Avocado omelet with refried mashers and pink navel orange slices:
Rhubarb Sour Cherry pie:
Theresie's Rhubarb "custard" pie
(She calls it custard but it has no milk, only egg)
{This is how she wrote it:}
Rhu-burb cuss-turd paihto: 1 cup sugar/pinch salt
add: 3 TBS flour
cut in: 3 TBS butter
blend in 1 egg (2 if smallish)
add 3 cups chopped rhubarb {She used WAY more, and I used about 5 cups plus cherries}
fits a 9" pie shell
bake 15 min @425 then 30-45 min @ 350
ox,
tv
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Turkey with brown rice and summer squash:
(Clearing out the freezer!)
The perfect "over-medium" egg, with pesto on a maple-oat bun:
Salmon-scallop chowder:
1 lb salmon (wild caught of course) - I used frozen from TJs - you could use other fish
1 cup frozen scallops (or seafood of your choice or omit)
1 cup white wine
1 T butter
1 cup minced celery
1/2 cup chopped parsley
1 cup sliced green onions
1 tsp dill weed
2 T butter
2 T. flour
1 cup broth (chicken broth, or I used daishi, Japanese fish broth)
2 cups cooked potatoes (I used leftover mash potatoes)
1 cup milk
salt & pepper
Put the salmon in a soup pot with the white wine, put a lid on, and poach for about 10 minutes, until almost cooked through. Keep it at a low simmer - not a heavy boil. Remove the salmon to a dish, and simmer the scallops for a few minutes until just barely cooked. Remove the scallops and the wine/sauce to the dish with the salmon. In the soup pot, lightly cook the celery and scallions in 1 T. butter, until softened, then add 1 t. dill weed. Remove to the same dish as the salmon. In the soup pan, melt 2 T. butter with 2 T. flour, cook and stir for a couple minutes to make a roux. Add the 1 cup stock, cook for a few minutes. Add the potatoes and stir until they are are heated through. Then add the milk, keeping the flame low, bring just below a boil. Stir in the seafood and vegetables, breaking the salmon into bite size pieces. Add salt, pepper, and dill to taste. Keep the flame low and just heat through. Don't allow the chowder to boil or get too hot or it will "break" and separate.
Dandelion greens and blossoms with shallots, Dijon mustard, wine vinegar, and Romano cheese:
Salad with pears, kiwi, ginger, and romaine:
and garnished with candied orange peel:
Tiny spiced meat pies: (I made these for the little boys, but they didn't like them - lol!)
Homemade mozzarella with lasagne pasta and sauce:
Parsley pesto:
Boilt eggs with pesto, Greek olives, sundried tomato:
Homemade yogurt with violets and blueberries:
The BEST chocolate Easter eggs!
The inimitable Chocolate Colon Candy:
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Maple Oatmeal Buns1 cup old-fashioned rolled oats (not instant)
1 package yeast
1 cup whole wheat flour
2 cups white or unbleached flour
1 tsp. salt
1/3 cup real maple syrup
2 T. oil plus 1 T. more for the bowl (I use safflower oil)
1 & 1/4 cup plus one T. warm water (110* - 120)
Mix all ingredients except the extra 2 T. oil. Mix by hand (or use mixer or bread machine) until dough sticks together. Knead until elastic. Pat the remaining 2 T. of oil around the outside of the ball of dough. Cover the bowl, let rise in a warm place until doubled (about 45 to 60 minutes). Punch the dough down and divide in half, then half again (fourths) then half again (eighths). For dinner rolls divide in half again (16ths.)
Pat each piece into a flat circle, then, as you knead, fold edges of the circle toward the center, to form a pinwheel pattern. Place the buns on a greased or non-stick baking sheet. Cover with a cloth and let rise in a warm place until doubled, about 30 to 45 minutes. Bake at 350° about 20-25 minutes until done (they will be browned and sound hollow when turned over and tapped.) Makes eight sandwich buns, 16 dinner rolls, or one loaf of bread.
