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MARINARA MAGNIFICA from Cooking Light Magazine--1 T olive old
6 cups chopped onion
1 T sugar
1/2 cup dry red wine
1 T extra virgin olive old
2 T dried oregano
1 t salt
1/2 t dried thyme
1/2 t dried marjoram
1/2 t dried basil
1/2 t freshly ground black pepper
salt to taste
6 cloves garlic crushed
2 28 oz cans crushed tomatoes, undrained
2 14.5 oz cans diced tomatoes, undrained
2 6 oz cans tomato paste
Cook onions in olive oil with sugar for 30 min until golden, stir in wine, cook for an additional minute.
Add the remaining ingredients, bring to a boil. Reduce heat and simmer for 3 hours, stirring occasionally. Makes about 9 cups.
I divided the sauce, froze half, and added 1 pound of crumbled and browned mild Italian sausage to the rest. Added about 1/2 cup water and simmered for an additional 30 min, then served it over rotini and topped the sauce with Parmesean cheese.
I also added a little more sugar as I like a sweeter sauce and I liked that I could do other things and just give the sauce and occasional stir while it was simmering.
CONFETTI DIP2 8 oz pkg cream cheese softened
1 pkg Ranch dressing (dry)
1 can corn drained
1 can Rotel (original) drained
1 small can chopped chilies drained
1/2 can drained and finely chopped black olives
1 green pepper finely diced
Mix cream cheese and Ranch dressing together first, then add the rest of the ingredients. Mix well and refridgerate for 1 hour before serving.
Cheryl S. wrote: "CONFETTI DIP..."Sounds divine! All my favorite foods! Will be making it soon!
Miriam wrote: "Cheryl S. wrote: "CONFETTI DIP..."Sounds divine! All my favorite foods! Will be making it soon!"
Let me know what you think. I forgot to mention I used the lite cream cheese and it didn't seem to make any difference in the taste.
Does anyone have a recipe for using fresh kale? We keep getting it from our farm share and my daughter and I have run out of ideas on how to use it. We have already looked on Google, but nothing struck our fancy.
Colcannon. It's excellent made with either kale or cabbage. It's an Irish creamy mashed potato/cabbage dish and really nice. There's lots of recipes for it online.
Petra X wrote: "Colcannon. It's excellent made with either kale or cabbage. It's an Irish creamy mashed potato/cabbage dish and really nice. There's lots of recipes for it online."I love colcannon but have never make it with kale. Do you chop the kale and saute it first before mixing it with the potatoes?
Yes, saute it in butter until it is wilted and bright green. I like it with a touch of nutmeg.
Petra X wrote: "Yes, saute it in butter until it is wilted and bright green. I like it with a touch of nutmeg."Thanks for the info. I'll share this with my daughter, she's been sauteing it and freezing it because she didn't know what to do with it other than add it to soup.
Cheryl S. wrote: "Petra X wrote: "Yes, saute it in butter until it is wilted and bright green. I like it with a touch of nutmeg."Thanks for the info. I'll share this with my daughter, she's been sauteing it and ..."
Cheryl - I just cut in into long slivers and toss it raw in the water any time I cook pasta, great way to effortlessly add some vitamins to my pasta addiction. Strain it with the pasta and add your favorite sauce. If it's a 4 minute spaghetti, I may add the kale to the water first for one or two minutes. I do this with everything - Costco 11 minute pasta may cook for 6 then I'll toss broccoli florets in for the last 5 minutes, or thin kale strips, or halved brussel sprouts. You just need to play with the timing a hair (older heavy kale leaves may take 6 or 7 minutes of boiling, younger thinner leaved varieties less. So funny - logged in to write about kale on the winter sowing threads.
Maggie wrote: "Cheryl S. wrote: "Petra X wrote: "Yes, saute it in butter until it is wilted and bright green. I like it with a touch of nutmeg."Thanks for the info. I'll share this with my daughter, she's bee..."
I do this with spinach, don't know why I didn't think of doing it with kale.
Glad to find this thread. I love sharing recipes. Here's a recipe for a spicy and fragrant red lentil soup that I found in Food & Wine magazine: http://noordinarytomato.wordpress.com...
Anyone ever tried preserving sage by freezing? I have a wonderful crop and don't want to dry it.
I have never frozen herbs but I have read that you can place chopped herbs in ice cube trays,fill the trays with water and freeze them. When you want to use the herbs you can thaw and drain the amount you need.
I freeze cilantro and basil in bunches in the freezer. When I want to use some the leaves crumble away in my fingers saving chopping. I use open containers and the herbs are always used within a week or so. I am not sure why but sometimes they go disgusting like silage but usually they are fantastic.
I freeze basil in olive oil and think I'm going to try doing it with sage and see what happens. It's so humid here in the fall it's hard to dry anything. I've tried in the past and it has always spoiled. I like to use sage on chicken and in dressing so I'm hoping it will work.
Let me know how the olive oil works out for you Cheryl. I tried that once with basil and the oil looked curdled when it defrosted. I wonder if you could freeze it in chicken stock since you use it on chicken.
Peg, the oil wasn't curdled. When olive oil is chilled it doesn't all solidify at once. You can watch the process in your fridge if you put your olive oil in there. Many people do store their olive oil in the fridge.
Miriam wrote: "Many people do store their olive oil in the fridge..."Interesting! I'd never heard of that before.
Lin wrote: "I'll just leave this here..http://www.goodreads.com/book/show/58..."
Oh Good God. Not for me I think.
Jo wrote: "Miriam wrote: "Many people do store their olive oil in the fridge..."Interesting! I'd never heard of that before."
Oh yes, I buy several bottles at once (bulk shopper) and keep it in the (unheated) garage. It solidifies completely in the winter in layers but thaws perfectly. No degredation that we have found.
I store my olive oil in bulk, solidified, on my thighs, unfortunately.
I know that it wasn't really curdled. It just had a strange appearance,even after it warmed up to room temp. I might try it again since all of you have had good luck with it.
LOL at Petra too. Actually, mine is more in the gut area. Ah, the joys of aging.
Petra X wrote: "I store my olive oil in bulk, solidified, on my thighs, unfortunately."lol I hear that! Along w/my gut too. But I'm working on it - the hubbs & cardiologist ganged up on me lol! 20lbs down, at least 20lbs to go. (groan)
I lost 55lb last year. Then I found out I had high cholesterol so that meant a new diet, but I got it down. I've given up the idea of eating 'normally' and not being fat or unhealthy. I have put on two pounds on holiday, thin edge of the wedge...
I'm not dieting, just being more careful re fat & sugar in-take, how much I eat and reducing my sodium in-take even more than I was already to begin with. So far so good! Because I cannot exercise with any consistency because of my health & limitations, I have to be able to get my excess weight off and keep it off regardless of my ability to be active.
I tried Atkins (constipation & higher cholesterol), low-fat (unsatisfying), low-fat and low sugar (couldn't stick to it), but then I knew I would be having this surgery and that I would be strongly advised not to deviate more than a pound or two for possibly the rest of my life, so I had to find something I could live with and decided on subsitutions. For example, I could give up spaghetti but not the sauce and parmesan, so I have shredded cabbage (microwaved) with the normal sauce. I did monitor nutrients and calories on Fatsecret.com. Also when I got the bad cholesterol results I added salmon, tuna, oat bran, xantham gum and for a while, since I couldn't stand it, psyllium husk.
I weigh 130lb (prev. 185lb+ not sure, gave up weighing myself at that), and my cholesterol is down to 185 from 215. I have to get back to exercising though. I am sooooo lazy here although I love walking when in the US (everywhere I went was flat and had malls!)
I have hovered around 250 plus or minus 15 pounds for years and years. I hate being this big. Like Jo I have problems with the ability to exercise. And I have problems with binging when I am lonely/ depressed/ bored. I used to purge from age 12 to 25 but was able to stop that. Then for many years I purged with excessive exercising. During that time my weight was 125 pre kids, 140 after three kids. It was the last three years of my marriage when I doubled my weight, up to 280. After I escaped, I lost some, but not nearly enough. This has been a lifelong struggle for me. Weight issues are very common with depression.
Petra X wrote: "I store my olive oil in bulk, solidified, on my thighs, unfortunately."LOL!
I just made a pretty tasty fajita type thing with some olive oil, an onion, four sweet peppers and a pound of ground beef. This is about the extent of my recipes any more. Just add lib something on a rare basis, otherwise I eat mostly fruit and yogurt and raw veggies. Just cannot be bothered to cook for only me.
Miriam wrote: "I just made a pretty tasty fajita type thing with some olive oil, an onion, four sweet peppers and a pound of ground beef. This is about the extent of my recipes any more. Just add lib something on..."Cooking for one is a pain for me too especially in the summer. I love making soups and casseroles in the winter time, but just have little interest in cooking right now.
I'm very faddy about food and at the moment (for quite a while) I've been loving shredded cabbage with sauces. But I'm also very lazy, so recently I've been microwaving (already shredded and bagged) cole slaw then adding a bit of olive oil* some garlic, parmesan and artificial bacon bits. That's it. Two or three times a day. *I was once eating a Mars bar and my mother said to me that she didn't know why I didn't just slap it straight on my hips as it was going there anyway. Same thing with olive oil, might as well baste my thighs with it.
LOL Petra. According to google there are approx. 120 calories in a tablespoon of olive oil. Not so bad if you use moderation. And there are excellent health qualities to it too. So I view it as a health food.
We put olive oil in an old wine bottle and shove in as many HOT red peppers, cayenne, etc. as seems prudent (and that's not too many for me). Spices it up and gives a lift to everything, even scrambled eggs.
PS Your Mother sounds charming. Was she skinny?
I'm a farm kid and we ate butter on everything. I have switched to olive oil for lots of things and especially love to use it with garlic. So compared to butter I think of it as health food too.I used to refer to my mother as "eat an apple" which is what she said to me every time I said I was hungry. She weighed 120 lbs on her best day. I still do eat apples, but I think of her every time I have one. There should be a law against mothers who are taller than you and weigh less.
http://www.myfitnesspal.com/miriamwit...My mom was very tiny boned and slender. I was constantly criticized for being "fat" as a kid, when I wasn't. I just wasn't tiny boned. I look at pictures now and think what the hell were they thinking! This link shows a picture of me when I was 12. Already bulemic. Felt fat. Was I? I don't think so...
MissJessie wrote: "PS Your Mother sounds charming. Was she skinny? ..."She was a little shorter than me and mostly quite slim, through effort. She wasn't charming to me. I was the unloved, disparaged and abused child and adult, right up to her death.
We don't look alike and have different figures. She was bird-boned with elegant hands and legs. I have big arms and legs and a smallish hour-glass body frame. Even when I was a teenager and weighed 118 lb she said I was too fat for short skirts.
Her favourite saying to me was:
"A taste on the lips is an inch on the hips". Her second favourite was "A moment on the lips, a lifetime on the hips". Charmer, yeah, sure!
So sorry you were mistreated by your mother. I just finished reading again, Caleb Carr's Angel of Darkness. The premise of the book is a trial where the heros have to prove to Victorian society that mothering is not inherent in all women. It is hard to believe that anyone could begin to think that, but then most of us who were mistreated, neglected, or abused never talked about it openly. Somehow we felt the shame was ours, when it rightly belongs on these women who mistreat vulnerable children.
My mother was a very good mother - to my brother! But to get back to food which is what this thread is all about. When I was young and unable to understand about thin and fat, I was never allowed to have seconds and always was given the smallest possible wedge of pie, helping of trifle, portion of chips (fries) or delicious roast potatoes and just have to look at my brother's filled plate.Now it could be that my mother thought women should eat less and the men's plates should be filled, as hers was certainly half that of my (overweight) father's. Or it could be that she saw a propensity of overweight in me that wasn't in my brother, at least at that time. I don't know but at that time, it didn't make me at all happy. And she could cook too, she was a good cook.
Remember the old "sticks and stones will break my bones, but names will never hurt me"? That's one adage that's full of it. Every time I hear someone I know talk about how things said to them by their parents has stayed with them and battered their self esteem I just want to scream. One of my best friends is an anal retentive overachiever in response to her father's constantly telling her how stupid she was when she was a kid. She's actually smart, talented and funny but can never believe she's as good as everyone else and is constantly trying to prove herself.
In my continuing effort to use whatever is currently available in my veg garden I made this pasta salad tonight:1 chicken breast cubed and marinated for 30 min. in olive oil and Cavender's Greek Seasoning to taste.
couple florettes of cauliflower
1/4 cup of fresh peas
1/3 cup dry pasta
2 strips of bacon fried crisp
2 Tbsp of fresh dill fronds finely minced
Lite mayo
Stir fry the chicken and the cauliflower separately and add to serving bowl. Season the cauliflower with the Cavender's.
Cook pasta according to package directions, drain and rinse with cold water. Add to bowl.
Crumble the bacon into the bowl and add the additional ingredients.
Add just enough mayo to moisten the salad and mix well.
The salad will be slightly warm from the chicken and cauliflower so if you prefer, chill before eating.
I enjoyed mine with a warm crusty bread roll. Simple and fast to make with fresh dill and peas from the garden. This made enough for me to have the 2nd half for lunch tomorrow.
Sounds very Yum!!!
MissJessie--former librarian wrote: "Sounds wonderful."This has gotten to be a fall fave for me. Sometimes I add mushrooms and spinach if I have them on hand.
Several years ago I created these 7 recipes on the PDF and most of the produce came from my garden that year! I hope that y'all enjoy the recipes.http://www.econsultingllc.org/pdf/Recipes.pdf
Dot's Stuffed Green PeppersTop and core 3 large green peppers. Nestle them into a baking dish with sides higher than the peppers. Microwave for 10 minutes, drain and set aside to cool.
Prepare 1 box or package of Uncle Ben's Long Grain and Wild Rice and set aside.
Thaw 1/2 package frozen fresh shrimp.
Thinly slice a large hand full of fresh mushrooms.
In the baking bowl used to precook the peppers empty 1 can of Campbell's cream of shrimp soup and one soup can of milk. Add the rice, mushrooms and shrimp. Add a sprinkle of sugar, then stir to combine and season to taste with Seasoned Salt and pepper.
Sink the peppers into the soup mixture filling each one and pushing it to the bottom of the dish. Spoon more of the soup mixture over the top of the peppers.
Bake in a 350 oven for 45 minutes or in the microwave for 25 to 30 min.
**We also have a recipe thread in the Veggies & Herbs folder for Garden Produce Recipes ( http://www.goodreads.com/topic/show/5... ) so please use this thread here for other recipes - thanks!**