2 T Water 1 T Cider vinegar 1 T Vegetarian worcestershire Sauce 1 1/2 t Sugar 1 1/4 t Salt 1/2 t Crumbled oregano 1/4 t Dry mustard 1/2 lb Fresh green beans, cut into 2 Inch lengths 1/2 lb Button mushrooms, halved 2 md Zucchini, sliced 2 Tomatoes, cut in wedges Combine first 7 ingredients in pan and heat to a boil. Add beans and return to boil; reduce heat. Cover and simmer 5 minutes. Add mushrooms and zucchini; cover and simmer 3 minutes. Add tomatoes; cover and simmer 1 minute. Serve hot. To serve cold, do not cook tomatoes. Cover and refrigerate after cooking other ingredients, adding tomatoes just before serving. Source: While I was on vacation in Illinois, my stepmother made this delicious dish for me. Posted by Debbie=Thomson%Mkt=Comm%PCMkt=Hou@bangate.compaq.com to the Fatfree Digest [Volume 16 Issue 19] Mar. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Skillet Vegetable Medley's Videos
Roasted Vegetable Recipe - How To Roast Vegetables In A Cast Iron Pan - Healthy Weight Loss Recipes
roasted vegetable is a healthy vegetable salad recipe for weight loss. Healthy, tasty, and easy to make on a cast iron pan or tawa with just 1 tbsp coconut oil. ingredients: 1 tbsp coconut oil 1/2 of a medium brocolli 2 baby corns 6 cloves of garlic 1 medium carrot 10-15 shallots/small button onions 1/2 of a medium sweet potato 1 whole capsicum salt to taste Curry leaves (you can use any herb of your choice like parsely, thyme, rosemary, coriander leaves etc) ---- 1 tsp red chilli flakes 1/2 tsp blackpepper 1/3 tsp roasted jeera/cumin 1/3 tsp amchur/dry mango powder ------- A bowl of this is a filling meal with healthy carbs from the sweet potato. You can also serve this with whole wheat roti or rice of your choice. Make sure your cast iron is well seasoned. Using Iron cookware helps in iron absorption RESEARCH: Cast Iron and Iron Absorption: Thyroid And Iron: How to season cast iron pan: ----- Note: Those suffering from hypothyroidism can avoid consumption of raw cruciferous vegetables such as cabbage, Brussels sprouts, broccoli, cauliflower, mustard greens, kale, and turnip. However, the goitrogenic potential of a plant or food depends upon the amount of active goitrogen present in it. Various procedures like soaking, washing, boiling and cooking can help in reducing the goitrogenic potency of these foods. ****** (Rs: 3713) My big cast iron pan: (Rs: 2549) My small cast iron pan: ****** Hi I am Nisa Homey, Skinny Recipes is my youtube channel where I share healthy recipes for weight loss and weight management with easily available ingredients. The recipes are healthy, easy to make, and nutrient dense. Join me and change your lifestyle with my recipes, new videos every Tuesday, Thursday, & Saturday ****************** DISCLAIMER: This is not a sponsored video and the products was bought with my own money. ***************** Copyright (c): nisahomey.com, this recipe is developed and first published on Feb 8, 2018 by Nisa Homey
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DISCLAIMER: Do not have this drink if you are allergic to any of the ingredients or have any kidney disease or on a blood thinning medication.
Pregnant and lactating women should consult their health practitioner before trying out natural home remedies or any remedies in this channel. Those with celiac disease should avoid gluten (wheat, barley, oats, rye etc along with processed foods like cakes, biscuits, cookies etc made with the mentioned grains). This video is only intended for an informational purpose.Readers are subjected to use this information on their own risk.This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin care problems caused due to the use of our content or anything related to this..
There is just nothing better than a roasted vegetable medley prepared with the natural heat of a wood-fired oven. Perfectly roasted and beautifully caramelized these morsels of goodness are perfect as a vegetarian side dish, mixed and tossed with pasta, accompanied by a bowl of rice or simply placed on top of a good slice of hardy home baked bread. Remember that cooking is an art so don't be stifled by an exact recipe. Be creative and let your ingredients inspire you as you choose from the seasonal bounty of your specific area. View the Roasted Vegetable Medley Recipe at
You can use your choice of vegetables, optional In this video i used; Whole frozen green beans Cut 1-1/2 inch carrots Pearl onions Zucchini Yellow squash Small cut corn Whirl oil or butter 1/2 stick melted Fresh dill and chives Garlic and onion powder Vegetable seasonings or perfect pinch seasoning 1/4 cup of chicken or vegetable stock or water **All seasonings generously used, and are based on how much vegetables used. Slow oven roast, covered cooked @ 325 degrees. Remove covering last 15 mins of cooking.