Posted in FAT-FREE FRIDAY, MAIN DISH, VEGGIES

ROASTED YAM STEAKS

 

ROASTED YAM STEAKS – fat free

Tired of the same old mashed yams? Or the cubed and roasted style? Me too. Steve doesn’t like the texture. So what do I do with yams on sale? Try something new. Yam steaks! Pour the SMOKY CRANBERRY ORANGE GRAVY over, top with some pine nuts and a wonderful main dish event emerges to take over the table! I’m in. And Steve? Well, he ate the whole portion. Except for the pine nuts this dish is fat-free

Serves 6-8

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Posted in REDUCED-FAT RECIPES, VEGGIES, WE GOT THE GREENS

Smoked Almond Garlic Green Beans

SMOKED ALMOND GARLIC GREEN BEANS

Not your typical green beans almondine. Better. Easy to make. I could make a main dish out of these beans and feel like I had a complete meal. Yet they go well with other main dishes, especially holiday ones. If you’re serving a crowd, this is a perfect side dish vegetable, requiring little effort!

Serves 6-8

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Posted in BEANS - GRAINS, FAT-FREE FRIDAY, SALADS & DRESSINGS, VEGGIES

PICKLED BEETS

PICKLED BEETS fat-free

You don’t have to go through the entire canning process to make pickled beets. Prep, cook, place in a jar and refrigerate to use as wanted. Here we add sweet onion strips and sweet red pepper. Then as we use the beets, we add other ingredients to the pickling jar, such as matchstick carrots and/or kidney beans (washed and drained). It makes a tasty salad by itself or as a side dish! 

Makes 6 cups

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Posted in DANDELION GREENS, VEGGIES, WE GOT THE GREENS

‘WE GOT THE GREENS’ Hooked on Heinen’s

Yes siree. Quite by accident I happened upon them at Heinen’s grocery store in Rocky River. Steve’s Hooked on Heinen’s ever since they opened their big extravaganza grocery downtown. Well, this is in the opposite direction, so often on one of our days off we’ll take a bus ride out to Rocky River and check out the grocery scene.

Steve just needed a few items for his diet, but mostly just wanted to walk the store, enjoying the ambiance looking for new items – especially new vegan items, but equally important is the produce section, where they carry a lot more variety than local or traditional stores.

While he browsed, so did I. WHAT?! DANDELION GREENS! 4$ for 2 bunches?? HUGE bunches? Is this sign right I asked Steve? He wasn’t paying attention. I checked and double checked. Sure enough. They were on sale. So fresh looking. Like they were just picked.

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Posted in DANDELION GREENS, VEGGIES, WE GOT THE GREENS

My Dandelion Green Experience

I wanted to try some dandelion greens, since my mother loved them and once a year when visiting her New Hampshire family, they’d pick dandelions fresh and cook them up for all to enjoy. She looked forward to that every year.

I bought a bunch at the local market – small bunches they were – at 4.00$ each, and I still had to prep them for bad leaves. Well, cooking them was impossible. I just could not get them tender. I researched cooking methods prior to starting and they all basically said the same thing. Saute in oil a few minutes. Well, these dandelions were having nothing to do with a few minutes. And everybody online raved like my mother did.

Look, these were labeled organic, but when comparing my dandelions in hand to photos on the internet, mine were a really dark green and very firm, almost waxy.

At first, I tried to fry just a few leaves in oil as a test. They almost immediately became gelatinous, and nearly disappeared in the pan, but were impossible to chew.

Finally, I made a thin mustard sauce and cooked them in that, thinking they needed some liquid to soften them up. Again. No.

I then transferred them to a saucepan and watered the sauce even more, covered and cooked them that way – at least 20 minutes. Again. No.

I threw them out. They were unchewable greens. I don’t doubt that they were dandelion greens, just not what I expected. These photos I took made them look good enough to eat, but the tender chew was not there. The simple recipe I developed for the mustard sauce I will use with some other greens, because that was excellent.

This is where I separate myself from a certain pack of online posters. If I don’t like the recipe, I don’t care how good the photos turn out, I’m not going to use it. In future, I’ll look for light green leaves and stay away from the dark green – at least as far as dandelions go.

But I’m not planning on trying them again any time soon.

I’d rather look at them in the grass.






 

Posted in REDUCED-FAT RECIPES, SALADS & DRESSINGS, SHARON'S GREEN DIET, VEGGIES, WE GOT THE GREENS

Saffron Pickle Juice Dressing/Sauce Over Brussel Sprouts

SAFFRON PICKLE JUICE DRESSING/Sauce

Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! Cold or hot. There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.

Makes 3-3/4 cups

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Posted in BREAKFAST, FAT-FREE FRIDAY, SNACKS, VEGGIES

Fat-Free Roasted Red Skin Potatoes

FAT-FREE ROASTED RED SKIN POTATOES

Cubes of red skinned potatoes tossed with a dry rub and roasted to achieve crispy outsides and soft insides. Smoky Sweet Savory bite delights!

The Versatile Almighty Red Skin Potato!

Makes about 7 cups roasted cubes

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Posted in FAT-FREE FRIDAY, LUNCH, SAUCES, VEGGIES

Cauliflower With Maple Mustard Sauce

CAULIFLOWER WITH MAPLE MUSTARD SAUCE

You don’t need all the fat that we normally like to drench our vegetables in, when served a fat-free dipping sauce with these fresh steamed cauliflower buds. I’m happy it’s Friday, ’cause I know I’ll be doing my body/mind good!

Makes 1 cup sauce and 4 servings cauliflower

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Posted in FAT-FREE FRIDAY, VEGGIES

Perfect Mashed Sweet Potatoes

PERFECT MASHED SWEET POTATOES

Baked sweet potatoes processed with peeled baked red apples till velvety smooth with nothing more than pink Himalayan salt. Exquisite! Naturally sweet with a slight bite from the acid of the apple!

Makes 3-1/2 cups

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Posted in SALADS & DRESSINGS, TOMATOES, VEGGIES, WE GOT THE GREENS

SPINACH TOMATO LINGUINI BOWL

SALAD PASTA BOWL 1

SPINACH TOMATO LINGUINI BOWL

Cooked linguini mixed with fresh spinach, tomatoes, sweet onion, Kalamata olives, sweet mini peppers, and carrot ribbons. Tossed with a reduced fat Herb and Spice Vinaigrette! Mostly raw!

Makes 16 cups

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Posted in GOOD PLAIN STUFF, VEGGIES, WE GOT THE GREENS

JUST PLAIN IS JUST FINE WITH ME

Once every week or two after going grocery shopping, I prep the fresh vegetables I’m going to be eating like snacks. This week it was brussel sprouts, broccoli (including the trimmed and sliced stems into rounds), spinach, green beans, asparagus and corn.

I just eat them plain. Nothing on them. Same thing with the corn – no margarine, oil nor salt and pepper. I’m just tasting the essence of the veggies. And I like it.

If I gain weight this week, it’s not because I ate these veggies plain.






 

Posted in CONDIMENTS, FAT-FREE FRIDAY, VEGGIES

CARROT CREAM

carrot-cream-topper-for-salad

CARROT CREAM

A simple fresh carrot puree used as a side dish vegetable or a lunch all by itself or as a special topping to a special green salad! You pick. It’s all good! Fat-free too.

Makes 3-2/3 cups

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Posted in EATING OUT, GOOD PLAIN STUFF, VEGGIES

EATING VEGGIES OUT

Usually if I eat out, I’m not going to diet. However, sometimes I’ll want to go out for a couple drinks during one of those times when I’m doing low-fat. Since I always eat when I drink alcohol, then I’ll go to a restaurant/lounge where I know I can get great tasting veggies and simply order them vegan style. This usually means sautéed with oil and fresh garlic, a little lemon or wine and maybe a drizzle of balsamic glaze. And it usually means green.

brothers-lounge-brussel-sprouts-1

brothers-lounge-spinach






Posted in HORS D'OEUVRES, REDUCED-FAT RECIPES, VEGGIES, WE GOT THE GREENS

CHARRED BRUSSEL SPROUTS

charred-brussel-sprouts-3

CHARRED BRUSSEL SPROUTS

Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!

Serves 6

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Posted in CONDIMENTS, MARINADES, TOMATOES, VEGGIES

MARINATED TOMATOES AND FRESH HERBS

tomato-herb-marinade-1

MARINATED TOMATOES AND FRESH HERBS

Even when cooking with oils, fresh herbs rarely flavor a sauce as much as we think they should. Dried herbs are always needed in addition to the fresh. We usually add the fresh right at the end of cooking time for best result, but even then, the flavor effect is minimal – from the fresh herbs.

Now that we’re not using oils, I’m looking for new ways to flavor sauces – especially tomato sauces. Instead of doing the ‘add at end of cooking time’ thing, I decided to marinate the tomatoes that I would be using in the sauce with the fresh herbs and let them sit in the refrigerator for a day or two or three.

I added .75 oz. each of fresh oregano and fresh basil, washed well, to a quart jar with 2, 28 oz. cans of San Marzano Tomatoes.

When first tasted after marinating, I didn’t taste anything that resembled an herb. When I heated the tomatoes and herbs in a saucepan, that’s when the flavors emerged and stayed prominent throughout the cooking of the sauce.

In the past, when making a soup and before adding the oils I would notice that the flavors after adding the oils became markedly muted. So, I’m wondering if the same would have happened with the tomato sauce had I added oil (which I didn’t). It just seemed that the herbs were especially prominent.

I’m beginning to think that the amount of flavor additives needed in an oiled sauce are greater than a non oiled sauce – or soup. The oil keeps the herbs and/or veggies from exhibiting their natural scents and flavors to their full potential.

If you like fresh herbs, try marinating them with the tomatoes before adding both to your sauce. See if you like it. I know I did. I didn’t need dried herbs with the sauce I made from these marinated tomatoes and fresh herbs. That’s a first – for me.

tomato-herb-marinade-2






Posted in FAT-FREE FRIDAY, VEGGIES

FAT-FREE CARAMELIZED PEPPERS AND ONIONS

fat-free-caramelized-peppers-and-onions-1

FAT-FREE CARAMELIZED PEPPERS AND ONIONS

We go through a process when sautéing without oil. It’s easy to caramelize if you follow the steps required. Expect perfection the first time!

Makes 4 side dishes or 4-6 sandwiches Continue reading “FAT-FREE CARAMELIZED PEPPERS AND ONIONS”

Posted in FAT-FREE FRIDAY, GOOD PLAIN STUFF, SNACKS, VEGGIES, WE GOT THE GREENS

15 MINUTE COLLARD GREENS

15 MINUTE COLLARD GREENS

Not everything we eat is a recipe containing several foods and methods. Sometimes plain, by itself, with nothing else is just as good. Try these collard greens and see if you agree!

Serves 1

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