what are you eating tonight? vegan or veggie

[Zoe Girl]

My mom is visiting and even though she is an omnivore she will eat a lot of veggies. So tonight i made a succotash type dish we will eat with corn chips. depending on what you choose it can be very colorful and mild or spicy. it is as follows

* 1/2 hot pepper like serrano or jalapeño
* 1/2 onion
* chopped garlic
* sweet pepper, whole diced (some different colors for fun)
* yellow and zucchini squash, large cubes of one total
* winter squash like butternut about 1-2 cups
* cooked lima beans, i used one bag frozen
* corn, one bag frozen
* veggie broth
* water and salt

sauté the first 3 ingredients in oil, when soft add all the other veggies and some water to cover. cooks for about an hour to get well blended. if you use raw beans then cook for an hour with only beans, onion and garlic, and then add the rest of the ingredients.

[sweetana3]

Yummy. I like almost anything with winter squash in it.

[Packy]

I'm having Vintage Hall Closet Camel Soup. See, what happened was, I bought several cases of Camel Soup, on sale, in late 2009. One of them ended up in the bottom of the hall closet, due to storage constraints, and I overlooked it until two weeks ago. The "Best By Date" on the cans is late 2011. Well, after thinking about it a week and consulting online, I started finishing up the Camel Soup. I've been using a nice dose of ground cayenne pepper in the soup, and also some o' that turmeric powder. I paid about .99 cents a can for it; The wally system is currently selling it for $1.50 to upwards of $1.89, depending on the variety. So, no way I'm going to let that "aged" soup go to waste; over the next couple weeks, I intend to use it up. Some of it is "veggie". How do you kids like that?

[JaneV2.0]

Packy, that reminds me of the case of Asian vegetarian broth that I bought 20-some years ago...I finally threw it out a few years back. It might have still been good, but at that point I wasn't going to put my life on the line. Come to think of it, it might have been Camel. Let us know how you're doing...:~)

[kally]

I am making a Miso Buddha Bowl from the cookbook Oh She Glows. Basically, a rice base with roast slices of yam, some edamame, some steamed mushrooms and spiralized carrots. All covered in a lovely dressing. Yum.

For lunch we just had curried lentils.

[ApatheticNoMore]

An elephant. Oh wait ...

[ctg492]

Veggie and fruit concoction from the blender, a bagel with coconut oil and garlic.

[rosarugosa]

An elephant. Oh wait ...

:laff:

[Glo]

Cabbage and noodles. Haven't made that in a long time!

[ApatheticNoMore]

Eggplant Parmesan in the form of a lasagna (layers of eggplant, tomato sauce and mozzarella and fresh basil, no noodles). Well I got eggplant at the farmer's market so it's not being shipped in, but it wasn't really in season of course, and so it cost too much.

[Initable]

4 small boneless skinless chicken breast halves
1 tablespoon oil
1 1/2 cups sliced mushrooms
1 small onion, chopped
1 clove garlic, minced
1/3 cup dry Marsala wine
2/3 cup chicken broth
1 tablespoon cornstarch
1/2 teaspoon salt

Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.

Add wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (170 degrees F). Meanwhile, cook rice as directed on package.

[Zoe Girl]

spanokopeta and rice balls with roasted veggies - eggplant, cauliflower and summer squash, super yum

[JaneV2.0]

I thought about chana dal, which I haven't had in maybe twenty years, but that's as far as I got. I was going to work from this recipe: http://www.vegrecipesofindia.com/chana-dal-recipe-chana-dal/

Chana dal has a relatively low glycemic score for a legume, and I would temper its blood sugar impact with extra ghee or maybe a protein.

[nswef]

We had leftover corned beef. Yum.

[Zoe Girl]

Jane, i think i have made my dal with chana most of the time. Basically just yellow split peas right? when i make indian food i make so much that i have started giving it to my staff person who likes it so i don't eat leftovers too many days in a row. i love indian food because there are so many veggie options, the spices are often helpful for digestion and i can avoid my problem foods pretty easily. i use a lot of raita on the side in my meals. if i use higher fat milk to make the raita it seems to help level out the impact on my blood sugar (i have low blood sugar, not diabetes).

edited to add, that recipe looks amazing, more work than i usually put in but with those pictures i have to try it next time i cook!

[JaneV2.0]

Split baby garbanzo beans. Amazingly, I have all the ingredients, except my tomatoes are crushed. Maybe tomorrow. Do you have Madhur Jaffrey's World-of-the-East cookbook? If nothing else, it's fun to read.

Low blood sugar being on the same continuum as high (metabolic syndrome), I try to keep mine as level (and on the low side) as possible to avoid devolving into diabetes. I really should get a meter.

ETA: full fat dairy is the best: yogurt, kefir, sour cream...

[kally]

curried creamy kale with chickpeas.

[Suzanne]

Curried sweet potatoes and kale.

[Tussiemussies]

DH made a wonderful chopped salad, recipe from "Better Homes and Gardens." It was delicious. The Cheesecake Factory restaurant has that on their menu but my husbands was much better. If anyine is intererested, you can get the recipe by googling -- BHG Classic Chopped Salad...

[rosarugosa]

I made a salad of beets and goat cheese and olive oil and it was very good! A little grated pepper on top. Well someone else may have cooked the beets for me :)

[JaneV2.0]

I had shirataki angel hair noodles with four different sweet peppers, onions, carrots, garlic, cabbage, spinach, scallions, ground beef and beef broth. You could, of course, sub tofu and vegetable broth. And a glass of lovely, mature kombucha.

Yesterday's lunch was a Brussels sprout and cauliflower casserole with smoked gouda and cream cheese sauce. Bacon optional.

[larknm]

1 avocado mashed with garlic, lime juice and salt
salt-free organic nonGMO chips
8 oz almond milk with stevia and vanilla
1 baked apple