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Hot Brussel Sprout Salad | Stoned Flatbread | Hot Swiss Chard Soup | Cauliflower Schmedley Cream Soup Concentrate | Hot Carrot Salad | Peasant Vichysoisse | Hearty Bean with Unbacon Soup | Ultra Herb Bread | Spanakopita in Filo Pastry | (Hold the Rum) Rose Fudge | Herb Teas | Exceptionally Tangy Herbed Sauce for Stuffed Grapevine Leaves | Nutty Banana Cranberry Cake
Hot Brussel Sprout Salad
For the salad, trim and boil about 15 Brussel Sprouts
Make ready, separately, all of the other ingredients while you boil the brussel sprouts, making sure to trim the stem end of each sprout with a cross, and to peel any blemished leaves away.
When the sprouts are tender but not mushy and still bright green, drain and slice each in half. Place these, while hot, into a salad bowl and toss with cheese, fruit, nuts, vegetables and artichokes.
Coat and toss the salad with the dressing, then sprinkle the orange flower water over this and toss for a moment. Serve immediately!
Nutty Banana - Cranberry Cake
First, you need Leftover Cranberry Sauce
Clean cranberries and place into a medium saucepan. Add all other ingredients, and barely cover with spring water. Bring to a brisk boil and keep boiling for five minutes. Remove from heat and let it cool. It will gel into a conserve textured sauce. What is important now is that you enjoy this sauce fresh with your main meal. But you might have leftovers. Instead of tossing the rest, try adding the sauce to a cake. It makes the texture very moist and the flavour is very enriched. When I added only three or four tablespoons of cranberry sauce to my nutty cake, it was so good that I thought I would pass it on...
For the Cake you will need:
Mash and then whisk the overripe bananas very
well with 1/4 cup of fresh cranberry sauce. Add the oil and
sugar, and beat with a large spoon, about one
Raise the temperature at this point to the regular 350 degrees, bake for five minutes more and test the cake again. If the knife comes out cleanly, the cake should be done, but you might have to try again in a few minutes, depending upon the size of your bananas and the amount of liquids in your leftover cranberry sauce. Baking at a surprisingly low temperature (at first) assures you that you will not have burned almond slices on the top of your cake, and it conserves the moist quality of its fruits. As well, the texture of this cake is very firm, but moist, making it easy to slice and storeable at room temperature for some days.
Try not to munch through this whole recipe by yourself, when it is fresh from the oven. It is a whole pie pastry recipe, converted with oil , fruit and spices to a quick snack pita cracker. You could use this for a savoury pie crust.
I am adding this flatbread recipe because it cleared my head and gave me a lot of instant energy. Stoned!
Set oven heat to 425 F.
Add 2 tea eggs, packed with fresh herbs: Rosemary and Lemon Thyme, to the vegetables listed below, then Season with a little black pepper and/or kosher salt to taste.
Bring briefly to a boil and then reduce the heat to medium low.
Simmer in a bubbling state for an hour and a half, to reduce the ingredients.
Sieve all ingredients after this through a large size coarse sieve, to extract peels, skins and strings.
Place the slightly textured mash back onto the heat for 20 minutes.
Meanwhile, boil 5 - 6 small new potatoes, partly peeled for any imperfections, but leave some of the good nourishing potato skin.
Add 2 ounces of shredded skim milk Mozzarella,making sure that it melts in, or use, alternatively, a cup to 1 1/2 cups of light cream (5%)to the vegetable puree.
Then, after you have removed both potatos and soup puree from the heat, add half the potatoes and half of the cream soup together into a blender (food processor). Whiz these together on puree setting, pour back into a saucepan, and repeat with the next half of the soup.
Add half to one tin of black beans and heat for a couple of minutes. Serve.
Make Cauliflower Schmedley!
A Home Made Cream Soup Concentrate!Definition of Schmedley:
A medley of vegetables that is not just shcrumptious, but schmushed.
<Now is the time to purchase enormous, perfect, creamy Cauliflowers, and at a reasonable cost! To make some really good use of these, and other plentiful Harvest time vegetables, why not pack away some smaller containers of condensed soup in your freezer?
Blanch the squash pieces, and prepare the cauliflower, broccoli
In the meantime, just before you remove the pan from the
stove, peel and chop the potatoes.You can leave some of the new potato
skin on, if you like it.
Depending upon how many potatoes you have cooked in the vegetable broth, you have made an extendable vegetable-cream concentrate, which you can store in the freezer, two servings at a time.
I use the four inch square tubs that are about one and a half
With three potatoes, your concentrate will be perfect for two large soup servings (per tub) if you add a half cup of 2% milk to the concentrate, before heating.
Take care, as you would with any cream soup, to stir
often, and not to use too high a temperature for your element. If you have
added five potatoes, you will need to simmer these for longer, on lower
heat, and stir fairly often, since the potatoes might
I would add 3/4
cup of milk to one tub of 5 spud soup, before heating and serving.
Whatever thickness you wish to make, save one tub in the fridge
for two full bowls of fresh soup and freeze the other.
To pack away more for winter months, expand the recipe to
a whole Cauliflower, four garlic stems, forty cherry tomatoes,
...etc, and add to a giant
A Coleslaw Salad
Add the fresh vegetables, including the ginger root into
a food processor, using the shred mechanism, or grate all
The next day, you will be delighted if you add a good heaped serving of your salad to a sandwich. Mine had vegitarian deli slices, and I added slices of yellow and red pepper to snap it up. Spicey, and yummy, I mean it!
Cold or Hot Soup
I have always enjoyed making vichysoisse, but I have
never explored the recipe for the good tastes it can evoke. When I found
that I had a good bunch of leeks and potatoes in the fridge one day, I had
decided to make my fave soup, but it was the end of the month, and I had a
number of veggies to use up. I had lemongrass roots and stems,parsnips,
carrots and a mixture of snow peas and sugar-snap peas. If you have not
enjoyed sugar snap peas by now, try them- they can be eaten (pod and all)
raw or cooked. Nothing but the top,string or tail is wasted.
Start a large pot of water set to boil. Into the water,
add the garlic, lemongrass and peas. For depth of taste,you can also add
rosemary and lemon thyme, fresh. When the water has boiled for five
minutes, set the temperature on medium low, lid the pot and keep at a
mildly rolling boil for an hour. You may want to top up the liquid, as the
three condiments simmer to a mush.
Bet you didn't think of this wonderful taste sensation as a vegetarian dish, before!
When I was a young Mom, I always had Bean with Bacon soup
handy, so hearty and warm on those fall , or winter nights. My son and I
loved it, and there was no substitute for its rich flavour, stew-like,
hearty texture, or for its nutritious value. The cost was minimal. I added
a can of water and stirred, and - instant (almost satisfaction was
In a large saucepan, bring slightly less than half a pan of
water to boil, while adding the crumbled bouillon cubes. Toss in
well-chopped onion, cubed potatoes and diced carrots. When these have
boiled for five minutes, add the herbs, salt and pepper, and also the can
of baked beans. At this point, you can add a half-cup of bacon bits.
(Don't add them, if you plan on using sausage!)
Now, for the super
interest. Instead of using bacon bits, slice
your Vegetarian Italian Sausage.
You will discover that vegetarian soya proteins are zero cholesterol. So are Extra Virgin Olive, and also Canola oils. Baked Beans are a great protein sub, along with the sausage for any meat product. This makes a great meal along with crusty bread. If you are a big eater try broiled cheese on toast along with the soup.
Sue Risks' Down - Home-
Dang - Busted
Spanakopita with Filo Pastry
'Get rid of Newts Without Bothering' - Spanakopita.
During more lucrative days when I was an apartment super as well as an illustrator, I made sumptuous Spinach Spanakopita when Ron visited (and practically with a rose!)here it is:
I noticed that Spinach and Blueberries attract the lil' rascals who slick in and out of we country folk. They are not much of a nuisance, but they answer in quite loud squeaks when they are investigating the throat. Use Spinach anything. I add blueberries to spinach salad in the summer. Quiet and clean.
Buy a box of mille-feuille (filo) pastry from the freezer department of the supermarket.Defrost the pastry roll.
Get six eggs, margarine, a litre of 5% cream,a tub of feta cheese,spinach, salt, and pepper.
Take three whole sheets of mille - feuille (filo)pastry one at a time, and spread into a large casserole dish. Spread each side of the leaves with melted margarine, and place one on top of the other slightly kitty corner, so all of the corners show.
Wash, trim and boil a bag of spinach( or, a large culender full from the garden) briefly until it turns limp and shrinks.Drain well.
Whisk the six eggs until smooth and add to three cups of the cream plus 1/4 tsp of salt which you have heated until bubbles form around the saucepan. Immediately remove from the heat.
Place the spinach into the pastry-lined casserole and sprinkle with half or three quarters of a pound of crumbled feta cheese. Shake black pepper over this to taste, and then pour the egg and cream custard over both. Top with two margarined leaves of pastry, then bake at 450 degrees for 15 minutes and then at 350 'til golden brown. Serve hot or cold.
Ever noticed that living in the country helps you see through things, like your friends' chest? Periodically, someone snaps and pomps away to the point where something sneaky must be done, since you can see a stray frog clinging to your former friends' heart.
Here is a Jamaican trick which I adapted, and which is heavenly, anyway.
Stomp Out Angina (but Hold the Rum)Rose Fudge
Combine sugars, cream and butter in a heavy three quart saucepan. Add the lime, cut in half. Cook on medium, stiring constantly, bringing this to a boil. Let it cook (to 238 F) until it forms a soft ball in a glass of cold water. Remove from heat and cool, adding 1/4 cup Syrup of Roses and the vanilla while constantly beating the fudge with a wooden spoon, until the candy thickens and becomes dull in texture.
Pat into forms for fudge or small cream cheese containers and cool.
This is a sneaky way to get frogs to follow the rainbow (Roses) and to find their way out.
Take two ten inch stems St. Johns Wort and one perfect head of Goldenrod, and wash well. Boil them in water ( fill a juice jug with water to measure) into a soup sized saucepan.Chill and serve over ice with fresh lemon slices and optional honey or sugar. This tea is wonderful made into ice cubes for other drinks.
Refreshing Motherwort and Peppermint Tea
Pick and wash two or three Motherwort leaves and one bloom, a couple of Yarrow leaves and one bloom, and three stems of Peppermint. Place in a teapot and add several slices of lemon and also lime. Pour boiling water over the tea and steep for ten minutes. Chill with slices of the rest of the lemon and the lime. To serve four.
Serve over ice with lemon and lime slices, or freeze into ice cubes for regular Club Soda or iced tea.Quite a pick me up on the humid, lazy summer days.
Northern herb Tea freaks: Check out this great
This holiday season, I happened to buy a tin
of stuffed grapevine leaves from Turkey. The vegetarian ingredients are
simple- leaves, stuffed with rice and seasoned with spices and mint.
Lemon_Lime Sour Cream Sauce
Into a small mixing bowl, squeeze about three
heaping tablespooons of Hellmans Lemon Mayonnaise. (I found that I could
add fresh citrus juice to sour cream by bonding the sauce with this new
mayo, and other ingredients). To this, I added about two
tablespoons of lime juice (you can use RealLime or fresh).
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