Vegetables are definitely Mother Nature’s gift to mankind. Once considered a luxurybecause of their high water content and relatively low energy value, many vegetables are increasingly recognized sources of vitamins, minerals, and fiber. Vegetables acquire their own nutrition from the ultimate sources of vitamins and minerals – the soil and the sun. We then acquire these by eating vegetables.
The edible portions of vegetables vary from the root, stem, leaf, flower structure,fleshy fruits, seed, or a combination of such parts. Vegetables can also have nonedible parts that need to be removed or disposed of before eating.
Aside from nutritional value, vegetables are esteemed food for many reasons.
Because of the color, shape, texture, consistency, flavor, and aroma, vegetables
appeal to man’s sense of taste, smell, vision and touch and add to the enjoyment of eating a rich, varied nutritious diet! Flavor, aroma and tastes vary from the subtle to the overpowering, with some vegetables prized for their “crunch” and unique taste and others for the way in which they combine with or complement other foods.
Because of the color, shape, texture, consistency, flavor, and aroma, vegetables
appeal to man’s sense of taste, smell, vision and touch and add to the enjoyment of eating a rich, varied nutritious diet! Flavor, aroma and tastes vary from the subtle to the overpowering, with some vegetables prized for their “crunch” and unique taste and others for the way in which they combine with or complement other foods.
Vegetable preparation is not at all confusing. Although over 200 kinds of vegetables are known, most vegetables require little to no special preparation for a meal. Most vegetables contain a high water content and usually require no food processing or special preparation before cooking or serving raw. This makes preparing vegetables all the more useful, handy and fun.
Enjoy!
LET'S TALK PUMPKINS!!!!!!!!! (And other squashes too...)
Pumpkins are a popular and very common large and globular vegetable available all year round.
Their stems are firmer, more ridged and squarer than squash stems which are generally more rounded, softer and flared. The pulp is edible and used commonly in soups and curries.
Pumkins and some other squashes have edible and very nutritious seeds (soetimes called "pepitas") which contain healthy oils that can be included in your daily food intake.
The overall nutritional list for squash is - Vitamins A(Beta-Carotene), B1, B3, B5, B6, C. Minerals - Potassium, Magnesium, Iron, Calcium, Phosphorous.
Pumpkins and Squash also offer a high dietary fiber content.
So, this is basically one of the best varieties of foods to help fuel your life!!!!
Pumkins and some other squashes have edible and very nutritious seeds (soetimes called "pepitas") which contain healthy oils that can be included in your daily food intake.
The overall nutritional list for squash is - Vitamins A(Beta-Carotene), B1, B3, B5, B6, C. Minerals - Potassium, Magnesium, Iron, Calcium, Phosphorous.
Pumpkins and Squash also offer a high dietary fiber content.
So, this is basically one of the best varieties of foods to help fuel your life!!!!
Varieties of Pumpkins and Squash
Sugar pumpkins are considered the best for cooking. These are also known as "Pie Pumpkins". "Carving" Pumkins can also be used, they just have a softer skin and less "meat" inside.
Summer Squashes include yellow squash and zucchini and are generally available year-round. The skins of these are thinner than winter squashes and edible and can be prepared in many ways from grilling, sauteing, frying, to roasting, or steaming, depending on what you wish to accompany them with. You will notice at most restaurants the "chef's vegetables" will generally always have a type of summer squash included.
Winter squashes include butternut squash and spaghetti squash which are harvested to their maturity. The skins of butternut squash and spaghetti squash are thick and resilient. The delectable flesh is orange-color, stringy and filled with seeds.
Japanese pumpkin or kabocha is short and squatty with dull knobby deep-green skin with streaky white stripes and bright yellow-orange flesh. The kabocha is naturally sweet with a smooth mushy texture similar to that of combined pumpkin and sweet potato.
The bright-orange golden nugget pumpkin has golden-yellow flesh and is usually eaten
with its skin. Its bright orange-yellow color adds to the appeal of many different vegetable meals.
Preparing Butternut Squash
Remove the squash’s skin using a knife or a vegetable peeler. Use short and strong
strokes to penetrate the squash’s tough waxy skin.
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Cut off the stem with a knife.
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Cut the squash in half by almost-equal lengthwise sizes.
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Scoop out the seeds and discard them.
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Chop into 1-2-inch pieces.
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Boil pumpkin in water for around eight minutes.
Preparing Spaghetti Squash
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Pierce the squash in several place to allow the circulation of steam before baking.
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Bake the squash in a dish for 40-60 minutes until the squash is tender enough to be easily
depressed with a finger. Cut the squash in half to stop the cooking process.
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Scoop out the squash seeds and discard.
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Comb through the spaghetti strand-like pulp from the squash.
Preparing and Cooking Pumpkins
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Steam pumpkins by first cutting the pumpkins in half; removing the seeds, stringy parts,
fibers and pulp. Peel the pumpkin and chop into small pieces. Place the pumpkin over the
boiling water, cover the container and leave to steam for fifty minutes until soft and tender.
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Boil pumpkins by cutting the pumpkins in half; removing the seeds, stringy portions and
fibers and pulp. Peel the pumpkin and chop into smaller pieces. Boil in salted water for
twenty to thirty minutes until soft and tender.
Mash or Puree soft steamed or boiled pumpkins with the use of a food processor or
blender. A higher, finer setting must be used in preparing pumpkin puree.
blender. A higher, finer setting must be used in preparing pumpkin puree.
