In Season Recipes

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Sherryc, the corn cassarole sounds tasty. 

    Teka, still no luck with the pics. But then I haven't had two minutes to myself for weeks. I'll focus on this soon.

    Our holidays have begun. We picked up my son from the airport last night. DH made a lasagne he bought at the Pasta Shop in the afternoon, followed by pork steaks and homemade applesause served with fresh bread and red wine. My son said that it was good to be home.

    Today will be quiet, some shopping and decorating a bit. Tomorrow we go to Montefiasconi keeping with DH's +40 year tradition to visit with his friend Vincenzo, buy some of his red wine and olive oil and have lunch at the restaurant nearby. It's always a nice day.

    Best wishes to all as always,

    M

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Wishing all of my friends here a Merry Christmas and a new year of peace, health, and happiness.

    Mandy

    PS Sherryc that corn casserole sounds superb.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Buon giorno!

    I haven't had two minutes to myself to work on the pics problem yet, other than to ask our mods for help...and they did...they sent me a "how to" to follow. So I'll get to that soon.

    We've been enjoying the visit with my son and friends around the table. It was Polenta Sunday. We made the polenta, Silvia made the red sauce (superb!), Melania made a fruit salad. Yes, this is pretty much what we did last week too. Except that this time, we had made our annual trip to Montefiasconi and picked up the red wine and oil. All agreed that this year's vintage was excellent and worthy of the repeat performance of polenta with red sauce. Marco made (I forget the name) a cherry juice and rum soaked cake layered with cream to top off the occasion. It's nice to have young people around the table...especially when they enjoy our company as much as we do theirs...not bad for a couple of old folk!

    On Sunday, our small group of five, give or take depending on who is in town, met for our usual cappuccino and cornette. Liza usually reads the Pub Quiz questions from a British newspaper, then we marvel or puzzle over our ability to answer the questions. It's guaranteed laughter. I gave them each a candle for the holidays. These friends light up my life.

    Teka...this morning I read your recipe for oyster stew and my mouth watered. I love oyster stew! I've never eaten it cooked as your DH did. Our recipe is more simple. I'll need to try yours. In fact, oyster stew is a tradition to enjoy with my mother. I made it when we visited US last month. 

    Today we have family arriving from out of town for the Christmas get together. There is a very large piece of pork to be marinated and cooked...DH is on the job.

    Our worlds keep turning filled with all that life has to offer. I send heart felt wishes of peace and comfort to you and your families, today and always.

    Marybe, you are ever at our table...our peace we give you.

    Marilyn

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  • pands
    pands Member Posts: 80
    edited December 2012

    i found this online and im going to try this without the sherry of course...

    QUICK FRENCH ONION SOUP serves 6

    1 tbsp extra virgin olive oil

    2 large sweet onions - sliced

    2 cups green onions or leeks - whites and light green parts only

    2 tbsp chopped garlic

    1 tsp chopped fresh thyme or 1/4 tsp dried

    1/4 cup sherry (not cooking sherry) sub water

    1/2 tsp ground pepper

    3 14oz cans sodium reduced beef broth

    1 15 oz can chickpeas - rinsed

    1/4 minced fresh chives or scallions

    6 slices whole-wheat country bread

    1 cup shredded gruyere or fontina cheese

    Heat oil in a large saucepan over medium-high heat. Add onions and stir to coat.Cover,reduce heat to medium and cook stirring often until softened and starting to brown.- 6-8 min. Add spring onions/leeks garlic and thyme and cook uncovered until starting to soften 3-4 minutes

    Stir in sherry and pepper increase heat to medium-high and bring to a simmer.Cook stirring often until most of the liquid has evaporated - 1-2 minutes.Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender about 3 minutes. Remove from heat and stir in chives.

    Meanwhile toast bread and divide it among 6 bows top with cheese. Ladel soup over the cheese and bread and serve immediately.

    Nutrition per serving - 374 calories  10g fat  20mg cholesterol  48g carbohydrates  18g protein  6g fiber 591mg sodium  555mg potassium

    calcium,folate and 25% vitamin c

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Teka the party was so much fun.  Although most everyone there was retired or off work and I had to leave a little earlier because I had to go to work the next day. 

    The oyster stew and french onion soup so wonderful  I will have to try them both.

    I started having pain and my MO sent me for test etc so I have found out I have pancreatitis.  I already eat pretty healthy but now it is low to no fat, no cheese, no eggs, no cafiene (which I gave up 2 years ago) and no alcohol.  I guess I'll just drool over recipes from now on.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Teka I don't know yet.  I go for a CT scan of my chest and abdomen on Monday and then see my MO on Friday.  So maybe he can give me more info then.  Because my chest area was hurting I originally called him and my PCP was closed for the holidays.  I guess good thing is my MO always pays attention and likes being in control of my health.  I'll try to be good over the weekend but my kids from Seattle are coming in today so I know I'll blow the diet.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Pands, I love French Onion Soup. I'll need to try that recipe. Last month, I borrowed my cousin's truck while we were in Medford Oregon. We stopped at the butcher to pick up a few things. They also sold soup...french onion was on the menu for the day so I bought some to go. We ate our lunch in the truck before going on our travels for the day. Well...the smell of that soup lingered for days...even on my hands no matter how much I washed them. I thoroughly enjoyed the soup, but I was surprised by the odor...lemon takes it away.

    SherryC, I'm sorry to hear about your tender digestive system. l'm with Teka about the diet Tongue OutInnocent  However, we are back on our diet after the holiday gatherings put on 6 lbs all around the middle it seems. Just one more holiday to go. Enjoy it with your friends and family to the fullest. Then we are all back to watching our age spots grow.

    I have a PET scan scheduled for February sometime for a few spots found on the lungs incidental to an MRI for my back of many herniated discs (Vitamin D3 was down a quart). The disc problems have settled down and I expect the spots (too small to see on xray) will too. Most are benign. I had pneumonia that left its marks in the mid 90's when I was burning my candle at both ends, college and full time work. 

    In the meantime, as of yesterday we are the proud owners of a house in Medford OR. We (including our dogs) hope to be moved there by September. 

    Best wishes to all as always,

    Marilyn

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

     Blundin, congrats on the new home!!! What made you and hubby decide to move back (for you) to the states? 

    I have to try the quick onion soup recipe.. I do the traditional one that takes several hours to make (though I do a vegetarian version by using vegetable stock instead of beef stock)....my whole family loves onion soup and it will be nice to speed up the cooking.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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

    Apple, my table is dishevelled in these days and months. The holiday meals were simple and a place set for late arrivals. Seems to me that it didn't matter so much that the house wasn't decorated or the pies and breads made. The people around the table made the holiday special...always...as I'm sure you agree. We are so glad that you come to our table here. We'll hold your place. Tanti abbracci bella donna. 

    Teka - DH says he isn't interested to come back to Italy, but I don't believe him...we'll visit. We surprised ourselves with the visit to US. We didn't know that we had it in us for so much travel. The key was moving at our own pace. Now he is looking for just the right table to put in the dining room of the new house...more room. We found one that has a butterfly leaf inside that opens to extend from 6.5 ft. to a little over 8 ft. It's the budget that we don't know will extend! 

    DH cooked hamburgers too the other night! Never did he make these...never! ... a little US influence. We ate ours on Italian bread. No surprise there! They tasted suspiciously like meatballs!

    Mandy1313 - Our decision to move back has developed over the last couple of years. We've been looking for one level living and that is hard to find in Italy unless you are rich or want to live in an apartment. And we have furry friends living with us who need a garden...as do I...small that it is. So we found a place with similar climate to here, food, life style, no extreme weather and affordable.  We won't have Rome in an hour's drive but my sons can reach us within an hour by plane. This was a key piece to our puzzle.

    The actual move will take almost nine months or more. Logistics are resolved all but medication for DH. FDA is holding approval of a orphan drug that he takes (available in EU--developed in US)...we are hoping for this year...we expected it last year. When that happens, we are ready.

    In the meantime, I keep busy with writing and trying to figure out how to post pictures here! I've lost the magic!

    Today I'll catch up on laundry, take a nap and hope to be awake for New Year. I have no doubt that New Year will come whether I am awake or not! However, the fireworks here are fun to watch and we work to keep Napo and Stella calm while they make the noise. Fireworks have been going off for over a week now...here and there...the kids. The dogs don't appreciate that activity. 

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  • pands
    pands Member Posts: 80
    edited December 2012

    Normally I don't use gravy mixes...but this was so easy to make and the only thing i did different is that i sliced the tenderloin thinner than it said and used a larger tenderloin..was good as a hot pork roast sandwich the next day. Sub in low sodium gravy mix and soy sauce to lower sodium content.

    Pork Tenderloin with Gravy

    1 packet dry brown/pork gravy mix

    1/2 cup water

    3 Tbsp soy sauce

    2 Tbsp balsamic/red wine vinegar

    1 garlic clove minced

    1 (3/4 lb) pork tenderloin cut into 1/2 inch slices

    1/4 cup olive oil

    1/2 lb fresh mushrooms sliced

    1 med onion sliced and separated into rings

    Hot cooked Rice

    In a small bowl, combine the first 5 ingredients until blended, set aside. In a large skillet, brown pork in oil on all sides, stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

    1 serving 577 cal -  35g fat, 95mg cholesterol, 2,535mg sodium, 23g carbohydrates, 3g fiber, 44g protein

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  • pands
    pands Member Posts: 80
    edited December 2012

    This is the closest thing to my local chinese food place for sizzling beef hotpot..don't be scared about the amount of steak spice though...

    Peppered Beef Stir-fry

    1 head of broccoli

    1 lb top sirloin steak or stir-fry strips

    1/2 cup teriyaki sauce or 1/4 cup each of hoisin and soy sauce

    2-3 tsp steak spice

    2 tsp cornstarch

    1 tbsp vegetable oil

    4 cups (8 oz) sliced mushrooms

    1/3 cup water

    Cut stems from broccoli. Peel, and slice into thin rounds. Slice florets into bite size pieces. Trim excess fat from beef and then slice into 1/4 inch wide strips. Measure teriyaki sauce into a small bowl and stir in steak spice and cornstarch.

    Heat oil in wok or large saucepan over medium-high heat. Add beef and stir-fry just until it changes color - about 2-3 minutes. Remove to a bowl. Add mushrooms to pan and add a little more oil if needed. Stir-fry until mushrooms start to take on a brown color - about 2-3 minutes. Add to meat in bowl.

    Pour water into pan. Scrape up and stir in any brown bits from bottom of pan bottom. Add broccoli. Stir-fry until water evaporates - 2-3 minutes. Return meat and mushrooms to pan. Add sauce mixture to pan and stir until thickened. Serve over rice or noodles

    1 serving - 241 calories - 30g protein, 8.3g fat, 1478g sodium, 3.1g fiber, 12.8g carbohydrates, 4.8mg iron, 77mg calcium

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  • pands
    pands Member Posts: 80
    edited December 2012

    Refrigerator Pickled Beets

    Trim and halve 4 beets. Simmer in water until knife tender. Drain,peel and cut into bite size pieces. In another pot bring 1 cup cider vinegar, 1/4 cup sugar, 2 tsp pickling spice and 1/4 teaspoon salt to a boil. Simmer until sugar dissolves. Place beets into jar and pour hot liquid on top. Refrigerate overnight.

    What i do is cheat and use 2 cans of sliced beets and 1 red onion sliced. Layer them in empty pickle jar and pour hot liquid over top.... yum 8)

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

    A new year is about to begin--a reason to renew one's hopes for happiness, peace and health for all of my sisters on the in season recipes thread. 

    Many hugs from Mandy

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited January 2013

    Buon Anno! (Happy New Year!)  Avanti! (Forward) Abbracci tutti (hugs to all)

    And a very nice evening it was! Just the two of us...four if you count Napo and Stella. The dogs were not happy campers. We closed the curtains and soothed them as much as possible, but they went crazy barking at the noise of the fire works. I tried dancing with them to distract them...this worked. Laughing  DH and I dined on cheese ravioli followed by Rombo fish  http://italianfood.about.com/od/fishdishes/ig/La-Galleria-del-Pesce/Rombo-Chiodato--Turbot.htm and fruit salad served with our friend's vintage of Vermentino. Later we shared Ferrari Spumante (Brut), hugs, kisses and responses to well wishers. 

    The best part of this week is that I managed to shave off two pounds of the 10 I gained on our trip by simply cutting down my portions. Whewww!

    Pands, I love pickeled beets and made them many time similar to your second recipe (my dad taught me how), but I want to try your first recipe. What is pickling spice? The tenderloin with rice sounds very tasty and low cal to boot! I like stir fry too. 

    Best wishes to all as always,

    Marilyn

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  • pands
    pands Member Posts: 80
    edited January 2013

    Blundin2005 - here is a recipe for making your own pickling spice

    2 Tbsp mustard seed

    2 Tbsp whole allspice

    2 Tsp coriander seed

    2 Tsp whole cloves

    1 Tsp ground ginger

    1 Tsp dried red pepper flakes

    1 bay leaf crumbled

    1 cinnamon stick ( about 2 inches )

    store in airtight container. use in favorite pickle recipes

    Happy New Year Everyone

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • pands
    pands Member Posts: 80
    edited January 2013

    Laughing  lol teka...Money Mouth

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

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  • carollynn79
    carollynn79 Member Posts: 654
    edited January 2013

    Hello everyone, been absent for awhile been a long year but I am still cooking!  Am trying weight watchers online, we had a good beef roast for New Years, brown beef roast, place in roasting pan, season with salt, pepper, garlic powder, and sweet paprika, (i only use hungarian,family tradition), put 2 cups of drained saurkraut, sprinkle with 2 tablespoons of brown sugar and bake. It was very good.  Our Holidays were nice, sons not home as they were home earlier in the month, my ex husband their father passed away at 52 after complications from an accident in June.  I am pretty much healed from my accident in May, neck still giving issues but much better. The garden was good this year and we put up lots of goodies, I really like the pickling mix, will make some for next year and we love onion soup and pickled beets!

    Marilyn happy to hear you are moving back to the states, I was in Oregon and Washington in August visiting with my sister it is a great area with great fresh foods.

      I go see the surgeon next week to scheduel a biopsy, found a lump so will see where that goes.

    My oldest son is returning to Michigan after being in New Mexico for 5 years, he found a

    job in Detroit so am excited that he will be closer.  Will drop in more often now that winter is here!  Hope all are doing well and it is nice to be back.   

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