This quiche is a great way to use up leftover cooked veggies from the fridge, as well as a quick and easy way to serve up a nutritious dinner. Frozen vegetables work well, too–I like to keep frozen fire roasted red peppers on hand for recipes like this.Read More
As mentioned in Project Eat More Veggies, I’m always looking for ways to make vegetable consumption more appealing to my boys–specifically Little Brother, now almost 5.
Colorful Rice was a happy discovery for all of us. It’s easy for me (hooray), and for some reason Little Brother will happily eat veggies in Colorful Rice that he would not normally touch with a ten foot pole.Read More
One of my absolute favorite fall and winter dishes is this Ragu Meat Sauce. We serve it over roasted spaghetti squash, because it allows us to avoid pasta and because it tastes amazing.
So by now, I’ve cut open my fair share of those hard-as-bricks, yellow, oblong vegetables. At first, the task seemed nearly impossible.
Clearly, these oval-shaped members of the gourd family did not want to be broken into. Clearly. Cutting open a spaghetti squash involved mental preparation and a great deal of elbow grease. Grunting helped, too.
Well, I’m here to tell you that it can be done. What’s more, I’ve figured out a few tricks.
Many of you have no doubt come to these conclusions already, all on your own. Good for you! 🙂 For the rest of you, here is The Secret to Cutting Spaghetti Squash…
I did it! I finally learned how to can. (Maybe there’s hope for my sewing skills…)
Thanks to my friend Diana, who was so very generous with her time and with her canning equipment, I can now proudly inform folks that I am indeed from Lancaster County, Pennsylvania. And mean it.
Even without the sewing skills.
Holy green bean harvest!
I might need to serve some with breakfast this morning, and at every meal thereafter, to ensure they’re all eaten up.
And to think…we almost didn’t plan beans this year. They’ve turned out to be our most successful, low maintenance crop!
Green beans do make for somewhat tedious harvesting, but the great part is that our boys are old enough to handle the snapping part.
The other great part is that both boys will now willingly ingest green beans. Little Brother only has to eat one, but he does it now without complaint. I’m hoping he will progress to eating several beans without complaint…
We’re making progress with Project Eat More Veggies—Hooray!
By the way, these are a few ways we like to prepare green beans:Read More
Did you catch yesterday’s post Project: Eat More Veggies? This spinach recipe is on our new list…
We love it with fish or chicken, or any meat really. The boys will even eat it willingly if I chop it up and mix it with brown rice, and they’ve begun to choose this spinach as their second vegetable when there are several options on the dinner table.
I recently decided that I’m tired of eating the same three or four vegetables in our family dinners.
The boys would only (happily) eat peas, corn, carrots, sweet potatoes, and (not so happily) green beans.
Technically, peas and corn don’t even count as vegetables! They’re more like starches. So are carrots and sweet potatoes, I guess, but they have enough redeeming qualities that I like to lump them in with the more nutritious veggies.