Posts Tagged ‘Recipes’
Spring Nettle Recipe
By Paul Morley on Mobography By NIKKI FLECKOne of my favorite parts of spring is enjoying fresh, nutrient dense nettles. They seem intimidating and uninviting because when raw, they sting! It is wise to wear gloves when harvesting and destemming, but once exposed to heat through cooking the “stingers” melt away and you're left with tasty, nutritive greens to enjoy. Nettles are rich in iron, vitamin A, calcium, potassium and magnesium. Nettles are commonly used for supporting lactation, kidney health, iron deficiency, allergies as well as joint pain. You or your neighbors may have a patch of nettles in your yard without even knowing it. They can also be found wild in nature throughout the Twin Cities and surrounding areas in the spring and summer. Most coops sell them in the spring as well. If you cannot find nettles or do not want to purchase them, spinach, collards or any dark leafy green are delicious substitutions for this recipe.5 large eggs½ cup of goats cheese½ cup red [...]
Food Obsession: YOU”'RE HAVING WHAT FOR LUNCH?
by Jane Thomson Beside startling names, what these two recipes have in common is that they can help use up odds and ends of uninteresting foods, and do it simply. EGGS IN PURGATORY - Adapted from “Dash”, the food advertising glossy supplement found monthly in the Pioneer Press and S”'Trib. For four eggs: 1 to 2 cups of marinara sauce (or ketchup, or chili sauce , or cocktail sauce, or steak sauce, or any savory red condiment; or even spaghetti sauce) ½ teaspoon red pepper flakes 4 eggs or 1 cup egg substitute 1 to 2 cups of Parmesan cheese black pepper Simmer sauce with red pepper flakes in skillet. Crack eggs, or pour egg substitute into sauce. Cook until set as desired. Top with Parmesan and black pepper. Am I alone in thinking that some of the prettiest strawberries often taste “blah”? SAUTEED STRAWBERRIES WITH CINNAMON AND FRESH LIME - From the Pioneer Press 2 tablespoons of brown sugar 1 tablespoon of butter (I used [...]
