Showing posts from May, 2008

Lettuce Soup ♥ Unusual Recipe!

Today's soup recipe: Simple soup made from leftover lettuce that's no longer fresh enough for a salad (or even lettuce that's been dressed for salad the night before and is too soggy to enjoy as a salad again) and new potatoes. Surprisingly tasty! Weight Watchers 2 or 3 points.
"Supper contrived from air" is what comes to mind with this soup recipe. Seriously, I used nothing more than less-than-perfect romaine and bok choy and some completely wilted radish leaves. And still? Delicious – a great recipe to have in your back pocket when looking for ways to use up leftover lettuce, especially lettuce too sad for a salad. This soup really hit the right note on a wet, chilly spring day.

NUTRITION NOTE The recipe yields four cups of soup, for which I'd normally allow just a tablespoon of fat. But I was intrigued by the inspiring recipe's technique of stirring in a last tablespoon of butter at the end, flavoring the water-based broth. Next time, I'd skip that…

"Best Ever" New Potatoes & Green Beans ♥ a Kid-Friendly Recipe

What makes today's vegetable recipe special: New potatoes and green beans cooked together in one pot with just a touch of sugar, then tossed with butter and garlic. That tiny bit of sugar somehow makes all the difference! Kid approved!
~recipe & photo updated & republished 2014~
~more recently updated recipes~
First Posted 2008: My favorite seven-year old Kate has a knack for opening the back gate at the right moment: she knows when the dog needs a romp. Plus, she often catches me mid-cooking and is happy to sample. She loved the raw asparagus salad we made together; she and her BFF Elena moaned that glazed turnips & carrots were "delicious".

Over the weekend, Kate and her sleep-over friend Jillian showed up just as I was snapping pictures of still-untasted potatoes and green beans. I handed Kate a bean and she munched right in, then announced, "These are the best beans ever!" (Yes, Kate got a hug.)

I handed Jillian a bean and she scowled. "I …

Spinach Burgers ♥ a Recipe for the Grill

A burger laced with fresh or frozen spinach and fresh herbs. Moist and delicious, either grilled or oven-baked. Low Carb. High Protein. Naturally Gluten Free. Weight Watchers friendly. Whole30 Friendly. Paleo Friendly. Don't let me forget to mention: all that and delicious too!
Trust me please I never once imagined a burger recipe – made with meat, no less (Note to Vegetarians, the short word is the A Veggie Venture is about vegetables and mostly but not entirely vegetarian) – hitting the pixels of A Veggie Venture. But this is not only a good spinach burger, it's one great burger. They were pulled off the grill just last night but I'm rushing them into a post pronto because it's Memorial Day Weekend here in the States and heaven knows, there will be plenty of hamburgers hitting the grill over the next couple of days. If you have the chance, add this burger recipe to your summer grilling menu!

"I made two versions ... the meat version ... and a veget…

Kitchen Parade Extra: Sauerkraut Salad Recipe

Today's recipe at My recipe for sauerkraut salad, a great summer salad, perfect for potlucks and barbecues and good old-fashioned summer eating. It's a 'fresh classic', lighter and more healthful.
This week's column introduces us to a convenience food that's too-often overlooked: sauerkraut. What is sauerkraut? Nothing more than cabbage (so it's chopped) that's been fermented (so it's already got flavor) with virtually no calories (so it's healthful).

NEVER MISS A KITCHEN PARADE RECIPE! Who's been missing Kitchen Parade recipes? You know, like that recipe for Lime Chicken so perfect for a weeknight supper? Or light, bright and quick Lemon Asparagus Pasta that so celebrates the best spring asparagus? Or the recipe for strawberry rhubarb cobbler that has people moaning?

If you were accustomed to learning about new Kitchen Parade recipes via announcements here on A Veggie Venture, well, those announcements are a thing of the…

Pimm's Originals ♥ for a Mother-Daughter Weekend

Today's recipe: An easy summer cocktail, Pimm's liqueur with ginger ale and slices of cucumber, orange and lemon.
Yes, there's a recipe here, a traditional summer drink from England. But mostly, this is about mothers and daughters and how friendships can cross generations. I'm in a story-telling mood: many will not be interested, please feel free to scroll down to the recipe!

The story starts in the early 1950s when five girls left home from across Canada to attend the University of Manitoba's college of Home Economics. They were Margie and Shirley (my mother) and Willie and Betty and Meryl -- all those -y names, any surprise Meryl was some times called Merlie? Two were roommates but since the girls were in different graduating classes, they met but really didn't know one another.

Fast forward five years. All the girls -- women, now, of course, new grads and young professionals -- took jobs as county extension agents in rural northern Minnesota, each one 20 - 25 …

Easy Spinach Nests ♥

Today's easy egg supper or breakfast recipe: An egg cooked in a 'nest' of fresh spinach, onion and a touch of cream. Weight Watchers Friendly, WW 5 PointsPlus. Low Cal. Low Carb. Gluten Free. Paleo. Vegetarian.
~first published 2008~
~recipe & photo updated & republished 2014~
~more recently updated recipes~
(2008) Dads and breakfasts: in my family, the combination is a "recipe" for great memories. When my sister started kindergarten, our mother went back to work and our dad went back to the kitchen. Dad cooked breakfast every single day – and without resorting to boxes of cornflakes or quick slices of toast. Instead, he had a Breakfast Plan, a two-week menu written on yellow lined paper taped to the inside of a cupboard. Oatmeal. Fried eggs. Every other Friday, hamburger patties with tomato soup. (Yes ...) My favorite day was the first Thursday when Dad made "Kellogg Eggs", a slice of bread with a circle cut from the center, then fried with a…

One-Pot Pasta Recipe with Greens, Olives & Feta ♥

Today's vegetarian recipe: A one-pot pasta recipe. Cook the greens first, then cook the pasta in the same water. Toss with olives and feta. Devour! Weight Watchers 6 points.
Two problems with pasta recipes.

1) They take too long to get to the table. Pasta is supposed to be fast, right? -- zip, zip, done. But it takes forever to bring the water to a boil. SOLUTION: Use an electric kettle to boil the water. At the same time, heat up the cooking pot with just an inch or so of water. Together, this makes a big improvement, time-wise. If the idea appeals, I have a small electric kettle from Presto but there's an electric kettle style for every taste for anyone who's interested.

2) They take too many pots, some times three. THIS RECIPE's SOLUTION: Cook the greens and the pasta separately but in the same water then toss in the remaining ingredients. Aha - a one-pot pasta recipe.

I loved the simplicity of this pasta recipe, one developed for the April 2008 issue of Bon Appetit …