Select read more … for pricing.
Sunday Soup:
Sunday is the perfect day to slow down and enjoy a heartwarming meal. From spicy chilies to steaming chowders, Sunday Soup features 60 recipes: one for each Sunday of the year, and then some. Gulf Coast Shrimp Gumbo is best for staving off the winter cold, while Dreamy Creamy Artichoke Soup welcomes the bounty of spring’s vegetables. When it’s too hot to turn on the stove, chill out with Icy Cucumber Soup with Smoked Salmon and Dill. A great selection of “Soup-er Sides” will turn any bowl of soup into a hearty meal. No matter the season, Sunday Soup offers all the inspiration one needs to pull out a stockpot and start simmering a new family tradition. Soup’s on!Betty Rosbottom is the author of The Big Book of Backyard Cooking, Coffee, and Waffles. She lives in Massachusetts..-.
read more …
Select read more … for pricing.
Soup!
The team who brought us the exhilirating book, Juice!, and the irresistible collection of recipes, Ice Cream!, has now turned to Soup! Seventy recipes fill this lovely invitation to nourishing, comforting eating. Classic Soups kick off the book, but they’re never ordinary. Among them are French Onion; Mixed Mushroom; Leek and Potato; Chicken Soup with Tarragon; Pea and Ham; and Tomato. The book tantalizes by swinging between favorites and surprises: Smooth Soups feature Broccoli, Yogurt, and Stilton Soup; GInger Pears; and Carrot with Dill and Feta Pesto; Chunky Soups include Minestrone; Smoked FIsh Chowder; Italian Meatball Soup with Fennel and Roasted Cherry Tomatoes; A chapter each of Spicy Soups, Chilled Soups, and Special Occasion Soups offer recipes that are velvety smooth, sweetly chilled, or hot and spicy. The book opens with Handy Hints and Techniques plus a look at Soup Kitchen Equipment. The final chapter is a line-up of soup Accompaniments. The recipes are for Cheese Straws; Crostini; Walnut Pesto; Pumpkin Seed and Parmesan Wafers; and a dozen or more go-alongs. This is zesty inspiration..-.
read more …
Select read more … for pricing.
Tastes And Tales Of Norway
Take a culinary journey to the land of fish and fjords! Siri Lise Doub welcomes you into her family’s kitchen, sharing over 100 recipes for classic Norwegian dishes such as Salmon Marinated in Hardinger Apple Cider, Herb-cured Fillet of Elk, Fruit Soup, Norwegian Pancakes, and Cinnamon Wheels. There is also a chapter on the famed kolt bord (cold buffet), typically laden with meats, cheeses, flatbreads, stewed potatoes with dill, open-faced sandwiches, marinated herring, and other marvelous treats, as well as a chapter on Holiday and Party Foods with recipes for the best items on the Norwegian Christmas Table. Readers will be enchanted with the historical accounts, local customs, and excerpts from Norwegian folk songs, traditional blessings, poetry, and mythology that are also included in this treasury of Norwegian cuisine..-.
read more …
There is something special about tomatoes that you grow yourself. From your own Italian herb garden, they seem redder, tastier, plumper, and they are just perfect for any salad or recipe you need to use them for. When you see them at the supermarket, their coloring is pink. They just do not look healthy. In fact, they look sick. If you are desperate, and you need a tomato in your salad that evening, you buy it anyway. And you are always sorry you spent that money on a tomato that was not properly ripened and was too expensive.
If you do a lot of cooking, you will want to plant the herbs that you use the most. Along with your vegetables of choice, your herbs should be planted in the garden at the appropriate distance from each other, and it helps to label them, as well. Since they are going to be eaten, be sure not to add pesticides. Use an all-organic fertilizer. If you are not sure if your fertilizer is organic, you can use the soil from your backyard mixed with rabbit manure or chicken manure for best results. You can also add your own mix of various organic amendments.
For Italian cooking, you might want as numerous parsley, basil, oregano, and thyme plants as you are able to fit in one area. For Mexican cooking, some cilantro would be excellent. Try to maintain the cilantro far apart from the parsley, as they appear really a lot the same. There ought to also be a row of peppers, hot and sweet.
Dill is really a favorite among those who like to make salads and deviled eggs. It’s a delicate plant, but it’s simple to grow, even inside a cooler summer. Rosemary is fantastic on lamb and in soups. And mint is really a excellent aromatic herb for tea. Sage is also excellent for soups and stews.
In case you are fortunate sufficient to live inside a climate that brings a lengthy spring and summer to your backyard, you might grow sufficient herbs and vegetables to give to neighbors and friends, or even sell to local markets. You may also think about giving some of your herbs and create to needy food pantries.
If you live where summers are short, no worry, you can do lots of things to keep your herbs all year long. Basil may be repotted and kept in the kitchen for half the winter. It may continue to grow even longer than that. Many of the other herbs can be frozen, along with the peppers. Just pull off the stems, cut them up, and they are ready to add to meals for the rest of the year. Some hot peppers can even be strung up to hang in a decorative bunch for gifts.
You might want to keep some of your basil frozen, as well, and you should put a few drops of olive oil on it to keep the leaves separated as they freeze. They will be easier to pull apart when you need them. Sage can dry and be placed in a vase for your constant use during the rest of the year. Other herbs can be very slowly dried in a warm oven, and then bottled as they do with your seasons in the stores.
You are able to feed your loved ones wholesome, all organic foods that you simply have planted your self all 12 months lengthy. The cash you’ll save from not getting to depend on the supermarkets is going to be nicely worth getting your personal herb garden.
Ham Salad
When you grow up in a big family on a limited budget, more likely than not one of those big picnic salads like potato salad or macaroni salad, is on the menu that week. Heck, we practically live on dad's potato salad and mom's tuna macaroni salad during the summer, even now, when the kids are all grown and at most there are only half as many of us at the dinner table. Here's one of those feed-a-lot-of-people comfort food salads that you can easily make with leftover ham. Ham salad. Put it in a sandwich, eat it plain, add it to macaroni; it's all good. The basic components are finely diced or ground ham (I could have done a better job dicing the ham for the sandwich pictured), sweet pickle relish (must be sweet, not dill), and hard boiled eggs. Then something for crunch (celery and/or bell peppers) and mayo to bind it.
Continue reading "Ham Salad" »
Quick Vegetable Sauté
Green Eggs & Ham Frittata
Cucumber Salad
About this time of year we start having cucumber salads almost every night with dinner. The cucumbers are growing a bit out of control in the garden, climbing up the tomato cages and all over the zinnias that line the raised beds. Every other day I bring in a handful, peel them and chop them up for a simple salad consisting of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper. You don't even really need the herbs; cucumbers are crunchy and cool with just some vinegar, salt and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting. I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).
Continue reading "Cucumber Salad" »
Vegetarian Indian-Spiced Stew Menu
Salmon Chowder
