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Austin Babies
NBR: need veggie/side recipes
We are in a rut with our daily sides/veggies. We eat a lot of steamed broccoli, cauliflower, carrots, new potatoes, & corn. My palette is bored. Please help. 
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Re: NBR: need veggie/side recipes
Our go to side is zuchinni (sp?) and squash. I just slice it up and add some pepper and olive oil and pop it in the oven at 450 degrees for 20 or 30 minutes. Sometimes I'll add bell peppers and a red onion. A salad is also really easy to do.
Some favorites at this house (and my DH is relatively picky when it comes to veggies)
Quinoa Pilaf
Creamy Parmesan Orzo
Adapted from Allrecipes.com
2 tablespoons butter
1 cup uncooked orzo pasta
1 small can mushrooms
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
? cup cream or milk
salt and pepper to taste
parsley (optional)
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese, mushrooms, and milk. Season with salt and pepper. Garnish with parsley.
Cheesy Creamed Corn with Cilantro
3 Tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
6 cups frozen corn
2/3 cup half and half or heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 oz cotija queso, crumbled
1/2 cup cilantro sprigs, coarsely chopped
Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.
Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.
Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.
Transfer half of the the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.
Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.
Ditto this. I usually grill mine. A simple dinner with grilled veggies is shish kabobs. Add some chicken or beef with the veggies on skewers and you have an easy meal with easy clean-up. What about sweet potatoes, peas, edamame or asparagus?
I love zuchinni. I slice it in half, brush each side with a little olive oil and sprinkle with some parmesan cheese. Then put it in a 400 degree oven for about 10-15 minutes. Take it out when the zucchini is tender and the cheese is a little browned.
Asparagus is really easy to fix, too. Lay them in a single layer in a roasting pan or baking dish, drizzle with olive oil and sprinkle with salt and pepper. Roast in a 425 degree oven for about 20 minutes. You can squeeze a little lemon juice on them after they're done or eat them plain.
We do broiled asparagus (just add salt and a little EVOO) and sometimes parm on top.
I also saute sliced zucchini and squash with olive oil. If we are doing something Mexicanish I will add cumin and maybe onions or peppers. Super good mixed on a tortilla with beans!
Now that it's fall, I've made spaghetti squash and put red sauce on it like regular spaghetti and just made an acorn squash the other night with butter and brown sugar. Yams are in now too. Yum!
I posted this last week, but I'll share it again because it was YUMMY. I subbed 2 oz. light cream cheese for the guyere (because I didn't like the flavor of the one that I bought), and sprinkled 1 oz. of parmesan on top. The calorie and fat count ended up being about the same.
I also love this. It's super quick and easy, too.
I love Lemon Corn and Zucchini. Easy, quick way to jazz up corn.
I made Creamy Carrot and Sweet Potato Soup the other day and it was great, although I cut the recipe in half (did not half the spices based on the reviews) and the consistency was kind of like baby food, so I thinned it with milk, so when I make it again I will add some extra liquid. Very good fall recipe.
Warm Asian Noodle Salad. I skipped the carrots and snow peas b/c I didn't have them on hand, but they would be great. I skipped the bell pepper b/c I don't like it.
Risotto with Butternut Squash, Pancetta and Jack Cheese. Not fast but tasty.
Pan fried green beans are good too.
Frozen or fresh green beans (we usually make just as much as we think we'll eat)
Chopped onion (anywhere from a few tablespoons to a 1/4 cup)
Minced garlic (maybe a teaspoon)
Couple tablespoons of olive oil
Kosher salt to taste
Bring a pot of salted water to a boil. Boil the green beans until fork-tender. If using frozen, go with a minute or two less than the recommended cooking time. When done, strain the beans and immediately chill them to stop the cooking. I usually strain the beans in a colander, throw some ice in there and run cold water over them until cool. Dry the beans on paper towels, and stick em in the fridge until you're ready for the next step.
When you're ready, heat the olive oil in a skillet or pan. Sautee the onion and garlic until fragrant. Add in the green beans and toss until incorporated, and let the green beans heat back up. Once hot enough, salt to taste and serve.
**the nestie formerly known as karen2508**
roasted broccoli (you can omit the pine nuts IMO, I also use frozen broccoli):
https://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html
cauliflower puree is good, too - steam it, then blend it (in a food processor if you have one), add some milk, or cream cheese, and some parmesan if you want.