Fitness Minutes: (11,285)
3/18/13 1:37 P
Today I am making spinach and cannelloni beans for a side dish. A little EVOO and onions, then the rinsed drained beans. then add a can of diced tomatoes and let it simmer. Near dinner time I start to add spinach in bunches until wilted. Mix everything. I usually do this in a wok because of the shape so it holds a lot of spinach.
Fitness Minutes: (20,903)
3/13/13 2:47 P
If they like them steamed, that is awesome. Some kids are more picky. Topping with some cheese is a great idea. I like to add a few Craisins to a salad for a little change. I will throw a few things in the blender to chop up fine and add it to soups, sauces or use it as a topping on other foods. I just made a good pasta sauce that included spinach, cooked red beets and the beet greens. I'll use some leftover sauce to add to rice and serve as a side dish.
New challenge starts January 4, 2016.
Life is not measured by the number of breaths you take but by the moments that take your breath away.
Fitness Minutes: (2,501)
3/7/13 4:17 P
Arugula, mache, baby lettuces: in a salad
Spinach: steamed lightly, drained, and stuck on toast with melted cheese... or sauteed with other veggies and garlic
Broccoli: steamed lightly, with lemon juice, salt and pepper
Asparagus: peeled and steamed lightly
Celery: Eaten raw. chopped in salads, or filled with Better'n Peanut butter or lowfat spreadable cheese
Zucchini: sauteed with mushrooms, garlic, and fresh basil... or cut longwise and grilled to be put in a sandwich
Artichokes: I only like the hearts, so I buy 'em that way and eat
Broccoli - steamed, bit of margarine and lemon pepper
Asparagus - roasted, 375F oven with a bit of EVOO and some herbs (I have a nice herbs de Provence that I use)
Snow peas - steamed
Spinach - raw, but sometimes sautéed with a bit of nonstick and garlic, s&p to taste
Fitness Minutes: (80,918)
2,042 3/3/13 5:42 P
some of my favorites:
Fresh spinach - sauteed in a little olive oil with garlic, salt and pepper. Frozen spinach - thrown into eggs, soups, mac&cheese...just about everything! Broccoli - roasted at 400 until browned, then sprinkled with lemon juice and parm cheese. Asparagus - Roasted then topped with marinara and mozzarella cheese.
Steam, saute, or roast. Leafy greens I tend to simmer or saute a bit, usually in vegetable stock, often with a little vinegar. Crunchier greens go in the oven, usually about 400F and often with a little oil. Salt and lemon to finish.
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
3/1/13 1:06 A
Saute with EVOO, sesame seeds and garlic. Roast at 400 degrees with EVOO, onions, salt and pepper, lemon juice and a dash of parmesan. Steam, then use to stuff omelets or in quiche. Make "Cream of" soup, either with milk or use potato to go vegan. Stir fry.
I love broccoli. I'd eat it every day if I could!
Fitness Minutes: (21,370)
2/28/13 9:51 P
When I wanted my kids to eat broccoli, all I had to do was steam it until cooked but not mushy and then add a bit of homemade cheddar cheese sauce. My husband likes it that way too. You can make the sauce lighter by using skim milk and thickening it with cornstarch plus water instead of butter/flour. Can't give up my good quality cheddar for flavour, just use a little less. It still tastes better than plastic cheese (my name for the low fat orange stuff they try to call cheddar)
I like to chop spinach, chard, kale or other leafy greens and add to pasta sauce or soups.
Fitness Minutes: (4,927)
2/28/13 9:19 P
I need to feed my family more greens...brocolli, salad, peas, etc.
Other than a little s & p and butter...how do you serve them?
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