Recipe

[George]

Here I go butting into the Sister's area again but I wanted to share with you a recipe I made the other night. This is one even your wife will eat Brother Davo as it is completely vegetarian. I don't know how many of you are familiar with Gnocchi but it is a small Italian dumpling that is generally made with potato flour and served with the traditional red sauce. As you will see this recipe is completely different and also completely delicious.

Butternut Squash Gnocchi

1 Butternut Squash (about 2 pounds)
About ½ teaspoon salt
¼ teaspoon each ground white pepper (or you can use black) and ground nutmeg
3-3 1/2 cups flour plus more for shaping
3 Tbsp butter, melted
½ cup freshly shredded parmesan cheese plus more at the table
Freshly ground black pepper

1.l With a fork or sharp knife, poke holes all over the squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise, scoop out and discard seeds. Flesh should be tender when scraped with a fork. If not microwave on high cut side down, in 1 minute intervals until tender. Let sit until cool enough to handle. Scoop out flesh (discard peel) and mash until smooth.

2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), ½ teaspoon salt, the white pepper and nutmeg. Stir in flour 1 cup at a time until a dough forms (it will pull away from inside of bowl)

3. Turn dough out onto a generously floured surface. With well-floured hands knead dough 10 – 12 times.

4. Divide dough in half and cover one half with plastic wrap. Roll other half into ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and repeat process with remaining half of dough.

5. Bring a large pot of salted water to a boil. Boil Gnocchi until they rise to the surface (about 4 minutes) cook 30 seconds longer and then lift out of water with a slotted spoon making sure water drains from Gnocchi, and place in a large serving bowl. Gently toss with melted butter and grated cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.

(Alternate method for cooking squash)
Cut squash in half lengthwise. Scoop out seeds and any stringy material. Place cut side down on an ungreased cookie sheet. Bake at 325degrees for 30 minutes. Turn squash over, cover and bake another 30 minutes. Squash should be tender when pierced with a fork.


In Christ,
George

[Davo]

Thanks George I will pass that onto my wife.

Here is my fish and vegetable stew which I am quite partial to. I make a vegetarian version for my wife.

You will need.

1 fish stock cube. I find branded ones better than store's own brand. Over here the brand is Knorr. For vegetarians 1 vegetable stock cube or a teaspoon or so of Knorr vegetable stock powder.

Vegetables. As many of the following as you can manage, but not a lot of each. Onion, leek, celery, celriac, cauliflower, red, yellow, orange or black pepper (I think you call them bell Pepper) Courgette/zucchini in fact any vegetables you think may go.

Fish. I try and use a white fish such as cod, a smoked fish such as haddock, (although recently I used some smoked Vietnamese river cobbler) some salmon and some prawns/crevettes, but any fish you like.

Saffron. I like to put quite a bit in this. It is expensive but and important ingredient.

Fry you onions in a little olive oil till soft then add the other vegetables, cove and let them cook till soft. Add water to cover and the saffron and simmer till they are all soft. At this point I split it into two pans and add the vegetable stock to one pan with some mushrooms and in the other the fish stock cube. At the last minute I add the fish as it does not need to cook too long.

Serve with mashed potato or rice, or whatever.

My mashed potato.

Steam your potatoes, put through a potato ricer, add Crème Fraîche, mix with a fork and season with salt, pepper and a little powdered garlic. Not a lot, just enough to give it a nice rounded taste.

Bon Appétit.

[IM4given]

Here is another way to try squash:

BUTTERED SQUASH

5-6 small yellow squash
1 can pet milk
1/2 stick butter
dash salt
dash black pepper

RECIPE INSTRUCTIONS

Slice up your squash, in about 1/4? slices.
Add squash to a pot of boiling water (a medium-sized saucepan will do the trick).
Boil until squash are tender, then drain.
Return squash to pot, and add pet milk, butter, salt and pepper.
Bring to a boil, reduce heat to low and let simmer for 20 minutes stirring occasionally until sauce thickens slightly, and squash begins to break down
Ladle a huge spoonful into your favorite bowl, and enjoy!

[Upholder]

Here's a pie I like making occasionally.
It happens to be a vegetarian recipe, so your wife might like it, Davo!

Ingredients:

At least two sheets of puff pastry
About 5 or 6 large leaves of silverbeet
Pumpkin, enough to fill two cups when diced
250g container of cottage cheese
1/2 cup grated matured or tasty cheese
1 onion
1 tb fresh chopped rosemary
A pinch of salt
" " pepper
" " nutmeg
A dash of olive oil
A small amount of butter


First, chop the onion finely and fry it with the rosemary in olive oil until it is transparent and slightly brown.

Next, slice up the silverbeet finely. Heat it in a saucepan for about 10 minutes on low heat. This isn't to cook the silverbeet, just to reduce it in size.

Add the fried onions and rosemary, cottage cheese, grated cheese, diced pumpkin, salt, pepper, and nutmeg. Stir this all into the saucepan with the silverbeet.

Now, select a dish. I use a rectangular lasagne-type dish that is 290mm long by 210mm wide by 60mm deep. Brush the dish well with butter. Leave the butter by the window first so it softens in the sun; it makes it easier to brush.

Line the dish with puff pastry so it covers the bottom and sides. Allow the frozen pastry to thaw slightly before doing this, but do it before it completely thaws as it will become limp, sticky, and difficult to work with.

Add the mixture from the saucepan to the dish, and put another sheet of pastry on the top. Brush the top with butter, and poke a few holes in it with a knife.

Put it in the oven for about 45 minutes at 230 degrees C, until the top is brown and crispy.

Serves two adults and two small children quite nicely.

[George]

Quote:About 5 or 6 large leaves of silverbeet

Upholder, pardon my ignorance but what is silverbeet? I have not heard of it previously. Perhaps it goes by a different name here in the US? This sounds like a great recipe even for a meat and potatoes guy like me. I shall have to get out my chart to figure out how to get the degrees centigrade into Fahrenheit.

In Christ,
George

[Upholder]

George Wrote:

Quote:About 5 or 6 large leaves of silverbeet

Upholder, pardon my ignorance but what is silverbeet? I have not heard of it previously. Perhaps it goes by a different name here in the US? This sounds like a great recipe even for a meat and potatoes guy like me. I shall have to get out my chart to figure out how to get the degrees centigrade into Fahrenheit.

In Christ,
George

Silverbeet (or "silver beet") is a leaf vegetable with large, crinkly, glossy green leaves and white stalks. The leaves look very much like beetroot leaves. It is very easy to grow, and when you cut leaves off to use, more leaves grow back. If you can't get silverbeet, spinach will work just as well. You'll need to use more leaves of spinach than silverbeet though, because spinach leaves are smaller.

230 degrees C is 446 degrees F.

The pie recipe originally came from my mother, and I've added a few extra ingredients to it over the years. It's a good recipe to experiment with; you can leave things out or throw in something extra like grated carrot, if you like.

Happy cooking, and eating!

[George]

Aha! I just discovered that here in America we know it as Chard and most commonly Swiss Chard. That is good because I really like Swiss Chard. It is also easy to grow here. In fact I have some in the freezer right now that was cooked a couple of weeks ago with some bacon and some onion in it.

In Christ,
George

[Davo]

George Wrote:Aha! I just discovered that here in America we know it as Chard and most commonly Swiss Chard. That is good because I really like Swiss Chard. It is also easy to grow here. In fact I have some in the freezer right now that was cooked a couple of weeks ago with some bacon and some onion in it.

In Christ,
George

We call it Swiss Chard, also. There is Ruby Chard as well. Spinach beet is similar. I think Swiss Chard is also called Sea Kale Beet.

[preacherchris]

this is a biscuit recipe i tried recently.ingredients: 2 cups all purpose flour;4 tablespoon baking powder;1/2 teaspoon salt;4 tablespoon butter;1 cup buttermilk. sift dry ingredients,cut butter into dry ingredients, gradually stir milk to makr soft dough.use a floured board to knead. roll to desired thickness 1/2 or 3/4 in, or instead of rolling just tear off pieces of dough about the size of a lemon and flatten with hand.can use a baking sheet but i prefer a cast iron skillet to cook. preheat oven to 450 and cook 12-15 minutes. for cheese biscuits add 1 cup of grated cheese to above recipe. an interesting web site i found some of you may like. it has some old recipes on. http://www.twisted-candy.com/vintage-coo...cipes.html

[George]

Preacher Chris, try grating up about a cup of cheddar cheese and adding it to that recipe. I think you are going to enjoy it very much.

In Christ,
George

[George]

Here is a recipe I make fairly often that is very easy and I really like it. Of course I like anything made with pork. I am not going to put this in the "formal" recipe form because I made it up and all you really have to do is follow the instructions.

Take some good thick pork chops and brown them on all sides in a skillet. (I prefer a cast iron skillet.) After they brown, turn the heat way down low to a simmer. Add a can of black beans all over the top of the chops. Add a cup or so of green chili salsa also all over the top. Since it is on simmer just forget it for an h our or so. Be careful to check the liquid level every once in a while so it does ot dry out. Before the chops are done make a pot of rice. To serve the dish put some rice on a plate and then a pork chop. Tale some of the black beans and salsa and put them on the top of the whole thing.

The neat thing about this is that after you put it on the plate you can season it with salt and pepper or really whatever you want. Garlic salt is good on it. You can also adjust the heat of the dish by chosing mild, medium, hot or chipotle salsa.

Then all you have to do is enjoy it. Actually the longer the pork chops simmer the more tender they get.

In Christ,
George

[Davo]

George Wrote:Here is a recipe I make fairly often that is very easy and I really like it. Of course I like anything made with pork. I am not going to put this in the "formal" recipe form because I made it up and all you really have to do is follow the instructions.

Take some good thick pork chops and brown them on all sides in a skillet. (I prefer a cast iron skillet.) After they brown, turn the heat way down low to a simmer. Add a can of black beans all over the top of the chops. Add a cup or so of green chili salsa also all over the top. Since it is on simmer just forget it for an h our or so. Be careful to check the liquid level every once in a while so it does ot dry out. Before the chops are done make a pot of rice. To serve the dish put some rice on a plate and then a pork chop. Tale some of the black beans and salsa and put them on the top of the whole thing.

The neat thing about this is that after you put it on the plate you can season it with salt and pepper or really whatever you want. Garlic salt is good on it. You can also adjust the heat of the dish by chosing mild, medium, hot or chipotle salsa.

Then all you have to do is enjoy it. Actually the longer the pork chops simmer the more tender they get.

In Christ,
George

Sounds great, George, except that I don't like pork. Would it work with lamb? I got some late night reductions in our local Tesco store. some diced lamb and some Stewing lamb reduced from £5.00 to £0.20 each. (in case the sign doesn't print, that is pounds) That's the sort of shopping I like. It was sell by today, use by tomorrow.

[George]

Brother David, I t hink lamb would probably be very good in t his recipe. I love lamb but it is extremely expensive here when we can get it, I try to watch for rhe mark-downs but it doesnt happen often.

In Christ,
George

[Davo]

Brother George,

We go shopping after our midweek meeting, which means we arrive from about 9.00 -9.15 pm. Sometimes they have lots of stuff reduced sometimes not a lot, and sometimes they just "waste" it.

Our Tesco store is open 24 hours, but they have to get rid of anything marked, sell by or best before or display until, that day, before midnight which means they "waste" it after 10.00 pm. It is good for our pension when we get a lot of meat which we can freeze, or vegetables which we can use or store. It also gives us a chance to try unusual vegetables which we would not usually spend a lot of money on.

[Upholder]

Anyone for a hamburger?

This is just crazy: http://www.snopes.com/photos/advertiseme...burger.asp