cynupstateny
Well-known member
[No message]
Dawn_MO: Your mailbox is full- just wanted to say "Thanks, again"!
- Thread starter cynupstateny
- Start date
cynupstateny
Well-known member
Sounds good, Dawn!
Must've missed this one - pickle recipe? I looked, but couldn't find. Link please? 
) Thanks
P.S. I love dill ANYthing!
http://eat.at/swap/forum/index.php?action=search3&keywords=dill&andor=and&searchin=all&forumid=1&dayrange=60&username=upstate&matchtype=partial
) ThanksP.S. I love dill ANYthing!
http://eat.at/swap/forum/index.php?action=search3&keywords=dill&andor=and&searchin=all&forumid=1&dayrange=60&username=upstate&matchtype=partial
dawn_mo
Well-known member
Had this for brunch and I loved it. REC: Tuna Salad
I decided I am going to try the anti-inflammatory way of eating for awhile to see if it helps with my arthritis. I made this a little while ago, and I just loved it. I can only imagine how good it will be when all the flavors meld.
I didn't find this spicy at all, but you might start out a little more cautious. I am going to add more veggies next time to lower the calorie count. I love garbanzo beans, but my family can't stand them, so I can make this as hot as I like. Yay!
* Exported from MasterCook *
Tuna Salad
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 cups cooked garbanzo beans
5 ounces tuna in water
1 jalapeno -- minced
2 tablespoons red onion -- minced
1 cup cooked green beans -- chopped
1 stalk celery -- minced
2 tablespoons extra virgin olive oil
fresh dill, to taste
1 teaspoon srirchi sauce
1/2 cup black olives -- halved
Mix all ingredients together. Serving size 1 1/2 cups.
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 360 Calories; 15g Fat (36.0% calories from fat); 23g Protein; 36g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 377mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
I decided I am going to try the anti-inflammatory way of eating for awhile to see if it helps with my arthritis. I made this a little while ago, and I just loved it. I can only imagine how good it will be when all the flavors meld.
I didn't find this spicy at all, but you might start out a little more cautious. I am going to add more veggies next time to lower the calorie count. I love garbanzo beans, but my family can't stand them, so I can make this as hot as I like. Yay!
* Exported from MasterCook *
Tuna Salad
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 cups cooked garbanzo beans
5 ounces tuna in water
1 jalapeno -- minced
2 tablespoons red onion -- minced
1 cup cooked green beans -- chopped
1 stalk celery -- minced
2 tablespoons extra virgin olive oil
fresh dill, to taste
1 teaspoon srirchi sauce
1/2 cup black olives -- halved
Mix all ingredients together. Serving size 1 1/2 cups.
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 360 Calories; 15g Fat (36.0% calories from fat); 23g Protein; 36g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 377mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
dawn_mo
Well-known member
Here you go. REC: Mom's Dill Pickles
This is a version of my Mom's Dill Pickles that I grew up with. Her recipe called for 2 cups of salt and sugar, but my sister started making them with the 1 cup, and we like them a lot better. You sterilize the jars and lids bring the brine to a boil then pour over cukes and cap with lids. I turn them upside down and let them cool like that. Then store them in a dark cool place for at least three weeks. Then they are ready to eat. I did some beans like that last night also. Everone who has ever tasted these pickles loves them.
* Exported from MasterCook *
Mom's Dill Pickles
Recipe By : Mom/Joyce
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
15 cups water
7 1/2 cups cider vinegar
1 cup sugar
1 cup salt
garlic 3 per jar or more
1/4 teaspoon alum , per jar
fresh dill heads
sterilize jars and lids. layer garli, dill, cukes,garlic, dill,cukes, garlic, and dill. bring brine to a boil and pour into jars. cap with sterilized lids and seal.
- - - - - - - - - - - - - - - - - - -
This is a version of my Mom's Dill Pickles that I grew up with. Her recipe called for 2 cups of salt and sugar, but my sister started making them with the 1 cup, and we like them a lot better. You sterilize the jars and lids bring the brine to a boil then pour over cukes and cap with lids. I turn them upside down and let them cool like that. Then store them in a dark cool place for at least three weeks. Then they are ready to eat. I did some beans like that last night also. Everone who has ever tasted these pickles loves them.
* Exported from MasterCook *
Mom's Dill Pickles
Recipe By : Mom/Joyce
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
15 cups water
7 1/2 cups cider vinegar
1 cup sugar
1 cup salt
garlic 3 per jar or more
1/4 teaspoon alum , per jar
fresh dill heads
sterilize jars and lids. layer garli, dill, cukes,garlic, dill,cukes, garlic, and dill. bring brine to a boil and pour into jars. cap with sterilized lids and seal.
- - - - - - - - - - - - - - - - - - -
Here's a photo and description of the Sriracha sauce. Good stuff.
http://en.wikipedia.org/wiki/Sriracha
http://en.wikipedia.org/wiki/Sriracha
dawn_mo
Well-known member
I will never get the spelling of that right, thanks Pat! And here are some more recipes
that my girlfriend sent me, using quinoa and barley. I haven't made any of these but they sound good.
Turkish Pilaf with Hulled Barley / Contributed by Richard Prestwood
1/2 cup hulled barley
1/4 cup raisins of your choice
1 Tbsp. extra virgin olive oil
1/4 tsp. nutmeg (freshly ground is always best)
2 cloves garlic, chopped
1/2 tsp. honey
1/2 cup diced shallots or onion
1 Tbsp. pine nuts or coarsely ground walnuts, toasted in a dry skillet
1 1/2 cups hot chicken stock
Salt and freshly ground black pepper to taste
Heat a heavy sauce pan and add the olive oil when the pan is hot. Sauté the garlic for 1 minute but do not brown. Add the shallot or onion and sauté until they are translucent. Add the raisins and stir to incorporate. Add the hulled barley, toss to coat with the oil-shallot-garlic mixture and sauté for a minute or two, taking care to not brown. Add the hot stock all at once, bring to a boil, reduce heat to a slow simmer, cover and cook for 20 minutes, but check frequently to see that the liquid has not boiled away, and if it is becoming dry, add a little more hot stock.
Now, add the honey and nutmeg, stir, cover and continue cooking for 10-15 minutes. Check for doneness (al dente and chewy), and if not, check for liquid and continue cooking over slow heat for another 5-10 minutes until the barley is done to your preference. There should be just a little bit of liquid left in the bottom of the pan, but it will be absorbed by the barley while the covered pan rests off the flame for 10 minutes or more.Now add the toasted nuts, stir, add salt and pepper to taste, stir, turn out into a warm bowl and serve.
This is very good the next day. I like to incorporate some into a frittata to which I add sautéed red, yellow, or orange bell peppers, garlic, and onion.
Vegetable and Quinoa Saute
1/3 cup quinoa
1 cup canned garbanzo beans, drained and rinsed
2 tsp. olive oil
1/2 cup orange juice
1 onion, chopped
1/4 cup raisins
3 carrots, grated
1/8 tsp. cinnamon
2 garlic cloves, minced
1 Tbs. chopped cilantro
1/2 tsp. ground cumin
1. Cook the quinoa according to package directions.
2. In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes.
3. Stir in the quinoa, garbanzo beans, orange juice, raisins, salt and cinnamon; cook, covered, until the juice is absorbed and the flavors are blended, about 10 minutes. Stir in the cilantro.
Quinoa Vegetable Patties
Source: "The Whole Foods Market Cookbook" / Yield: 6 patties / Recipe By: Steve Petusevsky
1 cup dried quinoa
1 tablespoon plain yogurt
2 cups water
1/8 cup tahini
1 tablespoon corn or olive oil
2 teaspoons salt
2 small carrots -- grated
1 teaspoon finely ground pepper
1 small zucchini -- grated
1/8 cup fresh dill
1 small onion -- finely chopped
2 teaspoons fresh lemon juice
10 ounces frozen chopped spinach -- thawed and squeezed dry
2 teaspoons dried Italian herbs
1/8 cup all-purpose flour
canola or olive oil for brushing on parchment paper
1/2 teaspoon baking powder
Place the quinoa, water and corn oil in a large sauce pan and bring to a boil. Lower heat to a simmer and cook the quinoa, covered, stirring occasionally for 20 minutes, until tender and all the liquid is absorbed. Cool the quinoa.
Preheat the oven to 400 degrees. Place the cooked quinoa into a large bowl with the onion, carrots, zucchini, spinach, flour, baking powder, yogurt, tahini, salt, pepper, dill, lemon juice, and Italian herbs, mix well.
Line a baking pan with parchment paper. Lightly oil the paper. Using an 8 ounce scoop to measure, place the scooped grain mixture on the paper and press down lightly to form 6 (1-inch thick) patties. Bake for about 20 minutes or until lightly browned.
CURRIED RED QUINOA AND PEAS / Serves 4
1 cup red quinoa
2 cups vegetable or chicken stock
2 Tbs. curry powder
1 tsp. turmeric
1 cup frozen peas
Add red quinoa, curry powder, turmeric and peas to 2 cups of stock. Cover and stimmer about 10-15 minutes, until all the water is absorbed.
RED QUINOA SALAD Serves two
1 cup Organic Inca Red Quinoa
1 cup chopped tomatoes
2 cups water
3/4 cup crumbled goat cheese
6 radishes chopped in a medium dice, about 1-1/2 cups
2 Tbs. capers, chopped coarsely
Half a small red onion, cut into a small dice
2 tsp. chopped fresh oregano (or fresh parsley)
Dressing:
1 Tbs. Dijon mustard
1/3 cup olive oil
4 Tbs. red wine vinegar
Salt and pepper to taste
Cook Organic Inca Red Quinoa per label directions. (You can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Just before serving, carefully fold in cheese.
Black Quinoa and Cranberry Salad / Serves 6
½ cup red quinoa
1 ½ cups water
¼ cup dried cranberries
¼ cup toasted pine nuts
½ cup fresh mango, diced
¼ cup fresh chives
1 spring onion, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons peppermint, chopped
¼ teaspoon allspice
¼ teaspoon salt
fresh ground pepper to taste
3 cups fresh salad greens
1. Bring the water to a boil and cook the quinoa for 15 minutes. Drain and put the quinoa in a medium bowl.
2. Add the cranberries, pine nuts, mango, chives and onion.
3. In a small bowl, whisk together the olive oil, vinegar, peppermint, allspice and salt and pepper.
4. Serve the salad on a bed of fresh greens.
that my girlfriend sent me, using quinoa and barley. I haven't made any of these but they sound good.
Turkish Pilaf with Hulled Barley / Contributed by Richard Prestwood
1/2 cup hulled barley
1/4 cup raisins of your choice
1 Tbsp. extra virgin olive oil
1/4 tsp. nutmeg (freshly ground is always best)
2 cloves garlic, chopped
1/2 tsp. honey
1/2 cup diced shallots or onion
1 Tbsp. pine nuts or coarsely ground walnuts, toasted in a dry skillet
1 1/2 cups hot chicken stock
Salt and freshly ground black pepper to taste
Heat a heavy sauce pan and add the olive oil when the pan is hot. Sauté the garlic for 1 minute but do not brown. Add the shallot or onion and sauté until they are translucent. Add the raisins and stir to incorporate. Add the hulled barley, toss to coat with the oil-shallot-garlic mixture and sauté for a minute or two, taking care to not brown. Add the hot stock all at once, bring to a boil, reduce heat to a slow simmer, cover and cook for 20 minutes, but check frequently to see that the liquid has not boiled away, and if it is becoming dry, add a little more hot stock.
Now, add the honey and nutmeg, stir, cover and continue cooking for 10-15 minutes. Check for doneness (al dente and chewy), and if not, check for liquid and continue cooking over slow heat for another 5-10 minutes until the barley is done to your preference. There should be just a little bit of liquid left in the bottom of the pan, but it will be absorbed by the barley while the covered pan rests off the flame for 10 minutes or more.Now add the toasted nuts, stir, add salt and pepper to taste, stir, turn out into a warm bowl and serve.
This is very good the next day. I like to incorporate some into a frittata to which I add sautéed red, yellow, or orange bell peppers, garlic, and onion.
Vegetable and Quinoa Saute
1/3 cup quinoa
1 cup canned garbanzo beans, drained and rinsed
2 tsp. olive oil
1/2 cup orange juice
1 onion, chopped
1/4 cup raisins
3 carrots, grated
1/8 tsp. cinnamon
2 garlic cloves, minced
1 Tbs. chopped cilantro
1/2 tsp. ground cumin
1. Cook the quinoa according to package directions.
2. In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes.
3. Stir in the quinoa, garbanzo beans, orange juice, raisins, salt and cinnamon; cook, covered, until the juice is absorbed and the flavors are blended, about 10 minutes. Stir in the cilantro.
Quinoa Vegetable Patties
Source: "The Whole Foods Market Cookbook" / Yield: 6 patties / Recipe By: Steve Petusevsky
1 cup dried quinoa
1 tablespoon plain yogurt
2 cups water
1/8 cup tahini
1 tablespoon corn or olive oil
2 teaspoons salt
2 small carrots -- grated
1 teaspoon finely ground pepper
1 small zucchini -- grated
1/8 cup fresh dill
1 small onion -- finely chopped
2 teaspoons fresh lemon juice
10 ounces frozen chopped spinach -- thawed and squeezed dry
2 teaspoons dried Italian herbs
1/8 cup all-purpose flour
canola or olive oil for brushing on parchment paper
1/2 teaspoon baking powder
Place the quinoa, water and corn oil in a large sauce pan and bring to a boil. Lower heat to a simmer and cook the quinoa, covered, stirring occasionally for 20 minutes, until tender and all the liquid is absorbed. Cool the quinoa.
Preheat the oven to 400 degrees. Place the cooked quinoa into a large bowl with the onion, carrots, zucchini, spinach, flour, baking powder, yogurt, tahini, salt, pepper, dill, lemon juice, and Italian herbs, mix well.
Line a baking pan with parchment paper. Lightly oil the paper. Using an 8 ounce scoop to measure, place the scooped grain mixture on the paper and press down lightly to form 6 (1-inch thick) patties. Bake for about 20 minutes or until lightly browned.
CURRIED RED QUINOA AND PEAS / Serves 4
1 cup red quinoa
2 cups vegetable or chicken stock
2 Tbs. curry powder
1 tsp. turmeric
1 cup frozen peas
Add red quinoa, curry powder, turmeric and peas to 2 cups of stock. Cover and stimmer about 10-15 minutes, until all the water is absorbed.
RED QUINOA SALAD Serves two
1 cup Organic Inca Red Quinoa
1 cup chopped tomatoes
2 cups water
3/4 cup crumbled goat cheese
6 radishes chopped in a medium dice, about 1-1/2 cups
2 Tbs. capers, chopped coarsely
Half a small red onion, cut into a small dice
2 tsp. chopped fresh oregano (or fresh parsley)
Dressing:
1 Tbs. Dijon mustard
1/3 cup olive oil
4 Tbs. red wine vinegar
Salt and pepper to taste
Cook Organic Inca Red Quinoa per label directions. (You can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Just before serving, carefully fold in cheese.
Black Quinoa and Cranberry Salad / Serves 6
½ cup red quinoa
1 ½ cups water
¼ cup dried cranberries
¼ cup toasted pine nuts
½ cup fresh mango, diced
¼ cup fresh chives
1 spring onion, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons peppermint, chopped
¼ teaspoon allspice
¼ teaspoon salt
fresh ground pepper to taste
3 cups fresh salad greens
1. Bring the water to a boil and cook the quinoa for 15 minutes. Drain and put the quinoa in a medium bowl.
2. Add the cranberries, pine nuts, mango, chives and onion.
3. In a small bowl, whisk together the olive oil, vinegar, peppermint, allspice and salt and pepper.
4. Serve the salad on a bed of fresh greens.