The ones that say ORGANIC. Can make a real difference. ie. brocilli. I am trying to get up the courage to try organic beets.
06/22/2016 - 7:43am
pepperoni and chopped asparagus pizza with a barbeque sauce instead of tomato paste. Very nice.
06/27/2014 - 11:28pm
i used to hate spinach until i i ate spincah potatoes at my friends house
12/01/2010 - 11:17pm
A simple mushroom omelette with some fines herbes. I used to hate mushrooms until I was ambushed with that omelette. I also was not fond of brussel sprouts until I tried a simple oven bake recipe: just wash sprouts then toss them with olive oil. Lay them out on a baking sheet, sprinkle lightly with sea salt and bake at 350F for, I forget, 1hr perhaps? Rotate 1/2way through. Crispy, crunchy outside with melting sweet insides, yummy!
12/01/2010 - 6:10pm
A simple mushroom omelette with some fines herbes. I used to hate mushrooms until I was ambushed with that omelette. I also was not fond of brussel sprouts until I tried a simple oven bake recipe: just wash sprouts then toss them with olive oil. Lay them out on a baking sheet, sprinkle lightly with sea salt and bake at 350F for, I forget, 1hr perhaps? Rotate 1/2way through. Crispy, crunchy outside with melting insides, yummy!
12/01/2010 - 6:08pm
I found a tuna casserole recipe that used a sauce made from scratch, not canned soup, and it is DELICIOUS! I'm not a tuna fan and never thought I would even look at tuna casserole, but this is amazing and full of lots of veggies and since I make it with soy milk, there's extra protein in it too!
12/01/2010 - 12:43pm
It's funny how preparation is the key. When it comes to OKRA, just add lemon juice to it once it's cut and it won't be slimy at all. I usually saute it with onions and garlic and some salt and pepper and it's great. If you are a little skeptical, you can always throw in half a cube of bullion and that will do the trick (no salt needed in that case). For BEATS in the other hand, although the brown sugar glaze sounds delish, it takes a little time. Try simply boiling them, marinade with vinegar and SUGAR (no salt) and chill them in the fridge. No earthy taste this way.
12/01/2010 - 10:22am
I don't have many foods I dislike, but the only one I managed to 'bring around' was an avocado. Simply mashed with a bit of coarse salt and lemon or lime juice, and, optionally, mixed in with quark or canned fish, it's eadible.
11/01/2010 - 4:24pm
Cabbage. A friend told me to try cabbage braised with bacon, onions, apple cider vinegar and a little salt and pepper. When fall rolls around, we make it a couple times a week. Cut some thick bacon into chunks, saute it in a frying pan until just done, remove the bacon, leave the grease and add purple cabbage (strips) and red onions. Continuously braise with plenty of apple cider vinegar until tender. I like to add carrot strips and apple slices sometimes, too. Finish with salt and pepper to taste. Delicious!
10/31/2010 - 2:41pm
The recipe that got my family to eat beets is from the February/March 2006 issue: beet risotto. I'm sorry it wasn't featured here.
For a heartier dish, I brown 3/4 # ground turkey and 1/4 # turkey breakfast sausage with the onion. After removing the ground meat and onions from the pan, I deglaze the pan with 1/4 cup of red wine. I also added 2cloves of garlic, minced to the rice.
If the beet greens are not looking good, I use chard or spinach instead.
This is the dish I'm asked to bring to family members when we visit - they want to put it in their freezers.