Sunday, May 9, 2010
Hawaiian-Style Sweet and Sour Roasted Pineapple with Bell Peppers
This recipe is excellent. Can be served as a side dish or on top of brown rice.
This recipe was in my Vegetarian Magazine that I just received in the mail.
It is a Donna Klein Recipe
3 cups cubed fresh pineapple
1 1/2 cups red bell pepper-julienned. I used frozen that I put up when peppers where not so expensive.
1 medium red onion-cut into thin wedges-about 1 1/2 cup
1 Tablespoon toasted sesame oil-I used Walnut Oil, as that is what I had.
1 Tablespoon vegetable oil- I totally omitted this.
1 Tablespoon dark brown sugar
1 Tablespoon sweetened coconut flakes-optional-I used 3 Tablespoons unsweetened flakes
1 Tablespoon lime juice
Directions:
This recipe was in my Vegetarian Magazine that I just received in the mail.
It is a Donna Klein Recipe
3 cups cubed fresh pineapple
1 1/2 cups red bell pepper-julienned. I used frozen that I put up when peppers where not so expensive.
1 medium red onion-cut into thin wedges-about 1 1/2 cup
1 Tablespoon toasted sesame oil-I used Walnut Oil, as that is what I had.
1 Tablespoon vegetable oil- I totally omitted this.
1 Tablespoon dark brown sugar
1 Tablespoon sweetened coconut flakes-optional-I used 3 Tablespoons unsweetened flakes
1 Tablespoon lime juice
Directions:
- Preheat oven to 400 F.
- Arrange pineapple, peppers and onions on ungreased 13 by 9" glass pan.
- Drizzle with oil, sprinkle with brown sugar.
- Season with pepper if desired.
- Toss to coat.
- Roast mixture on center oven rack for 30 minutes, or until lightly browned turning once.
- Remove from oven
- sprinkle with coconut flakes, drizzle with lime juice.
- Toss well to combine.
Can be served hot or at room temperature.
Thursday, May 6, 2010
Memorial Park and Herbs
Last evening I had the privilege to take the CHIP Alumni to Memorial Park for a Herb Information Tour. Danette, did an excellent job, and was very informative on many different plants they had in their gardens.
If you have not visted Memorial Park, their is so much to see and do out their.
Thank you Rachael for your handout and your info on becoming a Master Gardener. Also Jean, thank you for your handout. It was so very informative.
Because it is so early in the season, the annual herbs in the garden where not planted yet. I picked up several that I thought would be of interest to everyone.
One of the neatest plants, that I brought along, was a Bay Leaf Bush. I have never seen one in this area. My plans are to put in in a bigger container, and this fall bring it into my home. Next summer I will plant it out side.
I am so excited about the bush as I use allot of Bay Leafs. I put them in my silverware drawers, in my glass containers of dried beans. On my grocery shelves that have rice, etc. Bay Leaf's are great for keeping small bugs out of your kitchen. I spread them around very generously as I am on a Vegan Health Program. You know we are not eating meat!!!
Fresh Bay Leaves are much more potent than dried leaves. If use in cooking, you may want to cut back some. Yes, you can use them fresh. They do not need to be dried.
If you are interested in buying a bush, I got it at Steins Garden Center for $11.95. Hopefully I will have it for many years too come. I understand the bush will get quite large.
If you are not using herbs in your cooking, they are a great salt re-placer, and will give you lots of flavor in your cooking. Remember, fresh herbs are added at the end of your cooking. You can use dried herbs in the beginning of cooking.
Do you know the difference between herbs and spices??
Spices-come from the bark of a tree, root or the fruit.
Herbs- come from the leaves and stems of a plant.
Go and be adventuresome, try a new herb, you will be so glad you did.
Italian Parsley would be a nice plant to start with. Also known as Flat Leaf Parsley. The Curly Parsley is way to bitter, so you may not want to go that route.
Parsley is wonderful to freeze. I have been doing it since the kids where babies. As you get an abundance of parsley, cut leaves from stems. Wash well and put in your blender. Cover with just enough water to agitate the blender. Freeze in ice cube trays. When frozen, put in freezer bags, be sure to mark what it is and also date it. Wonderful to use in soups, stews, or where ever parsley is desired. I have thawed and drained, the cubes and use in salads, etc, where fresh parsley is one of the ingredients desired.
(Of course save those stems for your broth bag.)
Have fun on your adventure.
Just a note. I loooooove fresh basil. But it is very persnickety to grow in this area, as it loves lots of heat. I have a son in Kansas and a son in Kentucky. They can grow beautiful basil. I am so pea green jealous, that they can grow such nice basil. Oh well, can't have it all!!!!
If you do try it, keep those blossoms picked off. Once flowers appear, the plant will die.
In case you are interested, I visited a garden center today where all their plants are organic. One of the things that I have been doing, rather then fill my planters (the ones that are hanging on the south side of my home) with flowers. I put organic cascading, cherry tomato plants in my planters. I put in several different varieties. (Which I got at FOXGLOVE)It is so great in the summer to step out my back door and have tomatoes at arms reach. Plus undesirable, little critters are not chewing on the fruit, as they would on the ground.
If interested, the name of the place is FOXGLOVE FARMS which is on W7255 Wege Rd. Hortonville WI. 54944 Phone number-920-757-9868.
If you go, mentioned that I sent you.
They also have beautiful hanging baskets and lots of perennials and annuals.
Make a road trip with someone special. You will enjoy it.
Have a marvelous day!!!!! You can only live this day once. Make a difference in someones life.!!!!!
If you have not visted Memorial Park, their is so much to see and do out their.
Thank you Rachael for your handout and your info on becoming a Master Gardener. Also Jean, thank you for your handout. It was so very informative.
Because it is so early in the season, the annual herbs in the garden where not planted yet. I picked up several that I thought would be of interest to everyone.
One of the neatest plants, that I brought along, was a Bay Leaf Bush. I have never seen one in this area. My plans are to put in in a bigger container, and this fall bring it into my home. Next summer I will plant it out side.
I am so excited about the bush as I use allot of Bay Leafs. I put them in my silverware drawers, in my glass containers of dried beans. On my grocery shelves that have rice, etc. Bay Leaf's are great for keeping small bugs out of your kitchen. I spread them around very generously as I am on a Vegan Health Program. You know we are not eating meat!!!
Fresh Bay Leaves are much more potent than dried leaves. If use in cooking, you may want to cut back some. Yes, you can use them fresh. They do not need to be dried.
If you are interested in buying a bush, I got it at Steins Garden Center for $11.95. Hopefully I will have it for many years too come. I understand the bush will get quite large.
If you are not using herbs in your cooking, they are a great salt re-placer, and will give you lots of flavor in your cooking. Remember, fresh herbs are added at the end of your cooking. You can use dried herbs in the beginning of cooking.
Do you know the difference between herbs and spices??
Spices-come from the bark of a tree, root or the fruit.
Herbs- come from the leaves and stems of a plant.
Go and be adventuresome, try a new herb, you will be so glad you did.
Italian Parsley would be a nice plant to start with. Also known as Flat Leaf Parsley. The Curly Parsley is way to bitter, so you may not want to go that route.
Parsley is wonderful to freeze. I have been doing it since the kids where babies. As you get an abundance of parsley, cut leaves from stems. Wash well and put in your blender. Cover with just enough water to agitate the blender. Freeze in ice cube trays. When frozen, put in freezer bags, be sure to mark what it is and also date it. Wonderful to use in soups, stews, or where ever parsley is desired. I have thawed and drained, the cubes and use in salads, etc, where fresh parsley is one of the ingredients desired.
(Of course save those stems for your broth bag.)
Have fun on your adventure.
Just a note. I loooooove fresh basil. But it is very persnickety to grow in this area, as it loves lots of heat. I have a son in Kansas and a son in Kentucky. They can grow beautiful basil. I am so pea green jealous, that they can grow such nice basil. Oh well, can't have it all!!!!
If you do try it, keep those blossoms picked off. Once flowers appear, the plant will die.
In case you are interested, I visited a garden center today where all their plants are organic. One of the things that I have been doing, rather then fill my planters (the ones that are hanging on the south side of my home) with flowers. I put organic cascading, cherry tomato plants in my planters. I put in several different varieties. (Which I got at FOXGLOVE)It is so great in the summer to step out my back door and have tomatoes at arms reach. Plus undesirable, little critters are not chewing on the fruit, as they would on the ground.
If interested, the name of the place is FOXGLOVE FARMS which is on W7255 Wege Rd. Hortonville WI. 54944 Phone number-920-757-9868.
If you go, mentioned that I sent you.
They also have beautiful hanging baskets and lots of perennials and annuals.
Make a road trip with someone special. You will enjoy it.
Have a marvelous day!!!!! You can only live this day once. Make a difference in someones life.!!!!!
Wednesday, May 5, 2010
Chocolate Covered Grapes
Do you like chocolate??
Do you want a really easy and delicious treat? Yes, healthy also!!!!
I took a bag of Topical Source, Dairy Free-Gluten free, semi sweet chocolate chips and melted them in a double boiler with just a touch of EVOO. When chocolate is melted, remove from heat.
I then put dark grapes in the chocolate ( Of course pick the off the stem, wssh and dry the grapes). Put a sheet of wax paper on a cookie sheet. Put chocolate dipped grapes on the wax paper After the chocolate was dry on the grapes, I froze them over night on the cookie sheet in the freezer.
This morning I took them of the cookie sheet and put in a freezer bag.
They are a wonderful treat!!!
Of course eat frozen-do not thaw them completely.
The chocolate wasn't real smooth as their isn't any dairy in the chips, but oh, still very good. I have also used semi-sweet chocolate chips, which work really great!!!!
If you want to be really perfect-Hummm- is their such a person??????? Freeze the grapes, without the chocolate and eat almost frozen. Also a nice treat. But you will love the chocolate!!!
Do you want a really easy and delicious treat? Yes, healthy also!!!!
I took a bag of Topical Source, Dairy Free-Gluten free, semi sweet chocolate chips and melted them in a double boiler with just a touch of EVOO. When chocolate is melted, remove from heat.
I then put dark grapes in the chocolate ( Of course pick the off the stem, wssh and dry the grapes). Put a sheet of wax paper on a cookie sheet. Put chocolate dipped grapes on the wax paper After the chocolate was dry on the grapes, I froze them over night on the cookie sheet in the freezer.
This morning I took them of the cookie sheet and put in a freezer bag.
They are a wonderful treat!!!
Of course eat frozen-do not thaw them completely.
The chocolate wasn't real smooth as their isn't any dairy in the chips, but oh, still very good. I have also used semi-sweet chocolate chips, which work really great!!!!
If you want to be really perfect-Hummm- is their such a person??????? Freeze the grapes, without the chocolate and eat almost frozen. Also a nice treat. But you will love the chocolate!!!
Tuesday, May 4, 2010
Rhubarb-Strawberry Dessert
This ia really tasty. I took a friends recipe and totally changed it. Hope you enjoy it.
3 cups quick oatmeal
1/2 cup Whole Wheat Pastry Flour
1/2 cup Batey Natural Brown Sugar-working on this to improve
1/3 cup organic Phoenician EVOO-From Olive Cellar-Tastes like butter
Mix well.
Strawberry Sauce:
1 1/2 cups plus 1 Tablespoon strawberry juice-I used fresh frozen strawberries
3 Tablespoons cornstarch
2-3 Tablespoons orange juice concentrate-don't dilute-gives strawberries a nice red color
1/3 cup raw organic Agave Nectar
1 1/2 teaspoons vanilla extract
Directions:
1-In saucepan, thicken strawberry juice with cornstarch, stirring constantly.
2-Add frozen concentrate and Agave Nectar.
Remove from heat add vanilla and 2 cups thawed and drained strawberries
3-Stir well
Directions for assembly:
1-In 9 by 13 " sprayed glass pan, put half of crumbs in pan. Pat down. Bake 15 minutes. Remove from oven.
2-Spread 4 cups, fresh chopped rhubarb over partially baked crumbs.
3-Spread strawberry mixture over rhubarb.
4-Top with remaning crumbs. Pat down.
5-Bake 350 degrees- 45 minutes, or until golden brown on top.
These freeze up really nice. I cut in bar size pieces. Froze on a cookie sheet, when frozen I put in freezer bags. A nice treat when you are in a hurry.
Comments appreciated.
.
3 cups quick oatmeal
1/2 cup Whole Wheat Pastry Flour
1/2 cup Batey Natural Brown Sugar-working on this to improve
1/3 cup organic Phoenician EVOO-From Olive Cellar-Tastes like butter
Mix well.
Strawberry Sauce:
1 1/2 cups plus 1 Tablespoon strawberry juice-I used fresh frozen strawberries
3 Tablespoons cornstarch
2-3 Tablespoons orange juice concentrate-don't dilute-gives strawberries a nice red color
1/3 cup raw organic Agave Nectar
1 1/2 teaspoons vanilla extract
Directions:
1-In saucepan, thicken strawberry juice with cornstarch, stirring constantly.
2-Add frozen concentrate and Agave Nectar.
Remove from heat add vanilla and 2 cups thawed and drained strawberries
3-Stir well
Directions for assembly:
1-In 9 by 13 " sprayed glass pan, put half of crumbs in pan. Pat down. Bake 15 minutes. Remove from oven.
2-Spread 4 cups, fresh chopped rhubarb over partially baked crumbs.
3-Spread strawberry mixture over rhubarb.
4-Top with remaning crumbs. Pat down.
5-Bake 350 degrees- 45 minutes, or until golden brown on top.
These freeze up really nice. I cut in bar size pieces. Froze on a cookie sheet, when frozen I put in freezer bags. A nice treat when you are in a hurry.
Comments appreciated.
.
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