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CONTENTS:
·
CONDIMENTS DEFINED
·
APPLE PINEAPPLE RELISH
·
COMPANY CORN
·
CURRIED CORN, OKRA, RICE & GARBANZO
BEANS
·
BANANA-WALNUT VEGAN PANCAKES
·
ORANGE AND GRAPE TORTELLINI SALAD
Hello
and welcome back to Hi Arbor.
Did you know those dry beans in your kitchen
can grow into nice house plants?
White beans (I think they are small
limas) grow into a pretty vine and need something
to climb. Mine
is on a small tomato cage. The red bean (kidney bean) does not seem to be a vine and
it seems to reach the stage of growing little beans
fairly quickly, making it interesting to watch.
I hope you are all having a nice summer.
Send any suggestions, recipes or ideas to hiarbornews@aol.com.
The next issue will be sent on August 19, 2004.
Take care.
Roxanne
CONDIMENTS DEFINED
(From Funk & Wagnall's
Standard Desk Dictionary)
jam - "A pulpy, sweet conserve of whole fruit boiled with sugar."
jelly -
"Any food preparation made with gelatin or pectin,
and having a consistency such that it quivers when shaken;
esp., such a food made of boiled and sweetened fruit juice
and used as a spread or filler."
preserves -
"Fruit that has been cooked, usu. with sugar, to prevent its fermenting."
marmalade -
"A preserve made by boiling with sugar the pulp and
rind of fruits, usually citrus fruits, to the consistency
of jam."
chutney -
"A piquant relish of fruit, spices, etc."
piquant -
"Having an agreeably pungent or tart taste."
relish -
"Something taken with food to lend it flavor, as chopped
pickles and spices."
From Epicurious.com:
salsa
- "The
Mexican word for 'sauce,' which can signify cooked or
fresh mixtures. Salsa
crude is 'uncooked salsa'; salsa verde is 'green salsa.'
which is typically based on tomatillos, green chilies and
cilantro. A broad selection of salsas - fresh, canned or
in jars - is available in supermarkets today.
They can range in spiciness from mild to
mouth-searing. Fresh salsas are located in a market's refrigerated
section. At
home, they should be tightly covered and refrigerated for
up to 5 days. Unopened cooked salsas can be stored at room temperature
for 6 months; once opened, refrigerate them for up to 1
month."
http://www.epicurious.com/run/fooddictionary/browse?entry_id=10031
The relish recipe below
is from:
http://www.recipesource.com/side-dishes/relishes/indexall.html
APPLE PINEAPPLE
RELISH
Recipe By: Catering Site
Serving Size: 1 Preparation Time :0:00
Categories: To Post
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Amount
Measure
|
Ingredient
|
Preparation
Method
|
|
1
cup
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Granny Smith
apples
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cut in 1/4-in.
dice
|
|
1
cup
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pineapple
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pared, cored, cut
in 1/4-in. dice
|
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4
ounces
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pineapple juice
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|
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2
ounces
|
|
lime juice
|
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1
tablespoon
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cilantro
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finely chopped
|
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1
teaspoon
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red-pepper flakes
|
|
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1
ounce
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rice wine vinegar
|
|
|
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salt and pepper
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to taste
|
|
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Pineapple slice,1/4-in. thick
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pared, cored, as
needed
|
Combine all ingredients
except pineapple slices in ceramic dish.
Cover; refrigerate.
Marinate at least 2 hours or overnight.
Place pineapple slices on wire racks in convection
oven; bake at 250 degrees for 2 hours or until slices are
golden. Slices
should become crisp when cool.
Here is a delicious
recipe from my mom.
COMPANY CORN
1 15.25 oz. can kernel
corn, well drained
1
4 oz. can mushrooms, stems and pieces or sliced, well
drained
1/2 small onion,
coarsely chopped
2-1/2 T margarine or
substitute
1 T pimiento, chopped
1 pinch Italian
seasoning or more if desired
1 light sprinkle of
garlic powder (optional)
Salt and pepper to taste
(optional)
Sauté' onion in
margarine over medium heat until limp.
Add remaining ingredients.
Cover and lower heat to simmer just until flavors
blend, about 10 mins.
Serve.
Makes 4-6 side dish servings.
NOTE:
May be served as an entree' over hot noodles or
rice.
The next two recipes are
mine.
CURRIED CORN, OKRA,
RICE & GARBANZO BEANS
Serves 2
1 tablespoon oil
1 small onion, chopped
1/2 cup kernel corn,
frozen or canned and drained
1/2 cup cut okra, fresh
or frozen
1 to 1 1/2 cups brown
rice
1 to 1 1/2 cups garbanzo
beans (chick peas)
1 teaspoon salt or to
taste
dash of red pepper or to
taste
1/2 teaspoon curry
powder
Sauté' the onion in oil
until soft then add the corn and okra.
Sauté another two minutes then add rice and
garbanzo beans. I
used water from the beans to add moisture. Add the seasonings and stir to blend, then cover and simmer
on low for 20 minutes.
A single, plain pancake makes a nice snack.
BANANA-WALNUT VEGAN
PANCAKES
serves 2-4
1 banana, mashed
1 cup all-purpose flour
3/4 cup rice drink
1 tablespoon brown sugar
or sweetener of choice
2 tablespoon oil
3 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chopped walnuts
1 tablespoon wheat germ
1/4 teaspoon cinnamon
Mix dry ingredients in a
bowl except for walnuts.
Add mashed banana, rice drink and oil.
Stir vigorously by hand until mixed then add
walnuts and stir until blended.
More rice drink can be added for thinner pancakes.
Lightly grease a griddle
or skillet and heat until a drop of water bounces on it.
A gravy ladle is a
convenient way of pouring the batter.
Cook pancakes until dry around the edges then turn
and cook until browned.
From the coupon section
of the newspaper:
ORANGE AND GRAPE
TORTELLINI SALAD
4 servings
1 pkg. cheese
tortellini, prepared according to package directions,
chilled
1 cup seedless red
seedless grapes
1 cup green seedless
grapes
1 small can mandarin
oranges, drained
1/4 cup finely chopped
red onion
1/4 cup chopped walnuts,
toasted
1 cup honey Dijon salad
dressing
Combine tortellini, red and green grapes, oranges, onion and
nuts in medium bowl.
Add salad dressing to coat.
Prep time:
5 minutes
Cooking time:
10 minutes
The
End
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