| T O P I C R E V I E W |
| TheSoapMaven |
Posted - May 26 2005 : 07:06:44 AM
We had the most wonderful Summertime supper last night. I baked fish (Tilapia), cooked fresh carrots w/celery and fingerling potatoes out of the garden with a fresh fruit salad for dessert (peaches, bananas and strawberries). YUMMY.
Thought maybe others would like to share what they serve for supper. There is so much work to be done outdoors this time of year, quick, lite and fresh appeals to us the most.
Watching those lovely tomatoes like a hawk! Cannot wait for the first fresh ones. Cukes aren't too far behind. Our very favorite Summertime meal is baked or grilled salmon, fresh tomatoes and cucumbers. It just makes me smile to think about.
Blessings & Bliss!.· ´¨¨)) -:¦:-
¸.·´ .·´¨¨))
((¸¸.·´ .·´ -:¦:-~Susan~
-:¦:- ((¸¸.·´*
Wife, Mother, Natural Woman, Savonnière, Writer, Baker, Gardener.
Soulmate to Jerry for 30 years
Mom to Zach, Gesikah, Nathan, Hannah, Rachel and Benjamin
Yetta to Sam
"It's no bad thing to celebrate a simple life" ~ Bilbo Baggins
If your knees aren't green by the end of the day, you need to seriously re-examine your life. |
| 25 L A T E S T R E P L I E S (Newest First) |
| sqrl |
Posted - Jun 24 2005 : 09:18:57 AM
Capers are wonderful. I had the pleasure when I was in Greece with my Sister-in-law of picking them fresh off the bush and when we got back to the sail boat the lady who was working on the boat tyed a string to a jar and dropped the jar down into the sea to fill the jar with sea water and we brined the capers right in the fresh Aegean sea Sea and a few days later we were eating fresh capers in our greek salad. I'll never forget it.
Blessed Be
www.sqrlbee.com |
| sqrl |
Posted - Jun 24 2005 : 09:12:50 AM
Cindy, I love to slice an eggplant long ways down the center and you make small slices in the eggplant with a knife and insert chunks of garlic into the slices and then marinade it in balsamic and olive oil and then bake it or grill it. It will knock your socks off.
Blessed Be
www.sqrlbee.com |
| KarenP |
Posted - Jun 21 2005 : 5:01:05 PM
Hello,
Just have to say it's Chopped Salad(MaryJanes'Book page 80-81)
I just received my basket of produce from the local farmer.
2 pints of Strawberries, big bag of spinach, big bag of mixed leaf lettuce,
1 cabbage, and green onions. (Yes. I'm getting spoiled)
KarenP
"Purest Spring Water in the World" |
| mollymae |
Posted - Jun 17 2005 : 3:37:35 PM
Tonight it's chicken again, but I marinated chicken breasts (boneless/skinless) in fat-free Zesty Italian dressing....it smells heavenly, I just hope it tastes good! I'm serving it with fresh steamed green beans, then baked slightly with shredded parmesan cheese sprinkled on them. Can't wait, I'm starving!
Cead Mile Failte,
Molly
"I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived." --Henry David Thoreau
**When life throws scraps your way ~ Make a Quilt!**
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| bramble |
Posted - Jun 10 2005 : 07:24:54 AM
Cindy- You can also use a marinade of soy, ginger and orange juice and let them sit in it all day. A little garlic never hurts either!
Grill and slice.Serve with mandarin orange, pineapple, granny smith apple shish kabob on top of a green salad.
Or.. if you are sauteeing the onions and peppers, I'll use an italian red wine vinagrette w/olive oil, garlic and fresh basil and oregano to marinate. Peel the eggplant and marinate for up to 24 hrs. Grill like you would a hamburger and then place in kaiser roll. top with onion, peppers, cheese and wrap in tin foil. Place on top grill shelf ( or oven if you are making indoors) and let heat through for about 10-15 minutes. It's really good and I have had meat LOVERS eat more than one!
Thank you Clare!
with a happy heart |
| Clare |
Posted - Jun 09 2005 : 8:17:05 PM
Okay chums... ya can't put a . (period) at the end of a sentence that ends with copying a link..... that's the problem above. Remove the period and it works! 
****Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural****
"Begin to weave and God will give the thread." - German Proverb |
| Cindy Young |
Posted - Jun 09 2005 : 5:26:33 PM
Bramble,
Could you elaborate a bit on the marinated eggplant rounds with roasted peppers and onions? I LOVE eggplant, and have several recipes using it, but have never heard of marinating it. My teen-age kids, who don't care for it, love the roasted eggplant dip I make. I got it from the Barefoot Contessa's TV show. yum. The bad part is, now that they know that they like it, the dip doesn't last more than a day!!! Oh well, gotta love kids that love anything vegetabley!!!
Blessings and good eatin',
Cindy
"I have fought the good fight, I have finished the race, I have kept the faith." 2Timothy 4:7 |
| bramble |
Posted - Jun 09 2005 : 10:17:30 AM
Cecelia-- I put the right info don't know why it won't go through ( for me either now, I checked). You can access the same site if you just search capers. It's about 22 on the list but it's there and you can read it. Weird huh? I will never figure this blasted machine out!
with a happy heart |
| cecelia |
Posted - Jun 08 2005 : 5:38:09 PM
Bramble - I just tried that link and got a message that it doesn't exist. Thanks anyway!
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
| bramble |
Posted - Jun 07 2005 : 07:44:04 AM
Here's a great and informative link ,if you want to learn a little about capers: www.hort.purdue.edu/newcrop/cropfactsheets/caper.html.
Some good medicinal uses or effects as well!
with a happy heart |
| cecelia |
Posted - Jun 07 2005 : 06:48:55 AM
I have found a condiment (it's not really a spice or herb) called capers. They are the preserved buds of a flower. I've found them to be a great compliment to fish and chicken.
I melt some olive oil and butter in a skillet (just enough to cover the bottom), put in your fish/chicken (thin pieces work best), and when nearly done, put in a few tsps. of caper buds. Serve with a splash of lemon - the buds are salty and you don't need anything more than a veggie, grain or potato.
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
| bramble |
Posted - Jun 07 2005 : 04:15:08 AM
Thanks for the"Chicken Fried Steak Tutorial"! We eat VERY little fried anything but I am going to try this atleast once!
Molly-- Lone stargal recipe for biscuits is just like my Mom's and she made the flakiest biscuits I have ever eaten, good luck with them. The salad and beef recipes sound good too...coming soon to a table near Me!
Tonight--Marinated eggplant rounds grilled with roasted peppers and onions and served on a toasted Kaiser roll w/wo provolone and fruit salad for dessert. Easy, easy, easy! It's too hot to cook!
with a happy heart |
| mollymae |
Posted - Jun 06 2005 : 6:04:44 PM
Thank you, Lonestargal, I'm going to try these tomorrow morning and let you know how they turn out for me! So sweet of you to post this!
Cead Mile Failte,
Molly
"I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived." --Henry David Thoreau
**When life throws scraps your way ~ Make a Quilt!**
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| lonestargal |
Posted - Jun 06 2005 : 5:52:15 PM
This is for Molly about the biscuits...I always make mine from scratch and this is the recipe I always use. I'm new so and don't know if this is where I should post but...
2 c. flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
with pastry cutter, cut in:
4 T. butter or margarine until mixture resembles fine crumbs.
Add:
1 c. chilled buttermilk and stir just until dough comes together.
Turn dough out onto lighly floured surface, dust the top with flour and gently knead 6 times. Press out to 1" thickness and cut out biscuits using a 2" biscuit cutter. Place on baking sheet so that sides just touch. Bake @ 450 for 15 minutes. Makes approx 1 dozen.
I think these are wonderful biscuits and my family eats them all the time. We also add garlic and cheese to the mixture to make garlic biscuits. Hope you like them!!! |
| countrykat |
Posted - Jun 02 2005 : 6:50:35 PM
I'll go post the recipe under the topic, thanks |
| MeadowLark |
Posted - Jun 02 2005 : 06:51:57 AM
Sounds delicous Kathy! Care to share the recipes for the Beef with Peppers and the salad? There is a topic called Recipes We'd Like to Share. Jenny
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| countrykat |
Posted - Jun 01 2005 : 11:19:25 PM
We get several pounds of our half of the steer processed just for chicken fried steak making. I'm an Eastern born girl too Bramble but after the first taste I was hooked.
I am planning on making beef with peppers. It's a toss up. I do so love CFS but I'm out of potatoes and wasn't planning to go to the market until Friday and I just have to have smashed taters with my CFS.
Beef with peppers it will be. I'll probably serve it over homemade egg noodles.
Found a great recipe for a garden salad, no lettuce, in Quick Cooking. Cuke, Green Pepper, Tomato, Red Onion, Mushrooms, Feta Cheese, Greek Salad Dressing (I used Ken's SteakHouse). Oh my gosh. It was wonderful. Hubby really enjoyed it too. All I added to it was some grilled Chicken and Zuchinni and viola! |
| Kim |
Posted - Jun 01 2005 : 6:02:59 PM
Mollymae,
You are making my fave dinner, may I join you as well!!
farmgirl@heart
Be at peace with yourself and the rest will follow |
| mollymae |
Posted - May 29 2005 : 07:06:56 AM
Jenny,
I've tried so many different recipes (I really want to do it from scratch, not use Bisquick, but may have to do that!!) and they never turn out right. I don't know if it's the baking powder or what, but they just don't turn out fluffy. Grand's biscuits are the best, and I would LOVE to learn to make them just like that! 
Molly
"I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived." --Henry David Thoreau
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| Aunt Jenny |
Posted - May 28 2005 : 6:32:19 PM
I use lots of garlic and lots of freshly ground pepper....from scratch gravy and bisquits...Molly....bisquits arn't hard at all to make...my mom used to make hers with bisquick, but it is just as easy from scratch..any cookbook probably has a good recipe..but if you dont' find one let me know!!
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - May 28 2005 : 3:45:23 PM
Molly, Your method sure does sound good! I also add something called Greek Seasoning to my flour mixture. It's a mix of 17 herbs and spices made by a company in Harrison, Arkansas. I use it on so many different things. I am from the generation that always used white flour and butter...but yours sounds healthy for sure! I will have to try the whole wheat and olive oil!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| mollymae |
Posted - May 28 2005 : 3:20:24 PM
Tell ya what, gals, next time I make them, I'll make enough for everyone!! LOL. The way I make them is to take cube steaks, soak them in milk and then completely coat them with a flour mixture I make with wheat flour (healthier and more flavor!) and lots of different spices, including garlic powder, red pepper, cajun spice, etc. (we love spice!). I fry them in olive oil (again, healthier and more flavor!). I make gravy from a store-bought mix, but it still tastes pretty good..hehe.
Anyone know how to make huge fluffy buttermilk biscuits from scratch? I would love to learn how!
Tonight we are having homemade pizzas
Have a great weekend, ladies!
Molly
"I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived." --Henry David Thoreau
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| Aunt Jenny |
Posted - May 27 2005 : 8:05:30 PM
When I was a waitress we just called them Fry steaks..too lazy to say chicken I guess..haha
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - May 27 2005 : 7:54:23 PM
Bramble, I forgot to say why I call them chick fry steaks...In cafes when I was growing up to even now the waitress would always call out "ONE CHICK FRY STEAK!!!" real loud to the cooks in the kitchen. It was a popular menu item because during the meal that is all you'd hear being shouted. Sometimes the waitress would just yell "3 CHICK FRIES!"...
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| MeadowLark |
Posted - May 27 2005 : 7:11:21 PM
Oh meh Gosh Bramble...Let me sit you down eastern farmgirl and give you a lesson on Chick fry steak... Take round steak and beat the heck out of it with your kitchen weapon of choice till nice and tender...you can let the meat soak for a spell in milk which will further tenderize, roll it or dip in flour, salt, pepper and fry up like chicken parts! This is one of my DH's favorites! Most redblooded Midwestern guys love chick fry steaks...I fry the steaks in butter till golden brown and crispy and done in the center. To complete the meal make a batch of gravy from the drippings of the meat with flour and milk over the stove. Not the healthiest, but it is a staple of any cafe and restraunt west of the Mississippi!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
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