In Season Recipes

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  • Sierra
    Sierra Member Posts: 1,638
    edited September 2010

    Hi to all

    I wanted to send hugs and light out

    to Marilyn and hubbie, especially (((Marilyn)))

    and Carol, your recipe looks great YUM!

    I have to read the others later

    have to get off the puter now

    Sierra :))

    Im starved!

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

    High Sierra!!!  tanti abbracci a te!  Hope all is well with you and your sister.  You are ever on my mind....I have a place there and in my heart for very good people like yourself.

    I finished up with check up exams for both the breast and bladder and passed with flying colors. Now onto Pavia with DH to saddle up and face life's next hurdles.  It's a five hour trip so we decided to drive up the coast, stop for pranzo (lunch) in Tuscany, then turn east for about an hour or so more to the hospital.  Of course, I'll share the food part of this adventure.

    In the meantime, I found this web site for healthy eating that you all may enjoy  http://www.facebook.com/SAVORthebook  I've just begun to peek at it.

    Lindasa that tomato/basil recipe sounds really interesting and I love the 'nothing wasted' part of that.  We eat a lot of tomatoes and basil as you know.  It's always nice to have a new way to fix them. 

    Best wishes to all as always,

    Marilyn 

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

    i had a tiny piece of delicious tomato pie the other day. I make my own pizza dough recipe (heavy with cornmeal and olive oil) which is something like this..  i eyeball all ingredients.  the dough is thick, grainy and only needs a bit of kneading.  I make this often because it is so easy... i don't even let it rise.. just pat it into a pan. it rises as it cooks. it's crusty and dense..

    1-1/2 cups water
    1/3 cup olive oil
    2.5 cups flour
    1 cup cornmeal
    1 tsp. salt
    2 tsp.  yeast .. perhaps a bit more.

    I placed the pan into the oven with just a bit of mozarella and parmesan to melt and seal the crust so it didn't get too soggy when baking with the tomatoes.  If the tomatoes are super juicy I let them drain for a while.

    alternate slices of  5- 8 tomatoes (enough to fill the shell), 1/2 to 1 onion and a mixture of mozarella and parmesan (lots of parmesan) sprinkle with salt, and fresh basil (oregano too maybe)

    spread with mayo (up to a cup  - eek)

    bake.. it really is delish.. not super healthy, but hay. the mayo seeps down into the vegetables and cheese.

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

    Apple , that sounds SO good!  Have you tried it without the mayo?  I'm wondering if sprinkling the top with EVOO would do the trick?  It would provide a different taste, but be just a touch less fatteningTongue out.    And I would definitely throw in dried oregano!

    Marilyn - My nephew and family just returned from a fabulous holiday in Italy -- Venice, Rome, Positano.  I asked them if they had experienced any bad meals.  The answer -- a resounding NO!  Everything, everywhere was wonderful, and the Italian people too -- so friendly, so welcoming!

    I want to go back!!!!!!

    Good luck to DH in Pavia.   Hugs,  Linda

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

    hmm.. olive oil?

    why the mayo works is because the egg  gels with the cheese (kind of like artichoke dip).  I'm sure a delish olive oil drizzled on top would taste good.. but would it hold together?

    i am having my absolute favorite sandwich for lunch. (the 2nd piece of toast (a hearty rye) is in the toaster.

    almond butter, garden tomatoe and parsley.  it is so good.. Kind of like a healthy BLT.

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  • Laurie08
    Laurie08 Member Posts: 2,891
    edited September 2010

    Hi ladies, I wanted to add two of my favorite recipes to the growing list.  The first I love because it is yummy, and almost doesn't even qualify as cooking.

    Salsa Chicken

    3/4 boneless skinless chx breast

    1 container favorite salsa

    1 can black beans

    Throw the chicken in a Pyrex dish, pour salsa and black beans over it and cover with foil.  Bake at 350 for 1 1/2 to 2 hours.  Top with cheddar cheese and serve with brown rice.  (you could also do this in a crock pot- the oven makes it a fast- slow cooker.)

    Cucumber salsa

    1 cucumber

    2 tomatoes

    1/2 red onion

    big old handful fresh cilantro

    1 avocado

    2 limes

    Very simple, just chop it all up and then de-juice limes over the salsa you made.  I season chicken with chili powder, Cajun seasoning, salt and pepper with olive oil and grill.  Serve the salsa on top.  This has become my favorite summer recipe, light and refreshing!  If you want to give it kick and a jalapeno pepper to the salsa.

    I hope you ladies enjoy!

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

    great ..

    cucumber salsa it is tonite! Laurie.. is that the salsa you use for the chicken?

    i have absolutely all the ingredients - limes, avocado, cucumbers, onions and tomatoes.. and was wondering how i should dress up the pork loin (chops that will be grilled).

    Now.. how to incorporate the cheese...?  with the rice?

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  • Laurie08
    Laurie08 Member Posts: 2,891
    edited September 2010

    Apple- two different recipe's.  The salsa chicken I buy a container at the grocery store that I like to eat with chips and use that-the cucmber salsa wouldn't be soupy enough for the chicken to cook in- do you know what I mean? You will if you make it to go ontop of your pork chops!  I am actually making it tonight for dinner too :)

    The cheese with the chicken salsa dish- just sprikle on top of the chicken/salsa/ black bean mixture and pop back in the oven for a couple of minutes.  I put the brown rice on the center of the plate and top it with the chicken.

    Sorry I seem to be so confusing!!!

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  • Laurie08
    Laurie08 Member Posts: 2,891
    edited September 2010

    Apple- two different recipe's.  The salsa chicken I buy a container at the grocery store that I like to eat with chips and use that-the cucmber salsa wouldn't be soupy enough for the chicken to cook in- do you know what I mean? You will if you make it to go ontop of your pork chops!  I am actually making it tonight for dinner too :)

    The cheese with the chicken salsa dish- just sprikle on top of the chicken/salsa/ black bean mixture and pop back in the oven for a couple of minutes.  I put the brown rice on the center of the plate and top it with the chicken.

    Sorry I seem to be so confusing!!!

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  • apple
    apple Member Posts: 7,799
    edited September 2010
    i understand.. now that you told me twiceSmile
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  • apple
    apple Member Posts: 7,799
    edited September 2010

    i just made one of my favorite chicken soups...

    oriental chicken soup with ...

    a boiled chicken (meat removed from bones) with snowpeas, cilantro, bokchoy, ginger, garlic, mushrooms, green onions, soy sauce, sesame oil, and fettucini.

    I have the vegetables cut and the deboned chicken meat which i add to the fettucini (or oriental noodles) close to the last minutes of cooking time.

    yum

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

    Lindasa...thanks for the good wishes.  We leave next week for Pavia. 

    Apple...the soup sounds so good.  When I saw Fettucini in your list, I remembered a conversation that I had yesterday with a friend on the way to a BC group meeting.  She went to China with her husband (a surgeon and practitioner of acupuncture).  She was telling me that the food there was so good .... lots of fresh veggies ... and home made pasta. They watched as it was made for their meal ... thin strans ... she was impressed.  I told her that I think to remember pasta was first made in China.  She looked at me puzzled and didn't comment...we moved on to other topics.

    The BC group is new here.  The ladies felt a need to talk to one another about their experiences and share resources....sound familiar?  I'd love to see bc.org Italian style. 

    They served cookies with espresso but made me tea with lemon when she learned I was American...I think she has me confused with the Brits in the area...I welcomed their kindness and I enjoyed the tea. Then we got down to comparing notes...it was a healthy chat.

    We are feeling the chill in the air so legumes and beans are finding their way into the dishes .. some with hot pepper.  I'm thinking again to the black bean soup.  

    Best wishes to all as always,

    Marilyn

     

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  • carollynn79
    carollynn79 Member Posts: 654
    edited September 2010

    Hello everyone I have not been on the thread much this summer but have been very busy.  Garden has been fantastic, much canning done, concord wine is brewing.  Job is going well.  i am making a pumpkin pie with fresh pumpkin, boiled down some apple cider and added to the pie, will see how it tastes.  Going to pick wild apples tomorrow so we can press cider next weekend.  Nieces, grand nieces and nephew, sister and Mom will be her to help DH and I.  Plan on making apple butter from the pulp will let you know how it goes.  Will post pictures soon.  Some great recipes to try.  Hope everyone is well

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

    concord wine.???

    my Russian girlfriend made some.  it was exquisite.

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

    Laurie08 ... nice to see a new face and recipes.... 

    Carollynn79 -- Harvest time!  Yehhhhh.  Looking forward to meals here with you. I sure do look forward to the fresh pumpkin pie, breads, and ravioli....well, maybe the ravioli.  

    Apple -- You and Carollynn made me curious about concord wine ... found this link ... http://winemaking.jackkeller.net/reques10.asp  I had no idea that concord wine was native to America and graphed to European grapes for their capacity to resist disease....including the Baltic grapes.  

    We visited Estonia (Baltic region) years ago and enjoyed their wines very much...wonderful flavor.

    Yesterday, my DH returned from the market with the makings for soup.  Into the pot went onion, celery, carrot, parsley, sprig of garlic, potato, a soup bone and a slab of meat.  I was outside working in the garden with the dogs...he asked that I bring upstairs with me some laurel leaves and rosemary.  He filled the pot with water to two fingers above the contents and cooked for 2 1/2 hours over low heat.

    Today, we put the veggies into the food processor and blended ....not quite to puree...little bits.  Put it back into the stock with the meat sliced to bite size.  I took a couple of slices of leftover dried bread from the bag that we save for our friend's farm animals .... cut them into small pieces. We put a couple of tablespoons of flavored EVO and rosemary sticks into a fry pan with the bread cubes and heated over low>medium heat....turning often.  

    The aroma was soooo welcoming.  I put the parmesan cheese with grinder on the table.  DH poured a glass each of Vincenzo's homemade red wine (est, est, est) and ladled the soup into the dishes.  I felt an urge to dress the table with one more thing....a small white candle cradled in a handblown glass flower.  

    The soup was so good we took seconds and saved some for tomorrow.  DH is watching the Formula 1 races in Singapore now.  Sunday doesn't get better than this for him.

    Best wishes to all as always,

    Marilyn 

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

    Marilyn, my piano was born in Estonia.  I'd dearly love to visit the Baltic area. 

    thanks for sharing the soup.  my husband loved your gentle post as well.  Tho my sons and I cook daily, our lives are tumultuous.

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  • carollynn79
    carollynn79 Member Posts: 654
    edited October 2010
    Marilyn, thanks for the link it was interesting.  The rhubarb wine is very good this year.  We made apple cider last weekend it was a great day my sister and her family, and my Mom was here.  We raided the garden and sent lots of goodies home. I had a hard time posting pictures so here is my flickr link.  Feel free to view any of my pictures.  Making onion mushroom soup today.  I use olive oil,butter, onions baby bella and button mushrooms, then add apple cider, beef broth, bay leaves salt and pepper.     www.flickr.com/photos/carollynn79/sets/72157623700576489
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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited October 2010

    Crollynn79--I absolutely loved the photos!  Beautiful children, beautiful mom, I could smell the freshness of the veggies from here!  I especially like the clothes on the line...I could smell their freshness too.  This is a common sight here, but I know that it might look strange to other ladies.  You are a fortunate lady indeed.

     Thanks for sharing the soup -- it sounds very tasty and warm as the days are chillin'

     Ooops I got so caught up in your pics that I almost forgot.  Here's a link that showed up on Yahoo.... http://shine.yahoo.com/channel/food/the-10-healthiest-ethnic-cuisines-2392589/

    I love diversity. 

    Best wishes to all as always,

    Marilyn 

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

    carolyn.. i like the idea of adding apple cider to the soup.. how much do you add?

    My garden was untilled this year while we moved and i really miss the squash and pumpkin.  I love the coming of fall and the new set of foods to cook.  Right now i am knee deep in apples.  Relatives are coming this weekend.  I'll make apple crisp (maybe pie) and a delish black bean soup... with a ham bone, sausage, many vegetables, peppers.. it is kind of a cuban, flavorful recipe.

    i've already made a set of 4 pies.. gave a couple a way and ate one immediately.  They only lasted a day.

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  • sushanna1
    sushanna1 Member Posts: 764
    edited October 2010

    OK Apple, It's settled.  I will make black bean soup and apple pie this weekend.  You made my mouth water.

    Sue  

    Just finished eating a batch of venison stew made with Guinness Stout instead of wine. 

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

    ummmm.....Apple, can you pass that dish over here?  That pie looks soooooo good!

     Marilyn 

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited August 2013

    Apple, your pie looks amazing. 

    Carollyn, that onion mushroom soup sounds so good.  I think  I should make some today!

    Blundin, your link is very interesting. 

    I made a simple, healthy pasta dish last night.  I sauteed some shallots, beet greens and chard greens in olive oil for about 5 minutes; then I added a cup of water (which just moistened them) and cooked until they were tender.  I put this sauce over some pumpkin ravioli.  The savory sauce made a nice contrast to the ravioli.  If you like, you can put a small amount of ricotta cheese on top of the dish (my daughter does this), but I prefer it without the cheese. 

    Naturally since I had beet greens, I had beets.  I roasted the beets and put them into a mixed salad.   

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  • carollynn79
    carollynn79 Member Posts: 654
    edited October 2010

    Apple pass the pie please!!!  I would add about 1/3 cup per quart of broth, taste you should have a slight backround sweetness from the cider.  We went to the west side of Michigan last summer and we always try local onion soups, one was called apple cider onion soup so I tried it in my recipe, we like.  The black bean soup sounds great, we had baked beans with fresh navy beans and a few black beans.  I used bacon and anduille sausage.

    Mandy hope your soup turned out!!  Pumpkin ravioli sounds good, i have never had it.  I am using pumkin in more recipes like breads, oatmeal, muffins, meat loaf.  We love eating seasonal so right now it means, pumpkin, squash, apples, sweet potatoes, white potatoes and broccoli!!

    Marilyn, thanks for the compliments and I am very blessed.  I have a great family, wonderful husband, nice home and farm and a good job. I just love to hand clothes on the line, they smell so nice and feel so ggod. I am headed out to Albuquerque to see my oldest son Josh, my brotehr and his family.  It will be fun.  My DH will stay home I usually do a solo trip out west in October.  We are going to Beer Fest, to the kids soccer games, and just spend time together.  Thanks for the link will look it up.Tomorrow is pumpkin pie day.  I have to make pies for our churches annual Harvest Dinner on Sunday.  Hope everyone has a fun weekend in the kitchen. 

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

    quiches

     spinach / ricotta

    bacon, mushroom shrimp

    broccoli bacon shrimp

    ham mushroom.

     a gruyere or cheddar with the various pies.

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  • apple
    apple Member Posts: 7,799
    edited October 2010
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  • kira1234
    kira1234 Member Posts: 3,091
    edited October 2010

    I love quiches. I will just have to make one those look so good.

    karen

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

    apple: your quiche are amazing! Wish I had one right here to taste!

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  • carollynn79
    carollynn79 Member Posts: 654
    edited October 2010

    Appleooks wonderful another dish I have never made!!  I will have have to be adventurous and try some of these dishes this winter when I have time!! 

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

    Apple, Carmalized onions or shallots make a wonderful addition to any of those, as does some chopped fresh parsley.

    I think though that my favorite is carmalized onions, bacon and gruyere.

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  • EWB
    EWB Member Posts: 2,927
    edited October 2010

    yum yum yum..what great recipes, easy, yummy and good for us! What a great thread.

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