Question of the Week

[Guest guest]

We pretty much buy only organic, especially this time of year.

Occasionally we will buy conventional strawberries, bananas, lemons, or

jicama. Last year we discovered a small family-owned farm right over

the state line in KY that grows organically. It's about 20 miles from

us but I go to the town every week to buy groceries anyway. This year

they started doing CSA for the first time, and we are thrilled to be a

part of it. This week we got:

 

green beans

summer squash

2 pints salad tomatoes

4 1/2 pounds tomatoes

garlic

eggplant

watermelon

purple hull peas

sweet peppers

okra

cantaloupe

 

We only have 4 more weeks left and I'm really sad about that!

 

Susan in TN

 

 

 

 

, " genny_y2k " <genny_y2k

wrote:

>

> Just a mid week reminder of the question of the week submitted by

> GeeGee.

>

> Do you buy organic and if so how much produce per week and what items

> do you purchase?

>

[Guest guest]

I am afraid I don't use fresh herbs very often. I have a pot of basil on my

counter top that my son grew for me. I have no idea what to do with it.

Mostly I use dry herbs...such as parsley, which I sprinkle on garlic toast.

 

And I use a lot of Mrs. Dash and that is about the extent of my spices. Sad

huh?

 

BK-----VEGGIE VIXEN

----

 

genny_y2k

08/20/06 07:06:08

 

Question of the Week

 

What are your favorite spice/ herb blends? Do you use them in a

particular 'ethnic' recipe?

 

 

 

 

 

 

[Guest guest]

Basil and oregano in all my sauces, I'm fond of cumin mixed with

chipotle for an onion and garlic saute base and then add mushrooms, and

I'm still trying to find the smoked paprika because I'm sure I will use

it frequently.

'Hip'

[Guest guest]

Make some pesto with that basil or some bruschetta. It is so good. Tear it up

and put it on homemade pizza. Put it in sauces towards the end of cooking. I'm

going to send a noodle recipe that uses fresh basil. It is sooooo good.

Judy

-

Sue

Sunday, August 20, 2006 8:05 AM

Re: Question of the Week

 

 

I am afraid I don't use fresh herbs very often. I have a pot of basil on my

counter top that my son grew for me. I have no idea what to do with it.

Mostly I use dry herbs...such as parsley, which I sprinkle on garlic toast.

 

And I use a lot of Mrs. Dash and that is about the extent of my spices. Sad

huh?

 

BK-----VEGGIE VIXEN

----

 

genny_y2k

08/20/06 07:06:08

Question of the Week

 

What are your favorite spice/ herb blends? Do you use them in a

particular 'ethnic' recipe?

 

 

 

 

 

[Guest guest]

We use quite a few herbs and spices around here.

 

Love garam masala, which I use in Indian recipes. (Label says it's cinnamon,

black pepper, cardamom, and 'other spices.') One whiff takes me back to the

last time we ate at the Indian restaurant closest to us, over an hour away, and

it's been a while since we've been.

 

We use cinnamon; dh especially loves it with steel-cut oats, dates, nuts,

raisins, ground flax seeds, and a bit of maple syrup. I use oregano, thyme,

basil, and bay a lot in veggie soups. Turmeric I use mostly when I make vegan

French toast (but should use it more because it's supposed to be really good for

you.) I also use about 2 oz chili powder whenever I make a pot of chili. Mint

I use with zucchini/squash sometimes because it seems to add just that certain

'thing' to the dish.

 

I couldn't use the CSA herbs fast enough this summer, so I've got dill, parsley,

chives, and cilantro (which I personally don't care for but dh will eat it)

chopped up and frozen into cubes, so I'll have them all winter to use.

 

Susan in TN

-

genny_y2k

Sunday, August 20, 2006 5:59 AM

[sPAM] Question of the Week

 

 

 

 

 

 

[Guest guest]

My " Three C's " : cinnamon, cumin, and chipotle.

 

Also, garlic, onion, basil, and parsley and

every hot pepper under the sun. I was talking

with a guy from India this weekend, and I told

him everything I make ends up being either

Mexican or Indian, by default. He got

a chuckle out of that. I should have mentioned

Thai too.

 

Speaking of Thai, I went to a Thai restaurant

yesterday. I asked them to leave out the fish

sauce and the salt. He said they normally use

salt to replace omitted fish sauces, but they

kindly respected my request. It was a coconut

curry and came out delicious.

 

 

-Erin

www.zenpawn.com/vegblog

 

 

, " genny_y2k " <genny_y2k

wrote:

>

> What are your favorite spice/ herb blends? Do you use them in a

> particular 'ethnic' recipe?

>

[Guest guest]

I use black pepper and sometimes white pepper, I noticed the white

pepper sneaks up on you and it's fairly hot.

I cook with fresh hot peppers and I like red jalapenos the best.

Garlic, cilantro, chives, cayenne powder, cumin seeds, ground cumin,

oregano, sage amd basil.

[Guest guest]

I really enjoy all herbs and spices, I have many and use them all the

time.

I guess the favorites would be

coriander, tarragon, seasoned non-salt like Spike or Mrs Dash.

I usually add all those to many of the meals I cook.

 

Chelsea

[Guest guest]

We questioned our waiter at the Indian restaurant we love and found that the

only ingredient we didn't want was the ghee that they used on the naan. We

asked them to leave it off which was no problem. Afterward the owner came out

to ask how our meal was and we told him how delicious it all was, that we were

veg and so grateful to have somewhere to eat good food. He told us to hang on

and went back to the kitchen and cooked up some sort of dish not on the menu

that was completely veg and very yummy and gave it to us for free!

 

Susan in TN

 

-

Erin

Sunday, August 20, 2006 3:36 PM

Re: Question of the Week

 

 

 

Speaking of Thai, I went to a Thai restaurant

yesterday. I asked them to leave out the fish

sauce and the salt. He said they normally use

salt to replace omitted fish sauces, but they

kindly respected my request. It was a coconut

curry and came out delicious.

 

-Erin

www.zenpawn.com/vegblog

 

 

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[Guest guest]

Wasn't that so nice. What did he make you?

 

Don't you just love those candy coated fennel seeds that they have at the check

out in Indian Rest.? Fennel seeds helps clean up bad breath and is good for

the stomach.... I keep a little ziplock bag in my purse with them.... I sure

wish I could find a place to buy the candy coated ones. : )))

Judy

-

Susan

Sunday, August 20, 2006 4:31 PM

Re: Re: Question of the Week

 

 

We questioned our waiter at the Indian restaurant we love and found that the

only ingredient we didn't want was the ghee that they used on the naan. We asked

them to leave it off which was no problem. Afterward the owner came out to ask

how our meal was and we told him how delicious it all was, that we were veg and

so grateful to have somewhere to eat good food. He told us to hang on and went

back to the kitchen and cooked up some sort of dish not on the menu that was

completely veg and very yummy and gave it to us for free!

 

Susan in TN

 

 

.

 

 

 

[Guest guest]

Now everyone has to know what mine is................Cardamom and one

if the members called me

Carda-Mama..LOL Next comes smoked paprika, garlic, onions, tarragon,

basil, pineapple sage, mustard seeds, horseradish root, chives,

shallots, cinnamon, cumin, cilantro, epazote and celery seeds.

I incorporate those into many of my recipes.

Donna

[Guest guest]

Hot hot all the way, give me cayenne, frsh peppers, curry powder,

turmeric cumin, pickled peppers are fine with me. I also use a lot of

peppercorns.

 

Brad

[Guest guest]

Dried basil, thyme, and rosemary are yummy together! I'm a thyme addict. When

in doubt, I throw it on.

 

Lisa

Northern VA/DC/Maryland Veg*n Playgroup

vegetarianchildren/

 

 

 

 

Next-gen email? Have it all with the all-new Mail Beta.

 

 

[Guest guest]

Judy

 

You can probably make your own by putting some fennel in a small

frying pan with a little honey and stir it at medium or medium low

heat.

 

GB

 

, " wwjd " <jtwigg wrote:

>

> Wasn't that so nice. What did he make you?

>

> Don't you just love those candy coated fennel seeds that they

have at the check out in Indian Rest.? Fennel seeds helps clean up

bad breath and is good for the stomach.... I keep a little ziplock

bag in my purse with them.... I sure wish I could find a place to

buy the candy coated ones. : )))

> Judy

> -

> Susan

>

> Sunday, August 20, 2006 4:31 PM

> Re: Re: Question of the Week

>

>

> We questioned our waiter at the Indian restaurant we love and

found that the only ingredient we didn't want was the ghee that they

used on the naan. We asked them to leave it off which was no

problem. Afterward the owner came out to ask how our meal was and we

told him how delicious it all was, that we were veg and so grateful

to have somewhere to eat good food. He told us to hang on and went

back to the kitchen and cooked up some sort of dish not on the menu

that was completely veg and very yummy and gave it to us for free!

>

> Susan in TN

>

>

> .

>

>

>

[Guest guest]

I like oven roasted potatoes with rosemary,

I add cumin into beans and Mexican cooking.

Oregano and tarragon into sauces. Those seems

to be my favorites.

 

Tilly

[Guest guest]

I don't remember the name of what he made for us. It was something fried,

something I would think of as an appetizer.

 

I have had the fennel seeds a couple times and they were good. The first few

times we went to the restaurant they brought that to you, as well as finger

bowls, at the end of the meal. They stopped the practice after a while though.

If I could buy the candy-coated fennel seeds colored with natural colors, I

would love to have them.

 

Susan in TN

 

-

wwjd

Sunday, August 20, 2006 5:28 PM

Re: Re: Question of the Week

 

 

Wasn't that so nice. What did he make you?

 

Don't you just love those candy coated fennel seeds that they have at the

check out in Indian Rest.? Fennel seeds helps clean up bad breath and is good

for the stomach.... I keep a little ziplock bag in my purse with them.... I sure

wish I could find a place to buy the candy coated ones. : )))

Judy

 

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[Guest guest]

In a message dated 8/27/06 8:48:06 AM Eastern Daylight Time,

genny_y2k writes:

 

> What is your favorite ethnic recipe?

>

 

I guess I'd have to say anything Italian (especially homemade manicotti which

I still make from scratch) with Mexican running a close second. While not of

Italian heritage I grew up in an Italian neighborhood and married an Italian.

My MIL was a wonderful cook....no plastic food in her house. I used to

marvel when she made homemade cavatelli. Her " machine " was a simple metal rod

that perfectly dimpled each one. You really had to be there to appreciate this.

 

 

I often think of the traditions that have fallen by the wayside thanks to

modern technology. My grandma's homemade strudel comes to mind. Strudel day

was

always an event. The dough was stretched so thin that you could literally

read a newspaper through it. Wonderful memories......

 

TM

 

 

 

[Guest guest]

My favorite ethnic recipe would have to be moussaka, and although it could

be Romanian, Turkish, or Slavic, in this case it would be Greek.

I taught school in a community that had a large Greek population. And one

of my fellow teachers was Greek and he and his wife became close friends of

our family.

At Christmas, many of my parents would send in baklava as a gift. How I

loved that.

We were introduced to moussaka through our friends wife, who was a great

cook.

She prepared many dishes, including stuffed grape leaves (don't know the

Greek name) but moussaka remains my favorite. Traditionally made with layers

of lamb, there are now many vegetarian recipes for this great dish.

 

Trivia:

Moussaka was featured as a plot element in the Saturday Night Live skit

Love-ahs' featuring Christopher Walken.

 

Sue

 

 

----

 

genny_y2k

08/27/06 08:45:49

 

Question of the Week

 

This question from Chico is appropriate for this week as we are all

learning some different names for veggies and getting great new

recipes. So our question for this week is:

 

What is your favorite ethnic recipe?

 

PS

I am curious as to when/how/why you first experienced this type of

food .

 

Smiles and hugs to you from Colorado

Deanna

 

 

 

 

 

 

[Guest guest]

Well...before I was a vegetarian, I had something called chicken bugogi

(sp?) in Pittsburgh at a restaurant called Sushi Kim's, a Korean place on the

strip I believe. Anyway, I'd love to find a recipe for it to make with

Morningstar Farms " chicken " meal starters, so if anyone out there has a chicken

bugogi

recipe, or knows someone who would, please post it! Thanks! =)

 

***Sara***

 

This question from Chico is appropriate for this week as we are all

learning some different names for veggies and getting great new

recipes. So our question for this week is:

 

What is your favorite ethnic recipe?

 

PS

I am curious as to when/how/why you first experienced this type of

food .

 

Smiles and hugs to you from Colorado

Deanna

 

 

 

 

 

 

[Guest guest]

Paul,

Still smiling here about you " washing the curry down with your

beer " ..I made a curried rice dish once and sure wish I would have had

a beer to wash it down..Did not care for it one bit and neither did

anyone else in the family. But we ate it. I might try it again one of

these days..Who knows my taste might have changed..Doubt it

though..LOL

Sending smiles and hugs your way

Deanna , " paulvatoloco "

<paulvatoloco wrote:

>

> #1 ethnic food is Mexican food since I'm Mexican but I like

everything

> and I say #2 is all vegetarian food. I have learned alot from the

> group and cook for myself now and try things the group mentions.

> I don't like the curry stuff very much. I tried it a few times and

it

> smells bad to me but I ate it anyway to be nice but I washed it

down

> fast with my beer, the nany bread is good, reminds me of a fat

flour

> tortilla.

> Paul

>

[Guest guest]

In a message dated 8/27/2006 4:08:36 P.M. Eastern Standard Time,

paulvatoloco writes:

 

#1 ethnic food is Mexican food since I'm Mexican but I like everything

and I say #2 is all vegetarian food. I have learned alot from the

group and cook for myself now and try things the group mentions.

 

 

Mexican food is my absolute favorite!! We have a fabulous local place that

doesn't use lard in their beans, and an award winning hot sauce. They have on

their menu which items are vegetarian, too. AmyF

 

 

 

[Guest guest]

Great question Deanna and Chico! But I have to say my favorite ethnic

recipe is kind of like my favorite color--it fluctuates. I experienced

all of the ethnic foods I know and love in college and beyond. I think

I'd have to say my favorites are Mexican, Arabic, Italian, and Chinese.

Right now, I'd say my favorite ethnic recipe (since I havn't had it in

awhile) is Baba Ganouj--which is basically roasted eggplant, tahini,

lemon juice, garlic, olive oil and seasonings all mixed up together into

a wonderful dip! Another thing I love that I have never been able to

duplicate at home is the hot mustard you get at Chinese restaurants that

just zings up your nose big time, and then a few seconds later its gone.

That's the kind of " hot " I really love!

Paula

Posted by: " genny_y2k " genny_y2k genny_y2k

Sun Aug 27, 2006 5:45 am (PST)

This question from Chico is appropriate for this week as we are all

learning some different names for veggies and getting great new

recipes. So our question for this week is:

 

What is your favorite ethnic recipe?

 

PS

I am curious as to when/how/why you first experienced this type of

food .

 

Smiles and hugs to you from Colorado

Deanna

 

 

[Guest guest]

I found some Wasbi (hot) dried green peas ...man...those will clear out the

sinuses!!

 

Mexican food is wonderful. Our restaurant is not totally authentic, even

though the owner is Mexican/American. One can still find several vegetarian

foods (always ask if the refried beans are vegetarian or contain lard or animal

fat).

 

I am up for about anything unless it is meat. :-)

 

Mary Anne

 

 

Mary Anne

 

 

 

Everyone is raving about the all-new Mail.

 

 

[Guest guest]

I am so jealous, but I guess it is going to take time, but then I

really dont know what I am doing with this new way of life, and keep

falling back. I have gained 10 pounds in the past three weeks since

went veg! But I think part of the problem was the first week all I

ate was cheese, so with the loads of fat and salt that is in that, my

body loaded up on the water and fat weight, lol. Oh well, lol

Sheyen

, " lovemyheavenly3 "

<lovemyheavenly3 wrote:

>

> I have been working on being vegetarian for almost 1 year and It has

> made me feel much better and I have lost 26 pounds with changing

> nothing but what I eat.

>

> I still eat some dairy and eggs but not to much. I just dont care

for

> them, its mostly when its mixed in a dish of some sort.

>

> In the future I plan to introduce some of my favorite dishes to my

> daughters friends so they can see that being vegetarian is healthy

and

> still taste good too.

>

[Guest guest]

Since the meat habit was well established prior to my becoming vegetarian

(they were already in their teens), no, my two daughters are not. Once I made

the decision, though, I no longer cooked anything meat related and today, when

they visit, I still don't..... strictly veggie meals. If anyone gets the urge

to cook, they're both aware that it won't be meat.

 

As for raising children vegetarian/vegan. I now feel it's a parent's

responsibility to choose a healthy, cruelty free, lifestyle for their children.

Were

I to do it over, they would have definitely been raised veggie. What they

chose to do on the outside or once they left home would be their decision.

 

TM