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Eastern wisdom, lunch, The Zine, yours free....
Susan Powter Email this / 2 Comments
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If you sign up (free) for my Zine, if you are a Ziner, if you get on a list (take it directly from me) you absolutely want to be on, if, if, if, if - you get, everything always before anyone always...
Leek, White Bean and Potato Soup, The Cooking Class yours FREE if/when you become a Ziner and I highly recommend you do... Happy, happy... Susan Powter Email this / 2 Comments
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Cabbage and Beans:
1/2 cabbage, chopped 2 carrots, diced 1 medium onion, chopped 16 oz. can dark red kidney beans, drained 1 1/2 tablespoon oil 1/4 cup water 1/2 cup tomato sauce salt, pepper to taste Sauté onion in the oil for about 3 min. Add carrot and water, and cook over medium heat about 5 min. Add cabbage, salt and pepper, and cook for about 15 min or until cabbage is barely tender, then add tomato sauce and drained beans. Cook for about 3 min and serve. Stuffed Cabbage with Tangy Tomato Sauce: 2 cups cooked wild rice 1 cup diced onion 4 cloves garlic, thinly sliced Raisins Apple cider One small head cabbage Tangy tomato sauce (recipe below) In apple cider, saute onion and garlic until onion is soft Add rice, raisins and some more cider Heat gently for a few minutes to let flavors meld Take cabbage and core and plunge into hot water for a few minutes to loosen leaves Peel off a dozen or so leaves Put a layer of sauce in the bottom of the pan Roll the cabbage leaves around the rice mixture by putting a tablespoon or so of the mixture i the middle of the cabbage leaf, fold up the sides and roll Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce Cover and bake 30 minutes in a 350 degree oven Tangy Tomato Sauce: 28-oz can crushed tomato 1 cup diced onion 4 or more cloves minced garlic 1 tbs. apple cider 1 tbs. lemon juice Saute onion and garlic Add crushed tomato Simmer 5 minutes Add apple cider and lemon juice Simmer 5 more minutes Vegetarian Sweet & Sour Stuffed Cabbage 1/2 cup dried porcini mushroom 2 cups rice 1 very large or 2 medium green cabbages 1 large onion left whole, and 1 onion, chopped 2 egg whites Salt and pepper 1/2 teaspoon grated nutmeg 2 cups vegetable stock 1 pound mushrooms, chopped coarsely (about 6 cups) 3 cups canned pureed tomatoes 1/2 cup lemon juice 2/3 cup brown sugar 2 chopped serranos, optional Soak the porcini in 1 cup of hot water for 30 minutes Drain and strain the porcini water through a cheesecloth-lined strainer Reserve the liquid Chop the porcini Soak the rice in cold water for 15 minutes Core the cabbage with a sharp knife Bring a large kettle of salted water to a boil Drop in the whole cabbage and cook for 5 to 10 minutes Remove the cabbage with 2 large spoons and place it in a strainer When cool enough to handle, remove the largest leaves You will need about 16 to 18 large leaves Drain the rice Quarter the large onion and place it with the egg whites into the container of a food processor and puree Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms Bring 1 cup of stock and the strained reserved porcini liquids to a boil in a large saute pan Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed Add the mushrooms to the rice mixture Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides Fasten with toothpicks In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls Cover and simmer for 1 1/2 to 2 hours until the rice is cooked Baste the cabbage occasionally Adjust the sweet and sour ratio and season with salt and pepper Enjoy, Susan Powter   Email this / 1 Comments
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Posted two days ago and nothing but, now there's...
Everything, it's what you get, be a Ziner now finally, a list you want to be on, mine... To all my ziners, Leek, Potato and White Bean soup, it's yours this weekend FREE, sign up now and enjoy! Susan Powter Email this / 0 Comments
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No video?
Up two days ago And gone? Well, it'll Be up again... What the Hell.... Susan Powter Email this / 0 Comments
Filed under: | Recipes |
Green Beans With Fresh Cranberries
1/2 lb. green beans, trimmed and cut on the diagonal Smidge of oil 1 cup cranberries 1 clove garlic, minced and pressed 2 Tbsp. fresh parsley, chopped 1 Tbsp. fresh tarragon, chopped Sea salt and freshly ground black pepper, to taste • Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes. • Drain the beans in a colander and hold under cold running water to stop the cooking process. Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the oil, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well. • Cook until heated through. Braised Rainbow Chard 2 Tbsp. extra-virgin olive oil 1 small red onion, thinly sliced 1 lb. rainbow chard, cut into ribbons 1/4 cup vegetable stock 2 Tbsp. dried currants or raisins Salt and black pepper, to taste Balsamic vinegar for garnish In a large skillet, heat the olive oil over medium-high heat. Sauté the onion for 3 minutes, until soft. Add the chard and stir to combine. Pour in the vegetable stock and cover. Cook for 5 minutes, or until the chard wilts. Add the currants or raisins. Season with the salt and pepper and serve with the balsamic vinegar. Amazing Pickled Eggplant: Eggplants, washed coarse salt 2 cups water 1 1/4 cups white wine vinegar, divided 1/2 cup freshly chopped parsley 1/3 cup freshly chopped rosemary 1/4 cup freshly chopped thyme 1/4 cup garlic, thinly sliced 1 t. crushed red pepper flakes 1 cup olive oil Begin by cutting the eggplants into 1/4-inch thick slices and cut each slice into 1/4-inch thick strips. Place the eggplant strips in a colander and sprinkle with coarse salt. Place a plate on top of the eggplant, place the colander in the sink, place a few heavy cans on top of the plate, and leave the eggplant to drain for 1 hour. Using your hands, squeeze the eggplant to remove as much of the bitter juices as possible. In a large pot, combine the eggplant, water, and 1 cup vinegar, and bring to a boil. As soon as it boils, remove from heat, set aside, and allow the eggplant to cool in the liquid. Using your hands, squeeze the eggplant to remove as much of the cooking liquid as possible. Transfer the eggplant to a bowl. Add the herbs, garlic, and pepper flakes, and toss gently. Add the remaining vinegar and olive oil, and toss gently to combine. Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for 15 minutes. Using tongs, remove the jars and lids from the water and place on a dry surface. Evenly divide the eggplant mixture among the four jars. Pour extra olive oil on top to ensure that they are thoroughly immersed. Wipe clean the rims of the jars and seal with their lids. Label and date the jars. Place the jars in the refrigerator and allow to marinate for several weeks before using. Store in the refrigerator and add additional olive oil to the jar after each use as needed. Soy Nog 1 Quart soy milk 6 oz. silken style tofu, extra firm 6 T. maple syrup 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice 2 t. vanilla 1 1/2 t. cinnamon 1/2 t. cardamom 1/4 t. nutmeg 1/4 t. ground cloves In a blender, combine all ingredients and blend until smooth. Chill before serving. Susan Powter Email this / 2 Comments
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If you haven't, you must, Motivation The Seminar is yours, all the motivation you'll ever need, it's real, it's life changing and it's here....
Susan Powter Email this / 0 Comments
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Motivation, The Seminar just in time, get it....
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Filed under: | Susan's Bitch |
What needs discussing isn't, till now of course...
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It's a must, Seattle P.I. website, search me and you'll see then, tonight Thanksgiving Dinner Time, The Mini Series, up - absolutely love it and PS, order The Lifestyle Exchange Program (next two weeks only) and you get:
Thanksgiving Dinner Time... Motivation, the seminar... And New Year's Resolved finally... All three classes yours free only if you order now.... One hell of a holiday gift, for real, life saving what's more important when you think about it.... Susan Powter Email this / 1 Comments
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Here all week folks, sign up now, you get Thanksgiving Dinner Time, The Mini Series, the reviews are in and...it's a must!
Susan Powter Email this / 2 Comments
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The menu
So far.... Cranberry (Sexy) Slaw... Apples, Carrots, Wild (Sexy) Greens and Pickled Beets... Pear (sexy), Wild Rice and Cranberry Stuffing... Mushroom (so Sexy) Risotto.... Baked, well the Menu so far... The Cooking Class You must All week long You'll See How... Help Get You thru... Leaner, Stronger, Healthier Than ever Now Insane, Exactly... Go to The Store Sign up And Come to Class... Susan Powter Email this / 1 Comments
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