| T O P I C R E V I E W |
| catscharm74 |
Posted - Jan 14 2008 : 3:52:02 PM
I am trying to compile a nice recipe list of easy, healthy foods that gain maximum use of vegetables and even fruit. I don't have a lot of time to cook when in college and everything else going on.
Tonight I made Sloppy Joes:
1 lb lean ground beef or turkey
1/2 cup chopped onions
1 cup chopped peppers
1 cup ketchup (homemade is great!!!)
1 tblsp. brown sugar
2 capfuls of vinegar
black pepper to taste
salt (if needed or wanted)
I also puree things like extra cooked carrots or even sweet potatoes and add it in. No one can tell!!
Who's got some easy recipes for me????
Cheers,
Heather |
| 9 L A T E S T R E P L I E S (Newest First) |
| KYgurlsrbest |
Posted - Jan 21 2008 : 08:48:21 AM
I like Moosewood, but I've found that sometimes their recipes (as written) are high in fat. Good, but somewhat unhealthy.
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| ivmeer |
Posted - Jan 21 2008 : 06:47:30 AM
I recommend the book "Moosewood Restaurant Cooks at Home." Mostly vegetarian recipes (some fish), all under 1 hour to prepare. |
| faithmarie |
Posted - Jan 16 2008 : 08:09:57 AM
duh! No veggies here! Sorry But garlic is good for you and you can put fresh parsley on it. hehe
To every thing there is a season, and a time to every purpose under the heaven
Farmgirl sister # 34 |
| faithmarie |
Posted - Jan 16 2008 : 08:07:19 AM
When hubby is hungry and wants something fast.
whole wheat pasta -linguini or angle hair- cooked
Can of tuna sauteed in olive oil and fresh garlic( minced ,sliced ,crushed or chopped)
fresh romano cheese
I use salmon too sometimes
my family loves this stuff
To every thing there is a season, and a time to every purpose under the heaven
Farmgirl sister # 34 |
| BarefootGoatGirl |
Posted - Jan 15 2008 : 12:03:09 PM
No recipie, but a good set of do it you self instructions...make tortillas using the meseca mix from the hispanic section at your grocery store. Sautaee a lage bowl full of spinach in butter with garlic and onions. Stir in cheddar cheese and serve on tortillas. Awesome!
It sounds so good to hear myself laugh. --Rascal Flats, "No Reins" |
| mikesgirl |
Posted - Jan 15 2008 : 09:20:50 AM
Stir fry with a bag of frozen organic vegetables and frozen chicken breast tenders is good. I like to serve it with brown rice, but the regular brown rice can take a while. I think you can buy instant brown rice now though.
Farmgirl Sister #98 |
| KYgurlsrbest |
Posted - Jan 15 2008 : 09:18:42 AM
This is my FAVE--I also add some sliced cherry tomatoes in all different colors in the summer.
Use a whole wheat fusilli or penne
2 tbs butter
2 tbs olive oil
2 red bell peppes, cored, seeded and thinly sliced
2 large cloves of garlic, chopped
4 boneless skinless chicken breasts
all purpose flour
1 cup chicken broth
1/4 dry white wine
2 tblsp. chopped fresh parsley
hand grated romano or parmesan
whole wheat penne
melt butter with oil in large skillet over med-high heat. Add peppers and garlic and saute until tender. Using slotted spoon, transfer peppers to side bowl;
Season chicken with S&P. Sprinkle flour over chicken evenly. Add chicken to skillet,, and saute until brown, about 3 mins. per side. Transfer chicken to holding plate. Return peppers/garlic to skillet, add broth and wine. Increase heat to high. Bring to boil until liquid thickens to sauce consistency, scraping up brown bits about 5-7 mins. Return chicken to skillet, and cook until chicken is cooked through. Season with S & P, and toss with cooked whole wheat penne or pasta of your choice. Sprinkle with parsley, and grated cheese.
I cut this in half for me and take the other portion to lunch. For such a simple dish, the flavors are really complex and full bodied. Great use of those summer red peppers!!!!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| willowtreecreek |
Posted - Jan 15 2008 : 05:12:53 AM
tacos are easy with either chicken or beef and use lots of veggies
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
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| Miss Bee Haven |
Posted - Jan 15 2008 : 05:01:47 AM
This one is pretty quick, Heather. When I used to make this one, it really served only 3 people. It was nice for a working parents with a young son and not much time to cook. I would make a small tossed salad with it.
Vegetable Chili w/ Polenta (from Real Simple magazine, May 2000) serves 4
3 TBS olive oil 1 large onion, finely chopped 2 garlic cloves, minced 2 tsp. chili powder
1 ˝ tsp. ground cumin 1 (14.5 oz.) can diced tomatoes w/ juice 1 (15.5 oz) can red kidney beans rinsed & drained 1 (15.5 oz) can cannelloni or great northern beans, rinsed & drained 1 (8 oz) can vegetarian beans
1 TBS red wine vinegar ˝ c. quick cooking polenta (I used this amount for 3 people) 1 TBS butter
Green chili or jalapeno salsa, optional
In a large skillet, over med. Heat, heat the oil, add the onion, garlic, chili powder, & cumin & sauté until onions are soft. Add the tomatoes 1 c. water. Bring to a simmer, partially cover w/ lid, & cook 10 min. Add the beans and return to a boil. Continue cooking, uncovered 20 min. or until chili thickens. Remove from heat and stir in the vinegar. Season to taste w/ salt and freshly ground pepper.
While the chili cooks, prepare the polenta according to package directions and stir in the butter. Season to taste w/salt and freshly ground pepper. Ladle chili over top of polenta in bowls. Spoon a little salsa on top, if desired.
Farmgirl Sister #50
"If you think you've got it nailed down, then what's all that around it?"
'Br.Dave Gardner' |
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