Tag Archives: vegetables

Spaghetti Squash

Spaghetti (squash)
1 Spaghetti squash, cut in half, remove seeds
2 tablespoons Butter
2 teaspoons Basil
Sea Salt, to taste
Put 1/2 the butter and basil on each half, salt. Cover with tin
foil (lined with enough oiled parchment paper so squash does
not come in contact with aluminum foil) place on pan (cut side
up). Bake in moderate oven (350 degrees F.) for 45 minutes.
Squash is done when you can put a fork next to the shell and
the squash pulls away easily, scoop squash out of shell gently,
and separate like spaghetti noodles. If over cooked it will not
separate like spaghetti but tastes great. Serve like spaghetti
with Italian spaghetti sauce.

Asian Stir Fry

Asian Stir Fry
2 cups vegetables;
Mung bean sprouts
Water chestnuts
Bamboo shoots
Green beans, fresh
Garlic & onion granulated
Raw coconut aminos, replaces soy sauce
Cut vegetables so as to expose as much surface as possible.
Melt fat in hot wok, add vegetables & stir quickly. Add some
water to deglaze the pan & to create a sauce for vegetables.
Mix some cornstarch with a little water and stir into vegetables
to thicken sauce. Add spices & raw coconut aminos. If you like
serve over salad as dressing.

Baked Mushrooms

Baked Mushrooms
12 mushrooms, stems removed & chopped
granulated garlic & onion
salt & pepper
Choose mushrooms that are nice little cups. Place them upside
down on a baking dish, place some butter in each one, fill each
one with some of the chopped stems, sprinkle with spices. Put
the pan in a hot oven (400-450 degrees F.), cook for 15
minutes. The mushrooms will be filled with their own juices.
Yum! Yum!

Sauteed Mushrooms

Sautéed mushrooms
Mushrooms, sliced thick
Butter, coconut oil or olive oil
Garlic, granulated
Sea salt
Melt fat in pan. Add mushrooms to hot fat & stir to coat, don’t
crowd them . Sprinkle spices over mushrooms, brown on both
sides. Serve hot or cold. You will like these even if mushrooms
have not been your favorite even if you think you don’t like
garlic. I like to finish by deglazing the pan’s residue with a
little water to make a sauce.

French Fried Potatoes

French Fried Potatoes
Wash potatoes, leave skins. Cut potatoes in desired size. Fry in
hot deep fat (395 degrees F.) Drain on rack or soft paper.
Sprinkle with salt & serve.
Deep-fat frying is a satisfactory way to retain most of the food
values. The quick cooking permits little loss of minerals &
vitamins. Only with good fats and correct temperature

Vegetables Calabisita

Vegetables Calabisita
1 or 2 cups vegetables
summer squash
tomatoes, fresh, diced
bell peppers
sea salt, to taste
Cook in pan with very little water, vegetables will create
enough liquid to cook. Continue to cook uncovered till liquid
is gone. Add some butter and serve.
If you must boil, boil at a high temperature, for the shortest
possible time, in the smallest possible amount of water
(minerals will be saved).