VEGETARIAN RECIPES for newbies and the rest of us
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mustangsally10:
Hello 2: Hope everyone is doing well Thanks MarieMonDieu for the yummy cheese cake recipe, I Looove cheesecake
Hi MustangSally10, Yes, I did make the cheesecake! It was quite tasty but I had a few mishaps because I was trying to bake too late at night. The same recipe that I gave you, plus: - 2/3 bar of dark organic chocolate, melted with a splash of veg oil to keep it from hardening again - Chocolate graham crackers, 1 and 3/4 cup plus 1/4 cup of toasted hazelnuts - A scraping from a part of a real vanilla bean (we get them cheaply at the natural food store and I save it for special things) - A generous dash of almond extract added to the cheesecake mix - Caramel sauce poured over the crust before adding the cheesecake mixture Here's where I went wrong: I overcooked my caramel sauce and it was quite hard, and I mistakenly thought if I poured it over the crust, it would somehow melt and stay soft. So we ended up scraping the crust out with a pie server. The other thing I did was pour too much mixture into my deep dish pie plate. It bubbled over and created a ring of hardened black goo on the bottom of my oven. Spent a while cleaning that up the next day! But it was really delicious! Love all your recipes, I will be sure to refer back to them this week. Everyone here loves Key Lime Pie! I was in Florida once and brought back a bottle of the Key Lime juice for pies and it was awesome. So thanks very much for that! I made bean "brownies' the other day. I was going to make bean burgers but I got lazy and no time to fry them up in a pan. Less oil this way. Here's what I did: 1 can refried beans 1 egg (optional) Dash of hot sauce Dash of Coleman's mustard (we like it hot around here) Bit of salt and pepper 1/3 can of tomato paste (the very small sized can) Ketchup (optional) Chopped onion, about 1/4 cup One garlic clove, minced finely 4-5 baby portobella (portabella?) mushrooms, minced finely Enough bread crumbs to tie it all together Think I added some fresh lovage from the garden I put this into an 8 by 8 inch pan and cooked it for oh... 1/2 hour or so until it was browning up a bit on top. Then I just ate one plain and they did get eaten but the next day, I chopped some up and made a vegetarian tostada using some freshly homemade salsa, lettuce, tomato, a small soft tortilla, a bit of shredded cheese, and more hot pepper (habenaro, just a bit, chopped up and put into the salsa mix). Was dying for some cilantro! Just planted my tomatoes and some basil, sage, and jalepeno plants. A cutworm got one of my pepper plants already I have to make a collar out of a paper towel tube to protect the rest. Cukes are next. Have to run errands and then come back and do my cucumber trellis. Not sure where to put it yet but there is plenty of room -- just want it to look nice. We're going to have some great veggies this summer!!! More later, but thanks again!!! Hugs, ~~Marie
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Thanks Marie The ingredients for cheesecake are so good that there is nothing you can do to make them taste bad. There is a restaurant down here I Hop's that just started serving pancakes stuffed with cheesecake The only new homegrown veggies I have this year is a lettuce bowl. I thought I would try one in my upstairs screened porch. It gets some sun but not very much but the lettuce bowl is doing great..it has mainly the soft lettuces plus some chard. I wish I had room and time for a big veggie garden. That bean brownie recipe looks seriously good and different, I've never seen that before...have to try it soon, thanks Here is Macca's Meatless Monday for 5/31/10 Help! for oil addiction here
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Yum! Thanks, MustangSally10! My doc just told me to eat more avocado (BP issues). Also thanks for the Daily Kos link, that was really informative. I just got some pasta yesterday and my husband loves pizza, with anything on it. He will eat vegetarian any time so that helps. The bean brownies were a bit dry so I'd add something to keep them moist or maybe even put some salsa on top (as some people put ketchup on meatloaf). Or maybe I baked them too long. But they were okay crumbled up with other ingredients. I looked at the store-bought veggie burgers the other day and they are too expensive! I mean, any type of convenience food, you are always going to pay more for, right? I have several bags of dried beans and perhaps I'll soak some up later this week and use them in a few different recipes. I know in New Orleans, they typically do red beans and rice on Mondays. Perhaps I'll do a take on that tomorrow. Today I'm making herbal tea with several big handfuls of lemon balm, a bit of spearmint, and some yarrow leaves. Yarrow is supposed to be anti-viral and also a good tonic for women. I have been a bit stressed lately so I can use all the good tonic I can get There are several people on my Maine Twitter feed who do the meatless Monday as well. So it's like our meatless Monday support group and recipe exchange, ha-ha. Thanks again, will save the recipes. The sangria looks very good! Hugs, ~~Marie Whose lettuce got taken over by wild mustard, ack.
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Help! I have a question about making beans that aren't bland: Yesterday I got my beans all done and added some fresh thyme and a little fresh basil (as my basil plants are still small). To the original pot, I added: 1/2 large bag of pinto beans chopped onion (about 1/2 medium) chopped lovage (tastes like celery) 1 red pepper, chopped ground black pepper I am supposed to be on a low salt diet due to my blood pressure. It's hard but I have to do it I tasted them last night and while I added a bit too much water to the crockpot (not wanting them to stick and burn), they were done and pretty good. For the rice, I used the Alton Brown method of melting some butter along with the dry rice and then adding the water after stirring it up a bit (as you do for Rice A Roni mixes). That was fine but wish I'd made more rice! This morning, I decided to use the leftover beans at breakfast. I used a slotted spoon to remove some of the extra liquid and grated some pepper jack cheese into them after heating up in the microwave. Not a lot, because cheese still has fat in it and I'm supposed to lose weight in addition to be on a low-sodium diet. But I was starving and a little fat at breakfast helps me get some staying power. I also fried up a couple of eggs and some mushrooms and tomatoes (sort of like an English breakfast but only with no sausage or meat). And a hard little corn muffin. I think maybe my baking powder has gone flat It's been really humid with the recent rains and it was difficult to scoop out of the can. But I can easily get more baking powder. I ended up putting hot sauce on the beans and eggs and the cheese did flavor the beans up a lot. And of course, cheese is so yummy. But what else do you think I could have added to the bean recipe to make it more flavorful, without dumping a lot of salt into the pot? I was trying to go for a Louisiana style red beans and rice dish (and was out of red beans, hence, the pintos). Next time I make cornbread, I am going back to my original method of pre-soaking the cornmeal beforehand. They were really well, flat and dense. I did put in a bit of molasses to cut down on the sugar so maybe that didn't help. Usually my corn bread is pretty good, and this wasn't bad, just too thick. Any tips or other recipes for bean dishes would be welcome. Thanks, ~~Marie
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MarieMonDieu:
Help! I have a question about making beans that aren't bland: Yesterday I got my beans all done and added some fresh thyme and a little fresh basil (as my basil plants are still small). To the original pot, I added: 1/2 large bag of pinto beans chopped onion (about 1/2 medium) chopped lovage (tastes like celery) 1 red pepper, chopped ground black pepper I am supposed to be on a low salt diet due to my blood pressure. It's hard but I have to do it I tasted them last night and while I added a bit too much water to the crockpot (not wanting them to stick and burn), they were done and pretty good. For the rice, I used the Alton Brown method of melting some butter along with the dry rice and then adding the water after stirring it up a bit (as you do for Rice A Roni mixes). That was fine but wish I'd made more rice! This morning, I decided to use the leftover beans at breakfast. I used a slotted spoon to remove some of the extra liquid and grated some pepper jack cheese into them after heating up in the microwave. Not a lot, because cheese still has fat in it and I'm supposed to lose weight in addition to be on a low-sodium diet. But I was starving and a little fat at breakfast helps me get some staying power. I also fried up a couple of eggs and some mushrooms and tomatoes (sort of like an English breakfast but only with no sausage or meat). And a hard little corn muffin. I think maybe my baking powder has gone flat It's been really humid with the recent rains and it was difficult to scoop out of the can. But I can easily get more baking powder. I ended up putting hot sauce on the beans and eggs and the cheese did flavor the beans up a lot. And of course, cheese is so yummy. But what else do you think I could have added to the bean recipe to make it more flavorful, without dumping a lot of salt into the pot? I was trying to go for a Louisiana style red beans and rice dish (and was out of red beans, hence, the pintos). Next time I make cornbread, I am going back to my original method of pre-soaking the cornmeal beforehand. They were really well, flat and dense. I did put in a bit of molasses to cut down on the sugar so maybe that didn't help. Usually my corn bread is pretty good, and this wasn't bad, just too thick. Any tips or other recipes for bean dishes would be welcome. Thanks, ~~Marie
Hi Marie beans are the best food in the world especially for meatless people, so it's important to have all the good recipes you can My fave recipe for red beans is here: http://www.dailykos.com/story/2010/2/8/835069/-Maccas-Meatless-Monday...Po-Boys-n-New-Orleans BEST CREOLE RED BEANS great with the jambalaya above 1 pound red kidney beans, dry 1 large onion, chopped 1 bell pepper, chopped 5 ribs celery, chopped As much garlic as you like, minced (I like lots, 4 or 5 cloves) 1/2 to 1 tsp. dried thyme leaves, crushed 1 or 2 bay leaves As many dashes Crystal hot sauce or Tabasco as you like, to taste A few dashes Worcestershire sauce Creole seasoning blend, to taste; OR, red pepper and black pepper to taste Salt to taste Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, seasonings, and just enough water to cover. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.) If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency. Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. 8 servings I think you could sub. pinto beans just as well also this recipe has so much flavor the salt isn't very important. Now I'm thinking I'll make a pot this week and use for nachos and wraps etc. Take care
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2: Hello Everybody Here is Macca's Meatless Monday for 6/7/10 Let Me Roll It
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So last night I made mushroom risotto, with some bread I'd bought, and oven roasted asparagus on the side. Risotto is pretty easy, you just follow the directions on the package. For the roasted asparagus, I put grapeseed oil, which I found on the cheap at Walmart (hey, Walmart even has free trade coffee for $5, have to watch my budget). Trim the asparagus ends and lay on a cookie sheet (with sides, so the oil doesn't leak out). Sprinkle with salt and pepper and drizzle some veg oil on top. Toss it all up with your hands, making sure you get the tips covered in oil. Bake in a hot oven for 10-12 minutes (375 F). Wicked good stuff! Today I'm trying some more beans, but I didn't think to soak any, so I'm doing a take on some veg chili that I used to do. Still trying for that Louisiana flavor: - 2 cans red kidney beans - 2 cans garbanzo beans (aka chickpeas, because I love chickpeas) - One small onion - 3-4 stalks celery - One half each of a red and green bell pepper - 2 chopped serrano peppers (or any hot pepper of choice) - 3-4 cloves minced garlic Fry the onion, celery and bell peppers in a pan until soft. Add the garlic and hot pepper. Then I'm dry roasting some spices, like cumin and celery seed and some fresh thyme from the garden. Like they do in Indian cooking. Wicked good flavor there! And putting it all into the pot with the beans and some water. If you add a lot of cumin, it's more Southwestern, if not, you can add some curry powder or even garam masala if you want more of an Eastern dish. I just do what I feel like that day, and usually it all works out. For the carbs I'm making some brown rice because I am sick of white rice and haven't had brown rice in a long time. It's nuttier, eh? I'm sort of a play as you go cook. Sometimes I make a hit and sometimes I don't, but so far my batting average is pretty good Just chillin' on a Sunday afternoon and thought I'd share. It's nice, exploring new things and creating new recipes on the fly, isn't it? Hugs, ~~Marie
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Hi Marie Yum risotto, I love it but always forget to make it and it's so versatile. Have you ever made barley risotto? You just make it the same way you make rice risotto just use pearl barley instead. Its really a good change and delish too. Is the asparagus from your garden? I wish I had more room to grow veggies. Did you see the red bean recipe I left you about 2 posts up? It's the closest recipe to New Orleans red beans I've ever tried. The garlic is the big variable so you can cut down if you like less garlic. It doesn't need very much salt at all. Happy Cooking Wow, just listening to your son's vid...I'm really impressed..I read the lyrics too..outstanding
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Hi MustangSally, I did see your recipe, yes! I wanted to try it but I forgot to soak my beans so I just threw something together this time. The brown rice was a little mushy. Been a while since I cooked brown rice so I may have added a bit too much water. Still tasted ok tho'. I have heard of the barley risotto, yes. Maybe I tried it once, not sure. I wish I had an asparagus bed! I can buy local but it's very pricey. So I got whatever they had at the market. Threw a little cornmeal into my beans at the end to thicken them, as some people do with their chili's. So it was more like a veg chili, because I added a lot of cumin. My son is very talented, I agree! He did that song for school. I submitted it to the Ellen show yesterday. She has a spot on her website for people to submit musical talent videos. You never know! Son flew back to Chicago on Saturday to hang with his buddies. He'll be back tho', I made him buttermilk pancakes for breakfast before his flight and he said they were really great! His dad lives in the Chicago area, see. But dad doesn't bake chocolate sheet cakes and strawberry rhubarb tarts, LOL. My son can cook too! We make cheesecake together sometimes, his favorite. My hips love it too, lol. I come back and peek at your recipes and just did a big grocery shop the other day so I'll be sure to be looking at them again soon! Hugs, ~~Marie
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Hello 2: everybody Hope everyone is doing well I am late again ops: in posting my Macca's Meatless Monday. Here it is for 6/14/10 "A Hard Rock Night" Includes these recipes (some from the Hard Rock Cafe!) and MUCH more with pics and music! WILD MUSHROOM SOUP Included in the HRC Meat Free Monday selection my recipe 6 tablespoons (3/4 stick) butter or use vegan butter 2 cups finely chopped onions 6 ounces crimini (baby bella) mushrooms, chopped 6 ounces fresh oyster mushrooms, chopped 6 ounces fresh shiitake mushrooms, stemmed, caps chopped 1 tablespoon chopped fresh thyme 3 tablespoons brandy 2 tablespoons all purpose flour 4 cups vegetable broth Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls. HARD ROCK CAFE GRILLED VEGETABLE SANDWICH from the HRC menu 6 Tbl Mayonnaise or use Veganaise 1/2 ts Fresh Parsley ? Chopped Dried Oregano Salt to taste 1 Red Bell Pepper 1 sm Zucchini 1 Yellow Summer Squash 1/4 Eggplant 1/4 c Olive Oil 2 Sourdough French Roll (I used focaccia) 1 TB Parmesan Cheese ? Grated 8 Onion Ring Slices 4 slices Tomato 2 Pieces Red Leaf Lettuce Preheat the barbecue or stovetop grill. To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you?re ready to make the sandwich. Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well. Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender. Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls. Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant. Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next. Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve. HARD ROCK CAFE ORANGE FREEZE My kind of finish 2 cups orange sherbet 1 cup freshly squeezed orange juice 1/4 cup milk 1 sprig fresh mint (for garnish) In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the mixture up a bit to help it combine. Pour into a tall, chilled glass and place a sprig of fresh mint on top. Serve immediately, either to drink or as a dessert. "A Hard Days Night" The Beatles
Macca's Meatless Monday for 6/21/10 "Lettuce In" All about salads and lettuce and even growing lettuce PENNE RIGATE with MIXED GREENS and PINE NUTS An easy one dish meal! serves 6 * 1 lb penne rigate (I use Barilla Plus for added protein) * 3 tablespoons unsalted butter * 3 tablespoons olive oil * 1/4 cup pine nuts (1 1/4 oz) * 1 teaspoon chopped garlic * 1 head romaine lettuce and 1 head radicchio or use 2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups) * 1/2 teaspoon salt * 1/2 teaspoon black pepper * 1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander. Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 2 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side. GRILLED SALAD PIZZA Makes 1 12-inch pizza Vinaigrette * 2 Tbs. balsamic vinegar * 2 tsp. honey * 1 tsp. Dijon mustard * 1 small clove garlic, minced (1/2 tsp.) * 3 Tbs. olive oil Pizza * 1 recipe Pizza Dough (homemade or store bought) * 3 Tbs. grated Parmesan cheese * 1 cup arugula * 1 cup sliced romaine lettuce * 1 head red endive, halved and sliced (1 cup) * 1/2 cup thinly sliced fresh fennel * 1/4 cup thinly sliced red onion * Shaved Parmesan for garnish, optional To make Vinaigrette: 1. Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes. To make Pizza Preheat oven to 350F: 1. Roll out Pizza Dough for 12" pizza, and sprinkle with grated Parmesan. Place pizza on middle rack in preheated oven, and bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil. 2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls. ENDIVE SALAD with BLUE CHEESE and WALNUTS Serves 2 to 3 as an appetizer or salad 1/2 cup walnuts 2 tablespoons olive oil 2 teaspoons white balsamic vinegar salt, freshly ground pepper to taste 1 or 2 largish heads Belgian endive 1/2 cup crumbled blue cheese Preheat oven to 350ºF. Roast walnuts in a single layer on an ungreased baking sheet for 8 to 10 minutes. You can also toast walnuts in a dry skillet on the stove top for 5 or so minutes, but stir frequently to keep them from burning. Transfer walnuts to a plate to cool completely. Break any walnut halves into smaller pieces by hand. While walnuts are roasting, whisk olive oil, vinegar, salt and pepper together to make dressing. Set aside. Trim off the very base of the head of endive with a knife. Carefully remove 10 or so outer leaves one at a time. You?ll probably need to slice off more of the base as you go along. If any leaves break or are less than visually perfect, reserve them to chop up for the blue cheese/walnut mixture. Rinse leaves and carefully pat dry with paper towel. Arrange in a radial pattern on plate. Slice remainder of endive head in half lengthwise, rinse under running water and shake dry, then slice crosswise into 1/2-inch [or less] strips. Place in large bowl with walnut pieces and crumbled blue cheese and toss with dressing. Mound mixture in center of whole endive leaves and serve. Use the endive leaves to scoop up the cheese/walnut mixture. "Let Em In" Paul McCartney Enjoy -
It was really warm and humid here yesterday, so I made gazpacho, using this recipe as a guideline: http://simplyrecipes.com/recipes/gazpacho/ I leave half the veggies unblended and stir into the soup for a chunky texture. Also, I added a bit more spice, using a habenero pepper, which was, as expected, really spicy! But I like it. I also added a small zucchini, as I had one in the fridge. Next time I would probably add more cucumber, because I like it. I also left out the celery because I forgot, not sure if I'd add it or not. I made a lot so now I have leftovers for lunch! These are all the vegetarian recipes on that site: http://simplyrecipes.com/recipes/vegetarian/ Artichoke soup sounds really good!
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Hi Marie That gazpacho looks delish and cool And that link for simply recipes is OMG great! First off, I have to try the Beet hummus...love hummus and beets, who knew they could go together? Then, I love the three bean recipe in there. Haven't made that in a while and that looks like one of the best recipes I've seen for it. I agree with the writer as I don't like canned green beans but subbing cannellini sounds perfect...might try it this coming weekend Thanks a mil
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2: Hello everybody Here is Macca's Meatless Monday for 6/28/10 "Basil, It's You" all about wonderful fragrant basil
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Love basil! I have one little plant that I'm nursing along. Tomatoes are blossoming and look quite healthy. We have some farmers markets around here where I could probably get a good quantity of basil at a decent price. I'm going to make marinated garlic cloves today: http://forums.gardenweb.com/forums/load/market/msg1114345027953.html (recipe near bottom of page) "MARINATED GARLIC 30 cloves garlic, peeled* 1/2 cup olive oil 1/4 cup lemon juice 1/4 cup white wine vinegar (I use Champagne vinegar) Salt and pepper to taste 4 sprigs fresh oregano or 1/2 tsp dried Blanch the whole cloves of garlic in boiling water for 5 minutes; remove, and plunge into cold water. Drain and dry off the garlic. Mix the remaining ingredients (except the fresh oregano sprigs) in a blender until emulsified. If using dried oregano toss it in with the oil and vinegar. Put the cloves in a jar and cover with the marinade, tuck the sprigs of oregano into the jar. Cover and allow it to marinate for at least 5 days in the refrigerator. Serve as is for a snack or side dish or add to a green salad. Don't be surprised if a couple of people polish off the whole batch in one sitting! I had tried several other marinated garlic recipes before this one and was not happy with the results. This one is perfect! *NOTE: You can double the garlic cloves and will still have enough dressing to cover. The marinade makes a fantastic salad dressing after you use up the garlic." My hubs says his former landlady made this & just let sit overnight and people gobbled them up at parties. I'm looking at it for health benefits as well. I was chopping garlic and stirring it into olive oil and using the oil for health benefits. Thanks for the recipes! It's going to be hot here tomorrow and I'm having a few guests over for the 4th celebration. I'm also thinking about the beet hummus & 3 bean salad. Don't know if I've ever made the bean salad before, just eaten it from the deli or at a party when someone else brought it. Hugs, ~~Marie
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This is what we had for MFM on July 12th: http://allrecipes.com//Recipe/oriental-cold-noodle-salad/Detail.aspx Sorry, the note at the top of this recipe says it goes well with fried chicken, but we didn't do that! We just ate the cold noodle salad! The only thing different I did was substitute a bit of peanut butter mixed with almond oil for the sesame oil. I was too cheap to buy a whole bottle for 1 1/2 teaspoons Even I was impressed with myself, it tasted just as good as a restaurant! Note: the 2 tsp of red pepper flakes made it pretty spicy, so I'd start with 1 tsp and then add more if you like it hot. It wasn't too hot for us but I could see it might be for others. This made enough for us to have leftovers (2 people) for 2 days. I also did a veggie fritatta, not sure if eggs qualify for MFM or not (?). I have a hard time going without eggs & dairy. So my breakfast was a Greek-style blueberry yogurt and then the veggie fritatta, and the noodle salad for dinner. I really appreciate the sort of relaxed attitude of "well, if people over-indulged all weekend, MFM is a good way to make up for it." I backslide every now and then but overall, it's making me more aware of my food choices, and also buying local when I can, to support our local economy and keeps from trucking things from all over, right? My first thought when I was buying the soba noodles was, "oh, how expensive," and then I mentally thwapped myself on the noggin, because they are less than $4 and I wasn't buying any expensive meat! Der. I'm just used to getting pasta on special and I imagine this dish could be made with regular spaghetti or even the newer enriched versions (i.e., Barilla, which I love, because it doesn't have that cardboard-y wheat taste). It's kind of weird because the town I live in is a huge outlet store town, with lots of tourists, so there's a lot of consumerism. I guess I fall somewhere in between. I do what I can with the resources I have. A lot of times I'll have crackers with hummus for my lunch, but tahini is very dear right now, so I buy the premade tubs and eat off that for a few days (roasted red pepper, yum!), with rosemary & olive oil triscuits split in half. Anyway, that noodle recipe is wicked good, you should try it! Hugs, ~~Marie
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I recently tried a chipotle black bean burger. It was really good. I'm happy of finding new ways of eliminating meat, but not having to sacrifice a little bit of taste.
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2: Hello Everybody Hope you all are well Hi Marie! and thanks for all the recipes! I have to tell you that I have already made the 3 bean salad recipe from the link you posted
Macca's Meatless Monday for 7/12/10 Yer Blues(berries) Enjoy -
does anyone have, a recepie for Saltrising bread?? would greatly appreciate it. thank you, luv and peace,lil ole me
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maccalindandme:
does anyone have, a recepie for Saltrising bread?? would greatly appreciate it. thank you, luv and peace,lil ole me
Goodness no, MaccaLindandme, but I found this: http://allrecipes.com//Recipe/salt-rising-bread/Detail.aspx I felt lucky to have a guest on 4th of July who brought her own homemade sourdough bread. "Oh," she says, "I always have at least 2 sponges going." I feel good if I don't eat Ramen noodles for lunch. Actually, I do like Ramen noodles. But I don't make them from scratch. MustangSally, I do appreciate your hummus recipe. I think I was craving the sesame seed & tahini added, as I used to do. I know some people here in Maine use peanut butter in place of tahini, and I myself used to buy bulk sesame seeds & grind them up in a poor attempt to get the flavor. I will say, in my defense, that we do recycle plastics here, and I often re-use the containers for some other purpose. We do the same with cardboard. Sometimes, I have too much to do, so I buy some pre-made stuff like the red pepper hummus. Even today, I had a doctor's appointment and then laundry to do, computer work, etc., so we had a mushroom pizza that was store bought. I'd love to make meals from scratch all the time, but I just don't have the time if I'm going to do other things. However, I am going to make the vichyssoise recipe soon. #1 I am part Irish. #2 I am part French. It seems a match made in Heaven. Hugs, ~~Marie Who made black bean & corn salad the last few days, then ate it with pasta.
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2: Hello Everybody Thanks for the comments Marie Irish and French that is a great combo for people and food I used the 3 bean recipe in the column..check it out below. It is so hot I don't feel like cooking or eating very much so am living on popsicles (having one now in fact) Here is Macca's Meatless Monday for 7/19/10 Oil Woman, Oil Why
Enjoy