Saturday, April 29, 2017
   
Text Size

Site Search powered by The Clarion

Garden to Table

Pinwheels of salmon on spinach leaves

Looking for an healthful, elegant salad that can be done ahead of time and has a stunning presentation as well as being delicious?

Read more: Pinwheels of salmon on spinach leaves

 

Fruit and Nutty Banana Oat Muffins

I can hardly believe our weather warmed up a bit this past week.

Read more: Fruit and Nutty Banana Oat Muffins

 

Better-than-Canned Tomato Soup/Sauce

4 Tablespoons unsalted butter or coconut oil
*1 “institutional” size can of organic whole tomatoes, drain and reserve the juice
3 medium onions, rough dice
3-4 Tablespoons brown sugar
3 Tablespoons tomato paste
10 cups, total,  vegetable or chicken broth, preferably low sodium, mixed with the reserved tomato juice
4-5 bay leaves-be sure to count the number you put in so you can remove them before pureeing the soup
1/4 cup dry sherry or white wine
3 Tablespoons dried herbs such as basil, sage, rosemary or parsley or a combination of same- I use sage and parsley
1 quart half and half or milk
salt and freshly ground black pepper to taste

Read more: Better-than-Canned Tomato Soup/Sauce

 

Pork & Noodle Salad with Roasted Veggies

8 oz. linguine, broken in half and cooked  according to package directions
1/4 cup low sodium soy sauce
4 Tablespoons rice wine vinegar
2  Tablespoons salad oil, I use a light-tasting  safflower oil
1 Tablespoon honey
1 & 1/2 teaspoons toasted sesame oil
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1 head broccoli, cut into bite-size pieces (you can also use broccoli raab if you have some growing in your garden
2 carrots, peeled and cut into 1/8 inch pieces
1 package mushrooms, cleaned and quartered
1 package snow peas
2-3 Tablespoons salad oil
1/2 pound cooked pork, beef, chicken, tofu or firm fish
1/4 green or red cabbage, finely shredded
5 green onions cut into 1/2 inch pieces
1 bunch fresh cilantro, washed and chopped
salt and pepper to taste
chili garlic sauce *

*Chili garlic sauce is optional and can be found in the Asian section of most grocery stores. It is usually fairly hot so proceed with caution!

Read more: Pork & Noodle Salad with Roasted Veggies

 

Cabbage , Potato and Rutabaga Medley

We Southerners really enjoy the restaurants that serve up a “meat and three”.

Read more: Cabbage , Potato and Rutabaga Medley

 

Almost vegetarian Brunswick stew

A favorite memory growing up in rural Wilcox county is the barbecues and the all-night-cooking of Brunswick stew in huge cast iron pots.

Read more: Almost vegetarian Brunswick stew

   

Spinach Tortelloni in mushroom, bacon and tomato sauce

Ingredients:
1 or 2 Packages Barilla spinach tortelloni
6-8 strips bacon, cooked crispy and crumbled
1 recipe  Quick & Easy Tomato Sauce (or bottled sauce)
1 large package sliced mushrooms
1 package cherry tomatoes, preferably organic
1 teaspoon each/or combination of basil, rosemary and  oregano
Grated Parmigano cheese to taste

Read more: Spinach Tortelloni in mushroom, bacon and tomato sauce

   

Spicy Potato and Mushroom Croquettes

Ingredients:
2 floury-such as Russett- potatoes, (about 12 ounces) steamed, mashed and set aside
1  8 ounce package of mushrooms, coarsely chopped and lightly sautéed
1 bunch green onion, lightly sautéed -you can do the onions and mushrooms together
3 cloves garlic, finely minced
1 Tablespoon paprika, preferably smoked
1 teaspoon each, ground cumin and coriander (if you are not familiar with these spices you may want to cut the amount down to 1/2 teaspoon each)
1 egg, lightly beaten
1/2 cup mashed tofu or cheese of choice (I use tofu in mine and the spices season it nicely.)
1 cup cooked quinoa (after rinsing, I cook mine in chicken stock)
1/2 cup small, frozen green peas, rinsed and thawed
salt and pepper to taste
1 cup bread crumbs (if you are wanting to make this gluten free, make your own crumbs from the ends of gluten-free bread)
2-3 Tablespoons oil of choice for pan-frying (I use coconut oil . Clarified butter gives these croquettes a great taste and browns them nicely)

Read more: Spicy Potato and Mushroom Croquettes

   

Crock pot Cannellini bean stew

Ingredients:
3 Cups dried cannellini beans, soaked overnight
1 meaty ham bone and/or 2 teaspoons Better Than Bullion Ham Base*
1 large onion, chopped
2 ribs celery, chopped
4 red or yellow potatoes, scrubbed and diced into one inch pieces
6 carrots, scrubbed and sliced into one inch pieces
2 bay  leaves
water to cover
1 Tablespoon each of the following herbs:
rosemary
parsley
oregano
1 Teaspoon sage
salt and pepper to taste

*I find this item in Publix.  Walmart and Foodland carries the beef and chicken base but I have not found the ham or mushroom base in Scottsboro.   I find, with using this base,  salt is not usually needed but everyone’s salt taste varies.

Read more: Crock pot Cannellini bean stew

   

Thirty Minute Potato and Mushroom Soup

Ingredients:

1 medium onion, thinly sliced (leeks are also good here instead of the onion)
2 tablespoons butter or coconut oil, melted
1 8 ounce package “Baby Bella” or button mushrooms
1 32 ounce package beef broth-preferably organic
6 thinly sliced red or Yukon gold potatoes, scrubbed
1 teaspoon “Better than Bullion” Mushroom Base (I found this at a Publix-it has a super-rich mushroom flavor and I find many uses for it)
1 bunch fresh parsley, finely chopped
1/4 teaspoon freshly grated nutmeg
black pepper to taste
1/4 cup Parmesan cheese -optional

Read more: Thirty Minute Potato and Mushroom Soup

   

Page 10 of 15

© 2014 The Clarion
Designed and maintained by Aldrich Publishing, LLC