In Season Recipes
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I made chinese tonight. Tiger shrimp in a turmeric, ginger, cayenne, garlic sauce (a little sweet yet spicy), carrots with red onions, celery, garlic and almonds and the third dish was oyster mushrooms with lots of bok choy in a light fermented soy sauce with garlic, all over organic brown rice. Will be baking oatmeal chocolate chip cookies in the morning...mmmm...
This thread makes me so hungry...I don't know why I read it just before bed! LOL
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marybe and all: i want to find a fiber bar, but they're FULL of soy!!!(which i have to avoid with er +... anyone know one?? i wanted to try "full bar" to try to fill my belly..1st two ingredients... soy, and soy lechithen.. so , thats' out.. a trick i used to use for watching my nightime cravings was spirilina.. seaweed, blows up in your stomach , and fills you up.. MS dr. says thats out.. but, for you guys, its FULL of anti oxidants, and really DOES curbe your appetite....3jays
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Teka, I will get it together and post Grandma's German potato salad recipe this weekend.
3Jays, I just looked on the ingredients of the FiberBars I have ....one is Kellog's brand and the other one FiberOne. I have a ton of these in my cabinets from back when I was doing WW.....oh, I need to do WW again or something, but just cannot get into that mind set now. Both of them do have soy in the ingredients, but it is way down there on the list. I once asked my doctor about soy and he said it's in just about everything these days and a little bit of it is not going to make any difference. I agree with that. I just read a list that was supposedly put out by John Hopkins and if it is true I have been eating things to feed my cancer cells all of my life....am going to have to have someone research this and see if it is really a true study or just another scam.
I am working on a menu for the holiday party at my Dad's on the 3rd. I know I am going to do the pomegranate salsa since it looks Xmasy and am going to have chicken enchiladas (recipe of gal I work with) cut into slices, Death by chocolate cake, a cheese cake, my Xmas cutout cookies, artichoke dip, bruchetta ,(sp) and a few other things I saw in a magazine....one was feta and a fig drizzled with honey on a cracker or melba round.....oh and maybe I will do those stuffed dates since they are really simple and salmon mousse on cucumber rounds and some other little bite foods. I am not big on ham, but might get a honeybaked ham and have mini croissants and party rye for sandwiches. Suggestions?
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Buon giorno,
3jaysmom -- Here's a link to the company that makes the Musili that I eat every morning with yogurt http://www.rapunzel.de/uk/ Have you thought to make your own? You can get the ingredients from a healthfood store, make a batch for the week and wrap them up for travel? Then you'd be certain of the ingredients.
Teka -- that cold water bath sounds like the method I used for the veggie mousse that I made in the summer. It worked very well. I really like rice pudding ... I'll look for your recipe.
Carolynn -- the lemon cloud cake sounds wonderful...and with lemoncello, well it doesn't get better than that. Do you make your lemoncello with cream...that's my favorite. Our lemon tree needed attention this year and isn't producing like before. We're hoping it will revive. My husband has had this tree over 30 years. It started in a pot on his balcony then he planted it in the earth when he moved here.
Marybe--I can't believe that menu you are making for your festa on the 3rd! That's not a menu, it's a feast! I like artichoke spread on bruschetta very much. Feta and fig ... yum. Stuffed dates...excellent choice. All sounds perfect. Enjoy the day and your guests.
I was experimenting the other day. We had some proscuitto left over. I was cooking turkey slices for dinner.
So I cut one of the turkey slice in strips and smashed them flat because it was a thick cut. I put a strip of proscuitto on top of the turkey and a piece of mozzerella then rolled them up and held it together with a shishkabob stick. I took a spoon of mayo and mixed it with mustard seeds then lightly rolled the t/p/m in the mix. I dipped them into bread crumbs and fried them over a low heat in olive oil.
The other two pieces of turkey I cooked in a covered pan over a low heat in olive oil and white wine topped with the mayo/mustard seed mixture and mozzerella slices.
The salad was radicchio with chicory and pinapple dressed with balsamico and olive oil.
The bread was Sardegna bread made with flour grano duro (quality of wheat used to make pasta), lievito di birra (natural yeast), water and salt. This has become a staple for us. Other bread uses a different type of wheat and is difficult for us to digest and adds pounds on my body. (The dogs love it too as a treat.)
So here's the end product. DH gave this a vigorous nod and thumbs up.
Friends are coming today for lunch. DH is cooking pasta in red sauce with egg plant. The lamb is in marinade of his special blend of seasoning. He'll cook this in a covered pan on top of the stove in olive oil. Veggie will be steamed chicoria turned in a fry pan with olive oil, hot pepper and garlic. The wine is Cannonau from Sardegna. Lemon gelato after the meal.
We've had very cool evenings but the day is clear skys with sun and 13 celcius 55 F. We'll be eating indoors today.
Buon appetito.
Marilyn
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3jaysmom ~ Try "flavor & fiber" bars by gnu foods. They're delicious, and no soy. In addition to Banana Walnut and some other quick bread type flavors, they have a Brownie one and a Cappucino one that have just enough sweetness to work as a healthy dessert. My problem is, in addition to avoiding soy protein isolate, I've recently gone off wheat, and these have several forms of wheat. http://gnufoods.com/
There's another one I recently tried that was really good, but I can't think of it's one word name (chemo-brain!). I'll check when I'm at Sprouts and report back. I know it didn't have soy or wheat. Deanna
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*Rice Pudding Recipe* and *Meat Loaf Recipe*
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Rice Pudding
6 beaten eggs
1 1/2 cups cooked rice
1/2 cup raisins
3/4 cup granulated sugar
1/2 teaspoon salt
pinch nutmeg
1 teaspoon vanilla
1 qt. warm whole milk (last)
Blend all ingredients thoroughly.
Place baking dish in a cool-water bath.
Bake 400* for 15 minutes --- reduce to 375* for 45 minutes.
Pudding which should shake like a bowl full of jell-o when taken out of the oven will continue to cook while cooling.
So many good rice pudding recipes.
I just put the rice pudding-filled pan in a larger pan of cool water (called a cool-water bath) to bake in the oven. Supposedly, using cool water slows the cooking, preventing eggs from separating into a watery mess and little pitted holes from forming around the edges.
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Meat Loaf
2 lbs. hamburger
1 beaten egg
1/2 cup water
1/3 cup fresh minced onion
OR
1 medium onion chopped
1 envelope lipton onion soup mix (dry)
1 teaspoon salt
1/2 teaspoon pepper
Blend all ingredients thoroughly. Shape in a loaf pan.
Top with ------
1 can campbell's condensed golden mushroom soup
Bake at 350* for 1 1/2 hours.
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Thanks for the pudding recipe Teka...copied and pasted it to another sticky. And the hamburger loaf with the lipton onion soup and topped with Cambell's mushroom soup...I made this so often and really enjoy that flavor...I added day old bread cubes to this too with a little milk. The name brands were important to get that just right flavor...can't get them here.
M
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Marilyn I make lenomcello with vodka, lemon rinds and sugar syrup. What is cream lemoncello, we have never had but it sounds good. Sounds as if you use duram wheat flour, what is natural yeast in comparison of instant dry yeast? I am making honey whole wheat bread, it uses 1 cup milk, 1 cup water, 1/4 yogurt, 2 tsp salt, 1/4 c honey, 1/4 oil and then 2 tbls dry yeast, 2 cups Whole wheat flour, 2 Tbls Wheat germ, 3 1/2 - 4 cups white unbleached bread flour, mix well let rise until double. We have had a lemon tree growing in a pot for 6 years, some years we get 2-3 lemons sometime none but this year it exploded with lots of lemons. We love the scent of the blossoms and of course the lemons.
Lemon cake top pudding
3/4 c sugar, 3 tbls flour, 3 tbls butter, 1 c milk, 3 eggs seperated, juice and rind of 1 lemon, 1/4 tsp salt. Combine sugar, milk, flour, salt, butter, egg yolks, juice and rind and beat thoroughly, Beat egg whites, add egg whites to lemon mixture, pour into buttered glass baking dish and place in a pan of hot water (may want to try Teks's cold bath), Bake at 300 for 45-60 minutes the finished product should be a cake like top with a creamy lemon pudding layer below, Yummy!!
Having a baking fest today. I have the bread rising, molasses crinkles, and Italian lemon drop cookie dough chilling. Looking forward to seeing my sons, friends and many family members in Albuquerque Thanksgiving Day. I have never traveled on a holiday so hope all goes well. My suitcase will be filled with , cookies, jams, salsa and homemade wine! Hope I pack it right. I have had good luck so far.
PLJ and Marybe your meals sound divine! We had a simple supper of homemade tomato soup with cheese crackers and pepper jelly.
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Emma Brunner's German Potato Salad
5 lbs redskin potatoes......cook until you can pierce with fork. Do not overcook. Cool before peeling and slicing. Some people like the potatoes cut small, I cut the potato down the middle and make my slices from there....they usually break up when stirring anyway.
1 lb bacon
1 med to large onion (depending on how much you like onion) diced
1/2 Tbsp celery seed.
1 teasp salt ( I do this to taste...add as needed)
1 teasp coarse black pepper ( do this to taste also)
2 tbsp flour
1/3 cup vinegar
1/3 cup sugar (again add, more if you like it sweet)
2/3 cup water
Fry bacon until done, but not really crispy. Take bacon out, but keep grease in pan. Crumble bacon on top of sliced potatoes and add onions. Add salt, pepper and celery seed. I sort of guessed on the measurements because what I do is when the potatoes are in the bowl I just keep sprinkling the pepper and celery seed on until there is a light layer on top of the potatoes (sorry, do it this way from watching my grandmother). With heat on low, add flour to grease....stir until thickened and blended.( like when you make white sauce) Add sugar and stir. Fill 1 cup measuring cup to 1/3 with vinegar, fill rest of cup to top with water....add to bacon grease mixture, it will sizzle when added. If you like it moist, sort of soupy, add more water. Blend together til smooth and pour on top of seasoned potato, onion mixture in bowl. Stir until evenly mixed. This is all done to taste....sometimes I add salt to it. Allow to stand a few hours at room temp before serving....it is better not refrigerated as the bacon grease then coagulates. 5 lbs sounds like a lot, but it goes fast.....also it keeps well.
I apologize for this being sort of vague, but that is how my grandmother cooked. You should see her springerlie recipe....she wrote it out for me and wrote, If this works good for you, you can double it. You do sort of have to taste it as you go along....my Dad was always the taster and still loves that job. Das ist Gut.....Sehr gut.
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Marilyn forgot to comment on your post.....your pictures always make me want to be there partaking of whatever it is you are serving.
I am looking forward to Thanksgiving......love fixing that meal. Do my grandmother's plain old unadulterated sage celery and onion dressing.....have tried sausage and oyster and other additions, but nothing is as good as hers and I am sorry to say I really can't make it as well as she did.
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Marybe that is the very same recipe my grandmother has! I have not made for a long time I think I will
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I'm drooling, too and I just finished lunch! Can't wait to try these fabulous recipes...thank you so much, ladies!
Have a wonderful day!
PLJ
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Carolynn79 -- Enjoy the family and New Mexico. I looked up the recipe for you.
Crema di limoncello I hijacked this recipe from this web site: http://www.cooker.net/db/0/F87B8DD0A8A287EC86256FA40071F65E Hope that the link works.
The author is from Naples where limoncello was invented. My DH thought that leant credibility to the recipe. He puts recipes up on this site.
I use google translate to get the English and tweek it.
Ingredients for many servings:
1 kg of lemons (untreated!)
1 liter of pure alcohol
2 liters of whole milk
1.8 kg of sugar
Very simple: Wash the lemons thoroughly, cut the peel of the lemons (without going to the white part) and combine it with alcohol for three days. Get a container that can be hermetically sealed. After three days, filter the alcohol from the peel of lemons ..
In the meantime, in a large saucepan sugar and milk, cook over the flame at the lowest, after boiling, simmer 20 minutes.
Once completely cooled to join the previously filtered alcohol, mix well and you're done! Put in the freezer it becomes really a cream!
To be enjoyed now, although after 2/3 weeks is even more delicious ... With these quantities makes 3.5 liters, an ideal gift.
Marybe--that potato salad sounds so good. I can appreciate what you said about tasting as you go along. My husband never does...he asks me to do it
Your pics are appetizing too. Salute!
Marilyn
Edited: I feel obligated to be mindful of moderation. Sugar, alcohol are not the best combination for nurturing healing cells for our body. The proof is in the stats and studies...as well as the pudding
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Hi ladies,
Just finished a huge post of cream of carrot soup. Very healthy...absolutely no cream and so crammed with veggies and nutrients that it shouldn't taste this good!
Tonight's menu: Spinach Gnocchi (homemade) in a walnut rose sauce (would have preferred pine nuts but not in the cupboard), side chef salad with avocado dressing and focaccia with balsamic/olive oil for dipping.
Carollynn79: I didn't get to the beans this past week but they are on my menu for next. Have you ever put them in a crock pot for the day? Friday is crazy busy and that'd be a huge time saver. TIA.
Marybe: Can I join the party on the 3rd? Sounds wonderful!
Cheers,
PLJ
Edited to add that I agree with Marilyn about moderation. I usually alter recipes to suit our diet.
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Carolynn79--I forgot to answer your question about the differences in yeast. I found this link for you that describes the differences http://www.livestrong.com/article/418496-what-is-the-difference-between-brewers-yeast-bakers-yeast/
Basically, the man at the cheese shop simply tells me that lievito di birra (brewer's yeast) is better for the digestion. I can feel the difference in my body between other breads that create a bloating feeling.
Thanks for asking the question. After I read the link I understood better why my body seems to like this bread. Aside from the flavor and crisp texture, I like the quiet that it leaves me with.
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PLJ, yes you can make in the crock pot, I would reccomend bringing to a good boil before putting in. I ahve made chili before and if the kidney beans did not get a good boiling start they did not soften nicely.
Thanks Marilyn, I will read the link.
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3JaysMom -- Your energy bar question stayed on my mind. I found an easy recipe for homemade bars and economical as well. http://www.practicalhacks.com/2008/08/04/homemade-energy-bars-cheap-delicious-and-surprisingly-easy/
The recipe was fun to read. I think it might be a good idea to make our own.
I think that I'll experiment with some together for the holidays, maybe nugget size for nibbling, try an assortment of dried fruits, nuts and grains ... and of course...chocolate.
At the moment, I have a large fresh pumpkin in the oven, cut into wedges for preparation of puree. We shopped today for raisins, pine nuts, and walnuts.
DH also bought some polento for our guest on Thursday...her request. We found zucchini flowers yesterday...I was surprised. Normally they are gone by now. So we'll have some for Thursday as well.
More later....pumpkin is ready.
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Cream of Carrot Soup
2 lb carrots
2 leeks & 1 med. onion (or 2 onions)
4 stalks celery
3 inch piece ginger, peeled and grated
1 tsp. nutmeg
1/2 tsp. cinnamon
Pepper to taste
8 cups chicken stalk
Butter (or oil, vegan spread or lightly steam) to saute veggies
Rough cut veggies and saute until soft. Add spices while cooking, then add to stock. Simmer 30 minutes and puree. Enjoy!
This is the 'official' recipe but I always double it and alter the seasonings to suit our taste.
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I am in the process of making an apple pie....I forget what a PIA they are to make until I start peeling apples, but I do love apple pie. I cheated and bought a pumpkin pie. I am in change of the turkey, gravy, stuffing, desserts and cranberries.....everyone else is bringing something...Waldorf salad, sweet potato casserole, mashed potatoes, home made rolls and brussel sprouts and an appetizer. This friend of my Dad's is bringing some wine. I am pretty excited as usually we are a very small group, but there are going to be 10 this year.
I would absoultely love to have stuffed zucchini flowers.
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PLJ -- soup recipe is a keeper. Thanks. We love carrots around here...even the dogs.
My labors yesterday yielded about 8 lbs. of puree from our Holloween decoration. That's about 8 cans of pumpkin from the market. I put 4 in the freezer and I'll be working with the rest today. The dogs like pumpkin too...
Teka I got distracted and my seeds are over cooked
. But I'll eat them anyway.
"
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Hope everyone has a very Happy Thanksgiving! I will not be cooking this year but my suitcase is full of cookies, rhubarb and concord wine, pickled beets, corn relish, salsa, and pepper jelly! I will let all of you know it is kind of fun to share a meal with someone else doing all the cooking! Our week is full of activities including hiking, a high tea, a visit to the lighted botanical Gardens. I am truly blessed and will be counting all of them this week. !!!
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H a p p y T h a n k s g i v i n g to All !
I'm thankful for our virtual table and all of our guests. I'll think to my family in US, and each and every one of you with yours. That good thought will be with us as we break bread at our table.
We'll be sitting down to eat around 1:30-2 PM which is 7:30-8 AM East Coast time, 4:30 - 5 AM Pacific Coast Time. We'll be going to bed by the time my East Coast family sits down to their evening meal and we'll be long asleep by the time my sons sit down to their meal. So this means that the 'Thanks' goes on around the clock...just like here.
Best wishes to all as always,
Marilyn
"Never run faster than your guardian angel can fly"
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Wishing you all a wonderful Thanksgiving.
Mandy
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