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Old February 2, 2012   #61
biscgolf
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boy that sounds good... gonna try this one myself.
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Old February 2, 2012   #62
stormymater
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The secret is to really chop the livers w/o making paste & incorporate them so there are no discrete chunks of liver - then you got sumpin' the self-professed liver haters gobble up (mine talk about how much they hate liver as they eat LOL). Some folks add browned ground beef - which is fine but it is IN ADDITION to the above.
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Old February 2, 2012   #63
Jeannine Anne
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Great recipe..thank you. XX Jeannine
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Old February 2, 2012   #64
stormymater
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Enjoy Jeannine Anne! I'll post the turkey/poblano/cornbread Shepard's Pie sometime soon (don't what to call it but Shepard just seems wrong as it's turkey tucked in there)
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Old February 2, 2012   #65
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Hey, bro, thanks for the recipe. I am in Iraq now, but will cook that one up as soon as the Atlanta collards get big enough, which is probably in June. Thanks for your generosity in sharing.
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Old February 2, 2012   #66
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Be safe friend. I'll post the turkey/pepper/corn Shepard's Pie soon & get you really ready to come home... drooling...
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Old March 11, 2012   #67
Zana
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Mmmm. Kale and Scallop Soup for One


Eden, selected from AllThingsHealing.com
December 8, 2011

by Andrea D’Amore and Leslie Brand, Contributor to Healing Recipes on All Things Healing
[adapted from bon appetit]
This recipe combines two of my favorite things; soup and kale. First, I will always eat soup! To me, it’s another food group, and when made with fresh herbs spices, shallots and garlic as this one is provides the body with anti-microbial and anti-inflammatory benefits. Also, another benefit of hot foods, like soup, is that they speed up your metabolism. Putting something hotter than your natural body temperature into your body requires energy to cool it down. This does not mean however, that you should start eating everything super hot because you will destroy the nutritional integrity of a lot of vegetables. Actually, I usually choose to throw my leafy vegetables such as kale and spinach in at the end of cooking, both to preserve their vitamin content and their texture (something about the texture of wilted greens isn’t happy). Plus who would want to ruin the nutritional powerhouse that the king (or queen, if you prefer) of greens has to offer. Eaten on a regular basis kale provides the body with a diverse spectrum of vitamins and nutrients especially vitamins K, A and C and when combined with the cauliflower, another cruciferous vegetable, has the power to really protect against cancer, especially bladder, breast, colon, ovary and prostate.
Kale and Scallop Soup

INGREDIENTS
1 T extra virgin olive oil

1/4 c shallots, chopped

1 clove garlic, minced

1 c vegetable broth

2 T coconut milk or organic cream

1/2 c cauliflower florets, chopped

2 c kale, coarsely chopped

~4 oz sea scallops, halved horizontally

a few basil leaves

sea salt and pepper to taste

DIRECTIONS
1) Heat oil in small saucepan over medium low heat. Add shallots and sauté about 7 minutes, until soft and lightly browned. Add garlic, sauté another minute.

2) Stir in vegetable broth, coconut milk or cream, cauliflower, and kale. Simmer, covered, until kale is bright green and slightly wilted [about 3 minutes].

3) Add scallops. Simmer uncovered about 2 minutes, until opaque in center.

4) Stir in basil, salt, and pepper. Serve immediately.
Read more: All recipes, Eating for Health, Food, General Health, Soups & Salads, anti-inflammatory, anti-microbial, cancer, cauliflower, cruciferous vegetables, fresh herbs, healthy recipes, kale, leafy greens, scallops, vitamin a, vitamin C, vitamin K


Read more: http://www.care2.com/greenliving/mmm...#ixzz1oCBHqGVc
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Old April 1, 2012   #68
Moshou
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Default Nettles with corn flour

It is Spring and I want to let you know a season Romanian dish


Ingredients

20oz of fresh nettles (chopped)
1 medium onion
lovage
wild garlic - hasmatzuki - to taste (can be replaced with 1-2 garlic cloves)
1/3 can white wine
3-4 table spoons olive oil
5 table spoons of corn flour
1 table spoon wheat flour

Preparation

Put nettles to be boiled together with a sprig of lovage and an onion cut in two.

When you think nettles are boiled, put them in a new bowl, remove the onion but keep the water. Add corn flour and a wheat flour over the nettles and rub the mixture with a wooden spoon until you make a paste. Chop wild garlic and lovage and add to the paste and stir well.

Thin (dilute) the composition with some of the water where nettles were boiled and white wine.

In a saucepan heat the olive oil and add the nettles thinned composition. Cook a little longer until corn flour is ready

My advice: Try it, you wont be sorry
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Old April 1, 2012   #69
stonysoilseeds
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hello moshou, that recipe looks very delicious are you referring to stinging nettles ,,, would i be able to substitute other greens like chard or beet greens for the nettle
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Old April 1, 2012   #70
Moshou
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Quote:
Originally Posted by stonysoilseeds View Post
hello moshou, that recipe looks very delicious are you referring to stinging nettles ,,, would i be able to substitute other greens like chard or beet greens for the nettle
Yes, use stinging nettles when they are very young in Spring

Lovage gives a special flavour to this dish. You can replace it with parsley. I never used beet or chard, but who knows, may be this is the magic ingredient.
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Old April 2, 2012   #71
habitat_gardener
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I love nettle tea. Sometimes I add the nettles to soup or lentil stew.

I think cooked nettles taste most like spinach, but smoother and richer. Since beet greens and chard are in the same family as spinach, they'd probably make a good substitute.
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Old April 6, 2012   #72
Tormato
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Moshou,

Thank you for the timely recipe. The reason I say timely is because it is time for me to go picking fiddleheads. I have to cross a patch of stinging nettles to get to the fiddleheads. At this time of the year the nettles are small, and not bothersome. Later in the year, I cross the same patch of nettles to get to a blackberry patch. This is when the nettles are full grown. I discovered the stinging nettles when I went to pick the blackberries while dressed in a short sleeve t-shirt and shorts.

Tormato
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Old May 11, 2012   #73
Tracydr
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Default Swiss chard nests for baked eggs

Sauté Swiss chard stems in a bit of olive oil. Add a clove of chopped garlic and a couple of chopped shallots or scallions. Add the Swiss chard bunch. ( I cut the chard into large pieces)
Once the chard is soft, place into 4 small ramekins. Break an egg over the top of each nest. Salt and pepper. ( a touch of nutmeg might be good, too) sprinkle lightly with grated reggiano or asiago cheese. Bake at 35 for about 14 minutes or until the white of the egg is set but yellow is runny.
Could also add mushrooms or tomato to this.
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Old May 12, 2012   #74
Zana
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Blettes - French-style Chard
Categories: Ethnic, French, Ethnic, Euro, Vegetable, Side dish
Yield: 4 servings

1 ea bunch Swiss chard
3 tbs butter
1 tb olive oil
1 tb rosemary chopped fresh
1/3 c raisins
2 tb pine nuts
salt & to taste

Rinse chard then remove stems & thick central vein from each leaf.
Coarsely chop leaves.
Heat a large cast iron Dutch oven over med-heat.
Melt butter then mix in olive oil.
When sizzling add chard & rosemary while stirring well.
Cook while stirring constantly for 1 min. until chard has wilted.
Add pine nuts & raisins while stirring to mix evenly then continue cooking until all moisture has evaporated.
Season with salt & pepper then serve immediately.

ORIGIN: Helene Gireaux, Nice-France, circa 1990
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Old May 20, 2012   #75
Zana
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FIESTA DIP

1 tsp olive or vegetable oil
1 tbs chopped green chiles
1 cup Monterey Jack cheese, coarsely grated
8 oz pkg reduced fat cream cheese
Blue or Yellow corn tortilla chips
2.25 oz can sliced olives, drained
1 cup cheddar cheese, coarsely grated
10 oz pkg chopped frozen spinach, thawed, drained
2 tomatoes, seeded, chopped
1/3 cup onion

HEAT oven to 400 degrees.
Cook onion in oil in skillet 5 min. or until tender.
Add tomato and chiles, cook 2 min.
Transfer mixture to a bowl, add spinach, cheeses and olives, stirring well.

SPOON mixture into a buttered 2 quart baking dish.
Bake, uncovered, 35 min. or until golden and bubbly.

SERVE---warm with tortilla chips.

Makes 6 cups of dip
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