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.

Tomato soup - Vegan

http://www.kripalu.org/article/889/?utm_source=kol&utm_medium=email&utm_content=recipes&utm_campaign=mar11kol

Turkey sausage at Abigail's

Turkey sausage ( I play around with the spices, but this is the general idea)

package of lean ground turkey
salt or tamari
worcester
red pepper flakes
black pepper
curry ( (go light with this unless you want it to taste like curry sausage)
rosemary
basil
fennel (really makes it taste like sausage)
a couple of tablespoons of olive oil
a cup (more or less) applesauce
a cup ( more or less) oatmeal

I never measure anything, so everytime I make it I use different spices. You can really play around with it until you hit on something you like. I freeze them into patties and pull them out in the morning one or two at a time. I cook them in a little bit of olive oil on top of the stove. I bet they could also be baked.
That's it.
Enjoy!

On Thu, Dec 17, 2009 at 7:06 AM, Elizabeth Reid <ereid001@gmail.com> wrote:

Abigail,
I raved about your Turkey Sausage to Jen and Ann Marie and they both want the recipe and so do I. I found Zonya on line and there is a Turkey Meatloaf recipe that is similar but the sausage one is is the cookbook you have to buy.

http://www.zonya.com/tv_season1.html

Could you hit reply all and tell all of us the ingredients you use?

Thanks again for a great breakfast. Love, ~~~E

turnip rutabaga

To the mashed and buttered rutabagas, I added freshly ground cardamom,
fresh thyme, lots of pepper, a bit of nutmeg and some creme fraiche.