Blue Team Eating Challenge 10/1-10/7
 

OK, Bluezers, here is my challenge to you....

The fall harvest is upon us: TRY THREE NEW KINDS OF PRODUCE THIS WEEK.

A new mushroom perhaps? The freaky looking squash in a tasty soup? Maybe this is the time to find out what is up with the ugli fruit.

This is your chance to conquer your fear of eggplant. Now is the time to pull out the cookbook you got 14 years ago, tried two recipes and put it away. This week, the veggies and fruits will become your ticket to adventure.

I wish I could join but there are no new fruits or vegetables at any of my stores that I haven't eaten! Really, I've been to Asian markets (Japanese, Vietnamese etc.) and health food stores, you name it! :D I am a plant-food adventurer! :broc: :carrot:

speaking of eggplant, anyone know a tasty healthy recipe? I actually bought one at the store yesterday and have never cooked it before.

MMM, eggplant caviar! (This is a nice recipe http://yulinkacooks.blogspot.com/200...caviar_06.html )

Baba Ghanoush!


1 eggplant
1/4 cup lemon juice
1/4 cup tahini (or use hummus to make it lower fat)
2 tablespoons sesame seeds
2-4 cloves garlic, minced
Salt and pepper, to taste
1 T olive oil

Preheat oven to 400 degrees and put the eggplant on a lightly greased or parchment lined baking sheet.

Place eggplant on baking sheet, pierce the skin with a fork all over.

Roast it for 30-40 minutes, turning as needed, until soft.

(The next step is optional, removing the skin)

Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree, adding salt and pepper as desired.

Enjoy!


Another idea:

Roasted eggplant, zucchini, carrots, tomatoes, onions and portabello mushrooms with assorted spices, chopped, with veggie broth, (a little olive oil if you like) then slow cooked at 350 for as long as you like (up to 2 hours, covered, checked frequently and stirred with the cover removed for the last 20 minutes).

This makes a great "sauce" for quinoa, pasta, rice, good bread etc.

Hee hee, this will be easy for me this week! Next weekend is Thanksgiving, so I'm sure I can find a way to get some new veggies in!

mmm, thanks bliss! Maybe I'll try the baba ganoush this time since it looks a bit easier than the other two. What kind of spices do you put in the last recipe you listed?

I'll give it a whirl - Tx for the tips and this idea!

Neat challenge onthetee!:carrot:

I want to participate but I'm broke :(

no veggies for me!

The definitive 3fatchicks thread on eggplant:

http://www.3fatchicks.com/forum/show...light=eggplant

Does anyone have any good squash recipes that would get a non-squash-lover to eat squash? Everytime I mention wanting to try it, the BF goes "ew, no."

Are you wanting to get squash in your diets for nutrition or do you really just want to love squash?

For me, I am perfectly happy to cut it in half, bake until soft and serve with butter and salt. I like mine really soft. I typically just scoop it from the outer layer and put it in the blender. A little nutmeg and cinnamon is good too.

Butternut squash soup is very tasty. I like mine with a little tabasco. There are a crazy number of recipes for squash soup out there. I would find one that sounds good to you based on how you like seasonings and other veggies added.

Slice a summer squash lengthwise, brush with olive oil, sprinkle on some ground garlic and grill it. You might be able to slip that onto a sandwich without too much protest. I have never tried this method with winter squashes.

If you just want him to eat the darn thing without discussion, bake til mushy, scoop it out and put it in the blender with his spaghetti sauce. You cannot imagine the things I have put in my kids spaghetti sauce. Sweet potatoes, zucchini, summer squash, spinach....all can be put in spaghetti sauce. My kids are excellent veggie eaters, but I cannot resist the temptation to give them a little more.

That really sucksl. I think I would give up almost every food to be able to keep my veggies for a week.

Want to share my fave lc site - Linda tests most recipes and stays true to realistic carb counts - Anything with an asterix is suitable for Induction - which I am on for the forseeable future! LOVE my salads & veggies while on Atkins!!

Plan to try three of these recipes for this Challenge:

http://www.genaw.com/lowcarb/side_dish_recipes.html

:carrot: if Anna lets me count these!

I have a whole thing of organic banana chips (FYI I hate fresh bananas!)

and I had a whole bag of sugar snap beans for lunch / snack :D

You're not married to a husband that loathes every veggie God created! ;)