apples- Baked apples stuffed

This is not an unlimited food. Eat in small portions.

I adapted a recipe from Mollie Katzan' The Enchanted Broccoli Forest
Mollie is famous for the Moosewood cookbooks and collaborated on the Eat, Drink, and Weigh Less book with Dr. Willet.

STUFFED BAKED APPLES

1/4 cup tart cooking apples

10/25/08 I used macintosh

1/4 cup Grape Nuts Cereal
1/4 cup finely minced walnuts

10/25/08 I used chopped

1/4 cup cinnamon

10/25/08 I used peach juice and forgot the cinnamon

a small handful of raisins or currants

10/25/08 I used chopped prunes

2 tbs hone

10/25/08 I used a bit of maple syrup

Still the idea was the same. Core the apples. (10/25/08 I used a long fillet like knife) Mix the stuffing in a bowl and push the stuffing in the apples tight. No baking setting was in the recipe. 10/25/08 I used 350 for 40 minutes and did them in Elizabeth's toaster oven. Next time I'll use the roaster and a bit deeper pan. Put a bit of water in the pan.

She recommends a dab of yogurt or a wedge of cheese.
10/25/08 I used neither.

10/25/08 The top burned a bit. Use the other roaster oven so the stuffing is not so close to the top burner. Otherwise just fine. Very sweet and good.

bananna smoothie

1 medium-size or large, ripe banana. Note: You can substitute frozen banana for the fresh. When your bananas begin to ripen and soften too much, peel, cut in chunks, and freeze in small resealable bags. Use in smoothies, and you won¹t need ice.

1/2 cup frozen blueberries

4 fresh or frozen strawberries, hulled

1 cup milk

1 teaspoon honey

2 or 3 ice cubes if desired

Place all of the ingredients in a blender and blend until smooth. Serve right away.

Variation: Almond or rice beverage may be substituted for the milk.

Yield: One 16-ounce or two 8-ounce servings.

Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.

Martha Rose Shulman can be reached at martha-rose-shulman.com

beans black

I combined a can of black beans (drained and rinsed) with a can of collard greens (drained) and added Montreal Steak seasoning, powedered garlic. Cooked it in the microwave fast and had a fine supper. I added Cholula garlic and chili flavored hot sauce and it was really delightful.

I ate some of the salad I made yesterday, using fresh lime and Moderna balsalmic. I like this mix a lot. Now if I could only get the juices to stay in the salad. It did help to drizzle it over the salad and then not mix so much, but there was still a good bit in the bottom of the empty bowl.

As for canned beans and greens. I don't care what the purists say. I was so hungry after our shoppng and missed lunch at the Mexican place that closed that I wanted a fast, easy meal. Canned beans are all cooked. No soaking, planning, waiting. Canned collards require no large pan for cleanup. They are already cooked down so you get a full can in a can rather than getting a can from a shopping bag full.

When I prepare again for pandemic in the spring, I'll certainly stock up on canned beans and canned greens.

When no pandemic comes, they will be easy to eat up.

beans - red lentil curry

I heard part of a recipe on the radio this week that brought red lentils and other veggies into a curry form. The advantage of the lentils was that they don't require presoaking. So I bought some. I can't remember all the details. Actually, it called for prefrying the added ingredients in butter, but I won't do that. What I did like was that it talked about shredded spinach and said it should be added long after carrots and such had cooked, right at the end of the recipe.
Here is one note from a recipe with too much sugar for me:

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
I want to start using more curry. Elizabeth loves it. Also, lacking great variety in foods, variety in spices is a great alternative.

For example, I used the spicy Montreal steak seasoning for a bowl of bean and eggplant soup and found it tasty.

beans Variety Bean soup

I wanted to use up the half package of already soaked 16 variety beans that I had put in the eggplant stew the last time I made it. This time I did not want to put beans in the eggplant stew, but to try to find the fine simple taste I managed with my first try.

I had a hambone and leeks I bought from Canajoharie farmers. So I boiled them all together with the beans for a while and it all made a really wonderful broth. I tossed in about a quarter cup of broth left from my meal of canned spinach. A bit of spinach was in the broth but just enough to mildly flavor.

I decided that the hambone was much too large and had too much good ham left on it for this small batch of soup. I was worried I'd have a ham soup flavored with beans rather than the other way around, so after it had flavored the broth, I pulled the bone out and refroze the it for the next split pea soup. While this is not the meatless goal of Fuhrman's diet, it sure stretches out the affects of meat in the diet.

The result tastes wonderful.
I am still unsure how long to cook the beans. I like the taste just as they are, but one lima bean was underdone probably because it was so much larger than the others. A few bits of ham were left in the broth and I fished them out and cut them into very tiny pieces.

beans- field peas with greens

Today's harvest all natural no preservatives
frozen field peas with snaps
great mix. Mixed with a bit bit of brown rice, turkey soup broth (3 tsp) and some Montreal steak seasoning.

www.greystonefoods.com

beans- fried fava not healthy

Okay, another one not so healthy.

1. In a bowl, cover the dried beans with water and refrigerate them
for 4 days. Drain and remove the skins, which peel off easily.
Separate each fava bean into two lobes. Dry the beans on towels.

2. In a wok or deep skillet, heat the oil. Fry the fava beans a few
at a time over moderate heat until brown, about 3 minutes. Using a
slotted spoon, remove the beans from the oil and drain them on paper
towels. Sprinkle the beans with salt if desired.

Store the fried fava beans in glass jars with tight covers.

A traditional street-corner appetizer, easy to prepare as nibbles or
to serve with drinks.

note: I found that cutting them in half made them easier to cook into a crunchy snack. Not too healthy I suspect, but finally I used up these beans I bought on a whim at the Italian import store.

bean- lentil soup - Elizabeth

from NY Times. Not yet tried

2 tablespoons canola oil or peanut oil

1 medium or large onion, chopped

4 garlic cloves, minced

Salt to taste

2 teaspoons cumin seeds, lightly toasted and ground

2 teaspoons coriander seeds, lightly toasted and ground

2 teaspoons hot curry powder

1 (28-ounce) can chopped tomatoes with juice

1 pound red lentils (about 2 1/8 cups), washed and picked over

2 quarts water or chicken stock

1/4 teaspoon ground black pepper (more to taste)

Cayenne to taste (optional)

Juice of 1/2 lime

For garnish:

Chopped fresh cilantro

Thickened yogurt

1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.

2. Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.

3. If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

Note: When I was developing this soup, I served it two ways: as a rustic, thick lentil and tomato soup, and as a puree. My 10-year-old son liked it better as a thick lentil soup, and I preferred the texture and especially the look of the puree. You can try it both ways.

Yield: Serves 6

pea soup with smoked chicken

I took the last of the chicken carcass from the local smoker and cooked it up with split green peas I had soaked over night.  I guess the soaking was not necessary, but it seemed to help.  I put in two large carcass pieces and over flavored the soup so that in the end it needed to be diluted as it was too "rich". I might better have used just one.  I added in a can of vegetable broth. I scopped out the peas once they were tender and blended about half to add a thickening smooth pea broth.  I did not add any spices except pepper.
When it was done, I put it in the refrigerator and before eating, I added a half can of chicken broth to my bowl.  Elizabeth liked it richer and added less.
That was very good.
I need a bigger pot down here.  They I could have doubled the recipe and used all the chicken.

15 BEAN SOUP

This started in Florida.  I brought from Averill Park a large can of spinach, a package of 15 beans, and a large can of diced tomato with basil and oregano.  I used the fast soak method for the beans, boiling them and then letting them stand for an hour, then draining them and tossing them in the spinach and the tomato with a good bit of Bruce's organic garlic, a little Italian spice.
Well, it was fine except it was overpowered with the spiniach.  Too much.
Gradually, I made bowls that were combined with vegetable broth from the market.
That was good.
I added in Indian spice and that was good too, although I liked the Patak's tika marsala in a jar rather than the powdered spices for tika marsala I brought with me.

Really good was adding some cream of mushroom soup and the Patak's to the soup and that made a delicious, well balanced taste.  Elizabeth put hers in a blender and the made a smooth soup, like pea soup only with all the beans.
January 2012 in Florida.
This one is well worth cooking on purpose.

Breads and crackers

12-08

Tried Cracklebread by Natural Nectar. Maybe I got this in Guido's. sun dried tomato and oregano flavor. The texture was much like pigskin. Good stuff. 3 crackers- 52 calories. Made of rice and corn.

President's Chicken

This is not really a healthy recipe, just the favorite of Elizabeth's boys when I met her. Bernadette retained the recipe in detail and here is the copy:

Here is the recipe in exact words, as given to me by Elizabeth some time before we got married:

4 whole chicken breasts
1/4 cup butter
Juice of 1 lemon
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Preheat oven to broil. Melt butter and mix with lemon and all spices. Put chicken in a shallow baking pan. Pour sauce over chicken.

Broil 30-35 minutes. Turn over once while broiling. Serve with rice.

** For the last few years, I've personally been making this with a lot of extra sauce (just increasing the recipe ingredients), adding pine nuts and serving it over egg noodles or some other pasta. I love lemon, so I usually put way too much lemon in it so Keith won't like it and I'll get to eat it all! Thanks for the recipe, Elizabeth!
Bernie's remarks

chicken ricotta spinach and BASIL

Well this is not meat and dairy free and probably not as healthy as some recipes here, but it is easy and good.

Usually I pound chicken breasts until they are thin. This time I used a thin cut chicken breast on sale by Perdue. It was actually the cheapest available.

I sprayed the bottom of a baking dish and layered chicken, ricotta and fresh spinach making two layers in all.

Now I'll bake for about an hour at low temp. Should be good. I hope.

It was but I FORGOT THE FRESH BASIL. Remember that next time.

2/22/2011
Did not have fresh basil, but used some dried. I also added a bit of the pepper seasoning we bought in Crystal River.  I did half in Vermont's Seriously sharp cheddar as Jen is not much for ricotta. Hope it works.  We are all in Homosassa.
I did not pound the chicken as thin as before and I just did one layer each, chicken, spinach, and then cheese.  Either cheese tasted fine.  Everyone here thought it was a great meal.  I liked it, but I think I want to go back to thinner meat layers and I definitely missed the taste of fresh basil.
2/27/2012
No fresh basil here in Florida unless I want to raid Mary's new plants.  I filleted the breasts and that made the pounding easy.  I made them like a sandwich with the ricotta, dried basil, pepper seasoning from Crystal river, and spinach in the middle.  Baking for an hour at 350 degrees. No sharp cheese in this one.

We liked the sandwiched design as the meal held everything together for easy serving.  Next time brush the top with olive oil half way through the cooking.  Still, it was not really dry.  Certainly fresh basil would improve the taste, but this was fine. Elizabeth caught the basil without being told.  We both agreed that the ricotta was better than sharp cheddar for this recipe

chicken hawaiian

Defrost boneless breasts.
pound breasts to half their size.  Not too thin.
sprinkle with paprika and brown quickly in oil.
Put in baking dish and coat with jelly.  I used the jelly Eliz made in the freezer.
Over the chicken put canned pineapple chunks and canned mandarin orange slices.  Drain the cans but reserve the liquid.
Pour enough liquid in the covered baking pan to make a marinade.
Put in the refrigerator for a few hours.

bake at 350 for 30 minutes.  Check and see chicken in done.  Add more juice if it needs more cooking time and is dry.

tried August 18,. 2011

chicken soup

I am not feeling well today. A weather related migrane. I am glad to have started cooking as I think the steam and spices lossen up things in my head. Not that most things are not exceptionally loose already.

Kapusta
I am cooking Gail Guzik's recipe as I write. I'll update that thread.

Chicken soup

I have for a long while made rich broth from left over fowl carcasses and frozen them in small jars for use as soup starters. This really makes a free meal. I can take the basically unspiced broth and add whatever leftovers need to be cooked along with appropriate spices.

So this time the snap beans we have been munching raw are getting a bit brown in spots. I picked through them, eliminated brown spots, broken them in half, added a can of yellow wax beans, some small portobello mushrooms and some wilting celery. Soup. Chicken soup usually helps the headache as well.

When eating it I felt it needed onion. That could just be me. I seem to need a good shot of onion and ground black pepper in everything. I cut some of the scallions we bought at Honest Weight foods, ate the onion part and cut the green ends and put them in the soup so next time I have a bowl there will already be onion flavor.

chicken clemenceau

http://www.williams-sonoma.com/recipe/chicken-clemenceau.html?cm_ven=outbrain&cm_cat=Chicken-Clemen%E7eau&cm_pla=default&cm_ite=defaultle

chicken tiki marsala

This is the dish I have at Royal India.
search on internet for recipes.
There is one spot with a video

I bought a Tiki Marsala sauce at the health food store.  It is not the same as Royal India, but it is very good.

chicken - whole to grill

a way to cook a whole chicken is to simply cut along both sides of the backbone and remove it. Turn the chicken skin-side up, press it down to break the breast bone, and grill as desired. That method is known as spatchcock chicken. He sells whole chickens already cut and marinated for grilling this way at $1.49 per pound.

Chilis

May 2010


Soaked dry red beans for a couple days in the refrigerator trying to get time to make the chili.  Drained, rinsed the beans.  Set aside some for freezing.

Added:

small bunch of chopped cilantro.  stems included.  internet says stems are fine.
parsley
teaspoon of cumin
two teaspoon of chili powder
two pablano peppers
one and a half red pepper
half japapeno raised by Charley Town
jar of ground and cooked venison
two can of organic crushed tomato
one can of tomato with chilies
one white onion
seven cloves of garlic, chopped

I may have used too many beans.  I did not really get how many beans there are in a pound
I would have like some carrots but we are out of them

I just put it all in the slow cooker and will cook on high until it bubbles and then put it on low for the day.

Drinks

eat this, not that reports on drink secrets.  All of them bad.


aluminum cans are lined with toxic plastic BPA that may suppress a hormone that protects against diabetes and obesity, lead to mood disorder, lower sperm counts, disrupt brain function, up heart disease and cancers.


Juice companies that advertise 100 percent juice are often full of inexpensive sucrose-loaded fillers.


Bottle water is no better than tap water.  Dasani is purified tap with added minerals.  40 per cent of all bottled water is taken from taps.  Natural Resources Defense council found that about a third of bottle water chemical contaminants above health limits.


7up says that they have an all natural soda but it is made in a centrifuge and has as much sugar as five Breyers Oreo Ice Cream sandwiches.

egg salad with tarragon

For egg salad

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
• 2 teaspoons tarragon vinegar or white-wine vinegar
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For sandwiches

• Mayonnaise for spreading on bread (optional)
• 12 slices seedless rye bread or 6 kaiser rolls
• 3 cups tender pea shoots (3 oz) or shredded lettuce

print a shopping list for this recipe view wine pairings

Preparation

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots

Read More http://www.epicurious.com:80/recipes/food/views/Tarragon-Shallot-Egg-Salad-Sandwiches-107974#ixzz1raopp5cO

Hardboiled eggs in Oven

For anyone that may not know, the BEST way to make "hard-boiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!

eggs poached

http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/

Feb 2009
I'll try again this morning using the swirling method and lower heat.

September 2009
Here is a method that is not poached but worked in the small cast iron pan.
An ex-girlfriend's mom used to be a short-order cook and I learned the best way of frying eggs from her. Crack the eggs into any pan, let them set or crisp edge, then pour about a shot of water per egg between the eggs into the pan (some use butter). Cover the pan for a few minutes and voila. This works with sticky pans as well; if I'm frying one or two eggs I use a 10" All-Clad LTD and a lid from a 3Q saucepan. Never a stuck egg in my 15 years of doing it this way.

The writer says nothing about how hot things should be before the eggs goes in. I preheated the pan as others recommended. But then I put the heat down and raised the pan if it was boiling too vigorously.
It did stick a bit, but was easy enough to slip out with a sharp spatula and did not need to be turned over for cooking on the top. The egg held together much better than my poached eggs using the swirling method.

egg plant stew

EGGPLANT STEW
The slow cooker did its magic once again on an assortment of foods that are unlimited in my new diet.

I'll add some hot sauce to my dish, but generally this is pretty good.

Brown nothing before hand in any oil. Add no meat or dairy.

eggplant cut in chunks.
Sliced mushrooms
chopped green pepper
sliced white onion
four cloves of sliced garlic
one can of crushed tomatoes
one can of black beans(undrained)
Italian spice mix
good bit of oregano
good bit of paprika
bit of black pepper
stir it up, cover and cook

Cook on high a couple hours, then low until the eggplant is the texture you like.
Add salt and hot pepper to taste in your own bowl.

second batch october 16 - the eggplant was bigger and took up a good bit of space so I had to cook it down a bit first. I used the powdered garlic and some tarragon and pizza spice mix this time. Yellow onion. I put the mushrooms in whole. a package of 16 variety beans which had been boiled and let stand an hour absorbing much of the liquid.

third try - November 1 - 2008
I used large bites of eggplant and limited the rest to red and green pepper, a very few small carrots (from a snack bag) yellow onion, and the can of crushed tomatoes.

For spice I used black pepper and herbs de provence bought on line a few months ago. Nothing else this time.

I liked the taste of the result in the undercooked version.

I cooked on high for just three hours. The eggplant was not all much but some of the other vegetables were a bit too underdone. I have turned it down to low for another hour.

fourth try- Florida- January 5
I used a larger eggplant and lots of green pepper and with the portobello and bit of onion that filled the pot. Italian seasoning, oregano, black pepper, paprika, powdered garlic, no beans (no room), can of crushed tomato. In at 8:15 on high. Three hours then low for two hours. May be a bit overcooked. Is certainly done

5th try - This time no beans at all. Did not have paprika. Used organic diced tomato, nature's place, rather than the crushed Italian. And I just forgot the onion. I'll add it once things cook down a bit half way through the cooking.

May 28-2009- No beans again this time. Used some fresh baby spinach. Used can of whole tomatoes and sweet red pepper. Small bit of chicken broth as with the whole tomatoes it seemed dryer. Small carrots. I could not get the onion in until it cooked down a bit. Paprika and oregano and garlic powder. Black pepper.

July 2009 -
No Italian seasonings except the garlic
crushed that
No mushrooms
Used Tandoori spice and paprika

Boiled some lentils to combine if desired.

September 2009

I bought another slow cooker at the Methodist Fair for a dollar.

So I split an eggplant into two parts and made two batches.
Both batches had:
Chunked eggplant
Huffy's end of the year tomatoes. Very sweet. 2 large tomatoes
black pepper
two green and two red peppers
white mushrooms put in whole
sliced onions- one yellow and half of one white
covered with one half large can of crushed tomato with basil
(note: I tried cooking this without the additional tomato sauce and it would be fine if I wanted just vegetables, but I like the soup/stew like consistency, so I poured the sauce over the top of the partially cooked vegetables and hope it will seep into the mixture while keeping the top from drying out.)

One batched seasoned with fresh garlic and paprika
The other has black beans and herbs de Provence.

Cooked a couple hours on high but turned it to low before any vigorous bubbling started.
Tasted it an hour later and it is still too raw for my taste, but interestingly the eggplant is cooked almost enough. Perhaps next time I'll put the eggplant in after the two hours on high and then cook the rest until the eggplant is the texture I would like.

Still tasted good when the rest cooked up tender. I like the beans as long as there are not so many that they overwhelm the rest. This was half a 25 oz can or organic black beans. I drained them as well and suggest that so the bean juices don't overwhelm. Some for flavor is good. I would not rinse the beans of all the juices.

I like the herbs de Provence spices. The plainer version with just garlic and paprika is still good. Elizabeth likes that one. But it cannot match the bean version. Of course, the right sort of sausage would be good, or shrimp. We are making all veggie this time.

Also, I quartered the yellow onion, but I better like the onions completely sliced thin or chopped and the white onion is just a nicer, sweeter flavor than these fancy yellows.

PS: After a day in the refrigerator the bean eggplant stew seemed to sour a bit. I do remember Julia Childs talking about things covered before they cooled getting a little sour. She mentioned chicken stew, but perhpas it works for this as well. I added just one package of stevia and that sweetened my bowl just fine.

baked eggplant

BAKED STUFFED EGGPLANT
Wash the eggplant. Cut in half and remove pulp within 1/2 inch of skin. To the diced pulp add: 3 tbsp. minced onion 2 sprigs minced parsley 2 tbsp. minced celery 1 c. chopped tomatoes 1/4 c. chopped green pepper 1 c. soft bread crumbs 1 tsp. salt Put all this in the empty skins. Bake at 400 degrees for 40 to 45 minutes until soft and lightly brown.

eggplant recipe to try

seems like I could leave the oil out of this process. From AARP

Ted takes justifiable pride in the enticing flavor meld of this version of the traditional Sicilian side dish. It can be served as a condiment on slices of Italian bread.

• 3 tablespoons, extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3/4 cup, chopped celery
• 1/2 cored and seeded red bell pepper, chopped
• 1/2 cored and seeded green bell pepper, chopped
• 6 green and/or black olives, pitted and chopped
• 3/4 cup, tomato puree
• 2 tablespoons, raisins
• 3 garlic cloves

• 1 medium eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon, red wine vinegar
• 1 tablespoon, balsamic vinegar
• 1 teaspoon each—dried basil, oregano, and parsley
• Salt, to taste
• 1 teaspoon, freshly ground black pepper

Preheat the oven to 400 degrees. Place the eggplant on a nonstick baking sheet, and bake until brown, without turning, about 10 minutes.

Meanwhile, in a deep skillet, heat the oil over medium heat. Add the onions, celery, bell peppers, olives, garlic, tomato puree, and raisins, and sauté over medium heat until the vegetables have softened, about 10 minutes.

oat meal fish

May 27 09
The pan frying makes this less than radically healthy.
I suppose I need a similar blog for just fish recipes.
I have not tried this yet, and I wanted to save it.


OAT MEAL COATED FISH

Whisk 1 egg and 1/4 cup mil
Dip washed and dried fish in salt and pepper seasoned flour
then di in egg or bruch on egg with brush
then dip in oats. Press oats down so they stay on the fish.

Pan fry about 4 minutes each side.

fish garnish a la El Cortez

The green garnish is samphire.  There are two varieties, one in the UK and one here.

http://mememe14.blogspot.com/2006/07/samphire-greens.html

http://www.epicurious.com/tools/fooddictionary/entry/?id=4399

fish leftover fish ideas

wraps

Basic fish and musroom
Took leftover perch bits (grilled) and mixed with baby portobello. Heated in microwave. Put in a wrap with a bit of Tapa tio. Very nice with a salad on the side. 11/14/2008

June 2010

I made fine patties for breakfast.  Leftover bluegills ground with red and green pepper, onion, flavored with garlic and pepper, mixed with egg and cooked in those nice rings I bought for eggs.  Very tasty but next time I need to cook the onions and peppers just to reduce the amount of water.  The mix was just too sloppy.

Fish pickled

"We recently made a batch of pickled wax beans using a recipe from Chez Panisse Vegetables that called for cider vinegar. We were excited to try it and reached for our bottle of Trader Joe's organic, unfiltered cider vinegar that we've come to love in vinaigrettes.

But when we tasted the beans, we found the fruit flavor to be a little overwhelming and wished we'd used something a little cleaner. Perhaps the more traditional filtered variety would have yielded a less apple-heavy result. The lesson here was a terribly obvious one: the flavor of the vinegar is going to come through in the finished product, in a big way.

As we browsed more recipes and tried out a few of them, we realized that plain old white vinegar is a popular choice. We've found that it allows the flavors of other ingredients to shine, instead of overpowering them, whether it's garlic, onion, dill, coriander, pepper or something more exotic.

It's really all about personal preference. But for us, as we continue our pickle quest, we'll save our fancy flavored vinegar for other recipes and reach for the big (and ridiculously cheap) bottle of the white stuff."

from 

http://forums.moneysavingexpert.com/showthread.php?t=554199


I did not do well on my first batch of bluegills.  I think I should try smaller batches until I know what I am doing.  Aug 11

elizabeth's seafood stew

Question for Marnie at end of email....

I used this basic recipe:  ( dewey, could you put it on your blog?)

This simple soup is perfect for a quick lunch or a family supper with crackers or garlic toast.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 2 cups chicken or fish broth
• 1 cup sliced carrots
• 1/2 cup chopped celery
• 1 onion, chopped
• 1 clove garlic, minced
• 1/8 tsp. white pepper
• 1/2 tsp. salt
• 14 oz. can diced tomatoes, undrained
• 1 cup frozen green beans, thawed and drained
• 3/4 lb. fish fillets, cut into 1" pieces

Preparation:

In medium saucepan, combine all ingredients except tomatoes and fish. Bring to a boil and simmer 5-7 minutes until vegetables are crisp tender. Add tomatoes and fish; simmer 10 minutes over medium heat until fish flakes easily when tested with fork. 4 servings

My variations:  I had no carrots...used black and cayenne pepper and mixed frozen veggies.  My fish was left over shrimp, stone crab and canned chicken of the sea crab meat.  Dewey thought it was very yummy...  I wanted something a bit different in the flavor...I thought the cayenne pepper helped quite a bit but still it needs something more.  Any ideas?

Hugs, Elizabeth

Humus

Looking for a recipe for humus without the oil and fat that is in the supermarket variety, I came across this one online at All Recipe.

I wonder if the tool we use to smooth the lentils or peas in soup will smooth this out. Also wonder if Key Lime juice would be good either with the lemon juice or without it.

• 1 (15 ounce) can garbanzo beans, drained, liquid reserved
• 2 ounces fresh jalapeno pepper, sliced
• 1/2 teaspoon ground cumin
• 2 tablespoons lemon juice
• 3 cloves garlic, minced

• My folders:
  DIRECTIONS
• In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Blend until smooth.

Further thoughts have me wondering about soy sauce used in place of oil in recipes for humus. Lots of healthy diet books are also trying to limit salt, so soy is ignored as is hot pepper sauces like Frank's. I'm not trying to limit salt. There does not seem to be a link between salt and cancer which is the healthy focus of my new eating. At any rate, I have to have some way to treat myself besides fruits.

11/6/08 Everything here worked well but the humus is a bit bland even with the nice pepper bite from Charley's habenaro which I used in place of jalapeno. I added a bit of tamari and black pepper and that seemed to make a big difference.

Exciting is the humus provides an entire new fat free medium with which to experimentally add spices and different flavors.
I tried eating it and then eating Joseph's Tahini Humus. The home made version is just as good. There is 20 fat calories in a serving of prepared humus that are missing in the home version. That is nearly half of the total calories.

THANKSGIVING

Started with mashed chick peas, a bit of Tamari, and a bit of lime, garlic powder. Broke the mixture down into four bowls, left one plain, and added these things to the other three.

1. added Mexican spice and a good bit of Nellie and Joe's lime juice and cilantro
2. added Chuckmonk's pepper sauce
3. added raw bulgar

These along with the basic made a nice mix of choices served with cut up veggies. I liked the cut red onion. I added some jars of hot sauce for variety.

I'd say the response was luke warm. Folks might miss the taste of the olive oil. Cory did ask later for the way humus is made.
I liked all of them. I especially liked what the lime juice does and may try just that with no Tamari next time.

Kale via vonda Shepherd

Here is one from Vonda shepherd, that great singer who we first heard on Ally McBeal.

SAUTEED BLACK KALE! Ingredients: One or two bunches of Black Kale, washed, with the tough stem removed and coarsely chopped. (This takes time, so put on some music and get that stem out!) One medium Red Onion, thinly sliced into half moons. Candied pecans, or any nut, candied or not. (Or no nuts) Dried cranberries or cherries, or if you can't find those, raisins. (You get the idea). Kosher Salt and Pepper. Olive Oil. Saute onions on med/low heat in olive oil until soft - about 5 minutes or so. Add Kale and saute about 3 minutes. (At the most) Add Pecans and Cranberries, a bit of salt and pepper. (Don't over salt... unless you want to, of course). That's it, friends! It's so delicious. I serve this with, well, just about everything. Have a great day. See you at the shows, I hope. Love, your friend in music and food, Vonda

lamb stew

this is a veal recipe, but I'd like to try it with lamb.

Spring Veal Stew

Yield 4 servings

Time 1 hour

Mark Bittman

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 pound veal cubes, no side larger than 1 1/2 inches
• 1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
• 1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
• Salt and freshly ground black pepper
• 1/4 to 1/2 cup white wine or water
• 1 1/2 cups fresh shelled peas, snow peas or frozen peas.

Method

• 1. Put a 12-inch skillet over high heat, and a minute later, add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
• 2. Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 15 to 20 minutes, or until the veal is tender.
• 3. Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Variations

• VEAL STEW, PROVENCAL STYLE: Use all olive oil. Omit tarragon, onions and wine or water. Instead add 2 cloves garlic, peeled and crushed; 20 basil leaves, washed and roughly chopped; 2 cups seeded and chopped tomatoes, and 1 cup good black olives. Omit the peas as well. If necessary, uncover to reduce the liquid until the stew is thick. Garnish with more chopped basil. Serve with bread.
• VEAL STEW WITH BACON AND MUSHROOMS: In Step 1, render 1/4-pound chopped slab bacon in 1 tablespoon olive oil until crisp. Remove the bacon with a slotted spoon, then brown the veal in the fat (pour some off first if it seems excessive). In Step 2, omit tarragon; cook onions with a few sprigs of thyme and 1 cup trimmed and chopped mushrooms; after onions soften, add liquid as above. In Step 3, return bacon to pan, and cook about 5 minutes more. Serve over buttered noodles or with bread.

polenta

I bought some prepackaged polenta and will use it today with some spaghetti sauce to see if I like it. I like grits so I may like this also. As far as I can tell, it too would be better than white rice/pasta/ect as the corn mash would turn more slowly to sugar. In the radical diet portions of this must still be limited.

pea mushroom soup curried

May 3, 2012

2 quarts of water
one bag of split peas- note that if fresh peas are good conventional buys, then split and dried do not have to be organic.
one Tablespoon of curry powder
one Tablespoon of tumeric
one third white onion finely chopped.
Five thin organic carrots finely diced
almost all of 24 oz containter of mushrooms cut in bite sized pieces
one large bay leaf
black pepper to taste

I cooked it on in the slow cooker high for about 4 hours and it really cooked up, but I like that consistency.  I did not blend it with the little soup blender.

Pizza

11/16/2008
Pita pizza

Use the pita shells found at Guido's market.
There are 280 calories per shell. All stone ground whole wheat flour.
no oil or fats in this.

Set up a small broiler pan in the bottom of the roaster.
sprayed the pan a bit.
Got two large spatulas ready for removal of the pizza.

Cooked up aging veggies in a casserole in water in the microwave.
Left them just cooked a bit. This batch included some portobello mushrooms, white onion, a lot of green pepper, celery, cauliflower, small bits of carrot.

Put some of the left over spaghetti sauce on the pita and spread it.
This one had some small sausage pieces in the jar.


Added Italian seasoning.
Added some anchovies.

cooked at 400 (maybe a bit high ) for tne minutes and it was done.
Scooped it up with the spatulas and with a bit of sprinkled parmesean it tasted like very good, crispy crust pizza.

Now, it is not really on the diet as there is a touch of meat and cheese and fish, but it is much improved over a store pizza. Next time I won't be using up left over sauce and will use just the crushed tomato, perhaps thickened with paste, and more spices including garlic. There was garlic in the prepared sauce.

**************************************************************
11/17/2008
Made the second one for Elizabeth. Did not cook it long enough and the bread was not crisped enough. Also she did not want anchovies, but for me that depleted the taste. Elizabeth liked it.

Heated up one piece in aluminum foil but it was too wet. Good but not as good as fresh made.

tofu pizza

*******************************************************************
February 2 2009 in Florida

Put one can of Italian crushed tomatoes and a small can of paste in the slow cooker with baby bellas, slice, onions finely chopped, yellow pepper, and a small eggplant( other times the eggplant has overwhelmed).
spiced with Italian seasoning
oregano
powdered garlic
black pepper
Cooked until the eggplant was tender.
Put the mixture on top of a Sami's Millet and Flax Pizza dough circle.
Added a layer of tofu slices - mozzarella flavored.
baked at 400 for
1200-

*****************************************************
February 16
No slow cooker, just cooked the tomato down on the stove after browing onion and pepper in a bit of olive oil. Add the crushed tomato and let it cook. No paste.
no eggplant this time either.

Next time I may bake the crust a bit before topping it with the cooked ingredients, but this time I did not. Spooned the mixture over the crust. For the last bit dipped the veggies out of the tomato sauce as there was too much sauce.
Baked at 420 for about 30 minutes.
Everyone seemed to like it.
Some added cheese at the table. course grated mozzarella and boxed parmesian.

Susan added a fine romane lettuce wrap. The lettuce was filled with soy chorizo, black beans, onion, and roasted red pepper, all very finely cut or grated. First she cooked down the chorizo, discarded the fat and chilled it before filling the lettuce which acts easily as a little wrap.

***************
FEBRUARY 21

Took the mix and did it first on 50% power in the microwave for 10 minutes and then 10 minutes again;
This time remembered the eggplant but forgot we were out of baby bellas.
Added the tofu Italian sausage susan likes.

Out the microwave the mix came too watery. Similar too the slow cooker. So I am reducing the water on the stove top but must be careful not to burn that tomato mix as nothing kills a recipe like that. NIce nonstick pan helps that.

I put the crust in the over for a bit as high at one point as 450 but this oven is really not regulated well. It has a nice crisp on top now that should stay when I add the topping, tofu, and cheese.

Rice brown

Brown rice and frozen peas

I suppose that this mix of field peas with snaps is not available in the north, but they sure make a nice bit of frozen beans to add to cooked brown rice. With left over catfish, some crushed tomato and some cut tomatoes I made a nice mix like a poor man's jambalaya. It was not seasoned the way I best like, but it was good.

Brown rice cooked up easy on the top of the stove using 3 cups rice to 7 and a half of water and letting it cook the full 45 minutes on the very low electrical setting. I like the result.

Brown rice in the slow cooker

1-12-09

I used a recipe for slow cooker brown rice that called for 3 hours on high and then went out to do errands and left the rice on low for a long while. It overcooked. It is rice mush now. It would make a great mashed potato substitute at turkey time. It does not taste bad with a bit of soy sauce in the morning, but it does not have the texture I enjoy in brown rice. I guess I'll make it on the stove again in that pan here that is no stick and has a good covering lid.

rice-gallo pinto

November 14 - Dad would be 117 today. Casey celebrates his first birthday.


ENOUGH FOR PARTY

six cups of rice - I used brown although Costa Rican people use white
Two cans drained black beans
one white onion choppped
one green pepper in paper thin slices
two cloves garlic
chopped carrot (optional)


Make rice in the rice maker.
saute everything but the beans in some olive oil in the large cast iron pan

Add cooked rice and beans and Salsa to taste. this time I used Salsa Ingles.
It can be made with wortescher sauce, but it really is not gallo pinto then.
It is the Costa Rican Sauce that adds the flavor.
I like the carrot added to rice dishes, but I skipped it this time.

Cook the mix until the beans are hot.

Return the mix to the slow cooker and warm until ready to serve.

Add more sauce at the table to taste.

Peppers- hot

chuck's soup:

Anyways after making a batch of XXX habanero sauce I found the cold red bell peppers and habanero soup recipe. Plucked a couple radiators and brandywines from out back, grabbed some garlic and onions along with 4-5 habaneros and the same amt red bell peppers, that I purchased from the farmer mkt. Sauteed the onions and chilis added the rest of stuff and cooked til just done. Boat grind it with oil and chilled in ice bath and its ready to go. By the way I removed seeds from the chilis. That keeps the heat down, not like the sauce i made that will scorch your mouth, the soup has a nice sweet flavor and the heat creeps up on you and will warm your forehead but isnt overpowering.

salad dressings

Any flavor of vinegar with a bit of hot sauce, even tabasco

01/16/09 at Red Lobster
malt vinegar or balsamic vinegar is a great topping for the salad with not oil. I sprinkled a bit of Tabasco on it as well and that did the trick. Odd because I prefer Louisiana hot sauce to the Tabasco but here I reverse my preferences.
***********************************************************

Cafe Bangkok Sauce and Salad- Giner-Sesame flavor at 21 calories per tablespoon.
Tamari
hot sauce

About even proportions with the hot sauce less to protect the ginger flavor.
***********************************************************************************

Eat this not that dressings to buy

Briannas Sanda Fe Blend (2 Tbsp, 30 mL)
Calories 25
Fat 0 g
Sodium 480 mg

Annie's Naturals Lite Raspberry Vinaigrette (2 Tbsp, 31 g)
Calories 40
Fat 3 g
Saturated Fat 0 g
Sodium 60 mg

Kraft Roasted Red Pepper Italian with Parmesan (2 Tbsp, 32 g)
Calories 40
Fat 2 g
Saturated Fat 0 g
Sodium 440 mg

Maple Grove Farms of Vermont Fat Free Honey Dijon (2 Tbsp, 30 mL)
Calories 40
Fat 0 g
Sodium 200 mg

Newman's Own Natural Salad Mist Tuscan Italian (10 sprays, 8 mL)
Calories 10
Fat 1 g
Saturated Fat 0 g
Sodium 100 mg

Star Balsamic Vinegar of Modena (1 Tbsp, 15 mL)
Calories 5
Fat 0 g
Sodium 0 mg

Mix in a bowl and spoon over salad. The Cafe Bangkok is thick and will thin nicely with the soy.

salad - cucumber and red onion

10-28-08cucumber marinated with red onions.From the Eat, Drink and Weigh less book.
they call for some sugar, but I just skip that.

1/4 cup cider vinegar - I used almost 1/2 cup malt vinegar and a tiny bit of left over sherry
minced red onion - I just chopped it small
fresh cilantro - I used dried.

11-5-08 I used some Balsamic with the malt vinegar and a bit of sherry.
I added chopped green peppers to the mix.
I heated the vinegar with the dried cilantro to release more of the flavor. After heating it to a boil, I removed it from the stove, let it set a bit, then put it in the freezer while I filled the jars with vegetables.
I layered the vegetables using the bits of green pepper to fill in the holes and spaces between them.
I will still have to turn the jars as they marinate. Also next time I'll try to put cilantro in between the layers as the tight fit of the vegetables seemed to filter a good bit of that so it rested on the top of the mixture. I turned a few times to try to work some lower in the jars.


Slice the cucumbers fairly slim.
put in the cucumbers and onion and spices. Mix. Put in a tightly sealed jar and let marinate in the refrigerator for 4 hours.

I kept turning the jar. The liquid did not cover very well.
Still it all tasted good when it was done. I used some of it in a wrap with other veggies including three finely chopped anchovies.
anchovies in tiny quantities could be added to the mix in the beginning.

Sauerkraut

In the refrigerated section I found Claussen sauerkraut. It is very much better than traditional canned sauerkraut. Seems crisper as they advertise on the jar.

Snacks

Mushrooms and peppercini

SNACK

I have always liked peppercini eaten by hand. They are a mild pepper. Still they seemed as if they would be better blended with another taste.
Mushroom.
From a nicely washed button mushroom and take a bite. Don't chew.
Now bite the entire peppercinni pepper and chew the two together
"in the same mouth" as Margot used to say.

Spinach portobella soup

May 23. 2010
Eliz in Greece

Well, I'll try to reproduce what happened:

I had fresh whole spinach from Guido's that was too old for salad and I cooked it up in some basil vinegar, my new addictive food, and garlic.
This was good.
I had a very small bottle of venison soup and decided to mix the two with a can of chicken broth.  I added that organic pepper spice mix from Florida and sliced in some portobella mushrooms.
Well, it was okay, but strong on the spice and the mushrooms.  I need to use them more sparingly than regular mushrooms as they are rich in flavor.
So I took the left overs today, added a can of cream of chicken soup and whipped it all up with that electric wand that creamed the spinach and the mushrooms.
This turned out the best of all the cooking and made a fine meal with multigrain Wasa crumbled in.

strawberry shortcake

This recipe uses angelfood cake to cut calories and grill it for a new taste.

http://eatthis.womenshealthmag.com/slide/strawberry-shortcake-balsamic?slideshow=184668#sharetagsfocus

Sweet Potato Veggie soup

2/11/2011

Elizabeth made this in Florida.

Ingredients

• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 pound sweet potatoes, peeled and diced in 1/2-inch pieces
• 3 cups chicken stock
• 1 cup chopped tomato
• 1 can crushed tomatoes
• 1 teaspoon each: dried oregano, thyme and basil
• 1 cup snow peas
• Salt and pepper

Optional:

• Pinch of cayenne pepper or red pepper flakes
• 1/3 cup Parmesan cheese

Directions

step 1Spray your soup pot with nonstick cooking spray and place over high heat.

step 2
When pan is hot, add the onions, celery and green pepper and cook for 3 minutes. Stir occasionally.

step 3Add the rest of the ingredients except snow peas, except for the salt and pepper. Stir and bring to a boil.

step 4Boil soup until the sweet potatoes are just tender. Stir frequently.Use the blender to puree some of the sweet potatoes and tomato for a thicker base. Add snow peas for just a couple of minutes.

step 5
Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving

Inspired by:

http://www.rightathome.com/Food/Recipes/Pages/SweetPotatoVegetableSoup.aspx

tomatoes, fried green

Click the pointer to see the green tomatoes fry to the tune of Eddie Condon

Click the pointer above to see the green tomatoes fry to the tune of Eddie Condon

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Directions

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

  Canola works just great.  Olive is hard to use.  

The trick to this cooking is not to have the oil too hot.  You want to brown and not burn the coating yet leave time for the tomatoes to cook soft.  Elizabeth actually likes them a bit crunchy, but they are sweeter when cooked soft inside and crunchy outside.  I add Frank's hot sauce and some fresh grated parmigiana.

I used the Italian seasoned bread crumbs.