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Recipes posted for July 29 |
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1 stalk of celery, chopped small – (optional) About 1/2 a bell pepper, seeded and chopped small – (optional) About a teaspoon of mixed dry herbs – (often sold as Italian seasoning)
A can of condensed cream soup or if you don’t have one make your own Basic White Sauce About 2 cups of vegetable, (frozen peas, chopped steamed broccoli, chopped steamed green beans or canned green beans, etc.)
1 pound of noodles, cooked al-dente Salt and fresh coarse ground black pepper to taste
Bread crumbs – (remember, you can make breadcrumbs out of those hamburger and hot dog buns you often get)
Preheat the oven to 350 °. Heat the oil in a heavy skillet and gently sauté the onion, garlic, celery and pepper with the herbs until they are soft but not browned. If you don’t have a can of condensed cream soup, (mushroom, celery etc.) make the white sauce. Next prepare whatever vegetable you are going to use. If using frozen peas, or canned green beans, don’t bother to cook them. Just put in a colander and rinse. If using fresh or frozen green beans or broccoli, steam to desired degree of doneness and drain. Combine sautéed onion mixture, veggies, canned soup or white sauce, tuna and cooked noodles, stir gently, season to taste with salt and pepper and pour into a baking dish. Sprinkle the top lightly with breadcrumbs and bake for about twenty minutes or until the top is lightly browned. Serve hot. |
About half a red or green bell pepper, - (or some of each), cut into thin julienne 1 stalk of celery, chopped small About a cup of frozen peas (don’t cook them, just put in a strainer and pour boiling water over them) Some chopped or sliced black olives – (optional) 1 or 2 hard boiled eggs, sliced – (optional) About 2 cups of crisp lettuce, cut or torn into bite size pieces
About 2/3 cup of mayonnaise About a tablespoon or two of sweet pickle relish plus a bit of the juice About a tablespoon of brown mustard, - (or to taste)
Salt and fresh coarse ground black pepper to taste
Fresh, crisp lettuce leaves Tomato wedges
Prepare the noodles and set aside to cool. Combine the next nine ingredients with the noodles and toss gently. Line a serving dish with the lettuce leaves and pile the salad into the center. Garnish with wedges of tomato. Serve chilled. Accompanied with good bread this makes an excellent summertime meal. |
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Recipes posted for July 22 |
Wow! Another great produce day. Most of you will have received potatoes, yams, summer squash, green tomatoes, plums and peaches. Ain’t summer grand! |
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Fried Green Tomatoes
Hey! Fried Green Tomatoes are a real dish, not just the name of a movie. This traditional Southern American dish is well worth giving a try. And this may be one of the few times you can try them, unless you have a garden and can pick green tomatoes. They are seldom available in grocery stores.
3 to 4 green tomatoes
Salt and fresh ground black pepper to taste Extra flour
Wash the tomatoes and remove the little bit of core at the stem end. Cut into slices a bit thinner than half an inch. Set aside. Mix the flour and corn meal together and add enough milk to make a thick batter. It should be the consistency of very thick cream. Add salt and pepper to taste.
Heat about half an inch of vegetable oil in a heavy skillet over medium-high fire until it reaches deep frying temperature – (about 375°). It’s best to test the temperature of the oil by gently dropping a spoonful of the batter into it. Fry this until it is golden brown. If it gets really dark too quickly, then it is too hot. If it just fort of sits there and absorbs lots of the oil, it’s not hot enough. It should become a golden brown and be done all the way through in about a minute or two. Place a bit of extra flour in a flat bowl or plate. One at a time, dip the slices of tomato in the flour to dust them on each side. Then dip them in the batter and then, carefully slide them into the hot oil. Fry for about a minute on each side or until golden brown on both sides. Drain on paper towels or squares of brown paper bag. Serve hot as they are or with Tatar sauce and think of Jessica Tandy. |
1 green bell pepper, diced 1/4 cup minced fresh cilantro Minced hot chilies to taste The juice of 2or 3 fresh limes About a teaspoon of sugar Salt and fresh ground black pepper to taste
Mix all ingredients together well. Use immediately or refrigerate until needed. |
1 large potato, peeled and cubed
3 tablespoons chopped fresh cilantro
Heat oil over medium-low heat in a large saucepan. Add garlic, onion and curry powder. Cook, stirring frequently, until onion is soft but not browned, about five minutes. Add tomatoes, potato, stock, and sugar. Bring to a boil; reduce heat, cover and simmer for about 35 minutes. Puree soup in batches in a blender or food processor. Return to saucepan and stir in cream. Let cool and season to taste with salt, pepper and additional sugar if desired. Stir in the cilantro and mint, cover and refrigerate for at least 3 hours. Taste and adjust seasonings before serving. Garnish with additional mint and/or cilantro leaves. Serve chilled. * If you have any left, you can make your stock from the jar of chicken bouillon you got a few weeks ago. |
Recipes posted for July 15 |
One cup of chopped raw cabbage contains:
21 calories 5 grams of Carbohydrates 2 grams of Fiber 1 gram of protein, while adding no fat or cholesterol to your diet. It also contains a lot of vitamin C, like 47% of you daily needs. |
1 or 2 green onions, chopped small, including most of the green About half of a sweet purple onion, diced
1/2 cup mayonnaise 1 teaspoon prepared horseradish 2 or 3 tablespoons of cider vinegar 1/2 teaspoon sugar, - (or to taste) 1/4 teaspoon dry dill weed – (optional)
Fresh ground black pepper to taste
Toss all vegetables together in a large bowl. Blend the mayonnaise and next four ingredients together well and drizzle over the vegetables in the bowl. Add fresh ground black pepper to taste and chill until ready to serve. |
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Hawaiian Cole Slaw Isn’t it funny how we call anything with pineapple in it, “Hawaiian?” Cabbage is not an indigenous Hawaiian vegetable, and Cole Slaw is classically German, yet, here we have “Hawaiian Cole Slaw.” About 4 cups of grated cabbage 1/2 cup mayonnaise Fresh ground black pepper to taste Put the first seven ingredients into a large bowl and toss gently. Combine the next four ingredients and blend well. Drizzle over the vegetables and add fresh ground black pepper to taste. Chill before serving. |
1 packet of Ramen
About a tablespoon of olive or other vegetable oil About half a small yellow onion, cut into thin rings and the rings cut in half 1 or 2 cloves of garlic, sliced thinly 1 cup finely shredded cabbage About 1/2 a cup of grated carrot
1 or 2 green onions, thinly chopped, including most of the green part About a tablespoon of chopped cilantro, - (if available) Soy sauce to taste Fresh ground black pepper to taste Dry chili flakes to taste
Prepare your Ramen, (with or without the flavor packet) by putting the dry noodles into a bowl, covering with boiling water. Cover the bowl with plastic wrap or a plate and set aside to soften while you prepare the other ingredients.
Heat the olive oil in a skillet and gently sauté the onion and garlic until the onion is pinkish and translucent but not yet beginning to brown. Add the cabbage and carrot and about 1/4 cup of water, cover with a tight fitting lid and steam until the cabbage and carrot are done to your liking; tender but not dead. Add the vegetables to the softened noodles. Top with the onion and cilantro. Add soy sauce, pepper and chili flakes to taste, stir lightly and serve. Your creation may be further enhanced by the addition of:
About a cup of firm or extra firm tofu, cut into half inch cubes About a cup of slivered leftover cooked chicken, beef or pork A few bean sprouts |
1 teaspoon mixed dry herbs, - (often sold as Italian seasoning) About half a cup of chicken or beef broth, stock or bouillon * Fresh ground black pepper to taste Trim any wilted leaves from the cabbage and cut it into quarters. Remove the core, and then cut each wedge in half again to form 8 wedges in all. If the head is large you may want to cut into even more wedges. Set aside.
Heat the oil in a heavy skillet and over a medium heat, gently sauté the onion and garlic until the onion is soft and translucent but not yet beginning to brown. Add the cabbage wedges and turn the heat up a bit. Sauté the cabbage wedges until they are lightly browned on each side, turning them with a pair of tongs. When the wedges are lightly browned, sprinkle with the herbs, pour in the stock, broth or bouillon, cover with a tight fitting lid, and over a medium-low heat, cook to desired degree of doneness. I much prefer it a little under and crunchy, than over and mush.
* You can use the powdered chicken bouillon you got last week. Just add about a teaspoon of the powder to a half-cup or so of hot water, and stir well. |
A pinch of dry dill weed – (optional) 1 cup soft breadcrumbs * Paprika Trim any wilted leaves of the cabbage and cut into quarters and remove the core. Shred the cabbage and either steam or boil, along with the onion, until tender. Drain and set aside. Preheat the oven to 350°. Over a moderate heat, whisk the butter and flour together until the butter is melted and the two are blended. Do not allow to brown. Slowly add the milk, whisking all the while until the butter and flour mixture is thoroughly incorporated. Add the dill weed, caraway seeds and garlic powder and continue whisking until this white sauce is the consistency of thick cream. Season to taste with salt and pepper and set aside. Place the softened cabbage and onions in a baking dish and pour the white sauce over it and sprinkle with the bread crumbs. Garnish with a sprinkling of paprika and place in the middle of the preheated oven for fifteen to twenty minutes, or until the dish is hot through and the top is just beginning to brown. You can turn simple creamed cabbage into Cabbage au-Gratin by simply sprinkling a bit of grated cheese over the top before baking. *You can make these from some of those hamburger or hot dog buns you may not know what to do with. |
Hey! It just ain’t the 4th of July without Potato Salad! Try one of these recipes, all guaranteed crowd pleasers. South of the Border Potato Salad |
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 Together we make a community. |
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