Spring Recipes: Make the Most of Food In Season | The Old Farmer’s Almanac
Spring Recipes: Make the Most of Food In Season | The Old Farmer’s Almanac
Day: March 28, 2019
An Old Fashion Southern Catfish Fry
Well it’s a fait accompli with all the sides on the bottom of the page. A can’t go hungry in Lent Friday meal.
When I was barely knee-high to a grasshopper (meaning very young for those of you who are scratching your heads), my Dad often showed up at my elementary school. He wanted to go fishing, and wanted to take his fishing buddy along. Way back then, anywhere along the Sacramento Delta was good for fishing. All you needed to do was to find a wide spot in the road, pull over to park, then hike down the embankment to the wide, lazy river.
We’d stop in the little delta town of Freeport. Back then, there wasn’t much in town except a marina and the Freeport Bait and Tackle shop. Dad would get a tub of night crawlers and a few cold sodas. Then we would cross over the bridge that has spanned the river since 1929. The bridge hasn’t changed much, but the area and the fishing sure has. Now you…
View original post 391 more words
Sufferin’ Succotash It’s Pan-Seared Catfish
This is a very important dish, it’s hard to find good treatment on catfish. That’s a fish that becomes filled up with cooking oil easily and gets old fast in the fridge, while you’re thinking of a way to finish it so it isn’t so greasy. But this is a delicious way to handle it of course.
As our old pal Sylvester the Cat would so often say, “Sufferin’ succotash!” It’s one of those expressions I heard on Saturday mornings growing up thanks to cartoons, and never questioned its meaning. It was understood as the utterance of frustration, a polite “Jesus Christ” that conveyed a level of discontent without the need to take the Lord’s name in vain. While I can remember hearing the expression from cartoon characters, I don’t recall ever hearing it from the lips of actual people.
So just what is succotash and is it suffering? Succotash is a relish of sorts primarily consists of a blend of sweet corn, Lima Beans and other garden delights. Since home gardens were more common, and because the ingredients for succotash were relatively inexpensive, this dish was popular throughout the United Stated during the Great Depression. As a depression era dish, it might explain Sylvester’s claim of…
View original post 325 more words
Cream of Potato-Onion Soup
A little while back, I made up a big pot of my Creamy Potato and Bacon Soup to simmer all day in a crock pot. My guys had worked their tails off, and a rich, creamy bowl of soup seemed the right choice. Kiddo surprised me by not only having seconds, but darn near climbing into the pot to lap up every last drop. He really liked that soup.
Today is the seventeenth day of the Lenten Season. For Hubby and I observing Lent isn’t difficult. We both adore fish and seafood. However; Kiddo isn’t much of a fish-fan. For him, it’s much more of a struggle to remain faithful to his Catholic Roots. If he were my mother’s son, he’d be eating warm chocolate cake right about now. But he’s not. Yet I wanted to prepare something that was in keeping with Lent while hitting all the right notes…
View original post 387 more words
Protein-Rich Vegetarian Food: Recipe of Borlotti Beans in Rich-Sauce (with balanced diet info)
Borlotti beans are medium to large tan or hazelnut-colored beans splashed or streaked with red, magenta or black; after cooking, however, the specks vanish and the beans take on a more even, darker color. The borlotti bean is a variety of the cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese, Turkish, and Greek cuisine. Borlotti bean is also known as the cranberry bean, Roman bean, saluggia bean, or rosecoco bean. Borlotti beans are a good source of both dietary fiber and protein, along with micronutrients – magnesium and iron.
In this recipe, I have merged borlotti beans with peanut-sauce to create a wonderful healthy and delicious gravy for borlotti beans.
Peanuts/Groundnuts are rich in essential nutrients, peanuts are an excellent source of several B vitamins, vitamin E; several dietary minerals such as manganese, magnesium and phosphorous; and dietary fiber. Peanuts are also a good source of protein.
View original post 437 more words
Spaghetti alla Nerano – Spaghetti with Zucchini in the Style of Nerano
What I’m going to show today is one of the most iconic recipes of Sorrento Coast/Capri island.
If I say “pasta with zucchini” it might sound easy and simple (and for sure there are older “recipes” than this one, considering the simplicity of the ingredients), but in this case it’s not really like that 🙂 a good “pasta alla Nerano” must be creamy, and to obtain that texture there is to take care to some details (creamy but not like glue, that’s the crucial thing and the difference between a well executed recipe and a not well executed recipe).
As for many other famous/well known Italian recipes there is a story behind, and in this case it’s very interesting and somehow it keeps fueling legends about the original recipe and its alleged secrets, but as we say in Italy it’s probably “a Pulcinella’s secret” 🙂
This recipe…
View original post 1,546 more words
Pasta with Potatoes, Provola Cheese and ‘Nduja
After the previous recipe “Pasta with ‘Nduja“, here it is another recipe with this unique ingredient typical of Calabria region. And this is really a scrumptious recipe, with some stingy cheese too 🙂
The basic recipe is about the same of the famous Neapolitan “Pasta e patate“, and I simply added the nduja, that of course changes the final taste quite a lot.
Personally I really like this dish. Let’s see what we need.
INGREDIENTS (2 people):
- 180 g pasta
- 360 g potatoes (peeled)
- 40-50 g ‘nduja
- 100 g provola cheese (or provolone)
- 1 small purple onion
- extra virgin olive oil
- fresh basil leaves
- salt
- First take a cocotte/high pot and heat a good amount of extra virgin olive oil, 2-3 tablespoons. Next to it boil also some water (about 500-600 ml we will need).
- Cut the onion and add it to the oil, and let…
View original post 237 more words
Orzo & Cheese-Stuffed Bell Peppers
I just love this vegetarian style stuffed pepper recipe. I was able to find a gluten-free orzo available here: http://www.delallo.com/catalog/gluten-free-pasta. Peppers are surprisingly nutritious: green bell peppers contain twice the vitamin C of citrus and red bell peppers contain three times the vitamin C of citrus and over ten times the amount of beta carotene found in a green pepper.
Orzo & Cheese-Stuffed Bell Peppers
2 tbs. olive oil
1 small onion, chopped
1/2 c. sliced mushrooms
1/2 c. shredded summer squash
1/2 c. shredded carrots
2 large garlic cloves, minced
1 (15 oz.) container part-skim ricotta cheese
1 c. orzo or rice (I have found gluten free orzo-DeLallo brand
1 egg, beaten
2 tbs. minced fresh parsley
1 tbs. thinly sliced fresh basil leaves or 1/4 tsp. dried basil
1/2 tsp. salt
Dash of freshly ground black pepper
4 large bell peppers (color, your choice)
1 1/2 c. tomato…
View original post 172 more words
Spaghetti Pie
It’s what’s for dinner. (I hope that didn’t come out wrong. I really meant it.)
Spaghetti Pie
4 ounces dried spaghetti
2 egg whites, beaten
1 tbs. butter
1/4 c. grated Parmesan cheese
8 ounces ground beef
1/2 c. chopped onion
1/2 c. chopped green sweet pepper
1 clove garlic, minced
1 8 ounce can tomato sauce
1 tsp. dried oregano
Non-stick cooking spray
1 c. low-fat cottage cheese, drained
1 egg white
1 tsp. dried parsley
1/2 c. shredded part-skim mozzarella cheese
1. Cook spaghetti according to package directions. Drain
2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir
in egg and Parmesan cheese; set aside.
3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper and garlic
until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.
4. Mix cottage cheese, egg white and parsley together.
5. Coat a 9″…
View original post 70 more words
Black Forest Pie
I am making this for dinner guests for tomorrow night. I love this pie as I can make it ahead and put it in the freezer. It really does taste better a little frozen. It is so chocolaty delicious!
BLACK FOREST PIE
This is what you’ll need:
3/4 cup sugar
1/3 cup cocoa powder
2 Tbsp. flour
1/4 cup (1/2 stick) butter or margarine
1/3 cup milk
2 eggs, lightly beaten
1 can (21 oz.) cherry pie filling, divided
1 unbaked 9-inch pastry shell
1 square BAKER’S Semi-Sweet Baking Chocolate, coarsely grated
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
This is what you’ll do:
PREHEAT oven to 350°F.
Combine sugar, cocoa and flour in medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly.
Remove from heat. Stir small amount of hot mixture into eggs; return to hot mixture.
Add half…
View original post 70 more words
Peanut Butter Pie
1 bottom pie crust
1 c. powdered sugar
1/2 c. peanut butter
1 lg. instant vanilla pudding mix
2 c. milk
8 oz. Cool Whip
Bake pie crust and cool. Stir together powdered sugar and peanut butter until crumbly. Spread over bottom of crust, saving some for top of pie.Mix 1 large instant vanilla pudding with 2 cups milk and stir until thick. Pour on top of crumb mixture. Top with Cool Whip and sprinkle rest of crumbs on top. Chill. Serves: 8.
Thanks to Cindy DeJong for this yummy recipe. We make this quite a bit! I plan on using
gluten free cookie crumb crust for Rick and serve in parfait form so he can enjoy this also.
Have a delicious day,
New Recipe of the Week – Gluten Free Pie Crust
Cooking and baking gluten free has been such a challenge for me. I so want to do a better job, for my husband’s sake, at preparing meals for him that he can enjoy. I have decided to find one new gluten-free recipe each week and give it a try.
In the past I have purchased GF pie crusts in the freezer case, but after baking they are very hard and almost inedible, not to mention they are pretty pricy. So I thought I might try this one.
I had planned o
n making a Turkey Pot Pie for dinner this week and wanted to try making a Gluten-Free Pie Crust. It was perfect! My husband said it was flavorful and flaky! YES! A big thank you to Robin at “Make It and Love It” for this great recipe. You can find her step by step instructions here. Thankfully, I did…
View original post 213 more words
Dori’s Gluten Free Rice Bread
This has been one of my favorite gluten free breads, and it is so easily made in the bread machine. My friend, Dori Yacko, gave me this recipe years ago when we lived in New York. She would graciously gift us with a freshly baked loaf of this yummy bread occasionally. I just love it toasted with jam.
The white rice was a special brand that she used, and I found Erawan Rice Flour available at Lee Lee International Supermarkets in Chandler, AZ., or you can also find it online.
DORI’S RICE BREAD
Wet Ingredients:
2 large eggs, (at room temperature) slightly beaten
1 c. + 2 tbs. warm water
3 tbs. melted shortening (I use Spectrum Naturals Organic Vegetable Shortening.)
Dry Ingredients:
1 pkg. gluten free dry yeast (Red Star)
1 1/3 c. Erawan White Rice Flour
2/3 c. brown rice flour
2 1/4 tsp. xanthum gum ( or guar gar)
3 tbs. sugar…
View original post 112 more words
Gluten Free – Brown & White Bread
Ingredients:
Wet Ingredients
- 1 1/2 cup plus 2 Tbs. water Water
- 3 Eggs
- 3 Tbs. Olive Oil
- 1 tsp Cider Vinegar
Dry Ingredients
- 2 1/4 cups White Rice Flour
- 1 cup Brown Rice Flour
- 1 1/2 tsp Xanthan Gum
- 1 1/2 tsp Salt
- ½ cup Dry Milk Powder
- 3 Tbs Sugar
- 2 1/4 tsp Active Dry Yeast
Instructions
BREAD MACHINE METHOD
- Combine wet, room temperature ingredients; pour into baking pan. All dry ingredients, including the yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-sealing plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
- Select a NORMAL or BASIC cycle; start machine. For bread machines with a BAKE ONLY cycle, select the DOUGH cycle for…
View original post 255 more words
Chinese Tomato-Scrambled Eggs（西红柿炒鸡蛋）Xi hong shi chao ji dan
Classic Chinese egg-tomato dish that I often eat at the Chinese Restaurant. It’s so easy and there are many versions of it. But eventually it comes to a similar taste. Most important for me is the texture of the egg shouldn’t be too dry, because it can ruin the whole dish. So, moist scrambled egg and good tomato sauce can do a perfect 西红炒鸡蛋 (Xi hong shi chao ji dan).
Total time: 15 minutes
Serving: 2
INGREDIENTS
3 Tomatoes, cut into 8-10 parts
1 Spring onion, chopped about 0.5 cm
¼ cup Ketchup
1 tsp Chicken powder
1 tsp Sugar
½ cup Water
1…
View original post 154 more words
Bombay Duck – A fantastic fish to fry (Seafood Recipe using Aagri Spice Mix)
Fresh Bombay duck fish is a mild-flavour, meaty, odorless fish when compared to the dried variant of this fish; its a fantastic fish fry to consume as it effortlessly melds with the flavour of the marinade, this fish is coated with flour before frying – the marinade and the coat of flour makes the fish taste fantastic.
In this recipe of Bombay duck fish fry, I have marinated the fish in aagri spice masala – a rustic blend of spices from the Agri folks of Maharashtra, this masala/spice mix has a distinct lovely flavour with moderate level of pungency; the ingredients of this powdered spice mix are chilli, turmeric, black pepper, cloves, mustard seeds, poppy seeds, mace, black cardamon, green cardamon, bay leaf, star anise, stone flowers & salt.
Delicious Nutritious Indulgence → Vegetarian & Non-Vegetarian Food Recipes using the flavourful Aagri Masala/Spice Mix
In Bombay duck fish fry, the…
View original post 417 more words
Easy Blueberry Pie – In Dianes Kitchen
SPICY COD OREGANO WITH RED ONION – PARSLEY – CAYENNE – MINCED GARLIC IN A LEMON – WHITE WINE SAUCE ATOP GARLIC SMALL SHELL PASTA
For 4:
–cod (size of 4 decks of cards, 1 pound)
–oregano (dried, 1 teaspoon)
–red onion (one-half, medium, sliced)
–parsley (fresh, 1 handful, chopped)
–cayenne pepper (one-quarter teaspoon, bottled)
–minced garlic (1 tablespoon, bottled)
–lemon juice (bottled, 3 squirts)
–white wine (one-third cup)
–small shell pasta (one-half cup, dry)
–salt and pepper
–olive oil
1 – Place the small shell pasta in a covered baking dish. Add 1 cup of water, salt to taste, and a few drops of olive oil. Microwave on high for 6 minutes. When finished, keep covered to preserve warmth.
2 – Place the onion in a covered baking dish. Add minced garlic, salt and pepper to taste, a few drops of olive oil. Stir. Microwave on high for 3 minutes.
3 – Place the cod in the white wine. Drench in lemon juice. Season the cod with salt, pepper, oregano, cayenne, parsley, and olive…
View original post 40 more words
Crackling Pork Rinds 