In this modified version, I substituted shaved Parmesan cheese (Pecorino was not available). I also used thicker stalked asparagus spears as the really skinny ones weren’t available either… With the pencil thin asparagus, you can use more of it’s length. If you make this with the fatter ones, you have to keep taste testing to make sure that you don’t start getting into the denser, unsavory part of the stalk that you wouldn’t want to eat.
For this batch of asparagus, I used – approximately – the top half of each spear. To make chopping efficient, I rinse the bundle and chop with the lower-most rubber band kept in place. This yields about 3 cups worth.
3 bundles of fresh asparagus – rinsed and finely chopped into rounds
1/4 – 1/2 of a raw red onion – finely chopped
1 1/2 cups – 2 cups shaved dry, salty cheese (Pecorino or Parmesan)
4 tblsp. Olive Oil
6 tblsp. Red Wine Vinegar
Salt to taste
Mix all ingredients together and enjoy!
*The flavors of this salad improve over time.
A surprising compliment for a variety of meats.
I first served this with chicken thighs cooked in the crockpot for several hours (on low) with BBQ sauce and a can of beer. The two together create a lovely combination of flavors.
Below are the ingredients that I used for this recipe, but I will also note that other combinations of cheeses and nuts will also work just equally as well.
3 or 4 large ripe peaches – peeled. Remove the pit and slice in quarters.
2 tblsp. olive oil
2 tblsp. Tamari pumpkin seeds – crushed or chopped
about 1/8 cup Manchego cheese thinly sliced with a vegetable peeler
about 1 tsp. bee pollen (or sugar)
salt to taste
Heat olive oil in pan till hot. Add peach slices. Let them brown on one side, then flip to brown the other side.
Remove from heat and drain any excess oil.
While peaches are still hot, sprinkle them with the nuts, cheese and bee pollen.
Add salt if needed.
1 cup uncooked rice
1 can beef consume (10 oz. )
3/4 cup water
1/2 cup chopped mushrooms
1/4 cup sliced almonds
Bake covered @ 400° 25 to 30 minutes
Peggy (4th Daughter, child #6):
A recipe from my youth, I have found that these recipes I wrote down while talking to mom are a little vague on details, it was good when done right….but without finesse could be a total fail.
My added instructions ….bring liquids to a boil before adding rice/mushrooms/almonds/onions. I remember mom putting it in a bowl shaped baking dish and covering with foil.
Peel potatoes & place in deep oven-safe pot.
Fill pot to about 1/2 the width of potatoes with chicken stock.
Place a dollop of butter on top of each potato & sprinkle with parsley.
Cook uncovered at 400 degrees for about 1 hour or until tender.
Melt 1/2 stick of butter in pot over medium heat
as you add ingredients, stir constantly
Juice from 1/2 fresh Lemon
gradually sprinkle in Flour (about 1/2 cup)
Adjust dry & wet ingredients until desired thickness is achieved.
***Look out*** This one is rich and creamy – it could be a dessert!
1 cup rice
2 cups water
Boil water, add rice, bring to boil again.
Reduce heat to low, cover and simmer for about 20 minutes or
until you see small holes formed on the surface of the rice –
(or until a spoon stands up).
To make Lemony Rice
For every cup of rice, use 1 cup of fresh lemon juice.
Use chicken stock to make up the rest of the liquid.
Add lemon zest on top for a little more pizzaz.