Green vegetables.

[brunette]

^you suck, suck SUCK

pickled beets keeps me rosy in the cheeks lol.

obiwan, not a vegetable but i adore chesnuts. these are bad i know, right?

 

[obiwan9962]

^you suck, suck SUCK

pickled beets keeps me rosy in the cheeks lol.

obiwan, not a vegetable but i adore chesnuts. these are bad i know, right?

dear
nothing in moderation is bad for you
if i recall chestnuts contain quite a bit of fiber
and:

Chestnuts are similar in nutrition to brown rice. They are an excellent source of trace minerals, and unlike other nuts, chestnuts are low in fat. They are often called "the grain that grows on a tree". They can be used as a fresh vegetable, mashed into a puree or ground into flour.

Nutritional Information: Serving Size 2 1/2 nuts 60 Calories
1 gram Protein
13 grams Carbohydrates
1 gram Fat
1 mg Sodium
* Vitamin A
20% Vitamin C
* Calcium
* Iron
* indicating lower than 2% of usda requirements

also:
The seeds are the source of a saponin known as aescin, which has been shown to promote circulation through the veins.2 Aescin fosters normal tone in the walls of the veins, thereby promoting return of blood to the heart. This has made both topical and internal horse chestnut extracts popular in Europe for the treatment of chronic venous insufficiency and, to a lesser extent, varicose veins. Aescin also possesses anti-inflammatory properties and has been shown to reduce edema (swelling with fluid) following trauma, particularly following sports injury, surgery, and head injury.3 4 A topical aescin preparation is very popular in Europe for the treatment of acute sprains during sporting events. Horse chestnuts also contain flavonoids, sterols, and tannins.

Double-blind and preliminary clinical trials have shown that oral horse chestnut extracts reduce the symptoms of chronic venous insufficiency, including swelling and pain.5 6 Those suffering edema after surgery have also found relief from topical application of horse chestnut extracts, according to preliminary studies.7

http://www.healthwell.com/healthnotes/healthnotes.cfm?ContentID=2110008

 

[jenscats5]

i know this but i still find em bitter
even the baby ones
guess i just don't like em
lol

I wonder if you get a different type of zucchini up there in Canada...cuz I love 'em -- in the summer they are great grilled with some olive oil & pepper! Mmmmmmmm

 

[obiwan9962]

I wonder if you get a different type of zucchini up there in Canada...cuz I love 'em -- in the summer they are great grilled with some olive oil & pepper! Mmmmmmmm

no
it is like i said i pretty much hate em
give me a winter squash anytime
esp butternut

lol i did not even bring up the mexican squashes or the chinese squashes

 

[anthrax]

Ratatouille =

2 tsp. olive oil
2 onions, coarsely chopped
2 red or yellow bell peppers, seeded and medium diced
4 cloves garlic, minced
1½ tsp. fennel Seeds, crushed
1 medium eggplant, medium diced
2 large zucchini, medium diced
6 medium tomatoes, ripe, cored and coarsely chopped
¼ cup fresh basil, finely chopped
2 tbs. fresh thyme, finely chopped
Salt and freshly ground black pepper to taste

1. In a Dutch oven, heat 1 tbs. olive oil over medium heat. Add onions and bell peppers. Cook, stirring occasionally until they begin to brown – 8 to 10 minutes.
2. Add garlic and fennel seeds. Cook stirring until fragrant, about 1 minute more.
3. Transfer vegetables to a large bowl.
4. Add ½ tbs. olive oil to pot. Add eggplant and cook, stirring frequently until browned in places, 7 to 8 minutes. Transfer to bowl of vegetables.
5. Add remaining ½ tbs. olive oil to pot. Add zucchini and cook stirring frequently until browned in places, about 5 minutes.
6. Add tomatoes, basil, thyme and reserved vegetables to pot and bring to a simmer. Cover and transfer to the oven.
7. Bake for 35 to 45 minutes, stirring occasionally, or until vegetables are tender.

 

[jenscats5]

Ratatouille =

2 tsp. olive oil
2 onions, coarsely chopped
2 red or yellow bell peppers, seeded and medium diced
4 cloves garlic, minced
1½ tsp. fennel Seeds, crushed
1 medium eggplant, medium diced
2 large zucchini, medium diced
6 medium tomatoes, ripe, cored and coarsely chopped
¼ cup fresh basil, finely chopped
2 tbs. fresh thyme, finely chopped
Salt and freshly ground black pepper to taste

1. In a Dutch oven, heat 1 tbs. olive oil over medium heat. Add onions and bell peppers. Cook, stirring occasionally until they begin to brown – 8 to 10 minutes.
2. Add garlic and fennel seeds. Cook stirring until fragrant, about 1 minute more.
3. Transfer vegetables to a large bowl.
4. Add ½ tbs. olive oil to pot. Add eggplant and cook, stirring frequently until browned in places, 7 to 8 minutes. Transfer to bowl of vegetables.
5. Add remaining ½ tbs. olive oil to pot. Add zucchini and cook stirring frequently until browned in places, about 5 minutes.
6. Add tomatoes, basil, thyme and reserved vegetables to pot and bring to a simmer. Cover and transfer to the oven.
7. Bake for 35 to 45 minutes, stirring occasionally, or until vegetables are tender.

I need to make me some of this.....

 

[jenscats5]

no
it is like i said i pretty much hate em
give me a winter squash anytime
esp butternut

lol i did not even bring up the mexican squashes or the chinese squashes

I have never had spaghetti squash.....I really want to try it as "pasta."

Obi -- here's a pic of all the salsa I canned this past weekend.....50 jars....

 

[obiwan9962]

I have never had spaghetti squash.....I really want to try it as "pasta."

Obi -- here's a pic of all the salsa I canned this past weekend.....50 jars....

holy fuck woman
i hope some of them were labeled "hotter than the hinges of hell"
is so i'll take a dozen

 

[jenscats5]

The batch on the left is Black Bean & Corn Salsa.....
the batch on the right is medium-hot or hot.....
Not sure yet how hot it will turn out....

 

[obiwan9962]

The batch on the left is Black Bean & Corn Salsa.....
the batch on the right is medium-hot or hot.....
Not sure yet how hot it will turn out....

k

sounds like no habenero or scotch bonnets wer employed