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Sauteed Veggies # 2

Saturday, August 25, 2012

Sauteed Veggies

Ingredients:

Some water

Various types of veggies:
broccoli, cauliflower, asparagus, peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, red pepper, green beans, corn, mushrooms, zucchini, spinach, kale, bok choy, swiss chard, collard greens, ect. (I just use a combination of what I have, it;s a great way to use up what you have)

Beans:
lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect. (I usually use only one type of beans but you could use several types)

Various types of spices:
onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have) and I use a lot of the spices.

Directions:

Start chopping up the veggies into small pieces.

Heat up a big pan with some water.

When the water is bubbling add all the veggies (except the greens) and the beans in the pan.

Keep stirring to make sure all the veggies are covered in the water.

Start to add some spices to taste.

Turn the heat off and add the greens, stirring until all the greens are covered.


Note:

New things I now do is I sauteed the mushrooms, eggplant and greens in a different pans. The mushrooms and eggplant can be done together. The mushroom and eggplant don;t get mushy and they just taste better when I cooked them separate. I put the greens in there own pan with a little water. The greens turn out better when they are done in their own pan. But if your in a hurry you can just cook altogether in one pan.

This is my fast and easy meal when I need to cook something in the evening.

This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.

I use fresh, raw, frozen, cooked and canned veggies and beans.

You could add some whole grains too.

  
  Member Comments About This Blog Post:

CTUPTON 9/3/2012 2:27PM

    Oh boy, yum! Chris emoticon

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CHRISTINASP 8/25/2012 5:58PM

    Thanks, that's inspiring.

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SPIRITSEEKER2 8/25/2012 5:28PM

    emoticon emoticon

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GOTTAPLAN4U 8/25/2012 2:29PM

  STOP - you're making me hungry.
I'll be doing a version of this tonight

Kate

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Sweet Potato hashbrowns

Tuesday, April 10, 2012

1 sweet potato
4 mushrooms
1/2 cup onion
1/2 red pepper (any color pepper would work)
1/2 of a zucchini and yellow squash
big pile of torn up greens
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Cut or shred sweet potato into small pieces and cut up all the other veggies and put in a pan with some water and cook on about medium high until the the veggies are cooked (keep adding water). When the veggies are cooked then sauteed until they are brown. I eat them with some ketchup.

  
  Member Comments About This Blog Post:

MICKEYH 8/29/2013 1:40PM

    emoticon

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MAVERICK59 2/14/2013 7:11PM

    emoticon

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HAPPYMOM8 10/19/2012 10:34AM

    NOW THAT SOUNDS DELICIOUS!
PAT

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ROSALIEESTHER 10/5/2012 2:49AM

    Terrific!

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JULESRULES78 6/22/2012 9:43AM

    emoticon

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7WORSHIPS 6/17/2012 1:48AM

  Thanks for sharing. This sounds like a winner.

Comment edited on: 6/17/2012 1:48:46 AM

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TEDYBEAR2838 5/6/2012 9:56AM

    Sounds yummy. emoticon

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DARA52 5/3/2012 8:30PM

    I'm always looking for recipes. Looks like I have hit the jackpot! Thanks for sharing!

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TRUNORTH 4/25/2012 11:51AM

  Sounds interesting! Thanks, can't wait to try it!

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DIVEGODDESS 4/11/2012 12:09AM

    Sounds yummy and easy to make, but I'll skip the ketchup!

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SPIRITSEEKER2 4/10/2012 9:09PM

    thanks - saving that !!

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DOROTHYBERO 4/10/2012 5:51AM

    Sounds yummy!

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Cauliflower and Broccoli Soup

Saturday, February 25, 2012

Cauliflower and Broccoli Soup


1/2 of a cauliflower
A bunch of broccoli
1/2 of a zucchini and yellow squash
1 to 3 stalks of bok choy (the white stems cut up and sauteed, the green leaf tear up with the other greens)
2 to 3 stalks of celery
1/2 cup onion
1 to 2 cups white kidney beans
1/2 red pepper (any color pepper would work)
big pile of torn up greens
6 cups of water
1 cube of veggie broth
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Directions:

Chop up the onion, red pepper, stalks of celery, bok choy (the white stem part), zucchini and yellow squash then add to the stock pot with a little water (broth or oil can be used) and sauteed. Then cut up the cauliflower and broccoli. When done sauteing, add the 6 cups of water, 1 cube of veggie broth, some spices (to taste), cauliflower and broccoli.

Let the soup cook for about 10- 20 minutes (I don't remember how long ) on a medium heat.

Tear all the greens into small pieces to make a big pile (I used collards, turnip greens, bok choy, and kale) I add the greens at the end.

Add the beans to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the soup. And now its ready to eat. I still added more spices.

Note:

I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

I always add more and different veggies each time I make this soup, but feel free to add what ever you want. I figured the more veggies the better.
emoticon emoticon emoticon

  
  Member Comments About This Blog Post:

CHRISTINASP 8/31/2012 2:02PM

    This sounds like a lovely recipe. In my country we don't have squash... but I suppose I could try it with pumpkin...

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DENISE223 2/28/2012 10:44AM

    Sounds like a delicious recipe -- Thank you for sharing!!

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DARA52 2/26/2012 11:44AM

    Thanks for sharing!

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TRAVELNISTA 2/26/2012 11:30AM

    Excellent recipe! emoticon I am copying for if and when I start eating High Raw opposed to 100% Raw. Did you put this in Spark Recipes so we can track on our Nutrition Tracker?

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ORGANIC811LFRV 2/26/2012 9:40AM

    Sounds yummy but it is cooked. Too bad!

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BCARSON11 2/25/2012 10:47PM

    Thanks for sharing. This sounds really good. I look forward to trying it!

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Butternut Squash Soup

Tuesday, December 13, 2011

Butternut Squash Soup


1 big butternut squash (mine was about 2 pounds)
1/2 cup onion
1 can white kidney beans
1/2 red pepper
big pile of cut up greens
3 cups of water
1 cup orange juice
A small amount of ginger, nutmeg and cinnamon
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt


Preheat the oven to 400 degrees. Cut up the butternut squash into small pieces and place on a pan and bake for around 30-45 minutes.

While the squash is baking, chop up the onion and the red pepper, add to the stock pot with a little water (broth or oil can be used) and saute. When done saluting take off heat until squash is done.

I tear all the greens into small pieces and made a big pile (I used collards, turnip greens, and kale) I add the greens at the end.

When the butternut squash is done and cooled off, scoop out the squash (I didn't add all the squash cause it seemed like alot) and add it to the pot with water, orange juice and the spices and stir.

Open the can of beans and rinse and add to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the butternut squash. And now its ready to eat. I still added more spices.

Note:

I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

Next time I'm going to add more veggies like broccoli, carrots, sweet potato, cauliflower, zucchini, more greens, but feel free to add what ever you want. I figured the more veggies the better.

emoticon emoticon

  
  Member Comments About This Blog Post:

SARLIA 5/15/2013 1:12PM

    Adding orange juice sounds really interesting. I love butternut squash, so I will definitely have to give this a try.

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ANGELWINGS71079 1/10/2012 10:02PM

    Sounds good may try this one

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ARTISTGRL 12/18/2011 11:30PM

    The soup turned out really yummy! I didn't puree it, because I like the chunks. Very well seasoned! emoticon

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BUELLRIDER 12/17/2011 3:09PM

    I love soup in the winter. I bought a 4# cabbage on sale for 4 batches of Chickpea rice soup w/cabbage. But I have 2 big butternut squashes and a 2# cabbage that I think I'll try your soup. Yummmm. I just bought a hand blender. Have you ever had a problem with it splashing out of the pan?

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PATTK1220 12/17/2011 12:12PM

    Sounds delicious! Butternut squash is a favorite of mine.

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TRAVELNISTA 12/14/2011 5:38PM

    Mmmmmmmmmmmmm that sounds emoticon I bet the white beans makes it creamy.

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7WORSHIPS 12/14/2011 6:30AM

  emoticon I must try this recipe during the holidays. I just recently discovered butternut squash and it was love at first bite. I started out with the recipe for Emily's creamy butternut squash, carrot & apple soup, which I found in the Sparkpeople recipe section. My entire family loved it. I am intrigued about adding beans and greens to this soup and cannot wait to try your recipe. Thanks for sharing.

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ORGANIC811LFRV 12/14/2011 6:12AM

    This souonds delicious. Can you come up with a RAW butternut squash recipe....LOL There are some drawbacks of being a raw vegan, not many.



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ARTISTGRL 12/14/2011 1:59AM

    I know what I'm making tomorrow!

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SHIVAMOON 12/14/2011 1:22AM

    Wow, that's an interesting recipe. I think I might try to make an adaptation of this. I love your idea about using orange juice, ginger, cinnamon, and nutmeg, along with onion and other veggies. Very creative. Thanks.

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White Gravy

Friday, November 18, 2011

White Gravy

1T Earth Balance butter
1 T olive oil
1-2 T of flour
some rice milk
some spices ( I use onion powder, garlic powder, seasoned salt, Mrs. Dash seasoning)

Put the butter and the olive oil in the pan and let the butter and oil melt and heat up. Add some flour and whisk until it makes clumpy mess in the pan (haha, that's what it looks like) Then you add a little milk to the pan and whisk like crazy and don't stop whisking. Keep doing this until it looks like gravy.

Notes:

I donít measure anything so everything is an estimate.

Everything goes fast and I have to use both hands to make the gravy so I get everything out and ready, I even take the lids off the spices.

The rice milk does not make the gravy as creamy so I used a little corn starch in along with the flour.

I'm going to try it with rice flour. (I've tried rice flour one other time and it seemed to work)

You can use any milk and butter (I have tried coconut, cow and rice milk).

  
  Member Comments About This Blog Post:

MICKEYH 11/24/2013 3:58PM

    Great. Thanks for sharing!

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CHRISTASP 11/24/2013 9:35AM

    We often make something similar but used real milk so far. Didn't know rice milk can be used so will try it! emoticon

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FLORIDASUN 11/24/2011 9:20AM

    Hummmm this sounds absolutely wonderful...I'm FOR sure going to give it a try! Thanks for sharing dear friend! emoticon

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PATTK1220 11/20/2011 3:02PM

    Soy milk will give you a creamier gravy. I'm not a big fan of soy milk, but there are times when it seems to produce the best result.

Comment edited on: 11/20/2011 3:02:49 PM

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SPIRITSEEKER2 11/19/2011 1:48PM

    yummo - saving this

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UMBILICAL 11/18/2011 9:34PM

  Love it.

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