Squeaky Gourmet

I love vegetables–there I said it. You cannot go wrong with them in a diet or wellness plan. When I was working for the Department of Defense I would get sailors asking me if they can eat carrots or onions and not gain weight–the whole carb scare of the South beach diet taint was rampant with them. I would always answer honestly–I have never met a person with a weight problem who has said to me ” I would be thin if i could just walk away from those darn vegetables–they get me every time!”  Think about that–who over eats carrots? Who has a bulging waist line because the tomato section of the market has a vice like grip on them every time they walk in? Who do you know who joined Weight Watchers because they just won’t stop snacking on onions at night?

vegetables are good for you–I know we should know this but it is so over looked in todays world.  Most people use them as a steamed or boiled boring side dish or try and choke them down in a salad (OK, disclosure i also love salads–if you are choking on a salad I can NOT relate–but I love you just the same.) Here is a fantastic, delicious  way to prepare some vegetables in such an easy way–and so hardy that is can be the entire meal–if you dare!

Vegetables in a Pot
serves 8
16 ounces low sodium pureed tomatoes
1 large head red cabbage cored and chunked
1 large red onion peeled and chopped
10 baby potatoes left whole
1lb baby carrots
2 slices uncured bacon diced
3 cloves garlic
1 sprig fresh thyme
1 sprig fresh sage
1 handful fresh basil leaves
1 sprig fresh rosemary

Add all ingredients to a crock pot and set on medium heat for the entire day–set this and forget this *snaps fingers*

Serve topped with Greek yogurt and a sprinkle of pine nuts.

Nutrients in 1 Serving

I can always tell when the really cold weather has set in here in Wyoming.  Apart from not really wanting to venture outside very often, I find myself cooking stews and soups every week.  The comfort that I know I have a big pot of healthy, heartwarming stew in the fridge for the week makes lunches and the occasional dinner really easy.  Here’s what I cooked up Saturday.

White Bean and Barley Stew
Serves 4 or more

1 large onion chopped

1 ½  c chopped celery

1 t garlic chopped

1 red sweet pepper chopped

1 T olive oil

1 can no salt diced tomatoes

2 cans great northern beans- rinsed

1 carton 32oz  organic chicken or Veg stock

1/3 c uncooked barley

2 bay leaves

1 t oregano

1 t basil

½ t marjoram

1 t sea salt

1 t pepper

½ t or more red pepper flakes

2 T dry parsley or 1/3 c fresh- chopped

In a large soup pot, add the oil and the onion and garlic and sauté for a few minutes.  Add the rest of the chopped vegs and cook 10 mins on medium.  Now add the rest of the ingredients, stir well, bring to a boil and then reduce the heat to a simmer (low) and cook for an hour.  Serve with hot sauce if you are so inclined.  Yummy.  This could also be done in a slow cooker on low heat all day.

Other good ideas…

Fresh spinach would be great added before serving.

Tomato sauce would work well.

A squirt of lemon before serving would be yummy too.

Enjoy!

–Jamie