Grilled Turkey

Posted by wonbyherwits z7 NC on Mon, Nov 26, 07 at 18:59

Grilled Turkey
My husband grills the Thanksgiving turkey. It is always so moist and tender, the meat just falls off. Here's how we grill it:

19 lb turkey is what we had
rubbed it down with extra virgin olive oil
patted in Herbs de Provence
put it on a roasting pan with rack

Preheat the gas grill and cranked it up to around 425 for about 45 minutes. Use 3 burners on the grill.

Turned off the middle burner (keep two side burners going) and get the temp down to 350.

Pour chicken broth into the roasting pan and throw in some fresh sage leaves (coarsely chopped) from the garden.

Keep the lid down until internal temp reached 165 (we use a remote thermometer with digital read out.) This took 3 hours. This is the recommended minimum temperature per the USDA (taken in the innermost part of the turkey thigh). Previous temperatures recommended were 170 to 180.

Bring the bird inside to the kitchen and cover with foil up to 1 hour. (10-20 minutes will cool it sufficiently to carve).

Cut off the wings and legs and put on the platter.

Cut off the breast halves and carve to put on the platter.


Thought I'd share --- it frees up my oven and warming drawer for all the side dishes.

Happy Thanksgiving!

Update: Thanksgiving 2008 -- photo:

Curried Winter Squash Bisque

Posted by midnightsmum 4b ON on Sun, Nov 9, 08 at 20:05

A holiday favourite for my Guests!!!
from Bert Greene's "Greene on Greens" - 1 of my fav cookbooks

Curried Winter Squash Bisque - serves 6 to 8

The spices in this soup are very important - can't stress this enough. Use the spices the 1st time you make it, then experiment thereafter!! This is a very easy recipe to make for vegetarians, or vegans, without sacrificing the flavour - OK, unless you really want the ham/bacon flavour.

2 tbls. unsalted butter - OK, I use salted. margarine for vegans
6 whole scallions, bulbs and green tips finely chopped -
OK, I use whatever onion is in my Fridge.
1 clove garlic, minced - I probably use more
1 small green pepper, seeded and finely chopped- I use Red, probably large
1/4 cup fresh parsley,plus extra for garnish -seldom use it
2 tsps. fresh basil
1 - 2 lb. butternut squash, peeled seeded and cubed - OR, buttercup squash, baked in the oven - way better
1 ham bone or 1/2 lb. chunk of smoked ham-I don't use it
1 14 oz. can of plum tomatoes
4 cups Chicken Broth, or veggie broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
pinch of freshly grated nutmeg
2 tsps. ground curry, choose your desired level of heat
salt and pepper to taste.

If you use fresh spices, it's much better!

Method: melt butter in large saucepan over medium heat; add scallions/onions for 2 mins. Add the garlic, green pepper, 1/4 cup of the parsley and the basil. Cook, stirring occasionally on med-low for 5 mins.

Add the squash, the ham-bone, if using, and the broth, spices(except curry and S&P) and tomatoes. Heat to boiling, then reduce to simmer. Cover and cook 1 hour. Remove ham bone and meat.
Blend/puree the soup in small batches, being careful of the hot liquid. Add the curry, return to boil, then simmer for 10 mins., stirring frequently. Add Salt and Pepper. Garnish with parsley.

As Bert says, this is a very hearty soup. Serve with sharp cheese, fresh bread and a green salad. It is filling. I usually double this, and still have 8 people looking for more!!!

I usually start my New Year's brunch with this!!! And yes, even after brunch, much later, they are trolling the kitchen for any soup I might have squirrelled away !~~ lol.

Zucchini Nut Loaf

Posted by aftermidnight Z8 V. Island B.C. on Sun, Nov 9, 08 at 18:06

Zucchini Nut Loaf

This recipe makes two loaves

3 c. of peeled grated zucchini ( I don't bother peeling just wash it thoroughly)
2 c. sugar
4 lightly beaten eggs
1 c. vegetable oil
3 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1 c. chopped walnut
1/2 c. golden raisins
!/2 c. chopped pecans

In a large mixing bowl beat together the zucchini, sugar and eggs. Add the vegetable oil and mix well. In a seperate bowl stir together sifted flour, baking powder, baking soda, salt and cinnamon. Fold in nuts and raisins. Pour into greased or parchment paper lined 9x5x3 loaf pans. Bake at 325 degrees for about 60 to 70 minutes, remove from the pans. Cool thoroughly on a rack and store in an air-tight container.

This loaf freezes well. The next time I make this I think I'll try adding some dried cranberries or...

SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)

Posted by becr zone 9 CA 19 on Mon, Nov 3, 08 at 21:09

SPICED RED CABBAGE WITH APPLES AND WINE (ROTKOHL)


A truly outstanding dish of red cabbage, apples, aromatic spices and wine, this delectable version is adapted from "Aquavit and the New Scandinavian Cuisine", by James Beard Award-Winning chef Marcus Samuelsson. Makes a lovely accompaniment to holiday roast turkey, beef, or ham, -or- for a traditional European feast serve alongside Konigsberger Klopse (German Meatballs in Champagne Cream Sauce), Rouladen, Schnitzel, Sauerbraten, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley- -excellent!!! Keeps well, reheats well, and freezes well- -the flavor is actually improved by day two when the flavors have had a chance to marry- -this is the perfect make-ahead dish!!! I hope you enjoy as much as we do.

1/4 cup chopped pork fat or chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or madeira wine
1/2 cup brown sugar or real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Directions:

1. Cook the pork fat or bacon in a large skillet over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
2. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
3. Add the cabbage, marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
4. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
5. Remove the lid and cook, stirring frequently, for 15 minutes.
6. Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
7. Remove the cinnamon stick and serve.
8. NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

Caramel Apples

Posted by midnightsmum 4b ON ( on Fri, Oct 31, 08 at 23:49

Caramel Apples
mmmmm... must remember how this goes - it's a great way to get them to eat apples!!!
Take a couple of Skor bars and break them to bits. Pour a jar of caramel sauce overtop, or, to go way over board, dolce leche, and fan slices of green apples all around. Who says they don't like fresh fruit.

Rocky Road Pizza

Posted by cziga Zone 5: (Toronto) on Fri, Oct 31, 08 at 9:33

Hmmm, I have an interesting dessert. I haven't actually made it before, but will be trying it out later this afternoon in preparation for Halloween night.

Rocky Road Pizza

There are no specific measurements of ingredients.

You want to buy a pizza dough from your grocery store (or if you have your own recipe, feel free to make your own dough). Roll it out to make a thin crust.

Melt some butter and brush the surface of the dough with the melted butter. Then sprinkle with sugar.

Bake in the oven at about 350 degrees until golden brown, should take about 10 minutes.

Then remove from the oven and add your toppings. Sprinkle some mini marshmallows on top. Also, some broken up slabs of chocolate from a chocolate bar, or chocolate chips.

Then return to the oven and bake until the top is melted and the marshmallows are turning a nice golden colour.

Just a side note: I was also going to try a "diabetic" version of this very sweet dessert. You use the pizza dough which has some carbs in it, but you can replace butter with the no-carb "I Can't Believe It's Not Butter". You can replace the white sugar with Splenda or another sugar substitute. Marshmallows would have to remain the same, but you can use less of them. And you can use one of those no-sugar-added diabetic chocolate bars to break up and melt on top. I think they also make no-sugar-added chocolate chips, which you could use as well. It is still something to be consumed in moderation, but worth a try I think!

Apple Bread

Posted by gldno1 z6MO on Wed, Oct 8, 08 at 5:54

Here is another good for using Fall apples. I got this from another Forum Friend on another Forum.

Apple Bread (makes (2) 8" x 4" x 2" loaves)

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
3 beaten eggs
3 cups shredded, peeled apples (about 4 medium to large apples)
2 cups white sugar
2/3 cup cooking oil
1 teaspoon vanilla

Grease loaf pans.

In a medium bowl combine flour, baking soda, salt, cinnamon, and baking powder. Set aside.

In a large bowl combine eggs, shredded apples, sugar, oil and vanilla. Add the flour mixture to egg mixture. Stir just until moistened (batter should be lumpy). Spoon into loaf pans.

Bake at 325* for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool and remove from pan.

Best after refrigerated overnight. I used part whole wheat flour and it never hurt it at all. I think I will add
raisins and nuts the next time. I also think you could substitute light olive oil. I have done that with other recipes.

Ruthie's Apple Cake

Posted by midnightsmum 4b ON on Tue, Oct 7, 08 at 22:26

Ok, it's not my Mum's cake - but it sure is yummy. And since it's apple time, well, it's time to share:

RUTHIE'S APPLE CAKE: from a book published by Random House called "Friday Night Dinners"

makes 8 to 12 servings

Ingredients
2 eggs
1 cup sugar
2/3 cup vegetable oil (canola or sunflower)
1/4 cup orange juice
2 tsp pure vanilla paste or extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped toasted walnuts - optional
2 lbs MacIntosh apples, peeled, halved, cored
and coarsely chopped (about 4 or 5
apples)
2 tbsp coarse sugar
icing sugar

Method

1. With a hand mixer beat eggs and sugar until very light. Beat in oil. Beat in orange juice and vanilla.
2. In another bowl combine flour with baking powder and salt. Add to egg mixture and stir just until combined.
3. Combine brown sugar, cinnamon, nuts and apples.
4. Spread about half the batter in a 9" (24cm) springform pan. Spoon apples on top. Drizzle remaining batter on top of apples. Do not worry if the batter doesn't cover apples completely. Sprinkle with coarse sugar.
5. Bake in a preheated 350F (180C) oven for 50 to 60 minutes or until a tester comes out clean when inserted into the centre. If cake is browning too much cover loosely with aluminum foil and reduce oven temperature to 325F (160C).

I put this into a bundt pan. It released very easily, and I put a paper doilie over it and sifted icing sugar over top. Serve warm with vanilla ice cream.

Yum - mee!!

Ham and Potato Caserole

Posted by gldno1 z6MO on Tue, Oct 7, 08 at 6:14

This is our favorite way to use left over ham.

Ham and Potato Casserole

Ingredients: Potatoes, cream of mushroom soup, onions, cheese, salt and pepper, leftover ham cut in chunks (1 to 2 cups)

Layer potatoes, minced onion, and ham chunks, then a slice of cheese to fill container.

Mix condensed soup with enough milk to pour over top.

Bake 400° until tender. I cover the top with foil until the last few minutes so it won't get too brown. I rarely use salt because of the salt in the cheese, so wing it. I do use pepper between layers. Need less to say, you may need two cans of soup if you make a large one. The one can made a casserole about the size of a loaf pan.

That and a salad and you are set!

Debate Night Marinara

Posted by trailrunner AL 8 on Thu, Oct 2, 08 at 21:57

Debate Night Marinara

1 lrg red onion diced small
5 cloves garlic minced
4 c homegrown diced roma tomatoes
1 T turbinado sugar
1 T very good balsamic vinegar
salt and pepper to taste
sweat in 2 T EVOO

add to taste dried thyme, oregano, and basil. Add one small can good tomato paste and about 2c red wine. Simmer very slowly. Add organic chicken broth as it cooks to keep proper consistency. Do not add more wine as it spoils the taste. serve over pasta of choice. Right before serving add a chiffonade of fresh basil and thyme to the sauce ( do not cook) and garnish with same. Also parmesan cheese and a slice of homemade semolina bread w/ homemade pesto

Kielbasa Skillet Super

Posted by becr zone 9 CA 19 on Thu, Oct 2, 08 at 0:25

KIELBASA SKILLET SUPPER
A hearty and comforting meal, perfect for fall or winter! This tasty one-pan recipe was passed along to me by my father years ago, and I've adapted it to my family's tastes. Leftovers are wonderful, so it's a great make-ahead dish as well. I hope you enjoy.

SERVES 4 -6

Ingredients:

6 slices bacon, diced
1 medium onion, chopped
4 medium new potatoes, washed, scrubbed, and sliced thin
6 carrots, sliced thin
2 cups broccoli florets
1 cup celery, sliced thin
1/4 cup butter
1 (16 ounce) can sauerkraut, drained (optional)
1 lb smoked polska kielbasa, sliced in 1/2 inch pieces
salt and pepper

Directions:

1. In a dutch oven or large skillet, fry diced bacon until crisp, then remove bacon with a slotted spoon and set aside.

2. In bacon drippings, fry onion, potatoes, carrots, broccoli and celery over medium-low heat until tender and lightly browned, stirring occasionally, about 30 minutes.

3. Season with salt and pepper and add butter, the drained sauerkraut if using, and the kielbasa slices.

4. Cover and cook on low heat until hot, about 15 minutes.

5. Top with crumbled crisp bacon right before serving.

Pork Chops with Garlic-Lime Sauce

Posted by cziga Zone 5: (Toronto) on Wed, Oct 1, 08 at 18:39

Here is a nice, simple and quick one.

Pork Chops with Garlic-Lime sauce

Ingredients:

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total.

For the vinaigrette:
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt.

Then add oil in a slow stream, whisking well, until it emulsifies.

Whisk in cilantro.

Pour the citrus-y vinaigrette over the hot grilled pork chops, and then serve the rest of the vinaigrette on the side.

Notes:
Pork Chops can be cooked in just about any style, doesn't have to be grilled. Also, if you have a bit of extra prep time in advance, you can brine the pork chops for added favour.

Also, this sauce is wonderful over a veggie side dish as well, or with another main course. Try it over asparagus, green beans, brush over ears of corn, etc.

Summer Squash Frittata

Posted by lorna-organic NM7 on Tue, Sep 30, 08 at 21:57


Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.

Summer Squash Frittata

Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well

Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.


Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.

Falafel

Posted by lorna-organic on Tue, Sep 2, 08 at 23:47

FALAFEL

Ingredients:
• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• oil for frying (canola or vegetable)
Preparation:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).

Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.

Recipe copied from About.com

Southwest Pie

Posted by aftermidnight Z8 V. Island B.C. on Mon, Sep 1, 08 at 18:03

Southwest Pie

This is done in layers
Spray the bottom of a 10" Springform pan with Pam or....
Cover bottom with a Tortilla
Spread on 1/2 or whole can of refried beans your choice
Crumble 4-8 Falafels over the beans
Now a generous portion of TexMex cheese
Another Tortilla
A layer of Southwest salad (Rice, corn, black beans, a smidgen of grated carrot and onion in a light oil/vinegar dressing)
Another generous helping of TexMex cheese
Top with some finely chopped green, red, yellow peppers & red onion
Bake at 350 for a half hour.
I'm quite sure you could use any rice combination instead of the southwest salad and it will still be tasty.
I serve this with Chipolte sauce and sour cream but is also good with salsa.

Before baking



Ready for the tummy

Crock Pot Zucchini Lasagna

Posted by becr zone 9 CA 19 on Tue, Sep 2, 08 at 16:26


CROCK POT ZUCCHINI LASAGNA
Easy and delicious!

1 lb lean ground beef
1 small onion, finely chopped
2 medium zucchini, sliced thinly into 1/4-inch pieces (about 2 cups)
2 garlic cloves, crushed and minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/4 teaspoon ground black pepper
1/8 teaspoon fennel seed, crushed (optional)
1 (4 ounce) can sliced mushrooms (optional)
1/4 cup snipped fresh parsley (optional)
1 (26-28 ounce) jar spaghetti sauce, any flavor
1/4 cup dry red wine
11-12 lasagna noodles, uncooked
1 lb part-skim ricotta cheese
1 egg, beaten
1/2 cup parmesan cheese, grated
2 cups part-skim mozzarella cheese, shredded

Directions:

1. Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.

2. Stir in the oregano, basil, pepper, crushed fennel seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.

3. In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.

4. Grease the bottom and sides of the crock pot (I use cooking spray or butter).

5. Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.

6. Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 4 quart older model crock pot), or until noodles are tender.

California Coffee with Ice Cream and Brandy

Posted by becr zone 9 CA on Tue, Sep 2, 08 at 16:26

CALIFORNIA COFFEE WITH ICE CREAM AND BRANDY Absolutely delectable, and so easy! Reminiscent of the popular German Eiskaffe (Creamy Iced Coffee), but with a kick. This cool and creamy adult coffee is perfect for sipping on the veranda on a balmy afternoon, or as an after dinner drink. Serve with a wafer cookie, a straw and a spoon. May be made sans alcohol, if desired. Enjoy!

2 tablespoons brandy
2/3 cup hot strong coffee
1 scoop good quality chocolate ice cream or coffee ice cream or vanilla ice cream (about 1/4 cup)
whipped cream
cocoa powder
wafer cookie
sugar (optional, to taste)

Directions

1. For each serving, pour 2 tablespoons brandy into a mug or heat safe glass.

2. Fill 2/3 full with hot strong coffee (see note below).

3. Top with 1 scoop chocolate, coffee or vanilla flavor ice cream.

4. Finish with a generous dollop of whipped cream, a dusting of cocoa powder, and a wafer cookie on the side. Offer sugar, to individual taste.

5. Serve with an iced-tea spoon, and a straw for sipping. Enjoy!

6. Note: Pour coffee over ice, if desired.

Balthazar Bakery NYC - Chocolate Bread

Posted by trailrunner AL on Mon, Sep 1, 08 at 18:41

Balthazar Bakery NYC - Chocolate Bread
1. Use Turbinado sugar for the top... use lots not regular sugar
2. Use the bittersweet not unsweet chocolate

CHOCOLATE BREAD STARTER
1/4 teaspoon active dry yeast
1 cup lukewarm water
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour ( you can use bread flour)
CHOCOLATE YEAST BREAD
5 cups bread flour ( 1 c or so extra for kneading)
1/2 cup good-quality cocoa powder
2/3 cup sugar, plus
4 tablespoons sugar
2 teaspoons active dry yeast dissolved in 2 c warm water
2 1/2 teaspoons fine salt
4 tablespoons unsalted butter, room temperature,plus more for pans
6 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces
vegetable oil, for lightly oiling bowl
1 large egg yolk, lightly beaten
1 tablespoon heavy cream
4 tablespoons turbinado sugar
Directions
1)Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.

2) Chocolate Yeast Bread: KA with dough hook for 5 min. on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes.

3)Turn on KA to med. and add soft butter and salt, cont for 10 min till it is smooth and shiny. After the 10 min add in about 1/2c-3/4 c flour now , just enough so dough cleans bowl and cont a couple minutes. Should be very soft but kneadable. Place on counter with a light dusting of flour and knead in chopped chocolate thoroughly.

4)Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.

5)Butter three 8"x4"x2" loaf pans and coat with remaining 4 T granulated sugar; divide dough in thirds ( will have 4# of dough approx) and then divide each third into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours.

6)Preheat oven to 375°;right before placing in oven combine egg yolk and cream and brush on loaves; sprinkle with lots of turbinado sugar; place in oven, reduce temperature to 350° and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom.

7)Let rest in loaf pans for 5 minutes before removing to wire rack.

Balthazar Bakery NYC - Chocolate Bread

Old English Fruit Cake

Posted by lorna-organic on Mon, Sep 1, 08 at 16:49

Old English Fruit Cake

(oven 275 degrees F)
This recipe requires the use of several large bowls for preparation. A large bread bowl is necessary to hold the finished batter, when all of the goodies have been incorporated.

1 pound butter
1 pound light brown sugar
9 eggs
2 tblsps. milk
1 pound regular white floor
2 tsps. mace
2 tsps. cinnamon
1 tsp. baking soda
2 pounds dried currants
1 pound seeded dark raisins
1 pound golden (sultana) raisins
8 oz. glace fruits (fruit cake mix)
8 oz. glace pineapple, but into bite size pieces
8 oz. glace green cherries, cut in half (optional)
1 pound whole pecans (be careful to check for shells before adding nuts)
approx. 2 cups of rum, brandy, or sherry
2 packages of cheese cloth

First sort your dried fruits to pick out any stems. Put all dried fruits into a colander and wash fruits. Use kitchen towel to partially dry fruits. Place dried fruits into large bread bowl, mix in glaced fruits, add 3 tablespoons liquor, mix well, then set aside. I usually prepare the fruits the night before.

Separate the eggs. Beat egg whites until stiff, adding half of the brown sugar, set aside. Cream butter , adding half the brown sugar, mix well. Beat the egg yolks until thick, beat yolks into butter mixture, along with the milk. Fold in egg white mixture.

Sift flour, baking soda, mace and cinnamon. Stir into butter mixture, then stir batter into fruit mixture by hand. This recipe creates a large volume of batter!

Grease and flour baking tins. I usually get 2 full loaf size cakes, 6 half loaf cakes, plus 2 minis from one recipe. Place pan of hot water in the bottom of a 275 degree oven for the purpose of creating steam. Put your cakes on the racks of the oven, and bake for one hour. Smallest cakes should be done in 50 minutes, continue to bake larger cakes until they test done with a toothpick. Largest cakes usually bake in 1-1/2 hours.

Thoroughly cool cakes on racks before wrapping each cake in liquor soaked cheese cloth. Wrap well in plastic and store in cool, dark cupboard. Allow cakes to ripen for at least six weeks. Cakes will keep well for several months. It is a good idea to re-wet cheesecloth with liquor every three months for long term storage.

Black Bean and Chicken Burritos

Posted by thinman on Sun, Aug 3, 08 at 14:03

Here's my recipe for black bean and chicken burritos, modified a little by my daughter and taken almost verbatim from her blog, since why would I want to spend all that time typing it out when she has done it for me, and a better job to boot?
Here's what you'll need:

2 to 3 chicken breasts (You can cheat on this one and use precooked chicken strips)
1 can of Black Beans, rinsed (DD apparently rinses her beans. I don't. TM)
1/2 an onion
About a 1/2 cup of Taco sauce (I use Ortega) or salsa
1/4 cup of water
Shredded cheese, chopped lettuce and tomatoes, cilantro, green onions, avocado and sour cream (all optional)
Tortillas (if you want to treat yourself, buy the Tortilla Land fresh tortillas at Costco, if you live near Costco and have a membership and fry them in olive oil--totally puts precooked tortillas to shame.)

Cook the chicken breasts through, then shred or chop into bite-sized pieces. Set aside.

Sauté the onion in olive oil (or whatever kind of fat you happen to have). When it begins turning transparent, add the black beans, chicken, taco sauce or salsa and water. Simmer until heated through. (I usually have to simmer mine a while to reduce it to a nice consistency. TM)

Scoop the cooked chicken/black bean mixture into your tortilla, add cheese, lettuce, tomatoes and roll. Place a glop of sour cream on top, and, if you want to get fancy, fan a few avocado slices and a sprinkling of cilantro and green onions across the top.

Salsa

Posted by solana z5a NH on Sat, Aug 2, 08 at 19:53

Fresh is better, but this is mighty welcome in winter:
Salsa

Yield: ~12 canned pints

A food processor helps, don't bother to wash its bowl until done.

Ingredients:
Cilantro (optional. Some hate it, I love its sprightly flavor). 1/4 cup fresh leaves, measured before chopping, or to taste.
1 pound onions
2 pounds peppers. I use 6-8 Jalapenos; adjust for your heat tolerance
5 pounds combo of meaty tomatoes and tomatillos, mostly tomatoes
1 Tbsp. salt
3/4 cup cider vinegar

Method:
We're talking canning, y'all know the sterilize jar stuff? While that's simmering...

Chop the veg ingredients individually to about 1/4 inch dice. I mention cilantro first because it's driest in the food processor, but you can add at the end if unsure about amount. Put the chopped stuff in your ~ 8 quart pot. Peel the tomatoes before chopping if thick-skinned.

Add salt & vinegar, simmer 10 minutes. Pack into jars, process 15 minutes in hot water bath.

Adapted from Putting Food By, good reading if you grow your own.

Lazy Housewife Pickles/Million Dollar Relish

Posted by midnightsmum 4b ON on Fri, Aug 1, 08 at 22:51

OK, I must add my 2c to this. It is almost pickle time here, so these have been on my mind - sorry no pics, yet.

Lazy Housewife Pickles, a.k.a Washing Machine Pickles

Some of you may remember this from a few years ago, when I bought 11 quarts of gherkins, the black spined type. The lady at the farm where I purchased them suggested that she washed hers in the washing machine - brilliant. It worked so well, that I did the salt soak overnight in there too. Short story, it was not my washing maching, but my cousin's....we are still speaking, but it was touch and go for a while.

Brine:
3/4 gallons vinegar - cider or white - 2.5 l.
1 qt. water
1 cup pickling salt
1/2 lb. white mustard seed - 200 gr.
1/4 lb. dry mustard - 100 gr.
1 oz. curry powder - heat level is your choice
1 oz. turmeric
3 cups white sugar

Mix above together in a crock, or food safe bucket. I keep this in a cool place, but if you have space, fridge would be OK.

Soak cukes in 10:1 water-salt solution. Also really yummy with pearl onions, baby carrots, beans, zukes. Beets will change the colour, but still yummy.

The gherkins are ready in about 2 days. If kept cool, the brine lasts about 2 months. I tie the whole mustard in a cheesecloth bag, otherwise it is messy.

Million Dollar Relish - makes 9 pints.

3 quarts finely chopped cucumbers - cuisinart french fry blade is good.
1 quart finely chopped onions
3 peppers - I do 2 green 1 red - your choice - chopped
1/2 cup pickling salt

Mix above well and leave overnight.

Drain well and put into pot.

Add:
1/2 tsp. turmeric
1/2 tsp. mustard seed
1 tsp. celery seed
6 scant cups white sugar
3 1/2 cups vinegar

Bring to a boil and seal hot.

Family and friends clamour for the above. Hope you enjoy them too!!

Shortcut Farmer's Skillet

Posted by becr zone 9 CA 19 on Fri, Aug 1, 08 at 19:38

Shortcut Farmer's Skillet

A hearty and delicious one-pan breakfast, lunch, or supper! Uses pre-cut frozen potatoes, onions and bell peppers which makes it a breeze to prepare. May halve the recipe, although leftovers (if any) are lovely the next day! Serve with fresh fruit and your favorite beverage.

SERVES 6 -8

Ingredients:

6 tablespoons olive oil
1 (24 ounce) bag o'brien frozen potatoes
4-6 tablespoons chopped onions (fresh or frozen)
1 medium green bell pepper, roughly chopped (fresh or frozen)
2 tablespoons butter
4 sausage patties, pre-cooked and roughly chopped (I use Jimmy Dean, or may use ham or bacon)
4-6 tablespoons chopped fresh tomatoes (optional)
6 eggs
2 tablespoons milk (or water)
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
snipped chives (optional)

Directions:

1. Preheat skillet on medium heat with the olive oil.

2. Add frozen potatoes in a single layer. Cook 6 minutes, turn, and continue cooking another 6 minutes.

3. Reduce heat to medium-low. Stir in the chopped onions, bell peppers, and the butter. Cook for 8-10 minutes, stirring often and scraping the bottom of the pan, until onions are softened and peppers are almost done.

4. Reduce heat to low; stir in the chopped sausage (or ham or bacon), and the tomatoes, if using.

5. In a small bowl whisk eggs, milk, and the salt & pepper together. Add the chives, if using.

6. Pour egg mixture over potatoes, stirring to incorporate. Cook for a few minutes more, stirring occasionally, until eggs are done.

7. Sprinkle with cheese and snipped chives. Nice served with fresh fruit and your favorite beverage.

Easy Microwave Bacon

Posted by becr zone 9 CA 19 on Fri, Aug 1, 08 at 18:17

Easy Microwave Bacon


Just a quick and easy way to get nice crispy bacon in the microwave, YUM!! Been making it this way for years, and thought I would share. Enjoy!

SERVES 3

Ingredients:

6 slices thick slice bacon (such as Hormel Black Label 'Thick Slice')
3 white paper towels

Directions:

1. On a microwave-safe dish (such as a Corelle dinner plate/or 8 x 10-inch Pyrex glass baking dish), lay down 2 sheets (double layer) white paper towels. Place 6 slices bacon on the paper towels (not overlapping each other). Cover the bacon slices with 1 sheet of white paper towel.

2. Microwave on high for 5 to 6 minutes.

3. Rotate dish and microwave on high for about 5 to 6 minutes more, or until done to your liking (I like mine crisp). Be careful not to burn the bacon.

4. Remove from microwave. Your bacon is ready!

5. NOTE: You can use regular slice bacon as well, just reduce cooking time by a minute or two.

The Best California Sandwich

Posted by becr zone 9 CA 19 on Fri, Aug 1, 08 at 18:11

The Best California Sandwich


A longtime favorite sandwich of mine, since first trying the California Sandwich many moons ago at a little "healthfood" deli stand in Pacific Beach, California. This is my version. Use Easy Microwave Bacon for ease of preparation. Also good with thinly sliced tomatoes, in place of the cucumbers. I hope you enjoy!

SERVES 4

Ingredients

8 slices whole wheat bread or sourdough bread
8 slices deli smoked turkey (or leftover turkey breast slices)
4 slices provolone cheese
4 slices crisp cooked bacon (optional)
1 avocado, sliced into thin strips (optional)
16 slices cucumbers, very thinly sliced (or thin tomato slices)
1/2 cup alfalfa sprout (or lettuce)
mayonnaise
whipped cream cheese

Directions:

1. Toast bread lightly.

2. Spread 4 slices toasted bread with mayo, and the other 4 slices with cream cheese.

3. Assemble the sandwiches:.
For each sandwich use one slice mayo toasted bread and one slice cream cheese toasted bread. Per sandwich use 2 smoked turkey slices, 1 provolone cheese slice, 1 bacon, avocado strips, 4 thin cucumber or tomato slices, and sprouts or lettuce.

Serve with chips and a pickle spear, if desired.

Pizza Crust

Posted by christinmk z5 WA on Fri, Aug 1, 08 at 12:57

Pizza Crust

This recipe is for homemade pizza crust. It delicious! Once you taste homemade pizza you'll never order again!

Ingredients:

1 Tablespoon yeast
1/2 cup warm water
1 1/2 cups unbleached all purpose flour
1 tsp. salt
2 T. Olive Oil

Place the yeast in a small bowl and pour warm water over it. Let stand for five minutes to activate, then stir. Mix flour and salt in separate bowl. Make a well in the center of flour mixture then pur yeast mixture and 1 T. of Olive Oil in. Stir together with fork, then with hands. If not all of the ingredints are sticking together, or the dough is very stiff, add a Tablespoon of water or more extra.

Place on a lightly floured surface and knead for ten minutes. Form into a ball and rub the extra Olive Oil over it. Put in bowl and cover with plastic wrap or clean dishcloth. Place in a SLIGHTLY warm oven and let rise for an hour, until aprox. doubled in size. Place on a lightly floured suface and roll out to about 1/4 in. thickness (less if you like crispy crust, more if you like it thick). Place on a circular sheet and roll up ends to make crust.

I bake my crust first before putting toppings on. Bake at 350 degrees until firm and slightly golden (I also like to put it directly on the oven rack for a few minutes to get because I like the bottom crispy). Then put your desired toppings on pizza (on baking sheet) and let heat up a few more minutes.

Enjoy!

Calabacitas (vegetable side dish)

Posted by lorna-organic on Fri, Aug 1, 08 at 1:44

Calabacitas (vegetable side dish)

Calabacita is a type of Mexican summer squash. The squash is striped white and green, and resembles a fat zuchinni. Any summer squash can be used for this recipe.

1 tblsp. of cooking oil
2 cups of cubed summer squash
1 medium size onion, diced
2 cups of frozen corn (or fresh corn cut from the cob)
dash of salt
1 small can of green chilies (optional)

Saute squash and onion in oil until limp. Add corn, salt and chilies, put lid on and simmer for another minute or so. Shredded jack cheese can be used as a garnish.

Garden Gives (Garden Produce)

Posted by girlgroupgirl 8 Atlanta on Thu, Jul 31, 08 at 22:59

Garden Gives

I've just been cutting up with the garden gives, throwing it in a pan and sauteing it and eating it! The only non-garden ingredient is salt!

Peach Blueberry Tart

Posted by trailrunner AL 8 on Thu, Jul 31, 08 at 21:44

Peach Blueberry Tart (modified from Epicurious)

Ingredients For pastry

1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) very cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For filling
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch ( may use tapioca that you have ground to a powder in spice grinder)
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice

Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder

Preparation Make pastry:

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured glass . Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills:

Put oven rack in middle position and preheat oven to 325°F.
( if you have convection and using a dark metal pan) If you have a light metal pan and no convection may cook at 350.

If using tapioca grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours. I baked at 90 min. convection. The fruit comes out some much nicer at a slow long bake than at a higher hotter one. I was amazed at how much better this is.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Cooks' note:
Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.



using apples same recipe ( about 6 apples)

Mock Pâté

Posted by lorna-organic NM on Thu, Jul 31, 08 at 20:47

Mock Pâté (from leftover meat)

A food processor is necessary for this pate. Use about one and a half cups of leftover steak, pork chops, or roasts. Place in food processor with one shallot, or 1/4 cup of red onion. Add 1/4 cup of butter, and a 1/4 cup sour cream. To jazz up the flavor add a small can of green chilies, a dash of hot sauce, a dash of steak sauce--whatever flavor you like. Process until the mixture is the consistency of pate. Refrigerate to marry the flavors. Use for making sandwiches, or as a spread on crackers.

Fresh Strawberry Pie

Posted by aftermidnight Z8 V. Island B.C. on Thu, Jul 31, 08 at 20:30

FRESH STRAWBERRY PIE


1 baked pie shell ( I use the recipe on the Crisco box)

Enough strawberries to cover the bottom of whatever size pie plate you use




THE GLAZE

1 cup of sliced strawberries
3/4 cup sugar (or less if you don't want it really sweet)
3 TBSP. cornstarch
Pinch of salt

Mash the strawberries down, add enough water to make 1 cup of juice
Simmer for 3 minutes, strain and add enough water to make a cup once more
Pour into small saucepan, add sugar, cornstarch and salt
Cook till thick, cool

Fill cooled pie shell with whole strawberries that have been rinsed, dried and hulled
Spoon cooled glaze over strawberries and refrigerate. Serve with a dollup of whipped cream.

Note: You can add a drop or two of red food coloring to the glaze if you want a really red glaze, not necessary if you have really red strawberries. This is a pie that is best eaten up quickly.

Family Favorite Potato Salad

Posted by becr zone 9 CA on Thu, Jul 31, 08 at 20:13

Family Favorite Potato Salad

This is my version of both my mother's and German grandmother's potato salad. A family favorite that is a requirement at all gatherings! I hope you enjoy.

SERVES 10

Ingredients:

8 medium russet potatoes
1/2 cup white onion, finely chopped
1 apple, chopped
2 stalks celery & leaves, very thinly sliced
4 dill pickles, chopped
1 tablespoon sweet pickle relish, heaping
2 teaspoons sugar
1 tablespoon cider vinegar
1 tablespoon pickle juice
1 tablespoon extra-virgin olive oil
2 teaspoons yellow mustard (such as French's)
1 cup mayonnaise (such as Hellman's or Best Foods)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons parsley, finely chopped, divided use
5 hardboiled egg, divided use
fresh tomato, slices for garnish (or grape tomatoes or cherry tomatoes)
fresh torn lettuce leaf, for garnish
paprika, for garnish

Directions:

1. In a large covered pot, bring potatoes to a boil in enough salted water to cover by 1 inch. Lower heat to a simmer, and cook about 30 minutes or until potatoes are done but still firm. Do not overcook.

2. Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on very low flame for just a minute or two. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.

3. Peel and then slice the potatoes into one inch pieces.

4. In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.

5. In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
6. Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.

7. Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.

8. Cover and keep refrigerated until serving time.

Lavender Scones

Posted by Wonbyherwits

Lavender Scones

I adapted a tried-and-true scone recipe to create these lavender scones. The original recipe for cranberry scones came from my best friend who lives in Berkeley, CA.

I used culinary lavender (finely ground) from Sunshine Lavender Farm in Hillsborough, NC. These were a huge hit with my guests, even the guys!

Makes 1 dozen scones.

3 cups unbleached all-purpose flour (substitute whole wheat if desired)
1/2 cup sugar (I use raw sugar instead of refined white)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons culinary lavender
3/4 teaspoon salt (I use Kosher or sea salt)
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon grated orange zest (I use a microplane)
1 cup buttermilk (lowfat is okay)

Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.

Add butter and beat with an electric mixer (or pastry blender) until well blended.

Stir in zest.

Pour in buttermilk and mix until blended.

Gather dough into a ball and divide in half (I use a knife).

On lightly floured surface, roll each half into a circle. I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. I use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. I cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.

Place scones on lightly greased cookie sheet.

Bake in preheated 400 F degree oven for 12-15 minutes or until golden.

Let cool.

Variation: you can omit the lavender and use dried or fresh cranberries or blueberries. You can use cinnamon instead of lavender if you want that flavor. I don't glaze my scones, but you can do that if you like.

Serve with preserves or lemon curd. I prefer Mackays Orange Marmalade with Champagne (from Scotland) if I don't have any homemade on hand.

If you have left-overs (not likely) you can wrap a scone in a slightly damp paper towel and microwave for 15 seconds if you like it warmed up.

Southern Potato Salad

Posted by Wonbyherwits

Southern Potato Salad

2 1/2 lbs new potatoes (I use one bag of the baby Yukon from Trader Joe's)
1/2 cup mayonnaise
3 teaspoons prepared yellow mustard (more if you like it)
1 cup sweet pickle relish (do not drain)
1/2 cup finely chopped celery
1 teaspoon Kosher or sea salt to taste
1/4 cup finely chopped yellow onions or spring onions to taste (optional)

Cook potatoes with skins in water for 35 minutes (fork tender). Drain off hot water and rinse in cold water. When cool enough to handle, peel and dice.

Mix (by hand) all other ingredients together. Gently add the mixture to the potatoes. Store in airtight container in the fridge. I usually make this at night to serve for lunch or dinner the next day. When removing from the fridge, gently toss the salad a bit before serving. Garnish with paprika sprinkles, if desired.

Note: If you like eggs, you can add 2 chopped hard-boiled eggs to the potato salad. I don't find that eggs really add anything to this version of potato salad.

Serves 8

Panzanella (Italian Bread Salad)

Posted by solana z5a NH on Thu, Jul 3, 08 at 8:06

Celebrating my recent trip to Tuscany (a feast for the palate, the eyes, and the soul), I contribute this recipe which I first made 12 years ago. It has become a summer staple when tomatoes are ripe.
_____________
PANZANELLA
(Italian Bread Salad)

Serves 4 to 6. 30 minutes to prepare, 5-10 minutes actual work

Ingredients:
1/2 lb. chewy, slightly stale Italian bread, 3 to 4 days old, sliced 1-inch thick
1/2 cup cold water

1 medium cucumber, (if waxed, peel it), seeded, cut into 1/2-inch cubes
Salt

5 Tbsp. vinegar (I use a mix of red wine and balsamic vinegars; cider vinegar is good, too)
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground black pepper

1-1/2 to 2 lb ripe tomatoes, seeded and cut into 1/2-inch cubes
1 medium red onion, diced
1/2 cup loosely packed fresh basil leaves, torn

Method:
Sprinkle bread with water and let stand about 2 minutes. Gently squeeze bread dry while tearing into bite-sized pieces. Let dry slightly on paper towels about 20 minutes.

In a colander, sprinkle cucumbers with salt to extract juices. Let stand 20 minutes. Rinse. Pat dry.

In the serving bowl, whisk together vinegar, oil, garlic and black pepper. Add everything else and let stand until the bread has absorbed some of the vinaigrette, about 20 minutes.
_____________

Widely variable: add bell peppers, celery, artichokes, black olives, capers, parsley, etc.
The addition of left-over cooked chicken, tuna, salmon or hard-boiled eggs makes a more complete meal, refreshing to both make and eat on hot steamy days.

(adapted from Fine Cooking #15, June/July 1996)

Lorna’s Oatbran Maple Muffins

Posted by lorna-organic 6NM on Wed, Jul 2, 08 at 8:42

Lorna’s Oatbran Maple Muffins
This is my own recipe. I developed it many years ago. It is low in fat.

Oven 375 degrees F

1-1/2 Cups oatbran
1 Cup white flour
1 tsp. baking powder
¾ Cup maple syrup
1 tsp. of olive or vegetable oil
1 tsp. baking soda mixed with
1 Cup milk
½-1 cup dried fruit (currants, sultanas cranberries, blueberries), or fresh blueberries*

Use medium sized bowl. Stir dry ingredients using a wooden spoon. Stir in wet ingredients. Stir lightly, muffins do not require a lot of mixing. Stir in your dried fruit. Line your muffin pans with paper liners, or grease the pans. Fill the muffin cups to the top. Bake for approximately18 minutes, until the tops of the muffins are lightly browned.

*If using fresh blueberries, fill the muffin cup halfway, put on a layer of blueberries and top off with enough batter to fill the muffin cup. Mixing fresh blueberries into the batter causes color streaking, which isn’t attractive.

A Day in the Garden Fried Green Tomatoes

Posted by girlgroupgirl 8 Atlanta on Mon, Jun 30, 08 at 21:34

A Day in the Garden Fried Green Tomatoes

The Cherokee Purple tomatoes are in good soil, and holding water. Hubby watered them a lot while I was away and they grew so fast in the heat they cracked. Then flea beetles got inside of them and started eating them...so I've learned to pick them on the under ripe side, let some of them ripen in the window and fry up the rest.
The trick is to fry 'em up fast with a quick salad from the garden on the nights you are working out there in the coolness (or relative coolness) of the late evening.

1/2 cup of good corn muffin mix. I use gluten free Bob's Redmill
2 tablespoons of Parmesan cheese (Trader Joe's grated cheeses are all gluten free!) - use the stuff from the refridgerated section and stay away from Kraft in a box.
Pepper and salt to taste
garlic powder
a shake or two of oregano

I slice and dry off the tomato a bit, then pop it in some egg whites and dredge it in the above mixture before frying it up in pure olive oil. Even my cats eat these. They are delicious.

Before each bite you must use the greeting my friend Manfred says every time we come home from being up north..."welcome to the South!"

Double Blueberry Lemon Breakfast Bars

Posted by lorna-organic 6NM on Mon, Jun 30, 08 at 17:13

Double Blueberry Lemon Breakfast Bars

Crust:

18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar

Filling:

¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts

Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.

Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.

Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.

Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.

From My Kitchen to Yours Curry Sauce

Posted by aftermidnight Z8 V. Island B.C. on Mon, Jun 30, 08 at 16:16

From My Kitchen to Yours Curry Sauce :o).

I came up with this after trying a curry sauce that I found too rich for our tastes. I really don't measure but will try to give approx. amounts.

Saute I/2 a chopped onion in 1 or two TBSP margarine
When soft add 1 TBSP Curry powder (my choice Sharwood's Hot
Add 1/4 Salt and 3 TBSP flour
Stir in 1/2 cup of applesauce ( I use 2 cups of MOTTS Fruitsations original)
Add 3/4 cup water and 3/4 cup 1% milk, bring to a simmer and simmer for 1 hour. Serves ? I make this for two and there is always some left over.

This is great for adding leftover chicken, shrimp, lamb, and served over Basmati (sp) rice.

The original recipe called for butter, cream, chopped apples and mushrooms. I have to admit I really butchered the original recipe, you couldn't taste the mushrooms so why bother, I like the touch of sweetness the applesauce adds rather then the chopped apple which can give the sauce a tartness. Who needs the cream, save those calories for dessert and I use Becel marg instead of butter.

We usually just ladle the sauce over rice and have it with Shake and Bake Chicken, not fancy but tasty.

The water is a substitute for chicken broth.

One other thing, my daughter adds the applesauce just before serving, just her preference.

Soutwest Rice Salad

Posted by lorna-organic on Wed, Jun 11, 08 at 21:01

(from the Epicurious Web site) There are versions which add sliced roasted, or grilled chicken. Queso Fresco means (Mexican) fresh cheese. Farmer's cheese is similar.

Southwest Rice Salad

Ingredients

2 cups cooked white rice
1 17oz can whole kernel corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper (mild green chili)
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1 tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration

Combine rice, corn, chopped peppers, onions, and red pepper and set aside. Mix lime juice, olive oil, garlic, add to rice mixture. Just before serving, add crumbled cheese and toss lightly. Garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.

* * *

Grilled Pineapple Pound Kabobs

Posted by keesha2006 5 on Thu, Jun 5, 08 at 8:28

I almost feel QUILTY for calling this cooking it is sooooo yummy and soooooooooo easy.
Here is the easiest quickest way to make this....

Grilled Pineapple Pound kabobs.

Run to your nearest costco or Sams club and buy a three pack of pound cake. Stop in the produce aisle and buy already chunked golden pinesapple. Freeze the pound cake overnight. Soak skewers in water for about one hour until soaked. Take your pineapple directly directly out of the freezer to your cutting board. Cut into skewer size cubes. Fill your skewers every other piece with pineapple then pound cake. Grill for one minuete on each side lightly browning the bread and warming the pineapple. Be extra carefull because it does tend to crumble a bit. Handle as little as needed. After they come off the grill, drizzle honey (it does not take much) lightly over them. I ALSO sometimes use maple sugar and sprinkle very very lightly over the top but it is just as good without. Serve warm or cold. A side of vanilla pudding is good with it also.

I have made these about three times already in May and people rave about them. They can not be simplier if you buy your pound cake already made. My guests have a hard time believing that is ALL there is to it. It tastes as good as a expensive dessert at a high end resturant....

BY the way, the three pack of pound cake goes farr...you can serve it half the summer if you the leftover cake frozen until the next backyard party!

Strawberry Cream Cheese Cake

Posted by lorna-organic on Tue, Jun 3, 08 at 23:36

Strawberry Cream Cheese Pie

Crust:
1-1/2 cups graham cracker crumbs
2 tblsps. sugar
1/4 tsp. lemon zest
5 tblsps. melted butter




Filling:
2 large eggs
½ cup sugar
12 oz. softened cream cheese
½ cup sour cream
2 tblsps all-purpose flour
1 tsp. vanilla extract
¼ tsp. grated lemon zest

Toppping:
Whole fresh strawberries, about 30, preferably uniform in size
1/3 cup melted red currant jelly, or orange marmalade

Heat oven to 325 degrees F. Spray pie plate lightly with oil. Combine crust ingredients. Press crust mixture into pie plate, about 3/4s of the way up the sides of the plate. Bake for 6 minutes.

Prepare filling. Beat eggs, sugar and vanilla. Add softened cream cheese, sour cream, flour and lemon zest. Beat well. Pour mixture into prepared crust. Bake for 25-20 minutes, until set. Cover with paper towel, and cool on rack for two hours Remove paper towel, and cool for one more hour.

Remove green leaves from strawberries. Place berries upside down in a uniform pattern on top of your pie. Drizzle on melted jelly or marmalade. Refrigerate for 3-5 hours to allow flavors to mingle.
* * *

I adapted this from a recipe in "Cooking Pleasures" magazine June/July 2008. They used orange zest in larger quantities. I didn't have red currant jelly, so I used pomegranite jelly. It was fine, but I think marmalade might have been better.

Mexican Wedding Cakes

Posted by lorna-organic 6NM on Tue, Jun 3, 08 at 8:38

Mexican Wedding Cakes (really a cookie)

1 cup softened unsalted butter (if using salted butter, omit dash of salt
1/2 cup powdered sugar, plus another cup for coating
1 teaspoon vanilla extract
2 cups flour
dash of salt
1 cup chopped walnuts (can substitute pecans)

oven 325F
In a large bowl cream butter with 1/2 cup powdered sugar and vanilla. Lightly stir in flour, salt, and chopped nuts until blended. Roll dough into l" balls between the palms of your hands. If your dough isn't holding together, stir in a teaspoon of water.

Place rolled cookies on ungreased baking sheet. I like to use parchment paper. Bake in preheated oven until very lightly browned on the bottom, about 20 minutes. Be careful as they can burn easily. The cookies should not darken.

Roll warm cookies in sifted powdered sugar. Cool on a rack. Roll them again in confectioners’ sugar. Makes about 3-1/2 dozen. The cookies are delicate and practically melt in your mouth.

Classic Vineyard-Style red Wine and Cassis Strawberries

Posted by becr zone 9 CA 19 on Tue, Jun 3, 08 at 2:04

Classic Vineyard-Style red Wine and Cassis Strawberries

In wine growing regions, berries- particularly strawberries- are typically combined with the wine from that area, and sometimes a liqueur, and served as a dessert. Here, strawberries are mixed with a fruity red wine and black currant or blackberry liqueur and served in the classic way, spooned into wine goblets. If desired, top the desserts with a little sour cream, and serve them with cookies.












Ingredients:

3 cups ripe strawberry, washed and hulled
3 tablespoons sugar
3 tablespoons cassis liqueur (black currant-flavored liqueur) or creme de mures liqueur (blackberry-flavored liqueur)
3/4 cup dry fruity red wine
1 tablespoon shredded peppermint
4 tablespoons sour cream (optional)
cookies (optional)

Directions:

1. Quarter the berries, and place them in a bowl with the sugar, liqueur, wine, and mint. Mix well. and serve immediately, or refrigerate (for up to 8 hours) until serving time.

2. Spoon the berries and marinade into wine goblets for serving. If desired, top each dessert with a dollop of sour cream, and serve it with a cookie.

3. Serves 4.

Frozen Lemon Mousse

Posted by aftermidnight Z8 V. Island B.C. on Tue, Aug 21, 07 at 22:36

This recipe calls for raw eggs some might be concerned about salmonella, the link below tells how to prepare the eggs to kill the bacteria. I have never done this myself and have been making this recipe for donkeys years.

FROZEN LEMON MOUSSE

In the bottom of an 8 or 9" springform pan press a graham cracker crust, my crust, 1 c. graham cracker crumbs, 1/2 c. melted butter, 1/2 c. sugar. Bake for 10 minutes at 350 degrees. When cool throw it in the freezer and get it really cold.

In bowl no.1 whisk 4 egg yolks with 1/2 c. fresh lemon juice, 1/4 c. sugar and 1&1/2 T. lemon zest put this aside while doing the next 2 steps.

In bowl no.2 beat 1&1/2 c. of whipping cream, if there's a bit left in the carton, what the heck throw that in too. Whip this up stiff and put in the fridge until you've done the egg whites.

In bowl no.3 beat the 4 egg whites until foamy, add 1/8 t. cream of tartar and 1/8 t. salt. Beat till soft peaks form. Gradually add 3/4 c. sugar beating constantly until stiff and glossy.

Now fold the egg yolk mixture into the whipped cream, next fold the egg whites gently into the whipped cream/egg mixture.

Put this into the chilled springform pan, cover with foil wrap and freeze.
This can be made well ahead of time, can be left in the freezer for a couple of weeks.

It's a nice light dessert for a dinner party or it can be hoarded and eaten a slice at a time. Let me know how you like it, ENJOY.


eggs

New England Fish Chowder

Posted by becr zone 9 CA 19 on Mon, May 5, 08 at 17:39

New England Fish Chowder

Rich,delicious and satisfying chowder! Be sure to use top quality extra-virgin oil. Best served piping hot, with a baguette and some butter. I hope you enjoy!

Ingredients

1/3 cup extra virgin olive oil
1 large onion, chopped
1 1/2 cups chopped celery
1 large carrot, shredded
1/4 cup flour
2 (13 3/4 ounce) cans chicken broth
1 cup heavy cream
1 (1 lb) package frozen cod fish fillet, cut into 1 inch cubes while frozen
1/2 teaspoon thyme
salt and pepper

Directions

1. In a large saucepan, heat olive oil and saute onion, celery and carrot for 5 minutes or until lightly browned.

2. Stir in flour.

3. Gradually stir in chicken broth.

4. Stir over low heat until soup bubbles and thickens slightly.

5. Simmer for 10 minutes or until vegetables are tender.

6. Stir in cream and cubes of fish.

7. Stir in thyme.

8. Simmer for 5 minutes or until cubes of fish are cooked.

9. Season to taste with salt and pepper.

10.Serve very hot with chowder crackers, or a baguette with butter.

Cheesy Chive Blossom Omelette

Posted by becr zone 9 CA 19 on Mon, May 5, 08 at 17:28

A delicately flavored and beautiful breakfast omelette! Recipe is from a friend on another site.

Cheesy Chive Blossom Omelette

Ingredients

4 large egg
1 teaspoon water
1/4 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste
1 tablespoon fresh parsley, chopped
1 tablespoon butter
3 chive blossoms, broken into florets
3 tablespoons swiss cheese, grated
1 whole chive blossoms, garnish

Directions

1. Whisk together eggs, water, salt, pepper and parsley.

2. Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.

3. Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.

4. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.

Pecan Pie

Posted by lorna-organic on Thu, May 1, 08 at 21:43

This pie is simple to make. A friend, who dislikes pecan pie, declared this one a winner.

Pecan Pie

Pastry:
1-1/2 cups of white flour
1/2 tsp. salt
1/4 cup butter
1/4 cup vegetable shortening
4-5 tablespoons cold water

Mix salt into flour, add cold butter and shortening and cut in with a pastry cutter (or your fingers). Stir in 4 tablespoons cold water, using a fork. If dough is not soft enough to collect all of the flour from the bottom of the bowl, add the additional tablespoon of water. Stir only until the dough holds together--don't want to overdo it. The less dough is handled, the lighter it will bake up.
Put some flour down on a pastry sheet or board and roll out your dough. (I often use a large tart pan, and simply use my fingers to press the dough into place.) Put your pie shell into the freezer whilst you prepare the filling.
Chilling the shell makes it crisp up nicely when it bakes.

Filling:
3 large eggs
1/2 cup of white sugar
dash of salt
1 cup of corn syrup (dark or light, doesn't matter)
1-1/2 tablespoons maple syrup (optional)
1/2 cup of melted butter (slightly cooled)
1-1/2 cups pecan halves

Beat the eggs thoroughly. Add the sugar, salt, corn syrup, maple syrup and melted butter--beat well. Place pecans in the bottom of your pie shell, pour on the custard, and bake at 350 degrees (F) for about 50 minutes.

A thin knife can be used to test for doneness, insert halfway between center and edge of crust. Pie is done when the knife comes out clean. Or, you can tap the custard lightly with a finger. If your finger does not leave a depression, the pie is done. Let pecan pie cool well before serving, as hot syrup can cause painful burns in the mouth.

I modified this recipe a bit from an old "Better Homes and Garden" recipe.

Cheese Beurek

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Cheese Beurek:

Make a yeast dough: mix 2 1/2 tsp. yeast, 2 tsp honey and 1 1/2 c warm water. When foamy add 4 T melted butter, 2 tsp salt, 3 1/2 c flour ( may use 1/2 whole wheat). Will be a soft easy dough to knead. May add small sprinkles of flour but don't add too much. When soft and smooth let rise 1hr till double. Punch down and refrigerate covered till ready to use.

Make filling:
1# soft cream cheese
2 c grated Meunster
2 c grated mozzarella
1 c grated feta
1 c grated parmesan
Beat cream cheese and add 4 eggs one at a time till smooth. Add 2 cloves garlic finely chopped ( may add more). Fold in 1 1/2c finely chopped flat leaf parsley, 1/2 c. finely chopped basil and fresh ground pepper to taste.

Divide dough into 24 balls. Roll each out on a floured table ( small amount to keep from sticking only). Should be about 4" circle. Fill w/ 2T filling and brush edge with water fold over and press edges well with damp fork. Brush with beaten egg and sprinkle with sesame seeds. Bake till golden at 375 degress about 20 minutes.

Mediterranean Eggplant Caviar

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Mediterranean Eggplant Caviar:

2 medium or 4 small eggplant( poke holes in several places)
2 red bell peppers ( or 1 red/1 yellow)(seeded and cut in 1/2)
4 Roma tomatoes (cut in half)

Roast all vegetables till eggplant is very soft and the peppers are blackened and the tomatoes are scorched at the edges. 400 degrees, approx 25 minutes. Use parchment paper under them.

Cool and peel peppers and eggplant. Puree all with 2-4 garlic cloves chopped. Place in bowl . Add one finely chopped large celery stalk,1Tbsp capers chopped, 1/2 c pitted kalamata olives chopped , 2Tbsp. olive oil, 2 Tbsp red wine vinegar ( may add more to taste or juice from marinated olives), salt and cayenne to taste. Should be tangy tasting. Let set in fridge all day or overnight for best flavor. Serve with pitas or flatbread.

Hummus w/Tahini and flat breads

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Appetizers:

Hummus w/ Tahini and flat breads:

Drain 2 cans garbanzo beans and save the water. Will have 3 cups beans. Add 5 Tbsp. fresh lemon juice. 5 cloves garlic chopped ( may use less but we like garlic !) 1/4 tsp salt ( be careful as canned beans are sometimes salty). 1/4 tsp cayenne pepper. Puree til smooth but not pasty adding water from beans as needed. Remove from processor and fold in 1/2 c. tahini. Decorate w/ paprika and finely chopped cilantro.

Pecan Cakelets

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 14:12

Pecan Cakelets:

Ingredients
1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx.
18 minutes.

I doubled the recipe and it makes LOTS. They are really really good. You can make larger ones and just bake them longer. They do not rise but are light and rich.

Tunisian Glazed Chickpea/Carrot Salad

Posted by flowerlady6 z10 Fl on Mon, Apr 28, 08 at 15:53

Tunisian Glazed Chickpea/Carrot Salad

1 1/2 lbs. carrots, about 8 medium
2 tbs. raisins
3 tbs. canola or peanut oil
2 onions, sliced
1/2 tsp. hot red pepper flakes
1/2 tsp. caraway seeds
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
19 oz. can chickpeas, drained and rinsed

1. Cut carrots lengthwise into quarters. Then, slice corsswise 1/4 inch thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3-5 minutes. Reserving 1/2 c. of the cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.

2. Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3-5 minutes.

3. Stir in chickpeas. Stir until heated through about 2 minutes. Serve warm or at room temperature.

Delicious!

I don't remember where I got this recipe online.

Yeast-raised Waffles

Posted by solana z5a NH on Fri, Apr 4, 08 at 9:15

When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.

I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.


YEAST-RAISED WAFFLES

Yield: 6-8 waffles

Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110º F) water

Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil

Stir in, don't worry if it's lumpy:
2 c flour

Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.

When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)

Add:
3 egg yolks
1/2 tsp baking powder

Beat separately to more than frothy, not quite soft-peak:
3 egg whites

Incorporate gently, then into the waffle iron

Uthappam

Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 20:14

Uthappam

This is an Indian Bread.
It needs to be started the day before.
Makes 10 pieces.

Ratio is 3-1. rice to dal

Soak 2 c Basmati rice and 2/3 c Urad dal together for 4 hrs in water. Grind in a blender with enough water to make a thick pancake -like batter. Place in a warm place ( oven with light on) til rises to double. Will fall when you move bowl. Takes overnight. Refrigerate til ready to use.

Next day when ready to cook. Chop one large onion very finely, 1 medium tomato (remove seeds)chopped fine , 1 small can chopped green chilies , 1/4 c cilantro. Add to batter with 1 T salt, fresh ground black pepper,1 tsp ground cumin. Stir together.

Butter a hot griddle. Put 1/10 of batter on griddle and cook about 5 min per side .Should be thick batter and hold its shape . Will make a 1/4 -1/2 in. thick pancake. Don't let it get too hot. Needs to cook vegetables in pancake. Should be crisp and golden. Serve hot.

Butternut Squash Soup

Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 19:59

This is the best butternut squash soup that I have tried yet. It is so rich and delicious with complex flavors.

adapted from :Chef Cullingworth.
Ingredients:
Serves 4

1 small butternut squash, cleaned, peeled and diced
2 T. dark brown molasses sugar or dark brown sugar
2 T. honey
4 T. unsalted butter
1 ripe banana, unpeeled
1 small onion, peeled and chopped
2 small carrots, peeled and chopped
1 celery stalk, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp. medium hot curry powder
½ tsp. ground coriander seeds
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 c. coconut milk
2-3 c. chicken or vegetable stock
juice of 1 lime
kosher salt and freshly group black pepper to taste
garnish: fresh cilantro, pumpkin seeds, pumpkin oil,lime zest

Method:
Preheat oven to 400 degrees.
Melt 2T butter and brown sugar and honey together.
Toss diced squash with brown sugar, honey and butter and roast in 400-degree oven until caramelized and soft to the touch, about 30 minutes; roast the unpeeled banana in the oven at the same time.Make sure and put foil under banana and spray baking pan with PAM for squash.

Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.

Remove the banana from its skin, (be careful it is HOT) and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Flavor with lime juice and salt and pepper to taste.

The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and chopped fresh cilantro and lime zest. ( I didn't have pumpkin oil or seeds)

Stackups

Posted by aftermidnight Z8 V. Island B.C. on Thu, Apr 3, 08 at 10:47

STACKUPS

This is what I came up with for two leftover hamburger buns.

Lightly butter and toast the buns under the broiler
Dice some bacon, fry crisp, remove and place on paper towel to absorb fat.
Saute a few mushrooms in the same pan after removing most of the bacon drippings
Chop and dice green/red pepper, sweet onion and roma tomato
Place toasted buns on a baking sheet, top with sauted mushrooms, bacon and veggies, sprinkle with grated cheddar cheese, a bit of garlic powder or salt. Red pepper flakes, olives etc. there's lots of options.
Pop them under the broiler on a cookie sheet until the cheese melts

These are tasty little devils :o)

Hint: I make a collar out of a strip of 3" high folded parchment paper to stop everything from falling off the buns and onto the cookie sheet while stacking them up.

Perfect Pasta Salad

Posted by becr zone 9 CA 19 on Wed, Apr 2, 08 at 20:11



This is my family's favorite pasta salad!!!

Perfect Pasta Salad
Ingredients:

8 ounces corkscrew macaroni, cooked and drained(measured dry)
1/4 cup Italian parsley, chopped
3 stalks celery & leaves, chopped
1 cup french cornichon gherkins, chopped
1/4 cup spanish manzanilla olives, chopped
3 green onions, chopped
10 ounces sweet grape tomatoes
1 1/2 cups cubed cheddar cheese
1(2/3ounce)packet good seasons Italian salad dressing mix
black pepper(to taste)
3 tablespoons mayonnaise(heaping)
1 tablespoon extra-virgin olive oil

Directions:

1.In a large bowl, mix ingredients in order given. Stir well to combine.

2.Chill until serving time. Serve sprinkled with chopped Italian parsley, if desired.

3.Makes a lovely meal, especially when served with grilled chicken and a glass of champagne! I hope you enjoy!!! :)

New York Crumb Cake

Posted by lorna-organic on Tue, Apr 1, 08 at 13:25

This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.

New York Crumb Cake

Baking time 20-25 mins. Oven 325 degrees F

Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla

Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.

Topping

1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon

Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.

Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.

Indian Ratatouille

Posted by trailrunner AL 8 on Fri, Mar 7, 08 at 9:32

Indian Ratatouille

2 c diced red or yellow onion
2 T vegetable oil
2 -4 large garlic cloves minced
1 tsp hot chili ( to taste)
1 T grated ginger root
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t cinnamon
1/4 t ground cardamom
1-2 t salt ( to taste)
generous pinch saffron crumbled ( optional)
1 - 2 c orange juice
5 c eggplant peeled and 1 inch cubes
4 c winter squash peeled and 1 inch cubes
1 1/2 c red bell peppers ( may use mix of colors ) 1 inch cubes
28 oz can crushed tomatoes or 3 c fresh diced and seeded
1/4 c fresh basil or cilantro for garnish

In large stew pot saute' onion in oil till translucent, 10 minutes. Stir in garlic,chili, ginger root, spices and stir 1 minute. Add 1 c OJ and eggplant. Let cook covered 10-15 minutes til eggplant tender. Add everything else except fresh herbs. Simmer covered til squash is tender. may add more OJ as needed. Serve over Basmati rice w/ chutney and cilantro.

notes: I use a double amount of the spices. I did add extra OJ . The green condiment is made by SWAD and can be purchased in Indian stores, it is a fabulous tasting cilantro chutney. The other chutney is my peach chutney. I will post it in peach season.

Slow Cooker Beef Stew

Posted by gldno1 z6MO on Fri, Mar 7, 08 at 8:21

Gardening season is coming on soon, so you might enjoy this Crock Pot recipe that you can leave alone while outside doing your gardening. It is a very thicky stew, and, we think, delicious. I want to give credit to Allrecipes where I originally found it.

The photo doesn't look that appealing; it was what was left and ready to put in the frig before I thought of taking a photo. It will give you an idea of the texture of it.

Slow Cook Beef Stew

INGREDIENTS

* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped

DIRECTIONS

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper;
pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf,
paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6
hours.

Yogurt Granola Bread

Posted by trailrunner AL 8 on Thu, Mar 6, 08 at 16:38


Yogurt Granola Bread:

1 1/2 c warm water
2 T yeast
1 c plain yogurt
1/2 c honey
1/4 c oil
2 lrg eggs
5-5 1/2 c unbleached flour
1 c granola
2 t salt
2 c. w w flour

Proof yeast in warm water. Heat slightly the yogurt,honey,salt and oil. Add the eggs and proofed yeast. Make sure the mixture is not too warm before combining.

Put 5 c unbleached and 2c ww flour in bowl. Add all of wet ingred. Stir w/ large spoon til holds together then remove from bowl and knead. May add rest of flour as needed. Rise in covered greased bowl approx 1 hr. Shape into 2-3 loaves and place in greased 8x4 pans. Rise 1 hr. bake at 350 for 30-40 min. ( I doubled the recipe made 6 loaves)

Hungarian Pumpernickel Bread

Posted by trailrunner AL 8 on Thu, Mar 6, 08 at 16:38


Hungarian Pumpernickel Bread

2 T yeast
1/4 c warm water
1 1/2 tsp salt
2 c buttermilk
1/2 c molasses
2 T orange zest
2 t caraway seeds
3 c rye flour
2 1/2 - 3 1/2 c ww flour
glaze:

1/4 c water boiled 5 min w/ 1 T molasses. cool

Proof yeast in water. Boil for 1 min. the molasses,orange zest,caraway and salt. Cool and combine with the buttermilk and then the proofed yeast.

Combine all of the rye flour and all but 1c of the ww flour in a bowl. Add all of the wet ingredients and stir well til holds together. Turn out and knead. May use rest of ww if needed. Rise in covered greased bowl about 1 hr til double. Shape into 2 round balls and rise approx 1 hr. Brush with glaze and bake at 350 for 50 min. Brush again with glaze after removing from oven. ( I doubled the recipe for 4 loaves)

photo tutorial