In Season Recipes

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017
  • Sherryc
    Sherryc Member Posts: 5,938
    edited January 2012

    Make chopped steak with grilled onions and mushrooms with gravy.  The beef was grass fed.  Then had fried cabbage and fresh broccoli from the farmers market.  It was so good.  My fall garden has not done as well as it does not get enough sun.  It has been slow but I finally have some broccoli making and looks like i might get some cabbage.  This was my first attempt at a fall garden.  I will add two more beds next fall to an area that gets more sunlight and it should be better.  I am getting so spoiled with my fresh vegetables.

  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited January 2012

    Buon giorno,

    The rose is still in the vase. The oranges are sweeter every day. And Italians are selling tee-shirts and ring tones with the words of the coast guard captain to the ship captain...believe me, they were much stronger words than what I saw translated in English newspapers!

    My younger sister starts her rads next week and DH is scheduled for another surgery next Friday.

    We need to keep our immune systems healthy during these more stressful times...and we feed the body to sooth the soul. So here's what DH made last week.

    Cozze (not to be confused with what the coast guard captain called the ship captain that I can't put in print). DH sorted the mussles...chipped or open were thrown away. Then he scrapped the shells before he put them in mineral water to boil for a couple of minutes...when they open. He saved the water they cooked in to use to cook the spaghetti.

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    Then he put some aside and removed most from the shells for the red sauce that was a can of chopped tomatoes, some oregano, hot pepper, salt and drizzled olive oil. 

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     This was served on spaghetti al dente dressed with cozze in shells and fresh parsley  

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    He also cooked fresh alici (sardines). Normally cooked whole, he cleaned them for my palate. They turned about 5 min. in garlic, hot pepper, oregano, olive oil, and white vinegar.  

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    This is just morning fog in the valley at sunrise...the fog clears by mid morning. I like the ethereal mystery that it weaves.

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     Best wishes to all as always,

    Marilyn 

    Nutrition values for sardines: 

    http://www.livestrong.com/article/86659-nutritional-profile-sardines/ 

    Nutrition values for mussles

    http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4186/2 

  • Momine
    Momine Member Posts: 7,859
    edited January 2012

    Fresh sardines are a stable in Greece. Often they are just deep-fried with a dusting of flour. Other times, they are filleted and rolled in grape leaves, then cooked with olive oil and lemon. This is very nice. Greeks also eat the fillets raw, marinated with vinegar, olive oil and lots of fresh, thinly sliced garlic. It is very good and a traditional "meze" to eat with ouzo, if one is so inclined.



    Mussels used to be a stable in Denmark for poor people, because kids and old people could go pick them off the rocks when the tide went out. It was free protein.

  • PLJ
    PLJ Member Posts: 373
    edited January 2012

    Chocolate Oatmeal Muffins

    1 1/4 c. rolled oats

    1 1/2 c. boiling water

    Mix in a large bowl and let stand for 20 minutes.

    In another bowl, mix:

    1 1/2 c. whole wheat flour

    3 packets Stevia powder (or about 1 1/2 teaspoons)

    2 tsp. baking powder

    1 tsp. baking soda

    1/2 tsp. sea salt

    1 tsp. cinnamon

    Add to oatmeal mixture once cooled:

    1 egg

    1/2 of a peach, pureed

    1/4 c. grapeseed oil

    1 tsp. pure vanilla

    1 c. pumpkin puree

    Add dry ingredients to wet and mix thoroughly. Stir in either 2/3 c. Cacao Nibs or 1 c. semi-sweet chocolate chips and 1 c. chopped walnuts.

    Drop by spoonful into lined muffin cups and bake at 300 F for about 25 minutes, depending on how hot your oven is.

    I use organic ingredients for this recipe and unbleached muffin liners. You can use this as a basic recipe and add shredded carrot, raisins and walnuts instead of the chocolate. Or, experiment and come up with your own delights. Very moist so be sure to refrigerate. Enjoy!

  • PLJ
    PLJ Member Posts: 373
    edited January 2012

    Momine,

    Thank you so much for the ideas on how to prepare sardines. I know that they are good for me but have not been inspired to add them to my diet. Some of your suggestions are inspiring!

    Cheers,

    PLJ

  • Teka
    Teka Member Posts: 10,052
    edited September 2017
  • apple
    apple Member Posts: 7,799
    edited January 2012

    oh how i love mussels..

  • Teka
    Teka Member Posts: 10,052
    edited September 2017
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited January 2012

    Buon giorno,

    Momine--While DH was making the sardines, he talked about the fried sardines you mentioned...he said they are served in a paper sconce to walk with...like french fries. Rolled in grape leaves and cooked in olive oil and lemon sound wonderful. I'd still take off the heads though...it'll be some time before I'm a convert. Our dogs are happy for my querky taste though. Our fish store also sells them filleted and headless.

    PLJ--the muffin recipe sounds wonderful. I'll give that one a try. I still have some pumpkin puree in the freezer and I love rolled oats.Peaches aren't in season, but I can use canned...and interesting flavor to add to the pumpkin. What is Stevia powder?

    Apple -- glad we could serve you mussles even if they are virtual.  

    Teka those north atlantic clams sound yummy.  

    I started a little project. I downloaded iBookAuthor app. It's easy to use and fun. I'm going to try and do a recipe book with DH. We're thinking to do both languages. I started to copy/paste my recipes to Pages (wordprocessor). The photographs aren't hard because they are saved in iPhoto. We can even add movies if we want. It's totally electronic. I have a book (a faction) I've been working on too. I think I've found a new playground. 

    Sherryc--I've been paying attention to sun spots in the garden too. I'm convinced I need a garden at table height in the center. I've been looking to see what the garden shops have so I can duplicate it...or buy one from them. It will only be one 4'x8'x10" high. 

    Carolynn--I'm feeling the tingle of spring sprouts too. My compose bin is functional but I don't expect to get much for this Spring since I started so late even though I'm using enzymes. It's amazing too how much is recycled! Even the dog hair! I don't mind so much now to sweep knowing it will go back to the earth. I found a site to help me organize... http://web.extension.illinois.edu/homecompost/materials.html

    Best wishes to all as always,

    Marilyn 

  • PLJ
    PLJ Member Posts: 373
    edited January 2012

    Hi Marilyn,

    Stevia is a natural sweetener derived from the Stevia plant. It is significantly sweeter than sugar, thus the need for less. When one substitutes Stevia for sugar, a bulk like pumpkin puree needs to be added to compensate. The basic rule of thumb is 1/2 to 3/4 of a teaspoon of Stevia powder for 1/2 cup of sugar. (The original recipe called for 1 cup of sugar!)  Add the pumpkin puree in the amount of sugar replaced. I like to use Stevia because there is no aftertaste, it is just a plant and it does not spike insulin levels like sugar does. Of course, the chocolate chips have sugar in them...but they're a nice treat!

    Have a great day everybody!

    PLJ

  • Sherryc
    Sherryc Member Posts: 5,938
    edited January 2012

    Blundin I work for extension here in Texas.  We are having a speaker come and give a talk on vermicomposting which is using worms.  Here is the guys website and it is very interesting.  Earthworms are suppose to breakdown the material faster and is suppose to be so very good for your soil. Here is the link   http://texasredworms.com/

  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited January 2012

    PLJ-Thanks for the information...interesting. I've never heard of Stevia before. I'll read up on it. Thanks again. 

    Sherryc--Thanks for the link.  Over the years, I've gauged my soil by how many worms like to be there. I'm always happy to see them for their contributions. I like to see lady bugs too. I'll go read the link now. Thanks. Smile  

  • Teka
    Teka Member Posts: 10,052
    edited September 2017
  • Anonymous
    Anonymous Member Posts: 1,376
    edited January 2012
    My friend Kathy is having a girl party tomorrow night so I made some cookies for it..She said to do something along the lines of Sex in the City.. so I did butts, lips and wine glasses.  The butts were not an original idea....in fact someone posted a picture a few years ago of cookies like that and I thought Hmmm, I am going to try those sometime and finally the opportunity came to do it.  
  • Anonymous
    Anonymous Member Posts: 1,376
    edited January 2012
      It's that time again....have had three fondue parties so far this season.
  • Anonymous
    Anonymous Member Posts: 1,376
    edited January 2012

    Sherry, just saw your post on earth worms.  My next door neighbor has been raising worms and was using their excrement as fertilizer.  I was saving my peeling and vegetables that were starting to go bad for her for the worms.  She really has a great garden.  She had so many of them she put an add in the newspaper at the school she works at asking people if they would take some of her worms.  Well, I was sort of intrigued with the idea so I took a bin of them.  They don't really require a lot of care, but evidently I am not doing it right because my worm bin got maggots and even worse attracts fruit flies like crazy.   They were taking over the place so then I started making fruit fly traps and I also decided I would just dump the worms outside so they could go into the ground.  Then my neighbor tells me Oh no, you can't do that, the worms are not indigenous to this area and will die.   So I am still battling the fruit flies, but the traps work pretty well and we now have the worm bin in the garage so at least they aren't in the basement.  I asked her then, well what good do they do for the soil then? and she explains to me how you have to sift through the muck they live in and separate them from the poop and then put that around your flowers and plants.....Now I seriously doubt this is something I should be doing with my nails that never did go back to normal after chemo.....even with gloves.   So as soon as she recovers from her knee surgery, my bin of worms is going back to her.   Anyway, that was my experience as a worm farmer. Haven't had an infestation of fruit flies like this since the time I tried to make home brew in the spare bedroom.

  • Teka
    Teka Member Posts: 10,052
    edited September 2017
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited January 2012

    Marybe -- I loved your worm story! And I learned something. I think now that I'll hang a sign on my compost inviting as many native worms as possible. I don't think I'll be farming or buying them either. Difficult now to talk about your cookies, but yours are so cute! 

  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2012
    Snow blanketed northern Italy yesterday and arrived here today. We went food shopping yesterday and DH made vegatable soup. Wink Happy February 1st everyone! 
  • Sherryc
    Sherryc Member Posts: 5,938
    edited February 2012

    Marybe I love the cookies.  I have never seen butt cookies before but they sure are cuteLaughing

    As for the worms.  I am thinking of getting some and putting them in my composter and let them work on that and then eventually just put them in my garden.  Compost soil, worms and all.  It will be an experitment. 

    Well as I said my fall garden has not gotten enough sun but we have had a warm winter so my broccoli and cabage are acctually producing.  Have the new fall garden spot picked out so hopefully DH and I will soon be building them as we want to use them for the spring/summer garden as well.

  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited February 2012

    Marybe: Those cookies are fabulous!!!

  • Anonymous
    Anonymous Member Posts: 1,376
    edited February 2012

      I took the leftovers to the onco's with me today as I knew the nurses would get a kick out of them, and one nurse asked if she could have me make some of those for her daugher's bachelorette party...I said sure and am going to change $8 a dozen....can't retire on that, but if I could sell a lot of cookies (I have every shaped cookie cutter there is), I could supplement my income while getting SS.  

    I LOVE homemade veggie soup in the winter.  

  • Anonymous
    Anonymous Member Posts: 1,376
    edited February 2012
    I am posting some pics of my fruit ornaments that I hung up at my Dad's house in the opening between the family room to the kitchen.....I just love them...they have people faces and fruit bodies.  A friend of mine used to have a gift shop and she paid me with merchandise for making cookies and punch at her grand opening Open House. 
  • Sherryc
    Sherryc Member Posts: 5,938
    edited February 2012

    Marybe your cookies are cheap.  Around here those that make cookies get $1 to$1.25 per cookie.

  • Maya2
    Maya2 Member Posts: 468
    edited February 2012

    Butt cookies! Surprised I love them! Did you make your own cookie cutters? You do beautiful work.

  • lulubee
    lulubee Member Posts: 1,493
    edited February 2012

    Oh my goodness, I have GOT to take some of those butt cookies to the nurse who give me my double-cheeker Faslodex injections every month!  What a great joke that would be!

    Where on earth did you find a hiney-boo cookie cutter, Marybe? 

  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2012

    Brrrrrrr. We're having extreme cold and surprise...SNOW!  Now I know that some of you won't find snow something to write about...but...I just had to share these pics of my garden. I hope the garden survives the next week of sub freeze when average temps go into the teens at night. The average around here this time of year is in the 30's. In ten years here, I've never seen snow last this long. In fact two days ago, I ran out with my camera to take a pic of the dusting that began...never dreaming it would lay more than 6 inches let alone stay around for a week!  Last week they thought it was Spring!

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    Ice hanging on the honeysuckle vine. 

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     The parsley and oregano are a bit confused with this white stuff... 

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    The boughs of the trees are hanging very low with the weight of the snow.  

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    Good that DH made veggie soup last week. We finished it yesterday. I've been munching on walnuts and dark chocolate and getting cabin fever. The first day was a novelty and neighbors invited us up for hot chocolate. The snow closed the Colloseum and Rome for that matter...residents were loving the silence. The train that comes from Rome to our town was stuck between...military transport arrived to get the passengers. Roads are barely passable as cars get stuck or are abandoned. I don't think we'll be making the doctor appointment on Monday! Great weather for reading and writing though. 

    Today for lunch I'll make pizza. First I'll squeeze oranges for juice...when they thaw ;-)

    Best wishes to all as always,

    Marilyn 

  • Teka
    Teka Member Posts: 10,052
    edited September 2017
  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited February 2012

    For some reason when it snows, I always bake bread.  I make all kinds of comfort food such as the vegetable soup that Marilyn's husband did, but the smell of the baking bread makes me feel cozy.  We have had no real snow this year, but winter is not yet over.  Marilyn, take care  of yourself.

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