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TO SHARE a recipe or suggestion:  1) ‘left-click‘ on the ‘Share a Recipe’  text in the white background — to connect with a ‘comment dialog – box’   2) in the box, you can type in your recipe or idea.  3) when finished, ‘left-click‘ on the ‘submit comment‘ button.  Questions?  Ask Ted!

2 Comments

  1. Raw Kale Salad

    This is a very simple salad that is easy to modify to your liking. Raw kale can be “chewy”; massaging the kale with the dressing or allowing the salad to sit for a few hours or overnight will help the kale become tender.
    Ingredients:
    Dressing
    • ½ cup of lemon juice
    • 1 tbsp of olive oil
    • 1-2 tsp of honey or maple syrup
    Salad
    • 1 bunch of kale, rinsed, dried, and torn or chopped into bite sized pieces (about 5 cups)
    • ½ to 1 cup of finely chopped or grated carrots
    • ½ cup of craisins

    Ideas for modifying:
    • Try using chopped strawberries or whole blueberries or raspberries in place of the craisins if available.
    • Add other fresh vegetables, such as diced peppers, cucumbers or tomatoes for a different flavor.
    • Add toasted nuts, chick peas or other legumes, or cooked meat to add protein to this dish.

    Nutrition Facts: Yields 4 servings, per serving: Cal: 133, Fat: 7% d.v., Carbohydrate: 24 gr., Fiber: 4.5 gr., Protein: 4 gr., Calcium: 14%, Iron: 8%, Vit A: 167%, Vit C: 182%

    Jordy Kivett, Nutrition Specialist, Cornell Cooperative Extension

  2. Bread & Butter Microwave Pickles
    (They taste like grandma’s pickles!)
    • One large cucumber – sliced ¼ inch rounds
    • One medium onion – sliced rounds
    • One cup sugar
    • ½ cup white vinegar (5% acidity)
    • One teaspoon salt
    • ½ teaspoon mustard seeds
    • ¼ teaspoon celery seed
    • ¼ teaspoon tumeric
    Mix all in a two quart microwave-safe bowl; microwave high for 7-8 minutes; but, stir the mixture half-way through the total cooking cycle.
    These pickles are not intended for long-term storage. For questions, call Lucy.

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