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CONTENTS:
BOOK S
TOMATILLOS and recipes
EDEN STORE and recipes
Hi Arbor Cookbook
Hello, and welcome back to Hi Arbor. Summer is off and running,
except officially, and that will be here soon. The focus below
is on recipes for sauces, salsa and a salad because of the
holiday meals outdoors coming up with July 4th. Perhaps you'd
rather work in your garden or have the holiday meal in your
garden. The two books listed below pretty well have herbs
covered between them. I hope each of you will find something
here you like. If you have any ideas, suggestions or recipes,
please send them to hiarbornews@aol.com. The next issue of this
newsletter will go out on July 21, 2005.
Take care and have a happy and safe July 4th.
Roxanne
BOOKS: All of the prices listed with the books
below are from www.amazon.com.
"Fresh from the Vegetarian Slow Cooker" by Robin
Robertson
new $12.71 softbound
Robin Robertson is also the author of "Vegan Planet", whih I
wrote about in this newsletter some time back. "Fresh from the
Vegetarian Slow Cooker" demonstrates further Ms. Robertson's
wide knowledge of vegetarian and vegan cooking. The slow cooker
angle is what caught my attention. As the subtitle says
"Healthy and Hearty One-Pot Meals That Are Ready When You Are".
"Eating in the Raw" by Carol Alt
new $10.88 softbound
When it comes to raw foods, I stick with fresh fruit and salads,
but I'm interested in the details of the raw foods diet and Ms.
Alt's book has a lot of text with 40 recipes from "Yashin's
Passion Fruit Drink" to a dessert called "Creamy Carob Mousse".
with soups, snacks and entree's in between.
"Practical Herb Garden" by Jessica Houdret
subtitle - "A comprehensive A-Z directory and gardener's guide
to growing herbs successfully"
new $10.17 hardcover
This wonderful book has beautiful pictures of the plants. It's
a good book to browse through in the winter when you're longing
for greenery.
From the book:
What is an herb?
Herbs in history
Old Herbals
That's just the begining of what this book has. It's got
information on garden design, growing herbs, using herbs, a
directory and glossary and more.
"Encyclopedia of Herbs" by Deni Bown
subtitle - "The definitive guide to the identification,
cultivation, and uses of herbs - Over 1,000 herbs - 1,500
photographs"
new & used from $14.49 hardcover
More wonderful pictures and information. It's got herbs through
the ages, in the wild and around the world, using herbs,
cultivating herbs and much more.
TOMATILLOS:
Gourmetsleuth.com is a web site devoted to all things related to
Mexican cooking, and according to information at this site,
tomatillos are a relative of the tomato. They don't taste like
tomatoes, however, and provide a tart flavor in a lot of Mexican
green sauces. At the web address below there is more
information about tomatillas, including a recipe for "Salsa de
Tomatillo con Aguacate". The recipe calls for avocado and it
can be used as a sauce or as a "lighter, spicier guacamole".
http://www.gourmetsleuth.com/tomatillos.htm
The following two recipes come from Cooks.com. There are many
more tomatillos recipes at the web address below:
http://www.cooks.com/rec/search/0,1-0,tomatillos,FF.html
TOMATILLO RICE Printed from COOKS.COM
4 tomatillos, chopped about 1/2 c.
2 tbsp. chopped cilantro
2 Serrano or 1 jalapeno chili, seeded, peeled and diced
3 1/2 c. [vegetable or not-really-chicken broth]
2 c. long grain rice
6 scallions, diced
1 lg. clove garlic, minced
2 tsp. salt
3 tbsp. butter, softened
Puree the tomatillos, cilantro, and serrano in 1 cup of [broth].
In a large pan, combine the puree with the rice, scallions,
garlic, salt, and remaining [broth]. Bring to a boil and
stir once with a fork. Lower heat, cover and simmer for 15
minutes or until liquid is absorbed. Fluff rice and fold in
butter. Serve.
TOMATILLO SALSA Printed from COOKS.COM
1/2 med. onion
3 c. cooked tomatillos
1 tsp. salt
3-6 sm. hot green chilies
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. oregano
1 clove garlic
Either chop or blend and then cook onion and tomatillos
(pronounced "tomateeos") together. If using fresh chilies, cook
them as well. Add spices to taste.
EDEN FOODS, INC.:
Eden Foods now has a store online where their products can be
purchased without having to go to the store. And the home page
has further information about the company and their products,
and a great list of recipes.
Store:
http://www.edenfoods.com/store/
Home Page w/recipes:
http://www.edenfoods.com/flash/index_flash.html
[EDEN] ARGULA AND TANGERINE SALAD Serves 6
Prep Time: 0:05
Cook Time: 0:00
Ingredients:
1/3 cup organic tofu feta (Greek style cheese), see Eden's
recipe,
optional1 Tablespoon Eden Extra Virgin Olive Oil
1 teaspoon Eden Organic Barley Malt Syrup
1 teaspoon pure maple syrup
3 Tablespoons lemon juice, freshly squeezed
2 cloves garlic, finely minced
4 cups arugula (Italian salad greens, also called rucola and
roquette), or baby salad greens
2 cups tangerine sections, remove seeds
Nutritional info:
Per serving 62 Calories, 3g Fat (35% calories from fat), 1g
Protein, 10g Carbohydrate, 0mg Cholesterol, 28mg Sodium
Directions:
Place the arugula and tangerine sections in a salad bowl. Whisk
together all other ingredients, except the tofu feta. Pour the
dressing over the salad and crumble the tofu feta over it.
© Eden Foods, Inc.
701 Tecumseh Road
Clinton, Michigan 49236
www.edenfoods.com
HI ARBOR COOKBOOK
The Hi Arbor cookbook, "Take This Veggie And Stuff It", has
recipes for stuffing 21 vegetables from artichokes to
zucchini, and if you don't know how to stuff an artichoke, the
book explains. There are 87 recipes, some of which have
seafood but most are vegetarian. It's got lists of substitutions
and
measurements and equivalents. Herbs and seasonings are defined
and there is a glossary of cooking terms in addition to a
list of how much of a fresh spice is needed versus the same
spice in a dry form.
"Take This Veggie And Stuff It" costs $12.50 per copy plus $2.50
for
shipping and handling, and it can be ordered from Hi Arbor,
Inc.; P. O.
Box 265; Oceanville, NJ 08231. Or from the web address below.
Click here to order Hi Arbor's
Take This
Veggie and Stuff It!
The End
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