background preloader

Veggies

Facebook Twitter

Eggplant Vindaloo Curry Recipe - iFOODreal. I am adding eggplant vindaloo curry full of healthy fats, carbs, protein and potassium to my meatless quick one pot dinner collection.

Eggplant Vindaloo Curry Recipe - iFOODreal

I am always on a lookout for more quick and affordable plant based dinners. I grew up in a family where a meal without meat is considered not a meal. Still until this day when my mom comes over for a visit I can see she is kind of uncomfortable with my fridge. On one occasion she even asked me to pick her up a steak because she was about to faint. Current situation – I didn’t cook meat for a week knowing she is coming over and almost every meal will be made with meat.

Green beans with fermented black beans ~ aka dirty green beans - Healthy Seasonal Recipes. I’m calling this recipe Dirty Green Beans.

green beans with fermented black beans ~ aka dirty green beans - Healthy Seasonal Recipes

It’s steamed green beans tossed with fermented black beans (which are fermented and salted black soybeans), shiitakes and garlic. Asian-Style Stir Fried Green Beans. Your information will *never* be shared or sold to a 3rd party.

Asian-Style Stir Fried Green Beans

Classic Baked Acorn Squash Recipe. Method 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end.

Classic Baked Acorn Squash Recipe

Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. 3 Coat the inside of each half with 1/2 a Tbsp of butter. 4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Rosemary Roasted New Potatoes. It’s go time guys!

Rosemary Roasted New Potatoes

I’ve just got back into town and have been trying to catch up on deadlines when I realized that Turkey Day is tomorrow! TOMORROW — and I have yet to cook one thing! From the second I get done typing it’s going to be crazier than a holiday at the Griswold house around here. So, if you find me passed out on the kitchen floor, you will know why. Just put a glass of wine in my hand and keep on walking. I realize there might be some of you last minute cooks – just like me – out there. Warm Brussels Sprout Salad. I've got to get one thing off my chest before we get to what's in this salad.

Warm Brussels Sprout Salad

I more or less stole this idea from Elsie. One day she made this awesome salad for everyone at the ABM office, and I fell in love. I immediately went home to make my own version. So this is a tale of two salads. Elsie's is very similar to this but a little more heavy on the mayo, plus she adds bacon. Stuffed Acorn Squash. I’ve been stuffing lots of vegetables lately, cabbage, peppers and squash to name a few, I don’t know why maybe because it’s November, it’s cold out and I have that comfort food thing going on.

Stuffed Acorn Squash

I actually made this tonight for dinner along with a spinach salad it was healthy, hearty and very comforting! Some people get intimidated by squash with all the different shapes and sizes, don’t be, you’ll be missing out on such a treat! Just make sure your knives are sharpened when you cut into it! How to Make Easy Kimchi at Home Cooking Lessons from The Kitchn.

The first few times I tried kimchi it was not, I must admit, my favorite food.

How to Make Easy Kimchi at Home Cooking Lessons from The Kitchn

Then I met my Korean-American partner, Gregory, moved in with his mom — a superb cook — and within a few months I was wholly converted. These days my mouth waters at the slightest whiff of pungent, fermented cabbage and I'll eat it with everything from fried rice to dumplings, summer rolls, or, ahem, straight out of the jar. I still have a lot to learn from Mom when it comes to kimchi-making (there are over a hundred different kinds!) But the recipe for mak kimchi, or simple kimchi, has been a great place to start. Polenta Chips. Serve these chips with sweet chilli sauce and I dare you to stop at one.

Polenta Chips

I have a pantry full of polenta at the moment. I purchased a large quantity in my last food co-op order. Lentil Stuffed Peppers. We were heading back to my daughter’s dance studio when my son stopped to tell me he had three reasons why he was lucky: 1. I have the food I need. 2. My family. 3. A happy heart. Three simple things. Curried Eggplant With Tomatoes and Basil.

Super Healthy Stuffed Acorn Squash - Organically Thin. Stuffed acorn squash is a perfect thing to make if you have leftovers.

Super Healthy Stuffed Acorn Squash - Organically Thin

You can virtually stuff it with almost anything. I had left over black rice and cooked chickpeas in the fridge, so that’s what I used. This was something that I quickly threw together, so I am just going to talk you through this recipe… Cut and seed the squash. Rub the inside with olive oil and salt, can also sprinkle a little cinnamon. Just a Few Nutritional Nuggets: Acorn Squash is high in vitamin A, niacin, folate, thiamine, vitamin B6, vitamin C, magnesium & potassium. Steamed Spinach. Garlic Sauteed Spinach Recipe : Ina Garten. Chickpea Curry Recipe. 21 Surprising Things You Can Make In A Rice Cooker. 25 Baked Alternatives To Potato Chips And French Fries.

51 Colorful And Delicious Ways To Eat Spring Vegetables. Classic Baked Acorn Squash Recipe. Baked Potato with Ricotta and Tomatoes. There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. In this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good. But as always, feel free to use store-bought ricotta. ) I roasted up some cherry tomatoes as well, and by the time all that was done the potatoes were nice and tender.

Then all you do is split them open, spoon on some ricotta, scatter the tomatoes on top, drizzle with a little olive oil and sprinkle some fresh thyme on top. 23 Amazing Ways To Eat A Baked Potato For Dinner. Stuffed Tomatoes. Roasted Cauliflower with Apple and Dill. Roasting is one of our favorite ways to enjoy vegetables.

My Adventures In The Country. When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. Creamy Chopped Cauliflower Salad Recipe. Baked Tomatoes, Squash, and Potatoes. Garnish with Lemon. Broccoli has a pretty lousy reputation as a side dish. Most people don’t crave it raw (even with dip), and one can only eat so much steamed broccoli.

What broccoli does have going for it is year-round availability and reasonable prices. Oh, and it’s super good for you, too. How do you make this rock star vegetable more appealing to the masses? Roasting. Ever roasted broccoli? Buffalo Cauliflower with Blue Cheese Dip. In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. How To Make Kale Chips at Home. Classic Creamy Coleslaw. Curried Eggplant With Tomatoes and Basil.

Tabbouleh. Parsley is always a main ingredient in tabbouleh, a Middle Eastern dish that's delicious served with pita wedges. Martha Stewart Living, May 2004 Yield Makes 4 1/2 cups Add to Shopping List Ingredients 1 cup bulgur wheat 4 plum tomatoes, finely chopped, with their juice 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches) 4 scallions, finely chopped 1/4 cup fresh lemon juice (about 2 lemons) 3/4 teaspoon coarse salt 1/4 cup extra-virgin olive oil Freshly ground pepper 2 tablespoons finely chopped fresh mint.