Recipes for Cranberries - Week 2 October 2013
WalnutCreek Zone 7b/8a
10 years ago
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glenda_al
10 years agolast modified: 9 years agophyllis__mn
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Recipes for Turnips and Rutabaga - Week 2 September 2013
Comments (16)Turnip Fries Ingredients: * 8 medium turnips (about 2 1/2 pounds) * 1/2 cup heavy cream * 1 teaspoon Splenda * 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg * 1 teaspoon freshly ground black pepper * 1/4 teaspoon salt (sea salt works best) * 1/4 cup grated Parmesan cheese * Olive oil spray * Lime juice Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. ** some people like to sprinkle a little chili powder or cajun seasoning on for extra spice. Some recipes say to leave the skin on, feel free to try it either way, I think the skin makes them rubbery and more tart. Makes 8 servings. Approximately 4.5 carbohydrate grams per serving. I don't remember where I got that recipe but I liked them. Crab Bisque The Soup Nazi's Crab Bisque Ingredients: * 4 pounds snow crab clusters (legs) * 4 quarts water (16 cups) * 1 small onion, chopped * 1 1/2 stalks celery, chopped * 2 cloves garlic, quartered * 2 small turnips, peeled, chopped * 1/4 cup fresh chopped Italian parsley * 2 teaspoons mustard seed * 1 tablespoon chopped pimento * 1/2 teaspoon coarse ground pepper * 2 bay leaves * 1/3 cup sugar-free tomato sauce * 2 tablespoons half and half * 1/4 cup unsalted butter * 1/4 teaspoon thyme * 1/8 teaspoon basil * 1/8 teaspoon marjoram Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Note: This is a very slightly altered version of the soup that is Jerry's favorite from the Soup Nazi episode of Seinfeld. The recipe was naturally very low-carb. This is likely to be the best tasting crab bisque you've ever tasted and has no sugary fillers like commercial crab bisque. Makes 6 servings. 5 net grams of carbohydrate per serving....See MoreRecipes for Brussels Sprouts - Week 1 October 2013
Comments (23)This is another one we like, it calls for parsnips but I also do it with fresh turnips. Roasted Parsnips & Brussels Sprouts 2 large parsnips, peeled and cubed 2 cups Brussels sprouts, cleaned and halved 1 large shallot or ý an onion, thinly sliced 3 tablespoons olive oil, divided, for cooking ý teaspoon kosher salt ü teaspoon ground black pepper 2 tablespoons grainy Dijon or country mustard 1 tablespoon honey or agave 1 tablespoon olive oil or grapeseed oil juice of ý a lemon pinch red pepper flakes Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat, until just translucent, then remove from the pan and set aside. Add in another 1 or 2 tablespoons of olive oil and add in your parsnips and sprouts and sprinkle with ý teaspoon of salt and ü teaspoon of pepper. Cook over high heat, stirring occasionally, for 8-10 minutes, until they are both somewhat browned (but definitely not nearly cooked through). Whisk together your mustard, honey, oil, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and toss everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or honey, and serve. This is where I found the recipe originally Roasted Parsnips & Brussels Sprouts...See MoreReccipes for Spinach - Week 3 October 2013
Comments (3)I have been unavailable to post recipes so will continue with the spinach recipes. Here is one from Gardenweb's CindyMac; it is quite good. SPINACH MADELEINE When Kraft stopped making the roll of jalapeno cheese that was originally used in this dish cooks tried various substitutions. I tried it with cheddar cheese and jalapenos, and then with Monterey Jack and jalapenos. Neither worked as well as the Hot Mexican Velveeta. CindyMac@gardenweb 2 pkgs. frozen chopped spinach 4 tablespoons butter 1/4 cup chopped onion 1/4 cup chopped celery 1 teaspoon minced garlic 2 tablespoons flour 1/2 cup half and half 1/2 cup vegetable liquor 4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces 1/2 teaspoon Worcestershire sauce 1/4 teaspoon fresh ground black pepper 1/4 teaspoon cayenne pepper coarse salt to taste Cook spinach according to package directions. Drain and reserve liquor. Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted. Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight. Bake at 350 degrees for 25-30 minutes or until bubbling hot. It's one of my favorite side dishes with most any meal. beverlyal@gardenweb...See MoreRecipes for Beverages With/Without Spirits -Week 4 December 2013
Comments (14)I was sick yesterday and forgot to post a beverage recipe; well, I thought I had done so actually. But here are two today. Hot Cocoa Mix 1/4 cup of powdered milk 1 tablespoon Droste cocoa powder 2 tablespoons sugar 1/2 teaspoon good quality instant coffee 1/2 teaspoon vanilla powder (I use Cook's Vanilla Powder. I haven't tried other brands.) Dissolve mix in 1/4 cup of cold water in a large mug (powered milk clumps in really hot water), add hot water to fill. It also works nicely in a blender with a few ice cubes and some cold water. The Drost cocoa is what makes it tasty. barnmom@gardenweb Eileen Book Club Sangria SERVES 6 - 8 This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s. 3âÂÂ4 cup sugar 1 750-ml bottle fruity red wine, such as pinot noir 1âÂÂ4 cup brandy 1âÂÂ4 cup fresh orange juice 1âÂÂ4 cup fresh lemon juice 1âÂÂ4 cup fresh lime juice 1 cup ginger ale 1 cup fresh pineapple chunks 4 thin slices each of orange, lemon, and lime 1 fresh peach, pitted and sliced Bring sugar and 1 cup water to a boil in a 1-qt. saucepan. Let cool and transfer to a pitcher; add wine, brandy, and citrus juices. Chill. Before serving, add ginger ale, pineapple, citrus slices, and peaches. Stir and serve over ice....See MoreWalnutCreek Zone 7b/8a
10 years agolast modified: 9 years agoFlamingO in AR
10 years agolast modified: 9 years agosheilajoyce_gw
10 years agolast modified: 9 years agojeaninwa
10 years agolast modified: 9 years agoWalnutCreek Zone 7b/8a
10 years agolast modified: 9 years agohounds_x_two
10 years agolast modified: 9 years agophyllis__mn
10 years agolast modified: 9 years agoWalnutCreek Zone 7b/8a
10 years agolast modified: 9 years agogazania_gw
10 years agolast modified: 9 years agoglenda_al
10 years agolast modified: 9 years agoWalnutCreek Zone 7b/8a
10 years agolast modified: 9 years agoWalnutCreek Zone 7b/8a
10 years agolast modified: 9 years agoravencajun Zone 8b TX
7 years agohounds_x_two
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7 years agoWalnutCreek Zone 7b/8a
7 years agoWalnutCreek Zone 7b/8a
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