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How to Steam Vegetables: 7 steps (with pictures)

How to Steam Vegetables: 7 steps (with pictures)
Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any dinner table. Ad Steps Method 1 of 4: Vegetables & Equipment 1Pick your vegetables. 3Devise some equipment. Method 2 of 4: Steaming Vegetables 1Bust out your steamer. 5Season and serve. Method 3 of 4: Using a Covered Pan 1Get a hold of a large pan. 4Remove from the heat and serve. Method 4 of 4: In the Microwave 1Put your vegetables into a microwavable bowl with a tablespoon (15 g) of water. 4Eat. Tips Since all vegetables cook at a different pace, always cook the different types separately.Lemon juice is a delicious addition for vegetables served neat.All the vegetables can be reheated in several ways once steamed, including by sautéing, placing them in hot water and other heating methods. Sources and Citations VideoJug A video on steaming vegetables. Related:  pzsorovariosVeggies...

Canada Blog: Mushrooms Masters: A Tournament of Taste - App Attack This tourmnament is starting to get intense! Another win for Australia as Jennifer from Le Delicieux sweeps the GOLD with her Mushroom Wellington. Congrats Jennifer! Well folks, I guess we need to take it up a notch here, so that we can win at least one round this year! Appetizer Attack! Representing Canada this week is Angela from Oh She Glows with her awesome Mushroom Walnut Pesto Tart. Angela Liddon is the writer and vegan recipe developer for her healthy living website, Oh She Glows. Mushroom Walnut Pesto Tart Serves 8-12 Required utensils: Food processor, skillet, baking sheet Ingredients For pesto: 2 garlic cloves 20 oz (~1.25 lb) sliced crimini mushrooms, divided 2/3 cup toasted chopped walnuts, divided 1/3 cup extra virgin olive oil 2 tbsp water 1 cup loosely packed fresh parsley 1 tbsp nutritional yeast (optional) 1/2-3/4 tsp kosher salt, to taste Freshly ground black pepper, to taste Directions 1. 2. 3. 4.

Toasted Pumpkin Seeds: Three Ways Recipe Toasting pumpkin seeds is fun and easy - and a great way to get creative with your spice drawer. I've wrangled up a beautiful collection of quirky pumpkins and winter squash over the past week - white "ghost" pumpkins, blue Hokkaido, carnival and ambercup squash. Yesterday a few of them went under the knife and we enjoyed the delicious byproduct - a bounty of seeds ripe for toasting. I wanted to try some different flavor combinations this year and ended up with a triptych of flavors: Sweet & Spicy Pumpkin Seeds, Black Tea & Butter Pumpkin Seeds, and Curried Pumpkin Seeds. There are a couple of ways to go about toasting pumpkin seeds. There are a million ways to season your freshly toasted pumpkin seeds in addition to the ones I suggest below - raid your spice drawer, and use your imagination. 1 egg white 1/4 cup natural cane sugar 1/2 teaspoon cayenne pepper scant 1/2 teaspoon fine grained sea salt 1 cup fresh pumpkin seeds Preheat oven to 375. Makes one cup. Curried Pumpkin Seeds

Good Things come in ORANGE! Our view was VERY WINDY and cold this morning – and there were swirling snow flakes that blew side-ways though it was a bit too warm for them to stick anywhere. I’ve been in the kitchen since breakfast –I knew I would be, and I’m enjoying it! The turkey just went into the oven, but before “Henrietta” could cook ((A nick name my grannie ALWAYS gave the holiday bird, no matter whether it be a he-bird or a she-bird)) but before she could start her roasting, I had to use the oven space for a new-to-me recipe that is already destined to be a holiday must have…roasted root veggies! My dad requested rutabagas as part of our Thanksgiving fare, a tradition that has come down through his side of the family from as far back as anyone remembers. We are already doing mashed potatoes and gravy –and sweet potatoes…did I really want ANOTHER mashed vegetable? Roasted Root Veggies! Recipe: Seasoning: Preheat oven to 400 degrees. Wash, peel and dice all the roots into small cubes and place in deep bowl.

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Recipe and Meal-Planning Tips Here are some suggestions on how to modify some of your family’s traditional recipes into more healthy fare. Egg Substitutes:There are many great tasting alternatives to eggs that will not change the texture or flavor of your favorite dish. In baking, eggs typically act as binders and help to hold ingredients together. The list of foods below are substitutes that can act in a similar way. Many egg substitutes used for baking, such as banana and applesauce, may be already available in your kitchen. Egg Replacements for cooking/baking: If a recipe calls for just one or two eggs, you can often just skip them. 1 egg is equal to: 1/4 cup of tofu blended (any kind) with the liquid ingredients in the recipe. Dairy Substitutes:Many dairy substitutes can be used in recipes without any additional measurement modifications. Commercial non-dairy products vary in taste, and you will probably find that there are some varieties that you like and some that you don’t like. Meat Substitutes:

5 on Friday: 5 Tasty Ideas for Asparagus | Cooking Light Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient. I’ve only recently developed a love for asparagus. My first introductions to the stalky green vegetable were of the canned variety—slimy, pale, and salty. I’m not the only person who loves asparagus, it seems. If you’re as excited for the arrival of asparagus and spring produce as I am, here are 5 tasty ways you can enjoy these tasty spears from The Zing of Spring feature in our April issue. 1. 2. 3. 4. 5. Need even more ideas for this spring star? Like this: Like Loading...

Roasted Cumin-Lime Carrots |familystylefood|recipe Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage? The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed. Ingredients

Rejuvelac recipe as a source of probiotics and lactobacilli. Back to recipes menu Anne Wigmores Hippocrates health drink - Anne Wigmore rejuvelac recipe. I was first introduced to Rejuvelac by my friends at the Hippocrates Health Centre on the Gold Coast of eastern Australia, where the guests drink a glass of rejuvelac each day to improve their bowel flora. Makes 2 litres Rejuvelac. 1 cup of wheat grains, from a health food store. 2 litres of filtered water. 2 litre wide mouthed glass jar. 1. 2. 3. 4. 2. 3. 4. 1. 2. 3. MEASUREMENTS 1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Network with like minded people at the Traditional Nutrition News Group. Share With Friends

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