What veggie is best for you

What veggies are best for you?

http://answers.yahoo.com/question/index?qid=20090706212641AACeKWH

Ihave 3 here. Broccoli, Tofu and Seaweeds. Broccoli is a very nutricious food. It is good source of protein, vitamin and minerlas and also essential fatty acids. I like its texture and it absorbs the flavor of soups. Tofu is rich in protein…

Are veggie burgers good for you?

http://answers.yahoo.com/question/index?qid=20071126030739AATPQeU

A lot depends on what you consider “good for you” and on what type of veggie burgers you are considering. Homemade veggie burgers would be the best non-meat burger to try simply because you would know exactly what it contained. A …

Why is Veggie Wash better than just water?

http://www.veggie-wash.com/cgi-bin/category.cgi?category=faqs

Most agricultural chemicals and waxes are designed to be waterproof, so that rain and irrigation do not wash them away. Water alone does not penetrate or remove these substances. Veggie Wash safely removes them.

Related Questions Answered on Y!Answers

What is your best veggie recipe and/or preparation tips?

Q: I am looking for yummy ways to prepare veggies and/or recipes containing veggies. My husband and I do not like a lot of vegetables, but we want our kids to grow up liking everything – it is hard to lead by example when there isn’t much we like. Our kids actually eat far more veggies than either of us. We will eat salads with spinach, green leaf lettuce, cucumber and carrots. We eat green beans out of the can (which I know aren’t that great for you) and I really can’t think of much else we eat. I make salads often so that we do get some greens but I know we need so much more. So I am looking for you yummiest recipe to help us start to enjoy veggies more.Things I’ll probably never eat are iceberg lettuce & cooked carrots. I am really trying to get myself to eat tomatoes but I just can’t seem to. I am now growing them in my garden because I hear they are much better fresh. 10 pts to the one we like best!I need someone else to cook for me that way they could hide the veggies like we sometimes do from our kids :)! But when I am doing it I know they are there .. lol.

A: Here are my top picks based on what my family loves:Green Beans with BaconNote: I LOVE these, but my girls don’t like too much vinegar.1/8 lb. bacon, diced – I used 4 or 5 slices – probably more than 1/8 lb)1/2 onion, minced (or shallots)1 pound green beans, trimmed (I used a bag of frozen)1/2 teas red pepper flakes [optional]salt1 Tablespoon butter, softened1 1/2 Tablespoons white vinegar (1/2 T. = 1 1/2 teaspoons)Freshly ground pepperSteam beans. Meanwhile cook bacon over moderate heat, until golden. Remove bacon from skillet, add onions and cook until softened and translucent. Add beans, pepper flakes and salt and saute for about 2 minutes or so.Add butter, vinegar, pepper and more salt if needed. Toss until combined. Sprinkle with the bacon bits. Serve – 4 portions.Papa John’s Greek Spinach and Rice[Note: Papa John is my grandfather and not the pizza guy]1 medium onion, minced1/2 cup tomato sauce1 package frozen spinach1/3 cup Uncle Ben’s ricesalt/pepper to tasteSaute onion in a bit of olive oil. When translucent, add tomato sauce, rice, and frozen spinach. Cover with a lid, and cook on low heat. Stir occasionally to break up the spinach. Add a bit of water only if needed. Salt and pepper, if desired. It is done when the rice is.NOTES : Actually, this works just as well with canned spinachCauliflower Nutmeg[Note: I know a lot of people don’t like cauliflower, but give this one a try. My sister-in-law is BY FAR the pickiest eater when it comes to veggies, and she loves this dish. She has been known to make it and NOTHING else for dinner.] 2 shallots, diced fine 2 boxes cauliflower, frozenOR 1 headfresh cauliflower cut into flowerets 1/2 teaspoon whole nutmeg, ground fresh or more to taste 1 teaspoon parsley [optional]salt and pepper to taste 1 Tablespoon butterCook cauliflower until tender in as little water as possible – microwave or however. Then drain. Or if you have a steamer, steam. No need to drain.In skillet, saute the shallots in butter until translucent and tender. Add the drained califlower, grate the nutmeg on top, sprinkle on the parsley [optional — we don’t use it], toss all and serve.Roasted Brussel Sprouts1 1/2 pounds brussel sprouts3 Tablespoons olive oil3/4 teaspoon salt1/2 teaspoon pepperPreheat oven to 400°. Cut off ends of sprouts and pull off any yellow leaves. Place on a sheet pan, dribble olive oil over, salt and pepper, then toss all together. Spread out in one layer. Roast 30 to 40 minutes, turning them over half way through. Remove and can resalt if needed.You can use frozen ones – if so you might want to lower the temp to about 375, so they can cook all the way through. Fresh ones are fine also. This process removes all the bitterness and heavy cabbage taste. Really makes the sprouts quite delicious. Last, but not least — the receipe that has my girls begging for more…..broccoli! Yes, broccoli. I kid you not. They will eat this over anything else on their plates.Broccoli and Bread Crumbs1 1/2 pounds broccoli flowerets or 1 pound3-4 slices of bread, crusts removed6 Tablespoons butter [could probably use a margarine or butter substitute here]salt and pepper1/4 teaspoon allspice, optional sprinkling grated cheese, optionalSteam broccoli in a steamer. Place bread centers into food processor, and pulse to make bread crumbs Melt butter in a skillet until just beginning to brown. Add bread crumbs and toss around in the butter. Season. Toss broccoli in with the crumbs, add sprinkling of cheese and serve. [Note: We never use the allspice or cheese.]

~*~Best Veggie Dips~*~?

Q: Hello All,I was wondering what the best dips for veggies would be? and if you have a great recipe, could you send it to me? thanks so much! 🙂

A: Hot Artichoke Spinach DipSubmitted by: Sherrie D.Photo by: Allrecipes “This is a warm delicious dip…but it’s very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.” Original recipe yield: 4 cups.Prep Time:20 MinutesCook Time:25 MinutesReady In:45 MinutesServings:16 (change) ——————————————————————————–INGREDIENTS:1 (14 ounce) can artichoke hearts, drained 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon minced garlic 1 (10 ounce) package frozen chopped spinach, thawed and drained 1/3 cup heavy cream 1/2 cup sour cream 1 cup shredded mozzarella cheese ——————————————————————————–DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.Corn DipSubmitted by: Becky E. “This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.” Original recipe yield: 12 servings.Prep Time:5 MinutesReady In:2 Hours 5 MinutesServings:12 (change) ——————————————————————————–INGREDIENTS:3 (11 ounce) cans Mexican-style corn 1 (4 ounce) can diced green chiles, drained 5 green onions, chopped 1 (8 ounce) container sour cream 1 jalapeno pepper, chopped 3/4 cup mayonnaise 10 ounces shredded Cheddar cheese ——————————————————————————–DIRECTIONS:In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve. Jen’s Fresh and Spicy SalsaSubmitted by: J-Shep “This recipe is bursting with flavor! It is fresh and spicy, and did I mention easy? This is the closest thing to restaurant style salsa you will find. The jalapenos and hot pepper sauce (e.g., Tabasco) add spice to the mix and the cilantro, lime juice, and green onions create freshness.” Original recipe yield: 16 servings.Prep Time:15 MinutesReady In:15 MinutesServings:16 (change) ——————————————————————————–INGREDIENTS:5 roma (plum) tomatoes, seeded and chopped 10 green onions 2 fresh jalapeno peppers, seeded 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoons hot pepper sauce 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon salt ——————————————————————————–DIRECTIONS:In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt. Best Spinach Dip EverSubmitted by: Shawna “This is my Dad’s recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.” Original recipe yield: 1 bread bowl dip.Prep Time:15 MinutesReady In:6 Hours 15 MinutesServings:24 (change) ——————————————————————————–INGREDIENTS:1 cup mayonnaise 1 (16 ounce) container sour cream 1 (1.8 ounce) package dry leek soup mix 1 (4 ounce) can water chestnuts, drained and chopped 1/2 (10 ounce) package frozen chopped spinach, thawed and drained 1 (1 pound) loaf round sourdough bread ——————————————————————————–DIRECTIONS:In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping. Seven Layer Taco DipSubmitted by: Sue CasePhoto by: WANDA “I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it’s gone. Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.” Original recipe yield: 1 dip.Prep Time:30 MinutesReady In:30 MinutesServings:56 (change) ——————————————————————————–INGREDIENTS:1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese ——————————————————————————–DIRECTIONS:In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

what is the best substitute for spinach, as far calories, and the ecoli scare?

Q: Being on a diet, having a planed menu, with spinach salad for diner what is the best veggie other than lettuce? Lettuce isn’t an option, because you have that for lunch.

A: you can cook the spinach, boiling kills ecoli. allow spinach to cool, chop (with knife, don’t use a blender). make a salad. use pepper sauce (vinegar in a bottle of small peppers). not bad, if you like spinach.