Fruits & Veggies health Benefit

I got this in an email & thought I would share:

 

This chart is awesome! Everyone can use it. Please pass it on to others.

Do share this Chart with everyone

Apples	Protects your heart	Prevents constipation	Blocks diarrhea	Improves lung capacity	Cushions joints
Apricots	Combats cancer	Controls blood pressure	Saves your eyesight	Shields against Alzheimer's	Slows aging process
Artichokes	Aids digestion	Lowers cholesterol	Protects your heart	Stabilizes blood sugar	Guards against liver disease
Avocados	Battles diabetes	Lowers cholesterol	Helps stops strokes	Controls blood pressure	Smoothes skin
Bananas	Protects your heart	Quiets a cough	Strengthens bones	Controls blood pressure	Blocks diarrhea
Beans	Prevents constipation	Helps hemorrhoids	Lowers cholesterol	Combats cancer	Stabilizes blood sugar
Beets	Controls blood pressure	Combats cancer	Strengthens bones	Protects your heart	Aids weight loss
Blueberries	Combats cancer	Protects your heart	Stabilizes blood sugar	Boosts memory	Prevents constipation
Broccoli	Strengthens bones	Saves eyesight	Combats cancer	Protects your heart	Controls blood pressure
Cabbage	Combats cancer	Prevents constipation	Promotes weight loss	Protects your heart	Helps hemorrhoids
Cantaloupe	Saves eyesight	Controls blood pressure	Lowers cholesterol	Combats cancer	Supports immune system
Carrots	Saves eyesight	Protects your heart	Prevents constipation	Combats cancer	Promotes weight loss
Cauliflower	Protects against Prostate Cancer	Combats Breast Cancer	Strengthens bones	Banishes bruises	Guards against heart disease
Cherries	Protects your heart	Combats Cancer	Ends insomnia	Slows aging process	Shields against Alzheimer's
Chestnuts	Promotes weight loss	Protects your heart	Lowers cholesterol	Combats Cancer	Controls blood pressure
Chili peppers	Aids digestion	Soothes sore throat	Clears sinuses	Combats Cancer	Boosts immune system
Figs	Promotes weight loss	Helps stops strokes	Lowers cholesterol	Combats Cancer	Controls blood pressure
Fish	Protects your heart	Boosts memory	Protects your heart	Combats Cancer	Supports immune system
Flax	Aids digestion	Battles diabetes	Protects your heart	Improves mental health	Boosts immune system
Garlic	Lowers cholesterol	Controls blood pressure	Combats cancer	Kills bacteria	Fights fungus
Grapefruit	Protects against heart attacks	Promotes Weight loss	Helps stops strokes	Combats Prostate Cancer	Lowers cholesterol
Grapes	Saves eyesight	Conquers kidney stones	Combats cancer	Enhances blood flow	Protects your heart
Green tea	Combats cancer	Protects your heart	Helps stops strokes	Promotes Weight loss	Kills bacteria
Honey	Heals wounds	Aids digestion	Guards against ulcers	Increases energy	Fights allergies
Lemons	Combats cancer	Protects your heart	Controls blood pressure	Smoothes skin	Stops scurvy
Limes	Combats cancer	Protects your heart	Controls blood pressure	Smoothes skin	Stops scurvy
Mangoes	Combats cancer	Boosts memory	Regulates thyroid	Aids digestion	Shields against Alzheimer's
Mushrooms	Controls blood pressure	Lowers cholesterol	Kills bacteria	Combats cancer	Strengthens bones
Oats	Lowers cholesterol	Combats cancer	Battles diabetes	Prevents constipation	Smoothes skin
Olive oil	Protects your heart	Promotes Weight loss	Combats cancer	Battles diabetes	Smoothes skin
Onions	Reduce risk of heart attack	Combats cancer	Kills bacteria	Lowers cholesterol	Fights fungus
Oranges	Supports immune systems	Combats cancer	Protects your heart	Straightens respiration
Peaches	Prevents constipation	Combats cancer	Helps stops strokes	Aids digestion	Helps hemorrhoids
Peanuts	Protects against heart disease	Promotes Weight loss	Combats Prostate Cancer	Lowers cholesterol	Aggravates Diverticulitis
Pineapple	Strengthens bones	Relieves colds	Aids digestion	Dissolves warts	Blocks diarrhea
Prunes	Slows aging process	Prevents constipation	Boosts memory	Lowers cholesterol	Protects against heart disease
Rice	Protects your heart	Battles diabetes	Conquers kidney stones	Combats cancer	Helps stops strokes
Strawberries	Combats cancer	Protects your heart	Boosts memory	Calms stress
Sweet potatoes	Saves your eyesight	Lifts mood	Combats cancer	Strengthens bones
Tomatoes	Protects prostate	Combats cancer	Lowers cholesterol	Protects your heart
Walnuts	Lowers cholesterol	Combats cancer	Boosts memory	Lifts mood	Protects against heart disease
Water	Promotes Weight loss	Combats cancer	Conquers kidney stones	Smoothes skin
Watermelon	Protects prostate	Promotes Weight loss	Lowers cholesterol	Helps stops strokes	Controls blood pressure
Wheat germ	Combats Colon Cancer	Prevents constipation	Lowers cholesterol	Helps stops strokes	Improves digestion
Wheat bran	Combats Colon Cancer	Prevents constipation	Lowers cholesterol	Helps stops strokes	Improves digestion
Yogurt	Guards against ulcers	Strengthens bones	Lowers cholesterol	Supports immune systems	Aids digestion

 

Vegetable Sauté

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

Easy Ramen veggie dinner mix

Another recipe from a coworker
Not sure what to call it..........

One pkg of cooked Top Ramen (drained, omit seasoning until later)
bag of frozen veggies cooked
1/2 can of cream of Cheddar broccoli soup
Mix all together if you want to add the seasoning now is the time.
Dinners ready!

I made this a few nights ago make use to add seasoning other was it's kinda plain. It was good I think if you add peices of chicken it would be even better. Steve did like it!

Cabbage and Straw

Cabbage and Straw
Recipe courtesy Rachael Ray
Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 6 servings

Ingredients:
Salt
2 Idaho potatoes, peeled and cut into
1/2-inch dice 1 pound fettucini or papardelle pasta
1 small head Savoy cabbage, quartered, cored and thinly shredded
1 stick butter, cut into pieces
3 to 4 cloves garlic, cracked from skin and halved
16 sage leaves,
6 left whole,
10 thinly sliced
1 teaspoon coarse black pepper
1 1/2 to 2 cups grated Romano

Directions
Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer. While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish),

then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet. Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.
Copyright 2008 Television Food Network G.P., All Rights Reserved

Spaghetti Squash

I got a couple of spaghetti squashes from the food co-op now I need to make sure there ripe & I need to find recipe's for them:

Spaghetti squash is bright yellow when it's mature, which if a stark difference to the creamy white color while it is immature. Like the butternut, spaghetti squash should be between 8 and 12 inches in length.

BAKED SPAGHETTI SQUASH
1 med. spaghetti squash
4 tablespoons butter, divided
1/2 cup brown sugar divided

Preheat oven to 350°F.
Cut squash in half lengthwise. Place in baking dish with about 1 inch of water, cut side up. Dab butter on edges and in squash. Sprinkle brown sugar on and in squash.
Bake uncovered for 50 minutes or until fork inserts easily.
Submitted by: AL PIERCE

CHEESY SPAGHETTI SQUASH

1 med. spaghetti squash (4 c. cooked spaghetti squash)
4 tbsp. finely chopped fresh parsley
3 tbsp. grated Parmesan
3 tbsp. grated Romano cheese
3 tbsp. onion
Salt and pepper

Puncture the spaghetti squash in several places with a skewer. Put the squash in a shallow roasting pan; add 1 cup water and bake it uncovered in a preheated 350 degree oven about 45 minutes.
Remove squash from the oven, slice it in half, scrape out and discard the seeds. Scrape out the yellow strands and fluff with the tines of a fork to form a vegetable spaghetti.
Toss all ingredients together lightly and serve immediately. Makes 8 side-dish vegetable servings.

MICROWAVE SPAGHETTI SQUASH

Water
Squash
Salt
Pepper
butter
Spaghetti sauce
Oil
Parmesan cheese

Cut squash in half lengthwise and remove seeds and fibers. Cover one side with plastic wrap and refrigerate. Will keep for several days.
Place other half of squash in Pyrex bowl of loaf pan with cut side up. Add 1/3 cup water and cover with waxed paper. Cook on high for 4 minutes. Turn bowl 1/4 turn and cook on high for 4 minutes. Turn bowl 1/4 turn and cook on high for 4 minutes. Check for tenderness. Scrape strands out with fork.
Season with the salt, pepper, butter or sauce or oil and Parmesan cheese.

Eggplant Parm with Egg Pasta

Eggplant Parm with Egg Pasta
Serves 4
Tags: dinner lunch cheese pasta vegetables bake fry boil simmer
Submitted by Rachael Ray on 10/12/09 Serve this classic recipe all year long!

Ingredients
•2 tablespoons extra virgin olive oil (EVOO)
•1 small onion, very finely chopped
•2 cloves garlic, pasted (minced then mashed with salt) or grated
•1 can San Marzano tomatoes (28 ounces)
•1 can tomato sauce or purée (14 ounces)
•A handful of basil leaves, torn, plus a few for garnish
•Salt and pepper
•4 small, firm eggplant, cut lengthwise into 1/4-inch slices
•Flour, for dredging
•2 large eggs, beaten with a splash of water
•1 1/2 cups breadcrumbs (eyeball it)
•1 cup grated Parmigiano Reggiano cheese, divided
•1/4 cup flat leaf parsley, finely chopped (a handful)
•Olive oil, for frying
•1 pound ball fresh mozzarella, thinly sliced
•1 pound egg tagliatelle or fettuccine
•2 tablespoons butter

Preparation
Heat the EVOO in a saucepot over medium heat; add the onion and cook for 8-10 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and sauce or puree, some torn basil, salt and pepper. Reduce the heat and simmer for 25-30 minutes, stirring occasionally, while breaking up the tomatoes.

Meanwhile, season the eggplant slices with salt and let them drain in a colander for 30 minutes.

Pre-heat the oven to 375˚F.

Using three shallow dishes, coat the eggplant slices in flour, the beaten eggs, then the breadcrumbs mixed with 3/4 cup (3 handfuls) of cheese and parsley.

Heat a thin layer of olive oil in a large skillet over medium heat. Fry the eggplant for 3-4 minutes on each side, then drain the slices on paper towels set over a cooling rack. Heat up more olive oil in the pan, if necessary, and repeat the frying process until all the eggplant is cooked.

Dot a casserole dish with some of the tomato sauce, then arrange the eggplant in an overlapping layer. Dot the eggplant with more sauce and top with the mozzarella. Bake for 20 minutes, until bubbly.

Meanwhile, bring a pot of water to a boil for the pasta. Add salt and the pasta and cook to al dente, then drain the pasta and place it back in the pot. Toss the pasta with butter, a handful of Parmigiano Reggiano cheese and the tomato sauce.

Serve the eggplant parm with the pasta alongside

BAKED EGGPLANT
I made this 11/7/09 if you like eggplant & omelets you should like this. I liked it Steve isn't into eggplant so this wasn't for him.

1 eggplant
1 egg
1 onion (med. size)
butter
Salt & pepper
Velveeta cheese or cubed cheese

Peel eggplant and cut into cubes, cook in salted water until tender and drain. Butter baking dish. Add egg, well beaten, onion chopped fine, salt and pepper, dots of butter. Top with Velveeta cheese. Bake in 350 degree oven for 40 minutes.

Cooking corn in the Microwave

Boiling
Husk and place in boiling water for about 3-5 minutes; you’ll notice the corn darkens slightly. Don’t add salt to the water – it will toughen the corn by drawing moisture out it. The telltale sign of overcooked corn is very dark kernels.
Microwave
You can leave it in the husk, remove the silks, then cook on high for about 3 minutes. You can also remove the husk and then wrap each ear in a wet (but wrung out) paper towel, this helps steam the ear. Depending on your microwave, you may want to turn the ears over halfway through cooking.

Cooking Corn on the Cob in the Microwave

Boiling
Husk and place in boiling water for about 3-5 minutes; you’ll notice the corn darkens slightly. Don’t add salt to the water – it will toughen the corn by drawing moisture out it. The telltale sign of overcooked corn is very dark kernels.


Microwave
You can leave it in the husk, remove the silks, then cook on high for about 3 minutes. You can also remove the husk and then wrap each ear in a wet (but wrung out) paper towel, this helps steam the ear. Depending on your microwave, you may want to turn the ears over halfway through cooking.

Check it out I grew these!

My bowl of green beans. Now I need to wash them up.

I just ate two of my peas they tasted good but I think they need more time on the vine.

As for my baby pumpkins they didn't survive. I guess I will have to try growing them again. Next time early next spring.

My tomato's are cute little and green. They will be fun to eat when the time is ready!

cooking green beans in the microwave

FRESH GREEN BEANS IN MICROWAVE

2 c. cut beans1 1/2 c. hot water
Place in a 1 quart casserole. Cook in microwave on high for 18 minutes and let stand covered for 2 minutes. Drain, and add butter. Sprinkle with Parmesan cheese and mix well.

My green beans!

Ok so I have decided that its time to pick my green beans since I pulled 2 off my accedent.

I found this information on picking & storing them.

Growing Green BeansWhether you call them snap beans, string beans or green beans, they are the second most popular home garden vegetable after tomatoes. It's easy to see why. The beans are relatively easy care and give off a good yield.When to Plant Green Beans
Green bean seeds like warm soil and a full sun location. Don't plant any seeds until all danger of frost has passed and the soil temperature remains above 65 degrees. Some garden experts say you'll get the best results and overall healthier plants if you wait until the soil is at least 70°F. Some gardeners start bean seeds indoors. You can do this if you can provide the seeds the necessary warmth and light. Using peat pots you can start green bean seeds about 4-6 weeks before the last threat of frost for your area. Following the above rule for soil temperature the seedlings can be planted outdoors when they reach a height of 4 inches.The Best Soil for Green BeansGreen beans also like well-drained and fertile soil and soil that has not recently been planted with beans, potatoes, tomatoes, lettuce or cabbage.Some garden experts suggest that you move your green bean plantings to a different spot each year. If you can't move them yearly, move them at least every three years. This helps prevent their roots from picking up any diseases from the dirt which could lead to root rot.Sowing Green Bean Seeds
Today it's easy to find fungicide treated seeds. The fungicide helps to prevent certain plant diseases from occurring. You can also choose beans varieties that are resistant to disease such as rust, powdery mildew, bean mosaic and curly top. This is not a guarantee you won't develop problems in the garden, but it's an extra measure of help against them.The size and configuration of your garden will be one of the determining factors of the type of beans you grow. There are two types, pole beans and bush beans.Planting Bush Bean Seeds
Place green bean seeds to a 1 inch depth. Cover the seed with dirt to fill the furrow . Plant the seeds 1-2 inches apart in rows that are 2 to 2 1/2 feet apart. Water well. When the bean plants reach 3 inches height, thin them to 3 to 4 inches apart.
Planting Pole Green Beans
When planting pole beans you will want to plant them on hills or mounds. These mounds should be 3 feet apart with rows 3-4 feet wide.
Place a stake in the center of the mound and place 3 or 4 bean seeds around the pole one inch deep in the soil. Water well and keep the seeds moist. You should see the seeds start to sprout within 7 days.
Fertilizing Green BeansYou can fertilize the area before you plant the green bean seeds with a 10-20-10 following manufacturer instructions, or you can add fertilizer directly to the furrows as you dig them.
You'll need to continue to fertilize the beans during their growing season. Follow the manufacturers instructions. Scatter 1/2 cup of fertilizer over each 10 foot row of beans. Water the fertilizer well into the soil.
Watering Green Beans
Water the plants once a week during spells of dry weather. Water them directly at their roots, try to keep the plant as dry as possible. Do not let the soil dry out. Keep it uniformly moist at all times. This can help prevent blossom drop.
Preventing Blossom DropGarden experts are at odds over exactly what causes blossoms to drop. Some believe it's due to fluctuations in moisture. Some think it's caused by fluctuations between day and night temperatures. Some think it's a combination of both. As an extra precaution, along with keeping the plants evenly watered and only watering at the roots, you can consider adding mulch to help keep soil temperature evenly regulated.Harvesting Green BeansGreen beans should be harvested before you notice any bulge in the pod. The pods should be crisp and firm and should easily "snap" when broken in two (that's how green beans have also become known as snap beans).
Handle the plant itself with care when harvesting the beans Don't tug or yank on the plant. Treat the plants gently and they'll continue to produce. Use one hand to hold the stem and one hand to pluck the bean. Harvest the beans when the plant is dry.Four Seasons NurseryBurgess Seed & Plant Co.
Nature Hills Nursery, Inc.
Successful Garden PlanningThe secret to a productive garden and a happy gardener is planning. You don't want every green bean in your garden to become ready to pick at the same time. No matter what type of vegetable you're planting in your home garden you want to stagger the plantings so you will have a continuous supply all season.Depending on the variety of seed you choose the growing season is between 45 and 75 days.In order to have a continuous supply of green beans throughout their growing season stagger the plantings. Plant seeds every three weeks until mid-season, but not past August.
In order to help ensure your success if the soil is very dry in July-August plant the seeds at a depth of 1 1/2 inches to help them maintain adequate moisture.
Green Bean Garden TipsAs green beans can suffer from fungus brought on by too much moisture (on the plant itself), make sure you practice wide row spacing to keep the moisture levels on the plants down.The secret to increase your green bean production is to keep picking them. The more you pick, the more will grow.
Green Bean Garden Pests
The Mexican bean beetle is an enemy of your green bean garden as are aphids and leafhoppers. Manually remove any beetles you find and check the undersides of the leaves. If you see eggs remove the leaf.Spider mites can also be a problem in some gardens. You can consider treating with rotenone dust or a non-toxic insecticidal soap.
It's always best to check with your local agriculture service agent for advice if you have any questions related to particular garden pests or pest control for your area.

How to freeze fresh green beans
Freezing is accomplished in a few very simple steps.1) Choose the freshest green beans you can find.2) Rinse your green beans in cool water. Drain.3) Cut the ends of the beans off. Cut the beans to whatever length you prefer.4) Put the green beans into rapidly boiling water, cover the pot and time them for 3 minutes. (You can re-use this water three to five times)5) Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them. 6) If you have a FoodSaver a great time to use it is right now. If you don't, put the green beans into ziplock freezer bags. Make sure you get as much air out of the ziplock bag as possible to help prevent freezer burn.
7) Get ready to enjoy farm fesh green beans whenever you want!