Recent content by moonglowlady

It occured to me that I am more likely to eat a couple of tomatoes a week. I also like to snack on strips of colorful peppers. Red seems to be my particular favorite. I also regularly eat onions, garlic and cucumber strips. I rarely go near fruit. It's too sweet for me. There are definitely...

THAT sounds more like it! Thanks so much for the help. I think I've got it now. Wish me luck. :cool:

want to make Moroccan Meatballs for a crowd. I recall making this years ago with a Moroccan chef. I'm pretty sure it involved ground lamb and beef, but these days, I am willing to add ground turkey, even though I highly doubt that is authentic. I think I remember the technique. Here's the...

Thanks, ALL! excellent ideas and valuable links, even! I'll give some a whirl and let you know how they go over. I remember making a veg pate or galatine (sp?) years ago. May ressurect that one. :cool:

My Mom has a real sensitive digestive tract and although I've been doing this kind of thing for years, I could really use some new low-residue ideas. She is lactose intolerant, needs to watchout for too much additional salt and apparently now even sugar must be kept quite low. Since she is...

Good packed lunches require good leftovers. On Sundays I try to make a large-ish something that will give me "pickins' through a couple days. Can't go wrong with a big ol' bowl of cold mac salad or potato salad for sides. One of my co-workers always carted in some great melange from the previous...

Going to roast pork with spicy/sugared apple wedges and thin sliced vidalias Red cabbage (German style, sweet and sour) (store bought, add caraway) pan-fried potatoes gurkensalat Dessert: Girls Scout cookies, thin mints (it's that time of year, yay!) Cherry ice cream (store bought)...

This sounds "Too Faboo"! I love this idea. My sister just made a mexican stew with cornbread on the side. I was trying to convince her to bake the cornbread atop the stew. No sale. This is a keeper and creuset or not, use a heavy dutch oven.

Finesse... Nice job, 17. Sounds like you took the "sage" advice of "thyme" honored chef's. I think starting with ale would dictate the rest. If you want the yeasty- tangy-carmelly body of the ale to remain as a flavor, (which I would in this case), I think your lemon and mustard were perfect...

Imagine his surprise... I hope you got your liquid smoke. If not, I can also do the honors. I remember the first time I ever heard my Mother refer to liquid smoke and my head whipped around. How could there be a Liquid smoke? I thought she was being fanciful like about the tiny...

Waterless Corned Beef in the Crock Pot! Yep! A friend told me about this and it is quite good. No added seasonings or anything, but be sure to rinse the beef. Because it is cooking solely in it's own juice, it can be very salty if you don't rinse it first. It is totally cheating to do Corned...

I know the topic is olive oil, (which I also put in my bath), but I wanted to add that there is a definite role for sesame oil, toasted or not. A few drops of this oil, added to the olive oil of choice, adds that fuller-bodied taste to a quick saute or stir fry. On it's own, it's the base for...

Black Bean Chocolate Chili Like Nicholas, I found that unsweetened chocolate really didn't add the flavor I was looking for so I use really dark, but sweetened hard chocolate. I love a bean-less chili like that first one with the picture, but this one is becoming a favorite for it's looks as...

Wassup with Wasabi? I love that won ton idea. Consider that one filed! I was poking around for something, anything, the other night and ended up mixing some wasabi paste with mayo. (If my daughter had her half-and-half in the fridge, I would have put a slurp of that in, too.) To make a sort...

Nutty warm salad I like to use a mild, soft lettuce such as boston or bibb, for the base. I heat a saute pan to medium and drizzle in just enough oil to coat the pan. I would then put in bacon chips, (larger than bits, I cut'em up with the pinking sheers). Then I throw in walnuts in halves plus...