What "different" veggies are you trying?

And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

Becky P.

On Wed, 05 May 2004 15:54:42 -0400, "curious" curious@noemailshown wrote:

And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

EGGPLANT
Haven't tried it in years. The only way I've ever liked eggplant was very
thinly sliced, dipped in egg, coated with crushed saltine crackers, and
fried. Very much like mild fish, if you use your imagination. You could
use crushed pord rinds in place of the saltines.

CABBAGE
Make your own cole slaw.
Chop the cabbage and saute it in butter and olive oil. Add salt and
pepper, and you're all set.

BROCCOLI
Usually, I just nuke it, soak it in butter, and chow down.
I've tried it with Velveeta, but wasn't impressed. Need a different cheese
sauce.
I have a stir-fry recipe that I'll post separately.

GREEN BEANS
I usually just do the nuke, butter, and eat routine with those, too.
I have two recipes to post. I haven't tried the one with the cream sauce
(that's for Mother's Day), but we absolutely love the one with hazelnuts.
and lemon.

I haven't been very adventurous. I've added a small amout of baby carrots,
and I eat dill pickles.

Carol

--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Chunky Mediterranean Eggplant Sauce (hint - I puréed my eggplant before
adding)
http://www.chatelaine.com/applicatio...sp?cid=1418338

In the Atkins Cookbook, there is a recipe for Eggplant Lasagna. It was
delicious! The eggplant is used instead of noodles.

We has asparagus a lot - usually boiled, steamed or bbqed (in a foil
pouch w/ EVOO and lemon juice/zest, salt a pepper)

I like green beans with EVOO and toasted slivered almonds. Spaghetti
squash (in small quantities) w/ EVOO and parmesan is good too.

I like to add bok choy to my stir-fried veg.

I recently picked up the hint of shredding cauliflower to use as a rice
replacement - that's cool too.

Shredded daikon radish is a nice, crunchy addition for salads.

I like to sauté fresh (large) spinach in EVOO with thinly slices garlic,
then toss with a little balsamic vinegar when it is at your desired
wiltedness.

Just a few ideas...

Regards,

Deb
235/216/135


curious wrote:
And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

Becky P.

I've discovered that I like sauteed fennel bulb slices. Never really cared
for licorice before, but this has a really refreshing flavor. I usually
saute it with some sliced celery.

--
Linda
296/237.5/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html
"curious" curious@noemailshown wrote in message
lkaboutsupport.com...
And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

Becky P.

"curious" curious@noemailshown wrote in
lkaboutsupport.com:

And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

Becky P.


Fried okra. I use plain pork rinds for the "breading".

~miette

On Wed, 5 May 2004, curious wrote:

And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

If you can afford the calories:

If you don't like the skin, peel the eggplant, otherwise skip this step.

Slice the eggplant, salt it and pile the slices up seperated by
papertowls, kraft paper or something similar. Weight the slices.

After some of the juices have dripped out (I give it a few hours) (you can
skip this step if you want, but sometimes I find eggplant bitter if I
don't do this), rinse the slices to remove the salt.

Fill a big skillet with a layer of oil that can stand heat (eggplant
really absorbs oil so make sure you have plenty. Fry the eggplant at least
until it's soft, and waiting until it's golden brown is even better. You
may need to keep adding oil. Try not to eat the slices directly as they
come out of the pan, or if you do at least be careful not to burn your
mouth. In any case, eat them while they're still warm.

Thank me later.

Martha



--
Begin where you are - but don't end there.

I just happened to cook eggplant tonight. slice fresh eggplant into
calendar, salt and let stand for 30 minutes rinse with cold water- pat dry.
This is the proper way to prepare no matter what the recipe is.

I just fried it in oil- about 1 inch if oil- it absorbs the oil and will
burn the pan. Sprinkle with grated parmesan if you wish- good hot or cold

--
Diane
Atkins since 12/4/2003
234/203 /150 5"8

CCLL about 27

Enjoy life & keep the calories down to your weight x 10
and watch the salt!
"Damsel in dis Dress" wrote in message
...
On Wed, 05 May 2004 15:54:42 -0400, "curious" curious@noemailshown
wrote:

And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

EGGPLANT
Haven't tried it in years. The only way I've ever liked eggplant was very
thinly sliced, dipped in egg, coated with crushed saltine crackers, and
fried. Very much like mild fish, if you use your imagination. You could
use crushed pord rinds in place of the saltines.

CABBAGE
Make your own cole slaw.
Chop the cabbage and saute it in butter and olive oil. Add salt and
pepper, and you're all set.

BROCCOLI
Usually, I just nuke it, soak it in butter, and chow down.
I've tried it with Velveeta, but wasn't impressed. Need a different
cheese
sauce.
I have a stir-fry recipe that I'll post separately.

GREEN BEANS
I usually just do the nuke, butter, and eat routine with those, too.
I have two recipes to post. I haven't tried the one with the cream sauce
(that's for Mother's Day), but we absolutely love the one with hazelnuts.
and lemon.

I haven't been very adventurous. I've added a small amout of baby
carrots,
and I eat dill pickles.

Carol

--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

The fennel is great sautéed with a little onion and left over meat. add a
little cream at the end of cooking- very different.

--
Diane
Atkins since 12/4/2003
234/203 /150 5"8

CCLL about 27

Enjoy life & keep the calories down to your weight x 10
and watch the salt!
"Lady o' the house" wrote in message
...
I've discovered that I like sauteed fennel bulb slices. Never really
cared
for licorice before, but this has a really refreshing flavor. I usually
saute it with some sliced celery.

--
Linda
296/237.5/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html
"curious" curious@noemailshown wrote in message
lkaboutsupport.com...
And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

Becky P.

haha- loved your instructions Martha. I did almost burn my mouth, burnt the
first few eggplant slices because the oil was soaked up.

I had to fry it up tonight- eggplant spoils fast in the refrigerator

--
Diane
Atkins since 12/4/2003
234/203 /150 5"8

CCLL about 27

Enjoy life & keep the calories down to your weight x 10
and watch the salt!
"Martha Gallagher" wrote in message
...
On Wed, 5 May 2004, curious wrote:

And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

If you can afford the calories:

If you don't like the skin, peel the eggplant, otherwise skip this step.

Slice the eggplant, salt it and pile the slices up seperated by
papertowls, kraft paper or something similar. Weight the slices.

After some of the juices have dripped out (I give it a few hours) (you can
skip this step if you want, but sometimes I find eggplant bitter if I
don't do this), rinse the slices to remove the salt.

Fill a big skillet with a layer of oil that can stand heat (eggplant
really absorbs oil so make sure you have plenty. Fry the eggplant at least
until it's soft, and waiting until it's golden brown is even better. You
may need to keep adding oil. Try not to eat the slices directly as they
come out of the pan, or if you do at least be careful not to burn your
mouth. In any case, eat them while they're still warm.

Thank me later.

Martha



--
Begin where you are - but don't end there.

Mmm....eggplant! I LOVE eggplant fried, just by itself or sprinkled with a
touch of season nu-salt and garlic. It's also good in a marinara sauce with
some feta cheese. Steamed and coated with olive oil, then tossed with a
TOUCH of slivered toasted nuts (choose something strongly flavoured, like ..
walnuts or brazil nuts) is a good side dish too.

--
Peace,
Pen
--
Pawbreakers - The Candy for Cats!
http://www.pawbreakers.com


"curious" curious@noemailshown wrote in message
lkaboutsupport.com...
And how are you fixing them that you find particularly tasty?

I want to try eggplant. Has anyone eaten that lately, and if it is
"good"...what spices or herbs did you use?

Becky P.