Text 22120, 103 rader
Skriven 2007-11-01 16:41:08 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: happy lunches!
======================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 HN> Anne's lunch today was a wrap with low sodium turkey breast, jarlsburg
 HN> swiss, cherry tomatoes, celery sticks, bell pepper strips, hummus, a
 HN> couple of dried apricots, and a granny smith apple, and a cheese stick.
 HN> Tomorrow's lunch, chicken salad with almonds in a wrap, with hummus
 HN> and grated parmesan cheese, celery sticks, cherry tomatoes, yellow bell
 HN> pepper strips, granny smith apple and blueberries.
 HN> I try to vary what she gets in her lunches, but with just the two of
 HN> us, I do have to use what we have till it's gone (grin).

Makes sense!  I make much of Charlotte's from leftovers too. Just simple
things.
tomorrow, is a catfish samwich.  Before you freak out, it's good.  Layered
with avocado and lettuce, several thin slices of pan-fried (not breaded)
medalions with black pepper and other seasonings (sort of like blackened
catfish).

That, a bosk pear or orange (orange probably as need to use those up fast), 
leftover halloween candy, kimchee (mild), and whatever else comes to mind will
do fine.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: PUMPKIN CORN SOUP WITH GINGER LIME CREAM
 Categories: Native amer, Soups
      Yield: 6 Servings
 
      3 c  Corn kernels
      2    Garlic cloves, finely
           -chopped
    3/4 ts Salt
    3/4 ts White pepper
      3 c  Chicken stock
      3 c  Cooked pumpkin

MMMMM------------------------GARLIC CREAM-----------------------------
      2    Limes, juice and zest only
      1 tb Peeled and grated fresh
           -ginger
    1/2 c  Heavy cream
 
  This simple recipe is easy to prepare and utilizes two very basic
  ingredients in Southwestern cooking:  pumpkin and corn.  It is a
  delicious, rich-bodied soup, and the Ginger Lime Cream adds a
  refreshing zest. *****
  
  In a medium covered pot, cook the corn kernels with a little water
  until soft, about 10 minutes.  In a food processor, process the corn
  until smooth and run through a sieve and discard the skins.
  
  Combine the corn puree, garlic, salt, white pepper, and stock in a
  saucepan and bring to a boil over medium-high heat.  Reduce the heat
  to low, add the pumpkin, and cook 10 minutes while stirring.
  
  In another saucepan cook the lime juice and ginger 2 minutes over
  medium heat.  Remove from the heat and pour through a sieve to remove
  the ginger. In a bowl, combine the ginger-lime juice, the lime zest
  (save some for the garnish), and cream.  Whip until the mixture has
  soft peaks.
  
  Spoon a dollop of Ginger Lime cream onto each bowl filled with soup
  and garnish with the remaining line zest.  Serve immediately.
  
  From "Native American Cooking," by Lois Ellen Frank
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: PUMPKIN MISO SOUP
 Categories: Soups, Appetizers, Vegetables
      Yield: 5 Servings
 
      2 tb Mellow white miso
      2 tb Water
      3 ea Green onions, finely chopped
      1 tb Ginger, minced
      2 ts Peanut oil
      2 c  Pumpkin, cooked & pureed
      2 c  Vegetable stock
      1 c  Water
 
  Mix together the miso with the 2 tb water in a small bowl & set aside.
  
  Saute green onions & ginger in oil in a soup pot for 5 minutes.
  Transfer to a blender & combine with pumpkin & broth. Blend until
  smooth. Return to soup pot & stir in the 1 cup water. Heat over
  medium-low heat until heated through, about 5 minutes.  Remove from
  heat. Stir in the miso mixture & serve immediately.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 

           xxcarol

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