In Season Recipes

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

    http://youtu.be/NRh8clyXk2I

    Happy International Women's Day !!!

    Marilyn

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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 March 2013

    photo.php

    or this link

    https://www.facebook.com/photo.php?fbid=522548414462751&set=a.487818097935783.126699.487817777935815&type=1&ref=nf

    I hope that one of these links works. It's no bake cheese cake stuffed strawberries recipe. I saw this on FB. 

    The only part of the recipe that I don't like is the cheese cake flavored pudding. I don't think flavoring is the way to go...use instead the spices that make cheese cake, cheese cake?

    OK. Back to packing...

    M

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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 December 2017

    *3 Bean Salad Recipe*

    1 lb. can kidney beans

    1 lb. can cut wax beans

    1 lb. can cut green beans

    1/2 c granulated sugar

    1/2 c apple cider vinegar

    1/2 c vegetable oil

    1 tsp. salt

    1/2 tsp. dry ground mustard

    1/2 tsp. crushed dried tarragon

    1/2 tsp. crushed dried basil

    2 Tbsp. crushed dried parsley

    1 large onion, thinly sliced into rings

    Drain all the beans. Add all the ingredients and stir. Let stand for at least 24 hours, stirring occasionally.

    A recipe for all seasons.

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  • carollynn79
    carollynn79 Member Posts: 654
    edited March 2013

    Bean salad sounds good, will try!  We aree having roast duck for Easter, I will brine it then roast it stuffed, asparagus, mash potatoes, a jello salad, DH loves them and rhubarb crisp.  The asparagus and rhubarb are from last year so hungary for fresh from the garden!!  We are busy boiling down sap to amek maple syrup yummy, we love it.  A lot of work but worth it!

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

    ^..^

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

    Best wishes to all as always for any occasion!  

    The recipes all sound great as usual. We've been more than busy...too busy. Hopefully this will all pass soon. 

    abbracci,

    Marilyn

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

    Buona Pasqua!

    We just had lunch (pranzo). DH made Etrusca Tagliatelle with a cream sauce of prosciuto, mushrooms and olives. After, we had a slice of pane di pasqua (bread of Easter). This is a dry bread made with low sugar and flavorings or cheese. Ours was made by our neighbor's mother and it was dolce. We ate our meal with a sparkling white wine.

    I should mention too that the pasta was made by a man who found seeds of wheat from the days of the Etrusci and cultivated it. The pasta is made from that wheat. It's grainy with a rich earthy flavor. I thought you seed savors might enjoy to hear about that.

    This was a respite of sorts because we spent the last two days caring for our 5 year old dog who was neutered. Unfortunately for him and us, we learned that his blood didn't coagulate properly. Probably a genetic infliction from what I've been reading. He is recovering wearing an Elizabethian collar to prevent him for self healing. I'm wondering if that really is a good idea, but we'll take the advice of the vets. Our other dog, Stella, does not find his collar appealing at all and sees fit to defend me from him and it. I've put her on the balcony so Napo can get some rest. He has already successfully navigated the collar and is back to urging handouts of ricotta cheese...he pushes the collar against my legs to get my attention. Smart dog!

    Now this wouldn't be such a stressful moment if I wasn't already at wits end waiting on exam results...mine not DH...his came out very well. I had to move back into reality after a four month successful stretch of denial. I went for my total body PET/CAT. I still don't know if total body is that or just the torso. In any event the scan showed areas of that dreaded word 'concern'. Thursday, I met with a radiologia oncologist who asked for bloods drawn to check for the lung cancer marker...did that Friday. She also asked for another Cat scan...on the same machine of four months ago to elimiate variability issues (DH suggested that). The CAT will be April 8th. 

    So these are the recipies we've been following.

    A neighbor suggested I join her at a bi-monthly Slow Food exhibit. We had a great day and I came home with food and a recipe book! Yes, I'll share some at a later time.

    Tonight we are having lamb...just DH and me. I suggested that if anyone wanted to come for dinner, they dress in work clothes. There were no takers. Most already had plans with their families.

    I'll try to write again before Christmas!

    Ciao,

    M

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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 April 2013

    Teka, ham bone bean soup is one of my all time favorites with swirls of memory eating this with mom and dad. 

    A frog in the pond! It's a joy to have a frog in the pond. It's at least as joyful as having a pond for the frog to habitat! My sons used to play in a small pond we had. The problem was that I found little tiny dried out frogs in the house, under beds...and snakes. They loved living in the country.

    I'm enjoying my coffee then off to catch the train for Rome to get my lab results. I'll want a dish of ravioli when I get home.

    M

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

    I'm back with very good results!

    buon giorno!

    So I had a piece of Lindt dark chocolate with hazel nuts while I waited for the ravioli to cook. DH made an olive paste for the spinich/ricotta ravs! Not exactly the best sequence of flavors, but somehow I know you'll understand.

    Back to packing now...  ETA USA June 2nd.

    M

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

    ^..^

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  • Momine
    Momine Member Posts: 7,859
    edited April 2013

    Congrats on the good lab results. I love dark chocolate with hazelnuts.

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

    ^..^

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

    *Chicken and Biscuits Recipe*

    6 lbs. chicken thighs/legs & breasts with skin

    1 chicken bouillon cube

    1/2 stick salted butter

    1 Tbsp. salt

    1 1/2 tsp. black pepper

    thickening all-purpose flour & water

    9 - 18 Bisquick drop biscuits

    Slow boil chicken thighs/legs & breasts in a pot of water until tender & cooked, then after removing the skin & bones return the pieces of chicken meat to the same pot of water which was removed from the heat. Add chicken bouillon cube, salted butter, salt, black pepper, thickening, and then slowly return to a boil to cook the flour while thickening the chicken gravy.

    I feel that the thighs/legs (dark meat) add more flavor to the chicken gravy.

    I sometimes use Wondra Quick-Mixing All-Purpose Flour for thickening.

    My family loves Bisquick drop biscuits.

    Husband and I love chicken gravy over biscuits & boiled potatoes.

    Don't forget the cranberry jelly.

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  • pands
    pands Member Posts: 80
    edited April 2013

    Colourful Korean Tacos

    Kids will love the addition of juicy Asian pears; grown-ups will thank you for the delicious healthy slaw.

    Ingredients

    • 2 cups  (500 mL)  Mann's Broccoli Cole Slaw
    • 1 tbsp  (15 mL)  black sesame seeds
    • 1 tsp  (5 mL)  sesame oil
    • 2 small Asian pears, julienned
    • 1 cup  (250 mL)  shredded napa cabbage
    • 1 tbsp  (15 mL)  fish sauce
    • 1 tsp  (5 mL)  Lee Kum Kee Chili Garlic Sauce (optional)
    • 1 lb  (450 g)  extra-lean ground pork
    • 1/4 cup  (60 mL)  chopped cilantro
    • 2 tbsp  (30 mL)  hoisin sauce
    • 1 tbsp  (15 mL)  grated fresh ginger
    • 1 pkg  (354 g)  Old El Paso Smart Fiestra Soft Taco Dinner Kit
    • 1/4 cup  (60 mL)  sliced green onion
    • 10 sprigs cilantro

    Preparation

    1. In medium bowl, combine broccoli slaw, sesame seeds and oil; set aside.

    2. In separate bowl, toss together pears, napa cabbage, fish sauce and chili garlic sauce (if using) to coat; set aside.

    3. In skillet, cook pork over high heat with cilantro, hoisin sauce, ginger and sauce packet from taco kit (reserve seasoning pouch for future use) for about 5 minutes
    or until pork is no longer pink.

    4. Fill 1 soft taco with 1/4 cup/60 mL pear/napa mixture and 1/4 cup/60 mL pork mixture; top with 3 tbsp/45 mL broccoli slaw, a sprinkling of green onion and a cilantro sprig. Repeat with remaining tacos.

    Note: Use the reserved reduced-sodium seasoning pouch to spice up cooked veggies. For instance, sprinkle on lightly oiled potato wedges before baking or add to cooked cauliflower just before serving.


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

    ^..^

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  • Sherryc
    Sherryc Member Posts: 5,938
    edited May 2013

    Have not been on here in a while.  Have not cooked anything new lately.  Really been working in my garden and my spinach has gone wild.  Been eating lots of it.  I usually saute onions in bacon grease then saute my spinach until wilted in that with salt and pepper.  Nothing fancy but that is how we like it. Waiting for all my other fresh veges to start coming.  I have green beans, tomatoes, potatoes two kinds of squash, and carrots.

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

    ^..^

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

    Sherryc: your garden sounds great.  I live in the center of a city but last summer I had large flower pots with a small crop.  Unfortunately some city creature got to my crop so I only was able to harvest a few tomatoes and the next day came out and my veggies had been eaten down to the stalk.  So I think I'm not meant to have a vegetable patch and will just have to buy my veggies from a farmers' market.

    Blundin--when do you move?

    Sending everyone a hug for a nice weekend.

    Mandy

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  • pands
    pands Member Posts: 80
    edited May 2013
    Mexican Bean salad for cinco de mayo

     

    Ingredients:

    1 (15 ounce) can black beans, rinsed and

    drained

    1 (15 ounce) can kidney beans, drained

    1 (15 ounce) can cannellini beans,

    drained and rinsed

    1 green bell pepper, chopped

    1 red bell pepper, chopped

    1 (10 ounce) package frozen corn

    kernels

    1 red onion, chopped

    1/2 cup olive oil
    1/2 cup red wine vinegar

    2 tablespoons fresh lime juice

    1 tablespoon lemon juice

    2 tablespoons white sugar

    1 tablespoon salt

    1 clove crushed garlic

    1/4 cup chopped fresh cilantro

    1/2 tablespoon ground cumin

    1/2 tablespoon ground black pepper

    1 dash hot pepper sauce

    1/2 teaspoon chili powder
    Directions:
    1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
    2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
    3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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  • pands
    pands Member Posts: 80
    edited May 2013
    Original recipe makes 8 servings Change Servings

    • 1 (15 ounce) can black beans, rinsed and drained

    • 1 (15 ounce) can kidney beans, drained

    • 1 (15 ounce) can cannellini beans, drained and rinsed

    • 1 green bell pepper, chopped

    • 1 red bell pepper, chopped

    • 1 (10 ounce) package frozen corn kernels

    • 1 red onion, chopped

    • 1/2 cup olive oil

    • 1/2 cup red wine vinegar

    • 2 tablespoons fresh lime juice

    • 1 tablespoon lemon juice

    • 2 tablespoons white sugar

    • 1 tablespoon salt

    • 1 clove crushed garlic

    • 1/4 cup chopped fresh cilantro

    • 1/2 tablespoon ground cumin

    • 1/2 tablespoon ground black pepper

    • 1 dash hot pepper sauce

    • 1/2 teaspoon chili powder

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

    Pands, your recipe sounds delicious!!! What a great idea for cinco  de maya!

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

    Buon giorno!

    Is it Christmas yet?

    After two years of planning and preparing, we are within 17 days of landing in the US and not returning to Italy other than holiday. The menus that surround the final days are simple. Lamb for his brother's visit was the only meal we cooked. Thanks to the pasta ladies in Bracciano, the lasagna was a hit. We went to a pizza restaurant where pizza is the only item on the menu...maybe 50 varieties...one being goat cheese, pear, salad greens and walnuts. The beer selection was excellent...we had a German red ... the brand has been made since the 1600s.

    We've been too exhausted to enjoy the food.

    DH gave his brother his nurtured home made vinegar...25 years in the bottle. We can't ship it. We'll need to make a new one. We can't ship the wine that Vincenzo made either. Not permitted. So the brother and his wife went home with some of that too.

    The orange blossoms on the trees are so fregrent in these days...the tree is full. I stand next to it and take deep breathes. The cherry tree is full of budding, green cherries too that will be ripe by July. We'll miss them. I hope to raise a new one. I've emptied and cleaned my pots to ship. My cousin started basil and tomato plants in the green house for when we arrive. So helpful and considerate they have been. They promise to take us around to all of the vinyards, famer markets, cheese and bread shops. We have so much work to do!

    The movers come next Monday to begin to pack...four days...then load the container...then ship. It arrives within 35 days to the West coast and another 10 to arrive to the house...customs and transport take time.   

    My son will pick us up at the airport...along with the dogs...and we'll drive together to Medford. My brother is coming to help us settle in. DH is happy for this. My brother is traveling from the east coast, taking his time, and will be there by the time the furniture arrives. My son is only 6 hours away by car in San Jose. He'll be visiting often. The other son lives in LA. Our arrival to the west coast makes it so much easier than a 24 hour travel schedule to Europe.

    We already have plans for a BBQ celebration with everyone that helped us get the house together. I think I'll make that home made bbq sauce that Marybe gave us. It will be fun combing the thread for recipes.

    Best wishes to all as always,

    Marilyn

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

    Marilyn: It sounds as if your move is well organized.  Just remember that (in my experience) no matter how well planned the move is, there are always a few surprises.  Are you flying directly to the West Coast?  Are the dogs on the same plane you are?  My only suggestion is that you might want to have a veterinarian's name in hand in case the dogs need some care after the long trip. Otherwise you are almost there.  I hope you'll post a few photos on facebook of your move and the pictures.

    I actually copy and paste the recipes I like from this thread and put them in my "recipe" file elsewhere.  Your omelet with tomatoes is still my go to for a simple delicious meal. How great that you will use Marybe's barbecue sauce!

    All the best.

    Hugs to all.

    Mandy

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