Robin, I'm thinking cranberry chutney (or relish) (even apple butter) for some tang.
Saw watercress as a veggie starter 6 pkg. Now I can't get it out of my mind!
What are any of you making for Easter this year?
Cooking and food MidAtlantic, late winter 2013
I saw "live rooted" watercress (hydroponic) at Wegman's this week, was really temped to grab some to try to grow...
Go for it Jill!
http://www.garden-grower.com/growing-vegetables/watercress.shtml
Watercress makes elegant tea party sandwiches!
Thanks, coleup... I'd probably have tried to grow it in a jar... with a goldfish... ROFL
haha goldfish...
Slow cooker methodology challenged.
I browned the meat for chili last night then dumped in the garlic onions seasonings and dry buckwheat groats. THis AM dumped all that in slow cooker along with sauce beans ... Now the onions are still a bit crunchy but the groats are way too soft and mushy. Oh well.
I tried dry barley in with a potroast... way overcooked the barley. Concluded that I need to cook barley (and maybe buckwheat groats likewise) separately so it doesn't get overcooked and turn to mush.
Bet your chili was delicious anyway!
THe chili was very well "received"
THinking functionally- I know rice will get overcooked and fall apart with too much water and time. Now I know groats also. Lesson is probably that all these grains will continue absorb liquid while hot. And maybe cold too. I love barley in soup but I think it does continue to absorb some broth and thicken up the soup even after going in the fridge.
Other lesson- strange but true onions don't seem to soften in the slow cooker without getting to a real simmer. I'll saute the onions with the meat next time.
Oh well, I don't like messing up in the kitchen but sometimes mistakes are how you learn.
I was at Jill's last evening. I now give her the title "gadget queen". She has a meat thermometer with a remote control readout that you keep in your pocket. You can be anywhere in the house or out in the garden and check to see how far along your meat is doing without ever opening the oven. How cool is that??
holy cow.
chicken curry tonight, rice, spinach (not yet from the garden)
Pork tenderloin and potatoes with asparagus last night.
Tomorrow, ham, fresh green beans, and a hot potato salad and coleslaw.
Since I hadn't cooked at all whilst in Oregon(people brought food almost every night) it is fun to get backinto the kitchen. But, now I MUST get into the garden.
Substantial food necessary for substantial work. Love those stories of what farmers and field hands chowed down on morning noon and night! Good sweat honest hunger all in the fresh air...hearty food for a robust appetite!
Once more---I have missed a complete Thread.....where have I been?
Sally--you c/p my comments at the top--on the rotisserie chicken. Where was that from?
I scooted through all these posts--and to take you back to the Crab Cakes topic--here is a simple
recipe I have always used. It is very good because of its simplicity and lack of all kinds of fillers
It is also based on 2 whipped eff-whites, which keep the crab cake "fluffy'.
Never seen that in any other recipes.
l clipped this recipe from the Newspaper back in the 80's.
It is from a treasured recipe of a "Mrs. Fahrling" from Southern Maryland.
Makes about 6 decent sized Crab Cakes;
Ingredients:
1lb. back fin crab meat
Two egg-whites stiffly beaten
2Tbs. best quality mayonnaise
1Tbs, of mild, wet mustard
2 slices day-old bread (De-crusted)
Beat egg whites until stiff. Add mayonnaise and Mustard.
Cut, or pick, bread into small pieces and add to Mayo/Mustard mixture.
Add Crab meat and gently toss to mix.
Shape into balls by squeezing gently with both hands.
Heat about 1/2"of veg. oil in a frying pan and brown the cakes, turning once.
Drain on paper towels and serve hot.
My notes:
1--I also add a bit of Old Bay to the mixture. Just to flavor the cakes a bit.
2--Not to waste the yolks of the eggs, I beat them slightly and smear it on my hands and coat
the outside of the crab cakes with it--just before frying. This is optional--but does not hurt anything...
Enjoy---Gita
No imagination tonight, I got 2/3 of my strawberry bed dug, my Asparagus weeded, took some cuttings and watered in the GH, welded up a couple of "stems" for Holly's dish flowers, turned a bunch of compost, and emptied weed and trimming containers. I think I'll heat up some soup or run to Subway.
Steak sweet potatoes and salad....
Pasta, chicken, and salad
Potato sticks and vanilla coke
Ended up with Barilla Ricotta & Spinach Tortellini, Prego Ricotta & Parmesan sauce and fresh broccoli with FFsour cream, vinegar and herb dip. As I said no imagination. LOL
Terri! Something with protein for a bedtime snack, ya hear?
Ham, Hulska? (polish dish involving noodles, cabbage, onions, bacon), 3 bean salad with added corn, mashed potatoes in case anybody didn't go for the hulska (but everybody ate everything).
Leg o' Lamb tomorrow...
jill, if you hadn't smacked her I would...LOL. (Jill and I have been chatting up better nutrition elsewhere.)
Gee Ric I wouldn't have minded Subway! We'll be having soup sometime next week with our ham bone from tomorrow.
Pat made a very hearty chicken soup the other day:
chicken broth from boiling carcass
extra chicken, diced
grated asparagus, carrots and potatoes
zucchini chunks
jalapeno pepper
minced garlic
diced onions
chipotle bullion (thanks Ruby for the "heads up")
chopped cabbage
Oriental dumplings
We had it for lunch yesterday as our main meal, it was exceedingly tasty and satisfying, a real keeper.
Heading up to the parents' house is a little bit to help mom get everything together for dinner. The whole family will be there - brother and two sisters with spouses and children... I'm lucky that everyone is local, but it seems like we only get together on holidays and birthdays. I'm sure it will be much more nutritious than what I had last night - I couldn't help but throw that in while I was reading about everyone's good dinner, and there I was with no motivation and eating junk food LOL.
Yum and yum.
Haha aspenhill. We all have our potato stick and COke times! My friend's friend was studying microbiology and joked she wanted to just live on Cheetoes and Coke cuz nothing bio could live on either
David and Pat, that soup sounds marvelous. I like the idea of 'grated' a speragus. carrots and potatoes. Must make for a nice thick and textured soup.
Speaking of the cook who has everything, check out this kitchen gadget and user comments!
http://www.amazon.com/gp/product/B0047E0EII/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0047E0EII&linkCode=as2&tag=hydfbook0e-20&ascsubtag=US-SAGE-1363864018747-YARWY
Believe it or not I have one of those banana slicers, it came with a dehydrator I purchased several years ago. Works great.
Greenthumb, I can certainly agree with the "evenly sliced" part of dehydrator food prep instructions and that the banana slicer would be a no brainer for that purpose.
lol, for some reason I never understood that "blackened" didn't mean charred a bit on the grill.
I rarelyuse black pepper so, that didn't come to mind. My blackened chicken alfredo was pretty tasty, Does black pepper spike ones appetite cause I sure ate a big plateful.
Starting to crave spring greens and baby lettuce. I'm glad my body responds to changing seasons even if my mind ignores them. Ever so cute baby radishes and spring onions at our Farmers Market opening this am. Do any of you cook your radishes?
LOL, the reviews on the banana slicer are pretty funny! I have one, too, "free with purchase."
I haven't tried cooking them yet, but I got a response from somebody when my winter veggies article re-ran, and she suggested that radishes are wonderful as a stew veggie. If so, I'd probably sow a lot more of them! (I love them but can only eat so many hundreds of them fresh LOL)
I have never cooked the little red radishes, but I have grown and cooked the much larger Asian daikon radishes.
Hmmm, never even gave a thought to cook radishes. Never cared for them as a kid and only recently ate a slice. Will try two next time. LOL. It will grow on me. At least I didn't say I'd never eat one again.
Had DDIL's early birthday dinner this evening. Made an eggless chocolate cake and it was delicious! Miss Maggie(grandie) was thrilled since she is allergic to eggs.
Jan do you know the Wacky Cake recipe? Its eggless. FLour sugar cocoa. baking soda...vinegar oil water...ring a bell?
Jan, I need the recipe...Im allergic to eggs, too!
Baby radish Curry http://aromatic-cooking.blogspot.com/2012/05/baby-radish-curry.html
Pic is of Garlic Scape Humus with Baby Radish and Arugula
Looks like there are recipes for roasting, stews and Radish Kimchee! Who knew?
David what do you make with the daikon or another radish? I love slivers in miso soup or a stir fry
Recipe: Moist Chocolate Crazy Cake
A recipe for Moist Chocolate Crazy Cake adapted from Shirley Corriher.
Published: December 28, 2004
Adapted from Shirley O. Corriher
Time: 1 hour
1 1/2 cups bleached all-purpose flour
1 cup plus 2 tablespoons sugar
1/3 cup natural, not Dutch-processed, cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vinegar
2 teaspoons pure vanilla extract
1 cup cold water or coffee.
1. Heat the oven to 350 degrees.
2. In an 8-inch x 8-inch x 2-inch nonstick pan, stir together flour, sugar, cocoa, baking soda and salt. Poke three holes in the ingredients with the handle of a wooden spoon. Pour oil into one hole. Do not mind if it overflows. Spoon the vinegar into a second hole and the vanilla into the last. Pour the cold water over the top and stir ingredients until smooth.
3. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the pan on a rack to cool. Serve from the pan.
coleup - Its been quite a while since I've grown and cooked daikon radish, but I used to dice it and steam it as a side dish or as an ingredient is soups/stews, or thinly sliced in stir-fry.
http://www.food.com/recipe/nanas-easy-no-egg-chocolate-cake-337084
I did it. Coleup you have u nleashed a monster!!! This is the recipe I used and it is similar to yours, Sallyg.
Any one ever had or made "Atlantic Beach Pie"?
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response
Sounds GREAT. I love lemon meringue and key lime pie so this should be a good one. Printed out the recipe and will try to get to it this weekend. Thanks, Coleup!!
Sounds awesome
That does sound heavenly!!! Lemon is a favorite flavor for me.
Sally---I like your new Avatar better.....What on Earth was that green thing????
It assaulted my eyes every time I looked at it....
I am not, entirely, sure I like them.....Hmmmmmm. Not used to anything else but names.
"Change" takes its time to creep up on me....G.
The green thing was a little green guy which came in my birthday present form you all--he got grass seed in him and grew green hair.
TOnight is clean up the leftovers night
Made chicken fajitas.