recipe

[Guest guest]

my favorite are these Mud cookies my Mom made when I was a kid...

2 C sugar

1/4 C butter

1/4 C cocoa (baking)

1/2 C milk

1/2 C peanut butter ( I use chunky)

2 tsp vanilla

3 C Oat meal

 

heat first 5 ingredients on the stove until a slow boil. turn off heat add vanilla and the oats and stir and drop on to wax paper to cool.

 

 

***Bright Blessings ***~ Etain Mare ~*~*~*~*~*~*~*~*~*~*~*~*~*~*"Each today, well lived, makes yesterday a dream of happiness and each tomorrow a vision of hope....Look, therefore, to this one day, for it and it alone is life." -Sanskrit poem

[Guest guest]

I heard a recipe idea on the radio yesterday using tart currents and

snap beans. I just happened to have both on hand. These amounts are

for the 5 oz of beans I picked, which made two servings.

 

spread a thin layer of olive oil in a skillet. Add whole fresh,

washed, but not dried snap beans. Cover and cook on low heat until

" silky " , that is, not crisp, but not yet mushy. Add 2-3 T white wine,

2 T fresh red currents, 2-3 T very thinly sliced red onion and ~ 2 t

sugar (to taste). Cook a little longer until the berries have

collapsed.

 

For my fish I wanted to make magarita braised mahi mahi, but I was out

of magarita concentrate, so I thought hey, sorbet is concentrated,

fruity and sugary. Why not give it a try. It worked. The fish cooks

very quickly and comes out with a nice glaze.

 

for one

fillet of mahi mahi, tilapia or salmon

3 T sorbet (or frozen juice concentrate)-I used raspberry

2 t raspberry/chipotle sauce

cayenne pepper.

 

Lightly dust the fish with cayenne. Add to a pan of simmering juice

or sorbet. Cook on medium high about 2 minutes on a side until fish

flakes. Remove the fish and quickly wash out the pan before it sets

to a sticky mess. I suppose you could add wine and cook down the

juices, I didn't think to try that.

 

I'd like to try salmon with blackberry sorbet and I wonder about

ginger chicken braised in coconut sorbet?

 

Ellen

 

 

 

 

 

 

--

" If you want to see the heroic, look at those who can love in return

for hatred. " –Bhagavad Gita

[Guest guest]

This sounds good! I LOVE that raspberry chipotle sauce, and I'm always looking for a place to use it! And I love mahi mahi too. We eat a lot of Salmon. We marinate it in a mixture of maple syrup, honey and soy sauce, with garlic, herbs and spices. I separate part of the marinade and cook it down to form a glaze that i put over the fish when it's done. Yum.

 

The ginger chicken sounds good too, let us know if you try it.

Cyndi

 

 

 

Ellen <stringweaver

 

Mon, 18 Aug 2008 10:10 am

[RFSL] recipe

 

I heard a recipe idea on the radio yesterday using tart currents and

snap beans. I just happened to have both on hand. These amounts are

for the 5 oz of beans I picked, which made two servings.

spread a thin layer of olive oil in a skillet. Add whole fresh,

washed, but not dried snap beans. Cover and cook on low heat until

"silky", that is, not crisp, but not yet mushy. Add 2-3 T white wine,

2 T fresh red currents, 2-3 T very thinly sliced red onion and ~ 2 t

sugar (to taste). Cook a little longer until the berries have

collapsed.

For my fish I wanted to make magarita braised mahi mahi, but I was out

of maga

rita concentrate, so I thought hey, sorbet is concentrated,

fruity and sugary. Why not give it a try. It worked. The fish cooks

very quickly and comes out with a nice glaze.

for one

fillet of mahi mahi, tilapia or salmon

3 T sorbet (or frozen juice concentrate)-I used raspberry

2 t raspberry/chipotle sauce

cayenne pepper.

Lightly dust the fish with cayenne. Add to a pan of simmering juice

or sorbet. Cook on medium high about 2 minutes on a side until fish

flakes. Remove the fish and quickly wash out the pan before it sets

to a sticky mess. I suppose you could add wine and cook down the

juices, I didn't think to try that.

I'd like to try salmon with blackberry sorbet and I wonder about

ginger chicken braised in coconut sorbet?

Ellen

-- "If you want to see the heroic, look at those who can love in return

for hatred." –Bhagavad Gita

---

"Let food be your medicine" Hippocrates