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Thanksgiving vegetable
I've been asked to bring the vegetable dish for Thanksgiving. Today I did
some test recipies to see what was good. One was a zucchini recipe with red pepper and provolone. Almost like a crustless quiche. It was pretty good. Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone have any tried and true, but awesome (read: not green bean casserole) vegetable recipes to go with the Thanksgiving meal? Elisa |
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"Elisa" > wrote in
: > I've been asked to bring the vegetable dish for Thanksgiving. Today I > did some test recipies to see what was good. One was a zucchini recipe > with red pepper and provolone. Almost like a crustless quiche. It was > pretty good. Then, I made a cauliflower and spinach recipe with gruyere. > Yuck. Anyone have any tried and true, but awesome (read: not green > bean casserole) vegetable recipes to go with the Thanksgiving meal? > > Elisa I just posted a very good corn pudding recipe, almost like a soufflé. It can be prepared ahead, then baked for an hour or so before serving. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:
>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > >Elisa > We have a geography dinner club and choose new countries each time. We just had Scotland and there were lots of good food choices, believe or not. The person assigned the vegetable dish brought the following. I thought it was so good, I am bringing it as a vegetable to my family Thanksgiving. (I made herb crusted rack of lamb and that was a hit.) But here's the great recipe for the vegetable... Rumbledethumps: 1 lb potatoes, peeled and thick sliced 2 med leeks, washed and sliced 2 med turnips, peeled and thick sliced 1 lb cabbage, sliced 2 cloves garlic, mashed/minced 1 cup milk 2 Tblsp butter dash nutmeg 1 tsp salt fresh ground pepper 2 oz grated cheese Fresh chives Boil cabbage in salted water till tender--about two mins. Remove with slotted spoon. Boil potatoes next in same water till tender then remove. Boil turnips in same water till tender then remove. In separate pan, heat milk and simmer leeks until tender. Mash potatoes and turnips with butter, nutmeg, salt, and pepper. When smooth, add leeks, cabbage, and garlic and enough of the milk used to simmer leeks to make smooth and creamy. Turn into buttered baking dish and top with grated cheese. Bake at 350 for 30 mins. or until cheese bubbles. Top with chopped chives and serve. It was awesome. with aloha, Thunder smithfarms.com Farmers of 100% Kona Coffee & other Great Stuff |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:
>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > >Elisa > We have a geography dinner club and choose new countries each time. We just had Scotland and there were lots of good food choices, believe or not. The person assigned the vegetable dish brought the following. I thought it was so good, I am bringing it as a vegetable to my family Thanksgiving. (I made herb crusted rack of lamb and that was a hit.) But here's the great recipe for the vegetable... Rumbledethumps: 1 lb potatoes, peeled and thick sliced 2 med leeks, washed and sliced 2 med turnips, peeled and thick sliced 1 lb cabbage, sliced 2 cloves garlic, mashed/minced 1 cup milk 2 Tblsp butter dash nutmeg 1 tsp salt fresh ground pepper 2 oz grated cheese Fresh chives Boil cabbage in salted water till tender--about two mins. Remove with slotted spoon. Boil potatoes next in same water till tender then remove. Boil turnips in same water till tender then remove. In separate pan, heat milk and simmer leeks until tender. Mash potatoes and turnips with butter, nutmeg, salt, and pepper. When smooth, add leeks, cabbage, and garlic and enough of the milk used to simmer leeks to make smooth and creamy. Turn into buttered baking dish and top with grated cheese. Bake at 350 for 30 mins. or until cheese bubbles. Top with chopped chives and serve. It was awesome. with aloha, Thunder smithfarms.com Farmers of 100% Kona Coffee & other Great Stuff |
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Elisa wrote:
> Anyone have any tried and true, but awesome (read: not green bean > casserole) vegetable recipes to go with the Thanksgiving meal? Simply roasted vegetables can be awesome. Just cut up some bell peppers (whatever color you like), onions, carrots, and squash, toss with a little bit of olive oil, sprinkle with salt and whatever herbs you like, and roast in a hot (375-400F) oven until they start to caramelize. Serve hot or room temperature. If you want something more elaborate, try this recipe (which is awesome, but very rich) from the _Greens_ cookbook: White Winter Vegetables Baked in Cream 2 to 3 medium leeks, white parts only 1 fennel bulb 4 to 6 small red potatoes and/or turnips 1 celery root 1 clove garlic, crushed Salt White pepper 8 to 10 branches fresh lemon thyme or 6 branches thyme, the leaves removed from the stems 2 cups heavy cream or half milk and half cream 5 tablespoons butter 1 cup coarse bread crumbs Slice the leeks into 1/4-inch rounds or strips about 2 inches long, and wash them well. Quarter the fennel bulb, trim away most of the core, and slice it lengthwise into pieces about 1/4 inch thick. Peel the potatoes or turnips, and slice them into rounds 1/8 inch thick. Cut away the gnarly surface of the celery root, cut it into quarters, and slice it thinly. If it is not to be used right away, cover it with water that has been acidulated with a few spoonfuls of lemon juice or vinegar. Preheat the oven to 375ºF. Butter the bottom and sides of a baking dish, and rub with the crushed garlic clove. Layer half of the vegetables in the dish, and season them with salt, freshly ground white pepper, and the lemon thyme or thyme leaves. Make a second layer with the rest of the vegetables, and season them as well. Add the cream, or milk and cream, and dot the surface with small pieces of butter, using about 2 tablespoons in all. Lay a piece of foil loosely over the top and bake. Melt the rest of the butter, and toss it with the bread crumbs. Remove the gratin from the oven after half an hour, take off the foil, and cover the surface with the bread crumbs. Return the gratin to the oven and continue baking until the vegetables are tender, about another half-hour. Remove the gratin from the oven and let it rest 5 to 10 minutes before serving. NOTE: I've made this with lots of vegetable combinations. I particularly like to substitute carrots for the fennel; it takes about two carrots to make a volume equal to one fennel bulb. Bob |
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Elisa wrote:
> Anyone have any tried and true, but awesome (read: not green bean > casserole) vegetable recipes to go with the Thanksgiving meal? Simply roasted vegetables can be awesome. Just cut up some bell peppers (whatever color you like), onions, carrots, and squash, toss with a little bit of olive oil, sprinkle with salt and whatever herbs you like, and roast in a hot (375-400F) oven until they start to caramelize. Serve hot or room temperature. If you want something more elaborate, try this recipe (which is awesome, but very rich) from the _Greens_ cookbook: White Winter Vegetables Baked in Cream 2 to 3 medium leeks, white parts only 1 fennel bulb 4 to 6 small red potatoes and/or turnips 1 celery root 1 clove garlic, crushed Salt White pepper 8 to 10 branches fresh lemon thyme or 6 branches thyme, the leaves removed from the stems 2 cups heavy cream or half milk and half cream 5 tablespoons butter 1 cup coarse bread crumbs Slice the leeks into 1/4-inch rounds or strips about 2 inches long, and wash them well. Quarter the fennel bulb, trim away most of the core, and slice it lengthwise into pieces about 1/4 inch thick. Peel the potatoes or turnips, and slice them into rounds 1/8 inch thick. Cut away the gnarly surface of the celery root, cut it into quarters, and slice it thinly. If it is not to be used right away, cover it with water that has been acidulated with a few spoonfuls of lemon juice or vinegar. Preheat the oven to 375ºF. Butter the bottom and sides of a baking dish, and rub with the crushed garlic clove. Layer half of the vegetables in the dish, and season them with salt, freshly ground white pepper, and the lemon thyme or thyme leaves. Make a second layer with the rest of the vegetables, and season them as well. Add the cream, or milk and cream, and dot the surface with small pieces of butter, using about 2 tablespoons in all. Lay a piece of foil loosely over the top and bake. Melt the rest of the butter, and toss it with the bread crumbs. Remove the gratin from the oven after half an hour, take off the foil, and cover the surface with the bread crumbs. Return the gratin to the oven and continue baking until the vegetables are tender, about another half-hour. Remove the gratin from the oven and let it rest 5 to 10 minutes before serving. NOTE: I've made this with lots of vegetable combinations. I particularly like to substitute carrots for the fennel; it takes about two carrots to make a volume equal to one fennel bulb. Bob |
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"Bob" > wrote in message ... > Elisa wrote: > >> Anyone have any tried and true, but awesome (read: not green bean >> casserole) vegetable recipes to go with the Thanksgiving meal? > > Simply roasted vegetables can be awesome. Just cut up some bell peppers > (whatever color you like), onions, carrots, and squash, toss with a little > bit of olive oil, sprinkle with salt and whatever herbs you like, and > roast > in a hot (375-400F) oven until they start to caramelize. Serve hot or room > temperature. > > If you want something more elaborate, try this recipe (which is awesome, > but > very rich) from the _Greens_ cookbook: > > White Winter Vegetables Baked in Cream > > 2 to 3 medium leeks, white parts only > 1 fennel bulb > 4 to 6 small red potatoes and/or turnips > 1 celery root > 1 clove garlic, crushed > Salt > White pepper > 8 to 10 branches fresh lemon thyme or 6 branches thyme, the leaves removed > from the stems > 2 cups heavy cream or half milk and half cream > 5 tablespoons butter > 1 cup coarse bread crumbs > > Slice the leeks into 1/4-inch rounds or strips about 2 inches long, and > wash > them well. Quarter the fennel bulb, trim away most of the core, and slice > it lengthwise into pieces about 1/4 inch thick. Peel the potatoes or > turnips, and slice them into rounds 1/8 inch thick. Cut away the gnarly > surface of the celery root, cut it into quarters, and slice it thinly. If > it is not to be used right away, cover it with water that has been > acidulated with a few spoonfuls of lemon juice or vinegar. > > Preheat the oven to 375ºF. Butter the bottom and sides of a baking dish, > and rub with the crushed garlic clove. Layer half of the vegetables in the > dish, and season them with salt, freshly ground white pepper, and the > lemon > thyme or thyme leaves. Make a second layer with the rest of the > vegetables, > and season them as well. Add the cream, or milk and cream, and dot the > surface with small pieces of butter, using about 2 tablespoons in all. > Lay > a piece of foil loosely over the top and bake. > > Melt the rest of the butter, and toss it with the bread crumbs. Remove > the > gratin from the oven after half an hour, take off the foil, and cover the > surface with the bread crumbs. Return the gratin to the oven and continue > baking until the vegetables are tender, about another half-hour. Remove > the > gratin from the oven and let it rest 5 to 10 minutes before serving. > > NOTE: I've made this with lots of vegetable combinations. I particularly > like to substitute carrots for the fennel; it takes about two carrots to > make a volume equal to one fennel bulb. > > > Bob Ok, what is a fennel bulb Bob? I looked for one in the store today for the cauliflower recipe and couldn't find it. I assume that it is in the produce section near the garlic and onions, since it is a bulb? I ended up buying fennel seed and that was still good!!!!!!! P.S. Thanks for the recipe! Elisa > > |
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"Wayne Boatwright" > wrote in message ... > "Elisa" > wrote in > : > >> I've been asked to bring the vegetable dish for Thanksgiving. Today I >> did some test recipies to see what was good. One was a zucchini recipe >> with red pepper and provolone. Almost like a crustless quiche. It was >> pretty good. Then, I made a cauliflower and spinach recipe with gruyere. >> Yuck. Anyone have any tried and true, but awesome (read: not green >> bean casserole) vegetable recipes to go with the Thanksgiving meal? >> >> Elisa > > I just posted a very good corn pudding recipe, almost like a soufflé. It > can > be prepared ahead, then baked for an hour or so before serving. > > -- > Wayne in Phoenix > Thanks Wayne, I'll google it asap. Elisa |
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"smithfarms pure kona" > wrote in message ... > On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote: > >>I've been asked to bring the vegetable dish for Thanksgiving. Today > I did >>some test recipies to see what was good. One was a zucchini recipe > with red >>pepper and provolone. Almost like a crustless quiche. It was pretty > good. >>Then, I made a cauliflower and spinach recipe with gruyere. Yuck. > Anyone >>have any tried and true, but awesome (read: not green bean > casserole) >>vegetable recipes to go with the Thanksgiving meal? >> >>Elisa >> > > We have a geography dinner club and choose new countries each time. > We just had Scotland and there were lots of good food choices, believe > or not. The person assigned the vegetable dish brought the following. > I thought it was so good, I am bringing it as a vegetable to my family > Thanksgiving. (I made herb crusted rack of lamb and that was a hit.) > But here's the great recipe for the vegetable... > > Rumbledethumps: > > 1 lb potatoes, peeled and thick sliced > 2 med leeks, washed and sliced > 2 med turnips, peeled and thick sliced > 1 lb cabbage, sliced > 2 cloves garlic, mashed/minced > 1 cup milk > 2 Tblsp butter > dash nutmeg > 1 tsp salt > fresh ground pepper > 2 oz grated cheese > Fresh chives > Boil cabbage in salted water till tender--about two mins. Remove with > slotted spoon. Boil potatoes next in same water till tender then > remove. Boil turnips in same water till tender then remove. In > separate pan, heat milk and simmer leeks until tender. Mash potatoes > and turnips with butter, nutmeg, salt, and pepper. When smooth, add > leeks, cabbage, and garlic and enough of the milk used to simmer leeks > to make smooth and creamy. Turn into buttered baking dish and top > with grated cheese. Bake at 350 for 30 mins. or until cheese bubbles. > Top with chopped chives and serve. > > It was awesome. > > with aloha, > Thunder What kind of cheese did you use? Elisa |
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"smithfarms pure kona" > wrote in message ... > On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote: > >>I've been asked to bring the vegetable dish for Thanksgiving. Today > I did >>some test recipies to see what was good. One was a zucchini recipe > with red >>pepper and provolone. Almost like a crustless quiche. It was pretty > good. >>Then, I made a cauliflower and spinach recipe with gruyere. Yuck. > Anyone >>have any tried and true, but awesome (read: not green bean > casserole) >>vegetable recipes to go with the Thanksgiving meal? >> >>Elisa >> > > We have a geography dinner club and choose new countries each time. > We just had Scotland and there were lots of good food choices, believe > or not. The person assigned the vegetable dish brought the following. > I thought it was so good, I am bringing it as a vegetable to my family > Thanksgiving. (I made herb crusted rack of lamb and that was a hit.) > But here's the great recipe for the vegetable... > > Rumbledethumps: > > 1 lb potatoes, peeled and thick sliced > 2 med leeks, washed and sliced > 2 med turnips, peeled and thick sliced > 1 lb cabbage, sliced > 2 cloves garlic, mashed/minced > 1 cup milk > 2 Tblsp butter > dash nutmeg > 1 tsp salt > fresh ground pepper > 2 oz grated cheese > Fresh chives > Boil cabbage in salted water till tender--about two mins. Remove with > slotted spoon. Boil potatoes next in same water till tender then > remove. Boil turnips in same water till tender then remove. In > separate pan, heat milk and simmer leeks until tender. Mash potatoes > and turnips with butter, nutmeg, salt, and pepper. When smooth, add > leeks, cabbage, and garlic and enough of the milk used to simmer leeks > to make smooth and creamy. Turn into buttered baking dish and top > with grated cheese. Bake at 350 for 30 mins. or until cheese bubbles. > Top with chopped chives and serve. > > It was awesome. > > with aloha, > Thunder What kind of cheese did you use? Elisa |
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>"Bob" virtualgoth
> >Elisa wrote: > >> Anyone have any tried and true, but awesome (read: not green bean >> casserole) vegetable recipes to go with the Thanksgiving meal? > >Simply roasted vegetables can be awesome. Just cut up some bell peppers >(whatever color you like), onions, carrots, and squash, toss with a little >bit of olive oil, sprinkle with salt and whatever herbs you like, and roast >in a hot (375-400F) oven until they start to caramelize. Serve hot or room >temperature. > >If you want something more elaborate, try this recipe (which is awesome, but >very rich) from the _Greens_ cookbook: > >White Winter Vegetables Baked in Cream Most folks don't have enough oven space on T day as it is... I'd suggest something done stove top. Veggies in cream sauce are pretty quick to fix, taste great, and make a nice presentation... in fact one of my favorites is creamed spinach (can be prepared the day before and reheated). Creamed Spinach 3 tablespoons margarine or butter 3 tablespoons flour 2 cups milk 2 packages frozen chopped spinach, thawed, squeezed dry salt and pepper Combine flour and butter in saucepan; heat and stir to make roux. Add milk (more if necessary). Cook 10 minutes, or until spinach is hot. Add white sauce and mix thoroughly. Add salt and pepper. Note: You can make this ahead and reheat. I like to garnish with sliced hard cooked egg. --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"Bob" virtualgoth
> >Elisa wrote: > >> Anyone have any tried and true, but awesome (read: not green bean >> casserole) vegetable recipes to go with the Thanksgiving meal? > >Simply roasted vegetables can be awesome. Just cut up some bell peppers >(whatever color you like), onions, carrots, and squash, toss with a little >bit of olive oil, sprinkle with salt and whatever herbs you like, and roast >in a hot (375-400F) oven until they start to caramelize. Serve hot or room >temperature. > >If you want something more elaborate, try this recipe (which is awesome, but >very rich) from the _Greens_ cookbook: > >White Winter Vegetables Baked in Cream Most folks don't have enough oven space on T day as it is... I'd suggest something done stove top. Veggies in cream sauce are pretty quick to fix, taste great, and make a nice presentation... in fact one of my favorites is creamed spinach (can be prepared the day before and reheated). Creamed Spinach 3 tablespoons margarine or butter 3 tablespoons flour 2 cups milk 2 packages frozen chopped spinach, thawed, squeezed dry salt and pepper Combine flour and butter in saucepan; heat and stir to make roux. Add milk (more if necessary). Cook 10 minutes, or until spinach is hot. Add white sauce and mix thoroughly. Add salt and pepper. Note: You can make this ahead and reheat. I like to garnish with sliced hard cooked egg. --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
>>"Bob" virtualgoth >> >>Elisa wrote: >> >> >>>Anyone have any tried and true, but awesome (read: not green bean >>>casserole) vegetable recipes to go with the Thanksgiving meal? >> >>Simply roasted vegetables can be awesome. Just cut up some bell peppers >>(whatever color you like), onions, carrots, and squash, toss with a little >>bit of olive oil, sprinkle with salt and whatever herbs you like, and roast >>in a hot (375-400F) oven until they start to caramelize. Serve hot or room >>temperature. >> >>If you want something more elaborate, try this recipe (which is awesome, but >>very rich) from the _Greens_ cookbook: >> >>White Winter Vegetables Baked in Cream > > > Most folks don't have enough oven space on T day as it is... I'd suggest > something done stove top. Veggies in cream sauce are pretty quick to fix, > taste great, and make a nice presentation... in fact one of my favorites is > creamed spinach (can be prepared the day before and reheated). > > Creamed Spinach > > 3 tablespoons margarine or butter > 3 tablespoons flour > 2 cups milk > 2 packages frozen chopped spinach, thawed, squeezed dry > salt and pepper > Combine flour and butter in saucepan; heat and stir to make roux. > Add milk (more if necessary). > > Cook 10 minutes, or until spinach is hot. > Add white sauce and mix thoroughly. Add salt and pepper. > Note: You can make this ahead and reheat. I like to garnish with sliced hard > cooked egg. > --- > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` How dark do you make the roux? I'm assuming it's a blonde one? Regards, Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero (Ancient Rome) ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø ><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º> Let there be fish!!! |
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Andrew H. Carter > wrote in
: > On Sun, 14 Nov 2004 02:42:39 GMT, Wayne Boatwright > > scribbled some thoughts: >>I just posted a very good corn pudding recipe, almost like a soufflé. >>It can be prepared ahead, then baked for an hour or so before serving. > > > Man, I was going to suggest that. > > Hmmm...Well, I haven't tried these, though they "sound" > good, they come from my CookingLight Software package > December 1999. They're either vegetable dishes, meatless > entres, or salads: > > ********************** Andrew, there are some great sounding recipes in this collection! I've saved them all for future dinners. Thanks for posting. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Andrew H. Carter > wrote in
: > On Sun, 14 Nov 2004 02:42:39 GMT, Wayne Boatwright > > scribbled some thoughts: >>I just posted a very good corn pudding recipe, almost like a soufflé. >>It can be prepared ahead, then baked for an hour or so before serving. > > > Man, I was going to suggest that. > > Hmmm...Well, I haven't tried these, though they "sound" > good, they come from my CookingLight Software package > December 1999. They're either vegetable dishes, meatless > entres, or salads: > > ********************** Andrew, there are some great sounding recipes in this collection! I've saved them all for future dinners. Thanks for posting. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Elisa" > wrote in
: > Ok, what is a fennel bulb Bob? I looked for one in the store today > for the cauliflower recipe and couldn't find it. I assume that it > is in the produce section near the garlic and onions, since it is a > bulb? I ended up buying fennel seed and that was still good!!!!!!! > > P.S. Thanks for the recipe! > > Elisa >> >> > > > Fennel is the same as anise....it is a white bulb with green fronds...Kinda looks like a white and green bagpipe. Has a nice mild taste of licorice. see http://www.outsidepride.com/herbseed/fennel.jpg -- Starchless in Manitoba. |
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"Elisa" > wrote in
: > Ok, what is a fennel bulb Bob? I looked for one in the store today > for the cauliflower recipe and couldn't find it. I assume that it > is in the produce section near the garlic and onions, since it is a > bulb? I ended up buying fennel seed and that was still good!!!!!!! > > P.S. Thanks for the recipe! > > Elisa >> >> > > > Fennel is the same as anise....it is a white bulb with green fronds...Kinda looks like a white and green bagpipe. Has a nice mild taste of licorice. see http://www.outsidepride.com/herbseed/fennel.jpg -- Starchless in Manitoba. |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:
>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > >Elisa > Here are a couple of things we really like for Thanksgiving... Regards, Tracy R. @@@@@ Now You're Cooking! Export Format Spinach Maria * FAVORITES *, spinach, vegetables 5 packages (10 oz ea) frozen chopped spinach 4 1/2 cups milk 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 3/4 teaspoon crushed red pepper 1/2 medium yellow onion 1 tablespoon butter 5 tablespoons butter; melted 6 tablespoons flour 8 ounces velveeta 8 ounces cheddar cheese 4 ounces montery jack 1 1/2 cups montery jack; grated, for topping Thaw spinach in fridge for 24 hours; squeeze as dry as possible. (Okay to thaw in microwave too, in my experience.) Heat milk and spices on medium heat to just below a boil (190F). Reduce heat and simmer. Finely chop the onion and saute it in 1 tablespoon butter on medium heat 5-8 minutes. Add to milk. Combine melted butter with flour in small saute pan. Mix until complete blended. Cook on low heat 3-4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. Be careful! Burns easily! Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce. Mix until completely blended. Spoon into 11- x 9- x 2-inch dish. top with grated jack. Bake at 350F for 12-15 minutes until hot and bubbly. Tracy's Notes: Incredibly good. Source: Calhoun's Restaurant, Knoxville, TN Published in the Knoxville News-Sentinel Notes: Thanksgiving 2002 ~ Wonderful as always. I screwed up and used mozzarella instead of jack by mistake, but you really couldn't tell it. Contributor: Calhoun's Restaurant, Knoxville, TN Yield: 12 servings Preparation Time: 00:55 @@@@@ Now You're Cooking! Export Format Balsamic Roasted Onions (Bon Appetit) * FAVORITES *, onions, thanksgiving, vegetables, xmas 4 pounds medium red onions 1/4 cup olive oil 6 tablespoons butter 3 tablespoons sugar 6 tablespoons balsamic vinegar 1 tablespoon fresh parsley; chopped Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4- inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes. Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley. Makes 10 servings. Notes: Like the pepper relish, these super-satisfying onions would be good with all kinds of meat. Source: Bon Apptit, December 1999 Tracy's Notes: Thanksgiving, 2003. Very good. @@@@@ Now You're Cooking! Export Format Squash Casserole With Applesauce * FAVORITES *, apples, squash, vegetables 2 cups applesauce 1/4 cup brown sugar 1/2 teaspoon salt 1/2 cup heavy cream 1 1/4 cups butternut squash; cooked and mashed 1/4 teaspoon nutmeg 6 tablespoons butter; melted 2 large eggs; beaten 1/2 cup soft white bread crumbs 1/2 cup slivered almonds Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 tablespoons of the melted butter, and eggs. Place in buttered, shallow, 1 1/2 qt. casserole. Mix together bread crumbs, remaining 2 tablespoons of butter, and the almonds. Sprinkle over squash. Bake uncovered at 375 degrees F for 35 minutes. Tracy's Notes: Made this for thanksgiving and it'll probably become a regular. Tasted great and not like squash (which none of us much like); but satisfied my compulsive need for something orange and squashy on the table for this holiday. Took the place of sweet potatoes (which none of us like much either) nicely. Thanksgiving 2002 ~ More squashy than I remembered, but still good. Xmas 2003 ~ Made another batch of this for xmas dinner; this time was more apple tasting (like I remembered it). Guess it just depends on what squash you luck into. |
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On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:
>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >some test recipies to see what was good. One was a zucchini recipe with red >pepper and provolone. Almost like a crustless quiche. It was pretty good. >Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >have any tried and true, but awesome (read: not green bean casserole) >vegetable recipes to go with the Thanksgiving meal? > >Elisa > Here are a couple of things we really like for Thanksgiving... Regards, Tracy R. @@@@@ Now You're Cooking! Export Format Spinach Maria * FAVORITES *, spinach, vegetables 5 packages (10 oz ea) frozen chopped spinach 4 1/2 cups milk 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 3/4 teaspoon crushed red pepper 1/2 medium yellow onion 1 tablespoon butter 5 tablespoons butter; melted 6 tablespoons flour 8 ounces velveeta 8 ounces cheddar cheese 4 ounces montery jack 1 1/2 cups montery jack; grated, for topping Thaw spinach in fridge for 24 hours; squeeze as dry as possible. (Okay to thaw in microwave too, in my experience.) Heat milk and spices on medium heat to just below a boil (190F). Reduce heat and simmer. Finely chop the onion and saute it in 1 tablespoon butter on medium heat 5-8 minutes. Add to milk. Combine melted butter with flour in small saute pan. Mix until complete blended. Cook on low heat 3-4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. Be careful! Burns easily! Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce. Mix until completely blended. Spoon into 11- x 9- x 2-inch dish. top with grated jack. Bake at 350F for 12-15 minutes until hot and bubbly. Tracy's Notes: Incredibly good. Source: Calhoun's Restaurant, Knoxville, TN Published in the Knoxville News-Sentinel Notes: Thanksgiving 2002 ~ Wonderful as always. I screwed up and used mozzarella instead of jack by mistake, but you really couldn't tell it. Contributor: Calhoun's Restaurant, Knoxville, TN Yield: 12 servings Preparation Time: 00:55 @@@@@ Now You're Cooking! Export Format Balsamic Roasted Onions (Bon Appetit) * FAVORITES *, onions, thanksgiving, vegetables, xmas 4 pounds medium red onions 1/4 cup olive oil 6 tablespoons butter 3 tablespoons sugar 6 tablespoons balsamic vinegar 1 tablespoon fresh parsley; chopped Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4- inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes. Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley. Makes 10 servings. Notes: Like the pepper relish, these super-satisfying onions would be good with all kinds of meat. Source: Bon Apptit, December 1999 Tracy's Notes: Thanksgiving, 2003. Very good. @@@@@ Now You're Cooking! Export Format Squash Casserole With Applesauce * FAVORITES *, apples, squash, vegetables 2 cups applesauce 1/4 cup brown sugar 1/2 teaspoon salt 1/2 cup heavy cream 1 1/4 cups butternut squash; cooked and mashed 1/4 teaspoon nutmeg 6 tablespoons butter; melted 2 large eggs; beaten 1/2 cup soft white bread crumbs 1/2 cup slivered almonds Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 tablespoons of the melted butter, and eggs. Place in buttered, shallow, 1 1/2 qt. casserole. Mix together bread crumbs, remaining 2 tablespoons of butter, and the almonds. Sprinkle over squash. Bake uncovered at 375 degrees F for 35 minutes. Tracy's Notes: Made this for thanksgiving and it'll probably become a regular. Tasted great and not like squash (which none of us much like); but satisfied my compulsive need for something orange and squashy on the table for this holiday. Took the place of sweet potatoes (which none of us like much either) nicely. Thanksgiving 2002 ~ More squashy than I remembered, but still good. Xmas 2003 ~ Made another batch of this for xmas dinner; this time was more apple tasting (like I remembered it). Guess it just depends on what squash you luck into. |
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Brush roughly cut root vegetables with olive oil and season with salt,
pepper, and garlic, and roast. Sauté garlic, onions, and bell pepper, add some shredded greens (collard, turnips green, mustard, kale, chard - what you like) and stock or white wine, and cover the pan while it steams. Stir occasionally. When the green are tender, squeeze in some lemon juice and garnish with toasted pine nuts. -- -------------------------------------------------------------------------------- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Elisa" > wrote in message ... > I've been asked to bring the vegetable dish for Thanksgiving. Today I did > some test recipies to see what was good. One was a zucchini recipe with > red pepper and provolone. Almost like a crustless quiche. It was pretty > good. Then, I made a cauliflower and spinach recipe with gruyere. Yuck. > Anyone have any tried and true, but awesome (read: not green bean > casserole) vegetable recipes to go with the Thanksgiving meal? > > Elisa > |
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Brush roughly cut root vegetables with olive oil and season with salt,
pepper, and garlic, and roast. Sauté garlic, onions, and bell pepper, add some shredded greens (collard, turnips green, mustard, kale, chard - what you like) and stock or white wine, and cover the pan while it steams. Stir occasionally. When the green are tender, squeeze in some lemon juice and garnish with toasted pine nuts. -- -------------------------------------------------------------------------------- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Elisa" > wrote in message ... > I've been asked to bring the vegetable dish for Thanksgiving. Today I did > some test recipies to see what was good. One was a zucchini recipe with > red pepper and provolone. Almost like a crustless quiche. It was pretty > good. Then, I made a cauliflower and spinach recipe with gruyere. Yuck. > Anyone have any tried and true, but awesome (read: not green bean > casserole) vegetable recipes to go with the Thanksgiving meal? > > Elisa > |
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"ravinwulf" > wrote in message ... > On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote: > >>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >>some test recipies to see what was good. One was a zucchini recipe with >>red >>pepper and provolone. Almost like a crustless quiche. It was pretty >>good. >>Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >>have any tried and true, but awesome (read: not green bean casserole) >>vegetable recipes to go with the Thanksgiving meal? >> >>Elisa >> > > > Here are a couple of things we really like for Thanksgiving... > > Regards, > Tracy R. > > > @@@@@ Now You're Cooking! Export Format > > Spinach Maria > > * FAVORITES *, spinach, vegetables > > 5 packages (10 oz ea) frozen chopped spinach > 4 1/2 cups milk > 1 teaspoon dry mustard > 1 teaspoon granulated garlic > 1 3/4 teaspoon crushed red pepper > 1/2 medium yellow onion > 1 tablespoon butter > 5 tablespoons butter; melted > 6 tablespoons flour > 8 ounces velveeta > 8 ounces cheddar cheese > 4 ounces montery jack > 1 1/2 cups montery jack; grated, for topping > > Thaw spinach in fridge for 24 hours; squeeze as dry as possible. (Okay > to thaw in microwave too, in my experience.) > > Heat milk and spices on medium heat to just below a boil (190F). > Reduce heat and simmer. > > Finely chop the onion and saute it in 1 tablespoon butter on medium > heat 5-8 minutes. Add to milk. > > Combine melted butter with flour in small saute pan. Mix until > complete blended. Cook on low heat 3-4 minutes to make roux. Add roux > to milk; mix well. Cook until sauce thickens. > > Cut cheeses into cubes and add to milk. Mix until cheese melts. Be > careful! Burns easily! Remove from heat. Allow to cool 15 minutes. > > Add drained spinach to cheese sauce. Mix until completely blended. > Spoon into 11- x 9- x 2-inch dish. top with grated jack. Bake at 350F > for 12-15 minutes until hot and bubbly. > > Tracy's Notes: Incredibly good. > > Source: Calhoun's Restaurant, Knoxville, TN Published in the Knoxville > News-Sentinel > > Notes: Thanksgiving 2002 ~ Wonderful as always. I screwed up and used > mozzarella instead of jack by mistake, but you really couldn't tell > it. > > Contributor: Calhoun's Restaurant, Knoxville, TN > > Yield: 12 servings > > Preparation Time: 00:55 > > > > > @@@@@ Now You're Cooking! Export Format > > Balsamic Roasted Onions (Bon Appetit) > > * FAVORITES *, onions, thanksgiving, vegetables, xmas > > 4 pounds medium red onions > 1/4 cup olive oil > 6 tablespoons butter > 3 tablespoons sugar > 6 tablespoons balsamic vinegar > 1 tablespoon fresh parsley; chopped > > Position 1 rack in center and 1 rack in bottom third of oven; preheat > to 500F. Line 2 large baking sheets with foil. Cut onions through root > end into 3/4- inch-thick wedges. Place in medium bowl; toss with oil. > Arrange onions, cut side down, on baking sheets. Sprinkle with salt > and pepper. Roast until onions are brown and tender, rotating pans in > oven and turning onions once, about 45 minutes. > > Meanwhile, melt butter in heavy small saucepan over medium-high heat. > Add sugar and stir until sugar dissolves. Remove from heat. Add > vinegar. Return to heat. Simmer until mixture thickens slightly, about > 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. > Cover separately and chill. Rewarm onions in 375F oven about 15 > minutes. Stir glaze over low heat to rewarm.) Arrange onions on > platter. Drizzle glaze over. Sprinkle with parsley. > > Makes 10 servings. > > Notes: Like the pepper relish, these super-satisfying onions would be > good with all kinds of meat. > > Source: Bon Apptit, December 1999 > > Tracy's Notes: Thanksgiving, 2003. Very good. > > > > > > @@@@@ Now You're Cooking! Export Format > > Squash Casserole With Applesauce > > * FAVORITES *, apples, squash, vegetables > > 2 cups applesauce > 1/4 cup brown sugar > 1/2 teaspoon salt > 1/2 cup heavy cream > 1 1/4 cups butternut squash; cooked and mashed > 1/4 teaspoon nutmeg > 6 tablespoons butter; melted > 2 large eggs; beaten > 1/2 cup soft white bread crumbs > 1/2 cup slivered almonds > > Mix together applesauce, brown sugar, salt, heavy cream, squash, > nutmeg, 4 tablespoons of the melted butter, and eggs. Place in > buttered, shallow, 1 1/2 qt. casserole. > > Mix together bread crumbs, remaining 2 tablespoons of butter, and the > almonds. Sprinkle over squash. Bake uncovered at 375 degrees F for 35 > minutes. > > Tracy's Notes: Made this for thanksgiving and it'll probably become a > regular. Tasted great and not like squash (which none of us much > like); but satisfied my compulsive need for something orange and > squashy on the table for this holiday. Took the place of sweet > potatoes (which none of us like much either) nicely. > > Thanksgiving 2002 ~ More squashy than I remembered, but still good. > > Xmas 2003 ~ Made another batch of this for xmas dinner; this time was > more apple tasting (like I remembered it). Guess it just depends on > what squash you luck into. > Tracy, These sound wonderful. Thanks for posting! Elisa > |
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"ravinwulf" > wrote in message ... > On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote: > >>I've been asked to bring the vegetable dish for Thanksgiving. Today I did >>some test recipies to see what was good. One was a zucchini recipe with >>red >>pepper and provolone. Almost like a crustless quiche. It was pretty >>good. >>Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone >>have any tried and true, but awesome (read: not green bean casserole) >>vegetable recipes to go with the Thanksgiving meal? >> >>Elisa >> > > > Here are a couple of things we really like for Thanksgiving... > > Regards, > Tracy R. > > > @@@@@ Now You're Cooking! Export Format > > Spinach Maria > > * FAVORITES *, spinach, vegetables > > 5 packages (10 oz ea) frozen chopped spinach > 4 1/2 cups milk > 1 teaspoon dry mustard > 1 teaspoon granulated garlic > 1 3/4 teaspoon crushed red pepper > 1/2 medium yellow onion > 1 tablespoon butter > 5 tablespoons butter; melted > 6 tablespoons flour > 8 ounces velveeta > 8 ounces cheddar cheese > 4 ounces montery jack > 1 1/2 cups montery jack; grated, for topping > > Thaw spinach in fridge for 24 hours; squeeze as dry as possible. (Okay > to thaw in microwave too, in my experience.) > > Heat milk and spices on medium heat to just below a boil (190F). > Reduce heat and simmer. > > Finely chop the onion and saute it in 1 tablespoon butter on medium > heat 5-8 minutes. Add to milk. > > Combine melted butter with flour in small saute pan. Mix until > complete blended. Cook on low heat 3-4 minutes to make roux. Add roux > to milk; mix well. Cook until sauce thickens. > > Cut cheeses into cubes and add to milk. Mix until cheese melts. Be > careful! Burns easily! Remove from heat. Allow to cool 15 minutes. > > Add drained spinach to cheese sauce. Mix until completely blended. > Spoon into 11- x 9- x 2-inch dish. top with grated jack. Bake at 350F > for 12-15 minutes until hot and bubbly. > > Tracy's Notes: Incredibly good. > > Source: Calhoun's Restaurant, Knoxville, TN Published in the Knoxville > News-Sentinel > > Notes: Thanksgiving 2002 ~ Wonderful as always. I screwed up and used > mozzarella instead of jack by mistake, but you really couldn't tell > it. > > Contributor: Calhoun's Restaurant, Knoxville, TN > > Yield: 12 servings > > Preparation Time: 00:55 > > > > > @@@@@ Now You're Cooking! Export Format > > Balsamic Roasted Onions (Bon Appetit) > > * FAVORITES *, onions, thanksgiving, vegetables, xmas > > 4 pounds medium red onions > 1/4 cup olive oil > 6 tablespoons butter > 3 tablespoons sugar > 6 tablespoons balsamic vinegar > 1 tablespoon fresh parsley; chopped > > Position 1 rack in center and 1 rack in bottom third of oven; preheat > to 500F. Line 2 large baking sheets with foil. Cut onions through root > end into 3/4- inch-thick wedges. Place in medium bowl; toss with oil. > Arrange onions, cut side down, on baking sheets. Sprinkle with salt > and pepper. Roast until onions are brown and tender, rotating pans in > oven and turning onions once, about 45 minutes. > > Meanwhile, melt butter in heavy small saucepan over medium-high heat. > Add sugar and stir until sugar dissolves. Remove from heat. Add > vinegar. Return to heat. Simmer until mixture thickens slightly, about > 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. > Cover separately and chill. Rewarm onions in 375F oven about 15 > minutes. Stir glaze over low heat to rewarm.) Arrange onions on > platter. Drizzle glaze over. Sprinkle with parsley. > > Makes 10 servings. > > Notes: Like the pepper relish, these super-satisfying onions would be > good with all kinds of meat. > > Source: Bon Apptit, December 1999 > > Tracy's Notes: Thanksgiving, 2003. Very good. > > > > > > @@@@@ Now You're Cooking! Export Format > > Squash Casserole With Applesauce > > * FAVORITES *, apples, squash, vegetables > > 2 cups applesauce > 1/4 cup brown sugar > 1/2 teaspoon salt > 1/2 cup heavy cream > 1 1/4 cups butternut squash; cooked and mashed > 1/4 teaspoon nutmeg > 6 tablespoons butter; melted > 2 large eggs; beaten > 1/2 cup soft white bread crumbs > 1/2 cup slivered almonds > > Mix together applesauce, brown sugar, salt, heavy cream, squash, > nutmeg, 4 tablespoons of the melted butter, and eggs. Place in > buttered, shallow, 1 1/2 qt. casserole. > > Mix together bread crumbs, remaining 2 tablespoons of butter, and the > almonds. Sprinkle over squash. Bake uncovered at 375 degrees F for 35 > minutes. > > Tracy's Notes: Made this for thanksgiving and it'll probably become a > regular. Tasted great and not like squash (which none of us much > like); but satisfied my compulsive need for something orange and > squashy on the table for this holiday. Took the place of sweet > potatoes (which none of us like much either) nicely. > > Thanksgiving 2002 ~ More squashy than I remembered, but still good. > > Xmas 2003 ~ Made another batch of this for xmas dinner; this time was > more apple tasting (like I remembered it). Guess it just depends on > what squash you luck into. > Tracy, These sound wonderful. Thanks for posting! Elisa > |
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"Hahabogus" > wrote in message ... > "Elisa" > wrote in > : > >> Ok, what is a fennel bulb Bob? I looked for one in the store today >> for the cauliflower recipe and couldn't find it. I assume that it >> is in the produce section near the garlic and onions, since it is a >> bulb? I ended up buying fennel seed and that was still good!!!!!!! >> >> P.S. Thanks for the recipe! >> >> Elisa >>> >>> >> >> >> > > Fennel is the same as anise....it is a white bulb with green > fronds...Kinda looks like a white and green bagpipe. Has a nice mild > taste of licorice. > > see http://www.outsidepride.com/herbseed/fennel.jpg > > -- > Starchless in Manitoba. Thanks Bob! Elisa |
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Elisa wrote:
> Ok, what is a fennel bulb Bob? I looked for one in the store today for > the cauliflower recipe and couldn't find it. I assume that it is in the > produce section near the garlic and onions, since it is a bulb? I ended > up buying fennel seed and that was still good!!!!!!! A fennel bulb looks like a pregnant little celery trying to disguise itself by wearing dill on its head. But it smells like vegetable licorice, if you can imagine THAT. You're likely to find it either near the celery or in a "specialty produce" section. It might be labeled as anise. Bob |
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In article >, "Elisa"
> wrote: > I've been asked to bring the vegetable dish for Thanksgiving. Today I > did > some test recipies to see what was good. One was a zucchini recipe with > red > pepper and provolone. Almost like a crustless quiche. It was pretty > good. > Then, I made a cauliflower and spinach recipe with gruyere. Yuck. > Anyone > have any tried and true, but awesome (read: not green bean casserole) > vegetable recipes to go with the Thanksgiving meal? > > Elisa > > I like to do a curried sweet potato dish. First peel, chop and boil your sweet potatoes (approximately 1/4 per every person). Drain, and mash. Add 1/2 stick butter (approximately 4 T) per every two whole sweet potatoes, and a tablespoon curry powder per every one whole sweet potato used. I like to use the Penzey's sweet curry powder - it's a little different, somehow. At this point, I add some ginger, just for kick, and you can, if you like, add some sweetening of some kind. I use Splenda, but I imagine if you're not worried about sugars, that brown sugar would work - do this to taste. Salt and pepper (using white pepper if possible) to taste, and then spread in a casserole dish. Add some chopped nuts, if desired, to the top, and broil for about 5 minutes, just to get it cohesive in the casserole. -- Nancy Howells (don't forget to switch it, and replace the  to send mail). |
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"Elisa" > wrote in
: > > "Hahabogus" > wrote in message > ... >> "Elisa" > wrote in >> : >> >>> Ok, what is a fennel bulb Bob? I looked for one in the store today >>> for the cauliflower recipe and couldn't find it. I assume that it >>> is in the produce section near the garlic and onions, since it is a >>> bulb? I ended up buying fennel seed and that was still good!!!!!!! >>> >>> P.S. Thanks for the recipe! >>> >>> Elisa >>>> >>>> >>> >>> >>> >> >> Fennel is the same as anise....it is a white bulb with green >> fronds...Kinda looks like a white and green bagpipe. Has a nice mild >> taste of licorice. >> >> see http://www.outsidepride.com/herbseed/fennel.jpg >> >> -- >> Starchless in Manitoba. > > Thanks Bob! > > Elisa > > > You're welcome Martha! -- Starchless in Manitoba. |
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"Elisa" > wrote in
: > > "Hahabogus" > wrote in message > ... >> "Elisa" > wrote in >> : >> >>> Ok, what is a fennel bulb Bob? I looked for one in the store today >>> for the cauliflower recipe and couldn't find it. I assume that it >>> is in the produce section near the garlic and onions, since it is a >>> bulb? I ended up buying fennel seed and that was still good!!!!!!! >>> >>> P.S. Thanks for the recipe! >>> >>> Elisa >>>> >>>> >>> >>> >>> >> >> Fennel is the same as anise....it is a white bulb with green >> fronds...Kinda looks like a white and green bagpipe. Has a nice mild >> taste of licorice. >> >> see http://www.outsidepride.com/herbseed/fennel.jpg >> >> -- >> Starchless in Manitoba. > > Thanks Bob! > > Elisa > > > You're welcome Martha! -- Starchless in Manitoba. |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: > Oh Gawd. I continue to read the Thanksgiving thread. Now I'm > changing my mind. I may want to do it anyway. Margaret, if you read > this, any way I can get you to came and stay Thanksgiving weekend > with me? Drag Marcel along too! You and my mother would get along > well. SO's mom... so/so but you have her beat in the smart ass > category Barb, will you come also? I know you have the childrens.Bingo. Not to mention the BRG's third birthday party with The Other Side. :-) A nice thought, though. Thanks for that. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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Hahabogus wrote:
> "Elisa" > wrote in >>> >>>> Ok, what is a fennel bulb Bob? >>> >>> Fennel is the same as anise....it is a white bulb with green >>> fronds...Kinda looks like a white and green bagpipe. Has a nice mild >>> taste of licorice. >>> >>> see http://www.outsidepride.com/herbseed/fennel.jpg >>> >>> -- >>> Starchless in Manitoba. >> >> Thanks Bob! >> >> Elisa >> > > You're welcome Martha! Say goodnight, Gracie... Bob Sleepless in Northern California |
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I tried that =EF=BB=BFBalsamic Roasted Onions (Bon Appetit) one year, it's
delicious. That braised red cabbage and pears sounds mighty good. Good question, I always want to change the veggies a little at thanksgiving. I tried brussel sprouts, but I don't think I have a winning recipe. Didn't taste that good to me. I like broccoli, anyone with a nice way to prepare that for a holiday? |
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I tried the Balsamic Roasted Onions (Bon Appetit) one year, delicious.
The braised red cabbage and pears sounds good too. I always want to try new veggies at the holidays. I attempted brussel sprouts one year, and I don't think I had the best recipe. Anybody with suggestions to fancy up broccoli? |
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"Bob" > wrote in
: >>>> Starchless in Manitoba. >>> >>> Thanks Bob! >>> >>> Elisa >>> >> >> You're welcome Martha! > > Say goodnight, Gracie... > > Bob > Sleepless in Northern California > "Good Night, Gracie." The things I have to do.... -- Starchless in Manitoba. |
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"Bob" > wrote in
: >>>> Starchless in Manitoba. >>> >>> Thanks Bob! >>> >>> Elisa >>> >> >> You're welcome Martha! > > Say goodnight, Gracie... > > Bob > Sleepless in Northern California > "Good Night, Gracie." The things I have to do.... -- Starchless in Manitoba. |
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On 2004-11-14, Hahabogus > wrote:
> I'd try a lemon pepper or a lemon garlic spice blend too. Or maybe even > Bonne Herbs from Penzeys I'm thinking a bag of Terra chips and bottle of Duchesse de Bourgogne Belgian red ale. nb |
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On 2004-11-14, Hahabogus > wrote:
> I'd try a lemon pepper or a lemon garlic spice blend too. Or maybe even > Bonne Herbs from Penzeys I'm thinking a bag of Terra chips and bottle of Duchesse de Bourgogne Belgian red ale. nb |
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Janet Bostwick wrote:
> Sherry-Roasted Root Vegetables > SOURCE: Cooking Light YEAR: 1999 ISSUE: December PAGE: 128 > snipped a winner Now wouldn't this be a good use for that leetle jar of ginger in sherry in the back of the fridge? Perhaps both the sherry *and* a tiny piece of the ginger. Edrena |
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On 14 Nov 2004 08:31:32 -0800, "Marge"
> scribbled some thoughts: NOTE: Best viewed in a fixed pitch font >I tried that ?Balsamic Roasted Onions (Bon Appetit) one year, it's >delicious. That braised red cabbage and pears sounds mighty good. > >Good question, I always want to change the veggies a little at >thanksgiving. > >I tried brussel sprouts, but I don't think I have a winning recipe. >Didn't taste that good to me. >I like broccoli, anyone with a nice way to prepare that for a holiday? Brocolli with cheese sauce, or raw with a dip, perhaps a yogurt dip? -- Sincerely, | (©) (©) | ------ooo--(_)--ooo------ Andrew H. Carter | /// \\\ d(-_-)b | |
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