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Left tier: Spinach salad with mango, blueberries and tomato with balsamic vinaigrette.
Right tier: Portobello stuffed mushroom - balsamic marinated portobello with roasted red bell pepper, mozzarella, feta roasted in a 400F oven for about 10 minutes topped with a chiffonade of basil.
Walking up to Prospect Pk and just as I get around the bend I see this train - a couple hr's later when I passed it was gone - I have no idea how this guy moved all this but I thought it was a bad time to be a hoarder when living on the street.
I have become quite a forager this spring thanks to my inspiring friends over in the A Slow Year flickr group. I've found all kinds of beautiful and edible things growing semi-wild in my suburban neighborhood and love putting them to good use in my garden. Just last week I discovered that it was grape leaf season so I harvested some from a vine growing out of the community garden and set to work stuffing them.
Most of the recipes I came across called for filling the blanched grape leaves with a mixture of cooked meat and uncooked rice and then simmer/steaming them in a thin layer until the rice was cooked. I wasn't sure about that whole system so I made up my own recipe. These were good. So good I had to pack these four up for lunch the next day before I inhaled them along with the other dozen I had made.
Totally Not Authentic Stuffed Grape Leaves
1/3 lb ground beef
1 tbs goose fat or other cooking fat if necessary
1/2 white onion, diced fine
1/2 tsp dried spearmint
1/4 tsp dried dill
salt and pepper
2/3 cup rice
1/3 cup canned tomatoes, diced with their liquid
1cup chicken stock or water
12 young grape leaves the size of your hand
Trim the stems from the grape leaves with scissors or a sharp knife. Pile six leaves together and dunk them in boiling water, holding them with your tongs, until they change color to a darker, almost olivey green. Take them out and rinse them under cold water. Repeat with the second batch. You want to hold onto them because you want them to stay whole and not tear. Handle them carefully before and after blanching.
Cook up the ground beef along with the onion, salt, pepper, mint and dill. Add more fat to the pan if it's looking dry and add the rice to the pan. Stir and cook until the rice is coated in oil and starting to look a little translucent around the edges. Add the tomatoes, chicken stock and/or water and stir to combine. I added another pinch of mint at this time.
Bring rice mixture to a boil, turn the heat down to a simmer and cover. Cook approximately 20 minutes until the rice is cooked, but the contents are still a little wet. Turn out onto a plate or shallow bowl so it can cool a little.
Lay one grape leaf down on your work surface shiny side down. Add about 2-3 tbs of filling on the "palm" of your grape leaf in a little rectangle or log shape. Fold the bottom of the grape leaf over the filling, then the two sides in. Then roll the filling into the leaf as tightly as you can without ripping the leaf or spilling the filling.
Lay the filled leaf, seam side down, in a bamboo steamer basket and continue to fill the rest of the leaves. When they are all filled and in the steamer place over boiling water and steam for just a few minutes to heat through.
Serve warm or room temperature, as is or with a yogurt sauce. Nuts and dried fruit could easily be added to the filling for an authentic variation.
Nebraska's Nicklin Hames finds herself overpowered in Huff Hall, as Illinois 7 Jacqueline Quade and 2 Rylee Hinton force the ball back over the net.
Urbex Session : Abandoned Manor
Pour une image de meilleure qualité :http://www.flickr.com/photos/bestarns/
JORJA OUTFIT @ STUFF STYLE
DECEMBER 6 - DECEMBER 28, 2016
This cute sweater outfit comes with
a turtle neck sweater, mini skirt and combat boots.
There are two 10 button multicolor /texture huds,
for sweater & boots.
Mesh Sizes:
Slink Physique & Hourglass;
Maitreya; Belleza Freya, Isis & Venus.
ALL ITEMS SOLD @ THIS EVENT ARE 25% OFF THE ORIGINAL PRICE.
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Today: stuffed kohlrabi with sour cream
Ma: töltött karalábé
This recipe for stuffed kohlrabi is typical of Eastern Europeans' love of hiding food in other food. Kohlrabi is a favorite vegetable in Hungary, Lithuania, Poland, Russia and Ukraine.
Ingredients:
6 medium kohlrabis
1 pound ground beef or ground leftover beef, veal, pork or lamb
1 large finely chopped onion
1 1/2 tablespoons butter
2 large eggs
1 finely chopped garlic clove
1 teaspoon sweet Hungarian paprika
1 1/2 cups broth of choice
1 cup sour cream
2 tablespoons all-purpose flour
salt and pepper
parsley
Parboil kohlrabis for 20 minutes. Cool until they can be handled and peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bottoms and chop it finely.
In a medium skillet, saute onions and chopped kohlrabi in butter until tender. Transfer to a large bowl, and combine with meat, eggs, garlic and salt and pepper to taste.
Heat oven to 350 degrees. Coat a casserole dish with cooking spray. Fill kohlrabi bottoms with meat mixture, place in dish and place kohlrabi tops on. Pour the broth over the kohlrabi. Bake 40-50 minutes or until tender.
Remove kohlrabi to a serving platter and keep warm. Skim fat off pan juices. Fork blend sour cream with flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings if necessary - like parsley. Serve stuffed kohlrabi with sauce on the side or ladled over.