Parsley for Winter

I take the parsley off the stem. I put the stems in my broth bag. I them put a cup or so of parsley in the blender. Add a small amount o f water and keep blending. I keep on adding parsley, small amounts at a time. Use the minimum amount of water possible. I then stuff my ice cube trays with the mixture and freeze overnight. Picture above.

The next morning, pop them out of your ice cube trays, picture above, and break them apart, picture below.

I then freeze them in 2 gallon freezer bags and mark and date. These are wonderful for winter use in soups, stews, salads, etc. I have been doing this for almost 50 years. It is a wonderful and easy way to preserve for the winter months. I like it much better than drying.

Coronation Salad

Doesn't this look yummy!!!

After being sick for a few days, I couldn't wait to try some new recipes.

I found this recipe in a book, Greatest Ever Salads-Fall River.

It was very enjoyable. I think you will like it also, especially if you like curry powder.

I am so sorry the recipe gets so spread out after I publish the recipe. I have no control over that-so I have been told.

Ingredients:

1 red bell pepper-deseeded and diced

1/2 cup golden raisins

1 1/2 celery stalks-diced

1 Granny Smith Apple-diced

1 cup green grapes-cut in half

1 1/2 cups brown basmati rice-cooked-go easy

1 romaine lettuce -washed and dried

1 teaspoon paprika to garnish

Dressing:

4 Tablespoons vegan mayonnaise

2 teaspoons mild curry powder teaspoon lemon juice
1 teaspoon paprika

pinch of salt-optional

freshly ground black pepper

Directions:

Mix the the dressing and set aside.

Mix all the other ingredients ( not romaine lettuce ) together.

Pour dressing over ingredients and mix well.

Refrigerate for a few hours before serving to marinade the flavors.

To Serve:

Put salad in Romaine lettuce leaves.

Sprinkle with paprika.

Enjoy!!!

I would love to have YOU back!!

We will be starting another CHIP Class:
When: October 3rd through Nov. 17
Where: AMC Hospital
Ironwood Room
Time: 6:30 pm

First week classes are Monday through Thursday.
The following weeks, Tuesday and Thursday only.

I would love to have you back in class.
If interested call 920-830-6877
or 800-236--2236

See you in class!!!

September 24, 2011

I was scheduled to be in Columbus WI. today sharing my story in front of a large group of new CHIP Leaders.
I did not go as I came down with a case of the flu. When I told them I could not make it, a phone conference was going to take place. That did not happen cause when they called to do it, I was too busy coughing and sneezing. I am sure everyone is glad that I did not come down to speak with my illness, as no one wants to get sick.
How I hate being sick!!!
But tomorrow is a new day!!!

Mashed Sweet Potato's

These are really good. Oh so creamy!!

I got this recipe off of the America's test Kitchen. Of course I had to change a few ingredients to make it CHIP friendly.

OK number one never cook sweet potato's in water. According to America's Test Kitchen they get to water logged. Ummm! learned a new thing today. I was anxious to make them as I am an old cook for many years and had never heard that.

Ingredients:

• 2 sweet potatoes, peeled and cut vertically then horizontally into smaller pieces.


• 3-4 Tablespoons Earth Balance


• 3 Tablespoons plain soy creamer


• 2 Tablespoons dark brown sugar of choice

Directions:

1. Put sliced sweet potatoes in kettle.


2. Add all the rest of the ingredients.


3. Cook on low heat (covered kettle) for about 35 minutes or till tender.


4. I mashed these with my immersible blender until smooth.

Seeing I was going through the work I doubled the recipe. I am so glad I did, they are excellent.

Enjoy!!

Have a super wonderful weekend!!