In Season Recipes
Comments
-
Hi Blundin sounds like you had a wonderful time!......You know I am originally from Kentucky........What a small world that you have relatives there!.......Did I ever tell you that my grandparents are form Europe?....My Grandfather is from Ireland and my Grandmother is from Holland......Both are on my mother's side of the family....My father's side are Cherokee Indian and Irish.........Yes I am a mutt but a loveable mutt...LOL
Here is a very quick summer recipe I just LOVE!........
1 green bell pepper chopped
1 sweet onion chopped
1 lb ground turkey
1 15oz can each black beans, pinto beans, and kidney beans (do not drain)
2 cans petit diced tomatoes (drained)
2 Tbsp ground cumin OR 1 pkg taco seasoning your choice of mild, medium or hot (I use medium when I use taco seasoning)
Sautee onion and green bell pepper and ground turkey in large dutch oven
Add beans and cumin
Heat through
Serve with tortilla chips, sour cream and grated mexican cheese
This is good for a party too because you can use it as a dip with those scoops tortillas.....
-
Wanted to share this recipe too from a book I got from my insurance company when I was first diagnosed......
Chicken Primavera
1 (12 oz) pkg Linguine 1/2 teaspoon dried oregano leaves
1 1/2 lbs boneless skinless chicken 1/2 teaspoon dried basil leaves
pieces 1/2 teaspoon dried thyme leaves
1/4 cup olive oil Salt and pepper to taste
3 cloves garlic, minced 1 cup frozen peas
1/2 lb sliced mushrooms 1/4 cup grated Parmesan cheese
1 onion chopped 1 red bell pepper cored and chopped
Cook linguine according to package directions.......Drain.......In large frying pan cook chicken pieces in olive oil and garlic until lightly browned and done..........Watch carefuly, toss to keep from sticking.......Add onions, bell pepper, mushrooms, and seasonings.....Sautee until tender......Add peas and toss till heated through.........Add pasta tossing til well combined........Add Parmesan cheese and serve.........Serves 6 to 8
They also gave the diabetic exchange so here it is.....
3 lean meat, 2 starch, and 1 1/2 vegetable..........
This one is great anytime of the year..........I serve a nice dark green salad with this one and some garlic bread..........We don't drink wine so Blundin maybe you can suggest a nice wine to go with this..........
-
Here is something that is good and really simple
dice tomatoes
green peppers
cucumbers
onion
celery
and mix it all up in cottage cheese for a cottage cheese salad. It is yum.
We also have been doing kabobs with steak or chicken, squash, cherry tomatoes, green peppers, can add pineapple chunks and baby onions.
We also boil squash, onions, green peppers and add a can of diced tomatoes, salt, pepper, and some mrs dash seasoning and it is so good.
It is a great time of year for fresh veges, we ate our sugar snap peas raw they were so sweet, crunchy, and good.
Happy season cooking everyone. Have fun and enjoy.
-
Buon giorno!
Well...the basil plants are much smaller now....and the pesto tastes great. I'm getting the knack of it now. I made about a dozen or so small jars of concentrate so to speak (less oil) and froze them. It seems we always add more oil so I thought 'why add it only to store it?' I added only enough oil to blend the basil leaves, pine nuts, garlic and parma cheese.
We tried it yesterday for lunch on linguini and it was very yummy.
It's been in the 90's here so we've been eating more fruits that go great with the cheese we bought from the sheep and goat herder....so pears, mellon, apples etc. with a light white wine.
Last night it was sliced turkey and tomato salad...the tomatoes taste great too and they are ripening quickly. Every day it's more.
Spar you made me hungry for speared anything on the grill. I tried a recipe last year of chicken marinated in ginger and lime covered with sesame seeds. I cut them in cubes and baked them for a couple of guests. It was easy to cook and serve.
DH bought more ginger yesterday and we're using it on salad. He's experimenting this morning with something ... we'll find out tonight.
I'm going swimming in the lake with a friend this morning so I'm off.
Best wishes to all as always,
Marilyn
-
Some like it hot! DH made penne all'arabbiata and it was very difficult not to go back for more.
The tomatoes are coming ripe. So in a pan on top of the stove he....drizzled some EVO, quartered some tomatoes, sliced some onion, shredded some ginger, slivered some basil leaves, added some diced bacon and ... the best part ... added several of our peperoncino (hot peppers) dried from last year.
What a difference to the flavor when we use the fresh tomatoes! I think I'll be growing more plants next year for canning.
The temperatures here are in the 90's ... the penne all'arabbiata was still good to eat! 'Arrabbiato' translates to 'angry' .... thus the hot peppers!
Last night we did steak on the grill....then for dessert...peaches soaked in red wine. Sometimes he uses dry and sometimes he uses sweet red wine. He tells me that peaches eaten in this way is a typical Roman dish.
Strawberries are slowing down. The trimmed basil plants are bushing again. Looks like I'll be making another batch of pesto before it's all over.
I put the dried herbs into jars last week too....more on the way....August heat.
There are friends of ours who spent the weekend canning tomatoes for next year. They put in 500 tomato plants! The whole family pitches in for the work because the taste is worth it.
Best wishes to all as always,
Marilyn
-
Sounds scrumptious.
I have a best tomato recommendation but I don't know if it's suitable for Italy. Moskvitz or Moskovitz. Heirloom Siberian tomato and the best we've ever grown!
-
Blundin - your basil looks amazing!!! Mine keeps going to tops...
-
Abbadoodles...I've not heard of this type of Tomato. I'll ask about it. The one I planted is called Trevignano.
Sige .... This is the best year I've had for the basil. It took a few to get the hang of it. It's important to remove the top seeds..pinch them off...I throw them back into the pot. You'll watch the plant bush instead of grow tall to seed in a short period.
Nature taught me a lesson this year. In the Spring, a bug was eating my basil. I thought they were going to die off. But low and behold, they began to bush and bush and bush some more. The little bug went away and the plant was very healthy.
So the lesson for me is that not every insect is a negative event...wait and see what might evolve from the event.
Happy gardening!
Marilyn
-
Abbadoodles...I've not heard of this type of Tomato. I'll ask about it. The one I planted is called Trevignano.
Sige .... This is the best year I've had for the basil. It took a few to get the hang of it. It's important to remove the top seeds..pinch them off...I throw them back into the pot. You'll watch the plant bush instead of grow tall to seed in a short period.
Nature taught me a lesson this year. In the Spring, a bug was eating my basil. I thought they were going to die off. But low and behold, they began to bush and bush and bush some more. The little bug went away and the plant was very healthy.
So the lesson for me is that not every insect is a negative event...wait and see what might evolve from the event.
Happy gardening!
Marilyn
-
Dear Marilyn,
being away from my family while going through rad treatment, your posts just lift up my spirit. I love to learn about your fruitful gardening life and having great ideas that will be tested when I´m back home. Summer here in Iceland does not offer great oppertunities for gardening but I have tried growing basil and more herbs with poor results
I just keep on trying and I am determent to go for growing strawberrys next summer. Looking forward to more posts from you and all the others.Love to you all!
Idunn
-
Blundin just saw your pictures..You are as beautiful as your gardens!........
-
Buon giorno ....
Idun--thank you so much for your kinds words. That's the best reason possible for continuing to write and post the pics. You lift my spirits too. Be good to yourself through the rads. Get your rest. This too shall pass. Then you can start cooking again
.Ivorymom--thanks too for your comments and recipe. I'm going to try that. My husband curled his nose up when I suggested it, but he's been known to be surprised (never wrong mind you!).
About the egg plant and potatoes ... I remember that the increase inflammation ... I need to look it up again. I paid attention to this with the joint pain and ate them mindful of the consequences.
Hollyann--I hope you realize that the picture was my mom making the potato salad! She's 90. I'm 60 and only FEEL like I'm 90! We're told that mom and me look alike so thanks for the compliment.
So last night my DH made the sauce of the other day again (he's still experimenting) and added sausage and borelli beans...we ate this with white pizza for dipping. Normally, this is a winter dish...he just needed the protein I guess....he's blood type O+.
ciao for now,
Marilyn
-
Morning ladies,
I just visited the crock pot recipes. Boy do they look good. But I don't have one and I don't think I'll find one here in Italy. So until my next visit to US I'll continue to do the slow cook on the stove top and use the crock pot recipes?
It's been so hot here. The dish of choice in this weather is caprese....slice tomatoes, slice mozerella, sliver basil, drizzle oil and eat with fresh bread. We eat this often simply because it taste so fresh.
About leftovers ....
The other day I used leftover sausage and borelli bean in red sauce and put it on a pizza shell, added mozerella, parma cheese and fresh oregano. It was surprisingly good. I hate to waste food.
Idun, hope you are going well.
-
Thank you Marilyn, I am doing fine
) I only have 3 times of rads left, I will finish on Thursday and will be heading back home that day!
-
Idun....best wishes from all of us.
Something light? Tonight we had perch from Africa...drizzled some oil in the pan, added some EVO, and the Perch...sprinkled some 'fish seasoning'. Let soak while I was making the salad.
Pineapple and romaine lettuce salad.... drizzled home made red wine vinegar and EVO ... lightly, not enough to cover the flavor of the pineapple.
Served with our favorite white wine with fish...Vermentino from Sardegna.
I want to mention that our dog, Napo, loves romaine lettuce and begs for it while I'm preparing salad. He also loves the crumbs from the bread when I slice it. I guess that's normal. I've never had a dog that ate salad before through.
Sleep well everyone....tomorrow is a new day.
-
Thank you Blundin
)Now I am back on track and even my oven has been repaired, the rhubarb cake will be tested soon.
I went with my family for picking blueberrys this weekend. Yesterday I tried a new recipe that was very delicious, a spicy blueberry jam which I served with pancakes & vanilla icecream. It was so easy to prepare and tasted really good and gave us a bit of a christmas spirit at summertime cause it reminded us of a christmas tea we like to prepare at chistmas
) For every 200 g of blueberrys use:
1 tsp lemonjuice
1/4 tsp ground clove
1/2 tsp ground cinnamon
4 tbsp agave syrup
The blueberries are blended in a mixer for a few minutes and then boiled for aprox. 10 minutes with the rest of the ingredients.
Hope everyone will enjoy the new week ahead, LOL.
Idun
-
Yum Idun!...Sounds wonderful!....Uh, how much is 220g?.....i am so metric illiterate!...
Blundin, you DO look like your mother but SHE doesn't look 90 either!.....I thought she was 60!...Oh MY!......Both of you are beautiful.......
-
Sorry Hollyann, the 200 g are around 7 ounces
)Regards, Idun
-
Thanks, Idun.......I will try it later.....
-
Thanks for the blueberry recipe, Idun. I know my DH will love it on pancakes.
This thread has made me realize what an uninspired cook I am much of the time, as I seldom seem to do anything worth sharing. But I just made a Broccoli and Caulifower Salad for dinner tonight that I thought I'd tell you about. I've made it in the past, but not recently, and couldn't find my recipe. You don't need precise measurements, so feel free to adjust, add or omit to your family's taste.
One small to medium head of cauliflower
Equal amount of broccoli heads (florets only)
1/2 medium red onion, finely chopped
1/2 lb. very lean bacon
1/2 cup golden raisins
1/2 cup sunflower seed kernels (either raw or roasted w/o salt)
Cut broccoli and cauliflower into small, bitesize pieces. Lightly steam (I do 2 mins. in microwave) or parboil. Drain well. Cut bacon into bit size pieces and cook until very crisp. Drain well.
In a large bowl, mix vegetables, bacon, raisins & sunflower seeds.
Make a dressing using good mayonnaise (I like Trader Joe's Organic) that you thin with some Red Wine Vinegar. Sweeten it with natural sugar, honey or agave nectar to taste. The dressing should be thick-pourable consistency and noticeably sweet. Toss with veggie mix & refrig. for several hours or overnight. Deanna
-
Hi ladies,
Idun, glad to read the blueberry recipe. It's funny that I passed a blue berry bush along the road and thought to stop and get some. I think I'll take the dog for a walk and go back for them. Hope they're good.
Deanna, that salad sounds incredible....I'll give it a try.
I've been so busy this week preparing for family to visit this weekend. You know how the house gets clean for family visits?
It's just that it takes me a lot longer to do it. I started over a week ago! But it was worth it. My DH and his brother celebrated their birthdays (end of August, beginning of Sept). His daughter gave him a pillow with a picture of she and him on it...this brought a tear to his eye...it was so sweet. I set up the terrace for the lunch....tied balloons to the vines...we ate from 12:30 to about 3 pm. It's been so hot but under the vines was cooler and a small breeze kept things pleasant.
My sister in law brought a lasagna from their hometown in Revenna .... spinach pasta was used ... so good.
I made a salad of romaine lettuce, pinapple, prunes, pine nuts tossed in EVO and home made red wine vinegar.
We had a little tiera misu with a toast of champagne that we brought from our trip to Paris for dessert .... and a happy birthday candle of course!
After such a long afternoon, we refreshed then got together again for dinner around 8 pm....just pizza and beer at our friend's restaurant....and gelatto by the lake after....
OK I gained two pounds yesterday! I admit it.
Isn't it interesting though that even after such a beautiful day with the family, I missed my 'family' here on the boards. For me, to share the recipes is to share a meal together with you all.
My recipe today should come with-- "Rated Decadent -- Warning! Not Suitable for All Diets -- Must Be Eaten in Small Servings! -- EVERYTHING in Moderation"
Best wishes to all as always,
-
We have an abundance of apricots this year and have had them, fresh, canned, in salad, in cereal, yogurt. Made a crumble today took an 8" square pan and filled with sliced apricots, topped with
1/2 cup butter
1/2 cup oatmeal
1/2 cup flour
1/4 cup flaxseed
1 tsp cinnamon
1/2 cup brown sugar
You can use this topping with any fresh fruit so far this summer have made gooseberry, black raspberry, strawberry and now apricot. We love pies but have been using this as we think it is healthier!
-
Hi ladies I just found this site. Already tried the caprese salad and am making ivory's bean salad tonight to enjoy tomorrow. I have tons of basil and tomatoes in my garden so any new recipies would be apreciated otherwise I will have to can alot of the tomatoes.Would much rather eat or cook with them fresh. Will get some of my favorites together this weekend to add.
-
Ivorymom,
Ohhhhhhhh that sounds soooooo good. It's almost pranzo and I'm thinking 'have the shrimp, don't have the spinach, have romaine, have the olives and tomatoes, have rice or spaghetti not barley but what the heck, no feta but parma ... until I get to the market'
. We do shrimp with asparagus in pasta. I leave the tips whole and blend the stalks and a few of the shrimp into a puree to toss in the pasta.
But these have been dog days here ... 33 (91 F.) in the shade on the balcony and 40 (104) in the sun. It's been caprese days for sure...until the sun sets.
The tomato plants are finished. The basil plants are full with leaves again and ready to take....more pesto.
Last night we had steaks on the grill and fresh peaches after. Yum.
I had some arguments with siblings in the last couple of days....so I supplemented with dark chocolate!
Best wishes to all as always,
Marilyn
-
With corn and red peppers in season I love to make this soup especially good for lunch.
3 cobs corn,2 red peppers. Olive oil and roast on barbecue until corn is done and peppers are black.Then remove black from peppers and cut off the corn but keep the husks to ad back to the soup for flavour.
In a soup pot brown 1 large chopped onion with 4cloves garlic add salt and pepper and 1tbsp of ground cumin.I also add 1 chopped halopeno or scotch bonnet depending on your own heat tolerance
Add about 4 cups chicken stock and put corn,chopped red pepper and husks in to simmer for 20min.
Then use about 1/2 cup cornmeal to thicken up the soup for serving. I always roast of a chicken breast or grill one to slice and add to the soup bowls.Makes a thick hearty but yummy soup.
Sorry added chopped fresh parsley and freshly grated parm at the end. I usually ad the rind from my parm to the stock for flavour as well.
-
Thinking of you , Blundin as I saw there are really nbad fires on on eof the Greek Isles.....I hope you are doing well and that you are not on that island.........Love the recipes!>....
-
Hi Hollyann,
You are sweet to be concerned. Thanks so much. However, I'm in Italy not Greece and it's our sister Vivo we want to hear from.
The worst part is that these fires may have been arson with economic motivation ... development...politics ... always painful. It was the same story last year.
I edited this to say that I sent a PM to Vivo and hope to hear from her soon.
ciao bella,
-
DUH!...Yes, I knew that!...I meant Vivo!....There goes the brain farts again!........
Ciao bella!....... -
Hi Here is a Strawberry-Spinach Salad
2 T Sesame Seeds
1 T Poppy Seeds
½ c White Sugar
½ c Olive Oil
¼ c distilled White Vinegar or Cider Vinegar
¼ tsp Paprika
¼ tsp Worcestershire Sauce
1 T minced Onion (op)
10 oz fresh Spinach, rinsed, dried & torn into bite-size pieces
1 qt (about 12 large) Strawberries, hulled & sliced
¼ c Almonds, blanched and slivered
1. In a medium bowl, whisk sesame seed, poppy seeds, sugar, oil, vinegar, paprika,
Worcestershire & onion. Cover, chill in a bottle for 1 hr.
2. In a large bowl, combine spinach, strawberries & almonds. Pour dressing over salad, & toss. Refrig 10-15 min before serving.
Very pretty, easy to bring. Serve as a lunch or salad.
4 Servings
Variation from Cooking Light
3 T Sugar 1 T White Vinegar
3 T Light Mayo 10 oz romaine
2 T fat-free milk 1 c Strawberries
1 T Poppy Seeds 2 T slivered Almonds, toasted
Drizzle 1 T dressing on each salad plate.
Yield 6-1 ½ c serv
-
Hi Here is a tasty dish. I am new here
Grilled Mixed Vegetable Salad W/ Balsamic Vinegar
1 med Zucchini, peeled 2 tsp Balsamic Vinegar
1 med Eggplant, peeled 1 garlic Clove, crushed
1 large Red Pepper 3T chopped herbs,chopped,plus extra(see note)
6 oz Cherry Tomatoes Sea Salt & BP
12 T Extra Virgin Olive Oil
2 sm Red onions, quartered
1. Cut in ½ bell pepper & seed. Cut pepper, zucchini & eggplant in bite-size pieces. Transfer to a bowl, + 6 T olive oil & toss well. Season to taste w/ S&P.
2. Line a broiler pan w/ foil & spoon in vegetables. + onions. Spread vegetables in an even layer (don't overcrowd pan or they will stew).
3. Broil 4-5 min/until edges of vegetables are browned and cooked not mushy.4. Meanwhile, whisk remaining oil w/ balsamic vinegar, garlic & herbs. Pour dressing over vegetables, toss lightly, & transfer to a serving dish. Cover set aside for about 30 min to allow flavors to infuse.
5.Serve w/ extra herbs at room temp. Don't serve cold.
Serves4
Note: If necessary preheat broiler. Herbs I use for this parsley, basil, marjoram & oregano, fresh when possible.
Sometimes I add potatoes to this recipe.
Categories
- All Categories
- 679 Advocacy and Fund-Raising
- 289 Advocacy
- 68 I've Donated to Breastcancer.org in honor of....
- Test
- 322 Walks, Runs and Fundraising Events for Breastcancer.org
- 5.6K Community Connections
- 282 Middle Age 40-60(ish) Years Old With Breast Cancer
- 53 Australians and New Zealanders Affected by Breast Cancer
- 208 Black Women or Men With Breast Cancer
- 684 Canadians Affected by Breast Cancer
- 1.5K Caring for Someone with Breast cancer
- 455 Caring for Someone with Stage IV or Mets
- 260 High Risk of Recurrence or Second Breast Cancer
- 22 International, Non-English Speakers With Breast Cancer
- 16 Latinas/Hispanics With Breast Cancer
- 189 LGBTQA+ With Breast Cancer
- 152 May Their Memory Live On
- 85 Member Matchup & Virtual Support Meetups
- 375 Members by Location
- 291 Older Than 60 Years Old With Breast Cancer
- 177 Singles With Breast Cancer
- 869 Young With Breast Cancer
- 50.4K Connecting With Others Who Have a Similar Diagnosis
- 204 Breast Cancer with Another Diagnosis or Comorbidity
- 4K DCIS (Ductal Carcinoma In Situ)
- 79 DCIS plus HER2-positive Microinvasion
- 529 Genetic Testing
- 2.2K HER2+ (Positive) Breast Cancer
- 1.5K IBC (Inflammatory Breast Cancer)
- 3.4K IDC (Invasive Ductal Carcinoma)
- 1.5K ILC (Invasive Lobular Carcinoma)
- 999 Just Diagnosed With a Recurrence or Metastasis
- 652 LCIS (Lobular Carcinoma In Situ)
- 193 Less Common Types of Breast Cancer
- 252 Male Breast Cancer
- 86 Mixed Type Breast Cancer
- 3.1K Not Diagnosed With a Recurrence or Metastases but Concerned
- 189 Palliative Therapy/Hospice Care
- 488 Second or Third Breast Cancer
- 1.2K Stage I Breast Cancer
- 313 Stage II Breast Cancer
- 3.8K Stage III Breast Cancer
- 2.5K Triple-Negative Breast Cancer
- 13.1K Day-to-Day Matters
- 132 All things COVID-19 or coronavirus
- 87 BCO Free-Cycle: Give or Trade Items Related to Breast Cancer
- 5.9K Clinical Trials, Research News, Podcasts, and Study Results
- 86 Coping with Holidays, Special Days and Anniversaries
- 828 Employment, Insurance, and Other Financial Issues
- 101 Family and Family Planning Matters
- Family Issues for Those Who Have Breast Cancer
- 26 Furry friends
- 1.8K Humor and Games
- 1.6K Mental Health: Because Cancer Doesn't Just Affect Your Breasts
- 706 Recipe Swap for Healthy Living
- 704 Recommend Your Resources
- 171 Sex & Relationship Matters
- 9 The Political Corner
- 874 Working on Your Fitness
- 4.5K Moving On & Finding Inspiration After Breast Cancer
- 394 Bonded by Breast Cancer
- 3.1K Life After Breast Cancer
- 806 Prayers and Spiritual Support
- 285 Who or What Inspires You?
- 28.7K Not Diagnosed But Concerned
- 1K Benign Breast Conditions
- 2.3K High Risk for Breast Cancer
- 18K Not Diagnosed But Worried
- 7.4K Waiting for Test Results
- 603 Site News and Announcements
- 560 Comments, Suggestions, Feature Requests
- 39 Mod Announcements, Breastcancer.org News, Blog Entries, Podcasts
- 4 Survey, Interview and Participant Requests: Need your Help!
- 61.9K Tests, Treatments & Side Effects
- 586 Alternative Medicine
- 255 Bone Health and Bone Loss
- 11.4K Breast Reconstruction
- 7.9K Chemotherapy - Before, During, and After
- 2.7K Complementary and Holistic Medicine and Treatment
- 775 Diagnosed and Waiting for Test Results
- 7.8K Hormonal Therapy - Before, During, and After
- 50 Immunotherapy - Before, During, and After
- 7.4K Just Diagnosed
- 1.4K Living Without Reconstruction After a Mastectomy
- 5.2K Lymphedema
- 3.6K Managing Side Effects of Breast Cancer and Its Treatment
- 591 Pain
- 3.9K Radiation Therapy - Before, During, and After
- 8.4K Surgery - Before, During, and After
- 109 Welcome to Breastcancer.org
- 98 Acknowledging and honoring our Community
- 11 Info & Resources for New Patients & Members From the Team