Sally's GF3 thread

[Sally PB]

I just received my order of garden seeds from Sow True Seeds. I ordered:

Luffa, to see if I can get more/bigger gourds
Lacinato Kale, because I don't have enough seed for this year. I like Lacinato for its smoother leaves.
Habanero and Jalapeno peppers for hubby's blowtorch hot salsa.
Banana peppers because they have done well for me in the past; the big sweet peppers don't do diddly. 2-3 peppers and they quit.
Spinach. Needed more seed.
Waltham Butternut squash. Yeah, I'll probably grow some this year.
Swiss Chard, Rainbow Lights. I just discovered that I like chard! I'll plant some in the green house this winter.
Asparagus Beans. Yard Long Red. Totally new to me. I've never grown long beans before. I figure, if it tastes like a green (or wax) bean, a big long bean means ... more bean! Or, as I said at age 3 at the dinner table, "Mo beanie! Mo beanie!"

The order was packaged in a compostable mailer. I just need to remove the lable.

 

[Sally PB]

I posted about drinking cabbage juice for my stomach pain, and said I'd follow up.

One of two things happened:

I got better on my own -- or -- the cabbage juice helped. So if I get stomach issues again, I will be buying another head of red cabbage.

Here's how I made it:

Lop off a wedge of red cabbage. (I used about 1/5 of the head each time, and it was a smallish head.) Wash and core, but do not peel, an apple. Peel a nickle-sized piece of fresh ginger. Brew a cup of ginger tea.

When the tea has cooled to warm, put everything in the blender. Blend on "whole juice" setting, which is fairly high speed and goes on for 65 seconds. Pour into a mesh bag and strain out the liquid. Squish, squeeze, whatever. It should be warm-ish. Pour into a glass, add a tablespoon (or 2) of raw honey, and stir. Drink it down. It's not too bad, but not great. The honey made it a lot more palatable.

It's important (at least for me) to strain it, as the solids in cabbage give me lots of gas.

 

[Sally PB]

I had to copy this from the Christmas Humor thread.

 

[Sally PB]

I found a frozen pie crust that is GF!

I do not make pie crust. I have tried, failed, learned why it works or doesn't, tried, and failed. I will happily wave the white flag of surrender on this fight. I have more important battles to wage.

I have a problem with pie crust anyway. It doesn't take long for it to get soggy and gluey. It doesn't have any flavor. Unless it's a cookie crumb crust. I don't have a problem with those. Especially if it's filled with cheesecake! But cheesecake is ... cake, right? It says so in the name!

Anyway... Hubby's favorite pie is lemon meringue, using his mother's recipe. I make him one for Thanksgiving and his birthday (January). Since I found a pie crust I can eat, I thought I'd make one for Christmas too.

He said his mom tried making a lime meringue pie, but they all thought it lacked strength of flavor. Hubby thought a lemon-lime meringue pie might combine the best of both, so that's what I did. Zest from one of each, juice them both together, and use 4 Tablespoons.

As the cook, it is my priviledge to lick the beaters/bowl/spatula/spoon. I thought the lemon-lime curd was tasty.

Still waiting to try the pie... after the Dallas/Miami game.

 

[cavemanrich]

As the cook, it is my priviledge to lick the beaters/bowl/spatula/spoon. I thought the lemon-lime curd was tasty.

I hope the machine came to a FULL STOP.
Wishing everyone here a Wonderful Christmas.

 

[Sally PB]

Merry/Happy whatever you celebrate!

Hubby declared the pie delicious, and we will be having lemon-lime meringue pie from now on. The GF crust was better than I remember regular pie crust tasting. TBH, that is a very low bar for me!

 

[NanaK]

 

[fuzzi]

 

[Sally PB]

I just had collard greens for the first time. O.M.G!!! I freakin' LOVE these! I made them in my Instant Pot.

Instant Pot Collard Greens

Ingredients

1 1/2 pounds collard greens (I think I had more like 3/4 lb)
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1/2 teaspoon Cajun seasoning
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon honey
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Separate the stems from the collard green leaves. Dice the stems, and cut the leaves into thick ribbons.

Sauté the onion and diced stems in the olive oil until tender, about 7-8 minutes.

Add the garlic and cajun spice and cook until fragrant, about 1 minute.

Turn the Instant Pot off, and stir in the apple cider vinegar, water, honey, salt, and black pepper. Stuff in the collard green leaves. Since I had about half teh collards the recipe called for, there was no need to stuff.

The original recipe said to cook for 20 minutes, so I did. Next time, I'm going to cut it back to 18 minutes. I think I'll cut the salt to 1/8 teaspoon too; I'm cutting way back on salt.

I don't have any idea how my gut will react, having never had them before. But, since I ate the whole thing, I'll know for sure if they agree with me. I mixed about a half cup of cooked brown rice in with my second bowl, to soak up the really delicious pot liquor.

 

[Sally PB]

Pot liquor... oh, goody; now I'm going to be able to use that phrase! I remember first reading it in a Pogo cartoon.

My dad was a huge fan, so he had a couple of Pogo books. He used to be adjunct faculty (or something) in some college (?) in Indianapolis. They told him, "Now, Bill! No swearing and no Pogo talk!"

He had a phrase the may have come from a Pogo cartoon. If I asked him what he was doing, he'd reply, "Making hyangs and wangles so the squeegees won't get 'em. Wanna buy some?"