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Mouthwatering!
All about onions:
https://www.foodandwine.com/seasonings/alliums/onion/onion-guide?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14708952-20240925&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=092524&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514
And...
26 Savory Onion Recipes
https://www.foodandwine.com/seasonings/alliums/onion/onions
I like watercress, but I've never eaten it often, or given it much thought. I should make a point of getting some regularly.
Any one of these fine recipes would be worth having a conversation with in the kitchen; I've cast a serious glance at two or three of them already.
A plate of greens, including watercress, is like armor against illness - not to mention an eminent foundation of kaleidoscopic flavor profiles. A garden on every plate would halve the national healthcare bill, while doubling neighborly acts of kindness.....
The CDC Declared This Vegetable to Be the Healthiest — and it Just May Surprise You
It's also super easy to prepare.
https://www.foodandwine.com/watercress-health-benefits-8710408?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14708952-20240925&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=092524&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514
Since it's so "easy to prepare" they should have included some recipes...
Ahhh, here we go:
16 Ways to Enjoy Watercress
https://www.foodandwine.com/vegetables/greens/watercress/watercress
That's a good article.
Americana In The Kitchen
https://www.cnn.com/travel/american-food-best-dishes-cuisine/index.html
So simple
Looks inviting
On the to do list
My wife ONCE made turkey chili. She never made it again.
Have you ever tried Cauliflower Chili Con Carne? The dish can easily be made vegetarian/vegan by replacing the meat with beans!
Um, yes. That is how "vegan" works. And unless you're Texan, chili usually contains beans. So...
Why is it a "planetary" diet?
All I know is they are very good. I'm getting ready to make it again.
Pressure Cooker Lentil Soup With Sausage
By Sarah DiGregorio
Total Time
50 minutes
Rating
5
(2,704)
Notes
Read 322 community notes
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
Ingredients
Yield:
6 servings
Olive oil
1large red or yellow onion, chopped
Kosher salt and black pepper
1pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
6garlic cloves, chopped
1teaspoon onion powder
1teaspoon garlic powder
3fresh thyme sprigs or 1 teaspoon dried thyme
2tablespoons fresh oregano or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
¾cup dry white wine
1(14-ounce) can whole or chopped tomatoes
8cups chicken stock
2cups dried lentils, preferably black beluga
1bay leaf
5ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
1tablespoon red wine vinegar
Chopped fresh basil, for serving
Grated Parmesan, for serving
Preparation
Step 1
Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
Step 2
Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
Step 3
Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
Step 4
Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
https://cooking.nytimes.com/recipes/1020078-pressure-cooker-lentil-soup-with-sausage
They must be very special lentils. WAY more expensive than even the special French kind.
LOL. I'm already in a long term relationship.
Instead of driving a 1/2 hour each way I order lentils on line.
https://www.amazon.com/TIMELESS-Black-Beluga-Lentils-16/dp/B00IGHUU5E?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A29JY36Z3NWX6K
Same thing with wild rice.
https://www.amazon.com/Thousand-Lakes-Minnesota-Grown-Wild/dp/B07RL42DND/ref=asc_df_B07RL42DND/?tag=hyprod-20&linkCode=df0&hvadid=692875362841&hvpos=&hvnetw=g&hvrand=9558077637548417746&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9009654&hvtargid=pla-2281435183138&psc=1&mcid=7c192ff27e1f31819c81e76ae282fa96&hvocijid=9558077637548417746-B07RL42DND-&hvexpln=73
That's odd. And it must be a real impediment to forming long-term relationships in North Carolina.
Trader Joe's evidently has green lentils, though not always:
https://traderjoesrants.com/2024/05/23/trader-joes-green-lentils-are-back-in-stock-plus-a-great-recipe/
And Acme has tons of different kinds:
https://www.acmemarkets.com/shop/product-details.970110747.html?productId=970110747&psrc=g&CMPID=ps_acm_acmd_ecom_goo_20200329_71700000081452342_58700006945644601_92700062511583975&gad_source=1&gbraid=0AAAAADeuA_iQWzywbvJUNMFTVqfNgFWZt&gclid=Cj0KCQjwo8S3BhDeARIsAFRmkOOuu6oppJA_EibrysClTh4kKZxgmKS2IbiXvq1ez7PoYX9Ovs3ZHzwaAtt1EALw_wcB&gclsrc=aw.ds
I often use red lentils. Quick-cooking and good for dal.
Sorry I get my lentils from Montana. They are hard to find here in NC.
Original, isn't it? And don't forget: if you want something longer lasting, throw in a bag of lentils.
I never thought of using a pineapple as a dating app.
They have other uses as well, if you put one upside down in your shopping cart:
Forget Dating Apps and Run Clubs — Here's How to Find Your Perfect Match at the Grocery Store
Dating apps are so 2019.
https://www.foodandwine.com/mercadona-supermarket-dating-trend-spain-8714161?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14579823-20240922&utm_campaign=faw-top10_newsletter&utm_source=faw&utm_medium=email&utm_content=092224&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Pineapples go in Pina Coladas and maybe fruit cocktails.
And of course when you're baking a ham.
But NOT on a pizza.
EEEEEUUUWWWWW!!
Sweet potato goes with compost.........
Pineapple goes with pizza.
It's a Canadian thing.
In what conceivable way?? Pineapple and sweet potato could scarcely be more different. Sweet potato at least goes WITH some things. Pineapple overwhelms everything you try to pair it with.
And it's WAY too sweet. UGH. In my view, pineapple should ONLY be eaten by itself, as a dessert.
Pineapple is a much better choice.
With ham, hot sausage, black olives and anchovies.
lol, I assumed that'd be the case. As you know, I like sweet potatoes. But I think I'd draw the line at a pumpkin pizza.
Not me.... pumpkin ranks right up there with sweet potatoes.
Tossed them in a zip lock for ten minutes and then peeled under running water.
Use paper towels to remove the skin. NOT water; it washes away some taste...
Maybe you can identify it. Here're all of the orange peppers at Chileplants:
https://www.chileplants.com/search.aspx?HeatID=&SizeID=&TypeID=&DeterminancyID=&Heirloom=&SpeciesCode=&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=orange&Location=&SeasonID=&SoilTypeID=&Keyword=&SearchMode=simple&SearchButton=Go&ImageHeader=&CategoryID=1&StockStatusID=1,3,4,5&Search=True&NewProduct=&Page=1&pagesize=1000
Could it be some kind of Aji? There're several mild varieties.
Yes indeed. Chicken is relatively inexpensive and easily portioned. It goes with all kinds of sauces, and can be accompanies by all kinds of veggies and other sides. What's not to like?
The recipe is Kenji's, so of course he had to start with a chimney full of charcoal. But I'm sure it'd be fine on a gas grill, or on a stovetop.
Peppers must be late bloomers. Last weekend I cooked up 12 jalapeno poppers stuffed with cream and cheddar cheese and wrapped in bacon. This morning I picked another 6. I had one plant that had orange peppers and we chopped them up and froze them for soups.
Hey, check out this recipe. I may try it one day. I haven't copied and pasted the ingredients yet or I'd post them. We don't really care for peppers so I'll modify and use mushrooms or such. This looks good.
This has become a favorite when we want to have shrimp. I use PDQ shrimp all ready peeled and deveined. The PDQs saves on the time.
Shrimp Pasta
By Lidey Heuck
Published Dec. 21, 2023
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5
(1,988)
Notes
Read 235 community notes
Consider this the shrimp version of vongole rosso, the classic Italian dish of clams tossed with pasta, tomatoes, garlic and white wine. Swapping the shellfish makes for an easy weeknight dinner. The shrimp’s briny sweetness is the star here, and cherry or grape tomatoes add a burst of acidity as well as a pop of color. Any long pasta shape will work well — just be sure to cook the noodles to al dente to give the dish great texture. Serve with the rest of the white wine and a simple green salad.
Ingredients
Yield:
4 to 6 servings
Kosher salt (such as Diamond Crystal)
1pound long pasta, such as linguine, fettuccine or spaghetti
1pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4tablespoons unsalted butter
3tablespoons extra-virgin olive oil
¼cup thinly sliced garlic (about 7 cloves)
2pints cherry or grape tomatoes
¼teaspoon crushed red pepper, plus more to taste
½cup dry white wine, such as Pinot Grigio
?cup chopped fresh parsley, plus more for serving
Lemon zest, for serving
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
Step 2
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
Step 3
Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
Step 4
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
https://cooking.nytimes.com/recipes/1024631-shrimp-pasta
I'm up to my ass in peppers right now.
Not sure what plants I got, but they are all turning orange when ripe.
They have great taste.
I filled the air fryer with some, and roasted them. Tossed them in a zip lock for ten minutes and then peeled under running water.
Used them to make deconstructed stuffed peppers.
Your meal sounds good. What times dinner?
I buy chicken cutlets which are similar to the recipe. Walmart sells a lemon pepper marinade which I add some minced garlic to it. When I grill them it's 2 minutes on both sides to get them marked.
It's quick and easy and we serve them with roasted red potatoes coated with vinegar and oil with a salad on the side.
I swear, there are more recipes for chicken than for any other protein - which is actually a good thing....there is little to disagree with in these instructions; much of it is understood by most good restaurant cooks. Though, firing up (and cleaning up afterward) the charcoal grill doesn't help the quick-and-easy part too much (the flavor bonus is a plus, tho')....my quick-and-easy task earlier this week was to toss a few panko-coated chicken tenders (okay, so it's not exactly breast meat, but we won't tell anyone) in the air fryer (fish sauce & honey marinade), no knife work required....of course, chicken and rosemary go together like Astaire and Rogers. Long live that gastronomic marriage!
It looks very tasty, and very easy. Someone who didn't have a grill commented that he'd done it in a skillet, and it came out perfectly.
One of the best ways to grill chicken.
Finally! A quick and easy recipe from Kenji!!
Five-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon Recipe
Hot and juicy grilled chicken that takes just five minutes to cook.
https://www.seriouseats.com/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=14556476-20240920&utm_source=seriouseats&utm_medium=email&utm_campaign=seriouseats_newsletter&utm_content=092024&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Reasons To Choose Your Recipes Wisely
https://www.cnn.com/2024/09/18/health/mind-diet-cognitive-decline-wellness/index.html
Color, texture, flavor.....
I think this would be good:
Pasta ’Ncasciata (Sicilian Baked Pasta)
This hearty baked pasta dish is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.
https://www.foodandwine.com/pasta-ncasciata-sicilian-baked-pasta-7093847
I'd leave out the tomato paste and the peas, but that's just me...
Decadence for breakfast
This is creative
Perhaps this would be good for your diet:
Mushroom Parmesan
This crunchy and flavorful Mushroom Parmesan recipe pairs briny olives and capers with tomato sauce and hen-of-the-woods mushrooms.
https://www.foodandwine.com/recipes/mushroom-parmesan
If you can't find any hens in your woods, you can, of course, just buy the mushrooms.
I lived in VT for a couple of years and my uncle taught me how to hunt and fish. After that when I lived in MA I bought an Irish Setter and taught him how to hunt pheasants. Most incredible bird dog one could ever see. But my favorite pastime will always be trout fishing on my fly rod. I spent many hours fly fishing on rivers and lakes up north. I miss those days.
We get a season of just under 3 weeks, but each patch only lasts a few days.
Thankfully, the hunt camp has a nice bog and a couple of streams coming through.
I grew up in the country. Dad taught me to hunt and forage very young.
I knew every berry patch in the area.
When raspberries were out, I looked like I'd gone ten rounds with Edward Scissorhands.
Now, I hardly get out in the bush. Yea for old age and poor health.
I knew exactly where fiddleheads were on my dad's farm in MA
I need to go fiddlehead hunting next spring. I was just talking with a co-worker about them.
My hunt camp is a mushroom breeding ground.
I've picked baskets of morals there many times in spring.
For me, that's the only wild one I pick.
My buddies harvest the puff balls in season.
It's loaded with fiddleheads as well.
Love those.
I really am not knowledgeable. I am familiar with a few types growing near me, and learned from some mushroom ID forums on Reddit.
Years ago when I was in Boy Scouts I learned a lot about mushrooms and other edible things in the wilderness. Not sure I'd trust myself today.
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Image Courtesy of Marie (az2820)
This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
He has requested that the recipes be posted in the following format so that he can add them easier to the website:
Recipe Example: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Sample Soup Ingredients:
1 tsp - AAAAAA
3 pounds - GGGGGG
2 cups - MMMMMM
4 oz - TTTTT
Directions: 1- ... 2- ... 3- ...
Notes: ... "
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
]We appreciate any and all recipes that are posted, but if they are not posted in the requested format they will not be indexed on Gary's website. Thanks For Posting! _ _ _
Onebgg's (Gary) iH Recipe (Indexed) Website: http://www.onebgg.net/ihrecipes/index.html
Here are a few recipe links that some may find useful:
Abbreviations Measurements (from site):
http://www.onebgg.net/ihrecipes/measurespage.html
Better Homes and Garden Food:
http://recipe.bhg.com
Cooks.com:
http://www.cooks.com/rec/
Courtesy of hasher5.
Copy Cat recipes:
http://www.copykat.com/copykat-recipes/copykat-recipes/top-rated-recipes.html
Courtesy of MP503, Ronaldo
Crockpot Recipes - Recommended:
http://www.cookingcache.com/crockpot.html
Courtesy of Marie (AZ2820)
Culinary.net:
http://www.culinary.net
Emeril's is previous site:
http://www.emerils.com/featurettes/emeril_salutes.htm
Food & Drink Recipes:
http://www.epicurious.com
Food TV:
http://www.foodtv.com
Fossil Farms - All kinds of meat:
http://fossilfarmsostrich.com/index.htm
Courtesy of Sputnick
Kraft Food Recipes (requires registering)
http://www.kraftfoods.com/kf
Phoenix Gas Grill Recipes:
http://www.phoenixgrill.com/recipe.htm
Courtesy of junkmasterg
Martha Stewart:
http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
Soul food website courtesy of Lodi:
http://chitterlings.com/
Whole Food Recipes:
http://www.deliciouswisdom.com/
http://www.elise.com/recipes/
Courtesy of Todd H
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