In Season Recipes

Sierra

Hi Ladies: sorry I did not get back but on here today

before I forget the photos are divine!  love all the locales

and a dream to visit Im sure

re the salmon cakes

say, I dont go by recipes all the time

and I just

get Cloverleaf wild salmon

add an egg

some breadcrumbs (as desired)

maybe some tarragon, dill whatever u fancy

a tad of worcestershire sauce pepper perhaps

and celery or not

divide in 2,, they arent too big

and I just bake em or fry em in the pan

i will usually have potatoes

sweet or regular

my own cut, with some tumeric on them

and chilis  

i use olive oil but might put a tad of butter on the salmon cake

Hope you enjoy!

Have a fine day!

Sierra

Sierra

and Yes, re the zucchini recipes

I love it

tks all

Sierra

Ive been doing squash of late

easy enough but need some maple syrup

it is quite pricey!!

sandpiper1

Maple syrup is quite pricey. It is Maple tapping season here in our region and A big Festival is held in Meyersdale PA. I took my son once when I was homeschooling him [ You can take credit for so many activities ]. Anyhow, I may see if I am able to attend some of the festivities first wkd in April as I am working this weekend. 

I made both recipes I posted and a kale salad from Kris Carr.

I was not impressed with the kale/spinach 'sauce' not terrible but probably not a keeper. I did make it with rice noodles

The Avocado recipe is YUM! I cooked spaghetti squash in the microwave (Still looking for an oven) then flash warmed the squash in the oil leftover from browning the  garlic. Just ate a bowl and a half. Need to leave some for tomorrows lunch at work

This is the salad I made yesterday. The dressing is outstanding! I added a little onion and chick peas to the salad and lightly massaged my kale with a little olive oil. One of the more simple recipes from that site

Sexy Kale With Avocado-Chia Dressing
By Aimee Hughes

Yield: 2 servings

- 1 ripe avocado, peeled and seeded
- 1/8 cup chia gel (soak 2 tablespoons chia seeds in 1 cup water for at least 30 minutes)
- 1/4 cup tahini
- 2 teaspoons soy sauce or nama shoyu
- 2 teaspoons pure maple syrup
- 2 cloves garlic, chopped
- 1/2 teaspoon cumin
- dash of cayenne pepper
- 5 cups kale, cleaned and chopped
- 1/4 cup carrot, grated

1. Combine the first eight ingredients in your blender to make a dressing.

2. Place kale and carrots in a large serving bowl.

3. Coat with dressing and serve.

(My tip: Massage your kale with your hands to soften the leaves)

Blundin2005

Dear all,

The garden still is not completed, DH was back in the hospital for skin graft, I bought the apples for Teka's recipe but they haven't made it yet into the oven, and I found the recipe for the pizza crust...the oven is still curing. All things in divine time a friend was fond of reminding me. 

So here is the recipe for the pizza crust when I find time to put it together.

Pizza crust of Claudio and Alda circa 2011

Italiano

• 500 g. di farina
• 1 cubetto di lievito di birra.
• 3 cucchiai di olio extravergine di oliva
• 1 cucchiaino di sale
• 1 cucchiaino di zucchero

Su una ciotola molto capiente mettere acqua (tiepida), aggiungere lievito e scioglierlo poi aggiungere l'olio, zucchero e un pugno di farina, poi aggiungere il sale e proseguire con la farina, impastare. Se l'impasto e' troppo appiccicoso aggiungere farina fino ad ottenere un impasto omogeneo. Coprire con un panno e mettere in un posto al riparo da correnti d'aria.

Lasciare lievitare per almeno un (1) ora stendere sulla teglia e lasciare lievitare ancora per circa 30 min.

English Translation:

• 500 g . flour
• 1 cube of yeast.
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

In a very large bowl put water ( lukewarm ), add yeast and dissolve then add the oil , sugar and a handful of flour , then add the salt and continue with the flour, knead. If the dough is too sticky, add flour until the dough is smooth . Cover with a cloth and put in a place away from drafts.

Let rise for at least one (1) hour, spread on baking sheet and let rise again for about 30 min.

Marilyn's Notes - from Dry Yeast Package :

• " DISSOLVE TO : 1 evelope Stir yeast into 1/4 cup warm water ( 100 to 110 F. ) . To proof ( foam ) yeast , stir in 1 teaspoon sugar , let stand 10 minutes . If mixture doubles in volume , yeast is active . "
• " RISE TO : set the covered dough in warm place (80 to 85 F ) OR place the covered pan of dough on rack over pan of very hot water .
• 1 envelope dry yeast (1/ 4 oz . ) = 2-1/4 teaspoons = 1 cake fresh yeast ( 0.6 oz . )

Best wishes to all as always,

Marilyn

Mandy1313

Wonderful recipes.  Thank you for sharing them.

sandpiper1

This is the recipe I am trying today. Will cook on stove top as I still do not have a working oven. I just don't have the funds to replace it right now. Oh well, good thing we are getting into warmer weather because I do like my salads.

http://mywholefoodlife.com/2014/01/28/sweet-potato...

Nice to see you M!

Idun

Hi ladies,

I am so glad to have checked in today.   I am in that mode where I cant even think of what to make for dinner, I see the answer is always the same, just check in on In Season Recipes and it will save the day :-)

I think I will head for the veggie burgers, thanks Piper for sharing.  And the sexy kale will definitely go well with it.

Dear Marilyn, I hope you are having good days and less fatigue  How is the mixer turning out for you?  I hope you like it.

I haven´t been active in sharing recipes for some time, but here is one I tried a few days ago, and it tasted really good. 

Quinoa and chick pea salad

1 can Chick peas

1/2 cup uncooked quinoa for cooking

1/8 red onion, finely chopped

Tomato, cucumber, finely diced

10 - 20 raisins

And the dressing to go with it:

1 tbls olive oil

1 tsp lemon juice

1 tsp apple vinegar

2 tsp honey or a sweetener of choice

1 tsp mustard

1/2 tsp curry

1/4 tsp cumin

3/4 tsp cinnamon

The Chick peas are marinated in the dressing for some time and then mixed with the quinoa, raisins and the onion.  At last laid on the vegetables.

Good to serve with a sauce made with Greek yoghurt of choice if you desire.

Love to you all, Idunn

sandpiper1

Yummo!

Idun, I made a chickpea salad last year that was good. I like yours (minus the raisins)

I will look up a GF bread that I made to go with it.

I made the veggie buyrgers yesterday adding garlic powder and cooking them in onions on the stove top

they were yummy and the kale salad is my new fav. I crave it

Mandy1313

Wow those recipes sounds great.  Sandpipier, I would think the sweet potato veggie burger would do fine as a stove top recipe.  You have me ready to go out and buy some ingreidents though I may skip the yeast.  Thanks to you and Idun for the latest ideas.

Marilyn, thank you for your pizza recipe. I have never made pizza dough from the start though I don't know why..I bake other things from the start. Now I will have to try.

Hugs to all you gals.

Mandy

Momine

I make chickpea salad all the time. Whenever I have time, I soak and boil the chickpeas myself, because they come out tastier than the canned ones. It is cheaper too. Usually I add cubed avocado, halved baby romas, chopped yellow or orange pepper, sliced scallion and sometimes cubed cucumber as well. For dressing, I usually put a whole, large bunch of either cilantro or parsley in the blender with garlic, lemon and olive oil until I have a fairly thick dressing. I use that dressing for all kinds of salads, but also as a condiment for steamed fish or chicken.

Teka

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Idun

Sounds delicious Momine.  I usually cook my own chickpeas too.  I use them a lot for making hummus.  I really like your dressing, its easy and must be very tasty.  I will definitely try that one :-) 

Momine

Idun, it is super-easy. I don't believe in making my life difficult If the raw ingredients are good, there is no need for complicated cooking, in my humble opinion. It is nice sometimes, but definitely not necessary.

Idun

Hello ladies,

I saw this video on my local news web, I just have to share it with you even though it isnt about food.  It´s just so beautiful, we could talk about nutrition for the soul.  Beautiful nature and love.

http://vimeo.com/90004246

Wish you a great weekend.

Love - Idunn

Teka

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Blundin2005

Teka...expect a quiz on your catch up! 

Idun...the video was precious. Thanks.  Also, I finally had an opportunity to use the mixer. It is very nice indeed. I'm hopeful to be able to make some favorite dishes.

Teka...sorry, but your apple upside down cake was not the first recipe in the mixer. I did buy the bisquick and the apples though. I made a pizza dough. I'll need to work on the consistency...it was too thick for my taste and probably because I used whole wheat flour that I kept in the refrigerator. That chilled the yeast too much, etc., etc. So I'll try again with room temp flour and get that dough to stretch thinner! Then I made chocolate chip cookies just to feel good. They turned out fine. 

Hope all are feeling Sping.

Best wishes to all as always,

Marilyn

Mandy1313

Marilyn: welcome back. We missed you!

Wishing everyone a happy spring holiday season...for those who celebrate Passover and for those who celebrate Eastern.

Hugs

Mandy

Teka

*Green Peppers / Sharp Cheddar Cheese Recipe*

2 large fresh green peppers

1 lb. sharp cheddar cheese (sharper the better)

bread slices

Combine fresh green peppers & sharp cheddar cheese in a food processor.

Toast bread slices.

Place toast slices on a baking sheet.

Cover toast slices with the combined peppers and cheese.

Place baking sheet under a broiler and broil until the combined peppers and cheese is lightly golden brown.

Easily Burnt!!

May want to adjust the quantity of peppers and cheese to personal taste!

Teka

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Teka

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Mandy1313

Happy Easter!

And Teka your cheddar/peppers toast recipe sounds easy and wonderful.

Hugs to all,

Teka

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Teka

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Teka

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sandpiper1

Love it Teka!

Here is what is in my crock pot today.

And mashed potatoes.

It's just that kind of "comfort food" day.

http://food52.com/recipes/22841-crockpot-brown-sug...

Blundin2005

Good morning all,

The garden boxes were finished yesterday!!!  The truck came to blow earth into the boxes.  The garden is very uphill from the street and the landscaper didn't want to wheel-barrel that much earth up the grade. It's pretty interesting to watch and saved a lot of time and labor. I made a run to the local plant supplies shop and bought a nice mix for planting soil and chicken manure (aged and cured) in bags to add to what they blew in. I raked that into the blown soil. Oh, how good it felt to hold a rake in my hands! I stirred gently though. We filled the barrels too--this is where we'll put the dwarf citrus trees that we'll move under protection in the winter. So it seems that we are ready to plant when the weather agrees and that is expected mid to end of May. We used much wisdom to hire contractors and landscapers to put the garden together and we're grateful for their labors...the garden reflects us and is low maintenance to keep. The plants are all indigenous, draught and cold resistant...and NO GMO. 

We go next weekend to the Expo Center for the So. Oregon Extension Service plant expo....we are very excited to go. Hopefully too the voters of Jackson Co. in May will vote NO GMO and we'll continue to produce healthy food. Seems a Swiss corp is planting GMO sugar beats here and we want them to leave. Interesting too is that GMO is illegal in Switzerland! Monsanto and friends are bankrolling TV ads in favor of GMO plants....arggghhh. Monsanto is anything but a local concerned neighbor! Next they'll take over the water supply! I hate oligarchy societies....like Russia. I hope we don't lose our democracy. Can you imagine them telling me what kind of plants I can grow in my boxes! I think I'll get some bee boxes too.

The pergola is still a work in progress. Seems that the Eco Wood from Canada (green product) that we bought to seal the wood, leached iron oxide after a rain onto the pavers and left rust marks in the pattern of the roof of the pergola. When I called the manufacturer, he said to hose it several times to permit it to leach, and that it should stop after a couple of days...he also admitted that they would add this information to the pamphlet. Yes, that is correct, they didn't say anything about leaching when wet in the pamphlet. I asked how I'm expected to remove it from the pavers. They suggested CLR. The contractor will try. This was a huge disappointment...but it does make the pavers look aged and who knows what the trees will do this Fall. I have no intention to scrub the pavers clean after nature stains them...at least nothing beyond a high pressure hose. 

So after the work of yesterday, my muscles are protesting a bit this morning. Last night for dinner DH organized sliced ham, goat cheese, pears, marinated artichokes and kalamata olives....yummy and easy because I was too exhausted to cook. I took my shower after dinner and fell asleep before I dried my hair. It was a good night's sleep. 

Wishing you all happy gardens and/or farmer market adventures galore! Recipes to follow...:-))

Marilyn

Teka

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Blundin2005

Teka,

This was a bigger project than it seemed to us. The "finish" date moved from end of March to mid April now mid May. The dwarf citrus are an experiment...we are told that it is possible for them to grow to fruition...time will tell. We need to move them to the covered patio during the winter and wrap them in burlap to protect them. 

The pizza oven is 'cured' by now. The problem is that there was so much construction material everywhere and the pergola project in disarray, we had no place for a wood pile. That gives me more time to practice on the dough! I'll have pics of that first pizza that is certain :-))  

I enjoyed the fresh egg test that you posted. I even used it to convince my husband that the eggs of last Thurs. were still fresh...

Dogs want to go out...you know how they can be...

M

Teka

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Teka

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