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Edible Weeds
Does anyone cook with lawn ornaments (dandelions, violets etc). I've found some interesting recipes online, but I'd like to hear from anyone with experience.
Thanks
Thanks
New member
Hi all, I'm happy to join this
group of healthy eating and recipies.
this group is really great,thanks!
group of healthy eating and recipies.
this group is really great,thanks!
useful weeds
I looked up a plant in my book and learned it is plantain (not the bananas)It has all kinds of health benefits.It has a broad leaf and I pick the inner tender ones. I make tea and also put it in salad. I think it is wonderful to use what is 'on hand'.
Vee
Vee
FILLING
To all my health friends,
I'm been using alot of different fillings for different things and I'm looking for a new er healthy one for my crepes that I'm planing for the mens club at church. Also in September we will be in our new kitchen 24 feet X 18 feet.
Thought about Bannana Foster ( the good stuff has gone in to the air from cooking and flame) and then strawberry crepes. But, I'm looking for good filling that others would use over in their own homes. michael
P.S. been haying, haven't been on line.
I'm been using alot of different fillings for different things and I'm looking for a new er healthy one for my crepes that I'm planing for the mens club at church. Also in September we will be in our new kitchen 24 feet X 18 feet.
Thought about Bannana Foster ( the good stuff has gone in to the air from cooking and flame) and then strawberry crepes. But, I'm looking for good filling that others would use over in their own homes. michael
P.S. been haying, haven't been on line.
Steamed Fish & Vegetables
I was just sent this recipe from a cooking ezine I belong to. I haven't tried it and have never posted anything but a tried and true recipe. However, I am leaving for Japan this week and am afraid I won't have time to make it before and will forget to post it later. So here it is.
I would make it in my steamer that also doubles as a rice cooker but I'm sure it would work in any type of steamer. A bamboo one would be very good. I think I would also add salt. I can't wait to try this very healthy recipe!
Steamed Fish and Vegetables ~ 3 pt.
Ingredients:
2 (6-ounce) fresh or frozen cod, tilapia, or other fish fillets, 1/2 to
3/4 inch thick
Whole fresh basil leaves
2 teaspoons shredded fresh ginger
1 cup thinly sliced green or red sweet pepper
8 ounces fresh asparagus spears, trimmed
Directions:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Using a sharp knife, make bias cuts about 3/4 inch apart into the fish fillets.
(Do not cut completely through fish.) Tuck one or two basil leaves into each cut. Rub fillets with ginger.
2. Place sweet peppers and asparagus in a steamer basket. Place fish on top of vegetables. Place basket into a large, deep saucepan or wok over 1 inch of boiling water. Cover and steam for 6 to 8 minutes or until fish begins to flake when tested with a fork. Makes 2 servings
Nutrition facts per serving:
Calories 143
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 34
Sodium (mg) 89
Carbohydrate (g) 6
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 27
Vitamin C (DV%) 73
Calcium (DV%) 8
Iron (DV%) 10
I would make it in my steamer that also doubles as a rice cooker but I'm sure it would work in any type of steamer. A bamboo one would be very good. I think I would also add salt. I can't wait to try this very healthy recipe!
Steamed Fish and Vegetables ~ 3 pt.
Ingredients:
2 (6-ounce) fresh or frozen cod, tilapia, or other fish fillets, 1/2 to
3/4 inch thick
Whole fresh basil leaves
2 teaspoons shredded fresh ginger
1 cup thinly sliced green or red sweet pepper
8 ounces fresh asparagus spears, trimmed
Directions:
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Using a sharp knife, make bias cuts about 3/4 inch apart into the fish fillets.
(Do not cut completely through fish.) Tuck one or two basil leaves into each cut. Rub fillets with ginger.
2. Place sweet peppers and asparagus in a steamer basket. Place fish on top of vegetables. Place basket into a large, deep saucepan or wok over 1 inch of boiling water. Cover and steam for 6 to 8 minutes or until fish begins to flake when tested with a fork. Makes 2 servings
Nutrition facts per serving:
Calories 143
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 34
Sodium (mg) 89
Carbohydrate (g) 6
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 27
Vitamin C (DV%) 73
Calcium (DV%) 8
Iron (DV%) 10
Cheddar Cheese and Broccoli Soup
1 pound broccoli
1 Tbsp olive oil
1 onion chopped
1 celery rib, chopped
2 Tbsps A.P. flour
1 can (141/2 oz.) reduced-sodium chicken broth
1 can (12oz) evaporated fat free milk (Green/ white labeled
1.5 cups shredded low-fat cheddar cheese (12oz)
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp salt or sub; pending on taste, I leave out.
1. Trim and peel broccoli stems. Cut into 12 small florets. Coarsely chop enoughremaining broccoli to equal 2 cups.
2. Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
3. Heat olive oil in medium saucepan overmedium heat. Saute onion and celeryuntilsoft about 5 minutes. Whisk in flour andcook 1 minute. Add broth and milk. Cook,stirring constantly, until mixture simmersand thickens, about 5 minutes.
4. Add chopped broccoli ,cheddar, pepper,nutmeg, salt. Stiruntil cheese meltsand soup is heatedthrough, about 3 minutes. Serve 1 cup per person,garnish with broccoli florets.
HEALTH HINT
Cheese, milk, and broccoli are excellent sourses of calcium. Everyone knows this mineral is essentialfor maintaining strong bones, but did you know, that calcium plays an important role in keepingyour heart beat strong?? It aids muscle contraction and also helps control highblood pressure.Evaported fat-free milk is a heart-smart pantrystaple that's twice as high in calciumas regularfat=free milk. Its thicher consistency makes it a perfectsubstitute for cream in soups and sauces.
michael
1 Tbsp olive oil
1 onion chopped
1 celery rib, chopped
2 Tbsps A.P. flour
1 can (141/2 oz.) reduced-sodium chicken broth
1 can (12oz) evaporated fat free milk (Green/ white labeled
1.5 cups shredded low-fat cheddar cheese (12oz)
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp salt or sub; pending on taste, I leave out.
1. Trim and peel broccoli stems. Cut into 12 small florets. Coarsely chop enoughremaining broccoli to equal 2 cups.
2. Blanch chopped broccoli and florets in boiling water just until bright green, about 2 minutes. Drain and set aside.
3. Heat olive oil in medium saucepan overmedium heat. Saute onion and celeryuntilsoft about 5 minutes. Whisk in flour andcook 1 minute. Add broth and milk. Cook,stirring constantly, until mixture simmersand thickens, about 5 minutes.
4. Add chopped broccoli ,cheddar, pepper,nutmeg, salt. Stiruntil cheese meltsand soup is heatedthrough, about 3 minutes. Serve 1 cup per person,garnish with broccoli florets.
HEALTH HINT
Cheese, milk, and broccoli are excellent sourses of calcium. Everyone knows this mineral is essentialfor maintaining strong bones, but did you know, that calcium plays an important role in keepingyour heart beat strong?? It aids muscle contraction and also helps control highblood pressure.Evaported fat-free milk is a heart-smart pantrystaple that's twice as high in calciumas regularfat=free milk. Its thicher consistency makes it a perfectsubstitute for cream in soups and sauces.
michael
Bananas Supreme Dessert
Bananas Supreme Dessert
3 medium sized bananas (peeled)
50g butter
¼ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons brandy
¼ cup cream
½ litre vanilla ice cream
Slice the bananas lengthwise, then in half. Melt the butter in a pan and stir in the brown sugar, cinnamon and nutmeg.
Add the bananas and cook for three or four minutes.
Add the brandy and cream and serve hot over the ice cream.
Serves 6
Tried others recipes
I have found the other recipes pretty good. I enjoy trying out a new recipe for my wife and 84 yr. old mother-in-law who seems to like the taste.
michael
michael
Herb Chicken Stew
3- slices turkey bacon, cut into lonh strips
1 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1/4 cup water
2 red peppers, cut into thick slices
6 oz. mushrooms, quartered
1/3 cup dry sherry or chicken broth
3/4 tsp thyme
1/2 tsp salt or sub
1/4 tsp black pepper
1 pound boneless, skinless chicken thighs cut into 1 inch chunks, may use white meat if desired.
1/4 cup fat free sour cream
2Tbsp A.P Flour
1. Cook turkey in oil in nonstick Dutch oven over medium heat until lightly brown, 3-5 minutes.
2. Add onion, garlic, and water. Cook stirring until onion begins begins to turn brown, 3-5 minutes. Add bell peppers and muchrooms. Cover and cook, stirring occasionally, until peppers are crisp-tender, about 4 minutes.
3. Stir in sherry or chicken broth, thyme, salt, black pepper and bring to boil. Add chicken, reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes.( Recipe may be made up ahead to this point. Reheat gently before procedding.)
4. Stir together sour creamand, flour in small bowl. Whisk sour cream mixture into pan cook, stirring, until sauce is lightly thickened, about 2 minutes.
Round out the meal
Serve with garlic mashed potatoes,steamed green beans and pearspoachedin apple juice for dessert.
Note: The flour mixed with the sour creamprevents curdingand also thickens the stew. In this heart-smartversion,fat-free sour cream is used to add flavor anda sense of richness withoutadding fat.
michael
1 tsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1/4 cup water
2 red peppers, cut into thick slices
6 oz. mushrooms, quartered
1/3 cup dry sherry or chicken broth
3/4 tsp thyme
1/2 tsp salt or sub
1/4 tsp black pepper
1 pound boneless, skinless chicken thighs cut into 1 inch chunks, may use white meat if desired.
1/4 cup fat free sour cream
2Tbsp A.P Flour
1. Cook turkey in oil in nonstick Dutch oven over medium heat until lightly brown, 3-5 minutes.
2. Add onion, garlic, and water. Cook stirring until onion begins begins to turn brown, 3-5 minutes. Add bell peppers and muchrooms. Cover and cook, stirring occasionally, until peppers are crisp-tender, about 4 minutes.
3. Stir in sherry or chicken broth, thyme, salt, black pepper and bring to boil. Add chicken, reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes.( Recipe may be made up ahead to this point. Reheat gently before procedding.)
4. Stir together sour creamand, flour in small bowl. Whisk sour cream mixture into pan cook, stirring, until sauce is lightly thickened, about 2 minutes.
Round out the meal
Serve with garlic mashed potatoes,steamed green beans and pearspoachedin apple juice for dessert.
Note: The flour mixed with the sour creamprevents curdingand also thickens the stew. In this heart-smartversion,fat-free sour cream is used to add flavor anda sense of richness withoutadding fat.
michael
Have you tried any of the recipes here?
I have tried a few of the recipes here but can't remember which ones. One was a fish recipe and what I tried was the spices that the recipe called for. It was great. Another one I really wish I could remember because I really liked it. I have plans to try the grilled vegies that someone posted a few weeks ago.
What recipes have you tried from the post here or the Humana Widget? Let us know what you tried (if you can remember, LOL) and how you liked it. If you didn't like it please be kind. LOL
What recipes have you tried from the post here or the Humana Widget? Let us know what you tried (if you can remember, LOL) and how you liked it. If you didn't like it please be kind. LOL
