Today we discuss tasty side dishes. Who makes just an entree for supper unless it’s something like spaghetti?
For years I was always the meat-vegetable-starch person. Since changing how we eat, It’s become more of a meat-vegetable-vegetable sort of thing, which has forced me to become a lot more creative. I’ve discovered cauliflower is very possibly the most versatile vegetable ever. In place of rice, I run cauliflower through the food processor. In place of mashed potatoes? Mashed cauliflower. The best is fairly simple. Take a head of cauliflower, cut it into quarters and boil until al dente. Drain thoroughly. Cover with grated parmesan and melted butter.
Random vegetable stirfry:
This always ends up with whatever I have in the fridge. One thing it always has is broccoli. The stir fry I had in the hamburger steak post turned out exceptionally well.
- broccoli florettes
- snap peas
- baby carrots sliced longways into quarters
- 1 yellow quash cut into thin planes about one inch long
- one rib of celery cut into inch long pieces quartered the long way.
- small sweet onion sliced longwise.
- 1 tsp chopped garlic
- regular olive oil
- worcestershire sauce
- soy sauce
- dried thyme
Heat a frying pan and add olive oil until it’s hot. Sautee the onion and garlic until half done. Add broccoli florettes and stirfry until they are bright green. Add baby carrots, squash, and snap peas. Continue to stir fry until squash is al dente – it will start to become a little translucent. Add celery and give it a couple more spins in the pan then add a splash of worcestershire sauce and a splash of soy sauce. Sprinkle dried thyme over the completed dish.
I have come to love acorn squash. Partially because it looks like a gigantic acorn. Partially because it’s delicious and very easy to make.
Simply split the squash in two and remove the seeds and stringy inner portion. Place face down on a baking sheet and bake at 350 for an hour. When they are finished flip them over and put a large pat of butter in the center and sprinkle cinnamon and nutmeg over the whole shebang. It’s remarkably fun to eat with a spoon.