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    36 Recipes

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    They added cook time to prep time. The full prep time is 1.5 hours -- you prep some of the veggies while cooking seafood, and I gave ample time on all ends for logistics. Full prep time is no more than 1.5 hours. <P>I just took this to a potluck (which had other salads) and at a potluck, this serves 15 people very well. If you can't find them, consider the nigella seeds optional -- they're also known as kalunji seeds, and they are a mild seasoning found in some Indian foods. Find something fun to substitute with, if you wish. Also: keep in mind that I don't tend to measure ingredients in this sort of recipe -- everything except the seafood (which came in packages with poundage labeling) is an eyeball approximation. I do try to eyeball correctly.

    Recipe #462149

    Of course, you can use regular oranges, too. But the color adds a remarkable appeal. You want to keep the pulp.

    Recipe #447280

    At my last purchase, my local street vendor from Maine gave me a new recipe for these.

    Recipe #447276

    I like rich, pulpy juices. Here's one that is fun to drink.

    Recipe #447275

    No bread in this one. Apples I used were tart -- Empire and Cortland. Sausage should be a good flavorful breakfast or sweet Italian (I used the former). The Asian or Chinese eggplants are narrow and have thin, edible skins. If you substitute a regular eggplant, remove the skin first. For mushrooms, use either crimini, button or baby portobellas.

    Recipe #442643

    I had a mayo-free cole slaw at a restaurant in St. Petersburg. This is my attempt to create something like it. Use either green or purple cabbage, but be forewarned that the cucumber will turn pink if you do the latter. Tastes good anyway! Cooking time is marinating time. Kalonji seeds can be found in Indian spice sources, and may also be sold as nigella seeds.

    Recipe #441592

    This is adapted from the Tempeh Cookbook and is not exact. (Author of the book is Dorothy Bates)

    Recipe #436409

    This one is slightly adapted from The Tempeh Cookbook, by Dorothy R. Bates. Adapt the chili pepper to your taste. I'm partial to serrano chilis; for me they provide a kick without overwhelming. For the tempeh use any flavor variety that appeals.

    Recipe #436359

    This recipe differs from the others here due to the addition of the lightly sour, vinegary taste. I hardly ever add salt to foods; thus some things need an extra punch from a different source. Anyhow, for the fish, use vertebral bones/heads/tails from trout, striped bass and/or salmon. I also include lobster or shrimp shells in this amount. Other fish may also work. If using heads, remove the gills first, as they will add a bitterness to the stock. As for the clams, other hard shell clams substitute nicely, just make sure they lack sand or grit in their juices. And yes, other vinegars, such as red wine vinegar, will also work, although for appearance reasons I prefer to stick with the rice vinegar.

    Recipe #434117

    This is a cold soup from Spain. The recipe calls for Spanish bread, which I've never seen, but try a couple slices of a good Portuguese bread. Source: Culinaria Spain. Preparation time does not include chilling time.

    Recipe #434113

    Years ago I found this recipe, but when i went back to the original source recently, I discovered I'd changed it significantly. It's cool and refreshing, but with a bit of heat, as you choose. I eat this as a side or as an appetizer. I'm not specifying servings because this will depend upon use.

    Recipe #433931

    I was looking for something to do with gooseberries and rhubarb, without making a dessert, looking for something to bring out their tartness in a main dish (although this could be served as a side). I used the dried wakame seaweed from Emerald Cove, the pack that says "ready to use" -- these are small flakes that are easy to manage. You can replace this with a 1/4 teaspoon of salt.

    Recipe #431099

    This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.

    Recipe #413255

    Growing up, we used Catalina salad dressing. They've since re-formulated it to be sweeter-tasting, so nowadays I try to mix it half and half with a good tart French dressing lacking mayo. Some people like to add in mayo; frankly, I DON'T. The tartness is the appeal here. If you want to talk about Comfort Food, for me you can't get much more comfortable. To serve as a main course, instead of a side: serve two regular sized artichokes per person. I've done this.

    Recipe #413227

    Maine shrimp are caught in the coastal waters of Maine during winter. They;re usually sold with their heads still on. Anyhow they are a very delicate shrimp, which appear to me to be very similar to the "ama ebi" (sweet shrimp) served up at good sushi bars. The recipe below is probably the simplest way of cooking them.

    Recipe #404453

    This recipe was very broadly adapted from the Kingsolver book, Animal Vegetable Miracle. I wanted to create a potato salad without mayonnaise for a picnic, so that any leftovers would keep well enough for future lunches. For potatoes I recommend Yukon Golds, and I recommend that the lima (butter) beans be fresh. Celeriac is also known as celery root. Depending on what is available, turnips would work as well as celeriac. (For the photo, the beans are a mix of lima and cranberry beans.)

    Recipe #403294

    For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)

    Recipe #402393

    I got the basics for this recipe from a woman I met while picking over butter (lima) beans at the farmer's market. It is similar to a standard southern collards recipe; I used Swiss chard because I had it, but go ahead and use collards or perhaps even kale. Personally, I'd stick with fresh beans. This tastes like a whole different vegetable than the one I remember from my childhood.

    Recipe #393041

    I had some leftover kale and some leftover tofu from another recipe I tried here, so decided to get inventive. I figure it serves 4 as a side, two as a main, and three with bringing it to work for lunch (er, three days I can enjoy it there) NOTE: The system doesn't recognize Gyoza sauce, so I substituted in teriyaki sauce. USE GYOZA sauce if you have the option. It is carried in All large grocery stores that I've seen lately. Otherwise play around with teriyaki or soy; but I think the gyoza will help you the best. This tofu I'm using is a crumbly sort; I decided to go with the flow and let it crumble. Not that I had any choice... Feel free to experiment with a more shape-retaining brand. ;) Prep time includes cooking time.

    Recipe #366906

    One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. These will come out nicely yellowish-green.

    Recipe #366901

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