Do you think brussels sprouts suck? Think again.
If you hate brussels sprouts, then give this recipe a try –you might be surprised to find that they’re AWESOME! (*although technically still brussels sprouts).
Ingredients:
1lb. brussels sprouts (washed, trimmed, quartered)
diced onion (to taste –I like 2-3 green onions or 1/2 reg. onion)
2-4 garlic cloves (finely chopped)
1 lemon (juice and zest)
2-3 Tbsp olive oil
salt and pepper (to taste)
Directions:
Wash, trim, and quarter 1 lb. of brussels sprouts. Heat 2-3 Tbsp of olive oil on high heat (cooking on high is key, because you want to sear the edges of the brussels sprouts). Add sprouts to hot oil before the oil smokes and burns, then stir frequently while still allowing edges to darken. Sear 4-5 minutes –reduce heat if necessary during this process, but not too much. After sprouts are seared, reduce to medium heat and add onions, garlic, salt, and pepper (I prefer a little red pepper, but black is fine). Stir ingredients together and then add 1/2 cup of water. Cover and allow to cook approx. 4 minutes. Remove from heat and add lemon juice and zest. I like to sprinkle green onion tops over as a garnish. This is a great dish to serve with brown rice or cous cous.
Remember, the key to delicious brussels sprouts (like most vegetables) is to NOT overcook them. Let me know what you think, and feel free to experiment–I’ve thought of adding red or finger-hot peppers to the recipe, but haven’t gotten around to it yet; I love this dish too much as it is for right now…
bon appetite!
And check out http://chefbuck.blogspot.com/ for more healthy cooking ideas.
MEATVideo.com (MUST SEE factory farms), VeganBodyBuilding.com, VegCooking.com, VeganHealth.org (Dietician), PCRM.org (Drs), MercyforAnimals.org, HappyCow.net (restaurants near you) cooked flesh and baby cow milk is not natural
MEATVideo.com (MUST SEE factory farms), VeganBodyBuilding.com, VegCooking.com, VeganHealth.org (Dietician), PCRM.org (Drs), MercyforAnimals.org, HappyCow.net (restaurants near you) cooked flesh and baby cow milk is not natural
MEATVideo.com (MUST SEE factory farms), VeganBodyBuilding.com, VegCooking.com, VeganHealth.org (Dietician), PCRM.org (Drs), MercyforAnimals.org, HappyCow.net (restaurants near you) cooked flesh and baby cow milk is not natural
In this video, Betty demonstrates how to make a nutritious, diet-conscious Colorful Chickpea Salad. This salad has chickpeas (garbanzo beans), English cucumber, green bell pepper, red bell pepper, cherry tomato halves, cilantro and some spices, and is drizzled with lighter flavor olive oil. It is colorful and appealing, and you can have quite a large serving without spoiling your New Year’s diet!
Ingredients:
16 oz. can chick peas (garbanzo beans), drained, rinsed, and dried with a paper towel
1/2 English cucumber, sliced in half-slices (You may use a regular cucumber, if you prefer.)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 of a 10-oz. container of grape tomatoes, halved (You may use cherry tomatoes.)
1/4 cup chopped cilantro
1/2 teaspoon garlic powder
1/2 teaspoon seasoned pepper (You may use freshly ground black pepper.)
1/4 teaspoon salt
1/4 cup lighter flavor olive oil
Drain and rinse a 16-oz. can of chick peas, Pat dry with a paper towel. Place into a large mixing (or serving) bowl. Add 1/2 of and English cucumber, sliced into half-slices, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1/2 of a 10-oz. container of halved grape tomatoes, and 1/4 cup chopped cilantro. Stir to combine. Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon seasoned pepper, and 1/4 teaspoon salt over the top. Stir again, to combine flavors. Drizzle about 1/4 cup lighter flavor olive oil over the top, and fold it into the salad. You may serve this salad immediately, but it is actually better if you cover it with plastic wrap and place it in the refrigerator for about 4 hours, or until ready to serve. This is a nutritious, low calorie salad that is beautiful, and you will love the blend of flavors. It can serve as an entire meal! Enjoy!!! –Betty
In this video, Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will love this recipe!
Ingredients:
2 medium-sized, fresh zucchini squash, diced
1 medium-sized onion, sliced into rings
2 tablespoons extra virgin olive oil
11 oz. can corn (This can be whole kernel corn, Mexicorn, or Southwestern corn. I used Southwestern corn.)
2 tablespoons drained, diced green chiles (Add green chiles to taste. I used ¼ cup, and that is quite hot!)
1 teaspoon garlic salt
½ teaspoon salt
½ cup shredded sharp Cheddar cheese (optional)
Place 2 tablespoons of olive oil in a medium-sized saucepan. Add 2 zucchini squash (diced) and 1 onion (sliced in rings), and saute until slightly tender. Add 11 oz. can of corn, 2 tablespoons diced green chiles, 1 teaspoon garlic salt, and ½ teaspoon salt. Simmer, stirring occasionally, until flavors are blended—about 10 minutes, or to your taste. You may add ½ cup shredded Cheddar cheese and stir to melt, or serve the shredded cheese, sprinkled on top of each individual serving. I hope you enjoy these calabacitas con chile verde!
By popular demand, more beets. More recipes at http://chefbuck.blogspot.com/
Beet Greens Recipe
Ingredients:
1 bunch beet greens
½ red onion (chopped)
1/3 Red bell pepper (chopped)
2 cloves garlic (thinly sliced)
2 Tbsp olive oil
Salt (to taste)
Pepper (to taste)
Lemon juice or vinegar (optional)
Remove the greens from the root and wash thoroughly –greens always seem to need a good washing, especially beet greens. I like to separate the green leaf from the thicker stem since the leafy greens will need far less time to cook. Heat 2 Tbls of olive oil on med-med high heat. When the oil is hot, add onions and garlic. I chop the onion big and the garlic thin. Stir for a minute and then add the red bell pepper and stir for a few minutes more. I use about a third of a red pepper, not too much—it’s more for color than to influence the taste of the dish—it’s a nice contrast to the dark greens. Add a little water if needed, but not too much, the greens will release plenty of water. Add the beet green stems; these will soften pretty fast, so a minute or two will be plenty of time (overcooked veggies are a drag, man). Add the leafy greens. Initially, I don’t mix the greens with the ingredients; I just cover the skillet for a minute or two and give the greens time to wilt. Remove the lid and stir. Add salt and pepper to taste and stir a minute more. That’s about when they’re ready. Camera Girl likes to add a splash of lemon, but I can take it or leave it (some folks like vinegar with greens). Remove from heat and serve hot.
Beet greens make a great side, especially with chicken or a cheap cut of meat. I serve greens as a main dish, over quinoa, which is a seed that acts like a grain and is an excellent source of protein.
The music track is from The Crown of India by Edward Elgar and is performed by the United States Marine Band and can be found at this link: http://musopen.org/music/piece/456
In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not!
Ingredients:
(2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.)
2 cups chopped Roma tomatoes (Any variety of tomato is fine.)
1 cup chopped green pepper
½ cup chopped onion
½ cup rice vinegar
2 teaspoons sugar (You may use sugar substitute to lower the calories.)
In a medium serving bowl, combine 2 cans black eyed peas, 2 cups chopped tomatoes, 1 cup chopped green pepper, and ½ cup chopped onion. Mix well. In a small bowl, combine ½ cup rice vinegar and 2 teaspoons sugar. Pour over pea mixture and toss. Chill at least 30 minutes before serving. This is a colorful and nutritious salad, and it is also very tasty! Enjoy!!! –Betty
Do you think brussels sprouts suck? Think again.
MEATVideo.com (MUST SEE factory farms), VeganBodyBuilding.com, VegCooking.com, VeganHealth.org (Dietician), PCRM.org (Drs), MercyforAnimals.org, HappyCow.net (restaurants near you) cooked flesh and baby cow milk is not natural
MEATVideo.com (MUST SEE factory farms), VeganBodyBuilding.com, VegCooking.com, VeganHealth.org (Dietician), PCRM.org (Drs), MercyforAnimals.org, HappyCow.net (restaurants near you) cooked flesh and baby cow milk is not natural
MEATVideo.com (MUST SEE factory farms), VeganBodyBuilding.com, VegCooking.com, VeganHealth.org (Dietician), PCRM.org (Drs), MercyforAnimals.org, HappyCow.net (restaurants near you) cooked flesh and baby cow milk is not natural
VLOG/FASHION/TRAVEL CHANNEL:
In this video, Betty demonstrates how to make a nutritious, diet-conscious Colorful Chickpea Salad. This salad has chickpeas (garbanzo beans), English cucumber, green bell pepper, red bell pepper, cherry tomato halves, cilantro and some spices, and is drizzled with lighter flavor olive oil. It is colorful and appealing, and you can have quite a large serving without spoiling your New Year’s diet!
an excerpt from the raw vegan ‘cooking’ classes taught by Kristan Andrews and Rachel Carr at SunCafe
In this video, Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will love this recipe!
By popular demand, more beets. More recipes at http://chefbuck.blogspot.com/
In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not!