Archive for September, 2008
California Products
Friday, September 19th, 2008Every month is a vegtable growing month in California , and the bountiful harvest includes artichokes. asperagus , brocolli , cabbage , carrots , cauliflower , celery , corn , lettuce , onions , peppers of an infinite variety . pumplins , squash , tomatoes , and the melon family which embraces cantaloupes , crenshaw mcasaba , persian and honeydews.,
Through California soil is particularly acceptable for bean growing, farmers concentrate their attention on raising primarily a number of varieties : baby . lima ,blackeye , dark red kidney , garbanzo , light red kidney , pink and small white.
Two of these merit special attention – the garbonzo (chick pea) , with its appealing nut like flavor , mixes well with other salad type vegetables , and the pink bean , which is a staple of Mexican American dishes , of barbecue beans and chili con carne.
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Sky is the limit as Sky Vegetables hosts urban agriculture summit … Home food preservation extends the local food season 13.7 Billion Years: Frozen, Canned or Fresh? California Vegetable Salad Recipe | Recipezaar California Vegetable Casserole Recipe | Recipezaar San Francisco Fresh Vegetable Market Update La Salsa opens new restaurant in California – Food Business Review Vegetables in Chinatown on Flickr – Photo Sharing! |
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California Cioppinio
Monday, September 15th, 20081 Onion ( chopped)
2 cloves Garlic ( chopped)
2 tablespoons Parsley( chopped0
Cooking Oil
4 fresh California Tomatoes ( chopped)
2 lbs Rockfish ( cut in bite sized pieces)
Lightly brown , onion , garlic and parsley in frypan ( approximately 5 minutes). Add tomato sauce and tomatoes and simmer about 15 minutes. Add fish and simmer about 20 minutes ( stirring ocasionally).
Serve staming hot in soup bowls.
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Related Websites - Spanish Rice Recipe Its so easy. This Spanish Rice recipe tastes great. Very little prep time. I don’t think a packaged mix could be any faster. The bacon just adds great flavor. This is a great side dish. Serve it with your next Spanish or Mexican style meal. Enjoy Ingredients 4 strips......
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Steamed Fish
Monday, September 15th, 20081 1/2 lbs Fish Fillets or Fish Steaks ( either fresh or frozen)
1 quart Boiling Water
1 12/ teaspoons salt
Thaw frozen fish ( as per baked ,stuffed fish recipe). Place fish in well greased steamer insert pan. Sprinkle fish with salt. Bring the water to its boiling point. Let the water boil furiously . Insert the steamer pan and cover tightly. ( Spices , wine , grape or apple juices may be added to water as to preferences). Cover. Cool. remove skin and bones. Steamer fish may be covered and sauce or chilled and flaked for salads.
( Makes in total 2 cups served)
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Fish Loaf
Monday, September 15th, 20082 3/4 cups flaked, cooked Fish
3 Eggs
1/2 cup Soft Bread Crumbs
1 tablespoon melted Shortening
1 teaspoon Slt
1/8 teaspoon Pepper
1 tablespoon Parsley ( minced)
Separate the eggs, beat the yolks until lemon color and the whites of the eggs until they are somewhat “stiff”. Flake the fish and addit with the remaining ingredients to the egg yolks.
Fold in the egg whites and bake in greased loaf pan at 350 degrees F for 40 – 45 minutes.
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