Meat & Veg recipes

Apparently, people like to eat.

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Sungura
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Meat & Veg recipes

Postby Sungura » Wed Jan 30, 2019 5:17 am UTC

So if I use The Google i find vegitarian recipes and thats not (really) what I want.

Basically I would like to try new veggies this year. For wide definition of veggies. (I mean lets face it I still think of tomatoes as veggie not fruit. I also class squashes as veggie...are they?).

Veggies I can cook with well: basic yukon gold type potato, carrots, celery.

Veggies i cannot eat: onions (as in the onion you think of with onion - like in Shrek. Scallions garlic etc seem ok so far).

Veggies I want to cook with better: sweet potato

Anything not listed here ive NEVER cooked with. But i am a meat person and so looking for veggie recipes gets me away from any meat it seems.

Help me expand? Post your fav recipes?

Bonus if they cook quick, or can be reheated easily.
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I still have not gotten the hang of hunger and usually have about a 15-30min window in eve where i realise i have not eaten all day and NEED to eat. If i dont eat in that window I get really ill and cannot keep anything down (which is how I can go days without eating, or just end up eating frozen predone meals, or leftovers, a lot). and nope cant eat before said window or it makes me feel really sick. I try to plan foods, but it is so hard to guess when the Magic Window I Can Eat will be!
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Thesh
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Re: Meat & Veg recipes

Postby Thesh » Wed Jan 30, 2019 6:01 am UTC

Sweet potatoes can make a good ravioli. Broccoli, snow peas, zucchini, water chestnuts, baby corn, mushrooms, and bell peppers can all go into a stir fry (you can throw nearly anything into a stir fry). Chili verde will give you an excuse to use tomatillos. Green beans and cauliflower are both easy to steam up as sides.

And vegetable is a culinary term, fruit is both a culinary term and a botanical term with different meanings. Tomatoes are vegetables that are botanically fruits. Same with squash and cucumbers.
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Re: Meat & Veg recipes

Postby ConMan » Wed Jan 30, 2019 6:09 am UTC

Baby spinach is a pretty handy vegetable to add to stuff. You can either have it raw as a salad leaf, or you can "wilt" or blanch it while you're cooking other stuff. Some simple methods you can use with it:

1. Boil water in a saucepan, add a dollop of olive oil. Throw a large handful of spinach leaves in, count to three, then take them out. Sprinkle with a little salt. This blanched spinach goes well with eggs as well as just about any meat dish. You can also blanch other green veggies like broccoli, gai lan, bok choy, choy sum, and broccolini, although you will probably need to let the stalks cook for a bit longer; once they're cooked, mix some soy and oyster sauce with a spoon of water from the pot (and optionally a pinch of stock powder) and pour over the vegetables.

2. Cut a potato into cubes about an inch on each side. Put the potato into boiling water for 10 minutes (or cooked through), turn off the heat and drain the water, throw in a bunch of spinach and a blob of butter cover. Leave it for a couple of minutes, then toss it around. Serve as a side to a nice piece of fish, or any meat really.
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Re: Meat & Veg recipes

Postby PAstrychef » Wed Jan 30, 2019 10:51 am UTC

You mention things you haven’t cooked, but what do you like to eat, vegetablewise?
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Re: Meat & Veg recipes

Postby Sungura » Wed Jan 30, 2019 3:32 pm UTC

Thesh wrote:Sweet potatoes can make a good ravioli.
oooh do you have a fav recipe? I cant eat gluten so making rav with sweet potato would be a HIT in this house!

ConMan wrote:Baby spinach is a pretty handy vegetable to add to stuff. You can either have it raw as a salad leaf, or you can "wilt" or blanch it while you're cooking other stuff. Some simple methods you can use with it:

mix some soy and oyster sauce with a spoon of water from the pot (and optionally a pinch of stock powder) and pour over the vegetables.
i love it for salad over lettuce, yes! What would you use if you hate salt (including no soysauce that falls under one the worst flavours invented lol) and fish (and yes oyster sauce is gagworthy). How much I hate salt is actually a problem - i dont get *enough* in my diet but i let it get to dehydration levels before fixing. Thats how much i hate salt. I can taste it everywhere and its nasty. If i am in dehydrated state a bag or crips or fries with salt tastes good but thats it! Then back to hate lol.
Done the potato thing actually, another fun way is parboil until soft, cast iron skillet with bacon fat, brown the edges then half mash them to nice crispy flatter squares, right before done add fresh garlic. A fav side for me next to chicken sauted up with parika, or steak!

PAstrychef wrote:You mention things you haven’t cooked, but what do you like to eat, vegetablewise?
ive liked eggplant, bamboo?, asparagus, sugar snap peas, lots of asian plants no clue what they are (there is an Asian Melody steam in bag i am a fan of using for stirfry or curries as I dont have to worry about veggie prep). I also like mild peppers (nothing too much of a kick, more bell or other sweet / mild). I pulled a recipe with leeks. I had no clue what leeks are but yay internet tells me how to prep them and now i know its onion family but larger and milder than scalions.
Last edited by Sungura on Wed Jan 30, 2019 3:34 pm UTC, edited 1 time in total.
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Re: Meat & Veg recipes

Postby doogly » Wed Jan 30, 2019 3:33 pm UTC

Vegetables! Aight.

- Sweet potato, I just throw a whole potato into a slow cooker and come back after work and eat it. There are no ingredients besides the sweet potato. If it was dirty, I wash it. I do not do other things to it. A sweet potato is a complete and perfect food. A couple times, when feeling fiesty, I put maple syrup and pecans on top of it. These are completely optional. You can just eat the sweet potato.

- Broccoli - It's essential to listen to Broccoli by DRAM while cooking this vegetable.
https://www.youtube.com/watch?v=K44j-sb1SRY
My go to here is to get the frozen ones, thaw them out during the day, and then put them in a pasta. Sautee garlic and chicken in olive oil until the chicken is actually cooked*, then toss in all the broccos, cover it up. Use heck of sage. Put it on a pasta, like a rotini or a penne or whatnot. Not a spaghetti, the broccoli is too chunky to wrap up nice in a spaghetti. That's a pro tip. Sage and garlic are super friends.
* If you don't cook the chicken fully with the oil type heat, all the water comin out the broccoli will steam your chicken, which will make it rubbery. Avoid this. Pro tip.

- Brussels Sprouts - Again, sautee garlic cloves in olive oil, toss in the chicken so it cooks, and then toss in all the brussels you could want. Cover it. Wait a long time. Sometimes I even splash in a little water. This makes "mushier" brussels. A lot of people absolutely hate that style. If you are a soft garlic friend, I want to eat you, I am completely friends with that. Some people might want to make sure their roasts of brussels are significantly drier though.

- Pasta sauces - oh man these guys. So you sautee garlic in olive oil, then next you sautee your peppers. Probably a red guy, and if you can get the long skinnier light Italian green ones instead of the green bell, such the better. Then maybe an arugula! Live it up! A leaf! Toss in your meat now if you want it to be a meat sauce, like a ground beef or turkey. Then many tomatoes, maybe a tomato paste if you like it pasty. Or, if you want to channel that putanesca energy* toss in some capers and olives. It totally works.
*it's a good energy

- Spinach - I like a thing where I sautee the garlic in olive oil and then toss in some chopped up big spinach leaves, cook them down, toss in some tomatoes, and then put eggs on top. This is just a mess, you can toss it on a rice. It works out. I consider it somewhat Florentine though I have been to Florence and can promise that it is not.

- Beans, black eyed peas, what have you. Soak em overnight, boil em in a morning, put em in a slow cooker, eat em in the evening. There is, once again, nothing you have to do here. Oh, add salt. They benefit from salt. You can do more things if you want but you can start by just feelin out these ingredients. Maybe if you cook a red bean you throw in a bbq sauce. Like, from a bottle, it's fine.

- Beets, you can just put them in a slow cooker, now you have a side of beets. Wash the dirt off. Again, you can do nothing, these are just a completely correct plant already. Nice job beets.

- Chick peas - did you curry up a chicken? Put in a chick pea. Now you have increased your plant load and made friends with your health. Thank you chick peas. If you do not have a favorite curry type thing to toss them into, now is a good time to start making that friend.

It's comforting to know that if you start by sauteeing garlic in olive oil, you can proceed from there and be basically guaranteed not to fuck anything up.
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Re: Meat & Veg recipes

Postby PAstrychef » Wed Jan 30, 2019 6:00 pm UTC

See the link I posted in food fleeting thoughts.
Most of the hard shell squashes-acorn, butternut, kabota and so on- are great baked, either plain or with stuffing. I use leftover rice, bulgur or couscous as a base, add sautéed mushrooms and onions and ground meat, then spice with Asian flavors or bbq sauce or something creamy with herbs. This also works with bell peppers, any color. Stuffed spaghetti squash is great too, but requires the additional step of cooking the squash and scraping the flesh out to add to your filling, before topping with cheese and baking.
Leeks go very well with potatoes and mushrooms. You need to clean them well first.
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Re: Meat & Veg recipes

Postby Thesh » Wed Jan 30, 2019 6:44 pm UTC

Sungura wrote:
Thesh wrote:Sweet potatoes can make a good ravioli.
oooh do you have a fav recipe? I cant eat gluten so making rav with sweet potato would be a HIT in this house!


I don't have the recipe, but what I've had was sweet potato as the filling. There are gluten free pastas you can use, but I haven't tried them. That said, a search found this, which is actually ravioli made with sweet potatoes.

https://paleoglutenfree.com/recipes/2-i ... et-potato/
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Sungura
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Re: Meat & Veg recipes

Postby Sungura » Wed Jan 30, 2019 8:38 pm UTC

Thesh wrote:
Sungura wrote:
Thesh wrote:Sweet potatoes can make a good ravioli.
oooh do you have a fav recipe? I cant eat gluten so making rav with sweet potato would be a HIT in this house!


I don't have the recipe, but what I've had was sweet potato as the filling. There are gluten free pastas you can use, but I haven't tried them. That said, a search found this, which is actually ravioli made with sweet potatoes.

https://paleoglutenfree.com/recipes/2-i ... et-potato/

Ahhh ok. Yes i love lentil pasta! Ill look.

I guess i need to learn how to prep squashes? Flashbacks to pumpkin carving as a kid. Yuck. I hate pumpkin prep.
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Re: Meat & Veg recipes

Postby Zohar » Thu Jan 31, 2019 5:35 pm UTC

I love to just roast sweet potato. I would cut it up to, say, 0.5-1 inch slices. Toss in a bowl with olive oil, some honey, salt, red chili flakes or paprika, crushed garlic, and put in a 350 oven for about 30-40 minutes - they should be soft like potatoes and slightly browned on top. I bet you can serve that with chicken or something, but I wouldn't know for sure.

Another vegetable I love is brussels sprouts, if you can get it fresh (if it's frozen, maybe just not use). Wash them well, cut off like 1/8" off the stem, slice in half through the leftover of the stem. Then you can treat it similarly to the sweet potato, maybe add lemon juice at the end or something like that. The leaves should start to char.

I love this recipe because it's pretty healthy and surprisingly easy to make. For your purposes I would swap farro for another hearty grain that you feel comfortable eating, and for the topping I might replace the bread crumbs with gluten-free ones, or even thinly chopped almonds or something (if you're switching for nuts, maybe only put them for the last five minutes).

I'm not a fan of eggplants and I don't eat meat, but moussaka is a pretty popular dish. The version I know has you slicing eggplants into large but thin slices (maybe 0.25" or less), bake those in the oven for a bit, then put some ground meat in there, roll up, place all the rolls in a lasagna pan or something, and cover with tomato sauce.
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