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Hi Arbor News www.hiarbor.org |
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Hello, and welcome
back to Hi Arbor and a new year. If you had a
gazebo table, what kind of meal would you like to see on
it? I'd like to start with an olive oil for
dipping crusty bread. The recipe for that below
looks good. At an Italian restaurant I used to go
to often the server would put a plate on the table,
shake seasonings on it then pour olive oil over the
seasonings. That was my introduction to bread
dipping.
Also, below is a
recipe for a homemade spice mix, information about an
herb magazine, and a list of web sites that will provide
various bits of information about food. The next
issue of the Hi Arbor News will go out on February 21,
2008. |
I
found this recipe in the coupon section of the newspaper.
ITALIAN BREAD DIPPING OIL
1\2 tspn Italian seasoning or 1\4 tspn each basil and oregano
1\4 cup extra virgin olive oil
Black pepper, to taste
2 tspns Parmesan cheese (optional)
Combine seasonings and oil on a plate. Add cheese if desired.
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Received subscription information from "The Herb Companion".
The spice mix recipe below was included with that information.
NO SALT SPICE MIX
1Tbspn dry mustard
1 Tbspn garlic powder
2 tspns dried parsley
2 tspns dried dill weed
2 tspns onion powder
2 tspns dried savory
2 tspns dried thyme
2 tspns paprika
2 tspns ground white pepper
1 tspn dried lemon peel, finely chopped
http://www.herbcompanion.com
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In
the January 3, 2008, edition, the Atlanta Journal-Constitution had an article
about "green kitchens" and the list of web addresses below was a
part of the story. The last two web addresses have recipes.
GREEN KITCHEN WEB SITES
www.georgiaorganics.org
www.ethicalchoicesprogram.org
www.sustainabletable.org
www.nrdc.org/health/foodmiles
www.nrdc.org/greenliving
www.vegecyber.com/others/about_vegetarianism.shtml
"Ten Reasons To Be A Vegetarian"
http://www.sustainabletable.org/kitchen/recipes
http://www.nrdc.org/health/foodmiles/results.asp?season=1&state=11
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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.
Substitutions, measurements and equivalents are listed. 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.
www.hiarbor.org
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The End