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Recipe thread #6-- 2016
Cute graphic. I wish i had any sort of recipe to share but don't.
It's a challenge on the road to go meatless and i'm not really that interested in doing so. However, i promised myself that when we go on the road again i will aim for less meat & more of the vegetarian options available.
Good chart. It's neat to know what you "need".
Alias Reader wrote: "Vegetarian ideas: 35 meatless disheshttp://www.csmonitor.com/The-Culture/..."
Thanks for posting. I am going to have to go through this and save the yummy sounding ones to pinterest so I can find them again!
Carrot seems to be on this list quite a lot. Wow!!
Bobbie57 wrote: "Carrot seems to be on this list quite a lot. Wow!!"I love Trader Joe's carrot juice.
I am also trying to cut down on nightime cookies. So I've switched to snacking on hummus and carrots.
It's good to hear something good about something I enjoy to eat. :)
That is a nice list. :) I've read that cherry is great for arthritis as well.
Last fall i had trouble recovering from a hernia operation. My energy wouldn't return. Somewhere online i read a checklist for energy and drinking carrot juice was on the top. Sure enough, it did the job. Oddly, i never again found that article. I should also add, having just panned bananas on the music thread, that 2 or 3 bananas a day were suggested, which I also ate, even though my appetite was low. Again, it seemed to work.
I'm still trying to pass multiple kidney stones. I'll give the organic carrot juice a chance. (I eat a banana everyday.)
I hope it helps, Carol. Toward the end i was tired of the carrot juice taste, so added some grated ginger. It was a nice change for my tongue.
Great idea!! I love ginger in my chai : >
I don't drink chai but drink a ginger lemon tea that comforts me.
That sounds good. Is that something you purchase in the grocery store? I'll try with the real fresh ginger and lemons.
Madrano, I make a ginger lemon tea as well. It's very soothing in the evening. Carol, Madrano may have another method. What I do is thinly slice some ginger and a lemon, then simmer it on the stove for about 10 minutes. You have to experiment with the amounts to get it to your taste. Sweeten to taste, if you wish. I like it without any sweetener.
I find that if I make it too strong, I can just add more water. Any leftovers will keep in the fridge and can be reheated (although fresh is always better tasting, of course).
I've never been one for flavored "tea", for me a plain cup of black tea....the tea leaf variety...either Scottish Breakfast or Assam by Taylor's of Harrowgates beats anything for comfort. But I like everything plain, from food to clothes. :)
I'm with you re: the tea. I also like black tea, English Breakfast or Earl Grey. I have been using my VitaMix to make all kinds of fruit and vegetable drinks for about a year. I love the savory ones best of all. My favorite is called the Detox Smoothie and combines 1 1/2 c water, a whole lemon (minus the peel), i whole Bosc pear, a green apple, a T. of unrefined coconut oil, 1/4 t. ground turmeric, 1/2 T fresh ginger root, pinch of cayenne pepper and 1/2 t of sweetener (agave, stevia or whatever). Delish
Michele wrote: a whole lemon (minus the peel),."I read a recipe for a vitamix or similar blender to use the whole lemon peel and all to make lemon aide. Use organic lemons if you try this.
I purchased the organic lemons but so far haven't done it. I would think it still would need to be strained. I've tried to make carrot juice but found it still wasn't completed smooth like you would buy in the store. I buy a bottle at least once at Trader Joe's.
Cateline wrote: "I've never been one for flavored "tea", for me a plain cup of black tea....the tea leaf variety...either Scottish Breakfast or Assam by Taylor's of Harrowgates beats anything for comfort. But I lik..."I like any tea that isn't too sweet. Most black/green/white teas are good even if they are flavored fruity. Herbal tea is less likely to be to my taste. Lemon and ginger sounds good though. Ginger is good for an upset stomach (one of the ways my stress expresses itself!)
AR, about carrot juice. Isn't a great deal of the goodness/vitamins in the peeling, or directly underneath? Not to mention roughage. Julie, I have acid reflux, and any citrus or ginger makes gives me a miserable time.
Cateline wrote: "AR, about carrot juice. Isn't a great deal of the goodness/vitamins in the peeling, or directly underneath? Not to mention roughage. ..."Probably, but I am not eating carrot peel.
I do eat peeled carrots. My new favorite snack is baby carrots and hummus.
Lemon Parmesan Zucchini Pasta With Roasted Artichokes
INGREDIENTS
For the artichokes:
1 (13.75-ounce) can halved artichokes, drained, patted thoroughly dry
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste
1/2 teaspoon garlic powder
For the pasta:
3 medium zucchinis
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
Pepper, to taste
1/2 lemon, juiced
1/4 cup grated parmesan cheese
DIRECTIONS
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, toss together the artichokes, olive oil, salt, pepper, and garlic powder. Lay the artichokes out on the baking sheet and bake for 20 minutes, tossing halfway through or until browned.
While the artichokes bake, spiralize the zucchini and mince the garlic. Set aside.
Ten minutes before the artichokes are done, place a large skillet over medium-high heat. Add in the olive oil, and once heated, add in the garlic and red pepper flakes, and let cook for 30 seconds or until fragrant. Add in the zucchini noodles, season with pepper, and toss until cooked, about 5 minutes. When done, add in the cooked artichokes, lemon, and parmesan cheese, and remove from heat, tossing constantly to coat the noodles in the parmesan sauce.
Divide onto plates and serve.
INFORMATION
Category Salads, Main Dishes Yield Serves 3
NUTRITION
Calories per serving 224
http://www.popsugar.com/food/Lemon-Pa...
Julie wrote: "Cateline wrote: "I've never been one for flavored "tea", Ginger is good for an upset stomach (one of the ways my stress expresses itself!) ..."It's also good as a warmer-upper. If you feel cool, drink some hot ginger and it'll warm your insides up (more than mere hot water). I really like ginger.
I'm not a fan of hot tea very often, which is why the ginger lemon surprised me. Some days I add beef broth to it, too. I don't add sweetener to my teas.We drink iced tea with our meals. Here in the south you have to make clear you want unsweetened tea or you get a very sweetened iced tea. Heck, even when you tell servers, about 25%of the time you get sweetened, just because customers usually want it that way. Yuk.
LOL! I live just north of New Orleans.....I don't care for the weak stuff they call tea in restaurants. When and if I order tea out, I have to add Hot Tea, and get a funny look :). Yes, I was born down here.
Funny, Cateline. To be honest, it's rare that we get a really good glass of iced tea. DH doesn't mind much, as he sweetens his but I want that tea taste.
Madrano wrote: "Funny, Cateline. To be honest, it's rare that we get a really good glass of iced tea. DH doesn't mind much, as he sweetens his but I want that tea taste."Me too. I make a pot at a time and cool it, then refrigerator it.
Then there's coffee and chicory......... :)
I forget who it was here... Amy? Carol? They purchased a Breville tea maker. They are expensive but I think the brand is excellent. I have the Breville toasted over and I love it.
For every day I stick to my 8 cup white China pot, with strainer. I do have a collection of iron teapots that I love.
Very nice, Cateline. It's odd but we've never settled on one way to make tea. Part of the reason is that we've lived from one side of the U.S. to the other and water is not the same everywhere. In North Dakota we had smelly water but refrigeration eased that, so we chilled the water before brewing! Two years ago we summered in Portland, Oregon, where we used to live. The rental had a Mr. Coffee Tea Maker and we really liked it. When we finally settle down again we'll buy something like that or the Brevelle Alias and others mentioned in the past.
I've never made an entire pot of hot tea. When my younger sister lived in Holland she learned how to brew good tea and returned home to teach the rest of us. For years we had just been letting the tea brew until we were ready, be it an hour or 8! You may imagine the taste range.
Crispy Parmesan Roasted Chickpeas
1 1/2 tablespoons plus 2 teaspoons extra virgin olive oil
Two 15-ounce cans organic chickpeas, drained, rinsed well, and patted dry (or 3 cups cooked chickpeas)
1/2 cup firmly packed, finely shredded Parmesan cheese (not pre-grated or it will not melt)
Sea Salt
Freshly ground black pepper
Preheat the oven to 425° F.
Pour 1 1/2 tablespoons of the olive oil into a large baking dish. Place it in the hot oven.
In a small mixing bowl combine the chickpeas, 2 teaspoons of extra virgin olive oil, the Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix well until the chickpeas are thoroughly coated.
Carefully remove the hot baking dish from the oven and pour the chickpea mixture in. Use a wooden spoon to spread the chickpeas into a single layer. Roast for 10 minutes; stir them once with the wooden spoon. Continue to cook until crispy and golden brown, an additional 7 to 10 minutes. Season with additional salt and pepper as desired, and serve hot or at room temperature. (Do not drain on paper towel or they will loose their crispiness.)
*Once cool they also make a great salad topping.
http://www.huffingtonpost.com/the-pol...
Madrano wrote: "Very nice, Cateline. It's odd but we've never settled on one way to make tea. Part of the reason is that we've lived from one side of the U.S. to the other and water is not the same everywhere. In ..."For christmas my mom bought me an electric tea kettle which will heat the water to a certain temp. The interesting part is that the temps on the buttons for green, white, oolong and black tea do not match the temps listed on the tea packages. And both the kettle and the tea are from Adagio!
But anyway...there is supposedly a right and wrong way to brew good tea. You need the right temp and the right time for the best tasting tea. And if you like strong tea, you are just supposed to use more instead of brewing longer.
I am sure my tea making method would make a tea aficionado scream. I put a tea bag (regular black tea and sometimes I add a second green teabag) in a mug with water and milk. Microwave. I keep the tea bags in as I drink it.
Sometimes I'll make a second cup with the same teabags.
LOL. I admit to leaving the tea leaves in the strainer, all day while the level in the pot gradually goes down. The pot usually lasts a day and a half. Julie, we were taught that the water had to come to a full boil for the teas full flavor to be realized. At least the black tea, I think not so much for the green and white teas. But when I was coming up, the latter were not so prominent, I believe.
My above-mentioned sister claimed tea should brew no longer than 4 minutes. If i ever brewed it only that short a time it was due to being in a hurry. I'm sure I over brew. Glad to see i'm not alone.Alias, the sole time i tried to roast chickpeas i overcooked them They were still crisp and tasty but a bit less flavorful than i imagine properly cooked peas should be. My guests, though, gobbled them up.
Deb, they seem like a healthy snack.
Cateline wrote: "Julie, we were taught that the water had to come to a full boil for the teas full flavor to be realized. At least the black tea, I think not so much for the green and white teas. ..."Yes, black tea should be made with 212 water (boiling). White and green is supposed to be less because they are more delicate teas. I guess.
I'm not sure i've had white tea. The delicate nature sounds lovely.
Madrano wrote: "I'm not sure i've had white tea. The delicate nature sounds lovely."It is nice, although I've only had it a few times. Also is supposed to be the best of the teas for one.
That's good, too. It calls to me around Christmas.
Farro Salad With Beets, Beet Greens and Feta
Vegetarian, Healthy
Ingredients
2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
1 cup farro, soaked for one hour in water to cover and drained
Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
½ cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
Preparation
Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Tip
The roasted beets and cooked beet greens will keep for three or four days in the refrigerator, and the cooked farro for five days. You can assemble this salad hours or even a day ahead; it will redden with time.
I would use the already cooked beets that are vacuumed packed. I have a few packs in my refrigerator. (they were on sale and last months). I think I may try this.
It looks good but i'm still wary of beets. Too many bad memories of aunt giving us jars of them. And they sat on the shelves for months until guilt set in & we tried them. Only to swear, "Never again!" Then, a different aunt would bestow another jar of those home preserved terrors. :-)
I don't like pickled beets. I just like them plain. I usually buy the vacuumed packed ones. They are already peeled and cooked. I like them cold. I chop some red onion and put some of that and a sprinkle of Gorgonzola cheese on top of the beets. Then I sprinkle some onion powder, garlic powder and a dash of pepper. They lightly put some extra virgin olive all on top. Mix and enjoy !
Almost exclusively i've had the pickled sort. Last year i had some fresh ones, which is certainly better. There is an underlying "dirt" taste to them (or maybe my tongue senses it that way?) that i don't care to taste. To be fair, the ones i had didn't seem to have the sort of embellishments you mention (although they were mixed into a salad), which probably helps.
I thought this sounded good. Though I would omit the sugar/honey.I love avocado !
Ingredients
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
Add all ingredients to list
Prep
15 m
Ready In
15 m
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
From:
Allrecipes
Here are a few more avocado salad ideas !
http://dish.allrecipes.com/top-salads...
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