sonoma

D

denice

Well-known member
Hi all.

I am Denice, and I am 5'2" and overweight around the middle. In other words, most people say I'm not overweight, but I'm very uncomfortable.

Anyway, I am reading the book about the Sonoma diet, which totally makes sense. What are your favorite recipes for the greenest veges?

D

 
I'm not sure of the format of the Sonoma diet, but one of my fav ways w/ green veggies

brussel sprouts - fresh. Cut into quarters or do a wide chiffonade. Saute in 50/50 butter/olive oil with as much fresh garlic as you like.

YUM!

 
woops!

I love b-sprouts. My latest recipe is one with pancetta and garlic, of course...
would love to have more.
D

 
Don't steam them, whatever the recipe says. (OK, steam artichokes or cabbage wedges), but

for spinach, asparagus, brussels sprouts, broccoli, green beans, chard or beet greens: throw them in a big pot of boiling salted water and cook until almost tender. Drain, then either:

1) toss with salt, pepper butter and/or olive oil and serve immediately or

2) Rinse under cold water to set the color, drain well, set aside or refrigerate overnight, then saute in butter and/or olive oil and seasonings right before serving.

 
Brussels sprouts are also great roasted. Cut them in half, toss with a little

extra virgin olive oil, salt and pepper (can also add a little garlic powder and onion powder), place on a baking sheet cut side down (I line the sheet with foil first), and roast at 400 F for about 20 minutes without stirring. They come out nice and caramelized with a great taste.

 
Denice, check out the "Roasted Asparagus with Crisp Shallots" posted in Favorites. It's great!

 
I've never boiled

any greens, have always steamed them or roasted them. What is your theory on boiling?

 
They cook much faster and retain their freshness. The trick is to use lots of water--like pasta--so

it returns to the boil quickly, and to cook just until barely done. Technically, it's called "blanching."

 
Joe, I also blanch vegies>>>

At one time, it seemed that everything and everyone recommended steaming vegies! I have found, as you stated, that the blanching retains the color and crispness. I will also rinse with cold water and drain well, and then the vegies are ready for a quick saute in garlic and oil or whatever. I like to add sesame seeds to brussel sprouts and sliced almonds to the green beans.

 
Truth be told, I do sometimes steam veggies when I'm in a terrible hurry, but not for company.

 
Truth be told, I do sometimes steam vegies when I'm in a hurry, but not for company.

I remember all the '70's talk about steaming being better for you. It was around the same time we stopped peeling potatoes and carrots. They said it was all for health but I think we were just plain lazy.

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