Attitude concerning weight loss

Roast some tomatoes with it and then blend them all together with roasted
garlic and jalapeno for a great roasted veggie gazpacho. I am totally
addicted to gazpacho right now since the tomatoes are starting to come in.
--
the volleyballchick

"ahmward" wrote in message
...
The recipe is from the WW New Complete Cookbook but I modify it to suit
what is growing in the garden. Today I had a lot of squash, eggplant and
one red bell pepper. I sliced them all in thin slices and put in a bowl
with balsamic vinegar, olive oil, salt, pepper, garlic and basil. The
recipe calls for
4 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
It calls for 2 peppers, one zucchini, one squash, one pound of thick
asparagus, and one Vidalia onion.
Set oven to 450 degrees
Cover two baking sheets with non stick foil or spray pam on regular foil.
Toss the vegetables with the oil, vinegar and spices. Mix well to coat
everything and spread between the two sheets.
Bake approximately 20 minutes till light brown. I switch my pans on the
racks after 10.
Cool and store in a covered container. This will keep several days.

Audrey

Gazpacho... oooooh that's a good idea
Will~

"Nunya B." wrote in message
...
Roast some tomatoes with it and then blend them all together with roasted
garlic and jalapeno for a great roasted veggie gazpacho. I am totally
addicted to gazpacho right now since the tomatoes are starting to come in.
--
the volleyballchick

"ahmward" wrote in message
...
The recipe is from the WW New Complete Cookbook but I modify it to suit
what is growing in the garden. Today I had a lot of squash, eggplant and
one red bell pepper. I sliced them all in thin slices and put in a bowl
with balsamic vinegar, olive oil, salt, pepper, garlic and basil. The
recipe calls for
4 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
It calls for 2 peppers, one zucchini, one squash, one pound of thick
asparagus, and one Vidalia onion.
Set oven to 450 degrees
Cover two baking sheets with non stick foil or spray pam on regular foil.
Toss the vegetables with the oil, vinegar and spices. Mix well to coat
everything and spread between the two sheets.
Bake approximately 20 minutes till light brown. I switch my pans on the
racks after 10.
Cool and store in a covered container. This will keep several days.

Audrey

How to disguise vegetables for people who don't like them, or for small
picky brats: wave a magic wand or electric gadget at them!

Pasta sauces: rather than chopping them with a knife, blitz them with a
food processor! Don't let them go to mush, just let it chop them finer
than the usual hand chopping methods. Add in the usual way, and they'll
look just like the minced meat by the time they are done! Also a great
way of stretching a pound of minced turkey to feed more people than you
imagined! You can throw in a few extra vegetables and no-one will know...

Soup: the hand held blender is your pal! Blitz the soup to a nice
cream. You lose none of the goodness, the kids can't pick out the
mushrooms/onions/whatever they are Don't Liking this week, and Auntie Em
who never eats vegetables will never know this is a zizzed soup rather
than a cream and fat soup!

A knife in the dark! Chop those roots into chunks and spice them up
with a good doze of Old Bay seasoning and a spritz of olive oil, and
bake/roast them.

Serve raw with a dip as a separate course! It's amazing what kids will
eat this way! Cucumber and courgettes, peppers and carrots, cauliflower
and romain hearts, celery and swede/rutabaga... Anything that stays in
stick or stiffish leaves will do just fine! Dips can be low fat or even
point free!

Kate's almost pointless Salsa:

3 plum tomatoes
half an onion
a green pepper
a large clove of garlic
a tablespoon or Worcestershire sauce
a good shake of Tobasco
a teaspoon of sugar

Throw the whole lot in the food processor and zizz until it reacheds a
nice coarse ground consistency. Either use raw or pop in a small pot,
bring though the boil, and simmer gently for 15 minutes to thicken it up
a bit.

Spicey Yoghurt Dip

1 150g tub of zero fat Greek Yoghurt
1 teaspoon Old Bay seasoning
1 teaspoon dried mixed herbs

Beat the three together. That's it - ready to eat with the vegetables!
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Sounds great...What is your gazpacho recipe...GG

"Nunya B." wrote in message
...
Roast some tomatoes with it and then blend them all together with roasted
garlic and jalapeno for a great roasted veggie gazpacho. I am totally
addicted to gazpacho right now since the tomatoes are starting to come in.
--
the volleyballchick

"ahmward" wrote in message
...
The recipe is from the WW New Complete Cookbook but I modify it to suit
what is growing in the garden. Today I had a lot of squash, eggplant and
one red bell pepper. I sliced them all in thin slices and put in a bowl
with balsamic vinegar, olive oil, salt, pepper, garlic and basil. The
recipe calls for
4 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
It calls for 2 peppers, one zucchini, one squash, one pound of thick
asparagus, and one Vidalia onion.
Set oven to 450 degrees
Cover two baking sheets with non stick foil or spray pam on regular foil.
Toss the vegetables with the oil, vinegar and spices. Mix well to coat
everything and spread between the two sheets.
Bake approximately 20 minutes till light brown. I switch my pans on the
racks after 10.
Cool and store in a covered container. This will keep several days.

Audrey

nice, Lee
Kate Dicey wrote in message
...
How to disguise vegetables for people who don't like them, or for small
picky brats: wave a magic wand or electric gadget at them!

Pasta sauces: rather than chopping them with a knife, blitz them with a
food processor! Don't let them go to mush, just let it chop them finer
than the usual hand chopping methods. Add in the usual way, and they'll
look just like the minced meat by the time they are done! Also a great
way of stretching a pound of minced turkey to feed more people than you
imagined! You can throw in a few extra vegetables and no-one will know...

Soup: the hand held blender is your pal! Blitz the soup to a nice
cream. You lose none of the goodness, the kids can't pick out the
mushrooms/onions/whatever they are Don't Liking this week, and Auntie Em
who never eats vegetables will never know this is a zizzed soup rather
than a cream and fat soup!

A knife in the dark! Chop those roots into chunks and spice them up
with a good doze of Old Bay seasoning and a spritz of olive oil, and
bake/roast them.

Serve raw with a dip as a separate course! It's amazing what kids will
eat this way! Cucumber and courgettes, peppers and carrots, cauliflower
and romain hearts, celery and swede/rutabaga... Anything that stays in
stick or stiffish leaves will do just fine! Dips can be low fat or even
point free!

Kate's almost pointless Salsa:

3 plum tomatoes
half an onion
a green pepper
a large clove of garlic
a tablespoon or Worcestershire sauce
a good shake of Tobasco
a teaspoon of sugar

Throw the whole lot in the food processor and zizz until it reacheds a
nice coarse ground consistency. Either use raw or pop in a small pot,
bring though the boil, and simmer gently for 15 minutes to thicken it up
a bit.

Spicey Yoghurt Dip

1 150g tub of zero fat Greek Yoghurt
1 teaspoon Old Bay seasoning
1 teaspoon dried mixed herbs

Beat the three together. That's it - ready to eat with the vegetables!
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

These are some great ideas Kate. Thanks for posting them. I'm going to
print it off and stick it in my recipe book, as I won't remember what they
are when I want to remember!

Brenda

"Kate Dicey" wrote in message
...
How to disguise vegetables for people who don't like them, or for small
picky brats: wave a magic wand or electric gadget at them!

Pasta sauces: rather than chopping them with a knife, blitz them with a
food processor! Don't let them go to mush, just let it chop them finer
than the usual hand chopping methods. Add in the usual way, and they'll
look just like the minced meat by the time they are done! Also a great
way of stretching a pound of minced turkey to feed more people than you
imagined! You can throw in a few extra vegetables and no-one will know...

Soup: the hand held blender is your pal! Blitz the soup to a nice cream.
You lose none of the goodness, the kids can't pick out the
mushrooms/onions/whatever they are Don't Liking this week, and Auntie Em
who never eats vegetables will never know this is a zizzed soup rather
than a cream and fat soup!

A knife in the dark! Chop those roots into chunks and spice them up with
a good doze of Old Bay seasoning and a spritz of olive oil, and bake/roast
them.

Serve raw with a dip as a separate course! It's amazing what kids will
eat this way! Cucumber and courgettes, peppers and carrots, cauliflower
and romain hearts, celery and swede/rutabaga... Anything that stays in
stick or stiffish leaves will do just fine! Dips can be low fat or even
point free!

Kate's almost pointless Salsa:

3 plum tomatoes
half an onion
a green pepper
a large clove of garlic
a tablespoon or Worcestershire sauce
a good shake of Tobasco
a teaspoon of sugar

Throw the whole lot in the food processor and zizz until it reacheds a
nice coarse ground consistency. Either use raw or pop in a small pot,
bring though the boil, and simmer gently for 15 minutes to thicken it up a
bit.

Spicey Yoghurt Dip

1 150g tub of zero fat Greek Yoghurt
1 teaspoon Old Bay seasoning
1 teaspoon dried mixed herbs

Beat the three together. That's it - ready to eat with the vegetables!
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Brenda Hammond wrote:

These are some great ideas Kate. Thanks for posting them. I'm going to
print it off and stick it in my recipe book, as I won't remember what they
are when I want to remember!

Brenda

Thanks. I've been cooking a loooong time, and my mum (a most
excellent cook) coped with my younger sister's hatred of vegetables by
doing stuff like this.

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Stormmee wrote:

nice, Lee

Thanks. I am an experienced experimental cook with a cooked veggie
hating sister.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!