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I've had asparagus before, didn't totally hate it, but it wasn't my favorite. May have been the way it was cooked. This recipe sounds like it's cooked differently than how I had it. I will give this a shot. I don't like soy sauce though, is there anything I can substitute for that?
Not really, it's the combination that makes it taste good. Garlic by itself would be too much, and you don't want to just add salt without the soy sauce. You can try this as an experiment with just a single handful of string beans, one package of soy sauce from the chinese take-out, and a small clove of garlic. That way if you don't like the end result, you're not throwing away a whole family-sized side-dish. I always make this just for myself, for one meal, because my husband, bless his pointy little head, doesn't "do" vegetables other than french fries.
Hi SD I cook for a lot of people with different tastes during the Holidays. I had company last weekend where I heard, "we don't eat vegetables". I made baked chicken and decided to have both yellow and green squash with red roasted peppers. I bought a jar of the peppers (in water) at Food Lion & cut a couple of them up very tiny. Cut each squash in half (save the other halves for another meal). I cut each squash lengthwise until they resemble tiny matchsticks about 1/8" in diameter. You can use a potato peeler also to make them very small. If you like garlic, slice up one clove.
In a frying pan heat up 2 T. olive oil, add squash matchsticks & stir quickly for about 1 1/2 mins. (you are sauteing) add the garlic & red peppers. I put in about 1 T of dry white wine, garlic powder, basil flakes and salt & pepper & cook, stirring another minute. I then took this mixture and put on the plate with the chicken on top. Everyone loved the different tastes and it was all gone.
What I have found is if you use a lot of different herbs/spices and experiment you can almost change the flavor of any dish to your liking.
You mentioned that you like sweet things. Butternut Squash Soup is easy and delicious. If you would like my recipe just let me know. You are only a little over an hour away from me, I can show you how to make it. Happy cooking. kelsie
...or hide them in a fruit smoothie. The sweetness from the fruit covers them up.
I think the OP is trying to learn how to enjoy vegetables, not how to pretend not to be eating them while sneaking them into something else.
I'd gag if I made my own fruit smoothie with vegetables in it. If I know it's in there, I won't touch it. I like my fruit, fruit, and my veggies, veggies. And no, tomatoes don't count. They're mutants
I think the OP is trying to learn how to enjoy vegetables, not how to pretend not to be eating them while sneaking them into something else.
I'd gag if I made my own fruit smoothie with vegetables in it. If I know it's in there, I won't touch it. I like my fruit, fruit, and my veggies, veggies. And no, tomatoes don't count. They're mutants
LOL.
I like my fruits and I like my veggies but actually like some parsely in my fruit smoothies...it seems to punch up and complement the flavor.
And mango salad with avocados and greens...YUM.
My favorite way to cook veggies is to take a medley of vegetables straight out of the freezer and dump one pound on a cookie sheet that has edges; pour 2 T. of canola oil over them and sprinkle any flavoring you want to over them. (One friend I know uses poultry seasoning.) Bake them in a 400 degree oven for about 30 minutes. I love veggies so I just don't put anything on them.This makes the veggies not overdone and crunchy.
I cut a potato into about 8 wedges and bake the same way. I usually bake a couple of carrots cut into pieces with the potatoes. Two potatoes, two carrots, 2 T. canola oil and salt and pepper are good and crunchy too.
I've had asparagus before, didn't totally hate it, but it wasn't my favorite. May have been the way it was cooked. This recipe sounds like it's cooked differently than how I had it. I will give this a shot. I don't like soy sauce though, is there anything I can substitute for that?
Salt.
Or butter and Italian spices.
Or (you probably won't like this but I do) green beans and anchovies.
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I cook for a lot of people with different tastes during the Holidays. I had company last weekend where I heard, "we don't eat vegetables".
I made baked chicken and decided to have both yellow and green squash with red roasted peppers. I bought a jar of the peppers (in water) at Food Lion & cut a couple of them up very tiny. Cut each squash in half (save the other halves for another meal). I cut each squash lengthwise until they resemble tiny matchsticks about 1/8" in diameter. You can use a potato peeler also to make them very small. If you like garlic, slice up one clove.
add the garlic & red peppers. I put in about 1 T of dry white wine, garlic powder, basil flakes and salt & pepper & cook, stirring another minute. I then took this mixture and put on the plate with the chicken on top. Everyone loved the different tastes and it was all gone.
Happy cooking. kelsie
