In Season Recipes

1…4243454748…67

Comments

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

    Pands, thanks for those recipes.  I am a big soup eater (and soup maker) so I can't wait to try your Boukhobor Borscht.  I noticed that you live in BC and wondered whether you are descended from the Doukhobors.  Is the potato cake served as a vegetable or as a main dish with vegetables around it?

    Everyone, take care.

    Hugs,

    Mandy

    · Share on FacebookShare on Twitter
  • carollynn79
    carollynn79 Member Posts: 654
    edited February 2013

    Potato cake sounds good, wonder if you could use swee potatoes? Made onion soup today, two kinds of onion sauted in butter and olive oil until carmelized, add 1/2 bottle dark beer, 1 cup apple cider, 32 oz Beef broth, 1 cup chix broth, (could use vegtable broth for beef and chix), 2 bay leaves, 1 tbls worchster sauce, black pepper to taste, bring to boil, simmer for 2+ hours, can serve as is or put a pc of bread, favorite cheese and palce under broiler.  I love it this way! 

    · Share on FacebookShare on Twitter
  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited February 2013

    Carolynn, the soup sounds delicious.  How many onions do you use?

    Mandy

    · Share on FacebookShare on Twitter
  • carollynn79
    carollynn79 Member Posts: 654
    edited February 2013

    Mandy I use 2 large one sweet one spanish so about 2 cups, rough chopped

    · Share on FacebookShare on Twitter
  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited February 2013

    Thanks Carolynn.  My onion soup recipe is pretty complicated so I don't make it that often. Yours is alot simpler so I figure I'll try your recipe and see how it goes.  It sounds delicious.

    We were supposed to get snow yesterday, but the storm missed us (we have a "dusting", not the 6 inches that were predicted).  I'm kind of disappointed as I had no where to go and the house always feels so cozy when it snows.

    Hope everyone is having a nice weekend.

    Mandy

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • pands
    pands Member Posts: 80
    edited February 2013

    I found this online today....looks interesting... Pizza crust from cauliflower....

     

    Cauliflower Crust Pizza - Serves 2

    Ingredients:

    • 1 cup cooked, riced cauliflower
    • 1 cup shredded mozzarella cheese (that’s light cheese)
    • 1 egg, beaten
    • 1 tsp dried oregano
    • 1/2 tsp crushed garlic
    • 1/2 tsp garlic salt
    • olive oil (optional)
    • pizza sauce, shredded cheese and your choice of toppings*

    Directions:

    To "Rice" the Cauliflower:

    Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

    One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

    To Make the Pizza Crust:

    Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

    In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round.

    Optional: Brush olive oil over top of mixture to help with browning.

    Bake at 450 degrees for 15 minutes.

    Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

    *Note that toppings need to be precooked since you are only broiling for a few minutes

    Enjoy!

    · Share on FacebookShare on Twitter
  • carollynn79
    carollynn79 Member Posts: 654
    edited February 2013

    Pands that sounds interesting, I need to remember this one in the summer when I have fresh cauliflower.

    Beat you Teka we got 10" Teh snow is beautiful today, full sun and lots of snow sculptures from the strong winds.

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • sandpiper1
    sandpiper1 Member Posts: 952
    edited July 2014

    I have made the cauli "riced" flour pizza with goat cheese, zucchini and tomatoes. YUM! You can also use the riced cauliflower as a rice substitute. Cook it up like you would rice. It is a great sub.

    I made the potatoe cake. It was so easy. Going to try it with sweet potatoe and will get back to you all with the results.

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited February 2013

    Hi all!

    Just checking in.  And I wanted to mention that some time ago, Marilyn posted a recipe for a tomato omelet.  It is simple and delicious and has become one of my favorite go to meals for when I am tired and want a simple dinner.  I usualy make a salad to go with it but the eggs and tomato are just great as is! Thanks for the recipe Marilyn.  There are other recipes that I've used from this thread, and they have been wonderful too.

    Hope you all have a wonderful day.

    Hugs,

    Mandy

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2013

    Buon giorno!

    Holy cow! I'm two pages of salivating behind on this thread Tongue Out Hi to all!

    Teka, we want to plan menus for guests, but we are bearly able to plan them for ourselves these days. The pace is picking up. 

    Mandy, glad that you're enjoying the omelet recipe!

    The potato cakes sound fantastic! But I don't have time for cooking. I'm leaving most of that up to DH. I've been a busy bee but the work is reaping rewards. We returned from Naples with a visa for DH to enter US as a permanent resident. The Consulate called us 'Two Love Birds'. As nervous as we were, it must have been obvious how much we care about each other. That's good to know. DH can become a citizen in three years. The rest of our plans are downhill from there.

    DH is dreaming of a small Italian shop of imports...food of course. We'll see! I need a vacation and he's dreaming of work! In Naples, we stayed at an apartment in a palazzo, a B&B across from the Consulate...the palazzo was built in 1600. Our trip to Naples was a feast for the eyes and occasionally for the palate when we had time. The desserts are incredible there as are the fish dishes...so we had both. I have much exercising to do!  I took some pics when I can figure out how to get them to my computer! 

    Today I picked up the dogs from the kennel, we meet with the mover soon, and maybe show the house in the afternoon and pack in between. This is the tempo of our days. It will be a few more months before we leave for US.

    I'm looking forward to trying some of these new recipes! 

    ciao for now,

    M

    · Share on FacebookShare on Twitter
  • Sherryc
    Sherryc Member Posts: 5,938
    edited February 2013

    Hi all!!! so sorry I have been MIA but I have been really busy at work.  Made a great cobbler this past weekend but other than that nothing new.  The last I was on I told you guys about my pancreatitis, which now I don't think I have.  Went to see my PCP about it because my blood work went up again but he says it is high but not so high as to really worry about it.  He gave me worry numbers and I am not close to that.  He really thinks it is a couple of my meds causing the problem but since I do not hurt any longer he wants me not to take the meds and recheck blook work in April.  So I decided to to this.  I have also been to my PS who partically release me last week.  Says I can jog but still not gym or yoga.  One more month and I can resume these and quit sleeping in a bra.  After next week work should get back to normal for me.  I did plant most of my garden and was so excited to get it in.  I still need to plant my tomatoes and my green beans.  Of course Okra is always a later plant as it likes the very heat of the summer.  Can't wait for the fresh veggies.  Enjoyed reading all the recipes.

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2013

    Buon giorno!

    Interesting read...

    http://www.motherjones.com/tom-philpott/2013/02/study-organic-tomatoes-are-better-you

    Teka, we got snow too...and much rain and wind. The new normal. :-(

    SherryC, good to see you and glad you are doing better.  :-)

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2013

    Buon giorno!

    You're going to like this one....

    http://www.nytimes.com/2013/02/26/health/mediterranean-diet-can-cut-heart-disease-study-finds.html?hp

    M

    · Share on FacebookShare on Twitter
  • pands
    pands Member Posts: 80
    edited February 2013

    blundin2005....loved the article...but 7 glasses of wine a week...if only it tasted good...oh well when this is all over with....looking forward to the future....sigh....Smile

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2013

    Buon giorno!

    About the article... what I like most about the research in the article is that they looked at the subject from a broader perspective of health...the end game. That so many cultural elements fit together to arrive to the variances of health across the globe. What I've noticed about the so-called Mediterranean diet is that it is simple, basic ingredients of readily available foods in the region...fruit, fresh veggies, olive oil, wine, wheat. Key to the diet is olive oil water and wine. It's true too that it is in abundance here. It's also true that water is always on the table and rarely, I've seen never, is wine taken without food. The key to the wine is the food. They must match. When they do compliment each other, the flavors of both are enhanced. When they are mismatched, you'd be amazed how bad the wine can taste...and the food. So the tongue's sensors seek harmony in our selections if they are to please the brain. 

    I admit that I'd be lost without DH and his selections. I get the general idea, but he knows the regions and the weather as it is a constant conversation, a survival of health, no matter where we go...food shopping, drug store, doctor offices, hospitals. 

    It's noteworthy too that the food is rarely processed, although I see that creeping into the culture here as productivity pressures rise. Ads for shake & bake, and pre-packaged meals are slipping in. I never understood the need for these when they entered our culture in US. Why would I want to pay more for someone to put so so ingredients into a box. I preferred to make meals on the weekends and freeze them for the pace we kept during the week. It worked fine. My sons preferred it. Neither  grew up with a junk food habit and are both health conscious. I'm guilty of indulging in anything chocolate...I confess.

    Best wishes to all as always,

    Marilyn

    · Share on FacebookShare on Twitter
  • sandpiper1
    sandpiper1 Member Posts: 952
    edited July 2014

    Very insightful Marilyn

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited February 2013

    http://www.motherjones.com/tom-philpott/2013/02/food-industry-michael-moss-junk

    Another good article. The facts here were taught in college level nutrition courses (complete digestive system) years ago. It's not new information although updated.

    M

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited March 2013

    Buon giorno!

    I think it's Spring. The plants think it's Spring...daffodils are flowering. Other plants are pushing throudh the mulch. A bee followed me around when I hosed down the pots. The dogs think it's Spring. Stella places her ball directly in the path of my work so that I need to move it out of the way to return to my work. Napo points to my hat and jacket and asks to go out. So we cleaned the garden and terrace today. I will always be grateful to LisaSoCal who told me about Voltaren. I'll need a lot of it!

    · Share on FacebookShare on Twitter
  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

    · Share on FacebookShare on Twitter
  • carollynn79
    carollynn79 Member Posts: 654
    edited March 2013

    We too have snow!  Now that we are back from Kauai I am so ready for spring!  I started soem seeds inside, tomatoes, peppers, lettcue, spinach and Kale so I can get a jump on the good weather. I agree with Marliyn that it is better to start with as much fresh as possible.  So many young people only know how to "cook" by using a box.  My 2 sons tell me the girls do not know how to cook, my youngest cooks and loves to use fresh ingredients, but works a lot of hours and eats out a lot.  My oldest son's ideas of cooking is warming up a frozen meal. We are having a simple meal today, leatloaf, roasted potatoes with oninons, squash, pickles and freezer slaw. Made some yummy muffins will post recipe we got it at our favorite restaurant in Kauai.    

    · Share on FacebookShare on Twitter
  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited March 2013

    Ahh Teka and Carolynn, I am jealous of your snow.  I guess I live in a city and I'm not really inconvenienced that much by snow but I just love the way things slow down here.  This year we really didn't have any.

    Smile

    · Share on FacebookShare on Twitter
  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited March 2013

    The Mediterranean Diet is one I more or less have followed for years as I don't eat meat and eat lots of fruits, veggies, and legumes and even some fish.   But the one problem with the study is the encouragement of drinking 7 glasses of wine per week, since  for estrogen positive bc, there is a link between drinking more than 3 glasses of wine a week.  I checked this by looking at studies of bc and wine in a number of European countries and it does appear to have a relationship.  For me the lack of wine is not a problem, but I just wanted to mention it here since some of us may have estrogen positive bc.

    · Share on FacebookShare on Twitter
  • carollynn79
    carollynn79 Member Posts: 654
    edited March 2013

    Here is the muffin recipe and they are very good, will play with a few ingredients but will make these for breakfast and a snack food for work.  I am finally cutting back, next week I work 2 days in teh office and 2 days from home, I can be flexible and work 3 shorter days from home, as long as work is complete in a timely fashion.  I am excited to be home more.  Here is a link to some of my trip pictures will add more later this week.  We had a wonderful trip.  http://www.flickr.com/photos/carollynn79/sets/72157632861695026/

    PINEAPPLE CARROT MUFFINS FROM KEOKIS       CAROLS VERSION

    9.6 OZ WHOLE WHEAT FLOUR                                     I USE SPELT FLOUR

    8 OZ RAW SUGAR                                                          6 OZ RAW SUGAR (WILL WORK ON USING HONEY)

    2 TSP BAKING POWDER                                                 SAME

    1.5 TSP BAKING SODA                                                    SAME

    1 TSP CINNAMON                                                            SAME

    ½ TSP SEA SALT                                                                 SAME

    4 EGGS                                                                                  SAME

    7 OZ VEGTABLE OIL                                                          I USEOLIVE OIL

    4 OZ CRUSHED PINEAPPLE                                            6 OZ PINEAPPLE DRAIN BUT LEAVE SOME JUICE

    14 OZ SHREDDED CARROTS                                          10 OZ SHREDDED CARROT

    BAKE AT 350 PUT IN MUFFIN TINE, MAKES 18-24 DEPENDING ON SIZE

    VARIATIONS, YOU CAN ADD COCONUT, COULD USE ZUCCINI I AM SURE WILL TRY THIS SUMMER, ADD NUTS.  THESE ARE VERY MOSIT AND YUMMY.

    · Share on FacebookShare on Twitter
  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited March 2013

    Buon giorno,

    This feed popped into my FB and I think you might like this. Mandy1313 you probably are familiar with these beans.

    http://www.growtheplanet.com/en/cucina/articolo/312/fava-legume-per-poveri-ricco-proteine

    I'll vouch for these beans...they are delicious especially with pecorino cheese. 

    Snow! No, I think we are finished with that for the season. Your gardens will appreciate it though.

    Marilyn

    · Share on FacebookShare on Twitter

Categories