OCTOBER COMMENTS
I received some interesting comments and recipes from blog
readers. I tried everything out and
loved all the ideas, but made some changes for myself. That's the great thing about recipes. You can take an idea and customize them to
your sweetness level and calorie level.
I've always keep frozen ginger unpeeled in my freezer. I use to buy fresh ginger, use it, and then
it would get moldy. Mildrene Swan sent me the Frozen Lemon idea. I wish I had thought about keeping a lemon in
the freezer. It's great for the times
you want to use a zest or keep fruit from browning. Marlene Chaff sent me a great stew
recipe. See her recipe below, and look
for a future photo and my version of the recipe. I used thyme instead of basil since I already
have a stew recipe that uses basil. I
loved the rutabaga. Susan Berry sent in
the Harvest Butter Recipe. She thought
it was an old Amish Recipe. I like any
recipe that is buttery without animal fat.
I was concern that it would taste too molasses, but it works. I don't use honey or sugar so look for my
version in the future. This one would
make a great hostess gift. Everyone has
heard of apple butter, but a pumpkin butter really says fall with the holidays
on the way.
From Susan Berry:
Harvest Pumpkin
Butter
l small can of cooked or canned pumpkin
½ cup honey ( I added 2 tablespoons of
sugar also)
¼ cup molasses
l tablespoon ground cinnamon ( I added l
teaspoon of pumpkin pie spice)
In a small saucepan, combine the first five
ingredients, mix well.
Bring to a boil, stirring frequently, Reduce heat:
simmer, uncovered, for 15 minutes or until thickened.
Refrigerate for at least l hour. Serve on English
muffins.
Yield: l ¼ cups.l small can of cooked or canned
pumpkin
½ cup honey ( I added 2 tablespoons of
sugar also)
¼ cup molasses
l tablespoon ground cinnamon ( I added l teaspoon of pumpkin pie
spice)
Marlene
Chaff's Stew
Onions, rutabag, celery, potatoes, carrots,
zucchini
Start sautéing the veggies in olive oil, then
add a little flour for a roux.
Season with sea salt, pepper and paprika,
basil or herb de Provence
I'm smelling the aroma as I am writing this, I
love food!
The liquids:
2 cups of tomato juice
1/2 cup of soy
1/2 cup canola oil
1/8 c tamari
Bake until tender, 45-60 mins. 400 degrees
This is so good with crusty home made bread
...toasted, with a little olive oil
and garlic
Beige, I made this 2 nights ago, just had some
for lunch.
You prob. Already do a version of this...
Marlene
From home
In Warren, MA USA
Mildrene Swan's Lemon
Idea
Amazing frozen lemon
All it is.....is a frozen lemon
Many professionals in restaurants and eateries are
using or consuming the entire lemon and nothing is wasted.
How can you use the whole lemon without waste?
Simple.. place the lemon in the freezer section of
your refrigerator. Once the lemon is frozen, get your grater, and shred the
whole lemon (no need to peel it)and sprinkle it on top of your foods.
Sprinkle it to your whisky, wine, vegetable salad,
ice cream, soup, noodles, spaghetti sauce, rice, sushi, fish dishes.
All of the foods will unexpectedly have a wonderful
taste,
something that you may have never tasted before.
Most likely, you only think of lemon juice and vitamin C. Not anymore.
Now that you've learned this lemon secret, you can
use lemon even in instant cup noodles.
What's the major advantage of using the whole lemon
other than preventing waste and adding new taste to your dishes?
Well, you see lemon peels contain as much as 5 to 10
times more vitamins than the lemon juice itself. And yes, that's what you've
been wasting.
But from now on, by following this simple procedure
of freezing the whole lemon, then grating it on top of your dishes, you can
consume all of those nutrients and get even healthier.
It's also good that lemon peels are health
rejuvenators in eradicating toxic elements in the body.
So place your lemon in your freezer, and then grate
it on your meal every day. It is a key to make your foods tastier and you get
to live healthier and longer! That's the lemon secret!
s not affect healthy cells.
