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Mixed Vegetables!

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Feather View Drop Down
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Joined: 21 October 2012
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    Posted: 14 November 2012 at 09:41
Oh there could not be anything more drab than mixed vegetables, especially those you can buy mixed in the freezer section of any grocery store. DRAB I tell you.

I can't offer a cure for the drabness but I will share what I do, which is helpful in assembling lunches that will be heated up at work. I make up 6-8 of them, freeze them, and they are ready for taking to work.

In each container--microwave safe--a  portion of meat, a portion of pasta and a portion of mixed vegetables.
This week our meat selection is stew and soup bones (bones removed later) cooked in red wine for 8 hours, until it is shredded. Rich from the bones and tallow, savory, and fall apart tender.
The pasta is buttered egg noodles.

Mixed vegetables (fall season), about a gallon+ once cooked.
10 small potatoes, cubed
6 carrots, sliced
1 quart of green beans
Boil these in salted water until ALMOST done.
Add:
1 quart of cauliflower trees
1 or 2 quarts of broccoli trees
Cook for 5-7 minutes and drain and cool everything.

Serve the vegetables hot--and top with garlic butter or a ranch or dill dressing kept on the side until serving.

I know it's not much beyond drab, but, it's healthy and we like it.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 November 2012 at 11:22
sounds good to me ~ keep it simple, and keep it close to the land, and things usually find their own level of deliciousness!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 November 2012 at 11:52
Feather,
 
You would make a wonderful columnist !  You are hilarious. I agree totally on your commentary about drab frozen veggies.
 
However, you certainly can dress up from drab to delicious !  Sounds like a good 1 pot meal for a brisk cold disagreeable day ...
 
I love cauliflower florettes and broccoli is one of my fave veggies. So, shall give it a try with Spain´s ample supply of fresh veggies.
 
Thanks for posting.
Hope you are back to par.
Margi.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 November 2012 at 11:53
Sounds good, Feather.
 
I'm wondering what would happen if you roasted those veggies, instead of boiling them? You could add appropriate spices to effect changes on the same mix. For instance, a blend of Moroccan spices might perk everything up; as would herbs de Provence for a Mediterranean flavor, or even some taco seasoning. Lot's of ways to go.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2012 at 03:59
Doesn't sound drab at all to me feather...you've got a good start, and as Brook said a lot of different way to go with it. The roasting sounds like an interesting spin...should caramelize things a bit and give it a touch of sweetness.

Let us know how you make out with any different versions Thumbs Up
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2012 at 12:59
I'm sure I'll try roasting them at some point. I've done that before and I'd think the potatoes and carrots would take longer than the cauliflower and broccoli--so I might have to have two trays of vegetables to get them done the way I like them.

I've taken to making everything BLAND--then adding seasonings later for those of us that like the seasonings. I've made some nacho cheese seasoning and lime/pepper seasoning to sprinkle on them. (and the ranch dressing, dill dressing, and garlic butter)
The nacho cheese seasoning is powdered dehydrated tomatoes, peppers, onions, cheddar cheese powder and salt. The lime/pepper seasoning is powdered cayenne, black, and white pepper and citric acid (very powerful stuff).
The nacho cheese seasoning is excellent in buttered pasta too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 December 2012 at 09:49
Feather,
 
Here are some Mediterranean suggestions to dress up veggies a bit:
 
1) GREEN BEANS:  pair very lovely with fresh Rasberries and / or Rasberry Vinegar, Evoo, some crisp bacon sprinklings, sea salt sprinkling & some fresh minced basil
 
2)  GREEN ASPARAGUS:  Hollandaise
 
3) LEEKS ROASTED: Evvo, sea salt & Balsamic Vinegar with a sprinkling of Gorgonzola or other blue vein cheese lightly sprinkled
 
4) ROASTED CARROTS OR PARSNIPS: a drizzle of fresh honey with herbs of choice & a sprinkling of curry powder, smoked paprika & 1 star anise
 
5) ROASTED BEET ROOT:  a sprinkling of Feta Cheese, Mint Herb & a sprinkle of red pepper flakes; with Balsamic Vinegar and Evoo.
 
Enjoy,
Margaux.
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