Quick and Simple Broccoli and Cheese Recipe. The Mauve Shirt trope as used in popular culture. Nobody in their right mind wants to be a Red Shirt — it's a death sentence even the most Genre Blind. Cheese sauce is a great way to get kids to eat broccoli (or cauliflower). Involving the children in the preparation helps take the yuckiness out of vegetables for them. Catering Menu 'Made from scratch makes the difference' Call us for pricing. How To Make Cream Soups. Now that we know what the different elements are, we'll learn how to put them all together to make any type of cream soup you like. Archives and past articles from the Philadelphia Inquirer, Philadelphia Daily News, and Philly.com. Frozen Vegetables Are Hot! You're running around your kitchen trying to throw dinner together on a busy weeknight, coordinating what's simmering on the stove with washing the fruit and remembering when to pick up the kids from soccer practice. Suddenly, you realize you've forgotten the vegetables! No worries. Just pop open your freezer and see which vegetable goes best with your entree. Six minutes later, your micro- steamed veggies are ready to take their proud place on the dinner table. ![]() This scenario happens more often than I want to admit at my house. Frozen veggies come in handy year- round, but I especially rely on them during the winter months, when it's slim pickings in the produce section. Industry statistics show that frozen vegetable sales peak from November and April, with the highest sales coming during Thanksgiving, Christmas, and Easter. In winter, it may not be the quality of the fresh produce that scares us off as much as the price. Frozen vegetable prices, though, are fairly stable throughout the year. And it's tough to beat the convenience of keeping several bags of frozen vegetables sitting in the freezer, with not a worry in the world about having to use them before they turn brown. Nutritionally speaking, frozen veggies are similar to - - and sometimes better than - - fresh ones. This makes sense, considering that these veggies are usually flash- frozen (which suspends their . Frozen veggies were often picked in the peak of their season, too. I ran a nutritional comparison on both fresh and frozen broccoli florets (uncooked), and the frozen broccoli contained a bit more vitamin A, vitamin B2, vitamin C, and folic acid. A recent government study found no change in amounts of folic acid found in veggies after 1. So don't let nutrition stop you from buying frozen! Elaine's Personal Picks. Let's face it, certain vegetables manage the stress of being frozen rather than heated better than others. Take peas, for instance. But still, I have them around for adding to soups, fried rice, and casseroles. And what would I do without frozen chopped spinach for some of my all- time favorite dishes, like spinach garlic dip and spinach lasagna? Continued. My personal picks for finest frozen veggies are: Corn (I like the petite white corn)Broccoli florets. Shelled green soybeans (edamame)Frozen spinach. Petite peas. If you like to walk on the wild side, stores like Whole Foods and Trader Joe's carry more unusual choices, like frozen diced butternut squash, shiitake mushrooms, artichoke hearts, a blend of red and green bell pepper strips, and Normandy Blend vegetables (carrots with green and yellow beans). But the options don't stop there. ![]() In fact, of our 2. Here's a list of those 2. U. S. Asparagus (F)2. Bell pepper (F)3. Broccoli (F)4. Carrots (F)5. Cauliflower (F)6. Green snap beans (F)9. Green cabbage. 10. Green onions. 11. Iceberg lettuce. 12. Leaf lettuce. 13. Mushrooms (F)1. 4. Onion (F)1. 5. Potatoes (F)1. Summer squash. 18. Sweet corn (F)1. 9. Sweet potatoes. 20. Tomatoes'Halfway Homemade' Recipes With Frozen Veggies. If you'd like to venture beyond the standard microwave veggies, here are a couple of 'halfway homemade' recipes spotlighting frozen vegetables. Easy Mu Shu. Journal as: 1 cup vegetables without added fat + 1 slice bread + 1 serving lean meat without added fat. OR 1 cup hearty stew. OR 1 cup entree salad with meat, poultry, or seasfood with light seasoning. OR 1 frozen dinner light, pasta or rice dish with fish. I literally pulled this dish together in 1. Asian stir- fry veggies (available at Whole Foods and other stores)2 teaspoons minced bottled garlic. Chinese or Napa cabbage, packed (or substitute regular cabbage)2 large eggs, beaten with 2 teaspoons water (you may use 1/4 cup egg substitute in place of one of the eggs)3 tablespoons bottled hoisin sauce (available in most supermarkets)6 flour tortillas. Start heating the canola oil in the middle of a nonstick wok or large nonstick frying pan or skillet. Add the bag of vegetables and the garlic; stir- fry for about 2 minutes. Add the meat or tofu and the cabbage; stir- fry for about 2 more minutes. Push the vegetable mixture around the sides of the wok or pan to make a 4- inch wide opening in the center. Pour the beaten eggs into the opening and let cook there for a minute. While you're waiting, grind some black pepper lightly over the top. Start tossing the mixture together to finish cooking the eggs (about 1 minute more). Drizzle the hoisin sauce over the top of the mixture and toss to blend well. Soften tortillas by heating briefly in the microwave. Place some of the vegetable mixture into center of each tortilla and roll up like a burrito. Repeat with remaining tortillas and vegetable mixture. Continued. Yield: 6 servings. Per serving (with shrimp): 2. Calories from fat: 2. Quick Spinach Italiano. Journal as: 1/2 cup vegetables with 1 tsp fat maximum. You can whip up this side dish in about 5 minutes. Freshly ground black pepper. Salt to taste (optional)2 tablespoons shredded Parmesan cheese (available in bags and tubs)Add olive oil to large, nonstick frying pan or skillet and heat oil until hot, but not smoking, over medium heat. Add garlic; saute for 3. Stir in the spinach leaves; saute for a few minutes or until spinach is tender. Add pepper to taste. Sprinkle Parmesan over the top and serve. Yield: 4 servings. Per serving: 7. 9 calories, 4 g protein, 5 g carbohydrate, 5. Calories from fat: 5. Web. MD Weight Loss Clinic - Expert Column. Sources. SOURCES: Federal Register, March 2. Journal of Agricultural. Food Chemistry, 9. Weekly Frozen Vegetable Category. Sales, Information Resources Inc., 2. All rights reserved.
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