Posted on 11/11/2016 4:18:00 PM PST by Jamestown1630
Thanksgiving is coming up, and I've seen many versions of this Pineapple Spread recipe, which would be a very attractive appetizer for your feast:
http://cooklime.com/Recipes/Directions/238152-pineapple-cream-cheese-spread#.WCZQjDylxOJ
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When Liz mentioned gluten sensitivity a while back, I got to thinking about Quinoa, which I had eaten plain before, but had never tried in a recipe. I enjoy Tabbouleh very much, and found a recipe for a Quinoa version which actually turned out very well. It's not exactly like traditional Tabbouleh, especially as the Quinoa doesn't really soak up the dressing the way that bulgur does; but it was surprisingly good - the husband really liked it - and it's something that I will make routinely.
This recipe is adapted from the book ‘Quinoa: The Everyday Superfood: 150 Gluten-Free Recipes to Delight Every Kind of Eater’, which is available now as a Kindle book for very low cost, and contains a lot of interesting recipes for using this unusual, high-protein food.
(I adapted the recipe mainly by adding garlic, and quantifying the salt.)
4 cups cooked Quinoa
2 cups chopped fresh Parsley
2 large Tomatoes, seeded and diced
2 medium Cucumbers, peeled, seeded, diced
1 medium red Onion, diced finely
½ cup chopped Mint
½ cup extra-virgin Olive Oil
½ cup Lemon Juice
1-1/2 tsps. Salt (more to taste)
1-1/2 tsps. Minced Garlic (or to taste).
Cook the Quinoa according to package directions (and if you buy it in bulk at a health food store, be sure to rinse very well. Quinoa can be bitter, especially if it isn't polished, and rinsing removes that.)
In a large bowl, toss together the quinoa, parsley, mint, onion, tomato, cuke and garlic. Whisk together the olive oil, lemon juice, and salt, pour over the quinoa mixture, and mix well. Adjust for salt, chill, and serve. This is a very forgiving recipe – you can decrease the parsley and mint, if you want.
If you are not familiar with Quinoa, which is technically a seed, Wikipedia is a good place to start:
https://en.wikipedia.org/wiki/Quinoa
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With the election of our new President, I got to thinking about Inaugural party food. I seem to recall a dot gov site that had all of the Inaugural menus, and can’t find it now; but I did find a menu for our first Republican President, Abraham Lincoln, and there was quite a spread for his second inauguration, which reports tell us devolved into something of a 'food fight':
http://www.npr.org/2013/01/20/169840120/an-inaugural-memory-president-lincolns-food-fight
-JT
Ran across this a couple of days ago .....
Schadenfreude Pie
http://www.food.com/recipe/schadenfreude-pie-335614
From John Scalzi’s blog. He coined the phrase “Schadenfreude Pie” (after the phrase “humble pie,” which actually has nothing to do with the state of being humble), then wondered what such a thing would taste like. “Dark. Rich. And oh so bittersweet,” he decided. He goes on to say, “Also — and this is really just a perfect but unintentional extension of the whole schadenfreude metaphor — you really only want a small slice; too much of this pie and it’ll sit in the pit of your stomach like a rock of judgment, pulling you down. Small slice? Excellent. Big slice? You’ll regret it. Just like schadenfreude itself.”
My husband used those syrups to make protein smoothies when he was dieting. They’re nice for changing up the flavor.
I like the paintings of his that I’ve seen.
I think I’ve seen it made other ways, too - maybe with sliced almonds for the rind.
bookmark
I have ‘Ladled’ on my wishlist. Maybe I’ll get it for Christmas ;-)
Thanks for posting those, V K.
That does look good! I should make it for my coworkers’ next party, and tell them what it’s called ;-)
Anchovies are like that. They give a lot of dishes a great flavor - not fishy at all - but if you told some people that they were in there, they wouldn’t eat it ;-)
WWII Wartime Chocolate Cake
Ingredients:
1-1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon white vinegar
5 tablespoons vegetable oil
1 cup cold water
Directions:
In large mixing bowl, mix flour, sugar, cocoa, soda, and salt.
Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan.
Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Finally got around to watching some of the Almazan videos. I am half Serbian myself, all 4 of my grandparents coming over from either Serbia or Poland. Love these videos. Serbs are known for their knife skills and not just in cooking. He’s got a wicked one he used a lot. The videos are filmed well and I loved seeing him pick fresh mint tomato and mushroom to go with one of the dishes.
He seems to live in a paradise. We saw one today where he put kabob meat deep into a big cave, to ferment ;-)
I’ve never seen vinegar in a cake recipe, and looked it up. Apparently it makes the cake fluffier and more moist.
That might be something I’d try!
Apparently MacDonald’s still offers Lobster Roll in the Summertime in New England:
https://newengland.com/today/travel/new-england/places-to-eat/mcdonalds-lobster-roll/
We have a creek very much like that - it cuts our 10 acres of woods in half. I wish our house was closer, it’s a beautiful sound. I am 64 and we still do some old country stuff. I have my grandfathers cast iron sausage stuffer and wood mandolin sauerkraut chopper. I put up kapusta every year, this year I did it Oct. 31. Should be ready in January. Also had dairy goats for 20 years and made all kinds of cheese, butter, kefir, ah the good old days.
ARTICHOKE HEARTS STUFFED W/ MUSHROOMS IN COGNAC CREAM
PREP 6 artichoke hearts, chokes removed, kept warm in broth
METHOD COOK 2 tb melted sweet butter, 2 c 1/2" diced mushrooms dry. Add tb cognac; flambe/cook 30 sec. Add 1/4 c h/cream, s/p, herbs; BTB. Add/thicken w/ potato starch/slurry, boil a bit. Set offheat.
ASSEMBLY Whip 1/2 c h/cream stiff. Rapidly fold into mushroom mixture, immediately fill 6 drained artichoke bottoms. Sprinkle w/ Romano cheese; broil/brown 2-3 min.
SERVE as first course.
ING 2 tb unsalted butter, 2 cups mushrooms cut into 1/2-inch-thick dice, tb cognac, 2/3 cup heavy cream, 1/4 tsp salt 1/8 tsp black pepper, tb chopped mixed fresh tarragon and parsley, 1/2 tsp potato starch, dissolved in tb cold water, 1 1/2 tsp Pecorino Romano cheese.
CREAMY SPICED TEA
Add 14 oz can Sweet/Cond/Milk to combined 3/4 c plain instant tea, tea
ea orange zest, cinnamon, 2 tea grnd cloves, 1/4 tea nutmeg. Stir in 6 1/3 c
water. Heat thru; do not boil.
SERVE in a glass mug w/ a lemon rind spiral on the rim.
CAN DO AHEAD Fridges 5 days. Mix; reheat before serving.
We like to watch the Orthodox Christian Cooking Show videos; they recently did Sauerkraut, which my husband wants to learn:
https://www.youtube.com/user/OCCookingShow
Hey looks good thanks. I bookmarked to check it out later. Nothing easier than making kraut. The biggest factor is where you live climate wise, where you plan to store it, and when you start it. We are in west Michigan with an attached garage. I start end of October to mid November. I grew up in Chicago - milder winters. Our garage was unattached which was no problem. Kraut is loaded with probiotics, we even drink the excess juice. I call it natures brillo pad. Dad used to also sour leaves and then can. Just fold them up and cover with juice. I don’t make stuffed cabbage without sour leaves. Amazing flavor. Ours should be done early January. I can hardly wait. We have one quart leftover from last year.
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