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CCHEF1's Photo CCHEF1 SparkPoints: (3,058)
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9/15/12 3:31 A

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Thanks re the pumpkin tart. I'm going to try it with different kinds of filling, I think.

Maintenance of a major weight loss includes now & then dealing with the regains! ~ Me

Constant Vigilance ~ Mad Eye Moody

When looking for faults, use a mirror, not a telescope. ~ Unknown Source

Gratitude Group- : www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=57672


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BEAUTIFUL_REINA's Photo BEAUTIFUL_REINA Posts: 3,572
9/14/12 10:51 A

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Now that is a great idea! I love pumpkin. I love pumpkin soup and pumpkin pie and pumpkin bread and pumpkin seeds. I love the way pumpkins look and I love the smell of them. I love pumpkins. I will try the tart. Thank you!

If you won't take time for your health, who will?


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SILVERWITCH59's Photo SILVERWITCH59 SparkPoints: (159,423)
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9/13/12 4:45 P

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Sounds delish :)

Brightest Blessings
Arlene

Mountain Time Zone


Courage doesn't always roar. Sometimes courage is the little voice at the end of the day that says I'll try again tomorrow.
Mary Anne Radmacher



There's always a lot to be thankful for if you take time to look for it. For example, I am sitting here thinking how nice it is that wrinkles don't hurt.



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CCHEF1's Photo CCHEF1 SparkPoints: (3,058)
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9/13/12 1:07 P

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Although I sometimes have a love/hate relationship with pumpkin, I guess it veers more towards love ... or like ... anyway, I decided to make my little rustic pumpkin tart for my lunch and have laid out the ingredients. I only cook for one person (me) so this is an individual serving and I only will make one.

I use my almond meal "crust" ... just a quarter cup of almond meal mixed with a sprinkling of steel cut oats and 2 tsps of water), patted into the bottom of a foil tart pan. I whir half a cup of unsweetened canned pumpkin in a blender with 1/4 cup cottage cheese, one splenda packet, 1 drop vanilla, and a pinch of pumpkin pie spice. I pour the puree on top of "crust" and bake at 350 until the pumpkin/cheese mix is "set" (about 20 minutes) and let completely cool.

Maintenance of a major weight loss includes now & then dealing with the regains! ~ Me

Constant Vigilance ~ Mad Eye Moody

When looking for faults, use a mirror, not a telescope. ~ Unknown Source

Gratitude Group- : www.sparkpeople.com/myspark/groups_i
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BEAUTIFUL_REINA's Photo BEAUTIFUL_REINA Posts: 3,572
9/12/12 5:31 P

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It sounds delicious! Legumes are so good for you!

If you won't take time for your health, who will?


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QUEEN-EYDIE's Photo QUEEN-EYDIE Posts: 9,924
9/12/12 5:21 P

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I just made a super easy soup. I take this with me to work in a thermos so I can sip it all day, but it's so delicious that I usually guzzle it!

Put this in your cauldron:

3 cups red lentils
1 chopped onion [or 2 tbsp. onion powder]
1 bag frozen greens [I used chard from my spring garden]
your favorite seasonings [this time I'm using lemon pepper]
salt to taste

Add enough water to the pot so your ingredients have plenty of room to dance around. Simmer for an hour more or less--then blend. Or you may want to leave it as is, but it's more drinkable blended.

"Optimism is an act of bravery."

"Choices, not sacrifices."


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BEAUTIFUL_REINA's Photo BEAUTIFUL_REINA Posts: 3,572
8/22/12 3:03 P

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I love it when the recipes only have 4 or 5 ingredients, thanks for the coconut oil fudge recipe I will definitely try it!

If you won't take time for your health, who will?


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QUEEN-EYDIE's Photo QUEEN-EYDIE Posts: 9,924
8/20/12 6:07 A

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This recipe doesn't know if it's healthy or not. It could go either way; it's a reasonable indulgence if you have just a small square, don't overdo it!

COCONUT OIL FUDGE

1/2 cup organic coconut oil
1/2 cup cocoa powder
1/2 cup agave nectar [can use honey or maple syrup]
1 tsp. vanilla

Blend everything in food processor until smooth. Pour into small pan and chill.

You can also pour this over a cake as icing. OR you can melt it then pour it over ice cream and it immediately hardens like "magic shell"!

FOR OCCASIONAL USE ONLY!

"Optimism is an act of bravery."

"Choices, not sacrifices."


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TESENISIS1's Photo TESENISIS1 Posts: 3,461
5/24/12 2:50 P

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Cowboy Caviar

mostly raw foods, very tasty, and you can find a recipe most anywahere for this

Brightest Blessings!
Tes

"There are no mistakes, cheat days, or bad days. Each day is a day in the laboratory of your life. You experiment and learn from what worked or didn't work and make better choices the next day based on what you learned."
- MariLou Henner -


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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
2/13/12 3:47 P

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Sassy Water:

1 cucumber, sliced
1 lemon, sliced
a few mint leaves, crushed
some grated ginger root

Add all ingredients to water and refrigerate overnight. =)

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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SILVERWITCH59's Photo SILVERWITCH59 SparkPoints: (159,423)
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1/12/12 3:32 P

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Not thinking that it does.They can even be a bit soft just cut out the bad spots.(and the bugs )LOL

Brightest Blessings
Arlene

Mountain Time Zone


Courage doesn't always roar. Sometimes courage is the little voice at the end of the day that says I'll try again tomorrow.
Mary Anne Radmacher



There's always a lot to be thankful for if you take time to look for it. For example, I am sitting here thinking how nice it is that wrinkles don't hurt.



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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
1/12/12 3:29 P

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Thanks so much for sharing this, I really can't wait to try it. But one question, does it matter what KIND of apples you use?

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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SILVERWITCH59's Photo SILVERWITCH59 SparkPoints: (159,423)
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1/12/12 3:24 P

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Apple Butter

4 pounds of apples
4 cups of sugar ( i used less)
2 tsp cinnamon
1/4 tsp cloves

to prepare pulp:
wash apples,core,peel and quarter.
Combine apples with 2 cup of water and simmer until the apples are soft .
Puree using a food processor or a food mill,being careful not to liquify.
measure 2 quarts of puree

to make butter:
Combine apple pulp ,sugar and spices in a large sauce pot.
Cook slowly until thick enough to round on a spoon.As mixture thickens,stir frequently to prevent sticking.

Ladle butter in to jars leaving 1/4 inch head space.remove air bubbles.
Process 10 mins in a boiling water canner

yield 3 pints

Note if butter becomes to thick add water or apple juice for desired consistency.

Taken from the Ball Blue Book

I bet if you were to share with friends you would not have to process it.
emoticon

Edited by: SILVERWITCH59 at: 1/12/2012 (15:24)
Brightest Blessings
Arlene

Mountain Time Zone


Courage doesn't always roar. Sometimes courage is the little voice at the end of the day that says I'll try again tomorrow.
Mary Anne Radmacher



There's always a lot to be thankful for if you take time to look for it. For example, I am sitting here thinking how nice it is that wrinkles don't hurt.



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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
12/29/11 4:20 P

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mmm I just LOVE your yummy sounding gourmet dishes!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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RACERXGIRL's Photo RACERXGIRL SparkPoints: (18,336)
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12/29/11 10:22 A

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Marinated Carrots

This dish can be used as a garnish, a salad or snack.

1 pound carrots
2 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard or other grainy mustard
1/4 cup olive oil
1green onions, chopped (include green top)
1 tablespoon chopped parsley
1 clove garlic, crushed
Salt and freshly ground pepper

Scrub and peel carrots. Julienne, log or slice.

Blanch carrots in 1quart boiling water for 3-4 minutes or until barely tender. Drain.
In a small bowl, stir together the lemon juice and mustard.

Using a fork or small whisk, beat in olive oil a little at a time. Add onions, parsley and garlic.
Pour over warm carrots. Taste, and season with salt and pepper to taste. Refrigerate 6 to 8 hours or overnight. Makes 3 cups.

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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12/29/11 10:22 A

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Sweet Potato Bourbon Bundt Cake

http://www.marthastewart.com/317934/swee
t-potato-bourbon-bundt-cake

Ingredients
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Bourbon Syrup

Directions

Preheat oven to 325 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.

Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

Bourbon syrup - simple syrup (2 parts sugar, 1 part water), bring to a boil, add 2 T of butter & 2T of bourbon (or more to taste), stir until butter is melted, pull off heat, let cool.

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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RACERXGIRL's Photo RACERXGIRL SparkPoints: (18,336)
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10/10/11 12:30 P

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Cherry-limeade martini....kind of tart, but really good!

Into a martini shaker add 1 shot (or 1.5 if you want a stiffer drink!) of vodka (I used Ciroc), half of a lime squeezed into the shaker, shot of tart cherry juice, about a heavy teaspoon or so of agave syrup, ice in the shaker....shake, shake, shake, shake.....pour, enjoy!

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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10/10/11 12:29 P

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It was cold/damp here the past several days, so I made a batch of this for dinner the other night. It's just as good without the bacon/sausage if you don't eat meat, I would just substitute a hearty vegetable broth and some extra red pepper!

Ingredients:

5 Italian sweet and/or hot sausages (I used three mild, two hot)
5 medium potatoes, cut in half lengthwise and sliced into 1/4" slices
1 large sweet potato, peeled and chunked into 1/4" - 1/2" pieces
1 large onion, diced
6 slices of bacon, sliced into 1/4" pieces
2+ teaspoons of minced garlic
3 1/2 cups of sliced kale (about 1 big bunch)
3 quarts chicken stock
rosemary, black pepper, salt - to taste
(crushed red pepper optional if you want more zing)

Poke some holes into the sausages and fry over medium heat until cooked through. Cut lengthwise and then into 1/2" slices. Set aside.

Saute the onions and bacon in the same pan used for the sausages. Once onions are translucent and the bacon almost done, add in the garlic and cook for a few minutes (be careful not to get overly brown). Remove onion/garlic/bacon mixture from pan and pour drippings into the soup pot with the chicken stock. Add potatoes and simmer until the potatoes are fork-tender; add bacon, sausage, onions, garlic, rosemary, black pepper (and crushed red pepper if you'd like). Simmer for about 15 minutes or so; add kale and simmer for another 5 minutes.

Taste to adjust seasonings. Really nice with fresh bread/rolls. Can add some parmesan or asiago if you like.

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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PINKSTARKITTY21's Photo PINKSTARKITTY21 Posts: 713
7/14/11 2:09 P

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I am going to have to try some of these recipes!!!

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VOLUPTURAPTOR's Photo VOLUPTURAPTOR Posts: 344
7/14/11 12:53 P

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Ugh, where have I been? This thread is AMAZING.

xx May

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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
5/18/11 2:46 P

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YUM! I'm going to try the potato leek soup first.

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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5/18/11 9:04 A

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And another, from the master Jacques Pepin:

Mushroom and Leek Soup
1 md onion, peeled and 1/2 inch dice
1/2 c Dried mushrooms
1 c milk
4 ozFresh mushrooms -- cleaned
1 1/2 tsp Virgin olive oil
1 sm Leek, cleaned -- thinly sliced
1 md Potato, cleaned -- cubed
1 tsp Salt

How to Prepare Dried and Fresh Mushroom Soup

Soak the dried mushrooms in the milk for at least 1 hour. Drain, reserving the milk. Cut enough of the fresh mushrooms caps into julienne strips to measure 3/4 cup. Set aside. Heat the olive oil in a large saucepan. When it is hot, add the onion and leek and saute for 2 minutes over low heat. Add the dried mushroms, potato, salt, remaining fresh mushroom pieces, and 2+1/2 cups of water. Bring to a boil, cover, reduce the heat to low, and simmer gently for 25 minutes.. Puree the soup in the saucepan using a hand blender or puree it in a food processor and return it to the saucepan. Add the julienned mushroom caps and bring to a boil. At serving time, stir in the reserved milk, bring to a boil, and serve immediately.


J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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5/18/11 9:00 A

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One of my favorite potato-leek soup recipes, from Grande Dame Julia Child:

Julia Child's Potato Leek Soup

Ingredients
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens (make sure they are thoroughly cleaned to eliminate any of the sand/grit that can be in them)
2 quarts water
1 Tablespoon salt
6 tablespoons heavy cream or 3 tablespoons softened butter
3 tablespoons minced chives or parsley

Procedure
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. (Julia does not like the texture of soup pureed in a blender, your call.) Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that!

Makes 2 quarts of soup for 6-8 servings.

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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DAP1313's Photo DAP1313 Posts: 4,801
3/29/11 7:48 A

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Thanks, I couldn't get it to do that. LOL

Denise
Pensacola, Florida


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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
3/28/11 10:25 P

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Thank you I can't WAIT to try these!! Also, here's a clickable link to DAP's recipe:
www.vegetariantimes.com/recipes/1097
4


We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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RACERXGIRL's Photo RACERXGIRL SparkPoints: (18,336)
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3/28/11 9:46 A

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Denise - that recipe sounds really good; like it would be astringent and refreshing!

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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3/28/11 9:45 A

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http://kirbyvonscrumptious.blogspot.com/20
09/03/top-scallops-with-cannellini-bea
ns-and.html

The whole recipe with the scallops and gremolata sounds good!

Cannellini Beans and Dandelion Greens
Ingredients

- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 2 Tbsp shallots, chopped
- 1 bunch dandelion greens (about 2 cups), stems removed and chopped in half
- 14-ounce can of cannellini beans, rinsed and drained
- splash of white wine
- salt and pepper to taste

Directions

Heat oil in a skillet on medium heat. Add garlic and saute 15 seconds, until fragrant. Add shallots, and allow to caramelize for about 7 minutes, stirring occasionally. Add dandelion greens and cook for about 3 minutes, or until greens are wilted.

Add beans to the pan and stir to combine. Raise to medium-high heat and add a splash of white wine with a Tbsp or two of water to the pan. Allow a few minutes for the liquid to cook off. Season the mixture with salt and pepper to taste, and set aside.

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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DAP1313's Photo DAP1313 Posts: 4,801
3/28/11 8:28 A

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Here is a link to Vegetarian Times Magazine for:

Detoxifying Dandelion and Bitter Greens Salad with Tarragon-Lemon Vinaigrette

http://www.vegetariantimes.com/recipes/1
0974



Denise
Pensacola, Florida


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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
2/7/11 7:33 P

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This is what we had, and it was, I-mean-YUM-MEEE!!
4 boneless, skinless chicken breasts
1 cup salsa
1/2 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Put the chicken in your slow cooker, sprinkle it with taco seasoning, pour salsa on, then add the mushroom soup. I cooked it on high for about 6 hours. Then put the chicken on plates and stir the sour cream into the sauce. Serve it over the chicken. This makes 6 servings for 157 calories each. The boys LOVED it!!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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1/26/11 10:46 A

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I posted this as a blog a little bit ago, but thought it might be relevant here...

We get a weekly fruit and veggie delivery from a company called Natures Garden Delivered. It's all organic, mostly seasonal and lots of it is local. This week they had sunchokes in the box! They're also called Jerusalem artichokes. The sunchokes are the root from a sunflower type plant and have a really subtle artichoke flavor, goodly amount of protein and fiber and are tasty goodness. I found this recipe online and made it for dinner last night. I had mine vegetarian and the hubby mixed in some ground beef-rice mix from the night before. :)


Winter-Vegetable Stew with Sunchokes


Yield: 4 servings (serving size: 1 cup)


2 tablespoons olive oil
2 cups chopped onion
1/4 teaspoon dried thyme
6 garlic cloves, minced
2 bay leaves
2 cups (2-inch-thick) sliced carrot
1 cup (2-inch-thick) sliced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 pound Jerusalem artichokes (sunchokes), cut into 1/2-inch-thick pieces (about 2 cups)
4 peeled red potatoes, quartered (about 1 pound)
1 cup dry red wine
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1 cup water
Chopped fresh parsley (optional)

Heat olive oil in a Dutch oven over medium heat. Add onion, thyme, garlic, and bay leaves, and cook 12 minutes or until onion begins to brown. Add carrot and next 6 ingredients (carrot through potatoes), and cook 5 minutes. Add wine, and bring to a boil. Reduce heat; simmer until wine is reduced to 1/2 cup (about 5 minutes). Stir in flour and tomato paste with a whisk; cover and cook 2 minutes. Stir in water; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until carrot is tender. Garnish with chopped parsley, if desired.



CALORIES 289 (23% from fat); FAT 7.3g (sat 1g,mono 5g,poly 0.8g); IRON 4.8mg; CHOLESTEROL 0.0mg; CALCIUM 82mg; CARBOHYDRATE 52.3g; SODIUM 357mg; PROTEIN 6.4g; FIBER 6.7g

Cooking Light, JANUARY 1999

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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12/27/10 4:07 P

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Two recipes I made for Christmas/Yule gifts this year for folks, since we're really watching our pennies....most people said "marshmallows??? you made these??? I didn't know you could make marshmallows!" :p

This is modified from King Arthur Flour's recipe....

Ingredients for vanilla marshmallows:

3 packages (1/4 oz each) unflavored gelatin
1 cup (8 oz) cool water, divided
1.5 cups (10..5 oz) granulated sugar
1 cup (11 oz) light corn syrup
1/4 tsp salt
1 tablespoon vanilla extract

For cocoa espresso marshmallows: add 4-6 tablespoons (or more, depending on desired taste) of espresso powder (instant) and 4-6 tablespoons of cocoa; add to bowl and whisk into gelatin mixture right before adding hot syrup

For peppermint marshmallows: crush 8 regular sized peppermint candy-canes and 1/2 tsp of peppermint extract instead of the vanilla (or more to taste) - add to the marshmallow mixture during the last minute of mixing.

Combine the gelatin and 1/2 cup of cool water to the mixing bowl of your stand mixer. Fit the mixer with the whisk attachment. Combine the sugar, corn syrup, salt and 1/2 cup of cool water in a small, deep saucepan Cook over medium heat, sirring until the sugar is dissolved. Raise heat to high and cook (do NOT stir) until the syrup reaches 240 degrees Fahrenheit on a candy thermometer. Remove from heat.

With the mixer on low speed, slowly pour the syrup into the gelatin mixture. Be careful, as there will be steam coming from the bowl as you increase the speed of the mixer - and the syrup is like napalm and lava combined, so use caution. Increase the speed to high and whip until the mixture if fluffy and thickened - about 10 minutes. During the last minute of mixing, add your vanilla extract.

Spread the marshmallow mixture into a greased 9 x 13 pan - glass works best. I spray mine with plain non-stick spray. I also find spraying the spatula with non-stick spray will aid in scooping the marshmallow mixture out of the mixing bowl. Add hot water to mixing bowl to clean. Wet your hands and use them to smooth the top of the marshmallows if necessary. Sprinkle confectioners sugar over the top and let sit for a minimum of 4 hours, or overnight. Turn out onto cutting board and use a pizza cutter to slice the marshmallows into the desired size. I can usually get 60 marshmallows out of the 9 x 13 pan. Toss cut marshmallows in confectioners sugar to coat. Store in sealed, airtight containers or ziploc bags.

If you're making peppermint marshmallows, I use plain confectioners sugar. For the cocoa espresso marshmallows I use a mixture of cocoa and confectioners sugar.

These are great in hot chocolate, by themselves, or in a latte.

Spicy Brown Sugar Pecans

Ingredients
1 tsp kosher salt
1/2-1 tsp chipotle pepper powder (less if you don't like spicy, more if you like it caliente!)
1/2-3/4 tsp ground cinnamon
3/4 tsp of orange zest
1 lb pecan halves
4 T butter
1/4 cup packed light brown sugar
2 T water
*optional drizzle of honey when adding brown sugar (not more than 1 T) - please note though, that this creates pecans that are more chewy/sticky than those made without the honey.
Directions

Line a cookie sheet with parchment paper. Mix the salt, chipotle, cinnamon and orange zest together. Toast pecan halves in a skillet (iron or regular, I don't like using nonstick for this) for about 5 minutes until you can smell them being toasted and they turn a little bit darker. Add the butter and stir to melt and coat the pecans. Add the spices and stir to coat the pecans evenly. Throw in the brown sugar and water; continuously stirring until the pecans are coated and the sugar mixture has thickened - about 3 minutes.

Pour out the pecans onto the cookie sheet and separate them so they don't stick together. Let them cool and then transfer to zip-lock bags or rubbermaid containers. They can be stored for 3 weeks or so, but they normally don't last that long!

J.A. - Gingerkid Extraordinaire :)

omnia vincit amor



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For continued good health:


Thyme:
Is for respiratory problems such as bronchitis or asthma, an easy, effective
Homemade remedy can be made by finely chopping fresh thyme (RE: a teaspoon)
with a spoonful of honey, this sooths the lungs and air passages.
Tea can be made with water, honey, and thyme. Add a few drops of lemon are optional and relax. Thyme Tea is known to expel parasites from the body, will ease menstrual cramps and PMS. It aids in digestion, it dissolves and removes mucous from the intestinal tract.
It further helps to stop nightmares in children. Lastly, it can be used as a disinfectant around your homes. Make tea solution with boiling water add a bit of soap and thyme. Strain once mixture has cooled and pour into spray bottle. Much healthier than chemicals!


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10/15/10 10:22 A

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Hello Everyone,

*Just remember, if I offer a dish that has turkey or fish, it is your option to use it or not. I often leave meat out, unless I need more proteins.

Happy you like the sounds of this Pumpkin recipe. It really is delicious. Both recipes are low calorie and very healthy. Enjoy!

When I eat the Tostada's I always lose weight. It must be the food combination.

Warm wishes,
penn

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"Success does not consist in never making blunders, but in never making the same one the second time."
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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
10/14/10 11:17 P

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mmm sounds yummy! I love pumpkin recipes, thank you!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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10/14/10 11:06 A

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Pumpkin Chili Mexicana

50 min 10 min prep

2 -- tablespoons vegetable oil
1/2 cup -- onions, chopped
1 cup-- red bell peppers, chopped
1-- garlic clove, finely chopped
1 lb.-- ground turkey
2 (14 1/2 oz.) cans no-salt-added diced tomatoes, undrained
1 (15 oz) can Libby's canned pumpkin or fresh pumpkin 15 oz. cooked and pureed/plus 1 cup of pumpkin cut in small cubes.
1 (15 oz) can tomato sauce
1 (15 1/4 oz.) can kidney beans, black beans, & pinto (drained)
1 (4 oz) can diced green chilies
1/2 cup frozen whole kernel corn, loose-pack
1 --tablespoon chili powder
1 --teaspoon ground cumin
½ --teaspoon ground black pepper

Instructions:
1.Heat vegetable oil in a large saucepan over medium-high heat. Stirring frequently, add onion, bell pepper, and garlic cooking for approximately 7 minutes or until tender. Add turkey and cook until browned. Drain.
2.To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chili’s, corn, chili powder, cumin, and pepper. Bring this to a boil than reduce heat to low. Cover saucepan and cook for 30 minutes, stirring occasionally.


Nutrition Facts
Calculated for 1 serving (504g)
Recipe makes 6 servings

Calories 319
Calories from Fat 110 (34%)
Amount Per Serving %DV
Total Fat 12.3g 18%
Saturated Fat 2.6g 12%
Polyunsat. Fat 4.5g
Monounsat. Fat 4.0g
Trans Fat 0.2g
Cholesterol 59mg 19%
Sodium 1081mg 45%
Potassium 1210mg 34%
Total Carbohydrate 35.2g 11%
Dietary Fiber 9.4g 37%
Sugars 13.0g
Protein 21.2g 42%
Vitamin A 12754mcg 255%
Vitamin B6 0.8mg 37%
Vitamin B12 0.3mcg 4%
Vitamin C 91mg 151%
Vitamin E 3mcg 10%
Calcium 118mg 11%
Magnesium 91mg 22%
Iron 5mg 27%
Alcohol 0.0g Caffeine 0.0mg


enjoy,
penn~

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10/14/10 10:53 A

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Vegetarian Tostada’s:

Ingredients and prep:

Light Sour Cream or IMO

Homemade Guacamole set aside (or optional)

Homemade salsa if you have it or favorite salsa

Steam medium sized cauliflower broken apart and two medium to small pink potatoes (peeled/chopped into medium to small cubes). (To this mixture, add finely chopped onion and Tabasco sauce).

Grate ½ cup cheese (low fat & set aside) or Cotija cheese

Chop 1-large Tomato up and set-side

Shop up Romaine Lettuce (or spinach leaves fine or both and set aside)

Shred a medium carrot (sauté with onion till sweet and a table spoon of honey)

Sauté’ a medium sized onion (shopped fine) and set aside.

Take white corn tortilla’s and place on a cookie sheet: on one side (only) spray with light olive oil or brush on virgin olive oil and BAKE till crisp not burnt.

Build your Tostada:
Now, remove cauliflower/potato and with hand mixer, blend, dash of Tabasco sauce, Pepper, finely shopped onion, and a little garlic.

When Tortilla’s are ready pull from oven and smear cauliflower/potatoes mixture across the top, then proceed; guacamole, carrots, cheese, salsa, lettuce, tomato’s, onion and lastly top with sour cream.

Enjoy!

Homemade Guacamole:
Peel and remove seed & mash 1 to 2 avocados,
Add lemon juice, Tabasco- mash till smooth then stir in finely
chopped onion, chopped tomato and blend

penn~

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"Success does not consist in never making blunders, but in never making the same one the second time."
H. W. Shaw


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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
10/7/10 11:28 A

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mmmm I love lasagna!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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9/29/10 12:31 A

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Greek Lasagna
This is a light vegan lasagna made with artichokes, eggplant, and lemons.
Yield 8-10 servings
Time 2 hours
Tools •steamer and/or large pot with metal colander fitted over it and lid
• large frying pan with lid
• wooden spoon
• large bowl
• large saucepan
• 2 small frying pans or saucepans, 1 non-reactive
• grater
• whisk
• food processor
• 8x12x2.5 inch non-reactive baking dish
• aluminum foil

Ingredients:
o 4-6 artichokes, trimmed (artichoke hearts come frozen too).
o 1 eggplant, cubed
o 2 T olive oil
o large red onion, chopped
o 2 carrots, diced
o 1 c tomato sauce
o salt and pepper
o 8 oz lasagna noodles
o 3 c chickpeas, soaked and cooked or canned
o 3 cloves garlic
o 2 T cornstarch
o 1/3 c parsley
o 1½ c vegetable stock
o ½ c dry white wine
o 1 T tomato paste
o 1 lemon
o 4 t flour
o 1 c bread crumbs

Directions:
There are four main ingredients for this lasagna: vegetable mixture, lemon sauce, noodles, and chickpea mixture. They are numbered here to help you stay organized.

1. Boil a large pot of water over high heat. Add artichokes, bring to a boil, lower heat to medium, and simmer for 30-40 minutes, until tender and a tugged leaf comes off easily. Remove the leaves (reserve to eat separately) and choke so that you're left with the artichoke hearts - set aside.
Meanwhile, bring water to boil in the steamer, add eggplant to basket, cover, and steam for about 6 minutes, until just tender. Set aside in a bowl.
Heat 1 T oil in frying pan over medium heat. Sauté the onion about 4 minutes, until translucent. Add carrots, cook 3 minutes, cover, slower heat, and cook for 5 more minutes.
Combine artichokes, eggplant, onion/carrot mixture, tomato sauce, salt, and pepper. Set aside.

2. Meanwhile, in the small saucepan, combine stock, wine, and tomato paste and bring to a boil. Reduce heat, half cover, and let simmer for 10 minutes.
Grate the lemon skin for zest and juice the lemons (discard seeds).
Heat remaining T olive oil in non-reactive saucepan and whisk in the flour. Cook for 2 minutes, then whisk in stock mixture, lemon juice, and lemon zest. Cook for 1 minute, whisking constantly.

3. Meanwhile, cook the lasagna noodles in boiling water.

4. Drain the chickpeas and reserve the liquid. Place chickpeas, garlic, and cornstarch in the food processor and process until smooth. Add enough liquid to make mixture creamy and spreadable - ¼-½ c or so. Add parsley and pulse until finely chopped.
Preheat oven to 375.
Put a few T of lemon sauce into baking dish and arrange a layer of noodles on top. Spread with half the vegetable filling and press it down lightly. Add another layer of noodles, then all of the chickpea purée, the remaining vegetable mixture, and another layer of noodles. Pour the rest of the lemon juice over the top and cover tightly with aluminum foil.

Bake until very hot, about 50-60 minutes. Uncover and sprinkle with bread crumbs. Turn the heat up to 500 and bake until bread crumbs are brown, 7-10 minutes. Let stand for 10 minutes, then serve.

Notes:
There are a lot of steps to this recipe; you might find it easier to do some things, such as the artichokes, lemon sauce, and chickpea mixture, beforehand.
See my other lasagna recipes.

[Adapted from Crescent Dragonwagon's Passionate Vegetarian, in which it's called Fresh Artichoke-Eggplant Lasagna with Lemon Sauce].

Enjoy,
penn



Edited by: NELOPI at: 9/29/2010 (00:37)
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9/27/10 3:43 P

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Sounds great! Thank you for sharing.

Namaste'
penn emoticon

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9/27/10 11:24 A

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Roasted Root Veggies

This is a simple, delicious "non-recipe" to use as you wish.

Preheat oven to 400-450 degrees
Spray a baking pan with Cooking Spray, Olive Oil Spray if you have it.
Place in it whatever root vegetables you like, in any combination
Beets
Turnips
Onions
Carrots
Garlic
Parsnips
Rutabagas
Potatoes

I like to add Mushrooms, too, for good measure
Drizzle or spray with Olive Oil
Add Salt & Pepper
Place a few sprigs of Rosemary across the top
Cover with foil and place in oven for about one hour. Check to see if they're done to your liking, cook a little longer if desired.

YUM! emoticon

Every choice makes a difference.

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9/19/10 12:26 A

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Herbal Chicken Stock Recipe,

Bake chicken. Once the meat is off the bones, place the chicken carcass into a large pot.
• A couple tablespoons of apple cider vinegar
• 4 tablespoons dried burdock root
• 5 tongues astragulus root
• 2 tablespoons dandelion root
• 4 or more cloves of garlic.
Cover chicken carcass with water. Dried berries (like hawthorn) can also be a good addition to this chicken stock recipe if you have them.
Directions:
Add the 2 tablespoons of vinegar. This will help draw the calcium and other minerals out of the bones.

Add your roots and berries. Add Peeled and crush garlic and stir. Cover the pot and bring the liquid to a boil over high heat. Turn the heat down to low and simmer for about 6 or 7 hours. Let it cool, then strain and store in the refrigerator or freezer.
This chicken stock recipe can be used with most fall soups and they become wonderful seasonal tonics. Each of the roots we added is very nourishing.

Astragulus and garlic work particularly well to boost the immune systems and can help to ward off those fall colds.

Lastly, this chicken stock can be warmed-up in your micro-wave and added to Miso in the morning. It’s a nourishing way to start the coming colder fall days.


Here is a link where you can buy astragulous and other herbs: http://www.mountainroseherbs.com/index2.ph
p


Namaste'
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PS: If you prefer vegetarian broth stock, omit the chicken carcass,and add vegetables, all that you like. Strain vegetables, onions, and herbs from broth and freeze.
Eat vegetable for dinner. Still wonderful and full of flavor.

Edited by: NELOPI at: 9/27/2010 (15:54)
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9/18/10 4:54 P

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Awesome that sounds good too.

Thank you,
penn

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AUGUST_SUN's Photo AUGUST_SUN Posts: 893
9/18/10 4:25 P

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Mmmm! Keep it coming with those edible flower recipes! I just love them!

Oh! here's something I like to do:

Omelets with chive flowers.

Make up your favorite omelet. Take fresh chives, and one whole chive flower. Cut chives on top of the omelet. Pull the chive flowerettes (sp?) off the cluster, and sprinkle over the omelet.

The mighty oak was once just a little nut that stood its ground.
-unknown

Goal:
Ride my bike 15 miles.
Swim 10 laps. *GOAL MET!*
Walk 3.1 miles.
Run a few feet every mile of my walk.
Register for Gold Nugget Triathlon on March 1, 2012.
Combine elements of tri.
Complete all elements of tri.
Complete Gold Nugget Triathlon, spring 2012.


QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
9/18/10 2:55 P

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mmmm I really can't wait to try this!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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I thought you might like to try this too.

Lavender

Lavender is another edible flower that adds a great flavor to ice cream and chocolates. If you are making truffles, you can flavor them by adding the lavender to the cream as it scalds. Strain the flowers out of the cream before adding the cream to the chocolate.
In order to make lavender ice cream, you will need:
• 1 1/2 cups of milk
• 1 1/2 cups of cream
• Half of a vanilla bean split length wise
• 1/3 cup of sugar
• 2 tablespoons of lavender flowers chopped
1. Scrape the seeds out of the vanilla bean and add the seeds and pod to a saucepan with the milk, cream, and lavender flowers. Bring to a scald.
2. Remove the pan from the heat and let cool.
3. Using a Bain Marie, whisk the eggs and sugar together until the sugar dissolves.
4. Very slowly, add the milk to the eggs.
5. Cook the mixture until it begins to thicken.
6. Remove from the heat and let cool.
7. Strain the liquid.
8. Chill the mixture for one hour.
9. Add the mixture to your ice cream maker.

Enjoy and have a wonderful week-end.

Namaste'
penn emoticon

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9/15/10 11:37 P

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You are most welcome. I have tons of recipes. I will share more when I can.

namaste'
penn

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I love this recipe! I've grown nasturtiums every chance I got for years, and never had a recipe for them before. Up to now I've just put 'em on top of salads cause they look so pretty. I can't wait to try this!!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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9/15/10 11:10 A

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Crystallized Pansies
Turn Edible Flowers into Sugar-Coated Decorations
Colorful, velvety pansies pop up in garden beds and borders in early spring. But the blooms of pansies are not only elegant but also edible, making them perfect for decorating a cake or tart. The process of creating crystallized pansies requires only two basic ingredients: sugar and egg whites. However, because of the risk of salmonella poisoning, raw egg whites should not be used in foods prepared for babies, young children, pregnant women, the eldery or anyone whose immune system is compromised. Powdered egg whites, mixed with a little water, can be substituted in these cases.
Pansies have a mild, fresh flavor or a slight wintergreen flavor, depending on how much of the flower you consume (a whole flower will taste stronger than the individual petals). Before working with pansies, be sure you only use flowers that are grown organically, without chemical pesticides. Thus, anything from a florist, garden center or nursery cannot be used. It's a good idea to only use flowers that you've either grown yourself or that come from an organic, edible-flower source.
How to Crystalize Pansies, lavender,violas, and nasturtiums:
To crystallize pansies, wait for a dry, clear day. If possible, work in an air-conditioned room. Cut the flowers and place their stems in a glass of water. Dilute one egg white with a few drops of water. Fill a small bowl with superfine sugar and cover a baking sheet with parchment paper. You'll also need to use a pair of small, sharp scissors and tweezers.
Cut the flower stem as close to the base of the flower head as possible. Cut off the sepals (the green flaps on the back of the flower head). Hold the remaining portion of the stem with the tweezers. Use your fingers to coat the flower with the egg white-water mixture, pressing the egg white into the petals and lifting the petals to get the egg white into those hard-to-reach areas. Lay the flower head facedown on a work surface to smooth it out and to remove any excess egg white.
Holding the base again with the tweezers, hold the flower faceup over the bowl of sugar and sprinkle the sugar over the flower generously once over the flower. Turn the flower over immediately. Sprinkle the sugar over the back of the flower once or twice. It is essential that every bit of the flower is coated with sugar; this sugar shell preserves the flower. Place the flower face up on the baking sheet lined with parchment paper. Set the baking sheet in a cool, dry place to dry for about eight hours, or until the flowers feel crisp to the touch.
Crystallized flowers can keep up to one year. Line a plastic, airtight container with bubble wrap, then lay a piece of soft tulle on top. Arrange crystallized pansies in one layer on the tulle, then cover with another piece of tulle. Add more layers of crystallized pansies and tulle until the container is full. Cover and store at room temperature until ready to use.
Other Edible flowers and their uses: (lavender, thyme, dill, cilantro, day lily, squash blossom, Nasturtiums, chives, and basil).

Violas are edible flowers many cooks appreciate:
• Using pansies to dress up ice rings is a cool attraction in a punch bowl.
• The petals of pansies or violas added to salad are a colorful change of pace.
• The colorful flowers can be crystallized and used to decorate the edge of the cake.

Enjoy!

Namaste',
penn

PS: This is fun on a Edible Earth Cake complete with gummy worms. Kids love them.

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9/14/10 8:11 P

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I LOVE your green-clean recipe, thank you!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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Not everything has to be for the stomach, of course. This is my fav floor cleaning recipe:

half a bucket of hot water.
2-3 c distilled white vinegar.
pinch of sea salt.
Fresh juice of 3 lemons.
sprinkle of dried rose petals from my garden.

Apply with love.

The mighty oak was once just a little nut that stood its ground.
-unknown

Goal:
Ride my bike 15 miles.
Swim 10 laps. *GOAL MET!*
Walk 3.1 miles.
Run a few feet every mile of my walk.
Register for Gold Nugget Triathlon on March 1, 2012.
Combine elements of tri.
Complete all elements of tri.
Complete Gold Nugget Triathlon, spring 2012.


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8/31/10 9:40 P

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Here are a couple of my favorite quick, easy ways to "beef up" simple treats.
I love the lavender syrup over blueberries or creme brulee or flan (if I've got it in my calorie/fat intake for the day). The minted sugar is great in hot tea or sprinkled on a sugar-free pudding snack :)

Lavender Syrup

3/4c. water
1/2c. sugar
4Tbs. dried lavender or 2Tbs. fresh

Bring water & sugar to boil. Stir to dissolve. Remove from heat & stir in lavender. Steep for 30 minutes for dried and 40 minutes for fresh. Discard flowers. Store in sealed jar (like baby food) in a dark place. I keep mine in the fridge to be on the safe side.

Minted Sugar

1/4c. fresh mint (use grapefruit or chocolate mint for a twist)
3Tbs. sugar

Pulse mint & sugar in food processor til combined. Serve over fruit, baked goods, tea or ice cream :)

“The greater the obstacle, the more glory in overcoming it.” --Moliere

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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
8/29/10 1:38 A

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I LOVE this!! I am SO going to try it--Thank you for sharing.

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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LOVELY_ENIGMA's Photo LOVELY_ENIGMA Posts: 269
8/29/10 12:56 A

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Not exactly a traditional "recipe" but I call it a spa day recipe. Every woman needs a little relaxation, right? :)

Green Goddess Body Scrub

INGREDIENTS

2 ripe kiwis, pureed
1 cup ground almonds
1 bunch fresh mint
5 drops peppermint essential oil, food grade
3 capsules coenzyme Q10 (available in vitamin shops and online. Also in most CVS and Walgreens)

DIRECTIONS

Peel and puree 2 ripe kiwis. Add these to a clean mixing bowl.
Add the ground almonds.
Rinse and roughly chop up the fresh mint, making sure not to bruise it, which will make it turn brown.
Add the chopped mint to the mixture.
Add the essential oil and then prick and squeeze the coenzyme Q10 capsules and stir the mixture together. Gently scrub the mixture over face, being careful to avoid the delicate skin around your eyes.
Rinse well and follow with a moisturizer and/or toner.


“The greater the obstacle, the more glory in overcoming it.” --Moliere

Ask me anything at Formspring! http://www.formspring.me/lovelyenigma

Mini Goals:
220 lbs.- New hair color~ DONE! 6/29
210 lbs.- Haircut
200 lbs. (weight for J&H)- New character shoes
190 lbs.- Tattoo
180 lbs. (weight I was pre-relationship)- Spa Day
170 lbs.- Piercing
160 lbs.- Tattoo
150 lbs.- Craft supplies!
140 lbs. (weight I was in college)- New wardrobe :D


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SOCKGIRL1991M's Photo SOCKGIRL1991M Posts: 580
8/12/10 9:33 P

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I don't know if this is considered food quality herbs, but at Mountain Rose Herbs you can order organic herbs, spices, and other ingredients in bulk. Of course, you'd have to be okay with buying these things online. It seems that everyone I talk to knows the site, but here's a link to it anyway: www.mountainroseherbs.com/

I hope this helps someone in some way. ^.^

...is what Mary said.


My Goal is to live forever - so far, so good.


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IAMGLENDA's Photo IAMGLENDA Posts: 493
8/11/10 11:29 A

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That's awesome! I wish we had a TJs here. There isn't anywhere within an hour of where I live that has cool organic foods and stuff like candied hibiscus! I have a braided hibiscus in my bedroom as part of my altar. I can't wait for it to start blooming. Would I be able to candy those myself? Or is there a specific breed that is used for candying?

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EVERLEARNING's Photo EVERLEARNING SparkPoints: (98,044)
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8/9/10 12:47 A

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OK, I got to Trader Joe's today, and went to look for them with the dried fruits. I was greeted by a clerk saying, "Hi, how are you?", which one expects at TJ's ~ their folks are always so nice. What surprised me was when she asked, "How's your dog?" Wow!
Anyhoo, she helped me find the Hibiscus Flowers. YUM!
Thanks for the recommendation, MaybeMayDay. They're wonderful. I've already shared some (but not too many!) with my walking buddy.
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Every choice makes a difference.

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VOLUPTURAPTOR's Photo VOLUPTURAPTOR Posts: 344
7/29/10 3:54 P

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yeah! they're with the raisins! i like them, too, because they aren't as sweet as candied roses but still have that floral fruitiness to them.

x may

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EVERLEARNING's Photo EVERLEARNING SparkPoints: (98,044)
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7/29/10 12:59 A

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Oooooh, I'll have to look for those next time I'm at TJ's!
Thanks for the tip, MaybeMayDay!

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Keep your eyes on the objectives, not the obstacles!

Control it or it controls you.


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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
7/28/10 10:04 P

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I"ve never had them, but I LOVE the idea of eating flowers!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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VOLUPTURAPTOR's Photo VOLUPTURAPTOR Posts: 344
7/28/10 7:40 P

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Yum! Have either of you had the candied hibiscus flowers they have at trader joe's right now? I bet those would be phenomenal on top of one of the cupcakes and would probably look amazing.

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EVERLEARNING's Photo EVERLEARNING SparkPoints: (98,044)
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7/26/10 8:22 P

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Sounds yummy! Pretty, too!
Here's the Lavender Shortbread recipe ~ Consume in moderation, it can get evil!

Feel free to halve the recipe, it makes a LOT of shortbread.

Lavender Shortbread

1 lb Butter, room temperature
1 tsp Vanilla
1 Cup Sugar, plus additional for sprinkling
¼ Cup dried Lavender flowers, chopped
4 ½ Cups unbleached Flour


Blend the butter and vanilla together, cream with sugar until smooth.

Stir the lavender into the flour, add gradually (¼ – ½ cup at a time) to butter mixture.

In a large jelly roll pan, roll or pat to about ½” thick. Pierce dough to vent while baking. Sprinkle lightly with sugar for a nice finish.

Bake at 300 F for 50-60 minutes, until just beginning to brown at the edges.



Notes: I like to give the lavender a quick buzz in a coffee grinder to chop it.

The traditional recipe says to prick the dough with a fork to vent it. I like to score it with a pizza cutter into 1 ~ 1 1/2" squres, then use those lines to cut it when cool to make nice, neat squares.

For an excellent traditional Shortbread, omit lavender and use 2 tsp Vanilla.

Should I mention that we sell Lavender on eBay?
cgi.ebay.com/ws/eBayISAPI.dll?ViewIt
em
&item=130414548482


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Edited by: EVERLEARNING at: 7/26/2010 (20:24)
Every choice makes a difference.

Keep your eyes on the objectives, not the obstacles!

Control it or it controls you.


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QUEEN_REINA's Photo QUEEN_REINA Posts: 3,953
7/25/10 4:16 P

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I thought it might be fun for us to start a community cookbook...I am going to start it with a recipe for Lavender Cupcakes that I found! There's a picture posted in our photo section--check it out!

LAVENDER CUPCAKES
* 1/2 cup granulated sugar
* 1/4 teaspoon dried lavender flowers
* 1/2 cup butter, at room temperature
* 2 eggs
* 1 cup self-rising flour
* 2 tablespoons milk

FROSTING AND DECORATING
* 1 1/2 cups confectioners' sugar, sifted
* 1 egg whites
* lilac food coloring
* 12 sprigs of fresh lavender

preheat oven to 350°F; line a 12 count muffin pan with paper liners. Put the sugar and lavender flowers in a food processor. Process briefly to combine. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

To decorate, gradually beat the confectioners sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing. Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.

I'm going to give these a try--IF I can just figure out where to get food quality lavender!!

We are what we repeatedly do. Excellence, then, is not an act, but a habit. ~Aristotle

It's NEVER too late to BE what you could have been!


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