Veges, what do you have and how do you have them??

I just prepped my veges and thought how boring! Tonight we are having steamed cauliflower, broccoli and carrots with mashed potato and pumpkin (and lamb loin chops).. Sometimes we have corn too.. If we have roast veges it's usually pumpkin, carrot, potato, onion, garlic and steamed cauliflower and broccoli.. It's yummy but what else can I add?? Sometimes I substitute pumpkin for sweet potato in the mash which is yummy too.. Oh and I should have some silverbeet, we've got that growing in the backyard.. I don't always feel like it though.. Anyway rambling now.. Tell me what you do....:lol:

Tonight we're having boiled potatoes, steamed carrots, brocolli, cauliflower, peas. I've run out of pumpkin but usually boil that with the potatoes.

Sometimes I will do a little stirfry of carrot sticks, broccolini, and asparagus with honey, soy and sesame. Only occaisionally though. Another occaisional one is creamed potatoes.

More often we have:
Honey sesame carrots.
Mint peas.
Butter and garlic mushrooms.
Grilled tomatoes with cheese on top.
Cheesy broccoli and cauliflower.
Tomato, zucchini and onion. (All cooked together with butter, yum!)
Cabbage with a little onion and bacon.

But mostly we have boring old steamed/baked/microwaved/boiled veggies.

I do all different veges depending what we have at the time. I love brocolli, corn, carrot, pea's, fresh beans, corn on the cob, squash, steamed snow peas, potato, cauliflower, sweet potato, pumpkin...what ever really. Depends what we are having them with. Often they will be part of a stew, or steamed served with a creamy dish or curry. If with just some sort of meat I will make a cheese cauliflower, or microwave some cream cheese & pour over yum. Every now & then I will add butter, salt & pepper to something to add flavour & weight LOL. Or a nice gravy or bernaise sauce.
With potatos I mash, roast, or often in jackets with sour cream, bacon & cheese.

Well tonight for dinner we had Roasted Carrots, Pumpkin, Potato and Zuccinni

most nights we have mash tata and pumpkin plus carrots, beans, cauliflower broccili.. i am lucky because my kids eat a lot of veges..

About the only thing they and dh don't eat is brussel sprouts (yum) and squash (yum again)

We also have corn a few nights a week

We either steam roast or boil them.. Somtimes Dh cooks them on the BBq as well..

I like to mix up the mash a bit - do potato or potato/sweet potato or potato/pumpkin, but also change the flavours - add some freshly chopped herbs (parsley or chives are good), a little grated cheese, a dollop of sour cream to replace the butter (or some of the butter) or some garlic (which I lightly fry in the pot after removing the potatoes after boiling to drain - add the butter and garlic, fry quickly and put the potatoes and milk in the pot, then mash) Mind you, we probably only have mash once or twice a month I guess, but I like to do it a bit different each time.

I sautee mushrooms in a little olive oil, a bit of butter and lots of garlic and fresh parsley to go on the side of steaks etc

I stir-fry freshly par-steamed vegies quickly in a pan that has had a few crushed cloves of garlic fried lightly, then add a dash of sesame oil

Vegies and cheese sauce bake is my favourite...especially with fresh grainy breadcrumbs and parmesan sprinkled on top.

Also love chopped leeks sauteed with sliced mushrooms, fresh asparagus and brussel sprouts (sometimes with fried bacon strips as well) with a little garlic, olive oil and butter. Yummo.

Every which way in this house!

Broccoli is probably the most popular vegetable. Sometimes we steam it plain, other times with chicken stock, or with a drizzle of Kecap Manis, or I'll simmer it in a frypan with a tsp butter, garlic, s&p and a few good splashes of water. By the time the water is absorbed its usually cooked. With Steamed fish and steamed rice we have broccoli with garlic, sesame oil and soy sauce and I'll add some water to it and it is divine.
French peas which is fresh peas with baby carrots and pickling onions, bacon, thyme, white wine and a dash of cream. Roast asparagus with truffle oil, roast cauliflower with garlic and olive oil s&p. Zucchini Fritters, moon blushed tomatoes. Pumpkin Curry.

I have tons more... will think!

depends on how we're cooking.

boring night is mash (either straight spud or spud with pumpkin/sweet potato), carrot, peas and corn
roast is usually spud, sweet spud, pumpkin, carrot, onion, cauli/brocolli in cheesy sauce, and corn on the cob if we have it (no room left on the plate for meat - just the way i like it!). lately we've not had corn in the garden, so we've been having baked parsnip instead. ooh, and usually peas and corn if no corn on the cob
in spag bol or pasta bake (tomato based) we add onion carrot, peas, corn, three colored capsicum, celery zucchini... if we're making it to freeze and don't want to put pasta, we'll put finely chopped spud in it
in a creamy based chicken (or veg only) pasta bake we put onion, carrot, parsnip, turnip, swede, celery, spud, zucchini, sweet potato, cauli, brocolli... depends on what we have in the garden

we don't have vegies cooked the same in a week very often, unless it's baked - but then it's usually a different combination of them anyway. we just use whatever is fresh at the time.

a usual week we'll have mash and veg one night, baked veg the next, something with salad the next (either burritos, chicken wraps, steak sandwich), some kind of spag bol, maybe cottage pie (lots of veg similar to the creamy pasta in the meat and gravy, topped with spud/sweet spud mix), creamy chicken bake and maybe another baked dinner (we have baked vegies with roast or with lamb steaks or something)

i would eat just veg all the time, if there is enough variation in how we cook them. but due to health issues meaning i have to eat meat, i try to make the bulk of my meal veg and have the meat as the side dish kwim


ooh, we have beans when they come fresh from the plants outside

and i make a mean vegie soup - pumpkin base, every veg i can put my hands on, whack it in the slow cooker and let it go! smoosh it up at the end of the day and it's divine.

we're growing beetroot at the moment too - it's ready to come out of the garden - have heard it's good when it's roasted so i'm going to experiment...