Tuesday, January 11, 2011

Vegetables were not created to be limp!

Resolve to Change #2
Don't kill your veggies...they've done nothing wrong!

Until about 20 years ago my vegetable plate would have been corn,green beans, and lettuce salad. I hated this seemingly unneccesary food group with a passion. Those funky colored English Peas could make me run crying from the table. Don't even begin to make me try greens of any kind. I ate salad that consisted of iceberg lettuce, bacon bits (those hard red kind) and cheese. I added the boiled egg and Thousand Island dressing to my salad. These were my "vegetables".

I have grown leaps and bounds since then, but still need work on a few of those greens! Upon examining what I hated about vegetables I discovered it was the way they were prepared. The overcooked, limp, mushy things on my plate really took away from my Southern meals. Why would you cook beautiful pieces of fried chicken and make fluffy mashed potatoes to only plop down mushy vegetable to complete the plate?

Over the years I have learned to eat so many vegetables I never thought I would enjoy. Cooking a vegetable until it loses it's color also drains it of all it's nutrients. Vegetables should be steamed, sauted, grilled or eaten raw to retain their health benefits. I am so addicted to farmers markets and love asparagus grilled with fresh garlic and olive oil. Frozen vegetables are the next choice after fresh for taste, but even canned veggies retain some nutrients to provide our bodies with what we need.

Be kind to the little green beans...love your asparagus...handle with care your sweet little carrots...don't send them to the party all limp and mushy!! Try this recipe this spring when the asparagus is fresh, it's so easy and guick, don't cook too long!...No limp veggies!

Roasted Fresh Aspargus with Garlic
Wash and clean the amount of asparagus needed to serve 5-6 spears per person.
Pat dry with towel, snap off woody ends and place in shallow ovenproof dish
Toss with 1 tabespoon of olive or canola oil
Finely chop 2-3 cloves of garlic, add to asparagus and salt lightly if desired, Toss well to coat.
Bake or grill at 325 degrees for 10 minutes or until spears begin to turn brown, may need to turn during cooking time,depending on your oven or grill.

Check out some really good information at the American Dietetic Association

No comments:

Post a Comment