(no subject)

[swingchickie]

got through a full day of work without incident, although the back started to go "helloooooo!" around 2pm and kept saying hi for the rest of the day. so the rest of the evening will be spent on my back on the couch. great. at least there's a cool spring "is it or isn't it going to rain" breeze coming through the windows, which is one of my favorite smells ever. now i just have to find something decent on TV to pass the time... last night it was "religulous" via on demand, maybe i'll finally break out the "eyes of tammy faye" netflix DVD i've had for about 6 months now.

in other news: veggie recipes. i needz them. do you have any good veg side dish recipes i could steal? i'm getting sick of "raw" and "steamed".

Comments

[shanabanana.livejournal.com]

Have you made kale chips? Bite sized dry kale pieces, a glug of olive oil, salt, on a stick free baking sheet. 350° for 10-15 minutes (till crispy but not brown). Squeeze some lemon on if you want. Sooooo good.

[swingchickie.livejournal.com]

you know, i don't think i've ever eaten kale in any form. that sounds good!

[dontcallmemolly.livejournal.com]

Some of my faves -

Spinach sauteed with a little olive oil and lots of roasted garlic.
Ratatouille - so good when the summer veggie are in
Okra simmered with tomatoes and Indian spices
Cole slaw
My mom's specialty - satuee thinly sliced onions and zucchini until soft, sprinkle with canned parmesan and mix it in until the parmesan melts. Amazing!

[opadit.livejournal.com]

I sauté summer squash (http://opadit.livejournal.com/2008/07/23/) and then toss with pasta. You could leave the pasta out, or make a smaller volume of the whole thing, to make a portion size for a side dish. I made that just last night, in fact! 'Tis the season for summer squash.

[opadit.livejournal.com]

Oh, and I had beet greens the other day. Chop the greens off of a bunch of beets, clean them, and pinch off the stems. In a skillet, heat up some olive oil and then sauté some onion until translucent. Add the beet greens, say in 4 handfuls so you don't overwhelm your skillet. While they're cooking, add enough salt to cut the bitterness and draw out water. Turn the greens with tongs every minute or so, so they don't get too crispy.

This is probably a standard way to make just about any kind of greens, though traditionally you'd likely start with fatback instead of olive oil.

[nrsegrrrl.livejournal.com]

I have a great recipe I just got, but it needs a little tweaking: 2 containers fresh brussels sprouts, 1 package of pancetta, 1 stick of butter. So, obviously, need to sub something for the stick of butter. I was thinking either chicken broth or wine, with maybe a pat of butter in it.
Had them last night at dinner, and they were delish.
She melts the stick of butter, browns the (chopped up)pancetta in it, then simmers the brussels sprouts until they're done.

stir-fry (using spray or Olive Oil)

[katehaney.livejournal.com]

I like zucchini with cinnamon, squash with nutmeg, beans with curry or 5-spice powder, spinach with pignolis...