Recipes

[Q-Checker]

This recipe is from the Vlasic pickle company

PICKLED VEGETABLE GOAT CHEESE SPREAD

(Makes ¾ cup spread)

Ingredients

• 1 Vlasic Farmer’s Garden Kosher Dill Spear, finely chopped
• ¼ cup vegetables from the jar, very finely chopped
• 1 Tbsp. finely chopped parsley leaves
• Pinch sugar
• 1 container (5.3 oz.) goat cheese

Instructions:

1. Blend pickles, vegetables from jar, parsley and sugar with goat cheese.
2. Serve with your favorite crackers or toasted bread slices.

NEXT INGREDIENT: Garbanzo Beans

[vabreeze]

Q-Checker, by vegetables from the jar, are you referring to Giardiniera?

Next ingredient- Garbanzo Beans

[Q-Checker]

Vabreeze --

The recipe that I contributed was from the Vlasic web site and specifies (no surprise) their brand of dill pickles.Their are some vegetables at the bottom of the jar. The online picture gives a view of the jar, so you may be able to compare this with "Giardiniera."  Alas, it was not a "tried and true" recipe -- I thought it looked a bit intriguing and plan to make it at some point -- but something to keep "the game" going. (BTW, I am from NoVA and have enjoyed your contributions to the Recipe Forum.)

[vabreeze]

Hi Q-C,

I'm from CentralVA.  I copied your Lemon Ice recipe but plan to use it to make popsicles/creamsicles.  Your comment (Note: This recipe is best made the day when it is to be eaten as it has a tendency to get “icy” if made too far ahead.), got me to thinking it would be perfect for pop/creamsicles as well.  I'll let you know how they turn out.

I know August has ended but here is something I made after watching the demo on You Tube  (In the Kitchen w/Jonny).

Coconut Garbanzo/Chickpea Curry

Butter/oil- melt together in skillet

Onions- add and cook until light golden brown and soft, about 5 minutes

Minced garlic, salt and pepper and curry powder- add and cook until soft, about 25 seconds to < 60 sec.

Chicken stock- add to pan and be sure to stir up pan bits

Can of garbanzo beans, coconut milk and about tsp+  honey, and some cayenne pepper or hot sauce for some heat; add to skillet and stir; bring chickpea mixture to a boil and immediately reduce to a simmer for 10 - 11 minutes before removing from heat.

Serve with rice, naan, etc. 

[Q-Checker]

Thanks, vabreeze. (BTW, I don't know how you decided on your "nic," but my god-daughter gave her daughter the middle name of "Breeze" and she has been known as "Breezy" since Day#1). If you have the time, I would be interested to know how your pop/creamsicles take-off on my Lemon Ice recipe turns out. I have made this for a company dessert many times and it always gets "ooh's and aah's" from my guests. Thanks for the coconut garbanzo/chickpea curry recipe! Looks like you also like recipes with unusual combo's of ingredients. I would like to try it after this heat wave in NoVA subsides!