Topic: Off-topic /
why do you eat vegetables
Let me guess, you don’t know how to cook and your mom fed you nothing but canned veggies when you grew up?
Have you ever had brown-sugar butternut squash?
It’s real simple you just butter up a glass pan, sprinkle brown sugar, apply cubes of butternut flesh, apply thin slices of butter and a bit more brown sugar to the top…. Bake at 400 degrees for about an hour (or a bit more, an extra 15 minutes won’t hurt)
It’s almost like candy, except as a nutritious side dish.
Or for that matter a loaded baked potato?
(scrub potato, wrap it in tin foil, pop in the oven at 400 degrees for an hour, slice open and stuff it with cheese, sour cream, bacon bits and chives… And a little BBQ sauce if you’re a freak like me.)
Both pair really well with ribs (cook them low and slow in the oven, sauced and wrapped with tin foil. about 280 – 300 degrees for 3 hours. Adjusts just fine with either baked potato or butternut squash)
Or fried eggplant for that matter?
It doesn’t need marinara sauce, if you season the bread crumb mix right, it’s great on it’s own. You’ll want a beaten egg mixed in milk as a ‘binder’ to get the bread crumbs to stick though. Also whatever you do, DO NOT use olive oil to fry them.
Canola oil or vegetable oil work best. If you’re not sure if your oil is hot enough to fry with, toss a small piece of bread in there, if it bubbles and floats, your oil is ready.
Same tips apply to making your own fried chicken. Except you want to ‘double dredge’ chicken by coating it in spiced flour, then dipping it in the egg/milk mix again, then coating in the spiced bread crumbs. (Yes you read that right, that’s two layers of spices and starch). Also slice your chicken thin and pound it with a meat-hammer to make it tender before start applying flour and bread crumbs.
Or cook some vegetables in a skillet (I usually do it with a mix of green beans, carrots and onions, or asparagus. Zucchini or summer squash work as well but they are a bit more delicate.)
Awesome sauce for vegetables:
White cooking wine, chicken stock, stick of butter (I don’t really measure, but you don’t have to use a lot of cooking alcohol to get the flavor, If I had to guess around 1/4 of a cup) and 1 teaspoon of lemon.
A whole bunch of spices. (Mostly sweet/ mild spices you’d find in Italian cooking)
You should always smell spices before adding to get an idea of how strong they are and how much you should use.
Cook down the alcohol until it no longer burns your nose then add the veggies.
(If it’s fresh asparagus you can add it in before the alcohol burns off, since it’s a though vegetable and needs more time for the fibers to break down. It’ll need about 30 minutes on a slightly higher than medium heat.)
Frozen mix of carrots and green beans work fine for this (never get canned though, canned vegetables always end up overcooked and gross).
Fresh onion is always a good addition because the chicken stock / butter / being in a frying pan long enough will ‘caramelize’ them.
Maybe none of these things are the healthiest way to cook vegetables, (Given the butter and the meat stock usage, it’d certainly upset any vegan) but by god they’re delicious when done correctly.
I suppose if you want something healthy, do up some kebabs on the grill. Get some skewer sticks and impale some marinated meat, large cubes of onion, bell peppers, thick slices of summer squash and zucchini, whole mushrooms and cherry tomatoes, and just let the fire flavor everything.