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Post by braided-rug on Dec 13, 2005 11:12:28 GMT 10
~Mix Ahead Flavored Oatmeal Preparation Time: 5 minutes Baking Time: 2 minutes Serving Size: 2/3 cup Serves: 7 2 cups quick cooking oats 3/4 cup SPLENDA® Granular 1 tsp. ground cinnamon 1/8 tsp. butter flavored granules 1/4 tsp. salt In a plastic bag or airtight container, combine all ingredients. Store until ready for use. Shake mix together when you are ready to use. Microwave Cooking Directions Place 1/3 cup oat mixture in a microwave-safe bowl. Add 2/3 cup water. Microwave on high for 2 minutes or until desired consistency is reached. Stir and serve immediately. Serves 1. Stove-Top Cooking Directions In a small saucepan over high heat, bring 2/3 cup water to a brisk boil. Add 1/3 cup oat mixture and cook for 1 minute, stirring occasionally. Let stand until desired consistency is reached. Serves 1. Flavor Variations Maple Spice Flavor - For each serving of oatmeal, stir in 1/8 teaspoon imitation maple flavoring and 1/8 butter flavor granules into oatmeal before cooking. Apple Spice Flavor - For each serving of oatmeal, stir in 1 pinch nutmeg into oatmeal before cooking and 2 tablespoons applesauce after cooking. ~Homemade Vanilla-Papaya Ice Cream Makes 8 servings Preparation time: 15-20 minutes Freeze: overnight 3/4 cup pomegranate juice 2 1/2 cups fat free, half and half 1/2 cup SPLENDA® No Calorie Sweetener, Granular 4 egg yolks 1 tablespoon vanilla 1/4 teaspoon salt 1 cup fresh papaya cut in chunks SIMMER the pomegranate juice in a saucepan to reduce and thicken for 15 minutes. Remove from heat and cool before using. HEAT the fat free half and half in a saucepan over medium heat to just before boiling. Set aside. In a separate mixing bowl place the Splenda® Granular and the egg yolks, mix at a speed #2 until pale yellow or light in color. SLOWLY WISK a small amount of hot half and half into egg mixture. Continuously whisk to prevent eggs from scrambling. Slowly add warmed egg mixture to half and half in saucepan. Whisk constantly. Add vanilla and salt and place over low heat until it thickens. Refrigerate over night. POUR Pour the mixture into the ice cream maker canister and run for 20 to 30 minutes. Pour ice cream into a freezer safe container and freeze for at least 4 hours before using. In a blender at high speed, combine the vanilla ice cream and the papaya chunks. SERVE in a crystal glass, drizzle some of the pomegranate reduction on top. Optional: Garnish with a mint sprig and place some more of the fresh papaya on the bottom of the glass for a nice surprise. Crème the cassis can be used in place of pomegranate reduction. ~Elegant Eggnog Easy reduced-fat, reduced-sugar eggnog that delivers all the flavor of traditional eggnog. Makes: 15 (4-ounce) servings Preparation Time: 20 minutes Chill Time: 3 hours 1 cup SPLENDA® No Calorie Sweetener, Granular 1 tablespoon arrowroot or cornstarch 1 teaspoon ground nutmeg 7 egg yolks 4 cups milk 2 cups fat-free half and half 1 cup dark rum or 2 tablespoons vanilla extract MIX together first 3 ingredients in a large heavy saucepan. Set aside. WHISK egg yolks; add to SPLENDA® Granular mixture whisking until blended. Gradually whisk in milk. COOK over low heat, whisking constantly until the temperature reaches 175° approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool. COVER and chill 3 hours or up to 3 days. Stir in rum or vanilla just before serving. From: www.splenda.com ~ Mustard greens? (have we had that one yet?) |
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beth2
Post Mistress
Posts: 249
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Post by beth2 on Dec 20, 2005 21:03:28 GMT 10
Aw, man, I come in and it's MUSTARD GREENS? Was hoping for sweet potato/kumara or something like that! Okay, here goes: Stir fried rice and mustard greens: www.cooks.com/rec/doc/0,1827,155172-248196,00.html Mustard green casserole: www.cooks.com/rec/doc/0,1950,152162-233197,00.html And... Mustard green ham hocks: www.cooks.com/rec/doc/0,1927,152163-233197,00.html -------------------- Next: Freshly shaved/shredded Parmesan |
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Post by braided-rug on Dec 20, 2005 21:34:16 GMT 10
Sounds lovely Beth, thanks, I have some ready to pick, the first we have grown.
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beth2
Post Mistress
Posts: 249
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Post by beth2 on Dec 22, 2005 19:20:59 GMT 10
Hmmmmm....noone taking up parmesan?
Okay, it's my fave cheese... I'll offer up three ways I use it, but then someone else can take up the baton, anyway, and give three more uses, and name the next ingredient.
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1. Parmesan Ranch Dressing - use Hidden Valley Ranch dressing mix, add LOTS of freshly shredded parmesan, toss in a burrito with chicken, bacon and veges (courgette/zuchini, mushrooms and onion) and maybe coriander.
2. Parmesan potatoes - slice potatoes maybe 1/4" thick, toss in oil, roast/bake in oven til crisp on outside and tender inside, top with freshly grated parmesan - the hot potatoes will melt the cheese, or you can toss it back into the oven to turn the cheese golden. Really nice with asparagus and chicken.
3. Instant noodles (chicken and corn is what I use) - you know, the 2 minute noodles. Cook 'em as normal, toss in parmesan cheese and maybe some chunks of smoked chicken. Mmmmmmmm.
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Post by braided-rug on Dec 22, 2005 21:30:51 GMT 10
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lynn
Regular Contributor
~Inspired To Be Far Above Rubies~
We either make ourselves miserable, or we make ourselves strong. The amount of work is the same.
Posts: 1,572
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Post by lynn on Dec 23, 2005 0:21:07 GMT 10
potato soup
sweet potato souffle
crock pot mac and cheese
~~have we done pineapple?
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Post by braided-rug on Dec 23, 2005 9:43:37 GMT 10
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Post by braided-rug on Dec 31, 2005 17:58:09 GMT 10
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Post by braided-rug on Dec 31, 2005 18:07:30 GMT 10
Black-eyed Peas for good luck for the New Year? Three recipe names and a new ingredient, see how you go.
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Post by braided-rug on Jan 4, 2006 7:55:20 GMT 10
I can't judge a good recipe for black eyed peas, but here is some: Black Eyed Pea Corn Bread 1 pound of bulk pork sausage 1 onion, chopped 1 cup of white corn meal 1/2 cup of flour 1 teaspoon of salt 1/2 teaspoon of baking soda 2 eggs, slightly beaten 1 cup of buttermilk 1/2 cup of vegetable oil One 4 ounce can of chopped green chilies, drained 3/4 cup of cream style corn 2 cups of grated cheddar cheese One 15 ounce can of black eyed peas, drained Preheat oven to 350ºF. Grease a 13"x9"x2" pan. Cook sausage and onions in large skillet until sausage is browned. Drain and set aside. Combine corn meal, flour, salt and soda in a large bowl. In another bowl beat eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth). Add sausage and onion, chilies, corn, cheese and black eyed peas. Pour into prepared pan and bake for 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 to 12 servings. Black-Eyed Peas and Bacon Risotto 5 cups of chicken broth 1 small onion, chopped 4 slices of bacon, chopped 3 cloves of garlic, minced 1/2 teaspoon of dried thyme, crushed 1/4 teaspoon of crushed red pepper 2 cups of Arborio rice Salt and pepper to taste 1 - 16 ounce can of black-eyed peas, drained and rinsed 2 tablespoons of thinly sliced green onions diced tomatoes Heat the chicken broth in a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Meanwhile, cook and stir the onion, bacon, garlic, thyme and crushed red pepper in a large saucepan over medium heat until the bacon is crisp and the onion tender. Stir in the rice and cook, stirring for 2 minutes until the rice is coated in the bacon mixture. Add a ladle of broth and cook gently over low heat, stirring until absorbed. Continue adding the broth, ladle by ladle, until half of the stock is used. Season the rice mixture with salt and pepper to taste. Add the black eyed peas. Continue adding the broth until the risotto is thick, but not sticky. This will take about 25 minutes and should not be hurried. Stir in the sliced green onion. Mix well, and adjust seasonings, if necessary. Garnish with diced tomatoes if desired. Makes 6 servings. Black-Eyed Peas & Macaroni 1 cup of dried black-eyed peas 1/2 pound (2 cups) of dried yellow elbow macaroni One 12 ounce can of evaporated skim milk 1/4 cup of oat bran a pinch of nutmeg pepper to taste 1/3 cup of Parmesan or a Parmesan cheese substitute Cook the black-eyed peas in 4 cups of water, covered for 45 minutes or until tender, then drain. Cook the macaroni in boiling water for about 10 minutes. Drain and refresh under cold water. Bring the milk, oat bran, nutmeg and pepper slowly to a simmer, whisking constantly so that the oat bran does not burn. Cook gently for 2 minutes. Add the black-eyed peas, macaroni, and cheese to the sauce and simmer, mixing thoroughly for 2 minutes or until everything is hot throughout. From: www.basic-recipes.com/r/bep/I suppose I picked out ones that sounds different. Now to a new ingredient. |
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Post by braided-rug on Jan 4, 2006 7:57:07 GMT 10
Celery?
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Post by daddys3chicks on Jan 8, 2006 2:30:06 GMT 10
Okay Celery - well first Ants on a log - celery sticks filled with peanut butter and then topped with raisins.
Celery and Shrimp Salad
3 cups sliced celery
3 cups shredded cabbage
2-3 Tbsp. scallions
2 Tbsp. mayonnaise
1 Tbsp. cider vinegar
2 1/4 tsp. salt or to taste
1/4 tsp. black pepper
1 1/2 lb. Shrimp, cooked or two 6 1/2 oz. cans of Shrimp
1 tsp. fresh lemon juice
Sliced cucumbers
Combine first 3 ingredients. Blend vinegar, mayonnaise, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Pour over vegetables and toss lightly. Mix Shrimp with remaining salt, pepper, and lemon juice. Make a nest in the celery mixture and fill with Shrimp mixture. Garnish with cucumbers slices placed around edge of salad.
Yields 6-8 servings
Avery Island Celery
1/4 c Butter =OR=- 1/4 c Margarine; (3 tb or less!)
1 md Onion;
1 lb (1 cn) tomatoes;
1/2 ts Pepper sauce;
1 ts Salt; OR TO TASTE
1/4 ts Sugar; or sugar sub
1/4 ts Dried leaf thyme;
4 c Celery; cut diagonally
10 oz (1 pk) frozen peas, thawed
Melt butter in large skillet; add onion and cook until tender. Drain tomatoes, reserve solids. Add tomato liquid, pepper sauce, salt, sugar and thyme to skillet; bring to a bowl. Stir in celery and cook 10 minutes or until tender barely tender. Add tomatoes; heat to serving tempertature and turn on to serving dish.
Okay - how about Okra?
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Post by braided-rug on Jan 8, 2006 8:17:33 GMT 10
The salad sounds really good. We were growing okra for the first time, but I think it died out on us. Some of our soil is still hard, we have been here 2 years.
I couldn't tell a good okra recipe but I could try.
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Post by braided-rug on Jan 8, 2006 8:29:48 GMT 10
Spicy Okra
3 tabs vegetable oil
2 medium onions, sliced
4 teaspoons cumin seeds
4 cloves garlic, crushed
2 long green chillies, chopped
4 curry leaves
2 teas ground coriander or cilantro
1 teas ground turmeric
1/2 teas ground sweet paprika
1/2 teas ground ginger
1kg or 2lb okra
1 cup or 250ml water
1/4 cup or 60ml tomato paste or puree
nearly 3 tabs white vinegar
2 teas sugar
1/4 cup firmly packed fresh cilantro leaves
1/2 teas garam masala (a mix that you can make yourself from online recipe)
Heat oil in large frying pan, cook onions, stirring, until rowned lightly. Add the seeds, cook, stirring, until seeds start to pop. Add garlic, chillies, curry leaves, ground coriander, turmeric, paprika and ginger, cook stirring until fragrant.
Add okra, stir to coat in the spice mixture. Add water, paste, vinegar and sugar, boil, then immediately simmer, covered, 30 minutes, stirring occasionally, or until okra is tender. Just before serving, stir in fresh cilantro and sprinkle with garam masala. Serves 4-6.
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Post by braided-rug on Jan 8, 2006 8:46:16 GMT 10
Garam masala: www.recipesource.com/ethnic/asia/indian/03/rec0390.htmlwww.syvum.com/cgi/online/serve.cgi/recipes/srcpv2.tdf?0From above link: Indian Vegetarian Recipes Quick Okra (Jhatpat Bhindi) Okra (also called Bhindi in India) cooked like this is healthy and delicious. Change number of people to automatically recalculate ingredient amounts and cooking times. Serves: 4 Cooking time (approx.): 11 minutes Style: North Indian Vegetarian 300 grams (about 12 oz.) okra cut into small (1/4") pieces 1 medium onion(s) sliced finely 3 tablespoon(s) oil 1 teaspoon(s) each of red chilli, coriander and cumin powders ½ teaspoon(s) each of turmeric powder and hot spice mix (garam masala) powder 2 green chilli(es) slit a squeeze of lemon and salt to taste 1. Heat oil on medium level in a pan for about 2 minute(s). 2. Add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. 3. Add the okra and the slit green chilli(es). Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). Indian Vegetarian Recipes Okra Fry (Bhindi Fry) Okra slices stir-fried with sauteed onions and spices. Change number of people to automatically recalculate ingredient amounts and cooking times. Serves: 4 Cooking time (approx.): 15 minutes Style: Indian Vegetarian 2 tablespoon(s) oil 4 big green chillies slit or as per taste 1 tablespoon(s) finely chopped ginger 4 medium onions finely sliced ½ teaspoon(s) turmeric powder 500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings salt to taste 1. Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown). 2. Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan. TIP: * It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti, Chapati). ~ |
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