Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 In a message dated 1/17/2008 2:47:48 P.M. Eastern Standard Time, jnnhampson writes: <<<Do you all eat really spicy food? I am a wimp and can't eat the hot food that my kids eat. The only really hot thing I like is horse radish. Can you cook vegetarian good tasting things that are not all that spicy? TIA. jeanne in ny>>> Hi Jeanne! You can make the quesadillas I posted earlier without the chipotle chili powder or salsa, and they're still delicious! I only put the barest hint of the chipotle on mine, and can't eat the salsa because of the tomatoes. I have to watch pepper, as I had a bleeding ulcer, now healed, but my stomach is still sensitive to pepper (especially ground peppercorns like black pepper, which I LOVE, darn it) and also to cinnamon. But I find other things that are okay, like I eat tons of ginger. I use it in baking where I used to use cinnamon, drink it for tea, eat candied ginger root, grate the raw root into stir fry. My favorite way to heat things up nowadays. But really, most recipes, you can substitute something else for what you don't like. I used to use a lot of spice, so know where to put it in the recipe to liven it up. But most things you can take it out or cut it way down, and still have something good. I get my cinnamon fix by adding cinnamon essential oil to my aromatherapy blends. It still smells good! What do you make that's good with horse radish? I haven't used any in ages, though I suppose it would be good on the sandwiches I make with German rye bread and hummus and soya cheese and sauerkraut or pickled red cabbage! Love & Light, Barbara BarbaraJean1732 ..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-. No aspect of Grandmother is neutral. By this I mean to convey that no facet of Herself is without purpose or benefit. There is no element which She intended to keep hidden. She is selfless. She is eternally giving. In return we must respectfully recognize Her gifts and accept them with the reciprocal attitude of gratitude. -- Mary Summer Rain, _The Singing Web_ ..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-..-=*=-. **************Start the year off right. Easy ways to stay in shape. http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 Do you all eat really spicy food? I am a wimp and can't eat the hot food that my kids eat. The only really hot thing I like is horse radish. Can you cook vegetarian good tasting things that are not all that spicy? TIA. jeanne in ny ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 Jeanne, for some reason it seems many of us in this group like spicy food, made spicy with hot peppers. This is pretty normal in Califronia and the south west in general, and also with Creole and Cajun food. If I travel outside these areas I carry dried hot peperps or bottled hot sauce with me ;-) In most recipes, the 'hot' component is totally optional. Many of my friends and relatives cannot take hot spicy food, so if I cook for them, I leave out the hotness and serve hot sauce, sliced hot pepers or salsa on the side. , jeanne hampson <jnnhampson wrote: > > Do you all eat really spicy food? I am a wimp and can't eat the hot food that my kids eat. The only really hot thing I like is horse radish. Can you cook vegetarian good tasting things that are not all that spicy? TIA. jeanne in ny > > > ___________________ _______________ > Looking for last minute shopping deals? > Find them fast with Search. http://tools.search./newsearch/category.php? category=shopping > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 I don't like real spicy stuff. I use mild salsa and my curry is so mild a baby can eat it. Call me a wimp, but I don't concider pain a pleasant experience and hot spicy stuff hurts. I enjoy flavorful stuff, but it doesn't have to make my eyes water and clear my sinuses to be flavorful. Katie jeanne hampson <jnnhampson wrote: Do you all eat really spicy food? I am a wimp and can't eat the hot food that my kids eat. The only really hot thing I like is horse radish. Can you cook vegetarian good tasting things that are not all that spicy? TIA. jeanne in ny ________ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 I am in California also and the spicier and hotter the better. I add those dried hot pepper flakes to everything and then sprinkle on Tabasco for good measure. (LOL) _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 Hello All, My first post as new member. The hot and spicy is a call to duty. First, let me say that earlier this week when I returned at 10 pm from an evening class and made the mistake of reading your posts on an empty stomach. My mouth was watering. I've been a vegan, a fish-ama-tarian and a vegetarian at various times since the early 70s. Fell back on fish several years ago for convenience and peace in the household. Anything spicy is my favorite. Went to high school in Texas which gave me a love of the true, fresh Mexican food. Also discovered epazote, the Mexican herb that makes beans ... um, neighborly. Also have a profound love of homemade Indian food with home-ground spices. If there is interest from the group, I will post Indian spice recipes (you may make them mild or hot) and my infamous recipe for " Paraquat " my hottest homemade hot sauce, or provide off-list if you drop me a line. Donna E Los Angeles >>Zelda <zel29 wrote: I am in California also and the spicier and hotter the better. I add those dried hot pepper flakes to everything and then sprinkle on Tabasco for good measure. (LOL) << *** *** *** Donna Ryall Ellis Design Tupelo p.m. Gardenscape tupelopm Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 Love to have your recepies, sure everyone would. Thanks Donna Ellis <tupelopm wrote: Hello All, My first post as new member. The hot and spicy is a call to duty. First, let me say that earlier this week when I returned at 10 pm from an evening class and made the mistake of reading your posts on an empty stomach. My mouth was watering. I've been a vegan, a fish-ama-tarian and a vegetarian at various times since the early 70s. Fell back on fish several years ago for convenience and peace in the household. Anything spicy is my favorite. Went to high school in Texas which gave me a love of the true, fresh Mexican food. Also discovered epazote, the Mexican herb that makes beans ... um, neighborly. Also have a profound love of homemade Indian food with home-ground spices. If there is interest from the group, I will post Indian spice recipes (you may make them mild or hot) and my infamous recipe for " Paraquat " my hottest homemade hot sauce, or provide off-list if you drop me a line. Donna E Los Angeles >>Zelda <zel29 wrote: I am in California also and the spicier and hotter the better. I add those dried hot pepper flakes to everything and then sprinkle on Tabasco for good measure. (LOL) << *** *** *** Donna Ryall Ellis Design Tupelo p.m. Gardenscape tupelopm Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 Hi, Donna, Oh, YES, please.... Would love to have your hot sauce!! Thanks! On 1/18/08, Donna Ellis <tupelopm wrote: > > Hello All, > > If there is interest from the group, I will post Indian spice recipes (you > may make them mild or hot) and my infamous recipe for " Paraquat " my hottest > homemade hot sauce, or provide off-list if you drop me a line. > > Donna E > > > - > - > > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 I'd really like to have the recipe for your hot sauce! Robin in NC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2008 Report Share Posted January 18, 2008 Greetings Fellow Hottie, I tried to add it to the files under condiments but I think I may have to try from the office. It seems is no open to Safari or Mac software. Meanwhile, here it is. If you'd rather a pdf, let me know and I'll send it that way. Kind regards and happy eating, Donna E (Los Angeles) Paraquat: a hot sauce If you like things hot, this will not disappoint. The result looks innocent, like katsup, so lable it appropriately. Skull and cross bones or Mr Yuk Sticker! Store in glass in fridge as the color will not come out of plastic. Use freezer bags if you want to store in freezer. Gringos may want to dilute the prepared Paraquat with sour cream. I call the sour cream/Paraquat mixture Agent Orange, because it is still POTENT. Wash and stem 4 cups Thai Chilies, mostly red, a few green are OK Add 3 tbsp olive oil, preferably imbued with garlic 1/2 tsp coarse salt Toss ingredients In large pyrex baking dish to coat chilies. Roast in 375 degree oven until skins begin to darken or shrink. Place chilies in Molinex or Cuisinart and pulse to break up materials. slurry with: 2 tbsp tomato paste (Muir Glen is great) mixed into 1/2 cup water 3 tbsp cumin seed, powdered 1/2 tsp salt 1 chopped fresh tomato with good flavor - not the hockey puck kind from the grocery store Blend, scraping down the sides once or twice for a total of about 2 mins. Put a large strainer over a larger glass bowl. Scrape the Paraquat pulp into the strainer. You'll need to press the pulp so the sauce goes through the strainer and leaves a wall of seeds and skins. Use care in disposing of the seeds and skins. If you have neighborhood dogs who rummage the cans, it would be cruel for them to get into the Paraquat pulp. I once offered the pulp for a friends compost heap. He was afraid of fire. Pour the finished Paraquat sauce into a glass storage jar and refrigerate. Ice down the beer. Cut up extra limes. Prep whatever will serve as a Paraquat; it's good on soft tacos made with Ahi, pulled chicken or pork, or with a vegetable cous cous. Yummy fun for your four alarm buddies. --- Momcat <Momcat55 wrote: > Hi, Donna, > > Oh, YES, please.... > > Would love to have your hot sauce!! > > Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2008 Report Share Posted January 19, 2008 I wonder if my groc has Thai peppers.....I think I'll check my farm market this afternoon. Thanks! Amy **************Start the year off right. Easy ways to stay in shape. http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2008 Report Share Posted January 19, 2008 Thanks, Donna! I've saved the recipe and am anxious to try it. May take a while, however, to be able to get a tomato, " ...not a hockey puck " ..Our winter tomatoes in Ohio are just awful! ..Although...hmmmm...wonder if I can use a frozen tomato from my garden last summer? Since it gets blenderized anyway, maybe just cut back a bit on the water? Thanks so much! On 1/18/08, Donna Ellis <tupelopm wrote: > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2008 Report Share Posted January 19, 2008 Hi Momcat, I think your homegrown tomatoes would be superior to anything you might find outside the home. Maybe put the frozen mass in a strainer to thaw and drain, then add the water as needed to make a sauce. Let me know how it goes. Donna E (Los Angeles) --- Momcat <Momcat55 wrote: > Thanks, Donna! > > I've saved the recipe and am anxious to try it. > > May take a while, however, to be able to get a > tomato, " ...not a hockey > puck " ..Our winter tomatoes in Ohio are just awful! > > .Although...hmmmm...wonder if I can use a frozen > tomato from my garden last > summer? Since it gets blenderized anyway, maybe just > cut back a bit on the > water? > > Thanks so much! > > > On 1/18/08, Donna Ellis <tupelopm wrote: > > > > > > > > > > > [Non-text portions of this message have been > removed] > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2008 Report Share Posted January 21, 2008 Zelda, I will post them this evening! Your fellow 'spice girl,' Donna (the 2nd) of LA Sent from my iPhone On Jan 21, 2008, at 16:10, " Zelda " <zel29 wrote: I would love to see those great spicy recipes, Donna Zelda Quote Link to comment Share on other sites More sharing options...
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