Post by Marty (Seppy) on Aug 1, 2014 10:52:31 GMT -5
Salads that Will Float Your Boat
By Libby Mills, MS, RDN, LDN
Spokesperson for the Academy of Nutrition and Dietetics
Mounds of fresh greens, colorful rings of pepper, rounds of radish, zucchini and summer squash, bright shreds of carrots, confetti of onions, glistening tomato wedges, broccoli florets- the salad combinations are endless at this time of year. Salads aren’t the only way to enjoy fresh vegetables. If it can be doused, dipped dressed as a salad, it can be tossed right into soup.
Have fun with favorite salad combinations in low-fat, low-sodium chicken, beef or vegetable broth. Try simple creations like baby corn, snow peas, and a nutsake mushroom garnished with diagonally sliced fresh green onions or fresh bean sprouts. To favorite low-fat, low-sodium canned soups add fresh chopped tomatoes, zucchini, or any left-over vegetable for the home-made touch.
Enjoy the contrast of simmering some vegetables in the broth like carrots, beets, corn, potatoes, tomatoes and stirring in or topping off at the last minute with cool crisp bean sprouts, cilantro, shreds of lettuce, parsley, herbs, grated carrots, fresh onions or chunky veggie salsa.
Create brightly colored broths to showcase a few last minute veggie additions. Cook cleaned and chopped beets in any broth for a dynamic crimson. Add a dollop of fat-free yogurt for a beautiful pink. Puree carrots, winter squash or sweet potatoes creating a sunny orange. Or boil mild greens or puree herbs, for a fresh green.
Garden soups are complex with flavor. Cooking and blending the soup ingredients brings flavors together. Some are delicate and elegant and others bold and assertive. Experiment with seasonings that make salad dressings come alive- a squeeze of lemon, fresh chopped herbs, ground pepper, red pepper flacks, or a dash of Tabasco. For a creamy version try adding fat-free plain yogurt or sour cream. No oil saves calories and fat that can sabotage your summer health.
No time to eat and even less time to cook? Blended garden soups can be made in advance, and save time cutting strips, rounds, sticks and slices. Wash and coarsely cut the veggies you want to use and let the blender or food processor do the rest. Pour a glass, and liquid veggies are ready to go.
Refresh with cucumbers and dill blended with low-fat plain yogurt and low-fat, low-sodium chicken broth. Or let the robust flavors red peppers, green peppers, garlic, onion, tomato, jalapeno pepper, Tabasco, black pepper, make a scrumptious gazpacho. This is a great way to use leftover grilled vegetables.
When the vegetables are fresh, is the best time to make vegetable stock. Keep in the refrigerator or freezer for use all year around.
Garden Stock
Ingredients
2 leeks
3 stalks celery
1 large onion
2 pieces fresh ginger
1 yellow bell pepper
1 parsnip
Mushroom stalks
Tomato peelings
3 garlic cloves
3 tablespoons light soy sauce
3 bay leaves
Bundle of parsley stalks
3 sprigs thyme
1 sprig of rosemary
2 teaspoons salt
Freshly ground black pepper
15 cups cold water
Wash and coarsely chop the leeks, celery and onion. If well washed include the skin of the onion. Chop the ginger, yellow bell pepper, and parsnip. Put ingredients into a very large saucepan. Add remaining ingredients. Keep the skin on the garlic.
Bring slowly to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Cool. Strain and discard vegetables. Makes 10 cups.
Serving size 1 cup
Calories 0 g
Carbohydrates 0 g
Protein 0 g
Fat 0 g
Saturated Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 0 g
Sodium 173 mg
Basic recipe from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram
By Libby Mills, MS, RDN, LDN
Spokesperson for the Academy of Nutrition and Dietetics
Mounds of fresh greens, colorful rings of pepper, rounds of radish, zucchini and summer squash, bright shreds of carrots, confetti of onions, glistening tomato wedges, broccoli florets- the salad combinations are endless at this time of year. Salads aren’t the only way to enjoy fresh vegetables. If it can be doused, dipped dressed as a salad, it can be tossed right into soup.
Have fun with favorite salad combinations in low-fat, low-sodium chicken, beef or vegetable broth. Try simple creations like baby corn, snow peas, and a nutsake mushroom garnished with diagonally sliced fresh green onions or fresh bean sprouts. To favorite low-fat, low-sodium canned soups add fresh chopped tomatoes, zucchini, or any left-over vegetable for the home-made touch.
Enjoy the contrast of simmering some vegetables in the broth like carrots, beets, corn, potatoes, tomatoes and stirring in or topping off at the last minute with cool crisp bean sprouts, cilantro, shreds of lettuce, parsley, herbs, grated carrots, fresh onions or chunky veggie salsa.
Create brightly colored broths to showcase a few last minute veggie additions. Cook cleaned and chopped beets in any broth for a dynamic crimson. Add a dollop of fat-free yogurt for a beautiful pink. Puree carrots, winter squash or sweet potatoes creating a sunny orange. Or boil mild greens or puree herbs, for a fresh green.
Garden soups are complex with flavor. Cooking and blending the soup ingredients brings flavors together. Some are delicate and elegant and others bold and assertive. Experiment with seasonings that make salad dressings come alive- a squeeze of lemon, fresh chopped herbs, ground pepper, red pepper flacks, or a dash of Tabasco. For a creamy version try adding fat-free plain yogurt or sour cream. No oil saves calories and fat that can sabotage your summer health.
No time to eat and even less time to cook? Blended garden soups can be made in advance, and save time cutting strips, rounds, sticks and slices. Wash and coarsely cut the veggies you want to use and let the blender or food processor do the rest. Pour a glass, and liquid veggies are ready to go.
Refresh with cucumbers and dill blended with low-fat plain yogurt and low-fat, low-sodium chicken broth. Or let the robust flavors red peppers, green peppers, garlic, onion, tomato, jalapeno pepper, Tabasco, black pepper, make a scrumptious gazpacho. This is a great way to use leftover grilled vegetables.
When the vegetables are fresh, is the best time to make vegetable stock. Keep in the refrigerator or freezer for use all year around.
Garden Stock
Ingredients
2 leeks
3 stalks celery
1 large onion
2 pieces fresh ginger
1 yellow bell pepper
1 parsnip
Mushroom stalks
Tomato peelings
3 garlic cloves
3 tablespoons light soy sauce
3 bay leaves
Bundle of parsley stalks
3 sprigs thyme
1 sprig of rosemary
2 teaspoons salt
Freshly ground black pepper
15 cups cold water
Wash and coarsely chop the leeks, celery and onion. If well washed include the skin of the onion. Chop the ginger, yellow bell pepper, and parsnip. Put ingredients into a very large saucepan. Add remaining ingredients. Keep the skin on the garlic.
Bring slowly to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Cool. Strain and discard vegetables. Makes 10 cups.
Serving size 1 cup
Calories 0 g
Carbohydrates 0 g
Protein 0 g
Fat 0 g
Saturated Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 0 g
Sodium 173 mg
Basic recipe from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram
realy tasty! (im noob of food baking so i came here)
, just smiley testing agian
seppy, how to make very good spaghety..? 
