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
Basic Pasta Recipe
This recipe comes from the back label on Bob’s Red Mill Semolina Flour.
INGREDIENTS:
1 1/2 Cup Semolina
1/2 Teaspoon Sea Salt
2 Eggs
2 Tablespoons Water
2 Tablespoons Olive Oil
COMBINE Semolina Flour and sea salt. ADD beaten eggs ( or egg whites), water
and oil. MIX to make a stiff dough. Knead 10 minutes or until dough is elastic.
Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a
lightly floured surface, roll out to desired thickness and cut as desired.
Bring large pot of water containing 1/2 tsp. oil to a boil. Add pasta and cook
until tender. When making lasagna, no need to boil noodles. Add directly to
your recipe. Serve with your favorite sauce or pesto. See the Garden Pasta
Sauce in our recipes section on our website or toss with olive oil or butter,
pepper and parmesan cheese.
Makes about 4 servings.
NUTRITIONAL INFORMATION:
Each serving contains Calories 280, Calories from Fat 90, Total Fat 10g,
Saturated fat 1.5g. Cholesterol 95mg, Sodium 320mg, Total Carbohydrates 38g,
Dietary Fiber 3g, Sugars 1g, Protein 10g.
Submitted by: Shelley
Plain Pasta Dough (Makes about 1 pound)
3 cups all purpose flour
3/4 cup water
1 teaspoon salt
Place the flour in a mound on a large floured surface.
Make a well in the center. Add the water and salt.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Let the dough rest for 10
minutes. Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into 3 or 4 balls and let rest 30 minutes.
Roll out 1 ball at a time to the desired thickness, 1/8 to 1/16 inch, and cut into
shapes.
Submitted by: Darlene
Basic Eggless Pasta
2 cups Semolina flour
2 cups All-purpose flour
1 cup Tepid water, to 1 1/4 cups
Place both types of flour in a large mixing bowl and stir to mix well. Make a
well in the center of the flour mixture and add water a little at a time, stirring
with your hands until a dough is formed. You may need more or less water,
depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10
minutes until smooth and elastic. Cover and let stand for 10 minutes at room
temperature before using.
Submitted by: Darlene
Basic Egg Pasta Dough
“Pasta al’ Uovo”
To make about 1/2 pound (2 servings):
3/4 cup all purpose flour
1 egg
1/4 tsp salt
1/2 Tbsp olive oil
1/4 Tbsp lukewarm water
To make about 3/4 pound (3 to 4 servings):
1 1/2 cups all purpose flour
2 eggs
1/2 tsp salt
3/4 Tbsp olive oil
3/4 Tbsp lukewarm water
To make about 1 pound (5 to 6 servings):
2 1/4 cups all purpose flour
3 eggs
3/4 tsp salt
1 Tbsp olive oil
1 Tbsp lukewarm water
Place the flour on a large floured surface.
Make a well in the center. Break the eggs into the well.
Add the salt, oil, and water. Beat the mixture in the well with a fork.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball.
Transfer the dough to a lightly floured surface.
Knead the dough until it is smooth and elastic, about 10 minutes.
Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
Submitted by: Darlene
Homemade Pasta using your Mixer or Food Processor
Serves: 4 - 8 people (depending on how hungry you all are)
3 1/2 cups of all purpose flour
4 - 6 eggs (the more eggs you add, the richer the dough)
1/2 tsp salt
1 tsp olive oil
1 Tbsp warm water
Preparing Dough Using a Mixer with a Dough Hook
1. Place the flour into your mixing bowl.
2. In a separate bowl, mix the eggs, salt and olive oil.
3. Turn the mixer on low and then slowly pour the egg mixture into the
bowl, incorporating the egg into the flour.
4. Add the warm water slowly if you need to moisten the dough (I almost
always do this). Sometimes you may need it all, sometimes you will only
need a bit.
5. When the egg is added into the flour and you have a rough dough, take
everything out of the bowl and set it on a marble or wooden counter or
board.
6. Collect the mixture into a ball on a marble or wooden counter or board.
Preparing Dough by Using a Food Processor
1. Place the flour into your processor’s bowl.
2. In a separate bowl, mix the eggs, salt and olive oil.
3. Pulse the processor while slowly pouring the egg mixture into the
bowl and incorporating it into the flour.
4. Add the warm water slowly if you need to moisten the dough (I almost
always do this). Sometimes you may need it all, sometimes you will only
need a bit.
5. When the egg is added into the flour and you have a rough dough, take
everything out of the bowl and set it on a marble or wooden counter or
board.
Kneading the Dough
1. Knead the dough for 10-15 minutes. When you’re done, it should be
smooth with everything fully incorporated. Be sure not to stop too soon
(even if your arms are tired) as your dough won’t stretch well later and
you’ll regret it.
2. Let the dough rest in a bowl covered with plastic wrap for at least
an hour on the counter or up to a day in the refrigerator.
Making the Pasta
A. Rolling out the Dough by Hand
1. Line a cookie sheet with paper towels that have been sprinkled with
flour.
2. Spread some flour onto your counter or board and set the dough on top
of it.
3. Cut a 1/2 inch slice off your dough ball, and keep the rest covered
with the plastic wrap.
4. Using your rolling pin, roll your dough to your desired thickness (I
like it on the thin side) and then cut into whatever shape you’d like. I
think pappardelle, tagliatelle, and fettuccini are the easiest to cut.
5. Set the cut noodles onto the cookie sheet, being sure not to clump
them too much. Sprinkle on more flour if needed.
6. Continue until you are out of dough.
Making Individual Shapes by Hand
1. Line a cookie sheet with paper towels that have been sprinkled with
flour.
2. Spread some flour onto your counter or board and set the dough on top
of it.
3. Cut a 1/2 inch slice off your dough ball, and keep the rest covered
with the plastic wrap.
4. Make whatever shapes you’d like (I think orecchiette is the easiest
as you just make little balls and then press your knuckle into them),
being sure not to make your shapes too thick or too big as they won’t
cook well.
5. Set the cut noodles onto the cookie sheet, being sure not to clump
them too much an sprinkling on more flour if needed.
6. Continue until you are out of dough.
Note: I won’t provide pasta maker instructions as each machine comes
with a helpful manual.
Cooking the Pasta
1. Add the pasta to salted boiling water. Be sure to have a nice full
pot so there’s enough room for the pasta to move around and cook in
separate batches if your pot isn’t big enough.
2. Boil for 3-5 minutes, or until the pasta seems cooked through.
3. The pasta should be firm, but cooked through, when you take it out.
Just be sure not to let it get mushy.
4. Serve with your favorite sauce.
Freezing the Pasta
1. Take your fresh (uncooked) noodles still lying on the cookie sheet
and cover them with a layer of paper towels.
2. Stick the cookie sheet in the freezer for about an hour.
3. When the noodles are frozen, place them in a freezer bag or container
and freeze until ready for use.
Submitted by: Darlene
Fresh Pasta
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring
cup mix the eggs, water and oil and salt. Pour the wet mixture slowly
into the flour and mix with your 2 fingers until all of the wet is
incorporated. Do not force the dough to take all of the flour. If you
are going to use a pasta machine to roll out the dough you may at this
point form the dough into a disk and cover with plastic wrap. Place in
the refrigerator for 1 hour to rest. If you going to roll this by hand
you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor: In the bowl of your food processor combine the flour
and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the
eggs, water and oil. While pulsing the machine pour this mixture in a
continuous stream and continue running the machine until the dough
begins to pull away from the sides of the bowl. Follow directions above
for hand rolling or machine.
This recipe yields 4 to 6 servings.
Submitted by: Darlene
FLAVORED PASTA DOUGH
Vegetables are added to pasta dough mainly for color. The additional
flavor is usually not very pronounced. The color of vegetable pasta is
a pastel version of the original vegetable color. The following recipes
use the same ingredients and quantities given for Basic Plain Pasta Dough
or Basic Egg Pasta Dough with the vegetable additions.
Beet Pasta Dough
Follow the Basic Plain Pasta Dough recipe.
Drain 1 (8 oz.) can sliced beets. Puree the beets in a blender with 1
tablespoon olive oil. If using a food processor, add the remaining
ingredients and process to form a dough. If mixing by hand, add the
pureed beets to the well and begin to mix in the flour. Continue as
directed for Basic Plain Pasta Dough.
Broccoli Pasta Dough
Follow the Basic Plain Pasta Dough recipe.
Cook 10 ounces fresh or frozen chopped broccoli until tender.
Puree the broccoli in a blender with 1 egg.
Add remaining ingredients and proceed as directed for Plain Pasta Dough.
Lemon Pasta Dough
Follow the recipe for Basic Egg Pasta Dough, but instead of 3 eggs, use
2 eggs and 1 egg yolk.
Add 2 tablespoons lemon juice and 3 tablespoons finely grated lemon zest.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Tomato Pasta Dough
Follow the recipe for Basic Egg Pasta Dough, but use only 2 eggs.
Blend 1/3 cup tomato paste with the eggs until well combined.
Add remaining ingredients and proceed as directed for Egg Pasta Dough.
Note: This dough tends to be sticky. Add more flour is necessary.
Submitted by: Darlene
Chile Pepper Pasta Dough
This makes a bright red pasta dough that has a nice chile flavor. You
can use a hotter chile powder to turn up the heat.
Dry
4 cups flour
4 Tbsp mild New Mexico red chile powder
Wet
2 egg yolks
6 large whole eggs
4 Tbsp olive oil
Combine flour and chile powder well using a broad spoon. Pour wet
ingredients into dry in a large bowl. Mix with a fork to moisten the
four and it starts to stick together.
Knead the flour in the bowl using your fist until flour begins to take
on a solid form, folding the mass over, pushing and turning it then
folding again.
When you’ve formed a cohesive wad of dough, take the dough from the bowl
and turn it out onto a small work surface lightly dusted with four.
Continue kneading until four is cohesive and smooth and shiny on the
outside. Add small amounts of water, or flour as needed to create a
dough that is neither to sticky or too hard.
Wrap the dough with plastic wrap and let sit, at room temperature for
1/2 hour.
Submitted by: Darlene
Basic Meat Mix (Pre-Cooked Meat)
Yield: 5 packages •
Serving: 2 1/3 cups in each package
5 lb ground meat
2 medium onions, chopped
1 cup chopped celery
2 cloves garlic, minced or 1 teaspoon garlic powder
3/4 tsp pepper
Microwave:
Combine onions and crumbled ground meat in a microwave safe 5 quart
casserole dish. Cover.
Microwave on HIGH 14 to 16 minutes or until meat loses its pink color,
stirring 2 or 3 times.
Drain fat. Stir in remaining ingredients. Cover.
Microwave on HIGH 5 to 8 minutes.
Stove Top:
Brown ground meat and onions in a large skillet or pot. Drain fat.
Stir in remaining ingredients. Cook over medium heat for 15 minutes
To Freeze:
Divide cooked mixture into 5 containers or freezer bags (approximately
2 1/3 cups each). Cover. Label and freeze.
If using freezer bags, remove air from bags, seal, press flat and freeze.
To Defrost:
Place 1 package BASIC MEAT MIX in container called for in recipe you plan
to use.
Microwave until defrosted (stir frequently and break apart with a fork
once or twice).
On stove top, heat on medium heat for 10 to 15 minutes before continuing
with recipe.
Defrost meat in refrigerator overnight.
Tip: This mix can be used in any recipe calling for cooked hamburger (i.e.
Impossible Taco Pies)
PER SERVING: CALORIES 843 • FAT 52 G • PROTEIN 81 G • CARBOHYDRATE 8 G •
FIBER 1 G • GOOD SOURCE OF NIACIN, VITAMIN B 12 AND ZINC
Basic Meat Mix Chili
Yield: 4 servings
1 package BASIC MEAT MIX
2 - 15 oz can tomatoes
1 - 15 oz can kidney beans, drained and rinsed
2 tsp chili powder
Mix all ingredients.
Microwave 10 minutes in a microwave safe dish or cook on stovetop
in large pot for 30 minutes.
PER SERVING: CALORIES 344 • FAT 14 G • PROTEIN 28 G •
CARBOHYDRATE 28 G • FIBER 10 G
Yield: 4 servings
1 package BASIC MEAT MIX, defrosted
1 - 4 ounce can mushrooms
1 can cream of mushroom soup
1/2 cup sour cream (optional)
4 cups cooked noodles
Microwave:
In a 1 1/2 quart microwave safe dish, combine BASIC MEAT MIX, mushrooms
and can of mushroom soup.
Microwave on HIGH 3 to 6 minutes, or until hot and thickened. Stir in
sour cream (if using). If necessary, microwave on HIGH 1/2 to 1 1/2
minutes, or until heated. Serve over noodles.
Stove Top:
Heat BASIC MEAT MIX, mushrooms and can of mushroom soup in a medium
saucepan. Heat and stir until thickened. Stir in sour cream (if using).
Serve over noodles.
PER SERVING (WITHOUT SOUR CREAM): CALORIES 510 • FAT 21 G •
PROTEIN 30 G • CARBOHYDRATE 49 G • FIBER 3 G •
Yield: 4 servings
1 package BASIC MEAT MIX
1/4 cup water
1 1/2 teaspoon chili powder
1 - 8 oz can tomato sauce or 1- 15 ounce can chopped tomatoes
1 - 15 oz can pinto or black beans, drained and rinsed (optional)
1 1/2 cup shredded cheese
8 - 6 inch corn tortillas
Mix together BASIC MEAT MIX, water, chili powder, tomatoes and beans
(if using) in medium pot. Heat thoroughly.
Put four corn tortillas into 8 inch x 8 inch baking pan. Pour 1/2 of
BASIC MEAT MIX mixture and 1/2 of cheese over top of tortillas. Top
with four more tortillas, remaining BASIC MEAT MIX mixture and remaining
cheese.
Bake at 350 degrees F. for 30 to 40 minutes.
PER SERVING (WITHOUT BEANS): CALORIES 525 • FAT 29 G • PROTEIN 35 G •
CARBOHYDRATE 33 G • FIBER 5 G • GOOD SOURCE OF PHOSPHORUS
Yield: 4 servings
1 package BASIC MEAT MIX
2 cups cooked white or brown rice
1 can whole kernel corn, drained
Mix all ingredients.
Heat thoroughly on stove top in a medium pan, in microwave in a microwave
safe dish, or in oven in an 8 inch x 8 inch pan until hot.
Top with shredded cheese, if desired.
PER SERVING (WITH WHITE RICE): CALORIES 375 • FAT 14 G • PROTEIN 24 G
• CARBOHYDRATE 38 G • FIBER 1 G
Yield: 4 servings • Serving: 1 sloppy joe
1 package BASIC MEAT MIX
1 - 8 oz can tomato sauce
4 hamburger buns
Mix BASIC MEAT MIX and tomato sauce in medium pan. Heat thoroughly.
erve on hamburger buns.
PER SERVING: CALORIES 350 • FAT 15 G • PROTEIN 25 G •
CARBOHYDRATE 28 G • FIBER 2 G • GOOD SOURCE OF VITAMIN B12
Yield: 4 servings
1 package BASIC MEAT MIX
2 - 8 oz cans tomato sauce
2 tsp Italian seasoning
Mix all ingredients in a medium pan.
Heat thoroughly and serve with any type of pasta.
Tips: You may also add the BASIC MEAT MIX to your favorite spaghetti sauce.
Yield: 4 servings • Serving: 2 tacos
1 package BASIC MEAT MIX
1 tsp chili powder
1/4 tsp cumin
8 - 5 inch hard taco shells
Mix all ingredients.
Heat thoroughly. Spread into a taco shell.
Top with lettuce, tomatoes, olives, shredded cheese or other toppings.
Tip: Can use 1 package of taco seasoning in place of chili powder and cumin.
PER SERVING (WITHOUT TOPPINGS): CALORIES 337 • FAT 19 G • PROTEIN 22 G
• CARBOHYDRATE 19 G • FIBER 3 G • GOOD SOURCE OF VITAMIN B12 AND ZINC
Submitted by: Darlene
Nature’s Burger Mix
1/2 cup dry chickpeas
1/2 cup dry soybeans
1/2 cup dry lentils
1/2 cup yellow split peas
1/2 cup brown rice
1/2 cup rolled oats
1/4 cup whole wheat bread crumbs
1/4 cup cornmeal
1 1/2 Tbsp baking soda
seasonings of your choice (see note)
Put the ingredients 1 to 2 at a time in a blender, turn the blender on,
and RUN FOR COVER (this is pretty noisy ). When everything is in
powdered form, combine in a tupperware like container and store in the
fridge.
Makes 4 cups of mix
To make burgers, combine 1 cup burger mix and 2/3 cup hot liquid (see
note 2) and let sit for 15 minutes. On a plate, form into 3 thin
patties. Use a spatula to move patties onto a nonstick sprayed skillet
and cook on both sides until lightly browned. Serve with your favorite
burger fixins.
Note - Seasonings: You can use the herbs and / or spices of your choice,
or consider using a dry soup mix run through the blender (I’ll bet onion
would be good). Also, try a dry salad dressing mix. Or a veggie bouillon
cube run through the blender.
Other suggestions: onion powder, garlic powder, lemon pepper, basil, etc.
Note 2 - Liquids: Try 1/3 cup water and 1/3 cup barbeque sauce - combine
in bowl
and nuke until hot, add to dry mix (note that burgers made with barbeque
sauce will brown more quickly, so watch them!). Or try half water, half
tomato juice, or half water and half white wine or marsala. Try to make
sure that your liquids and seasonings have compatible flavors.
Other suggestions: The possibilities here are endless.
Oriental: Burger mix with a little soy sauce in the liquid and some
fresh ginger added to the mix, maybe a dash of rice wine.
Spanish: Cumin, red pepper, chili powder, or a dry taco seasoning mix.
Indian: Curry powder added to the mix.
Wine / Garlic: Chopped garlic added to the mix, half water and half
white wine for the liquid.
Potpourri: Make a batch of plain, unseasoned burger mix and add whatever
seasonings strike your fancy as you’re mixing it up! No need to commit
to just one flavor for the whole
batch.
Submitted by: Darlene
Scalloped Potatoes Mix
Ingredients:
Basic sauce mix:
2 Tbsp nonfat dry milk
2 Tbsp flour
2 Tbsp corn starch
1 Tbsp finely diced dried onions (or you can sub 1 tsp onion powder)
1/2 tsp black or white pepper
Method:
That is just the basics. You can get creative and add dried finely diced bell
peppers, garlic powder, parsley, dill, what ever tickles your fancy.
I put 3 cups of dehydrated potatoes in a wide mouth quart canning jar and dry
can them. Then I take baby food jars and put 1 Tbsp of the sauce mix and 1/3 cup
powdered milk and dry can that.
When you want to make scalloped potatoes, take a jar of potatoes and pour them
into a medium sized casserole. Sprinkle the sauce mix over the top. Take about 3
Tbsp of butter and dot it over the top. Pour in 2 3/4 cups boiling water. Bake
at 400°F for about 30 to 35 minutes.
Notes:
You can do all kinds of changes. Add some cheese, fry up some hamburger or
sausage and add to it. Use one of the dry canning soup recipes for a different
flavor.
It also works to put them in the crock pot and just leave them for about 1 1/2
hours or to put them on the stove top in an enamelware pan on a real low simmer
or even during the winter on the back of a wood stove.
Submitted by: David R
Stovetop Stuffing Seasoning Mix
1/2 tsp each ground sage, dried savory and poultry seasoning
1 tsp instant chicken bouillon granules
1 Tbsp dried chopped celery
2 tsp dried minced onion
2 tsp dried parsley leaves, crushed
1/8 tsp ground pepper
Cut a 6” square of heavy duty foil. Place all the ingredients in
center of foil. Fold the foil to make an airtight package.
Label with date and contents. Store in a cool, dry place.
Makes: 1 package seasoning mix
Use within 6 months
1 1/4 cups water
3 Tbsp butter or margarine
1 package Stuffing Seasoning Mix
4 cups partially dried 1/2” bread cubes
In a medium saucepan, combine water, butter or margarine and
Stuffing Seasoning Mix. Bring to a boil over medium high heat.
Reduce the heat to medium, simmer for about 5 minutes. Stir in
the bread cubes. Cook for 1 to 2 minutes until the liquid is
absorbed, stirring constantly.
Cover; remove from heat. Let stand for 5 minutes before serving.
Serves: 4 to 6
Variations:
Whole Wheat Stuffing: Substitute 2 cups partially dried whole wheat
bread pieces for half of the bread cubes.
Cornbread Stuffing: Use 3 cups crumbled cornbread for bread cubes.
Nut Stuffing: Add 1/4 cup walnuts or diced water chestnuts.
Submitted by: Darlene
Sopaipilla Mix
If you use a large flat bowl, it is easy to cut the shortening in with a
pastry blender.
7 cups all purpose flour
4 Tbsp granulated sugar
8 tsp baking powder
4 tsp salt
1/4 cup vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Stir with
a wire whisk until blended.
Use a pastry blender, a heavy duty mixer with a bowl cover or your
fingers to blend in shortening until evenly distributed.
Spoon into an 8 cup container with a tight fitting lid. Seal container.
Label and date the contents. Store in a cool dry place. Use within 10 to
12 weeks.
Makes about 8 cups
If the Sopaipilla don’t rise to the top immediately, the oil is not hot
enough.
2 cups sopaipilla mix
about 2/3 cup water
oil for frying
powdered sugar for garnish
In a medium bowl, combine Sopaipilla mix and 2/3 cup water. Mix with a
fork until dough clings together. Add more water, if needed.
Turn out dough on a lightly floured surface. Knead 8 to 10 times. Cover
and let rest for 20 minutes.
Pour oil for frying, 2 to 3 inches deep in a medium skillet. heat to
375 degrees F. At this temperature a 1 inch cube of bread will turn
golden in 40 seconds.
With a pizza cutter or sharp knife, cut dough into 3 inch squares. Use
tongs to carefully lower squares into hot oil. When puffed, turn to
brown other side. Drain on paper towels. Sprinkle with powdered sugar.
Serve hot.
Makes about 20 sopaipillas
The bread in this meatless dish is similar to Navajo fry bread.
2 cups sopaipilla mix
2/3 cup water
oil for frying
1 - 30 oz can refried beans
4 cups shredded cheddar cheese (about 1 lb)
1/2 medium head lettuce, shredded
2 to 3 chopped tomatoes
salt and pepper to taste
8 ripe olives for garnish
In a medium bowl, combine mix with water. Stir with a fork until dough
forms a ball. Add more water if needed. Turn out onto a lightly floured
surface. Knead 8 to 10 times. Divide dough into 8 pieces. With a rolling
pin, roll out each piece to a 6 inch circle and set aside. Cover with a
cloth.
Pour oil for frying 1 inch deep in a large skillet. Heat to 375 degrees
F. Use tongs to carefully lower rolled out dough circles into hot oil 1
at a time. Cook until lightly brown on both sides, using tongs to turn
once. Drain on paper towels.
Top each fried bread with about 1/2 to 3/4 cup hot beans, spreading to
cover. Sprinkle each with about 1/2 cup cheese, some of the lettuce and
some of the tomatoes. Sprinkle with salt and pepper to taste. Top with a
ripe olive.
Makes: 8 servings
NOTE: This is also great for Indian tacos. Use the fry bread like you
would Taco shells.
These are soft, chewy and irresistible.
1/4 cup butter
2 cups mix
1 1/2 tsp baking powder
about 2/3 cup milk
salt
Preheat oven to 450 degrees F. Melt butter in an 8 x 9 inch square
baking pan in preheated oven. Remove as soon as the butter melts.
In a medium bowl, combine mix and baking powder, stirring with a wire
whisk to blend. Use a fork to stir in milk until dough forms a ball.
Turn out onto a lightly floured surface and knead 8 to 10 times. Roll
out dough to an 8 x 9 inch square, about 1/2 inch thick. Cut in half.
Cut each half into 4 x 1 inch strips. Dip strip in melted butter.
Arrange in pan with sides touching. Sprinkle lightly with salt. Bake 15
to 20 minutes in preheated oven until golden brown. Serve hot.
Makes: 16 sticks
Submitted by: Darlene
SAVORY ADD A CRUNCH OATS
Sprinkle over tossed green salads, soups, casseroles, cooked vegetables,
stuffed tomatoes, or cold meat salads. Top muffins, rolls or breads
before baking. Add to meat loaf or hamburgers. Savory Add a Crunch
adds a toasty cheese crunch wherever you use it.
2 cups Quaker Oats, uncooked (Old Fashioned, Quick or One Minute oats)
1/2 cup butter or margarine, melted
1/3 cup grated Parmesan cheese
1/3 cup finely chopped nuts or wheat germ
1/4 teaspoon garlic salt
Combine oats, butter, cheese, nuts and garlic salt. Bake in ungreased
shallow baking pan in preheated moderate oven 350 F. 15 to 18 minutes or
until golden brown. Cool; store covered in refrigerator. Makes about 3
cups.
HERBED ADD A CRUNCH: Prepare as for Savory Add a Crunch above, and in
addition, use 1 teaspoon oregano leaves crushed and 1/2 teaspoon thyme
leaves crushed.
CASSEROLE ADD A CRUNCH: Use it plain or change the flavors to fit
whatever casserole you’re making. This is an uncooked Add a Crunch that
gets crunchy as it bakes.
CASSEROLE UNCOOKED OAT ADD a CRUNCH:
2 cups Quaker Oats, uncooked
1/2 cup grated Parmesan cheese
1/2 cup butter or margarine, melted
1/2 teaspoon onion salt
Combine all ingredients; mix well. Sprinkle unbaked crunch mixture over
creamed casseroles, such as tuna noodle or creamed vegetables. Bake
according to your specific casserole recipe. Store covered in
refrigerator for up to 2 months. Makes about 2 1/2 cups.
NOTE: Casserole Add a Crunch will brown properly on casseroles baked
for approximately 40 minutes at 350 degrees F. or 25 minutes at 375
degrees F. Longer baking times may result in over browning. For
casseroles baked 15 minutes or less use Savory Add a Crunch.
FOR TUNA OR SALMON CASSEROLES: Add 1/2 teaspoon dill weed or curry
powder to crunch.
FOR CHICKEN OR TURKEY CASSEROLES: Add 1/2 teaspoon sage, poultry
seasoning, marjoram or thyme to crunch.
FOR VEGETABLE CASSEROLES: Add 1/2 teaspoon oregano leaves, basil
leaves, or marjoram, or 1/4 teaspoon garlic powder to crunch.
Submitted by: Darlene
Hidden Valley Ranch Dressing Mix
Powder Mix
15 - 2” square saltines
2 c Dry minced parsley flakes
1/2 c Dry minced onions
2 Tbsp Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder
Salad dressing
1 tb Mix
1 c Mayo
1 c Buttermilk
Put crackers through blender on high speed until powdered.
Add parsley, minced onions and dill weed.
Blend again until powdered. Put into bowl. Stir in onion salt,
garlic salt, onion powder and garlic powder. Put into container
with tight-fitting lid.Store at room temp for 1 year.
Makes 42- 1 tablespoon servings.
TO USE MIX Combine mix, mayo and buttermilk.
Yield 1 pint.
Submitted by: Darlene
Basic Oil And Vinegar Dressing Master Mix
4 tsp salt
3 Tbsp sugar
1 tsp dry mustard
1 cup vinegar
3 cups salad oil
1/4 tsp ground red pepper
1/2 tsp pepper
Combine all ingredients in a glass jar or bottle. Cover, shake well and
store in refrigerator. Shake again before using.
Makes 4 cups
Curry Dressing: Add 1 teaspoon curry powder, 1/4 teaspoon dry mustard
(optional) and 1 or 2 finely chopped, hard cooked eggs to 1 cup Basic
Oil and Vinegar Dressing.
Florentine Dressing: Add 3 tablespoons finely minced raw spinach to 1
cup Basic Oil and Vinegar Dressing.
Parmesan Dressing: Add 3 to 4 tablespoons grated Parmesan cheese to 1
cup Basic Oil and Vinegar Dressing.
Vinaigrette Dressing: Add 2 teaspoons finely chopped chives and 1 to 2
finely chopped, hard cooked eggs to 1 cup Basic Oil and Vinegar Dressing.
Chiffonaide Dressing: Add 4 teaspoons minced pimento, 1 teaspoon dried
parsley flakes, and 1 finely chopped, hard cooked egg to 1 cup Basic Oil
and Vinegar Dressing.
Mint Dressing: Add 2 tablespoons dried mint leaves and 4 teaspoons sugar
to 1 cup Basic Oil and Vinegar Dressing.
Indian Rose Dressing: Add 1 small cooked beet, finely chopped; 1/2
teaspoon Worcestershire sauce and 2 tablespoons chopped sweet pickle to
1 cup Basic Oil and Vinegar Dressing.
Spicy Red Dressing: Add 1/3 cup ketchup, 1/2 teaspoon dried oregano, 1
teaspoon parsley flakes, 1/2 teaspoon dried basil flakes, 1/2 teaspoon
dried dill weed and 1/4 teaspoon celery salt to 1 cup Basic Oil and
Vinegar Dressing. Cover and refrigerate for 1 week to give herbs time to
flavor dressing.
Blue Cheese Dressing: Add 1/4 cup crumbled blue cheese to 1 cup Basic
Oil and Vinegar Dressing.
Celery Dressing: Add 1 teaspoon celery seeds to 1 cup Basic Oil and
Vinegar Dressing.
Honey Celery Dressing: Add 1/2 cup honey and 1 tablespoon celery seeds
to 1 cup Basic Oil and Vinegar Dressing.
Honey Lemon Orange Dressing: Add 2 tablespoons honey, 4 teaspoons lemon
juice, 1 teaspoon orange juice, and 1/2 to 1 teaspoon grated lemon peel
to 1 cup Basic Oil and Vinegar Dressing.
Honey Orange Dressing: Add 2 tablespoons honey, 4 teaspoon orange juice,
1 teaspoon lemon juice, and 1/2 teaspoon grated orange peel to 1 cup
Basic Oil and Vinegar Dressing.
Submitted by: Darlene
Dry Spicy Master Barbecue Sauce Mix
1/2 cup brown sugar or raw sugar
1 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp coriander
1/4 tsp salt
1/4 tsp pepper
Mix all dry ingredients together until well blended. Store in a tightly
covered container or jar labeled with name and date.
Yields: approx. 1/2 cup (8 - 1 Tbsp servings)
Shelf Life: 4 to 6 months
Note: Barbecue lovers will want to make up plenty of this spicy sauce. Use it
on items other than meat or in other recipes such as baked beans. The dry mix
will last for at least six months, so make up the mix once and have it ready
when you need it. If you are making the dry mix, do not add the liquid
ingredients or onion (unless you are substituting dry onion flakes). Double
or triple the recipe as needed.
Spicy Barbecue Sauce
1/4 cup Dry Spicy Master Barbecue Mix
1 cup ketchup, or tomato paste
1 cup raspberry jam, or jelly
1/2 cup water
8 drops Tabasco sauce
1 yellow onion, chopped
Combine all the dry and liquid ingredients together and stir until well
blended. Cover and let rest 30 minutes so the flavors combine.
Pour into a glass (preferable) bottle and cover with a lid. Label with name
and date.
Yields approx. 2 3/4 cups (11 - 1/4 cup servings)
Shelf Life: 1 month in refrigerator.
Note: This recipe uses jam or jelly as its key flavor. This sauce recipe will
cover approximately 2 to 2 1/2 pounds.
Submitted by: Darlene
Farmers battle new invader
European grapevine moth migrates from wine country
By EVELYN NIEVES
Associated Press
Posted: 05/09/2010 01:40:33 AM PDT
snipped....
The European grapevine moth, while favoring grapes, also will eat its way through a long list of tree fruits, including peaches, plums, nectarines, pomegranates, kiwi and persimmons.
It is especially dangerous to grapes because it feeds on grapes in both the moth and the larvae stage — the larva feed on grape flowers and developing fruit.
Second and third generations of the moth cause the most damage — directly by feeding on mature grape berries and, indirectly, by predisposing the crop to gray mold, a fungal infection.
The moths lay eggs in April and start their first round of feeding at the flowering stage.
In Napa, agricultural officials have quarantined about 332 square miles across wine country after discovering the moth in at least 32 sites, said Elizabeth Emmett, a county spokeswoman.
Barry Bedwell, president of the California Grape and Tree Fruit League, said growers are cautiously optimistic that the early detection of the moth in Fresno will mean it can be stopped before most grapes are in season. Grapes are not harvested until late summer.
“Our confidence level is high that we’ll be able to catch this on the onset,” Bedwell said. He didn’t even want to contemplate what could happen if the moth becomes a major pest. Even if it didn’t ruin crops and bankrupt farms, he said, the moth could devastate grape country by freezing the export trade.
Source: http://www.montereyherald.com/state/ci_15049755?nclick_check=1
—
Check out http://groups.yahoo.com/group/californiadisasters/
This message contains the following:
1. Claire’s Recalls Children’s Metal Charm Bracelets Due to High Levels of Cadmium
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10227.html
2. CPSC Announces State Grants On Pool and Spa Safety Now Available
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10226.html
Agricultural Phenomenon in Philadelphia
A few weeks ago, at a community meeting in North Philadelphia, I witnessed a scene
that seemed somehow symbolic, prophetic, even. The meeting - an energized rally
by the Eastern North Philadelphia Coalition, a group trying to acquire vacant land
for a neighborhood-managed land trust - had just ended, and community members were
filing out.
From vacant to vibrant - re-imagining Cleveland
Picture this: Cleveland’s landscape reinvigorated with life in the form of urban
farms and market gardens. It may be a long way off, but the idealistic vision for
the city slowly is taking root as farmers and other entrepreneurs reuse vacant land
and parking lots for urban agricultural initiatives.
Private allotment company gets mixed welcome
Private enterprise will increase the number of available allotment plots, but they
will cost much more than their council subsidised cousins. A private company has
started renting out its first allotment sites as it bids to make 10,000 plots of
land available to the public by 2012.
Allotment Summer’ by Sarah McMenemy
Renowned artist and illustrator (and local!) Sarah McMenemy has generously donated
her painting ‘Allotment Summer’ to our campaign (to buy the allotment land at Fortis
Green, London), from which we have created a limited edition of one hundred, A3
size, fine art prints, each one numbered and signed by Sarah. These are now on sale
and, thanks to funding from Haringey Council to pay for the printing, the full £100
from the sale of each print goes towards our £30,000 target.
Food Network’s Private Chefs of Beverly Hills films at the Dervaes’ urban homestead
A few months back, we got a call out of the blue from the Food Network - they wanted
to drop off two chefs on the urban homestead to make a meal from what was growing
out in our “back forty (feet)” and prepare the vittles (no possums were harmed)
without all the modern new fangled gizmos and gadgets.
Instead harvesting what they
needed and using the limited and home canned ingredients we had in the kitchen and
preparing and cooking using little or no appliances, hybrid solar oven, bike blender
and more.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103385270641&s=1304&e=001OaDRF1LEx-7bwW7AqpatBciSvJDOW2Sv5wbiJf2N6iN1cKeElMoxvswvss0whWShU02sogRAYIqL6AiKNc43LSBpRMr2WcHubGLsX3Mse1mSYxreNxiWpg==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1. Crockpot Tips
Posted by: “~*Piper*~”
America’s Test Kitchens says when making stews or pot roasts in the
crock pot instead of using flour or corn starch use instant (minute)
tapioca as the thickener it will stand up to the long cooking time.
You need about 3T of it. You need only to brown half the meat you are
using so you can save time by not browning all the meat then deglaze the
frypan with some of the liquid.
Also if you use wine in it only put half in at the start. Save the
rest until the last 15 minutes and place it in a frypan to reduce it
to half and then add it to the crock pot.
For adding little pearl onions and mushrooms they use the frozen onions
and the last 30 minutes they put the onions along with 4T of butter, 1T
sugar and 1/2 cup of water into a frying pan with a lid and boil for 5
minutes. Then remove the lid and stir onions just until they start to
carmelize add the mushrooms and a sprinkle of salt and cook until nice
and brown then add to crock pot.
________________________________________________________________________
~*Piper*~
Enchilada Casserole
* 2 lbs. ground beef
* 3 hot chili peppers, chopped
* 1 med. onion, chopped
* 1 clove garlic, crushed oil
* 1 can tomato sauce
* Salt & pepper
* 12 corn tortillas, fried
* 1 can cream of chicken soup
* 1/2 soup can milk
* 1/2 c. grated cheese
Brown beef, chili peppers, onion and garlic in oil; add sauce, salt and pepper. Line casserole with 6 tortillas; cover with one-half of meat mixture.
Layer 3 tortillas add meat on top.
Lay remaining tortillas on top. Pour chicken soup over tortillas; pour milk on top. Sprinkle with cheese. Bake at 300° for 20 to 25 minutes. Yield: 12 servings.
________________________________________________________________________
3a. Chicken Cacciatore
Posted by: “~*Piper*~”
Chicken Cacciatore
www.crock-pot.com
2 tablespoons olive oil
3 pounds chicken breasts, boneless
salt and pepper, to taste
1/2 teaspoon black pepper
1 small onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons tomato paste
14 1/2 ounces diced tomatoes, canned, drained
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1.Add onions to bottom of stoneware.
2.Add chicken, and then top chicken with remaining ingredients.
3.Cover; cook on Low 7 to 9 hours or on High 4 to 5 hours.
________________________________________________________________________
4a. Cheesy Creamed Corn
Posted by: “~*Piper*~”
Cheesy Creamed Corn
3 (16 ounce) packages frozen corn
1 (8 ounce) package cream cheese, cubed
1 (3 ounce) package cream cheese, cubed
1/4 cup butter or margarine, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
6 slices American cheese
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
________________________________________________________________________
5. Cheesy Spinach
Posted by: “~*Piper*~”
Cheesy Spinach
2 (10 ounce) packages frozen chopped spinach, thawed, well drained
2 cups small curd cottage cheese
1 1/2 cups cubed process American cheese
3 eggs, lightly beaten
1/4 cup butter or margarine, cubed
1/4 cup all-purpose flour
1 teaspoon salt
In a large bowl, combine all ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted near the center comes out clean.
________________________________________________________________________
6a. Slow Cooker Jambalaya
Posted by: “~*Piper*~”
Slow Cooker Jambalaya
www.foodnetwork.com
Serves:4 servings
•1 pound boneless skinless chicken breasts, cut into 1-inch cubes
•1/2 pound andouille sausage, diced
•1 (28-ounce) can diced tomatoes
•1 medium onion, chopped
•1 green bell pepper, seeded and chopped
•1 stalk celery, chopped
•1 cup reduced-sodium chicken broth
•2 teaspoons dried oregano
•2 teaspoons Cajun or Creole seasoning
•1 teaspoon hot sauce
•2 bay leaves
•1/2 teaspoon dried thyme
•1 pound frozen peeled and cooked shrimp, thawed
•2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
________________________________________________________________________
7. German Style Chicken Thighs-Slow Cooker
Posted by: “~*Piper*~”
German Style Chicken Thighs-Slow Cooker
1 27- to 28-oz. can sauerkraut, rinsed and drained
2 10.75-oz. cans condensed cream of potato soup
1/2 cup water
2 Tbsp. Worcestershire sauce
1-1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
12 bone-in chicken thighs, skinned (3-1/2 to 4 pounds)
Hot cooked spaetzle or wide noodles
Snipped fresh parsley (optional)
In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.
Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each
serving with parsley. Makes 6 servings.
This is another great group owned by *~Tamara~*
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/
1. Butterscotch Sauce
Posted by: “Julie & Miss Mercy”
Butterscotch Sauce
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Desserts Sauces
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 cups light brown sugar
2/3 cup corn syrup
2/3 cup heavy cream
Combine brown sugar and corn syrup in a heavy saucepan. Bring to a boil
over medium high heat. Boil for 10 minutes. Remove from heat and cool
slightly. Whisk in cream.
- - - - - - - - - - - - - - - - - -
From
www.recipesource.com
—
________________________________________________________________________
__________________________________________________________________
4. Brown Sugar Shortbread
Posted by: “MLinn
Brown Sugar Shortbread
2/3 cup unsalted butter, softened (one stick, plus 2+1/3 tablespoons)
1/2 cup light brown sugar, tightly packed
1 teaspoon vanilla
1 cup finely chopped pecans
1+1/2 cups all-purpose flour
Preheat oven to 325 degrees. Generously butter 9-inch round cake pan. Beat
butter and brown sugar until fluffy. Beat in vanilla. In separate bowl,
combine pecans and flour. Add to butter/brown sugar mixture in four portions,
mixing well after each addition.
Pat mixture into prepared pan and piece on top with tines of fork. Bake
until slightly browned and puffy, about 30 minutes.
Remove shortbread from oven and carefully cut into wedges, using a sharp or
serrated knife, before allowing to cool. Makes up to 16 wedges.
Michele’s notes: Margarine just doesn’t give you the same flavor as butter
(the heck with calories and cholesterol!). Also, I don’t have a 9-inch cake
pan, but 8-inch works okay. I cut it into 16 wedges because it’s fairly
rich. And when it’s all finished and cooled, I give it a light dusting of
confectioner’s sugar.
________________________________________________________________________
5. Mushroom, Bacon, and Swiss Strata
Posted by: “Dijitize
Mushroom, Bacon, and Swiss Strata
Yield: 8 servings
12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
2 tablespoons butter
2 cups chopped onion
2 (8-ounce) packages presliced mushrooms
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
8 center-cut bacon slices, cooked and crumbled
3 cups 1% low-fat milk
1 1/2 cups egg substitute
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Thyme sprigs (optional)
Preheat oven to 350°.
Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
Preheat oven to 350°.
Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.
CALORIES 313 (30% from fat); FAT 10.4g (sat 5g,mono 4.2g,poly 0.8g); IRON 1.9mg; CHOLESTEROL 25mg; CALCIUM 318mg; CARBOHYDRATE 35.5g; SODIUM 737mg; PROTEIN 21.7g; FIBER 2.7g
Cooking Light
________________________________________________________________________
6a. Brown Sugar Cookies
Posted by: “MLinnAsh
Brown Sugar Cookies
1+1/4 c. light brown sugar, firmly packed
1/4 c. water
3 T. honey
1 large egg
2+1/3 c. all-purpose flour
1 c. finely chopped pecans, almost ground
2+1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground allspice
Preheat oven to 375 degrees. In a large mixing bowl, combine first 4
ingredients. Beat on high speed until well combined. In another bowl, combine
remaining dry ingredients and stir. Add dry mixture to sugar mixture and
blend until well combined.
Drop cookies onto greased baking sheet by teaspoonfuls, 1+1/2” apart. Bake
for 10-12 minutes, until cookie edges are lightly browned. Remove cookies
from oven and let cool slightly. Place on cookie racks and let set for a few
hours before eating. Store in an airtight container.
Makes about 3 dozen cookies.
________________________________________________________________________
7. Frittata de Mama
Posted by: “neris”
Frittata de Mama
Posted by: “Lynnda”
Frittata de Mama
5 eggs, well beaten
Oil to coat pan
1 small red onion, diced
1/2 clove garlic
1 bell pepper, diced
1 sweet pepper, diced
2 potatoes diced
2 zucchini, diced or sliced
Sauté onion and garlic until tender, in oil. Add next three ingredients and sauté until tender. Do not burn, keep tossing. When potatoes are almost cooked, add zucchini. When they are tender, add well beaten eggs. Keep on heat until starting to brown. Place in oven until top cooks, about 15 minutes at 350 degrees. Cast iron pan works best. Serve with small garlic toast or salad. Bon Appetito
Source; My Old Recipes
________________________________________________________________________
8. Swiss Chocolate Cake with Cherries and Almonds
Posted by: “neris”
Swiss Chocolate Cake with Cherries and Almonds
1 can dark sweet pitted cherries, drained, reserve juice, 1 lb.
3/4 cup butter
1 cup sugar
3 eggs
1/2 cup reserved cherry juice
1 t. vanilla
1/2 t. almond extract
2 cups flour
6 T. cocoa
1 t. baking powder
1 t. baking soda
1/2 cup chopped almonds
18 blanched whole almonds
Drain cherries and measure 1/2 cup of the juice. Cream butter and sugar. Beat in eggs until nicely blended. Beat in cherry juice, vanilla and almond extract until blended. Mix and add next 5 ingredients and beat until blended. Stir in cherries. Spread batter evenly into greased 10 inch springform pan and press almonds gently on top. Bake at 350 for about 40 minutes, or until cake tester inserted in center comes out clean. Allow to cool in pan. When cool, remove form pan and sprinkle top with sifted powdered sugar. Cut into wedges to serve. Serves 10
Note: To decorate top, place a doily over cake. Sprinkle with sifted powdered sugar. Remove doily carefully and top with how a lovely delicate pattern
This is a very moist cake, so please refrigerate. Bring to room temperature to serve. It is a dark and delicious chocolate cake, studded with cherries and almonds. It is so full of flavor, that it should not be frosted.
Source: Renny D
________________________________________________________________________
9. Bamboo Charcoal Challah Bread
Posted by: “caranjac”
I found this unusual recipe at Always Order Dessert:
Bamboo Charcoal Challah Bread
Makes one large braided loaf (can be doubled if you’d like to make more)
1 package active dry yeast
1 cup lukewarm water
1/2 cup sugar + 1 teaspoon sugar for the yeast proofing
1 tablespoon of molasses
1/4 cup olive oil, plus more for greasing the rising bowl
2 large eggs + 1 large egg for the egg wash
1/4 cup finely ground bamboo charcoal powder
1 teaspoon salt
4 to 4.5 cups all purpose flour
poppy seeds or black sesame seeds for sprinkling over top (optional)
In a large bowl, proof your yeast by whisking with 1 teaspoon of sugar in 1 cup of lukewarm water. Set aside and let sit until the yeast starts to foam.
Once it has foamed, pour into the base of an electric mixer and used the whisk attachment to mix in the olive oil, the two eggs (one at a time), sugar, and bamboo charcoal powder.
Switch to the dough hook and slowly add the salt and the flour, one cup at a time until it comes together and pulls away from the sides. Allow to knead in the mixer until smooth. (About 5 minutes.) If the dough seems too wet, add a little more flour, ¼ cup at a time.
Turn out the dough onto a floured surface and roll into a ball. Grease a large bowl well with olive oil and place the dough ball in. Turn once to cover the top and cover with plastic wrap.
Place in a warm place to rise for an hour or until doubled in size. (I use my turned-off oven as the heat from the pilot light is perfect temperature.) Use your fingers to gently poke the air out of the dough, roll back into a ball, grease, cover and let rise again for another 30-45 minutes.
Once the dough has finished the second rise, roll out onto a floured surface and gently knead into a smooth ball. Cut into six equal size balls and roll each one into a tapered snake shape, about 10 inches long each. Arrange the six rolls next to each other in a row and pinch the ends together. To braid, start from the right and go over two, under one, and over two. Tuck in closer and repeat again with the right-most piece of dough repeating until the entire loaf is braided. Set on a baking sheet lined with parchment paper.
Beat the last egg and use a pasty brush to lightly brush over the loaf. Let rise for another hour.
When you are ready to bake, preheat your oven to 375 degrees (if you are rising the dough in the oven please be sure to remove it first).
Once the oven is ready, brush the loaf again with egg wash and sprinkle on the poppy seeds if using. Place in the oven to bake for 30-40 minutes or until the top is glossy and golden brown.
Cool on a rack and serve.
To store leftover bread, wrap well with plastic wrap and keep in a cool dry place but outside of the fridge.
This is a link to the site where the recipe was at, along with details on where she found the bamboo charcoal and more:
http://www.alwaysorderdessert.com/2009/11/bamboo-charcoal-challah-bread.html
________________________________________________________________________
10. Apricot Muffins
Posted by: “neris”
Apricot Muffins
Posted by: “Dorie”
1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1 cup (8 ounces) sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
1/2 cup chopped nuts
Directions
Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel
and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 1 dozen.
________________________________________________________________________
11. Lime Pound Cake with Strawberry Sauce
Posted by: “neris”
Lime Pound Cake with Strawberry Sauce
2 boxes (16 oz. each) pound cake mix, Betty Crocker, etc
1 1/3 cups water or milk
1/2 cup butter, softened
4 large eggs
1 t. lime zest
1 T. lime juice
Strawberry sauce, recipe follows
Lime wedges, fresh strawberries for garnish
Preheat oven to 350. Lightly spray tube pan with nonstick baking spray with flour. In large bowl, mix cake mix, water, butter and eggs; beat at low speed with mixer for 30 seconds. Increase speed to medium, and bet for 2 minutes, stopping to scrape bowl as needed. Batter will be thick. Stir in lime zest and lime juice. Spoon batter into prepared pan. Bake for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove form pan; cool completely on wire rack. Serve with Strawberry Sauce. Garnish with lime wedges and strawberries if desired.
Strawberry Sauce:
1 1/2 cups fresh strawberries, hulled
1/3 cup sugar
2 t. lime zest
In work bowl of food processor, mix strawberries, sugar and lime zest; process until smooth, stopping to scrape down sides.
Make about 1 cup.
Source: Sandra Lee
________________________________________________________________________
12a. Banana Oatmeal Cookies
Posted by: “neris”
Banana Oatmeal Cookies
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
Directions
In a bowl, dd egg, bananas and
oats; mix well. Stir in chips and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen.
the first six ingredients; beat in butter until mixture resembles coarse crumbs. A
To visit your group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
Top 10 Cat Poisons
Posted by: “Jean C.
Top 10 Cat Poisons
Last year, there were more than 100,000 cases of pet
http://pets.webmd.com/cats/common-cat-poisonings-symptoms-treatments
poisoning
in the U.S. Many of these were caused by substances you probably have in
your home, substances that may seem perfectly harmless to you. But just
because something is safe for people doesn’t mean it won’t hurt beloved
pets. Some of the most dangerous
http://pets.webmd.com/cats/default.htm
cat poisons are foods and
medications we take on a daily basis.
Depending on how a particular substance affects your cat’s body and how
much was ingested or inhaled, pet poisoning symptoms can include
gastrointestinal and neurological problems, cardiac and respiratory
distress, coma, and even death.
http://pets.webmd.com/cats/slideshow-foods-your-cat-should-never-eat
View
Foods Your Cat Should Never Eat
Top 10 Cat Poisons
Cat poison No. 1: Medications for people. Pets have a much greater
sensitivity to many of the common over-the-counter and prescription
medications that may be in your home.
Some of the medications that often poison cats include:
* Non-steroidal anti-inflammatory medications, such as ibuprofen or
naproxen. The most common cause of pet poisoning, these painkillers can
cause ulcers in the stomach and intestines, and kidney damage.
* Acetaminophen is particularly toxic to cats, resulting in red blood
cell damage. Just two extra-strength tablets may prove fatal to felines.
* Antidepressants, which may cause
http://pets.webmd.com/cats/guide/cat-vomiting-causes-and-treatments
vomiting
and, in more serious instances, serotonin syndrome - a dangerous condition
that raises temperature, heart rate, and blood pressure, and may cause
http://pets.webmd.com/cats/cat-seizures-causes-treatments
seizures.
* Methylphenidate. This attention deficit hyperactivity disorder (ADHD)
drug is a stimulant for pets, raising heart rate, blood pressure, and body
temperature.
Cat poison No. 2: Flea and tick products. Poisoning can occur by ingestion
of a topical product or overzealous application. In addition, certain flea
control products manufactured for dogs can be lethal if used on cats.
Cat poison No. 3: People food. It is important to take care that your cat
doesn’t ingest foods that might cause pet poisoning or stomach upset. Foods
to keep away from your cat include:
* Chocolate. Experts don’t recommend giving chocolate, caffeine, or
coffee to your cat.
* Onions, garlic, chives. These plant foods can irritate the stomach
and damage red blood cells.
Cat poison No. 4: Rat and mouse poison. Rodenticides, if ingested, can
cause severe symptoms and may be fatal.
Cat poison No. 5: Pet medications. Just as we can be sickened or killed by
medications intended to help us, cases of pet poisoning by veterinary drugs
are not uncommon. Some of the more commonly reported problem medications
include painkillers and de-wormers.
Cat poison No. 6: Household plants. Cats are notorious for noshing on
houseplants, and the habit isn’t just bad for your potted treasures. Many
common, beautiful houseplants contain cat poisons that can cause serious
harm, and even death. Some of the plants toxic to cats include:
* Lilies. Ingesting even small amounts of Easter lilies and related
plants can cause severe
http://pets.webmd.com/cats/kidney-failure-uremia-symptoms-cats
kidney
failure in cats.
* Azaleas and rhododendrons. These pretty flowering plants contain
toxins that may result in vomiting,
http://pets.webmd.com/cats/diarrhea-cats
diarrhea, coma, and sometimes
even death.
* Tulips and daffodils. The bulbs of these plants, if ingested, may
cause serious stomach problems, convulsions, and damage to the heart.
* Sago palms. Eating just a few seeds may be enough to cause vomiting,
seizures, and liver failure.
Top 10 Cat Poisons continued...
Cat poison No. 7: Chemical hazards. Not surprisingly, chemicals contained
in antifreeze and paint thinner, and chemicals for pools can act as cat
poisons. The symptoms they may produce include stomach upset, depression,
and chemical burns.
Cat poison No. 8: Household cleaners. Just as cleaners like bleach can
poison people, they are also a leading cause of pet poisoning, resulting in
stomach and respiratory tract problems.
Cat poison No. 9: Heavy metals. Lead, which can be found in paint,
linoleum, and batteries, can be poisonous if eaten by your cat. If
ingested, lead can cause gastrointestinal and neurological problems.
Cat poison No. 10: Fertilizer. Products for your lawn and garden may be
poisonous to animals that ingest them, perhaps by
http://pets.webmd.com/cats/guide/cat-grooming
grooming themselves after
walking or laying in a recently treated area.
What to do for suspected cat poisoning
If you think your cat has been poisoned, try to stay calm. It is important
to act quickly, but rationally.
First, gather up any of the potential poison that remains - this may be
helpful to your veterinarian and any outside experts who assist with the
case. If your cat has vomited, collect the sample in case your veterinarian
needs to see it.
Then, try to keep your pet calm and call your veterinarian or the ASPCA
Animal Poison Control Center (APCC) at (888) 426-4435. Experts at the APCC
are available to answer questions and provide guidance 24 hours a day for a
$60 consultation fee.
Poison Protection: Pet-Proofing Your House
The best way to reduce the chances that your beloved cat will be the victim
of pet poisoning is by preventing exposure to dangerous substances.
* Keep all medications, even those in child-proof bottles, in cabinets
that are inaccessible to your cat. If you inadvertently drop a pill on the
floor, be sure to look for it immediately. Supervise anyone, such as the
elderly, who may need help taking medications.
* Always follow guidelines on flea or tick products, and never use
products formulated for dogs on cats.
* Although you can give some “people foods” safely to your pets as a
treat, others are toxic. If you have any questions about what is safe, ask
your veterinarian. Or, err on the safe side and give treats made
specifically for animals.
* Be sure any rodenticides you use are kept in metal cabinets or high
on shelves where your pets can’t find them. Remember that cats can be
fatally poisoned by eating an exposed rodent, so always be very cautious
about using these products. Tell your neighbors if you put out rat bait, so
they can protect their pets from exposure, and ask them to do the same for
you.
* When buying plants for your home, opt for those that won’t cause
problems if your cat happens to nibble on them. The ASPCA has an online
list of toxic and nontoxic plants by species. If you choose to have toxic
plants, be sure they are kept in a place where your pets can’t reach them.
* Store all chemicals and cleaners in pet-inaccessible areas of your home.
Source:
http://pets.webmd.com/cats/guide/top-10-cat-poisons?ecd=wnl_pet_050510&print=true
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
http://recipes.kaboose.com/veggie-rollups.html?CMP=NLC-NL_Kaboose_05_10_veggie-rollups
Veggie Rollups
Recipe by Ann Hodgman
These easy vegetable wraps include just enough cream cheese to add a touch of tang to the flavor. They’re great for casual entertaining since they can be made ahead of time.
Ingredients
* 8 ounces regular or low-fat cream cheese, softened
* 1 tablespoon finely chopped fresh dill
* 1 tablespoon lemon juice
* 1/2 teaspoon paprika
* 1 garlic clove, minced
* Salt and pepper to taste
* 1/2 cup grated carrot
* 1/2 cup finely chopped red bell pepper
* 1/2 cup tiny frozen peas, thawed
* 1 cup fresh broccoli, steamed, cooled, and chopped
* 6 (6- to 8-inch) white or whole wheat soft flour tortillas
Cooking Instructions
1. In a bowl, combine the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubber spatula. Gently fold in the vegetables.
2. Spread some of this mixture across each tortilla (1/4 cup for 6-inch tortillas, 1/2 cup for 8-inch), leaving roughly 1 inch bare at the top Starting from the bottom, roll the tortillas up tightly (the filling will now spread right up to the bare edge).
3. If you’re making these ahead, wrap each tortilla in plastic wrap and refrigerate. When you’re ready to serve, slice each tortilla crosswise into as many pinwheels as you like.
Recipe originally published in Wondertime magazine.
Servings:
4 to 8
http://theherbgardener.blogspot.com/
How to Keep Plants from Bolting
Dill BoltingOne bane of fast growing herbs is that they bolt quickly when the weather starts to warm up. Bolting is the process of rapid growth (sometimes looking leggy and spindly), flowering and setting seeds. When most plants enter this phase, they stop producing many, if any, leaves. To encourage your plants to keep leafing, as opposed to flowering, these tips will help:
How to Keep Plants from Bolting
These tips should be applied to your plants with caution. Most call for stripping leaves or stems from the plant, which can cause plant shock if you do it too aggressively. Likewise, if a plant is already stressed, under bacterial or insect attack, or looking unhappy, use restraint or wait for conditions to improve.
Keep plants in a cooler or slightly shadier location. This should keep the temperature a bit lower and slow the plant’s development.
Put them out in the garden a little sooner in spring so you can to extend the cooler growing season for them. The plants will still blot when the weather gets hot, but you’ll have more time for cooler weather leaf growth.
Pinch back flowers further down the stem than you probably have been doing - about 1-1/2 to 2 inches. Pinching back at the base of the flower works, but going further down the stem can sometimes buy you more time before the flowering process starts again.
Start harvesting leaves while the plant is still a bit immature. The more leaves you harvest, the more energy the plant will expend on leafing out rather than on flower production. This really works for a while, but nothing works forever. Take only a quarter to a third of the stem at a time.
Harvest the plant through the growing season. Do this three or four times from spring to fall (or whatever your season happens to be).
Some good herb candidates for this type of approach: basil, cilantro and dill.
. Hawaiian Oatmeal
Posted by: “Rhonda
From the Basic-Recipes. com website...
~~~~~
Hawaiian Oatmeal
3/4 ounces of uncooked instant oatmeal
1/4 cup of drained canned pineapple chunks
1/4 ounce of macadamia nuts, sliced
1/2 teaspoon of firmly packed light brown sugar
1/2 teaspoon of shredded coconut
1/2 cup of skim or nonfat milk
In a medium micro-wavable bowl combine the oatmeal and 1/2 cup of water, stirring to combine, microwave on HIGH for 1 minute, stirring once halfway through cooking. Add pineapple and microwave on HIGH for 30 seconds. To serve, divide cereal into 2 serving bowls and top each portion with half of the nuts, sugar, and coconut, pour half of the milk over each portion of cereal. Makes 2 servings.
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9a. Banana Pancakes
Posted by: “Rhonda
This was posted by Angel
Rhondas_Recipe_Exchange (group is closed)
~~~~~
1 c. all purpose flour
1 t. white sugar
2 tsp baking powder
1/4 tsp. salt
1 egg beaten
1c. milk
2 t. vegetable oil
2 ripe bananas mashed
Combine flour, white sugar, baking powder and salt. In another bowl,
mix together the egg, milk, vegetable oil and banannas. Stir flour
mixture into banana mixture. Heat a lightly oiled griddle over medium
high heat. Pour batter onto griddle, using approximately 1/4 cup for
each pancake. Cook until pancakes are golden brown on both sides.
Serve hot.
.
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10. Fw: banana Waffles
Posted by: “Rhonda
This was posted by Angel Atkinson Rhondas_Recipe_Exchange (group is closed)
~~~~~
2 1/4 sifted all-purpose flour
4 tsp. baking powder
1 1/2 t. sugar
3/4 tsp. salt
2 eggs, beaten
1 3/4 c. milk
3/4 c. mashed banana equals one banana
1/2 c. salad oil
Sift together first four ingredients. Mix togerher eggs, milk, banana
and oil until blended. Add banana mixture to dry ingredients, stirring
only until moistened. Pour one third of the batter onto preheated
waffle baker. Bake until brown, about 5 minutes. Repeat with remaining
batter.
.
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11a. Yeasted Maple Walnut Pancakes
Posted by: “Rhonda
From the That’s My Home website...
~~~~~
Yeasted Maple Walnut Pancakes
1 envelope active dry yeast
1 cup warm water
1 cup warm milk
3 cups flour
1/2 teaspoon salt
1/4 cup pure maple syrup
1/2 teaspoon baking soda
1/4 cup hot water
2 tablespoons melted butter
1 1/4 cups finely chopped walnuts
The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt. Mix into a smooth batter. Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter. Stir in walnuts. Heat 2 teaspoons butter in a skillet or on a griddle until it foams. Scoop 1/4 cup batter onto hot surface for each pancake. Cook over moderate heat until the pancake is covered with bubbles. Flip and cook another minute or two, until pancake feels spring. Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch. Serve with syrup, fruit and honey or flavored butter. Makes 12 pancakes.
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12. OREO® Shazam Bars
Posted by: “ny14467”
OREO® Shazam Bars
Makes: 2 dozen bars or 24 servings, 1 bar each
28 OREO Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 cup Coconut
1 cup white chocolate chips
1/2 cup chopped Walnuts
1 can (14 oz.) sweetened condensed milk
Preheat oven to 350°F. Finely crush 20 of the cookies. Chop remaining 8 cookies; set aside.
Mix crushed cookies and butter; sprinkle evenly onto bottom of 9-inch square baking pan. Cover with layers of coconut, chips, walnuts and chopped cookies; drizzle evenly with condensed milk.
Bake 25 to 30 min. or until center is set and top is golden brown; cool completely. Cut into 24 bars to serve. Store in tightly covered container at room temperature.
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13a. Overnight Eggnog Baked French Toast
Posted by: “Rhonda
From the Recipe Zaar website...
~~~~~
Overnight Eggnog Baked French Toast
Another do ahead, enjoy your family & guests recipe. Serve this with some good bacon fried crisp or sausages. Have it as part of your Christmas Brunch. Whenever I’m sure they will enjoy it.
40 min 15 min prep
6-8 servings
1/4 cup butter, melted (melt the butter while the dish is baking) or margarine, melted
7 large eggs
2 cups eggnog
1 1/2 ounces rum (optional)
1/3 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
salt
1 1/2 teaspoons vanilla
1 French bread, cut into 1 inch slices
icing sugar
1. Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt& vanilla.
2. Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices.
3. Cover and refrigerate overnight (If you wish you can freeze the dish and put in fridge to defrost the evening before you wish to serve it).
4. Bake in 450f on bottom rack for 20-25 minutes (watch the bottom doesn’t get too brown).
5. Place on rack to cool slightly& dust with icing sugar.
6. Serve with Canadian Maple syrup and the melted butter.
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14. APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Posted by: “Rhonda
This is from the Recipe Source website...
~~~~~
APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Yield: 6 servings
2 lg Cooking apples (Yellow Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar
Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.
Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes—the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter.
Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and
bake 10 min longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner’s sugar, then cut in wedges and serve with maple syrup.
Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.
~@~@~@~@~@~@~@~
Some people need to get a life and NOT worry about what other people are doing with theirs.
________________________________________________________________________
15. English Tea Scones
Posted by: “Rhonda
This is from the Better Homes and Gardens website...
~~~~~
English Tea Scones
Prep: 15 minutes
Bake: 12 minutes
Ingredients
* 2-1/2 cups all-purpose flour
* 2 tablespoons sugar
* 4 teaspoons baking powder
* 1/4 teaspoon salt
* 1/3 cup butter or margarine, cut into pieces
* 3/4 cup whipping cream
* 2 beaten eggs
* 1/2 cup dried currants or snipped raisins
* Milk
* Sugar
Directions
1. In a medium mixing bowl stir together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add whipping cream, eggs, and currants or raisins all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut dough into 16 squares.
3. Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with sugar. Bake in a 400 degree F. oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm. Makes 16.
Make-Ahead Tip: Cool and place scones in freezer container or bag. Freeze up to 1 month. Reheat foil-wrapped scones in a 300 degree F. oven for 20 to 25 minutes for frozen scones or until thawed and heated.
~@~@~@~@~@~@~@~
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16. Southwest Breakfast Strata
Posted by: “Rhonda
This is from the Better Homes and Gardens website...
~~~~~
Southwest Breakfast Strata
Makes: 6 servings
Prep: 15 minutes
Chill: 4 hours
Bake: 25 minutes
Ingredients
* Nonstick cooking spray
* 8 1/2-inch-thick slices French bread or other firm-texture bread
* 1-1/2 cups refrigerated or frozen egg product, thawed
* 2 tablespoons canned diced green chili peppers
* 1/8 teaspoon black pepper
* 2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham
* 2 plum tomatoes, thinly sliced
* 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
* 1 tablespoon snipped fresh cilantro
Directions
1. Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.
2. In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.
3. Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.
~@~@~@~@~@~@~@~
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17. Harvest Chicken & Rice
Posted by: “ny14467”
Harvest Chicken & Rice
1 package RICE-A-RONI® Nature’s Way ™ Long Grain & Wild Rice
1 lb uncooked, boneless, skinless chicken breasts, cut into 1” pieces
1 tablespoon olive oil
1 cup water
1 cup fresh mushroom slices (optional)*
1/2 cup chopped onion (optional)*
In medium saucepan, combine rice, 1 cup water, 1 Tbsp. olive oil, Special Seasonings and 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; bring to a boil.
Cover, reduce heat to low and simmer 22-28 min. or until rice is tender and water is absorbed.
Let stand 5 min. before serving.
* Add 1 cup fresh mushroom slices and 1/2 cup chopped onion during last 5 min. of simmering.
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18. WHIPPED CHERRY PINEAPPLE SALAD
Posted by: “ny14467”
WHIPPED CHERRY PINEAPPLE SALAD
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container Cool Whip
Combine pie filling, condensed milk, pineapple and fold in Cool Whip. Refrigerate for about 20 minutes.
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19. Cheddar Chicken Tenders
Posted by: “ny14467”
Cheddar Chicken Tenders
Serves 4
2 tablespoons olive oil
1 1/2 cups Cheez-It Cheddar crackers (3 oz)
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked)
1/3 cup Dijon mustard
Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
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20a. French Onion Bread
Posted by: “Lynnda”
French Onion Bread
1/4 cup finely chopped red onion
2 T. olive oil
2 T. canola oil
2 T. finely chopped ill, basil OR thyme
1 loaf, 21 inches long, French bread
3 T. shredded Monterey Jack cheese
Place onion, olive oil, canola oil and dill in covered container and let stand 3 hours at room temperature. Slice bread in half lengthwise. Cover bottom half with onion mixture. Cover with top half and sprinkle cheese over. Place on baking sheet and bake at 300 for 10 minutes. Serve at once. Makes 24 slices.
Source LA Times, 1993
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21. 265 Calorie Meal
Posted by: “Lynnda”
265 Calorie Meal
1 pound chicken breasts without skin
2 1/2 oz. mushrooms, canned, sliced
1/2 cup Italian salad dressing, low calorie
1/4 cup onion, chopped
2 T. margarine, imitation
2 cups zucchini, sliced
1 tomato, cut into wedges
1 slice cheddar cheese, low fat
In shallow baking dish, place chicken with mushrooms, Cover with Italian dressing. Marinate for 30 minutes. Drain. Reserve marinade. In large skillet, cook onion in margarine until tender. Add chicken and mushrooms. Cook covered over medium heat until chicken is tender. Add zucchini, tomatoes and reserved marinade. Cook and stir until zucchini is tender. Remove from heat. Sprinkle with cheese product. Cover and let stand for 2 minute or until cheese begins to melt. Makes 4 servings.
229 calories per serving
Source: Unknown
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22. Easiest Chocolate Chip Pudding Cake
Posted by: “ny14467”
Easiest Chocolate Chip Pudding Cake
1 box yellow cake mix
4 eggs
3/4 c. salad oil
2 (6 oz.) pkg. chocolate chips
1 sm. box instant chocolate pudding
1 c. sour cream
Put first 5 ingredients in large mixing bowl with electric mixer. Mix all until well moistened. Scrape sides and bottom of bowl. Then beat for 4 minutes on high. Pour a little less, then half of batter into a well-greased bundt pan. Sprinkle 1 package of chips on top. Repeat with rest of batter and second package of chips on top. Bake 55 to 60 minutes.
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23. Fruit Pie Topping
Posted by: “Freddie
I use this on peach or apple pie
Fred
Fruit Pie Topping
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 cup nuts, if desired
In a bowl combine all of the topping ingredients and mix well. Sprinkle the topping evenly on the top of the pie. Bake at 350°F for an additional 25 minutes. Cool and enjoy.
________________________________________________________________________
24a. Sour Cream Apple Pie
Posted by: “Freddie
Sour Cream Apple Pie
1 cup sour cream
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg, beaten
3 to 4 cups apples, diced
In a large bowl beat the sour cream, sugar, flour, salt, vanilla, and egg. Add the apples and mix well. Pour the mixture in an unbaked pie shell and bake at 400°F for 25 minutes.
________________________________________________________________________
25. Rumaki recipe (appetizer)
Posted by: “Freddie
Rumaki recipe
that came from a 1974 edition of a Betty Crocker cookbook.
Rumaki Teriyaki (sauce recipe below)
12 chicken livers
8 water chestnuts
12 slices bacon Brown sugar
Make teriyaki sauce first. Set aside.
Cut chicken livers in half. Cut each water chestnut in thirds. Pour teriyaki sauce over livers and water chestnuts in a bowl. Refrigerate 4 hours, then drain. Cut bacon slices in half. For each appetizer, wrap a piece of bacon around a chicken liver half and a piece of water chestnut. Secure roll with a toothpick and then roll in brown sugar.
Preheat broiler. Set Rumaki on a baking sheet and broil, turning occasionally, 3 to 4 inches from heat for about 10 minutes or until bacon is crisp and liver is cooked through. Makes 24.
Teriyaki sauce:
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon vinegar
1/4 teaspoon pepper
2 cloves garlic, crushed
Combine all ingredients and blend well.
To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
Dijon Style Mustard 2
Posted by: “KittyHawk”
Dijon Style Mustard 2
Have you ever wanted to make your own Dijon mustard? It’s not that
difficult.
2 cups dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz Coleman’s dry mustard
2 Tbsp honey
1 Tbsp vegetable oil
2 tsp salt
dash of Tabasco sauce, to taste
Combine wine, onion, and garlic in a saucepan: bring to a boil. Lower
the heat and simmer for 5 minutes. Pour mixture into a bowl and let cool.
Strain the wine / onion mixture into a saucepan and add in the dry
mustard while beating with a wire whisk. Blend oil, honey, salt and red
pepper sauce into mixture. Heat slowly, stirring constantly, until
mixture thickens then cool.
Place in a glass or plastic container and cover. Chill at least 2 days
to blend flavors.
________________________________________________________________________
4b. Dijon Style Mustard 2
Posted by: “KittyHawk”
Dijon Style Mustard 2
Have you ever wanted to make your own Dijon mustard? It’s not that
difficult.
2 cups dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz Coleman’s dry mustard
2 Tbsp honey
1 Tbsp vegetable oil
2 tsp salt
dash of Tabasco sauce, to taste
Combine wine, onion, and garlic in a saucepan: bring to a boil. Lower
the heat and simmer for 5 minutes. Pour mixture into a bowl and let cool.
Strain the wine / onion mixture into a saucepan and add in the dry
mustard while beating with a wire whisk. Blend oil, honey, salt and red
pepper sauce into mixture. Heat slowly, stirring constantly, until
mixture thickens then cool.
Place in a glass or plastic container and cover. Chill at least 2 days
to blend flavors.
To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
3a. Re: Sourdough Bread Basics & Recipe
Posted by: “Christine
Artisan Breads:
Moist and gummy: The gluten may not have been sufficiently developed to
provide structure for the rise. Also, I find that if I keep the bread dough
too long in the fridge ( we use the recipe for Artisan Bread in Five Minutes
a day) my bread tends to be moist and gummy.
Crust too dark: Get an oven thermometer and check the temperature of your
oven. It may be getting too hot.
Here is the link to an almost fail safe recipe:
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
The article is rather long, but it has a good explanation of the technique
and the whys and wherefores. This technique is wonderful for beginners.
Now, one of the things that is highly variable is the length of time the
dough needs to rise before going into the oven. The technique I learned
when taking a Foods class in college 40 years ago! is to gently press a
finger into the rising dough. Don’t poke hard enough to break the skin of
the dough, only press hard enough to make about a 1/2 inch indentation into
the dough. If the dough springs back and fills the indentation, it needs to
rise more. If it does not spring back, it’s time to slash the dough, paint
with the appropriate wash, and place in your pre heated oven to bake.
Another hint for each of transferring the bread to the oven. Place the free
form lump of dough on parchment paper to rise. If I let my bread rise on a
floured surface and try to use a pizza peel to move it, I get a misshapen
loaf every time. If I use parchment and slide the pizza peel ( you can use
a cookie sheet with no rim)under it, I don’t destroy my loaf! So I cheat a
bit. If you have a silpat sheet you could use that instead of parchment
paper.
Variations of this recipe are all we use now.
Christine
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4. Cheese-beef Casserole Pie
Posted by: “carolsrecipes77”
* Exported from MasterCook *
Cheese-beef Casserole Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 lb Ground beef
1 sm Package cream cheese
1 Can mushroom soup
1 c Canned corn with pimento
1 pk Refrigerated biscuits
Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2
quart casserole. Top with biscuits. Bake at 350 for about 20 minutes.
Source: Nancy Alexander (PBJF04B)
“Life is like a box of chocolates...you never know what you’re gonna get!”
To visit your group on the web, go to:
http://groups.yahoo.com/group/Frugal-Recipes-n-More/
My Favorite Brownies
1 cup butter or margarine, softened
4 eggs
2 cups granulated sugar
1 cup cocoa (not Dutch process)
1 cup all purpose flour
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts, optional
Preheat oven to 325 degrees. Cover inside of a 13x9 baking pan with foil. Spray lightly with cooking spray. Mix together the sugar, cocoa, flour, chocolate chips and nuts. In a large bowl beat the butter or margarine until fluffy and light. Add the eggs on at a time beating well after each. Gradually add the sugar mixture. Mix until smooth. Spread into prepared pan and bake for 40-50 minutes. Remove brownies from pan using ends of foil. Place on a wire rack to cool.
Mary
Hamburger Cupcakes
1 lb hamburger
1 can mushroom soup
1/4 c chopped onion
1 egg, beaten
1/2 c grated cheese
1/2 c bread crumbs
salt, pepper & seasonings to taste
16 to 18 buttered bread slices with crusts removed.
Places bread slices buttered side down in muffin tins and shape in. Fill with meat mixture (full) and bake in 350 degree oven for 40 minutes. Freezes well and good cold in lunches.
Janet Sayler
Blueberry Banana Nut Bread
1 cup oil
1/2 cup sugar
1/2 cup brown sugar
Mix together well. Add:
1/2 cup buttermilk
3 mashed bananas
Mix well. In a separate bowl, mix:
3 cups flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
Add to banana mixture and mix. Add 1/2 cup blueberries and 1/2 cup walnuts. Mix but DO NOT OVER MIX. Place mixture in 2 greased loaf pans. Bake at 325 for 70 minutes.
Barrie
This is a delicious meal and everyone always enjoys it when I make it, even those who don’t like kraut.
Mary
REBECCA’S KRAUT-SAUSAGE DINNER
2 cans kraut or 1 large bag (washed and drained)
1 small onion, chopped and sautéed in sm. amt. oil
1 large can crushed tomatoes, or 2 cups fresh tomatoes (crushed)
3/4 cup (or less) brown sugar
1 lb. Polska sausage
6 slices crisply cooked bacon, crushed
Simmer all except sausage in crock pot for 2 hours. Then add: 1 lb. sausage (cut into small pieces). Simmer 1 hr. longer. Serve with cornbread. ( I usually make only half of the recipe) Rebecca adds a chopped fresh apple and it adds a little apple taste to it.
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http://simplyrecipes.com/recipes/fancy_hot_dogs-print/
Fancy Hot Dogs
You can use any kind of hot dog. Kosher hot dogs are good. If you want to take the recipe up a notch, try it with a mild bockwurst sausage.
Ingredients
* 1 Tbsp butter (more if needed)
* 6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
* 1 cup chopped yellow onion
* 2/3 cup sour cream
* 1/3 cup of water
* 1 Tbsp chopped fresh parsley (optional)
Method
fancy-hot-dogs-1.jpgfancy-hot-dogs-2.jpg
1 Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.
fancy-hot-dogs-3.jpgfancy-hot-dogs-4.jpg
2 Add the sour cream and water, stir until creamy. Heat until steamy.
Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.
Serves 4.
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http://simplyrecipes.com/recipes/whats_the_deal_with_parsley/
What’s the Deal with Parsley?
Posted by Elise on May 9, 2010
What’s the Deal with Parsley?
Pictured is young flat-leaf Italian parsley growing in our garden.
A friend of mine recently confided that she rarely bought parsley, and had none in her garden, because she really didn’t know what to do with it. Believe me, I get it. For many of us, parsley is that curly green garnish that comes on the plate in cafeteria food that’s mostly there for looks. Why would you eat that? And all these recipes that call for one measly tablespoon of chopped parsley? What’s the point? Why buy a whole bunch just for one tablespoon?
Here’s the deal. Parsley brightens flavors. It adds balance to savory dishes the way that a little lemon juice can make something just taste better. Parsley is a mild “bitter”. The tastebuds on your tongue can distinguish 5 tastes - salty, sweet, sour, bitter, and umami. Salty and sweet are obvious. Sour you get from acid like lemon juice or vinegar. Umami has to do with the savory taste of protein. Bitter you get from citrus zest, bitter greens like kale, mustard greens, arugula, and parsley. Well balanced dishes stimulate all or most of these taste receptors. Adding parsley to a stew doesn’t make the stew taste like parsley, but will make the stew taste more balanced, if it doesn’t already have a bitter in it.
When I first started cooking I would get annoyed at buying a bunch of parsley for a recipe and then not knowing what to do with the rest of it. Now I look out at our garden that I just planted with 12 parsley plants for my parents, and 6 for me, and I’m hoping that that’s enough. Almost every savory dish tastes better with a little chopped parsley either cooked in or sprinkled over the top. (By the way, flat-leaf Italian parsley works better for cooking than the curly parsley. Don’t ask me why, it just does.) The best thing about growing parsley plants? Bugs and slugs typically stay away from them. They are biennials, so in mild climates, a plant will live for two years. The plants over-winter well, at least here in California. The frost just seems to make them happy.
Parsley is also good for digestion. As with other bitter herbs, parsley stimulates appetite and your digestive tract. Years ago I learned that you could ask a bartender for bitters to help settle your stomach if you were out to eat and your stomach needed settling (you know what I mean). That concoction is not made with parsley, but with other bitter essences, but the effect is the same. Bitters help digestion.
What to do if you truly have too much parsley hanging around? I recommend making chimichurri, a South American condiment like pesto, that is made with parsley, garlic, oil and vinegar, which is terrific with steak. Or you could just make parsley pesto, and serve it over pasta.
Do you have a favorite dish where parsley is the star ingredient? Please let us know about it in the comments.
Links:
That Devilish Parsley - article from West Virginia University Extension Service
Counteracting the bitterness in greens - by Maki of Just Hungry. Just as you can use a bitter to add balance to a salty, sweet, fatty dish, you can add fat, sugar, and salt to add balance to bitter greens.
A Bitter End to Digestion Woes from Dr. David Williams
How to Store Parsley and Cilantro
Chimichurri recipe and ramp and parsley pesto here on Simply Recipes
Tabouleh recipe from Andrea Meyers
[Live links on page and excellent comments]
Wow, this came as a surprise to me. I thought the whole world used parsley as much as we in Serbia, and Balkans in general, do. It is true, parsley will improve the taste of almost any cooked dish, I could not imagine any kind of soup without it, for example. Also, the salads, mmmmm, my mouth waters. Feel free to try it (those of you who haven’t), put a small amount, there is no way it could ruin your dish.
Posted by: Maria on May 10, 2010 12:13 AM
Parsley is an integral part of Persian cuisine. They use huge quantities of it along with other herbs. Check out this yummy meat stew they make using parsley with other ingredients. http://www.boston.com/lifestyle/food/articles/2009/08/26/ghormeh_sabzi_recipe/
I had lived in Teheran for a while and could never have enough of it!!
Posted by: Betsy on May 10, 2010 12:25 AM
I always eat the garnish! Cleanses the palate and makes a perfect ending to the meal.
Here in Montana I don’t know if the plant would survive the winter outdoors. However it does wonderfully in a pot in the kitchen window. And it makes a good looking houseplant.
I’ve had plants that survived for years, and there is no down times for change of season.
I just cut off what I need, when I need it, and rinse it off.
After a couple years though, the leaves start to yellow or brown on the ends, new growth is slow in coming, and what there is of the plant starts to become bitter tasting and slightly woody. This is when you should dump the plant and start a new one.
I use it in manydishes, but the one that comes most to mind is Swedish Meatballs. I use parsley both in the meatballs and in the gravy.
1 each egg, beaten
1/4 cup milk
1/3 cup bread crumbs
1/4 cup onion, minced
1 teaspoon seasoning salt (I use Lowry’s)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper, ground
1/4 teaspoon allspice, ground
1/2 cup chopped parsley, loose
1 pound ground beef
2 tablespoons butter
2 tablespoons white flour
2 teaspoons beef bouillon granules
1/8 teaspoon black pepper
2 cups milk
1. Combine egg and 1/4 cup milk in a large bowl . Stir in bread crumbs, minced onions, season salt, garlic powder, 1/4 cup parsley, 1/4 teaspoon pepper, and allspice. Add ground beef; mix well. With wet hands, shape into 30 meatballs, about 1 inch in size.
2. Arrange meatballs on a baking pan. Bake in a 350°F oven 20 minutes or until done.
3. About 5 minutes before meatballs are done, melt butter in a large skillet. Stir in flour, bouillon granules, and 1/8 teaspoon pepper. Gradually stir in 2 cups milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 1 minute more. Add 1/4 cup parsley. Add meatballs to skillet; heat through.
A bit high in cholesterol, with the butter gravy etc. but one of my family’s favorites.
Thanks David! ~Elise
Posted by: David on May 10, 2010 12:36 AM
I’m pretty sure that here in Italy every family has parsley in its own fridge. We use it all the time to make “soffritto”, with meat, for sauces, polpette. I lived in Ireland two months and I was very surprised that I couldn’t find parsley anywhere. Here it’s a must to have.
Posted by: Mika on May 10, 2010 12:36 AM
Grilled swordfish topped up with chopped parsley, olive oil and lemon!! Try it.
Posted by: Karin on May 10, 2010 12:48 AM
OK...here goes: I keep a couple of bunches of parsley in fridge most of the time. I make parsley tea to drink. Very healthy and helps digestion.
Parsley tea? Great idea. I can imagine it would be excellent for digestion. ~Elise
Posted by: K.Jeanne on May 10, 2010 1:07 AM
Parsley is full of iron. It is very healthy. And I use it a lot in the summer. In salads or in salad dressings or in a sour cream dip with fresh herbs, with mushrooms, in soups or risottos or even over a baked potato. It is very tasty and if you buy it fresh and young it does not taste bitter at all.
Posted by: Meike on May 10, 2010 1:55 AM
I grow parsley just so that I can make this recipe. Lisa
Spaghetti Aglio e Olio
¼ cup olive oil
3 to 4 garlic cloves sliced lengthwise into 4 pieces
2 anchovies
2 chili peppers, or more to taste
¼ cup dry white wine
salt to taste
½ cup minced Italian parsley
Extra virgin olive oil for flavoring
1 pound dried or fresh spaghetti
Bring a large pot of water to a boil with 3 quarts of water and three tablespoons salt.
Prepare sauce: In large skillet, heat the olive oil over medium heat. Add the sliced garlic, anchovies, and chili peppers. Use a wooden spoon to stir mixture, pressing occasionally with back of the spoon, until the anchovies are broken up and blended into the olive oil. (The oil must not be too hot, or it will fry the anchovies instead of allowing them to “melt” into the olive oil.)
Remove the skillet from the heat, and add the wine, a good pinch of salt and half the parsley. Mix well. Cook spaghetti according to package instructions. Drain well and add to skillet, tossing until the strands are coated with sauce. Garnish with remaining parsley and serve.
Makes 4 servings.
Oh my gosh that looks good, thanks for sharing! ~Elise
Posted by: Lisa J. Cihlar on May 10, 2010 2:18 AM
I never had a problem with what to do with the rest of the bunch of parsley, because it keeps so well, if you take care of it & you’ll use it up before it fades. Cut the stems of the bunch to give them a fresh end to draw water & put it in a glass of fresh water. Put the whole thing in the fridge. It really takes very little room since the bunch is standing up. Clip away when needed, refresh the water after a couple of days & it will be as fresh & green after a week as when you bought it. If you begin to feel that it’s time is drawing to a close make a vegetable soup & use up all your leftovers including the parsley
Posted by: Doug on May 10, 2010 3:13 AM
I have always heard that the reason parsley is served along with food in restaurants is because it freshens your breath. You are supposed to eat it when you are done with your meal.
Posted by: Carla on May 10, 2010 4:18 AM
Tabbouleh, tabbouleh, tabbouleh.
The most beautiful and refreshing summer salad. Diced fine, with summer tomatoes, garden scallions, quinoa (or burgul, for purists) tons of lemon juice and olive oil. Add diced apple, or wild rice, for variety. Dice the parsley as fine as can be for parsley haters.
Blanch parsley, and add it to any cooked veggie soup for that uber-green look you get in restaurants - brightens your asparagus, kale, etc... soups with a dose of chlorophyll brightness.
Is a star stand-in in any dish that features cilantro, for cilantro haters.
Dice and use it with cheese, cubed bread, thyme, garlic as a stuffing for summer veggies, potatoes, etc....
I planted 8 flat-leaf parsley plants this summer. Can you tell we adore it in our middle eastern-mexican household?
Posted by: Sirena on May 10, 2010 7:25 AM
Lima beans are just plain bland without TONS of parsley. With parsley and butter, lima beans become a treat not to be missed!
Posted by: Maggie Patterson on May 10, 2010 7:44 AM
I agree with most on this link - Parsley adds tremendously to many different dishes and I love the smell and taste. I use it a lot in soups.
I came up with this quick storage fix when you don’t know what to do with bundles of parsley from your garden (they are also great as decorative plants in pots and beds).
Blend it very fine only using as little water as possible and pour it into a dish to be flash frozen. Once firm break it apart and store it in a bag in the freezer. Anytime I want to add flavor to stews and soups I take a few parsley ice chips!
Posted by: Marion Reeves on May 10, 2010 7:44 AM
Great post, Elise. And thank you for all of your wonderful recipes. I always check your blog for ideas. Your quesadilla pie has become a staple!
I think that one reason people don’t use parsley that much is because the store bought type is always so tough. The stems are pretty much unusable and the leaves lack the delicacy of fresh parsley from the garden. I grow at least two types of parsley, usually Italian flat leaf and Japanese.
And as an avid herb grower, I use parsley in many, many recipes. Off the top of my head, two that work really well are coleslaw and herbal spreads. I use parsley along with cilantro in my Asian-inspired coleslaw and parsley and onions in my regular American style buttermilk coleslaw. I make an herb spread using many different types of herbs from the garden (parsley, basil, cilantro, dill, thyme, marjoram and oregano and whatever looks good)mixed with garlic, onion cream cheese and sour cream. It’s wonderful and tastes like the garden.
In CT, we rely on herbs and greens early in the season while we wait for the vegetables, so it’s such a treat to eat this herb spread. It smells like springtime!
Posted by: Barbara on May 10, 2010 7:54 AM
Parsley is great! I like to add a few sprigs inside a chicken before roasting. It’s also good to add to chicken soup right before serving. It contains a lot of nutrients, so add as much as you like! My sister makes fun of me because I use so much of it!
Posted by: Renee on May 10, 2010 7:57 AM
I planted parsley in my garden for the first time this spring, and I find myself using it more frequently than I ever expected. But I haven’t quite figured out the best way to prune the plant yet, and advice?
Yes. I would pick and discard any yellowing leaves. Then pick the largest outer leaves for cooking; doing so will encourage growth. When the plant eventually starts to bolt, keep cutting the bolting stem. The natural life of these plants is two years, after which the plant wants to bolt. The leaves at this point will get more bitter. So once the plant does start to bolt, you really don’t have much time left with the plant, so it’s time to plant some more. ~Elise
Posted by: Chris on May 10, 2010 8:00 AM
Parsely is essential when we make Spanish tapas at our house. Gambas al ajillo just wouldn’t be the same without it.
Posted by: Big A on May 10, 2010 8:17 AM
We use a lot more cilantro/coriander leaves for garnish in place of Parsley. They are supposed to be from the same family but taste different as the cilantro doesn’t have the bitter edge.
We make a dish completely out of the cilantro. You can easily substitute with parsley if you like its taste better. Blanch the leaves in a pot of boiling water and puree. Meanwhile, saute some onions, garlic, ginger and tomatoes with cumin, tumeric, chilli powder. Add some peas and cook till almost soft. Add the cilantro/parsley puree and bring to a boil. Simmer for a few minutes. Salt to taste and it’s done!
Posted by: Asha@FSK on May 10, 2010 8:18 AM
Soup and tabbouleh! Any kind of broth will live up with parsley, and tabbouleh can’t live without it.
My standard is to freeze any remaining parsley finally chopped in a container and take from there as needed.
Posted by: Christine on May 10, 2010 8:27 AM
Once I really learned how to cook, I really learned how important it is to have parsley on hand all the time. I grow it in the summer, and sometimes grow it in a pot in the winter. But when I buy it at the grocery I’ve found it will last literally for weeks if you trim the bottom of the stems like you would flowers, put it into a vase or glass of water, and store it like this in the refrigerator. Also works for cilantro!
Posted by: Cooking with Michele on May 10, 2010 8:34 AM
Elise, One of my favorite uses of parsley is gremolata.
Hi Kevin, me too! Especially with osso buco. ~Elise
Posted by: Kevin on May 10, 2010 8:40 AM
Parsley is often used as an aromatic vegetable (like onion, garlic and celery) in Greek cuisine - it’s sauteed with onions in plenty of olive oil for flavour, not for colour. This forms the basis of many Greek dishes like any vegetables stuffed with rice/mince like gemista, imam, papoutsaki and a lot more. You could also add dill or spearmint (but not dill and spearmint together) with parsley for some dishes. It adds depth to the flavour - subtle not intense, nothing like the flavour of fresh parsley.
Posted by: yeti on May 10, 2010 8:42 AM
I’m a huge fan of Green Goddess dressing/sauce, especially in the summer time, and it’s a great use for left-over parsley. If you omit the extra vinegar it calls for, it makes a great sauce for pasta salad or casserole. And if you want to richen up the flavor even more, you can replace some of the mayonnaise it calls for with avocado. Delicious!
Posted by: Dio on May 10, 2010 8:49 AM
One way we eat flat leaf parsley is with chopped tomatoes, sliced avocado, sometimes throw in cannellini beans, a good vinaigrette, S & P. Nice summer salad.
Posted by: doodles on May 10, 2010 8:52 AM
I have a great salad I make with parsley featured almost as a salad green.
1 large bunch flat parsley
1 baseball sized head of radicchio
1 15 oz can (2 cups cooked) small white beans
2 tbs capers
3 tbs olive oil
1 tbs balsamic vinegar
salt & pepper to taste
Strip the leaves off the parsley stems.
Shred the radicchio into thin strips (1/8” wide) as though you are making coleslaw.
Mix beans, parsley and radicchio in a bowl.
Add capers, oil & vinegar.
Mix it all up - add more vinegar to taste if needed (I usually kind of wing it with the vinegar - sometimes a little more tastes right to me, other times not...)
Salt & Pepper to taste.
This salad is good, if a little beaten-down looking, after it has sat in the fridge overnight too.
Posted by: chris on May 10, 2010 9:05 AM
Many thanks for giving parsley its due! When I have an overabundance of parsley, I love to make tabbouleh. It’s delicious, especially with grilled meats. With some good bread, a nice sized serving makes a good lunch, too.
Posted by: Haley J. on May 10, 2010 9:09 AM
I love, LOVE making a vinaigrette from equal parts jarred red pepper, pitted kalamata olives (Trader Joe’s has jars of both of these at very reasonable prices) and parsley. Chop them all up very fine, add a little garlic (actually I use garlic powder for this, since I don’t like getting a jolt of the raw stuff) a little onion powder (same reason), some red wine vinegar and some olive oil. Salt to taste. This is absolutely the very best way to have halibut—the fish is sweet, and in big enough flakes that the vinaigrette doesn’t overpower it, the flavors are perfect together. Of course, I could (and do) make double and use it for crostini and everything else I can find.
Posted by: Cheri on May 10, 2010 9:35 AM
Parsley is the star in my house this season. A simple dressing of parsley, lemon juice and olive oil has gone on everything from beans to tomatoes to crusty bread. It freshens and brightens every dish. My six year old cannot get enough of it and has grown her own herb garden to keep a fresh supply on hand.
Posted by: S on May 10, 2010 9:50 AM
While it only calls for a 1/3 of a cup of flat-leaf parsley, I love this (http://themarzberrypig.wordpress.com/category/look-at-that/) meatloaf recipe from Giada De Larurentiis. It’s an easy dish that packs a lot of flavor. And, even if you can’t taste the parsley, it does add aesthetic appeal.
Posted by: Keli on May 10, 2010 10:45 AM
Parsley goes great with Italian dishes. I use it for Cheese Manicotta and incorporate a couple handfuls of chopped parsley in the mixture to fill the noodles. It adds another dimension of flavor to a basically cheesy dish.
Posted by: sarah on May 10, 2010 10:56 AM
I make a delicious appetizer where parsley is the main ingredient. Take a bunch of Curley leaf parsley, purée in food processor with a few cloves of garlic, a few tablespoons of olive oil, the juice of a lemon and salt and pepper. Serve spread over crustinis with an anchovy on top, or as a dip. Effing delicious and very popular at parties.
Posted by: Jimmt on May 10, 2010 11:50 AM
Most every morning I have a green shake for breakfast with spinach, soymilk, water, a banana, and an apple. Whenever I have parsley, I throw a good amount in. It always adds a nice flavor. I was reading in Time magazine recently about the great health benefits of parsley, so your post has good timing!
Posted by: kathryn on May 10, 2010 12:49 PM
I love fresh parsley chopped in a vegatable soup. Any other Weight Watcher cooks out there know what a boost it gives to the cabbage soup recipe.
Posted by: Laura on May 10, 2010 1:21 PM
I love parsley. Grow it every year in my garden and herb flower box outside my kitchen door, so I can use it whenever I wish. I’m not sure what the big hipe is over the flat leaf italian. I use the curly and just love the flavor. It works great in pesto instead of basil, which seeems a bit overpowering to me. I also harvest it all summer long,wash it, pull leaves off and process it to chop fine, put in freezer bags and use year round in all kinds of receipes. Try it its just great!
Posted by: Peggy on May 10, 2010 1:52 PM
Since everyone is sharing parsley recipes... made a white bean and parsley hummus last night. Amazing, was eating it plain with a spoon! Substitute any white bean (I used cannellini) for garbanzos and add about a cup of parsley to your normal hummus recipe. Or follow this...
1 16 oz can of white beans
1/4 cup liquid from can of beans
3-5 tablespoons lemon juice, to taste
1 1/2 tablespoons tahini
2 cloves garlic, pressed or minced
1/2 teaspoon salt
2 tablespoons olive oil
1 cup parsley
That sounds great, thanks! ~Elise
Posted by: Sara on May 10, 2010 3:07 PM
I have always chopped and frozen my parsley, it tastes fresh and I don’t waste. I actually do this with scallions, mint, etc. Works great. Parsley is God. :)
Posted by: IsabellA on May 10, 2010 4:39 PM
People don’t use parsely? That’s news to me. I’ve been adding it to stuff since I figured out how to cook and always have the dried stuff on hand, if not fresh. No chicken soup is complete without it, it’s great tossed on baked fish with some paprika and lemon slices, and evens out tomato sauce. Maybe it’s because I’m from a very Italian area?
Posted by: Heather on May 10, 2010 4:39 PM
I used to make pesto with flat-leaf parsley, also butter in place of olive oil. It’s great!
Posted by: Sharon on May 10, 2010 4:48 PM
Have you seen this method for freezing parsley? (the log). I’ve been using parsley from my garden, preserved this way, all winter long.
Of course, with your climate, it might not be an issue:
http://awaytogarden.com/growing-and-storing-a-year-of-parsley
Brilliant, thanks Tea! ~Elise
Posted by: Tea on May 10, 2010 10:08 PM
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