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Vegetable Purée Soup
There's really nothing more comforting in winter than a bowl of soup. I've never made soup, but I love vegetable purées and I was feeling inspired.
I had never done this before, so I did everything intuitively and used whatever vegetables looked good when I was shopping.
Finding the Best Way to Cook All Those Vegetables
Finding the Best Way to Cook All Those Vegetables From the NY Times: http://www.nytimes.com/2008/05/20/health/nutrition/20well.html?th&emc=th By TARA PARKER-POPE Published: May 20, 2008 By now, most people know they should be eating more vegetables. But are there ways to get more from the vegetables you already eat? A growing body of research shows that when it comes to vegetables, it’s not only how much we eat, but how we prepare them, that influences the amount of phytochemicals, vitamins and other nutrients that enter our body.Fruit people vs. Vegetable people
I was reading the Prevention.com blogs and I came across this interesting blog by food psychologist Brian Wansick. He talks about some differences that have been noted between people who are fruit lovers vs. veggie lovers.Black Sea Bass With Moroccan Vegetables And Chile Sauce
Try this meal that contains a mix of different flavors from Teresa Long, in-house nutritionist at the Chopra Center for Wellbeing in Carlsbad, California.
Ingredients:
Sauce:
1 tsp olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 tsp chopped fresh oregano
2 tsp curry powder
1 tsp allspice
1/8 tsp freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tbsp low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock Fish
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into
1/4-inch chunks
4 fillets black sea bass (about 6 oz each)
1 cup couscous
2 tsp pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta
Directions:
Line a 9” x 12” baking dish with foil. Set aside.
Sesame Seared Tuna With Vegetable Slaw
Now that grilling season has come to a close, head inside and sear up some tuna. It's delicious and high in omega-3 fatty acids that may help reduce your risk for heart disease. Makes 4 servings Ingredients: Vegetable Slaw 2 carrots, peeled 2 parsnips, peeled 2 each green and red bell peppers, cored and seeded 1 small sweet onion 1 jalapeño pepper, cored (and seeded if less heat is desired) 2 tbsp chopped fresh cilantro Vanilla Dressing 3 tbsp sugar Seeds from 1/2 vanilla bean 1/2 cup rice vinegar 1/2 cup nonfat sour cream Sea salt White pepper Sesame Seared Tuna 1/4 cup white sesame seeds 1/4 cup black sesame seeds 1 tbsp wasabi powder (found at Asian grocery stores) Vegetable oil cooking spray 1 tbsp sesame oil 2 pieces tuna loin (about 8 oz each), cut in half Directions: For slaw and dressing Attach grating blade to food processor.Recipie: Vegetable Medley
RECIPE: COLD VEGETABLE MEDDLEY Here is an inexpensive cold salad to make...... Doh, rey, mee, fa, so, la, tee, doh......... INGREDIENTS: 3 medium zucchini, cut into 1/2-inch slices (5 cups) 2 medium carrots, cut into 1/4-inch slices (1 cup) 1/2 cup thinly sliced onion, separated into rings 1/2 cup coarsely chopped red pepper 1/2 cup water 1/4 cup spicy vegetable juice 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon snipped fresh parsley 1 clove garlic, minced 1 teaspoon sugar 1/4 teaspoon celery seed 1/4 teaspoon salt or you can use Zesty Italian Dressing!Spring Vegetable Paella
Just in time for spring! What so great about this dish it provides loads of nutrients from the vegatables. It’s quick and easy to make!Vegetable Enchiladas
Yesterday I decided to go a little creative with my meal. I've been craving all things spicy lately, so I decided to make some enchiladas. But I'm also trying to cut back on the meat and up the veggie content going into my body, so I decided that rather than traditional beef enchiladas, I'd see what I could do with the vegetables I had on hand.
Slipping vegetables into your child’s diet (and yours)
There are a couple approaches made popular by The Sneaky Chef and Deceptively Delicious by Jessica Seinfeld. Whichever you use their concepts are the same – adding vegetables to your Child’s diet. I’ve used (and my sister with my 3-year-old nephew) some recipes.Vegetable and Brown Rice Paella
This isn’t your ordinary paella. If you are sick of seafood or just plain don’t like it. This recipe is for you!
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