Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 I have a few questions after shopping today for anyone who can answer ) How long does a spaghetti squash last and can ya put it in the fridge to make it last longer? what is rapini? and how do ya cook it? what do you use Chinese cabbage for? Where is my beautiful house? How did I get here? hugs, Chanda - purplepassion Wednesday, October 19, 2005 8:45 PM Re: Peppakakor Ginger Balls Hi Julie Hi Julie, Those are easy, the roll out version takes more time. Happy you liked them. I have more goodies to post. I just finished making a pan of Swedish white brownies for Mom's doctor and his office staff gets my Big Sur brownies when I go in tomorrow. I could stay in the kitchen for days on end. Donna Julie Braswell <abnjb wrote: Donna, I am about to bust at the seams!! I cannot tell you how many of those " ginger snaps " I ate tonight. That recipe needs to go platinum! lol!! It is definitely a keeper. Julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 , " PuterWitch " <puterwitch@c...> wrote: > > I have a few questions after shopping today for anyone who can answer ) > > > How long does a spaghetti squash last and can ya put it in the fridge to make it last longer? OK my vegetable encyclopedia states: Spaghetti squashes will keep for several months provided they are kept in a cool, dark place. > what is rapini? and how do ya cook it? Not in the book, this is a British book and they different names for things. Anything else it is called. > what do you use Chinese cabbage for? a winter salad component and good stir-fried with a tasty sauce > Where is my beautiful house? This is not my beautiful house! > How did I get here? And you are not my beautiful wife! > > hugs, > Chanda Did I get that right? Ugh...I think I'm getting old!!! Nicole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 > How long does a spaghetti squash last and can ya put it in the > fridge to make it last longer? I've never tried refrigerating it (whole anyway), but it seems to last a few weeks on the counter. > what is rapini? and how do ya cook it? A relative of the turnip. Cook like broccoli, except you don't need to peel the stems. Ah, here's a good site: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm > what do you use Chinese cabbage for? Stir fries! I'm sure there are other uses, but that's usually what I use it for. > Where is my beautiful house? Um, click those ruby slippers, dear. > How did I get here? See above... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 LOL! thanks somuch Nicole, when I read about my squash I was delighted. I was praying it would last until next Wednesday, LOL. Yes we are old. Hugs, Chanda - Nicole Wednesday, October 19, 2005 10:05 PM Re: 4 questions for all who can answer , " PuterWitch " <puterwitch@c...> wrote: > > I have a few questions after shopping today for anyone who can answer ) > > > How long does a spaghetti squash last and can ya put it in the fridge to make it last longer? OK my vegetable encyclopedia states: Spaghetti squashes will keep for several months provided they are kept in a cool, dark place. > what is rapini? and how do ya cook it? Not in the book, this is a British book and they different names for things. Anything else it is called. > what do you use Chinese cabbage for? a winter salad component and good stir-fried with a tasty sauce > Where is my beautiful house? This is not my beautiful house! > How did I get here? And you are not my beautiful wife! > > hugs, > Chanda Did I get that right? Ugh...I think I'm getting old!!! Nicole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 >> what is rapini? and how do ya cook it? > Not in the book, this is a British book and they different names for > things. Anything else it is called. Hi, Nicole! It's also known as raab or broccoli raab. Maybe that's in your book? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 ahh ok, thanks for clearing this up for me Amy, so the rapini I the broccoli Raab. Then the sign was by the wrong veggie, or veggie versey. This veggie I was looking at was a leafy veggie with red stems and red veins in the leaves. Could this be the kale that I so want to try? I clicked those shoes together and all I get is a cloud of dust. Hugs, Chanda - Amy Wednesday, October 19, 2005 10:09 PM Re: 4 questions for all who can answer > How long does a spaghetti squash last and can ya put it in the > fridge to make it last longer? I've never tried refrigerating it (whole anyway), but it seems to last a few weeks on the counter. > what is rapini? and how do ya cook it? A relative of the turnip. Cook like broccoli, except you don't need to peel the stems. Ah, here's a good site: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm > what do you use Chinese cabbage for? Stir fries! I'm sure there are other uses, but that's usually what I use it for. > Where is my beautiful house? Um, click those ruby slippers, dear. > How did I get here? See above... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 > ahh ok, thanks for clearing this up for me Amy, so the rapini I the > broccoli Raab. Then the sign was by the wrong veggie, or veggie > versey. > This veggie I was looking at was a leafy veggie with red stems and red > veins in the leaves. Could this be the kale that I so want to try? Sounds like ruby chard to me. http://www.victoryseeds.com/catalog/vegetable/chard/Chard_RubyRed.jpg > I clicked those shoes together and all I get is a cloud of dust. Wish harder... and is Em ok? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2005 Report Share Posted October 19, 2005 Here is a link for info on rapini http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm Chinese cabbage is also used in making egg rolls and works well for a Chinese mandarin salad. Nicole <Colejil wrote: , " PuterWitch " <puterwitch@c...> wrote: > > I have a few questions after shopping today for anyone who can answer ) > > > How long does a spaghetti squash last and can ya put it in the fridge to make it last longer? OK my vegetable encyclopedia states: Spaghetti squashes will keep for several months provided they are kept in a cool, dark place. > what is rapini? and how do ya cook it? Not in the book, this is a British book and they different names for things. Anything else it is called. > what do you use Chinese cabbage for? a winter salad component and good stir-fried with a tasty sauce > Where is my beautiful house? This is not my beautiful house! > How did I get here? And you are not my beautiful wife! > > hugs, > Chanda Did I get that right? Ugh...I think I'm getting old!!! Nicole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 Hi! I have ramp? that's like a green onion. Nicole , " Amy " <sandpiperhiker> wrote: > > >> what is rapini? and how do ya cook it? > > Not in the book, this is a British book and they different names for > > things. Anything else it is called. > > > Hi, Nicole! It's also known as raab or broccoli raab. Maybe that's > in your book? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 , " PuterWitch " <puterwitch@c...> wrote: > > ahh ok, thanks for clearing this up for me Amy, so the rapini I the broccoli Raab. Then the sign was by the wrong veggie, or veggie versey. > This veggie I was looking at was a leafy veggie with red stems and red veins in the leaves. Could this be the kale that I so want to try? > > I clicked those shoes together and all I get is a cloud of dust. > > Hugs, > Chanda That is Swiss chard. You can also get it with yellow or white stems/veins. Also an excellent green, that tastes great with balsamic vinegar. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 > Hi! I have ramp? that's like a green onion. Ah well, maybe they don't eat them in ENgland! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 Maybe??? or maybe it's gotta crazy name. They say courgette for zucchini and aubergine for eggplant. There's a few others that are different. What did you say it was related too, or am I too late on this subject? Nicole , " Amy " <sandpiperhiker> wrote: > > > Hi! I have ramp? that's like a green onion. > > > Ah well, maybe they don't eat them in ENgland! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 I got rainbow chard today at whole foods, and also dandelions. I am not a salad eater. My salads are very few and far between. If I eat raw veggies it's while dipping them. Can I make the chard and dandelions cooked? I will investigate. hugs, Chanda - organic_homestead Thursday, October 20, 2005 11:15 AM Re: 4 questions for all who can answer , " PuterWitch " <puterwitch@c...> wrote: > > ahh ok, thanks for clearing this up for me Amy, so the rapini I the broccoli Raab. Then the sign was by the wrong veggie, or veggie versey. > This veggie I was looking at was a leafy veggie with red stems and red veins in the leaves. Could this be the kale that I so want to try? > > I clicked those shoes together and all I get is a cloud of dust. > > Hugs, > Chanda That is Swiss chard. You can also get it with yellow or white stems/veins. Also an excellent green, that tastes great with balsamic vinegar. Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2005 Report Share Posted October 21, 2005 > Maybe??? or maybe it's gotta crazy name. They say courgette for > zucchini and aubergine for eggplant. There's a few others that are > different. What did you say it was related too, or am I too late on > this subject? Well, I think she got her info, but it's related to turnips. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 Hi Chanda: I think you are describing Swiss Chard. Gayle PuterWitch <puterwitch Wed, 19 Oct 2005 22:20:40 -0400 Re: Re: 4 questions for all who can answer ahh ok, thanks for clearing this up for me Amy, so the rapini I the broccoli Raab. Then the sign was by the wrong veggie, or veggie versey. This veggie I was looking at was a leafy veggie with red stems and red veins in the leaves. Could this be the kale that I so want to try? I clicked those shoes together and all I get is a cloud of dust. Hugs, Chanda - Amy Wednesday, October 19, 2005 10:09 PM Re: 4 questions for all who can answer > How long does a spaghetti squash last and can ya put it in the > fridge to make it last longer? I've never tried refrigerating it (whole anyway), but it seems to last a few weeks on the counter. > what is rapini? and how do ya cook it? A relative of the turnip. Cook like broccoli, except you don't need to peel the stems. Ah, here's a good site: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm > what do you use Chinese cabbage for? Stir fries! I'm sure there are other uses, but that's usually what I use it for. > Where is my beautiful house? Um, click those ruby slippers, dear. > How did I get here? See above... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 thanks Gayle, I appreciate it, but nowadays Gayle... lemmy tell ya................. I wait for no green. I found that out and tried these two days ago, LOL. It is my absolute favorite green so far. leaves with the consistency of spinach, yet without the slight grassy taste of spinach, with stalks having a crunchier, yet still tender consistency. The flavor is wonderful. I am going to eat chard once a week if not more. Throw some nutritional yeast flakes and some ground flax seed in there and you are packing a punch too! hugs, CHanda - glpveg4life Monday, October 24, 2005 2:07 PM Re: Re: 4 questions for all who can answer Hi Chanda: I think you are describing Swiss Chard. Gayle PuterWitch <puterwitch Wed, 19 Oct 2005 22:20:40 -0400 Re: Re: 4 questions for all who can answer ahh ok, thanks for clearing this up for me Amy, so the rapini I the broccoli Raab. Then the sign was by the wrong veggie, or veggie versey. This veggie I was looking at was a leafy veggie with red stems and red veins in the leaves. Could this be the kale that I so want to try? I clicked those shoes together and all I get is a cloud of dust. Hugs, Chanda - Amy Wednesday, October 19, 2005 10:09 PM Re: 4 questions for all who can answer > How long does a spaghetti squash last and can ya put it in the > fridge to make it last longer? I've never tried refrigerating it (whole anyway), but it seems to last a few weeks on the counter. > what is rapini? and how do ya cook it? A relative of the turnip. Cook like broccoli, except you don't need to peel the stems. Ah, here's a good site: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm > what do you use Chinese cabbage for? Stir fries! I'm sure there are other uses, but that's usually what I use it for. > Where is my beautiful house? Um, click those ruby slippers, dear. > How did I get here? See above... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2005 Report Share Posted October 27, 2005 Your Welcome Chanda: I have not tried swiss chard since I was a kid. Wonder if my husband and daughter would eat it... They both like spinach. My son does not. Maybe one day when we are at the store I will see it and see if anyone wants to try it. Gayle PuterWitch <puterwitch Mon, 24 Oct 2005 14:27:51 -0400 Re: Re: 4 questions for all who can answer thanks Gayle, I appreciate it, but nowadays Gayle... lemmy tell ya................. I wait for no green. I found that out and tried these two days ago, LOL. It is my absolute favorite green so far. leaves with the consistency of spinach, yet without the slight grassy taste of spinach, with stalks having a crunchier, yet still tender consistency. The flavor is wonderful. I am going to eat chard once a week if not more. Throw some nutritional yeast flakes and some ground flax seed in there and you are packing a punch too! hugs, CHanda - glpveg4life Monday, October 24, 2005 2:07 PM Re: Re: 4 questions for all who can answer Hi Chanda: I think you are describing Swiss Chard. Gayle PuterWitch <puterwitch Wed, 19 Oct 2005 22:20:40 -0400 Re: Re: 4 questions for all who can answer ahh ok, thanks for clearing this up for me Amy, so the rapini I the broccoli Raab. Then the sign was by the wrong veggie, or veggie versey. This veggie I was looking at was a leafy veggie with red stems and red veins in the leaves. Could this be the kale that I so want to try? I clicked those shoes together and all I get is a cloud of dust. Hugs, Chanda - Amy Wednesday, October 19, 2005 10:09 PM Re: 4 questions for all who can answer > How long does a spaghetti squash last and can ya put it in the > fridge to make it last longer? I've never tried refrigerating it (whole anyway), but it seems to last a few weeks on the counter. > what is rapini? and how do ya cook it? A relative of the turnip. Cook like broccoli, except you don't need to peel the stems. Ah, here's a good site: http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm > what do you use Chinese cabbage for? Stir fries! I'm sure there are other uses, but that's usually what I use it for. > Where is my beautiful house? Um, click those ruby slippers, dear. > How did I get here? See above... Quote Link to comment Share on other sites More sharing options...
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