A recipe from Bob's Red Mill Flaxseed sounded interesting because I have been looking for ways to include more Omega-3's in our diet. The whole wheat and flaxseed in this recipe intrigued me, so I made a couple of adaptations and tried it. It was nice!
You know the drill.... We all get to that point where everything in the refrigerator MUST GO! Tomorrow is market day, so today I grabbed everything in the vegetable bin... What a pleasant surprise this was!
I found this recipe in a magazine and thought I would give it a try. I made two changes - 1. one green pepper in place of a red (next time I will stick with red only) 2. Italian seasoning in place of thyme. Otherwise, I followed the recipe exactly. The smell of this cooking was so wonderful. My dh came down about 10 minutes after I put the pan in the oven and wondered WHAT smelled so good and "did I have anything he could munch on while he waited????" Ha Ha! Anyway, when it finally came out of the oven, we were not disappointed.
For a great gift, fill a small jar!
Experiment with your own favorite spices!
SOUTHWESTERN RUB: Replace some of the
paprika with cumin, coriander, and chili
INDIAN RUB: Replace the oregano and thyme
with turmeric, curry powder, ground
ginger, and cardamom
MEDITTERANEAN RUB: Replace some or all
the oregano and/or thyme with dried
tarragon, marjoram, rosemary, dill, or
basil. Omit the cayenne pepper.
This favorite "pupu" (Hawaiian appetizer) is from the Hawaiian Electric Company's cookbook called A Taste To Remember. It is always a "hit" at potlucks and parties. Many folks use the bread for dipping, but I have seen just as many people fill a bowl and eat it with a spoon! It makes enough for an army (or NAVY!).
This recipe was prepared for me and shared by a wonderful neighbor after she fed my family and summer house guests (12 of us!) for an entire week while we played tourists. Even the fish-haters went back for second helpings!