Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Ah, but to me they’re toys. <<<
Guess that I am not much of a gadget person and don’ t rush for buying the latest invention.
LOL, but will use some of them.
Now if they built cars today, as good as those of 1940, that even I could handle the repairs on, it would be a better world.
I would love to have a 1940/41 Ford convertible and a 1940 Buick 4 door to haul kids in.
>>>to have state building codes to supercede all local codes.<<<
Well, hold on to your hat..... Part of Cap ‘n Tax involves FEDERAL guidelines to supersede State codes... Federal inspectors will be allowed to inspect your home and run an energy inventory anytime, and if you try to sell your house, they will be empowered to demand whatever renovations be made to bring it up to their code, including energy efficiency and green standards.
Of course once you have met their standards and pay the penalties and inspection fees, you will then be allowed to pay the 3.8% transfer fee and sell your house (under the Medical changeroo legislation) - if the buyer meets the new credit standards and qualifies for the Federal subsidy.
If I scream really loud and EVERYONE hears it, does the sound register in any of their ears? Probably not... This is getting depressing!
Talked to an old friend who used to be chief of staff for Senator Bill Roth - She is now in charge of loan programs through the USDA at really low loan rates and in some cases free grants. She told me that they have FREE money available to weatherize and increase energy efficiency in homes. I said great - so I can just buy the new windows and insulation install it myself and send in the bill... Answer was OH NO - you have to hire a union worker who is certified through a gov’t program to do all the work too. They will decide what is needed and what type of materials will be bought and one of their trained crews will do the work.
I told her ‘Marlene, not only no but HELL NO!’ She laughed and told me that she knew that was going to be my answer and that lots of people are saying the same thing. She is NOT very happy in her new job... But needs only 2 more years to retire. She was hoping to get to work with 4-H kids and their programs.
I have since checked and the program is barely creeping along since there were no trained people yet and they are training a few hundred a month in inner cities across the
country and they will mostly still be in training well after the money program runs out. Don’tcha love it?
p.s. I bought the windows I wanted to replace last week and am putting them in myself! Done right! Of course if they were inspecting them, I am sure they would find some stupid rule that didn’t comply and would have to take them out and have them complete the job... Costa Rica sounding better and better - there you would only have to pass a few $ to the inspector and all would be fine...
Dieing doesn’t even seem like a viable option anymore - cuz I wouldn’t want to give the ba***rds the satisfaction!!!
>>>“Trailer - Coop”, a new one on me, don’t think that I would like it as well as one designed to keep them on the ground where they can scratch for bugs and weeds.<<<
They took one of those long lawn mower trailers and built the coop on it. That way, it is low to the ground. They then put up a pretty good sized fence and have a ramp for the chickens to go in and out, and they can find shade under the trailer. When they want fresh pasture, they can move the trailer and put up another fence. They just close the door at night and they are nice and safe, and then let them out in the morning. Coop is tall enough to walk in, but also has a trap door in the back wall of the nesting boxes so you can collect eggs from the outside or inside.
Guess it would even be handy if they needed to bug-out sometime - just close up the chickens and hitch it up and drive to the new home. I’ll have to get a picture if I can remember to take my camera over...
>>>BTW, the M2 was accomplished with a lever selector which blocked the sear ‘open’, so you don’t file down the sear.<<<
Yeah, I knew that - but a worn sear tended to pop of 2 or 3 rounds which led people to think they could file it ‘just right’ and it would become like an M2 - not so... Misfires every few rounds... Besides, I always hated to waste that much ammo - one shot - one hit was always my goal. However, to really reach out and touch someone (way out) a 50 Cal. BAR sure was nice... 1,000 yards was no sweat. Shoot a little bit low and to the left and squeeze off 3 rounds - hit lower left side, dead center and upper right (about 4-6 inches apart) of a torso target like clockwork. Great gun and there is no doubt who the boss on the field is...
I don’t shoot near as much as I used to, used to shoot on High School team (yep took rifle and ammo to school), then on ROTC rifle team at University of Delaware (we got to go over to Aberdeen Proving Grounds and do some testing on weapons they were working on (M16 was big time in the works when I was there) we got to shoot with mud being pumped continuously on the receiver and stuff like that. Then I shot on the Ft. Wolters post team and for them in the 4th Army competition at Ft. Hood. Even got to do some international competition matches under my belt. But, I sure do miss it though. (Particularly not having to buy all that equipment and ammo)
Hnmmm, glad I am not feeding Purina Layena®...
Right now they are working the unplanted part of the garden for all the bugs, weeds, etc that they can find and just a little bit of feed. LOL, but once the tomatoes, strawberries, etc. are fruiting, that will stop, and I will have to move them to their pasture after it comes back from their heavy feeding on it over the winter. They dearly love scratching in the garden and field.
3. Favorite Family Burgers (from Eversave)
Posted by: “Ginny
Favorite Family Burgers
By Sharon Henders
from http://www.eversave.com/recipes/4261
Description
This is basically the recipe I use for meatloaf, and my 4 sons love it! I’ve been making this for years with great success - burgers are juicy and moist.
Ingredients
3 lb. ground hamburger meat
(I have also used 2 lb. hamburger & 1 lb. gr. turkey)
2 eggs (or 1/2 c. Eggbeaters)
1/2 cup catsup
1 package dry french onion soup mix
1/2 - 3/4 cup bread crumbs
Directions
Beat eggs lightly. Add to ground beef, along with catsup, soup mix. Add 1/2 c. bread crumbs and mix well. If it still seems too ‘soupy’, add another 1/4 c. bread crumbs. Form into patties (will make 8 large patties) and cook on hot charcoal grill.
Cook Time: 15 Min
Servings: 8
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4. AMISH CAKE
Posted by: “Ginny
AMISH CAKE
By Violeta c. Tafalla
http://www.eversave.com/recipes/4577/AMISH-CAKE
Description
There are two secrets to the success of this cake: 1. DO NOT use the mixer 2. DO NOT grease the Pan.
Ingredients
2 c. all purpose flour
2 c. sugar
2 tbsp baking soda, mix and add...
1 tsp. vanilla
1 c. chopped nuts (optional)
1 can (1-lb. 4-oz.) crushed pineapple- DO NOT DRAIN JUICE
MIXED all ingredients together with spoon in 9x13 pan
BAKE at 350 degrees, 45 minutes.
let it completely cool, then add toppings.
TOPPINGS:
1/2 C. OLEO margarine
1 and 1/2 c. powedered sugar
1 tsp vanilla extract
1—8 oz. pkg. cream cheese
1/2 c. whipping cream
SPREAD ON COOL CAKE, SLICE AND SERVE
Directions
taste better after overnite in refrigerator, then serve with hot coffee
Prep Time: 15 Min
Cook Time: 45 Min
Total Time: 1 Hr
Servings: 12
—
Virginia
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5. Amazingly Easy - Chicken Corn Chowder
Posted by: “Ginny
Amazingly Easy - Chicken Corn Chowder
By Caroline Cheavin Everitt
http://www.eversave.com/recipes/5731/Amazingly-Easy-—Chicken-Corn-Chowder
Description
This recipe is a cooks delight, due to it’s simplicity. Children love it for it’s sweet corn taste. Easy and economical recipe as a family dinner. Add a bit of fun with dinner rolls, garlic toast or grilled cheese sandwiches. They’ll be begging for seconds.
Ingredients
4-5 boneless, skinless chicken breasts, OR 8-10 tenders, diced to bite size.
Enough vegetable oil to coat the bottom of pan used.
2- teaspoons of onion powder, OR 1 medium onion finely chopped.
1 1/2- teaspoon of salt
1 1/2- teaspoon of pepper
1- teaspoon of garlic powder
4- tablespoon of sugar
1- teaspoon of paprika OR Season Salt with Paprika
3- 15 oz. cans of creamed corn OR equal amount of frozen creamed corn,thawed
2- 15 oz. cans of cream of chicken soup OR cream of mushroom will work too
1- 15 oz. can of EITHER Veg. All OR Peas and Carrots
1 and 1/2- 15 oz. can filled with milk to replace water needed for the soup.
Directions
Heat oil and add diced up chicken. Stir to make sure chicken pieces separate. Now add all the seasonings, except the sugar. Stir in seasonings then cook till chicken pieces are cooked, roughly 5-8 min. stirring often. If using fresh onion, do not add until last few minutes of cooking chicken, to prevent them from burning. Now add all other ingredients and stir together. Bring to a full boil over medium heat, stirring often. Boil for 1 min. then remove from heat. Let sit for 5 minutes. Stir, serve, enjoy.
Servings: 6
—
Virginia
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6. American Pie
Posted by: “Ginny
American Pie
By Gina Gillespie
http://www.eversave.com/recipes/681/American-Pie
Description
A cookout isn’t complete without the favorite apple pie rolls!
Ingredients
3/4 cup sugar
1/2 stick butter
2 TBSP ground cinnamon
1 large granny smith apple
1 can crescent rolls
1 can Mountain Dew
Directions
Preheat oven to 350F degrees. Peel and core the granny smith apple and cut into eight wedges, roll each on in a crescent triangle, place in ungreased baking dish. Melt butter, and mix in sugar and cinnamon, then pour mixture over the apple rolls. Then pour 1/2-3/4 can of Mountain Dew over the top and bake at 350F for 45-50 minutes. Prep time: 10 minutes. Cooking time: 45-50 minutes. Servings: 8
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7. Any Time Pasta
Posted by: “Ginny
Any Time Pasta
By Sandy Dunlap
http://www.eversave.com/recipes/7501/Any-Time-Pasta
Description
Great for summer time picnics,family gatherings,weddings it’s just plain good anytime.
Ingredients
1 box Rotini Noodles
1 Bottle of Mccormicks Salad Supreme
1 Large Bottle of Italian Dressing
1 Bag of Sharp Cheddar Cheese
The following ingredients are cut and cubed
1 large Green Pepper (seeds taken out)
1 Cucumber peeled and (seeds taken out)
1/2 stick of pepperoni
1 Large tomato
1 Lb Cooked Ham
Directions
cook noodles until done, but don’t over cook
mix together Italian dressing and Salad Supreme in bowl set aside make sure wet ingredients are mixed well no clumps pour over pasta and mix well.Serve chilled
Prep Time: 25 Min
Cook Time: 10 Min
Total Time: 35 Min
Servings: 20
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8a. Apple Dumplings
Posted by: “Ginny
Apple Dumplings
By Grammy Dede
http://www.eversave.com/recipes/7239/Apple-Dumplings
Description
Homemade apple dumplings made easy!
Ingredients
1 can of apple pie filling
1 pkg pre-rolled pie crust
1/2 stick butter or margarine
1 cup sugar
1 cup water
Directions
Cut each pie crust in 4ths. Place equal amounts of apple pie filling on each piece of crust. Wet edges and bring on top to seal. (make a little design if you like) Place dumplings in an oven proof dish, leaving just a little room between each dumpling. Mix butter, sugar and water in saucepan and bring to a boil. Pour sauce around dumpling and place into 400 degree oven. Bake until golden brown on top and sauce is bubbly.
Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min
Servings: 8
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9. Grandma’s Apple Salad
Posted by: “Ginny
Apple Salad
By Sherry Carlisle
http://www.eversave.com/recipes/3330/Apple-Salad
Description
Grandma’s apple salad!
Ingredients
6 red apples
1 can milnot
3/4 cup sugar
2 T. vanilla
1 cup walnuts
Directions
Core and chop apples into small chunks. In a small sauce pan, mix milnot and sugar and heat until it comes to a boil (cook 5 minutes.) Then, add vanilla. Mix this combo with the apples and add the nuts on top. Stir well, cover and put into the refrigerator until cold. Enjoy!
Prep Time: 30 Min
Cook Time: 5 Min
Total Time: 35 Min
Servings: 6
[Milnot is a fake milk:
Icecream:
Milnot is evaporated milk, not sweetened condensed milk, so it’s not interchangeable with Eagle Brand. Carnation makes evaporated milk, though, so you could use that, or whatever is available.
Fri Jan 09, 2009 9:15 pm
I live in Michigan and we have it at our local Meijer.
But really any brand of evaporated milk will work.
LOL, now we know, has several interesting recipes.
granny]
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10. Applisious B-B-Q Sauce
Posted by: “Ginny
Applisious B-B-Q Sauce
By Joseph Lers
http://www.eversave.com/recipes/4403/Applisious-B-B-Q-Sauce
Description
A sweet apple flavored B-B-Q sauce with a Coca~Cola kick!!!!!!!!!!!
Ingredients
2c. catsup
1/4 c. Brown mustard
1/2c.Brown sugar
3 Tblspn. minced Garlic
1 Tblspn. Onion powder
1 stick of real Butter
2 tsp.Season salt
2 Tblspn. Liquid Smoke
1 12oz can Coca~Cola
1 tsp. fresh ground pepper
Directions
Mix all ingredients together and let simmer for 45 minutes stiring occasionally
Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min
Servings: 12
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11. Auntie Lela’s Meatballs
Posted by: “Ginny
Auntie Lela’s Meatballs
By Felecia Lyons-Witherspoon
http://www.eversave.com/recipes/7606/Auntie-Lelas-Meatballs
Description
These are my favorite meatballs, I actually wouldn’t share the recipe until my sister found it out then it wasn’t a secret anymore. But I promise u these ball will put you on the party invite list forever!!! Simple, Sweet and mysterious!! YOU gotta love’em!!
Ingredients
1 bag of frozen Italian meatballs up to 120 in the bag (@Wal-Mart)
2 1/2 cups Ketchup
1 cup brown sugar (usually half the box)
1/2 cup honey
1 large crock pot
Directions
Dump half of the meatballs into the crock pot, then pour half of the brown sugar on top of the meatballs then add half of the ketchup then the honey, repeat those steps again. Once completed place the lid on the crock pot and put the crock pot on high for about 1 hour and then stir from the bottom. Then let cook for 1 hour more. (The more ketchup the better the sauce)
Prep Time: 10 Min
Cook Time: 2 Hr
Total Time: 2 Hr 10 Min
Servings: 10
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12. Awesome Fruit Salad
Posted by: “Ginny
Awesome Fruit Salad
By Stefanie Schmidt
http://www.eversave.com/recipes/2534/Awesome-Fruit-Salad
Description
For a quick and healthy dessert, I love this fruit salad.
Ingredients
2, 20 oz. cans of chunk pineapple, drained (save juice from 1 can)
1 lg. pkg. of instant vanilla pudding
1 jar Maraschino cherries
2 sliced bananas (optional)
Directions
Mix pudding with juice from 1 can of pineapple. Mix as per instructions on pudding mix box (do not use water or milk, juice only). Next, fold in bananas or other favorite fruit and cherries. Chill overnight and enjoy!
Prep Time: 10 Min
Servings: 8
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13. BANANA SPLIT CAKE
Posted by: “Ginny
BANANA SPLIT CAKE
By SANDRA WEATHERSPOON
http://www.eversave.com/recipes/5566/BANANA-SPLIT-CAKE
Description
THIS GREAT TASTING DESSERT GIVES THE ILLUSION OF EATING A COOL BANANA SPLIT! ALWAYS AN ASK FOR FAVORITE AT FAMILY AND CHURCH DINNERS AND ATHLETIC POTLUCKS. I NEVER TAKE HOME ANY LEFTOVERS WHEN I MAKE AND TAKE THIS!
Ingredients
1 9X13 PAN
36 VANILLA WAFERS
2 PKGS OF FRENCH VANILLA INSTANT PUDDING
2 C COLD MILK + 2 TABLESPOONS
2 PKGS OF CREAM CHEESE
1 C POWDER SUGAR
1 TSP VANILLA EXTRACT
1/4 C MELTED BUTTER
2 TSP SUGAR
2 BANANAS
1 CAN CRUSHED PINEAPPLE, DRAINED
16 OZ CONTAINER COOL WHIP
HERSHEY CHOC SYRUP
1/2 C “SHAVED” WALNUTS
1 JAR CHERRIES
1 PINT FRESH SLICED STRAWBERRIES (IN SEASON)
Directions
CRUSH AND ROLL VANILLA WAFERS FOR CRUST, POUR INTO PAN ADDING 2 TSP SUGAR AND 1/4 C MELTED BUTTER, USING FORK, FORM CRUST IN BOTTOM OF PAN REFRIGERATE 1 HR WHILE CRUST IS IN FRIGE PUT ROOM TEMP CREAM CHEESE IN BOWL ADD POWDER SUGAR, VANILLA AND 2 TABLESPOONS MILK, USING MIXER CREAM ALL TOGETHER UNTIL SMOOTH ADD 2 BOXES OF PUDDING MIX AND GRADUALLY ADD MILK USING MIXER TO COMBINE WHOLE TIME AFTER WHIPPED TOGETHER ADD 1/2 OF COOL WHIP TO CREAM CHEESE AND PUDDING WHIPPING TOGETHER POUR ONTO CRUST LAYER PINEAPPLE, BANANAS AND FRESH STRAWBERRIES (IN SEASON)OVER CRUST “FROST” WITH REMAINING WHIP TOPPING AND REFRIGERATE ABOUT 4 HRS RIGHT BEFORE SERVING SPRINKLE TOP WITH SHAVED WALNUTS, ADD CHERRIES IN MODERATION AND DRIZZLE WITH CHOCOLATE SYRUP!! CUT INTO SQUARES AND ENJOY!
Prep Time: 30 Min
Cook Time: 4 Hr 15 Min
Total Time: 4 Hr 45 Min
Servings: 12
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14. Best Ever Corn
Posted by: “Ginny
Best Ever Corn
By Peppermint patti
http://www.eversave.com/recipes/7034/Best-Ever-Corn
Description
corn cassarole
Ingredients
1 can cream corn
1 can whole corn with the juice
8 oz. sour creme
1 box of Jiffy corn bread mix
1/2 stick of butter
Directions
mix all ingredients together &pour into well greased square pan{8”}
Prep Time: 5 Min
Cook Time: 1 Hr
Total Time: 1 Hr 5 Min
Servings: 9
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15a. Rum Cake
Posted by: “Ginny
Rum Cake
By Jenifer Mathewson
http://www.eversave.com/recipes/4726/Rum-Cake
Description
This cake has the delicious aroma and taste of sweet rum. It’s a family favorite and great for any occasion.
Ingredients
1 cup butter
2 cups sugar
4 eggs
1 cup buttermilk or sour milk
2 tsps. rum extract
3 cups flour
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
Butter Sauce:
1 cup confectionary sugar
1/2 cup butter
1/2 cup rum
1 tsp. rum extract
Directions
Cream butter with mixer then gradually add sugar and mix well. Blend in eggs one at a time. Combine buttermilk and rum extract. Sift dry ingredients together. Add dry ingredients and buttermilk to butter mixture alternately, beginning and ending with dry ingredients. Grease and flour Bundt pan and cook at 350°F for 60-65 minutes. When done, insert a narrow spatula or knife around edges of pan to loosen. Poke long toothpicks into cake all over top. Heat ingredients to butter sauce until all blended. Slowly drizzle hot butter sauce over cake allowing time for it to be absorbed. Cool completely in pan before removing. Sprinkle with confectionary sugar.
Prep Time: 20 Min
Cook Time: 1 Hr
Total Time: 1 Hr 20 Min
Servings: 12
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16a. Banana Nut Cake
Posted by: “Ginny
Banana Nut Cake
By Carolyn S. Weaver
http://www.eversave.com/recipes/3240/Banana-Nut-Cake
Description
So good!
Ingredients
3 bananas (mashed)
3 cubes marginrine (melted)
1 cup sugar
1/2 c. brown sugar
4 eggs
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. soda
pinch of salt
1 c. nuts
1/2 tsp. nutmeg
1/2 c. milk
Directions
In large bowl mash bananas and mix with butter (melted), sugar, brown sugar, eggs beaten, nutmeg, nuts, milk, flour, baking powder, baking soda and a pinch of salt. Pour this into greased glass Pyrex dish (9 x 13) and bake for 50 minutes in a 375 degree oven. Enjoy!
Servings: 20
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17. Billy’s Famous Italiano’
Posted by: “Ginny
Billy’s Famous Italiano’
By Diana Connett
http://www.eversave.com/recipes/5385/Billys-Famous-Italiano
Description
my uncle who passed away,passed with this recipe that i feel i have to share,this light pasta-ham deal everyone will love.
Ingredients
1-package ham-diced or chopped
1lb egg noodles
1tblsp olive oil
1/4cup butter
1/2cup sour cream
1/2pot water
Directions
put water & oil in pot until boil. Add pasta until tender.
while waiting for pasta to get tender,heat ham in microwave for 3minutes.
after pasta is done, strain,& put back in pot.
add butter.
now add the ham.
after mixed well add sour cream until fully coated.
chill in refrigerator or serve
Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
Servings: 4
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18. Creamy Rice Pudding (AllRecipes)
Posted by: “Ginny
Creamy Rice Pudding
By: Erica G.
“This is my mom’s recipe for Rice Pudding. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.”
4 Servings
Ingredients
a.. 3/4 cup uncooked white rice
b.. 2 cups milk, divided
c.. 1/3 cup white sugar
d.. 1/4 teaspoon salt
e.. 1 egg, beaten
f.. 2/3 cup golden raisins
g.. 1 tablespoon butter
h.. 1/2 teaspoon vanilla extract
Directions
1.. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2.. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
FOOTNOTE
a.. This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.
from http://allrecipes.com/Recipe/Creamy-Rice-Pudding/Detail.aspx
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19. ONION BATTER BREAD
Posted by: “Ginny
ONION BATTER BREAD
1/4 cup butter
2 cups finely chopped or grated onion
1/3 cup milk
2 tbsp. sugar
1 tsp. salt
pinch Rosemary (optional)
3/4 cup warm water (105F)
2 pkg active dry yeast
1 egg
3 1/4 cups flour, divided
1/2 tsp. ground sage
In a large skillet, melt butter and sauté onion until tender.
Combine milk, sugar and salt in saucepan. Heat until tiny bubbles form around edges, then remove from heat and allow to cool to lukewarm.
Measure warm water into a large mixing bowl. Sprinkle in yeast and stir to dissolve. Add lukewarm milk mixture, egg, and onions.
Combine 1 1/2 cups flour with sage; add to yeast mixture. Beat for 3 minutes. Beat in the remaining flour to make a soft dough. Add 3/4 of the onions to the dough; reserve 1/4 of the onions to spread evenly over the top.
Turn into a greased, round casserole (8 1/2-inches). Top with remaining onions. Cover loosely with greased wax paper.
Let rise in a warm, draft-free place until tripled in size (about 1 hour, but let it rise longer, if needed).
Spray the top of the onions, just before baking, with olive oil spray.
Bake at 375°F for 35-40 minutes. Remove from casserole and cool on a wire rack.
Good with Parsley Dill Butter.
Parsley Dill Butter:
8 oz. softened butter
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill
Makes 1/2 cup or about 10 servings.
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20. BUNDT COFFEE CAKE
Posted by: “Ginny
BUNDT COFFEE CAKE
1 yellow cake mix
4 eggs
1 pkg. instant vanilla pudding
3/4 c. corn oil
3/4 c. water
1 tsp. vanilla
1 tsp. butter extract
Combine cake mix, oil, and water. Add eggs, one at a time, beat 8 minutes. Add vanilla and butter extract last minute. Layer batter and nut mixture in bundt pan. Bake at 350 degrees for 55 minutes. Let cool for 8 minutes and then cover with glaze.
NUT MIXTURE:
1/2 c. chopped nuts
1/4 c. sugar
2 tsp. cinnamon
GLAZE:
1 c. powdered sugar
3 tsp. milk
1/2 c. vanilla
1/2 tsp. butter extract
To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
English Cucumbers versus Regular Cucumbers
What the Difference Between English and Regular Cucumbers?
By Saad Fayed, About.com Guide
Filed In:
1. Middle Eastern Food 101
2. > Middle Eastern Food FAQs
You may think a cucumber is just a cucumber, right? There are actually close to 100 varieties of cucumbers grown in the world. Two of the most common are the English cucumber, and the regular slicer cucumber we use most often in our dishes.
While both these varieties are similar in appearance, there are differences which make them unique in the way they are prepared and consumed. Read on to discover these differences, and decide which cucumber will be the better addition to your next meal.
Slicer Cucumbers
* Skin is waxy and tough Dark green color is more uniform
* Taste is more bitter
* Less expensive
* For a less bitter flavor, skin and seeds should be removed
English Cucumbers
* Longer and more narrow than Slicers
* Most times wrapped in plastic and unwaxed
* Seeds are much smaller and is sometimes confused with being seedless
* Taste is less bitter, almost sweet
* Skin is thinner
* Sometimes labeled for sale as “seedless” or “burpless”
Whatever cucumber you choose for your salads is really based on personal preference. For some the extra cost for an English cucumber is worth it, but for other’s, it isn’t. Some people like a lot of seeds; other prefer few seeds. Both taste great and are a crispy, refreshing addition to any salad or meal.
Related Articles
* English Cucumber - What is an English Cucumber
* Types of Cucumbers - Varieties of Cucumbers - Guide to Cucumber Varieties
* Cucumber Salad Recipe - Ensalada de Pepino Recipe - Recipe for Spanish Cucu...
* Cucumber and Seaweed Salad Recipe, Recipe for Cucumber and Seaweed Salad
* Cucumbers - How to Grow Cucumbers
Saad Fayed
Saad Fayed
Middle Eastern Food Guide
CUCUMBER RECIPES:
The first two recipes are from one of my all-time favorite cookbooks, Salsas, Sambals, Chutneys & Chowchows, by Chris Schlesinger and John Willoughby. Acar, they explain, is the name for various Indonesian mixtures of vegetables, vinegar and spices, which serve as condiments, pickles or salads. In this recipe, take care not to let the garlic burn or it will turn bitter. The authors say this tomato-cucumber relish is modeled after koshimbirs, the relishes of India’s Maharashtra state.
Carrot-Cucumber Acar with Fried Garlic
¼ cup virgin olive oil
10 cloves garlic, thinly sliced
1 T minced fresh ginger
1 tsp each ground coriander, ground cumin, ground white pepper, ground nutmeg,
and curry powder
1 cup white vinegar
½ cup brown sugar
1 cup small-diced carrots
2 smallish unpeeled cucumbers, cut in half lengthwise, then in thin disks
1 red bell pepper, very thinly sliced
salt to taste
¼ cup chopped fresh cilantro
* Saute the garlic in olive oil over medium heat, stirring frequently for 6 to 7 minutes, until garlic turns light brown.
* Add the ginger and spices and cook for 2 more minutes, stirring to prevent burning.
* Add vinegar and sugar and cook 3 more minutes, stirring occasionally.
* Add the carrots, cucumber, and bell pepper slices, remove from the heat, and stir well.
* Season with salt to taste, then add the cilantro.
* Allow to come to room temperature, then refrigerate.
This acar will keep, covered and refrigerated, 4 to 5 days.
Tomato-Cucumber Relish with Lemon and Seeds
1 baseball-sized tomato, diced small
1 unpeeled cucumber, seeds in, diced small
1 small red onion, diced small
1 tsp minced red or green chile pepper of your choice
¾ cup lemon juice (about 3 lemons)
1 T sugar
1 tsp each crushed cumin seeds, crushed coriander seeds, black mustard seeds
(you may substitute yellow mustard seeds)
Salt and freshly cracked black pepper to taste.
* In a large bowl, combine all the ingredients and mix well.
* This relish will keep, covered and refrigerated, about 4 days.
This recipe, from the same pair’s Lettuce in Your Kitchen, is Schlesinger and Willoughby’s take on the classic Middle Eastern-style combination of yogurt, cucumbers and mint. (See below for North African variations on this dish.) True to form, Schlesinger and Willoughby add some surprising twists with the honey, apples, pomegranate seeds, and the salad green frisee. While that lacy-leafed chicory is the green of first choice for this recipe, Schlesinger and Willoughby say that watercress, escarole or curly endive will do fine, if you can’t find frisee.
Frisee with Apple, Cucumber and Walnuts
For the dressing:
¼ cup plain yogurt
½ cup olive oil
2 T fresh lemon juice (about ½ large lemon)
2 T honey
1 T ground coriander
¼ cup roughly chopped fresh mint
Salt and freshly cracked black pepper to taste
For the salad:
1 head frisee, trimmed, washed, and dried
1 cucumber, peeled if you want, diced large
1 Granny Smith or other tart apple, cored and diced large
¼ cup dark raisins
½ cup walnut pieces, toasted in a dry skillet over medium heat, shaking, until they
just begin to sizzle, about 5 minutes
½ cup pomegranate seeds (optional)
* In a small bowl, whisk together the yogurt and olive oil. Add all remaining dressing ingredients and whisk to combine.
* In a large bowl, combine the frisee, cucumber, apple, and raisins. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), and toss to coat.
* Place on a serving platter or individual plates, sprinkle with the walnuts and the pomegranate seeds if you have them, and serve.
This is Paula Wolfert’s Eastern Mediterranean version of the classic Middle Eastern-Central Asian salad-like sauce featuring diced cucumbers and mint in yogurt, which goes by a variety of names. In Persian fashion, I like to add raisins or dried currants and chopped walnuts to the mixture detailed below. This recipe is from Wolfert’s The Cooking of the Eastern Mediterranean.
Cucumber, Garlic and Yogurt Sauce
1 long English cucumber, peeled
2 cups plain low-fat yogurt
2 garlic cloves, peeled and crushed with a pinch of salt
sea salt
3 tsp dried mint, crumbled and pressed through a fine sieve
1 tsp olive oil
Sprigs of fresh mint for garnish
* Finely dice the cucumber.
* In a medium bowl, combine the yogurt, garlic, and ¾ teaspoon salt. Add the cucumber and the dried mint, and blend well.
* Cover and refrigerate until well chilled, about 1 hour.
* Garnish with a drizzle of olive oil and sprigs of fresh mint.
This is an ubiquitous salad in North Africa, writes Morocco-born cookbook author Kitty Morse. Each nation in the region adds its own accent to the dish. Algerians toss in chopped mint while Moroccans might add some chopped preserved lemon rind while Tunisians use Tabil, a spice mix made from ¼ cup ground coriander seeds, 1 tablespoon ground caraway, 1-1/2 tablespoons garlic powder and 1 tablespoon New Mexico chili powder. In my favorite of Morse’s cookbooks, Cooking at the Kasbah, she offers a simpler version of this salad, holding the radishes and bell pepper and using just cucumber, tomato, green onion, and chopped mint tossed with olive oil, fresh lemon juice, salt and pepper. In her book, The Vegetarian Table: North Africa, Morse calls for the cucumbers to be diced and sprinkled with salt for 30 minutes to drain, and for this salad to be chilled. In the version of this recipe that appears in Cooking at the Kasbah, the cucumbers aren’t drained and the finished dish is supposed to be served at room temperature. The cucumbers Morse prefers are long, thin and virtually seedless, and are sometimes marketed as English, European or hothouse cucumbers in the United States.
North African Cucumber-Tomato Salad
2 cucumbers
salt for sprinkling
6 tomatoes
4 green onions with tops, finely chopped
2 radishes, finely diced
½ red bell pepper, seeded, deribbed, and finely diced
15 fresh flat-leaf parsley sprigs, minced
2 T minced fresh mint
or 1 tsp Tabil
or 1 tsp finely diced preserved lemon rind
1 T fresh lemon juice
2 T olive oil
Freshly ground black pepper to taste
12 Kalamata or nicoise olives for garnish
* In a serving bowl, combine the cucumber, tomatoes, onions, Tabil or mint or preserved lemon, olive oil, lemon juice, salt and pepper.
This recipe is from The Cuisine of California, the book by Diane Rossen Worthington first published in 1983, that is considered the leading classic on the cuisine that came to be known as Californian. She calls this cucumber sauce “extraordinary” and says it goes well with fish or artichokes or as a dip for raw vegetables.
Cucumber-Mustard Dill Sauce
½ cup sour cream
½ cup mayonnaise
2 tsp Dijon mustard
1 T finely chopped fresh dill, or 1 tsp dried dill
1 T finely chopped fresh parsley
¼ cup peeled, coarsely chopped cucumber
½ tsp salt
Pinch of finely ground white pepper
* Combine all ingredients in a medium bowl and stir until well blended. Taste for seasoning.
* Refrigerate until ready to serve.
* Serve cold. May be kept up to 2 days in refrigerator.
http://www.lpl.arizona.edu/~bcohen/cucumbers/recipes/
B’s Cucumber Pages
The Cucumber Recipe File
Here’s some ideas of things to do with cucumbers when you’re in the culinary mood. All the recipes I find or receive, I post. If you’re looking for a specific recipe you don’t see posted here, please read the FAQ.
[I did not expect the variety in cucumber recipes that are on this page.....granny]
Recipes:
http://www.seasonalchef.com/recipe0507c.htm
Six Things to Do With Red Amaranth
Red Amaranth with Garlic and Oyster Sauce
Spicy Amaranth
Four Miscellaneous Serving Suggestions
Red amaranth, called hin choy in Chinese, is also known as Chinese spinach. It shares no familial ties to spinach, but, as Rosa Lo San Ross, in her book, Beyond Bok Choy, explains, it “tastes a little like spinach, but has more texture and body and a flavor of the earth. Both stems and leaves have a slightly rough texture but are completely edible.” The smallest leaves can be eaten raw as a salad green, though it is most commonly cooked, either by quickly stir frying the green, tossing some of the chopped leaves into a soup, or adding steamed and chopped amaranth greens as an ingredient in sauces.
Red amaranth is loaded with vitamins A and C, and iron, calcium and quite a bit of protein for a leafy green. However, the plant is also relatively high in oxalic acid, which can inhibit absorption of calcium. And it apparently can produce harmful nitrites, if cooked amaranth greens are reheated. Here’s a fuller description of the nutritional merits and demerits of red amaranth.
Red Amaranth with Garlic and Oyster Sauce
1 bunch red amaranth
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch
1. Wash amaranth and shake dry. Discard lower stems which may be tough. Pick leaves and cut tender stems into bite-sized pieces.
2. Heat oil in a wok and fry the garlic on low heat, stirring until it is pale golden. Add the amaranth, increase heat to medium and toss with a spatula until the leaves are wilted.
3. Add oyster sauce and sugar, cover with lid and allow to steam for a minute or two. Meanwhile, combine cornflour with 2 tablespoons of cold water in a small bowl. Stir into liquid in pan until it boils and thickens. Serve at once with steamed rice.
Source: Encylopedia of Asian Food
Spicy Amaranth
1 pound red amaranth
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamon
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 small jalapeno pepper, seeded and minced
1 teaspoon salt
1 tablespoon lime juice
1. Wash the amaranth well, discarding any tough stalk ends, and tear into large pieces.
2. Heat the oil in a wok, add the garlic, ginger and jalapeno and toss for about 10 seconds. Add the other spices and stir for several more seconds, then add the amaranth, salt, lime juice, and 2 tablespoons of water. Stir fry until the amaranth starts to wilt. Remove from heat and serve.
Source: Beyond Bok Choy
Four Miscellaneous Serving Suggestions
* Add chopped red amaranth to vegetable curries, a common practice in India and Sri Lanka.
* Mix a pound of steamed, drained and chopped amaranth with 1 pound of ricotta cheese, 1 beaten egg, and 1/4 cup grated Parmesan cheese, and bake at 350 degrees F for 30 minutes.
* Mix finely chopped raw amaranth with chopped onion, slightly beaten eggs, and a little salt, then fry as an omelet.
* Add steamed, drained and chopped amaranth to tomato sauce and serve with pasta. Or mix the steamed amaranth greens in a blender with minced garlic, parsley, basil, oregano, tomato sauce, and some tomato paste, then use this mixture as one of the layers in a lasagna.
Source: Unusual Vegetables
http://www.seasonalchef.com/recipe1005e.htm
Four Ways to Preserve Apples
Apple Chutney
Gingered Apple Chutney
Dutch Apple Preserves
Apple Butter
Apple Chutney
(Yields bout 4 half-pint jars)
1 cup prunes
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
1. Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures directions: set aside. For canned chutney; fill water bath canner half full and heat to boiling.
2. Place prunes in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.
3. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currents, onions, and tomatoes.
4. Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.
5. Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes or refrigerate jars and use within 3 months.
Gingered Apple Chutney
(Yields 4or 5 8oz. jars)
1/2 lemon, very finely chopped
3 cups chopped, skinned fresh tomatoes or drained, canned tomatoes
3 cups chopped, peeled apples
1 cup chopped onions
1 cup seedless raisins
2 teaspoons ground ginger
2 teaspoons allspice
2 teaspoons salt
1 1/2 cups packed brown sugar
1 cup cider vinegar
2 teaspoons mustard seed
1. Combine all ingredients in a heavy skillet. Bring to boil and cook slowly, stirring frequently, for 2 hours. When done, the chutney will be a rich brown color and thick.
2. Pack chutney into hot, sterilized jars, leaving half an inch of hedspace, and process in a boiling water bath for 10 minutes.
Dutch Apple Preserves
1 pound Granny Smith Apples (3-4 apples)
½ cup golden raisins
1-1/2 cups water
¼ cup bottled lemon juice
1 teaspoon ground cinnamon
¼ teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
½ teaspoon margarine
1 pouch Certo Fruit Pectin
1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.
2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.
3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)
4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.
5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.
6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).
Apple Butter
(Yields about 5 half-pint jars)
4 pounds apples
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1 1/2 cups white sugar
1 cup packed brown sugar
1/2 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1. Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars place clean jars and screw bands in a large pot of water, bring to a rolling and boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be sterilized in the boiling water bath canner. Prepare lids according to manufacturers directions.
2. Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar until fruit is soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.
3. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for processing.
4. Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5 minutes in a boiling water bath canner.
5. Remove jars; allow to cool completely before checking seals. Label and date each jar. Store in a cool place away from direct sunlight for up to one year.
http://www.seasonalchef.com/recipe0607a.htm
Ten Recipes Starring Apricots
Chinese Apricot Chicken
Apricot Stuffed Chicken
Apricot Basil Dressing
Tangy Apricot Vinaigrette
Apricot Syrup
Apricot Pecan Waffles
Apricot Puree Cake
Golden Apricot Scones
Apricot Cherry Cobbler
Apricot Ice Cream
Chinese Apricot Chicken
1 whole chicken, cut up
1/2 cup rice wine vinegar or white wine vinegar
1/2 cup water
1/2 cup sugar
3 tablespoons soy sauce
2 tablespoons sherry
3 tablespoons catsup
2 tablespoons cornstarch
2 tablespoons peanut oil
6 fresh apricots, quartered
3 green onions, cut into 2-inch slivers
1. Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone.
2. Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside.
3. In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.
4. Halve and quarter the apricots and add to wok. Stir-fry 1 minute.
5. Pour sauce mixture over chicken; cook, stirring until thickened.
6. Garnish with green onion slivers.
Source: California Apricot Council
Apricot Stuffed Chicken
2 tablespoons butter, melted
1 green onion, chopped (1/4 cup)
1/2 teaspoon ground ginger
1/2 cup stuffing mix
2 whole chicken breasts, boned, skin on
4 fresh apricots, halved and pitted (about 1/2 lb.)
1/2 cup apricot jam
1 tablespoon cider vinegar
1. Combine butter, onions, 1/4 teaspoon ginger and stuffing mix. Place chicken skin down and pound with mallet to flatten somewhat. Spoon 1/2 stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around, enclosing filling inside. Tie each chicken roll with a string every two inches.
2. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes, turning once or twice.
3. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush apricot mixture over chicken rolls, continue cooking 5 to 10 minutes longer or until done.
Source: Apricot Producers Of California
Apricot Basil Dressing
2 fresh, ripe apricots
2 tablespoons white wine vinegar
1 tablespoons sugar
1/4 cup vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried basil
1. Combine pitted apricots, vinegar and sugar in blender. Whirl until blended. With blender running, slowly add vegetable oil until thick and smooth.
2. Stir in fresh or dried basil.
Source: Apricot Producers Of California
Tangy Apricot Vinaigrette
8 ripe apricots, pitted and diced
2 tablespoons balsamic vinegar
2 tablespoons water
1 large garlic clove
1 teaspoon fresh thyme
2 tablespoons olive oil
1. Combine first five ingredients in a blender and blend until pureed. With blender running, slowly add olive oil; blend until smooth.
Source: Apricot Producers Of California
Apricot Syrup
28 to 32 apricots, halved and pitted
1/2 to 1 cup honey
1 to 2 cups sugar
1. Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart sauce pan and boil 2 minutes. Pour into sterilized jars and either freeze or process.
2. To process, pour syrup into clean, hot canning jars to within 1/8-inch of tops. Seal according to jar manufacturer’s directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops.
3. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.
Source: Washington State Fruit Commission
Apricot Pecan Waffles
1 pound fresh apricots
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites
1. Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
2. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
3. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites.
4. Measure 2/3 cup batter for each waffle.
Source: California Apricot Council
Apricot Puree Cake
1 package (18 oz.) lemon cake mix
1/2 cup sugar
4 eggs
1 cup pureed apricots
3/4 cup vegetable oil
Hot Apricot Syrup
1. Combine cake mix, sugar, eggs, apricot puree and oil; mix well. Bake as directed in greased and floured 13 x 9 x 2-inch pan 50 to 60 minutes or until wooden pick inserted near center comes out clean. Pierce entire cake with fork or skewer.
2. Make hot apricot syrup by combining 1 cup sugar, 1/2 cup each pureed apricots and lemon juice and 1 teaspoon grated lemon peel; mix well. Bring mixture to boil.
3. Spoon hot apricot syrup evenly over cake. Allow cake to stand at least 24 hours before serving so cake becomes moist and flavorful.
Source: Washington State Fruit Commission
Golden Apricot Scones
2 cups flour
3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
1 cup diced fresh apricots
1/4 cup milk
2 eggs
1. Combine and mix flour, 2 tablespoons sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture.
2. Reserve 1 tablespoon milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened.
3. On a lightly floured board, knead dough gently about 10 times. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.
4. Bake at 450°F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.
Source: Washington State Fruit Commission
Apricot Cherry Cobbler
8 fresh apricots, sliced
1/3 cup sugar
2 cups pitted fresh cherries
1 tablespoon flour
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 tsp salt
1-1/2 tablespoons plus 1 tsp sugar
2 tsp baking powder
1/2 tsp grated orange peel
5 tablespoons unsalted butter, chilled
3/4 cup low-fat milk
1. Heat oven to 375°F. Combine apricots and 1/3 cup sugar; set aside.
2. Combine cherries and 1 tablespoons flour; set aside. Combine dry ingredients; reserve 1 tsp sugar. Stir in orange peel. Cut in butter until mixture resembles coarse meal.. Add milk; stir just to moisten dry ingredients.
3. Combine fruit in buttered 1-1/2-quart baking dish; spoon batter over top. Sprinkle with remaining sugar. Bake 25 to 30 minutes or until golden brown. Cool slightly and serve.
Source: California Apricot Council
Apricot Ice Cream
1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
6 fresh apricots, diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla
1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves.
2. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.
3. Pour mixture into ice cream maker; freeze according to manufacturer’s directions.
http://www.seasonalchef.com/historical5.htm
The ‘Only Competent Book’ on Vegetables
In the crowded field of chroniclers of cuisine in California, Jules Arthur Harder may rank as the most pompous. He was chef de cuisine at the Palace Hotel in San Francisco in the 1880s, the latest stop in a glittering career cooking in all the leading capitals of Europe, when he started work on his magnum opus, grandly entitled “The Physiology of Taste: Harder’s Book of Practical American Cookery (in Six Volumes).”
The Physiology of Taste: Harder’s Book of Practical American Cookery (in Six Volumes)
(San Francisco, 1885)
Nevermind that he never got past the first of the six, there wasn’t a hint of self-doubt in the preface to Vol 1, which was published in San Francisco in 1885.
” ‘What’ – the reader may exclaim – ‘Another book on cookery!’ “ he wrote in the first sentence (an observation that sounds a bit ironic today, more than 4,000 volumes about just California food and wine later). Harder asserted that virtually all of the literature on cooking published to date was a morass of misinformation. His series would “dissipate this fog enveloping the literature of the kitchen.” Referring to himself in the third person, he went on to assert that the author was confident, “fearless of successful contradiction, that the result of his labors will be the only competent treatise – applying culinary science especially to the material conditions of this country – ever written.”
It’s no wonder Harder took a breather after publishing the first volume, entitled “Treating of American Vegetables, and all Alimentary Plants, Roots and Seeds.” It was an exhaustive achievement, 481 pages long, cataloging the cultivation practices and culinary uses of 300 different herbs, fruits and vegetables, from alecost to wormwood, listing a dozen or more specific varieties of many of them.
Harder advocated buying vegetables when they are at their freshest. He went so far as to suggest that vegetables should be freely consumed only during the spring and during a shorter window of propitious growing weather in the fall.
Writing in an era when many looked with suspicion on undercooked foods, Harder showed a glimmer of understanding that some vegetables are perfectly delectable when eaten raw.
“There is not a vegetable more generally used than lettuce, yet few people know how appetizing it is when brought to the table fresh and in an unwilted condition,” he noted. Yet he proceeded to reel off a long list of lettuce recipes that belied this observation.
He offered recipes for German- and Spanish-style braised lettuce, parboiled and stuffed and stuffed and fried lettuce, lettuce boiled with cream, pureed in gravy, gratined, preserved whole and made into “lettuce water,” a potion recommended for “those whose stomachs are deranged and also for those afflicted with nervousness.”
Harder made room for just one recipe that called for raw lettuce — the basic tossed salad. But he gave the topic characteristically thorough treatment, listing the distinguishing ingredients of salad dressings from around the world. In New England, salads were typically dressed with sugar and vinegar and in the South with mayonnaise, he wrote. The French tossed in chopped chervil, tarragon or garlic, the Mexicans green peppers and green onions, the English egg yolks and the juice of shallots and onions. But whatever the dressing, it had to be done right. “It requires an expert to dress a salad well,” Harder asserted.
Here’s an idea from Harder’s book that could be used to dress a salad.
Celery Vinegar
Cut four heads of celery in small pieces. Put them in an earthen jar with four ounces of celery seed, one ounce of pulverized sugar and half an ounce of salt. Pour two quarts of boiled vinegar, when hot, over this. Cover the jar, and in two weeks strain it through a filter. Bottle and cork well.
http://www.seasonalchef.com/recipe0310b.htm
Six Ways to Use Swiss Chard
Creamy Swiss Chard Pasta
Lemony Lentil Chard Soup
Creamy Swiss Chard with Cranberry Beans
Yellow Potatoes with Red Swiss Chard, Rosemary, and Garlic
Chard and Oranges with Shallots
Chard Pie
1,000 Vegetarian Recipes
By Carol Gelles
BUY THIS BOOK
For more selections, visit the Seasonal Chef BOOKSTORE
Creamy Swiss Chard Pasta [top]
1 lb chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion
2 large tomatoes, chopped
1/4 cup fat free sour cream or plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked
Salt and pepper to taste
1. Wash chard and cut into small pieces
2. Heat oil in large 2 quart saucepan over medium- high heat, 1 to 2 minutes. Then add chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
3. Add tomatoes, sour cream, milk, parmesan, cooked fettuccine, salt and pepper; stir well.
Lemony Lentil Chard Soup [top]
6-7 cups water
1 1/2 cups brown or green lentils, sorted and rinsed
2 tablespoons vegetable oil
2 leeks, sliced
4 cups eggplants (or zucchini), cubed
1 can diced tomatoes
4 cups chard (or spinach)
2 teaspoons paprika
1 tablespoon ground cumin
1-2 vegetable bouillon cubes
2 tablespoons grated lemon zest
1/3 cup lemon juice
2-3 minced garlic cloves
1. Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until the lentils are tender.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks and sauté for a few minutes until they begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
3. Once lentils are just tender, add the saucy vegetables, remaining salt, chard or spinach, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
4. Stir in the lemon juice and garlic and serve.
Creamy Swiss Chard with Cranberry Beans [top]
1 1/2 tablespoon vegetable oil
1/2 cup finely chopped onions
4 cups bite-size pieces swiss chard
1 1/2 cups cooked cranberry beans
(cooked from dry; or canned, drained)
1/2 cup sour cream
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper
1. In a large skillet, heat the oil over medium-high heat. Add the onions; cook, stirring, until onions are softened, about 2 minutes. Add the Swiss chard; cook, stirring until wilted, about 3 minutes. Add the beans; cook, stirring, until heated through.
2. Remove the heat. Stir in the sour cream, salt and pepper.
Source: Carol Gelles, 1000 Vegetarian Recipes
Yellow Potatoes with Red Swiss Chard,
Rosemary, and Garlic [top]
3 tablespoons olive oil
2 cups peeled, cubed yellow potatoes (1/2-inch pieces;
about 3/4 pound)
6 cloves garlic, whole, unpeeled
2 tablespoons chopped fresh rosemary, or 2 teaspoons
dried rosemary, crumbled
2 cups chopped red or green Swiss chard
1/2 teaspoon coarse salt, or to taste
1/4 teaspoon ground pepper
1. In a large skillet, heat the oil over medium-high heat. Add the potatoes and garlic; cook, stirring, until browned, about 9 minutes. Add the rosemary; cook, stirring, 1 minute.
2. Add the Swiss chard, salt, and pepper. Cook, stirring, until the chard is tender, about 2 minutes.
Source: Carol Gelles, 1000 Vegetarian Recipes
Chard and Oranges with Shallots [top]
1 pound chard, washed and trimmed
2 tablespoons extra virgin olive oil
2 shallots, thinly sliced
2 tablespoons sugar
1 small unpeeled orange, seeded and coarsely chopped
2 tablespoons sherry vinegar
salt and black pepper
1. Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems; keep the leaves and stems separate.
2. Put the oil in a large skillet with a lid over medium heat. When hot, add the shallots and sugar and cook for a minute, then stir in the orange bits and lower the heat to low. Cook, stirring frequently, until everything is caramelized, about 10 minutes. Stir in the vinegar.
3. Return the heat to medium and stir in the chard stems. Cook, stirring occasionally, until they soften a bit, just a minute or two. Add the chard ribbons, cover, and turn off the heat. Let the chard steam for 2 or 3 minutes, then stir and re-cover the pan for another couple of minutes. Sprinkle with salt and lots of pepper and serve at room temperature.
Chard Pie [top]
2 tablespoons butter
About 8 large chard leaves, thinly sliced
1 medium onion, sliced
salt and pepper
1/4 cup chopped mixed herbs, like parsley, thyme,
chervil and chives
6 eggs
1 cup whole milk, yogurt, or sour cream
3 tablespoons mayonnaise
1/2 teaspoon baking powder
11/4 cups all purpose flour
1. Preheat the oven to 375 degrees F. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the chard and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
2. Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked chard mixture and let cool while you make the batter.
3. Combine the yogurt, mayonnaise and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 x 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with chard filling; smear the remaining batter over the chard , using your fingers to make sure there are no gaps.
4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing.
http://www.seasonalchef.com/recipe0805d.htm
Crazy for Corn
By Betty Fussell
BUY THIS BOOK
The Totally Corn Cookbook
By Helene Siegel
BUY THIS BOOK
Corn Lovers Cookbook
By Margaret Barrett
BUY THIS BOOK
See also:
Five Corn Recipes
Corn Salad, Salsa and Relish Recipes
Corn Salad with Avocado I
Corn Salad with Avocado II
Corn Salad with Black Beans and Tomato
Black Bean and Corn Relish
Grilled Corn and Peach Salsa
Corn Relish (suitable for canning)
Corn Salad with Avocado I
2 small to medium ripe avocadoes, peeled, seeded, and finely diced
1 cup corn kernels
2 medium tomatoes, seeded and finely diced
2 to 3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
1/2 teaspoon salt
1. In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. cover and refrigerate until ready to be served.
Corn Salad with Avocado II
Pan-grilled corn with chile
1 small red onion, chopped
½ red bell pepper, chopped
1 teaspoon mild chile powder, like ancho
Salt and pepper
1 medium tomato, cored and diced
1 medium ripe avocado, peeled and chopped
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish.
1. While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.
Corn Salad with Black Beans and Tomato
Pan-grilled corn with chile
1 clove garlic, minced
1 ½ cups cooked or canned black beans, rinsed, drained and at room temperature
2 ripe medium tomatoes, cored and diced
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish.
1. While corn is still in skillet, but with heat off, stir in the garlic and let sit for a minute. Combine in a bowl with remaining ingredients. Taste and adjust seasoning and serve.
Black Bean and Corn Relish
2 cups cooked black beans
1 cup corn kernels
1 1/2 pounds tomatoes
2 cloves chopped garlic
1/2 chopped red onion
1/2 cup chopped parsley
1 chopped bell pepper
1 lemon
2 tablespoons sugar
1. Seed and chop the tomatoes. Place into a large bowl. Add the chopped
garlic, onion, parsley, pepper, lemon juice, and sweetener to the
tomatoes. Mix well and set aside.
2. Cook the black beans until done but not mushy. Drain well and add corn kernels. Cool to room temperature and combine with the tomato mixture. Allow to marinate for
several hours.
NOTE: Optional seasonings: chili powder or substitute cilantro
in place of parsley.
Grilled Corn and Peach Salsa
Pan-grilled corn with chile
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
4 ripe peaches, pitted and chopped, with their juices
½ large red onion, chopped
1 tablespoon minced or grated ginger<
¼ cup chopped Thai or other basil, or mint leaves, or a combination
Fresh squeezed lime juice to taste
Salt and freshly ground black pepper.
1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.
Corn Relish (for canning)
Yields 5 to 6 pints
22 to 25 medium size ears of corn (enough to make 10 cups of kernels)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onions
1 1/2 cups granulated sugar
2 1/2 cups distilled white vinegar
2 cups water
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons mustard seed
1/2 teaspoon ground turmeric
1. Cook ears of corn in boiling salted water for 3 to 5 minutes. Plunge into cold water. Drain corn. Cut kernels from cob with knife. Kernels should measure 10 cups. Combine corn with remaining ingredients in large pot and simmer 15 minutes.
2. Immediately pack into clean, hot pint jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes.
http://www.seasonalchef.com/recipe0905c.htm
Four Fig Desserts
Fig Tartlets
Terrific Fig Trail Bars
Fig Sugar Cookies
Fig Cake
The first two recipes were provided by the California Fig Advisory Board, which has a number of other recipes on its Web site. Most of the fig board’s recipes call for dried figs, which can shipped without injury, stored for months and enjoyed year round.
Fresh figs are a more ephemeral, exceedingly fragile, summer-time treat. Fans of this ancient fruit have to get their fill during the short window of opportunity when fresh figs are raining down from backyard trees and filling tables at farmers markets. For that time of the year, here are four recipes for baked goods that make use of fresh figs.
Fig Tartlets
(Makes 24)
Pastry
1 1/4 cups all-purpose flour
1/2 teaspoon white sugar or 1 1/2 teaspoons powdered sugar
1/2 teaspoon salt
1/4 pound (1 sticks) cold unsalted butter
2 tablespoons solid vegetable shortening
6 tablespoons ice water
Filling
12 figs, cut in half or lengthwise into long narrow strips
2/3 cup (1/3-pint) sour cream
3 tablespoons granulated sugar
2 eggs, well beaten
1 teaspoon vanilla
1/3 cup finely chopped nuts
Powdered sugar
½ cup walnuts
1. Using a rubber spatula, thoroughly mix in a large bowl flour, sugar and salt.
2. Working quickly to prevent softening cut butter into 1/4 -inch pieces. Add to dry ingredients. Using a pastry blender or two knives, chop the butter into pea-sized pieces. Add vegetable shortening and with quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the ice water over the flour mixture and work with rubber spatula until the mixture forms a ball, adding more water if needed. Flatten dough and wrap tightly in plastic wrap. Refrigerate at least 30 minutes or for several hours.
3. Roll out the piecrust and cut into 24 pieces. With fingers press the pieces of crust into the bottom and sides of ungreased tea-size muffin pans. Divide figs equally between lined pans. In a bowl, mix sour cream, sugar, eggs, vanilla and nuts. Spoon mixture over figs, filling cups to the top. Bake in a preheated oven at 375° F for 15 to 20 minutes or until puffed and brown. Cool in pan. Run a sharp knife around each tart to loosen and unmold. Sprinkle with confectioners’ sugar.
Terrific Fig Trail Bars
(Makes 24 bars)
1½ cups whole wheat flour
¾ cups all purpose flour or oat flour
½ cup light brown sugar, firmly packed
¼ cup wheat germ
1 tsp baking powder
1 tsp cinnamon
2 eggs or 6 tbsp egg substitute
1/3 cup melted margarine or butter
¼ cup honey
¼ cup molasses
1 tbsp finely grated orange peel
1 tsp vanilla
1 cup orange juice
1 cup California dried figs, stems removed, chopped
¾ cup raisins
½ cup walnuts
1. Combine flours, sugar, wheat germ, baking powder and cinnamon. In small bowl, blend eggs, margarine, honey, molasses, orange peel, vanilla and orange juice. Add liquid to dry ingredients; whip until smooth. Stir in figs, raisins and walnuts.
2. Spread in greased 9x13-inch baking pan. Bake at 350 degrees for 35 minutes, until done.
Fig Sugar Cookies
(Makes about 4 dozen)
1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1. Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool.
2. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour, baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets.
3. Bake 375 degrees F. for 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.
Fig Cake
1 1/2 cup sugar
3/4 cup butter
1 cup milk
4 egg whites, beaten
1 1/2 cups chopped figs
1 teaspoon cinnamon
1 tablespoon molasses
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon lemon flavoring
1. Cream sugar and butter. Add milk.
2. Sift flour. Measure and sift with salt and baking powder.
3. Add one-half of flour mixture to sugar and butter. Fold in stiffly beaten egg whites and stir in remainder of flour and flavoring.
4. Take out one-third of this mixture. To the remaining two-thirds, add molasses, cinnamon and figs, which have been dredged in two tablespoons of the flour. Pour into well-oiled, slightly floured tube pan.
5. Swirl the remaining one-third light-colored mixture into the dark-colored mixture. Bake at 350 degrees F. for about 55 minutes.
http://www.seasonalchef.com/recipe0905a.htm
Five Ways to Preserve Fresh Figs
Fig Jam
Preserved Figs
Frozen Fig Yogurt
Fig Chutney With Dates
Fig Chutney With Ginger
Fig Jam
2 quarts chopped fresh figs, about 5 pounds
3/4 cup water
6 cups sugar
1/4 cup lemon juice
1. To prepare chopped figs, pour boiling water over figs, let stand 10 minutes, then drain, stem and chop.
2. Add 3/4 cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves.
3. Cook rapidly until thick, stirring frequently to prevent sticking. Add lemon juice and cook 1 minute longer.
4. Pour, boiling hot, into hot, sterilized jars, adjust caps, process 10-15 minutes in boiling water bath.
Preserved Figs
2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices
1. Rinse figs well in cool water and then soak for 15 to 20 minutes.
2. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick, about 10 or 15 minutes, add figs and sliced lemon.
3. Bring back to a boil and boil for 1 minute. Lower heat and simmer for 30 minutes.
4. Seal in hot, sterilized jars and process in boiling water bath for 10 minutes.
Frozen Fig Yogurt
1. Blend 3 cups peeled, mashed figs, 1/2 cup sugar, 3 tablespoons fresh lemon juice, and 1 teaspoon grated lemon rind.
2. Fold the mixture into 1/2 gallon low-fat or fat-free ice cream or frozen yogurt. Pack in an airtight container and freeze.
Fig Chutney With Dates
5 cups red wine vinegar
1 pound light brown sugar
2 teaspoons kosher salt
2 pounds figs, stemmed and quartered
1 pound yellow onions, chopped
6 fresh hot red chiles, sliced diagonally
1/2 pound dates, pitted and chopped
1/4 cup shredded ginger
2 tablespoons sweet paprika
1 tablespoon mustard seed
1/2 tablespoon fresh ground black pepper
1. Place the vinegar, sugar, and salt into a nonreactive saucepan. Bring to a boil and then simmer 5 minutes.
2. Add the figs, onions, chiles and spices, bring to a boil again and simmer gently for an hour or until most of the liquid has evaporated.
3. Remove from the heat and ladle into hot, sterilized jars and seal. Process in boiling water bath for 10 minutes. Chutney will be ready in about a month.
Fig Chutney With Ginger
(makes two cups)
1 large onion, coarsely chopped
8 tablespoons coarsely chopped gingerroot
4 serrano, jalapeno, or other hot chilis, seeded and coarsely chopped
4 teaspoons grated lemon zest
1 cup golden raisins
1-1/3 cup white wine vinegar
1-1/3 cup firmly packed dark brown sugar
4 tsp. ground cardamom
1 tsp. ground cayenne pepper
8 large fresh figs, peeled and cut in 1/4-inch dice
1. Combine the onion, ginger, and chilis in food processor and chop until the mixture is the consistency of rice.
2. Spoon into a deep skillet and add lemon zest, raisins, vinegar, brown sugar, and spices. Cook over low heat for 1 to 2 minutes.
3. Add figs and bring to slow boil, stirring often until juices thicken. Refrigerate before serving.
http://www.seasonalchef.com/greens.htm
Three Ways to Cook Greens in Under 10 Minutes
lHot Wilted Greens
lMess o’ Greens Salad With Warm Pecan Dressing
lPasta with Dark Greens
The old school of Southern greens cookery called for simmering them to death. The new school of thought is that colored kales, chards, beet greens and the like are too pretty to treat like that. Tender young greens can be cooked in a matter of minutes. Quicker yet, wilt the greens with a hot dressing that keeps largely intact the strikingly attractive greens in the trendy braising, or sauté, mixes that salad mix growers sell at farmers markets.
Andrea Crawford, of Kenter Canyon Farm in the San Fernando Valley, has this simple suggestion for those who buy the sauté mix she sells at farmers markets: sauté five cloves of garlic in olive oil until they soften; turn the heat way up and throw in the braising mix until it wilts; squirt on some red wine vinegar until it disappears; serve over pasta.
Sylvia Thompson, in a recipe for Sicilian-style rapini published in The Kitchen Garden Cookbook (Bantam, 1995), does essentially the same thing but adds toasted pine nuts and raisins. She says the recipe, that requires 10 minutes of cooking time, also works with chard, spinach or any other tasty green.
Here are two other somewhat more involved suggestions on ways to sauté greens in 10 minutes or less, and third recipe that, with the addition of pasta, takes just a bit longer.
Countryside Farms, which runs a major farm stand near Stockton, recommends the following recipe.
Hot Wilted Greens
1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans
* In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.
* Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.
* Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp.
* Top with bacon and chopped pecans. Serve hot. Serves 4.
A different tradition of quick-cooked spring greens has been passed down through the generations in the family of a black South Carolinian novelist, farmer and farm stand operator named Dori Sanders. She traces many of her family’s culinary traditions to her Aunt Vestula, who died when Dori was a young girl.
Aunt Vestula, a link to a bygone era of southern history, worked around the turn of the century in the kitchen of a plantation near Charleston. Part of her pay was bringing home leftovers. In Dori Sanders’ Country Cooking (Algonquin Books of Chapel Hill, N.C., 1995), Sanders describes a springtime tradition of foraging in the fields for wild greens, many of which are available in cultivated form in Southern California farmers markets. She mentions what Carolinians call creasie greens (field cress that is a wild relative of water cress), pokeweed and dandelion greens.
Pokeweed tastes like beet leaves but with a stronger flavor, she writes. As with all bitter greens, boiling them before further preparation takes off some of the edge.
Mess o’ Greens Salad
With Warm Pecan Dressing
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
2 T balsamic vinegar
2 tsp. honey
1 T Dijon mustard
2 tsp. vegetable oil
½ cup pecans, roughly chopped or broken
* Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.
* In a small bowl, combine the vinegar, honey and mustard. Set aside.
* Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.
People in Mediterranean cultures, who have been big fans of bitter greens, such as dandelion and chicory, for centuries, boil them as a matter of course. Authorities on Italian cuisine recommend cutting the greens crosswise into 1-inch pieces before plunging them into the salted, boiling water. Then wring out the excess water, chop them up, and proceed with the desired recipe.
Cookbook author Diane Seed, in The Top One Hundred Italian Dishes (Ten Speed Press), suggests tossing dandelion greens or rapini with a chunky-shaped pasta, like penne, orechiette or ziti.
Seed, who teaches cooking classes in south Italy, suggests cooking the pasta in the same water used to boil the greens, which not only adds flavor to the pasta, but saves time, to boot.
She favors turnip greens in the following recipe, but broccoli raab (rapini), mustard or dandelion greens work just as well.
For the best flavor, use a strong, fruity extra-virgin olive oil. Serve with a loaf of thick-crusted, whole-grain bread.
Pasta with Dark Greens
2 pounds broccoli raab, turnip,
mustard or dandelion greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
4 anchovy filets in oil, drained and finely chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt
* In a large pot, bring 2 to 3 quarts of water to a boil.
* While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.
* When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.
* Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.
* In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they “melt” into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.
* Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings.
Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won’t get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.
http://www.seasonalchef.com/recipe0706a.htm
Nine Green Bean Recipes
You can just trim them, steam or simmer them for a few minutes and serve with butter, salt and pepper. Or you can get a bit fancier with green beans this summer
Here are nine ideas, ranging from some vegetable side dishes to some salads to a quick pickle.
Skillet Green Beans and Peppers
Green Bean Potato Salad
Romano Beans With Pesto
Scalloped Heirloom Potatoes and Kale
Steamed Green Beans with
Lemony Yogurt Vinaigrette
Green Beans with Tomatoes and Jalapeno
Greek-Style Green Beans with Tomatoes
Quick Pickled Green Beans
Green Beans and Red Bell Pepper in Balsamic Vinaigrette
Skillet Green Beans and Peppers
1 lb green beans, cooked
1 red bell pepper, sliced in strips
1 yellow or orange bell pepper, sliced in strips
1 small onion, halved and sliced
2 cloves garlic, minced
2 tablespoons butter
salt and pepper
1. Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic.
2. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste.
Source: Guide to Southern U.S. Cuisine.
Green Bean Potato Salad
1 lb green beans
2 lbs red potatoes, cut into bite-sized pieces
1 cup red bell pepper, diced
½ cup red onion, chopped
Dressing:
3 cloves garlic, minced
3 tablespoons fresh dill
4 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoons Dijon mustard
Black pepper, to taste
1. Cut green beans into one-inch lengths and steam for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.
2. Prepare the dressing by mixing all ingredients. Add onion and bell pepper to the cooled green beans and potatoes; top with dressing.
Basil pesto pasta has long been a summertime staple in my house. For a change, I’ve also experimented with mixing pesto with other starches — here potatoes and some meaty romano green beans. When I first tried this, I happened to have half a bunch of Tuscan kale (also known as lacinato or dinosaur kale), so I tossed that in and decided it’s a keeper.
Mark Thompson
Romano Beans with Pesto-Scalloped
Heirloom Potatoes and Tuscan Kale
1 lb Romano green beans, trimmed and broken in half
1 lb heirloom potatoes (such as Russian banana)
½ lb Tuscan lacinato kale
12-15 pearl onions
1 cup cream sauce (2 tablespoons butter, 2 tablespoons flour, 1 cup milk)
½ cup freshly made basil pesto
Bay leaf
Salt and pepper to taste
1. Chop the kale into small, thin strips after removing most of the tough, central vein in each leaf. Simmer kale along with onions, bite sized beans and potatoes with bay leaf until potatoes are nearly done. Drain and remove bay leaf.
2. While vegetables are simmering, make cream sauce by blending 2 tablespoons butter with 2 tablespoons flour and slowly blending in 1 cup milk. Then stir in half a cup or more of freshly made pesto.
3. Pour pesto cream sauce over vegetables and simmer on low for several more minutes until potatoes are just done.
Steamed Green Beans with
Lemony Yogurt Vinaigrette
1 pound fresh green beans, leave whole
1/2 cup red pepper, cut into julienne strips
Lemony Vinaigrette:
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice
2 tablespoons fat-free yogurt
1 tablespoon chives or green onion with green top, finely chopped
1/4 teaspoon each, salt and black pepper
1/2 cup canola oil or safflower oil
1. Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper.
2. Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.
3. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.
Source: University of Illinois Extension
Green Beans with Tomatoes and Jalapeno
1-1/2 pounds fresh green beans
1 large ripe tomato, cored and chopped
1/2 cup onion, chopped
1 jalapeno pepper, seeded and cut into julienne strips
1 clove garlic
2 tablespoons olive oil
5 pods of okra (optional) or one white potato cubed
salt and pepper to taste
1. Wash green beans and trim stem end, set aside. Wash core and chop tomato, no need to remove skin. Heat olive oil in a nonstick pan. Add onions and saute for one minute Add garlic and tomatoes, continue to cook for one minute.
2. Add green beans, toss, add okra or potato, season with salt and pepper. Add in a cup of water, cover quickly and simmer for 10 minutes or until potato is tender. Check potato by pricking with a fork.
Greek-Style Green Beans with Tomato
1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1 1/2 tsp. dried oregano
3/4 cup peeled, seeded, and diced tomato
1 tbsp. tomato puree (optional)
salt
pepper
Lemon wedges, for garnish
1. Drop green beans into a large pot of salted water and cook until firm-tender or al dente. Drain and refresh in ice water. Drain again and set aside.
2. Bring the veggie stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, and optional tomato puree and simmer about 5 minutes.
3. Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges.
Source: Crescent City Farmers Market, New Orleans
Quick Pickled Green Beans
2 pounds fresh green beans
2 cups water
2 cups cider vinegar
2 tbsp. sugar
4 tsp. dill seeds, crushed
2 tsp. dry mustard
1 tsp. pepper
1/2 tsp. salt
2 cloves garlic, crushed
1. Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water, cook 5 mins. Drain and plunge beans into ice water; drain again. Place beans in a large shallow, nonmetal dish; set aside.
2. Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. Store in refrigerator up to 1 week, stirring occasionally.
Source: Crescent City Farmers Market, New Orleans
Green Beans and Red Bell Pepper
in Balsamic Vinaigrette
1 tablespoon extra-virgin olive oil
1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips
2 cloves garlic minced
1 1/2 pounds green beans, trimmed
Salt and freshly ground pepper to taste
1/2 cup dry sherry
1/4 cup balsamic vinegar
Freshly grated Parmesan cheese
1. In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
2. In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, sherry, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately.
Source: What’s Cooking America
Pide This Turkish bread is usually prepared during the festive season of Bayram (Muslim Ramadan). It is related to the famed bread of the Franks and Armenians which is mentioned in the great eleventh-century cookbook of Al-Baghdadi.
1 oz compressed yeast, or 2 packages active dry yeast
1 tsp + 3 Tbsp sugar
1 cup lukewarm water
4 Tbsp butter or margarine
3/4 cup milk
4¾ cups all-purpose flour
1 Tbsp salt
TOPPING
1 egg, beaten
3½ Tbsp sesame seeds
1½ tsp fennel seeds
Place the yeast, 1 tsp sugar and < cup of the warm water in a small bowl. If compressed yeast, cream together; if dry, stir to dissolve. Set aside in a warm place for 15 - 20 minutes or until the mixture begins to froth.
Place the butter, milk and remaining water in a small saucepan and heat slowly until the butter has melted. Remove from the heat.
Sift the flour and salt into a large bowl and stir in the remaining sugar. Make a well in the center and add the yeast and butter mixtures. Gradually work in the flour until a soft dough is formed. Transfer to a floured work surface and knead for about 10 minutes or until smooth and elastic. (Alternatively, knead the dough using the dough hook in a heavy duty (counter top) electric mixer.)
Grease a large circular dish about 12 inches in diameter. place the dough in the center of the dish and press down until it forms a round loaf about 10 inches in diameter. Cover with a dish towel and leave to rise in a warm place for 1 1/2 - 2 hours.
Preheat the oven to 375°F.
Brush the surface of the bread with the beaten egg and sprinkle the sesame and fennel seeds evenly over it. Using the point of a sharp knife make a pattern over the top. bake for about 40 minutes or until golden brown and cooked through. transfer to a wire rack and leave to cool.
Makes 1 large loaf.
From “Patisserie of the Eastern Mediterranean” by Arto der Haroutunian
http://mideastfood.about.com/od/breadsrice/r/mhanncha.htm
M’hanncha - Moroccan Snake Pastry
Recipe Feedback:
By Saad Fayed, About.com Guide
See More About:
* middle eastern desserts
* morrocan recipes
* recipes using phyllo
* orange blossom water
M’hanncha means “the snake” and this pastry certainly looks liek a snake. It is made of filo dough and is then coiled like a snake. It is filled with an almond paste. You can make a large pastry with larger sheets of filo, or you can make individual sizes, which is much easier.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
* 1/2 package of filo dough, or 8 sheets
* 1/3 cup granulated sugar
* 2 1/2 cups almonds
* 1 tablespoon melted butter
* 1 teaspoon orange blossom water
* powdered sugar for dusting
* powdered cinnamon for dusting, plus 1 teaspoon
Preparation:
In a food processor, grind sugar and almonds. You can also do this with a mortar and pestle. Add orange blossom water, cinnamon, and butter. Blend into a smooth paste.
Take one sheet of filo dough and place 1/4 cup of the almond paste and spread it down the center, in the shape if a thick pencil. Roll the dough around the paste, and form into a snake coil.
Fry in butter until golden brown. Dust with powdered sugar and cinnamon. Repeat with remaining dough and paste.
Yields 8 pastries.
Read that cap and trade thingy. At the time, I thought it was too ridiculous to ever pass-not so sure now. Those free grants have me shuddering too. Have a relative who had new refrigerator (energy efficient), new furnace ( energy efficient also) new roof, new windows, doors and insulating material around base of house-all free. The first winter in repaired house water pump broke, she transported water in jugs (20 gallons at a time), finally gave up, moved out, all pipes froze (not drained) water pump froze, house completely uninhabitable as ceilings are falling, electrical unsafe, mold everywhere. That’s where our tax dollars are going!! Believe me, I am all for helping the elderly and like you, help out everywhere I can, but this throwing away our dollars on a dead horse really ticks me off.
One more thing. Do you have any trouble keeping hens in a yard. Our hens love to be out, but when I get my garden planted, it will be OFF-LIMITS for them. Hubby says he will build a yard, but boy can they fly-will they just fly over the top of a 6 ft. fence?
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