Original Vegetarian Salud (Uber Salad)

Posts Tagged ‘Baking’

In this video, Betty demonstrates how to make a stuffed celery relish tray. I used four fillings, but you can substitute to meet your taste or diet needs. The celery fillings in this video are Cheddar-green chile, pimiento, olive-nut, and pineapple—something for everyone—and sooo easy to make!

Ingredients:

Celery sticks (Wash and dry celery, and then cut into serving pieces)
8 oz. cream cheese (I used the fat-free variety for those of you who are looking for a low cal snack.)

Note: the filling ingredients below are just suggestions of what you might use for 2 oz. cream cheese. Feel free to increase, decrease, or substitute any of these to your own taste:

2 tablespoons to 4 tablespoons finely grated sharp Cheddar cheese
1 teaspoon green chiles, drained
1 tablespoon to 2 tablespoons diced pimiento, drained (I used 2 teaspoons diced pimiento in the video, but more would be better.)
½ tablespoon to 1 tablespoon chopped pecans
½ tablespoon to 1 tablespoon chopped green salad olives
1 to 2 tablespoon crushed pineapple, drained

Divide 8 oz. cream cheese into 4 small blocks that are 2 oz. each, and place 2 oz. cream cheese in each of four cereal-sized bowls. Let each of the blocks soften to room temperature. (You can speed this up by placing them in a microwave for a *very* short amount of time. To the first bowl, add finely grated sharp cheese and green chiles. To the second bowl, add drained, diced pimiento. To the third bowl, add chopped pecans and chopped green salad olives. To the fourth bowl, add drained, crushed pineapple. Now, use a fork to mix each of the fillings in the bowls, individually. Once each of them is mixed thoroughly, use a knife to spread them onto prepared celery. Arrange stuffed celery on a relish tray, and add some cherry tomatoes for a contrast in color and flavor. This relish tray can be used for parties, or while watching sports on TV, or for dieting, depending on the fillings you choose to use. It is very versatile!!!

Duration : 0:4:42

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In this video, Betty demonstrates how to make her 5-Minute Diet Chicken and Vegetable Soup. The soup is hearty and delicious and will serve about 4 people. It is also very quick and easy for those of you who are trying to diet on the go! The version of soup that I made has 450 calories, so one serving has slightly over 100 calories. If you need a double serving, it will be only 225 calories. Remember, this is a complete meal, and you should not add crackers, croutons, etc., if you are using it for diet purposes. Your soup may have a different number of calories, depending on the brands of ingredients you use, but it should be close to 450 total. Just look on each container for the number of calories, and add them all up! (Cornstarch has 30 calories per tablespoon, so you may want to go light on that.)

Ingredients:

14.5-oz. can chicken broth
1 ½ to 2 tablespoons cornstarch
10 oz. can chunk white chicken breast in broth, undrained
15 oz. can mixed vegetables, drained (I used Veg-All.)
Freshly ground black pepper for top of soup

In a medium pot, dissolve 1 ½ tablespoons cornstarch in a 14.5-oz. can of chicken broth. Add a 10-oz. can of chunk white chicken breast, undrained, and a 15-oz. can of mixed vegetables, drained. Stir all together, and bring to a boil over medium heat. Cook and stir occasionally, until soup is thickened and bubbly—about 5 minutes. Ladle desired amount into a soup bowl. Top with freshly ground black pepper, and serve immediately! Scrumptious, filling—and no guilt! Enjoy!!! –Betty 

Duration : 0:8:48

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http://fitfortwo.tv

Brock interviews Lindsay Shay Nixon, author of the vegan cookbook, “Happy Herbivore”.
Lindsay shares stories about her journey to being a lawyer to becoming a vegan chef and living her passion!
Watch for an upcoming episode to win a copy of Lindsay’s book!
Connect with Lindsay:

http://happyherbivore.com

Follow us:

http://facebook.com/fitfortwotv

http://twitter.com/fitfortwo

Duration : 0:13:40

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In this video, Betty demonstrates how to make a hearty and healthy Mexican-Style Black Bean Soup. It is made in a slow cooker from canned goods, along with a few herbs and spices. It is super easy, and makes a large amount for your family or for college students who are looking for a great meal that is easy on the budget.

Ingredients:

(2) 15-oz. cans black beans, rinsed and drained
7 oz. can chopped green chiles (You may use [2] 4.5-oz. cans instead.)
14 ½ -oz. can Mexican-style stewed tomatoes, chopped, but undrained
14 ½-oz. can stewed tomatoes, chopped, but undrained
11-oz. can sweet whole kernel corn with green and red peppers, drained. (You may use regular whole kernel corn.)
4 green onions, sliced
2 to 3 tablespoons chili powder (Start with 2 tablespoons, and increase as desired.)
1 teaspoon ground cumin
½ teaspoon garlic powder

Combine all ingredients in a slow cooker. Cover and cook on HIGH for 5 to 6 hours. Taste for flavorings during the last hour of cooking, and adjust to your taste, if desired. You may serve this with tortilla chips, crackers, or cornbread. I served mine with Onion-Cheddar Cheese Cornbread Sticks—delicious!!! I think you will really like this warming soup during the cold days of winter! Enjoy!!! –Betty 

Duration : 0:8:50

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Betty demonstrates how to make the perfect loaded baked potato in this video.

Ingredients:

2 large Idaho baking potatoes, washed and dried
cooking spray
sea salt
1/2 stick butter or margarine at room temperature
1/2 cup sour cream
1 cup shredded Cheddar cheese
1/4 cup snipped green onions

Heat the oven to 400 degrees. Cut off an appropriate length of aluminum foil for wrapping each potato. Place each potato on its piece of foil, spray with cooking spray, and grind some sea salt all over the potatoes. Wrap each potato in its aluminum foil and place in the 400 degree oven to bake for 1 hour and 15 minutes. While the potatoes are baking, prepare the following topping. In a medium-sized bowl, mix 1/2 stick butter or margarine (room temperature), 1/2 cup sour cream and 1 cup shredded Cheddar cheese. After mixing these three ingredients, add the 1/4 cup snipped green onions and blend in lightly. Remove the 2 potatoes from the oven, test for doneness by rolling them in your hand (with a potholder). They should feel slightly soft. Remove the foil covering them, and transfer each potato to its serving dish. Salt and pepper the potatoes to taste. Place a generous amount of topping on the top of each potato. Eat immediately while hot and delicious!

Duration : 0:7:3

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Some old videos from Book Lover’s Cafe in Gainesville, Fl, circa 2007/8.
This one is making cream cheese frosting for carrot cake.

Duration : 0:5:20

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In this video, Betty demonstrates how to make a delicious and nutritious drink, her RefreshingTomato Juice Cocktail. This drink is made with tomato juice, flavored with hot sauce, lemon juice, and Worcestershire sauce. With a few snips of cilantro on top and a celery stalk stirrer, it is a very refreshing drink! (You can make it alcoholic by adding Vodka, if you choose.)

Ingredients:

2 ¾ cups tomato juice, chilled
¼ teaspoon hot sauce (Tabasco or Louisiana Hot Sauce)
½ tablespoon lemon juice, chilled
½ teaspoon Worcestershire sauce
vodka (optional), as desired
snipped cilantro for garnish
celery sticks for stirrers

In a medium-sized pitcher, combine 2 ¾ cups tomato juice, ¼ teaspoon hot sauce, ½ tablespoon lemon juice, and ½ teaspoon Worcestershire sauce. Stir well. Pour individual servings into medium clear glasses. Add vodka, if desired. Sprinkle snipped cilantro on top of serving glass. Insert a celery stirrer, and serve cold. Delicious!!!

Duration : 0:4:37

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In this video, Betty demonstrates how to make Eggplant Parmesan. I have had requests for this dish, and I am sorry it has taken me so long to get around to making it. It is truly delicious and very easy to make.

Ingredients:

1 large eggplant
Salt
2 eggs, well beaten
1 ½ cups Ritz cracker crumbs (Any cracker crumbs may be substituted.)
Hot peanut oil (about 1 ½ tablespoons per skillet of breaded eggplant slices)
24-oz. jar Italian sauce or spaghetti sauce or equivalent amount of homemade Marinara sauce (I used Prego brand-Three Cheese variety in 23.5-oz. jar.)
2 cups shredded mozzarella cheese
¼ to ½ cup shredded Parmesan cheese

Peel a large eggplant and cut into ¼ to 3/8-inch slices. Sprinkle each slice with salt, and place in a bowl. Let stand 30 minutes; rinse and pat dry. Dip in eggs and coat with Ritz cracker crumbs. Fry in hot peanut oil until golden brown on both sides. Drain on paper towels. (You may need to fry the slices in shifts, adding additional peanut oil.) Place half of the browned eggplant slices into a 12-inch by 8-inch by 2-inch (or similarly sized) baking dish. Spread with half of the Italian sauce. Top with half of the shredded mozzarella and Parmesan cheeses. Repeat layers. Bake at 350 for 20 to 25 minutes, or until mixture is thoroughly heated. It will be bubbly, the cheese will have melted and the eggplant will have softened. Serve immediately with hot baked bread! This is a great vegetarian dish; just use Italian sauce made with vegetables only. It is a delicious departure from pasta with Italian sauce. Enjoy!!! –Betty 

Duration : 0:7:24

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For more Free Fitness Videos, Workout Routines and Healthy Diet and Exercise Plans visit Zuzana’s free fitness site: http://www.BodyRock.Tv

Duration : 0:4:4

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In this video, Betty demonstrates how to make a gorgeous and luscious Marinated Basil-Tomato Salad. It is made of sliced tomatoes that have been marinated in a blend of oil and vinegar, fresh basil, onion, garlic, and seasonings. It is colorful, tasty, and healthy!

Ingredients:

3 medium ripe tomatoes
1/3 cup extra virgin olive oil
¼ cup white wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons finely chopped onion
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Slice tomatoes into ½-inch slices, and arrange them in the bottom of a large shallow dish. Combine 1/3 cup olive oil, ½ cup white wine vinegar, 2 tablespoons chopped fresh basil, 2 tablespoons finely chopped onion, 1 clove minced garlic, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper in a jar. Cover the jar tightly with a lid, and shake vigorously. Pour mixture over sliced tomatoes. Cover with plastic wrap and refrigerate at least 8 hours. Serve cold as a side dish. This is a beautiful dish, and it tastes great! It is wonderful for dieters and for vegetarians. I hope you like it! Tomorrow and the following day will be devoted to giving you a couple of ways to use pesto sauce (uploaded yesterday) in your entrees. Have a great day!!!–Betty 

Duration : 0:4:49

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