Friday, July 2, 2010
WATERMELON
There's more to this fruit than its sweet, red center.
One of the tastiest ways to keep cool in summer is to munch on ice cold watermelon. No summer picnic is complete without watermelon. I will share some of my watermelon recipes and a quick History of THE WATERMELON
Watermelons are in nature an excellent source of vitamins A, C, and B6. They are also a great source of potassium, and extremely low in sodium. Watermelons are a great snack for both children and adults, for the reason that they contain
practically no fat. Historians say watermelons first grew in the middle of the Kalahari Desert. They were a source of water for thirsty traders, who began to sell the seeds in cities along the ancient Mediterranean trade routes.
Cultivation of watermelon spread throughout Africa and, by the 1600s, watermelon made its way to Great Britain, Spain, China and beyond. Watermelon arrived in North America courtesy of European colonists from African slaves.
During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses.
One of the tastiest ways to keep cool in summer is to munch on ice cold watermelon. No summer picnic is complete without watermelon. I will share some of my watermelon recipes and a quick History of THE WATERMELON
Watermelons are in nature an excellent source of vitamins A, C, and B6. They are also a great source of potassium, and extremely low in sodium. Watermelons are a great snack for both children and adults, for the reason that they contain
practically no fat. Historians say watermelons first grew in the middle of the Kalahari Desert. They were a source of water for thirsty traders, who began to sell the seeds in cities along the ancient Mediterranean trade routes.
Cultivation of watermelon spread throughout Africa and, by the 1600s, watermelon made its way to Great Britain, Spain, China and beyond. Watermelon arrived in North America courtesy of European colonists from African slaves.
During the Civil War, the Confederate Army boiled down watermelons as a source of sugar and molasses.
Thursday, June 24, 2010
Grilled Vegetables
GRILLED EGGPLANTS
4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories
GRILLED PEPPERS
2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories
GRILLED ZUCCHINI
Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,
GRILLED PORTOBELLO MUSHROOMS
Trim tough stem ends from 2 medium-size portobello mushrooms (4 ounces each) or 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.
Each serving: About 75 calories,
4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories
GRILLED PEPPERS
2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories
GRILLED ZUCCHINI
Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,
GRILLED PORTOBELLO MUSHROOMS
Trim tough stem ends from 2 medium-size portobello mushrooms (4 ounces each) or 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.
Each serving: About 75 calories,
Grilled Vegetables Vinaigrette
Ingredients
• 2 tablespoon(s) olive or vegetable oil
• 2 tablespoon(s) white wine vinegar
• 2 teaspoon(s) chopped fresh tarragon
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground black pepper
• 1/2 teaspoon(s) sugar
• Tarragon sprigs, for garnish
In large bowl, mix olive oil and remaining ingredients except tarragon sprigs. Add vegetables and toss to coat with vinaigrette dressing.
• 2 tablespoon(s) olive or vegetable oil
• 2 tablespoon(s) white wine vinegar
• 2 teaspoon(s) chopped fresh tarragon
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground black pepper
• 1/2 teaspoon(s) sugar
• Tarragon sprigs, for garnish
In large bowl, mix olive oil and remaining ingredients except tarragon sprigs. Add vegetables and toss to coat with vinaigrette dressing.
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