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Post by Ripley on Aug 29, 2017 0:35:06 GMT -5
I know about fresh fruit. I am wondering if I should do a batch of peach or some hard cider before winter hits. There will be a big fresh produce void around here in another six weeks. Good plan imo.
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Post by dandelioncherokee on Sept 1, 2017 3:30:55 GMT -5
Canned some hazelnut-stracciatella-cake today :-))
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Post by honkytonkwoman on Sept 1, 2017 20:31:52 GMT -5
I am tired. ,) Pizza tonight, and I made toll house pan cookies. I ate one warm with a scoop of ice cream. It was good.
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Post by Ripley on Sept 1, 2017 20:34:10 GMT -5
We could be there in an hour honkytonkwoman, for that deliciousness! I bought some pickling cucumbers from the Farmer's Market yesterday- I am making some zesty garlic-dill pickles.
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Post by Ripley on Sept 4, 2017 13:27:37 GMT -5
A friend and I made a batch of fresh (not canned) peach salsa today for a friend's party. Now eating cold pizza lol.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Sept 5, 2017 20:16:40 GMT -5
Tuscan Beans with Sage 1 - 2 Tbsp chopped fresh sage 6 garlic cloves, minced or pressed 1 Tbsp olive oil 2 1/2 cups chopped fresh or canned tomatoes 1 1/2 Tbsp fresh lemon juice 3 cups cooked white beans (two 15-ounce cans, drained) salt and ground black pepper to taste Combine sage, garlic, and oil in saucepan and saute on medium-low heat for several minutes, until garlic is golden. Add tomatoes, lemon juice, and beans and continue to cook for about 10 minutes, until everything is hot. Add salt and pepper to taste. Serve immediately or chill to serve later. Serves 6. I grow sage - my plant is 10 years old. Winters over well in Michigan. I soak white beans for 24 hours - just enough soaking time to keep them from sprouting but make them very digestible. I usually soak and cook 1 lb at a time. Freeze what I don't use in a particular recipe. Soaking cuts the cooking time down so be sure to check on them regularly. Today's beans were tender after 45 minutes of a gentle simmer. nourishedkitchen.com/soaking-grains-nuts-legumes/"Soaking grains, beans, legumes, nuts and seeds is a traditional practice that can positively impact the nutritional qualities of these foods for those who consume them. Grains, beans, legumes, nuts and seeds can all add great value and variety to the diet, yet they contain antinutrients – particularly phytates and enzyme inhibitors – which detract from their nutritive value. Traditional recipes for oatmeal porridge, cakes and even breads call for soaking grains or flour ahead of time, as do recipes for bean- and legume-based dishes. These foods should be prepared in a manner that maximizes nutrient density by mitigating the effects of these antinutrients. Soaking grains overnight seems to be an effective, traditional method of enhancing the nutrient profile of these foods, and it is one method consistently used among peoples who adhered to time-honored, traditional methods of preparing native, unprocessed foods."
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Post by nana on Sept 6, 2017 11:34:13 GMT -5
rosie, that sounds delicious. I love recipes with white beans but they really put me in distress . Sometimes I throw caution to the wind. I made oatmeal Carmelita's and baked lentil falafel for dinner tonight. I love falafel, have eaten my share of it, but never made it until now. Hoping for a good result. We are doing house construction until early evening and then I am too tired to cook... trying to get a handle on that by cooking in the morning.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Sept 6, 2017 13:05:43 GMT -5
rosie , that sounds delicious. I love recipes with white beans but they really put me in distress . Sometimes I throw caution to the wind. I made oatmeal Carmelita's and baked lentil falafel for dinner tonight. I love falafel, have eaten my share of it, but never made it until now. Hoping for a good result. We are doing house construction until early evening and then I am too tired to cook... trying to get a handle on that by cooking in the morning. nana try soaking the beans for up to 48 hours - change the soaking water at least once. Soaking causes them to ferment and break down the phytic acid anti-nutrients that keeps them from sprouting in nature. I used to have MUCH distress from eating beans until I understood the soaking reasons. My mother used to soak beans - we ate beans all the time - it was a staple at our house. I never had issues. How did the falafel turn out? I'm also curious about oatmeal Carmelita's - cookies?
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Post by nana on Sept 6, 2017 14:06:08 GMT -5
I will try your bean soaking suggestion.
The falafel is tasty and I have been snacking on it. Hope there is some left for tonight.
Oatmeal Carneliras are a pan cookie. My recipe comes from the cookbook Recipes From the Back of Boxes and Cans. You can Google it. Some use a flour and caramel topping but I use 32 caramels cooked down with 5 T evaporated milk.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Sept 6, 2017 14:59:30 GMT -5
I will try your bean soaking suggestion. The falafel is tasty and I have been snacking on it. Hope there is some left for tonight. Oatmeal Carneliras are a pan cookie. My recipe comes from the cookbook Recipes From the Back of Boxes and Cans. You can Google it. Some use a flour and caramel topping but I use 32 caramels cooked down with 5 T evaporated milk. Wow! Oatmeal Carmelitas look fantastic! I may have to try these.
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Post by zinc on Sept 16, 2017 10:13:51 GMT -5
Pumpkin Chocolate Chip Cookies
A pretty simple recipe.
Ingredients: 1/4 cup pumpkin puree 1/4 cup butter 1 cup brown sugar 1 1/2 cup flour 1 tbsp almond milk 1 tsp vanilla 1 tsp baking powder 1 tsp baking soda 1/3 cup chocolate chips
1) Cream together the sugar, butter and pumpkin puree. 2) Add almond milk and vanilla. Stir. 3) Whisk together flour, baking powder and baking soda. Add it to the wet mixture to form a dough. 4) Add in chocolate chips. 5) Roll into balls and place on a baking tray. 6) Bake at 350 F for 13 minutes.
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Post by Ripley on Sept 21, 2017 8:50:35 GMT -5
Your cookies sound great zinc ! nana , I always soak & brine beans and it results in no distress at all, thankfully. I made some applesauce with a friend last week. We had two bushels of local apples, three different heirloom varieties. We mixed Sungold King, a local strain of Granny Smith and also Keystone Sun, so we had complex flavors without too much sugary sweetness, We added no sugar but added a tiny amount of cinnamon, nutmug and allspice for flavor without tasting like a cinnamon roll. Very nice. The taste is simply of apple, not sugar nor spices. Just softened the apples, ran those through a food mill and brought the puree to a boil for a few minutes.
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Post by zinc on Sept 21, 2017 10:22:19 GMT -5
So I want to cook a lot more than I did during 1st year but I need a student friendly budget and as little time to prep food. This, I find is one of the more filling and healthy recipes.
Tofu Fried Rice
Ingredients 1) Any kind of rice or quinoa. 2) Extra Firm Tofu 3) Olive Oil 4) Frozen veggies 5) Garlic Powder 6) Onion Powder 7) Salt & Pepper
1) Cut the tofu into small cubes 2) Get the rice going on the side 3) Fry the tofu in a pan until it's crispy 4) Add in frozen veggies and cook it all together 5) Add in the rice 6) Throw in Garlic Powder, Onion Powder, Salt and Pepper
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Post by nana on Sept 21, 2017 11:57:13 GMT -5
I just purchased some tomatillos at last night's farmers market. Will make salsa verde for enchiladas. I love tomatillos!
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