don’t like veggies?
Talk to me after trying out this cooking method! Seriously. So easy.
I am so excited to share with you how to cook veggies so amazing you will look forward to eating them! (No matter the veggie!) This is my best secret. Also, this happened to have turned out by accident when I went out of the kitchen while I was cooking. – not advising to try that at home though……
So, whenever I buy produce, it never fails that I end up throwing majority of it away at the end of the week. I don’t intend to be wasteful! Sometimes it just happens… Either way, it’s wasteful.
Growing up, if I didn’t want to finish a meal or was being picky about food, I remember my parents specifically saying, “There are children in Africa who would LOVE to have that food on your plate.” And that little childhood flashback results in me ALWAYS buying frozen veggies. (PRO TIP: or just put produce you don’t have time to make, in the freezer if you intend on using it the next week.)
Okay, now that you know the back story, lets get to cooking.
get started
STEP 1: How to cook Veggies. Depending on how many servings you’re making, you are going to want a pan where each of your veggies can have some elbow room. AKA not steam next to each other, resulting in a soft veggie.
PS- The goal here is fresh, crisp, oven-roasted-tasting without the time restraints of waiting on the oven. If that does not sound appealing to you, then you’re SOL here.
STEP 2: Put your large pan on the stove, (I use this one) crank the heat to about med-high and don’t put anything in it until it is super hot.
STEP 3: Once it’s hot, add a tablespoon of EVOO, (if you Rachael Ray fans got that, I love you even more.) And immediately add in your veggies. Give the pan a quick shake to coat all those veggies with the oil.
STEP 4: DO NOT TOUCH THEM. Just like resisting patting a pancake once its flipped, DON’T touch it.
STEP 5: Once the aroma starts to become more fragrant, give the pan another shake to flip them over. They will look a lil charred, that is what we are looking for!
no color no flavor
STEP 6: Totally optional: red pepper flakes, but I highly recommend adding in some Nacho Cheddar seasoning by Kernel Seasons or really any of their savory flavors! (garlic parm and bacon cheddar are also a fave of mine.) Once added, don’t mix around! Turn the heat off but leave the pan on the burner. This will allow the seasoning to “blacken” and this lil step adds a crispy flavorful delicacy.
STEP 7: Pair with a protein of your choosing and some type of complex carb. I chose tofu mixed with Jasmine rice. (Also added some general TSO sauce on top.)
STEP 8: Have some Cookies N’ Cream Chocolate Chip Cookies for dessert (:
How to cook Veggies – Recipe
Prep Time- <5 mins
Cook Time- 10 mins
Total Time- <15 mins
Ingredients:
- 1 cup frozen broccoli (or literally any vegetable your heart desires)
- 1 TBL Olive Oil
- red pepper flakes *optional
- Several dashes of Kernel Seasons Nacho Cheddar
NOTE: If using fresh veggies instead of frozen, totally fine! Just know that your cooking time will probably be less time.
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^ Hannah>
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