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Forum -> Yom Tov / Holidays -> Rosh Hashana-Yom Kippur
Need easy vegetable dishes



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livinginflatbus




 
 
    
 

Post Wed, Sep 28 2016, 9:37 am
Not kugels just vegetable sides that will last a few days in fridge thanks
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MiracleMama




 
 
    
 

Post Wed, Sep 28 2016, 9:43 am
Last a few days because you want to make ahead? One option is to wash/ cut up/ prepare veggies ahead but not cook ahead... I do this with many veggies, especially broccoli and cauliflower, also zucchini and squash, bell peppers... prepare and toss with oil, salt, pepper and some cut up onion and then just stick in the oven to roast before serving.
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cbg




 
 
    
 

Post Wed, Sep 28 2016, 10:06 am
Creamed Spinach
Frozen spinach
Coconut milk full fat (2 cans per 1 bag on spinach, we like it very creamy)
Salt, pepper, and any other spices you like to use to taste.

Put your coconut milk in the fridge at least 24 hrs in advance.
Defrost the spinach and squeeze out as much water you can.
Take the coconut milk. DO NOT SHAKE THE CAN!!!
When you open it you will see that there is creamy solid on the top and water on the bottom.

Scoop out the thick top. Heat up in a sautée pan. It will start to melt. Slowly add the water, but not too much of it, to your desire of creaminess. Season the creamy coconut, I like a lot of salt. Add the spinach. Adjust seasoning. Cook until it's heated through.
I put this in a small Pyrex. And heat it in the oven when I'm ready to serve.



String beans with pomogranite seed and slivered almonds (cut like sticks)
No matter how many times I reheat it the string beans stay crunchy.
Take the stringbeans wash and trim.
Take a large sautée pan, DRY.
Put the raw string beans on very high heat.
Shake occasionally so not to burn, but you do want some Carmely color.
This takes maybe 10 min.
Take about 1/3 cup hot water, mix in a little bit of honey, salt to taste.
Pour the liquid on the string beans. Cover the pan and let it steam for about 3 min. Taste if it's too crunchy, let it steam a little longer.
Take off the top and let the liquid evaporate a little bit.
In a dry frying pan toast the slivered almonds
When you are ready to serve, heat the string beans, before you put on the platter sprinkle with nuts and pomogranite seeds.

Since you don't blanch the string beans, they stay crunchy no matter how many times you re heat.

Frozen Brussel sprouts sautéed until Carmelized seasoned with salt and pepper
Maybe some Carmelized onion sliced.

Pearled onions (frozen) sautéed in balsamic vinegar (a little bit) and honey.
Literally that's all you do. It takes a while to get the onions sautéed. Defrost and dry first.

Okra with plantain balls. This is a Latin dish. We are Latin and we are having Latin guest.
It's a little time consuming, but can be done before hand let me know if you want the recipe. Not everyone like okra though.
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lfab




 
 
    
 

Post Wed, Sep 28 2016, 10:22 am
Green beans-I use frozen, dice some onion, drizzle with some oil, salt, pepper, garlic and bake.

Barbecue Flavored Roasted Corn Kernels: from overtime cook.com

Ingredients:

1 16 oz bag of frozen corn kernels
1/2-1 Tbsp canola oil
1/2-3/4 tsp kosher salt
1/2 (heaping) tsp garlic powder
1/2 (heaping) tsp onion powder
1/2 (heaping) tsp paprika (smoked preferred, but not required)
1/8 tsp black pepper

Instructions:
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper.
In a large mixing bowl (or if you are lazy, like me, do this right on the lines tray!) mix together all ingredients.
Spread in a single layer (or as close as you can get) on the tray. This is important, or the corn won’t get the delicious roasted texture.
Bake at 400 degrees for 20-30 minutes, depending on how well done you like it. Watch it carefully towards the end, because this goes from “oh yum” to “ohmygosh it’s burnt” very quickly.
This is delicious hot, straight from the oven, but is actually also delicious cold.

Cabbage salad- Mix together cabbage, scallions, slivered almonds (or whatever dry ingredients you use in your cabbage salad). I make the dressing but keep in separate until ready to serve. This way the cabbage doesn't get soggy and go bad and it can last in the fridge for several days.

Cauliflower rice or popcorn cauliflower can also last a few days in the fridge.
Various broccoli recipes are also very easy to make and can probably be kept for a few days.
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livinginflatbus




 
 
    
 

Post Wed, Sep 28 2016, 10:26 am
Thank you ! Keep them coming !
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cbg




 
 
    
 

Post Wed, Sep 28 2016, 11:29 am
Popcorn cauliflower recipe, please
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myname1




 
 
    
 

Post Wed, Sep 28 2016, 1:48 pm
cbg wrote:
Popcorn cauliflower recipe, please


If you search on this site, I think a whole bunch of versions come up. At least from what I remember from last time I was wondering.
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tichellady




 
 
    
 

Post Wed, Sep 28 2016, 2:26 pm
No recipes but ideas:
Imo cauliflower and broccoli don't keep well past 1-2 days. Things that do keep longer: Moroccan carrot salad, beet salad, marinated mushrooms, roasted Zuchinni with sweet potatoes, raw Zuchinni noodles mix with pesto before Serving, sphagetti squash with Garlic, caponata made with eggplant, Zuchinni or squash.
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