The header image has been adjusted accordingly. Winter Sunshine is both a good photograph and a good crappy old book,* but it’s time to move ahead. In fewer than 50 days we will have fresh lettuce for salads. Today is also the day I begin harvesting fresh asparagus. That investment of time and energy eight
Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
The photos I emailed from my phone to my computer last evening showed up this morning. The internet isn’t what it used to be– nor are electronic devices. Used to be I could just bluetooth a batch of photos from my phone to my laptop. That was back in the crappy olden days. New phones,
A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALAD serves 6 3 cups diced cooked chicken 1 1/2 cup thinly sliced celery 1 cup green grapes 2 Tbsp. lemon juice 1 1/4 tsp. salt 1/4 tsp. black pepper 1 1/2 tsp. curry powder (use the best sweet curry you can
As you’ll see, I changed the recipe just a bit. We still have a lot of cherry tomatoes so I halved those, and added some cucumber. And I adjusted the quantities. It is absolutely delicious. The recipe says, “This goes great with curried dishes.” And indeed it does! TOMATO SAMBAL serves 12 6 ripe tomatoes,
Who doesn’t love potato salad? (Easy to halve this recipe.) PARTY POTATO SALAD 12 (¾-cup) servings 6 to 8 medium potatoes, cooked, peeled, sliced, still warm ½ C French dressing ½ C onion, chopped, or green onions, chopped ½ C chopped pickles or pickle relish 2 tsp salt 1/8 tsp pepper 6 hard-cooked eggs, chopped
from The Frugal Gourmet Cooks American. This is the sort of recipe one can just chipped away at and by the end of the day, it’s time to eat. I boiled three chicken breasts on Monday and refrigerated chicken and stock over night. Some time Tuesday morning I took the chicken off the bone and
Silly you. This evening Mr. Big Food made Cucumber Cream Dressing for our salad of cherry tomatoes, cucumbers, immature yellow squash, and purple peppers. I have to say, this was the most interesting salad dressing I’ve ever had. Grated cukes, a carton of whipped whipping cream… . Delightful.
Delicious! POTLUCK POTATO SALAD Serves 8 ¼ C clear French salad dressing with herbs and spices (see recipes in this section) 4-5 medium potatoes, cooked in jackets, peeled, and cubed (about 4 C) 1 C celery, chopped ¼ C onion, chopped 4 hard cooked eggs, sliced 1 tsp salt ½ C mayonnaise (preferably homemade—see recipes
It ain’t Kraft French Dressing! (This is a good thing.) Mr. Big Food used balsamic vinegar rather than wine vinegar. Nice! BASIC FRENCH DRESSING AND VARIATION Makes 1 ¾ C 1 C oil ¼ C wine vinegar 3 Tbsp water 2 ½ tsp sugar 1 tsp dry mustard ½ tsp Accent 1 tsp black pepper
Served with Smoky Island Kebabs fresh off the grill. RICE SALAD Serves 8-12 1 C raw rice, cooked according to package direction, cooled, sprinkled with paprika or Creole seasoning 4 hard-cooked eggs, chopped ½ C celery, chopped ¼ C onion, chopped ½ C sweet pickles, chopped (preferably homemade—see recipes in Canning … section) ¼ C
Just another home grown salad with homemade dressing! CREAMY FRENCH DRESSINGMakes 1 2/3 C1 Tbsp paprika2 tsp sugar1 tsp saltDash cayenne pepper1/3 C vinegar1 egg1 C salad oilCombine paprika, sugar, salt, and cayenne pepper. Add vinegar and egg, and beat well. Add oil in a slow stream, beating constantly with electric mixer until thick.
there’s going to be a produce shortage. And you know what happens when that happens, don’t you? Produce prices go up. (I took Econ101. & 102. You can check my college transcripts, if you wish.) I did serious research. I’m quite certain I’ve forgotten something– though Swiss chard is the only thing that comes to
This was from an early Spring Supper. Explanation for the post-it-note (TM) here. BROCCOLI VINAIGRETTE Serves 6 20 oz broccoli, cooked, drained, chopped, and chilled (can use frozen, cooked according to package directions, drained, and chilled) 1 ½ C Italian dressing (preferably homemade—see recipes in this section) 2 hard-cooked eggs, chopped 2 oz jar chopped pimento, drained 8
Isn’t this a thing of beauty? Fresh butter crunch lettuce in December! Homemade dressing with herbs picked from the garden and dried. ITALIAN DRESSING II Makes 1 ½ C 1 C salad oil ¼ C lemon juice ¼ C white vinegar 1 tsp salt 1 tsp sugar ½ tsp dried oregano, crumbled ½ tsp dry mustard ½ tsp paprika ½ tsp onion salt 1/8 tsp
Sorry. No photo. You’ll have to take my word for it that’s it is very attractive.NOTE!! The recipe calls for 2/3C sugar. Mr. Big Food used 2Tbsp and that was plenty. “Best if made 2 or 3 days beforehand.” FOUR-BEAN SALAD 1 can green beans, drained1 can yellow wax beans, drained1 can lima beans, drained1 can
We had friends over last Saturday. For supper Mr. Big Food made Oven Cooked Rice, Shrimp Creole Belle, and Eggplant Parmigiana II. I tossed us up a little salad. Here’s how to do that.1. About 45 minutes before you serve supper, go to your garden and pick some lettuce, small leaves of spinach, baby giant
Beet thinnings, or if you prefer, micro-Swiss chard Broccoli raab thinnings Lettuce thinnings Radishes The makings of a fine salad.
No photo. Sorry. It’s potato salad. GARDEN POTATO SALAD Serves 6 3 C cold cubed cooked potatoes ½ tsp salt ¾ C chopped celery ½ C cubed cucumber ½ Tbsp chopped onion (or more, to taste) 1 Tbsp chopped parsley, plus more for garnish 12 radishes sliced Mayonnaise Lettuce leaves (for serving) Radish roses, quartered
Non-vegan version To veganize, omit hard-cooked egg. Duh. CREOLE POTATO SALAD II Serves 6 3 C diced cooked potatoes, still warm 2 Tbsp grated onion 1 Tbsp minced bell pepper ¾ C finely diced celery 1 hard-cooked egg 1 Tbsp chow-chow (preferably homemade—see recipes in Basics and Canning … sections) 5 Tbsp oil 2 Tbsp