Culinary Goods

My sister-in-law Amanda made this for Thanksgiving. (well, actually Mike made it, but it’s Amanda’s recipe) This was really great—I give it a 7.5. It would be good on sandwiches and as a great sauce for things like rice. 1/4 of big bag of cranberries 2-3 sliced apples 1/2 medium onion, chopped 1/2 cup brown sugar cinnamon (1-2 tsp.) nutmeg (1-2 tsp.) pumpkin pie spice, a few dashes Cover with apple juice, and simmer (use more nutmeg than cinnamon). Simmer this down for an hour, and then cornstarch to thicken. Orange peel would also be good in this.

Tortilla Casserole w/ Swiss Chard off of My Recipes. Ingredients: 2 teaspoons vegetable oil 2 cups thinly sliced onion, divided   3 garlic cloves, finely chopped                  1/2 teaspoon salt 2 (8-ounce) packages button mushrooms, sliced 2 jalapeño peppers, seeded and chopped 4 cups finely chopped Swiss chard (1 bunch) 1/4 cup chopped fresh parsley, divided 1/4 cup water 1 (14.5-ounce) can diced tomatoes, undrained             ...

Thai Coconut Soup from the "Food Matters" recipe book. Ingredients: 4 cups of homemade stock ( vegetable , chicken, or fish) 1 tsp finely grated ginger 1 small bunch of cilantro (coriander) roots finely chopped, leaves reserved for garnish 1 stem lemongrass, halved lengthways (zested Lemon peel as alternate) 3 tbsp. naturally fermented fish sauce (purchased in the oriental section of local grocer) Juice of 2 limes 1 1/2 cups coconut milk or organic canned coconut milk 1 red or green chili, seeded & finely sliced Tamari or unrefined sea salt for seasoning Method: In a saucepan, put the stock, ginger, cilantro roots and lemongrass, and bring to a gentle boil. Reduce heat & simmer for 10 minutes.  Turn heat off. Discard the lemongrass, and stir through the coconut milk, lime juice and fish sauce.  Add tamari or sea salt to taste. Ladle into bowls or mugs and garnish with chopped chili and cilantro leaves. We love this soup at Thai restaurants ...

Avocado & Black Bean Taco's from Whole Living Magazine Ingredients 1/2 avocado 1/4 Mango chunked 1/2 minced clove garlic 1 Tbsp lime juice Dash cumin Coarse salt and freshly ground black pepper Two corn tortillas 1/2 cup thinly sliced kale 1/4 cup cooked black beans 2 Tbsp Mexican style shredded cheese 2 Tbsp toasted sunflower seeds roasted Directions In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper. Toast tortillas over a gas burner, turning, until lightly charred.  (I don't have a gas burner so I warmed them up in a pan. Divide avocado mixture between tortillas and top with kale, ...

I just bought 4 pounds of shelled peas yesterday at a local farm.  I also had lots of avocado's, asparagus, and broccoli on hand.  So I came up with this recipe.  I don't want to rate my own recipe, but I had my husband do it and he would give it a 6, just because it was missing a little something.  Maybe you can help me crack the secret ingredient it needs.  Maybe something creamy or a certain spice? Salad: 2 cups water 1 1/2 cup quinoa 1/2 teaspoon salt 2 teaspoons olive oil 1 small bunch asparagus, about 15 spears, cut into 1-inch (bite size) pieces 1 small bunch of broccoli cut into bite size pieces  1 tablespoon fresh lemon juice 1 -1.5 cup peas  (I had fresh, but could use frozen) 1 avocado, chopped Salt and freshly ground black pepper, to taste 1/4 cup chopped basil Parmesan cheese for topping Dressing: 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon honey 1 clove garlic...

I am excited to join the Culinary Goods blog. For my first recipe I wanted to share one that is tried and true.  I have been making these Quinoa Veggie Burritos for several years.  I make a big batch and then Freeze them for easy lunches.  Mike loves to take these to work.  The filling is very versatile.  They make a really good Nacho dip & Taco Salad. (Place into a baking dish for making a dip.) I rate these an 8.  Enjoy... Quinoa Veggie Burritos: 1 (15 oz.) can black beans 1 (15-29 oz.) can of Hominy (I can only find the bigger size at my grocery store.)  1 (15 oz.) can black eyed peas 1 cup frozen corn 1 cup red quinoa, cooked 1 jalapeno pepper 4 green onions 1/2 cup yellow onion 2 cloves garlic, minced 1 green pepper 2 large tomatoes 1/2 cup cilantro 1 (11.5 oz.) can V8 Juice 1/2 tsp. cumin 1/4 tsp. oregano 1 small lime 1 Tbsp. extra virgin olive oil 1 or 2 avocado's (save half to go in Ranch dip,...