Thank you, these are perfect!!! Most especially the 3-minute microwave-steam. Absolutely right for the place I'm at with cooking just now. (Which is: Mostly I don't wanna except when I do.)
Take a gander at the pre-prep'd veggies in Trader Joe's fridge section. It's a lazy woman's cornucopia of nuke and eat options. It's taken me a while to adapt to eating veggies and TJ's easy options really helped me
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Carrot kinpira: matchstick-sliced carrots are sautéed in a bit of oil (I add sesame oil) & seasoned with a dash of sugar, a splash of soy sauce & sesame seeds. (My ears were buzzing :)
Green beans also work great in the microwave bags. We do that and add a mustard sauce. Usually something like this: Anne Marie's redaction, from _La Varenne_, 1654 (French) Sauce Robert 1 tesp rinsed and minced capers 2 tesp minced green onions, just the whites (Or shallots) - leave this out 2 tesp fine ground prepared mustard 1/2 stick (4 Tbl, or 1/4 cup, or 2 oz) butter 1 tesp cider vinegar or verjuice (or lemon juice) Melt, mix, whip to combine.
Or when we're feeling super lazy: Bobby, Robert's cousin who lives in the trailer park: 3 tablespoons extra-virgin olive oil 2-3 tablespoons Dijon mustard 2 tablespoons white-wine vinegar 1 clove garlic, minced Pour oil over minced garlic, nuke for 10-15 seconds. The more eye-watering the garlic, the longer you should nuke it. Add other ingredients, mix to combine.
Broccoli stems can also be sliced thin, tossed in oil and salt, then roasted under the broiler for a few minutes. 2-3 minutes, stir then 2-3 minutes again. Depends on your broiler. My mom peels the stems before roasting, but I don't find it necessary.
One of my favourite ways to eat spinach is as a green spaghetti sauce: Steam lots (it shrinks!) of spinach and run through a blender or food processor with a bit of yoghurt (and/or silky tofu, or sour cream, or fresh cream), some garlic, green herbs/pepper/other spices you like. Turns into a yummy and very happy colour of green. I never do it the same way twice, and it is always good. Sometimes I add other steamed veg, or things like cucumber that don't need cooking first. It is also good with avocado, if you are cooking for someone who can't eat dairy, but that is on your "no" list, so don't use it for yourself
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you are welcome. Sorry they aren't more "recipe" like, with suggested amounts, but, really, one can vary it quite a lot and still get something yummy. I think the first time I saw a green spaghetti sauce recipe it involved both cream and chicken broth as well as the spinach. But since I am (mostly) a vegetarian I don't use the broth.
I am not encouraging you to move anything from the "no" to the "yes" list, but I will mention that I thought I hated Brussels sprouts, till a feast I attended in the West that Magnus cooked--he served Brussels sprouts broken down into their individual leaves, which he sauted in garlic butter. The "bitter" taste that they normally have was totally gone, and I wound up eating thirds. Ever since then I have cooked them this way (sometimes tossing in walnuts, for the crunch). When I asked him how he did it, he replied that he cooked them in garlic butter, "because if it works for escargot, it will work for anything".
In fact it's as much/more my husband who's the Brussels sprouts NO person in our household. And I bet they'd be great the way you describe--but probably too labor intensive for me about 98% of the time.
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I love the microwaveable ziplock bags for asparagus or broccoli. Three minutes in, drizzle with oil and vinegar and DONE.
Do you like fennel? It's not on any list.
ps, not about food but you might like this: http://www.openculture.com/2016/01/74-ways-characters-die-in-shakespeares-plays-shown-in-a-handy-infographic.html
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Anne Marie's redaction, from _La Varenne_, 1654 (French)
Sauce Robert
1 tesp rinsed and minced capers
2 tesp minced green onions, just the whites (Or shallots) - leave this out
2 tesp fine ground prepared mustard
1/2 stick (4 Tbl, or 1/4 cup, or 2 oz) butter
1 tesp cider vinegar or verjuice (or lemon juice)
Melt, mix, whip to combine.
Or when we're feeling super lazy:
Bobby, Robert's cousin who lives in the trailer park:
3 tablespoons extra-virgin olive oil
2-3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 clove garlic, minced
Pour oil over minced garlic, nuke for 10-15 seconds. The more eye-watering the garlic, the longer you should nuke it. Add other ingredients, mix to combine.
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(The comment has been removed)
Never done broccoli with bacon before--but since bacon makes most things better, I shall try it.
Ooooh, I have not done roasted garlic in ages, and I love it! It's also good as a spread on bread. Or other vegetables. Or meat.
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In fact it's as much/more my husband who's the Brussels sprouts NO person in our household. And I bet they'd be great the way you describe--but probably too labor intensive for me about 98% of the time.
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