Nutrition Healthy Eating » Vegetables http://www.nutritioneating.com A Guide To Nutrition Healthy Eating And Nutrition Information Wed, 21 Dec 2011 15:20:52 +0000 en hourly 1 http://wordpress.org/?v=3.1 Corn Spoon Bread http://www.nutritioneating.com/corn-spoon-bread/ http://www.nutritioneating.com/corn-spoon-bread/#comments Tue, 25 May 2010 08:51:37 +0000 healthy http://www.nutritioneating.com/?p=721 Yet Another Related Posts Plugin.]]>
  • 1  quart milk
  • 1  cup enriched yellow cornmeal
  • 2  tablespoons finely chopped onion
  • 2  tablespoons chopped parsley
  • 4  eggs
  • 2  tablespoons butter or margarine
  • 2  tablespoons prepared baconlike pieces (a soy protein product)
  • 2  teaspoons salt
  • 1  teaspoon sugar
  • 1  teaspoon baking powder
  • 1/4 teaspoon seasoned pepper
  • 2  cups corn kernels (fresh, frozen, or canned)
    1. Scald milk in top of a double boiler over simmering water.

    2. Add cornmeal to scalded milk gradually, stirring constantly. Mix in onion and parsley. Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.

    3. Meanwhile, beat eggs in a large bowl until thick and piled softly.

    4. Remove double boiler top from water. Stir in butter and baconlike pieces. Blend salt, sugar, baking powder, and seasoned pepper; stir into cornmeal mixture. Add hot mixture gradually to eggs, beating constantly. Mix in corn. Turn into a buttered 2-quart casserole.

    5. Bake at 425 ํF 40 to 45 minutes, or until top is browned. Serve immediately.
    [ 6 to 8 servings ]

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    ]]>     http://www.nutritioneating.com/corn-spoon-bread/feed/ 0     Cauliflower Italiana http://www.nutritioneating.com/cauliflower-italiana/ http://www.nutritioneating.com/cauliflower-italiana/#comments Tue, 18 May 2010 08:50:34 +0000 healthy http://www.nutritioneating.com/?p=706 Yet Another Related Posts Plugin.]]>
  • 2  packages (10 ounces each) frozen cauliflower
  • 2  tablespoons butter or margarine
  • 1/2 clove garlic, minced
  • 2  teaspoons flour
  • 1  teaspoon salt
  • 1  can (16 ounces) tomatoes (undrained)
  • 1  small green pepper, coarsely chopped
  • 1/4 teaspoon oregano
    • Cook cauliflower following package directions; drain.

    • Meanwhile, heat butter with garlic in a saucepan. Stir in flour and salt and cook until bubbly.

    • Add tomatoes with liquid and bring to boiling, stirring constantly; cook 1 to 2 minutes. Stir in green pepper and oregano.

    • Pour hot sauce over cooked cauliflower.
    About 6 servings

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    ]]>     http://www.nutritioneating.com/cauliflower-italiana/feed/ 0     Cabbage Rolls Paprikash http://www.nutritioneating.com/cabbage-rolls-paprikash/ http://www.nutritioneating.com/cabbage-rolls-paprikash/#comments Sat, 15 May 2010 14:36:29 +0000 healthy http://www.nutritioneating.com/?p=693 Yet Another Related Posts Plugin.]]>
  • 8  large cabbage leaves
  • 21/2 cups diced cooked chicken
  • 2  tablespoons chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 pound chopped fresh mushrooms
  • 1  small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme leaves
  • 1  egg, beaten
  • 2  tablespoons butter or margarine
  • 6  tablespoons flour
  • 2  cups chicken broth
  • 2  cups dairy sour cream
  • 3  tablespoons paprika
    1. Cook cabbage leaves 4 minutes in boiling salted water to cover. Drain and pat dry.
    2. Mix chicken, onion, celery, mushrooms, garlic, salt, and thyme; stir in egg.
    3. Place 1/2 cup of the chicken mixture in the center of each cabbage leaf. Fold sides of the cabbage leaf toward center, over filling, and then fold and overlap ends to make a small bundle. Fasten with wooden picks. Place in a 3-quart baking dish.
    4. Heat butter in a large skillet. Blend in flour and heat until bubbly. Add chicken broth gradually, stirring until smooth. Blend in sour cream and paprika. Cook over low heat, stirring constantly, until thickened. Pour sauce over cabbage rolls. Cover baking dish.
    5. Cook in a 350 ํF oven 35 minutes.
    [ 4 servings ]

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    ]]>     http://www.nutritioneating.com/cabbage-rolls-paprikash/feed/ 0     Zesty Beets http://www.nutritioneating.com/zesty-beets/ http://www.nutritioneating.com/zesty-beets/#comments Wed, 28 Apr 2010 00:42:09 +0000 healthy http://www.nutritioneating.com/?p=589 Yet Another Related Posts Plugin.]]>
  • 1  can or jar (16 ounces) small whole beets
  • 2  tablespoons butter or margarine
  • 2  tablespoons prepared horseradish
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon seasoned salt

    • Heat beets in liquid; drain.  Add butter, horseradish, prepared mustard, and seasoned salt; stir gently.

    [ About 4 servings ]

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    ]]>     http://www.nutritioneating.com/zesty-beets/feed/ 0     Brussels Sprouts in Herb Butter http://www.nutritioneating.com/brussels-sprouts-in-herb-butter/ http://www.nutritioneating.com/brussels-sprouts-in-herb-butter/#comments Thu, 22 Apr 2010 15:50:24 +0000 healthy http://www.nutritioneating.com/?p=532 Yet Another Related Posts Plugin.]]>
  • 2  pounds fresh Brussels sprouts
  • 1/3 cup butter
  • 1  tablespoon grated onion
  • 1  tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon savory
    1. Cook Brussels sprouts in boiling salted water until just tender.

    2. Put butter, onion, lemon juice, salt, thyme, marjoram, and savory into a saucepan. Set over low heat until butter is melted, stirring to blend.

    3. When Brussels sprouts are tender, drain thoroughly and turn into a warm serving dish. Pour the seasoned butter mixture over the Brussels sprouts and toss gently to coat sprouts evenly and thoroughly.
    [ About 8 servings ]

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    ]]>     http://www.nutritioneating.com/brussels-sprouts-in-herb-butter/feed/ 0     Broccoli with Buttery Lemon Crunch http://www.nutritioneating.com/broccoli-with-buttery-lemon-crunch/ http://www.nutritioneating.com/broccoli-with-buttery-lemon-crunch/#comments Wed, 21 Apr 2010 15:49:40 +0000 healthy http://www.nutritioneating.com/?p=524 Yet Another Related Posts Plugin.]]>
  • 11/2 pounds broccoli, washed
  • 1/4 cup butter or margarine
  • 1/2 cup coarse dry enriched bread crumbs
  • 1  tablespoon grated lemon peel
  • 3  tablespoons butter or margarine
  • 1  small clove garlic, crushed in a garlic press or minced
  • 1/2 teaspoon salt
  • Few grains black pepper
    1. Cook broccoli in a small amount of boiling salted water until just tender. (Cook uncovered 5 minutes, then cover and cook 10 to 15 minutes, or cook, covered, the full time and lift the lid 3 or 4 times during cooking.)

    2. Meanwhile, heat 1/4 cup butter in a large skillet; add bread crumbs and heat, stirring frequently, until well browned. Remove crumbs from butter with a slotted spoon and mix with the lemon peel.

    3. Put 3 tablespoons butter, garlic, salt, and pepper into skillet; heat until butter is lightly browned. Add broccoli and turn gently until well coated with butter.

    4. Arrange broccoli in a heated vegetable dish and pour remaining garlic butter over it. Top with the “lemoned” crumbs.
    [ About 6 servings ]

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    ]]>     http://www.nutritioneating.com/broccoli-with-buttery-lemon-crunch/feed/ 0     Lima Beans New Orleans http://www.nutritioneating.com/lima-beans-new-orleans/ http://www.nutritioneating.com/lima-beans-new-orleans/#comments Fri, 09 Apr 2010 16:53:39 +0000 healthy http://www.nutritioneating.com/?p=437 Yet Another Related Posts Plugin.]]>
  • 1 package (10 ounces) frozen lima beans
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 tablespoons chopped parsley
  • 1/2 clove garlic, minced
  • 1 teaspoon lemon juice
    1. Cook lima beans following package directions; drain if necessary.

    2. Add vinegar, olive oil, salt, pepper, parsley, and garlic to limas in saucepan. Heat thoroughly, then mix in lemon juice. Serve immediately.
    [ 4 servings ]

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    ]]>     http://www.nutritioneating.com/lima-beans-new-orleans/feed/ 0     Butter-Sauced Asparagus http://www.nutritioneating.com/butter-sauced-asparagus/ http://www.nutritioneating.com/butter-sauced-asparagus/#comments Fri, 09 Apr 2010 16:41:00 +0000 healthy http://www.nutritioneating.com/?p=423 Yet Another Related Posts Plugin.]]>
  • 2  pounds fresh asparagus, washed, or 2 packages (10 ounces each) frozen asparagus spears, cooked
  • 1/4 cup butter
  • 1/4 cup chopped pecans
  • 1/4 cup finely chopped celery
  • 1  tablespoon lemon juice
    1. Put fresh asparagus into a small amount of boiling salted water in a skillet, bring to boiling, reduce heat, and cook 5 minutes, uncovered; cover and cook 10 minutes, or until just tender.

    2. Meanwhile, heat butter in a small saucepan. Add pecans and celery and cook 5 minutes. Stir in lemon juice. Pour over asparagus and serve immediately.
    [ About 6 servings ]



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    ]]>     http://www.nutritioneating.com/butter-sauced-asparagus/feed/ 0     Tangy Green Beans http://www.nutritioneating.com/tangy-green-beans/ http://www.nutritioneating.com/tangy-green-beans/#comments Tue, 26 Jan 2010 17:37:57 +0000 healthy http://www.nutritioneating.com/?p=279 Yet Another Related Posts Plugin.]]>
  • 3/4 pound fresh green beans, cut crosswise in pieces, or 1 package (9 ounces) frozen cut green beans
  • 1/2 teaspoon salt
  • 1/4 cup butter or margarine
  • 1  medium onion, quartered and thinly sliced
  • 1  tablespoon wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon crushed savory

    • 1. Put beans and 1/2 teaspoon salt into a small amount of boiling water in a saucepan. Bring to boiling and cook, covered, until crisp-tender. Drain and set aside.

    2. Heat 3 tablespoons butter in a skillet; add onion and cook 3 to 5 minutes. Mix in beans and cook about 4 minutes, or until thoroughly heated, stirring occasionally. Add remaining butter, wine vinegar, 1/4 teaspoon salt, pepper, dill, and savory; toss over low heat until butter is melted.

    [ About 4 servings ]

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    ]]>     http://www.nutritioneating.com/tangy-green-beans/feed/ 0     Stir-Fry Vegetables and Rice http://www.nutritioneating.com/stir-fry-vegetables-and-rice/ http://www.nutritioneating.com/stir-fry-vegetables-and-rice/#comments Mon, 25 Jan 2010 19:43:49 +0000 healthy http://www.nutritioneating.com/?p=276 Yet Another Related Posts Plugin.]]>
  • 1  cup brown rice
  • 1/4 cup vegetable oil
  • 1  medium onion, thinly sliced
  • 1  cup thinly sliced carrot
  • 1  clove garlic, crushed
  • 1  green pepper, coarsely chopped
  • 1  cup thinly sliced zucchini
  • 1  cup thinly sliced mushrooms
  • 2  cans (16 ounces each) bean sprouts, drained
  • 1/4 to 1/3 cup soy sauce

    • 1. Cook rice following package directions; set aside.

    2. Heat oil in a large skillet. Add onion, carrot, and garlic; cook and stir over medium high heat about 2 minutes.

    3. Add green pepper, zucchini, and mushrooms; cook and stir 2 to 3 minutes.

    4. Stir in cooked rice, bean sprouts, and soy sauce. Cook and stir 1 to 2 minutes, or until thoroughly heated.

    [ 6 to 8 servings ]

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    ]]>     http://www.nutritioneating.com/stir-fry-vegetables-and-rice/feed/ 0