Vegetable Sauté
Vegetarian Times Issue: July 1, 2001
Try using a variety of fresh herbs in this colorful, tasty dish.
Meal Plan: BAKED MARINATED TOFU AND SOME CRUSTY WHOLE WHEAT BREAD ARE ALL YOU WILL NEED TO MAKE A FULL MEAL.
4 Servings
Ingredient List:
8 oz. baby Yukon gold or small new potatoes
16 baby carrots
1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
4 oz. sugar snap peas, strings removed
8 small radishes, trimmed and halved lengthwise
3 Tbs. olive oil
4 scallions (white and light green parts), cut into 1-inch pieces
10-oz. box frozen fava beans or baby lima beans, thawed
2⁄3 cup low-sodium vegetable broth
1⁄4 cup chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice (optional)
1 1⁄2 tsp. chopped fresh tarragon
Directions:
In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain and cool. Cut potatoes into quarters.
Meanwhile, in large saucepan, bring 6 cups lightly salted water to a boil. Add carrots and cook for 2 minutes; add asparagus and snap peas and cook for 2 minutes; add radishes and cook for 1 minute. Drain and rinse under cold water until cool.
In wide saucepan or deep skillet, heat oil over medium heat. Add scallions, fava beans, cooked potatoes and blanched vegetables, stirring to glaze with oil. Pour in broth and bring to a simmer. Stir in parsley, lemon juice, tarragon and salt and freshly ground pepper to taste. Let stand for several minutes. Serve warm.
Nutritional Information:
Per Serving: Calories: 290, Protein: 10g, Total fat: 10g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 393mg, Fiber: 9g, Sugars: g
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Tuesday, November 1, 2011
Thursday, September 29, 2011
Freeze Ahead Minestrone Soup
Freeze Ahead Minestrone Soup
Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.
Ingredients
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)
Make Ahead Prep:
In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.
Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.
When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.
Last Minute Prep:
The night before serving, transfer soup in its container to the refrigerator to defrost.
Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.
Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.
Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html
Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.
Ingredients
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)
Make Ahead Prep:
In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.
Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.
When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.
Last Minute Prep:
The night before serving, transfer soup in its container to the refrigerator to defrost.
Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.
Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.
Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html
Tuesday, September 27, 2011
Breakfasts to Brighten Your Day your pick: sweet or tangy
Breakfasts to Brighten Your Day
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).
1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ
Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes
Process ingredients in a blender until creamy.
Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:
2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato
Optional: 1 garlic clove
1 green onion
dash of cayenne
Put all the ingredients in a juicer and process until smooth.
Thursday, August 25, 2011
Spiced Roasted Carrots
Spiced Roasted Carrots - Seventh Generation
The recipe calls for cumin, but you can easily substitute chili powder or make the dish with only salt and pepper.
• Preheat oven to 400
• Peel one pound of carrots and cut them into strips that look like French fries
• In a bowl, mix 1 Tablespoon of extra virgin olive oil with 1 Teaspoon of cumin, or a little more to taste
• Add carrots to the bowl and mix until coated
• Place carrots on a cookie sheet, and sprinkle with salt and pepper
• Roast for 10 minutes. Mix with a spatula, and continue cooking until as crisp or as soft as you would like, 5 to 10 minutes more.
The recipe calls for cumin, but you can easily substitute chili powder or make the dish with only salt and pepper.
• Preheat oven to 400
• Peel one pound of carrots and cut them into strips that look like French fries
• In a bowl, mix 1 Tablespoon of extra virgin olive oil with 1 Teaspoon of cumin, or a little more to taste
• Add carrots to the bowl and mix until coated
• Place carrots on a cookie sheet, and sprinkle with salt and pepper
• Roast for 10 minutes. Mix with a spatula, and continue cooking until as crisp or as soft as you would like, 5 to 10 minutes more.
Tuesday, June 21, 2011
Pasta Lentil Bolognese
Pasta Lentil Bolognese
Serves 4
Ingredients:
2 tsp olive oil
1 medium carrot, peeled and diced small, 1 cup
2 small celerly stalks, diced small, 1/2 cup
1 small fennel bulb, diced small, 1 1/2 cups
4 cloves garlic, minced
2 TBSP White Wine Vinegar
2 cups low-sodium vegetable broth
1 cup green lentils
2 1/2 cups crushed tomatoes – 28 oz can
2 tsp dried oregano
2 tsp dried parsley
1 tsp dried basil
8 oz wide whole wheat pasta noodles-linguine, fettucini, etc.
1/2 cup low fat milk
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
Instructions:
1. In a large dutch oven or saucepot, heat oil on medium high. Add onion, carrot, celery, fellel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduct heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
3. Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta amont 4 bowls and top each with about 1 1/2 cups bolognese.
Nutirents per serving (4 oz pasta & 1 1/2 cups bolognese)
Calories: 337, Total Fat: 4 gm, Carbs: 68 g, Fiber: 15g, Sugars:
8g, Protein 13 g, Sodium: 484 mg, Cholesterol, 1mg
Serves 4
Ingredients:
2 tsp olive oil
1 medium carrot, peeled and diced small, 1 cup
2 small celerly stalks, diced small, 1/2 cup
1 small fennel bulb, diced small, 1 1/2 cups
4 cloves garlic, minced
2 TBSP White Wine Vinegar
2 cups low-sodium vegetable broth
1 cup green lentils
2 1/2 cups crushed tomatoes – 28 oz can
2 tsp dried oregano
2 tsp dried parsley
1 tsp dried basil
8 oz wide whole wheat pasta noodles-linguine, fettucini, etc.
1/2 cup low fat milk
1/4 tsp sea salt
1/2 tsp fresh ground black pepper
Instructions:
1. In a large dutch oven or saucepot, heat oil on medium high. Add onion, carrot, celery, fellel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduct heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
3. Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta amont 4 bowls and top each with about 1 1/2 cups bolognese.
Nutirents per serving (4 oz pasta & 1 1/2 cups bolognese)
Calories: 337, Total Fat: 4 gm, Carbs: 68 g, Fiber: 15g, Sugars:
8g, Protein 13 g, Sodium: 484 mg, Cholesterol, 1mg
Tuesday, May 31, 2011
Cole Slaw
Ingredient:
1 package of cole slaw mix or shred cabbage, onion, carrots & celery
1/2 cup Mayo
1 tsp sugar
2 tbsp white vinegar
1 1/2 tsp celery salt
Directions:
Put all ingredients into a bowl. Stir well & chill for 1-2 hours before serving.
***Very Easy***
1 package of cole slaw mix or shred cabbage, onion, carrots & celery
1/2 cup Mayo
1 tsp sugar
2 tbsp white vinegar
1 1/2 tsp celery salt
Directions:
Put all ingredients into a bowl. Stir well & chill for 1-2 hours before serving.
***Very Easy***
Wednesday, May 11, 2011
Juices That may help with Depression
**oh how I have been wanting to get a juicer ~ws **
I found this & thought it was interesting:
Drinking juices that have a lot of celery, fennel or dark greens have been known to help depression and induce feelings of euphoria. All the great vitamins and nutrients in these juices will get you healthier, and provide you with long and sustainable amounts of energy. The high levels of chlorophyll and natural ability to induce endorphins in the blood stream from these juices make them very helpful with depression. In fact, celery juice was historically used to help people get over heartbreak because it helps creating a soothing feeling.
If you would like to start juicing and you need a juicer.
Maybe it’s the weather (it’s been super rainy over here) but I’ve been feeling a little … in french you would say mouche. It means blaaahhh! hehe. So, I decided to look up a recipe that’s good for depression. I will likely do a whole other post on depression. But just in case you are feeling down and need a little pick- me-up, give this juice a try!
Why it Will Work:
Fennel Juice: Fennel juice helps endorphins get released into the blood stream. As we all know, endorphins make us feel happy and can also help us relax.
Celery Juice: Celery juice can act as a sedative, which is likely due to the phytochemical in it (butyl phthalide). Historically, celery juice was used as a remedy to help heal a broken heart; it is said to help you forget your troubles and calm the nerves. … and not to mention the loads of vitamins and nutrients that help build energy and keep you feeling refreshed! Give this juice a try and let me know what you think!
Ingredients:
4 stalks of fennel
4 carrots
3 stalks of celery
1/2 pear
1/2 inch piece of ginger
Directions:
Rinse and chop the above ingredients into cubes that will fit down your juicer tube.
Juice the ingredients, alternating between soft and hard fruits. It’s probably a good idea to start off with some carrot and end with some carrot.
Pour the juice into a glass and feel your spirits lift as you indulge in this natural remedy!
Serves: 2
I found this & thought it was interesting:
Drinking juices that have a lot of celery, fennel or dark greens have been known to help depression and induce feelings of euphoria. All the great vitamins and nutrients in these juices will get you healthier, and provide you with long and sustainable amounts of energy. The high levels of chlorophyll and natural ability to induce endorphins in the blood stream from these juices make them very helpful with depression. In fact, celery juice was historically used to help people get over heartbreak because it helps creating a soothing feeling.
If you would like to start juicing and you need a juicer.
Maybe it’s the weather (it’s been super rainy over here) but I’ve been feeling a little … in french you would say mouche. It means blaaahhh! hehe. So, I decided to look up a recipe that’s good for depression. I will likely do a whole other post on depression. But just in case you are feeling down and need a little pick- me-up, give this juice a try!
Why it Will Work:
Fennel Juice: Fennel juice helps endorphins get released into the blood stream. As we all know, endorphins make us feel happy and can also help us relax.
Celery Juice: Celery juice can act as a sedative, which is likely due to the phytochemical in it (butyl phthalide). Historically, celery juice was used as a remedy to help heal a broken heart; it is said to help you forget your troubles and calm the nerves. … and not to mention the loads of vitamins and nutrients that help build energy and keep you feeling refreshed! Give this juice a try and let me know what you think!
Ingredients:
4 stalks of fennel
4 carrots
3 stalks of celery
1/2 pear
1/2 inch piece of ginger
Directions:
Rinse and chop the above ingredients into cubes that will fit down your juicer tube.
Juice the ingredients, alternating between soft and hard fruits. It’s probably a good idea to start off with some carrot and end with some carrot.
Pour the juice into a glass and feel your spirits lift as you indulge in this natural remedy!
Serves: 2
Pineapple Papaya Power Smoothie1Share
Pineapple Papaya Power Smoothie
A nutritious tropical drink that's a meal in a glass. From Kelly Keough Host of The Sweet Truth
Level:Easy
Servings:1
Cook Time:15 min.
Ready in:24 hr.
Ingredients:
3/4 cup fresh organic pineapple
2 cups filtered water
1 cup ice made from filtered water
3/4 cup fresh organic Hawaiian papaya
1/2 cup baby carrots
1 scoop lactose-free vanilla whey or rice protein powder (available in natural foods stores)
1 dropper vanilla stevia liquid
1 teaspoon organic lemon juice
1 tablespoon agave nectar
1 rounded tablespoon organic unsweetened coconut for topping
Preparation:
Peel and cut up a fresh organic pineapple. Wrap individual 3/4-cup portions in foil and freeze overnight.
To prepare smoothie, add first three ingredients to a Vita-Mix, in the order in which they are listed. Blend on slowest speed, gradually increasing speed until smooth.
Add the remaining ingredients, except coconut, in the order in which they are listed. Blend on slowest speed, gradually increasing speed until smooth, adding water if needed.
Pour into a 16-ounce glass. Sprinkle coconut on top and eat with a spoon.
A nutritious tropical drink that's a meal in a glass. From Kelly Keough Host of The Sweet Truth
Level:Easy
Servings:1
Cook Time:15 min.
Ready in:24 hr.
Ingredients:
3/4 cup fresh organic pineapple
2 cups filtered water
1 cup ice made from filtered water
3/4 cup fresh organic Hawaiian papaya
1/2 cup baby carrots
1 scoop lactose-free vanilla whey or rice protein powder (available in natural foods stores)
1 dropper vanilla stevia liquid
1 teaspoon organic lemon juice
1 tablespoon agave nectar
1 rounded tablespoon organic unsweetened coconut for topping
Preparation:
Peel and cut up a fresh organic pineapple. Wrap individual 3/4-cup portions in foil and freeze overnight.
To prepare smoothie, add first three ingredients to a Vita-Mix, in the order in which they are listed. Blend on slowest speed, gradually increasing speed until smooth.
Add the remaining ingredients, except coconut, in the order in which they are listed. Blend on slowest speed, gradually increasing speed until smooth, adding water if needed.
Pour into a 16-ounce glass. Sprinkle coconut on top and eat with a spoon.
Tuesday, April 12, 2011
Thursday, April 7, 2011
Chuck-A-Rama Carrot Cake & Frosting
Chuck-A-Rama Carrot Cake
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil
2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded
Directions:
1. Peel carrots.
2. Shred carrots using a 1/16 of an inch shredder hole.
3. Place first 7 ingredients in a large mixing bowl and mix by hand.
4. Add all remaining ingredients and mix by hand until well blended.
5. Place mix into a greased round 9 inch cake pan and bake at 350 degrees for 45 minutes or until done.
6. Let cool and frost with cream cheese frosting.
Chuck-A-Rama Cream Cheese Frosting
1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla
Directions:
1. Place first 2 ingredients in a bowl and beat until smooth.
2. Scrape the bowl with a rubber spatula.
3. Add remaining ingredients and beat until light and fluffy.
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil
2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded
Directions:
1. Peel carrots.
2. Shred carrots using a 1/16 of an inch shredder hole.
3. Place first 7 ingredients in a large mixing bowl and mix by hand.
4. Add all remaining ingredients and mix by hand until well blended.
5. Place mix into a greased round 9 inch cake pan and bake at 350 degrees for 45 minutes or until done.
6. Let cool and frost with cream cheese frosting.
Chuck-A-Rama Cream Cheese Frosting
1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla
Directions:
1. Place first 2 ingredients in a bowl and beat until smooth.
2. Scrape the bowl with a rubber spatula.
3. Add remaining ingredients and beat until light and fluffy.
Monday, January 24, 2011
5 anti Aging Foods
Erase five years off your face!
with these 5 foods
Spinach, Anti Oxidants
If you eat 3 big bowls of spinach you could get the same benefits from = 1/2 Teaspoons of Oregano
Salmon, Omega 3 1lb of salmon you could get the same benefits from = 1 quarter cup of flax seed
Bananas, Vitamin A & C you could eat 128 bananas to get the same benefit of eating = 1/2 cup of sweet potato's
Tuna, selenium (elasticity) 3 oz of tuna is the same as = 1oz of Brazil nut (that's 1 nut)
Carrots have copper to get the same benefits you can eat= 1 package of raisins.
Watch the video -> http://www.thedoctorstv.com/videolib/init/3367
with these 5 foods
Spinach, Anti Oxidants
If you eat 3 big bowls of spinach you could get the same benefits from = 1/2 Teaspoons of Oregano
Salmon, Omega 3 1lb of salmon you could get the same benefits from = 1 quarter cup of flax seed
Bananas, Vitamin A & C you could eat 128 bananas to get the same benefit of eating = 1/2 cup of sweet potato's
Tuna, selenium (elasticity) 3 oz of tuna is the same as = 1oz of Brazil nut (that's 1 nut)
Carrots have copper to get the same benefits you can eat= 1 package of raisins.
Watch the video -> http://www.thedoctorstv.com/videolib/init/3367
Subscribe to:
Posts (Atom)