Thursday, September 11, 2003

Can anyone suggest a recipe that would be good for someone that cannot eat green leafy vegetables?

Well my uncle smudge has to stick to a diet and if he eats green leafy vegies he will get a bad stomach and bad gas!

Answer on Can anyone suggest a recipe that would be good for someone that cannot eat green leafy vegetables?

Many vegetable are not leafy here are a few you might like.

ROASTED VEGETABLES

The following is an excerpt from the book "Eat Right for Your Metabolism" by Felicia Drury Kliment.

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
? cup pure olive oil
Salt and pepper to taste

Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings.

BEST ROASTED POTATOES


8 medium sized Russet potatoes - halved and quartered
Prepared Italian Dressing
Kosher Salt (no substitutes)
Coarse Ground Pepper (not the powder)
Prepared Grated Parmesan Cheese

Preheat oven to 400 degrees
Place potatoes in a non stick baking pan, large enough to move the potatoes around and deep enough so that nothing drips over.

Pour italian dressing over potatoes until they are completely coated. Next, season with kosher salt, pepper, and parmesan cheese. Mix.

Bake in the oven for an hour or until tender, brown, and crisp. If potatoes begin to stick, loosen them up with a study spatula. Season with more parmesan cheese 3-5 minutes before serving.

BROCCOLI VEGETABLE SOUP

8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced

Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.

Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.

Whisk in 1/4 cup flour and 4 cups milk. Stir well. Add vegetables and bacon and bouillon.

Simmer until soup is thickened to desired consistency.

Salt and pepper to taste. This soup has better flavor when eaten the next day.