7 Great Vegetables to Grow Indoors

If you have an indoor garden, you might be interested in the list of the best vegetables you can grow indoors today. Then you can transfer them to the ground when the weather warms up or you can keep them in pots on your patio. In fact, it’s a great idea to grow vegetables indoors because we should eat them every day to get all the necessary nutrients we need to be healthy. Here are seven great vegetables to grow indoors.

1. Mushrooms
One of the best vegetables to grow indoors is mushrooms, which are an excellent source of vitamin D. You can purchase a special soil that has the makings for a fresh batch of healthy mushrooms. To get the best results, keep your mushrooms in a cool dark place. It’s so simple, isn’t it?

2. Lettuce
Typically lettuce grows in compact small bundles, so I think it’s not difficult to keep a few pots of it in your sunroom or kitchen. I love mixing different varieties of lettuce in the same pot. For instance, I mix spinach with arugula. You can also buy mixed greens and plant them in a big pot. One of the best things about lettuce is that it can regenerate so feel free to snip it for your healthy salad.

3. Beans and peas
Bean and pea plants are not big and it’s easy to grow them in the house. You can grow them up in your sunroom, and when summer comes move them outdoors. Don’t forget to set up the trellis. The great news is that many bean and pea plants look amazingly decorative and they can add to your décor during the spring.

4. Carrots
Since carrots grow under the soil you will need a very deep pot. Keep a pot of carrots in your kitchen for a delicious snack that is high in essential nutrients and low in calories. The awesome thing about carrots is that you can grow them year round. Just make sure you keep the containers in a warm area. You can also grow carrots in troughs.

5. Potatoes
Potatoes are probably my favorite vegetable I grow indoors. It’s not hard to grow potatoes in buckets or large pots in your house. But, it’s better to seed them in the containers, and when the weather gets warmer replant your potatoes outdoors. I suggest trying different kinds of potatoes to jazz up your favorite recipes.

6. Tomatoes
Tomatoes are another great vegetable you can grow indoors, especially if your windows are sunny and they face south. Opt for smaller varieties, such as cherry, pear or grape tomatoes that will not take up much space as traditional tomatoes. Since tomatoes like sun and warmth, make sure your kitchen or sunroom is always warm.

7. Green onions
Green onions are rich in beta-carotene, zeaxanthin and lutein and they are one of the best foods to eat every day. Save the white ends with the hairs on the end and plant them into a little pot. Put the roots down, surround with dirt and add water to it. Don’t worry, they’ll regrow on their own. Remember, green onions need a lot of water, so keep your eyes on them.

Start growing the above veggies and enjoy fresh produce every day. Do you grow any vegetables indoors? Share your tips with us, please.

The Perfect Thanksgiving Soup to Wow Your Guests

Looking for the perfect Thanksgiving soup to impress your guests? No worries, ladies. This easy-to-follow turkey soup recipe will wow every gourmet, except vegans, of course. Instead of throwing out your leftover turkey, make use of it and add an exquisite meal to your Thanksgiving table. The soup is jam-packed with nutrients, which means dieters and healthy eaters will enjoy this Thanksgiving meal too, albeit this might not be the healthiest meal. Without further ado, here’s a turkey soup recipe your guests will definitely love.

The Perfect Thanksgiving Soup to Wow Your Guests


1 leftover turkey carcass
1 turkey neck bone
2 cooked turkey wings
1 onion, cut into wedges
2 carrots, cut into chunks
7 garlic cloves, peeled
16 cups water

12 cups water
3 cups cooked turkey, cut into cubes
5 cups uncooked noodles
2 cups diced celery
2 cups diced carrots
1/4 cup minced fresh parsley and dill
1 teaspoon pepper
2-1/2 teaspoons salt
2 teaspoons dried thyme, optional
1 cup frozen or fresh green peas, optional

Preheat your oven to 400.

Lightly coat baking pan with cooking spray. Place turkey carcass, turkey neck bone, turkey wings, onion, carrots, and garlic cloves in your pan and bake in the preheated oven for 30 minutes. Turn your turkey and vegetables over and bake for another 30 minutes.

Transfer your turkey and vegetables in a big kettle or stockpot. Add water and bring to a boil. Lower the heat, cover and simmer for at least 3 hours.

Once it’s done, discard carcass, bones and vegetables, strain your broth and let it cool for a little while. If you don’t have time, place your broth in the fridge. Skim fat, cover and bring to a boil. Lower the heat and let it simmer.

Bring water to a boil in another stockpot, without adding any salt like many of us do when cooking noodles. Add carrots and noodles and cook for 3-4 minutes. Add celery and cook for another 5 minutes or until noodles and vegetables are al dente.

Drain your noodles and vegetables and add to your broth. Add those 3 cups of cooked turkey, salt, pepper, dill, parsley, thyme and green peas (optional, I add them to boost my protein intake,) bring to boil and serve with fresh French Bread.

If you’re looking to speed up the process, skip baking. Just place turkey carcass, bones, and vegetables in a big stockpot, cover it with cold water, and heat to boiling. Lower the heat, cover and simmer for around 1 hour. Let it cool to skim fat and then follow the process I described above.

More: 10 Incredibly Delicious Thanksgiving Turkey Recipes

This Thanksgiving soup is for 10-12 guests, depending on portions you use in your family. If you keep your portions a healthy size, then you may feed 15 guests. Anyway, you can add your own ingredients and increase the portions. We all use different techniques, so obviously, you have your own way to cook a turkey soup. Let me know about your favorite turkey soup recipes in the comment sections. And, Happy Thanksgiving Day!

Cooking Off The Cuff: Accompanying Summer Ravioli With Late Peas And Early Leeks

Last week, I made a batch of agnolotti/ravioli containing a very simple summer filling of nice, dry ricotta: blanched and mashed peas; and fresh mint. Salt, no pepper. It is a filling worth trying as pea season comes to an end. (It would be very good with fava/broad beans too, but that would be quite a bit more work because of the indispensable extra step of peeling the blanched beans.)

The question arose of how to dress these ravioli (which I won’t describe in detail, because their ingredients tell the whole story: for the filling combine ricotta, peas, mint and salt). The first thought was a standard one: Butter and mint, maybe with some parmesan at the table. But there was a lot of mint in the filling, and more would have been too much. It is no secret that one of the first pea dishes Jackie and I eat each summer is peas à la française, one of whose defining ingredients is little springtime onions. So, for us, peas find a good friend in any member of the onion family. Leeks, for instance: new-season leeks had just begun to appear at the market, and I had some in the house.

And echoing the peas in the ravioli with peas in their dressing seemed to be a fine idea: there would be a textural contrast with the crushed peas in the pasta filling; they would taste good; and they would look gorgeous with the pale green-white of the leeks and the yellow of the pasta.

Early in the day I shelled enough peas (the smaller and younger the better) to yield a generous half cup (around 120 ml by volume). If these had been older and bigger, I’d have blanched them for a minute or two in boiling water, then chilled them in cold water and set them aside.

A half hour before guests arrived, I cut the white part (just extending into the light green) of five thin, well-washed leeks into 1/4 to 3/8-inch (6 to 10-mm) rounds; these were short, and the white part measured only 3 to 4 inches (7.5 to 10 cm) in length, so adjust quantities accordingly. Cut thicker ones on the smaller side for the sake of even cooking. In a pan large enough to eventually hold the 28 ravioli (they were small, and seven to a portion was a nice first course), I melted about a tablespoon and a half (20 g) butter and added the leeks still damp from rinsing, along with salt. Over low heat and with the pan partially covered, I cooked them until they were just tender, adding dribbles of water as needed, then set them aside.

When the ravioli went into their boiling water, I reheated the leeks and added the peas, which were tender in about 90 seconds, then turned off the heat and waited for the ravioli. When they were done, I relit the fire under the leek-pea mixture and drained and added the ravioli. I splashed in a little of the pasta-cooking water to generate a glossy butter finish, adjusted the salt, and that was that. No cheese was needed.

It was a perfect companion to the pea-based ravioli, but you could serve it with any small-format egg pasta, such as farfalle – or indeed with spaetzle. Very delicate, very elegant, very summery. And delicious.

Peas and the summer’s first leeks with ricotta-pea-mint agnolotti/ravioli

Use only the white and palest green parts of (preferably) small leeks

In butter and a little water, the sliced leeks take next to no time to cook

And, once added, the peas cook in even less time

Ravioli going into the pan

The finished dish