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Spring Nettle Recipe

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 bell pepper2 cups of raw nettles, spinach or chard¼ tsp Cumin1/2 tsp CorianderSalt and Pepper to taste1 yellow onion sliced3 cloves garlic mincedOptional: freshly chopped spring chives or cilantro -Preheat oven to 350º. -Caramelize onions in sauté pan on low (about 15-20 minutes), add garlic during the last 2 minutes. Turn off heat, add in greens to lightly cook with remaining heat, sprinkle spices and stir. -While onions are caramelizing, crack eggs into a mixing bowl, chop cheese and red bell pepper into desired size. Whisk into eggs, add salt and pepper to taste. Optional: mix in chives or cilantro or both!-Add ingredients from the sauté pan to the mixing bowl, stir and pour into a 12” buttered pie dish. Bake for 20 minutes or until eggs are cooked through. Serve with a side of fresh greens, toast or fruit. Recipe by Nikki Fleck L.Ac., NTP at Perennial Acupuncture and Companion Medicine Disclaimer: Information is for informational and educational purposes only. [...]

Cultural Wellness Center

Cultural Wellness Center

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 less) 1 tablespoon lime juice (bottled is fine; I used more to make up for butter) ¼ teaspoon cinnamon 1 pint of strawberries, washed, hulled and halved or quartered depending on size (about 2 cups) In medium skillet over medium-low heat, stir together brown sugar, butter, lime juice and cinnamon. Cook until bubbling. Add berries. Toss for 2 minutes. Remove from heat. The recipe says to serve immediately; but I found the sauce kept for several days in the fridge. It is would be good on ice cream, yoghurt, pancakes, waffles, hot cereal, etc.

Food Obsession: ABOUT, AND NOT ABOUT, THANKSGIVING

by Jane Thomson Time to come out with recipes to use up turkey after the annual feast ”“ my suggestion is  eat it with salt, pepper and cranberry-something. I do give thanks to the Almighty pretty often.  For instance, that my daughter and 3-yr-old grandson, caught in a bus shelter on the edge of a tornado in (yes) Brooklyn, New York last month, were not blown away before the bus came.  And even every time I find my keys when I”'m in a hurry.  But before a huge meal commemorating a long ago event that is fraught with heavy questions, no, not my favorite time. So I will include a couple of recipes that could be used for that occasion, though they have nothing in particular to do with it.  The first recipe might come into play if you overdo at the Thanksgiving feast and need to diet for a few days ”“ it is a delicious dip for raw, or even cooked, vegetables.  It does call for a little red wine, but you might have a little left of that after the celebration.  I used more red wine than called for so I could mix all in the blender.  A mortar and pestle or a potato masher might do the job.  I found out that the dip keeps in the fridge for two weeks.  This recipe is from the S”'trib, and has a silly name. (more…)

Food Obsession: AS THE PUMPKIN TURNS

by Jane Thomson As I remember the story, if Cinderella doesn”'t leave the ball and get into her elegant coach by midnight it turns into a pumpkin. In these recipes, the pumpkin, perhaps your jack-o”'-lantern, turns into food. Both recipes are originally from the S”'Trib.) The first recipe could be a second use of your Halloween pumpkin, if it is clean, still fresh, cleaned of candle wax, and does not have very large openings cut for facial features. BAKED BEEF STUFFED PUMPKIN One 5 to 6 lb. pumpkin or three 2-3 lb. pumpkins 2tsp. dried sage 2 tsp. salt, divided 1 ½ tsp. dried thyme 2 tbsp. vegetable oil ½ tsp. pepper (I used more) 2 cloves garlic, minced 2 c. cooked rice 1 onion, chopped 2/3 cup of raisins 1 lb. ground beef ½ cup of pine nuts 3 eggs Preheat oven to 350. Cut the top off pumpkin and remove seeds and strings. Prick cavity with a fork and sprinkle with 1 tsp. of the salt. Heat a large pot or skillet. Add oil. When hot, add garlic and onion and sauté until onion is translucent. Add beef and continue sautéing until browned. Remove from heat and add remaining ingredients. Stuff pumpkin with mixture. Place one inch of water in the bottom of a shallow baking pan large enough to hold the pumpkin. Put pumpkin in pan and bake for 1 to 1 ½ hours. Drain. Cut into wedges. Makes about 8 servings. If there are any leftovers, reheat them but do not try to freeze them ”“ the pumpkin gets watery. (more…)

Food Obsession: Something Different

by Jane Thomson My readers (both relatives) are probably tired of my preaching about diet, obesity, waste etc., so I will tone it down. These two recipes are good for summer. Neither is for “everyday”. “Bill”'s” Smoked Oyster Salad (from Star Tribune, long ago) 3 cans of smoked oysters, drained 2 cups of cooked curly macaroni, rinsed 1 green pepper, chopped 1 rib celery, chopped 3 ripe medium-size tomatoes, cut up 6 hard-boiled egg, sliced Mayonnaise seasoned with a dash of ketchup “Good squirts” of Tobasco sauce Combine oysters, macaroni, green pepper, celery, 2 of the tomatoes and 5 of the eggs. Moisten with mayonnaise, seasoning to taste with ketchup and Tobasco. Chill. Serve garnished with sliced egg and tomato wedges. Serves 6 to 8. This recipe is a good one to illustrate the point that you should read the whole recipe, instructions and all, before starting to make it as there are some time lapses involved. Obviously, since there are no instructions for heating the water, it is for experienced cooks. Red, White and Blue Salad (also from Strib) Have a glass 9x13-inch pan? This salad would look nicer in glass. 2 of 3 oz. packages of raspberry Jello 3 cups of hot water 1 envelope of plain gelatin ½ cup of cold water 1 cup of half-and-half 1 cup of sugar 1 tsp. vanilla 1 (8oz). package of cream cheese, softened 1 cup of pecans, chopped 2 cups of canned blueberries with juice (frozen would probably be fine). See also mulberries, enhanced with blue food color). First layer: Dissolve on package of raspberry Jello in 2 cups of hot water. Allow to jell in a 9” x 13” pan. Second layer: Dissolve plain gelatin in cold water. Heat cream and sugar without boiling. Mix with plain gelatin mixture. Add vanilla and cream cheese and beat until blended. Stir in nuts. Put on top of first layer and allow to jell before adding last layer. Third layer: Dissolve the second box of raspberry Jello [...]

Food obsession: Gingerbread

By Jane Thomson Note: “Food Obsession” will be a column written by Jane Thomson often, if not regularly, in The Alley. I am not a “foodie”, but I like to eat and am also a constant dieter ”“ thus the obsession. I welcome anyone else”'s sending in his own food article, perhaps focusing on informed healthy eating or on world hunger (as related to neighborhood action), subjects which I am not exceptionally well informed about. Focus on gingerbread: Such a recipe calls for ingredients that are often already on hand, so you can make it on impulse. “Gingerbread” is also the word used to describe the wooden trim often seen on Victorian houses in the Phillips neighborhood. The first recipe is for a classic gingerbread. Clipped awhile ago from The Star Tribune, it is called “Gingerbread from 1930”. When you make it, you should be wearing a cotton housedress, an apron, thick cotton stockings, and tie shoes with Cuban heels ”“ all well worn and mended. I do not necessarily recommend this costume for male cooks. 1/3 cup of butter, softened ”“ (it helps to have all ingredients at room temperature) 1 cup of sugar 2 eggs 1 cup of milk ½ cup of molasses 2 ½ cups of flour 1 teaspoon each of cinnamon; ginger; nutmeg; cloves; baking powder; baking soda Grease and flour a 9” x 13” pan and heat the oven to 325 degrees. Cream butter and sugar together. Mix together eggs, milk and molasses. Sift all dry ingredients together. Add to creamed mixture alternately with liquids. Bake in pan for about 35 minutes, testing to see if the cake is firm and done in the middle. Gingerbread is good with lemon sauce. Would you like cream cheese with that? Thin the cheese with cream or milk. Or you could have a wholesome dessert by topping the cake with lemon or vanilla fat-free yoghurt. Blueberry Gingerbread is somewhat like a pudding. 1 box of gingerbread mix water 1 pint of fresh [...]

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