Pimento Cheese, Not Your Grandma's Spread

Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam.  I'm not even certain what store bought pimento cheese might contain, nor do I want to find out.  It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…

Plum Good BBQ Sandwiches

In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days.  The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards!  Have you exercised lately?  With fall's cooler temperatures and fewer insects, you Read the full post…

Shingles Vacine and Treatment

A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again.  If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it.  Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal.  The Read the full post…

Vegetarian Tacos are muy delicioso!

There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro.  My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…

Midyear Health Check

Summer is winding down , the year is more than half way over and our January resolutions are long forgotten.  It's time for a health reality check.  First of all, how is your health lately?  If you have enjoyed good health, are you thankful?  Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…

Vacation Lessons For A Healthier Life

  I'm back from a lovely beach vacation and I wish I was still there with all my heart.  Wouldn't it be nice if our every day life was as nice as a vacation?  If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect.  But Read the full post…

Eat Your Veggies – Pepper Jelly Glazed Carrots

[ Post by Lisa Tedder ][ Post on April 12, 2011 ][ In Vegetables and Fruits ]

I had a conversation with a friend this morning about how hard it is to eat enough vegetables every day.  That is why I promote just trying to get in three servings a day to start with, not the 5 to 7 promoted by the government’s plan.  I agree that it is easier to eat meat and easy carbs like potatoes, rice or pasta.  As a society, we’ve gotten away from eating so many fruits and vegetables like cabbage, Brussels sprouts or beets.  Since the canned or frozen varieties are often tasteless, we’ve forgotten how good these vegetables can be when well prepared.

If you are ambitious and have a green thumb, grow your own vegetables and experiment with something new.  Getting your kids involved in the garden can also tempt them to try what they grew.  Those of us with shady yards will go to the farmer’s market or grocery.  Try adding vegetables to pasta or rice for a new twist.

The typical cookbook has few every day recipes for vegetables.  They are usually filled with recipes we’d use only on holidays or too many potato and rice dishes.  I usually stick to steamed or stir fried vegetables.  (I use olive oil to stir fry all vegetables.)  A nice green salad with plenty of raw veggies is a great way to get two or three servings of vegetables in.

Easter is just around the corner so I thought I’d share one of my easy carrot recipes.  It’s a nice spring dish and goes well with ham but it is quick enough to prepare any night.  You can also adjust the number of servings by adding more carrots.

Pepper Jelly Glazed Carrots
1 2lb. package of baby carrots
1 can chicken broth
2 Tbsp. butter
1 10 oz. jar red pepper jelly
Bring broth to a boil over medium high heat in a large pot.  Add carrots and cook, 6 to 8 minutes or until carrots are just tender.  Drain broth, saving 1/4 cup.  Return carrots and broth to pan, add butter and jelly.  Cook and stir till mixture is thickened and carrots are glazed.  (I seldom use the whole jar of jelly.)

I challenge you to go out this week and try a new recipe or a vegetable you’ve never eaten.  You could even try a vegetarian dish if you are feeling brave.  Don’t forget that Jamie Oliver is back on TV tonight.

Note:  I have been updating my recipe index so you can find those recipes you want to try!

Upadated on April 12, 2011

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