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Thread: Jade's Recipe Exchange.

  1. #91 | Top
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    Quote Originally Posted by Covfefe View Post
    They are so delicious, what are your favorites, particularly? I love zucchini, summer squash, eggplant
    For roasting Brussels sprouts are my absolute favorite, followed by winter squash, asparagus, broccoli, potatoes, carrots, turnips.

    I like mostly all vegetables no matter how they're fixed but I'm not fond of radishes.


    “What greater gift than the love of a cat.”
    ― Charles Dickens

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  3. #92 | Top
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    Quote Originally Posted by Jade Dragon View Post
    Guess I could repost this.

    These are the veggies I used for a large pot of stock. You could cut it in half.

    1 large sweet potato
    1/2 rutabaga
    3 rainbow carrots, and their greens. 1 purple, 1 yellow, 1 orange.
    1 large sweet onion
    2 cipollini onions
    1 bulb of garlic separated, and smashed
    A handful of snow pea pods
    4 stalks of celery
    4 radicchio leaves
    2-3 baby bok choy leaves
    1/2 red bell pepper
    1/2 yellow bell pepper
    10 dried shiitake mushrooms, submerged in water, and cleaned of dirt.
    Parsley stems (cut about inch, and a half off the bottom of an entire bunch)
    1 full leaf of this, is what I'll call my special ingredient: These are the veggies I used for a large pot. You could cut it in half.

    1 large sweet potato
    1/2 rutabaga
    3 rainbow carrots, and their greens. 1 purple, 1 yellow, 1 orange.
    1 large sweet onion
    2 cipollini onions
    1 bulb of garlic separated, and smashed
    A handful of snow pea pods
    4 stalks of celery
    4 radicchio leaves
    2-3 baby bok choy leaves
    1/2 red bell pepper
    1/2 yellow bell pepper
    10 dried shiitake mushrooms, submerged in water, and cleaned of dirt.
    Parsley stems (cut about inch, and a half off the bottom of an entire bunch)
    1 full leaf of this, is what I'll call my special ingredient: https://www.amazon.com/Maine-Coast-K...6762K7GW9&th=1

    Seasonings 8-15 pink peppercorns, TBSP of both dried rosemary, and dried Marjoram.

    It was all cut into large pieces (besides the mushrooms, pea pods, and special ingredient, which were left whole) and simmered on low for 25-30 hours. If you know how to make stocks, I won't get technical on things like straining, etc. Just fill a bowl with the veggies, and refill that same bowl to that line with cold water. Add little bits more if you think it's getting low during cooking. I lid up for overnight.

    It was really good, and didn't need any salt. Could probably consume it as is, or you can use it for whatever. The scraps can feed the animals, or be thrown into compost. Can you believe this was my first attempt? Mom did provide input, but this was my recipe.

    Seasonings 8-15 pink peppercorns, TBSP of both dried rosemary, and dried Marjoram.

    It was all cut into large pieces (besides the mushrooms, pea pods, and special ingredient, which were left whole) and simmered on low for 25-30 hours. If you know how to make stocks, I won't get technical on things like straining, etc. Just fill a bowl with the veggies, and refill that same bowl to that line with cold water. Add little bits more if you think it's getting low during cooking. I lid up for overnight.

    It was really good, and didn't need any salt. Could probably consume it as is, or you can use it for whatever. The scraps can feed the animals, or be thrown into compost. Can you believe this was my first attempt? Mom did provide input, but this was my recipe.
    Sorry about that, did not see that recipe. Looks really good!

  4. #93 | Top
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    Dang thing got screwed up. I'll repost it.


    These are the veggies I used for a large pot of stock. You could cut it in half.

    1 large sweet potato
    1/2 rutabaga
    3 rainbow carrots, and their greens. 1 purple, 1 yellow, 1 orange.
    1 large sweet onion
    2 cipollini onions
    1 bulb of garlic separated, and smashed
    A handful of snow pea pods
    4 stalks of celery
    4 radicchio leaves
    2-3 baby bok choy leaves
    1/2 red bell pepper
    1/2 yellow bell pepper
    10 dried shiitake mushrooms, submerged in water, and cleaned of dirt.
    Parsley stems (cut about inch, and a half off the bottom of an entire bunch)
    1 full leaf of this, is what I'll call my special ingredient: https://www.amazon.com/Maine-Coast-K...QYQFYZSX7&th=1

    Seasonings 8-15 pink peppercorns, TBSP of both dried rosemary, and dried Marjoram.

    It was all cut into large pieces (besides the mushrooms, pea pods, and special ingredient, which were left whole) and simmered on low for 25-30 hours. If you know how to make stocks, I won't get technical on things like straining, etc. Just fill a bowl with the veggies, and refill that same bowl to that line with cold water. Add little bits more if you think it's getting low during cooking. I lid up for overnight.

    It was really good, and didn't need any salt. Could probably consume it as is, or you can use it for whatever. The scraps can feed the animals, or be thrown into compost. Can you believe this was my first attempt? Mom did provide input, but this was my recipe.

    Seasonings 8-15 pink peppercorns, TBSP of both dried rosemary, and dried Marjoram.

    It was all cut into large pieces (besides the mushrooms, pea pods, and special ingredient, which were left whole) and simmered on low for 25-30 hours. If you know how to make stocks, I won't get technical on things like straining, etc. Just fill a bowl with the veggies, and refill that same bowl to that line with cold water. Add little bits more if you think it's getting low during cooking. I lid up for overnight.

    It was really good, and didn't need any salt. Could probably consume it as is, or you can use it for whatever. The scraps can feed the animals, or be thrown into compost. Can you believe this was my first attempt? Mom did provide input, but this was my recipe.

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  6. #94 | Top
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    Quote Originally Posted by Sailor View Post
    Sorry about that, did not see that recipe. Looks really good!
    It was in the nature, beer, the coming holidays, whatever discussion. So you probably didn't see it, so no problem.

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    These are my NRG bars. Super easy and packed with whatever you wish to add. Great snack to keep you going or a breakfast bar.

    NRG Bars

    3 eggs
    1 TBL vanilla
    1/2 cup molasses
    1/4 cup syrup (I use agave nectar or dark corn syrup)
    1 mashed banana
    1/4 cup brown sugar
    1 3/4 cup powdered milk
    1 apple, chopped
    1 cup dried cranberries
    1 cup chopped nuts
    4 cups oatmeal
    1 cup semi-sweet chocolate chips

    Mix wet stuff, add dry stuff. Spread evenly on cookie sheet. Bake at 240 for 40-45 minutes or so. When still warm, cut into whatever size bars you like.

    One can substitute whatever dried fruit or other nuts (sunflower seeds, ground flax, etc) I’ve added vanilla protein powder for protein bars, etc.

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  10. #96 | Top
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    Quote Originally Posted by Covfefe View Post
    Thanks! I bet it would be crazy good doing halibut this way! Or even salmon
    I've smoked salmon but never halibut.... oh boy, does that sound good or what? You go fishing when you're up there?

  11. #97 | Top
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    Quote Originally Posted by domer76 View Post
    These are my NRG bars. Super easy and packed with whatever you wish to add. Great snack to keep you going or a breakfast bar.

    NRG Bars

    3 eggs
    1 TBL vanilla
    1/2 cup molasses
    1/4 cup syrup (I use agave nectar or dark corn syrup)
    1 mashed banana
    1/4 cup brown sugar
    1 3/4 cup powdered milk
    1 apple, chopped
    1 cup dried cranberries
    1 cup chopped nuts
    4 cups oatmeal
    1 cup semi-sweet chocolate chips

    Mix wet stuff, add dry stuff. Spread evenly on cookie sheet. Bake at 240 for 40-45 minutes or so. When still warm, cut into whatever size bars you like.

    One can substitute whatever dried fruit or other nuts (sunflower seeds, ground flax, etc) I’ve added vanilla protein powder for protein bars, etc.
    How long does it keep? It sounds like something great to take hiking, or kayaking on long trips.

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    Quote Originally Posted by Mott the Hoople View Post
    Interesting. I’m a Mazda Owner too. I currently own two.
    Do you smoke them? lol

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    Quote Originally Posted by Jade Dragon View Post
    I'm thinking of trying these for Christmas.

    https://www.ibreatheimhungry.com/cap...b-gluten-free/
    Those look amazing! I make our meatballs half and half turkey and ground beef. But they do have carbs and gluten from the bread crumbs.

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    Quote Originally Posted by ThatOwlWoman View Post
    How long does it keep? It sounds like something great to take hiking, or kayaking on long trips.
    I refrigerate them and they last at least a month. Great for camping. I was a hit at the hotsprings last year when I brought in bags of them.

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  17. #101 | Top
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    Quote Originally Posted by Covfefe View Post
    I love seaweed as do my grandchildren, this land lubber didn’t know there were different kinds!
    Where do you find it? I mean, besides on the beach. lol

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    Quote Originally Posted by domer76 View Post
    I refrigerate them and they last at least a month. Great for camping. I was a hit at the hotsprings last year when I brought in bags of them.
    Ah. So you also buy your friends with food? lol

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    Quote Originally Posted by ThatOwlWoman View Post
    Ah. So you also buy your friends with food? lol
    In the hotsprings, EVERYONE are friends!

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    This place.



    Last edited by domer76; 12-09-2017 at 05:48 PM.

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    Quote Originally Posted by domer76 View Post
    This place.



    Looks quite relaxing where ever it is!

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