Posted on 08/24/2016 12:03:01 PM PDT by Jamestown1630
I recently picked up a nasty bug that threw me into a six-day fever. No idea what it was, but Ive never been laid-out so badly, or so little interested in food - all I could taste was salt, and salt was revolting. I finally hit on vanilla ice cream as tolerable, and ate nothing else for days. There are still some notes that I cant taste, and Im craving the weirdest things: MacDonalds Fish Sandwich??? - my husband must feel that hes got a pregnant lady calling him at work and demanding this-or-that be picked up on the way home. But, things are improving.
After visiting the doctor I had a prescription to be filled and, too sick to wander the store while it was prepared, I settled into the little waiting area by the Pharmacy. I cant stand to sit and do nothing even when ill, and looked around for some diversion.
Across from me was an older Hispanic man slumped in his chair with his eyes closed, looking like a saint in an old Spanish painting. I wondered what malady had led him to sharing that space and existential misery with me; but he seemed so intent upon withdrawing entirely from earthly matters that I felt no invitation to conversation would be welcome.
Across the aisle were the Clearance Racks, which I had inspected earlier in the week. NEVER leave a drug or grocery store without checking these out you can find some great deals for pennies on the dollar. I have gotten higher-end cosmetics that I might never have tried, toys for kids for Christmas, great stocking-stuffers, and a lot of closeout seasonal items, for almost nothing. My best buys this Summer were some leggo-like kits for my nephews, and a big supply of canning-jar lids, all gotten for 75 per-cent or less of retail.
By my elbow, I found a little diabetes pamphlet that included recipes, including one for Summer Squash; I modified it slightly, and came up with this:
Summer Squash with Feta Cheese
2 Summer squash and 2 Zucchini, shaved into thin, broad strips you can use a mandoline (please dont), a vegetable peeler, or one of the new spiral veggie slicers.
½ C. fresh Parsley Leaves, chopped
½ C.freshly -squeezed Lemon Juice
1 clove Garlic, minced
1/4 C. Olive Oil plus 1 tsp.
¼ tsp. Crushed Red Pepper
Salt and Black Pepper
1/3 C. crumbled Feta Cheese
Whisk together the ¼ C. Olive oil, lemon juice, garlic, parsley and red pepper in a small bowl and set aside.
Heat the 1 tsp. Olive Oil in a frying pan until shimmering, and saute the squash just 3 or 4 minutes, until slightly cooked and translucent. Let cool slightly, and then pour the reserved marinade over the squash, season with salt and pepper, toss well, and let chill for several hours. Before serving, toss the squash with the feta, adjust seasoning, and serve.
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Fried Zucchini Blossoms are something Ive always wanted to try, and this looks like a good recipe:
http://www.epicurious.com/recipes/food/views/squash-blossoms-stuffed-with-ricotta-354966
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Plain, steamed zucchini can be livened-up with this sauce. I originally found this in a low-fat cookbook back in the 1980s, so it didnt include the butter, which can be added to make a richer sauce:
Mustard Sauce for Steamed Zucchini (Low Fat, but you can add butter :-)
Mix in a saucepan:
½ C. Chicken or Vegetable Broth
1 Shallot or Scallion, minced
1-1/2 tsp. fresh Tarragon
2 T. Dry White Wine
1 T. Arrowroot (or cornstarch)
1-1/2 tsp. Fresh Tarragon (or ½ tsp. dried))
1/8 tsp. Black Pepper
Cook uncovered 2 or 3 minutes. Melt in 1 T. butter, if desired.
Serve over steamed vegetables; especially good with Zucchini.
-JT
Amazing recipe find---especially for those of us
who think of the pedestrian zucchini as a gourmet treat.
I’m convinced. I’m going to start taking it everyday, so that hopefully I don’t go through the past couple of weeks again. (I’ve caught the ‘flu every year that I’ve gotten the vaccine; so I don’t have a lot of faith in that ;-)
Mmmmmm homemade pizza. Came up with this just this summer as we have lots of tomatoes and basil. Roll crust thin, bake separately and flip and bake both sides. Hubby and I like thin crunchy crust. Top with olive oil, Italian seasonings, garlic powder ( I always use the California granulated), fresh mozzarella cut in strips, chopped prefried bacon bits, onion and chopped fresh tomatoes, no guts or watery seeds. When it comes out of the over I sprinkle liberally with chiffonaded (is that a word?) fresh basil.
I like the way you do the crust. We like thin and crispy, too.
The garlic press does seem the best way of getting it down, and little mess.
(It might should be ‘chiffonade of’ ;-)
-JT
Thanks for the correction, sincerely. Johnny would have for sure.
My Grandparent's loved garlic and I thought they smelled weird cuz they were old.
Then in grad school I discovered the garlic press, and my friends and I started to smelled like the Grands! I finally figured it out! LOL!
What’s your recipe for crust???
I haven’t quite got that one perfect yet. Any help would be deeply appreciated!!!!
I use them in potato salad.
Would that be hot or cold potato salad? LOL not that it really matters cause both are well liked :)
Too funny!
HONEY! Never thought of that. Thanks. I’ll give it a try!
I miss Johnny.
Me too. Every time I come to FR.
Well, when somebody passes, I think it’s only we who are sad; because we can’t see and talk to them anymore.
I’m sure they remember us on some level; but they are probably so engaged in New Life, that they aren’t sad at all.
Johnny is probably cookin’ up a storm, somewhere ;-)
-JT
Probably has some popcorn and is following the election.
LOL! You Bet!
GARLIC SOUP / CREOLE CROUTONS
METHOD Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepper flakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and saute until the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)
Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes. Increase the heat to high and whisk in the remaining 2 cups of the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in Parm. Set off heat. Puree with an immersion blender.
SERVE hot topped with croutons, thyme sprig.
CROUTONS Cook/stir heated 4 tablespoons of olive oil, cup bread cubes til golden brown and crispy around the edges. Drain on paper towels; toss with Essence (or fave spices).
Ingredients 6 tablespoons olive oil Pinch red pepper flakes 1 1/2 cups sliced onions 1/3 cup peeled garlic cloves (about 12 to 14) 3 bay leaves 2 1/2 teaspoon salt 7 turns freshly ground black pepper 2 quarts chicken stock or beef broth 1 tablespoon minced garlic 1 teaspoon freshly chopped basil leaves 1 teaspoon freshly chopped thyme leaves 3 cups diced day-old French or Italian bread 1/2 cup heavy cream 1/3 cup coarsely grated fresh Parmesan
Cold.
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