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Table Talk: July 30

(article, Kim O'Donnel)


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This week on Table Talk: A conversation on meat-free eating.  

It's happened here, at 10 a.m. PT, 1 p.m. ET, Thursday, July 30.

And if you couldn't make it on Thursday, email Kim a question or comment: tabletalk \[at\] culinate \[dot\] com.

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<div id="cilaltcasttitle" style="height: 40px; background: #E8E9E0; border-bottom: 1px solid #333333; width: 480px;"><table style="height: 40px; width: 100%;"><tr valign="middle"><td width=99% class="ciltitleliveblog">Table Talk with Kim O'Donnel - July 30, 2009</td><td alight="right" class="ciltitledate" nowrap>(07/30/2009)&nbsp;</td></tr></table></div>
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  <div style="display: block; line-height: 10px; clear: both; background: #000000; padding: 10px; padding-top: 0px;">&nbsp;&nbsp;<table style="height: 16px;"><tr valign=middle><td><a href="#" onClick="javascript: cilcloseLayer();return false;" style="color: #FFFFFF;"><strong>Close</strong></a>&nbsp;&nbsp;</td></tr></table></div>
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 </div><div class="cilblogholder"><div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">9:43 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hey everyone! We'll be back at the top of the hour for a meatless-flavored conversation! Stop in, say hello. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:01 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Greetings from a very steamy Pacific Northwest! The natives are hot, bothered and cranky. We'll try to keep things cool as a cucumber...and watermelon...cup of gazpacho...For the next hour, it's all about meatless cooking, eating and shopping. Let's go! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:03 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I had great fun making these eggplant curry tacos over the weekend:<br /><a href="http://trueslant.com/kimodonnel/2009/07/29/food-in-the-nude-ten-ways-to-keep-your-kitchen-cool/" target="blank" >http://trueslant.com/kimodonnel/2009/07/29/food-in-the-nude-ten-ways-to-keep-your-kitchen-cool/</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:04 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;They were inspired by a Seattle chef, who's started a nifty weekend biz dishing up global tacos. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:05 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;For folks who eat meat, don't you find that summer brings out the temporary vegetarians in all of us? There's so much good fresh produce at our fingertips right now it's hard to ignore, easy to let go of the meat. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:09 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>Hey Kim (and everyone else).  I made a pot of beans to encourage myself to use them in meals more through-out the week.  I have large tortilla wraps and look forward to using beans in them, but am at a bit of a loss and could use some tips.  I envision this a sort of a whatever is on hand sort of thing - veggies and the beans, but I feel like there should be some sort of suace or salsa or something to tie things together.  Any suggestions would be appreciated! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:09 </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>A lot of cabbage, here, and I am looking for ways to use/incorporate it into things. Aside from a stir-fried side, slaw, or the fabulous Moo Shoo that you recommended (sans pork: <a href="http://tinyurl.com/mc46jn" target="blank" >http://tinyurl.com/mc46jn</a>), I am at a loss. Wha am I missing? We're rolling in he veggies...yum. Definitely going temporary vegetarian, here. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:10 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>So right about it being easier to eat less meat in the summer. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:10 </td><td class="cilmsgtext cilviewertext">[Comment From Alice@savorysweetlife.com ]<br>last night we went to the beach with orzo salad, black bean - corn salsa w/chips, and mojitos. perfect meatless meal :) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:10 </td><td class="cilmsgtext cilviewertext">[Comment From holdenfoodie ]<br>hey, kim - just whipped up a pot of quinoa to make a tabouleh with lots of chopped fresh parsley, mint and scallions. In this heat, i want to eat this morning, noon and night. But that gazpacho idea grabs me, too... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:12 </td><td class="cilmsgtext cilviewertext">[Comment From Aviva Goldfarb ]<br>Yes, I find it so much easier to go meatless in the summer when there is so much other tempting food around.  Last night and today I enjoyed a lentil, beet and feta salad with honey lemon vinaigrette.  Who needs meat with that? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:12 </td><td class="cilmsgtext cilviewertext">[Comment From Alice@savorysweetlife.com ]<br>Kim, I am searching for your eggplant curry tacos on your link but do not see it..? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:12 </td><td class="cilmsgtext cilviewertext">[Comment From Ashley ]<br>Kim - Thanks for having this chat. I could easily go meatless for several days a week. In fact I'm often intimidated when it comes to cooking meat. My husband has to be the one to remind me, or gently encourage me to throw some meat into the mix. I just have so much fun with produce - and you are right - this time of year it is so easy to go meatless. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hey Alice, I posted link to tacos at the top of the hour. Have a look see. Be right back everyone -- i'm having major technical difficulties. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Hi Folks. Kim O. is having technical difficulties, but we're working on it. Chat amongst yourselves! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilviewertext">[Comment From Colleen ]<br>My husband and I are trying to eat meatless 1-2 times a week.  But, I've found that many vegetables will turn 'brown' or off color before being used.  Is there a good method to avoid an off-looking, great-tasting meal? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>yes!  last night i had a wonderful homemade pizza with spelt crust topped with loads of fresh veggies!  asparagus, onions, garlic, homemade tomato sauce, zucchini, yum! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilviewertext">[Comment From aviva@thescramble.com ]<br>Holdenfoodie, you could add some chickpeas or feta to taht yummy tabouli if you want some more protein.  Fresh tomato, too--yum! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:13 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>Erin - mmm....cabbage...  sauerkraut! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:15 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Ah, that's better. I can see you all now! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:15 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;I really love f<a href="http://www.culinate.com/recipes/collections/Contributors/Kelly+Myers/Farro+Salad+with+Tomato2C+Red+Onion2C+and+Green+Olives" target="blank" >arro salad</a> we posted on Culinate yesterday:   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:15 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>Colleen - soups or purees/sauces? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:16 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;I made it (the farro salad) with tomatoes from the garden, green olives stuffed with garlic (a gift from a sweet sister-in-law), and tons of parsley. Yum, it's going to be my lunch again today! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:17 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Lizka, have you paired those beans up w/ rice, quinoa or barley? With eggs? <br />A little homemade salsa, perhaps?   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>KimC - do you think the farro salad would work well if i substituted quinoa? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:19 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Colleen, tell me more about the brown veg. Gimme some examples. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:19 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Quinoa works so well with most things for me. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Quinoa, in my experience, is lighter and less chewy than farro. Maybe barley (not pearled) would be a better substitute, although we have a terrific <a href="http://www.culinate.com/recipes/collections/Culinate+Kitchen/Salads/Quinoa+Salad+with+Lemon+Dressing" target="blank" >quinoa salad</a> on the site too — that's not so different, really. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Holdenfoodie -- we had tabbouleh with bulgur just the other night. It always cools me off. I like to serve it w/ another mezze classic -- hummus -- and cut up cukes and bell peppers... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>Lizka - mango/cilantro/lime chutney with those beans... FAB. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i'm very new to quinoa, but i really liked it when i made it (just plain, as a side) for the first time the other night.... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>I love putting cabbage on my bean tacos - maybe Erin and Lizka need to get together.  Also for bean tacos, as long as the beans are flavorful, I just like adding smushed avocado and lime juice with whatever else you've got going in lieu of true salsa so that all the veg flavors come through. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh, I agree on the cabbage -- a little slaw w/ beans is heavenly. And avo with beans -- yes indeedy! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>erin - i know you are done with slaws for cabbage, but have you tried a light version w/ lime juice & garlic?  that's my hot weather favorite!  salt & black pepper to season & a dash of olive oil, but mainly lime juice.  also, it's best when the cabbage is sliced in a chiffanade.  could go great in tacos as well ;) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:21 </td><td class="cilmsgtext cilviewertext">[Comment From Colleen ]<br>Erin, I haven't mastered this yet, but pickling the cabbage provides a great pick-me-up for salads, sandwiches, stir-fry etc.  Now a viable method that I can handle </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>Our family loves pan-fried potatoes with bean tacos, and cabbage and tomatoes. Inspired by Anna Thomas, whose cookbooks, The Vegetarian Epicure (I and II), are fabulous.</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I also love roasted red peppers with beans...and herbs, lotsa herbs. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I am eating some Red and Green Bean African Curry that is so wonderful, leftover from my Summer Produce Class last night. Perfect use for kidney beans and green and yellow wax and Romano beans. Beans, I love them, especially in the pressure cooker. 5 minutes. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh Jill, tell us more about that curry... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilviewertext">[Comment From Colleen ]<br>mostly roots, sw potato, parsnips.  Also, any leafs/spinach, raddichio </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:23 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Jill, is there a recipe for that curry online? It sounds amazing. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:23 </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>Wow, thank you for the cabbage ideas! The lime-slaw is most intriguing! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:23 </td><td class="cilmsgtext cilviewertext">[Comment From holdenfoodie ]<br>i guess seattle broke some records with 103 degrees yesterday - we had frozen pina coladas with dinner, and then smoothies for breakfast. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Holden, i had me a berry smoothie around 5 yesterday, before I went to yoga, so I can appreciate the liquid diet right now! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>All this meatless talk is making me so hungry. I may have to walk away and cook. I have the recipe but it's not online. It has okra in it, too. If anyone wants the recipe, send an email to me. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, we should talk. Maybe I can feature that recipe in my Meatless Mon space at True/Slant? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>Unfortunately, I don't like eggs and was looking to get away from rice, cause I have straight rice and bean often and am looking to take advantage of the bounty of the summer a bit more.  Homemade salsa - definately willing to go that route, but need a little help - what general catagories do I need to make sure to include? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:26 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I really like stuffing red bell peppers -- and beans are wonderful as filling. I'm losing my train of thought for my 2nd idea...hang on... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:26 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Thinly sliced cabbage is great in Vietnamese salads.  I use it as the mainstay with cucumber and carrots.  Add a fish sauce/lime dressing and protein of your choice. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:26 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Oh, I feel for you all who are frying in the heat. Good time to drink alot and hardly move. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:27 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i have had some happy success with beans served on a bed of sauteed kale and onion </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:27 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yes, that was it! Thanks Redweather -- greens are wonderful w/ beans. A lil' wilted spinach is a great partner w/ beans. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:27 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>Re: lime slaw - it's best chilled for 30 minutes.  you can also do this with carrots (if that's your vegetable you have an abundance of) - they go great with garlic & lime. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:28 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I agree on the marinating/chilling aspect of limey stuff. Makes a big difference in overall flavor. I did this w/ green papaya over the wknd. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Beans and quinoa make great filling for those peppers or large squash. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>Thanks for all the bean ideas - VERY helpful. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>We had a nice meatless breakfast today: banana dosa (from a recipe on <a href="http://daawat.com" target="blank" >daawat.com</a>) spread with Greek style yogurt and cut up peaches and apricots. Fun and very tasty! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Ooh, banana dosa sounds lovely, Fran. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilhosttext"><strong>Mark Douglas</strong>: &nbsp;Here is another good and simple <a href="http://www.culinate.com/market/hfm/recipes/newsletterfeaturedrecipes/coleslaw" target="blank" >coleslaw recipe</a> I used last weekend for our neighborhood picnic.   It was a big hit and caught people taking home extra as they left... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i'm still trying to find a recipe for the amazing black-eyed pea "meatballs" in sweet/sour sauce that i had at the richmond veggiefest.....  they were so good, i'm dreaming about them! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:31 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hmm.   That's a fun sleuthing challege, redweather. I'll have to dig around. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Redweather, those meatballs sound divine. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Has anyone tried something new this summer from the market? And by the way, next week is National Farm Market Week.<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:32 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>We in upstate NY still don't have tomatoes, not even cherry tomatoes. And even worse, we may not have any or very few because of late blight, the stuff that caused the Irish potato famine. The weather favors blight and some sources are blaming Lowe's, Home Depot and WalMart for spreading it. They sold blighted tomatoes to home gardeners. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:33 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;You've had a lot of rain in those parts as well, no? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:33 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Lizka - I like to make pico de gallo for my homemade salsa.  Good tomatoes, cilantro, green (or yellow) onion, jalapeno (optional, I often skip it), a little lime or lemon, salt and pepper.  Just make enough for immediate use. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:33 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i would love to have some help with replicating them... yes, they were insanely good! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>Oh no to Fran's blighted tomatoes!  My family is in upstate NY - very sorry to hear. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Never ending rain. A few days without a storm. Until this week, it's been endless May. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;That's hard, after a long winter. It's been that way in New England as well, from what I understand. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Thanks for the tip about farm market week. I could celebrate by going to a different market every day of the week. Nothing new at my markets yet. Hope to see something. Had some cute pink (inside and out) potatoes. I just love potatoes. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:35 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;American Farmland Trust asked the public to vote for their favorite farm market this spring, and I believe the results are in -- hope to share in my column tomorrow on True/Slant. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>awwww... pink potatos!     so cute! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Green beans, lots of green beans. All suggestions for them and cucumbers and carrots are most welcome </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:37 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Fran, greens are wonderful roasted. Sauteed with onions/shallots, then thrown into a potato pie in oven (altho a bit heavy for this time of year). Szechuan style, with hoisin sauce and ginger... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:37 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Fran, so sorry to hear of your tomato blight plight. That's awful. They are in full swing here finally. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:37 </td><td class="cilmsgtext cilviewertext">[Comment From catsluvr ]<br>Hi Kim, well I have been able to do meatless all week this week.  Two bean dishes that I have had for lunch and dinner interchangeably - one is a vegetarian chili with chocolate and another is bean and yam dish with peanut butter.  I am giving myself a pat on the back for going without meat this week. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Nice going, catsluvr. I want to know more about the yam/peanutbutter thingy. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>speaking of potatoes - this klondike rose contest reminds me of WaPo's peeps diorama contest....  <a href="http://www.klondikerose.com/currentpromotion.htm" target="blank" >http://www.klondikerose.com/currentpromotion.htm</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Haven't had anything new from the market, but I'm growing epazote and lovage in order to try them.  I used epazote in my last batch of pinto beans and I think I've finally found that authentic flavor.  The lovage still has a way to go, but the goal is to use the hollow stems as straws in bloody marys. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Ooh! Well done, Linear! Epazote really does make a diff. in beans. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>isn't there some kind of pickled green bean trend going around?  i swear i've never  heard of it before, and now it's everywhere?  and sounds really good! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:39 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Fran - Thai cucumber salads, cucumber sandwiches, cucumbers to garnish tacos, stir fried cukes (they stay crunchy!) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:40 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Wow, Linear Girl, impressive that you are growing those herbs. Try the epazote in black beans. Wowee. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<br />Dilly beans. Pickling, preserving, canning are on my mind these days, even tho I'm no expert. Been part of a new project called Canning Across America<br /><a href="http://www.cansacrossamerica.wordpress.com" target="blank" >www.cansacrossamerica.wordpress.com</a><br />We're rallying folks around the country to join our group in Seattle to host their own home canning events the weekend of Aug 29-30.   Here in this space, we're planning to do a canning/preservingnn chat either Aug 20 or 27. Stay tuned. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>ooo - stir fry cukes?  Nice - I'm gonna have to try </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>BTW, I've had a Sunpentown induction hot plate for several years and it works fine - a great help when canning. I have the one that draws the least power since my kitchen is electrically challenged. More power would mean more magnets and so a larger circle for heating. It has a built-in fan, so it's not silent. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:42 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Thanks for suggestions. Is epazote the herb Mexicans used before cilantro? If so, how does it taste in comparison? I hate cilantro and would like a better replacement than parsley. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I love green bean and potato salad. Here's a link to a post that someone did of my recipe: <a href="http://bit.ly/7JdZ2" target="blank" >bit.ly/7JdZ2</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>oh goodness.  i've been pickling for 3 years & can't wait for this season.  green beans, cukes, okra, cauliflower, you name it! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>dilly beans!  yes, that's it.  me too on the pickling, preserving, canning obsession....    i just filled my freezer with tomato sauce.  couldn't be happier, except i have no more freezer space for all the other stuff i want to put in there! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Epazote smells like gasoline and I only use it in cooking. Not tasty eaten raw. Avoid cilantro if you don't like it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Herb gardens are just the best.  I hate, hate, hate paying $2 for a little plastic box of fresh herbs and that's what inspired me to start the herb garden.  I've got one perennial bed with thyme, rosemary, chives and oregano.  Also grow mint, cilantro, parsley, basil and now the epazote and lovage, too.  I feel fabulously decadent when I can use herbs by the hands-ful in salads and such.  I highly recommend it to anyone - it doesn't take much space or time. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I had no idea we had such an expert group of preservers in our midst! So glad that you'll be part of the conversation next month. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>There is a distinctly chemical first flavor to fresh epazote, but it also leaves a tingly sensation in your mouth.  I wouldn't use it to replace cilantro, but it's kind of fun to try. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Love your thinking Linear Girl. You are right about the absurdity of paying so much for so little but it's so good. I grow thyme, garlic chives and mint. Sometimes Italian parsley but rarely basil or cilantro. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>we're still finishing our last pickled goods from last year & i can divulge our top secret recipes on culinate a little later!  we give them as x-mas presents and they're ususally gone before we make it back to pdx! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:46 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Kim, have you tried making your own corn tortillas? It's not so hard and they taste so much better. Also, a corn tortilla made with masa harina has as much calcium as a glass of milk (from the lime treatment). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:46 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;You know, I haven't Fran, but I've been talking about it lately. I need to get my hands on a tortilla press. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:46 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>oh my goodness, yes - my fella sometimes makes homemade tortillas with masa, and they are fabulous! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:46 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Kim, I think that those who love to eat, love to preserve the bounty in many forms. Just makes sense. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>i always make my own tortillas when making tortilla soup...makes  it that much more awesome.  sometimes i do a wheat/corn split...but i always prefer corn tortillas. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>My sister makes her own tortillas and loves them. I don't eat enough tortillas to make it worth not supporting our local organic tortilla place. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>and he just puts the dough between two sheets of cling film, and presses down with a wooden cutting board.  they're perfect. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<span><span class="commentmsgtext">From Catsluvr:<br />Yam and Bean Stew <br />SERVES 8  <br />1/2 cup small dried red beans (or 1 can small red be<a id="guestChatHideLink26517712" style="margin-left: 5px; display: none;" onclick="javascript:launchchat(26517712);return false;" href="index.php?option=comaltcaster&task=playaltcast&altcastcode=f8a6d35a9f#" target="blank" target="blank" >[...]</a><span id="guestChatHideText26517712" style="display: inline; visibility: visible; opacity: 1;">ans) <br />1 large onion, chopped 2 large red bell peppers, chopped 3 garlic cloves, minced 2 tablespoons fresh ginger, minced <br />2 lbs yams, peeled and chopped into 1/2-inch cubes <br />3 cups vegetable stock or water<br />  2 large tomatoes, diced or 1 (14 ounce) can diced low- sodium tomatoes<br />  1-3 jalapeno pepper, minced (adjust this to your preference) <br />1/2 teaspoon salt <br />1/2 teaspoon ground cumin <br />1/2 teaspoon ground coriander <br />1/4 teaspoon ground cinnamon <br />1/4 teaspoon ground black pepper <br />1/4 cup creamy peanut butter <br />1/4 cup dry roasted peanuts <br />1 lime, cut into wedges <br /><br />The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans). To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. Add the beans after they've soaked overnight. Give it a good stir before you set it cooking. Cover and cook on low for 8-10 hours, till the yams and beans are tender. Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined. Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.</span></span></span> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;thanks for sharing this! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Liz, that' great tht you do all that pickling. Do you grow the stuff, too? That makes most sense. I know all about lack of freezer space. Just used last year's cherries. But didn't refill with as many this year. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>also - i think i prefer the "hand thrown" tortilla to a pressed one. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>I love herb gardens too - I have basil, mint and sage going right now.  I had dill earlier in the summer and I have parsley, but it's just doing ok - not sure what's going on there. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>speaking of preserving - asparagus is everywhere, and cheap - can i freeze for later (if i make some room in the freezer)? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilviewertext">[Comment From holdenfoodie ]<br>along with all of the culinary herbs I use, I am growing purple curly kale this year to indulge my veggie smoothie habit - usually whiz some flash frozen fruits and water with juice of lemon, then add kale, baby lettuce, greens of some sort, mint, parsley, hunk of ginger. I use an immersion blender - color isn't great, but I love drinking my greens - cool, easy, nutritious. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I know you can, redweather, but I don't know what the best method for this is -- to maximize freshness. anyone have thoughts on freezing green veg? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Redweather, lucky you to have a guy that does that. Does he vacuum, too? If so, I have to get my husband doing more cooking. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Oh, just eat that asapargus.  Eat it until you're sick of it, grill it, fry it, add it to eggs and risotto and pasta and salads, eat it as a side dish with meat (sorry) but eat it now while it's fresh.  Then you can dream about this time of  year from the next 10 months. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>he does vacuum!  he is pretty great! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>The Yam and Bean Stew sounds a lot like my prize-winning recipe for Spicy African Sweet Potato and Ground Nut Stew but I don't use beans. Got a nice little haul for the prize -- night away with spa treatment with my husband. Sweet potatoes, tomatoes and peanut butter just go together so well. I think that serving it over millet clinched the prize. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>i grow the dill and hot peppers, but i'm a renter and all my containers are filled with tomatoes and herbs.   so i buy the beans and gherkins at our farmers market.  last year i got 12.5 lbs of cukes for 10 bucks!  that made about 18 jars! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Most green veg benefit from blanching then freezing.  My favorite book is Preserving Summer's Bounty from Rodale Institute - they cover freezing, canning, pickling, drying, root cellaring. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thank you, Linear, for reminding me of the blanch step. Good one. I need to get my hands on that book -- been meaning to do so. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>pickled asparagus is great too!  ;)   i can't stand it with sugar added though...just the salty tangy stuff. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>oh, i am eating it like it is going out of style, but i'm fearful of the day that my supply dries up!  i am one of those people who finds a food they love and eats it until....  um... infinity? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>"Sweet potatoes, tomatoes and peanut butter just go together so well." </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;We'll wrap things up in five minutes. Any last thoughts, pearls of wisdom to share? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilviewertext">[Comment From Lizka ]<br>Off to a meeting. GREAT chat today - I got SO many ideas today (even aside from my original question).  Have a great day, all! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilviewertext">[Comment From Fran ]<br>Oops. I meant to add that I used to live in a town with a beloved Italian restaurant. They made their own pasta before it became fashionable. There were rumors that their tomato sauce tasted so good because they put peanut butter in it. I doubt they still do. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Wow. Really? I've never heard of such a thing. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>thanks for the inspiration today.  i'm huuungry! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Liz, thanks for joining us today -- hope you'll stop back w/ more canning/preserving goodness... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Eat lots of in-season vegetables in all ways, shapes and forms. Celebrate farmer's market next week. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>yes, thanks kim, and all - i love these thursday chats - i learn so much! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Just love these chats.  I always come away wanting to go straight to the kitchen.  Thanks everyone for the ideas. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilviewertext">[Comment From liz ]<br>i totally will.  it's based on my grandmother's recipe...and my husband's grandmothers.  we've combined them for an unbeatable pickle! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yay, so much love in the house! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:59 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Thanks so much Kim, and everyone else. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:00 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Stay cool if you live in the PacNW, stay dry if you're Fran in upstate NY and eat well, all of you. Don't forget to eat your vegetables! Til next week. </td></tr></table></div>

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