Boiled Vegetables For Dinner

BOILED VEGETABLES FOR DINNER

Boiled Vegetables For Dinner

Boiled Vegetables For Dinner

Boiled Vegetables For Dinner

Boiled dinner speaks for itself and self explanatory here as a pot of water which includes celery, onions, carrots, pumpkin and potatoes boiled until tender.  Served with baked chicken and broccoli.

Boiled Vegetables For Dinner

Ingredients

2 - 3 stalks celery
1 large onion
2 carrots
1/4 lb pumpkin (small piece of pumpkin to make 3 - 4 pieces)
3 - 4 medium potatoes
Water enough to cover all vegetables.

Method

Cut vegetables accordingly and place in a pot of water.  Set on stove top at medium temperature and cook until tender about one hour.

Boiled Vegetables For Dinner was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Vegetable

From Wikipedia, the free encyclopedia

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"Veggie" and "Veg" redirect here. For the diet that abstains from animal products and consists mostly of plants, see Veganism. For a vegetarian diet, see Vegetarianism. For other uses of "vegetable", see Vegetable (disambiguation). For other uses of "veggie", see Veggie (disambiguation). For other uses of "veg", see VEG.

Vegetables in a market in the Philippines

Vegetables are parts of plants that are consumed by humans as food as part of a meal. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. The alternate definition of the term vegetable is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, nuts, and cereal grains, but include fruits from others such as tomatoes and courgettes and seeds such as pulses.

Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.

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Sour Cream Scones

SOUR CREAM SCONES

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones By ShirleyAnn Pearman

Sour Cream Scones

Ingredients

1 cups flour

1 teaspoons baking powder

1 tablespoon sugar

¼  teaspoon salt

2 tablespoons butter

1 eggs, well beaten

¼  cup sour cream

Method

1. Preheat the oven to 425°.
2. Lightly butter a cookie sheet.
3. Mix the flour, baking powder, sugar, and salt in a large bowl.
4. Work the butter in with your fingers or a pastry blender until the mixture resembles coarse meal.
5. Add the eggs and sour cream and stir until blended.
6. Turn out onto a lightly floured board and knead for about a minute.
7. Pat or roll the dough about ¾ inch thick and cut into wedges.  Place on the cookie sheet and bake for about 15 minutes.

Sour Cream Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Scone

From Wikipedia, the free encyclopedia

Scone

Scones with jam and clotted cream as commonly eaten in a cream tea
Type	Cake or quick bread
Place of origin	Ireland, England, Scotland
Main ingredients	Wheat, barley, or oatmeal
Cookbook: Scone    Media: Scone

A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.^[1] The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other types of sweets that are made with yeast.

History

The original scone was round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock, and call the triangles scones. In Scotland, the words are often used interchangeably.^[12]

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.^[13] Modern scones are widely available in British bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.^[14]

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they may take various shapes including triangles, rounds and squares.^[15] Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.^[16]

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Griddle Johnny Bread

GRIDDLE JOHNNY BREAD

Griddle Johnny Bread

Griddle Johnny Bread

Griddle Johnny Bread

Griddle Johnny Bread

Ingredients

1 cup flour

1½  teaspoons baking powder

2 tablespoons sugar

¼ cup of melted butter

1 egg

¼ cup of milk

Method

1. Combine all dry ingredients together.
2. Make a well.
3. Add butter, egg and gradually add milk as you blend.
4. Lightly flour and knead on a bread board or counter.
5. Roll out to about ¼ to ½ inch thick.
6. Grease griddle pan.
7. Place dough on griddle pan.
8. Brown and cook accordingly on both sides.  (Optional:  it can be done in a frying pan or in the oven as well)

Griddle Johnny Bread was made and prepared by Shirley-Ann Pearman

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Carrot And Zucchini Bars

CARROT AND ZUCCHINI BARS

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot and Zucchini Bars

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

¾ cups sugar

2 eggs, slightly beaten

½ cup vegetable oil

1 cup shredded carrots (about 3 medium)

1 cup shredded zucchini (about 1 medium)

½ cup raisins

½ cup chopped walnuts

1 teaspoon vanilla

Method

1.              Preheat oven to 350°F.  In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, salt and sugar.

2.              Add beaten eggs, oil, carrots and zucchini.  Blend all together.

3.              Fold in raisins and walnuts.

4.              Spread in a 7 3/8” x 7 3/8” x 1 5/16” Square Cake Pan and mini loaf pan.

 Or Optional  13x9x2” baking pan.  Optional:  Sprinkle with sugar and chopped walnuts.

5.              Bake 25 to 30 minutes or until a cake tester tool comes out clean.

6.              Cool in pan on a wire rack.

7.              Optional:  Frost.

8.              Cut into bars.

Carrot and Zucchini Bars were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Carrot

From Wikipedia, the free encyclopedia

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.^[1]Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persiaand was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

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Zucchini

From Wikipedia, the free encyclopedia

The zucchini (/zuːˈkiːni/, American English) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly 1 metre (100 cm; 39 in) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in).^[1] A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.^[2][3] In South Africa, a zucchini is known as a baby marrow.

Along with certain other squashes and pumpkins, the zucchini belongs to the species Cucurbita pepo. It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.^[4]

In a culinary context, the zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.

The zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

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Recipe Marketing - Blog
http://recipemarketing.blogspot.com
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ShirleyAnn Pearman 

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