Simple never-fail recipes

[AnnaG]

World's Simplest Refreshing Drink

1 glass of water
2 lemon slices

Squeeze lemon slices into the water. Throw the slices into the glass. Drink.

Yeah, it sounds stupid but it's actually quite good for you, it quenches thirst like crazy, and it's cheap. It also 'kick-starts' your digestive system in the morning, which makes everything work better.

You did say SIMPLE, right?

That's my fave way to drink water. Lemon juice is also good to keep stones out of kidneys, keeping infectious type bugs avoiding you, etc.

 

[countryboy]

I blanch the tomatoes to make the skins easy to take off and then I remove the stem parts.

I pick and freeze around 120 lbs. of tomatoes each season...just wash 'em off, let them dry, and throw them in the freezer. When I need them for something like AnnaG's yummy-sounding chowder, I just do what Anna said...but, the frozen tomatoes shed their skins almost instantly and it's easy enough to carve out the "navels" too. The frozen tomatoes taste really fine, probably because they're local and not the store-bought variety that were likely bred for surviving a long ride in a truck vs. good flavour, etc. I find the local ones have really thin skins and, once again, taste like tomatoes!

And AnnaG, thanks for the recipe! I'll try it...soon...I'm hungry!

 

[AnnaG]

I pick and freeze around 120 lbs. of tomatoes each season...just wash 'em off, let them dry, and throw them in the freezer. When I need them for something like AnnaG's yummy-sounding chowder, I just do what Anna said...but, the frozen tomatoes shed their skins almost instantly and it's easy enough to carve out the "navels" too. The frozen tomatoes taste really fine, probably because they're local and not the store-bought variety that were likely bred for surviving a long ride in a truck vs. good flavour, etc. I find the local ones have really thin skins and, once again, taste like tomatoes!

And AnnaG, thanks for the recipe! I'll try it...soon...I'm hungry!

We'd freeze a lot more, too, if the freezer wasn't so full of garden raiders (elk, deer). lol
Hope you like the chowder.

 

[VanIsle]

The other clam chowder (my fave and its basically the same as my seafood chowder posted elsewhere):

2 liters of canned tomatoes (or a liter and a half of fresh ones with 2 cups of water)
2 cans of baby clams, broth included
4 cups of chopped onions
4 cups of sliced carrots
4 cups of sliced celery
4 cups of cubed spuds
half a slab of bacon chopped, sauteed to crispy, and mostly drained
couple leafs of dulse
a couple bay leafs
4 cloves of garlic chopped
couple pinch of oregano
couple pinch of basil

bring tomatoes (and water if necessary) to a boil and add other ingredients while you saute the bacon. After it's started boiling reduce the heat and add the bacon bits. Serve with garlic toast or crackers or something.
Sorry about the recipe size, but stews, chilis, soups are things I make in large quantities so I can feed a horde or two people and freeze the leftovers.

My recipe is much the same as yours (Manhattan Clam Chowder) but - I saute' the onions and celery for flavour. I don't use bacon. I don't know what dulse is unless you mean bay leaves and I don't use those in Clam Chowder. I also use the oregano but instead of basil I use thyme and a tiny pinch of poultry seasoning. Once I have sauteed the onions and celery, I add water and then the carrots and potatoes. Once those are almost cooked, I add a large can of crushed tomatoes and a large can of baby clams. We prefer our clams drained because we don't like the fishy taste of the "nectar".
Just looked up dulse and I see it is edible seaweed. It's probably very healthy for me to eat but not something I would like.

 

[Mowich]

Slap chop,some would like to see him inside a larger version.

But I would truly miss him, Kakato. He absolutely cracks me up every time I hear him say, "You'll love my nuts."

 

[Mowich]

I pick and freeze around 120 lbs. of tomatoes each season...just wash 'em off, let them dry, and throw them in the freezer. When I need them for something like AnnaG's yummy-sounding chowder, I just do what Anna said...but, the frozen tomatoes shed their skins almost instantly and it's easy enough to carve out the "navels" too. The frozen tomatoes taste really fine, probably because they're local and not the store-bought variety that were likely bred for surviving a long ride in a truck vs. good flavour, etc. I find the local ones have really thin skins and, once again, taste like tomatoes!

And AnnaG, thanks for the recipe! I'll try it...soon...I'm hungry!

You are ALWAYS, hungry! :lol::lol:

 

[countryboy]

You are ALWAYS, hungry! :lol::lol:

Must be all this keyboard exercise! :-?