What's Cooking in the Mid Atlantic forum: What's brewing on your stove?
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| Pam, Anyone can start a thread in this forum. Why don't you start one on canning? I don't do any canning, just freezing. |
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| Ok, I started one. I'll post the pickled beets recipe when we are finished. I should have thought to take photos as we went along. Next time. |
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| Hi everyone! Stormy invited me to the Mid Atlantic cubit. And since I'm practically obsessed with cooking these days, this thread sounded perfect for me. lol I've been working on a healthy-me this year. Since I hate diets and they never work in the long term, I'm focussing on eating fresh fruits and veggies and all the good stuff I can get at the farmers market. I made pesto for the first time a bit ago and am finishing up the pasta w/pesto, summer squash & turkey. I still have some left over ratatouille made from squash, eggplant and tomatoes from my garden or farmers market. And have been eating green beans with everything since they started coming in from the garden. Tam |
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LOL Tammy, That was quick!! Welcome to MAM  It sounds like your focus is the same as mine these days. So, hopefully we can have a lot of fun together. Now I'll really have to post my Walnut Parsley Pesto recipe. It is so good on chicken and fish!! If you haven't done so already, just cruise around the forums and join in the talk any where at all. We're thrilled to have you here.  |
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| Welcome, Tam. I'll be looking forward to your recipes. Are you on Gardenweb? I think we might have met there too. |
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| I'm pretty active on DG but not so much Gardenweb. Looking foward to the recipe Stormy! I made my pesto with pine nuts but think walnuts might be better. I am making lemon pudding cakes this afternoon. I found the recipe in Cuisine At Home. They are delicious and only 200 ea. Since they are individual portions, portion control is easy. 2 eggs, separated 1-2 tsp minced lemon zest 3 Tbsp fresh lemon juice 2 tsp butter, softened 5T all purpose flour 3/4 c sugar (I'm going to try it with 1/2c - I thought they were very sweet) 1/4 tsp salt 3/4 c milk 1/4c fresh blueberries (I used more than 2x this on my first batch + raspberries) beat together egg yolks, lemon zest & juice, butter & sugar in large bowl. Combine flour & salt in separate bowl Add flour mix alternately w/milk to yolk mix, beating well w/each addition Beat egg whites in separate bowl until stiff peaks. Fold into yolk mix Place 4 6-oz ramikins on 8in square bake pan Drop in blueberries in ramikins Split batter evenly amongst ramikins, pour boiling water into baking pan until 1/2 way up sides of ramikins Bake for 40min until tops are lightly browned. (No temp listed - I used 325degF) Cool 10min, sprinkle w/powdered sugar Delicious warm or cold! Tam |
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Nice summertime recipe Tammy! and very health conscious!. I can just smell them cooking.  Are you our DG Tammy from Barto, she of the lovely bulb Gardens? |
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| OK Here's my Parsley - Walnut Pesto recipe. I eat this on sliced crusty bread, but more often use it to top broiled fish and chicken breasts. When I use it that way, I layer lengthwise cut slices of Roma Tomatoes across the chicken or fish and then top the tomatoes with the pesto. To keep the chicken or fish from drying out, I've also sprinkled white wine, a bit of oil and some more lemon juice across them before adding the tomatoes. I've also cut cherry tomatoes in half and put them on Scallops and added a dollup of the pesto. You could also use it over pasta. When I have, I've added diced warmed tomatoes to the pasta. This would also be a great topping for some steamed broccoli or cauliflower. PARSLEY-WALNUT PESTO 6 cups of very tightly packed raw flat leafed Italian Parsley leaves 2 cups of toasted chopped walnuts 1 cup of either grated Pecorino or Locatelli cheese 6 cloves of chopped peeled fresh garlic 1 & a half cups of Walnut, Grapeseed or Cold Pressed Extra Virgin Olive Oil* 2 zests of 2 fresh lemons 2 juice of 2 fresh lemons 2 TBSP of Bottled or fresh lemon juice 1/2 tsp of Kosher Salt --- freshly ground black pepper to taste --- a few red pepper flakes Pound or chop the walnuts and toast them in oven @ 350 until lightly browned on all sides (about 15 to 20 mins). Let cool. Mix all of the solid ingredients together in a medium sized mixing bowl. Add your seasonings and stir. Spoon these ingredients into your food processor. Break the ingredients into two separate batches if necessary. Mix the lemon Juice and zest together and pour into the food processor. A small amount at a time, pour your oil into the processor and pulse until absorbed. Keep repeating this until all oil is absorbed and ingredients are thoroughly chopped. Yield is approximately 1 pint. Pour into plastic containers or glass jars and refrigerate, if not being used immediately. This is better made a day ahead of serving to allow the flavors to permeate throughout. This will keep in the fridge for about a month, as long as you use clean utensils when dipping into the pesto. This can be frozen in ice cube trays and then bagged and stored in the freezer. * Note if you use Olive oil and plan to serve this as a dip or spread, it must first be brought down to room temperature as the olive oil will solidify when chilled. My preference is to use Walnut Oil, or Grapeseed Oil as I mostly cook with this pesto. The Walnut oil enhances the flavor of the walnuts in the pesto. Both Walnut Oil and Grapeseed oil have higher flash points than olive oil and are less likely to convert to transfats when cooked. |
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Tam can you edit your post to say how much flour?  It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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Good catch, Ronnie We need editors like you, especially when we publish the MAM cookbook.  |
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| OK - edited to add 5T flour. As I was making it I suspected I'd forgotten to type in the flour! I have my four servings cooling now. Just pulled from the oven. I did use 1/2c sugar and will let you know if that's sufficient. Stormy - its Tammy of Barto, Pa. Yep. I do have a lot of bulbs too. :-) Tam |
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| That pesto sounds good w/the lemon. I'm finding lemon makes just about everything taste fresher & brighter. I've been saving any extra juice from lemons I squeeze for a recipe into a small container in the freezer. Tam |
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That's a good idea Tammy. I usually use it to scrub the embedded dirt out of my stinging gardening fingers.  |
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| I keep my nails short and they get cleaned up when I wash my hair. |
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| OK. I just ate one of the lemon pudding cakes. It was delicious. I think its fine to cut back the sugar to 1/2c rather than the original recipe's 3/4c. I also used whole wheat flour, which is slightly lower cal than white flour. These two changes cut the calories to 150cal and make it a bit healthier. I didn't think they impacted the taste adversely either. |
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| Thanks Tam....I like just about anything with lemon!! It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| Sounds great, Tammy. Maybe I'll try it on the weekend. Fingers in the hair .... |
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| Hi, and welcome Tammy. Although you sound thoroughly at home already! We used to have 'pudding cake' that was in an 8 inch cake pan and would form a layer of puddding under the cakey layer as it baked. So yummy! Is that how these worked? In my recipe, you mix up batter, then pour over it another mix of sugar cocoa and hot water. for the cocoa one of course. stormy I sure wish I had six cups of Italian parsley in the garden. Sounds great. What little parsley sprouted has only gotten tiny . My 19 yr old has us trying to eat healthier. He'd love the pesto too. I bought key lime pie to go with lasagne last week, the lime sounded refreshing after a hearty meal. Scot noted the sat fats !! and had a tiny sliver heh, heh, more for me I'm really not in a cooking mode these days. It takes me time to plan ahead and be creative, time and brainpower has been diverted. . Add that three teens schedules have been crazy this summer, makes for low kitchen interest! Gotta get over it. "If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon |
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| Stormy - I stole that line from a thread on DG. But it is so true. I also bought a bunch of those plastic scrubbie thingies doctors use and keep one by the sink. Good for produce and for removing dirt from under the finger nails. thanks for the welcome Sally. yep - the bottem is like a pudding with the fruit. Good for your son! Well... for the part about being conscious of what he eats and for leaving extra pie for his mom. :-) I've been doing mostly stir fries. I have some pork in the fridge that I got at the farmers market Sun. I think I'll cook it up tonight, stash half in the freezer and use the other half for a stir fry with lots of cabbage. I will put in lots of tomato & squash 'cause they are coming in like crazy now. Tam |
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| I was looking for a recipe for German Potato salad a few weeks ago. I bought and tried "Marie's German Potato Salad Dressing" at the grocery store...It is delicious!! No preservatives and truly taste home made. Very very close to my mom's recipe she never wrote down. I did add a bit more vinager to it though. Well worth giving it a try. It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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