<p>Okay, so I have been coming to CC for some years now, (much longer than my membership shows), and I can’t recall a thread sharing recipes. If there has been one, sorry, I would like to see another one. </p>
<p>The recipes can be a family favorite, something new you tried, or maybe something you read or was shared with you that you have never tried. Of course, I will probably be testing out some of these recipes, esp. those that are quick fixes.</p>
<p>Personally, I would love to see a quick currie recipe…I promise to try it if you share it. :)</p>
<p>First spelling of curry…I mispelled it in OP, forgive me, lol.</p>
<p>Second, I googled the Patak’s Hot Curry Paste. Tell me your favorite way to use it. Am I adding it to soup or marinating with it? C’mon, it sounds good but I need to know what I am doing with it.</p>
<p>Favorite summer dinner:
“Garbage Salad” (everything that isn’t garbage goes into it)
I go to the Farmer’s Market Saturday AM and buy all the vegetables and fruit that are coming into season and look and smell good. I cut them into bite-sized pieces and toss into a salad bowl. Then I add rotisserie chicken or bite-sized pieces of steak or cheese (I’m an omnivore). Then I add salad dressing and croutons toasted in herb-and-garlic olive oil.</p>
<p>Last week’s garbage salad had these ingredients:
steak
sauteed shallots (in the same olive oil as the croutons, which were made with leftover bread)
carrots
sweet red pepper
nectarine chunks
a few cherries (cut in half and pitted)
lettuce from my garden
a few basil leaves from my garden
tomatoes (the first of the season)
snow peas
apple chunks
chopped almonds
croutons</p>
<p>I make the herb-and-garlic olive oil in advance and keep it in the refrigerator. To make it, I use good quality olive oil, pour the entire bottle into a saucepan, chop rosemary, sage, bay and garlic and bring to a simmer. Then I let it cool and strain it into a mason jar. I keep it in the refrigerator and only use it for cooking.</p>
<p>1 T Butter
1 Medium Chopped Onion
1 Small Can Chopped Green Chilies, drained
8 oz. Pkg Cream Chesse (room temp, cut into small pieces)
3 1/2 Cups Cooked Chicken, shredded
8 8" Flour Tortillas
16 oz Monterey Jack Cheese
2 Cups Heavy Cream</p>
<p>Melt butter in large skillet over medium heat add onions and sauté for 5 min. Add green chilies for one minute, stir in cream cheese, chicken and cook until all cream cheese melts. Spoon 1/8th of the chicken/cheese mixture into each tortilla and roll up, seam side down. Place in 13x9 pan and sprinkle with cheese and drizzle with whipping cream. Bake at 350 for 35-40 minutes.</p>
<p>This looks long, but is really easy and really good!</p>
<p>Here’s my Chicken Tortilla Soup,
It’s easy and it’s great for parties, or at home. And healthy, too!</p>
<p>Put 3 or 4 WHOLE chicken breasts (skin and bone) in a pan, with water (about 1/2 way up), set to simmer and cover. Cook for about an hour to hour and 1/2. Take out, cool, pick the chicken meat, chop.
Otherwise, Stew your chicken your favorite way, pick and chop.</p>
<p>NOW, In the meantime, in the BIG SOUP POT, Saute:</p>
<p>In margarine, butter, or oil,</p>
<p>Saute about a cup or so of:<br>
Diced Celery
Diced Onion
And a whole bunch of Julienne or Diced Carrots (2 or 3 cups)</p>
<p>Add to the vegetables: (DO NOT DRAIN THE CANNNED STUFF)
The Chopped Chicken
2 Cans of Fire Roasted Diced Tomatoes (28 oz) ***I use Organic Muir Glen but it doesn’t matter
2 Cans of Rotel Diced Tomatoes (I use “regular” but if you’re daring you can use “hot”)
1 Can of Diced Chilies (6 oz)
1 Packet of Taco Seasoning Mix
As Much Chicken Broth As You Want (I get a BIG CAN of Swansons) </p>
<p>I made Rachael Ray’s Southwest Turkey Burgers for the first time the other night - they were a huge hit (I left out the bacon) with everyone. You can grill them or make on the skillet. Serves 4.</p>
<p>8 slices turkey bacon
1 1/3 pounds ground turkey breast
2 cloves garlic, finely chopped
1 large shallot (or 1/4 red onion), finely chopped
2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
2 tablespoons fresh cilantro leaves (parley may be substituted, but I love anything with cilantro!)
1/2 small bell pepper, red, green or yellow, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full of ground cumin
1 to 2 tsp. cayenne red sauce, ie Tabasco
2 teaspoons grill seasoning blend (Montreal Steak Seasoning by McCormiic)
Vegetable or olive oil for drizzling
1/2 pound deli sliced pepper jack cheese
4 kaiser rolls, split
1 cup sweet red pepper relish - in condiment aisle
Red leaf lettuce</p>
<p>Chop your garlic and veggies</p>
<p>Cook bacon (optional) </p>
<p>Combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, jalapeno, cumin, Tabasco, grill seasoning. Divide mixture into 4 equal mounds then form into patties. Can either grill (5 - 6 minutes on each side) or cook over skillet. Place cheese over the patties for last two minutes. Place cheeseburgers into buns. Spread relish and red leaf lettuce. Top with turkey bacon and more lettuce.</p>
<p>As long as we are on a Southwestern kick…this is a favorite. I tend to make it ‘to taste’, so I’m not sure about the quantities. Hard to make a mistake though.</p>
<p>“Watermelon Salsa”</p>
<p>4-6 cups of cubed watermelon
1 green bell pepper (roasted and then chopped)
1 red bell pepper (roasted and then chopped)
1 yellow bell pepper (roasted and then chopped)
2 jalapenos, more or less depending on preference (roasted and then chopped)
1 small red onion chopped
1 bunch of cilantro chopped (leaves)
cider vinegar to taste
fresh lime juice to taste</p>
<p>(Can add chopped oranges, papaya or pineapple for a slightly sweeter twist)</p>
<p>Great with grilled fish or pork, but we just buy the big bag of Tostitos Scoops and go to town. :)</p>
<p>I just give my base rub. I use it on all meats and poultry and fish. I will add an occasional sugar or spice to alter but this base works great on anything.</p>
<p>In a shaker container mix.</p>
<p>About 60% sea salt (doesn’t have to be the larger crystal stuff, the finer sea salt is very inexpensive in bulk foods sections)</p>
<p>Use liberally (to your tastes)on any meat prior to cooking or grilling. The idea is to coat the entire outside of the meat, fish or fowl with the rub. Give it about 30 minutes to set at room temp. This rub will seal in your proteins natural juices and bring out flavors. This is also an excellent brine base for turkeys or if you like to brine chicken to keep it moist inside. The rub on pork shoulder and a big tablespoon of liquid smoke (plus 1 tbs water) in a plastic bag overnight will give you luau quality pulled pork from a crock pot. </p>
<p>You can add a little brown sugar if you like for Salmon. I’ve done it with and without and both are pretty good. </p>
<p>Anyway it’s inexpensive, easy and will enhance the quality of your food.</p>
<p>I grow fresh rosemary, basil, lavender and other herbs a lot
One recipe I use is
ploughmans mustard with a lemon & or fresh rosemary stuck in the cavity of a roasting chicken
( after brining)</p>
<p>lavender syrup- about 2 cups sugar, handful or so of fresh or dried lavendar.
stir- add to fresh lemonade made with absolut citron
( you can throw some thyme in too if you like)</p>
<p>This is my new fave. Originally a topping for flatbread or pizza–I modify it and put it into store bought pastry cups. I also substitute goat cheese for feta.</p>
<p>2 zucchinis, very finely sliced lengthwise using a sharp knife or grater or cuisinart
3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
2 large red chillis, deseeded and finely chopped (or fewer if you don’t like spice)
4 tablespoons finely chopped mint leaves (–or more)
2 teaspoons finely grated lemon zest<br>
150g feta, crumbled (or chevre/goat’s cheese)</p>
<p>Mix together. Let sit for 15 minutes or more. Put on top of pre-cooked flatbread or pizza base or in pre-cooked pastry cup and re-heat until cheese is slightly browned (about 20 minutes at 300 to 350)</p>
<p>Positively yummy.
To serve
2 tablespoons coarsely chopped mint leaves
extra virgin olive oil</p>
<p>A long time summer favorite at our house - Marinated Tomatoes:</p>
<p>about 2 dozen medium ripe tomatoes
3 tablespoons olive oil
1 cup vinegar
1/2 cup sugar
1 tablespoon salt
red pepper to taste
1 garlic clove for every 6 tomatoes
1 tablespoon seed thyme</p>
<p>Quarter tomatoes; do not peel. Combine other ingredients and pour over tomatoes at least 1 hour before serving.<br>
Variation: add sliced onions and cucumbers.
Also, this dressing is a favorite drizzled over pasta and parmesan for my picky eater.</p>
<p>2VU,
I used thin balsamic vinegar on similar recipe(save me the 1/2 cup of sugar), add variation of canned garbanzo beans, instead of thyme I used basil, and for block party, my neighbors loved the dish.</p>
<p>emeraldkity,
I used thicker balsamic vinegar(more expensive) on strawberries and they were very good.</p>
