ISO: ISO and a couple of thank yous. I'm always trying to find healthy and

In Search Of:
O

orchid

Well-known member
different ways to make DH lunches interesting. He never tires of the Roasted Tomato and Red Bell Pepper Gazpacho and a half sandwich. I have gotten several really outstanding recipes from you all. Dawn/MO, thanks for the microwave potato chips. He loves them and they are as about as healthy as you can get. Traca, the Sevillian Marinated Carrots are just up his alley. He loves them! And the Popcorn Cauliflower is another one. Any other ideas for "cold" vegetables to add? He loves spicy and lemony things. I just bought a 5# bag of Haricots Verts for $1.99 and blanched them and then froze them. To good of a buy to pass up. I did some of them with this Vinaigrette that was nice:

For the vinaigrette:

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

10 tablespoons good olive oil

Any great ideas for them? And for those who remember, he's lost 20# and the BP is great!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53225

 
This is lemony and can be eaten hot or room temp or chopped into a salad

Braised Fennel with Meyer Lemon and Parmesan

Serves 4

2 fennel bulbs
olive oil
1/2 cup chicken broth
grated zest and juice of 1 Meyer lemon
shaved Parmesan

Trim fennel and roughly chop 1 tbsp. fronds. Halve each bulb through core, then cut lengthwise into 1/2-inch-thick slices.

Place large skillet over medium-high heat and add just enough oil to coat pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to bowl and season with salt and pepper. Add more oil to pan if necessary and repeat with remaining fennel.

Return skillet to med-high heat. Add fennel, broth, lemon zest and juice. Bring to a boil. Simmer, covered, until fennel is tender, about 10 minutes. Using slotted spoon, transfer fennel to a bowl. Raise heat to high and reduce sauce until syrupy, 3 to 5 minutes.

Fold sauce and reserved fronds into fennel and top with Parmesan.

 
Not sure if you want pickled veggies or not, but here are a couple t & t

Here are a couple pickle recipes, and I personally like Ev's briami cold.

* Exported from MasterCook *

ALTA VISTA HOT PICKLED CARROTS

Recipe By :Mary Sargent
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

Preparation Method
2 pounds carrots, peeled and
sliced on the diagonal -- 1/4 inch thick
2 yellow onions
peeled and sliced
1 1/2 quarts warm water
3 1/2 ounces canned whole
jalapenos, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat. Cook at a hard boil 5 minutes; remove from heat. Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt. Cover and let cool for several hours. Taste the carrots. If the flavor is
hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars. If you prefer the pickles hotter, leave the peppers in. Cover the contents with cooking liquid, and cap with clean lids. Store the pickles in the refrigerator for three days before serving. They keep for a week or so after opening. Makes about 9 cups.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Mixed Pickled Veggies (no canning necessary)

Recipe By :Dawn
Serving Size : 3 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
Vegetables

Amount Measure Ingredient -- Preparation MethodAny combination of the following veggies:
cauliflower -- cut into pieces
baby carrots
asparagus -- chunked
baby bell peppers -- sliced
sweet onion -- sliced
green beans -- cut in 1" pieces
12 cloves garlic, peeled -- and sliced thickly
baby corn -- cut in 1" pieces
Spices per quart jar:
1 1/2 tablespoons mustard seed
1 1/2 tablespoons dill seed
1 teaspoon red pepper flakes -- optional
1 teaspoon Montreal Steak Seasoning
Brine:
4 cups water
4 cups white vinegar
2 tablespoons sugar
2 tablespoons plain salt -- (no iodine)

I made these a few days ago, and they were easy and turned out very good. I washed my jars and lids in hot soapy water.
In each quart jar, I layered the vegetables in attractive color combinations. I repeated the layering a couple times, pressing down the veggies as I went. Ending with garlic.
I brought the brine to a boil, and put the spices in each jar. Using a funnel, I poured the brine over the veggies, filling to the very top. I waited a little bit, topping the jars as needed. The veggies and spices will absorb some of the brine, so I add until it stays filled almost to the top. Then I capped them, and let them sit on the counter overnight. They sealed themselves, but I keep them in the refrigerator. These will get better with age.
Enough to make 3 quart jars.
Dnote: I always make extra brine because it sucks to run out when you are already making them. I added Montreal Steak Seasoning and left out the red pepper flakes.
- - - - - - - - - - - - - - - - - - -

 
So funny Joe. I was just doing a search a bit ago and saw this and

had just copied it! It looks fantastic. And another one I just copied is one Meryl posted for Citrus Green Bean Salad. Thanks!

 
Actually, this is one of the reasons, I remove the nutritional data...

I am not sure how accurate is. In this recipe, it would include the brine, which obviously most of us do not drink, so in my opinion, the sodium will be a lot less, than indicated. The sodium level based on 18 servings, which would be 58 calories worth of carrots, onions and jalapeno peppers and the brine.
The sodium will be 466 mg.
If anyone else has any ideas how to calculate this, jump on board!

 
You must log in or register to reply here.
Back
Top