Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 Here is the recipe (for those interested) for that garbanzo salad. If anyone knows the real name of the dish, could you please let me know...I apparently chopped it off when I saved it. Thank you. Just a few alterations I used - I used a can of whole-pitted black olives that said it was 6 oz. I cut the olives (not the amount) in half. I bet fresh olives would be even better. I used a whole small package of feta (4 oz.). I don't know how you could only put a measly 1 ounce in the recipe. I used a Greek viniagrette instead of the Italian dressing. I bet your favorite dressing would work. I think this is a good base too. You can always add in the things you like and omit the things you don't. I might try blue cheese instead of feta next time or may change up the dressing. Maybe pop in some pickled jalps or pepporicinos with fresh green olives instead of the black olives. I bet a scoop of the salad would look cool in a lettuce cup with the dressing drizzled over the top. (Pic...) *http://tinyurl.com/zpyqx* ---- INGREDIENTS: * 2 (15 ounce) cans garbanzo beans, drained * 2 cucumbers, halved lengthwise and sliced * 12 cherry tomatoes, halved * 1/2 red onion, chopped * 2 cloves garlic, minced * 1 (15 ounce) can black olives, drained and chopped * 1 ounce crumbled feta cheese * 1/2 cup Italian-style salad dressing * 1/2 lemon, juiced * 1/2 teaspoon garlic salt * 1/2 teaspoon ground black pepper DIRECTIONS: 1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 Where do you get fresh olives..what are they anyway? duh question I know, but never seen them. You big city boys might have though. linda " subprong " <subprong I used a can of whole-pitted black olives that said it was 6 oz. I cut the olives (not the amount) in half. I bet fresh olives would be even better. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 Haha, Linda, I'm sure you've seen them next to the bland kale section somewhere in your local store. ...that is if you haven't cleared the kale table already! I still don't know what the heck kale is - fancy lettuce? I guess I meant adding olives that haven't been stored in a metal tin for the past several years (although surprisingly the ones I had were pretty good - always get those whole and not chopped). Whole Foods tend to have a really good selection of all kinds of olives plain and stuffed. You can get them stuffed with garlic, jalp pieces and no worries.. probably kale as well. Also if you have a Cafe Express in your itty bitty town, then you can order some food and raid their condiment bar (can we call that " rtcb " ). They usually have tons of pickled type stuff. Several olives, pickles, capers, peppers... Or I guess the jarred olives would be a good alternative to the canned if the itty bitty towns have not developed restaurants or specialty stores yet. ...but I guess there is always the question of the jarring liquid? S. On 5/18/06, linda <> wrote: > > Where do you get fresh olives..what are they anyway? duh question I know, > but never seen them. You big city boys might have though. > linda > > > " subprong " <> > > I used a can of whole-pitted black olives that said it was 6 oz. I cut > the > olives (not the amount) in half. I bet fresh olives would be even better. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 I see that thou got out of bed in rare form! Bland Kale? Ha! Only for those that don't know how to cook it or whose taste buds have been fried with all of that hot sauce and whose brains have shriveled to the level of celery! Kale is a vegetable and lacinato kale (also erroneously called Dinosaur kale) isn't anything like lettuce, but I must admit the rest of the kale family is somewhat limpish. (that isn't impish dear) Well, our Whole Foods hasn't arrived yet but they are on the way after holding Eugene hostage and blackmailing them into building a parking garage at taxpayers expense. Not a good start. I hear that they are a tad expensive and nicknamed " Whole Paycheck. " My " itty bitty " town? How dare you! You little munchkin! We have anarchists here...ask Paula....she is our outside contact. She controls our agenda. LOL You mean a Cafe Express is more than caffeine? We have olive, pickles, and everything else deli's here <bristle> I was going to try your recipe, but maybe now not. <grinning> You have to dig through your recipes and find us a hot weather recipe so I can torment you about that too. linda " subprong " <subprong > Haha, Linda, I'm sure you've seen them next to the bland kale section > somewhere in your local store. ...that is if you haven't cleared the kale > table already! I still don't know what the heck kale is - fancy lettuce? > > I guess I meant adding olives that haven't been stored in a metal tin for > the past several years (although surprisingly the ones I had were pretty > good - always get those whole and not chopped). Whole Foods tend to have a > really good selection of all kinds of olives plain and stuffed. You can get > them stuffed with garlic, jalp pieces and no worries.. probably kale as > well. > > Also if you have a Cafe Express in your itty bitty town, then you can order > some food and raid their condiment bar (can we call that " rtcb " ). They > usually have tons of pickled type stuff. Several olives, pickles, capers, > peppers... > > Or I guess the jarred olives would be a good alternative to the canned if > the itty bitty towns have not developed restaurants or specialty stores > yet. ...but I guess there is always the question of the jarring liquid? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 Hi Linda, On 5/19/06, linda <> wrote: > > I see that thou got out of bed in rare form! Bland Kale? Ha! Only for > those > that don't know how to cook it or whose taste buds have been fried with > all > of that hot sauce and whose brains have shriveled to the level of celery! > Again I am sorry that you are prejudiced against the wonderful world of celery. Please do not mock what you cannot possibly understand. )~ Kale is a vegetable and lacinato kale (also erroneously called Dinosaur > kale) isn't anything like lettuce, but I must admit the rest of the kale > family is somewhat limpish. (that isn't impish dear). > I don't buy that - I'm still of the mind that it is just fancy lettuce. You go ahead and stick to your bland kale and non-acidic beverages. Maybe get a bit wild and press the kale through a juicer and consume it all in one go. hehehe. But seriously, I'll have to try some. Of course I am sure now that anytime I see kale in the produce section, I'll think of " Linda " . To be honest though I don't think I've seen kale or maybe have just walked past it. I know that around here we've had several occasions to have mustard greens on sale - pretty cheap too. Either one could probably work well to do a quick saute in a buttered or vegan buttered pan. Wilted just a bit with some garlic and almond slivers? Well, our Whole Foods hasn't arrived yet but they are on the way after > holding Eugene hostage and blackmailing them into building a parking > garage > at taxpayers expense. > Well, that's what you all get for moving to rain country! Not a good start. I hear that they are a tad expensive > and nicknamed " Whole Paycheck. " > They are a bit pricey. I would love to be able to do the majority of shopping there. As it is I usually just pick up specialty items there or as you very well know I like to pick up the bulk items there as well too. I guess a good justification for shopping/spending there (other than the products or quality of products) is that the employees are treated well and paid fairly well. They also (generally speaking) seem to give folks really good customer service. They care about their departments. My " itty bitty " town? How dare you! You little munchkin! We have anarchists > here...ask Paula....she is our outside contact. She controls our agenda. > LOL > Paula is an excellent choice to keep you tiny towners in check. I enjoy her posts very much too. You mean a Cafe Express is more than caffeine? We have olive, pickles, and > everything else deli's here <bristle> I was going to try your recipe, but > maybe now not. <grinning> You have to dig through your recipes and find us > a > hot weather recipe so I can torment you about that too. > linda > Actually I was trying to locate a recipe for you last night. It contained feta cheese (as the other one I posted) but I figure a vegan cheese or feta crumble would do just fine. This one has new potatoes, black (FRESH) olives, mint and a few other items. Also there are a few pictures that I have in the photos section but those recipes have lacto-products in them. Er, you know what that macaroni salad did not if I remember correctly. Just macaroni (no not the macerana), fresh vegetables (carrots, cherry tomatoes, celery (you could leave it out) and a good oil based dressing). I'll keep my carrots peeled and forward anything I come across. S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 I don't like any of the other types of kale, just the lacinato (dinosaur). I steam it for 3-4 minutes and just put a little vegan margarine, garlic and pepper on it. Remember I love veggies and I like them just steamed. Juice it? Now that is gross. I always wanted to be remembered in the kale section of a grocery store. Just call me linda with a little l! Will you ever learn? Too much hot stuff in your food you have fried your brain, Sean. LOL Oh, lacinato kale looks totally different that the other kale...it is much heavier and denser, has a nice bite to it unless you overcook it. I have never had mustard greens. You are a good man, even if you aren't vegan...I'll have to check out your recipes in the files for a hot weather one that maybe I can leave out or replace the cow or chicken. <grinning> I will try the Whole Foods to see what they have, but I think it is another year before it opens but not sure. Just know that it has been approved. Oh, what is feta crumble...isn't that just feta crumbled? oh, dear, I just know that I will get a smart reply for that one. Paula has a good sense of humor which is something that I value and appreciate a whole lot. Of course sometimes you guys gang up on me, but what the hey...I can handle you both with one hand tied behind my back. LOL linda " subprong " <subprong > > I don't buy that - I'm still of the mind that it is just fancy lettuce. You > go ahead and stick to your bland kale and non-acidic beverages. Maybe get a > bit wild and press the kale through a juicer and consume it all in one go. > hehehe. > > But seriously, I'll have to try some. Of course I am sure now that anytime > I see kale in the produce section, I'll think of " Linda " . > > To be honest though I don't think I've seen kale or maybe have just walked > past it. I know that around here we've had several occasions to have > mustard greens on sale - pretty cheap too. Either one could probably work > well to do a quick saute in a buttered or vegan buttered pan. Wilted just a > bit with some garlic and almond slivers? > > Paula is an excellent choice to keep you tiny towners in check. I enjoy her > posts very much too. > Actually I was trying to locate a recipe for you last night. It contained > feta cheese (as the other one I posted) but I figure a vegan cheese or feta > crumble would do just fine. This one has new potatoes, black (FRESH) > olives, mint and a few other items. Also there are a few pictures that I > have in the photos section but those recipes have lacto-products in them. > Er, you know what that macaroni salad did not if I remember correctly. Just > macaroni (no not the macerana), fresh vegetables (carrots, cherry tomatoes, > celery (you could leave it out) and a good oil based dressing). I'll keep > my carrots peeled and forward anything I come across. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 On 5/19/06, linda <> wrote: > > I don't like any of the other types of kale, just the lacinato (dinosaur). > I > steam it for 3-4 minutes and just put a little vegan margarine, garlic and > pepper on it. Remember I love veggies and I like them just steamed. Juice > it? Now that is gross. I always wanted to be remembered in the kale > section > of a grocery store. Just call me linda with a little l! Will you ever > learn? > Too much hot stuff in your food you have fried your brain, Sean. LOL Oh, > lacinato kale looks totally different that the other kale...it is much > heavier and denser, has a nice bite to it unless you overcook it. I have > never had mustard greens. > Thanks " l " inda (are you intimidated by capitalization or do you not deem yourself worth of a capital letter!), I'll remember your steaming method. Maybe a splash of fresh lemon juice in with that garlic, vegan marg. and pepper. Sounds like that could be layered onto a nice hoagie sandwich with some sprouts, tomatoes, red onion, avocado and mustard and such (no moo or bawk-bawk involved). You are a good man, even if you aren't vegan...I'll have to check out your > recipes in the files for a hot weather one that maybe I can leave out or > replace the cow or chicken. <grinning> I will try the Whole Foods to see > what they have, but I think it is another year before it opens but not > sure. > Just know that it has been approved. Oh, what is feta crumble...isn't that > just feta crumbled? oh, dear, I just know that I will get a smart reply > for > that one. > " a smart reply " - that was almost a compliment if I hadn't known you meant to place a backside in between smart and reply. hehehe. Anywho, did I specifically say " feta crumble " ? If I did then I can tell you that it is not a dessert with a new fruit called feta. You can get....er, one can get crumbled feta cheese in your grocery store. It is...brace yourself....crumbled feta cheese in a plastic package. Around here they are located in that small specialty refrigerated section with the fancy overpriced cheeses. You'll see blue cheese as well. Also they have flavored feta such as garlic feta or sun-dried-mater feta. I think I did mention that tofu (that has been) crumbled or broken up may work. Actually I was even thinking about getting one of those tofu scrambler seasoning packages. I wonder if that flavor would work at all. I've never tried them but will one day. Paula has a good sense of humor which is something that I value and > appreciate a whole lot. > I must agree here with " you " (amazing!). She is a sweetie if I may say so. It's always great to have open people who can handle all types of conversations be it serious or fun. Paula is good people. Of course sometimes you guys gang up on me, but what > the hey...I can handle you both with one hand tied behind my back. LOL > linda > Is this a dare? I think you were too easy a subject for Paula and I last time.... but if you insist then so be it. Some folks just never learn! :-) Shaun ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 The little l is a philosophical thing and won't go into it here but it certainly isn't because of self-esteem issues. Feta is still from a life animal that is being used for commercial ends so don't eat that either. I think I saw somewhere a recipe for vegan feta though. I used to absolutely love feta cheese so don't know that I would be happy with imitation...I loved goat cheese too. Cow cheese I never did like so no loss there. I like the packaged tofu scrambler seasoning. But I do more to it. I scorch up some onion and garlic and then add the Italian sausage stuff in those tube packages...Lite life....and brown it and then add it to the tofu scrambler mixed with the tofu. Since I mix it only for myself freeze it in individual containers and take it out when craving it. It is a bit rich for me to have more than one day at a time. I like it and it satisfies me. Plus freezing it then makes the next meal time really easy and I am for easy. A dare? As Bush would say, " Bring it on. " LOL Okay, think you got me...is it Shaun or Shawn? I have the son Sean. But you never sign other than just the " S " so probably screwed that up unless you are just jerking me around once more. <grinning> I could just call you " sub " but then I think of " Subway " sandwiches and that make me hungry. I think that it was Shawn though as I did a gender reassignment on you thinking Shawn was a girl version of Sean. But then I have seen Sean as a girl's name too so now my mind is tilting. linda - " subprong " <subprong Thanks " l " inda (are you intimidated by capitalization or do you not deem yourself worth of a capital letter!), I'll remember your steaming method. Maybe a splash of fresh lemon juice in with that garlic, vegan marg. and pepper. Actually I was even thinking about getting one of those tofu scrambler seasoning packages. I wonder if that flavor would work at all. I've never tried them but will one day. Is this a dare? I think you were too easy a subject for Paula and I last time.... but if you insist then so be it. Some folks just never learn! :-) Shaun ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 On 5/19/06, linda <> wrote: > > The little l is a philosophical thing and won't go into it here but it > certainly isn't because of self-esteem issues. > Maybe if I'm lucky, linda, you'll share that with me offlist. Feta is still from a life > animal that is being used for commercial ends so don't eat that either. I > think I saw somewhere a recipe for vegan feta though. I used to absolutely > love feta cheese so don't know that I would be happy with imitation...I > loved goat cheese too. Cow cheese I never did like so no loss there. > Oh yes, I know that you are vegan, linda. I wasn't implying that you should purchase or try the feta in the recipe. I actually had vegan options in mind for you that I brought to the e-table. I like the packaged tofu scrambler seasoning. But I do more to it. I scorch > up some onion and garlic and then add the Italian sausage stuff in those > tube packages...Lite life....and brown it and then add it to the tofu > scrambler mixed with the tofu. Since I mix it only for myself freeze it > in > individual containers and take it out when craving it. It is a bit rich > for > me to have more than one day at a time. I like it and it satisfies me. > Plus > freezing it then makes the next meal time really easy and I am for easy. > That sounds excellent. I would pop in some potatoes for some good papas con juevos (y fakey-carne). I have not tried a tube of fake meat in some time though I remember I liked it very much (especially the Gimme Lean " sausage " variety). Tried some Boca breakfast patties recently and they are much better than the MSF version, imho (is " imho " annoying to anyone?). Better in flavor and texture (if one doesn't like the taste or texture of meat I don't think one would like this). I'm going to pick up a packet of that tofu scrambler stuff next time I see it. A dare? As Bush would say, " Bring it on. " LOL > > Okay, think you got me...is it Shaun or Shawn? I have the son Sean. But > you > never sign other than just the " S " so probably screwed that up unless you > are just jerking me around once more. <grinning> I could just call you > " sub " > but then I think of " Subway " sandwiches and that make me hungry. I think > that it was Shawn though as I did a gender reassignment on you thinking > Shawn was a girl version of Sean. But then I have seen Sean as a girl's > name > too so now my mind is tilting. > linda > Knowing that I've added complication to your life brings a smile to my face. <<laughing out loud!>> Only kidding of course. I had to throw in some classic linda humor. Take care, Sub Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 The raw red onion would make me burp! ROFL (sorry PT couldn't resist) linda " subprong " <subprong > Sounds like that could be layered onto a nice hoagie sandwich with some > sprouts, tomatoes, red onion, avocado and mustard and such (no moo or > bawk-bawk involved). Quote Link to comment Share on other sites More sharing options...
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