veggie tales
It's one week into my vegetarian lenten experience, and surprisingly I'm doing alright. I'm happy that I've kept fish and shellfish in the diet. Its definitely helped getting over the whole meat thing. I accidentally cheated the other day when I ordered gravy on my fries. Those fries were really tasty.
Other tasty things include
Mediterranean Asparagus and Cherry Tomatoes
(Diabetes & Heart Healthy Meals for Two by the American Heart Association and the American Diabetes Association 2008, page 166)
1/2 tsp olive oil
1 medium garlic clove, minced
1/2 tsp dried basil, crumbled
1/8 tsp pepper
4 ounces fresh asparagus, trimmed and cut diagonally into 1/2-inch pieces
4 medium cherry tomatoes, halved
2 tbsp snipped fresh parsley (Italian [flat-leaf] preferred)
1/2 tsp grated lemon zest
1 tbsp crumbled fat-free feta cheese
1 tsp shredded or grated Parmesan cheese
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the garlic, basil, and pepper for 10 to 15 seconds. Stir in the asparagus. Cook for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Stir in the tomatoes, parsley, and lemon zest. Cook for 1 to 2 minutes, or until the tomatoes are tender and heat through. Stir in feta and Parmesan.
and
Asparagus with Balsamic-Shallot Butter
(The Bon Appetit Cookbook by Barbara Fairchild 2006, page 435)
1/2 cup balsamic vinegar
2 large shallots, finely chopped
2 pounds asparagus, trimmed
3 tablespoons butter, room temperature
3 tablespoons water
1/2 tsp salt
Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until almost all vinegar is absorbed and about 1 tablespoon liquid remains in pain, stirring frequently, about 6 minutes. Set aside.
Combine asparagus, butter, 3 tablespoons water, and 1/2 teaspoon salt in heave large skillet. Bring to boil over medium-high heat. Cover and cook until asparagus is almost tender, about 3 minutes. Uncover and cook until all liquid evaporates and asparagus is just tender, stirring occasionally about 2 minutes longer. Add balsamic-shallot mixture and toss to coat. Season to taste with pepper and additional salt, if desired. Transfer to platter and serve.
Other tasty things include
Mediterranean Asparagus and Cherry Tomatoes
(Diabetes & Heart Healthy Meals for Two by the American Heart Association and the American Diabetes Association 2008, page 166)
1/2 tsp olive oil
1 medium garlic clove, minced
1/2 tsp dried basil, crumbled
1/8 tsp pepper
4 ounces fresh asparagus, trimmed and cut diagonally into 1/2-inch pieces
4 medium cherry tomatoes, halved
2 tbsp snipped fresh parsley (Italian [flat-leaf] preferred)
1/2 tsp grated lemon zest
1 tbsp crumbled fat-free feta cheese
1 tsp shredded or grated Parmesan cheese
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the garlic, basil, and pepper for 10 to 15 seconds. Stir in the asparagus. Cook for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Stir in the tomatoes, parsley, and lemon zest. Cook for 1 to 2 minutes, or until the tomatoes are tender and heat through. Stir in feta and Parmesan.
and
Asparagus with Balsamic-Shallot Butter
(The Bon Appetit Cookbook by Barbara Fairchild 2006, page 435)
1/2 cup balsamic vinegar
2 large shallots, finely chopped
2 pounds asparagus, trimmed
3 tablespoons butter, room temperature
3 tablespoons water
1/2 tsp salt
Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until almost all vinegar is absorbed and about 1 tablespoon liquid remains in pain, stirring frequently, about 6 minutes. Set aside.
Combine asparagus, butter, 3 tablespoons water, and 1/2 teaspoon salt in heave large skillet. Bring to boil over medium-high heat. Cover and cook until asparagus is almost tender, about 3 minutes. Uncover and cook until all liquid evaporates and asparagus is just tender, stirring occasionally about 2 minutes longer. Add balsamic-shallot mixture and toss to coat. Season to taste with pepper and additional salt, if desired. Transfer to platter and serve.