New vegetables

[Guest guest]

Need some help...

I'm trying to get more variety in the vegetables i'm eating. Im at stage 2

right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and

occasionally winter squash. So, pretty much, I'm getting really bored with

these foods. This week's plan is to add red peppers to my tomato soup and to

make some thing with watercress (just picked it up at the farmers market). I am

in need of a recipe with watercress (watercress soup perhaps?) and some new ways

to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil;

tomato soup; asparagus soup or steamed in the oven; carrots in the

carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a

bit of a rut and need some new ideas.

Thanks:)

Ellen

SCD almost 3 months

[Guest guest]

Hi, just wanted to bump this up in case people missed it over the holiday weekend...any advice appreciated I've been finding watercress soup recipes, but all have potatoes...i wonder what we can sub for that? butternut squash? cauliflower perhaps? Thanks,EllenTo: BTVC-SCD Sent: Mon, July 5, 2010 12:26:27 AMSubject: New vegetables

Need some help...

I'm trying to get more variety in the vegetables i'm eating. Im at stage 2 right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and occasionally winter squash. So, pretty much, I'm getting really bored with these foods. This week's plan is to add red peppers to my tomato soup and to make some thing with watercress (just picked it up at the farmers market). I am in need of a recipe with watercress (watercress soup perhaps?) and some new ways to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil; tomato soup; asparagus soup or steamed in the oven; carrots in the carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a bit of a rut and need some new ideas.

Thanks:)

Ellen

SCD almost 3 months

[Guest guest]

My favorite way to eat zucchini right now is to use the vegetable peeler to cut it in ribbons like noodles and put homemade pesto on it (olive oil, garlic, basil, nuts). I like to cube the butternut squash and roast it in the oven with a lot of garlic and some olive oil. Reminds me of roasted sweet potatoes. I've also been enjoying turkey thighs in the crock pot with carrots, onions, celery, garlic, herbs, salt. Can use the veg for flavor and take out if you're not ready to eat it yet. I think you could throw the watercress into your chicken soup the last 20 mins or so of cooking and it would be delicious that way. I do that with cabbage, kale, collards. Haven't tried the watercress but should be terrific. Acorn and butternut squash make wonderful soup with some chicken broth and whatever spices you can tolerate. I have also put a roasted red pepper in squash soups. Cooked apples are good added in squash soups as well. I used to make a ground beef soup with tomato juice as the soup base and it had onion, celery, carrot, green beans in it. That seems like it could be easily enjoyed with even just one or two of those veg, whatever is tolerated. I also like to make roasted veg medleys with whatever I can eat and have on hand. That mixes things up too.

Best wishes, KelleyCeliac 4/10SCD 5/10

 

Hi, just wanted to bump this up in case people missed it over the holiday weekend...any advice appreciated   I've been finding watercress soup recipes, but all have potatoes...i wonder what we can sub for that? butternut squash? cauliflower perhaps? 

Thanks,Ellen

To: BTVC-SCD Sent: Mon, July 5, 2010 12:26:27 AM

Subject: New vegetables

 

Need some help...

I'm trying to get more variety in the vegetables i'm eating. Im at stage 2 right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and occasionally winter squash. So, pretty much, I'm getting really bored with these foods. This week's plan is to add red peppers to my tomato soup and to make some thing with watercress (just picked it up at the farmers market). I am in need of a recipe with watercress (watercress soup perhaps?) and some new ways to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil; tomato soup; asparagus soup or steamed in the oven; carrots in the carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a bit of a rut and need some new ideas.

Thanks:)

Ellen

SCD almost 3 months

-- Kelley

[Guest guest]

Zucchini soup is really good. Saute the zucchini with some onion and garlic,

then cook and puree into soup. Adding fresh basil at the end is delicious. I

have also added asparagus to this. You could try adding zucchini to the

watercress soup. It's a good thickener.

I also like sauteed spinach in olive oil.

PJ

>

> Hi, just wanted to bump this up in case people missed it over the holiday

> weekend...any advice appreciated I've been finding watercress soup

recipes,

> but all have potatoes...i wonder what we can sub for that? butternut squash?

> cauliflower perhaps?

>

>

> Thanks,

>

> Ellen

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Mon, July 5, 2010 12:26:27 AM

> Subject: New vegetables

>

>

> Need some help...

>

> I'm trying to get more variety in the vegetables i'm eating. Im at stage 2

> right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and

> occasionally winter squash. So, pretty much, I'm getting really bored with

> these foods. This week's plan is to add red peppers to my tomato soup and to

> make some thing with watercress (just picked it up at the farmers market). I

am

> in need of a recipe with watercress (watercress soup perhaps?) and some new

ways

> to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil;

> tomato soup; asparagus soup or steamed in the oven; carrots in the

> carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a

> bit of a rut and need some new ideas.

>

> Thanks:)

>

> Ellen

> SCD almost 3 months

>

[Guest guest]

Kelley - Thanks for the tips! I think I'm gonna try that squash soup soon...too bad I'm bad with ground beef, because that soup sounds really good! I did find some tasty ground chicken at a farm nearby, I wonder if that would taste good...can you give me more details on how to make that? I'm glad that someone else eats lots of soups, I've been rotating 2 or 3 three soups, and its getting kind of boring Oh and also, what kind of peeler do you use to make the zucchini pasta?EllenTo: BTVC-SCD Sent: Tue, July 6, 2010 10:49:42 PMSubject: Re: New vegetables

My favorite way to eat zucchini right now is to use the vegetable peeler to cut it in ribbons like noodles and put homemade pesto on it (olive oil, garlic, basil, nuts). I like to cube the butternut squash and roast it in the oven with a lot of garlic and some olive oil. Reminds me of roasted sweet potatoes. I've also been enjoying turkey thighs in the crock pot with carrots, onions, celery, garlic, herbs, salt. Can use the veg for flavor and take out if you're not ready to eat it yet. I think you could throw the watercress into your chicken soup the last 20 mins or so of cooking and it would be delicious that way. I do that with cabbage, kale, collards. Haven't tried the watercress but should be terrific. Acorn and butternut squash make wonderful soup with some chicken broth and whatever spices you can tolerate. I have also put a roasted red pepper in squash soups. Cooked apples are good added in squash soups as well. I used to make a ground

beef soup with tomato juice as the soup base and it had onion, celery, carrot, green beans in it. That seems like it could be easily enjoyed with even just one or two of those veg, whatever is tolerated. I also like to make roasted veg medleys with whatever I can eat and have on hand. That mixes things up too.

Best wishes, KelleyCeliac 4/10SCD 5/10On Tue, Jul 6, 2010 at 9:35 PM, Ellen o <martinoellen@ ymail.com> wrote:

Hi, just wanted to bump this up in case people missed it over the holiday weekend...any advice appreciated I've been finding watercress soup recipes, but all have potatoes...i wonder what we can sub for that? butternut squash? cauliflower perhaps?

Thanks,Ellen

From: "martinoellen@ ymail.com" <martinoellen@ ymail.com>

To: BTVC-SCD@yahoogroup s.comSent: Mon, July 5, 2010 12:26:27 AM

Subject: New vegetables

Need some help...

I'm trying to get more variety in the vegetables i'm eating. Im at stage 2 right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and occasionally winter squash. So, pretty much, I'm getting really bored with these foods. This week's plan is to add red peppers to my tomato soup and to make some thing with watercress (just picked it up at the farmers market). I am in need of a recipe with watercress (watercress soup perhaps?) and some new ways to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil; tomato soup; asparagus soup or steamed in the oven; carrots in the carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a bit of a rut and need some new ideas.

Thanks:)

Ellen

SCD almost 3 months

-- Kelley

[Guest guest]

Ah yes, I just made the zucchini-basil soup, its very good thanks!

> >

> > Hi, just wanted to bump this up in case people missed it over the holiday

> > weekend...any advice appreciated I've been finding watercress soup

recipes,

> > but all have potatoes...i wonder what we can sub for that? butternut squash?

> > cauliflower perhaps?

> >

> >

> > Thanks,

> >

> > Ellen

> >

> >

> >

> >

> > ________________________________

> > From: " martinoellen@ " <martinoellen@>

> > To: BTVC-SCD

> > Sent: Mon, July 5, 2010 12:26:27 AM

> > Subject: New vegetables

> >

> >

> > Need some help...

> >

> > I'm trying to get more variety in the vegetables i'm eating. Im at stage 2

> > right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and

> > occasionally winter squash. So, pretty much, I'm getting really bored with

> > these foods. This week's plan is to add red peppers to my tomato soup and

to

> > make some thing with watercress (just picked it up at the farmers market).

I am

> > in need of a recipe with watercress (watercress soup perhaps?) and some new

ways

> > to cook the veggies i'm eating. Right now I do zucchini sauteed in olive

oil;

> > tomato soup; asparagus soup or steamed in the oven; carrots in the

> > carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in

a

> > bit of a rut and need some new ideas.

> >

> > Thanks:)

> >

> > Ellen

> > SCD almost 3 months

> >

>

[Guest guest]

For the zucchini--I just have a regular vegetable peeler, just what you think of for peeling carrots or potatoes. I take off the outer green layer and discard. Then use the peeler on the zucchini lengthwise, round and round making strips until I hit the seed layer, which I also discard. Then just saute in a bit of olive oil and add pesto at the end. If you can have tomatoes, tomato sauce would also be good. Or I bet it would be good to put chopped tomatoes, basil and garlic in it.

The hamburger soup--I think any ground meat would be fine. It's a pretty quick soup since the base of it is the tomato juice. It seems like I sauteed the veg in the soup pot (onions, carrots, celery) with just some olive oil until they were mostly tender. Then added the tomato juice, already cooked ground meat and fresh or frozen green beans at the end and just let it all simmer together until the veg are all tender. This recipe doesn't call for herbs, just salt and pepper. Think you could do a lot of different things with this idea though.

I have finally gotten pretty comfortable with soups, never use recipes anymore, and just make things up as I go along. The possibilities are really endless.Also am noticing with SCD that it is helpful just to try things, putting together whatever foods you can eat and just see how it comes out. Most things have worked fine, though I tried to make a butternut squash pancake that I had to throw out, but most things have been edible. Good luck!

Kelley

 

Kelley - Thanks for the tips! I think I'm gonna try that squash soup soon...too bad I'm bad with ground beef, because that soup sounds really good!  I did find some tasty ground chicken at a farm nearby, I wonder if that would taste good...can you give me more details on how to make that?  I'm glad that someone else eats lots of soups, I've been rotating 2 or 3 three soups, and its getting kind of boring   Oh and also, what kind of peeler do you use to make the zucchini pasta?

Ellen

To: BTVC-SCD

Sent: Tue, July 6, 2010 10:49:42 PMSubject: Re: New vegetables

 

My favorite way to eat zucchini right now is to use the vegetable peeler to cut it in ribbons like noodles and put homemade pesto on it (olive oil, garlic, basil, nuts). I like to cube the butternut squash and roast it in the oven with a lot of garlic and some olive oil. Reminds me of roasted sweet potatoes. I've also been enjoying turkey thighs in the crock pot with carrots, onions, celery, garlic, herbs, salt. Can use the veg for flavor and take out if you're not ready to eat it yet. I think you could throw the watercress into your chicken soup the last 20 mins or so of cooking and it would be delicious that way. I do that with cabbage, kale, collards. Haven't tried the watercress but should be terrific. Acorn and butternut squash make wonderful soup with some chicken broth and whatever spices you can tolerate. I have also put a roasted red pepper in squash soups. Cooked apples are good added in squash soups as well. I used to make a ground

beef soup with tomato juice as the soup base and it had onion, celery, carrot, green beans in it. That seems like it could be easily enjoyed with even just one or two of those veg, whatever is tolerated. I also like to make roasted veg medleys with whatever I can eat and have on hand. That mixes things up too.

Best wishes, KelleyCeliac 4/10SCD 5/10On Tue, Jul 6, 2010 at 9:35 PM, Ellen o <martinoellen@ ymail.com> wrote:

 

Hi, just wanted to bump this up in case people missed it over the holiday weekend...any advice appreciated   I've been finding watercress soup recipes, but all have potatoes...i wonder what we can sub for that? butternut squash? cauliflower perhaps? 

Thanks,Ellen

From: " martinoellen@ ymail.com " <martinoellen@ ymail.com>

To: BTVC-SCD@yahoogroup s.comSent: Mon, July 5, 2010 12:26:27 AM

Subject: New vegetables

 

Need some help...

I'm trying to get more variety in the vegetables i'm eating. Im at stage 2 right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and occasionally winter squash. So, pretty much, I'm getting really bored with these foods. This week's plan is to add red peppers to my tomato soup and to make some thing with watercress (just picked it up at the farmers market). I am in need of a recipe with watercress (watercress soup perhaps?) and some new ways to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil; tomato soup; asparagus soup or steamed in the oven; carrots in the carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a bit of a rut and need some new ideas.

Thanks:)

Ellen

SCD almost 3 months

-- Kelley

-- Kelley

[Guest guest]

Do you puree the zucchini into just broth??

Marla

From: smdsmom2008

Sent: Wednesday, July 07, 2010 6:00 AM

To: BTVC-SCD

Subject: Re: New vegetables

Zucchini soup is really good. Saute the zucchini with some onion and garlic, then cook and puree into soup. Adding fresh basil at the end is delicious. I have also added asparagus to this. You could try adding zucchini to the watercress soup. It's a good thickener.I also like sauteed spinach in olive oil.PJ>> Hi, just wanted to bump this up in case people missed it over the holiday > weekend...any advice appreciated I've been finding watercress soup recipes, > but all have potatoes...i wonder what we can sub for that? butternut squash? > cauliflower perhaps? > > > Thanks,> > Ellen> > > > > ________________________________> > To: BTVC-SCD > Sent: Mon, July 5, 2010 12:26:27 AM> Subject: New vegetables> > > Need some help...> > I'm trying to get more variety in the vegetables i'm eating. Im at stage 2 > right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and > occasionally winter squash. So, pretty much, I'm getting really bored with > these foods. This week's plan is to add red peppers to my tomato soup and to > make some thing with watercress (just picked it up at the farmers market). I am > in need of a recipe with watercress (watercress soup perhaps?) and some new ways > to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil; > tomato soup; asparagus soup or steamed in the oven; carrots in the > carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a > bit of a rut and need some new ideas.> > Thanks:)> > Ellen> SCD almost 3 months>

[Guest guest]

I cook them in enough water to cover them. Then I use an immersion blender to

turn it all into soup.

PJ

> >

> > Hi, just wanted to bump this up in case people missed it over the holiday

> > weekend...any advice appreciated I've been finding watercress soup

recipes,

> > but all have potatoes...i wonder what we can sub for that? butternut squash?

> > cauliflower perhaps?

> >

> >

> > Thanks,

> >

> > Ellen

> >

> >

> >

> >

> > ________________________________

> > From: " martinoellen@ " <martinoellen@>

> > To: BTVC-SCD

> > Sent: Mon, July 5, 2010 12:26:27 AM

> > Subject: New vegetables

> >

> >

> > Need some help...

> >

> > I'm trying to get more variety in the vegetables i'm eating. Im at stage 2

> > right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and

> > occasionally winter squash. So, pretty much, I'm getting really bored with

> > these foods. This week's plan is to add red peppers to my tomato soup and to

> > make some thing with watercress (just picked it up at the farmers market). I

am

> > in need of a recipe with watercress (watercress soup perhaps?) and some new

ways

> > to cook the veggies i'm eating. Right now I do zucchini sauteed in olive

oil;

> > tomato soup; asparagus soup or steamed in the oven; carrots in the

> > carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a

> > bit of a rut and need some new ideas.

> >

> > Thanks:)

> >

> > Ellen

> > SCD almost 3 months

> >

>

[Guest guest]

I use both a mandolin and a regular veggie peeler to make noodles. They have

devices out there just for making veggie pasta. You can google it.

Here's the link to the zucchini basil soup:

http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831

I think homemade chicken stock gave it better flavor.

BAKED BUTTERNUT SQUASH WITH ROASTED GARLIC SOUP

•1 Large Butternut Squash *

•1 bulb garlic

•Homemade Chicken stock

Bake squash and the whole bulb of garlic 1 to 1 ½ hours at 400.

Cut squash in half and remove seeds and skin.

Cut the root end of the bulb of garlic off and squeeze half the roasted garlic

clove and add all the squash to a food processor.

Add 1 cup of chicken stock and start it.

Add enough stock to make it soupy. Add salt and pepper if desired. I didn't and

it's great

Misty Kimble

CD - no meds

SCD - 2.5 years

>

> Kelley - Thanks for the tips! I think I'm gonna try that squash soup

soon...too bad I'm bad with ground beef, because that soup sounds really good!

I did find some tasty ground chicken at a farm nearby, I wonder if that would

taste good...can you give me more details on how to make that? I'm glad that

someone else eats lots of soups, I've been rotating 2 or 3 three soups, and its

getting kind of boring Oh and also, what kind of peeler do you use to make

the zucchini pasta?

>

> Ellen

[Guest guest]

PJ- that soup sounds good! I've been doing the same thing with cucumbers and

dill. I like drinking it chilled and adding yogurt. It seems like watercress

could be pretty versatile in any soup

-Joanna

> >

> > Hi, just wanted to bump this up in case people missed it over the holiday

> > weekend...any advice appreciated I've been finding watercress soup

recipes,

> > but all have potatoes...i wonder what we can sub for that? butternut squash?

> > cauliflower perhaps?

> >

> >

> > Thanks,

> >

> > Ellen

> >

> >

> >

> >

> > ________________________________

> > From: " martinoellen@ " <martinoellen@>

> > To: BTVC-SCD

> > Sent: Mon, July 5, 2010 12:26:27 AM

> > Subject: New vegetables

> >

> >

> > Need some help...

> >

> > I'm trying to get more variety in the vegetables i'm eating. Im at stage 2

> > right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and

> > occasionally winter squash. So, pretty much, I'm getting really bored with

> > these foods. This week's plan is to add red peppers to my tomato soup and

to

> > make some thing with watercress (just picked it up at the farmers market).

I am

> > in need of a recipe with watercress (watercress soup perhaps?) and some new

ways

> > to cook the veggies i'm eating. Right now I do zucchini sauteed in olive

oil;

> > tomato soup; asparagus soup or steamed in the oven; carrots in the

> > carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in

a

> > bit of a rut and need some new ideas.

> >

> > Thanks:)

> >

> > Ellen

> > SCD almost 3 months

> >

>

[Guest guest]

Yes, my immersion blender is invaluable.

Another soup recipes is Kirsty Alley's Green Soup.

http://www.oprah.com/food/Kirstie-Alleys-Green-Soup

Very good and nutritious.

Servings: Makes 23 cups

Ingredients:

Kirstie Alley's Green Soup

6 to 8 big chunks shallots

8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer

layer off and then slit them open lengthwise, but not completely severed clear

through. Rinse them out well.)

1/3 cup organic olive oil

2 big bunches asparagus (cut the hard ends off about 3 inches)

3 big bunches broccoli (cut the stems off halfway up the shafts)

2 big bunches spinach (cut off the tiny part of the dirty ends)

192 ounces homemade chicken broth (for vegetarians, use vegetable broth) **This

is the only modification from premade***

Sea salt (at least 3 tablespoons of coarse grain)

Pepper , to taste

Directions:

Peel and slice shallots thinly.

Put all the olive oil in a very large, deep pot. Turn the heat to medium-high.

Put the shallots into the oil and sweat the shallots. " Sweating " means to cook

the vegetables to tenderize them without browning them. Adjust heat as necessary

to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb

while they are sweating. Cut the leeks into thin slices and toss them into the

oil with the shallots. Sweat the leeks along with the shallots. Chop the

asparagus into small bits and then add them to the mixture and sweat them, along

with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the

broccoli into small chunks and throw them into the soup pot. (If the shallots,

leeks and asparagus combo gets too dry before they are tender, just add small

amounts of chicken broth to the mix and keep on sweating.)

Let the broccoli sweat a little while (about 2 minutes) and then add half of

your chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You

want the broccoli to be tender, but not overcooked, and you want the color of

soup to always remain a nice, bright green.) Add all the spinach and cook for an

additional 3 to 5 minutes. Turn the flame off the mixture and season to taste

with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the

pureed soup mixture into one big pot. Then taste and season it to your liking.

Only season with salt and pepper. If you desire any other seasoning, create an

individual serving, not in the whole pot.

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or

for storage. Cool the soup before refrigerating and/or freezing.

You are basically adding the vegetables in order of their hardness. The spinach

is so soft, you would never want to add it too early. If you do, it can make the

soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62

calories per cup.

This recipe yields about 23 cups of soup, enough for you and your Chubby Buddy

for an entire week. Make sure your cooking pot is big, or you can halve the

recipe.

>

>

> I cook them in enough water to cover them. Then I use an immersion blender to

turn it all into soup.

>

> PJ

[Guest guest]

Oh! One more thing Ellen- just wanted to add that artichokes are a great and fun

veggie to eat. They are right at stage 2 where you are.

Have you ever made them?

Here is an awesome blog that shows photos and tells you how to prepare and cook

them:

http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

I like to melt some butter and add lemon juice for a dipping sauce.

-Joanna

[Guest guest]

How many zucchinis do you need saute to make a bowl of soup?? Do you saute in butter or olive oil? Sorry for the questions - this is a new concept to me!!

Marla

From: Joanna

Sent: Wednesday, July 07, 2010 12:21 PM

To: BTVC-SCD

Subject: Re: New vegetables

PJ- that soup sounds good! I've been doing the same thing with cucumbers and dill. I like drinking it chilled and adding yogurt. It seems like watercress could be pretty versatile in any soup -Joanna > >> > Hi, just wanted to bump this up in case people missed it over the holiday > > weekend...any advice appreciated I've been finding watercress soup recipes, > > but all have potatoes...i wonder what we can sub for that? butternut squash? > > cauliflower perhaps? > > > > > > Thanks,> > > > Ellen> > > > > > > > > > ________________________________> > From: "martinoellen@" <martinoellen@>> > To: BTVC-SCD > > Sent: Mon, July 5, 2010 12:26:27 AM> > Subject: New vegetables> > > > > > Need some help...> > > > I'm trying to get more variety in the vegetables i'm eating. Im at stage 2 > > right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and > > occasionally winter squash. So, pretty much, I'm getting really bored with > > these foods. This week's plan is to add red peppers to my tomato soup and to > > make some thing with watercress (just picked it up at the farmers market). I am > > in need of a recipe with watercress (watercress soup perhaps?) and some new ways > > to cook the veggies i'm eating. Right now I do zucchini sauteed in olive oil; > > tomato soup; asparagus soup or steamed in the oven; carrots in the > > carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in a > > bit of a rut and need some new ideas.> > > > Thanks:)> > > > Ellen> > SCD almost 3 months> >>

[Guest guest]

When I do cucumbers (and I would say they are about the same size as zucchini)

I'll use 4 or 5, about 3-4 cloves garlic and 1 small onion. You can use butter

or olive oil! For that amount of veggies I find that pureeing them in 4 cups of

stock works just right. But I also add about 2 cups of yogurt. Hope this is more

helpful than confusing

-Joanna

> > >

> > > Hi, just wanted to bump this up in case people missed it over the holiday

> > > weekend...any advice appreciated I've been finding watercress soup

recipes,

> > > but all have potatoes...i wonder what we can sub for that? butternut

squash?

> > > cauliflower perhaps?

> > >

> > >

> > > Thanks,

> > >

> > > Ellen

> > >

> > >

> > >

> > >

> > > ________________________________

> > > From: " martinoellen@ " <martinoellen@>

> > > To: BTVC-SCD

> > > Sent: Mon, July 5, 2010 12:26:27 AM

> > > Subject: New vegetables

> > >

> > >

> > > Need some help...

> > >

> > > I'm trying to get more variety in the vegetables i'm eating. Im at stage 2

> > > right now, eating zucchini, green beans, asparagus, tomatoes, carrots, and

> > > occasionally winter squash. So, pretty much, I'm getting really bored with

> > > these foods. This week's plan is to add red peppers to my tomato soup and

to

> > > make some thing with watercress (just picked it up at the farmers market).

I am

> > > in need of a recipe with watercress (watercress soup perhaps?) and some

new ways

> > > to cook the veggies i'm eating. Right now I do zucchini sauteed in olive

oil;

> > > tomato soup; asparagus soup or steamed in the oven; carrots in the

> > > carrot-chicken soup; baked butternut or acorn squash. I think I'm stuck in

a

> > > bit of a rut and need some new ideas.

> > >

> > > Thanks:)

> > >

> > > Ellen

> > > SCD almost 3 months

> > >

> >

>

[Guest guest]

Thanks, Joanna! Like watercress, I have never eaten an artichoke before, so wouldn't no where to begin in preparing it I'm getting lots of ideas here, thanks everyone! I wish I didn't just make a zucchini soup and a chicken soup yesterday, could've used that watercress right up...EllenTo: BTVC-SCD Sent: Wed, July 7, 2010 12:30:40 PMSubject: Re: New vegetables

Oh! One more thing Ellen- just wanted to add that artichokes are a great and fun veggie to eat. They are right at stage 2 where you are.

Have you ever made them?

Here is an awesome blog that shows photos and tells you how to prepare and cook them:

http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

I like to melt some butter and add lemon juice for a dipping sauce.

-Joanna

[Guest guest]

At 11:30 AM 7/7/2010, you wrote:

Oh! One more thing Ellen- just

wanted to add that artichokes are a great and fun veggie to eat. They are

right at stage 2 where you are.

Have you ever made them?

LOL! I made oyster, shrimp and artichoke bisque for my Dad's birthday!

(SCD-legal, yet!)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Marilyn- you can't tease us like that! Give up the recipe!!!!!!!

-Joanna

>

> LOL! I made oyster, shrimp and artichoke bisque

> for my Dad's birthday! (SCD-legal, yet!)

>

>

[Guest guest]

At 11:29 AM 7/8/2010, you wrote:

Marilyn- you can't tease us like

that! Give up the recipe!!!!!!!

How about if I post both recipes? <grin> They're essentially the

same recipe, although one is fully pureed, and the other has whole

oysters or shrimp and chunks of artichoke heart in it, while in the first

one, everything thing is pureed.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle