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Tag Archives: dinner

Rocket – Eruca vesicaria sativa

02 Sunday Mar 2014

Posted by Brigid Jackson in Health, Herbs, Organic, Recipes

≈ Leave a comment

Tags

Cashew, cashew nut, dinner, Eruca sativa, food, gardening, home grown, Italian, Mediterranean, Olive, olive oil, organic, pesto, rocket, Seed, skin blemishes, teaspoon cayenne pepper, vegetarian



Rocket has undergone a huge revival in popularity, even though it has been cultivated since the Middle Ages. It is native to the Mediterranean and was prized among the Romans and Persians. It fell out of use for 200 to 300 years. It only in the 1990s that the Italians started using it in ‘designer salads” that it regained its popularity. Medieval Monks were not allowed to grow Rocket in the cloister gardens as it was considered an Aphrodisiac.CULTIVATION
Rocket is a fast growing annual. It will often reseed itself 3 times in the Summer. It demands little attention and will thrive in full sun on compost and regular water.PROPAGATION
Collect seeds from dry pods. Sow from early Spring until mid Autumn. They can be sown in trays and planted out. Once planted out do not move them.HARVESTING
Pick the leaves and flowers often. The more you pick the more it produces.

USES:
Medicinal: Rocket has been used to treat bruises and sprains. Crushed seeds are spread on top of a warmed flannel bandage and holding against the skin without allowing the seeds to touch the skin. Crushed petals are made into a paste to treat skin blemishes. In Medieval times the flowers and green seeds were crushed and mixed with honey to treat coughs. Rocket is an invigorating tonic taken when tired or anxious. To make the teas, use 1/4 cup rocket and 1/4 cup parsley, pour over 1 cup boiling water, allow to steep for 5 minutes, strain and sprinkle with 1/4 teaspoon cayenne pepper. Drink slowly.

Cosmetic: Rocket juice is used as a facial cleanser for oily skins. It is often used to treat itchy inflamed spots, bites and rashes. Rocket seeds, pounded and mixed with Olive oils is used to treat broken nails and calluses.

Culinary: Rocket is used in many Italian dishes and designer salads. Steam the leaves and make a rich white sauce, and use over baby potatoes of leeks. Rocket pesto is also a firm favorite.

Rocket Cashew Nut and Chili Pesto Recipe
Ingredients:
1 cup fresh Rocket leaves
1 clove garlic crushed
1 teaspoon Olive Oil
50g crushed Cashew nuts raw
1 small chilli

Place all ingredients in food processor, blend until smooth, more Olive oil may be added to make into a creamy paste.

Bottle and enjoy with all your favorite pesto meals.

Globe Artichokes

26 Sunday Jan 2014

Posted by Brigid Jackson in Organic

≈ 4 Comments

Tags

dinner, edible bud, food, genus cynara, Globe Artichoke, involucral bracts, vegetarian


globe artichoke

The globe artichoke (Cynara cardunculus var. scolymus] is a perennial thistle of the genus Cynara originating in Southern Europe around the Mediterranean. It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard. These are inedible in older, larger flowers.

Artichokes can be produced from seeds or from vegetative means such as division, root cuttings or micropropagation. Though technically perennials that normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season.

Cooking

In the US, large globe artichokes are frequently prepared by removing all but 5–10 mm (0.2–0.4 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible.

Salt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.

Leaves are often removed one at a time, and the fleshy base eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.

Canned, marinated artichoke hearts

In Italy, artichoke hearts in oil are the usual vegetable for ‘spring’ section of the ‘Four Seasons’ pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter). A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole

Stuffed artichoke recipes are abundant. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming.[13]

In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice as a paella, or sautéed and combined with eggs in a tortilla (frittata).

Often cited is the Greek, aginares a la polita (artichokes city-style, referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill.[14][15] The finest examples are to be found on the island of Tinos, and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.

Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.

Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt.

Tisane

Artichokes can also be made into a tisane. It affords some of the qualities of the whole vegetable, acting as a diuretic and improving liver function[citation needed]. “Artichoke tea” is produced as a commercial product in the Da Lat region of Vietnam. The flower portion is put into water and consumed as a tisane, called alcachofa in Mexico. It has a slightly bitter woody taste.

Liqueur

Artichoke is the primary flavor of the 33-proof (16.5%-alcohol) Italian liqueur Cynar produced exclusively by the Campari Group. It can be served over ice as an aperitif or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a ‘Cin Cyn’, a slightly less-bitter version of the Negroni cocktail, by substituting Cynar in place of Campari.

Medical uses

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables. Cynarin, an active chemical constituent in Cynara, causes increased bile flow. The majority of the cynarin found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of IBS.

http://en.wikipedia.org/wiki/Artichoke

Meat free Monday…. Sweet potato pasta with basil pesto

18 Monday Mar 2013

Posted by Brigid Jackson in Recipes

≈ 3 Comments

Tags

brazil nuts, chili sauce, clove of garlic, dinner, food, home grown, organic, pumpkin seeds, raw, recipe, sweet basil, sweet potatoes, vegan, vegetarian


sweet potato pasta with basil pesto

Yesterday I harvested some sweet potatoes and sweet Basil  to make this meal.

Peel and grate sweet potato.

Process handful of sweet Basil, Olive Oil, clove of garlic, pumpkin seeds, nuts of your choice ( I used Brazil nuts) sprinkle of salt and a dash of chili sauce until smooth.

Mix in well with sweet potato.

Enjoy!

-33.982832 18.469360

Meat free Monday

25 Monday Feb 2013

Posted by Brigid Jackson in Recipes

≈ 2 Comments

Tags

bacon, butter, cheese, dinner, food, garlic, leeks, macaroni, macaroni cheese, milk, mushroom, onions, pasta, recipe, slice tomato, spinach, sweet basil, vegetarian


Vegetable Macaroni Cheese

macroni cheese

 

 

 

 

It is meat free Monday again today.

  • Cook required amount of macaroni according to instructions.
  • Chop onion, garlic,mushrooms, spinach, leeks and herbs of your choice. I use sweet basil, oregano and Winter Savory.
  • Microwave  for 3 minutes on high.
  • Melt tablespoon butter with the chopped ingredients.
  • Add flour to make a thick paste
  • Add milk slowly, stirring to make a smooth sauce. (make the required amount according to how much macaroni is being cooked.)
  • Cook in microwave a minute at a time stirring each minute, until the sauce is thick.
  • Melt cheddar cheese in sauce.
  • Mix with Macaroni.
  • Sprinkle cheese on the top together with some slice tomato.
  • For a non meat free option, add rashers of bacon.
  • Grill in oven till brown.
-33.982832 18.469360

Moroccan Butternut stew

18 Monday Feb 2013

Posted by Brigid Jackson in Recipes

≈ 2 Comments

Tags

butternut, clove garlic, dinner, food, recipe, stew, teaspoon cayenne pepper, vegetarian, yellow bell pepper


Moroccan Butternut stew Well it is meat free Monday again. I always go on the hunt for  new vegetarian recipes and came across this one last week. In fact it was so delicious that I am going to make it again for dinner tonight.

Original recipe makes 8 servings
  • 1 cup French green lentils

  • 3 bay leaves

  • 2 whole garlic cloves

  • 3 tablespoons olive oil

  • 1 teaspoon chopped fresh thyme leaves

  • 1 tablespoon minced garlic

  • 1 tablespoon olive oil

  • 1 teaspoon crushed hot chilli flakes

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 tablespoon minced garlic

  • 1 cup chopped onions

  • 1 cup chopped celery

  • 1 cup chopped zucchini

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 butternut squash – peeled, seeded, and cut into 1-inch cubes

  • 1 (8 ounce) can crushed tomatoes

  • 1 (15 ounce) can chickpeas, drained

  • 4 cups vegetable stock

  • 1 cup chopped fresh flat-leaf parsley

  • 1/2 cup plain yogurt (optional)

  • 2 tablespoons chopped fresh mint (optional)

  • 1/4 teaspoon cayenne pepper (optional)

Directions

  1. Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  2. Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  3. Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Moroccan Butternut stew

-33.982832 18.469360

Good old fashioned creamed Spinach #recipes

06 Wednesday Feb 2013

Posted by Brigid Jackson in Recipes

≈ 5 Comments

Tags

cook spinach, dinner, english mustard, food, garlic, garlic clove, health, recipe, sauce, spinach, tablespoon butter, vegetarian


spinach

Harvest the required amount of Spinach from your garden, wash and dry.

Chop the spinach with a sharp knife.

spinach chopped

Cook spinach in salted boiling water 3 minutes.

To make a white sauce :

Melt 1 tablespoon butter, add crushed garlic clove and 1 teaspoon English mustard and  flour stirring into a stiff paste. Add milk slowly stirring to keep sauce smooth. Place in microwave for 3 to 4 minutes, stirring every minute. Add 2 tablespoons grated Cheddar cheese, stir until all cheese has melted. Pour of excess water from the spinach and mix with the sauce.

Enjoy!

spinach creamed

 

 

Of all the herbs, Basil is King #growyourown

04 Monday Feb 2013

Posted by Brigid Jackson in gardening tips, Green tips, Health, Herbs, Recipes

≈ 5 Comments

Tags

basil, basil pesto, coughs, dinner, food, garden, garlic, green tips, growing, growing basil, health, herbs, home grown, insect bites and stings, organic, Pest control, plant basil, raw, recipe, sweet basil, tap roots, vegan, vegetarian


sweet basil

Basil is one of the world’s most loved herbs. The Greek word for basil is basileus which means King.

Growing: Basil has deep tap roots, and do not liked to be moved. So transplant your seedlings carefully in the cool of the late afternoon. Keep the soil moist. Sweet Basil is best grown from seed sown in the early Spring and transplanted 50cm apart..

Harvesting: Basil is best used fresh (dried and frozen Basil loses flavor) It is best to pinch of the tips, this also discourages it from flowering, ensuring a longer life span of the plant.

Companion planting: Plant Basil with tomatoes, Summer Savory and fruit trees.

Uses:

Culinary:  Probably the most popular use is Basil Pesto. It tastes good with pizza, pasta, tomatoes, chicken and sausages.

Medicinal: Basil tea is  excellent  to  detox and de-stress. It is good for migraines, peptic ulcers, mouth infections, coughs, hypertension, indigestion and delayed menstruation.

Use 1/4 cup of leaves in  1 cup of boiling water. Leave to draw for 5 minutes, and sip slowly. Cooled tea can be cooled and used as a lotion for insect bites and stings. Basil vinegar is good for sunburn and scalp infections.

Cosmetic: Basil  tea is the perfect toner for an oily skin.

Other uses : Basil leaves rubbed on kitchen window sills keeps the flies at bay and freshens the air.

Basil Pesto

4 cups fresh Sweet Basil Leaves

2 to 3 cloves of garlic – peeled

sea salt to taste

4 tbs pine nuts/ Almonds/ walnuts or pecan nuts

5 to 6 tbs Olive Oil

4 tbs Parmesan Cheese.

Blend all ingredients till a smooth paste if formed.

Serve with pasta, baked potatoes, grills etc.

Lamb Shanks in the Jackpot – Africa’s oven

01 Friday Feb 2013

Posted by Brigid Jackson in Jackpot Africa's oven, Recipes

≈ 9 Comments

Tags

barbeque, braais, cooking, dinner, food, garlic, gravy mix, lamb, lamb shanks, mint, mint sauce, roast, rosemary, self raising flour


lamb shanks

Ingredients:

Lamb Shanks
Garlic (crushed) 1 clove per shank
Rosemary – chopped
Olive Oil – 1 tablespoon
Balsamic Vinegar – 1 tablespoon
Chilli (chopped) – 1 per shank (optional)
1 Onion – sliced
Water
Method:Combine rosemary, garlic,chilli, olive oil, balsamic vinegar and marinade Lamb shanks for 6 hours.

Place onion evenly over the bottom of a roasting pan and cover with water. Add marinated lamb shanks and all extra liquid.

Cook uncovered over a hot fire for 1 hour. Check water.
Cover, turn your Jackpot off and leave to simmer for a further 2.5 hours.

Gravy:
Ingredients:
Bisto 2 teaspoons
Self raising flour 4 teaspoons.
Mix together adding a little water at a time, ensure all lumps are removed until mixture runs smoothly off the spoon.
Method:
Remove cooked shanks
Boil the remaining liquid on stove, pour in gravy mix mix slowly, stirring all the time until thick.

To serve:
Mashed potato
Peas
Mint Sauce

ENJOY!!

Make your own Mint Sauce

Chop a large quantity of fresh Mint
Add 1 teaspoon sugar
Add balsamic Vinegar.

(left over sauce lasts for 6 months in the fridge)

Cooking times may vary – mutton is better done for 5 hours. If in doubt leave cooking for longer. The food will not spoil.

JackPot – Lamb Shanks
 Related articles :
JackPot – Africa’s Oven

Raw pickled Beetroot

04 Friday Jan 2013

Posted by Brigid Jackson in Health, Organic, Recipes

≈ 2 Comments

Tags

Apple, Apple Cider Vinegar, Beetroot, Cook, dinner, food, home, home grown, honey, olive oil, organic, pantry shelf, pickled beetroot, raw, recipes, vegetarian, vinegar


After looking around for a recipe for raw pickled beetroot and finding no recipes like this I invented my own…

 

Wash and peel beetroot, slice into thin slices. Place in glass jar, cover with Apple Cider vinegar, add 1 teaspoon of Honey, close lid tight and store for a month before eating.

beetroot pickled

Delicious and one for the pantry shelf

 

Rocket – Eruca vesicaria sativa

01 Tuesday Jan 2013

Posted by Brigid Jackson in Health, Herbs, Organic, Recipes

≈ 2 Comments

Tags

Cashew, cashew nut, dinner, Eruca sativa, food, gardening, home grown, Italian, Mediterranean, Olive, olive oil, organic, pesto, rocket, Seed, skin blemishes, teaspoon cayenne pepper, vegetarian



Rocket has undergone a huge revival in popularity, even though it has been cultivated since the Middle Ages. It is native to the Mediterranean and was prized among the Romans and Persians. It fell out of use for 200 to 300 years. It only in the 1990s that the Italians started using it in ‘designer salads” that it regained its popularity. Medieval Monks were not allowed to grow Rocket in the cloister gardens as it was considered an Aphrodisiac.CULTIVATION
Rocket is a fast growing annual. It will often reseed itself 3 times in the Summer. It demands little attention and will thrive in full sun on compost and regular water.PROPAGATION
Collect seeds from dry pods. Sow from early Spring until mid Autumn. They can be sown in trays and planted out. Once planted out do not move them.

HARVESTING
Pick the leaves and flowers often. The more you pick the more it produces.

USES:
Medicinal: Rocket has been used to treat bruises and sprains. Crushed seeds are spread on top of a warmed flannel bandage and holding against the skin without allowing the seeds to touch the skin. Crushed petals are made into a paste to treat skin blemishes. In Medieval times the flowers and green seeds were crushed and mixed with honey to treat coughs. Rocket is an invigorating tonic taken when tired or anxious. To make the teas, use 1/4 cup rocket and 1/4 cup parsley, pour over 1 cup boiling water, allow to steep for 5 minutes, strain and sprinkle with 1/4 teaspoon cayenne pepper. Drink slowly.

Cosmetic: Rocket juice is used as a facial cleanser for oily skins. It is often used to treat itchy inflamed spots, bites and rashes. Rocket seeds, pounded and mixed with Olive oils is used to treat broken nails and calluses.

Culinary: Rocket is used in many Italian dishes and designer salads. Steam the leaves and make a rich white sauce, and use over baby potatoes of leeks. Rocket pesto is also a firm favorite.

Rocket Cashew Nut and Chili Pesto Recipe
Ingredients:
1 cup fresh Rocket leaves
1 clove garlic crushed
1 teaspoon Olive Oil
50g crushed Cashew nuts raw
1 small chilli

Place all ingredients in food processor, blend until smooth, more Olive oil may be added to make into a creamy paste.

Bottle and enjoy with all your favorite pesto meals.

 

-33.982832 18.469360
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