Any New Recipes to Share?
Comments (22)
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Does anyone have any recipes to share
Comments (5)Tova, here's the recipe I used for the toner, from Rodale's Illustrated Encyclopedia of Herbs. "Start with either apple cider vinegar or white wine vinegar. Add 1 cup of petals or leaves for each pint of vinegar and place on a sunny windowsill in a tightly sealed glass bottle. let the mixture steep for two or three weeks, shaking it vigorously every day. Strain and rebottle. If you like a more diluted lotion, add water." Naturally, you will want the plants you use to be clean and free of any pesticide. Make sure your containers are sterilized, like you do for canning or making jam. I used the lemon balm because it's supposed to be good for wrinkles, and calenula is good for oily skin, and is a soothing and healing herb. This is a really simple recipe, so it's one that you can try and have some fun with. Connie...See MoreAny new summer recipes to share?
Comments (29)Oh I love green bells too. I use both in my pasta sauce. Funny, but I rarely use the yellow, orange or purples. I freeze both the green and red, but I don't roast them. Wash and core and when using for chopping, I leave them slightly frozen, so easy to chop up. Seems like my red bells are coming in earlier this year, but we bought actual red pepper plants (vs letting greens turn red) and they are coming in with the green bells. One of my favorite soup recipes is chicken corn chowder - with red peppers. YUM! So, my question is - could I prepare red bell peppers like you did the poblano? tina...See MoreAny light, fresh vegetable pasta recipes to share?
Comments (34)I am definitely copying and pasting many of these recipes and ideas! I love pasta and really get tired of eating meat all the time. I have a few, but am loving having more meatless pasta dishes to try! Broccoli Linguini 1 lb linguini 3 oz olive oil 4 cloves garlic, minced 1 lg bunch broccoli, finely chopped including 1-2" of stems 3/4 c chopped walnuts 1/2c pitted black olives, sliced 3 oz parmesan or romano cheese, grated Salt to taste Pepper, freshly ground Cook linguini according to package directions until "al dente", drain. Heat olive oil in large skillet and sauté garlic until golden. Add broccoli, walnuts and olives, cook and stir over medium heat until very hot. Season to taste with salt and pepper Pour over hot linguini, sprinkle parmesan over top and serve immediately (From Daytons Marketplace) This is something I came up with by trying to duplicate a pasta dish I used to love at TGI Fridays back in the 90's when their food was good! LOL [](http://www.picturetrail.com/gallery/view?p=10&imgid=169963870) Mediterranean Pasta Marinara: 3T olive oil 1/4 c chopped onion 3 cloves fresh chopped garlic ½ tsp salt ½ tsp sugar ¼ tsp pepper 1 T dried basil 1 28\-oz can tomato puree 1/4 c dry red wine Saute onions and garlic in olive oil until onions are translucent. Add remaining ingredients and simmer for 15 minutes. 1lb cavatappi, cooked 1 oz olive oil 8 oz sliced mushrooms 1 tomato cut in large dice ½ each red and green pepper cut in large dice 12 oz jar marinated artichoke hearts, quartered ½ c sliced black olives 1 tsp dried basil Pinch salt & pepper 2 cloves fresh garlic, chopped fine 4 oz mozzarella, shredded 1/3 c grated parmesan Saute mushrooms in oil, add remaining ingredients (except cheeses) and bring to simmer. Place hot cooked pasta in large serving dish, sprinkle with mozzarella, pour hot sauce over all and sprinkle with parmesan. Serve. And this one is different, but quite good, too! Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese Courtesy Giada DeLaurentis 1 tablespoon olive oil 2 onions, thinly sliced 2 bunches Swiss chard, trimmed and chopped (about 14 cups) 3 garlic cloves, minced 1 (14 1/2-ounce) can diced tomatoes with juices 1/4 cup dry white wine 1/4 teaspoon dried crushed red pepper flakes Salt and pepper 8 ounces whole-wheat spaghetti 1/4 cup pitted kalamata olives, coarsely chopped 2 tablespoons freshly grated Pecorino cheese 2 tablespoons toasted pine nuts Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve. Linda...See MoreAny easy recipes for the crockpot to share?
Comments (59)I have made the 2 following crock pot recipes on several occasions. Last weekend both recipes were used for our annual neighborhood party. Both entrees were made at 7 houses. The 56 attendees gave both rave reviews. Chicken Merlot with Mushrooms Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon TOTAL TIME: Prep: 10 min. Cook: 4-5 hours on low YIELD:5 servings Ingredients * 3/4 pound sliced fresh mushrooms * 1 large onion, chopped * 2 garlic cloves, minced * 3 pounds boneless skinless chicken thighs * 1 can (6 ounces) tomato paste * 3/4 cup chicken broth * 1/4 cup merlot or additional chicken broth * 2 tablespoons quick-cooking tapioca * 2 teaspoons sugar * 1-1/2 teaspoons dried basil * 1/2 teaspoon salt * 1/4 teaspoon pepper * 2 tablespoons grated Parmesan cheese * Hot cooked pasta, optional Directions * 1. Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. * 2. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. * 3. Sprinkle with cheese. Serve with pasta if desired Sesame Pork Ribs Recipe No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina TOTAL TIME: Prep: 15 min. Cook: 4-5 hours on low YIELD:6 servings Ingredients * 3/4 cup packed brown sugar * 1/2 cup reduced-sodium soy sauce * 1/2 cup ketchup * 1/4 cup honey * 2 tablespoons white wine vinegar * 3 garlic cloves, minced * 1 teaspoon salt * 1 teaspoon ground ginger * 1/4 to 1/2 teaspoon crushed red pepper flakes * 5 pounds bone-in country-style pork ribs * 1 medium onion, sliced * 2 tablespoons sesame seeds, toasted * 2 tablespoons chopped green onions Directions * 1. In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs * 2. and sauce. Cover and cook on low for 4-5 hours or until meat is tender. * 3. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. Yield: 5 servings....See More
10 years agoWell, I made the soup and it was a big success! It's not hard to make at all especially if you get the pre-cut squash. I substituted chicken broth instead of vegetable broth and red potatoes instead of yukons to cut down on the starch a bit.
Marilyn Sue thanked User
10 years agoThis recipe is one I got off of Pinterest. It is the best "Asian" dish I have ever tried to make. It tastes authentic. I have made it with the hamburger....as listed in the recipe but am going to make it tonight with some thinly sliced sirloin.
Korean beef bowl
- 1/3 cup brown sugar, packed
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
Cooked rice, for serving
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat
vegetable oil in a large skillet over medium high heat. Add garlic and
cook, stirring constantly, until fragrant, about 1 minute. Add ground
beef and cook until browned, about 3-5 minutes, making sure to crumble
the beef as it cooks; drain excess fat. Stir in soy sauce mixture and
green onions until well combined, allowing to simmer until heated
through, about 2 minutes.Serve immediately with rice.
Marilyn Sue thanked marilyn_c
10 years ago- 10 years agolast modified: 10 years ago
On the subject of soup....this is my favorite soup recipe....also from Pinterest. It calls for the breast of a rotisserie chicken....I use all the meat from the chicken.
Chicken Tortilla Soup
Author: Chris Scheuer
Serves: 8-10
Ingredients
- Ingredients for the soup:
- 6 small corn tortillas
- 3 tablespoons extra virgin olive oil
- 1 large onion, finely diced
- 1 bunch green (spring) onions, finely sliced
- 1 ¼ cups finely chopped cilantro, about 1 medium size bunch*
- 6 medium cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
2 teaspoons sweet paprika
2
14½-ounce cans diced fire-roasted tomatoes (If you can't find the
fire-roasted tomatoes, just use regular, canned diced tomatoes.)10 cups low sodium chicken broth
6 cups shredded rotisserie chicken breast
2 tablespoons lime juice
freshly ground black pepper
1 teaspoon kosher salt, more or less, to taste
Ingredients for the crispy tortilla strips:
2 tablespoons extra virgin olive oil
6 small corn tortillas
kosher salt
Ingredients for the toppings:
crispy tortilla strips
thinly sliced green (spring) onions
coarsely chopped cilantro
diced avocado
For
the soup, stack the corn tortillas on top of each other. Cut pile in
half. Cut each stack into ¼-inch thick strips, widthwise.In
a large Dutch oven or heavy-duty soup pot, heat oil over medium heat.
Add onion, green onions, cilantro, garlic, oregano, cumin, chili powder,
brown sugar, paprika. Sauté for 8-10 minutes or until onions are
translucent and tender. Add corn tortilla strips and sauté for another
two minutes or until softened.Add
tomatoes and broth and bring to a boil. Reduce to a simmer and cook,
uncovered for 45 minutes, maintaining a steady simmer. (Tortilla strips
should be melted into the broth by this point.) Add chicken and cook for
another 5 minutes. Remove from heat and add lime juice. Taste and add a
generous grind of freshly ground black pepper and salt as needed.Serve soup topped with tortilla strips, sliced green onion, chopped, fresh cilantro, diced avocado and lime wedges.
For the crispy tortilla strips, preheat oven to 400˚F. Line a sheet pan with foil for easy clean up.
Stack
and cut tortillas in the same way as directed above in the soup recipe.
Place strips on prepared sheet pan and drizzle with 1 tablespoon of
olive oil. Sprinkle with ½ teaspoon kosher salt and toss lightly with
your hands until all strips are coated with oil. Spread out, as much as
possible, to a single layer. Bake for 10 minutes then remove from oven
and toss with a spatula. Redistribute to an even layer and return to
oven. Repeat until golden and crisp, a total baking time of 20-30
minutes.
Notes
Even
if you don't like cilantro, don't skip it here. When it's sautéed, then
simmered, it looses all the fresh cilantro taste but adds amazing
flavor to the soup!Marilyn Sue thanked marilyn_c
User