Laura's Thai Cucumber Salad for July 14th

Here's the cuke salad recipe....

Thai Cucumber Salad

Dressing:
1/2 cup brown rice vinegar
2 tsp sugar
1 tsp curry powder
1 lrg clove garlic
2 stalks lemongrass, white part only (minced). (I used one large one)
1/2 tsp salt

Combine above ingredients

Salad:
2 lbs cucumbers, thinly sliced
1 jalapeno pepper, seeded and minced
3 scallions
1/4 cup cilantro
3/4 cup dry roasted peanuts

Combine above ingredients (except nuts) in a large bowl. Add dressing
and marinate for 15-20 mins. Roughly chop peanuts and sprinkle over
top before serving

Yum!

- Show quoted text -

Amy Wheeler's Banana Oatmeal cookies

Amy told a great story about why she chose this recipe.
I won't do it justice here, but I'll offer the gist.
She knew she had to work all day; so she needed something that would store well and was quick n' easy to make. She recalled (yet again) her mother's fine ol' recipe. Here, here for "Heritage" recipes!



1 1/2 C sifted flour
1 full C. sugar
1/2 t. baking soda
1 t. salt
1/4 t. nutmeg
3/4 t. cinnamon
1 1/2 sticks butter
1 egg
2 mashed bananas - very ripe
1 3/4 C.quick cooking oats
1 C. chopped pecans

sift together dry ingredient in a large bowl, cut in butter, add bananas, egg, oats and nuts - drop tsps.on an ungreased cookie sheet

bake at 400 about 15 minutes

From the Kitchen of Mary Wheeler

In the sincere style of interpreting our mothers' fine cooking; Amy brings to our January table an inspiring dish of deep winter greens. to nourish our bodies, infuse our senses, and enliven our collective repetoire!


Greens:

2 bunch collard greens
1 bunch mustard greens
1 bunch kale
2 cloves garlic, minced
2 T olive oil

Fill sink with cold water, soak leaves and tear off of stems. Heat oil in pan. Saute garlic for 1 minute. Begin to add greens, a handful at a time. As it cooks, occasionally add 1/4 t honey and a pinch of salt, stir, continue to add greens. Stir each time you add greens. Cook down until very tender (total time: 1 hour)

Another from Amy, this from January (along with S'more's, heritage-style)

Greek Barley Salad (Wendy's, my roommate, recipe):

1lb cooked barley
1/2 medium red onion, finely chopped
1 lb frozen chopped spinach
1/2 lb or 1 package crumbled feta cheese

Dressing:
1 part tahini
1 part mustard
2 parts olive oil
1 part white vinegar
garlic powder to taste
salt and pepper to taste

Defrost spinach, toss with cooked barley, feta, onion, and dressing, add more olive oil if needed

Amy Wheeler's Great Pumpkin rises!

so here are some recipes from SOWL's past:

Pumpkin Bread:

2 2/3 C. sugar
2/3 C. butter
4 eggs beaten
1 can pumpkin, 1 pound
2/3 C. water
3 1/3 C. sifted flour
1/2 t. baking powder
2 t. soda
1 1/2 t. salt
1 t. cinnamon
1/2 t. ground cloves
2/3 C. pecans
2/3 C. dates

Mix like cake and save 1/3 C. flour for nuts and dates, in a bowl put 1/3 C. flour, nuts and dates and stir to coat the nuts and dates with the flour, then add to batter

Bake at 350 - 40-50 minutes, soft on top, not too brown

Yield - 3 loaf pans




--
"Hello, babies. Welcome to Earth. It's hot in the summer and cold in the winter. It's round and wet and crowded. At the outside, babies, you've got about a hundred years here. There's only one rule that I know of, babies -- 'God damn it, you've got to be kind.'" - Kurt Vonnegut

Compliments of Laura Weiss on Thursday 12/10/09

Crispy Potato Wedges With Mustard

Time: 60 minutes if baked before roasting, or 30 minutes if microwaved before roasting

4 large Idaho potatoes

1/2 cup Dijon mustard

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

1/2 teaspoon coarse sea salt or kosher salt

1/4 teaspoon freshly ground black pepper.

1. Preheat oven to 400 degrees. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.

2. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.

3. Raise oven temperature to 500 degrees. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto other cut side after 10 minutes. Transfer to a warmed platter, and serve.

Yield: 8 servings.

Source: http://www.nytimes.com/2008/01/30/dining/302brex.html?_r=2
Published: January 30, 2008
Adapted from Waldy Malouf, Beacon Restaurant

Mona's Mom's Indian Chai

... Maybe [she]'ll even bring it next time :)

Equal parts Milk and Water
1/2 inch of Ginger (put in a tea strainer)
Bring to a boi
Add 2 tea bags of black tea
Boil
pinch of Cardamom

ENJOY!

Note: Suzanne's Chicken Broth was made from [her chicken's] scratch

French Red Onion Soup

Source: http://www.gourmet.com/recipes/2000s/2008/09/redonionsoup

Serves 4 (first course or light main course)

• Active time:20 min
• Start to finish:45 min

September 2008

In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness. For more recipes inspired by the City of Light, visit our Paris City Guide.

• 2 cups reduced-sodium chicken broth
• 2 cups water
• 2 whole star anise
• 6 black peppercorns
• 2 lb red onions, cut into 1/2-inch wedges
• 3 tablespoons olive oil
• 1/2 cup dry red wine
• 4 (1-inch-thick) slices of baguette
• 2 cups coarsely grated Manchego or Gruyère (6 to 7 oz)

• Bring broth, water, spices, and 1/2 tsp salt to a boil. Remove from heat and let steep 15 minutes.
• Meanwhile, cook onions in oil with 1/4 tsp salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
• Preheat broiler.
• Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

Recipe by Melissa Roberts