I have been eyeing a recipe in Preserving Food without Freezing or Canning for elderberry flowers. It's more of a suggestion than a recipe. Toss a handful of dried elderberry flowers into a container do dried apples. Supposedly it infuses the apples with a pineapple flavor. If true, might be interesting to boil some up with apple cider to make a jelly. Would love to hear if that worked. Next spring I'm planting elderberries in my insectiary garden space, so I'll be curious to here what you do with them. If panels is like canela, it might be good with butter as a quick pancake syrup alternative with some cinnamon. Canela has a strong molasses flavor, find it In the Mexican section of the grocery. As for dried chiles I'd make a freezer mole sauce out of them unless they were nuclear hot. You can also pulse them in a blender for a chile powder if you use that for chili or to perk up a paprika. Lavender - bury it in white sugar and use it like vanilla sugar in jams or baking. Would be yummy in whipped cream too.

Slow cooker Poblano Corn Chowder with Chicken and Chorizo 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 tablespoon sugar 2 cans (about 14.5 ounces each) cream-style corn 1 large potato, diced (about 2 cups) 2 large poblano chiles, seeded and diced (about 2 cups) 1 package (10 ounces) frozen whole kernel corn, thawed 1 pound skinless, boneless chicken breasts and/or thighs, cut into cubes 1/2 pound chorizo sausage, diced 1 cup heavy cream 1/4 cup chopped fresh cilantro leaves * Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker. * Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro. RECIPE TIPS * *Or on HIGH for 4 to 5 hours. * Tip: To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375F. for 30 minutes. Slow Cooker Poblano Corn Chowder with Chicken and Chorizo

I'm not sure if this is what you wanted. It's from CD Kitchen which is difficult to get into now (pre-holiday traffic, no doubt.) Sweet Potatoes & Pears Recipe Serves/Makes: 8 Submitted by: Isabel Ready in: 2-5 hrs Difficulty: 3 (1=easiest :: hardest=5) Categories: Sweet Potato And Yams Recipes Thanksgiving Sweet Potatoes Recipes Ingredients: 5 pounds red-skinned sweet potatoes (yams) 6 tablespoons unsalted butter, room temperature 4 large ripe Bartlett pears, peeled, cored, sliced 3/4 cup (or more) pear nectar 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon (generous) ground cardamom Directions: Preheat oven to 400° F. Butter 13 x 9 x 2 - inch glass baking dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350° F. Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautée until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree. Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill). Bake potatoes uncovered until just heated through, about 20 minutes. Recipe URL: http://www.cdkitchen.com/recipes/recs/319/Sweet_Potatoes__Pears42006.shtml Submitted by: Isabel

I find that yogurt is great if I have a few bites after a meal, but NOT to sub. that with fiber-rich foods. I like yogurt for hot summer, and soup for cold winter. Excerpt from below link: "Drawing on health data from more than a 100,000 participants in three long-running studies — the Health Professionals Follow-Up Study (1986 to 2010), Nurses’ Health Study (1980 to 2010), and Nurses’ Health Study II (1991 to 2009) — the researchers found that a daily serving of yogurt was linked to an 18 percent lower risk of type 2 diabetes. " Yogurt may reduce type 2 diabetes risk – Harvard Gazette Yogurt also reduces the risk of colon rectal cancer. Husband's grandmother died of colon cancer and his Mom had breast cancer & masectomy at 40, but his colonoscopy after 60-year old was perfect: zero polyps thanks to his marathon running, plus he eats yogurt daily for breakfast. Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies - PubMed (nih.gov) My note: Yoplait and DanActive both contain a HUGE amount of sugar, but I have good results with probiotics pills: Culturelle and Fem-Dophilus from the below chart. Both are patented & developed by doctors and CANNOT BE FOUND in fermented foods. Click on below link to see what probiotics are in fermented foods: Instead of buttermilk, I use plain yogurt and sour cream to tenderize chicken breast. Instead of baking it in the oven, I sauté on a saucepan with olive oil. Yogurt makes chicken breast very tender in below geniuskitchen recipe. CHICKEN BREAST WITH SOUR CREAM 1⁄2 cup sour cream or 1⁄2 cup plain yogurt 1⁄4 cup lemon juice & 1⁄2 teas. Worcestershire sauce 1⁄2 teas. celery seed & 1⁄2 teaspoon paprika 2 -3 cloves fresh minced garlic 1⁄2 teaspoon salt and black pepper 8 boneless skinless chicken breast halves 2 cups fine dry breadcrumbs or crushed cornflakes In a very large bowl, combine the first 8 ingredients; mix well. Pound chicken breasts thin & dry with a paper towel. Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).Refrigerate overnight. Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt. Bake, uncovered in a PREHEATED 400 degree oven, for 20 minutes. Turn off oven, let rest for 10 min. to finish cooking.