CHINESE FOOD - CHINESE PICKLES - VEGETARIAN - Recipe

Chinese Pickles - pic via Jojokaya

Chinese Pickles Recipe

This is a link to a very good Vegetarian Chinese recipe by fellow Hub writer, Jopkaya.

It is a simple and easy to make recipe that is very nutritious and loved by vegetarians.

Check it out.

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SIMPLE SALSA - Recipe

It only takes a few minutes on the web or in a bookstore and you can find hundreds, even thousands of recipes for SALSA.

This recipe is a simple one for making a basic fresh Salsa that you can put together quickly, anytime, and it will always taste great.

INGREDIENTS:

1              Med.     Green Bell Pepper, chopped

1              Med.     Red Onion, chopped

3              lg.           Tomatoes, chopped

4              tbs.        Red Wine Vinegar

1              tbs.        Lemon Juice

1              tsp.        Cumin, ground

3              tbs.        Parsley, chopped

1              tsp.        Salt

1              tsp.        Pepper, rough grind

1              tbs.        Hot sauce

Herb Vinaigrette - Recipe

This simple Vinaigrette recipe uses fresh Herbs and provides a great combination of flavors that can be used not only on your favorite Salads but on almost any meat.

INGREDIENTS

3              tbs.        Red Wine vinegar

3              tbs.        EVOO

3              tbs.        Water

2              tbs.        Lemon Juice

3              tbs.        Red Onion, finely Chopped

3              tbs.        Parsley, fresh, chopped finely

3              tbs.        Mint, fresh, finely chopped

2              tbs.        Thyme, fresh, finely chopped

1              tbs.        Rosemary, finely chopped

2              tbs.        Spicy Mustard

1              tsp.        Black Pepper, rough ground

1/2         tsp.        salt

DIRECTIONS:

1.       Combine the Vinegar, EVOO, Water, Lemon Juice, and Mustard in a bowl and blend together well.

2.       Add the remaining ingredients; the Herbs and the Salt and Pepper, and blend together well.

3.       Let sit for several hours to allow the flavors to merge, then use.

NOTE: Of course, this recipe lends itself to your experimenting with the fresh Herbs used. You can easily replace some of these with your own favorites.

BALSAMIC MARINADE - RECIPE

I always like to try new marinades for my meats.  

 Just the variety of using different marinades can make a big difference in the flavor and enjoyment of meats, especially Chicken and Pork.   

The flavor of both of these meats can be really influenced by taking the time to make simple and flavorful marinades, and this one is one of my favorites.

INGREDIENTS:

2              tbs.        Balsamic Vinegar

3              tbs.        Red Wine Vinegar

3              tbs.        Yellow Mustard

½             tsp.        Tarragon, dried

1              tsp.        parsley, dried or fresh and minced

1              tsp.        Rosemary, dried or fresh and minced

1              tsp.        Artificial Sweetener

1              tsp.        Salt

1/2         tsp.        Pepper, rough grind

1/4         cup         EVOO

DIRECTIONS:

1.       In a medium bowl, mix the dry ingredients together.

2.       Add all of the other ingredients to the mixture  except for the EVOO, and blend together well.

3.       Add the EVOO, and blend together well.

4.       Place the mixture into a large (1-gallon) sealable plastic bag.

5.       Prepare your meat for marinating;  cut, trim fat, etc.

6.       Add the prepared meat to the marinade in the bag, seal, and allow it to sit in the fridge for at least two hours.

7.       Take the bag out occasionally and move the meat around in the marinade then replace in the fridge.

8.       When ready, cook the meat using the marinade over the meat while cooking for that extra flavor.

NUTRITIONAL Information:

The following is a list of the nutritional content of the marinade itself, and if you ate it all, yourself, this would be the breakdown of what you ate. 

Obviously, using this as a marinade, and even if you cook the meat and baste it with the remaining marinade you will only consume a fraction of the total. 

So add this information to your daily consumption as some fraction of the total. I, personally, usually only consider that I am getting less than 20% of the totals. Make your own decision.

Calories-                550

Total Fat-              57.5 g

Sat. Fat-               8.2 g

Cholesterol-          0 mg

Sodium-               2669 mg

Carbohydrates-    9.7 g

Fiber-                  2 g

Sugars-                0.3 g

Protein-               1.8 g

ZUCCHINI RELISH - Recipe

So you have a bumper crop of Zucchini Squash this year? Or your friends had a bumper crop. Or they are just so darned cheap right now.

You might enjoy making this tasty Zucchini Relish.  It is relatively easy to make and it will be a great treat when you use it as a condiment later.

INGREDIENTS:

10         cups             Zucchini, chopped

4            cups            Sweet Onion, chopped

4            medium       Green Peppers, chopped

2            medium       Hot Peppers, chopped

5            tbs.             Salt

2            jars             Pimentos, small

4            cups           Sugar

3            cups           Vinegar

1            tsp.            Nutmeg

1            tsp.            Celery Seed

1            tsp.            Pepper

1            tsp.            Turmeric

DIRECTIONS:

1.       Using your blender, combine the Zucchini, Onion and Hot Peppers, and rough grind (or finely chop with a knife).

2.       Remove the mixture and place into a container with the Salt, and set aside.

3.       Place the Green Peppers and Pimentos into the Blender and rough grind together (or finely chop with a knife).

4.       Mix the Sugar, Vinegar, Pepper, Nutmeg, Celery Seed and Turmeric together and then place into a Pot.

5.       Add the other mixed ingredients and bring to a Boil for 25-30 minutes.

6.       Place the Relish into sterilized Jars and seal the jars.

7.       Store in a Cool, Dry place.