Recipes


5 Comments  to  Recipes

  1. servantheart says:

    Hey, Wyz: here's one just for you! (From Mother Earth News)

    Almost everyone inevitably finds small, dried out or moldy bits of cheese forgotten in some remote corner of the refrigerator. A Danish friend of mine explained to me that you can use these old bits of cheese to make what she called potkäse (potted cheese).

    To make this cheese spread, cut off any mold or inedible rind and then finely grate the remaining piece. Put these cheese shavings into a glass jar and cover them with any kind of liquor. My friend’s favorites were aquavit and rum, but any hard liquor will do for this purpose. All manner of hard cheeses can be mixed together in this fashion. Just stir the mixture periodically and you will end up with a yummy gourmet treat that is nice enough to serve as a delightful spread at parties — and all made from leftover bits of food you would have otherwise thrown away!

    Here is a recipe for potted cheese from our food editor, Robin Mather.

    Ingredients:

    3 ounces of butter
    6 ounces of a variety of hard cheeses, chopped or grated (no rinds)
    3 tbsp of port, sherry or brandy
    Salt and pepper

    Instructions:

    Cream butter, then work in cheese. Season and add liquor. Cover and store in a cool place. Will keep 2 to 3 weeks. — MOTHER EARTH NEWS

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  2. servantheart says:

    Here's a great recipe from "Deep Roots at Home" on refrigerator jam using only chia seeds as "thickener"!!

    ~2 cups fruit (any berry)
    ~3 TBSP raw honey (to taste)
    ~2-3 TBSP chia seeds (2 for looser set, 3 for thicker set)
    ~several pinches sea salt

    Add all ingredients to a blender and process to desired texture (chunky or smoother), spoon into your jars with a tight-fitting lid, and refrigerate. The chia seeds will gel and thickening the fruit puree. I have read this will last for 10 days to 2 weeks refrigerated, but I have a feeling it will be gone long before that!

    The Chia Seed is one of the richest plant sources of omega-3 fatty acids, an anti-inflammatory agent that is good for healthy skin and involved in cholesterol metabolism. It is an excellent source of natural antioxidants, protein, calcium, phosphorus, manganese, potassium, zinc, copper, and iron. In fact, Chia contains six times more iron than spinach for those of you are anemic. It’s gluten free and helpful for digestion and regular elimination.

    http://www.deeprootsathome.com/no-pectin-refrigerator-jam/

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  3. servantheart says:

    Rhubarb/Strawberry Upside Down Cake

    Preheat oven to 350 deg. F
    Ingredients
    • 1 cup strawberries, hulled and sliced in half
    • 1 cup rhubarb, trimmed and cut into 1/4-inch pieces
    • 1/2 cup sugar for tossing fruit plus ¾ cup sugar for cake
    • 2 teaspoons tapioca (dry)
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 8 tablespoons butter at room temperature
    • 2 large eggs at room temperature
    • 1/2 cup plain yogurt
    • 1 teaspoon vanilla extract
    Instructions
    1. Move the oven rack to the middle position and preheat to 350 degrees F.
    2. Toss the strawberries, rhubarb, 1/2 cup of sugar and tapioca together in a bowl.
    3. Arrange the strawberries along the bottom of a non-stick 9" round or 8-inch square pan so that the cut sides face down.
    4. Top with the rhubarb and any remaining liquid, using the rhubarb to fill in the gaps between the strawberries.
    5. Whisk together the flour, baking soda, and salt.
    6. In the bowl of an electric mixer, whisk the butter and 3/4 cup sugar together until light and fluffy ( about 2 minutes).
    7. Add the eggs one at time and continue whisking until fully incorporated.
    8. Add the yogurt and vanilla extract and whisk to combine.
    9. Add the flour mixture in three additions, beating on low speed until just combined after each addition.
    10. Spread the batter over the fruit and put the pan in the oven.
    11. Bake until a toothpick inserted into the middle of the cake comes out without any batter on it (30-40 minutes).
    12. Let the cake cool for 20 minutes. Run a knife along the edges if need be and then invert onto a large plate. If some of the fruit remains stuck to the pan, just position them back into the cake

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  4. […] Canned, roasted chicken has a better flavor than merely “boiled” and is more versatile or recipes. […]

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