“Squash” those calories

April 17, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info, Vegetable Recipes at 9:25 am | (2) Comments »

Here’s a light, delicious vegetable dish for those who are counting carbs in preparation for bikini season.

Ingredients
1 pound broccoli, cut into florets
1 medium yellow summer squash, halved lengthwise and cut in 1/4 inch slices
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried oregano

What’s next
Combine the broccoli and squash in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; reduce heat. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, combine the remaining ingredients. Remove vegetables from steamer; drizzle with oil mixture and toss to coat.

Vegan baked beans

April 8, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info, Vegetable Recipes, Vegetable Recipe, Recipe at 12:23 pm | Comments »

A delicious, healthy and very cheap dish. Serve on its own or as a siding. For best results, soak the beans the night before, and then cook in a slow cooker to let all the flavors meld together.

Ingredients
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

What’s next

Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Asian vinaigrette

March 28, 2008 | Posted by Lorena as Salad Recipe, Appetizer Recipes, Weight Watchers Recipe & Handy Info, Vegetable Recipes, Recipe at 9:29 am | (4) Comments »

An Asian vinaigrette has that perfect combination of tartness and sweetness — for a lot of flavor, with little fat. Just mix the following.

Ingredients:
5 tablespoons oil
2 tablespoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon sugar
3 drops sesame oil
1/8 teaspoon freshly ground white pepper (or to taste)

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Vegetables in Beer Batter

March 25, 2008 | Posted by Lorena as Appetizer Recipes, Vegetable Recipes, Recipe at 7:52 am | Comments »

Vegetables are deep fried in beer batter for a delicious appetizer. Serve when your buds come over for Poker Night, or to start off a family barbecue.

Ingredients
1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 egg yolks, beaten
2 egg whites, beaten to stiff peaks
vegetables: cauliflower and broccoli florets, cooked artichoke hearts, green pepper strips, mushrooms, etc.

What’s Next
In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter.

Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies

Eggplant Casserole

January 2, 2008 | Posted by Lorena as Quick Meal Ideas, Weight Watchers Recipe & Handy Info, Vegetable Recipes, Vegetable Recipe at 3:15 pm | Comments »

Cut back on fat with this delicious Mediterranean Eggplant Casserole. After the holiday meats and roasts, this light vegetable dish is a welcome change, and still has loads of flavor from the garlic and cheese.

Ingredients

2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. tomatoes, chopped
3 tbs. fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8″ thick slices

What’s Next

1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt.
3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.

Jamie Oliver’s tips to delicious turkey

December 7, 2007 | Posted by Allison as Tid Bits & News, Holiday Fun, The Sides, Vegetable Recipes, Vegetable Recipe, Recipe at 3:35 pm | Comments »

Jamie Oliver says that the biggest challenge of cooking turkey is that the legs take much longer to cook than the breasts — leadingÂ toÂ dry, sawdust meat. “I like to push stuffing between the turkeyâs skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!”

In his website Jamie Oliver also shares his favorite turkey recipe and other holiday ideas. Here’s a good recipe for sidings:

Ingredients
400g baby carrots, scrubbed

for the butter
a small bunch of fresh thyme
a small pinch of cumin seeds
zest of 1 orange
250g unsalted butter, softened

What’s Next:
Wash the thyme stalks in hot water for 20 seconds. When cool enough to handle, strip the leaves off the stalk. In a food processor, whizz the thyme leaves, the cumin seeds and orange zest together with the butter. Lay out a 30cm square piece of greaseproof paper on a work surface and scoop the butter on to the middle. Roll one edge up over the butter as if you were trying to fold the paper in half, and with your hands shape the butter into a cylinder shape as best you can. Wrap the butter up in the paper, twist the ends so the package looks like a Christmas cracker and place in the fridge to set.

Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and orange butter.

Spinach Lasagna

November 9, 2007 | Posted by Lorena as Pasta Please, Cozy Comfort Food Recipes, Vegetable Recipes, Vegetable Recipe, Recipe, Uncategorized at 10:50 am | (4) Comments »

lasagna
Any resolve to stay on a low-carb diet completely melts in front of a plate of lasagna. Forget glycemic index and fitting in a smaller pair of jeans. This meal (like life) is meant to be savored — with second, third or fourth helpings too. (Then fight off the guilt with the comfort that it’s low fat!)

Ingredients

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles

What’s next:

Preheat oven to 350 degrees F (175 degrees C).

In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes.

In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.

Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.

Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Get Your Lime Ready and Delight All with Asparagus Tonight

February 6, 2006 | Posted by Allison as Vegetable Recipes at 3:41 pm | (1) Comment »

aparagus II.jpg

This is a fun, healthy, quick & delicious recipe for asparagus. I love it when I get to squeeze limes! This is a feel-good recipe, so get some music going & let’s cook!

Ingredients:

2 teaspoons butter
1 tablespoon olive oil (Do extra virgin if you can)
2 cloves minced garlic
2 minced shallots
1 bunch asparagus spears, washed & trimmed
1/2 lime, juiced
Salt & pepper to taste, of course

What’s Next:

In a large skillet, melt your butter over medium heat. Add olive oil.

Stir in garlic & shallots, cook for 2 - 3 minutes (dance to the music while you stir & wait).

Stir in asparagus spears, cook until tender (generally about 5 - 7 minutes, keep dancing).

Pour lime over hot asparagus and season with salt & pepper.

Serve immediately and enjoy!

Eat well & laugh often!

I Think We Need to Talk Sweet Potato

February 2, 2006 | Posted by Allison as Vegetable Recipes, The Facts / History at 3:22 pm | Comments »

Sweet Potato.jpg

Let’s start from the beginning. The sweet potato, or potatoe for any Quayles out there, is native to the tropical Americas, in the Andes Mountains of Peru & Columbia. They were domesticated at least 5,000 years ago. It is a crop plant whose young leaves and shoots are sometimes eaten as greens.

OK, now for the nutritional value. I have to say, I was a little surprised at what I found. According to the CDC the sweet potato is jammed packed with vitamin goodies. Taking into account a 3.5 oz raw serving with the skin, you’re looking at 47% Vitamin C; 15% Vitamin A; 8% fiber and 140 yummy calories with no fat- that is, if you don’t add the Country Crock and you eat the sucker raw. But, hey that’s pretty darn good for something that melts in your mouth and is sweet on the palate.

I think you should run to the market right now and grab a few for dinner. Here’s a simple and delicious recipe I made last night:

2 Sweet potatoes

2 Tablespoons oregano

Olive oil to drizzle

Salt & pepper to taste

Go ahead and pre-heat your oven to 375, get it good & warm before you put in the potatoes.

If you can stand the peel, that’s where you’re getting all those fabulous nutrients, just wash thoroughly and cut into medium sized slices.

Gently drizzle your 8 x 12 pan with olive oil, just enough to coat, place potatoes in pan. Drizzle oil over potatoes. Sprinkle with oregano and salt and pepper.

You are now ready to put your sweet potatoes in the oven. Set the timer for 60 minutes. I always like to take them out about midway and turn them over and add a little more olive oil, oregano & salt & pepper.

May you not only enjoy your hot new dish, but also your new understanding and appreciation of the sweet potato itself!

Eat well, laugh often!