Some of my Favorite vegetables
I enjoy eating vegetables it may not be everybody’s favorite.
A bit of each kind can keep the doctor away.
I have mentioned some of my favorite vegetables.
The following are my best vegetables:
My better half planted Artichoke plants it was just an experiment to see how the crop grows and develops.
We were surprised to see the artichokes take its shape and form.
The plant does grow in Croatia. I did not did not know what to expect. My first planting experience had surprised me in a good way.
I enjoyed nibbling on the ends of the leaves. I know another way of preparing Artichokes apart from the simple steamed and salted way.
If you enjoy eating the bits of artichokes try the following recipe.
You will need four globe artichokes
Vinaigrette or French dressing
Wash the artichokes in cold salted water.
Cut away any stalk and pull off any tough outer leaves. The leaves can be cut in a straight line with scissors, if wished.
Cook the artichokes in boiling, salted water until tender. Small, very young artichokes take twenty five minutes, very large ones take about forty minutes.
When a leaf can be pulled away easily, they are done. Allow to cool, and then remove the center choke.
Serve the dressing separately or spoon it into the center of each artichoke.
To eat artichokes, pull away each leaf, dip the base in the dressing and eat the tender part. The base of the artichoke, often called the heart, is eaten with a knife and fork.
Asparagus on Artichokes
In this recipe you will need the following ingredients:
Four artichoke hearts
Two kilograms asparagus
Four eggs hard cooked
Poach the artichoke hearts, then leave them to cool. Trim off the white and brown jagged ends of the asparagus and cut all the sticks to an average length.
Scrape off the rough skin near the end cut with a sharp knife. Wash well in cold water. Tie into bundles and cook in boiling, unsalted water for twenty minutes.
Chop the eggs, mix with some of the asparagus tips and place on the artichoke hearts.
Place the remaining asparagus tips on top and pour over the hollandise sauce.
Four canned or fresh artichoke hearts
A quarter cup butter
Two and a half tablespoons water
Salt and pepper to taste
Two and a half tablespoons grated Parmesan cheese
The recipe serves one person
Cut the artichoke hearts into quarters and fry gently in half the butter while preparing the omelette.
Beat the eggs lightly with water and salt and pepper to taste. Heat the rest of the butter to sizzling point into a medium-sized pan, keeping the heat fairly high.
Pour in the egg mixture. Draw the edges towards the center with a knife, at the same time tilting the pan in all directions so that the uncooked egg flows back to the edges and gets cooked for a minute.
Arrange the artichoke hearts on one half of the omelette, sprinkle with cheese then fold the omelette over. Slide out on to a warm plate and serve straight away.
My way of preparing Stuffed Artichokes:
You will need the following:
Four globe artichokes
Two tablespoons butter
Half small onion, finely chopped
One garlic clove, crushed
Four mushrooms, sliced
A few small florets cauliflower
Two and a half tablespoons fresh breadcrumbs
One and a quarter tablespoons chopped parsley
Salt and pepper
Half cup dry white wine
Remove the stalks and any coarse outside leaves from the artichokes and cut off about two and a half centimeters from the top of the leaves.
Pull the artichokes apart carefully and remove the choke. Heat the butter in a pan, add the onion, garlic, mushrooms and cauliflower and sauté for five minutes, then stir in breadcrumbs and parsley.
Season to taste and stuff the artichokes. Heat a little olive oil in a large enough pan to fit in the four artichokes. Put them in the pan and add the wine. Cover, and simmer over very low heat for about an hour.
In Italy vegetables are generally served as a separate course, either before or after the meat, or as a first course. This recipe makes an excellent but substantial starter. Follow it with a light dish such as grilled sole or lamb cutlets.
Broccoli is the healthiest food with such great benefits you should not ignore this vegetable.
It helps me with my cholesterol levels I steam broccoli for ten minutes and add olive oil, salt and finely chopped fresh garlic. Don't overcook the broccoli all the nutrients will be dissolved.
Red juicy tomatoes are such a pleasant tasting fruit or vegetable. I benefit from tomatoes in the following ways:
It keeps my skin looking good at all times in providing my skin with Vitamin A and Vitamin C.
A refreshing treat for keeping cancer at bay.
Tomatoes prevent blood clots a while ago I misunderstood my vein issues and realized it was not thrombosis after research I found out that tomato prevents thrombosis.
I never liked eating cabbage after reading more and more about the wonder vegetable I started adding it to my food list.
The leafy green vegetable is a healthy food and be cooked in many ways but the following recipe is best.
My favorite recipe with Cabbage:
Try this tasty recipe
Four slices of rump steak
One teaspoon cornstarch
Two and a half tablespoons oil
Two sticks celery, finely chopped
Four scallions, finely chopped
One cup finely shredded white cabbage
One and a quarter tablespoons soy sauce
Salt and pepper
Wipe the meat and cut into paper thin slice. Mix corn flour to a smooth paste with two tablespoons water, add to the beef and mix well until the beef is completely coated with the mixture.
Heat the oil and fry the meat over a fierce heat stirring all the time for three minutes.
Remove from the pan.
Add the vegetables to the remaining fat in the pan and meat, soy sauce salt and pepper, mix well and cook for three minutes serve immediately.
Cabbage helps for my skin and keeps it looking younger and supple. At one time I had suffered with pimples on my face and since the continuous eating of cabbage in my diet my skin no longer has the problem.
Green vegetables help with many health problems and it is best answer to a healthy lifestyle.
We have tried planting many vegetables of all planted last season onions were our best crop.
We had lovely purple onions for salads, cooking and for snacks. I tried frying onions quite crispy a great idea for snacking and is not fattening.
Vegetables are good for you
Vegetables are Healthy Foods
Do you have a favorite vegetable?
Eat the Best to look your Best
© 2014 Devika Primić