side dishes??

StacyAnn07
on 1/14/09 5:07 am - Del City, OK
Okay I've got the recipe part down but I need some help on side dishes! I am so tired of steamed veggies and wild rice!! Any ideas??

Stac
    
JerseyGirl1969
on 1/14/09 5:30 am - Milford, NJ
some of my favs:

cauliflower based fauxtato salad
mexican rice (salsa in cooked/riced cauliflower)
sesame/soy/ginger broccoli

tons more to be found here

HollyRachel
on 1/14/09 6:32 am

Well...first of all, who says you have to eat a starch with dinner?  I know i was brought up that way, but this past year I rarely feed it to my family with dinner.  I figure they get enough starches with other meals.  Why not have two veggies?  Or a veggie and a fruit dessert at the same time as dinner?  Or how about cut up fruit pieces?  Or a big salad with tons of trimmings, pineapple, oranges, eggs, different cheeses, sprouts, dandelions, edible flowers, you get the point.  I do this often, I'm a big salad fanatic.  

Kids love fruit with their dinner, I know your little one is toos mall yet, but a good habit to get into it.  Won't hurt the older kids (husband) too. :)  Cut up canteloupe, or even smoothies and serve them half frozen in little pretty dessert bowls ALONG with your dinner to be part of it.  It's filling and good!  I do this often too.

 

chellelynn3
on 1/14/09 8:33 am - san bernardino, CA
 Asparagus spears with Balsamic vinegrette  glaze/sauce.

you can either steam or BBQ the asparagus spears (BBQ is the best!)

Then to make the glaze just boil one cup of balsamic vinegrette in a saucepan until it reduces down to about 1/4 c. and its all thick and syrupy, then drizzle over the asparagus spears, its soo yummy! 
chellelynn3
on 1/14/09 8:36 am - san bernardino, CA
 whoops I said vinegrette but i meant to saw balsamic vinegar, not sure if you can reduce the vinegrette to well, 
HollyRachel
on 1/14/09 8:52 am
another good thing to do with asparagus, mushrooms, and zucchini (probably any veggie for that fact), is to lay them down on a cookie sheet.  Mist with olive oil  using a mist sprayer, season and bake.  That's one of my favorites..   Makes them just a little crisp, I hate soggy veggies!
Ruth Shapovalov
on 1/14/09 11:43 pm - Bothell, WA

Don't forget the humble lentil! Last night I made a sort of pilaf by adding a brown rice mixture and lentils to sauteed diced carrots, celery, onion, and garlic - oh and mushrooms. Cooked this in vegetable broth. You could skip the rice and it would still be delicious. Another thing we like is quinoa, which is high in protein.

I agree that we've sort of been brainwashed that we have to get something like potatoes, rice, or noodles into our menu. Not necessary! 

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