TheConnection Walls
29 walls

     Main Page
The Lobby
     Blessings
     Coffee Klatch
     Comments
Suggestions
     Computers
&Tech Issues
     Crafts
     Dogs, Cats
& Critters
     Events
     Faith
     Gardening &
Landscaping
     Health & Diet
     Household Hints
     Jokes
     Movies & Reviews
     Music
     Nostalgia
     Pet Peeves
     Photography
     Politics
     The Range
2nd Amendment
   Recipes
   
    Reload Wall
    Admin Photos
    Members Photos

    Login
 

     The Road
Automobilia
     Shopper's Beware
Caveat Emptor
     Sports
     Suggested Reading
     Suggested Viewing/Listening
     Travel
     Veterans' Page
& Militaria
     Weird
But True

Members Photos
3 out of 108
see all

   

   

   






Recipes



   MeiDei  I have an aunt who has trouble after eating salads, I found a recipe for a pressed salad that is supposed to aid digestion; it works for her.

MACROBIOTIC PRESSED SALAD RECIPE
This is a wonderful refreshing dish for the summer and a lovely addition to anyone's macrobiotic diet. It is high in nutrients and introduces lots of healthy bacteria to your intestines.

Pressed Cucumber, Chinese cabbage and Radish salad
Ingredients:
1 med. cucumber cut in half then thinly sliced (or 1/2 English Cuke )
Roughly 1/3-1/2 Napa Chinese cabbage finely sliced
5-6 radishes very thinly sliced
1 tsp. sea salt
1 Tbs. Apple cider vinegar

Place the ingredients in a bowl - sprinkle the salt and work gently with your hands for a minute. Put a flat plate on top and weigh it down. Use a bottle or a jar or something similar to weight. Keep for 30 minutes. Take the weight off but keep the plate. Hold the plate firmly over bowl and tip them over a sink to get rid of excess water. Test for saltiness, if so rinse with water and remove excess as before. Place in another serving bowl. (Refrigerate several hours ) This salad is very refreshing and delicious. as it is but if you rinsed you can re-season it with vinegar before refrigerating.
(A mandolin would make this quick & easy, otherwise have a good sharp knife )
About an hour ago .



   MeiDei  Don't be afraid to adjust the amounts above - suit your taste & what you have in the refrigerator. If salt isn't a problem use a little more than above, same w/vinegar. It's the pressing that is important for some scientific reason : )
About an hour ago .




   BirdsNest  http://astore.amazon.com/proitacoo-20/detail/B00GRIR87M

Link for the spiralizer....spiral cut veggies for delicious meals. We used it to spiral cut thin cucumbers, they were so good and potatoes for frying. We used 1 russet and one Adirondack blue potato and deep fried them-they were great.
Yesterday at 18:17 EST .

   13 people like this.



   Balogreene  I bought one a bit ago, and posted a really simple cucumber recipe below. Also posted one for pears and berries, it is fantastic. And that is the exact model I got. Love mine.
3 hours ago .


   Balogreene  Bird, I just looked, the cucumber recipe I posted, I spiraled it, instead of just sliced cukes.
2 hours ago .




   Balogreene  This is kind of a question, but first some background. I try to buy a head of lettuce, some Napa Cabbage, and maybe some Fennel (Anise ), and fresh veggies every week or 10 days. I cut the lettuce into wedges and put them in baggies with a paper towel. I chop my veggies, green peppers, cucumbers, tomatoes (I love grape tomatoes, but I want them cut in half ), red onion, green onion, celery, banana peppers, the cabbage and the fennel, and mushrooms or whatever else took my fancy. the cabbage and fennel get the baggie with paper towel routine too. I usually have hard boiled eggs to chop and put in there too, and whatever cheese I have on hand.
For work, I take a wedge of lettuce, and separate out the chopped stuff to containers (I found a kiddie set that fits my lunch bag ), put it all in the bag with some croutons, and some salad dressing. For lunch I chop the lettuce, and throw the rest of the stuff in, and have lunch.
The question, this week I had visitors at work. I didn't bring lunch, and the lettuce went bad. So, I salvaged what I could of the lettuce, put the rest of the ingredients in a bowl, threw dressing and feta cheese on it and called it a salad. Am I the only one, or does anyone else make a salad without the lettuce?
Saturday at 17:55 EST .

   8 people like this.



   MeiDei  Often do a salad without lettuce but I use sliced veggies. The French call this version a Crudités platter. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, fennel, and asparagus spears; sometimes olives. Served with out w/out dressings. Sometimes I serve a wedge of lettuce without much else other than a good dollop of a homemade dressing. Love your garden salad, try adding some pea pods for a fresh crispy taste.
Yesterday at 21:20 EST .

  8 people like this.



   MeiDei  Balo you seem to be an adventurous cook, have you ever tried a Tabouli salad? I don't make it myself, but when our Greek grocery store has it on sale I buy a container & enjoy. There are many versions from the Med. to the ME & India.
Yesterday at 11:31 EST .

  12 people like this.



   Balogreene  I haven't done Tabouli, but, I've done quinoa, and couscous, I think they are all the same idea, but different grains.

I love crudite platters. Growing up in nowhere IL we called them vegetable plates. I had to be in "fancier" company to learn "crudite". I like to do that for lunch at work, many times it's going to be easier to eat hand to mouth, than a salad.

And I'm not adventurous, my tastebuds are evolving. I find I don't like meats, so have to find other ways to get protein (hence mushrooms ), and have to make sure I get fruit and veg.
Yesterday at 12:11 EST .

  12 people like this.



   MeiDei  Quinoa is often used in place of bulgar in tabouli, I remembered you mentioning it and that's what made me think of tabouli. BTW: it was a house guest that exclaimed with delight "crudite" when I served a vegetable platter - I tend to "dress" my plates - a fallback to getting little kids interested in new foods. I don't, however, decorate pancakes anymore : )
Yesterday at 14:47 EST .

  12 people like this.



   BirdsNest  Balogreene, eating rice and beans together in the same meal is
a good way to get protein. Since you are diabetic, you may want to try eating 1 oz of good quality cheese(real cheese, not the pre sliced stuff ) prior to eating carbs to slow the absorption of the carbohydrates.
Yesterday at 15:22 EST .

  12 people like this.





   MeiDei  I believe Gerty was looking for a recipe for Kale Chips. Found one today by accident:
Kale chips

Total Time: 10-15 minutes
Servings: 1

Ingredients:
1 bunch kale
1 tablespoon olive oil
1-2 teaspoons salt
3 tablespoons Parmesan cheese
½ lemon, juiced

Directions:
1. Cut or tear stems off kale leaves. Rip leaves into bite-sized pieces.
2. Wash and dry leaves, then place in bowl.
3. Toss kale with oil to evenly coat leaves.
4. Lay onto baking sheet and sprinkle with salt.
5. Add grated Parmesan and lemon juice if desired.
6. Bake for 10-15 minutes at 350°F.
7. Let chips crisp as they cool.
July 23 at 15:57 EST .

   5 people like this.



   Balogreene  I do not like Kale, but I love spinach. Outside of Hilton Head SC, mom and I went to a restaurant that offered deep fried spinach. I don't remember the Parmesan, but it was years ago. Believe me, I have tried and tried to recreate it, It doesn't deep fry (maybe, if you let the spinach sit out and dry for days it will ). It doesn't pan fry. And although I have tried to bake it the time and temp were wrong. I think this one just might work.
Thanks.
July 25 at 00:30 EST .

  4 people like this.



   MeiDei  We used to go to a restaurant at Castle Rock in Colorado. A charming little house, & you ate what they cooked that day - if you got there early you might have a choice of 3 entrees. At Christmas they served a spinach dish that was eye appealing & tasty. I'll try to recreate it for you as best I can.
2 pkgs. frozen spinach, thawed and squeezed & patted dry
1 small can sliced mushrooms, drained - pat dry
1 small can tomato paste
1 small container sour cream (use as much as needed )
In a loaf pan layer in the above in the order shown.
On top of spinach, layer mushrooms, push flat.
Spread the tomato paste over the spinach & mushrooms,
spread the sour cream without mixing it with the tomato.
Bake in oven, 350 degrees til the sour cream looks a little tan. Maybe 1/2 hour. Serve slices flat.

Now that I think of it, I never mastered getting all the slices out perfectly. If I was going to do it this holiday season I would dab a little soft butter on the bottom & long sides of the pan to anchor in a good sheet of parchment paper - enough to have "Handles" so I could remove it to a cutting board and perfectly slice. It's important that the first two are as dry as possible.
July 25 at 13:28 EST .

  5 people like this.





   BirdsNest  We bought a couple of local cookbooks a couple of weeks ago, now I just have to find the time to make some of the recipes. These were bought at the flea market/jockey lot sale, of course. I did make one-Hawaiian Banana Bread. Gave away the 2 mini loaves and half of the big loaf. The guy that sold us the mini loaf and regular loaf pans at a deal(6 mini and 3 regular for $5 ) got the half of a regular loaf. And we will share future baked goods with him.
July 23 at 08:12 EST .

   9 people like this.



   StormCnter  Bird, when I traveled a lot, I bought a local cookbook in each airport. There is always a Junior League version or something similar. I liked to read the cookbooks on the plane. Now, I have a six-foot tall set of bookshelves in my kitchen with those cookbooks and the others I've accumulated over my long life. They're still fun to leaf through, although I no longer do much cooking. I believe my two favorites are Paul Prudhoome's Louisiana Kitchen and a small mail-order booklet from Pace foods, chock full of Mexican recipes.
July 23 at 16:07 EST .

  8 people like this.



   Balogreene  My very favorite, very old (for me ) cookbook is the Mary and Martha cookbook(s ) from either First Covenant, or Broadway Covenant church in Rockford, IL. The Covenant church is/was an offshoot of the state-sponsored Lutheran church in Sweden. Rockford was Scandinavian. The phonebook had something like 24 pages of Larson's in 1960. Many of the recipes are Swedish (meatballs, Wassail, pancakes, etc. ) The contributor's are listed as Mrs. Magnus Olson, Mrs. Norville Johnson, Mrs. Charles Swanson, etc.
I think my next favorite is one from the Chicago Tribune, printed during WWII. To make cinnamon applesauce, you take a size can that no longer exists, and add 10 cents of cinnamon hearts. There is a to-die-for chocolate cake recipe with no sugar!
And my other great go-to book is mom's 1948 Betty Crocker Cookbook. It was in a three-ring binder (I have since put all the pages in plastic covers, in a new binder ). It has so much of what mom cooked when we were kids, bread pudding, custards, etc.
Since we ran out of space for cookbooks years ago, I have started digitizing, and have a gadget, kind of like a kindle for recipes. I LOVE cookbooks. And I love regional cookbooks.
July 25 at 00:39 EST .

  5 people like this.



   BirdsNest  Cookbooks are like potato chips, you can't have too many! I love to read them and sometimes you can find a real winner of a recipe.
July 25 at 15:23 EST .

  6 people like this.



   BirdsNest  Picked up 4 cookbooks today, paper bound, 25 cents each. I have only looked through one and already love it! If this keeps up I will need to go into a 12 step program.
Saturday at 14:02 EST .

  7 people like this.



   MeiDei  A Real Woman has dozens of new & well worn cookbooks and is Master of the Roost! : )
Yesterday at 21:31 EST .

  7 people like this.





   StormCnter  I no longer do the big elaborate recipes. Been there, done that for many years. A friend sent a quick Lemon Shrimp recipe that I will try this afternoon.

Lemon Shrimp

Melt 1 stick of butter in large baking dish
Slice one lemon thinly and lay slices evenly over melted butter
Place 1 lb shelled and cleaned shrimp(leave tails on ) on top of lemon slices
Sprinkle 1 pkg Italian Seasoning mix over shrimp

Bake for 8 minutes in 350 degree oven. Turn shrimp and bake for 7 or 8 minutes more.

Serve with rice, if desired.
July 19 at 10:13 EST .

   8 people like this.



   Bettijo  This sounds wonderful. I am going to try it. Any suggestions if using frozen shrimp?
July 19 at 12:38 EST .

  6 people like this.



   Balogreene  Then you will love my cucumber salad, below. Cucumbers, red onions, and bottled dressing (I'm not sure I'd bother with the water and sweetener, except it cuts down the taste of the dressing ). Marinate for a couple of hours and serve. It would be great with that wonderful sounding shrimp.
July 19 at 23:21 EST .

  2 people like this.



   StormCnter  Balo,I saw the cucumber salad recipe and I agree it would go great with just about anything. I love cucumbers in any form.

Bettijo, I don't know why frozen shrimp wouldn't work just fine.
July 20 at 07:08 EST .

  6 people like this.



   MeiDei  Copied & saved! Frozen will work fine, shrimp is a quick cook.
July 20 at 12:07 EST .

  8 people like this.



   Alice  This sounds great! Will try it with fish filets too.
July 21 at 14:44 EST .

  4 people like this.





   StormCnter  Want a quick and easy Quiche recipe? The tearoom at our Fort Worth Museum of History and Science used to offer a Southwestern Quiche. They shared the recipe with me and I have made it many times. Any basic quiche will do, but I use the following:

Preheat oven to 425

3 eggs, slightly beaten
1 1/2 cups half and half
1/4 tsp salt
Sprinkle of pepper

Mix thoroughly and set aside.

In 9" unbaked pie shell, sprinkle 1 cup shredded cheese evenly over bottom of shell.
Top cheese with 1 cup Pace's Thick and Chunky salsa, spread evenly

Pour quiche mixture over cheese and salsa.

Bake in 425 degree oven for 15 minutes. Reduce heat to 350 and bake for about 25 minutes until crust is golden and filling is set.
July 15 at 16:43 EST .

   5 people like this.



   Balogreene  Sounds great, have to try it.
July 15 at 22:40 EST .

  4 people like this.



   MeiDei  Sounds like another good dish to use Pepper Jack cheese with! At 425 oven - this will be a must do when the cold weather hits : )
July 16 at 12:25 EST .

  2 people like this.





   Balogreene  Marinated Cucumber Salad
This is wonderful, and I used splenda instead of sugar
¼ cup hot water
? cup sugar
1 (8-ounce ) bottle Italian dressing
3 cucumbers, cut into ?-inch slices
1 medium-sized onion, cut into ½-inch slices - I used red onions
Directions
In a medium bowl, combine hot water, sugar, and Italian dressing. Add cucumbers and onions.
Mix well then cover and chill at least 2 hours before serving.

   July 13 at 21:25 EST .

   3 people like this.



   Balogreene  I checked it before I hit share and it was right. It's 1/3 cup sugar, and cucumber cut into 1/8 inch slices. I used my spiralizer.
July 13 at 21:27 EST .

  4 people like this.





   Balogreene  I got a spiralizer this week. This is my first recipe, I found it online, but, instead of buying new stuff, used what was in the house.
berries, maserated
ricotta with cinnamon and anise to taste
2 anjou pears spiraled (they recommend anjou or bartlett only )
layer, berries, ricotta, pears, berries.

   July 12 at 21:41 EST .

   6 people like this.




   Bettijo  This I tried last night and it works as advertised and the corn was delicious even though I had had the corn three days and no telling how long it had been since it was pulled. I got spoiled while living near Lancaster, PA, and could get corn the same day it was pulled. Best I ever ate.





   July 12 at 07:13 EST .

   7 people like this.



   MeiDei  Like it? I love it!! Thanks for sharing!
July 12 at 12:08 EST .

  2 people like this.



   Balogreene  This is wonderful, have to try it! Best corn I ever had was in Naperville, IL, from the farmer who's field was behind my house.
July 12 at 21:38 EST .

  4 people like this.



     Next Page