tag:blogger.com,1999:blog-21573682836657962932023-11-16T08:44:29.534-08:00The Artful OmnivoreUnknownnoreply@blogger.comBlogger195125tag:blogger.com,1999:blog-2157368283665796293.post-56648271972800582162019-05-28T09:09:00.000-07:002019-05-28T09:09:41.036-07:00As I mentioned in the tag above, I am in the process of revamping this blog. Recipe Table of Contents is your best source for navigation, so just click on the tab above and check out the recipes. I still have about 200 recipes to add here, so it is a work in progress.<br />Enjoy the food. It will be excellent! HAPPY SUMMER VEGGIE AND FRUIT SEASON!!!Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-67551776755189979022019-05-28T08:33:00.003-07:002019-05-28T08:42:49.524-07:00SUMMER MELON JAM<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>Much easier to make than lime marmalade. Makes enough for about 8 one-cup containers. </b></span></div>
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<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>Chop in a food processor until pieces are less than 1/2 inch: </b></span></div>
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">2 1/2 cups green or white-fleshed melon, firm-ripe </span></b></span><br />
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<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>I like Ha Ogen, but you could also use Green Nutmeg, Green Machine, Honeydew, </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>Casaba, etc. Process until pieces are 1/4 inch or smaller if your melon is very firm. </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>If melon is very soft, you may wish to hand chop and lightly mash with a potato masher</b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b> to a coarser consistency. </b></span></div>
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Mix in a large saucepan with: </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">6 1/2 cups granulated or Baker's sugar (or dissolve most of sugar with melon, finishing </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">with the finer Baker's sugar) </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">You may warm gently to baby-bottle temperature to help the sugar dissolve faster. </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Stir occasionally for about 10 minutes. Meanwhile, using a fine grater, lightly grate the zest </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">(about 1/2 teaspoon each lemon and lime zest, lightly packed) from: </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">2 large lemons </span></b></span><br />
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<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>4 large limes (more for small Mexican or Key limes) </b></span></div>
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Add lemon and lime zest and 1/4 cup fresh lime juice to melon/sugar mixture and continue to </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">stir </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">occasionally. Measure 6 Tablespoons fresh lemon juice into a small bowl and mix with: </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">2 pouches Certo pectin </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Stir lemon juice and pectin into melon mixture and stir constantly for 3 minutes, until sugar is </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">dissolved </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">and no longer grainy. There may still be a few sugar crystals. Allow to sit for a few minutes</span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;"> more if </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">necessary, until jam is thick enough that melon pieces don't float to the top. Stir and ladle</span></b></span><br />
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<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;"> into one or</span></b></span></div>
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">two-cup plastic freezer containers, leaving 1/2 inch head space to allow for expansion during </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">freezing.</span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Cover and leave on counter up to 24 hours, or until set. Refrigerate for up to three weeks, </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">freeze for up</span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;"> to one year. Thaw in refrigerator. </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">You may add one drop green food color if you like. I tried two and the jam was unnaturally blue. </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;"> prefer not to use food color, because I can taste it. I did include some firm melon from near</span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;"> the rind </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">which was quite dark green, diced in very small pieces for color. I also removed the part of the </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Ha Ogen melon flesh around the seed cavity which had a little pinkish color, so that the jam </span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">would be a clear yellow-green. </span></b></span><br />
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<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>Pepper jelly fans might be able to work out a nice variation substituting fresh peppers </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>for part of the melon and omitting citrus zest. If you want to experiment, the recipe is </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>easily halved.</b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b> Mine has a fairly firm consistency. For a slightly softer jam, try adding 1/4 cup additional </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>fruit and 1/2 </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>cup additional sugar. </b></span></div>
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<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>To use your favorite brand of pectin in place of Certo, try using the freezer jam recipe for </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>peaches, </b></span><br />
<span style="color: #d9ead3; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;"><b>substituting melon for peaches and using about 1/4 cup cup lime juice in place of 1/4 cup fruit </b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">(for a recipe using approximately 3 cups of fruit). Add citrus zest as above.</span></b></span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;"><b><span style="color: #d9ead3;">Prepare according to package directions.</span></b></span></div>
<b><span style="color: #d9ead3;"><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>**NOTE: This is not my recipe but I no longer have the source it came from. It is written like I usually write recipes but I didn't want to take credit where not due. Anyway, I have made this jam and it is really different and very good.</i></span></span></b></div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-88749391328778140802018-11-01T21:00:00.000-07:002018-11-01T21:01:01.010-07:00OLD FASHIONED CHICKEN AND DUMPLINGS (MY GRAN'S RECIPE)<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="color: #ffe599;"><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This looks really long and complicated, but it isn't. I just give a lot of direction when I share a recipe. From all those years of teaching my CSA people to cook, I can't seem to shake the habit but sometimes I wish recipes I find would explain things better, so I am not changing my method. Makes me a little more Julia Child anyway...she always explained things to tiny detail.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">CHICKEN AND DUMPLINGS RECIPE:</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3-4 large chicken thighs, skin on. If they are small you will need 6. If you use a whole chicken, that works, too but either way, you cook the chicken pretty much the same.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups self rising Flour*</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt and Pepper ** I used garlic salt because I like that flavor but do not over do it.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Celery stalk * optional</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 onion * optional</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1) In a large Dutch oven (with a lid), place your chicken and completely cover with slightly salted water. Bring to a boil and reduce heat to medium and cover. REMEMBER TO COVER. Cook until chicken is falling off the bone...about an hour. If you want, throw in the onion and celery about half way thru the cooking process.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2) Remove the chicken, celery and onion. Let chicken cool enough to handle and de-bone. I make the dumplings while the chicken is cooling.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3) Take 2 cups of flour and a cup of the hot chicken broth you just made. Mix until you have something resembling biscuit dough. If it is too dry, add a little more broth but you don't want to deplete your stock so you can use some warm water instead. This is ONLY if the dough appears too dry. You want it to be only slightly sticky, not gooey. The dough may be a bit hard to handle because the stock was hot but you don't want to mix cold dough. It will get tough. </span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4) Sprinkle some flour on whatever surface you plan on rolling out the dumplings and use rolling pin to get them really flat. You may need to sprinkle with flour a couple of times to keep pin from sticking but that's okay, just don't use so much flour the dough gets dry and cracks. If you don't have a rolling pin (and a lot of people don't) you can use a tall glass or just pat out with your hands. Just keep the dough about the thickness of a pie crust.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5) Once you have the dough rolled out, take a sharp knife and cut into strips about an inch wide. Bring the chicken stock you made back to a rolling boil and carefully drop the strips of dough into the boiling stock. Once they are all in the pot, cover and reduce heat to simmer. </span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6) Let them cook undisturbed for about 15-20 minutes, not lifting the lid.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After 15 minutes you can lift the lid to stir them. </span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7) Add as much of the deboned chicken meat as you want back into the dumplings. Some people don't do this but I think the dish is much better if chicken is used. Salt and pepper to taste. As I said, I used garlic salt at this step, which adds a little depth of flavor.</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*If you use plain flour, your dumplings will be denser and a bit heavy. If you use all purpose flour, you might want to add a tiny bit of baking powder or soda but not too much, you don't want biscuits floating in chicken stock</span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve in bowls as a main dish or with a meal. We just eat like a soup or stew. </span></span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #ffe599;">Enjoy!!!</span></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-88913142416327321422018-10-22T17:00:00.002-07:002018-10-22T17:00:48.286-07:00VEGETARIAN MEATBALLS, Made with Eggplant<div style="background-color: #132c08; color: #74a600; font-family: "Walter Turncoat"; font-size: 19.8px;">
<u><span style="font-size: medium;"><b><span class="Apple-style-span" style="color: #d5a6bd;">VEGETARIAN "MEATBALLS"</span></b></span></u><span style="font-size: medium;"><span class="Apple-style-span" style="color: #d5a6bd;"><b></b></span></span></div>
<span class="Apple-style-span" style="background-color: #132c08; color: #d5a6bd; font-family: "walter turncoat"; font-size: 19.8px;">These "meatballs" are about as close to the real thing as I have been able to come up with. They are a bit fragile to handle, until you cook them, so be careful turning in the pan, etc. This recipe is NOT vegan, because they just are not good without cheese and egg in them. If you have a good vegan parmesan substitute, try using it.</span><br />
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<b style="background-color: #132c08; color: #74a600; font-family: "Walter Turncoat"; font-size: 19.8px;"><span style="font-size: small;"><span class="Apple-style-span" style="color: #d5a6bd;">What you need:</span></span></b><span class="Apple-style-span" style="background-color: #132c08; color: #d5a6bd; font-family: "walter turncoat"; font-size: 19.8px;"><span style="font-size: small;"></span><br />One large eggplant (the big ones with the purple skin; or equivalent of at least 1 lb.)<br />1 1/2 cups Italian Seasoned Bread Crumbs* (Make your own, Recipe below)<br />3-4 Cloves Garlic, Finely Chopped<br />1/2 Cup Parmesan or Romano Cheese<br />1 Tbsp. Italian Seasoning (Oregano, Basil, Thyme, Rosemary)<br />1/4 tsp. salt<br />1/4 Cup all-purpose flour<br />2 Eggs<br />Olive Oil</span><br />
<span class="Apple-style-span" style="background-color: #132c08; color: #d5a6bd; font-family: "walter turncoat"; font-size: 19.8px;"><b>What you do: </b><br />Wash and slice the eggplant lengthwise. Take the two halves and place skin side up on a cookie sheet or shallow pan in just enough water to create steam. Roast at 350 degrees until eggplant is tender.(Eggplant should be very soft. Roast a bit longer if necessary.) Remove from oven and cool enough to handle. Peel skin from eggplant halves and chop into small pieces.<br />In a large bowl, combine eggplant, onion, 3/4 cup bread crumbs, 1 egg, cheese and salt. Mix throughly; use your hands if necessary. If they are a little dry when mixing, sprinkle with just a bit of warm water, being careful not to get too moist. Cool and chill 2 to 3 hours or overnight.<br />When ready to prepare, place flour in a bowl. Beat the remaining egg in a separate small bowl. Roll into small balls or drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs. In a large skillet, heat oil and fry eggplant balls until they are heated through and beginning to be crispy.<br />*To make this recipe even healthier, skip the flour-bread crumb prep and just roll the eggplant-cheese mixture into balls and bake them at about 400 degrees until they are browned. Turn them once if you bake.<br />Serve these with marinara sauce and pasta, just like any other meatballs. These are yummy. Just remember that they do not hold together like real meatballs. If you have any leftovers, they are especially good if you heat in the oven instead of the microwave to re-serve.</span><span style="background-color: #132c08; color: #74a600; font-family: "walter turncoat"; font-size: 19.8px;"> </span><br />
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<b style="background-color: #132c08; color: #74a600; font-family: "Walter Turncoat"; font-size: 19.8px;"><span style="font-size: small;"><span class="Apple-style-span" style="color: #d5a6bd;">Seasoned Bread Crumbs</span></span><span class="Apple-style-span" style="color: #d5a6bd;"><br />**</span></b><span class="Apple-style-span" style="background-color: #132c08; color: #d5a6bd; font-family: "walter turncoat"; font-size: 19.8px;">Try making your own breadcrumbs. Bread that is too stale to eat plain is perfect to use. I take the bread and cut into cubes, then saute in a just little butter (or olive oil, depends on the mood, you know) and garlic. Sprinkle with a bit of sea salt. You can also make all kinds of seasoned crumbs, just by seasoning with herbs and spices, at this point. Toss frequently while sauteing. After they are nice and coated and just beginning to turn brownish, I put them on a cookie sheet and bake at 200 degrees in the oven until completely toasty. How long that takes depends on how much butter you used and how saturated they were. They will not be dry like storebought crumbs, but boy are they tasty. Use your hands to crumble them when they are cool enough to handle..that is the fun part. Even though not fine crumbs, they give this recipe a kind of rustic character. If you want them finer, use the blender.<br />Or don't crumble then and you can use them as croutons in your salads. Store crumbs or croutons in an airtight container. If you want to make them ahead or in quantity, store container in freezer. I don't recommend long term storage (more than a couple of days) for croutons, unless you are willing to retoast them before you use them, but the crumbs will do fine, since you can add them staight from the freezer to your recipes.<br />Since stale bread works so much better, when I am making croutons (crumbs) to store, I buy a loaf of whatever bread I want to use, take it home and leave it sitting on the counter, open to the air, for a day. It gets stale pretty quickly that way. Sounds like a waste of a good loaf of bread, but an 8 oz container of bread crumbs costs $1.89 or more and I can get twice the volume from a loaf of bread. So, unless the bread costs $3.78, I am ahead.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-89937122005314573962018-09-22T18:03:00.000-07:002018-09-22T18:03:48.060-07:00Hello Fellow Foodies<br /><br />Welcome to my food blog. It is currently going through some renovations as I am trying to make it easier to navigate the recipes. It is slow going and I still have about 100 of my own recipes and suggestions to add. There is still a lot of great stuff here, so use the TABLE OF CONTENTS to peruse what has already been added back to the blog.<br /><br />Enjoy and remember, you really are what you eat!!!<br />
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~SuzanneUnknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-23163544121756081282018-05-04T09:03:00.001-07:002018-10-10T11:43:49.657-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: medium;"><b>SALAD DAYS</b></span><br />There is a lot of info on this page, so scroll all the way down.</div>
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The following salad dressings are simple and a little different than store bought, if you have the time to make fresh. Always try to keep a couple of lemons and limes and a good extra-virgin olive oil in the house for whipping up fresh dressings.</div>
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First, however, here are a few simple prep directions:</div>
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Spinach: This wonder veggie is a challenge to clean properly. It grows in a rosette shape very close to the ground and tends to get gritty. To remove the maximum amount of grit in the quickest way, fill you sink with cold water and place the amount of spinach you want to use in the sink. Gently swish it back and forth, changing the water a couple of times if necessary, until the water stays clean. Drain and pat dry, trim the larger stems and it is ready to use.</div>
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Kale: Prepare it in much the same way as spinach, although it grows tall and very rarely gets gritty. Stack the washed leaves, 3-4 at a time, trim the leaf from the stems (don't discard the stems for salads) and chop or shred the leaves for fresh use or leave whole for steaming or cooking.<br />Chop the stems into small pieces for a crunchy and healthy addition to your salad.</div>
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Lettuce and Arugula: Rinse under cool running water.<br />(<a href="file:///media/removable/USB%20Drive/EVERYTHING%20%20ELSE%20FOLDER/Important%20files%20to%20keep/recipesfor2008/foodsafety.html">Click here for Food Safety Info and how to properly wash veggies</a>)</div>
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"Italian restaurants often serve arugula on its own with a strong garlic flavored oil and vinegar dressing. Mixed with milder greens and a good dressing, arugula is less dominating."</div>
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ARUGULA SALAD<br />Yield: 4 servings<br />1 Garlic clove; peeled<br />1/4 ts Salt<br />2 tb Balsamic vinegar<br />1 ts Dijon mustard<br />1/3 c Olive oil<br />2 c Mixed lettuce leaves<br />1 c Arugula; any large stems removed<br />1/2 lb Mushrooms; sliced<br />1 Sweet red pepper<br />In a wooden salad bowl, rub garlic and salt into the bowl to season it. Combine vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with arugula. Add mushrooms and slices of red pepper. Toss well and serve.</div>
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<b>SALAD DRESSINGS</b></div>
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"Not on the First Date" Red Onion/Shallot Dressing<br />1/2 C olive oil<br />1/4 C red wine vinegar<br />1 medium shallot, minced, or 2 T red onion, minced<br />1/4 tsp garlic powder<br />1/4 tsp basil<br />1/4 tsp general purpose spice blend<br />1/4 tsp black pepper<br />1/4 tsp Seasoned or Sea Salt<br />Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing.<br />Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.<br />This type of dressing is good with salads containing strong greens as the sweetness is a counterpoint to the slightly bitter taste of kale, for example.</div>
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<b>Mom's Honey Balsamic Vinaigrette </b><br />1/2 C balsamic vinegar<br />2 tsp honey<br />1 tsp Dijon mustard<br />4 tsp cold water<br />6-8 tsp olive oil<br />1/4 tsp each of salt and black pepper<br />Optional: 1/4 - 1/2 tsp herbs such as dill or basil<br />Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.</div>
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<b>Southwestern Vinaigrette </b><br />1/2 C extra light olive oil<br />1/4 C white or rice wine vinegar<br />1 tsp mustard powder<br />1/2 tsp oregano<br />1/4 tsp black pepper<br />1/4 tsp cilantro<br />1/4 tsp garlic powder<br />1/4 tsp cumin<br />Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.</div>
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<b>Basil-Sesame Dressing </b><br />1/4 tsp garlic powder<br />3 T rice wine vinegar<br />1 T lemon juice<br />2 T asiago or the cheese of your choice<br />1/2 tsp dried basil<br />2-4 leaves of fresh basil<br />2 T chopped Italian or regular parsley<br />1/2 C extra light olive oil<br />1/2 tsp toasted sesame oil<br />1/4 tsp black pepper<br />Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.</div>
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<b>Cilantro-Lime Vinaigrette </b><br />1/2 C extra light olive oil<br />2 T plain yoghurt<br />2 T lemon juice<br />2 T rice vinegar 1/4 C fresh, shreaded cilantro leaves, tightly packed<br />1/4 tsp each garlic powder, thyme and black pepper<br />1/8 tsp cumin<br />a squeeze of fresh lime juice - about a quarter lime Combine in a blender until fully mixed. Chill and serve.</div>
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Don't have a name for this one but this slightly herby, garlic-scented dressing is delicious tossed with mixed greens as well in a hearty chef’s salad. It can also be served as a dip for crudites.<br />1 cup mayonnaise<span> </span><br />1 cup buttermilk<br />1 clove garlic, minced or pressed<span> </span><br />1 tablespoon sliced green onion<span> </span><br />1 tablespoon chopped fresh parsley<span> </span><br />1 teaspoon dried tarragon<span> </span><br />salt and pepper<span> </span><br />1. In a blender or food processor fitted with the metal blade or your blender, combine the mayonnaise, buttermilk, garlic, green onion, parsley, and tarragon.<span> </span><br />2. Process until smooth. Taste and add salt and pepper as necessary.<span> </span><br />3. Transfer to a bowl or jar, cover, and refrigerate overnight to allow flavors to blend.<span> </span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-86957726639172751782018-05-04T09:02:00.001-07:002018-10-10T11:43:49.770-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is a quick collection of okra recipes from around the world!</div>
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<b>KOTTOPOULA ME MPAMIEZ (CHICKEN WITH OKRA) GREEK</b></div>
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<b>3 pounds Cut-up chicken parts (fryer)<br />Salt & peper to taste<br />3 pounds Fresh okra<br />1/2 cup Vinegar<br />3/4 cup Butter<br />1 Onion, med. -- chopped<br />1 1/2 pounds Tomatoes, peeled -- strained<br />2 cups Water<br />Wash the chickens. (If they are whole, cut into serving pcs.). Season lightly with salt & pepper, and set them aside to drain. Wash the okra. Remove the stems carefully, without cutting the okra. Line them up in a large flat pan and sprinkle with the vinegar; place in the sun for 30 min to 1 hour.<br /><br />Brown the butter in a pot, add the chicken, and saute until brown, then add the onion and let it brown. Add the tomatoes and boil for 3 to 5 min. Add water. Simmer for 30 min. Add okra and continue to simmer, covered, until tender. Watch carefully as this may need a little more water. The okra will have absorbed the liquid and only the oil should remain when the dish is cooked.</b></div>
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<b><br />OKRA BEIGNETS</b></div>
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<b>2 cups Okra -- Very Thinly Sliced<br />1 cup Onion -- Minced<br />1/4 cup Green Bell Pepper -- Minced<br />1/2 cup Cooked Rice<br />3 tablespoons Flour<br />1/2 teaspoon Salt<br />1 each Egg<br />1 tablespoon Water<br />1/2 teaspoon Hot Pepper Sauce -- Such As Tabasco<br />6 tablespoons vegetable oil -- *preferably peanut<br />Interesting Note: This recipe was adapted from one in the late Bill Neal's "Southern Cooking" (University of North Carolina Press, 1985), where he wrote that he would like to persuade theater owners to sell fried okra instead of popcorn! His beignets are terrific as appetizers or a centerpiece to a vegetarian meal.<br /><br />Mix all ingredients except the oil,which is for frying,in a large bowl. *You can get the pan fairly hot if you use peanut oil. Otherwise, watch carefully and don't burn.<br />Spoon the okra mixture into the skillet by the tablespoonful. Fry for about 2 minutes, or until nicely browned. Turn and cook the other side. Remove to absorbent paper and keep the beignets warm until all are cooked.</b></div>
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<b><br />OKRA ITALIANO</b></div>
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<b>1 Onion -- chopped<br />1 Clove garlic -- sliced<br />4 lg Tomatoes -- coarsey chopped<br />1 lb Okra -- cut into 1/2" thick -rounds<br />1/2 c Wine, white<br />1 Bay leaf<br />1 t Oregano<br />pn Sea salt<br />pn Black pepper<br />6 c Rice -- cooked, hot<br />2 tb Parsley, fresh -- chopped<br />2 tb Olives, ripe -- sliced<br />Combine onion, garlic, tomatoes, okra nad wine in a lare skillet and bring to a boil.<br /><br />Add bay leaf and oregano. Lower heat, cover and simmer for 20 minutes, stirring occasionally.<br /><br />Season with salt and pepper and ladle over rice. Garnish with parsley and olives.</b></div>
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<b><br />SWEET & SOUR OKRA</b></div>
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<b>14 oz Young okra, trimmed & cut -- into 2" lengths<br />7 ea Garlic cloves<br />1 ea Dried red chili<br />7 tb Water<br />2 ts Cumin<br />1 t Coriander<br />1/2 ts Turmeric<br />4 tb Vegetable oil<br />1 t Cumin seeds<br />1 t Salt<br />1 t Sugar<br />4 ts Lemon juice<br />Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds.<br />Slightly reduce the heat & pour in the spice paste. Stir-fry for 1 minute. Add the okra, salt, sugar & lemon juice along with remaining water. Bring to a gentle simmer. Cover tightly & cook over a low heat for 10 minutes.</b></div>
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<b><br />PICKLED OKRA</b></div>
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<b>This is really easy to make and is a great dill pickle alternative. I don't make mine so hot as these. And be sure you use the uniodized salt per the recipe or your okra will turn dark brown.<br /><br />1 qt White vinegar<br />1 c Water<br />1/2 c Uniodized salt<br />Fresh okra<br />Dill seed<br />Hot red peppers<br />Hot green peppers<br />Garlic cloves<br />Place 1/2 t dill seed in bottom of each sterilized qt jar. Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra. Add 1/2 tsp dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar. Bring to boil the vinegar, water, and salt. Cover okra with hot mixture. Seal jars and allow to stand two weeks. Serve icy cold.</b></div>
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<b><br />TAGINE OF OKRA & TOMATOES<br />(I put this recipe here because it is just strange.)</b></div>
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<b>1/2 lb Okra<br />4 1/2 lb Tomatoes, peeled, seeded & -- chopped<br />2 tb Parsley, chopped<br />1 1/2 ts Sweet paprika<br />1 t Garlic, chopped<br />Salt<br />3 tb Vegetable oil<br />Wash, top & tail the okra. String together with thread into a "necklace". Over high heat, cook the tomatoes with the parsley, paprika, garlic, salt & oil, mashing down the tomatoes as they cook. After 10 minutes, lower the heat to medium, add the okra & begin to poach iti n the sauce. From time to time lift up the necklace to stir.<br /><br />After the okra is tender, remove & keep warm. Continue to reduce the tomatoes until all the water has evaporated & the oil is released. Fry the tomatoes in this released oil, stirring continuously. Gently pull out the thread, place the okra in the serving dish. Pour the sauce over the top. Serve hot or lukewarm.</b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-21619158987367886972018-05-04T09:01:00.002-07:002018-10-10T11:43:49.643-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: medium;"><b>Roasted Potatoes and Shallots with Grilled Mushrooms and Arugula</b></span></div>
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<b><br />Roast potatoes/shallots:<br />1 1/2 pounds small red potatoes, quartered<br />1/2 pound shallots, peeled and quartered<br />1 tablespoon balsamic vinegar<br />2 teaspoons olive or vegetable oil<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br /><br />1 pound portobello or shitake mushrooms sliced 1/2" thick <br />Olive oil <br />Salt and pepper <br />2 Cups Arugula, washed, stems removed <br /><br />Dressing:<br />3 tablespoons extra virgin olive oil<br />2 tablespoons balsamic vinegar<br />1 tablespoon Dijon mustard<br />2 tablespoons minced shallot<br />1 clove garlic, minced<br />1/4 teaspoon each salt and pepper<br /><br />Directions: 1. Heat oven to 400 degrees F. Toss potatoes, shallots, vinegar, oil, salt, and pepper together in a 13 x 9" baking pan. Roast 1 hour, shaking pan occasionally during roasting. Combine dressing ingredients; set aside. 2. Drizzle mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Grill 3 to 4 minutes per side until cooked and tender 3. Toss arugula with 2 tablespoons dressing. Add remaining dressing to potatoes and shallots; toss. Serve arugula topped with the potatoes, shallots and mushrooms.</b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-48507665933758374062018-03-10T08:28:00.001-08:002018-03-10T08:44:59.487-08:00Help Stamp Out Food Snobbery<div dir="ltr" style="text-align: left;" trbidi="on">
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<span id="docs-internal-guid-e98dc821-10bf-f5de-6eca-a70b569760e1"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">SATURDAY, APRIL 10, 2010 (original publishing date, still relevant)</span><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><br />
<span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">Help Stamp Out Food Snobbery
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This is a re-posting of an article from this blog from about several years ago. I thought I would put it back up because I recently listened to something on NPR about things people pay big bucks for that are not the real thing...caviar was one of those things and there is something about that in this post.</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">I think that it is time that I do my part to bring attention to the issue of food prejudice. Since I am so in touch with food, I am going to address the food snobs of the world here on my blog today. That's right, it is my blog and I can say what I want to about whatever subject I am inclined to write about....mu-ah-hahahahahaaaa. I love the power of the blog!!
Okay, I am getting a power high so I better get back on subject. This just has to be said. My simple definition of Food Snobbery: Refusing to even try or consider trying a particular fruit, vegetable, regional or local dish for any reason at all. If you are a food snob, let me help to set the record straighter on a couple of things:</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Sushi versus Chitlins</span><span style="font-size: small;">
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I went to a Sushi restaurant in Japan once where there were a bunch of fish swimming happily together in a huge tank. We ordered and the next thing I know, the chef is screaming like a ninja and grabbing a live fish out of the tank and flinging it down on the table in front of us. When he pulled out a cleaver and hacked the head off right in front of me, I almost fainted. Needless to say, I didn't eat sushi (or much of anything else) for a while.
Chitlins on the other hand are quite civilized by comparison. I have seen them being cooked before but that is it. Chitlin preparation has the good manners to stay out of the public eye as much as possible.
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</span><span style="font-size: large;">Grits versus Polenta
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Grits and polenta are the same thing. If you let your grits simmer too long and they get really thick, you have made polenta. In Northern Italy, where polenta is a staple dish, it was first made when maize or corn was brought there by explorers. It is cooked down more than grits and the grind is slightly different but there is not much difference except for the seasoning and serving methods. Of course, grits can be pretty bland and boring if you buy those wussie white ones at the grocery store or you don't know how to cook them. I buy stone ground, organic yellow corn grits. Fortunately, I do know how to cook them (Granny taught me) and mine are delicious.</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="font-size: large; vertical-align: baseline; white-space: pre-wrap;">Livermush versus Blood Sausage
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Do I even need to explain this one? Yes, I guess I do. </span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">Livermush is decidedly Southern and Blood Sausage is decidedly disgusting. </span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">Livermush probably had its origins with German settlers to the Southeastern areas of the US from Pennsylvania.
Blood Sausage never quite caught on here in this area although I understand it is popular elsewhere. My best friend growing up moved to the US from Europe and we helped her mom to make BS at their house once. I repeat, ONCE. And I never ate any that I am aware of but sometimes when I ate dinner at their house, I was a little confused as to exactly what I was eating.
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</span><span style="font-size: large;">Okra versus Anything
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I already wrote an entire blog entry about okra, so refer back to that post from to read up on okra titled OKRA 101. Before I even start, one quick note about okra: it is NOT indigenous to the Southern US (it just loves our climate); it is native to Africa; is an edible hibiscus; and is eaten all over the world. If you don't eat okra because it is slimy, it is because it is cooked in liquid. Use another preparation method. Okra is delicious.
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</span><span style="font-size: large;">Caviar versus Catfish Roe
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I have eaten caviar once or twice myself, but don't remember particularly liking it. It tasted a little fishy and very salty. And speaking of fishy, there are people willing to pay $50+ an ounce for Beluga caviar yet look down their noses of folks who catch and clean their own fish and eat the roe. Joke is on them. Back in the late 1990's, the FDA busted a caviar "importer" who had been packaging and selling catfish roe as Beluga for years. Took DNA testing to determine that the roe in question was not from sturgeon, but in fact from the lowly Ictalarus punctatus or the common channel catfish. Nobody noticed the difference because, lets face it, who eats caviar on a regular basis? Do you know anyone who does? Neither do I. (Update: These jokers got caught again several years later. Now who is the joke on?)</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Cow Peas versus English Peas</span><span style="font-size: small;">
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Cow Peas- A drought tolerant and warm weather crop, cow peas are well-adapted to the drier regions of the tropics, where other food legumes do not perform well. It also has the useful ability to fix atmospheric nitrogen through its nodules, and it grows well in poor soils with more than 85% sand and with less than 0.2% organic matter and low levels of phosphorus. </span></span><br />
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<span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">In addition, it is shade tolerant, and therefore, compatible as an intercrop with maize, millet, sorghum, sugarcane, and cotton. This makes cow pea an important component of traditional intercropping systems, especially in the complex and elegant subsistence farming systems of the dry savannas in sub-Saharan Africa. English peas are just a cooler weather, slightly different cultivar of Fabaceae or Leguminosae, or the legume family. </span></span><br />
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<span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">There is nothing sophisticated or gourmet about English (green) peas. In fact, if you compared the common field pea grown in the South to the English pea, the English pea is by comparison a thin and pale relative, as far as adaptability and usage. And they are delicious. </span></span><br />
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<span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">P.S. Black eyed peas are cow peas.</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Water Cress versus Creasy Greens</span><span style="font-size: small;">
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If you ever watched the Dobie Gillis show back in the 60's, you most probably remember Mrs. Chatsworth Osborne, Jr., Resident Snobby Rick Bitch, who was forever giving parties where they served watercress sandwiches. This is probably about the silliest food affectation I know of, in all of my culinary experience. Watercress on buttered slices of bread with the crusts cut off was supposedly the height of snooty cuisine. Somehow the idea of a weed that grows along the sides of the road, in ditches where there is standing water pasted onto a tiny piece of white bread doesn't really impress me all that much. And why couldn't they even have a "big boy" sandwich with the crusts still on...did those rich people have weak choppers or just still long for mama? I don't get it.</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">I don't remember my Granny even planting "creasies", a delightful little spicy, edible green plant, but she certainly got excited once it showed up in the corn field in the fall. It grows in a rosette, kind of like arugula. Today, you can buy creasy green seeds (Upland Cress is how it is sold) and plant some for yourself, but in the foothills and mountains of NC, they were/are considered a wild, uncultivated food, not to be taken for granted. I think maybe planting creasys would not set well with some old timers. Creasy greens are first cousins to watercress and the name "creasy" is probably an Appalachian mispronunciation of cress. They are peppery and add a little spice to other greens.</span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span></span><span style="color: #ffe599; font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="vertical-align: baseline; white-space: pre-wrap;">There are lots more foods I could mention, but my fingers are tired and I have to go feed chickens. My break is over and I need to get back to some real work. Hope you enjoyed my little tongue in cheek (Really? Maybe.) missive today.</span></span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-53181243604519569732017-09-27T10:58:00.001-07:002017-09-27T10:58:46.325-07:00SWEET BUTTERNUT RECIPES<div style="background-color: white; color: darkcyan; text-align: -webkit-center;">
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<b><span style="font-size: medium;"><b>BUTTERNUT SQUASH Baked with Honey</b></span></b></div>
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<b><b>This is as basic and easy as you can possibly get.</b></b></div>
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<b>Wash butternut and slice longwise into two halves. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. When you can stick a fork through the skin, it is done. Remove from the over, turn squash over and score the flesh with a fork. Drizzle with honey, sprinkle with a little mace, cinnamon, pumpkin pie spice, if you wish. Place back into the oven for about 10 minutes. Serve.<br /></b></div>
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<b><span style="font-size: medium;"><b>BUTTERNUT SQUASH WITH GINGER</b></span></b></div>
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<b><b>This is tasty <i>and </i>easy!</b></b></div>
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<b>1 lg Butternut Squash</b></div>
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<b>1 tbs Gingerroot, freshly minced</b></div>
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<b>1/4 c Unsweetened Natural or Organic Apple Juice</b></div>
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<b>Nutmeg or Mace; 1/2 tsp</b></div>
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<b>Peel and seed the squash. Cut it into 1/2-inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350-degree oven for 50 to 60 minutes. Sprinkle on the nutmeg or mace just before serving.</b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-77211319345427019402017-09-27T10:56:00.004-07:002017-09-27T10:56:49.348-07:00PATTY PAN SQUASH MAIN DISH<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">PATTY PAN MAIN DISH </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Patty Fact:</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This vegetable is one of the "three sisters" (corn, beans and squash) that the Native Americans grew as part of their staple diet. The type of white scallop squash that we grow is relative unchanged from the original wild version that was originally cultivated over 3000 years ago, possibly longer. Not only is it an heirloom, it is a piece of human history.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*This recipe is for one baked large (up to 1 lb) patty pan, used as a vegetarian main dish. Just multiply the recipe by however many you need to prepare. Use smaller pattys if using as side dish. If you can get them, the yellow or green patties make great looking dinner party food.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What you need:</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 large Patty Pan (Scallop) Squash</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 small onion, chopped</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 C. chopped peppers, your choice sweet, red, green, hot or not</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cloves of garlic, chopped or garlic oil to taste</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Olive oil for sauteing the veggies.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Cup Cooked Brown (or any) Rice</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 C. Grated Cheese, your choice, but mild cheddar is good.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt and pepper </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preparation of the Patty Pan</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wash squash thoroughly. Slice a thin slice off the bottom to make the patty sit on a plate without wobbling (or you can turn the other way, depending on how your patty is shaped..be creative!). Take a sharp knife and remove the inside of the squash by piercing the shell and cutting in a circle (as if removing a core); you want to remove the entire inside of the squash, leaving enough thickness of the shell to create a "bowl" for your filling. Set the flesh aside. You can then take a spoon and scrape the inside of the scallops out if you choose. That leaves a bigger cavity to fill and you should adjust your recipe accordingly.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Filling</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Take the flesh that you removed from the squash and chop it finely or grate it. Finely chop some onion, green and/or red peppers. Saute the squash, peppers, and fresh garlic (optional) in olive oil until barely cooked, leave the onions and peppers crispy. Add 1 cup of cooked brown rice and stir throughly. Season this mixture any way you like. Simply salt and pepper is good, but try using dried herbs, seasoned peppers and salts, etc. This veg-rice mixture is very basic and a perfect way to create your own version. Stuff the hot mixture into your squash shell, wrap in foil and bake at 350 degrees until you can just stick a fork into the shell of the patty. Open the foil, sprinkle with grated cheese if you like, and place under the broiler until the cheese is melted (just a bit, careful not to burn the cheese.) Serves one as a main dish.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Smaller squash can be stuffed as a side dish. Optional additions to the stuffing mixture include spinach, artichoke, green peas, grated carrots, the possibilities are pretty endless. You might even substitute an herbed stuffing for the rice. Also try using this recipe to stuff zucchini or marrow squash, even winter squash like acorn or butternut. As with many of my recipes, I urge you to be creative! The worst thing that can happen is that you make an inedible dish and you learn something from what you did wrong.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A Really Good Alternative Filling</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For those of you who do not fear eating pasta (ergo carbs),here is an interesting alternative to this stuffing that I make using couscous. This delectable miniscule pasta is indigenous to North Africa, where it is traditionally made by hand by Berber women. (of course, here in the U.S. it is machine-made). Couscous (the pasta) is served with a stew that is also called a couscous. Not to be confused with a "cousa" (Recipe here). Whole wheat couscous is readily available and I even buy one that is made with sundried tomatoes, basil and carrot, and is tri-colored as a result. It is a good summer dish, for when you want something a little bit hearty, because it cooks so quickly you hardly have to heat the stove up. It is also great as a cold dish, such as tabbouleh (Recipe here http://theartfulomnivore.blogspot.com/2011/05/you-say-tabulleh-i-say-tabouli.html). </span></div>
<span id="docs-internal-guid-e6b47f2e-c47a-815e-0231-5d6d628c8baf"></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">To make the couscous alternative, just follow the above recipe up to the part where you would add the brown rice. Instead, prepare whatever amount of couscous you need for the number of servings you are preparing (Directions and measures should be on the package.) Add about a tablespoon of a really good Indian curry powder (get the real deal, you will see a huge difference) and a little more water if your mixture gets a little dry after adding the curry, about a tablespoon at a time. Mix everything together and stuff back into the shell and complete cooking according to above recipe. Using a hot pepper with this version really spices it up. Just be sure you leave out the cheese....there is a reason why you never see cheese curry recipes.</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-73599100517425657452017-09-27T10:53:00.000-07:002018-10-10T11:43:49.758-07:00BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE and ONION STUFFING<div style="background-color: white; color: darkcyan; text-align: -webkit-center;">
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<b>BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE and ONION STUFFING</b></div>
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<b>4 md Butternut squash</b></div>
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<b><b>2 c Water</b></b></div>
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<b><b>3/4 c Wild rice, rinsed</b></b></div>
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<b><b>3 tb Margarine</b></b></div>
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<b>1 c Red onion, chopped</b></div>
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<b>1 ea Garlic clove, minced</b></div>
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<b>2 1/2 c Trn wholewheat bread</b></div>
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<b>1 tb Sesame seeds</b></div>
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<b>1/2 ts Sage & thyme</b></div>
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<b>1 t Seasoned salt</b></div>
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<b>1 c Fresh orange juice</b></div>
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<b><span style="color: darkcyan;"><br />Preheat oven to 375F. <br />Halve squash and scoop out seeds and fibers. Place them upside down in shallow baking dishes; cover tightly. Bake for 40 to 50 minutes. <br /><br />Meanwhile, bring water to a boil, stir in wild rice; simmer 40 minutes, or till the water is absorbed. <br /><br />Heat 2 tb margarine in a skillet. Add onion and garlic and saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients with the sauteed onions. <br /><br />When squashes are cool enough to handle, scoop out the pulp & chop. Stir into the rice mixture. <br />Stuff the squashes, place in foil lined baking dishes and cover. <br />Bake at 350F for 20 minutes.</span></b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-17891017315684944442017-09-27T10:52:00.001-07:002018-10-10T11:43:49.622-07:00ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA<div style="background-color: white; text-align: -webkit-center;">
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<b style="color: darkcyan;">ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC </b><span style="text-align: -webkit-center;"><span style="color: darkcyan;"><b>LASAGNA</b></span></span></div>
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<b>2-4 med butternut squash* (depending on the size of the squash -- when quartered, seeded, peeled, and cut into 1/2-inch dice you should have about 9 1/2 cups)</b></div>
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<b><b>3 tablespoons vegetable oil</b></b></div>
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<b>4 cups milk</b></div>
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<b>2 tablespoons dried rosemary -- crumbled</b></div>
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<b>1 tablespoon minced garlic</b></div>
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<b>1/2 stick unsalted butter -- (1/4 cup)</b></div>
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<b>4 tablespoons all-purpose flour</b></div>
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<b>9 7 x 3 1/2-inch sheets dry no-boil lasagna</b></div>
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<b>1 sheets dry no-boil lasagne pasta</b></div>
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<b>1 1/3 cups freshly grated Parmesan (about 5 ounces)</b></div>
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<b>1 cup heavy cream</b></div>
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<b>1/2 teaspoon salt</b></div>
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<b>Garnish: Fresh rosemary sprigs</b></div>
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<b>Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.</b></div>
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<b>In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden</b></div>
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<b>.</b></div>
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<b>While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.</b></div>
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<b>In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.</b></div>
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<b>Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.</b></div>
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<b><span style="color: darkcyan;">Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta.</span></b></div>
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<b>In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. </b></div>
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<b><span style="color: darkcyan;">Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. </span></b></div>
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<b><span style="color: darkcyan;">Let lasagna stand 5 minutes.</span></b></div>
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<b>Garnish each serving with rosemary.<br /><br />*Because the size of a butternut can vary widely, you will need enough squash to end up with the 9 1/2 cups of cubed squash. </b></div>
</b></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-18534659302131166232017-09-27T10:49:00.003-07:002018-10-10T11:43:49.637-07:00BUTTERNUT SQUASH (baked with Honey) <b style="background-color: white; color: darkcyan; text-align: -webkit-center;"><br />This is as basic and easy as you can possibly get.<br />Wash butternut and slice long wise into two halves. Place face down in a shallow pan with about 1/4 cup of water. Bake in the oven at 350 degrees for about 30-40 minutes, depending on the size of your squash. When you can stick a fork through the skin, it is done. Remove from the over, turn squash over and score the flesh with a fork. Drizzle with honey, sprinkle with a little mace, cinnamon, pumpkin pie spice, if you wish. Place back into the oven for about 10 minutes. Serve.</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-17998679920095507322017-09-27T10:49:00.002-07:002018-10-10T11:43:49.632-07:00MARINATED BUTTERNUT SQUASH<b style="background-color: white; color: darkcyan; font-family: tinos; text-align: -webkit-center;"><b><span style="font-size: medium;"><b>MARINATED BUTTERNUT SQUASH</b></span></b></b><br />
<b style="background-color: white; color: darkcyan; font-family: tinos; text-align: -webkit-center;"><b><span style="font-size: medium;"><br /></span>This is fat-free and vegetarian, with a little twist on preparation of a sweeter vegetable.</b></b><br />
<b style="background-color: white; color: darkcyan; font-family: tinos; text-align: -webkit-center;"><b><br />1 md Butternut squash<br />1/4 c Balsamic vinegar<br />2 tb Water<br />1/2 tsp Salt<br />1/2 tsp Pepper; freshly ground<br />2 tbs Mint; fresh and chopped</b></b><br />
<b style="background-color: white; text-align: -webkit-center;"><b><br /><span style="color: darkcyan; font-family: tinos;">Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter. Peel squash and dice into small cubes.</span></b></b><br />
<b style="background-color: white; text-align: -webkit-center;"><b><span style="color: darkcyan; font-family: tinos;"><br />Heat the balsamic vinegar, water, salt and pepper in a saute pan. Add the squash and stir until heated thoroughly, do not overcook, it should stay firm. <br />Remove the squash and liquid from the heat and put into a bowl. Cool completely. <br /><br />Add the chopped mint, toss and serve.</span></b></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-71039623434084186322017-09-27T10:48:00.002-07:002018-10-10T11:43:49.752-07:00BUTTERNUT SQUASH WITH ONIONS AND SAGE<div style="background-color: white; color: darkcyan; text-align: left;">
<b>BUTTERNUT SQUASH WITH ONIONS AND SAGE</b></div>
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<b>This recipe is very good with poultry.</b></div>
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<b><span style="color: darkcyan;"><b>4 tb Olive or vegetable oil, lite</b></span></b></div>
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<b><span style="color: darkcyan;"><b>4 c Onions -- thinly sliced</b></span></b></div>
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<b><span style="color: darkcyan;"><b>4 Thyme sprigs</b></span></b></div>
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<b><span style="color: darkcyan;"><b>2 lg Garlic cloves -- minced</b></span></b></div>
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</span><span style="color: darkcyan;"></span></b>
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<b><span style="color: darkcyan;"><b>8 c Butternut squash -- cut in -1/2-inch cubes</b></span></b></div>
<b><span style="color: darkcyan;">
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>1/2 c Flour</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>2 tb Sage leaves -- chopped, OR 2 ts Sage, dried</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>2 tb Parsley -- chopped</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>Salt and pepper to taste</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>1/2 c Gruyere cheese -- grated</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>1/2 c Whole milk, PLUS 2 TBS</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>1 c Bread crumbs, fresh</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>Preheat oven to 350 degrees. Lightly oil or butter a gratin dish.</b></div>
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<br /></div>
<span style="color: darkcyan;"><div style="text-align: left;">
<b>Warm half the oil in askillet, add onions and thyme and cook over medium0high heat. Stir frequently, until onions are lightly caramelized, about 12 to 15 minutes. Add half the garlic, season with salt andpepper and cook 3 minutes more.</b></div>
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<span style="color: darkcyan;"><div style="text-align: left;">
<b>Dredge squash in flour. Heat remaining oil in large pan, add squash and saute until it begins to brown, about 7 minutes. Add sage and parsley, season with salt and plenty of pepper; cook another minute or so.</b></div>
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<span style="color: darkcyan;"><div style="text-align: left;">
<b>Spread onion mixture on bottom of dish; add squash and cheese. Pour in milk and cover with bread crumbs. Cover and bake 25 minutes; remove cover and bake another 25 minutes, until top is browned. Serves 4.</b></div>
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<b><b></b></b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-90213465570061566292017-09-27T10:48:00.001-07:002018-10-10T11:43:49.785-07:00BUTTERNUT SQUASH WITH ONIONS AND PECANS<b style="background-color: white; color: darkcyan; text-align: -webkit-center;"><span style="font-size: medium;"><b>Butternut Squash with Onions and Pecans </b></span><br /></b><br />
<b style="background-color: white; color: darkcyan; text-align: -webkit-center;">3 Tablespoons butter<br />1 large onion -- finely chopped<br />6 cups butternut squash -- peeled and seeded<br />1 cup pecans -- coarsely chopped<br />3 tablespoons fresh parsley -- minced</b><br />
<b style="background-color: white; color: darkcyan; text-align: -webkit-center;"><br />Dice squash into 1/2" cubes.<br />Toast pecans. <br />Melt butter in heavy large skillet. Add onion and saute' until very tender, about 15 min. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 min. Salt and pepper. (This part can be prepared 4 hrs ahead. Let stand at room temp. Rewarm over med heat before continuing.) <br /><br />Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-76555878113886941452017-09-27T10:44:00.001-07:002018-10-10T11:43:49.764-07:00BUTTERNUT SQUASH RISOTTO<div style="background-color: white; color: darkcyan; text-align: -webkit-center;">
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<b>BUTTERNUT SQUASH RISOTTO</b></div>
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<b><br /></b></div>
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<b>2 Pounds butternut squash</b></div>
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<b><b>2 Tablespoons each butter and olive oil</b></b></div>
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<b>1 1/2 Cups onion -- diced</b></div>
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<b>1 Tablespoon garlic -- minced</b></div>
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<b>2 1/2 Cups arborio rice</b></div>
<div style="color: darkcyan; text-align: left;">
<b>3/4 Cup dry white wine</b></div>
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<b>7 Cups rich chicken or vegetable stock</b></div>
<div style="color: darkcyan; text-align: left;">
<b>1 1/2 Cups freshly grated Parmesan or Asiago cheese</b></div>
<div style="color: darkcyan; text-align: left;">
<b>1 tsp grated lemon zest</b></div>
<div style="color: darkcyan; text-align: left;">
<b>1/4 tsp freshly grated nutmeg</b></div>
<div style="color: darkcyan; text-align: left;">
<b>Salt and freshly ground pepper</b></div>
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<span style="color: darkcyan;"><br /></span></div>
<span style="color: darkcyan;"><div style="text-align: left;">
<b>--Garnish--</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>Chopped chives</b></div>
</span><span style="color: darkcyan;"><div style="text-align: left;">
<b>Shaved Parmesan</b></div>
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<b>Basil oil</b></div>
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<b>Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. </b></div>
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<b>Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.</b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-3058528043253680092017-09-27T10:43:00.004-07:002018-10-10T11:43:49.679-07:00SUZANNE'S SUPER SQUASH SOUFFLE<div style="background-color: white; color: darkcyan; text-align: -webkit-center;">
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<b><b style="text-align: -webkit-center;"><span style="font-size: medium;"><b>SUZANNE'S SUPER SQUASH SOUFFLE</b></span></b></b></div>
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<b><b>I devised this recipe while experimenting with another squash souffle recipe.</b></b></div>
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<b><b>I like this one as well or better and it was basically an accident!</b></b></div>
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<b>2 Cups of prepared pulp of butternut and/or acorn squash or a mix of both</b></div>
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<b>1 tablespoon butter</b></div>
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<b>Healthy drizzle of honey or 1/4 cup organic sugar</b></div>
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<b>Any or all of the following Spices:</b></div>
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<b>Ginger,cinnamon, mace, cardamom, ground cloves</b></div>
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<b>(use these to taste, but sparingly as you do not want</b></div>
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<b>to overpower the flavor of the squash.</b></div>
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<b>Splash of vanilla extract</b></div>
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<b>3 Eggs (I believe an equivalent egg replacement would work almost as well)</b></div>
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<b>1/4 cup flour or baking mix</b></div>
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<b>Mash the squash pulp and stir in the above ingredients in the order they are listed. Make sure you mix this while the squash is still a bit warm so that everything will blend. I used my hand-held mixer and whipped the mixture until it was smooth and no lumps of squash remained.</b></div>
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<b>Pour into a small, preferable square casserole dish that has been coated with something to keep from sticking. Bake for 1 hour at 375 or until the center is springy to the touch. Let souffle cool and serve warm. This dish is good as either a side dish or as a dessert.</b></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-22315493518209347882017-09-27T10:35:00.004-07:002018-10-10T11:43:49.650-07:00BUTTERNUT SQUASH AND ANCHO CHILI PUREE<div style="background-color: white; color: darkcyan; text-align: left;">
<b>BUTTERNUT SQUASH AND ANCHO CHILI PUREE</b></div>
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<b>1 ea Ancho chili</b></div>
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<b>1 md Butternut squash, peeled -- & cubed</b></div>
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<b>1/4 ts Cumin</b></div>
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<b>1 tb Salt</b></div>
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<b>1 pn Cayenne</b></div>
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<b>Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds.</b></div>
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<b>Meanwhile, put the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until the squash is tender, about 10 mins. Drain well and transfer to a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with salt and cayenne. Divide among 4 plates and serve immediately.</b></div>
</span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-31120790155452423812016-11-02T09:39:00.001-07:002018-10-10T11:43:49.685-07:00With so many life changes in the last 6-8 months, I have sorely neglected this blog. I plan to rectify that with a complete overhaul. Hope to have lots of new stuff in time to give all ideas for the holidays coming up in Nov-Dec-Jan. <br />
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Love and thanks for following along.<br />
~Suzanne, T. A. O.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-44736289525779679962015-01-19T16:16:00.002-08:002016-04-17T14:43:04.590-07:00<span style="color: #fff2cc; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">I am in the middle of moving this blog to another service, so hang tight. Should be all done by the end of April. </span><br />
<span style="color: #fff2cc; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><br /><br />This blog is all about food. Recipes, growing food, herbs, just about anything you can think of that relates. <br /><br />In order to make the navigation easy, I have compiled a Table of Contents, where items are categorized. You can also use the search feature on the right. <br /><br /> I am constantly adding information to this blog, so check back often. Hopefully, you can use the info here as a reference resource. The recipes that say they are TAO are original and the property of the author, which is me. Please do not pass these items on without giving proper credit to The Artful Omnivore. Thanks.</span><br />
<span style="font-size: x-large;"><br /></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-49067128166091179032013-11-24T14:03:00.004-08:002013-11-24T14:03:55.459-08:00Tomato Jam<span class="Apple-style-span" style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;">I have made this more than once. Kind of like a sweeter version of catsup, but better tasting. Yield: about 9 medium glass jars</span></span></i></span></b></span><br style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; font-weight: bold; line-height: 19.404001235961914px;" /><span class="Apple-style-span" style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;"><br /></span></span></i></span></b></span><br style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; font-weight: bold; line-height: 19.404001235961914px;" /><span class="Apple-style-span" style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;">3 cups prepared organic tomatoes (about 2 1/4 pounds ripe tomatoes)<br />1 1/2 teaspoons grated organic lemon rind<br />1/4 cup lemon juice (2 lemons)<br />6 1/2 cups (2 pounds 14 ounces) granulated organic sugar<br />1 bottle pectin "Certo" (I think that's the 2 packages that come in the box nowadays, check with Certo if unsure) <br /><br />First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit." Ladle into sterilized glass jars, </span></span></i></span></b></span><span class="Apple-style-span" style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;">leaving 1/2 inch space, tighten lids and process in boiling water bath for 10 minutes. </span></span></i></span></b></span></span></i></span></b></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-33979908130949164222013-11-24T14:02:00.002-08:002013-11-24T14:02:33.238-08:00Sweet onion preserves<div style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; font-weight: bold; line-height: 19.404001235961914px; margin: 0px;">
<span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;"><br />Ingredients:<br />1/2 c Extra-virgin olive oil<br />3 lb Sweet onion, peeled and thinly sliced<br />3/4 c Light brown sugar, packed<br />2/3 c Tarragon white wine vinegar<br />1 c Dry white wine<br />1/4 c Tarragon leaves, fresh, minced<br />1 ts ground white pepper<br />Warm oil in non-reactive pan over medium heat. Stir in the onions and sugar. Reduce the heat to low, cover and cook, storring occassionally, for 30 minutes. Add the venegar and wine and cook over med-low heat, uncovered, stirring occasionally, for 45 minutes, or until mixture is thick. Stir in the tarragon and pepper. Prepare the jars, lids and boiling water bath. Fill jars leave 1/4 inc headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, when water returns to boil, process for 15 mins.</span></span></i></span></b></span></div>
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<span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;"><br /></span></span></i></span></b></span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2157368283665796293.post-17993998792500469002013-11-24T14:01:00.002-08:002013-11-24T14:01:38.026-08:00Carrot marmalade<span class="Apple-style-span" style="background-color: #19020e; color: #eaee82; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: medium; font-weight: bold;"><b><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="color: #d5a6bd;"><br />This one is good with cream cheese, on a honey, whole wheat scone.<br />Ingredients:<br />2 Whole oranges, seeded and quartered<br />1 Whole lemon, seeded and quartered<br />6 Medium carrots, peeled and shredded<br />3 c Granulated sugar<br />2 c Unsweetened orange juice<br />Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.</span></span></i></span></b></span>Unknownnoreply@blogger.com