In Season Recipes

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited July 2010

    Apple -- I love your trees too!  

    Maybe you can have both flowers and veggies.  That would be a great research project as well as to learn what grows best in your region. Is there a university with agricultural studies nearby?  They can tell you the composition of the earth, etc. and help you decide what to plant.  It is a beautiful slope to terrace.  

    I was telling my DH today that the lemon tree has grown too much and is blocking the one sunny spot where I put the tomato plants!

    Enjoy.

    Best wishes to all as always,

    Marilyn 

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  • retrievermom
    retrievermom Member Posts: 522
    edited July 2010

    Catching up and salivating.  The BBQ sounds like a great success, Marilyn, and I enjoy the photos.  I want to try that rice recipe, too.

    We're getting produce from Calif. now, but still no local corn or fruit.  My garden is coming along--not big, but a variety of tomato plants, peppers, and zucchini.  Don't know if the plum tree will yield this year; the apricot appears affected by late frosts again.  

    As for the lemon tree, that reminds me of a trip I made to Arizona once.  My friend's husband loaded my truck with lemons when I said I'd take a few.  He knew an opportunity when he saw one :)

    Best to all--

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  • apple
    apple Member Posts: 7,799
    edited July 2010

    I wish i were more into gardening.. I like it a lot, but much prefer to learn piano music.  If there is time for leisure, the gardening gets done.

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited July 2010

    Everyone's gardens are amazing!  Blunden, do you use mainly pots for most of your plants? I ask because I live in the city and only have a small outdoor space ---  pots might allow me to grow tomatoes and some vegetables.  Do you have any tips?

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  • Idun
    Idun Member Posts: 127
    edited July 2010

    Mmmmmm, just catching up here, I see I'll have to try the wild rice dish soon.

    Marilyn, I love your pictures, unfortunately our climate doesn´t give us much chances in growing fruits but we are experimenting with the greens for the first time and I absoloutly love going out to the garden fetching salad with all meals.  My mint is growing very slowly so I guess I have to wait a bit for using my own for my Mojitos :)

    I just might try your way of cooking salmon, I just arrived home from a fishingtrip with 16 BC friends where I caught my first trout on a fly.  That was a great feeling.....don´t you just love that fish?

    Best regards!

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  • apple
    apple Member Posts: 7,799
    edited July 2010

    what a nice huge trout.. (i love trout so much).  I haven't had it for so long.  My daddy used to fish years and years ago.

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited July 2010

    apple --- I know what you mean....my cherries are still on the tree.  It was too hot to pick them and other things more important.  I will miss them later but not now.

    Idun--so glad to hear from you!  What a great catch!!!  And wouldn't that go great with the rice dish?  I am so happy to hear about your day with the other ladies.  Definitely try the recipe... for the size you are showing me, I'd give it about 45 min. on an almost max heat on the grill wrapped in foil.  Yummm to you lady!

     Mandy -- about the pots ... I did this because of the dogs.  I use terrecotta pots.  When we use plastic, they boil the roots in the sun.  I use coffee grounds and universal fertilizer....not too much or your get too many leaves.  I haven't found the right combo yet...still working on it.  We had the first three tomatoes this week and they were delicious.  

    At our age, life continues to throw curve balls and we received a few more this week from my DH's docs.  I may be missing in action for awhile from here while we tend to travels to other hospitals, etc.  You all are always in my thoughts and I'll write when I can. Keep the recipes coming...and the friendship around our table.

    Best wishes to all as always,

    Marilyn 

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  • Idun
    Idun Member Posts: 127
    edited July 2010

    Wishing you all the best Marilyn, I will keep you and your DH in my prayers.

     Idun

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited July 2010

    Marilyn: thanks for the tips. Thinking of you and your husband and wishing you well.

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  • apple
    apple Member Posts: 7,799
    edited July 2010

    yes,  wishing you and your dear husband the best.

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  • carollynn79
    carollynn79 Member Posts: 654
    edited July 2010

    Idun nice to hear from you again, bet the fish was great!!

    Marilyn you and your DH are in my thoughts and prayers.

    Teh garden is going great made a broccoli, cauliflower salad yesterday, it was very good

    Broccoli, cauliflower, bacon, onion, raisins, cook bacon add to chooped veggies. Dressing is 1/2 mayo, 1/2 low fat sour cream, a bit of vinegar, sugar, salt and pepper to taste.  Sorry I am not good at measuring. I find substiting low fat sour cream or yogurt for 1/2 of the mayo really cuts calories but gives nice creamy taste, you will use less vinegar with the yogurt. We also picked our first sweet corn ripe tomatoes and cukes yestrday oh so good.

    Carol

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited July 2010

    Carol: That broccoli cauliflower salad sounds great. I am a vegetarian so I'll omit the bacon but I bet it will still be good. And thanks for the tip about thinning the mayo with sour cream or yoghurt.

    Marilyn: Thinking of you and your hubby and saying a prayer. 

    Have a nice day all!

    Mandy

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  • carollynn79
    carollynn79 Member Posts: 654
    edited July 2010

    Mandy I forgot I used walnuts too but sunflower seeds are good too!!

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited July 2010

    I never asked...were the broccoli and cauliflower raw or did you cook them briefly? I just kind of assumed they were raw but I realize they could have been cooked....  The mixture of the mayo/yoghurt/raisins/walnuts etc just sounds delicious with the veggies.

    Mandy

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  • apple
    apple Member Posts: 7,799
    edited July 2010

    i like broccoli, onions, raisins and bacon.. so delicious.  i'll add cauliflower next time.

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  • carollynn79
    carollynn79 Member Posts: 654
    edited July 2010

    All veggies were raw.

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  • chabba
    chabba Member Posts: 5,065
    edited August 2010

    Good morning.  I've been browsing this board much as I would any wonderful cook book but with the benefit of knowing the authors and making friends sometimes making my little contributions.

    I am a volunteer cook at our local senior center.  This is one of my recipies that is a great favorite there.

     Saute sliced onions in extra virgin olive oil until sweet but not carmalized. Add sliced small zuchinni and minced garlic and cook til translucent in center.  Add diced tomatoes, fresh or canned, juice included, and an italian herb mix and heat through. I like to  use fresh rosemary, oregano basil ane italian parsley but dried Italian seasoning will do fine.  Some times I add mushrooms.  Finish with a bit more virgin oil for extra flavor.

    Serve with crusty bread for sopping the juices.. 

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  • chabba
    chabba Member Posts: 5,065
    edited August 2010

    tried to add this to favorites with last post, will try again

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  • apple
    apple Member Posts: 7,799
    edited August 2010

    welcome to one of my favorite threads chabba.

    i am sorely tried these days.  my kitchen is beautiful but i don't know where anything is.  yesterday i couldn't find the baking powder so I made buttermilk out of 2% and lime juice and used cream of tartar and baking soda for leavening.  They weren't the most delicious pancakes but the kids gobbled them up.  My daughter had had a sleepover.  My new kitchen came with a commercial stove that doesn't work very well.  the oven is slow... it took me almost an hour to bake a cake.. I guess next time I'll turn it up to 400.  the burners and ignitors are iffy.  I can replace them, but kind of want to know how to clean/fix them myself.

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited August 2010

    Hi all,

    First, thanks to all for your support of late...yours are the best hugs.  We are moving toward a possible clinical study for DH in Pavia one of the world's best centers for what we are now facing.  Avanti! as they say here.  Forward! as we would say. 

    Apple, I thought to your recent move and I want to know that you give me courage to do likewise.  We are looking for a one floor house or a multi level house with bedroom on the main floor.  I thought to myself, 'If Apple can do it, I can do it!'   

     So I went to visit my mother in the Philly area before we begin our trek to Pavia.  Mom is 91 and we share to care for her in her home and our homestead.  I cooked for family and friends for two weeks.  Here are some pics ....

    Photobucket

    Photobucket

    Photobucket

    Photobucket

    I ordered the salmon from Acme.  My step daughter brought the veggies from her garden.

    The family dinner is an occasion every Wednesday to get together.  This occasion included my visit and guess who cooked?  Yep, that's me taking the self portrait.  Mom still begins every meal with a prayer and it ends with "...and bless the efforts of those who brought this food to our table."  Just to say...

    The butterfly is on a bush in Mom's garden that I gave her for Christmas almost ten years ago.  It's what she asked for.

    More later...gotta run to a check up.  Breast surgeon asked for echo of my subclavian area and endocrinologist asked for echo of the thyroid....normal follow ups.  I stopped Arimidex 16 months ago and I feel fine.  Also taking 1200 iu of Vit d3 and calcium every day.

    Going to make the water melon salad for a lunch tomorrow and maybe the rice recipe...don't know yet. 

    Best wishes to all as always,

    Marilyn

    "Never run faster than your guardian angel can fly" 

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  • debbie6122
    debbie6122 Member Posts: 5,161
    edited August 2010

    I love this site and all the yummy looking pictures, and they look so healthy, i have a couple of great recipes that are good and healthy i will paste them on here, one is a cold cucumber soup that is so refreshing and taste wonderful, the other is homemade veggie burgers i make from scratch the frozen ones have too much sodium

    thanks for sharing

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  • debbie6122
    debbie6122 Member Posts: 5,161
    edited August 2010

    easy cold cucumber soup

    1 tsp of dill weed

    1 tbl of worsteshire sauce

    1/2 tsp celery salt

    1 tbl lemon juice

    1/4 tsp pepper and 3/4 tsp of salt

    2 green onions chopped

    3 cucumbers, peeled seeded and chopped

    1 1/2 cups of sour cream or greek yogart

    Combine all ingredients in blender untill smooth- serves about 3 cups i always double it

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  • debbie6122
    debbie6122 Member Posts: 5,161
    edited August 2010

    Black bean cakes with salsa

    2- cans of black beans, rinsed well and drained, mashed up somewhat (15 oz size)

    1/2 cup of salsa drained

    2 tbl chopped onion or more

    1 jalepeno finey chopped

    salt and pepper to taste

    1- 8oz pack of corn muffin mix

    1 tbl chili powerder

    mix all of the about ingreients, drop on to a hot pan with canola oil a large spoon ful, cook about 3 minutes per side  i top it wih  salsa and sour cream and sliced avacado  makes about 8 cakes

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  • chrissyb
    chrissyb Member Posts: 16,818
    edited August 2010

    Hi Ladies just discovered this thread....wow.....I can't wait to try some of the recipes.  Idun, I don't know if you have found another way to cook rhubard, but this is the way I do it.

    cut rhubarb into 1 inch pieces and lay on a baking slide that has a 1" edge. Make sure pieces are not overlapping.

    sprinkle with sugar and place in 350 degree oven and bake until tender or soft if you prefer.

     when cooked cool and lightly break up.

    To serve, mix a few drops of vanilla essence with the rhubarb.

    Whip mascapone cheese and cream until light and fluffy.  Spoon through the rhubarb and place into serving bowls.  Chill and serve.

    Hope you enjoy.

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  • apple
    apple Member Posts: 7,799
    edited August 2010

    yum yum yum

    excellent new recipes ladies.

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited August 2010

    Tonight was a London broil type cut marinated in merlot and smeared with garlic overnight....grilled.  We had a lettuce and tomato salad to compliment with Vincenzo's home made red Est, Est, Est.  The best part of this meal is that it makes enough for tomorrow....and taste just as good cold.

    Tuesday I had friends over for lunch.  I marinated the chicken in ginger and lime juice with a splash of brandy...cooked it in a wok type of pan with just a bit of olive oil.  We ate the dishes brought by my guests.....slivers of cucumber in vinegar and olive oil....cucumbers in yogurt dip/side-dish (very yum) and I made the famous watermelon from page 2 or 3 here.  I was wishing that I made the rice dish with walnuts and fruit.  It would have been the perfect center piece for the dish.  We closed with gelato of various fruits....all served with a chablis type wine and finished with espresso.  

    I overbought the watermellon but Stella (our 8 mo. old puppy) helps me to eat it.

    We've been out looking for that perfect house and found it except that it doesn't have a bedroom on the first floor or a place to put it.  I suggested an elevator or chair lift.  We're still debating this.  But the kitchen is heaven and so is the dining room.  We'll see if the stars begin to align.  The family had two delightful young sons.  I took that as a sign...

    Tonight I also served whole wheat crackers to the physics student who wants to learn english.  We talked about how people think he is crazy to study physics.  I showed him the last interview of Carl Sagan ... You Tube....looked up several words including 'enunciate'.  I reminded him that the universe is perfect....we only need to accept it...along with our imperfections.

    Best wishes to all as always,

    Marilyn

    "Never run faster than your guardian angel can fly"

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  • debbie6122
    debbie6122 Member Posts: 5,161
    edited August 2010

    Marilyn, your night out sounded delisceous, i have read some of your recipes and they all sound good i have been trying to eat so much more healthier so glad i stumbled on this thread and will try all of them

    I made a great meal tonight, i made some red potatoes with zucchini, i first boiled the potatoes in water till almost fork tender, let them cool. then cut zucchini in half lenght wise and cut in 1 inch peices, melted 3 tbl of evoo in a large sauce pan with about 2 teaspoons each of fresh thyme and rosemary for about 3 minutes and then added 1 tbl of fresh garlic for another 2 or 3 minutes becare not to burn the garlic, added the zucchini and red potatoes cut side down untill soft and tender, about 5 minutes or untill you see its tender enough to eat,then turn over to skin side down and sprinkle freshly graded shredded parmesan cheese and broil for 5 minutes keeping an eye on it so it doesnt burn, this is a great tasty dish, family and freinds always request the recipe

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  • Geoff
    Geoff Member Posts: 3
    edited September 2010

    This recipe for Salmon en Papillotte is pretty easy and cooks fast. I even tried it at home and it turned out great.

    The recipe and a how-to video are here: http://increaseyourodds.ca/2010/08/18/salmon-en-papillotte/

     Let me know what you think!

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited September 2010

    Hi Geoff,

    Your salmon recipe sounds very good.  I wasn't able to play the video.  I'm finding this more often -- when proprietary video "reads" my location as Italy, I'm told it is not available to me.  Probably this is true of other countries.  Maybe some of the other ladies can comment on that. These are new Internet marketing techniques taking hold.  What once was free, isn't anymore.

    I'll keep sharing the old fashioned way though until I find a way that everyone can tap into ...one key stroke at a time or photos that I take and upload. 

    About the marinade....that reminded me of a sauce my mother made for salmon...I think she stole it from my sister who read a lot of Gourmet magazines....she added orange juice to soy sauce and I'm not sure now what else...but it was the best taste on salmon I've ever eaten.  I'll need to ask them for it again.  We can't find maple syrup here...honey yes...maple syrup no.  

    I also like steamed or baked veggies with meat.  I've never cooked it with salmon, but I've always used salmon slices with the skin.  I can't imagine cooking veggies with the skin.  So to use filet salmon makes a difference in flavor and oil content.  

    I also like putting a slice of salmon (including skin) in a pan with white wine and a drizzle of olive oil, cover and steam in that....maybe five minutes.  Also quick and easy.  Serve with any number of salad combos on the side that include fruit.  When oranges are in season, the orange salad with black olives makes a nice side dish to salmon...if you can take that much orange color on the table.  You might want to add radicchio to the orange salad.

    I'm getting hungry....we're having left over spezzatini over rotini pasta tonight....DH is cooking as usual.

    Best wishes to all as always,

    "Never run faster than your guardian angel can fly"

    Marilyn 

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  • crazy4carrots
    crazy4carrots Member Posts: 5,324
    edited September 2010

    Marilyn, it's almost lunchtime here and reading your post has made me very hungry!

    Anyhow, thought I'd post a seasonal recipe that is oh, so good!  Several years ago, while taking a few days off in August, I watched Martha (It's a good thing) Stewart and she provided this:

    Line a casserole dish with basil leaves.  Skin fresh ripe tomatoes  and section them, laying them on top of the basil.  Peel several garlic cloves, slice them and lay them in between the tomato sections. Chop some more fresh basil and sprinkle on top.  Swish more olive oil over the top, sprinkle with freshly ground black pepper and sea salt, along with grated parmesan cheese.  Cover and bake 30 minutes in a 350 oven.  Take off the lid and bake for an extra 15-20 minutes.

    You can serve this as a side dish, and leftovers can be swished around in a food processor and used as a pasta sauce.

    "It's a good thing"Kiss!

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