Mmmmm, garlicky peas.

[tenlittlebullets]

How to get green things in the stomach of someone who hates vegetables:
Microwave frozen peas in container with lid. When done, put in generous helping of butter/margarine/olive oil/bacon grease/whatever. Shake vigorously until butter/margarine/whatever dissolves and coats peas. Add a shit-ton of garlic and shake some more. Serve with lots of salt and pepper.

Yes, I know I'm a picky eater, and I know I've been spamming LJ today. (Chalk the latter up to having my computer back.) But... mmmmm, garlicky peas. So good.

Peas, corn, carrots, and certain not-mushy potato recipes are still pretty much the only vegetables I'll eat on their own. Onions and bell peppers are okay in stir-fry or otherwise cooked. Have consumed baby spinach and heavily curried cauliflower without having the "urgggghhh" reaction, though I'm not sure I'd willingly include either in my cooking.

I have an inexplicable, gut-deep aversion to tomatoes and mushrooms. Yeah, I don't know why either.

What can I say, I have weird food allergies and was practically raised to be neurotic about food ever since I was little. I'm trying to get over it--there are random whole categories of food that I'd never tried until recently, like soup, and I'm slowly discovering what I like and what I really just can't freaking deal with. It really doesn't help that some kinds of produce give me an itchy feeling in my throat that feels a lot like an incipient anaphylactic reaction--I think it might be pesticides, but I'm not sure, I'll have to experiment with organic produce.

Comments

[coloneldespard.livejournal.com]

'Kay, I might try this one...I'm lazy with my veg, although I love mushy peas (when they come in a tin imported from the UK. Not sure of their nutritional value). I usually just chuck everything into a stirfry to try and get the portions up. And add an awful lot of Sweet Chili Sauce, which has the advantage of adding chili and garlic at once without me having to bother.

[10littlebullets.livejournal.com]

Haaa, I got into the bad habit of just eating around the vegetables in stirfry 'cause mom always put in mushrooms. Trying to break the habit though! Might be making stirfry tonight with chicken and onions and bell peppers and szechuan sauce, all over noodles--am hoping it will be harder to just pick out the veggies when everything is all tangled up in the noodles.

Mmmm, chili and garlic. And ginger. Anything that causes mouth-explosions. *has been known to eat candied ginger to stay awake while driving at night*

[coloneldespard.livejournal.com]

I've got the perfect cocktail for you! Found it in a Cointreau recipe book, but we've experimented and souped it up a bit. Chili (we took to leaving the seeds in) muddled with ginger, some lime, Cointreau, Creme Fraise, and some vodka...strained and shaken with ice. Your lips just tingle after it. We started adding more and more chili, though, so by the time we were finished anyone who hadn't been there for the build-up would take a sip and get knocked off their feet.

[sophiedegrouchy.livejournal.com]

I can't stand mushy peas, but these garlic-y ones sound pretty appealing.

At the risk of suggesting something that will provoke an allergic reaction, my favorite way to attack peas is to steam them slightly (I tend to like my veggies undercooked) with a bunch of chopped mint leaves. You get little green bits stuck in your teeth but in my world it's so worth it for miiiint.

[10littlebullets.livejournal.com]

Anything is appealing with enough grease and garlic. Garlicky peas are also really really good if you add some fresh corn cut off the cob.

And I might try the mint thing! Mmmm, mint. Have you ever tried Tazo's 'Refresh' tea? It's peppermint and spearmint and a little bit of tarragon and it's SO GOOD.

[alligatorandme.livejournal.com]

Garlic makes everything better.

(But I love veggies!)

[10littlebullets.livejournal.com]

Mmmmm, garlic.

I'm trying to get over my inner five-year-old's "ewwww, vegetables" reaction! It's just... happening gradually.

[ulkis.livejournal.com]

I have an inexplicable, gut-deep aversion to tomatoes and mushrooms. Yeah, I don't know why either.

Have you never had tomatoes? Or just an aversion? Mmm, tomatoes. If you're up for it, you should try tomato soup. My mother hates tomatoes but she likes the soup. And I know lots of people who have an aversion to mushrooms. I think a lot of people don't like the texture.

Do cucumbers count as a vegetable? I'm not sure anymore. In any case, I feel like they're not really nutritous or bad for you anyway 'cause they're mostly made of water. But something I like to eat in the summer is mizeria, which is just cucumbers and sour cream and some salt mixed together. And some recipes say add a little bit of lemon juice, but I've never done that.