Author: Sorting Last Post on Top ↓ Message:
ANTHEAMS's Photo ANTHEAMS Posts: 581
9/15/13 5:31 P

My SparkPage
Send Private Message
Reply
Just used a bottle of Kombucha vinegar to make some bean sweet pickle. The new runner beans are "glutting" right now so I thought it was time to clear out all last year's left over from the freezer. Dear Delia Smith has an excellent runner bean pickle in her Summer book.

 Pounds lost: 10.0 
 
0
20
40
60
80
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
12/1/12 12:44 A

My SparkPage
Send Private Message
Reply
Yum, Love Fennel!

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
ANTHEAMS's Photo ANTHEAMS Posts: 581
11/30/12 6:55 P

My SparkPage
Send Private Message
Reply
Macaroni cheese with broccoli, carrots and fennel - delicious

 Pounds lost: 10.0 
 
0
20
40
60
80
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
11/28/12 3:42 P

My SparkPage
Send Private Message
Reply
Roasted veg soup. Roasted carrots, butternut squash, onions and garlic-creamed together with vegetable broth. Ginger, salt and pepper to spice it up.

 Pounds lost: 0.0 
 
0
7
14
21
28
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/13/12 1:11 P

My SparkPage
Send Private Message
Reply
There's going to be a lot of roasted veggies with olive oil, marjoram and garlic today.

 Pounds lost: 0.0 
 
0
7
14
21
28
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/12/12 8:43 P

My SparkPage
Send Private Message
Reply
My mom cooked cubed kohlrabi in lightly salted and sugared water and served it with brown butter and breadcrumbs. Mashed potatoes with it are good, too. Any recipe for brussels sprouts will work with cut and cooked kohlrabi as well. The leaves, if they are not too old and fibrous, can be eaten like collard greens.

 Pounds lost: 0.0 
 
0
7
14
21
28
PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
10/12/12 7:47 P

My SparkPage
Send Private Message
Reply
Thanks for the ideas. My salad was good but wasn't great. I didn't get the right mix of things. I look forward to trying the kohlrabi & vegetable soup idea.

PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/12/12 4:21 P

My SparkPage
Send Private Message
Reply
We used to have kohlrabi quite often in Poland. You can cube it ,cook it lightly in water and then sautee in the skillet. You can carve a hole in it and stuff it with something yummy and then roast in the oven. You can cook a delicious kohlrabi soup-carrots, celery, potatoes, kohlrabi ,fresh or frozen green peas, and big bunch of dill.My mom always added some sourcream or thick yogurt to this soup. I always liked young kohlrabis to eat them as apples-stright from the hand.

 Pounds lost: 0.0 
 
0
7
14
21
28
PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
10/11/12 6:20 P

My SparkPage
Send Private Message
Reply
For the first time ever, I will have kohlrabi, raw with tomato and capers and hmm... Any ideas for future kohlrabi exploits?

PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
10/10/12 3:24 P

My SparkPage
Send Private Message
Reply
Last night, lightly steamed and then sautéed with garlic and chili in coconut oil.

Today, raw, pulverized into something almost drinkable with kale, apples, spirulina, lemon and lime juices, ginger and chia seeds. Sounds kinda elaborate but it looked like dark green applesauce.

PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/10/12 3:14 P

My SparkPage
Send Private Message
Reply
Yum! How do you make it?

 Pounds lost: 0.0 
 
0
7
14
21
28
PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
10/9/12 8:50 P

My SparkPage
Send Private Message
Reply
Bok Choy!

PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/8/12 10:33 A

My SparkPage
Send Private Message
Reply
I think I'll make some crepes today. Have to figure out the filling.

 Pounds lost: 0.0 
 
0
7
14
21
28
PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
10/7/12 7:41 P

My SparkPage
Send Private Message
Reply
Raw kale salad! I love autumn's kale.

PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/7/12 6:44 P

My SparkPage
Send Private Message
Reply
I had spaghetti squash with garlic, salt and pepper and very tasty tofu with onions and peppers in barbecue sace. Family ate barbecued pork with potatoes. That was all so good!

 Pounds lost: 0.0 
 
0
7
14
21
28
PAULDODO's Photo PAULDODO Posts: 1,000
10/3/12 4:39 P

My SparkPage
Send Private Message
Reply
Mum used to make bread pudding when I lived at home- I loved it!
p

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/3/12 12:54 P

My SparkPage
Send Private Message
Reply
I am making a pot of potato soup today. For the family I will transform it into salmon chowder. Bread pudding with cider soaked raisins is scheduled for the supper.
(That's how we eat in Poland-breakfast, dinner, supper)

 Pounds lost: 0.0 
 
0
7
14
21
28
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/2/12 8:01 A

My SparkPage
Send Private Message
Reply
Absolutely!

 Pounds lost: 0.0 
 
0
7
14
21
28
PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
10/2/12 4:48 A

My SparkPage
Send Private Message
Reply
4:30 am cup of miso soup. It's not homemade but it's fermented. Does that count?

SHIVAMOON's Photo SHIVAMOON Posts: 2,787
10/1/12 10:27 P

My SparkPage
Send Private Message
Reply
That's excellent advice. Thank you.

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/1/12 3:09 P

My SparkPage
Send Private Message
Reply
I am not sure about tea leaves. You probably mean fresh, raw, unfermented ones? Won't they yield any color? And how about their flavor? What I would do would be to make one small experimental jar of tea leaf pickles. Empirical experience is the best.
Forza cetrioli fermentati ! LOL

 Pounds lost: 0.0 
 
0
7
14
21
28
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
10/1/12 3:02 P

My SparkPage
Send Private Message
Reply
Capito!
Would some tea leaves work? -- besides the fact they imparted a tea flavor

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/1/12 11:11 A

My SparkPage
Send Private Message
Reply
O capito!

 Pounds lost: 0.0 
 
0
7
14
21
28
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
10/1/12 11:07 A

My SparkPage
Send Private Message
Reply
We use them because their tannins give pickles more crunchiness! You can use currant leaves and grape leaves should work, too! But the leaves are optional, cukes still will be good without them :)

 Pounds lost: 0.0 
 
0
7
14
21
28
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
9/30/12 7:48 P

My SparkPage
Send Private Message
Reply
Plantago,
What is the purpose of the oak leaf in your naturally fermented pickles recipe? We don't have oak leaves here.
Thanks!

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
BILBY4's Photo BILBY4 SparkPoints: (45,908)
Fitness Minutes: (180,361)
Posts: 2,005
9/30/12 7:06 P

My SparkPage
Send Private Message
Reply
Anche io l'ho imparata!

 current weight: 146.0 
 
211
194.75
178.5
162.25
146
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
9/30/12 6:00 P

My SparkPage
Send Private Message
Reply
Pizza and focaccia today. Both made at home. I learned the real thing in Italy!

 Pounds lost: 0.0 
 
0
7
14
21
28
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
9/28/12 11:09 A

My SparkPage
Send Private Message
Reply
Chickpeas today. Don't know yet what form is it going to take. But I am going to eat a lot!!

 Pounds lost: 0.0 
 
0
7
14
21
28
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
9/28/12 5:19 A

My SparkPage
Send Private Message
Reply
Thanks so much Plantago -- what a great recipe.

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
9/27/12 3:09 P

My SparkPage
Send Private Message
Reply
Brussels sprouts with ..... nothing! I like them so much. Sausage for the rest of family LOL

 Pounds lost: 0.0 
 
0
7
14
21
28
PETALIA's Photo PETALIA SparkPoints: (83,776)
Fitness Minutes: (125,507)
Posts: 1,323
9/27/12 2:35 P

My SparkPage
Send Private Message
Reply
Yesterday it was Collard Greens. Today - Chard, just a mountain of Swiss Chard.

PAULDODO's Photo PAULDODO Posts: 1,000
9/27/12 2:08 P

My SparkPage
Send Private Message
Reply
Nothing fermented except for the glass of kombucha to go with it! I'm having a veggy chilli with wraps, but I'm layering it like lasagna and baking it in the oven. Bit of cheese sprinkled over and wolla- cheap dinner!

Paul

What does this button do?

Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

www.pauldale.info
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
9/27/12 7:57 A

My SparkPage
Send Private Message
Reply
It's quite easy. Get a glass jar, put some mustard seeds, dill inflorescences, peeled horsradish root(if you can get it), garlic cloves, allspice berries and and clean oak leaf on the bottom; fill the jar very tighly with clean smallish cucumbers, fill it then with pickling brine (it's 2 TBS of kosher salt per 1 quart of water) so all the cukes are covered and nothing sticks out of the water; put a lid on the jar and let it be until it starts ferment( place your jar on some kind of a plate, because the water will leak outside). When the cukes have changed their color they are ready to eat, but they are better after a week or two. They keep in the fridge for a very long time. If you want to make let them ferment for longer-the more acidic the pickles the better the soup.
Here in the US I found one kind of naturally fermented pickles at the supermarkets. These are Don Hermann's Kosher Dill Pickles, very good.

 Pounds lost: 0.0 
 
0
7
14
21
28
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
9/27/12 5:17 A

My SparkPage
Send Private Message
Reply
va bene

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
BILBY4's Photo BILBY4 SparkPoints: (45,908)
Fitness Minutes: (180,361)
Posts: 2,005
9/27/12 4:32 A

My SparkPage
Send Private Message
Reply
Bring some jalapenos!


 current weight: 146.0 
 
211
194.75
178.5
162.25
146
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
9/27/12 1:40 A

My SparkPage
Send Private Message
Reply
Thank you, Plantago,
That recipe sounds great. The only thing is, I've never had naturally fermented cucumbers. How do you do that? (it sounds like such a silly question, but I just don't know.) Mahalo! (another way of saying Thank you.)

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
9/26/12 9:28 P

My SparkPage
Send Private Message
Reply
Pickled cuke soup is very popular in Poland. You have to sautee some diced carrots, onions, parsnip, celery(preferably root) and leeks. Then you add broth-I use vegetable stock. When vegs are almost tender add some cubed potatoes, 2-3 grains of allspice and a bay leaf. Simmer until the potatoes are tender. While the soup is simmering grab a jar of cucumbers-not the vinegar picked, but the naturally fermented ones. Shred them finely and add to the soup.You can add some brine from the jar. Adjust salt and pepper. You can thicken the soup with some flour or cornstarch, but it isn't necessary. Some people like it with a little sour cream or thick yoghurt. You may add some finely chopped dil or parsley to your bowl.

 Pounds lost: 0.0 
 
0
7
14
21
28
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
9/26/12 7:35 P

My SparkPage
Send Private Message
Reply
can I come for dinner?

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
BILBY4's Photo BILBY4 SparkPoints: (45,908)
Fitness Minutes: (180,361)
Posts: 2,005
9/26/12 7:20 P

My SparkPage
Send Private Message
Reply
Slow-cooker pinto beans to serve with red quinoa.

 current weight: 146.0 
 
211
194.75
178.5
162.25
146
SHIVAMOON's Photo SHIVAMOON Posts: 2,787
9/26/12 7:13 P

My SparkPage
Send Private Message
Reply
How do you make your pickled cucumber soup?

 current weight: 134.0 
 
153
148.25
143.5
138.75
134
PLANTAGO's Photo PLANTAGO SparkPoints: (18,502)
Fitness Minutes: (23,880)
Posts: 2,107
9/26/12 4:16 P

My SparkPage
Send Private Message
Reply
I made a pot of pickled cucumber soup today and there's leftover potato kugel from yesterday to be reheated. Family will have also some kielbasa.

 Pounds lost: 0.0 
 
0
7
14
21
28
Page: 1 of (1)  

Report Innappropriate Post

Other Kombucha Kurious & Fond of Fermenting! General Team Discussion Forum Posts

Topics: Last Post:
Happy Holidays! 12/24/2013 1:33:30 PM
Absent friends 11/24/2013 2:26:51 PM
Book-'KOMBUCHA TEA- FOR YOUR HEALTH AND HEALING 6/20/2014 4:31:25 PM
Interesting article on those suffering from Celiac 3/5/2014 1:34:33 PM
Kefir making 5/27/2014 11:52:41 AM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x35223x50120301

Review our Community Guidelines