Groupings, Personal Space, Garden Art, and Color forum: Favorite Recipes 2

 
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ImageHemophobic
Nov 9, 2015 9:18 AM CST
Name: Angie
Concord, NC (zone 7)
Speaking of putting soup under the broiler, here's a recipe for Quick Onion Soup, which I dearly love on a snowy day
(or almost any other time Whistling ).

QUICK ONION SOUP

6 medium onions, thinly sliced
½ cup melted butter
1 teaspoon sugar
3 dashes ground nutmeg
8 rounded teaspoons beef stock base or beef bouillon cubes
7 cups boiling water
1/4 to 1/2 cup good red wine
salt
big croutons or toasted French bread slices
grated Parmesan cheese or gruyere cheese

Saute sliced onions in melted butter with sugar and nutmeg in a Dutch oven. Cook just until onions are transparent but not browned (I sometimes let them brown a little). Dissolve beef bouillon in boiling water in a large bowl and add to onions and nutmeg. Simmer for about 20 minutes and add wine during last 2 minutes of cooking. Taste and add salt if needed. Spoon into serving dishes which can be placed in oven. Add croutons or French bread and top with grated cheese. Place under broiler for about 10 minutes until cheese is melted and slightly brown.

Yield: 6-8 servings, depending on size of mug or bowl. Wonderful served with tossed salad
and bleu cheese dressing! A meal in itself.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

[Last edited Nov 9, 2015 9:27 AM CST]
Quote | Post #1169315 (1)
ImageSharon
Nov 9, 2015 11:28 AM CST
Name: Sharon
Kentucky
I love French onion soup, so this sounds delish! (I hate my spell check, kept turning delish into relish.)

I also like some of the potato recipes, though I love hash browns just as they are (plus a little cheese now and then).

Things are beginning to sound good to me, so maybe the worst of this latest failing body syndrome is over for me.
ImageHemophobic
Nov 9, 2015 11:44 AM CST
Name: Angie
Concord, NC (zone 7)
I hope so, Shar. ~~~ healing thoughts coming your way.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

Imagevic
Nov 9, 2015 11:59 AM CST
Name: Vicki
North Carolina
me too, love french onion soup Thumbs up
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art CUBITS Heart Strength ~ Trust in the Lord

ImageDaylilyOma2
Nov 9, 2015 5:12 PM CST
Name: DaylilyOma2
OH
Be a good day maker! Smile!
nap wrote:About the potato soup, I think this sounds like a great recipe! I will probably try it soon, even though I think potato soup needs buttermilk for the best flavor.

Oma, how do those hash browns turn out? They can't be crisp. Are they soggy? Does the broth cook away? Is it more like a casserole dish? I'll bet it would be good if you throw some grated cheddar over it and stick it under the broiler after it's all cooked.



Thanks, Arlene! Give it a try some time when you are in a big hurry.
Nap, you can make it with the buttermilk. I have used goat milk (cow milk doesn't digest properly for me), too.
I take the hashbrowns right out of the freezer and hit the bag on the counter top to break pieces apart. Then I dump what ever I am going to use in a pan. If you are going to use buttermilk or milk product, cook the hashbrowns in just enough water to make them soft. Drain any water left and add the milk and any other item you wish.
When I use broth, the just pour a container of organic chicken broth over the potatoes and cook till soft. The broth does not cook away for you are not cooking those tiny pieces that long. Yes, you can put some grated cheese over it. Yum.
Hope this helps. It is just a quick and easy winter or fall meal for us. It freezes well, also.
With just the two of us to cook for I like to make a bunch and then freeze whatever it is I am making at the time.




Oma
Imagenap
Nov 9, 2015 7:18 PM CST
Name: Nancy
Buffalo NY
Thanks, Oma. I'll definitely give this a try,
ImageArleneB
Nov 11, 2015 8:28 AM CST
Name: Arlene
Grantville, GA
These are from King Arthur Flour but there are other recipes out on the web too. This one calls for dry WHOLE milk. I couldn't find in the store so I ordered but you may be able to find. Not sure how regular dry non fat milk would work.

http://www.kingarthurflour.com/recipes/no-bake-energy-bites-...

BASIC DOUGH
3/4 cup nut butter (peanut, almond, sunflower)
1 cup rolled oats, old-fashioned or quick
1/3 cup honey
1/3 cup dried whole milk
1 teaspoon vanilla extract

MIX-INS (USE 2 CUPS TOTAL)
1 tablespoon chia seeds or poppy seeds
unsweetened coconut, toasted or untoasted
mini chocolate chips
diced dried fruits (our Fruitcake Fruit Blend is excellent here)
ground nuts
wheat or oat bran
crushed cookies or graham cracker crumbs
sunflower or pumpkin seeds

Instructions
In a large bowl mix together the nut butter, oats, honey, dry milk and vanilla.

Using 2 cups total as your guideline, add in your mix-ins. If you are using chia seeds or poppy seeds, use only about 1 tablespoon as part of your mix-ins. Chia seeds especially can cause gastric distress if consumed in too large a quantity.

Use your hands to blend and mix together all the ingredients. If the mixture is a bit dry, you can add more honey; add more oats if the mixture is a bit too sticky. This "recipe" is very flexible; consider it simply a starting point.

Using your hands, two spoons or a tablespoon cookie scoop, portion the dough out to the size of ping-pong balls. Place on a parchment-lined sheet pan to rest and firm up for about 20 minutes.

Store in an airtight container in the fridge for up to 2 weeks. These are great for breakfast with a glass of milk or juice.
Yield: Approximately 2 dozen bites.
Imagevic
Nov 11, 2015 8:36 AM CST
Name: Vicki
North Carolina
YUM Arlene - thank you!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art CUBITS Heart Strength ~ Trust in the Lord

ImageElena
Nov 11, 2015 9:57 AM CST
Name: Elena
Middle Tennessee
Thanks Arlene. Can't wait to try them. I know they will be one of our family favs.
ImageHemophobic
Nov 11, 2015 11:25 AM CST
Name: Angie
Concord, NC (zone 7)
Arlene: Your recipe arrived just in time! I'm taking a bread-making class at our local extension office right after Thanksgiving
and even though I've made bread before, I thought it was something I'd enjoy. I can't wait to try your version and learn other
ways of making delicious bread. I am trying harder to eliminate refined products from our diet and also trying to purchase only
US-raised and processed meats, poultry and seafood, but it's taking a lot of effort and research. I've started asking grocers
and Walmart what country the meat is coming from and many of them don't know. Not easy!

I'll let you know when I make your bread. Maybe Thanksgiving? We'll see.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

ImageElena
Nov 11, 2015 12:21 PM CST
Name: Elena
Middle Tennessee
Angie, I am anxious to know what all you learn in that class. I have been researching much along the same lines as you. Maybe we can share our knowledge. I am considering putting many of my files on my Dropbox for like-minded friends and maybe you would be interested in that or just swapping files as attachments in email.
ImageMaryE
Nov 11, 2015 1:34 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
Thank you, Arlene. I'll definitely round up a few missing ingredients and make this for Christmas goodie plates to take to the neighbors.
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
ImageArleneB
Nov 11, 2015 3:38 PM CST
Name: Arlene
Grantville, GA
I just now tried the Energy Bites. I really like them! I'll be making them again, even if they're just for us and not Jackson. Big Yellow Grin

The Herb Pull Apart bread I made is really more like a dinner roll. I have always been able to make dinner rolls but I cannot make bread. Go figure. I think I am going to make some pocket sandwiches with this dough and use ricotta, feta, spinach, kale, maybe some ham. Um, I got corned beef so maybe a Reuben one too. I'm looking to make things we can grab to take to the farm or if we are out running around so we aren't tempted to stop and get fast food. We have two trips coming up that are long drives so I could use them for that too.

ImageHemophobic
Nov 11, 2015 5:16 PM CST
Name: Angie
Concord, NC (zone 7)
Sounds like a plan, Arlene. And the pocket sandwiches sound yummy.

Ellen, I'll be happy to share with you what I learn in the class. And any headway I make about USA-meat suppliers I'll share here as well.
It's an uphill battle. Tyson Foods I already know ships much of its poultry to china for processing, so I buy nothing that is distributed or
associated with Tyson. That includes Hillshire Farms!!! Go beef, indeed.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

ImageElena
Nov 11, 2015 5:43 PM CST
Name: Elena
Middle Tennessee
I will start to put your tips in my files....It is good to know that you are going to be learning lots of stuff to share with us. My body is so sensitive to chemical additives and GMOs it is pitiful. I always know when I have gotten something in the food line that is bad cause I get diarrhea almost immediately and then I go downhill from that point on. The fibromyalgia kicks in and following that the low blood pressure. According to the doctors at Mayo some few people get those attacks associated with the fiber. I am one of those few people. Once I am on a downward spiral I am out of the game for days. After two horrible times with my hair coming out in big ugly circles, I found a mild shampoo online with no additives at all and I haven't had a hair falling out problem since.
ImageHemophobic
Nov 11, 2015 7:27 PM CST
Name: Angie
Concord, NC (zone 7)
Here is a recent horror story for you. I purchased some "boneless pork chops" at either Aldi's or Walmart in a four-pack,
brought them home and prepared 2 of them for dinner by adding a little olive oil to a glass Pyrex dish, some salt and pepper,
then the "pork chops." Over them I added a little more EVOO and placed them in the oven, along with some potatoes to roast.
After about 30 mins., the potatoes were done and the meat looked nicely browned as well. I took it out of the dish,
cut one piece in half to share with Alexis. As I was cutting hers up for her, it didn't look quite right, not at all like any pork I've ever had,
but I dished it up, sat down to eat and took a bite. It was totally tasteless and the texture was something I am at a loss to describe,
but whatever that mystery meat was, it was definitely not "pork chops." I threw it out and instructed the family not to eat it. All of it went
into the trash. I have no earthly idea what it was that had been packaged as "boneless pork chops," but that has precipitated my quest for
only meats/poultry/seafood from the USA. If necessary, I'm prepared to become vegetarian.

If you want to really be sickened, try doing some research on how poultry is processed in China.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

ImageElena
Nov 11, 2015 8:03 PM CST
Name: Elena
Middle Tennessee
Fish is something that you never want from there either. Too sickening to talk about here.
Now you have to be sure not to get fish from the areas that are being affected by the neucular problems traveling on the ocean from Japan. It is going further and further up that coast the longer the nucular waste continue to spew out of the reactor.
ImageHemophobic
Nov 12, 2015 5:59 AM CST
Name: Angie
Concord, NC (zone 7)
The human race hasn't been very good stewards of our planet, have we? In fact, we are poisoning ourselves.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

Imagenap
Nov 12, 2015 7:39 AM CST
Name: Nancy
Buffalo NY
Ever hear of Magic Cakes?

These 3-layer cake recipes sound good......

http://www.jocooks.com/bakery/cakes/magic-cake/

.....but what I really want to try is the cake recipe that Sharon mentioned on the BG Chat thread, the one with soda pop.
ImageHemophobic
Nov 12, 2015 7:54 AM CST
Name: Angie
Concord, NC (zone 7)
Looks good, Nancy, and very similar to lemon pudding cake which I dearly love.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

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