Time to talk vegetables!
Aside from the nutritional value that vegetables have to offer, they add color to your dinner table.
The typical vegetable side dish to a well rounded meal is a green salad. But, if you are tired of the typical, try a different dash of green. Green beans, spinach, peppers, broccoli and zucchini are just some of the delicious green veggies to be found.
A few nutritional facts:
Green Beans - a good source of fiber and vitamin C.
Spinach - high in vitamin A, vitamin C and folate,
and a good source of fiber.
Broccoli - high in fiber and folate and a good
source of vitamin C and vitamin A.
Zucchini - a good source of vitamin C.
Give these recipes a try. You'll give your tastebuds a treat and your body some essential vitamins at the same time...veggie time!
Dilly Green Beans
4 cups fresh cut green beans
2- 10 oz. pkg. frozen cut green beans
2 tablespoons chopped onion
1/4 teaspoon dill weed
1/2 lb. Velveeta cheese spread, cubed
1/4 cup croutons
Heat oven to 350F. Cook beans with onion & dill weed;
drain. Add Velveeta; mix lightly. Place in 1 quart
casserole; top with croutons. Bake at 350F, 12-15
12 oz canned spinach
1/4 c. milk
bacon bits - 1 tablespoon or as desired
Drain spinach well and place in skillet. Beat egg with
milk and bacon bits; add to spinach, mixing thoroughly.
Cook over medium-low heat, stirring frequently until
most moisture is absorbed.
Golden Baked Peppers
3 green peppers, cut in half
1- 5 oz. jar Old English Sharp cheese spread
1 3/4 cups (1 lb. 1 oz. can) whole kernel corn, drained
1 tomato, chopped
1 cup fresh breadcrumbs
2 tablespoons margarine, melted
Heat oven to 350F. Remove seeds from peppers; parboil 5
minutes. Drain. Heat cheese spread in saucepan over low
heat; stir in corn & tomato. Fill peppers. Top with
crumbs tossed with margarine; bake at 350F,
1 lb of fresh or frozen broccoli
1-2 Tablespoons thinly slivered lemon rind
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarsely ground black pepper and salt, to taste
1 additional tablespoon olive oil (for dressing)
1 minced clove of garlic
1/3 cup dry unseasoned bread crumbs.
Place broccoli in a saucepan with 1 inch of water.
Add lemon rind slivers. Steam broccoli and rind
until broccoli is just crisp-tender. Drain broccoli
and keep warm. Reserve lemon rind slivers. In a small
cup, whisk together lemon juice, 2 tablespoons olive
oil, black pepper, and salt to taste. While broccoli
cooks, in a small frying pan, heat 1 tablespoon olive
oil; saute minced clove of garlic until golden, not
brown. Add dry bread crumbs and lightly toast crumbs
while stirring. Pour lemon dressing over warm
broccoli. Stir to coat evenly. Top with bread
crumbs and lemon rind slivers, and serve.
2 lb. zucchini, sliced
1/3 cup chopped onion
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/2 lb. Velveeta cheese spread, cubed
2 medium tomatoes, chopped
1 1/2 cups fresh breadcrumbs
3 tablespoons margarine, melted
Heat oven to 350F. Cook zucchini & onion in 1/4 cup
margarine over medium heat for 5 minutes. Make white
sauce with 2 T. margarine, flour, milk & salt. Add
Velveeta; stir until melted. Layer half of zucchini
mixture, tomatoes, & Velveeta sauce in 12X8" baking
dish; repeat layers. Top with crumbs tossed with
melted margarine; bake at 350F, 350 minutes.
Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes
by Jack Bishop
If you find yourself in daily dread of how to fix those vegetables that Mom always told you to eat, your lifeline is here. Unique and tempting recipes are abundant in Jack Bishop's Vegetables Every Day. Throughout the book's 66 chapters--one for each vegetable he includes in the book--Bishop features the retail availability of the specific veggie, the best season to find the most flavorful choice, and which characteristics to look for in a good specimen. He also includes recommendations for best preparation and which spices and herbs will best support and enhance the flavor of the vegetable of choice.
VARIETY IS THE SPICE OF LIFE
The other day I was in my usual supermarket, (which shall remain nameless since I teach cooking classes for them), searching for my beloved Pepsi, a 12-pack of cans to be exact. As I perused the soda section I encountered vanilla Pepsi, cherry Pepsi, Lemon Pepsi, caffeine-free Pepsi, and diet Pepsi. EVERYTHING but regular good ole fashioned Pepsi. There was not one 12-pack, 6-pack, or case for that matter, of regular Pepsi. Hello? Anybody home? Obviously we're overdoing it with the bells and whistles.
BUYING VEGETABLES FOR TWO
Whether you are newlyweds or a couple now finding themselves with an "empty nest", knowing how much vegetables to buy for two servings can be tricky.
VEGETARIAN SHEPHERD'S PIE
This version of vegetarian Shepherd's Pie is very satisfying, thanks to the meaty portabella mushrooms used for the filling.
FOOD FACTS: VEGETABLES
Just what vitamins can be found in an carrot? Where does asparagus come from? What is the best way to store potatoes? Find out the facts!
MOSAIC PLANT STAND
Dress up a plain wooden stool with colorful mosaic marbles. Easy and stylish, great for your garden decor. Read more...
DENIM DIARY FOR GIRLS
Does your daughter need privacy? Then it's time to make her very own private diary. All you need are some old jeans, a few supplies, and a lot of imagination. makes a great gift!
INTERGRATING DAILY LIFE WITH READING COMPREHENSION
On top of the general surge of hormones, young people are prone to experience depression. Stuck at the crossroads of adulthood, adolescents customarily feel low on the totem pole of life when they're under a lot of stress and duress.
VEGGIE BLANCHING - MICROWAVE
Fresh vegetables may be blanched in the microwave.
Prepare the vegetables as desired (whole, chopped,
etc.) and place in microwave casserole. Microwave on
High power (100%) for 3-4 minutes per pound, covered,
stirring or rearranging halfway through the time. Plunge
immediately into ice cold water to cool. Drain, pack and
freeze. Microwaved vegetables are HEALTHIER! More
nutrients, especially Vitamin C, are retained when
microwaved than when conventionally blanched or cooked.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...