I very seldom use canned vegetables. Fresh broccoli, cauliflower, steamed green beans, squash, turnip, zucchini, brussels sprouts, etc. are available year round and can be prepared in a number of ways , from steamed, roasted, grilled, etc..

Last night we had a ham dinner and the sides were a potato gratin, squash that was mashed and seasoned with butter, salt and pepper, and steamed broccoli. Yesterday was a work day for me, so I baked the ham before I left for work and just had to prepare the veggies.

We are going into Victoria today and won't be back until mid afternoon. I'll post some recipes for sides when I get back.

Ann

Nancy

I love roasted vegetables so I'll often make a big tray of mixed roasted vegetables, drizzle with olive oil, salt and pepper, maybe some herbs and roast until they are caramelized. My favorites are sweet potatoes, parsnips, carrots or butternut squash, onions and fingerling potatoes, or any mixture thereof. I also like zucchini, eggplant, asparagus and tomatoes, but they take less time. The only way I'll eat cauliflower is roasted.

I'm not a big fan of green salads, but I'll make side dish salads like the broccoli/cauliflower/bacon/sunflower seed/raisin salad with a light mayo based dressing, or I'll dress sliced cucumbers with a sour cream or yogurt dressing.

I like spaghetti squash with just salt, pepper and a grating of parmesan cheese, I like glazed carrots, beets in any way possible, brussels sprouts.

Unfortunately, I don't care much for fruit, so I have to make it up with vegetables.

Potatoes are very versatile, they can be mashed, baked, fried, roasted. You can make them scalloped or au gratin or grated in potato pancakes.

I like brussels sprouts and I like this recipe a lot:

Brussels Sprouts with Horseradish Cream Sauce

1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

Per serving: 80 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 9 g carbohydrates; 5 g protein; 3 g fiber; 222 mg sodium; 431 mg potassium.

Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).

Check the cookalong threads, right now they are doing broccoli, I know we've done carrots, I think we've done potatoes, there are some really good recipes there.

Annie

Lori

Another option is an asian style sweet and sour sauce, which is basically a little bit of peanut oil, then sautee some garlic, some ginger, some honey, some mustard, some rice wine vinegar and some soy sauce, and maybe a little orange juice. You can find all kinds of recipes. Get yourself a garlic press and try fresh garlic and fresh ginger. But if that really doesn't ring your bell, you can still use dried garlic and dried ginger and dried mustard powder, and brown sugar too. And you don't need to get rice wine vinegar either, you can use orange juice or apple cider vinegar for the "sour" elements. That kind of dish is great served mixed with rice.

So try adding veggies and pasta with a cream sauce, and stir fried veggies and sweet and sour sauce with rice to your repertoire. I think your family might tolerate those, since they are pretty common sides. And the roasted root vegetables will be a revelation!

The thing is to not overwhelm yourself (or your family). It's easy to get enthusiastic about making dietary change, but if you end up wasting a lot of groceries or find yourself frustrated trying to get meals together, you will lose interest.

My suggestion would be to look into finding a cookbook or two that focuses on side dishes. You don't have to spend tons of money, if you find a book you like, you can often get it used from Amazon.com for a good price. One book that has lots of simple, tasty vegetable preparations (as well as other recipes) that I recommend to friends who aren't necessarily adventurous cooks but want to experiment is, Williams-Sonoma, "Eating By Color, for maximum health."(Under $5 at Amazon)

I don't know how seriously I take the whole "eating by color" gimmick, but the recipes in the book are the kinds of quick, simple recipes that someone trying to introduce a bit of variety into their menus will appreciate. The recipes are divided by the color of the main ingredient(s). There are a few main course dishes and some slightly more complicated sides for each color group, but the really nice thing is that there are a couple of pages of very simple side dishes for each color group as well. For example, in the green section, there are short, simple recipes for Chinese broccoli with oyster sauce, french peas and lettuce, Brussels sprouts with capers and lemon and garlic spinach.

I think the main thing with kids is not to spring something unusual on them out of the blue, if they tend to be picky eaters. I've often thought that for a lot of picky kids, it is more about control than any real antipathy for any given food. So involving them in the whole process, from picking which veggie to experiment with to choosing recipes and discussing what sides compliment which main dish gives them some of that control and may help avoid the dinner table battlefield.

Cooking time is another thing to experiment with. When I was a kid, I loved raw vegetables, but wasn't crazy about some cooked vegetables. Well, my mother cooked everything very soft, as she had been taught, when the Al Dente type cooking methods came into vogue, I discovered that I really liked many vegetables that I hadn't cared for before. So if a child likes to munch on those baby carrots raw, but doesn't like cooked carrots, try cooking them a bit less so some of the crunch is still there.

Remember too, that tossing a couple of handfuls of chopped vegetables into a pan with some hot olive oil or butter for a quick saute isn't really all that much more difficult or time consuming, and extra flavor can be added by sprinkling with a pre-mixed spice blend instead of always relying on salt and pepper. Most grocery stores carry several types of Mrs. Dash, and if you like buying online, Penzey's has some wonderful mixes for sprinkling.

We also love a tray of roasted vegetables, as others have mentioned.

I use sliced eggplant, yam, onion, potato, garlic cloves, red/green peppers and after a drizzle of olive oil, I add chopped herbs such as thyme, or Spanish smoked paprika
and roast them in my toaster oven for about 40 minutes at 400F or until tender.

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Here's a variation of a chickpea salad I learned to make in Mallorca.
It can be a meal in itself or as a side with a meat of your choice.

CHICKPEA SALAD

Serves 2 - 3 as a main dish or 4 as a side salad.

1 - 15oz jar of chickpeas (garbanzos) and their liquid
3 medium potatoes, cooked and cut into 8ths
handful of chopped raw baby spinach (optional)
1 small purple onion - sliced into half rings
2 hard boiled eggs chopped finely
8 slices English cucumber - cut into quarters
1 large ripe tomato, sliced into thin wedges
1 tin white tuna (water-packed for dieters, drained
several sprigs flatleaf parsley, chopped finely (about 3 TBS)
olive oil
1 - 2 cloves garlic
1 teasp Dijon or other piquant mustard
balsamic vinegar
fresh lemon juice
salt and freshly ground black pepper

1. Cook potatoes and eggs and let cool a little. Peel eggs and chop finely.

2. Drain chickpeas, saving the liquid and put them into a large salad bowl along with the cut potatoes, finely chopped egg, drained and flaked tuna, spinach, onion, cucumber.

3. Put minced garlic into a mortar along with about 1/4 teasp salt, ground pepper and half of the parsley. Grind to a paste then add about 1/2 cup oil, juice of 1/2 lemon, mustard and a teasp of balsamic vinegar.
Mix well to an emulsion, adjusting seasoning and quantities to your taste.

4. Pour over salad and mix well, adding in some or all of the liquid from the jar of chickpeas, enough to moisten well. Add the rest of the chopped parsley and the slices of tomato and mix gently.

SharonCb

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LEEK & ONION QUICHE

Ingredients:

1 slice of streaky bacon finely chopped (I used 3 slices )
400 grams (14 oz) onions halved and sliced (approx 2 large onions)
200 grams (7 oz) leeks sliced in circles
150 grams (1 cup) plain flour
1 TBS baking powder
3 TBS vegetable oil
2 TBS milk
3 TBS plain yoghurt (without sugar) (I used quark)
60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage)
1 egg
salt & pepper
water

1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom
..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches)

Preparation:

1. Preheat oven to 180 - 190° C (approx 365° F)
2. Put the flour and the baking powder in a mixing bowl and stir.
Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt.
3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky.
You may need to add a little water. Do so by the spoonful to make sure you don't add too much.
4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soupspoon.
5. Place in the fridge to rest.
6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then transfer them to the pastry base using a slotted spoon.
7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and pour over the vegetables, making sure that it is spread
evenly over the whole quiche.
8. Season and place in the oven for 40 minutes.

Source: Recipe page of Island Connections English Newspaper, Tenerife 21.06.2008

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SPINACH GRATIN - serves 8

4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Source: "Barefoot Contessa Parties" 2001
Passed on to me by my daughter Michelle

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Tumbet

This is a well known dish on the Spanish island of Mallorca and one that most women there know how to make.

Tumbet - Ratatouille from Mallorca

Ingredients:

Sauce:
4 TBS olive oil
4 medium sized ripe tomatoes, blanched, skinned and chopped
1/2 onion chopped
1 teasp salt

The rest:
2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick. Put immediately in bowl of salted water to prevent turning brown.
4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick.
5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces
3 cloves garlic - smashed
a sprig of chopped flatleaf parsley
oil for frying - I use sunflower oil
clean newspaper and kitchen towels

Sauce -
Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking.

The Rest -
1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers.
2) Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches.
3) When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper.
4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches - draining them on paper.
5) Arrange half the eggplant in the bottom of an ovenproof casserole dish, sprinkle with salt, next layer half the potatoes, again a bit of salt, next layer half the peppers. Repeat with the same ingredients (no more salt) until all are used. Spoon sauce over top and add a bit of chopped parsley.
6) Put into medium oven for about 20 minutes until all is reheated.

This is also good served at room temperature and the next day.

SharonCb

I forgot to add, you don't have to make a white sauce if you are into super minimal cooking, you can just use olive oil, butter or a dab of cream, and then lightly season. The fat carries the seasoning to the veggies. Check out the Penzeys thread for some ideas of seasonings. I also buy "Nature's Seasoning" by Morton which is another all around blend. But if you want to venture into ordering from Penzeys, I would recommend the Sandwich Sprinkle and Mural of Flavor for starters.

You also don't have to make asian style sauces for veggie from scratch either. You can get sweet and sour, hoisin sauce and good Thai peanut sauce in the foreign section of many major groceries. Check out and get sauces that do NOT have MSG! I wouldn't start off with a hot sauce for a picky family, so check the ingredients for hot peppers and avoid those. I also sometimes add a dab of commercial salsa to veggies for a kick, depending on what else I'm serving, like if it is a mexican themed meal. Also a dab of marinara is good for an italian meal.

Super picky eaters probably aren't going to go for a vegetable side though. They may eat it mixed in with pasta or rice, with a cheese sauce, or in a salad. A lot of picky eaters I have found will eat a vegetable raw but not cooked. My brother is definately that way. I prefer my vegetables stir fried to steamed too, but it's hard for me to give advice since I am a veggie LOVER. I just grew up with a dad and brother who were very picky. My brother is very different from me. He will eat vegetables now, but hates anything mixed. He likes his vegetables either lightly steamed or roasted, and just plain with salt and pepper and butter. He has some food sensitivities (soy and vinegar, for example) so I think that's why he prefers things plain. If your kids are real picky I would avoid soybean oil, soybean margarine, peanut oil, vinegar in salads, and tomato sauces. You never know and those are common food sensitivities.

Two winter sides we like:

Roasted Root Vegetables (from Barefoot Contessa)
1/2 lb carrots, peeled
1/2 lb parsnips, peeled
1/2 sweet potato, peeled
1/2 butternut squash, peeled and seeded (about 1lb)
2 T olive oil
1 t kosher salt
1/2 t freshly ground black pepper
1 T chopped flat-leaf parsley

Cut the veggies into 1 inch cubes.
Place vegetables in a single layer on a baking sheet with sides.
Drizzle with olive oil, salt, and pepper. Toss well.
Bake for 25 to 35 minutes until tender, turn once with a spatula.
Sprinkle with parsley, season to taste, and serve hot.

Garlic Sauteed Spinach (also B.C)
1 1/2 lb baby spinach leaves
2 T olive oil
2 T chopped garlic (about 6 cloves)
2 t kosher salt
3/4 t freshly ground black pepper
1 T unsalted butter
Lemon
Sea salt

Rinse the spinach well in cold water. Dry in a salad spinner or use a clean kitchen towel, leaving just a little water clinging to the leaves.
In a large pot, heat the olive oil and saute the garlic over medium heat for about 1 minute, do not let it brown.
Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
Uncover the pot, turn the heat on high, and cook for another minute, stirring with a wooden spoon, until all the spinach is wilted.
Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Note: If I have leftover bacon, I will omit the lemon and add a few crumbled up strips to the spinach once the pot is uncovered.

Lots of great ideas here. I shouldn't read right before lunch!

I'm usually cooking for one or two, so I can't go through fresh produce as fast as is needed for good freshness most of the time, so I often buy frozen vegetables. Can't remember the last time I bought a canned vegetable because neither of us cares for the taste or texture.

I was one of those kids Rachelellen mentioned! I thought I hated vegetables, but turns out was that I didn’t like texture of what I called "mushy things". My mother cooked everything beyond well done, as was pretty much the norm back then. Once I started cooking for myself and working in food environments, I discovered how changing the cooking method changes the flavor of foods. Roasted Brussels sprouts and asparagus are two of our favorite veggies now, followed closely by sautéed kale. I’m not big on cauliflower, but roasted or curried (Ann T’s recipe), it’s delicious.

Sharon’s Spanish recipes have been a big hit here.

I'm another roasted vegetable fan -- that's what cured the rut for me, so maybe it will for you, too. I always make a lot, because I like the leftovers cold, in omelettes, in salads, in soup, as a snack ...

I line the roasting pan with foil and toss the vegetables -- practically any kind -- with a little olive oil and kosher salt. Sometimes I add garlic cloves and herbs (cumin, rosemary, or cayenne). You can do them at 375 or 400, but if you have something else in the oven at a different temperature, that will work, too -- it just may take longer. Give them a toss every 10 minutes or so.

Do kidz like it? All I can say is that my children's favorite vegetable was BRUSSELS SPROUTS! Because I made them this way for years before it dawned on me to make everything this way. They get so sweet and yummy.

Here are some I've used: Brussels sprouts (of course), yams, carrots, parsnips (mmmmm), cabbage, potatoes, celery, beets (cook separately), beet tops, turnips, onions, shallots, garlic, celery, broccoli, cauliflower, asparagus, winter squash, turnips, eggplant (cooks fast), mushrooms. You can combine them (great if you have odds and ends in the refrigerator or the garden) or just do one at a time.

On to starches .... Instead of potatoes every night, sometimes have pasta, rice, quinoa, kasha, bulgar ... they are all easy and you can do so many things with them, hot or cold. Rice is my favorite, and there are several kinds of yummy rice, too ... basmati, brown, jasmine, Persian ... mmm, I love rice! Last night I made coconut rice.

Here are some more side dishes, 2 non-potato starches and 2 salads, that our family has always liked. Have fun.

My mom's famous baked pineapple (not very healthful, but always a hit)

1 20-oz can crushed pineapple (don’t drain)
½ c sugar
2 T flour
2 large eggs
¼ lb. Butter
3 slices bread

Beat eggs and mix into pineapple. Stir in sugar and flour mixed together. Toast bread and cut into small cubes. Melt butter in frying pan. Add toast cubes and stir to crisp the cubes. Put pineapple mixture into greased 1 ½ qt. Casserole and put buttered cubes on top. Bake at 350 for 45 minutes.

Kale salad (I went nuts with this all last year. Leftovers keep well, too)

For 4 servings

2 T olive oil
1 t lemon juice
2 t maple syrup
1 t Dijon mustard
½ t kosher salt
Very scant ½ t red pepper flakes
¼ t freshly ground black pepper
6-8 ounces kale (your favorite variety)
¼ cup golden raisins
¼ cup toasted pine nuts

Whisk together oil, lemon, syrup, mustard, salt, red pepper flakes, and black pepper in a non-reactive bowl. You can do this a day ahead and refrigerate; bring to room temperature before adding to salad.

Remove and discard the tough stems and center veins from the kale leaves (don’t need to worry too much as you will be chopping it anyway). Cut the leaves crosswise into ½ inch wide strips.

Put the dressing in your salad bowl and whisk well. Add the kale and toss to coat. You can either add the nuts and raisins now and toss (I do) or put the salad on individual chilled plates and sprinkle the nuts and raisins on top.

Nana Hattie’s "Litvak style" kugel (NOT a sweet recipe)

1 small package (12 oz) noodles, cooked
salt and pepper
1 T sugar
1 3 oz cream cheese
½ small creamed cottage cheese
2 raw eggs
½ stick butter

Mix up, bake 325 1 hour in greased casserole.

Panzanella (amounts approximate)
1 lb day old bread (baguette, ciabatta, or focaccia, or any firm bread you have)
3-4 large wonderful tomatoes plus one old ripe one
1 red onion
lots of basil leaves
½ c olive oil
¼ c red wine vinegar
a little dry mustard, salt, and pepper
some chopped parsley and thyme

Cut bread into 1" cubes. Bake at 170 1 hour. Let cool. Put in a big bowl. Squeeze the old tomato (cut in ½) over the bread, seeds and all. Toss around a bit. Cut tomato into cubes and slice onion thin. Save a few big basil leaves and cut or tear the rest coarsely. Mix the rest into a vinaigrette. Add the tomatoes, basil, and onion to the bread and toss. Add vinaigrette and toss. Garnish with basil leaves and maybe a few olives and/or cherry tomatoes.

(This one doesn't keep well, but I put leftovers into the blender with a bit of hot sauce, and it makes a fabulous gazpacho for breakfast the next day.)

When DH and I got married, he didn't care for brussel sprouts, asparagus, or eggplant. Too bad, that's what I cooked. Come to find out it was the preparation of those veggies that he didn't like.

OK, other side dishes. Have you tried quinoa? Jessica brought me a box when she visited from California and I love the stuff, it's cooked quickly and is very high in protein, plus it tastes great. Here's a quinoa recipe, if you're inclined, or you could make it with rice:

QUINOA WITH DRIED CRANBERRIES, APRICOTS AND PECANS (Sunday)
Makes: 6 servings
Preparation time: 5 minutes
Cooking time: 12 to 15 minutes

2 cups vegetable broth or water
1 cup quinoa (see Notes)
Pinch of salt
1/4 cup dried cranberries
1/4 cup dried chopped apricots
3/4 teaspoon dried thyme or 2 tablespoons fresh
1/4 cup finely chopped toasted pecans (see Notes)

In a medium pan, bring broth or water to a boil. Add quinoa and salt. Reduce heat to low; cover and simmer 12 to 15 minutes or until all the liquid is absorbed. Stir in cranberries, apricots and thyme into hot quinoa. Top with pecans and serve hot or cold.

I can't help you with pasta, I don't like the stuff, at least not white pasta, although I'll eat whole wheat. I eat rice, I prefer brown and I like wild rice. this one is easy and baked and has some vegetables. If you use brown rice I precook the rice for about 15 minutes, then assemble the casserole and bake it.

Baked Rice

1 stalk celery
1 small onion
1/2 green pepper
1 carrot
1 1/2 cups uncooked rice
2 1/2 cups chicken broth
1 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
dash ground red pepper

Chop all vegetables finely. Combine all ingredients in a 2-quart baking dish, stirring well. Cover and bake at 350 degrees for 1 hour.

My girls always liked this, kind of a macaroni and cheese dish but with rice. I usually added chopped cooked broccoli at the end or a bag of peas, thawed, just stir them in and let them heat through.

Cheddar Rice

1 cup uncooked long-grain rice
1/2 cup finely chopped onion
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
2 cups milk
8 ounces grated sharp Cheddar cheese
3 tablespoons soft bread crumbs tossed with 2 tablespoons melted butter

Cook rice according to package directions. Cook onion in 3 tablespoons butter until onion is tender; blend in 3 tablespoons flour and salt, pepper, and dry mustard. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until mixture is thickened. Add half of the cheese; stir until melted. Put half of the cooked rice in a lightly buttered shallow baking dish. Layer rice with half of remaining shredded cheese and half of the hot sauce mixture. Repeat layers of rice, shredded cheese and sauce mixture. Top with buttered bread crumbs. Bake at 375° for 25 minutes.

Serves 6 to 8.

this is one of my regular side dishes, the girls don't care for it so much because of the brown rice, but I like it better. Go figure.

Brown Rice with Pecans

3 cups brown rice
2 cups beef broth (or use 2 cans) and additional water to make 6 cups
1 tablespoon Worcestershire sauce
1 tablespoon butter or vegetable oil
4 ribs celery, chopped
1 medium onion, chopped
2 green onion, chopped w/some green
1 1/2 cups toasted pecans
salt and pepper, to taste

Measure broth, Worcestershire sauce, and hot water to make 6 cups of liquid. Bring to a boil; add brown rice. Cover and cook 30 to 40 minutes, until tender.

In large skillet, heat the butter or oil and add the onions and celery; cook until just limp. Add pecans and toss until well mixed. Set aside, remove from heat until rice is cooked.

When rice is done, add celery, onions, and pecans. Mix well. Add additional butter or margarine if necessary. Taste and add salt and pepper as necessary.

Serves 4.

You asked about couscous. It's basically pasta, just tiny little pasta so it's fast to prepare. This uses a whole wheat couscous, I'm not particularly fond of curry, but Ashley loves this so I eat it I'll admit that I've never been able to pack it into the ramekins and unmold it still intact, and it has fruit, no vegetables.

Tropical Fruit & Nut Couscous

Serves 4 as a side dish

1 can (15-oz) tropical fruit, in juice
1 cup whole wheat couscous
1 tsp curry powder
4 Tbsp each chopped cilantro & chopped salted pistachio nuts

Drain fruit, reserving juice, set fruit aside.

Add enough water to the juice to equal 1 & 1/2 cups of total liquid, and bring the liquid to a boil in a sauce pan. Add couscous and cook for 2 minutes. Remove from heat, stir in curry powder, cover and steam for 5 minutes.

Fluff with a fork and fold in the fruit and cilantro.

In a one-cup ramekin, press about 3/4 cup of the couscous mixture down with a rubber spatula. Turn the bowl upside down on dinner plate and tap lightly with a knife handle to un-mold. Sprinkle each serving with a Tbsp of chopped pistachios.

OK, so does your family like beans? Dried beans or canned beans like pintos or kidney beans, cannellini or garbanzos?

I'm the picky eater of the forum but I love beans.

Annie

Here's an easy chicken stock rice pilaf recipe to try weaning your family off those high sodium box mixes. Be sure to use frozen peas & not canned.

HERBED RICE PILAF WITH PEAS

• 3 tablespoons unsalted butter
• 1/3 cup chopped yellow onions
• 1 teaspoon minced garlic
• 1 1/2 cups basmati rice
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups chicken stock (homemade or low-sodium boxed)
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.
Fluff with a fork. Add the parsley and stir to combine. (You might have to double the recipe?)

It's really good with this pork tenderloin & mango salsa. I use frozen mango when fresh is not available. The meal provides veggies & fruit with bright, fresh flavors.

PAN ROASTED LIME MARINATED PORK TENDERLOIN WITH MANGO SALSA

Recipe courtesy Emeril Lagasse, 2006

Ingredients

• 3/4 cup fresh squeezed lime juice
• 1/2 cup plus 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons minced garlic
• 2 pork tenderloins (about 2 pounds total)
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 recipe Almond Rice Pilaf, recipe follows
• 1 recipe Mango Salsa, recipe follows
• 8 sprigs cilantro leaves

Directions

Combine the lime juice, 1/2 cup of the olive oil, honey and garlic in a food processor and pulse several times to puree.

Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.

Preheat the oven to 400 degrees F.

Heat a large nonstick ovenproof skillet over high heat and add the remaining 2 tablespoons olive oil.

Remove the tenderloins from the marinade and pat dry.

Season the tenderloins on all sides with the salt and pepper.

When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes.

Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F.

Remove from the oven and let rest for 5 minutes.

To serve, slice the pork tenderloins against the grain into 3/4-inch slices. Mound about 1 cup of the Almond Rice Pilaf onto the center of 4 entree plates and shingle the pork slices around the rice. Divide the Mango Salsa evenly among the plates, spooning it over the pork slices. Garnish with the cilantro leaves and serve immediately.

FOR THE MANGO SALSA:

• 1 1/2 cups (1/2-inch) diced mango
• 1/2 cup small diced red bell pepper
• 1/3 cup finely chopped red onion
• 2 tablespoons rice wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon minced jalapeno
• 1 tablespoon chopped fresh cilantro leaves
• 2 teaspoons minced ginger
• 1 teaspoon minced garlic
• Salt and freshly ground black pepper

Place all the ingredients in a non-reactive medium bowl and stir to blend. Cover the bowl with plastic wrap and allow the salsa to macerate at room temperature for 30 to 45 minutes. Remove the plastic wrap and serve with the tenderloins.

Yield: about 2 cups

/tricia

Breakfast Couscous
1 C 2% milk
1 T honey
1.5 t cinnamon
1 C couscous
1/4C chopped toasted nuts (almonds, pecans, walnuts, etc.)
1/3C dried sweetened cranberries (can also substitute raisins or other dried fruit, just chop if necessary into raisin sized pieces)

Combine the milk, honey and cinnamon in a sauce pan over med heat.
As soon as it comes to a boil, stir in the couscous.
Turn off the heat, cover and let stand for 5 minutes.
Stir in the fruits and nuts.
Serve.

Thanks for the wonderful recipes Annie, I copied/pasted them to try soon. I have never tried Quinoa either.

I found some leftover frozen broccoli with carrots and cauliflower in a bag in the freezer, and I had some green and red peppers I had cut up and frozen recently. So I tossed them in olive oil, in a pan, added some salt and Thyme as mentioned above and baked as recommended. They were really good. I am surprised that some things actually did taste slightly sweet. I even like the thyme that got crunchy in the oil. It was very good. Although my 23 yo daughter and her 4 yr old wouldnt come near it. Not surprised. Everyone complains I am stinking up the kitchen when I steam veggies in butter in microwave. I cant wait till the weather lets me go to the store to try some of the other things mentioned.
Tammy

I love hummus, which is garbanzo beans, sesame paste, garlic, lemon and olive oil, all pureed in a blender or food processor, and I use celery sticks to dip it with. I know you said you don't like spinach, so I won't give you the recipe for beans and greens that I like so well, LOL.

I do like this black eyed pea salad, I think it came from Eating Well:

Black eyed pea salad

Yield 8 serving

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Directions
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

This is a nice side salad from Cooking Light, I made it when Lpinkmountain came to visit and I made it with cooked dried beans, but it's still good with canned ones. It's also pretty good as a dip with tortilla chips.

All Purpose Southwestern corn and black bean Salad

1 pound dried black beans
11 1/2 cups water, divided
1 teaspoon olive oil
2 teaspoons cumin seeds
2 garlic cloves, minced
2 cups fresh corn kernels
2 cups chopped seeded tomato
1 cup finely chopped Vidalia or other sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper

Dressing:
1/2 cup fresh lime juice (about 3 limes)
1 tablespoon chili powder
3 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 teaspoons honey
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/3 cup chopped fresh cilantro

To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.

Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.

To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

Nutritional Information
Calories:216 (21% from fat)
Fat:5g (sat 0.7g,mono 3g,poly 0.8g)
Protein:10g
Carbohydrate:35.7g
Fiber:8g
Cholesterol:0.0mg
Iron:2.8mg
Sodium:408mg
Calcium:65mg

I like beans and rice as a side dish too, and many here love polenta (although it reminds me of cornmeal mush). The polenta can be served right after it's made or can be refrigerated and sliced, then fried and topped with whatever you choose.

I prefer corn bread and then I can make corn bread salad as a side dish the next day, planned leftovers!

Annie

I could make a meal on nothing but vegetables, but I do love ham and that picture just did me in. Oh and a pot roast where the carrots have been cooked in with it.

I've got to try Sharon's Spinach Gratin. I've never been a fan of spinach except in salad and the old spinach/artichoke dip. But with all that wonderful cheese, her's has to be good!

I'll try new things if the ingredients look good, but mostly come back to these old standbys. Green beans are a good example of something I find kind of blah. The only time I've truly been impressed with them is the old fashioned southern way of cooking for a long time with fatback or when done in the Chinese style using hoisin sauce and cooked till they're almost charred.

Ratatouille

Serve hot or cold or room temp, topped with parm. if you like, with a good crusty french sourdough. Watch the Disney movie "Ratatouille" for a great scene featuring this sublime food.

Ingredients (this is really best with fresh vegetables. You could maybe get away with using canned tomatoes, and I'd use a mix of canned punched up with some bits of reconsitituted sundried tomatoes WAY before I'd ever venture into using the pale, tastelss non-tomatoes you get off season. The exception might be those pricey ones you get on the vine.)

Ratatouille:

1/2 cup olive oil
2 med. onions, sliced thinly
1 clove garlic, finely minced
1 med. green pepper, thinly sliced
2 med. zuchinni, thinly sliced
1 med eggplant, unpeeled, cut into 1" cubes
Note: to prepare the egggplant cubes, slide the eggplant first into 1 inch round slabs and salt both sides of the eggplant and let it sit for 20 min. or so. This will "sweat" the eggplants and you can rinse off the bitter juices that come out before cubing the eggplant. Look for eggplant that is firm, you don't want eggplant with leathery skin. If the skin is leathery, peel it off before cubing.
5 med. tomatoes, cored, peeled and chopped. (Can sub a large can of tomatoes if you're not able to get good looking fresh ones. This is much less sublime. If you do this, splurge on a can of imported ITALIAN tomatoes)
3 TBLSP finely chopped parsley
2 tsp. fresh snipped basil or 1 tsp. dried.
1 tsp. salt
1/4 tsp. pepper

In a large skillet, heat 1/4 cup of the oil, cook onion, garlic and green pepper until the onion is transparent, set aside. Add remaining oil and sautee the zuchinni and the eggplant. Add reserved onion and GP and the tomatoes and seasonings and cover, simmer 15-20 min. more for flavors to blend. Check and stir occasionally. Uncover and cook 10 min. longer until liquid evaporates. Sprinkle with parm. cheese if desired.

Good the day it is made, better reheated the next. Can serve over pasta or rice. Great with quiche.

In case you need some more ideas:

ROASTED CARROTS W/ THYME AND GARLIC

2 TBSP extra virgin olive oil
2 1/2 lb large carrots, halved lengthwise diagonally
1 TBSP unsalted butter
1 ( 2 - 3 inch) head of garlic, cloves separated but left unpeeled
3 sprigs fresh thyme
1/4 tsp Maldon sea salt
1/8 tsp black pepper
1/2 c water

Put over rack in middle position and preheat oven to 400 degrees.

Heat oil in heavy ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of carrots, cut sides down, and cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over mod high heat, turning frequently until carrots are golden brown on edges, about 5 minutes more.

Add garlic, thyme, sea salt, pepper and water and cover skillet tightly with foil. Roast in oven until carrots are tender, about 20 minutes.

Remove foil and continue roasting, turning over carrots with tongs occasionally until edges are slightly crisp, 10 to 15 minutes more.

GW-posted by Rosemarythyme 11-06

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Hot Dill Potato Salad

(From my friend Shirley)

1T butter
1T flour
1/2tsp salt
1/2tsp dry dill weed
1c milk
1/2c mayonnaise
2T minced onion
4c potatoes, cooked, peeled & diced

Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F
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Wild Rice Casserole

(from my friend Vicki)

1 c wild rice, washed & uncooked
½ lb fresh mushrooms, sliced
½ c butter
3 T grated onion
½ c slivered almonds
3 c chicken broth

Brown rice in butter, add mushrooms onions and almonds, mix. Turn mixture into casserole dish and pour broth over. Bake 1-1/2 hours at 325F
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Fresh Green Bean Salad

2 ears of fresh sweet corn (2 cups)
Kosher salt
Fresh ground black pepper
1 pound fresh green beans, trimmed
1/2 Vidalia or red onion, sliced thin
2 cloves garlic; finely minced and mashed
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 pint grape tomatoes; cut in half
a hand-full of fresh basil leaves; chopped

Sprinkle corn with salt and pepper, drizzle with a little olive oil and place on a baking sheet. Roast corn in a 425° oven for 10 to 15 minutes until just tender. Remove corn to rack to cool then cut corn from cob.

Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and simmer until beans are just tender but not too soft (4 to 5 minutes). If they are overcooked they will loose their vibrant color. Remove beans from hot water directly to ice water to stop the cooking and cool the beans. Remove to paper towels to dry completely.

Place garlic in the bottom of a large bowl along with vinegar and a sprinkle of salt and pepper. While whisking, slowly pour in olive oil until all is well combined. When ready to serve, add corn, beans, onion, tomatoes and basil; toss and taste adding more salt and pepper if necessary. This is best serve right away. Inspired by recipe from Fine Cooking magazine.

*To mellow the flavor of red onion, place slices in a bowl of ice water for 10 or 15 minutes, dry on paper towels before adding to salad.

posted by Marilyn GW
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Tequilaberry's Salad

Dressing:
1 cup Hellmann's Mayonnaise (not Miracle Whip!)
1/4 cup sugar
1/4 cup milk
1 pound bacon-cooked until crisp and crumbled

Salad Base:
2 pounds bagged Dole Salad Mix (I use chopped, fresh iceberg and romaine)
1/2 head of cauliflower, cut in small pieces
11/2 cup shredded Parmesan cheese

Mix dressing ingredients until they are the consistency of heavy cream. If needed, add extra milk or sugar to taste.
Toss together the Salad ingredients and pour the dressing on. Toss until
well coated.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

White Corn Salad

2c frozen shoepeg white corn (can use regular frozen corn)
3/4c chopped roma tomato
1/2 c chopped cucumber
2T chopped green bell pepper
3T white wine vinegar
1-1/2 tsp olive oil
1 tsp Dijon mustard
¼ tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced

Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well.
Serves 4

From Cooking Light magazine, date unknown

Linda

Linda

Popcorn Cauliflower - Bubbe

2 heads cauliflower
1 Tsp salt
2 Tsp sugar
1/4 Tsp onion powder
1/4 Tsp garlic powder
1/2 Tsp paprika
1/2 Tsp turmeric
6-8 Tbl lve oil

Cut the cauliflower into small florets, toss the stems. Combine all the ingredients in a bowl and toss the cauliflower to coat it. Put the cauliflower in a single layer on a lined pan and Roast at 450 for about 35 minutes, tossing occasionally.

I know you are looking for rice and pasta recipe but don't forget about sweet potatoes. They are great just baked with some butter and S&P. WE like them cut into wedges and oven roasted too....adding some grated parmesan cheese is good too.

Welcome to the forum!

David

Good luck with the garden - that's always a wonderful thing to experience. Just seeing something come up out of the ground is amazing no matter how many times you see it.

HOMEMADE RICE-A-RONI

3/4 cup long grain white rice
1/2 cup broken spaghetti or angel hair pasta
1-3 Tblsp. butter
14 oz. chicken broth
1 tsp. chicken base
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
Salt and pepper to taste

Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and sauté the rice and pasta until lightly browned.
Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like.
Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.
After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

GREEN CHILE, CHEESE, AND RICE CASSEROLE

1 cup long grain rice
2 cups boiling water
1 tsp. salt
1 Tblsp. butter
1 (4 oz.) can diced green chiles
1-1/3 cups sour cream
Salt and pepper to taste
3/4 tsp. garlic powder
1/2 tsp. ground cumin
2 cups Colby Jack cheese, shredded

Cook rice according to directions in water with salt and butter. Combine rice, chiles, sour cream, salt, pepper, garlic, cumin, and 1-1/2 cups of the cheese. Turn into a greased 1-1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake, uncovered, in a 350° F. oven for about 30 minutes or until cheese is bubbly and rice is heated through. Serves 6 to 8.

CRUSTED ASPARAGUS (UBERKRUSTETE SPARGEL)

2 lbs. asparagus, trimmed and boiled or steamed until barely tender
3 Tblsp. butter
1/4 cup freshly grated Parmesan cheese
1/4 cup heavy cream or half-and-half
Salt and freshly ground pepper to taste

Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450° F. oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6.

YAYA'S GREEK POTATOES

2 lbs. potatoes, peeled & cut into large chunks
2 onions, sliced
2 Tblsp. olive oil
1/3 cup vegetable broth (may use chicken broth)
1 tsp. oregano
3 garlic cloves, minced or grated
2 lemons, zest & juice
Dried Parsley
Sea salt & pepper
Paprika powder

Preheat oven to 400° F.

Place the cut up potatoes and onions in a 9 x 13-inch baking dish. Set aside while you make the lemon dressing.

In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss.

Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven.

Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

At 20 something, I'd be having them make one meal a week.............at least! Agree to eat what they make, then they have to eat what you make!!

I'll second (3rd, 4th....wherever we are...) the roasted veggies! It's the easiest way to prepare a large amount at a time for me. Often I'll have one cookie sheet full of potatoe wedges/slices and another full of veggies (broc, cauliflower, carrots, peppers, onions, asparagus, beans, squash...all good. Not necessarily all at the same time!).

I use my crockpot alot for meats so I can come home from work, chop up a couple of potatoes and some veggies for just DH & I too. Toss them all with olive oil, S&P, herbs.
I kind of sort them at I put them on a cookie sheet to separate the potatoes from the veggies. Sometimes I pre-chop the veggies and toss with oil only (no salt or they get juicy) and leave them in the fridge in a ziploc. At meal time, dump onto cookie sheet, sprinkle with seasonings and roast. I can have a "scratch" meal on the table in about 30-40 minutes.

Deanna