| T.R | Title | User | Personal
Name | Date | Lines |
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| 218.1 | Orange Juice Carrots | TLE::TLE::D_CARROLL | A woman full of fire | Thu Aug 15 1991 04:48 | 24 |
| Anyone got any additions to this? My roommate and I are desperate for
veggie ideas! We are terribly bored of the same old veggies cooked the
same old way. Would love to find a recipe for gazpacho!!! Also what
interesting things can you do with cooked spinach?
Here's what I did tonight...
Peel 5 carrots, and sliced them up (slices about 1/4 inch)
Put about two tablespoons orange juice concentrate, about the same
amount Dry white cooking wine, a teaspoon or two diet margarine
and about a quarter cup water.
Put the carrots in the liquid, covered, and simmered for about 10 minutes.
(i like veggies al dente - do them to your taste.) One warning
though - make sure there is enough water so that the carrots
don't scorch, especially if you like your carrots cooked softer
than I like mine.
My roommate, who doesn't like cooked carrots at all, really like these.
(Oh, this serves about three, so I guess that's what, 1 veg exch, 1/2
fat exch and 1/2 fruit???)
D!
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| 218.2 | Grilled veggies | RANGER::PESENTI | Only messages can be dragged | Thu Aug 15 1991 13:00 | 24 |
| Try grilled or baked carrots!
Wash them, but do not peel. Give each carrot a quick spray of Pam or wipe with
a napkin dipped in olive oil. Bake until they can be pierced with a fork. Or,
even better, grill them on a barbeque. They end up tasting sooo sweet! This is
especially good for those giant carrots. Put them on the grill with the thin
end near the edge and the thick end over the hot part.
This can also be done with 1" diameter zucchini sliced in half lengthwise. I
dust them with garlic powder or Mrs. Dash after oiling. And grill for a few
minutes.
Other veggies that are great on the grill are scallions, onions, new potatoes on
skewers, summer squash, small eggplants, peppers (seeded and quartered), sweet
potato slices, fennel bulbs (quartered), celery (quarter a small bunch), and
lots more. You can marinate them with your favorite low cal salad dressing,
but they do lots better if you oil them just a little before they go on the
grill. The bigger and harder, the longer they will take.
Another idea is to grill a variety of veggies using different colors and
textures, then arrange on a warm platter and drizzle with a few tablespoons of
low cal Italian or Caesar Salad dressing. Also grill a few sprigs of herbs like
sage, rosemary, or basil (best to leave these to cook on top of the veggies).
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| 218.3 | easy, cheap, lo-cal, yummy eggplant recipe(s) | TLE::TLE::D_CARROLL | a woman full of fire | Thu Mar 12 1992 16:21 | 32 |
| This one is from Madhur Jaffrey's Indian Cooking cookbook, modified by
myself (she suggests frying in 3/4 inch oil - NO WAY!)
Mind you, I have always hated eggplant. But I recently made an
eggplant parmesan I like, so I thought I'd give this recipe a chance.
It was delicious and it felt like I was eating junk food - they are
salty, spicy and sort of sweet.
Fried Spiced Eggplant
1/2 medium eggplant, cut into 3/4 inch slices
1/2 tsp salt
1/4 tsp cayenne pepper (adjusted according to taste)
1/2 tsp turmeric
Mix the spices together. Spray large non-stick fry pan liberally
with Pam. Spray the eggplant slices lightly with Pam, and sprinkle the
spice mixture evenly over the pieces. Heat the pan well, and then add
the eggplant. Fry until golden-brown spots on the fried side, then
flip. Fry until "done". (The longer you cook them, the softer they
get...anywhere from a meaty, chewy texture to melt-in-your-mouth soft.)
Serve hot straight from the pan. (Jaffrey suggests serving with lemon
slices. I didn't try that, but will.)
------------
Since I had such success with that, I tried different spices, for a
different but equally good effect, using 1/2 tsp salt, 1/2 tsp oregano,
1/2 tsp basil, 1/2 tsp majoram and a dash of garlic powder and cayenne.
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| 218.4 | cabbage and onions (better than it sounds!) | TLE::TLE::D_CARROLL | a woman full of fire | Thu Mar 12 1992 16:32 | 29 |
| Something I cooked up to get rid of leftover cabbage and actually liked
it so much I went out and bought more cabbage...
(I'm working on methods of cooking vegetables that I traditionally
dislike in ways I like them.)
(I never actually *measure* any spices, etc, that I cook with, so the
numbers are estimates.)
Cabbage and Onions
------------------
1/4 med. head cabbage, sliced into broad (3/4 inch) strips
1 large onion, thickly sliced
3 Tbs mustard (I used the bold-n-spicy variety)
1/4 cup cider or white wine vinegar
water
1 heaping tsp cornstarch
enough oil to saute
dash of bitters (optional)
salt + pepper to taste
Saute the onions until just translucent, then add the cabbage and saute
for a couple minutes more. reduce the heat to "simmer", add the
vinegar, mustard and a little bit of water, stir, cover, simmer until
mostly done. (How long depends on whether you like your cabbage
crunchy or mushy...I like it more towards the former and it's about 5
minutes.) Mix the cornstarch well with some water, stir in to the
cabbage mixture, cook for a few more minutes, and serve.
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| 218.5 | this is not your mother's spinach | TLE::TLE::D_CARROLL | a woman full of fire | Thu Mar 12 1992 16:37 | 18 |
| Still on the theme of vegetables I used to hate...
This isn't so much of a *recipe* as a cooking suggestion.
Fill a pot with fresh leaf spinach (if you buy the kind with the roots
still attached, leave the roots on but wash them VERY well a couple of
times or you'll get grit. ic.) It cooks down a lot, so make about 4
times as much as you think you really want (I eat 4 ounces at a
serving.) Add about a Tbs of water and a Tbs of Balsamic vinegar
(great stuff) and salt and pepper to taste. Cover and cook on low for
about 5 minutes, until the spinach reaches the consistency you like.
(More like 10 minutes if you like it mushy.)
I always thought spinach meant that slimy green stuff that comes frozen
in blocks. It doesn't, and the two hold *nothing* in common other than
their color. Don't bother with frozen.
Diana
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| 218.6 | the joys of spaghetti squash | TLE::TLE::D_CARROLL | a woman full of fire | Thu Mar 12 1992 16:44 | 17 |
| Last one in a series. Aren't you all relieved? :-)
Question for anyone: is spaghetti squash considered a bread or a
vegetable by WW? A few years ago it was a veg, but it tastes
suspiciously starchy to me...
This one's easy. To cook a spaghetti squash, cut it in half
lengthwise, put the halves in a baking dish cut side down, add 1/2 inch
water, and bake at 350 for 45 minutes...then scoop it out of the
shells. It's great added to salads, used as "spaghetti" with tomato
sauce, etc.
The best way I've had it, though, is to take about 1 cup of it, add 2
Tbs WW Caeser Salad Dressing, 2 Tbs grated Romano cheese, a healthy
sprinkling of fresh ground pepper and a little salt. Toss and serve.
Diana
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| 218.7 | Mayo calls it a starch | MCIS5::CORMIER | | Thu Mar 12 1992 17:16 | 4 |
| re. 6, spaghetti squash
Don't know about WW, but the Mayo Clinic diet considers it a starch,
along with corn and peas.
Sarah
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| 218.8 | Some bread on the side, then? | STAR::LEWIS | | Fri Mar 13 1992 15:32 | 5 |
| Current WW calls spaghetti squash a vegetable. I asked about sugar-snap
peas and they're a vegetable too! Yum!
Sue
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| 218.9 | roasted and stir-fried veggies w/ herbs | GOLLY::CARROLL | the stillness shall be the dancing | Thu Apr 29 1993 15:47 | 47 |
| Both these recipes aren't really recipes but improvisations with
whatever veggies are in the house and whatever seasoning I'm in the
mood for. Times, amounts, etc are estimated from my latest successes.
Roasted Herbed Veggies
1 red pepper, cut in large strips
3 small onions, quartered
1 small eggplant, peeled + cubed
1 cup large mushrooms
[optional: 2 medium new red potatoes, cut in thin wedges]
2-4 T white wine
italian seasoning (or parsley, oregano, marjoram, basil, rosemary) to
taste
garlic powder, salt + pepper to taste
Spray baking pan with cooking spray, place veggies in single layer in
the bottom. Sprinkle veggies with a little white wine and liberally
with herbs/seasoning. Roast at 350 until done (peppers are soft,
onions are transluscent and sweet, eggplant is not chewy), maybe 30
minutes. Toss veggies at least once during cooking time, and add more
wine if necessary (if it gets totally dry, veggies will burn on to the
pan...but it shouldn't be too wet or they will taste boiled instead of
roasted.)
----------------------
Italian "Stir-fried" Veggies
1 sm onion, halved and cut in wide slices
1 large carrot, cut in thin diagonal slices
1 sm red pepper, sliced
1 cup broccoli, cut in small florets
1/2 c sliced mushrooms
2 cloves garlic, minced
1 tsp oil
balsamic vinegar
salt, pepper, basil, oregano, marjoram to taste
dash of tabasco (pepper sauce)
Heat oil in a non-stick pan on medium. When hot, stir in garlic for
about 30 seconds. Add the remaining vegetables, one type at a time, in
the order of how long they take to cook: onions, carrots, broc.,
peppers, mushrooms, then the seasonings. Stir frequently.Total time
about 10 minutes - test to acheived desired tenderness of veggies.
If necessary, add water by the tablespoon as it cooks. Sprinkle with
balsalmic vinegar and/or red wine.
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| 218.10 | "dry-fry" sesame/garlic green beans | GOLLY::CARROLL | the stillness shall be the dancing | Thu Apr 29 1993 15:54 | 17 |
| This has become a favorite of mine, when I have a few extra fat
exchanges to spare... (it also works with broccoli, and takes less
time.)
1-2 tsp oil
a "whole lot" of green beans, trimmed and cut into 1 inch pieces
2-4 (or more!) cloves garlic, finely minced
1 tsp sesame seeds
a few dashes soy sauce
[optional: a dash of oriental sesame oil]
Heat oil in non-stick pan. Stir-fry garlic and sesame until browned
(about 1 minute). Add green beans and stir-fry until desired texture
(it takes a while - frying this way ends up with sort of chewy/crunchy
- but not *too* crunchy). For quicker results, partially cook the
green beans in the microwave or by par-boiling first. Add soy sauce
and sesame oil and cook until the moisture evaporates and serve.
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