TONS OF GREAT RECIPES

[The Helpful Gardener]

I like Indian cucumber raita...

Peel, split, and seed a cucumber, and hand grate it, mix in a tsp cumin, 1/4 teaspoon curry powder, 1/4 tsp salt and just a pinch of ground red pepper. Toss that, then mix in two cups of unflavored yogurt (Let your conscience be your guide as to whether you use fat free or whole; I like it best with Greek style yogurt). Serve with pita wedges or we like papadum, a sort of Indian toasted bread, naan is an Indian soft bread that is very good with it as well...

Oh, [url=https://www.foodnetwork.com/recipes/emeril-lagasse/cold-cucumber-soup-recipe/index.html]here's[/url] a thought. And it uses six at a whack...

Bam!

HG

[Gary350]

Pico de gallo


Slice and dice 1 small green chili pepper for mild, 2 spicy, 3 hot.

Slice and dice 1 medium onion.

Slice and dice 2 or 3 medium tomatoes.

Slice and dice about 1/4 to 1/2 cup of cilantro.

1 clove of garlic sliced and diced.

Juice from 1 lime and about 1/4 cup of water.

Salt and fresh ground black pepper to taste.

Let it stand over night in the refrigerator it gets better with age.

It goes good with a lot of foods. It is good on tacos too.

I like to put a large spoon full on my plate and eat it like a salad.

You can use any hot pepper you like. I don't like the fire hot peppers with a sharp bite. I personally like a mild hot green chili pepper with good flavor rather than a fire hot pepper. If I want it fire hot I just add more of the green chili pepper to spice it up.

[green~acres]

Garlic Green Beans

Ingredients
1 pound fresh green beans, trimmed
1 to 2 garlic cloves, minced
1/2 tsp. salt
1/8 tsp. white pepper
2 tsp. olive oil
Directions
Place beans with water to cover in a saucepan; bring to a boil. Cook uncovered for 8-10 minutes or until tender; drain. Toss beans with garlic, salt and pepper. Drizzle with oil. Serve immediately.

[green~acres]

Sesame Green Beans

1 tbsp. olive oil

1 tbsp sesame seeds

1 lb. fresh green beans

¼ cup chicken broth

¼ tsp. salt

Pepper to taste

Heat oil in large skillet over medium heat. Add sesame seeds. When seeds start to darken, stir in beans.

Cook, stirring, until beans turn bright green.

Pour in chicken broth, salt and pepper.

Cover and cook until beans are tender, about 10 mins.

Uncover and cook until liquid evaporates.

[Ana]

1 tomato (any big variety will do)
1 tuna can
2 - 3 tbs mayonnaise
salt and pepper if you like

Cut the top of the tomato and take out the filling. Mix the mayonnaise with the tomato filling and the tuna. Put the mix back in the tomato and enjoy.

[green~acres]

FRESH TOMATO JUICE

6 ripe and juicy tomatoes
ice water
salt and freshly ground black pepper (optional)
1 pinch dried oregano (or fresh thyme)
4 small lemon wedges (for serving)

Wash, blanch, peel and chop the tomatoes. Put through a food mill or sieve directly into a bowl.

Add enough ice water to make 4 cups. Season lightly with salt and pepper (if using them) and herb. Taste, and enhance the seasonings if necessary.

Serve cold with a squeeze of lemon juice.

Servings: 4 (assuming 1 cup per serving)

[green~acres]

Corn with Bacon

6 ears of corn
4 slices of bacon
1 tsp. salt
1/4 tsp. pepper

remove corn from cob.cook bacon in a large skillet.until crisp.reserving drippings.crumble bacon and set aside. saute corn in drippings until golden brown.add water to cover, salt and pepper. bring to a boil, reduce heat, cover and simmer 30-45 mins. stir in bacon.
6-8 servings

[green~acres]

ZUCCHINI RICE BAKE
6 servings

1 c. cooked rice
3 to 4 lb zucchini, cooked, drained & mashed
2 c. shredded sharp Cheddar
1/2 c. chopped green onions
1/4 c. chopped parsley
3 eggs, beaten
1/2 c. butter or margarine, melted
salt, pepper & paprika

Combine rice, zucchini, cheese, green onions & parsley & mix well.
Stir in eggs, butter, & salt & pepper to taste.
Spoon mixture into lightly greased 9-inch baking dish & sprinkle with paprika.
Bake at 350 degrees 1 hour.

[Gary350]

Zucchini Bite Size Pizzas

I tried this recipe and it turned out to be very good.

Grease a cookie sheet with olive oil.

Cut a zucchini squash into 3/8 slices and lay them on the cookie sheet.

Cover the top size of each slice with pizza sauce.

Sprinkle Mozzarella/Smoked Provolone cheese on top.

Bake at 350 degrees F for 20 to 25 minutes.

[Gary350]

Fresh Garden Pizza

I make this ever summer and it is so good it is unreal. Very yummy.

Home made crust.

2 cups of all purpose flour
2/3 cut water water
1 tsp salt
3/4 tsp sugar
1 package of dry yeast.

Dissolve the salt and sugar in the warm water then sprinkle the yeast on top. Do not stir. After about 10 or 15 minute then you can stir. In about 10 minutes it will start to foam. Add the flour. Kneed dough then let it rest 5 minutes. Kneed again let rest 5 minutes. Roll out onto large 18" greased pizza pan. Bake in the oven at 425 until it is lightly cooked.

Cover with your favorite pizza sauce about 1 cup.
1 cup of italian sausage or what ever meet you like.
Cover the whole pizza with 1/4 inch thick tomato slices.
Cover the pizza with 1/8 inch thick sliced squash.
1/2 cup fresh garden bell peppers diced.
1/2 cup of sliced and diced onion.
Top with 1 package of Mozzarella/Smoked Provolone cheese.

Bake 425 deg F for 20 to 25 minutes.

[green~acres]

PECAN BARS


--------------------------------------------------------------------------------


1 lb. box light brown sugar
2 c. biscuit mix
4 eggs, well beaten
2 c. chopped pecans
Vanilla

Combine all ingredients and blend well. Pour into greased and floured 9 x 13 inch pan. Bake at 325 degrees for 30 minutes. Remove from oven and cool thoroughly before slicing into 48 bars.

[green~acres]

Chops in a Crock Pot



6 whole Pork loin chops -- browned
1 whole Onion -- chopped
3 TB Catsup
10 1/2 oz 98% fat-free Cream of chicken soup
2 Ts Worcestershire sauce

Recipe


Place all into crock pot and cook on LOW about 4-5 hours. Serve with rice, noodles or potatoes.

[tedln]

Since we always have an over abundance of summer squash and the friends, family, and neighbors have all they need; I sometimes use the following recipe to make a delicious casserole. If I cooked the recipe in two small casserole dishes, we usually eat one and freeze the other. Sometimes we freeze both for later use. Just stick them in the microwave for a few minutes and they taste like they just came from the oven.

This is a great way to extend the summer bounty into winter. I don't know why, but yellow squash is way over priced in the grocery stores at $1.69 per lb. in the winter.

This recipe can also be adapted to different tastes by adding other ingredients such as basil, minced jalapeno pepper, tomato, or strong flavored cheeses like asiago or parmesan.

Baked Summer Squash Casserole
5 pounds medium size yellow squash
2 eggs
1 cup seasoned Italian bread crumbs
4 ounces of butter or margarine
¼ cup of sugar
2 teaspoons of salt
1 medium onion diced
dash of pepper to taste

Cut squash into chunks. Place in pot with enough water to cover squash. Cook until tender. Drain in colander. Add the rest of the ingredients except bread crumbs and gently mix with the squash in a large bowl. Pour mixed ingredients into one large or two small casserole dishes. Cover with generous layer of bread crumbs. Bake at 350 degrees until lightly browned (about fifty minutes). Yield: 10 servings.

Enjoy

Ted

[Gary350]

Blackberry Pancake Syrup

Mash the fresh picked blackberries in a pan with a potato masher.

For every 1 cup of blackberry liquid add 1/3 cup of Dark Brown Sugar.

Heat on the stove to about 130 degree just warm enough to make the sugar melt and turn to liquid and combine with the blackberry juice.

Pour the liquid through a screen strainer to remove the seeds. Stir the seeds in the strainer to get out all the juice and most of the pulp. Trash the seeds.

You may want to add more sugar, sweeten to your own taste. Sugar has the ability to hide the flavor of the fruit so be careful how much sugar you add.

I like Dark Brown Sugar because it adds a nice carmel flavor that goes well with the blackberry flavor. White sugar adds no flavor. Honey can be used too.

The finished pancake syrup can be CANNED in Mason jars and kept in the pantry for many years. Pressure can 20 minutes for pints.

[green~acres]

BLT Salad

INGREDIENTS:
1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
very good

[green~acres]

Patty Pan Lasagna

Ingredients:
1 large Scallop (Patty Pan) Squash, sliced in 1/4 inch pieces
Salt to taste
8 ounce jar Spaghetti Sauce
8 ounces 2% Fat Cottage Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Parmesan Cheese

Steps:

Lightly salt patty pan squash slices to reduce water in squash and let sit for at least 1 hour.
Preheat oven to 250 degrees.
Drain squash.
Lightly spray 1 1/2 quart square baking dish with cooking spray.
Please 1/3 of sliced squash in baking dish.
Pour or spoon 1/3 of spaghetti sauce on top of squash.
Top with 1/3 cottage, mozzarella & parmesan cheeses.
Repeat the squash, sauce, and cheese layers 2 more times, ending with cheeses.
Bake at 350 degrees for 1 hour.

Serves 6

[applestar]

Not my yellow crookneck -- not yet, but tonight's dinner, whipped up on a whim was quite good so I thought I'd share:

5" and 6" yellow crookneck squash, cut in half lengthwise
Left over taco filling
Etorki cheese, or any cheese
carrot tops

Scoop out the middle of the squash with a 1/2 teaspoon measuring spoon
Chop fine and mix with taco filling with chopped up cheese. Fill the squash boats with the filling mix. Bake on parchment lined cookie sheet at 375ºF for 10 min. Scatter chopped carrot tops and enjoy!
They were good as is, and also in a torpedo roll as sandwich.

p.s. The kids are loving the carrots out of the garden. They eat all the roots so all I get are the tops. I've found that chopped and used as garnish, they are as good as, or better than, parsley.

[applestar]

I had an incredibly spicy leftover Vietnamese soup on one hand, and 4 or 5 clumps of tender, large Curly Dock greens that I'd just "weeded" out of the orchard garden and strawberry patch. I ended up de-ribbing and pot-steaming the dock greens with some Wood Sorrel leaves and peppermint leaves until mushy, then adding the super spicy Vietnamese soup. The "sour" mellowed the spicy and the soup was DEEELICIOUS!

[applestar]

https://www.helpfulgardener.com/forum/viewtopic.php?t=16841&highlight=

[green~acres]

Ingredients
1 box lemon cake mix
1 egg
1 carton Cool Whip, thawed
powdered sugar
Directions
Mix the cake mix, egg and Cool Whip together. Roll into 2 inch balls and roll them in the powdered sugar until coated. Bake at 350 degrees F for 10-12 minutes. They will be soft when you take them out. As they cool, they will get slightly firmer.

[green~acres]

PEACH UPSIDE DOWN CAKE

1/4 c. butter, melted
1/2 c. packed brown sugar
1 to 2 c. sliced peeled peaches
1 1/4 c. sifted flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. granulated sugar
1/2 c. butter
1 egg
1 tsp. vanilla
1/2 c. milk

In 9 inch round baking pan, mix together melted butter and brown sugar; spread evenly in pan. Arrange peaches over brown sugar mixture; set aside.
Sift together flour, baking powder and salt set aside.

In large bowl with mixer at medium speed beat together granulated sugar and 1/2 cup butter 2 minutes. Add egg and vanilla beat well. Reduce speed to low. Add dry ingredients together alternately with milk, beating well after each addition. Spread batter over peaches in pan.

Bake in 350 degree oven 50 to 55 minutes. Cool on rack 5 minutes. Invert onto serving plate. Remove pan. Serve warm.

[green~acres]

> Rosa Marina Salad
>
> 1/2 lb. Rosa Marina Pasta or Orzo Pasta
> 1/2 cup sugar
> 2 Tbls. Flour
> 2 Eggs
> 1 (20 0z. can) Crushed Pineapple
> 1 (11 oz. can) Mandarin Oranges
> 1 (8 oz) Cool Whip
> Maraschino Cherries ( for color)
>
> Cook macaroni until soft, then drain, rinse & set aside.
> Drain fruit & keep the juices ( pineapple & oranges)
> Mix sugar, flour, eggs & fruit juice in saucepan. Cook until thick. Set
> aside and cool.
> Mix with macaroni & let set overnight in refrigerator.
> Next Day add fruit and cool whip & cherries.
>

[applestar]

Pole and Bush Beans, cut or snapped into 2 or 3" pieces
A shallow pan of water (about 1/2")
2"x2" piece of dried Konbu (Kelp)
Salt to taste (optional)

A bowl of ice water

Sauce
- 1/2C cooking liquid
- 3 Tbs peanuts or peanut butter
- 1 Tbs soy sauce
- 2 tsp sugar
- chopped peanuts (optional -- or use chunky peanut butter)

Put beans in pan of water with piece of Konbu (optional but REALLY adds umami/flavor) and salt. Cover and set to boil. As soon as the water starts boiling, turn off heat. Swirl the pan without opening the lid until the beans change color.

Take the beans out with slotted spoon, chopsticks, tongues, etc. and chill in the ice water. Reserve cooking liquid for the sauce. When beans are cool, drain the water and ice cubes, if any.

Combine the sauce ingredients -- I use the Magic Bullet for this, but you could use food processor or a small blender. Pour over the beans and toss. Scatter chopped peanuts before serving.

[Kisal]

ZUCCHINI PIE

4 cups pared zucchini, cut into slices like you would cut apples for pie
1 1/4 cups sugar
1/3 tsp salt
1 1/2 tsp apple pie spice (you can just use cinnamon, nutmeg and ginger if you wish)
1/4 cup flour
1/4 cup lemon juice
2 beaten eggs
Pastry for a 2-crust pie

Preheat oven to 400º.

Peel and slice zucchini. Remove seeds if using large zucchini (I just scrape them out with a spoon).

Mix together salt, spices and flour. Toss with zucchini slices.

Mix in lemon juice, then gently stir in the beaten eggs.

Pour into unbaked pie shell and top with crust. Sprinkle top crust with sugar.

Bake at 400º F for 45 minutes to an hour. Cover edges of crust with strips of foil if they begin to brown too soon.

Cool, slice and serve! May also be served warm with ice cream.

[techlawgardener]

One of my favorite fancy-looking but easy recipes involves the following:

-1/2 to 1 cup cherry/grape tomatoes per person, chopped in half
-1 large basil leaf per person, minced
-1/4 shallot per person
-balsamic vinegar
-1/4 can chicken broth per person mixed with 1/4 t corn starch per person
-olive oil

1. Sautee minced shallots in olive oil 'til translucent on medium heat.
2. Add tomatoes, toss and cook for 2-3 minutes to evaporate some of the juice.
3. Add 1t-1T balsamic per person depending on how acidic you like your sauces, cook down on high heat.
4. Add broth/corn starch recipe, toss & cook 'til sauce is the consistency you like.
5. Add basil, toss, and ladle over cooked chicken breasts, cooked penne, or any other relatively mild-flavored dish requiring a sauce.

Enjoy!

*Modified years ago from Food and Wine, who suggested something along these lines to go over baked chicken breasts stuffed with prosciutto, fontina, and basil.

[If this looks familiar, it's because Cynthia asked me to re-post this to recipes from the Tomatoes forum. I managed to repost to Non-Gardening Related Hoo-ha and Foo, but not the Recipes thread. So, here's the re-re-post.]

[SP8]

MAKING PASTA SAUCE

After giving away about 20 tomatoes I still had about 30 left over from my Reggae Roma plant so I decided to make up a couple of batches of pasta sauce to freeze.

I decided on making 4 types of sauce using around 450g of tomatoes for each lot, these being:


[img]https://i15.photobucket.com/albums/a360/SamhainP8/PS3.jpg[/img]
1. Tomato and Chilli.


[img]https://i15.photobucket.com/albums/a360/SamhainP8/PS4.jpg[/img]
2. Tomato and Basil.


[img]https://i15.photobucket.com/albums/a360/SamhainP8/PS1.jpg[/img]
3. Tomato, Parsley and Chives.


[img]https://i15.photobucket.com/albums/a360/SamhainP8/PS2.jpg[/img]
4. Tomato and Mini Capsicum.


METHOD

‣ Cut a shallow cross on the bottom of tomatoes.
‣ Blanched tomatoes in boiling water for about 1 minute.
‣ Chilled tomatoes in iced water for about 1 minute.
‣ Skinned tomatoes.
‣ Diced tomatoes.
‣ Put diced tomatoes, other ingredients into a saucepan.
‣ Mashed ingredients.
‣ Seasoned with salt and pepper.
‣ Brought saucepan mix up to the boil and then simmered for 2 minutes.
‣ Chilled saucepan in a cold water bath for 2 minutes.
‣ Poured sauce into labelled plastic storage container.
‣ Bunged into the freezer.


[img]https://i15.photobucket.com/albums/a360/SamhainP8/PastaSauce.jpg[/img]
Pasta sauces destined for the freezer 25 July 2009


[img]https://i15.photobucket.com/albums/a360/SamhainP8/Pasta.jpg[/img]
The end result!

[SP8]

[img]https://i15.photobucket.com/albums/a360/SamhainP8/MexPie.jpg[/img]
MEXICAN TORTILLA PIE

Ingredients (serves 4)

* 2 teaspoons olive oil
* 1 large red onion, finely chopped
* 2 garlic cloves, crushed
* 500g beef mince
* 1 small red capsicum, finely chopped (4 'large' ones from the garden)
* 125g can corn kernels, drained, rinsed
* 2 teaspoons Mexican chilli powder (used 2 fresh chillies from the garden)
* 415g can diced tomatoes (used 3 large tomatoes from the garden)
* 1/2 cup torn fresh coriander leaves (from the garden)
* 1/4 cup chopped flat parsley: not in original recipe (from the garden)
* 4 salsa-flavoured tortillas (used plain ones from work)
* 1 1/2 cups grated tasty cheese
* 1 large tomato, deseeded, finely chopped (from the garden)

Method

1. Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.

2. Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander and half the parsley. Season with salt. Stir to combine. Set aside for 10 minutes to cool.

3. Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.

4. Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.

5. Meanwhile, combine chopped tomato, reserved onion, coriander and parsley in a bowl. Serve pie with tomato mixture.

[SP8]

[img]https://i15.photobucket.com/albums/a360/SamhainP8/Br.jpg[/img]
Simple Tuna Bruschetta


Ingredients
* 1 loaf crusty baguette
* Garlic clove halved.
* 1/4 cup of extra virgin olive oil
* Splash of Balsamic vinegar.
* 2 medium-sized tomatoes diced (from the garden)
* 1/4 cup fresh basil leaves chopped, extra whole leaves for garnish (from the garden)
* 1/4 cup fresh coriander leaves chopped, extra whole leaves for garnish (from the garden)
* 1/4 cup fresh flat parsley leaves chopped, extra whole leaves for garnish (from the garden).
* 1/2 cup of red onion, diced
* Small tin of flavoured tuna. We use 'Japanese style' which has wasabi and soy sauce
* Salt and pepper to taste


[img]https://i15.photobucket.com/albums/a360/SamhainP8/JT.jpg[/img]


Method
1. Slice the baguette into ½ inch rounds, cut on the diagonal.
2. Brush both sides of bread slices with olive oil.
3. Grill bread for about 2 minutes per side, until browned but still soft inside.
4. Rub one side of each bread slice with the garlic.
5. Combine and mix tomatoes, basil, coriander, parsley, onion, salt, pepper, tuna and balsamic vinegar in a small bowl.
6. Divide the mixture between the bread slices, garlic side up, and garnish with extra basil, coriander or parsley leaves if desired.

[SP8]

It doesn't get much easier than this for a quick recipe to make mashed potato a bit more interesting!

Gather a few bunches of you favourite herbs, I've found parsley and chives are a good combination.

[img]https://s15.photobucket.com/albums/a360/SamhainP8/ParsChiv.jpg[/img]

Use a food processor (or equivalent) to blend down your herbs into the consistency of a chunky paste.

[img]https://i15.photobucket.com/albums/a360/SamhainP8/ParsChiv2.jpg[/img]

Cook your mashed potato as you normally would and just fold through the herb paste before serving.

Here it's served with beef and a side salad of rocket, roma tomato and an egg.


[img]https://i15.photobucket.com/albums/a360/SamhainP8/ParsChivMash.jpg[/img]


If only I had enough room for a few cows and a couple of chickens on my balcony!

[SP8]

A quick and easy pesto pasta dish to make use of all of that basil you are growing!

Making Pesto
I'm not going to put in any specific quantities as I find it's best to add things in amounts to your own taste.

Ingredients
Parmesan cheese
Garlic cloves
Pinenuts or walnuts
Fresh Basil leaves (lots)
Fresh Parsley leaves (a few)
Good quality virgin olive oil
(you can also add a bit of sour cream if desired)

[img]https://i15.photobucket.com/albums/a360/SamhainP8/Basil-3.jpg[/img]

Method
Blend all ingredients in a food processor adding the oil a bit at a time until thickened and combined. You may need to scrape the sides of the bowl several times during processing.

[img]https://i15.photobucket.com/albums/a360/SamhainP8/Pesto.jpg[/img]

Creamy Pesto Chicken Penne Pasta

Ingredients
Penne Pasta
Barbequed chicken or chicken thigh fillets
Chicken stock
Mushrooms
Pesto
Parmesan cheese
Cream
Salt and pepper

Method
Cook pasta until al dente
Cut chicken into small pieces (brown in a pan if using thighs)
Add chicken, mushrooms and stock into a pan and bring to a simmer
Stir through pesto until combined
Add cream and return to simmer
Stir through parmesan (simmer until chicken is cooked for thighs)
Combine pasta and sauce to serve
Season with salt and pepper
Serve with additional parmesan

From start to finish takes only about 40 minutes!

[img]https://i15.photobucket.com/albums/a360/SamhainP8/PestoPasta.jpg[/img]

[ChefRob]

Who better to ask for recipes than a Professional Chef? Ask away.

[SP8]

Who better to ask for recipes than a Professional Chef? Ask away.

Awesome! What's your pesto recipe?

[ChefRob]

Awesome! What's your pesto recipe?

Traditional Pesto? Because there are so many variations...but this is a basic restaurant recipe.

Basil Pesto
Yield: 1 cup

2 cups firmly packed small, young basil leaves
2 garlic cloves, minced
1/3 cup extra virgin olive oil
3 to 4 tablespoons pine nuts, toasted
Sea salt, about 1/4 teaspoon
pinch of powdered ascorbic acid (vitamin C), or 2 to 3 tablespoons of young parsley leaves
1/4 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
1/8 teaspoon fresh ground black pepper (optional)

Bring a large pot of heavily salted water to a rolling boil (it should taste like the ocean). Use about 1/4 cup of kosher salt for every quart of water. Place the basil in a strainer and dip deep into the water for 15 seconds. Remove the strainer and immediately plunge it into a large bowl filled with ice-water to halt cooking. Drain and squeeze as dry as possible.

Snip with scissors into smaller pieces as chopping herbs can easily cause them to darken and oxidize. In a blender, puree the basil with the oil, garlic, pine nuts, salt to taste and a pinch of ascorbic acid. When blended, add the cheese and pulse briefly to incorporate. Transfer to a bowl and adjust the seasoning.

Thin the pesto out with some hot pasta water before tossing it with the pasta. The residual heat will immediately warm the room temperature sauce. Use right away for best results or store in an air-tight container in the refrigerator.

Tips:

1) Don't use a food processor, a blender, or even better, a mortar & pestle will produce a much more flavorful result.

2) Ascorbic acid helps to retain the bright green instead of the army green color that can result. Using a couple tablespoons of parsley instead of the ascorbic acid will also help the color, but not as much.

3) Old basil leaves taste bitter, use small, young leaves for better flavor.

[SP8]

Awesome! Thanks Rob.

[Duh_Vinci]

Thank you gentleman for the inspiration and the recipes on the pesto, appreciated indeed! Just missing the pine nuts, I guess it would have to wait until tomorrow...

Here is a simple hot appetizer recipe - "Stuffed Tomatoes"

[img]https://i73.photobucket.com/albums/i230/duhvinci/2009_garden/2009_stuffer_tomato.jpg[/img]

In the photo are "Yellow Stuffer", my latest planted variety of this season. Though any good size, firm tomato would do.

Ingredients:

Firm Tomatoes
Imitation crab meat (or the real thing if you have it)
Jalapeno cheese
Mayonnaise (I personally prefer Olive Oil mayo - rich, creamy, and less fat when cooked)
Cilantro
Salt/pepper

Method:

Preheat oven (toaster oven works great) to 400F
Slice tomatoes in half, hallow it out by removing the meaty part
Mix together fine shredded cheese, crab meat, cilantro and mayo.
Salt/pepper to taste
Stuff tomatoes and bake for 10-15 min (or until the flesh is softened)
Plate the maters
Sprinkle some shredded cheese
Garnish as you wish

Hope you enjoy!

Regards,
D

P.S. In the dishes as such, don't be afraid to add/swap/change ingredients... If it sounds good to you, then do it. For example, soft goat cheese, bacon, mayo and tarragon would be a good stuffing too...

[SP8]

Mentaiko Pasta

[img]https://i15.photobucket.com/albums/a360/SamhainP8/fb5cf834.jpg[/img]

This is a very simple, fast and tasty dish, as long as you don't mind eating fish eggs! In saying that though the taste is very subtle and if you weren’t told what it was I bet you wouldn’t have the slightest clue.
Any decent Asian supermarket (particularly Japanese stores) will stock mentaiko.


Ingredients
Butter
Mentaiko (Cod Roe)
Lemon
Spaghetti
Some leafy greens: Rocket works best and I throw in a bit of Ruby Chard for some extra colour.


Method
While the spaghetti is cooking:
Wash and dry your leafy greens
Defrost the mentaiko (1 ovary will do for 2 serves)
Put some butter and mentaiko on a plate
Top with drained spaghetti and leafy greens
Squeeze on some lemon juice
Toss well to mix through the lemon juice, butter and mentaiko

Rocket and Ruby Chard

[img]https://i15.photobucket.com/albums/a360/SamhainP8/1-1.jpg[/img]

Mentaiko

[img]https://i15.photobucket.com/albums/a360/SamhainP8/2-1.jpg[/img]

Butter and Mentaiko

[img]https://i15.photobucket.com/albums/a360/SamhainP8/3-1.jpg[/img]


Ready to Serve

[img]https://i15.photobucket.com/albums/a360/SamhainP8/4-1.jpg[/img]


Ready to Eat

[img]https://i15.photobucket.com/albums/a360/SamhainP8/5-1.jpg[/img]

[applestar]

Ooh! Haven't had one of those in ages. You're making me HUNGRY!
Mentaiko is packed in salt so it's salty... aren't they usually spicy too or are there Spicy Mentaiko as well as just Salty? OK, putting Asian supermarket to my TD list.

[SP8]

Ooh! Haven't had one of those in ages. You're making me HUNGRY!
Mentaiko is packed in salt so it's salty... aren't they usually spicy too or are there Spicy Mentaiko as well as just Salty? OK, putting Asian supermarket to my TD list.

The one depicted above is the spicy version ‘Karashi Mentaiko’ but it's not very spicy at all, just delicious! The salty version is usually labelled as just ‘Mentaiko’.

[rainbowgardener]

This is one I just made up. Needed something relatively quick to take to a potluck, using the veggies I had on hand; came out yummy:

RAINBOWGARDENER'S GREEN BEAN & POTATO CASSEROLE

2 lbs potatoes, peeled
1 lb green beans
1 large onion, chopped
2 cloves garlic, minced
1 large green pepper
1 - 2 Tbsp olive oil
1 Tbsp fresh basil
1 Tbsp fresh parsley
½ tsp marjoram
½ tsp thyme
½ tsp salt
½ tsp black pepper
1 can cream of celery soup
1 large piece of cornbread

*Puncture holes in potatoes and microwave 6-8 min or until starting to get tender
*Trim ends off green beans and chop into bite size pieces
*Steam green beans 4-6 min or until starting to get tender
*Remove seeds from green pepper and chop into 1/2" pieces.
*Saute onion and garlic in oil until starting to soften.
*Add green pepper and saute briefly.
*Add the basil, parsley, marjoram, thyme and half of the salt and pepper
*Saute until veggies are thoroughly softened and tender.
*Chop the potatoes into bite sized pieces.
*Put the potatoes in a large bowl and mix with the remaining salt and pepper.
*Add the green beans, onion/pepper mix, and soup. Mix well.
*Turn into oiled casserole dish. Top with cornbread, crumbled.
*Bake at 350 degrees for about 20 minutes or until everything is heated through and cornbread is lightly browned

(I used cornbread because I had left over cornbread sitting around and it is really good with green beans, but you could use cracker crumbs, buttered bread crumbs or whatever)

[rainbowgardener]

This is another one I made up. I'm a vegetarian, but sometimes it's nice to have something solid and "meaty" to serve your non-vegetarian company. You can make your tofu more chewy and "meaty" textured by freezing it solid, then thawing again. This is a vegetarian version of the classic corned beef hash. Corned basically means salted/ soaked in salt brine.

RAINBOWGARDENER'S CORNED TOFU HASH

Ingredients
1/2 lb extra firm tofu
2 C water
1 tsp salt
1/2 tsp liquid smoke flavoring
1/2 tsp Worcestershire sauce
1/2 tsp A-1 steak sauce
1 onion finely chopped
2 - 3 cloves of garlic minced
2 T olive oil
salt and pepper to taste
2 large or 3 med. potatoes, peeled & chopped in 1/4" cubes
2 red or green bell peppers, seeded and chopped fine
2 C fresh green beens, trim ends and chop small
(optional 1 fresh tomato chopped small)
1 egg
1/4 C milk

Directions
Squeeze the pkg water out of tofu and chop into small cubes
Combine water, salt, smoke flavoring, Worcestershire & A-1
Marinate tofu in flavored water for at least 1 hr
Saute onion and garlic in oil over low heat til softened
Increase heat to med-high
Add potatoes and saute briefly
Drain and lightly press tofu and crumble into pan
Season to taste with salt and pepper
Saute potatoes & tofu
Flip occasionally until starting to brown all over
Add bell peppers and saute for 2-3 minutes
Add green beans, saute briefly
Add tomato if using
Saute a few more minutes until veggies are tender
Scramble the egg and milk and pour over veggies
Stir and cook until egg is cooked
Serve immediately, garnish with grated cheese if desired