/ck/ - Food & Cooking

These are good roasted. Or quickly steamed. You could probably microwave them too.

Just don't cook them too long, they're really nice when they have some crunch left.

>>7985082
This or Buttered Leeks. Then asparagus in any form

>>7985123
hmm the leeks sound interesting, gonna pick some up later, will try to find some water spinach as well for a similar preparation.

Why not raw vegetables? A nice tomato, broccoli, celery or whatever the fuck else salad with some balsamic, olive oil and lemon juice is all you need

>>7985149
It's easier to get food poisoning from raw produce.

>fry small pieces of meat in a fair amount of oil
>add whatever seasoning
>add cut up vegetables
>cook for a few minutes
>eat

>>7985196
that's not a side dish. that's like a whole stirfry.

>>7985082

Shelled edamame with some crushed sea salt and chili flakes are an amazing easy snack.

>>7985196

This is one of the meals I do all the time, sometimes adding stock to it and turning it into a hearty soup.

Other than that though, I tend to skip veggies out of inconvenience.

If you can get Asian ingredients, try ong choy stirfried with fermented bean curd,

>>7985229
I can, I have like 10 asian markets within 5 miles. are you referring to douchi? what's a good brand of fermented bean curd? been wanting to try some for awhile.

>>7985160
people eat salads every day and nothing bad ever happens?

last week i took a salat made of tomato, sweet pepper, parsley, mozzarella, oil and vinegar at work. sometimes I bring a Spanish omelette with potatos, tomatos and optional spinach.

>>7985082
>I'll cook something ahead of time at home if it reheats well.
OP, just fill up a 9x12 baking dish with seasonal choices of mixed veggies, tossed in olive oil, sea salt and pepper. Enjoy various combinations. Seasonally, you could enjoy winter squash like acorn or butternut in nice chunks, some big chunks of onion, bell pepper, toss in some parsnips, carrot, sweet potato, whatever. I'd like to suggest combinations, but honestly, just try to handle the size ratio so that they are all caramelized at the same time.
If you're grilling some dinner on your gas grill (or broiling your dinner, like a flank steak), it's not much more work to lay out some thick slabs of zucchini, peppers, eggplant, vidalia, portobello, basted in a bit of olive oil, balsamic, rosemary, or maybe some chili-lime. When chilled down as leftovers, it's a yummy work lunch. Pair with other leftovers, from some rice to sliced steak. Toss with more dressing. Or steam a brown rice 5 mins at the work microwave.

>>7985106
Cold, previously steamed,edamame is a wonderful snack. As are most cold bean salads, that you can prepare over the weekend. Soak and cook very nice local produce like speckled butter beans, purple hull peas, black beans, hit them with salsa fixins: lime, tomato, onion, peppers, cilantro. Chill, and enjoy with some cassava chips or plantain chips. You could start with canned, but they have a different texture overall. Texas caviar, google the recipe. Do the 5bean salad sweet and sour flavors too, if you like, but make it fresh. Potato salads are crazy good at work, basically nuke a potato, cube it, hit it with all your veggie and meat leftovers and dressing, chill overnight.

Roasted parsnips.

How come parsnips aren't more popular?

What is parsnip?

>>7985082
>eating vegetables

>>7985082

Fry up a few slices of bacon, crumble them up and reserve the fat.

Cut a bunch of brussel sprouts in half and saute them in some of the bacon fat and olive oil. Season with salt and black pepper, add the crumbled bacon back into the brussel sprouts near the end of cooking, top with shredded parmesan cheese.

>>7986912
Associated with old people. Same reason radishes and brussels sprouts are "gross"

>>7986955
larger sweeter white carrot

oven roasted cauliflower, carrots and peas

Cauliflower fried rice.

>>7987051
Temp and cooking time for those? That sounds tasty as fuuuuu. I'm guessing toss in oil and desired seasonings and then 375 or so for 25-30? Also, does it reheat well? I meal prep and certain roasted veggies (peppers and tomatoes, especially) don't hold up well on the reheat.

>>7986959
>eww vegetables!
Enjoy your tendies, retard.

>>7987051
Damn, I've actually never thought of roasting that combination together.
>>7987120
Seconded.

>>7987120

425 for 25 minutes. I tossed them in olive oil, garam masala, tumeric, and coriander. And yes they reheat very well.

>>7987213
Cauliflower and carrots are obviously prepped, but are these fresh, frozen, or canned peas we're talkin'?

With a little bit of parmesan grated on top, nothing compares

Fried zucchini slices breaded in Italian seasoned bread crumbs
D A N K

>>7987246
Literally any way you cook zucchini will be great. Absolute best veggie

>>7987220

frozen.

>>7987213
Thanks! Trying it next week.

>>7987246
>>7987239
>>7987213
>>7987051
OP here, got some zucchini, gonna try the cauliflower, peas, and carrots later this week as well. thx anons.

>>7985236
Ong choy is water spinach. Pic related is the bean curd I use. Get a pan real hot (even better if you have a wok), mix oil, chopped garlic, and the bean curd in the pan until its a paste and stir fry the ong choy for a couple minutes.

Dice up potato, capsicum, pumpkin, carrots, cherry tomatos, baby eggplants and beetroot (not the canned variety, "fresh beetroot")

Put it on an oven tray with some oil and bake it.

The sugars in the beets lightly caramelise everything.

Awesome baked medley.

>>7987422
had water spinach in taiwan, loved it, for some reason I don't see it often in the markets here. Will keep an eye out.

Fry vegetables if you want them to actually taste nice. Attitudes towards vegetables would be a lot better if so many people weren't brought up assuming the only way to have vegetables is to boil or steam them so they're utterly boring and devoid of any flavour.

>>7987422
One of the best chinese fermented products, and also shrimp paste

Brussels sprouts, parsnips, butternut squash, and mushrooms are all very tasty roasted and grilled with a bit of oil, s&p, perhaps some fresh herbs if you have any on hand. They're good on their own but I also like to top with a bit of balsamic reduction.
Skillet smashed baby potatoes are good as well with roasted garlic. Mushrooms, tomatoes, and onions sauteed in butter and wine (or vermouth) are pretty decadent but also good.

you can't beat oven roasted asparagus with olive oil, s&p, and garlic