Green vegetables.

[anthrax]

Didn't you forget coconut oil, obiwan9962 ?

 

[superqt4u2nv]

Fried green tomatoes

 

[obiwan9962]

Didn't you forget coconut oil, obiwan9962 ?

actually yes i did
extra virgin coconut oil is fab!
mct's!

 

[obiwan9962]

Fried green tomatoes

wow!
not seen anyone mention fried green tomatoes since i worked in the south

hey they're pretty good

just coat slices of green tomatoes in alittle cornmeal and panfry in alittle olive oil finish with alittle whole butter and allow the butter to brown til nutty then serve with alittle goat cheese and pinenuts


while this is not traditional this is my favourite way to have em

 

[strongsmartsexy]

Sing along with me now...

"All that we're saying....is give PEAS a chance..." repeat

 

[Devastation]

green beans are part of the menu tonight

 

[bran987]

green beans are part of the menu tonight

how do you get them to stay crunchy?

 

[jenscats5]

how do you get them to stay crunchy?

Use fresh & don't cook them so long -- only until they turn bright green & if you want to immediately stop the cooking process (cuz you know just because you are done cooking them, the food will continue to cook on it's own) immerse them into a bowl filled with ice & water....

 

[Devastation]

mine come out of a can and they're not crunchy. mmmmmm soggy

 

[superqt4u2nv]

I need to eat more greens.

 

[obiwan9962]

I need to eat more greens.

can i paint myself green?

 

[obiwan9962]

how do you get them to stay crunchy?

any green veg

have lots of boiling water with copious salt added
have bowl of water and ice cubes near by
drop veggies in water do not overwelm
as soon as veggies turn bright green pull em out and drop in water

use in salads or reheat gently in melted butter or olive oil
enjoy

 

[obiwan9962]

and yes you can saute me in garlic if that is what it takes
lol

 

[shockwave]

i'll be having spinach tomorrow

 

[superqt4u2nv]

can i paint myself green?

 

[Devastation]

dakotah made spinach and artichoke dip. damn its good

 

[obiwan9962]

hmm i make a crab artichoke spinach and swiss dip
served piping hot!

 

[strongsmartsexy]

hmm i make a crab artichoke spinach and swiss dip
served piping hot!

Ok now you have four of my favorite ingredients.. Cough up the recipe!

 

[obiwan9962]

lol
12 ounces crabmeat
1 cup mayo
1 cup sourcream
1 bunch green onion, thinly sliced
1 cup artichoke hearts, chopped
1 cup frozen chopped spinach, thawed and drained well
1 small clove garlic finely chopped
1.5 cup grated swiss cheese
salt and pepper to taste
4 dashes worchestershire sauce
8+ dashes tobasco
pinch nutmeg


combine all but saving 1 cup of swiss cheese for topping
mix well place in shallow bakeproof casserole
top with remaining swiss
bake at 400 til top is brown and bubbly
enjoy!



please deposit 50$ in my checking account

 

[strongsmartsexy]

lol
12 ounces crabmeat
1 cup mayo
1 cup sourcream
1 bunch green onion, thinly sliced
1 cup artichoke hearts, chopped
1 cup frozen chopped spinach, thawed and drained well
1 small clove garlic finely chopped
1.5 cup grated swiss cheese
salt and pepper to taste
4 dashes worchestershire sauce
8+ dashes tobasco
pinch nutmeg


combine all but saving 1 cup of swiss cheese for topping
mix well place in shallow bakeproof casserole
top with remaining swiss
bake at 400 til top is brown and bubbly
enjoy!



please deposit 50$ in my checking account

I gave you something better.

 

[obiwan9962]

I gave you something better.

ty
i appreciate it
next time roll up qt and send her instead
lol
thanks bud

 

[strongsmartsexy]

ty
i appreciate it
next time roll up qt and send her instead
lol
thanks bud

If I'm rolling up QT it's 'cause I've done worn her to a frazzle and she needs time to recover.

 

[Devastation]

parsley has a ton of vitamins in it, don't it? i used to always eat mine and everybody's parsley when we went out to eat

 

[strongsmartsexy]

parsley has a ton of vitamins in it, don't it? i used to always eat mine and everybody's parsley when we went out to eat

When my youngest son turned 18 we were out to dinner for his birthday. They brought out our plates and they naturally had parsley on it. I picked it up and asked him. "Do you know the difference between pussy and parsley?"

He looked at me dumbstruck.

I replied as I threw the parsley over my shoulder "I don't eat parsley!"

 

[jenscats5]

When my youngest son turned 18 we were out to dinner for his birthday. They brought out our plates and they naturally had parsley on it. I picked it up and asked him. "Do you know the difference between pussy and parsley?"

He looked at me dumbstruck.

I replied as I threw the parsley over my shoulder "I don't eat parsley!"

You must spread some Karma around before giving it to strongsmartsexy again.


hehehehehehe

 

[Devastation]

broccoli and cheese is always good

 

[Daisy_Girl]

parsley has a ton of vitamins in it, don't it? i used to always eat mine and everybody's parsley when we went out to eat

and it's a natural diuretic

and it helps make your breath fresh after eating

 

[obiwan9962]

parsley has a ton of vitamins in it, don't it? i used to always eat mine and everybody's parsley when we went out to eat

pound per pound the highest density of b vitamins

 

[superqt4u2nv]

pound per pound the highest density of b vitamins

really?

 

[obiwan9962]

really?

yes love
would i ever lie to you?

yes it is a fact
makes tabouli worthwhile esp on carb up days

 

[anthrax]

pound per pound the highest density of b vitamins

Don't you mean vitamin C ?

 

[obiwan9962]

Don't you mean vitamin C ?

well bud
as always you are correct
a 1/4 pound of parsely contains 1/3 of the daily requirement of c
but also extremely high in
carotenes
e
b1
b2
niacin
iron
many minerals
one of the superfoods


http://www.superbherbs.net/pars.htm

 

[strongsmartsexy]

PEAS!!!!!!!!!!!!!!!!!!

They'll be the downfall of me yet!

 

[jenscats5]

PEAS!!!!!!!!!!!!!!!!!!

They'll be the downfall of me yet!

Mmmmmmmmmm, peas with butter sauce....

BTW -- I love the Hong Kong Fooey karate-tars.....
:still fondly remembering my HKF lunchbox in K-garten:

 

[Longhorn85]

Collard greens absolutely rule. Munching on some right now.

 

[jenscats5]

Collard greens absolutely rule. Munching on some right now.

Oh man, I love collard greens when they are cooked right....Mmmmmmmmmm

 

[Devastation]

anybody eat squash? i can't stand that shit

 

[strongsmartsexy]

anybody eat squash? i can't stand that shit

I really like squash! Acorn squash is one of my favorite to eat.

 

[SoreArms]

About to consume a Spinach ommelet

 

[brunette]

hmmm, butternut squash soup

 

[obiwan9962]

i'm baaaaaaaaaaaaaaaaaaaaack
miss all you good peeps

 

[chewyxrage]

anybody eat squash? i can't stand that shit

it's decent. not something I think about often tough

 

[brunette]

i mentioned in another thread that i rock the beetroot babies

anyone else? are they THAT bad? (anthrax please don't answer )

 

[anthrax]

[No message]

 

[obiwan9962]

i mentioned in another thread that i rock the beetroot babies

anyone else? are they THAT bad? (anthrax please don't answer )

beets like all roots vegetables are high in antioxidants and vit A
but hmmmmmmmm needless to say not very good if dieting

boil em in their skin, peel em and stew them in some orange juice for something pretty addictive

 

[obiwan9962]

anybody eat squash? i can't stand that shit

what kind of squash bro
several kinds
winter and summer being the main kind
winter....... acorn/pepper, butternut, spaghetti, turban, pumpkin, etc.....
summer....zucchini, crockedneck, etc....


i absolutely hate zucchini.. i find it has a bitter taste
i love butternut
i sub spaghetti squash for pasta

all winter squashes you can bake in their skin and mash with alittle butter, nutmeg and salt with brown sugar/maple syrup optional

 

[anthrax]

what kind of squash bro
several kinds
winter and summer being the main kind
winter....... acorn/pepper, butternut, spaghetti, turban, pumpkin, etc.....
summer....zucchini, crockedneck, etc....


i absolutely hate zucchini.. i find it has a bitter taste
i love butternut
i sub spaghetti squash for pasta

all winter squashes you can bake in their skin and mash with alittle butter, nutmeg and salt with brown sugar/maple syrup optional

"Good" zucchini shouldn't be bitter

It they are, just peel them

 

[obiwan9962]

"Good" zucchini shouldn't be bitter

It they are, just peel them

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

 

[Clean]

I am steaming some broccolli right now!

 

[strongsmartsexy]

i mentioned in another thread that i rock the beetroot babies

anyone else? are they THAT bad? (anthrax please don't answer )

yuck














Yuck






















YUCK!!!!!!!!!!!!!!!!!!!

 

[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

 

[Pamela]

Eww no I don't put anything on them no butter salt or pepper I can eat them on there own and everyday with out getting sick of them.

Green beans with sweet onions.

 

[obiwan9962]

Green beans with sweet onions.

ever try them with shallots instead
and whole sweet butter (my bad)

 

[jenscats5]

k

sounds like no habenero or scotch bonnets wer employed

No, no, no, no......just a basket of long hot peppers -- grilled some too

I can't handle the habaneros myself.....way too hot for me....

 

[obiwan9962]

No, no, no, no......just a basket of long hot peppers -- grilled some too

I can't handle the habaneros myself.....way too hot for me....

cubanelles or anaheims?
cubanelles are skinny and pretty hot
anaheims are pretty mild

i prefer scotch bonnets for extreme heat but i always pair em with fruit
the sweetness and acidity cuts the heat and allow the pefume to come forth
my fave chilis are the thai bird chilis the tiny skinny ones
but i love anaheims and use them to make a pesto for shrimp and seafood

 

[Pamela]

ever try them with shallots instead
and whole sweet butter (my bad)

UMMUMMM Good!

But that's only on special occasions for me.

 

[sawastea]

Green beans with sweet onions.

That looks good

 

[strongsmartsexy]

I had a ceasar salad with 8oz of yummy grilled sockeye salmon on it.

 

[jenscats5]

cubanelles or anaheims?
cubanelles are skinny and pretty hot
anaheims are pretty mild

i prefer scotch bonnets for extreme heat but i always pair em with fruit
the sweetness and acidity cuts the heat and allow the pefume to come forth
my fave chilis are the thai bird chilis the tiny skinny ones
but i love anaheims and use them to make a pesto for shrimp and seafood

"
All the Farmer's Market sign said was "Hot" so I'm not sure of the exact type of hot pepper they were....

I had a ceasar salad with 8oz of yummy grilled sockeye salmon on it.

Now, that sounds tasty!!

 

[obiwan9962]

"
All the Farmer's Market sign said was "Hot" so I'm not sure of the exact type of hot pepper they were....

cubanelles

 

[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.

Made the above & it was/is delicious!!!!!!!!!!!!! Also versatile, check it out:

Chicken stuffed poblano peppers

3 Poblano peppers, grilled & skin peeled off, seeds removed
4 oz cooked, chopped chicken (more if needed)
1 cup ratatouille

Mix chicken & ratatouille together & stuff into peppers. Bake at 350 degrees F for about 20-25 mins, top with shredded cheese if desired & bake addtional 5 minutes.

Serves 1

** I also liberally added hot sauce to this cuz I like it hot!!

 

[UA_Iron]

this is a good thread

 

[stageguy]

how much better is the fresh veggies compared to the frozen ones - i enjoy them both but the frozen ones r so much easier -any help would be appreciated

 

[jenscats5]

how much better is the fresh veggies compared to the frozen ones - i enjoy them both but the frozen ones r so much easier -any help would be appreciated

I think they are pretty darn close. For me - the convienience of frozen veggies outweigh the diff - what there is of it.



I miss SSS.....RIP

 

[DynamiteKid]

I like asian greens.