Tag Archives: Easy vegetables

Easy Vegetables with Rice Noodles

In January I tried a dairy-free week. I didn’t mention it then but I didn’t have high cholesterol or anything – tested in the fall at a health fair – but dairy was just something on my mind. (Somewhat after the fact I heard there was a “sugar-free month” afoot in January but honestly, I cut back on sugar long ago and that really wasn’t where I needed/wanted to focus.) As a result, I’ve since cut back noticeably on cheese, oh love of my life.

Another resultant, although not exactly predictable change was that I started eating MORE vegetables. I needed to tweak my thinking to embrace or at least accept the idea that you really can’t over eat vegetables. I was in no danger anyway. Mostly I think vegetables are too much trouble for the end result (HALF disappears on cooking for one point) so the easier they are to fix, the better the chance I’ll eat ’em.

This dish, made of ingredients on hand, was easy and very tasty. In the past I don’t think it would have occurred to me to combine fresh and frozen (or even CANNED) vegetables but now I think why not? I sauteed onions, fresh red pepper, frozen green beans, frozen diced green peppers, and a handful of unsalted peanuts in canola oil.
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I need FLAVOR to entice me, not just plain vegetables. To season I added a splash of lime juice, a tad of sesame oil (a recent splurge cuz that ain’t cheap, Sally) and a little bit of Liquid Aminos. Liquid Aminos are a healthier alternative to soy sauce with less sodium and actual nutrients in the form of Amino Acids. Do I really know what amino acids are and how they’ll add to my life? No but who cares. The taste is similar not identical to soy sauce. Initially it takes a little getting used to, but I figure it’s worth it.
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If I only ate vegetables, I’d be starving in no time. I need some carbs to round out a vegetable dish but in this kind of entree I try now to have at least as much vegetables as carbs. I LOVE noodles. Rice noodles, if you don’t know them, are just rice and water.

Here is the combined ingredients.
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Roasted vegetables

I am a “mostly vegetarian.” This means I mainly eat pasta, beans, big-ass salads with lots of stuff added, breads, dairy, grains, (some) fish, fruit, and vegetables. I list vegetables last because when I want to eat, vegetables aren’t the first thing I think about. I DO eat them but like a lot of people I can always stand to eat more. Part of it is tempting myself.

I adapted this from a simple recipe I cut out of Glamour® magazine a long time ago. I always meant to get around to it and a winter day seemed just right. You can use whatever vegies you like.

I cut into bite-size pieces:

-4 potatoes washed but unpeeled

-4 carrots

-1 large turnip

-1 onion

-1 good-sized broccoli crown

In a large bowl I mixed the vegetables with olive oil, salt (I like coarse sea salt) & pepper, Rosemary & Parsley, and 2 capfuls of lemon juice ( I used bottled but if you have a fresh lemon go for it).

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I put them all on a  9×13 cookie sheet & stirred some more to make sure everything got mixed. You will notice my pan was overflowing; I tend to do that! This meant they took longer to cook thoroughly – you may prefer less vegetables but I figure if I’m going to this trouble, I want A LOT.

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I put the pan into a 400° oven and stirred about every 15 minutes. They made the house smell WONDERFUL. After about 45 minutes I sampled a few morsels to check for doneness, and added a little more salt & pepper and two more capfuls of lemon juice, stirring it all up yet again. Total cooking time was roughly an hour. The length of time again will depend on what vegetables you use (carrots & turnip took longest) and how packed in they are.

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They were DELICIOUS. I will absolutely do this again.

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