In Season Recipes

sandpiper1

LOL Teka. I need to keep busier....

Teka

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sandpiper1

Aww feel better T

xoxoxoxo

sandpiper1

My neighbor brought me home made chicken noodle soup today.....it was yummy and much needed. 

A volunteer at work bookmarked the recipe I will share and I found I had all of the ingredients except for the shrimp. Will make it tomorrow.

I do not usually eat bay scallops, but I am adding them in with the shrimp to see if it works with the recipe as a filler. 

HAHA wish me luck will report back with the results. 

http://www.skinnytaste.com/2010/02/garlic-shrimp-i...

Teka

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Blundin2005

Hi ladies,

Teka, hope you're feeling better. I sure do like the Sweet Chops recipe. I'll have to give that a whirl one of these days. 

I've been lurking here and looking forward to getting back in the kitchen. Chemo leaves a bad taste in the mouth for a bit, but I'm past that now. Hopefully, the rest of the digestive track will catch up.

These days I'm cooking a lot of protein dishes for DH who is still recovering from his fractured ankle...cast is off but the incision wound didn't heal...9 weeks...and tested positive for Staph Epi. He spent the weekend in the hospital on IV antibiotics. He's home again...now he dons an ActiV.A.C. for a few weeks and back on a home health schedule. It's never boring at our house. The wound nurse said that diet was the primary defense for healing. Love when I hear clinical people talk diet as therapeutic!! Lots of water and protein, he said. 

Just to raise the bar a bit, the garden work began and it should be done by mid to end of March. I'll have my raised beds for old folks...hip high. I see a few deer stories in my future. I hear that the fences must be at least 7 or 8 ft. as they leap them from a standing position. Another tactic is to build two fences within a short distance of each other. For some reason, they don't want to do broad jumps! 

Sunday I made a ragu sauce with buffalo meat. I found fresh pasta sheets at the co-op and made lasagna. 

Ragu sauce was 6 roma tomatoes cubed and can of organic tomato sauce. I sprinkled oregano, basil and dropped in a garlic clove that I removed before serving. That bubbled until the cubed roma were mush. I used a rectangular glass baking dish, drizzled with EVO and spread a scoop of sauce on the bottom. 

Meantime, I boiled water --- then dropped the pasta sheets into the water, each pasta sheet, one at a time...maybe two, if you are good at getting them out...for about a minute--forceps pull them from the water and place them individually in the glass baking dish. Next layer a scoop of more sauce topped with some ricotta and mozzarella cheese...then another layer of pasta topped with the sauce and cheese...then another layer of pasta, etc. End with pasta and sauce and put in an oven at 350 F. for 20 min. Best served with fresh, crisp crust sourdough (closest I can find to what we had in Italy) and Pelligrino water. 

I'm only good for half a day before I want to go back to bed, but the fatigue gets easier every day.

Hope to be back in the swing soon. 

Hope too that everyone burdened with the snow weathered their storms. Spring will indeed arrive shortly.

Best wishes to all as always,

M 

sandpiper1

The shrimp dish was pretty good, but I would add a little more garlic and lime juice.I threw in some bay scallops too

Nice to "see you" Marilyn. Healing hugs and thoughts for you and hubby. 

xoxoxoxo

Piper

Teka

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Mandy1313

Marilyn, your lasagne sounds superb--I'd just use the tomato sauce without the meat and it invariably tastes good.  I sitll have your tomato omelet as my "go to " meal when I am tired and just want something easy and good.

Sandpiper, your shrimp dish looks delicious.

Hope everyone has a good day!

Hugs

Mandy

Blundin2005

Sandpiper, the shrimp dish sounds soooo good. I'll give it a try. Thanks too for your wishes.

Mandy, I'm pleased to know that the tomato omelet recipe lives on in your kitchen. 

Teka, I hear your pain! I don't want any more strained muscles and joints from weeding, etc. I hope that the raised beds work. We are getting four built just for food. I have other boxes for flowers. Time comes when we just need to accept our aches and pains and adjust. The picture that comes into my mind are some women I knew who rose with the sun and helped tend the garden that younger people sustained. Every day they moved slowly but weeded and picked what they could. We'll have help with our garden too...irrigation, sons and friends who visit....I can't imagine being without the peace I get from the garden and my dogs.  Do raccoons eat much?  I really don't mind sharing, as long as they leave us something for all of our efforts to bring the food to the table :-)

Best wishes to all as always,

Marilyn

sandpiper1

TY Mandy. I bought that serving dish at Marshalls on clearance for $3. LOL

Marilyn, I don't know if you and hubby do smoothies.

I, myself am not a huge smoothie fan, but I did find a good tropical smoothie that comes in around 300 calories and chock full of goodness  that has a pleasing taste-nothing overwhelming at all.

1/2 banana, 1/2 avocado, handful of fresh spinach leaves, and 1C mango chunks. (I have mango chunks in the freezer and let defrost for this recipe)

Blend together, adding coconut water to desired consistency.

(I don't like coconut water either-but I cannot taste it in this drink)

I just had this for breakfast this morning. 

You could sub the mango with strawberries or pineapple

Teka

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Teka

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carollynn79

Hello everyone, just catching up!  We had a nice vacation the warm weather made me feel so good.  We did a lot of walking.  Now that I am back and unemployed I am going to work on me!  I am looking at the blood type diet, I see a natural path who thinks it will help but it requires major changes like no grains, and very limited dairy.  I am a past dairy farmer so this is going to hurt but maybe it will make me hurt less!  We are dreaming of the garden while we have feet of snow and 0 temps but hey it has to warm up someday!  I like all the recipes will have to try the meringue recipe, the smoothie, woman we stayed with in Kauai was big on smothies.  I am trying very hard to get my nutrients from food and loose weight.  I agree the industry pushes lots of stuff on us but food is the real answer.  It is hard to get away form quick tasty food but we are working on it and making homemade tasty food using less sugar, flour and bad fats.  We are planning on getting some greens going right away, I bought kale and we had eggs with kale, onion and peppers it was good!  For dinner I am going to make a shrimp and scallop scampi and my DH will have venison chili we made earlier this week.  I like venison and we cook it a bit.  I like to use apple with mine, we incorporate apple cider, fresh or frozen apples a lot.  We also love it ground to use in chili.  We make chicken fried steaks with it too, I soak in a bit of buttermilk to tame the flavor and make as any chicken fried steak we really enjoy venison that way.  I read an article about chili making and it suggested browning your meat, remove from pad, add olive oil add vegetables we use onion, garlic, peppers, jalapenos, and celery, sauté in pan and then deglaze with a good beer, or hard cider, and a bit of broth.  We have hard cider so I used it and a bit of chix broth, added meat, tomatoes and spices.  It was really good, very smooth flavor. Glad to hear you are on the mend Marilyn!  Sandpiper like the skinny website will use more!  Teka I had the nasty cold while in Hawaii my works parting gift to me!!  Doing better and only slowed me down a few days so easy to deal with in the warmth! 

Carol

Teka

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Teka

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Teka

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Sierra

Hi to Marilyn and all here:

I wanted to say your recipes look inviting and delish

as always Ive not been here for ages

 

I hope Marilyn that u feel better each day

always think of you

Teka I did post to u at another forum

Ill try to come in here a bit when possible

a great thread always

I had some delish kale and mushrooms last evening

with a red vino l glass

just sauteed, chard also im not on dairy much right now

and miss it

Be well all!

 

Sierra

PS  re seafood

shrimp etc.. where does yours come from?  i note a lot of ours from China Vietnam

Thailand etc.  Im in Canada

 

 

 

Teka

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Mandy1313

I don't know where other people get their shrimp from but I try to buy only "wild" shrimp, not farmed.  And that is a challenge--I get key west wild shrimp and rock shrimp--those are the two easiest to get.  Where do others find their shrimp?

Sierra

Hi Ladies: Well, now u are talking Teka, Maine seafood I used to go to Maine

every year, and oh the lobster rolls!  tks for the welcome

Mandy I wont find that here in Canada, actually Ill look today

I love all that seafood

Sierra

sandpiper1

• We have a wholesale shopping district in the city. I am going down today to get the good stuff for the meal I am making for my coworker and her family. There is a big seafood market known as Wholeys. They also have great meats, Amish chicken-eggs-butter, veggies/fruits, and homemade soups and dips. The seafood area is legendary complete with live fish, lobster etc. Kids love the place too. Of course, There are other veggie stands where I can get lots of produce for really low prices. I will come back and let you know the great finds and prices from today to give you an idea.

I had to change the menu as My oven is not working and I have not had a chance to go look for a replacement. 

I am making a balsamic pork roast, mashed potatoes, veggie (hopefully green beans) and a no bake peanut butter dessert. All of which can be made on the stove top (that still works), crock pot or the no bake options

Below are the links to my meal

http://www.sixsistersstuff.com/2012/03/easy-no-bak...

http://tasty-yummies.com/2013/08/07/grilled-asian-...

http://www.skinnytaste.com/2014/01/crock-pot-balsa...

http://thepioneerwoman.com/cooking/2007/11/delicio...

Need to go make my shopping list.

Hugs to all

Welcome sierra

keep those recipes coming. 

piper

Blundin2005

Good morning all!

Teka, I love your contagious frog...made me smile of course! 

Carolynn79, We always look forward to your garden progress and recipes. Buttermilk on venison sounds good. I use milk when I bake blue fish to cut the strong fish taste without removing the "blue" flavor. Probably the same principles. I agree with you that fresh food is so much better for us. I hope that my gardens produce this year...we have less sun here. I put a container pot on either side of the house entrance...lavender and basil. I salvaged the pansies and potted them with the basil. There seems to be signs of life. 

Sierra, so good to see you here again. We ate wild caught rock fish from Canada just the other night. The flavor was very mild...they told me it would taste like red snapper but it didn't. 

Mandy1313, I'm with you...I look for wild caught always. I'm still exploring our food options here. Wild caught salmon is my preference and that is in abundance...as is crab. But I prefer the Maryland crab and the Maine lobster flavors. 

Sandpiper, is that Reading Terminal that you described? I love Reading Terminal. Hope you find a new oven soon that fills your kitchen with the aroma of many fun and healthy recipes!  I was at a shop yesterday that listed Philly cheese steak sandwiches...I never trust that sign out of Philly area. I'll give it a try one day just to see. Yesterday I was there for cappuccino and a cream puff.  

These are pics of the pizza oven in progress. When I came home from the onco follow-up, I found the garden work a buzz. In a couple of weeks there will be a fire blazing and pizza cooking! We are all looking forward to that. The lines you see on the drawing are intended to be vines. These are channels cut into the brick and filled with stones that contrast in color to the dark brick. The mason enjoys his art and we are the benefactors of his joy. He also makes homemade sausage from venison and brought us some. I cooked it last night in olive oil and white wine. It was soooooo good. For the side dish, I made broccoli with hot pepper cooked in a smither of olive oil. 

I'm enjoying the return of my brain and taste buds after chemo. The onco gave me a good report...we'll do labs every 3 months and PET scan every 6 months. We expect this to problem to continue to be a slow grower. 

Buon weekend. 

Best wishes to all as always,

Marilyn

Teka

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Teka

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Blundin2005

Teka, Is that recipe on here anywhere? 

Oh, and will do the pics when the garden is finished. 

Thanks for the thumbs up. 

M

Teka

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sandpiper1

Marylin, I do not think I have seen anything so amazing as your own pizza oven. goodness, I am gonna saunter on over with a bottle of wine and sit on the patio to wait. Maybe I will have basil and some fresh buffalo mozzarella to contribute to one of the pies. 

I am so glad your taste buds are improving and the fog is lifting.

My dinner turned out very well. I hope my recipient family thinks so too. Of course I a did a variation of the potatoes w/o baking in  he oven and the beans were not grilled. The bean recipe is so yummy. I do not know how the bars are turning out. I used fresh peanut butter from the market and realized, that for the chocolate topping mixed w/ the peanut butter needed a smoother variation. I may stop for ice cream and a bottle of root beer for an alternate dessert. I am currently watching a local cooking show on PBS. If you ever get a chance to check out some of the WQED Pittsburgh cooking shows, they really showcase some of the varied cultures in our area and make me gain #10 just watching them. But I get so many good ideas for meals too.

The market was crazy yesterday and it was all I could do to get what I needed and get out. The temps were above 50 and everyone came out of the woodwork. I will go back next week (Mon or Tues) when it is usually a little less crowded. M-The market district is known as "The Strip" and is in Pittsburgh PA. It had is beginnings as the hub for many products being brought in to city and now many businesses sell wholesale. It had changed over the years, but many businesses have been there since the early days of Steel and was a hub for Steel workers as well. 

http://www.neighborsinthestrip.com/nits/nits.html#...

A good history link if anyone is interested. I did get some good deals on soup bones, the pork roast and the veggies. I even got a fennel bulb for a buck. And we all know how darned expensive those things can be. I bought 8oz containers of sliced mushrooms for a buck too. I believe my 5lb roast came in around $10 bucks. I love swiss chard and got a whole big glorious bunch for$2.

Sierra-you have to watch at the fish market here. While they get a great portion of their fish flown in fresh daily they also have a good amount that is previously frozen (like ahi tuna) and some farm raised. The signs are well marked which products are farm raised vs wild caught. They also have trout, lobster and other live seafood that can be cut to order (for the fish). The guy in front of me was carrying his lobster out in bags and at the exit there is a huge ice bin to use to transport your delicacies home, A lot of people have learned to buy their own buggies for the ultimate  regular shopping experience. I have my own bags and would drop them off in the car and move on. It is a lot of walking which I do not have a problem with. But the sidewalks are narrow especially with vendors spilling out over them

There are restaurants-most of them are cash only businesses but such fresh quality meals. A couple of wine places have opened and a whiskey distillery is also now in the market area.Two newer places I found were a Vietnamese place and a polish restaurant/market.

If you know  Chef Lydia-she has a restaurant here too as well as family in the area.

I have always called Pittsburgh a little New York. We have such an array of cultures and ethnic groups in our little big city in addition to many cultural happenings. 

I just wish the winters were not so brutal. Because I do like this city

Gonna run

wishing you all a very beautiful weekend

Piper

carollynn79

Marilyn love the pizza oven looks fantastic!  Sandpiper the market sounds fantastic!  We have farm markets in the area on the summer and they are nice, lots of fresh meats, produce, bakery, crafts and  plants.  My DH and I do a few and will do more this year, I make spelt quick breads, bring herbs, and extra produce and my DH has wood crafts.

Really working on the diet, had baked cod, took panko bread crumbs, salt, lemon peel, paprika, but melted butter and Dijon mustard on fish, rolled the fish in seasoned panko and baked with a sweet potato and made a salad very good!  More later battery low. 

sandpiper1

get that battery charged carolyn! 

The Strip District is pretty awesome and unique and there is a Public Market nearby with many local raised and or cured meats specialty food items, cheeses, soaps, lotions and crafts. Kind of a natural/bohemian marketplace. There is a stand called Soup Nancys that has fresh made eclectic soups. In the summer we do have fresh produce markets around the city in different parks and locals. My favorite is near a hospital I used to work. Local farmers sell their produce, Amish bring fresh made baked goods, cheese, butter and meats along with many other unique vendors.  And it is all happening in a very old and historic park. One I used to play in when I was a young girl

My friend and I went to a new local micro-brew pub in a little historic town about 5-10 min from me. The young couple, who opened this place, have at least 4-5 house brews on tap and have fresh food offerings as well. They have a limited menu with daily specials. The specials today were; "figgy piggy" flat bread (flat bread with figs, bacon and I believe Gouda cheese) the soup was "creamy potato with sausage" and the dessert was a chocolate chip and peanut pie. We tried all except the dessert. I had french onion soup and my friend had a porky pulled sandwich.

It is a very small pub but quaint and the beer was good.

Hoping you all are having a nice weekend. I need to digest my meal.

Next up is a local Italian restaurant. We have tons of them here in the Burgh, but apparently this one is supposed to be one of the most authentic and innovative around

Here's to continued gastronomic success and carolyn please do share your spelt bread recipe if you are able

Cheers

Piper