Salsa Verde

Salsa Verde

Place in a 500 degree oven for about 20 minutes total. I checked and rearranged about every 7 minutes.

Remove the skin from the large peppers.
Blend all ingredients. 

YIPPEE Tomatilloes

YIPPEE!! Tomatilloes are ready!!
Now for the perfect Salsa Verde Recipe......

Zucchini Fries

Zucchini Fries

• 3 small zucchini
• 2 egg yolks
• 3/4 cup Panko bread crumbs
  (OR Wheat-Free Market All-Purpose Baking MIx)
• 6 T. grated Parmesan cheese (or more if you like- I like :-)
• 1 T. Italian herbs

Preheat oven to 425 degrees. Coat a baking sheet with cooking spray. In a small bowl beat your egg yolks. (I thin with a touch of water or milk.) Blend bread crumbs, cheese and herbs in another bowl.

Slice zucchini in fry size pieces. Place in a colander over a bowl and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Rinse and pat dry.

Dip into egg mixture and dredge in bread crumb mixture. Place coated zucchini on prepared baking sheet. Liberally coat with cooking spray. Roast, turning once, until desired crispness, about 14 minutes.

A Party For Pat!!

Using your cell phone,
Is to cheat.

Solve on your own,
To win a treat!

Just a few samples of the fun 1955 photographs.

Quinoa Sushi

Not the prettiest Sushi I have ever seen but not bad for my first attempt :-)

Quinoa Sushi - California Roll Style

*makes approximately 8 rolls, each roll approximately 8 pieces

Note: Google searched for how to roll sushi.
I either need more research or more practice!

For the quinoa dressing (Tezu):

2 tablespoons of brown rice vinegar
1 tablespoon of water
1 teaspoon of honey
1 teaspoon of sea salt

Combine the ingredients in a small bowl. Whisk together and set aside.

For the quinoa sushi:
1 1/2 cups of quinoa                                      
3 cups of water

8 oz. imitation crab
1/2 huge avocado
8 oz. cream cheese
8 T Hemp seed

8 nori sheets

soy sauce

Other ingrdient ideas...toasted black and white sesame seeds, cucumbers, radishes

Note: I intended to sprinkle quinoa with Chia seed before rolling. I was so intent on getting the rolling down that I totally forgot the Chia. Next time!

1. Combine quinoa and water in a saucepan. Bring to a boil, then simmer, covered, 15-20 minutes or until all of the water has absorbed. When done, transfer the quinoa to a large bowl and let cool.
2. Slice ingredients into very thin strips. Use a sharp knife or a mandolin. Lay out all of your ingredients on a cutting board near where you’ll be rolling the sushi.
3. Add the tezu to the slightly cooled quinoa and gently toss to coat. Let cool completely.
4. Once the quinoa has cooled place a small bowl of water near your station; you’ll want to dip your hands in there as you work. Place the bowl of quinoa and vegetables next to you and prepare a cutting board on which you’ll roll the sushi.
5. Place a sushi mat on your cutting board. Top with a sheet of nori (shiny side down) almost to the edge of the mat that’s closest to you.
6. Dip your hands in the bowl of water and use them to take some quinoa from the bowl and evenly spread it over the nori. Leave a small border along the edge that is furthest from you.
7. Arrange the crab, avocado and Neufchatel in a thin line running through the center of the mat.  Sprinkle with sesame seeds. (This is where I plan to sprinkle with Chia Seeds.) Be careful to not overfill or your roll will burst.
7. Holding the edge of the mat with your thumbs, lift it along with the filling and roll away from you. Hold the filling as you roll and gently pull the mat as you continue rolling. Once you have a neat roll, (or as close as I could get it) fold your hands over the mat to tighten the roll. Moisten the edge of the nori with water to seal.
8. Slide the roll off of the mat and use a very sharp knife to cut it into individual pieces.  

64 pieces   30 calories per piece     1 pt. per piece

Giardiniera

Giardiniera
My first attempt. Needs some tweaking but I love it!

6        jalapeno peppers, diced
2        bell peppers, chopped
1        celery rib, diced
1        cup chopped carrot
1/2     head cauliflower, stems removed and florets chopped
1         5 oz. jar green olives, chopped
1/2     cup salt
3-1/2  tsp. dried oregano flakes
1-1/2  tsp. red pepper flakes
3/4      tsp. celery seeds
           black pepper
1-1/2  cup white vinegar
1-1/2  cup Canola oil

UPDATE..... I added about 1/2 cup chopped yellow banana pepper.
                       Really kicked up the flavor.

1.  Mix all of the veggies in a large bowl. Sprinkle with salt and mix until well combined.
2.  Pour in enough water to cover vegetables. Cover with plastic wrap and refrigerate for at least 12 hours.
3.  Drain the water and rinse vegetables under cold water to remover some of the salt.
4.  In a small bowl combine the garlic, oregano, red pepper flakes, celery seed and a pinch of black pepper.
5.  Add the vinegar to the bowl and stir until combined. Then slowly whisk in the oil.
6.  Spoon the vegetable into jars (my batch made 2 quarts) and top with the oil and vinegar mixture. Cover and refrigerate for at least 48 hours.

* I have found absolutely no consistancy in how to store or for how long it will last. SO, for now I have mine vacuum sealed and in the fridge. Will see how long it lasts that way. I have a feeling it will be gone before it has a chance to spoil   :-)

* I cleaned out too much membrane and seeds from my jalapeno peppers. This batch didn't turn out hot/spicy enough.  (More like pickled veggies really.)  I will be braver next batch!

* Several recipes that I found call for garlic but I left it out as I also found this information..... Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin. I have kept mine in the fridge but I still decided better safe than sorry.

* Another ingredient I am going to add next batch is capers. The recipe I saw them in says.... be careful, capers have a very intense flavor so only a small amount is necessary.