Published on July 12th, 2013 | by Andrew Garcia0
Recipes to Make Vegetables Edible
No one likes to eat their greens! They are boring, expensive and worst of all they are healthy. The following are some simple recipes to make vegetable actually sort of taste good. Whether they are still healthy or not is up to your interpretation. We were just worried about flavor! You can ask your doctor if veggies still count if you jazz them up with some seasoning, olive oil, fat and everything tasty.
Veggies on Frozen Pizza
Frozen pizza is never our meal of choice. It isn’t too bad as far as food out of the freezer goes, but that really isn’t saying much. Add an extra kick of flavor and fiber to your favorite frozen pizza by adding some thin sliced veggies to it. You are even adding more vegetable fun to your pizza since U.S. public schools consider pizza to be a vegetable!
Frozen Pizza of Your Choice
1 Fresh Jalapeño
½ Red Bell Pepper
10-20 Fresh Basil Leaves
1 tsp olive oil
1) Slice fresh jalapeños into extremely thin slices. This way they will cook through in the short time they are in the oven. If you want the spicy flavor to blend in even more dice them after you have sliced them thinly.
2) Cut red pepper in thin and short slices.
3) Slice tomato into thin slices.
5) Toss jalapeños, basic, red bell pepper, tomato in the olive oil in microwave safe bowl.
6) Microwave vegetables for 2minutes. This will ensure that your veggies will be cooked on your pizza. If you want crispier, fresher veggies skip this step.
4) Unwrap Pizza
5) Scatter all of the ingredients onto the pizza.
7) Cook pizza for the same amount of time instructed on the box. Enjoy!
Sautéed Zucchinis in Steak Drippings
The simple recipe will allow you to have a green side on your steaks that actually tastes pretty good. Considering the veggie is soaked in steak fat, I can’t guarantee how health it is actually. You can substitute any vegetable that you want for zucchinis, but you will need to adjust cooking and steaming times.
Your choice of steaks to Cook on Stove Top
2 zucchinis sliced in 1/2 ‘’ discs
2 Tbsp water
Salt and pepper
1) Cook the Steak in Pan
2) Let Steaks Rest
3) Throw the zucchinis in the leftover drippings left in the pan. Cook for 2-3 minutes on each side. The zucchinis will begin to soak in the juices. Salt and pepper each side to taste. Add some cayenne for an extra spicy kick.
4) Take 2 tbsp of water and dump in pan. Cover the zucchinis for 5 minutes.
5) The zucchinis will be soft and ready to serve with your steak.
This zangy and spicy cold salad goes great with just about anything. The hot sauce gives the veggies an extra fiery kick to make this Asian twist on a traditional cucumber salad extra delicious. Add hot thai peppers to give it an extra fun kick if you are feeling adventurous.
2 Cucumbers sliced into discs
1 Red Bell Pepper
1 grated Carrot
2 tbsp Sriracha
½ Cup Rice Vinegar or White Vinegar
¼ Cup Olive Oil
1) Mix peppercorns olive oil, rice vinegar and 2 tbsp sriracha in small bowl
2) Puts Veggies all in a Large Bowl
3) Slowly drizzle in the dressing from the small bowl. Toss the salad. Put it in the fridge for 1-5 hours to let the flavors meld.
Sweet Potato Fries for Dummies
The potato is a vegetable! Right? Okay wrong, but we’re going to go with it anyway. This is a simple recipe to make delicious sweet potato fries without the hassle of actually frying.
3 Large Sweet Potatoes (2 lbs)
2 tsp of your choice of spices (cayenne, cumin, garlic power, thyme, whatever else)
1 tsp of sugar
¼ cup of olive oil
1) Preheat the oven to 475 degrees Fahrenheit
2) Peel potatoes. Cut into wedges of about ½ inch thickness. Try to make them all a similar shape and size, so that they will cook evenly. It doesn’t not need to perfect, so don’t fret over small potatoes.
3) Put potatoes in bowl. Sprinkle on olive soil, spices and the sugar. Mix thoroughly to evenly coat all of the potato pieces.
4) Put the potatoes on a baking sheet. Spray the pan beforehand if needed.
5) Bake for 30 minutes. At the 15 minute mark remove the pan from the oven. Turn the potatoes over. Put back in the oven. Bake for another 15 minutes or until lightly browned.
Homemade Salsa Made Easy
Again we aren’t sure how legit the tomato is as far as vegetables go. You know that magical salsa they serve at cheap Tex-Mex restaurants. This is how you make it. FYI you’ll need a food processor for this one. This salsa goes great on tacos, enchiladas or just plain corn tortilla chips.
1 14 oz can diced tomatoes
2 Jalapenos Roughly Chopped
1 cup packed with cilantro (steams and leaves)
½ medium sized onions quartered
1/8 cup olive oil
1 tsp salt
2 tbsp cumin
2 cloves garlic
1) Place tomatoes, jalapeños, garlic cilantro, onion, salt pepper and cumin the food processor.
2) Process for 8-10 one second pulses until veggies are thoroughly chopped and combined.
3) Drizzle in Olive Oil. Process for another 5 seconds.
4) Transfer ingredients to bowl. Store the salsa in the fridge for 24 hours for the flavors to meld completely. If you are hungry now though, it is ready to eat as soon as you finish processing.