How to Cook Dandelion Greens
Dandelion greens are a simple wild green to fix, and can be used in many ways– everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and…more.
Photo © Virginia Wright | Baked Stuffed Lobster
Summary: This is an easy and delicious lobster recipe that will “Wow” your guests!
Photo © Virginia Wright | Checking doneness
Cooking time: 20 minute(s)
Number of servings (yield): 4
My rating
Recipe Contributor: Author, Launa McNeilly
You can read more about Launa on her Amazon.com Author Page.
Let's Make a Smoothie
The other day I was reading comments from my Google+ circles, and one of the circle members asked of others what we’d had for our breakfast that day– I had eaten, and posted what I fixed that morning.
Out of curiosity, I perused the comments seeing what everyone else had eaten; when I came upon a commenter that told she had a pineapple and grape smoothie with oats. I thought it sounded really healthy, and knew that viewers here on The Recipe Weekly would enjoy her recipe. I emailed the commenter to let her know that I would be interested in having her recipe so that I could post it here on The Recipe Weekly. The commenter was very prompt in getting it to me, and I wanted to be sure and be prompt about getting it posted for this weeks post.
So the next time you wonder what should be for breakfast– try this delicious, healthy breakfast recipe that is also quick and easy to make! Enjoy.
Summary: A healthy breakfast for two that is super simple to make. Made with pineapple, grapes, yogurt, milk, oats, and honey.
Preparation time: < 5 minutes
Cooking time: N/A
Number of servings (yield): 2
My rating
Recipe contributor: Leeza Maez
Recipe Contributor: Leeza Maez
Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!
Whoopie Pie Ingredients
Whoopie Pies
Milk – Filling #1:
Egg Whites – Filling #2
Testing Whoopie Pie
Milk – Filling #1 Instructions:
Whoopie Pie
Egg Whites -Filling #2 Instructions:
Cooking time: 10 minute(s)
My rating
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-Virginia
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
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© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
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Recipe: How to Cook Dandelion Greens
Summary: There are various ways to cook dandelion greens, an edible weed, this post includes two of them- plain with butter or olive oil and tossed with bacon. When I make these recipes I use dandelions out of my yard that has not been treated with any chemicals, also I use organic butter, organic extra-virgin olive oil, organic hot red pepper flakes, and uncured nitrite and nitrate free bacon with no artificial preservatives.
Preparation time: 30 minute(s) Cooking time:
Number of servings (yield): 8
My rating
Recipe 1
About Dandelion Greens
In the spring of the year dandelion greens are found everywhere you look. It’s one of the first edible weeds that you can eat from the blossom (head) to the root.
How to Cook
It’s a simple wild green to fix, and can be used in many ways. Everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and make your first cut at the base of the plant. I use sharp kitchen scissors and cut leaves enough to fill a plastic shopping bag full.
Last week I cooked up a batch of wild greens for the family, yummy—they are already asking for more!
Every spring we harvest this free delectable wild green, when there isn’t anything else growing.
Once I get our bag of greens, I clean one side of the kitchen sink, then fill it with cold water.The leaves are placed in the water and cleaned by swishing them well. I use a very large kettle with a lid to put greens in.
Large Kettle | for cooking dandelion greens
Dandelion Blossoms | Flowers (Head)
You can just taste the healthiness in these wild greens, and is a great edible weed that you can forage for in early spring!
Dandelion Greens w/ Bacon & Hot Red Pepper Flakes | Recipe 2
Follow all the same directions for cutting, cleaning, and cooking your greens. Drain. You should have about 4-cups of greens once boiled down.
Cut-up bacon in small 1-inch square pieces, fry until done.
Take your 4-cups of well-drained dandelion greens and place them in the fry pan with cooked bacon and grease; toss.
Serve dandelion greens hot; with a sprinkle of hot red pepper flakes, and a dash of salt and pepper.
Battered Fried Dandelion Blossoms (Heads-Flowers)
Go to next recipe…
Batter-Fried Dandelion Blossoms Recipe
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Please visit often to see what The Recipe Weekly is Cooking up next…
-Virginia
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on The Recipe Weekly
* Need help adapting a recipe to a healthier version? Ask for suggestions!
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
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The Recipe Weekly hosted by Virginia Wright, is a Recipe and Food Blog that is an ongoing project! Every week The Recipe Weekly will be updated with a new recipe, article, cooking tips, or the like. I hope that everyone bears with me– as this web site is a work in progress…
We welcome Tried and True Recipe Submissions , simply send us a recipe that you have created or tried, and if the recipe review board try’s it and gives it a thumbs up, we will notify you when the recipe is in queue for publication.
Are you having trouble with adapting a recipe? What would you like to do– e.g., cut the fat, lower the sugar? I’d love to hear from you! Simply send me an email and see what the “Queen of Recipe Adaptation” comes up with for you…
All the best,
The Queen
By Virginia Wright
Whatever your health goals are, adapting recipes is a good place to start when wanting healthier versions…I’ll help you learn how to adapt recipes! For ten years I was recipe developer on a low fat recipe and health information website that I founded. I gained the name of “The Recipe Lady” while working there and I call myself– “Queen of Recipe Adaptation.” What I try to do in all my recipes is change them up wherever I can to make them a healthier version. Many of the recipes that I created while recipe developer, I will be bringing to The Recipe Weekly. They will be versions of recipes that I’ve adapted in some manner; cutting the sugar a little here, the bad fats a little there, cutting calories too.
How do you begin adapting recipes? You start by taking your favorite recipes and experiment slowly, adapting them in small ways, such as in a cream cheese frosting recipe by substituting regular cream cheese for Neufchatel.
Example: Carrot Cake with Cream Cheese Frosting
If you want to make your favorite carrot cake and frost it with cream cheese frosting, here is an alternative recipe for the frosting. The original calls for confectioners’ sugar, regular butter, whole milk, vanilla and regular cream cheese:
Cream Cheese Frosting
1 box Confectioners’ Sugar
8 oz Neufchatel Cheese
4 Tbsp light margarine or Vegetable oil spread
2 tsp Pure Vanilla
4 Tbsp Fat-free milk, more or less
Cream non-hydrogenated margarine or Vegetable oil spread in large mixer bowl with Neufchatel cheese, add confectioners’ sugar alternately with milk, beat to spreading consistency ( an additional tbsp of milk may be needed, more or less, add a tbsp at a time until you reach the right consistency), blend in vanilla, mix well until frosting is a smooth consistency.
Savings in fat in the cheese alone…
1 serving Neufchatel Cheese 6 grams of fat
1 serving Cream Cheese 10 grams of fat
Tabulating results…
You save 4 grams of fat per 2 Tbsp serving
Then you will save more on saturated fat and cholesterol by using the Fat-free milk, you will save again using the light margarine or vegetable spread in place of butter.
Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but most of the time, the recipes won’t taste all that different than the original. No palate death here!
Watch for the Carrot Cake recipe in upcoming postings at The Recipe Weekly…
By Virginia Wright
In the early years of my children’s lives– we lived in Maine; my husband was a reservist in the USN, drilling once a month out of Bangor. Eventually he went in the USN full time, made it a career with 24 years active…and that took us away from Maine until he retired, and then we returned home last summer. But before all that, and while he was going to the University of Maine at Machias, during blueberry season each year, we would rake blueberries. It was a way to make extra money, and a way to fill our freezer with blueberries.
We would pack the white Thunderbird full– with our blueberry rakes, wooden crates, a cooler filed with plenty of drinks and a lunch. We’d grab up the kids…and off to the wild blueberry fields we would go– to rake blueberries for the day. The kids sat down in the patches of blue and had tons of fun picking and eating, and they always ate more blueberries than they picked! Though, we would go away from the blueberry fields with plenty of blueberries to sell, and ample berries for the freezer, enough blueberries for blueberry muffins, blueberry cake, blueberry cobbler, blueberry pie and the like.
I hope you enjoy this blueberry muffin recipe; it is our families favorite! When you shop your supermarket for blueberries, look for Organic Wild Maine Blueberries, or “Organic” blueberries, wherever you shop.
Blueberry Picking Times in Maine (ME)
If you happen to be visiting Maine…Pick your own blueberries that grow wild in Acadia National Park…Starting in July through August, you will find wild Maine blueberries ripening.
In the Blueberry fields– picking is generally from late July to mid-September. But if you are interested in picking your own, it is always best to call the blueberry farm to see when their picking times are.
Pick your own BLUEBERRIES AT A FARM IN MAINE, go to...www.pickyourown.org. for these counties Androscoggin County, Kennebec County, Lincoln County, Sagadahoc County, and Waldo County, Maine.
Please visit often to see what The Recipe Weekly is Cooking up next…
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on The Recipe Weekly
* Need help adapting a recipe to a healthier version? Ask for suggestions!
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
[My Books] [Contact Me] [Recipe Submission] [Sign-up]
Summary: Blueberry Season in Maine In the early years of my children’s lives we lived in Maine; my husband and I would go raking wild blueberries to earn extra money while he was going to college. We would get our blueberry rakes, wooden crates, and …Please enjoy this recipe and read the rest of the story!
Preparation time: 20 minute(s)
Cooking time:
Number of servings (yield): 12
My rating
I hope you enjoy this recipe. Please visit often to see what The Recipe Weekly is cooking up next…
-Virginia Wright
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation
Twitter: @therecipeweekly
Facebook: http://www.facebook.com/therecipeweekly
* Submit a recipe for possible publication on The Recipe Weekly
* Need help adapting a recipe to a healthier version? Ask for suggestions!
© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.
[My Books] [Contact Me] [Recipe Submission] [Sign-up]