Something Delicious

[JustLovelyJenn]

What a great day. I thought I would share a very cool little foodie delight. I went to a new church today to visit, it was a bit of a drive but well worth the travel. The congregation was wonderful and welcoming and the sermon was touching and inspiring... BUT, onto the food.... This congregation has a meet and greet after and they offer a "Sunday Soup" each week for a $5 donation, people were sitting down and chatting over soup... What a GREAT idea, it looks really tasty this week too... next time I get to go, I will have to take along some cash!!

[Nadeest]

Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.

I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:

1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering

After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.

Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.

[Sun]

Originally Posted by Ursy

That's so good to know! Bek's best friend is a vegetarian and I have been looking for a substitute for the chicken soup powder that I usually use.

O course you are nuts Catie! That's part of your charm!

It's Monday morning here, it's raining a bit, which is cooling the place down but making it all steamy as well.

I had a win yesterday! I am always looking for things Bek's best friend will eat. He's got a very limited palate and will basically only eat refined carbs and cheese - so, think macaroni cheese, welsh rarebit, pizzas with only cheese on them... sushi... that kind of thing. Kris jokes that the kid only eats things in a certain colour group - white to pale yellow. Lol.

I mashed a bit of pumpkin (fresh, we don't have tinned here), added some cream cheese, nutmeg, and some grated cheese and used it as a wonton filling. Success!

Though as I was saying to Sun before, it's probably more appropriate as a pasta filling, but anyway - he liked it, so it's a win!

I've been trying to think of ways to get more fresh vegetables into him, he doesn't eat much of anything, most of the time. Unless it's sweet things, he loves sweet things.

OK I really do have to make this for mini diva. If you can feed this to a kid that likes white to pale yellow processed food only,it truly is a great idea. Our next challenge with mini diva is getting her to eat more protein. When she is with her friends it is as though cheese is the only food source on the planet next to bread, but, to her credit she has started eating salad. So salad and pizza with the teenagers. Aye. I may survive the teen years. May.

[Sun]

Originally Posted by JustLovelyJenn

What a great day. I thought I would share a very cool little foodie delight. I went to a new church today to visit, it was a bit of a drive but well worth the travel. The congregation was wonderful and welcoming and the sermon was touching and inspiring... BUT, onto the food.... This congregation has a meet and greet after and they offer a "Sunday Soup" each week for a $5 donation, people were sitting down and chatting over soup... What a GREAT idea, it looks really tasty this week too... next time I get to go, I will have to take along some cash!!

Hey Jenn I was just telling one of my friends who is in seminary in MN and becoming a UU minister that you really liked the congregation. Yay. Win. She was very happy to hear that.

Coffee hour in our congregations can be pretty creative. At my home congregation in CA they are rolling out Tamales right about now.

[Sun]

Originally Posted by Nadeest

Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.

I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:

1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering

After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.

Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.

You found my keyword "Asiago". Very nice. I bet this would make a nice risotto as well.

[Ursy]

Originally Posted by Sun

OK I really do have to make this for mini diva. If you can feed this to a kid that likes white to pale yellow processed food only,it truly is a great idea. Our next challenge with mini diva is getting her to eat more protein. When she is with her friends it is as though cheese is the only food source on the planet next to bread, but, to her credit she has started eating salad. So salad and pizza with the teenagers. Aye. I may survive the teen years. May.

Does mini diva like any kind of risotto? Next thing I am going to try for Bek's friend is arancini balls... I have a butternut squash and apple risotto recipe that's really nice.

[Sun]

Originally Posted by Ursy

Does mini diva like any kind of risotto? Next thing I am going to try for Bek's friend is arancini balls... I have a butternut squash and apple risotto recipe that's really nice.

Good idea! I never made her risotto but will try that. She loves Romano cheese

[ahk]

Sun--
Do you find that evil stuff in Organic Ciders?
Curious.

I'm thankful for today, I don't have class til 1300. Sleeping in rules, esp. on a Monday. I am going to make myself a small egg sammich.

Happy Eating!

[JustLovelyJenn]

The elementary school i work at gives out healthy snacks twice a day at recess. I am loving this... they are expounding the kids to unusual foods they are not likely to see at home, especially in this very low income community. So far this year some of the selections have been permissions, parsnips, Asian pears, and spinach salad... its my favorite time of the day.

[Sun]

Originally Posted by ahk

Sun--
Do you find that evil stuff in Organic Ciders?
Curious.

I'm thankful for today, I don't have class til 1300. Sleeping in rules, esp. on a Monday. I am going to make myself a small egg sammich.

Happy Eating!

One time I found a non sulphite Hard Cider at Trader Joes. Never saw it again and cant recall the name. Too bad too because I am not much of a drinker but that is one product that I liked and would have liked to have on hand on a hot summer day. The problem with stuff like sodium metabisulphite and sulphites added as preservative is that if you don't read the label you can miss the fact that they were added to a drink. So I can never order a margarita or anything with sour mix because if the mix is not fresh juice, there is usually sulphite added to the fruit juice.

[Sun]

Originally Posted by JustLovelyJenn

The elementary school i work at gives out healthy snacks twice a day at recess. I am loving this... they are expounding the kids to unusual foods they are not likely to see at home, especially in this very low income community. So far this year some of the selections have been permissions, parsnips, Asian pears, and spinach salad... its my favorite time of the day.

Persimmons and Aisan pears? Wow. Hard to come by in general. I would be curious to know where they are sourcing from. Perhpaps a local farmer?

[Sachita]

I'm an ingredient snob. lol I think nothing of spending 20 bucks on a great bottle of extra virgin olive oil or balsamic vinegar. I will drive several hours to purchase a special cut of grass fed meat. I can't pass Marshalls without going inside to see what kind of goodies I can find marked down in the gourmet food section. Sometimes I can find the most amazing things and other times its a bust. I just bought a wonderful ginger & lime sauce to use as a marinade for shrimp. It was really yummy and only 3.99.

I bought a wonderful bottle of balsamic marked down to 6.99. Vinegars can be hit or miss. This was a total HIT! I will be buying this again and I will be carting my ass back to Marshalls to see if they have any more for 6.99. It's really that amazing and trust me, I'm a total snob.

http://shop.sicklesmarket.com/produc...-2-gold-medals


I just had a salad with organic baby greens, crumbled maytag blue cheese and I like to take EVOO and good balsamic mix and add just a few drops of agave to sweeten. This vinegar made it. Even though the EVOO was excellent I was savoring the vinegar.

[Sachita]

Originally Posted by Nadeest

Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.

I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:

1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering

After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.

Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.

oh yummy thank you! I'm going to try this.

[Sun]

Originally Posted by Sachita

I'm an ingredient snob. lol I think nothing of spending 20 bucks on a great bottle of extra virgin olive oil or balsamic vinegar. I will drive several hours to purchase a special cut of grass fed meat. I can't pass Marshalls without going inside to see what kind of goodies I can find marked down in the gourmet food section. Sometimes I can find the most amazing things and other times its a bust. I just bought a wonderful ginger & lime sauce to use as a marinade for shrimp. It was really yummy and only 3.99.

I bought a wonderful bottle of balsamic marked down to 6.99. Vinegars can be hit or miss. This was a total HIT! I will be buying this again and I will be carting my ass back to Marshalls to see if they have any more for 6.99. It's really that amazing and trust me, I'm a total snob.

http://shop.sicklesmarket.com/produc...-2-gold-medals


I just had a salad with organic baby greens, crumbled maytag blue cheese and I like to take EVOO and good balsamic mix and add just a few drops of agave to sweeten. This vinegar made it. Even though the EVOO was excellent I was savoring the vinegar.

There is nothing quite like a great olive oil or vinegar. It seems that each one that I try has totally different character and nuances.

When I return to NY I am going to seek out a Greek Calamata olive oil in a little Greek neighborhood in the city. A true Calamata oil is not always easy to come by. I'll let you all know what I find. One of the things that I miss this time of year are fresh ripe tomato's with good EVOO and Balsamic. A little sea salt and I am happy.

[spritzerJ]

Originally Posted by ahk

Sun--
Do you find that evil stuff in Organic Ciders?
Curious.

I'm thankful for today, I don't have class til 1300. Sleeping in rules, esp. on a Monday. I am going to make myself a small egg sammich.

Happy Eating!

I'm allergic to the evil stuff and find going organic is a good way to go to avoid it. Since preservatives and additives that enhance flavor are not included.

I'm also allergic to sulfites, nitrates and SLS in soaps/shampoos. Which is super fun. Okay not so much but it does help me eat fresher and cook more. You'd be surprised by where you find sulfites...

bottled water:
http://www.allergysulfiteinwater.com...ebybrands.html

about the allergy in general...
http://www.beatcfsandfms.org/html/Sulfides.html

[ruffryder]

Originally Posted by Sun

...

A Reuben casserole would be right up my ally. Feel free to send one to me. I don't mind Reuben is my favorite sandwich though sometimes I make it with Turkey. One time I made it with fake sliced Turkey. Not bad.

Mmmm Reuben is one of my fav sandwiches too. Someone turned me onto it recently in the past few years. I like fresh deli bread toasted then some corned beef and brisket with swiss cheese add some thousand island a bit of mustard and sauerkraut and you have yourself a delish sammich!

happy Monday everybody. Any exciting food recipes ya'll are up to this week? Any thing brewing for Xmas?

Tonight I'm making some ground beef and bean green chili burritos with diced onions and tomatoes and some shredded cheddar.

I want to make some pumpkin emapanadas and some sugar cookies for xmas!

[spritzerJ]

Originally Posted by Sun

One time I found a non sulphite Hard Cider at Trader Joes. Never saw it again and cant recall the name. Too bad too because I am not much of a drinker but that is one product that I liked and would have liked to have on hand on a hot summer day. The problem with stuff like sodium metabisulphite and sulphites added as preservative is that if you don't read the label you can miss the fact that they were added to a drink. So I can never order a margarita or anything with sour mix because if the mix is not fresh juice, there is usually sulphite added to the fruit juice.

Totally true. If I need a margarita I take my benedryl and some pepcid to help with the allergic reaction.

Again organic lemon juice is usually how I have to go if I am not juicing my own. And orange juice... sometimes I really miss it.

[JustLovelyJenn]

I will have to ask the cooks.... I am curious too. I know the snack program is funded through a grant.

On a side note, I just saw how many typos were in that post... It made me so sad... I hate posting from my phone for that reason. Auto correct is evil.

Originally Posted by Sun

Persimmons and Aisan pears? Wow. Hard to come by in general. I would be curious to know where they are sourcing from. Perhpaps a local farmer?

[Sun]

Originally Posted by spritzerJ

I'm allergic to the evil stuff and find going organic is a good way to go to avoid it. Since preservatives and additives that enhance flavor are not included.

I'm also allergic to sulfites, nitrates and SLS in soaps/shampoos. Which is super fun. Okay not so much but it does help me eat fresher and cook more. You'd be surprised by where you find sulfites...

bottled water:
http://www.allergysulfiteinwater.com...ebybrands.html

about the allergy in general...
http://www.beatcfsandfms.org/html/Sulfides.html

Wow thank you for the links. I was not aware of the bottled water being treated. UGH. What a nightmare.

[Sun]

Originally Posted by JustLovelyJenn

I will have to ask the cooks.... I am curious too. I know the snack program is funded through a grant.

On a side note, I just saw how many typos were in that post... It made me so sad... I hate posting from my phone for that reason. Auto correct is evil.

Please do not worry about typo's. If I were sending from my phone it would be a train wreck

Truly.