There’s a lady on T.V. who cooks some really great-looking recipes. She subscribes to the 80/20 theory of eating 80% healthful and giving yourself 20% treats (read unhealthy, but usually sweet, sometimes salty, and among the things that Bob Harper wouldn’t approve of). She’s an inspiration. I should do more than nod my head in agreement.
In the spirit of good eating and healthy recipes, here’s something I threw together that actually tasted pretty good. Caveat: Unless I’m following a recipe, I don’t measure when I cook. In the recipe below, I am giving you a calculated guess on the measurements since – altogether now – I don’t measure when I cook. Therefore, make it work by adding or subtracting as you desire.
Spinach and ‘Shrooms
- 1/4 c. olive oil
- 1/2 onion, chopped
- 1 1/4 c. mushrooms, chopped
- 1 handful of cherry tomatoes, halved
Sautee in skillet on medium/medium high heat for around 5 min.
Add 5 oz. fresh baby spinach and cover (glass lid preferable). Steam at same temperature for a couple of minutes until spinach wilts. It won’t take long.
Sprinkle with feta cheese. Salt and pepper to taste.
80/20 reference: Southern Fried Fitness http://robynshea.com/
There’s nothing quite like fresh. Vegetables from a summer garden are a wonderful way to love healthy eating. I’m not even a fair gardener, but my dad, who was running a farm by the time he was 17, is always successful. It’s great when someone’s success makes up for your lack of it.
My daughter and I tried a new recipe a few weeks ago and ate nearly the entire thing in one sitting. Please don’t tell her I said that. I will not, NOT, I repeat, own the entire bean affair. Ah, well. The nice thing about eating vegetables is that there’s no guilt. I tweaked the recipe a little, to tame it. The squash and walnuts cool down an otherwise spicy dish. However, if you like hot, hot, hot, have at it and add more heat-inducing seasonings like pepper or ginger.
1. Heat skillet. Snap ends from 1 lb. green beans and add to hot skillet along with 1/4 c. water. Cover and cook 3-4 min. Uncover, and cook until water is evaporated.
2. Add: 1 Tbsp olive oil and 2 Tbsp minced garlic. Stir for 1-2 min. until garlic is lightly browned.
3. Combine and Add: 2 Tbsp soy sauce, 1 Tbsp red wine vinegar, 2 tsp. sugar, 1/4-1/2 tsp. hot pepper flakes. Bring to boil and cook while stirring for 2-3 min and sauce coats beans.
4. Transfer to serving dish.
5. Add: 1 yellow squash, peeled and cut into 1 in. chunks and 1 or 2 handfuls of chopped walnuts.
Serves 8 – 10 unless you eat it all at one sitting, in which case please confess here. I’d rather not be the only one.
Are you frantically searching for last minute ideas to put on the table for Thanksgiving Day? The following is something I’ve thrown together for years and we enjoy it at whatever meal it’s served. It’s easy, healthful, and tastes great. Enjoy!
Strawberry Walnut Salad
- Cut up 2 lbs cored strawberries (just remove the green tops with a cheap vegetable peeler)
- Sprinkle with a little sugar
- Add chopped walnuts (Honestly, I never measure – just add until it looks appealing to you, maybe 1 c.; you’d rather have too few than too many, though.)
- Mix together