From My Kitchen to Yours Curry Sauce :o).

I came up with this after trying a curry sauce that I found too rich for our tastes. I really don't measure but will try to give approx. amounts.

Saute I/2 a chopped onion in 1 or two TBSP margarine
When soft add 1 TBSP Curry powder (my choice Sharwood's Hot
Add 1/4 Salt and 3 TBSP flour
Stir in 1/2 cup of applesauce ( I use 2 cups of MOTTS Fruitsations original)
Add 3/4 cup water and 3/4 cup 1% milk, bring to a simmer and simmer for 1 hour. Serves ? I make this for two and there is always some left over.

This is great for adding leftover chicken, shrimp, lamb, and served over Basmati (sp) rice.

The original recipe called for butter, cream, chopped apples and mushrooms. I have to admit I really butchered the original recipe, you couldn't taste the mushrooms so why bother, I like the touch of sweetness the applesauce adds rather then the chopped apple which can give the sauce a tartness. Who needs the cream, save those calories for dessert and I use Becel marg instead of butter.
We usually just ladle the sauce over rice and have it with Shake and Bake Chicken, not fancy but tasty.

Annette

One other thing, my daughter adds the applesauce just before serving, just her preference.

Ooooppps, I forgot to say the water replaced the chicken broth in the original recipe which I never seemed to have on hand. A

Double Blueberry Lemon Breakfast Bars

Crust:
18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar

Filling:

¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts

Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.

Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.

Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.

Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.

Lorna

A Day in the Garden Fried Green Tomatoes

The Cherokee Purple tomatoes are in good soil, and holding water. Hubby watered them a lot while I was away and they grew so fast in the heat they cracked. Then flea beetles got inside of them and started eating them...so I've learned to pick them on the under ripe side, let some of them ripen in the window and fry up the rest.
The trick is to fry 'em up fast with a quick salad from the garden on the nights you are working out there in the coolness (or relative coolness) of the late evening.

1/2 cup of good corn muffin mix. I use gluten free Bob's Redmill
2 tablespoons of Parmesan cheese (Trader Joe's grated cheeses are all gluten free!) - use the stuff from the refridgerated section and stay away from Kraft in a box.
Pepper and salt to taste
garlic powder
a shake or two of oregano

I slice and dry off the tomato a bit, then pop it in some egg whites and dredge it in the above mixture before frying it up in pure olive oil. Even my cats eat these. They are delicious.

Before each bite you must use the greeting my friend Manfred says every time we come home from being up north..."welcome to the South!"

girlgroupgirl

Oh, it's almost lunch - thoses tomatoes sound good. Now, do you use unripe tomatoes, or a special green variety??

Nancy.

Unripe Nancy. Not too unripe. They must be on the verge of turning red, but you just can't wait!

GGG

LornaÂs Oatbran Maple Muffins

This is my own recipe. I developed it many years ago. It is low in fat.

Oven 375 degrees F

1-1/2 Cups oatbran
1 Cup white flour
1 tsp. baking powder
¾ Cup maple syrup
1 tsp. of olive or vegetable oil
1 tsp. baking soda mixed with
1 Cup milk
½-1 cup dried fruit (currants, sultanas cranberries, blueberries), or fresh blueberries*

Use medium sized bowl. Stir dry ingredients using a wooden spoon. Stir in wet ingredients. Stir lightly, muffins do not require a lot of mixing. Stir in your dried fruit. Line your muffin pans with paper liners, or grease the pans. Fill the muffin cups to the top. Bake for approximately18 minutes, until the tops of the muffins are lightly browned.

*If using fresh blueberries, fill the muffin cup halfway, put on a layer of blueberries and top off with enough batter to fill the muffin cup. Mixing fresh blueberries into the batter causes color streaking, which isnÂt attractive.

Lorna

All of the above recipes are now posted. (I shouldn't do this before dinner...makes me hungry!)

Cameron

Thank you, Cameron! The recipe file must be pretty well developed. :-) I hope to add some garden produce recipes next time.

Lorna

Celebrating my recent trip to Tuscany (a feast for the palate, the eyes, and the soul), I contribute this recipe which I first made 12 years ago. It has become a summer staple when tomatoes are ripe. ~Ana
_____________

PANZANELLA
(Italian Bread Salad)

Serves 4 to 6. 30 minutes to prepare, 5-10 minutes actual work

Ingredients:
1/2 lb. chewy, slightly stale Italian bread, 3 to 4 days old, sliced 1-inch thick
1/2 cup cold water

1 medium cucumber, (if waxed, peel it), seeded, cut into 1/2-inch cubes
Salt

5 Tbsp. vinegar (I use a mix of red wine and balsamic vinegars; cider vinegar is good, too)
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground black pepper

1-1/2 to 2 lb ripe tomatoes, seeded and cut into 1/2-inch cubes
1 medium red onion, diced
1/2 cup loosely packed fresh basil leaves, torn

Method:
Sprinkle bread with water and let stand about 2 minutes. Gently squeeze bread dry while tearing into bite-sized pieces. Let dry slightly on paper towels about 20 minutes.

In a colander, sprinkle cucumbers with salt to extract juices. Let stand 20 minutes. Rinse. Pat dry.

In the serving bowl, whisk together vinegar, oil, garlic and black pepper. Add everything else and let stand until the bread has absorbed some of the vinaigrette, about 20 minutes.
_____________

Widely variable: add bell peppers, celery, artichokes, black olives, capers, parsley, etc.
The addition of left-over cooked chicken, tuna, salmon or hard-boiled eggs makes a more complete meal, refreshing to both make and eat on hot steamy days.

(adapted from Fine Cooking #15, June/July 1996)

You people have been adding to the deliciousness on the cottage garden recipe page!!

I am definately going to "Gluten Free" both the strawberry cheese cake and make some of that delicious sounding curry sauce. I'm with you on no curry with mushrooms. What's the point?

MMMMMM....

Ana -- do you have photos of your trip to Tuscany! Love it there!

I've updated the blog. Bring on more recipes and I'll check back occasionally to post what's here.

Cameron

Cameron -- Do I have photos of Tuscany? Does 150 in 5 days count? :-)
My first digi-cam, I got carried away with 12.1 megapixels and learning my way around the various modes. Need to sort, organize and scale down. I'll post a separate thread once I get caught up with the mowing and weeding, doncha know.

Thanks for all your work on the Cottage Recipe Blog, it's an inspiration!

Ana

I added my Lavender Scones and Southern Potato Salad recipes directly to the blog today.

Cameron

Hi Cameron! I have a question about photos to past recipes. I recently took 2 photos of my recipe Classic Vineyard Style Strawberries (they are in my Photobucket account). Would love to post them to the recipe in the Cottage Recipe Blog, is this possible? Thanks, Becky

Becky,

Just post those photos right here for your Strawberries. I'll go back and edit your recipe and insert the photos. The date on your recipe will not change, nor move up in the blog. It will stay in the same place.

No problem!
Cameron

Thank you bunches,Cameron! Here you go! :) Becky

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Oh my! THAT's a gorgeous presentation! I've got to make those while I can still get good strawberries.

Cameron

Here is a link that might be useful: strawberries updated link

I knew I shouldn't have opened this thread. Yummy recipes!

Diana

Cameron, thank you for doing this..it is such fun to share with gardening friends...hats off to you!!

Is it okay if I add a few too? I love to cook and have a few recipies ive collected and invented. Im not sure which ones to post (if it is okay)...

Chicken Florintine
Eggplant Tomato Pasta dish
Spankopita (Greek spinach pastery)
Chicken and Dumpling Stew
Cheddar Bacon Scones
Homeade Pizza
Potato Soup
My Cornbread
Scalloped Potatoes and Kilbasa dinner
Black Forest Cake

Just wanted to make sure it was okay before actually posting any...

CMK

Christin,

Please wait until the call for recipes in the first week of August. I support this for one week a month. You can post as many as you like in August!

Thanks, :-)
Cameron

I culled through my Photobucket photos recently and deleted a photo for a recipe which I had posted. I didn't realize until it was too late. Phooey!

Lorna