by Kimberly | Apr 17, 2010 | Vegetables
Greetings for a Saturday night. Its been a good day.
The
Durham Farmers’ Market is great local find. All vendors have to be within 50 miles or so of Durham Cty. Which is very local!
I found french breakfast radishes. I have already used them all: in a stir-fry (w broccoli, carrots, mushrooms, zuks) and roasted – which they almost turn to mush. Raw – these have a peppery bite which I’m not used to with regular radishes you buy in the store. I even am going to use the green as a salad tomorrow for lunch.
I found a hybrid green: green leaf and romaine. Hearty lettuce that will stand up for the base of my couscous chicken salad this week.
I also found
a winery in Graham that makes Scuppernong and Muscadine wines. So, I tasted all three and liked the Scuppernong the best. May go back and gte some more later – however I was nice and bought my brother some Muscadine wine. Let’s see if he likes it as much as
Dakota Winery’s…Here are my food thoughts:
1. I have been snacking WAY too much. Not even bad stuff – just eating too much. I don’t like that feeling and I don’t like that sin.
2. So, I think I will spend tomorrow journaling about it, getting back to God’s heart on my eating and exercising, and see if we can get a game plan going here for more obedience.
3. I will (starting tomorrow) take
my friend Sarah’s advice and maybe try to eat bigger meals so I will not snack every 2 hours to so. I won’t be tempted to open that snack drawer in my office. I won’t be tempted to grab that handful of SweetTart jellybeans! And if I do snack, it has to ve veggies or fruit – plain. Or with mustard. None of these processed pretzels, or cool whip, or even granola which is higher in fat. I need healthy fruits and veggies.
4. I would rather be able to wear all my clothes than to eat more. But, that shouldn’t be more sole reason. I should do it to please my God who sent His Son to die for me. Right now, for me, that doesn’t seem to be a big enough reason. Lord…help.
by Kimberly | Apr 11, 2010 | Vegetables
Does a recipe ever surprise you? This was my question when I tasted this soup this afternoon – shortly after it perfumed my apartment with wonderful smelling-ness!
BHG’s February 2008 magazine gave me this Tuscan Bean Soup. I only made 2 alterations to it. And, it is very yummy. I could drink the broth by the gallon!
So easy too. Don’t be afraid of soups in the spring/summer…
1/2 bag baby carrots, chopped
1 smallish onion, chopped
1 large garlic clove, minced
2 T olive oil
2 cans reduced-sodium chicken broth (or make your own)
1 can great northern beans
1 can garbanzo beans (both beans, drained and rinsed)
3 tsp italian seasoning
1 pkg spinach
black pepper
Saute first two in olive oil till softened, add garlic. Then add the broth and the beans. Let simmer. Add the spinach and cook for about 30 seconds – then it is done. How easy and surprisingly healthy and good.
by Kimberly | Apr 5, 2010 | Vegetables
I love
My Blog Spark. I get great things to try, coupons, cool, fun things to add to my kitchen – and they give me stuff to give to you, my readers, as well.
April holds the day known as “Earth Day”. I am by no means a totally green girl – but I have started some things. My new roomie is about recycling, so I will do what I can. I try to remember those cloth grocery bags when I go to WF or other places to shop. I care more about what I do and put in/on my body than about thing things I use for exterior things.
But,
Green Giant (ho ho ho greeeeeeeen giant) and My Blog Spark are offering you a prize package to grow your own herbs, add to your utensil collection, and get some free veggies. I love wooden (or bamboo) utensils so these three were a great addition in my new kitchen. And I have a porch now so I can’t wait to grow my own little herb garden. You can get the same thing.
To enter: you can do one of two things:
1. Tell me what your easy way is to protect/sustain the earth?
2. Tell me what is your fave recipe using green giant frozen veggies?
Thanks! Happy playing. You have till Wednesday, April 7th to enter!
by Kimberly | Feb 18, 2010 | Vegetables, vegetarian
I liked this recipe. It was from a health magazine and put a twist on my normal roasted vegetables. Maple syrup instead of olive oil was the main topping and the bits of real ginger in there made this better than it would have been without it.
I changed the quantities based on what I could find in the store:
1 lb brussel sprouts, halved
2 medium carrots, coined
3 medium parsnips, coined
other winter veggies that you like
3 tsp real dark amber maple syrup
1 inch ginger, peeled and chopped
salt to taste
Put all on baking sheet. Drizzle with syrup. Bake at 450 for about 25-35 minutes tossing to keep it from burning.
Enjoy!
I’m finishing up mine today.
by Kimberly | Feb 11, 2010 | Vegetables
Man, it was definitely a good eats at home time while snowed in! Love those little treasures God brings to us!
I’ve seen many recipes for eggs and asparagus – with the whole fried egg on top of steamed asparagus with the runny yolk. While this is great, it has more calories than I want to spend on it, so here is my version!
serves 1
Green leaf lettuce, chopped
1/2 bunch of asparagus, roasted (trimmed, zest of lemon, drizzle of evoo, s/p, 450 for about 20 minutes)
caramelized red onions
2 t ground flax seed
1 egg white cooked in microwave (in bowl, grease with pam, one egg white, cook for 45 seconds)
1 T crumbled feta
balsamic vinegar.
SO GOOD! I think roasted asparagus has to be some of the world’s BEST GOOD EATS!
by Kimberly | Jan 25, 2010 | Vegetables
I made some yummy and healthy beef stew this weekend. Its good when you are sick, having company over, need something to last you all week, and to use up some yummy Sweet Red wine that is in the fridge. I picked up some good stuff at Trader Joes last weekend and this was a good use for it.
1.5 lbs lean beef chopped for stew
evoo
8 cups broth and wine combined (I used 7 cups chicken stock and 1 cup red wine)
1 onion, chopped
3 lbs red potatoes, chopped left skin on
2 carrots, chopped
5 celery stalks, chopped, plus leaves
2 T dried italian herbs
2 T worcestershire sauce
s/p to taste
Sear meat on both sides. Simmer in 4 cups of stock for 1 hour. Add all veggies, herbs, and rest of stock and wine. Let simmer for another 1 hr to 90 minutes. Eat with some bread.
We had 5 grain bread from
Plehns (nearby bakery), a strawberry, walnut, feta, salad, and oreo cheesecake (bday celebration) for dessert. Then I went out and walked 2.5 miles!
