Layered Vegetables 1-2-3

by Joanne on August 11, 2009

I’ll start at the very beginning which would be the morning leg workout.  I didn’t do any exercise that I thought was going to cause agony for the next 3 days.  Getting a bit tired of that. It was a good leg workout, doing presses with squats, extensions with dead lifts, curls with calf raises, ending with ball squats against the wall with a 15 lb bar.  The warm up was a 3o min run.  I didn’t want to run outside with Shane today because he decided to go on a hunger strike yesterday.  Following the weight workout, we went for a 5K walk with a jog here and there. 

As for dinner, it has been difficult because my mother is proving to be allergic to all the spices I love to use.  Tonight Ted grilled my parents and himself two thick pork chops and 1 steak to share. I warned him NOT to use anything on the meat except salt and pepper.

The vegetable was my department and it was a layered dish that didn’t need much seasoning at all.  It was enjoyed by everyone. There was so much natural flavor simply from the vegetables themselves. You WILL love this dish.

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Layered Vegetables 1-2-3, serves 6

  • 1 Buttercup squash
  • 1 zucchini – washed and sliced in 1/4 inch circles
  • 1 leek (white part only) – sliced in 1/4 inch sliced then cut in half.

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  • 1 TBS olive oil
  • 1 TBS SmartBalance (or butter)
  • 3/4 cup Frozen Petite peas
  • 4 leaves of Fresh Mint -right from your garden! Tear the leaves.
  • salt and pepper to taste

Cook the squash for 6 minutes on high in the microwave.  Allow to cool so you can peel it.

In a saute pan, heat the oil and SmartBalance (or butter) over medium high.  When hot, add the leeks and zucchini and cook about 6 minutes.  Remove from heat.

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When the squash has cooled, peel it and slice it in 1/4 ” sections – circles – squares – whatever. 

Coat a casserole dish with non-stick spray and put the squash on the bottom.  Sprinkle with just a little salt and pepper.  On top of the squash, add the leeks then the zucchini (they will be mixed together but you can separate them).  Pour on the peas. Sprinkle on the mint and salt, pepper to taste.

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Bake at 400 F for 20 to 25 minutes. Enjoy.

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I took the big plunge and signed up for a digital photography class at MWPAI today.  Beginning the week of September 10th (class is on Thursday nights), I will be offering a summary of what we covered in class for anyone who wants a little tip here and there regarding digital photography.   Feed back will be MORE than welcome, so mark your calendar.

Movie Review: Edge of Love

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In a nut shell: I went to bed before it was finished.  It was depressing.  Starring Keira Knightley, the setting was war time England and I never really understood why the characters ended up living together or did what they did. Not recommended.

Have a great night!

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5 Comments

  • At 2009.08.11 20:53, cheffresco said:

    Looks so good! I LOVE butternut squash!

    • At 2009.08.12 20:34, Reeni said:

      What a delicious way to eat your veggies! Love it!

      • At 2009.08.12 21:13, francisca said:

        wow thanks to share,i always came to visit ur blog 🙂

        • At 2009.08.13 00:34, francisca said:

          hi thanks for share,i always came to visit ur Blog:)

          • At 2009.08.19 14:48, robyn said:

            mmm, add a little cheese too;)

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