Quoting Shawn Highfield to Jim Weller <=-

Just used some iceburg we had in the crisper. (We like iceburg
on sammiches)

When we were kids that was often the only kind of lettuce sold in
supermarkets, unlike today. So food snobs sneer at it but it has its
place in the greens lineup. Perfect for sandwiches as it is super
crips and mildly flavoured. And I like to rotate between iceberg and
Romaine for salads on a regular basis and splurge on more exotic
(i.e. expensive) salad greens occasionaly for special events.

Sounds good to me. Other then the cranberries. I just don't like
fruit in salad.

Depends. Some fruits. Some salads. Strawberries (firm, not too ripe,
not too sweet) in spinach salads along with sweet onions and lots of
black pepper is one combo that works.

Speaking of lettuce, after those two large dinners I have been
working with leftovers for over a week now. We had tons of lettuce
and I was tired of salads, which I rarely eat in the wintertime
anyway when I remembered a soup Dutch Farmer Bill's mom made the one
semester in grade nine I lived with them. She would make a green
split pea soup from dried peas and throw in a whole head of Romaine
lettuce which would completely melt away into nothingless except for
a lingering subtle herbal background flavour after an hour of
simmering. She also used leeks often in a lot of things. So I boiled
leek greens and a head of Iceberg lettuce in stock, ran the mess
thorugh the blender and out it back into the pot. Than I added some
diced Polish garlic coil sausage (it's similar to one common kind
of Dutch garlic sausage), seasoned it with pepper and savory, and
added thawed frozen fresh green peas just before serving. It was
quite good. Who knew cooked lettuce was a thing!

Another dish calling for tamari:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Szechwan Baked Chicken
Categories: Chicken, Onion, Spice, Chinese
Yield: 4 servings

1 1/2 tb Szechwan peppercorns;
-toasted
1/8 ts Dried red pepper; crushed
1 1/2 tb Coriandor seed; toasted
1/2 ts Coarse salt
1/2 c Cilantro; fresh
1/4 c Parsley; fresh
2 ts Lemon jest; or orange jest
4 cl Garlic; large, chopped
3 Shallots; large, chopped
2 ts Dark sesame oil
1 ts Vegetable oil
4 tb Tamari, reduced-sodium
4 Chicken breasts; skinned
-and boned

Preheat the oven to 350 F. In the bowl of a food processor
fitted with the metal blade, combine the peppercorns, red pepper,
coriander and salt and process for 30 seconds. Scrape down the sides,
add the cilantro, zest, garlic, shallots and sesame oil and continue
processing for 30 seconds more. Scrape into a small bowl.

In another small bowl, whisk together the vegetable oil and soy
sauce. Dip the chicken breasts in the soy mixture. Place on a
baking sheet lightly coated with cooking spray. Spread the herb
mixture evenly on the chicken to cover completely. Marinate for 30
minutes 30 minutes.

Bake for 15 to 20 minutes, or until done throughout. Serve hot or
warm.

Recipe by: Diane Rozas, "Low-Fat Chicken Breasts"
Published in FoodDay, Oregonian,
Adapted by Brenda Adams

MMMMM



Cheers

Jim


... Killer Romaine. Who's the Devil's Lettuce now?

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--- Platinum Xpress/Win/WINServer v3.0pr5
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JIM WELLER wrote to SHAWN HIGHFIELD <=-

place in the greens lineup. Perfect for sandwiches as it is super
crips and mildly flavoured. And I like to rotate between iceberg and

Exactly why we like it.

Romaine for salads on a regular basis and splurge on more exotic
(i.e. expensive) salad greens occasionaly for special events.

We do that as well. Our next salad will be romaine based.

quite good. Who knew cooked lettuce was a thing!

You did! Just forgot for a few years. LOL It actually sounds like
a good way to get rid of some lettuce, I may even try something
similar as we have a head that needs to be used pretty quick.

Shawn

... Opportunity: A favourable occasion for grasping a disappointment.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

Speaking of lettuce, after those two large dinners I have been
working with leftovers for over a week now. We had tons of lettuce
and I was tired of salads, which I rarely eat in the wintertime
anyway when I remembered a soup Dutch Farmer Bill's mom made the one semester in grade nine I lived with them. She would make a green
split pea soup from dried peas and throw in a whole head of Romaine lettuce which would completely melt away into nothingless except for
a lingering subtle herbal background flavour after an hour of
simmering. She also used leeks often in a lot of things. So I boiled
leek greens and a head of Iceberg lettuce in stock, ran the mess
thorugh the blender and out it back into the pot. Than I added some
diced Polish garlic coil sausage (it's similar to one common kind
of Dutch garlic sausage), seasoned it with pepper and savory, and
added thawed frozen fresh green peas just before serving. It was
quite good. Who knew cooked lettuce was a thing!

We do cabbage, celery and bok choy in soups - so why not lettuce? Makes
sense to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Sour Cabbage Soup
Categories: Vegetables, Herbs, Chilies, Soups
Yield: 7 Servings

1 lg Head cabbage
2 Carrots
2 Celery ribs
1 lg Onion
4 tb Olive oi
6 tb Sauerkraut
32 oz Broth of your choice
2 tb Onion powder
2 ts Red pepper flakes; or more
2 ts Salt; to taste
1 sm Cone of piloncillo *
2 cl Garlic
14 1/2 oz Can diced or crushed
- tomatoes
1 Lemon (opt)

* Mexican brown sugar

Chop the onion, garlic, carrots, celery, and cabbage.
Put the onion powder, red pepper flakes and 1 teaspoon
salt in a little bowl, so you have it ready.

Heat a large pot or Dutch oven over medium heat. Add the
olive oil, and saute the onion until translucent. (5-7
minutes). Add the garlic, carrots, celery and cabbage
and continue to saute until the cabbage just starts to
wilt.

Add the spice mix (onion powder, red pepper, salt) and
continue to saute. Add more olive oil if things start to
dry up. Continue to saute until the spice mix is
distributed evenly and the cabbage starts to become
cooked through.

Add the tomatoes, the broth of your choice and simmer
over medium heat, covered, for about 30 minutes. The
soup may seem too broth-y at this point, but that will
be taken care of later.

After 30 minutes, uncover and toss in 5-6 heaping
tablespoons of sauerkraut. Simmer for 10-15 minutes
more, stirring occasionally. Lower heat and toss in the
cone of piloncillo, and stir until dissolved.

TASTE THE SOUP AND MAKE THE FOLLOWING ADJUSTMENTS IF
NECESSARY: -- squeeze lemon if soup is too sweet and/or
add more sauerkraut -- add salt if necessary -- if too
liquidy, simmer for 10-15 minutes with lid off -- if not
enough liquid, use tomato can as measuring cup and add
water

OPTIONAL STEP: Take off heat and let sit for an hour or
so to allow flavors to meld, and then reheat before
serving. Or enjoy right away!

BY: Ingrid Heather

SERVES: 6 - 8

UDD NOTEs: Piloncillo is raw dark brown sugar compressed
into a cone. What is available to me is either 6 or 8
ounces per. So I substituted 1/4 cup dark brown sugar
from my pantry. I used Swansons Beef Broth so this is
not vegetarian. Vegetable broth is quite acceptable if
you are keeping vegan.

RECIPE FROM: https://food52.com

Uncle Dirty Dave's Kitchen

MMMMM

... Mom says I was a gifted child; she certainly wouldn't have paid for me
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)