Green Pea Salad....Recyled!
Born of a five day power outage last winter when everything in my freezer defrosted including a big bag of green peas. Pea salad! I was getting real tired of eating it when the electricity came back on. So I threw it in the blender and voila! recycled inot pease porridge cold.
Recipe
1 32 ounce bag of frozen peas, thawed, not cooked
1 cup celery, finely diced
1 red onion, finely diced
1 cup midget dill pickles, small diced
1 cup sharp cheddar cheese, small cubed
Combine all these in a bowl and add
Non Fat Dressing
2 8 ounce cups of non fat yogurt
1/2 cup fresh dill, finely cut
1 lemon - scrape zest, squeeze the juice, and add
Salt and pepper to taste
To serve put the pea salad into romaine leaf canoes. Enjoy! And the RECYCLE it into soup. Pease porridge in the pot nine days old.
At the ratio fo 2 cups of pea salad to 1 cup of canned low sodium chicken broth, puree it in the blender. Add romaine leaves after cutting off the white ends. Decorate with a sprig of fresh dill and a dollop of yogurt if desired. And because some DO like it hot, you can warm this but do not boil.
Tuesday, November 2, 2010
Silvia's "It's not the coconut" chocolate mystery cake
Silvia loved to enter the Marin County Fair food competitions and often won prizes.
Not one, not two, but three mystery ingredients! A taster guessed, "It's not the coconut". But it was. Or rather the sauerkraut whose texture resembles coconut. The other mystery ingredients are beer and crystalized ginger. Debuted at a Friday the 13th bake sale. Very appropriate for April Fool's Day.
Recipe
Preheat over to 350 degrees.
Rinse and drain 2/3 cup of sauerkraut.
Dice crystalized ginger into pea size pieces making one cup.
Sift together the following dry ingredients:
1/2 cup unsweetened cocoa
2 1/4 cups sifted flour
1 tsp baking powder
1tsp baking soda
Cream together 2/3 cup butter, softened, and 1 1/4 cup sugar.
Add 3 eggs, one at a time and beat well after each addition. Blend in 1 tsp vanilla or coconut extract.
Add the dry ingredients to the butter/sugar mixture alternately with 1 12 ounce can of beer.
Stir in the sauerkraut and the ginger pieces.
Ladle into flower pots - unglazed terra cotta with varying sizes. If using flower pots, spray the inside with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole. Fill pots 3/4 full and put on a parchment covered baking sheet. Bake about 30-35 minutes in a 350 degree oven testing with a toothpick. Allow to cool and sprinkle with raw sugar and chocolate covered ginger for decoration.
If you prefer, recipe will make two 8" cakes.
Not one, not two, but three mystery ingredients! A taster guessed, "It's not the coconut". But it was. Or rather the sauerkraut whose texture resembles coconut. The other mystery ingredients are beer and crystalized ginger. Debuted at a Friday the 13th bake sale. Very appropriate for April Fool's Day.
Recipe
Preheat over to 350 degrees.
Rinse and drain 2/3 cup of sauerkraut.
Dice crystalized ginger into pea size pieces making one cup.
Sift together the following dry ingredients:
1/2 cup unsweetened cocoa
2 1/4 cups sifted flour
1 tsp baking powder
1tsp baking soda
Cream together 2/3 cup butter, softened, and 1 1/4 cup sugar.
Add 3 eggs, one at a time and beat well after each addition. Blend in 1 tsp vanilla or coconut extract.
Add the dry ingredients to the butter/sugar mixture alternately with 1 12 ounce can of beer.
Stir in the sauerkraut and the ginger pieces.
Ladle into flower pots - unglazed terra cotta with varying sizes. If using flower pots, spray the inside with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole. Fill pots 3/4 full and put on a parchment covered baking sheet. Bake about 30-35 minutes in a 350 degree oven testing with a toothpick. Allow to cool and sprinkle with raw sugar and chocolate covered ginger for decoration.
If you prefer, recipe will make two 8" cakes.
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