5 piunds cucumber
1 Tablespoon salt
3/4 cup seasoned rice vinegar
2 Tablespoons sugar
1/4 teaspoon Asian SesamevOil
Long narrow stripsof peel at 1/2 inch intervals around cucumber with vegetable peel.
In a large bowl set a large colander over it and add cucumbers along with saltv. All o w this to stand at roomtemperature tossing cucumbers occasionally .press cucunbers with hand to get all liquid out. Put the liquid in a bowl and the cucumbers should be pat dry with paoer towel. The cucumbers should be put in a serving bowl. Cover and refrigeratev cucumbers if not serving rightvaway.
Mix vinegar and sugar and seasame oil in a small bowl until blended set aside.
Right before you. Serve drain cucumbers again i f needed toss cucumbers with vinegsr mixture makes 20 side dish servings
Great for a party
Thursday, August 28, 2014
Peach and nectarine cobbler
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.
Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.
A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..
Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.
Serve with vanilla ice cream
Brown sugar kitchen by Tanya Holland and jan newberry
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.
Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.
A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..
Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.
Serve with vanilla ice cream
Brown sugar kitchen by Tanya Holland and jan newberry
Thursday, August 21, 2014
Mushroom cobb salad no meat!
This makes a delicious meal for the hot summer days to make on the grill and it is so yummy that you'll be be making this on the grill with mittens and scarf in the middle of winter =)
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
Friday, August 8, 2014
Chipotle roasted red pepper dip
1/2 cup sliced almonds
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.
The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them to cool.
Process peppers in a food processor with almonds until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.
The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them to cool.
Process peppers in a food processor with almonds until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.
Tuesday, August 5, 2014
Barbecue sweet potatoes with chickpeas and arugula along with barbecue sweet potato slices
.
1/4 cup pecan halves
2 Tablespoons smoky barbecue sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 cup chickpeas, drained
5 ounces baby arugula or baby kale or 4 cups roughly chopped frisee leaves
Salt optional
Half recipe of Barbecue sweet potato slices recipe to follow
A few Tablespoons thin sour cream o r plain yougurt optional
Chopped, fresh chives or very thinly sliced green onions
The pecans should be put in a nonstick small skillet. Then after putting them in the skillet cook them until they are fragrant and lightly brown , while stirring constantly , 1 to 2 minutes . Cool them then they should be chopped roughly.
The barbecue sauce , oil, and vinegar should be mixed together in a small bowl. Then put in chickpeas and toss to coat them.the greens should be arranged on a large platter .if you wish then add salt optional
The barbecued potato slices should be cut into 1 inch chunks and placed in a large microwave safe bowl. Then put a plastic wrap over it being sure to vent one corner by cut a hole with a knife. For 2-3 minutes microwave the potatoes until warm on High level in the micr o wave.
The warm potatoes and chickpea mixture should be added to the salad greens. Then toss everything in the bowl to coat with dressing. The pecans should be sprinkled on it and drizzle with sour cream , if you are using . Sprinkle with chives then serve . Makes 4 main course servings.
BARBECUE SWEET POTATO SLICES
2 Tablespoons chili powder
1 Tablespoon sugar
4-6 . Large sweet potatoes 3 to4 pound total peeled if you wish
4 Tablespoons extra virgin olive oil
Kosher salt
A charcoal grill should be prepared or heat a gas grill to medium heat. In a small bowl mix together chili powder and sugar. .
The potatoes should be cut into lengthwise slabs 1/2 inch thick.. the slices should be put on a 1 large or 2 smaller well oiled baking sheets in a single layer. To coat potatoes in oil turn them.
The potatoes should be well sprinkled on all sides with chili mixture then sprinkle lightly . With salt.
With Plenty of space between them the potatoes should be placed on grill in a single layer. Then cook10 minutes with grill lid closed . Use a pancake spatula to carefully turn the potatoes slices over.. then grill second side until when pierced with fork are tender and edges are slightly charred for 8 to 10 minutes serve hot.
1/4 cup pecan halves
2 Tablespoons smoky barbecue sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 cup chickpeas, drained
5 ounces baby arugula or baby kale or 4 cups roughly chopped frisee leaves
Salt optional
Half recipe of Barbecue sweet potato slices recipe to follow
A few Tablespoons thin sour cream o r plain yougurt optional
Chopped, fresh chives or very thinly sliced green onions
The pecans should be put in a nonstick small skillet. Then after putting them in the skillet cook them until they are fragrant and lightly brown , while stirring constantly , 1 to 2 minutes . Cool them then they should be chopped roughly.
The barbecue sauce , oil, and vinegar should be mixed together in a small bowl. Then put in chickpeas and toss to coat them.the greens should be arranged on a large platter .if you wish then add salt optional
The barbecued potato slices should be cut into 1 inch chunks and placed in a large microwave safe bowl. Then put a plastic wrap over it being sure to vent one corner by cut a hole with a knife. For 2-3 minutes microwave the potatoes until warm on High level in the micr o wave.
The warm potatoes and chickpea mixture should be added to the salad greens. Then toss everything in the bowl to coat with dressing. The pecans should be sprinkled on it and drizzle with sour cream , if you are using . Sprinkle with chives then serve . Makes 4 main course servings.
BARBECUE SWEET POTATO SLICES
2 Tablespoons chili powder
1 Tablespoon sugar
4-6 . Large sweet potatoes 3 to4 pound total peeled if you wish
4 Tablespoons extra virgin olive oil
Kosher salt
A charcoal grill should be prepared or heat a gas grill to medium heat. In a small bowl mix together chili powder and sugar. .
The potatoes should be cut into lengthwise slabs 1/2 inch thick.. the slices should be put on a 1 large or 2 smaller well oiled baking sheets in a single layer. To coat potatoes in oil turn them.
The potatoes should be well sprinkled on all sides with chili mixture then sprinkle lightly . With salt.
With Plenty of space between them the potatoes should be placed on grill in a single layer. Then cook10 minutes with grill lid closed . Use a pancake spatula to carefully turn the potatoes slices over.. then grill second side until when pierced with fork are tender and edges are slightly charred for 8 to 10 minutes serve hot.
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