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December 20, 2008
Simple Sauces and Marinades for Veggies
There are a lot of sauces and marinades out there, but most of them have either a) a ton of sugar b) a ton of salt c) low quality oil d) all of the above. And they tend to be expensive, whereas you can whip up things just as good or better for next to nothing in your own kitchen.
Here are some standards at my house. All of these are great to steam broccoli, cauliflower, carrots, asparagus, squash, or whatever you want in. Just throw the cut veggies into a glass dish with the sauce, pop it in the microwave for a minute or two, and you're set!
Vaguely Italian Veggie Marinade:
- red wine vinegar
- lemon juice (fresh is best but bottled is fine)
- garlic or garlic powder
- flakes of dried: oregano, basil, parsley
- capers, if desired
I often use that one as a side dish to a stuffed eggplant.
Vaguely Southwestern Vegetable Marinade:
- apple cider vinegar
- garlic
- chili powder
- dash Chipoltle tabasco
Spicy Bloody Mary Veggies:
- no salt added tomato sauce, canned
- Worschtershire sauce
- horseradish (not horseradish sauce, which is creamy, but the real thing in a jar.)
- lime juice
- Tabasco
Vaguely Chinese food take out veggie marinade:
- low sodium soy sauce
- chopped scallions
- garlic
- ground ginger
- dash white wine vinegar
Citrus Special Marinade:
- lemon juice
- lime juice
- garlic
- chopped or dried onion
My weekday cooking has really evolved into a forumla: pick the protein, pick the spices, chop the veggies, put them together on a plate. Quick and easy, not too fancy, but always turns out well, and there are so many combinations that even if I have a pretty simple side dish, it still turns out well.
For Christmas, among other things, I am making MR some homemade salsas so we can cut down on the sodium in the jarred kind. I'll be sure to post the recipe!
Posted by april at December 20, 2008 1:13 PM
Comments
I think your evolved formula is a good one: Protein, veggies and spices to combine the taste and add flavor. What more could a real gourmet ask for? Some aged cheese and some fruit dessert maybe...and I know you mostly do fruit desserts. I am no gourmet but I know a lot about food and you definitely have the right idea. Low calorie-tasteful-nutritious food. That's all what food should all be about. But we have established too many prepared/instant food companies, paid too much for logistics, pay so much at the grocery store and don't get paid quite as much, so let's save those food companies before they go bankrupt and we go normal human-weight! God save the industry!
The sinking ship called capitalism is screaming her lungs out: "sa-aave me-eee!". But alas, the captain has left a long time ago.
I think it's time to be free again.
z.
Posted by: zeynep at December 21, 2008 4:14 PM
Mmmm, those all sound really good! I'll try and persuade the family to make more veggies for Christmas.
I also have a question, since I know nothing about the human body, and you being a nurse probably does. So I know it's advised to start CR around 21 years or older and I'm wondering if hitting puberty early (10 years old) would make a huge difference. I'm 18, so would it still be too early? I'm just really excited about living longer, and I guess I'm jumping the gun. But any advice would be great, thanks.
Posted by: rad-tasic at December 23, 2008 7:20 PM
Hi April,
I am a regular reader and love your blog; your healthy recipes are great! Please keep blogging!
I have more of a question than a comment for you...I have noticed with the holidays and very cold temperatures, calories from liquid beverages can easily become greater than usual. Which leads me to my question: how many calories on an average day do you consume from liquid beverages such as wine, chai tea lattes (whatever your preferred coffee/tea drink with added milk or soy milk), etc.? Do you have a set number of ounces for wine/ milk/ soy milk/ etc. ?
Then, my follow up question is: If you want an extra _____ ounces of wine/ liquid beverage a specific evening, do you restrict calories to allow this to fit into your daily caloric intake?
Do you think wine metabolizes differently than solid food?
Thanks, April and have a wonderful holiday and New Year!
Posted by: audrey at December 24, 2008 3:56 PM
These are a good change from balsamic. Thanks!
Posted by: rubyspirit at February 11, 2009 8:06 PM