Today's Life

Anthony,what Is Good Food Healthy And Quickly?

i am like eat vegetable,but I don’t know how to make a good food from vegetable. Can you give me the recipe of a good food with many vegetables and it taste delicious?

Questions and   Answer  _Q&A _  Questions and   Answer

A:

greek salad
2 tomatoes
2 cucumbers
1 garlic
1 onion
feta cheese or anything else
and if u want tune
pepper, salt and OLIVE oil
u cut them into slices and put them on a bowl
then u add the salt, pepper and olive oil
=D

A:
usually fresh vegetables steamed is best way to c ook them, they do not lose their vitamins. even sautee them is good. the vitamins are not lost in the draining liquid. the local farmers markets are a neat place to find local fresh vegies in season.

A:
You can put vegetables in ANY dish, if you like the dish itself.
I add them to my spaghetti sauce (carrots, zucchini, and broccoli work best), my stroganoff (broccoli), my pizza (mushrooms, onions, zucchini, spinach, and bell peppers), my salads, and to every other dish I make!

A:

Easy Sauerkraut With Apple and Kielbasa
INGREDIENTS:
* 1 pound sauerkraut
* 1 pound kielbasa or other smoked sausage
* 3 to 4 tart cooking apples, thickly sliced
* 1/2 cup packed brown sugar
* 3/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 teaspoon caraway seeds
* 3/4 cup apple juice
PREPARATION:
Rinse sauerkraut and squeeze dry. Place half of the sauerkraut in a slow cooker.
Cut sausage into 2-inch lengths; place in slow cooker. Continue to layer in slow cooker, the sliced apples, brown sugar, salt, pepper and caraway seeds. Top with remaining sauerkraut. Pour apple juice over all.
Cover and cook on LOW for 6 to 8 hours or until apples are tender. Stir before serving.
Serves 4.

A:

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)
¼ 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.
VEGETABLE LASAGNA
9 lasagna noodles, cooked and drained
1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry
1 (32 oz.) carton Ricotta cheese
1/2 c. grated Parmesan cheese (plus a little to grate on top)
1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian)
1/2 tsp. Italian seasoning/herbs
Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce
Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees.
BAKED CREAMED VEGETABLES
20-24 oz. frozen mixed vegetables
Cook as directed. Drain, saving liquid for sauce.
SAUCE:
1/2 c. butter
1/4 c. Parmesan cheese
2 c. liquid and milk
1/3 c. flour
Pinch of nutmeg
1/2 tsp. garlic salt
Cook as for white sauce. Place vegetables in buttered casserole. Pour sauce over vegetables. Top with 2 cups bread cubes and drizzle surface with 2 tablespoons butter and 1/2 teaspoon garlic salt. Bake at 350 degrees 45 minutes or until bread is browned and casserole is hot throughout. Serves 8-10.
Note: I use a cauliflower, broccoli, etc. mix.

A:
Honey- Dates- All kinds of fruits