    2. Mix mayonnaise and Chipotle pepper into a sauce.
    3.Coat each piece of corn with the mayo mix.
    4.Coat each piece of corn with the shredded cheese.
    5. Squeeze on the lime juice.

    All of my friends rave about this corn. They can’t get enough. I only make it in the summer.

  77. @Nomie, No but I started eating onions after reading Dean Koontz’s Intensity. The killer makes an onion omelet and it just sounded so damn good. I wonder if anyone else started eating veggies after hearing them described?

  78. My favorite is green beans with onions – it’s become a Thanksgiving classic that has been asked for!

    Start with half a stick of butter, melt in your pan. Add most of a red onion and a pinch of salt. Sautee until your house smells amazing. Boil/Steam/whatever your green beans. Mix the fabulous butter & onions with the yummy beans, top with another sprinkle of salt and some thyme. Devour.

    One more for good measure: 40 clove chicken. Brown chicken in olive oil (or whatev). Pop yourself as many cloves of garlic as you can stand. Put chicken, a good coating of oil, garlic and a couple branches of thyme into a pot and bake until you can’t stand to wait any longer. Eat. You will stink for the night, so make sure your S.O. eats it with you. (This is the Good Eats recipe, for those of you who are playing along.) :)

  79. Butter…. (melted)

    Garlic… (the more the better)

    Sliced Red Pepper.

    (add some sliced almonds if you’re that way inclined)

  80. Do NOT try this in an un-enameled cast iron pan. It’s neither pretty, not tasty. (Can you tell that I speak from experience?)

  81. Although I myself am a Yankee, half my family and my husband are southerners so I have been fed tomato sandwiches by some relative or another since I was wee. I do remember going on a tofu eating binge after reading the Joy Luck Club and it’s many descriptions of fried tofu.

    I was focused on summer veggies, but I made brussel sprouts in brown butter this past winter that was unbelievably good. You just brown butter (see Joy of Cooking), par cook some brussel sprouts (steam or boil, whatevs), then toss them in the butter. Holy moly. I HATE brussel sprouts and I would still eat them this way every day if I could.

  82. Spinach and peanut butter!! I only know it as an “African” dish, I have no idea where it’s from, and neither has this website that has a full recipe. It’s DELICIOUS and couldn’t be easier to make.

    In short: In a pan, combine cooked spinach with sauted onions, diced tomatoes and a few tablespoons of crunchy peanut butter. Season with salt and pepper, and chili poweder or hot sauce if desired. Serve with rice. NOM.

  83. One of my favorite prepared foods is very simple: steam broccoli until it’s just tender but still bright green (it only takes half a minute to move into overcooked territory, which alters the flavor dramatically and to my mind makes it inedible, so be careful) and then mix with butter and salt and pepper. Add sliced carrots to the steaming and then mix it all up together with some homemade mac & cheese, and you’ve some rather heavenly comfort food. The sweetness of the carrots and the pungency and slight bitterness of the broccoli balance out the richness of the cheese and pasta perfectly. Oh, and drink with a big glass of orange juice. Doesn’t get any better than that.

  84. Sweet Potato Casserole

    (I hated sweet potatoes before I tried this. And it’s not five ingredients, but it’s not too difficult, really.)

    3 sweet potatoes
    1 cup sugar
    2 eggs
    1 stick butter
    1 teaspoon vanilla extract

    1/3 cup melted butter
    1/3 cup flour
    1 cup brown sugar
    1 cup oats
    1 tablespoon cinnamon

    Boil potatoes until tender, then remove skin. Put into a mixing bowl and mash with butter. Stir in remaining non-topping ingredients. Mix topping ingredients in separate bowl. Pour into an oven-safe dish and sprinkle on topping. Toss some marshmallows on top for good measure. Bake at 350°F for 45 minutes.

  85. Ohhhh, my.

    Corn Pudding

    2 eggs
    1 stick melted butter
    1 cup sour cream
    1 box Jiffy corn bread mix
    3 cans white creamed corn

    Beat eggs, mix the rest together.

    Bake at 350 for 1 hour.

    TRY not to eat it all. JUST TRY. :)

  86. Creamed mushrooms on toast (variation of Sniper’s recipe, upthread):

    Saute garlic and sliced mushrooms in oil or butter until the mushrooms are soft and nicely browned. Splash in some dry white wine or dry vermouth and saute until it’s mostly cooked off/absorbed. Toss in some thyme and/or parsley. Add heavy cream and cook it all together for a few minutes until the cream reduces a bit. Salt & pepper to taste. Serve on toasted crusty bread. I usually eat this with a knife and fork because it’s kind of drippy, and being possessed of copious frontage, I have enough problems with spilling food on my chest, drippy or not.

    A staple in my kitchen: fried peppers. I usually make these with red bell peppers, but it’s also good with the other colors of bell peppers, anaheims, poblanos or any meaty, not-too-hot pepper. The very best for this, if you can find them, is thin-skinned Italian or Hungarian frying peppers.

    Gut your peppers and slice into strips about a quarter inch thick. Put them in a pot with plenty of olive oil and let them stew gently until soft and a wee bit brown at the edges. Takes a while. Salt to taste. Decanted into a glass jar, they keep really well in the fridge. Heat and serve on crusty bread (what my grandmother used to call a “fried pepper sandwich”), use on pizza, toss with other vegetables. Or make Eggs Medusa: heat up the fried peppers and some of the oil in a small skillet. Break in an egg, cover and let cook until the egg is done to taste. I call it Eggs Medusa because the peppers look sort of like crazy snake hair.

  87. I’m drooling over these recipes. Especially the mention of tomato sandwiches, which has been a summer staple as far back as I can recall (Mom, who dislikes the texture of raw tomato, used to say ruefully that Dad and I would live on those from June to September if we could — or at least in July when the garden tomatoes starting coming ripe.) God, I want the samonella scare to be over… yum.

    Anyway, I offer up a three-ingredient recipe I love:
    -Honey (or Maple Syrup, but only if you’ve got access to the real stuff)

    Chop carrots into rounds – not too thin. I usually go somewhere between the width of my pinky and my index finger; men and women with larger hands may want to go a bit thinner.

    Melt a good-sized pat of butter in a skillet over medium heat.

    Put carrots in butter, coat thoroughly. Ideally you should still have some butter pooling once the carrots are coated. If not, add another pat.

    Pour honey or syrup over butter-coated carrots, stir slowly to coat; the honey will become more liquid as it warms.

    Cover and allow to cook, stirring occassionally, until the carrots are crisp-tender.

    Eat them all, resolve to use more carrots next time. (We’ve yet to find out what “enough” carrots are.)

  88. broad beans and bacon.
    chop bacon (or buy pancetta if rich and lazy)- shallow fry with a little oil until dark red and crunchy.
    at the same time, steam or boil fresh green broad beans, popped straight out of their little pods. Drain bacon (only because greasy beans is gross) and mix with beans. ad butter, salt and pepper if you want to.

    spinach and eggs.
    not actually spinach, but if you can get molokhiya, which is a similar but much creamier middle-eastern veggies, get it!
    melt butter in a pan, toss molokhiya in butter until heated through. add minced garlic, salt and coriander, and cook a little longer. Put in a ceramic dish with a lid- crack raw eggs over the top and cover (the steam from the veg will cook the eggs). east still warm, but once the eggs have turned white, with fresh warm flatbread. mmmmmmmmMMMMMMMMMMMMMMMmmmmmm…

    Damnit, now I want molokhiya and I have none.

  89. Grilled portobellos

    Portobello caps
    Olive oil
    Soy sauce (or vinegar, if you’re inclined in that direction)
    Chopped garlic
    Black pepper to taste

    Combine oil, soy sauce (or vinegar), garlic, and black pepper in a bowl or tupperware container (ideally, something with a lid). Mix well with a fork, then add portobello caps and coat thoroughly. Let sit for anywhere from five minutes to five hours, stirring mixture occasionally (or shaking closed container vigorously — fun!).

    When marinated to desired degree, throw on the grill until tender. Eat on a bun, or just as is. You can also sautee them or stick them under the broiler for a few minutes, to similar effect.

  90. “Oh, and I eat my apples with peanut butter. Mmm apples and peanut butter”

    In that case…

    good apples
    really strong, crumbly cheddar
    peanut butter.

    slice apple and cheese. spread peanut butter on oatcakes, add apple slice, add cheese slice.


  91. 1 can tiny shrimp, 1 clove garlic you have peeled and minced yourself, 2 capfuls of any Newman’s Own dressing you like (I favor Asian Sesame Ginger, Parmesan and Garlic, and the classic Olive Oil Vinaigrette).

    Mash with fork. Eat with gusto.

  92. Mmmmm.

    -Green beans with hazelnut oil and mozzarella chunks on top. Steam or boil beans. Drizzle hazelnut oil over. Tear or cut up some mozz and sprinkle over. Heaven.

    -Bacon-wrapped dates. Fry, bake or microwave the bacon, wrap it around a date. Voila!

    -Prosciutto-wrapped melon chunks. Ideally these would be melon balls, but right, like I would ever own something as specifically useful as a melon-baller. Anyway, unwrap the prosciutto, wrap it around some chunks of melon. Cantaloupe is my favorite.

    and for that matter:

    -Prosciutto and cream cheese asparagus. Boil or steam asparagus. Cut prosc. into strips. Drop a dollop of cream cheese onto the strips. Wrap the prosc and cheese strpis around asparagus. Then you put the whole thing in the oven for enough time that it gets melty and warm. Best thing ever.

    So yes, basically if there is a cheese or pig product that I can wrap around or sprinkle on something, I will. These dishes are huge faves of mine because they each take like five minutes to make and they taste interesting–most of them are a combo of sweet and salty, which I love–and you can make a little or a lot at once.

  93. Double posting to ask: OTM’s mention of tomato sandwiches has me drooling, but I was wondering in an off-topic way if anybody else started eating those after reading Harriet the Spy?

    “Her mouth watered at the memory of the mayonnaise.”

    (Although Harriet apparently liked hers on Wonder Bread, and I have been known to eat the tomatoes right out of the garden, with a drizzle of olive oil and a sprinkle of sea salt. After washing, of course.)

    In short: In a pan, combine cooked spinach with sauted onions, diced tomatoes and a few tablespoons of crunchy peanut butter. Season with salt and pepper, and chili poweder or hot sauce if desired. Serve with rice. NOM.

    Measurement amounts, plz?

  94. Measurement amounts, plz?

    I ate this dish somewhere and copied it at home from memory. Recently, I found the recipe I linked above, which includes precise instructions and the following measurements:

    # 2 1/4 lbs chopped fresh spinach (or 2 1/4 c cooked or 12 oz. frozen)
    # 2 large tomato, thinly sliced
    # 2 tablespoons crunchy peanut butter or 3 tablespoons crushed roasted peanuts
    # 1 small onion, thinly sliced
    # 1 teaspoon salt, to taste
    # pepper

    I’ve never followed this very recipe, but it’s pretty much how I make it. I use a lot more peanut butter, I add a lot of chili powder, and some cream. The biggest difference is, when everything’s combined, I slowly cook it into an unrecognizable, thick, saucy pulp, and serve it with Basmati rice.

  95. Better cooks than I: Do you think Em’s recipe above would work without tomatoes? Or is there something I could substitute (say, red peppers)? I can’t stand straight tomatoes, but the concept of the recipe sounds really good to me.

  96. Oh, I had one more I forgot to post! Silly me. Sweet potato salad!

    You basically just dice up 2 or 3 sweet potatoes and a red bell pepper or two into bite size chunks, steam the sweet potato for a few minutes, and toss it with however much you happen to like of olive oil, red wine vinegar, honey, and mustard. I like to throw in some green onion now and then, too. If you used sugar instead of honey, it could even be vegan. And it’s way good.

  97. I think removing the tomato would be fine. Maybe I’d a little lemon or lime juice and a pinch or two of sugar to replace the acidity and sweetness. You could add all sorts of other veggies for bulk and flavour, though.
    I have had bad results with anything that steams or stews peppers – I don’t like the flavour – but if you added peppers at the end or used roasted peppers it’d be yummy, I’d think.

  98. Kate, I think you could definitely use red peppers. Truthfully, you could probably swap out either the toamtoes or even the spinach (as long as you swapped something freen and leafy for the spinach). You might want to sautee the red peppers for a few minutes though (maybe 5 or 10), to soften them a little.

  99. Yes, Kate. That would work without tomatoes. I’d add something with a little acid to it, though. Maybe a little splash of vinegar? Something to brighten it up a bit.

  100. Because I just saw Arwen’s comment – I bet roasted peppers would be AWESOME. She pointed out the acidity and sweetness of the tomatoes (I always forget about that, because they don’t taste sweet to me, no matter how they’re cooked), but roasted peppers would have that same sort of balance.

  101. The spinach and tomatos reminded me. There is this amazing spinach rice that they serve at Pegasus in Greektown. It’s all lemony and tomatoy. If anyone has any idea how a greek dish like this might be made, seriously, hook me up.

  102. My two favorite veggies are broccoli and asparagus, and I’ll happily eat them plain and steamed. But the asparagus is vastly improved by a sauce of melted butter and mustard, mixed and proportioned to taste, and a wee tiny bit of lemon juice.

    Also, adding a metric shitton of broccoli into a basic crockpot recipe:
    2 chicken breasts
    1 can of cheese soup
    a litte bit of milk to thin the soup out just a smidge
    salt, pepper, garlic powder, or whatever.
    Cook the chicken, soup, milk, and spices all day on low; throw in the broccoli 30-45 min or so before you want to eat.

    I’m going to include this because it involves cream of onion soup, and onion is a vegetable, dammit. It’s slightly modified from a recipe I found elsewhere on the internet, and is the very definition of nom.
    Pepperoni Dip:
    1 6 in stick of pepperoni
    1 can of cream of onion soup
    1 block of cream cheese
    Chop the pepperoni finely in a food processor. Put everything in a bowl in the microwave, and nuke until the orange grease seperates from the pepperoni. Stir it back in, and serve with a substantial bread-y substance; bagel pieces, french bread chunks, whatever. This actually does not reheat well at all, fyi.

  103. 1) Pan-fry up a pork chop. Make sure you’ve gotten one with a nice bit of fat along the outside edge.
    2) Cut up a zucchini or similar type squish*.
    3) Remove pork chop from pan, place on plate.
    4) Dump squish bits into pan and sprinkle with salt.
    5) Turn over after a few minutes and admire the golden brown deliciousness (Gyah, I have to stop watching Alton Brown!)
    6) Few mintues more, dump squish bits onto plate.
    7) Om to the power of Nom, yo.

    On vegan Fridays, I ♥ stuffing a sweet potato in the microwave (after poking holes in the outside with a knife, no fork is going to cut it for these bad tubers) for 6 minutes, flip and cook another 5-6 minutes, then sit down with the tub o’ margarine, salt cellar, and brown sugar and seasoning to taste as I go along.

    *Squish is the plural of squash, right?

  104. I don’t like the flavour – but if you added peppers at the end or used roasted peppers it’d be yummy, I’d think.

    Bingo. Also, what everyone has said about the acid. Have to have that. Learned it from watching too much Top Chef.

  105. Yum… two favourites in our house

    Zucchini/Feta Pasta

    1) Put penne pasta on to boil
    2) Lightly fry two sliced courgettes (per person) in plenty of olive oil
    3) Add minced garlic and fry a bit longer
    4) When goldenish, squeeze the juice of one lemon over it and cook for another minute or so
    5) Take off the heat, season with salt and pepper
    6) Mix with pasta, lots of chopped parsley, and lots of crumbled feta cheese.

    Lamb/Spinach Spaghetti

    1) Put spaghetti on to boil
    2) Mix lamb mince with garlic and salt and pepper
    3) Lightly fry lamb mince in a little olive oil in about walnut size lumps (just break it up as you fry)
    4) When browned, add lots of thawed frozen spinach (about as much again as the mince), lemon juice and a bit of rind, a bit of salt and pepper
    5) Serve over spaghetti, with ample parmesan.

    Both so good, so satisfying, full of veges with enough tasty cheesy goodness to make them comfort food.

  106. PS. The Zucchini/Feta Pasta also works well as a cold pasta salad for summer lunches and barbeques.

  107. Kate, do you like tomato sauce or puree? If so, you could probably use maybe a cup of that in place of the sliced tomatoes, since you’re basically making a stew anyway.

  108. Kale, sesame oil*, soy sauce, crushed red pepper, garlic.

    Heat oil hot. Put in garlic. Put in red pepper flakes. Put in kale. Stir it around. Wait a minute. Douse with soy sauce. Reduce heat. Cover. Wait a few minutes. Remove from pan. Eat.

    *Sesame oil is expensive, so I often use vegetable oil for the bulk of the oil in the pan, and just dash on a bit of sesame because it’s so intense the flavor spreads.

  109. Thanks for all the tomato-replacement suggestions, y’all — I would be cool with either roasted red peppers or tomato sauce — possibly even just vinegar. Awesome. (And special thanks to those who articulated the need for acid/sweetness. I’m smart enough to know a spinach and peanut butter combo alone doesn’t sound all that appetizing, but I couldn’t put my finger on what the tomatoes added.)

  110. Oh, I’m thinking of more.

    Spinach soup – frozen spinach, chicken broth, cannellini beans (canned, it’s easier), and mushrooms (optional). And lots of salt and pepper.

    There’s this stuff at the stores where I live called Ajvar – it’s a red pepper paste that comes in beautiful huge jars. It’s glorious as a spread by itself, but I do a sort-of-hummus veggie spread with it, too. Garbanzo beans smushed up, little olive oil and lemon, and a big couple of spoonfuls of ajvar. If I don’t want it too spicy, I add some ranch dressing to cool it down. Mix in some diced raw broccoli and stuff it all in a pita, and yum yum yum.

    Oh, and OMG glazed carrots – honey and dijon mustard thinned out with a little apple cider vinegar as glaze, roast the heck out of them. Mix with some cooked quinoa and whoa. That’s my go impress-em potluck dish.

    A Sarah – I love saag paneer; thanks for the recipe!

  111. I love salad. I love going to salad bars and throwing all my favorite veggies on a plate, then topping it with shredded cheese and either ranch or blue cheese dressing. *drools*

    I like these recipes, I’m going to have to try them sometime, maybe even recommend some to my friends who love all things cooking.

  112. I am totally bookmarking this post.

    The best meal I had in Bavaria last month was Spargel–white asparagus–covered in Hollandaise, some sort of white cheese, and local ham, then baked. So now I must learn how to make Hollandaise.

  113. I don’t know if this counts as a recipe, as it’s only got two ingredients, but one of them is chocolate cake:

    A friend had me up to her place for my birthday a couple months ago, and for breakfast served me this unbelievably good sandwich. Said sandwich consisted of:

    A slice of chocolate cake between a halved croissant.


  114. Oops. Not a veggie recipe. The mention of “chocolate cake” in the post threw me off, obviously. But it’s got less than five ingredients!

  115. Cauliflower Au Gratin (really, more like dairy with a bit of cauliflower)

    2 heads cauliflower – cut into florets
    1 small onion, chopped
    4 Tablespoons butter
    2 cups grated swiss cheese
    2 cups heavy cream
    2 eggs

    Boil cauliflower in SALTED water until tender. Drain and place in a 9 1/2 by 11 baking dish.

    Saute onions in butter until tender OR
    put onion and butter in microwave safe bowl and microwave for 5 minutes.

    Mix heavy cream and eggs in a bowl. Add cheese and sauteed onions. Pour over cauliflower and bake at 350 for 45 minutes.

  116. Lazy girl’s non-soup gazpacho: Mix 2 parts balsamic vinegar with some amount of sugar and 1 part vegetable or olive oil. Chop up a bunch of tomatoes, a couple of cucumbers, and half a purple onion. Toss the veggies with the vinaigrette and let everything get super-cold in the fridge (two or three hours of chilling). NOM. This is practically all I eat in summer, because it is so tasty and so refreshing and mmmm…. easy. Hah.

  117. I am so tempted to put all of these into a text file and have my very own Shapely Prose cookbook.

    Hey, there’s a merchandising idea for you. *takes credit*

  118. Sauteed mushrooms and asparagus:

    1. Cut some asparagus into two-inch segments.

    2. Slice some mushrooms.

    3. Melt about half a stick of butter in a frying pan and saute asparagus and mushrooms. Add lemon juice to taste.


  119. Fat acceptance activist blog community’s cookbook. Wow. Now that is someplace you KNOW you are going to find good recipes. Even if I hadn’t read this thread. (More things to do with sweet potatoes! WOOO! I love sweet potatoes.)

    A contribution, then, stolen from my dad: Beets with skordalia (Greek garlic sauce).

    -Take some good fresh beets, trim them at top and bottom(use the greens in something else, cooked as if they were chard) and scrub them thoroughly. Set them in a baking pan, spray with olive oil, and roast in the oven until they’re nice and tender. Then let them cool and slice them latitudinally ’cause it’s prettier that way.

    -Peel, boil, and mash 1 small-to-middling potato. Peel a whole head of garlic and smoosh the cloves with the side of a knife. Stick them in a food processor, add olive oil and salt and buzz it for a little bit, then add the potato and process until it’s smooth. Add water and oil until it’s the consistency you want, which for me is yogurty. Then dump it on the beet slices and begin nomming.

    # of ingredients: beets, garlic, potato, olive oil, salt. Aww. Not quite under 5. It does have oil in it, though.

  120. This is a little off topic, but I love the internets too. My grandmother made a fantastic spicy/peppery pickle, but I couldn’t find the recipe, even in the cookbooks I inherited from her. So, I google “Danish spicy pickle” and voila.

  121. Damn, I’m late to the party. And I write a food blog!

    For those of us in winter: leeks baked with bacon, cream and cheese.

    In summer: Simple cheese salad
    A good handful each of rocket and baby spinach leaves.
    A nice vine-ripened tomato, cut in wedges.
    30g aged provolone cheese, shaved with a vegetable peeler.
    Olive oil and balsamic vinegar, to taste.
    Place all ingredients except oil and vinegar in a bowl, toss, and drizzle with the oil and vinegar separately. It doesn’t get much simpler or better than this.

  122. …and the cookbook should be called something like “Baby donuts and more: A guide for eating well and telling everyone else to shove it”

  123. Melt some butter and some oil in a high-sided frying pan. Brown some lardons or chopped bacon in it. Add a shitload of halved Brussels Sprouts. Stir-fry them until they are browned around the edges and the butter is brown and smells nutty (“stir fry” means: stir. Wait ten seconds. Stir. Wait ten seconds. If you keep moving the stuff round there will be no contact with the pan and your veggies won’t brown).

    Grind in salt and pepper, sling in a handful of sliced roasted almonds, stir for a few more seconds, apply to face.

  124. Two ingredients:

    Take two stalks of asparagus. Wrap in bacon (usually one or two slices). Poke toothpick in to keep bacon wrapped if you need to; I don’t usually. Place in 350 degree oven for something like 25 minutes, or however long it takes to get the bacon to the “doneness” you like. These are amazing.

  125. More than five ingredients, but my ten year old son asked for my potato-leek soup and I thought of this thread immediately. It’s got a fancy name too, but I can’t spell it without looking it up.

    Cut four or five leeks a bit above the white part. Cut vertically up from the leave almost through the root, swish in a large pot of water to clean out the inevitable dirt. Cut off the roots. Slice across in quarter inch slices. Cook in an eight quart pot with butter until soft but not brown.

    Add six to eight cups of chicken stock or broth. (I make my own from chicken bones I freeze up until I have enough, love that fried chicken from the grocery store.)

    Add diced potatoes, I like Yukon Gold or the red potatoes. About four cups or so. Cook until the potato bits are tender.

    Cool a bit, until you won’t burn yourself. Then puree it in a blender.

    Very tasty. I’ve done it with onions instead of leeks, but I like the leek version better.

    Stir in about half a cup to a cup of cream to taste, salt to taste and pepper to taste.

    No sugar, but the butter and cream make it sooo good.

  126. I’ve posted my #1 fave veggie recipe here before, and c_jane beat me to it (brussels sprouts cut in half, drizzled with olive oil, and roasted until awesome). My friend Cacie suggests sauteeing them, covering them in chicken broth, adding some garlic powder, and then cooking until the broth has boiled off. I have not tried this version.

    Dan just made khatte chhole the other night and it was A. MAZING.

  127. OMG the best pasta sauce evar. And, it’s chock full of fatty goodness. But hey it’s low carb – until it hits the pasta! Bwahahaha.

    The ingredients:

    2 cups heavy whipping cream
    2 cups beef broth (I prefer the low sodium kind)
    1 stick of butter
    2 tbsp fresh lemon juice
    2 tbsp fresh lime juice

    Combine the cream, broth, and butter in a sauce pan, and simmer on medium heat for 45 minutes, or until the volume is reduced by half.

    After sauce is finished reducing, REMOVE from heat, then add lemon and lime juice. If you add the lemon and lime juice when the sauce is still on the burner, the juice will curdle the cream.

    Serve over pasta! It’s always awesome with linguine and shrimp, salmon, or chicken. Yummmmmm.

  128. Here’s another one that you can probably make without a trip to the store.


    Beer (or white wine if you wanna be, like, all classy and shit)
    Finely shredded cheese

    1. Crack open a beer and drink most of it.
    2. Melt 1 tablespoon of butter over medium heat.
    3. Add 1 tablespoon of flour and stir constantly until it’s a nice golden brown.
    4. Add 1 cup of milk and stir until it boils, then reduce heat and simmer for 5-10 minutes.
    5. Once it’s nice and thick, add what’s left of that beer you started and stir until the sauce is no longer foamy.
    6. Add about half a cup of your favorite finely shredded cheese and stir till smooth.
    7. If you like, add a squirt or two of mustard and stir again.

    Serve over pasta and you’ll never go back to that godawful Kraft Macaroni N Cheese again. I’m sure y’all can think of other uses for it too.

  129. I’m very fond of boiling a big potato (or a few small ones), a big sweet potato (ditto), roasting some garlic and mashing the whole lot up together with butter and pepper.

    Mmm. Oh, I know what I’m having for dinner tonight…

  130. My method of making cabbage edible:

    Take the following:

    * half a cabbage
    * 1 leek
    * 1 red capsicum
    * 2 rashers of bacon.

    Slice everything thinly. Now, heat up a largeish frypan to about medium heat. If it’s not non-stick, toss in a bit of something to grease it. Now, add the bacon, the leek and the capsicum, along with about a teaspoon or two of grated ginger. Cook until the leek and capsicum are soft, and the bacon has warmed through.

    Now, add in the cabbage, and put a lid over things. Turn the heat down as low as possible (take it off the stove entirely if you’re using something heavy-based). Leave the lid on for about five minutes (long enough for the cabbage to soften). Stir well to combine.

    Serve as a side dish. Leftovers could probably be used as a basis for bubble and squeak.

    Other methods of doing the same thing – minestrone (my preferred method if I have enough enthusiasm); cook with sesame oil, ginger and about a teaspoon of water, if that (my trick is to rinse my hands, then shake them over the pan).

    [PS: I’ve bookmarked this page, and I’ll be coming back and collecting recipes, I swear!]

  131. Re: OTM’s comments. OMG, I love tomato sammies. When it’s too way freaking hot and humid to cook I’ll eat tomato sandwiches for supper.

    I do the fruit and ice cream with mixed berries. Last night I tossed blackberries, blueberries and strawberries with a couple of teaspoons of sugar. They’re marinating in fridge now. There’s some premium vanilla ice cream in the freezer. So a treat’s in store for tonight.

    I’m more of a baker than cook. I love reading food blogs and happened upon this recipe from Bake or Break.

    Pecan Pie Cupcakes


    1 cup chopped pecans

    1/2 cup all-purpose flour

    1 cup packed brown sugar

    2/3 cup butter, melted

    2 eggs


    Preheat oven to 350 degrees.

    Combine all ingredients and mix well.

    Spray a miniature muffin tin with non-stick cooking spray.

    Fill each 3/4 full.

    Bake in preheated oven for approx. 18 minutes.

    I used a regular muffin pan and baked a few minutes more. Can you say delicious? They were a hit at last week’s cookout.

  132. Red Lentil Soup with Cucumber:

    300 ml red lentils
    600 ml water
    1 fresh cucumber
    200 ml creme fraiche
    salt, pepper, herbs to taste

    Cook the lentils in the water for 20 minutes or until all the water is soaked up (whatever happens first). In the meantime, peel the cucumber and chop it into fine cubes. When the lentils are cooked, ad the cucumber cubes and the creme fraiche. Stir everything and add salt, pepper and herbs.

    This will serve two as a stand-alone dish and four if it’s served as a first course or side dish.

  133. ok – this is insanely good, and fast, and a way for vegans to get that lovely nomming-out-on-cheese feeling:

    steam some veggies – for super-fastness steam some frozen mixed vegs (carrots, peas, green beans, broccoli, corn) and some frozen edamame (soy beans)

    meanwhile, mix up in a bowl: about 1/4 cup or a bit less of really good olive oil and 1/4 cup or a bit more of nutritional yeast (really, you just have to experiment with the proportions here, it depends on how oily you like your sauce to be) and a pinch of sea salt — blend – this mixture tastes a lot like cheese sauce. om nom nom

    drain the veggies and add to the sauce. eat with a big spoon :-)

    side benefit: a lot of vitamin b, which is very calming after along day — true comfort food!

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