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Alphabet Game
As of 9/12/10, we've covered:
> Things to do w/the OUTDOORS
> SONG TITLES
> DELECTABLE FOOD
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> KITCHEN UTENSILS (I loved that one, Chez! '-)
> ACTORS/ACTRESSES
> FAMOUS WOMEN
> FLOWERS
> PLANES, TRAINS & AUTOMOBILES
> ANATOMY
> HISTORICAL EVENTS
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Tags: Alphabet Games, Fun, Word Games
Views: 7540
Replies to This Discussion
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Permalink Reply by Westerly_2 on
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Happy Birthday
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Permalink Reply by d's girl on
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Well, we're still on "Holiday Recipes" on this one. For the sake of resurrecting it, how about ANY recipe?
I'll pick up w/"J" & do one that I got from TeeBubbaDee this year...
Jello - Cranberry-Raspberry Congealed Salad.
I tweeked it just a little, TeeBubba...
Ingredients
1 bag of fresh cranberries
1 large box of Raspberry Jello
1 can of crushed pineapple, drained, but reserve juice
1 cup of Ginger Ale
1 cup of pecans or walnuts
Bring fresh cranberries to a boil in 2 cups of water. Reduce heat to simmer for 10 minutes.
Add Jello, reserved pineapple juice & Ginger Ale & stir for 2 minutes.
Stir in crushed pineapple & nuts.
Refrigerate in bowl(s) until set.
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Permalink Reply by BethD on
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"K" Knishes
from my new Lowfat Vegetarian cookbook I got for Xmas!
Herbed Potato Knishes
1 1/2 Tablespoons olive oil
1 large onion, minced ( about 2 cups)
2 cloves of garlic, minced
2 egg whites lightly beaten
3-4 tablespoons chopped fresh herbs
including basil, chives,tarragon,oregano and or thyme.
1 Tablespoon Hungarian paprika
2 1/2 pounds baking potatoes (3-4 potatoes),peeled & cut into 1/2-inch dice.
salt & freshly ground black pepper
3-4 Tablespoons flour, plus 1 cup for dredging.
Spray oil.
1.Preheat oven to 350
2.Heat the olive oil in a large nonstick frying pan.
Add the onion and cook over medium-low heat heat until nicely caramelized, about 10-15 minutes. Add the garlic after 5 minutes. Set the onion mixture aside to cool. Stir in egg whites, herbs and paprika.
3. Place the potatoes in a large pot /w cold water to cover.
Bring to boil, reduce the heat, and simmer the potatoes for 8-10 minutes or until tender.( for extra flavor, you could cook the potatoes in vegetable stock). Drain the potatoes & return to pan. Cook the potatoes over medium heat to evaporate any excess moisture for 1-2 minutes.
Remove the pot from heat and let cool slightly.
4. mash potaotes in pot, stir in onion mixture, stir in 3-4 tablespoons of flour.
5.Wet your hands and form the potato mixture into patties 1 inch thick and 3
inches across.
Place the remaining flour in a bowl.
Lightly dredge each knish in flour, shaking off excess. Arrange the knishes on a
nonstick baking street lightly sprayed w/ oil. The knishes can be prepared ahead to this stage, covered with plastic, and refrigerate for up to 2 days.
6. bake the knishes for 30-40 minutes, or until lightly browned and hot in the center ( an inserted skewer will come out hot to touch).If the knishes are slow browning, you can run them under the broiler for a few minutes.
Makes 8 knishes
Per serving; 177 calories, 4 G protein, 3 G fat, 35 G carbs, 22 MG sodium, 0 Mg Cholesterol
D'sGirl your recipe sounds. You could put that one in the Lowfat Vegetarian cookbook I received as a gift for Xmas, maybe to make it low fatter use currants or raisins instead of nuts, and sugar free jello & diet Ginger Ale.
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Permalink Reply by Quinn on
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"L"
Latkes
Ingredients
- 2 cups peeled and shredded potatoes
- 1 tablespoon grated onion
- 3 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup peanut oil for frying
Directions
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot-- with sour cream or applesauce.
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"M"
Mango and Bell Pepper salad :
1 large ripe mango
1/2 red bell pepper & 1/2 green bell pepper, both cored, seeded and julienned
1/2 onion, thinly sliced
3 tablespoons chopped fresh cilantro or mint leaves
1 1/2 -2 tablespoons wine vinegar (or to taste)
1 Tablespoon brown sugar ( or to taste)
1 Tablespoon extra-virgin olive oil ( optional)
salt & freshly ground pepper
1. pare the skin off of the mango, cut the flesh off the seed in large, broad swaths. Cut each swath
into 1/4 inch wide strips.
2.Combine the mango, red, & green bell peppers, onion, cilantro, wine vinegar,brown sugar,
oil, salt & pepper for the salad in a mixing bowl and toss just to mix.
Correct the seasoning vinegar, sugar, salt pepper to taste.
serves 4 as a side dish.
56 calories, 1 G protein, 0 G fat, 15 G carbs, 3 mg sodium, o mg cholesterol
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Nicoise Salad
Ingredients
Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad
2 grilled tuna steaks (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies
Directions
1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
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oh, my gosh! These recipes are great! I think we're gonna wind up w/a tbd cookbook!
I've thoroughly enjoyed reading these recipes, Beth & Quinn, and look forward to trying them out!
Okay... we're on... "O"
Omelette
Okay, I don't really have a recipe, so I'm just gonna wing it...
Ingredients
3 Eggs
Real Butter
Cheddar Cheese, grated
Baby Portobello Mushrooms, sliced
Sweet Yellow Onions, coarsely chopped
Ham, diced
small handful of fresh spinach, coarsely chopped, uncooked
Garlic Salt
Pepper
Saute mushrooms & onions together, remove to separate dish
Heat ham through, add to mushrooms & onions
Lightly beat eggs - not much, just enough to break yolks & mix
Melt butter in skillet on medium heat and add egg before butter begins to brown
When done enough that eggs can be turned, turn entire egg mixture
Sprinkle grated cheese over turned egg, add uncooked spinach
add ham, mushrooms & onions
Turn heat off, fold omelette in half, slide onto a plate, add a little garlic salt & pepper & serve!
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Pork and Black Bean Soup
Ingredients
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- 6 cups low-sodium chicken broth
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped
- 1 T bsp chopped canned chipotle chiles in adobo sauce, plus 2 Tbsp sauce
- 2 tsp ground cumin
- 1 lb dried black beans, rinsed
- 11⁄2 lb boneless pork shoulder, trimmed of excess fat
- Kosher salt
- Sour cream, refrigerated fresh salsa and fresh cilantro, for serving
Preparation
1. In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, adobo sauce and cumin.
2. Add the beans and pork; cook, covered, until beans are tender and pork easily pulls apart, 8 hours on low or 6 hours on high.
3. Transfer pork to a bowl and, using a fork, break into large pieces. Using a handheld immersion blender, purée half the soup. (Alternatively, purée half the soup in a standard blender and stir it back in.)
4. Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.
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Mmmm, mmm! I'm going to copy this one down.
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