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~3qt volunteer red sail lettuce, cut into strips and rinsed
4-5 oz shrimp
.5 c raisins, soaked
1 T cider vinegar
2-3T mayo
Shell the shrimp, pour boiling water over, count 60s, drain. Section shrimp if they're big.
Drain raisins.
Mix vinegar and mayo, adjust as needed.
Drain and spin the outdoor lettuce.
Mix, let stand for ~30 mins to chill. Eat.
4-5 oz shrimp
.5 c raisins, soaked
1 T cider vinegar
2-3T mayo
Shell the shrimp, pour boiling water over, count 60s, drain. Section shrimp if they're big.
Drain raisins.
Mix vinegar and mayo, adjust as needed.
Drain and spin the outdoor lettuce.
Mix, let stand for ~30 mins to chill. Eat.
nom nom lunch
Aug. 1st, 2011 11:53 amOkay, this one is really tasty. (Almost) no cooking required!
brown rice
tin sardines, drained (if packed in water. If they're packed in good olive oil, keep it.)
Cilantro, chopped fine
celery
walnuts
pickles
olive oil (the good stuff)
little oregano
mayo
brown rice
tin sardines, drained (if packed in water. If they're packed in good olive oil, keep it.)
Cilantro, chopped fine
celery
walnuts
pickles
olive oil (the good stuff)
little oregano
mayo
106 marvelous soup
Jul. 20th, 2010 04:47 pmI am on vacation! And currently "stranded" in Saranac Lake. (My flight was canceled yesterday due to thunderstorms.)
Not my recipe, but I am totally stealing this.
Cold pumpkin soup:
Easy version:
1 can pumpkin pie mix
1 can coconut milk/cream
Mix pumpkin pie mix and coconut cream. Chill. Serve.
Slightly more complicated version:
1 can pumpkin puree
1 can coconut milk/cream
pumpkin pie spices to taste
Mint to taste
dash sugar
Mix pumpkin and coconut together, and spice to taste (carefully). Serve with chiffonaded mint on top.
Not my recipe, but I am totally stealing this.
Cold pumpkin soup:
Easy version:
1 can pumpkin pie mix
1 can coconut milk/cream
Mix pumpkin pie mix and coconut cream. Chill. Serve.
Slightly more complicated version:
1 can pumpkin puree
1 can coconut milk/cream
pumpkin pie spices to taste
Mint to taste
dash sugar
Mix pumpkin and coconut together, and spice to taste (carefully). Serve with chiffonaded mint on top.
