beetroot recipes

Scalloped Swedes & Finns ♥

Today's vegetable recipe: Scalloped potatoes and rutabagas. A 'concept' recipe. Weight Watchers 3 points.

What, you're worried that a veggie evangelist bears a grudge against Scandinavians? Not me! It's just a little Leap Year fun, something allowed once every four years on the 29th day of February -- but of course, this really is for scalloped swedes & finns because ugly rutabagas have a pretty second name 'swedes' plus the potatoes were of the yellow Finn variety. Besides, a dish this simple, this reliably delicious, this variable -- well, it deserves a clever name, yes? to receive its just due. Happy February 29th, all! May your day stand out!

CONCEPT RECIPE It's easy to 'scallop' root vegetables. Grease the baking dish, then wet the bottom with cream or half & half. Add a layer of thin-slice root vegetables (a Japanese mandoline / benriner helps), another small splash of cream, salt & pepper, a tiny sprinkling of cheese. Repeat as tall as you like, then bake for an hour (or more if thicker than an inch, say). That's all there is to it! You could layer in fresh herbs, sauté some onions to put between but all that's gilding the lily. (Beets and potatoes are especially good scalloped, I call them "Those Pink Potatoes".)

DISH SIZE It seems that as kitchens have super-sized, so too have dishes. Plates and serving pieces all seem suitable for a large family with hungry farm workers at the table - with leftovers. In contrast, the small gratin dish pictured holds a scant two cups, just enough for four small-ish side-dish servings, or two small-ish main dish servings. Especially with a rich dish like scalloped potatoes, I'm (mostly) glad when there are no leftovers.

THE YEAR OF THE POTATO Did you know that the UN has declared 2008 the Year of the Potato? So food bloggers everywhere are celebrating all things potato. This is my contribution to the potato feast at Culinary Bazaar.

MORE LEAP YEAR FUN
(Note: I'm using a piece of experimental code here and while it's been tested in other circumstances, I'm not entirely sure how it will work out here. What you should see is a growing list of posts also featuring Leap Year shenanigans. I suspect the list won't appear on e-mail or RSS subscriptions. If that's the case, please bear with me and if you like, click through to Scalloped Swedes & Finns to see my list of fun Leap Year posts from the food world. The code has great potential for many, many uses so I'd like to see how it works in a live environment.)

PIE LOVERS KitchenParade.com is hosting a special event for Pi Day on March 14th. (Get it?) Yes, we're baking pies for Pi Day, focusing our entries on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.

VEGETABLE RECIPES from the ARCHIVES
~ more potato recipes ~
~ more rutabaga recipes ~
~ more casserole recipes, what some of us call "hot dishes" ~

~ one year ago this week, Slow-Cooker Onion Soup ~

SCALLOPED SWEDES & FINNS

Hands-on time: 15 minutes
Time to table: 75 minutes
Serves 4

1 medium potato, about 8 ounces, washed but skin left on (or peeled if you prefer), sliced thin
8 ounces rutabaga, skin sliced off, sliced thin
Cream - it takes less than you think, maybe 1/4 cup at most
Salt & pepper
Cheese (I used 1/4 pound fresh mozzarella plus a little grated Parmesan on top for browning)

Preheat oven to 350F.

Grease a casserole dish. Wet the bottom with cream. Arrange a layer of potato or rutabaga, season with salt & paper, wet with cream, sprinkle with cheese. Bake for 60 minutes or until cooked clear through.

NUTRITION ESTIMATE
Per Serving: 169 Cal (44% from Fat, 20% from Protein, 35% from Carb); 9 g Protein; 8 g Tot Fat; 5 g Sat Fat; 1 g Mono Fat; 15 g Carb; 2 g Fiber; NetCarb13; 4 g Sugar; 56 mg Calcium; 1 mg Iron; 193 mg Sodium; 22 mg Cholesterol; Weight Watchers 3 points

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008

reade more...

Carrot Dip ♥

Today's healthy appetizer recipe: Carrots cooked with cardamom and bay leaf, then puréed with orange syrup and yogurt. Weight Watchers zero points.

Earlier this month, Lara from the beautiful Seattle food blog Cook & Eat shared recipes for some tasty vegetable dips. I could have dipped a chip into any one of Lara's dips but somehow, the simple carrot dip called to me most plaintively.

It was the cooking method: chunks of carrots oven-simmered with cardamom pods and a bay leaf. Oh people, let me tell you, the scent that filled the house was heavenly ...

Even with the cardamom and orange syrup and yogurt, the dip remains distinctively 'carrot', just slightly sweeter, slightly lighter, slightly ... may I say, improved?

MORE VEGETABLE RECIPES
~ appetizer & snack recipes ~
~ vegetable dips & spreads ~
~ more carrot recipes ~

~ one year ago this week, my recipe for Homemade Mushroom Soup ~
~ two years ago today, Sun-Dried Tomato & Fennel Salad, the last of a collection of fennel recipes collected from food bloggers and the start of my own collection of many great ways to cook and eat fennel ~

CARROT DIP

See Lara's inspiring recipe for Carrot Dip
Hands-on time: 20 minutes
Time to table: 2 hours
Makes 1 1/4 cups

1 cup orange juice (Lara used the juice from a blood orange; another time I'd use a tablespoon or two of frozen orange juice concentrate and skip the cooking-down process)
1 teaspoon sugar (skip this if using orange juice concentrate)

1 pound carrots
4 cardamom pods
1 bay leaf
Water

4 tablespoons yogurt (I used non-fat Greek yogurt which happened to be on hand and worked perfectly)
Salt & pepper to taste

Preheat oven to 400F.

In a small saucepan, cook the juice and sugar on MEDIUM HIGH, stirring often, til it becomes thick and syrupy and reduces to about 1/3 cup.

While the orange juice cooks down, peel the carrots and cut into chunks. With the cardamom and bay leaf, place in a baking dish large enough to keep the carrots in a single layer. Add water, about half as high as the carrot layer. Cover with foil and bake for an hour or until the carrots are very soft. Let cool. (If there's water left, you may want to either drain it or remove the carrots so they don't get soggy.)

In a food processor, whiz the carrots til smooth. Add a tablespoon or two of the orange syrup (or the orange juice concentrate if using that) and the yogurt. Season to taste. Chill until ready to serve.

NUTRITION ESTIMATE
Assumes non-fat yogurt
Per 2 Tablespoons: 29 Cal (4% from Fat, 13% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 6 g Carb; 1 g Fiber; NetCarb5; 2 g Sugar; 16 mg Calcium; 0 mg Iron; 34 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Per 1/4 Cup: Per Serving: 57 Cal (4% from Fat, 13% from Protein, 82% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 12 g Carb; 3 g Fiber; NetCarb9; 5 g Sugar; 32 mg Calcium; 0 mg Iron; 67 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

KITCHEN NOTES

Be sure to start with whole carrots, not the 'baby carrots' which are really just big ol' honkin' carrots, drilled into bullet shapes. They're handy for snacking but have zero flavor after cooking.

If the cardamom pods are soft after cooking, consider throwing them into the food processor too.

reade more...

Quick Corn & Coconut Soup ♥

Today's soup recipe: Bell pepper and frozen corn warmed in coconut milk and rice milk, spiced with curry and Thai curry paste. Weight Watchers 3 points. Vegan.

Want to eat more vegetables? Cook soup. There are just so many great soup recipes and nearly all of them call for large quantities of vegetables. And even if they don't call for vegetables, adding them is a no-brainer.

Today's soup recipe is inspired by Nava Atlas' new Vegan Express. Her version calls for frozen corn, I substituted an enticing bag of roasted corn from Trader Joe's with my perfect one-item ingredient list: "Corn" -- and grown in Washington State, not in China. The coconut-corn-curry combination really works - especially with a bit of heat from the Thai curry paste.

And it's definitely another quick soup -- just 10 minutes of prep time and on the table in 25 -- and way tastier than a canned soup.

NEXT TIME I prefer soup with more substance so next time I will either use half the liquid or add another bag of frozen vegetables, probably broccoli or spinach.

Who has tried rice milk? This is my first time. Despite the common name of 'rice milk, the Trader Joe's package calls it 'rice drink' and it definitely isn't a dairy product but a commercial rice product. For drinking, it's perhaps an acquired taste? I found it both sweeter and pastier than expected. Next time I'd use regular milk but I see why vegans use rice milk, the consistency is the same, there is a definite 'mouth feel' of whole milk. And perhaps some brands are better than others?

LEFTOVER REPORT This soup tastes plenty good right away but the flavor does deepen after sitting 24 hours. I was so sorry for this soup to run out!

KITCHEN PARADE Did you miss Friday's Quick Supper recipe from Kitchen Parade? The one with roasted poblano and pork? The one called Pork & Poblano Skillet? The one that's paired with dried beans cooked in a slow cooker (no soaking required)? If you've relied on announcements here on A Veggie Venture to learn about new Kitchen Parade recipes, please know that I'm phasing them out since the readers of the two sites are increasingly different. If you want notification of Kitchen Parade recipes, you'll need a separate RSS subscription or separate e-mail subscription. Please? Thanks!

PIE LOVERS & FOOD BLOGGERS KitchenParade.com is hosting a special event for Pi Day on March 14th. (Get it?)

Yes, we're baking pies for Pi Day, focusing our entries on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.

VEGETABLE RECIPES from the ARCHIVES
~ more soup recipes ~
~ each month's favorite soup recipe ~

~ one year ago this week, Slow-Cooker Onion Soup,
"the food of kings that even peasants can afford" ~
~ two years ago today, Candied Fennel Ice Cream ~

QUICK CORN & COCONUT SOUP

Hands-on time: 10 minutes
Time to table: 25 minutes
Makes 7 cups

1 tablespoon olive oil
1 red bell pepper, chopped (I used a red pepper from a jar)
4 or more green onions, chopped (Nava cooks the white parts with the garlic and pepper, adds the green parts later)
3 garlic cloves, minced (I used garlic from a jar)
2 teaspoons curry powder (I used madras)
1/4 teaspoon (or less) Thai green or red curry paste, stirred with a splash of water
28 ounces (2 cans) canned light coconut milk (next time, I'll use just one for a 'meatier' soup unless adding more frozen vegetables)
1 1/2 cups rice drink (also called rice milk but it's non-dairy)
16 ounces frozen corn (I really liked the Trader Joe's roasted corn)
16 ounces another frozen vegetable (recommended if you like more "stuff" than broth in a soup)
Salt to taste

In a large pot, heat the olive oil on MEDIUM until shimmery. Add the bell pepper, green onion and garlic as they're prepped, cook til just soft. Stir in the curry and Thai curry paste-water mixture and stir til smooth. Add the corn (and another vegetable if using) and the remaining ingredients. Cover and bring to a boil. Adjust heat to maintain a slow simmer for 5 minutes.

NUTRITION ESTIMATE
Per Cup: 193 Cal (53% from Fat, 5% from Protein, 42% from Carb); 2 g Protein; 11 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 20 g Carb; 2 g Fiber; NetCarb18; 4 g Sugar; 6 mg Calcium; 0 mg Iron; 21 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points

reade more...

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing ♥

A recipe for an unusual and refreshing coleslaw made with kohlrabi, apple and fresh mint. Weight Watchers 0-1 points but tastes like more.

~recipe & photo updated 2010~

2008: What a salad! With ribbons of fresh mint, it has a summery taste and feel. The kohlrabi and apple meld so beautifully together that for anyone prone to hiding vegetables amid fruit, well, you're not likely to get caught. And I love-love-loved the dressing, just a small bit of cream whipped into pillows, then stirred with lemon juice, good mustard and salt and pepper. It occurs to me -- ha! -- that homemade creamy coleslaw dressing is what creamy coleslaw dressing is supposed to taste like! It's that good! This dressing will be repeated, truly, perhaps to change it up some times, with sour cream or Greek yogurt, with lime juice or maybe a delicate vinegar.This salad is almost like a sweet-ish Celeriac Rémoulade and in fact, I'd interchange the sauces and the vegetables for these two recipes in a heartbeat.

IS RED KOHLRABI RED INSIDE? A grocery-store scout tipped me off that a local store was carrying 'red kohlrabi', whose color must have been named by someone color blind for red kohlrabi is the the same color as, um, oops, red cabbage -- that is, they're both purple. But red kohlrabi is white inside, just like green kohlrabi, just like a red-skinned apple is white-fleshed. (Photo of red kohlrabi and green kohlrabi.)

2010: Once again, I'll say, what a salad! This is such a sweet change from cabbage slaw, lighter, less picnic-ish, a lovely bed for fish, say, Roasted Salmon & Asparagus. The dressing is light and airy, not in the least bit heavy like commercial salad dressings. This recipe is a complete keeper. I did get out the Benriner to cut the kohlrabi and apple which made, I thought, for nice presentation.

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less

DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

NUTRITION ESTIMATE
Per Half Cup: 46 Cal (26% from Fat, 9% from Protein, 64% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 8 g Carb; 3 g Fiber; NetCarb5; 5 g Sugar; 21 mg Calcium; 0 mg Iron; 24 mg Sodium; 5 mg Cholesterol; Weight Watchers 0 points
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol; Weight Watchers 1 point

TODAY'S VEGETABLE RECIPE INSPIRATION Gourmet October 1992

ALANNA's TIPS & KITCHEN NOTES

2008: The inspiring recipe called for a tart Granny Smith. I used sweeter apples and liked it fine - but tart would be good, too. 2010: I used a Granny Smith apple, the tartness is excellent.

Once grated, the apple begins to brown instantly so move it straight into the dressing and toss right away.

That said, once the apple/kohlrabi were in the salad, it didn't turn brown for a couple of hours (if it would have stayed white longer, I don't know, it didn't last!)

2008: NEXT TIME For a less rustic presentation, I will get out the Benriner and use the medium blade. It would also be pretty with just a spoonful or two tucked into a pocket of Boston lettuce.

A Veggie Venture - Printer Friendly Recipe Graphic

MORE FAVORITE RECIPES
~ more kohlrabi recipes ~
~ more salad dressing recipes ~
~ more recipes mixing fruits & veggies ~

reade more...

Pepper Sandwiches with Goat Cheese Pepper Spread ♥

A sandwich 'vegged' up with inexpensive peppers

Today's product tips: Jarred peppers from the grocery and fresh mini peppers from Costco. Today's recipe: A 'vegged up' ham sandwich with an easy goat cheese-red pepper spread.

Pound for edible pound, fresh peppers are increasingly expensive. Here in St. Louis, the everyday supermarket price ranges from $1.50 to $2.00 a pepper -- per pepper! Demand is high, so sale prices are rare. For a few weeks in early fall, locally grown peppers are plump and plentiful (and cheap, say $.25 each) at the farmers market -- even while the grocery stores are charging the same $1.50 to $2.00 for peppers imported from somewhere. (Wouldn't you know it? This week my local supermarket has peppers on sale for $1 apiece. I bought several!)

So I keep my eyes peeled for pepper products -- and have two to recommend.

JARRED PEPPERS - For $2 to $3, I find jars of (slightly pickled) peppers and jars of roasted peppers. Each jar holds six or more whole peppers, so they'll go a long way. But forget the regular supermarkets for the lower prices. Here I find them at an Italian market (for St. Louisans, Viviano's on The Hill) and at an international market (for St. Louisans, Global Foods in Kirkwood) but of course, you'll need to keep your own eyes peeled. They keep - so it's easy to stock up on a jar or two.

MINI PEPPERS - A two-pound bag of these gorgeous mini peppers was $5 at Costco - and to my wallet, worth every cent. They make great snacks, plus it's also easy to chop one or two for an omelet or garnishing a soup -- so there's little waste. Plus, they're just so darn 'cute', yes?

YOUR EXPERIENCE - What's your experience with pepper prices, both fresh and in 'convenience products' like these I recommend? Are they in your budget?

RECIPES from the ARCHIVES
~ more vegetable convenience products I like ~
~ more sandwich recipes ~
~ from Kitchen Parade, sandwich & cracker spreads, "turn an every-day sandwich into something special" ~

~ one year ago this week, Green Monster Soup, from Simply in Season, a kids cookbook ~
~ two years ago today, Cape Breton Cabbage, cabbage that is "sweet and fresh-tasting" I wrote, just 1 Weight Watchers point ~
~ two years ago today from Kitchen Parade, vegetables with sour cream,
you just know these are good! ~

PEPPER SANDWICHES

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 1 - as needed

GOAT CHEESE PEPPER SPREAD - per sandwich
1 tablespoon goat cheese
1 tablespoon low-fat mayonnaise
Chopped fresh or jarred red peppers (or sun-dried tomatoes)
Chopped herbs - cilantro or basil or dill, say
Bit of liquid to thin - I used liquid from the pepper jar
Red pepper flakes to taste

SANDWICHES
Good bread - I used a salty foccacia (for St. Louisans, from BreadSmith)
Smoked ham - leftover from Christmas, Note to Vegetarians
1/2 a roasted/pickled pepper - from a jar
Spinach, lettuce, more fresh basil maybe (not used but recommended)

NUTRITION ESTIMATE
Too varied to say

reade more...

Kitchen Parade Extra: Tiapinno ♥

Today at KitchenParade.com, look for one of my oldest favorite recipes, one for tiapinno, the classic Italian fish stew. It's perfect for meatless Fridays during Lent, also for dieters since a hearty serving has only 3 Weight Watchers points. It's making me hungry, just looking at the photo!

Note to Vegetarians

Who missed last week's recipe for Cinnamon Sugar Cookies? If you learn about new Kitchen Parade recipes via an announcement here on A Veggie Venture (which didn't happen last week, by accident), may I suggest a separate subscription? I'm going to phase out making Kitchen Parade announcements on A Veggie Venture since the two sites have increasingly different readers. Just sign up for Kitchen Parade via e-mail or Kitchen Parade via RSS. Many thanks!

Don't forget the special event for Pi Day the week of March 10 - 14th at KitchenParade.com.

SO WHAT IS KITCHEN PARADE, EXACTLY? Kitchen Parade is the food column that my mom started writing for our family newspaper when I was a baby. Today it's published in my hometown newspapers in suburban St. Louis and features 'fresh seasonal recipes for every-day healthful eating and occasional indulgences'. Want to know more? Explore KitchenParade.com, including Kitchen Parade's Recipe Box!

WHY DOESN'T THIS POST ACCEPT COMMENTS? Because I hope that you'll click through to the actual column and comment there!

reade more...

Stir-Fried Brown Rice ♥

A 'concept' recipe for a colorful brown rice side dish, one that invites adaptations and substitutions based on what sounds good, what's on hand, what's in season

Today's 'concept' recipe: Cooked brown rice stir-fried with edamame, bell pepper, bok choy, then tossed with tangerine and cashews.

What a great rice dish! With cooked rice using the great oven-baked brown rice from Kitchen Parade, it flew from stove to table in just 15 minutes. I call it a 'concept' recipe because it will adapt easily to what's on hand. But the combination of edamame beans, bell pepper, bok choy, tangerines and cashews was as flavorful as it was colorful, a definite keeper.

THE COOKBOOK Today's recipe comes from the brand-new cookbook from Nava Atlas, Vegan Express. During my vegetarian years, I cooked one recipe after another from Nava's Vegetarian Celebrations; later, it became the one vegetarian cookbook among many that continued to appeal to a new omnivore. I think the new Vegan Express will have similar cross-over appeal, in part because recipes call for ingredients that are 'whole' and 'real' (i.e., no processed veg(etari)an food products) and so are both familiar and easy to find without an extra trip to a health food store. Vegan Express might well appeal to:

health-conscious cooks building more vegetables and plant-based foods into their diets
home cooks feeding vegetarians and omnivores at the same table
veg(etari)an cooks needing a reliable source of protein-rich recipes

Three more great features of Vegan Express:

the recipes were developed while Nava was back in grad school and feeding hungry teenagers so they're quick, easy and family-friendly
each recipe includes nutrition analysis! (may this please-please-please become a mandatory feature of all cookbooks and food magazines?!)
the gorgeous photos are the work of fellow food blogger Susan Voisin from Fatfree Vegan Kitchen

MORE to COME I've already made two other recipes from Vegan Express, both with fewer calories/Weight Watchers points than many vegetarian main dishes seem to add up to. One's a soup that makes up in minutes -- I've been longing for a second batch ever since finishing the first. And just wait til you see the bok choy salad inspired by the leftover bok choy!

DISCLOSURE
Many thanks to Nava Atlas for a complimentary copy of her new book Vegan Express and the invitation to participate in this week's book launch. As always, readers can trust that I only write about cookbooks and products I really like. For more recipes from Nava, be sure to check out her own blog full of exploration, curiosity and of course, recipes -- it's called In a Vegetarian Kitchen.

Note to Vegetarians

VEGETABLE RECIPES from the ARCHIVES
~ more edamame recipes ~
~ more bok choy recipes ~
~ more recipes with vegetables and rice ~

~ one year ago this week, Armenian Tahini Bread, "Flaky yet chewy, utterly seductive" ~

STIR-FRIED BROWN RICE

Hands-on time: 15 minutes
Time to table: 15 minutes (with cooked rice)
Makes 4 cups

2 cups cooked brown rice, half of Oven-Baked Brown Rice (Nava uses 2x more rice and cooks it on the stove, see Kitchen Notes below)

1 tablespoon olive oil
1 cup frozen shelled edamame
1 bell pepper, chopped (I used orange but next time will use use red for more color contrast)
6 stalks baby boy choy, the stalks sliced on the diagonal and the leaves, chopped (next time I'll use more of this, it was really good, especially the leaves)
4 green onions, chopped

1 teaspoon dark sesame oil
2 - 4 tablespoons teriyaki sauce or soy sauce (I used shozu, a fruity soy sauce)
1 - 2 teaspoons fresh or jarred ginger
Freshly ground pepper
1 tangerine, sections cut into pieces (Nava uses 2, I used one clementine)
1/4 cup toasted cashews (Nava uses 1/2 cup)

Heat the oil on medium high til shimmery in a large skillet. Add the edamame, pepper, bok choy stems (not the leaves, yet) and cook, stirring often, just until the bok choy is beginning to cook. Stir in the bok choy leaves and green onions as they're prepped, cook for another minute or two. Stir in the cooked rice and sesame oil, let warm through. Season to taste with the teriyaki sauce, fresh ginger and pepper. Stir in the tangerine pieces and cashews. Serve at once.

NUTRITION ESTIMATE
Per Cup: 309 Cal (35% from Fat, 12% from Protein, 53% from Carb); 10 g Protein; 12 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 42 g Carb; 6 g Fiber; NetCarb36; 5 g Sugar; 66 mg Calcium; 2 mg Iron; 531 mg Sodium; 3 mg Cholesterol; Weight Watchers 7 points

KITCHEN NOTES

Nava's instructions for cooking brown rice: Rinse 1-1/2 cups long-grain brown rice and combine with 3 -1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed. (Note: I like to switch the proportion of starch:other so if you like this idea, too, cook 3/4 cup of brown rice to yield 2 cups cooked brown rice.)

Edamame beans are fresh green soybeans. I find them in the frozen section at Trader Joe's and in my usual supermarket in both shelled and unshelled. Nava suggests thawing the edamame beans but I had no trouble using them straight from the freezer

reade more...

Pages

SCALLOPED SWEDES & FINNS

CARROT DIP

QUICK CORN & COCONUT SOUP

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

PEPPER SANDWICHES

STIR-FRIED BROWN RICE