Jazz up your sun-dried tomatoes by preserving them in olive oil mixed with herbs and spices such as basil, rosemary, or garlic.
Jan
07

Homemade Sun-dried Tomatoes

Shubhra

Who knew that laying out in the sun to the point of getting shriveled would be a good thing?  It works for tomatoes and turns them into a gourmet ingredient, sun-dried tomatoes.  These days ovens and fancy dehydrators are used to make sun-dried tomatoes, but we enjoy the old-fashioned and natural way of using the sun.  We especially love them in pasta dishes and to top off on salads. Here’s how to make your own …

Homemade Sun-dried Tomatoes

  • Organic tomatoes (Roma, Cherry, or any variety)
  • Salt

Wash the tomatoes and then slice them in half. Place them on a raised screen and lightly sprinkle with salt.  Place outside in the sun and depending on your weather conditions, this could take anywhere from four days to two weeks. Bring them in during the night, so the dew will not undo the drying process. About 10 standard tomatoes yields one ounce of dried tomatoes. The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth.

Written by Greenista Girl Shubhra

Photos by Trade Note

Recipe Adapted from About.com

Sundried tomatoes keep their nutritional value and are high in lycopene, antioxidants, and vitamin C and low in sodium, fat, and calories.
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For the best deal on buying spices, look in the international of your grocery store.
Dec
24

Holiday Prep: Mulled Wine

Shubhra

Wondering what to do with all those bottles of wine your friends gifted to you during the holidays? Transform it into mulled wine - a warm elegant drink with sugar and spice.

Mulled Wine

Serves 10; Cook time: 20 minutes

  • 2 bottles dry red wine
  • 4 ounces port or brandy
  • 12 whole cloves
  • 4 cinnamon sticks
  • ½ cup brown sugar
  • 1 large orange, zested

Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl.  For a cute garnish, place a cinnamon stick in each glass.

Written by Greenista Girl Shubhra

Photo by Eco Salon

Recipe Adapted from Food Network - The Cookworks

Cloves are a very good source of calcium, vitamin C, K, and dietary fiber.
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Sweet potatoes and yams are two different vegetables, but in the US, a sweet potato is also called a yam. Yams are not common in US markets and may be found at ethnic grocery stores.
Dec
17

Holiday Prep: Sweet Potato Wedges

Brianne

Everyone loves fries but you don’t typically see them at your Holiday dinner table. Here is an elegant version of fries made from sweet potatoes that will fit right into your Holiday menu.

Sweet Potato Wedges
Serves 4 to 6; Prep time: 30 minutes
  • ½ cup, plus 2 tablespoons butter
  • 1½ teaspoons ground cinnamon
  • 4 sweet potatoes, scrubbed and cut lengthwise into wedges
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
1.Preheat the oven to 400 degrees F.
2. In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat
and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the
potatoes with the salt and pepper.
3. Spread the potatoes in an even layer on a baking sheet. Bake the potatoes, turning
occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and
serve.
Written by Greenista Girl Shubhra
Photos by
Recipe Adapted from Food Network- Paula Deen
Sweet potatoes are one of the healthiest vegetables to eat. A medium sized sweet potato contains more than your daily requirement of vitamin A, nearly a third the vitamin C you need, almost 15 percent of your daily dietary fiber intake and 10 percent of the necessary potassium
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2 Responses to “Holiday Prep: Sweet Potato Wedges”

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Greenista Girl Shubhra makes her stuffed mushrooms as a delicious vegetarian appetizer for parties by using Italian herb stuffing and making it with water instead of chicken broth.
Nov
27

Stuff Yourself: Stuffed Mushrooms

Shubhra

Stuffed from the Thanksgiving feast but still have leftovers? Take the stuffing and stuff it in mushrooms to make a delicious snack or appetizer. Greenista Girl Shubhra shares her Stuffed Mushroom recipe and thinks that even if you think you are stuffed, you will have room for these. Enjoy!
Stuffed Mushrooms
Makes 20 stuffed mushrooms
Prep time: 20 minutes
Cook time: 25 minutes
  • 1 lb fresh organic button mushrooms (about 20 mushrooms)
  • 2 cups leftover Thanksgiving stuffing, warmed
  • ¾ cup soft cream cheese
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter
  • 2 tablespoons crushed garlic
1. Prepare mushrooms by cutting out the stems with a small knife and washing them.
2. Preheat oven to 350F.
3. Mix together the warmed stuffing and cream cheese.
4. Spread 1 tablespoon of the oil on a baking sheet.
5. Spread out the mushrooms on the greased baking sheet. Stuff the mushrooms with the
stuffing/cream cheese mixture.
6. Melt the butter with the crushed garlic together in a microwave. Drizzle this mixture
evenly over the mushrooms.
7. Bake at 350F for 25
minutes, or until mushrooms are done.
Recipe courtesy of Shubhra Ramineni. www.enticewithspice.com
Written by Greenista Girl Shubhra
Photos Life’s Ambrosia
Mushrooms are comprised mostly of water, but about 10% is natural fiber, and this helps keep the digestive system running smooth.
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Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.
Nov
19

Thanksgiving Prep Week: Green Beans and Potatoes

Shubhra

Move over green bean casserole, there is a new version in town. Instead, serve up this delicious, nutritious, and less fattening green bean and potato dish that gets all jazzed up with some Indian spices. Greenista Girl Shubhra shares her Green Bean recipe from her new cookbook, Entice with Spice – Easy Indian Recipes for Busy People.

Spice Green Beans and Potatoes

Serves 4 ~ Prep time: 5 minutes (15 minutes if using fresh green beans) ~ Cook time: 30 minutes

Refrigerator life: 3 days ~ Freezer life: 1 month

Reheating method: Place the refrigerated or defrosted beans in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.

Ingredients

  • 1 lb fresh organic green beans or frozen, chopped or French cut green beans
  • 3 tablespoons organic vegetable oil
  • 1 teaspoon organic cumin seeds
  • 1 medium organic russet potato (about ½ lb), peeled and cut into ½-inch cubes
  • ½ teaspoon ground organic turmeric
  • ½ teaspoon ground organic red pepper (cayenne)
  • 1 teaspoon organic salt
  • ½ teaspoon ground organic black pepper

1. If you’re using frozen green beans, do not defrost them. If you’re using fresh green beans, wash them. Trim the tip and head and discard. Chop the green beans into ¼-inch pieces.

2. Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the green beans, potato, turmeric, red pepper, salt, and black pepper. Stir thoroughly. Cover the skillet and cook for 5 minutes, stirring occasionally.

3. Remove the cover. Cook, stirring frequently, until the beans are tender and you can easily insert a knife through the potato cubes, about 20 minutes. Turn off the heat. Let rest covered for 5 minutes on the warm stove. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

Recipe courtesy of Shubhra Ramineni. www.enticewithspice.com

Written by Greenista Girl Shubhra

Photos by Shubhra Ramineni from Entice with Spice: Easy Indian Recipes for Busy People

Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.
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5 Responses to “Thanksgiving Prep Week: Green Beans and Potatoes”

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