Day 187 - Veg Out Already

A fine sunny day it is here in the Midwest. Hope that is the case all day here and where ever you are too.

My head cold from earlier in the week has pretty much moved on. Energy is much better today so looking forward to getting in some exercise here. Eating has been fine, no train wrecks there just because I took ill. Which is an improvement in mind for me as in times past being sick was a great excuse to belly up to some comfort foods.

As of late I have noticed our dinner at home getting a little blah, particularly where side dishes are concerned. Too many salads from a bad or fresh fruit salads. Oh both a great and certainly better than not including some veg in the meal. However as I tend to get bored easily I am looking for some ways to amp up the side dishes at our table.

Before I get on here with what I am thinking for doing just that, please oh please; what do you do to turn a boring vegetable right out of the grocery bag into something the finicky eater will warm up to?

Some years ago I went on a rant with marinades and sauces. Primarily for use with meat but a few applied well to veggies too. Having recalled that rant I've jogged the memory which produced little; too early for serious memory function I guess. That didn't deter me however as all I needed to do here was sift through a folder of recipes we've scribbled down over the years and shazam, found a few. So here a couple I've decided need to have a go at home soon...

Zesty Garlic Marinade

• 1/4 cup vinegar
• 1/4 cup water
• 1/4 cup citrus juice (any you desire)
• 1 TBS soy sauce
• 3-4 cloves garlic minced fine
• 1 TBS fresh ginger minced fine

Simply mix all together in a bowl and marinade your veggies of choice in that same bowl, or in a large ziploc type bag, for an hour or more. I recall this one working well for veggies that cook up well on the grill. I also recall kicking it up a bit too with some healthy dashes of hot sauce, but, I kick allot of stuff up with hot sauce.
 
Oil-Free Sauce

• 3 TBS plain low or non fat yogurt
• 1/3 cup wine vinegar
• 1/2 cup water
• 1 TBS thyme
• 1 tsp parsley
• 1 TBS mustard (preferably a brown mustard)
• 1 clove garlic minced fine
• pinch of salt and pepper

Simply mix all together in a bowl and then pour into a bottle of carafe or whatever you can serve it from at the dinner table. This is great fro drizzling over steamed veggies or for use as a salad dressing. I recall over doing it on the vinegar before, my bad, so I corrected it with a pinch or two (maybe it was three) of sugar. Of course you can use a sugar substitute too and not just to correct a vinegar oops as I did but just include in the recipe if you prefer to make a sweeter version.

Enjoy!

Responsibility 199 - Gotta Do It!!