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Dr. Toes
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 Wed, Aug 25 2010, 8:47 am
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Trying to stay away from carbs but do not care for squash, zuchini, eggplant, spinach or asparagus... anything else works perfect!! suggestions please!
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ra_mom
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Wed, Aug 25 2010, 8:51 am
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I know you said you don't care for squash, but would you try spicy butternut squash fries, or butternut squash salad (mock potato salad)?
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Dr. Toes
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Wed, Aug 25 2010, 9:29 am
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I'm pretty new to cooking, just starting to get into it.. suggestions on how to make the string beans? or any other vegie?
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Sherri
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Wed, Aug 25 2010, 9:33 am
| ra_mom wrote: | | I know you said you don't care for squash, but would you try spicy butternut squash fries, or butternut squash salad (mock potato salad)? | Could you tell me please how you make your butternut squash fries?
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ra_mom
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Wed, Aug 25 2010, 9:39 am
| Dr. Toes wrote: | | I'm pretty new to cooking, just starting to get into it.. suggestions on how to make the string beans? or any other vegie? |
Garlicky Green Beans
• 1 lb. fresh green beans, ends trimmed, rinsed and dried
• 6-7 cloves garlic, crushed
• olive oil
• salt
• sesame seeds, optional
Arrange dry green beans on a cookie sheet sized aluminum pan. Drizzle with olive oil. Season with garlic and salt to taste.
Roast, uncovered, at 400, for 25 minutes. (Should still be crunchy, not soft.) Toss with sesame seeds.
Serve straight from oven or at room temperature. (Do not reheat, or they will be soggy.)
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OheivYisrael
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Wed, Aug 25 2010, 9:41 am
Stir-fry vegetables (I use the frozen bags)
Steamed vegetables- you can do broccoli, carrots, whatever you like...
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ra_mom
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Wed, Aug 25 2010, 9:42 am
| Sherri wrote: | | ra_mom wrote: | | I know you said you don't care for squash, but would you try spicy butternut squash fries, or butternut squash salad (mock potato salad)? | Could you tell me please how you make your butternut squash fries? |
Spicy Butternut Squash Fries (KBD Lightens Up)
• 1 large butternut squash, peeled, cut in half lengthwise, and then sliced into french fries
• cooking spray
• 1 tsp coarse salt
• 1/8 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp oregano
• 1/8 tsp dry mustard powder
Place squash fries in a single layer on a jelly roll pan lined with parchment. Spray liberally with Pam.
In a large bowl, mix spices. Toss fries into the spice mixture to coat all sides. Return in a single layer to the pan.
Roast uncovered in oven preheated to for 35-40 minutes; cooking time may be shorter for skinny fries, longer for fatter ones.
Shake pan halfway through cooking. Fries are done when they are crisp. Serve hot.
(If you don't want to fries to very spicy, mix all seasonings besides for cayenne, then taste before adding it.)
Last edited by ra_mom on Wed, Aug 25 2010, 9:48 am; edited 2 times in total
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SV
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Wed, Aug 25 2010, 9:44 am
I fry some crushed garlic (I would say 3-4 small cloves) in some oil. Make sure to watch it because it burns quickly. Wash/trim string beans , I sometimes cut them in half if they are too long. Add to the frying pan with garlic, add a few splashes of soy sauce until the string beans are coated, and sautee for another 5-7 minutes or so (I like them crunchy, if you want them on the soft side, keep sauteeing for 10-15-20 or so).
There are actually a couple threads here with tons of string beans receipes. If you search for 'string beans' or 'green beans' you should find them.
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mashcsch
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Wed, Aug 25 2010, 9:47 am
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Sauteed snap peas: 1 bag frozen (or fresh. I prefer frozen for convenience and taste) sugar snap peas. Sautee 2 cloves crushed garlic in pam for about 30 seconds. Add snap peas, a little salt and a few sprinkles of soy sauce. Sautee a few minutes. Should be crisp. You can add a few strips of red pepper while you're sauteeing for color.
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mamaleh
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Wed, Aug 25 2010, 1:02 pm
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Have you tried spaghetti squash? I serve it with tomato sauce and fried onions and it is really yummy.
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Sherri
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Wed, Aug 25 2010, 1:04 pm
| ra_mom wrote: | | Sherri wrote: | | ra_mom wrote: | | I know you said you don't care for squash, but would you try spicy butternut squash fries, or butternut squash salad (mock potato salad)? | Could you tell me please how you make your butternut squash fries? |
Spicy Butternut Squash Fries (KBD Lightens Up)
• 1 large butternut squash, peeled, cut in half lengthwise, and then sliced into french fries
• cooking spray
• 1 tsp coarse salt
• 1/8 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp oregano
• 1/8 tsp dry mustard powder
Place squash fries in a single layer on a jelly roll pan lined with parchment. Spray liberally with Pam.
In a large bowl, mix spices. Toss fries into the spice mixture to coat all sides. Return in a single layer to the pan.
Roast uncovered in oven preheated to for 35-40 minutes; cooking time may be shorter for skinny fries, longer for fatter ones.
Shake pan halfway through cooking. Fries are done when they are crisp. Serve hot.
(If you don't want to fries to very spicy, mix all seasonings besides for cayenne, then taste before adding it.) | Mm, hope to try it next week. Thank you.
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LAmom613
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Wed, Aug 25 2010, 1:35 pm
| mamaleh wrote: | | Have you tried spaghetti squash? I serve it with tomato sauce and fried onions and it is really yummy. |
Mamaleh,
Could you please tell me more about spaghetti squash?? I am a pasta addict but I know Id be okay with this substitute bc I loooove veggies and am a-ok with soy meat and other healthy food substitutes in general.
Where do you buy this? And how exactly do you make it? I think I tried once and it was a total flop. More like mush....
Id love any and all recipes using spaghetti squash!!
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mamaleh
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Wed, Aug 25 2010, 2:00 pm
| LAmom613 wrote: | | mamaleh wrote: | | Have you tried spaghetti squash? I serve it with tomato sauce and fried onions and it is really yummy. |
Mamaleh,
Could you please tell me more about spaghetti squash?? I am a pasta addict but I know Id be okay with this substitute bc I loooove veggies and am a-ok with soy meat and other healthy food substitutes in general.
Where do you buy this? And how exactly do you make it? I think I tried once and it was a total flop. More like mush....
Id love any and all recipes using spaghetti squash!! |
Most grocery and produce stores carry it. cut it in half (stem to base, so you have to oval shapes), remove seeds (I found the easiest thing to use is a melon baller, but you can use a spoon) and put the halves face down in a pan. Cover tightly with foil and bake at 350F for 1/2 to 1 hr (depending on size), it should be soft to the touch (I don't even open the foil to check, just push down on each piece through the foil, if it's soft it's ready). Remove the foil and flip the pieces over. I find it's easier to deal with if you let it cool like this for a little while but you can definitely continue without waiting if you don't have time.
Use a fork to gently remove and separate the strands (go from end to end, not across) and then a spoon to get out the last little bit (I sometimes just use a spoon for the whole thing and try to separate it by twisting a little). At this point you can store it in the fridge until you are ready to use it and use it however you would use pasta (sauce, cheese, meatballs, etc.). Our fav side dish is to saute some onions and mix spag squash, fried onions and a can of tomato sauce (add spices as desired).
If you need more info or have questions, just let me know.
ENJOY!!!
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LAmom613
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Wed, Aug 25 2010, 2:11 pm
| mamaleh wrote: | | LAmom613 wrote: | | mamaleh wrote: | | Have you tried spaghetti squash? I serve it with tomato sauce and fried onions and it is really yummy. |
Mamaleh,
Could you please tell me more about spaghetti squash?? I am a pasta addict but I know Id be okay with this substitute bc I loooove veggies and am a-ok with soy meat and other healthy food substitutes in general.
Where do you buy this? And how exactly do you make it? I think I tried once and it was a total flop. More like mush....
Id love any and all recipes using spaghetti squash!! |
Most grocery and produce stores carry it. cut it in half (stem to base, so you have to oval shapes), remove seeds (I found the easiest thing to use is a melon baller, but you can use a spoon) and put the halves face down in a pan. Cover tightly with foil and bake at 350F for 1/2 to 1 hr (depending on size), it should be soft to the touch (I don't even open the foil to check, just push down on each piece through the foil, if it's soft it's ready). Remove the foil and flip the pieces over. I find it's easier to deal with if you let it cool like this for a little while but you can definitely continue without waiting if you don't have time.
Use a fork to gently remove and separate the strands (go from end to end, not across) and then a spoon to get out the last little bit (I sometimes just use a spoon for the whole thing and try to separate it by twisting a little). At this point you can store it in the fridge until you are ready to use it and use it however you would use pasta (sauce, cheese, meatballs, etc.). Our fav side dish is to saute some onions and mix spag squash, fried onions and a can of tomato sauce (add spices as desired).
If you need more info or have questions, just let me know.
ENJOY!!! |
THANK YOU! You may have just rocked my world  Is it really firm enough to stand up to sauce? Really? And even meatballs?
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mamaleh
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Wed, Aug 25 2010, 2:17 pm
| LAmom613 wrote: | | mamaleh wrote: | | LAmom613 wrote: | | mamaleh wrote: | | Have you tried spaghetti squash? I serve it with tomato sauce and fried onions and it is really yummy. |
Mamaleh,
Could you please tell me more about spaghetti squash?? I am a pasta addict but I know Id be okay with this substitute bc I loooove veggies and am a-ok with soy meat and other healthy food substitutes in general.
Where do you buy this? And how exactly do you make it? I think I tried once and it was a total flop. More like mush....
Id love any and all recipes using spaghetti squash!! |
Most grocery and produce stores carry it. cut it in half (stem to base, so you have to oval shapes), remove seeds (I found the easiest thing to use is a melon baller, but you can use a spoon) and put the halves face down in a pan. Cover tightly with foil and bake at 350F for 1/2 to 1 hr (depending on size), it should be soft to the touch (I don't even open the foil to check, just push down on each piece through the foil, if it's soft it's ready). Remove the foil and flip the pieces over. I find it's easier to deal with if you let it cool like this for a little while but you can definitely continue without waiting if you don't have time.
Use a fork to gently remove and separate the strands (go from end to end, not across) and then a spoon to get out the last little bit (I sometimes just use a spoon for the whole thing and try to separate it by twisting a little). At this point you can store it in the fridge until you are ready to use it and use it however you would use pasta (sauce, cheese, meatballs, etc.). Our fav side dish is to saute some onions and mix spag squash, fried onions and a can of tomato sauce (add spices as desired).
If you need more info or have questions, just let me know.
ENJOY!!! |
THANK YOU! You may have just rocked my world Is it really firm enough to stand up to sauce? Really? And even meatballs? |
When my hubby was on South Beach, we used it all the time for all of these things. It did just fine, in my opinion.
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Basimcha
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Thu, Aug 26 2010, 7:47 am
When my hubby was on South Beach, we used it all the time for all of these things. It did just fine, in my opinion.[/quote]
Thanks so much for sharing! I am currently on South Beach and was looking for ideas!!
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Hashemlovesme
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Thu, Aug 26 2010, 8:21 am
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I just saute (fry) the brocolli or sting beans in a bit of oil (or add soy sauce 2)
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