Posted on 03/07/2015 1:52:01 PM PST by Jamestown1630
Thanks. Did not know that. I just prefer the taste of the purple-hulls.
AAAACK!
It’s not a ‘moldy’ taste; it’s an ‘earthy’ taste :-)
(Sorta like beets, which my husband thinks taste like dirt.)
LOL,
JT
I’ve never tried patty-pan either; the ones I see in the store are so tiny, I don’t know what to do with them.
-JT
We had this, Bourbon glazed pork chops with Hoppin’
John, last week. It was delicious! YUMMY!
http://www.eatingwell.com/recipes/bourbon_glazed_pork_chops_hoppin_john.html
When I was a teenager, I thought cilantro tasted like soap. My brother loved it. He kept giving it to me until one day ...VOILA! I love cilantro. Luckily I was young and have a life times’s worth of cilantro pleasure.
Cream of potato soup. Yum Yum. Sprinkled with cheddar cheese, and bacon bits, makes for a stick to the ribs lunch. Like to eat with plain old white bread toast. Sometimes cheating is a necessity time wise; so hello, instant mashed. Shame shame shame For the red can of Cream of Tomato soup, prefer popped corn sprinkled on top...and lots of butter melting. Strange tastes in Texas. LOL love chocolate ice cream topped with crushed Frito’s (Frito Lays
brand) The sweet and salty is so satisfying
Saving these potato soup recommendations. Thanks.
Thought you might be stranding powerless or experiencing ISP problems due to weather conditions. Do hope the patient recovers rapidly.
That is the best potato soup recipe I have ever had. Made some a couple of weeks ago.
If you have a ping list, would you put me on it?
Use this recipe a lot in the summer
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-pea-salad-recipe.html#!
You can cook patty-pan squash like yellow crookneck squash. The flavor is a little more delicate; they’re good just boiled or steamed with salt, pepper, butter; maybe a dash of marjoram. Actually, the small ones are the best ones - the skin isn’t thick and you can just dice them up. If the skin is thicker, they should be peeled.
I know! I thought it might be bland, but it was so good even my kids were fighting for the leftovers.
I also made these for a party and everyone liked them, esp with the onion jam and the goat cheese combo.
http://www.foodnetwork.com/recipes/finalist-damaris-phillips/black-eyed-pea-fritters.html
Not very familiar with Chop Chop Magazine Have been introduced to a few articles/recipes from this org. and they look to be ‘Kosher’ ps..just a pun no disregard to the Jewish religion. Surfing last night found them offering a new magazine for the future chefs/children. Perhaps there might be some interest to those who seek an idea for gifts, etc. At $15 a year for subscription, not an outrageous price.
KIDS COOKING
https://chopchopservice.com/?gclid=CJKojJOzmMQCFcOGaQodwLQAug
I thought that this recipe looked interesting:
http://www.cooks.com/recipe/p96co1o6/grilled-patty-pan-squash.html
I don’t know if I’ve posted this already, but it’s made with cilantro and black eyed peas, and is delicious:
http://www.food.com/recipe/texas-caviar-181378
We have to eat low-carb, so I’m forced to look up the carbs in everything. :(
a NEW, free service called ‘SAME PAGE’ Sounds a bit like FB, Twitter, Tumbler, and all the rest (though this is only a guess, never having signed up with those ‘folks’)
How ‘free’ is it, actually? How ‘free’ are any of the social media sites? This site helps to organize and share your recipes with family and friends. The addies are as follows:
SAME PAGE
https://www.samepage.io/
Cilantro DOES taste soapy; but when you learn how it does in combination with other flavors, it’s great.
We have an Indian restaurant nearby that serves these little deep-fried onion fritters; they serve them with a kind of sauce or chutney made with mint and cilantro. It is absolutely marvelous, and when I do an Indian Theme post (soon!) I’ll include it.
-JT
Here are the recipes I promised yesterday. Not sure where I got the Deviled Ham one - maybe an old edition of ‘The Joy of Cooking’; the Fruit Smoothie came from a diet book that was published in the 1980s, when I was on the ‘low-fat’ kick:
Deviled Ham
1 1/2 cups cooked ham (about 1/2 pound), chopped
1/3 cup mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion, chopped
1 teaspoon whole capers, drained
3-4 tablespoons curly parsley
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
1 teaspoon sweet pickle relish
Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good). Cover and chill in refrigerator for at least an hour to allow flavors to meld. Serve on crispy crackers or on white bread.
Fruit Smoothie
I usually keep some bananas frozen for this, and some frozen strawberries. I cut each banana in half and put it in a little baggie, and freeze. I can get a huge bag of frozen strawberries from the ethnic store, for what the regular grocery charges for a very small bag. (Or, when you get a good deal in season, you can freeze berries on a tray, and then bag them up for deep freeze.)
Place one frozen banana, cut into chunks, in a blender. Add a handful of frozen strawberries, cut in half. Cover the fruit by an inch or so with very cold Apple Juice, and whiz the whole concoction until it gets slushy.
You have to try it a couple of times to figure out your preferred amounts of strawberries/juice. It can be varied, depending on your likes in berries.
I usually serve it over ice with a straw.
-JT
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