In My World

Selection Buy 1-1/2 pounds for 4 servings.  Buy smooth, firm, well-shaped parsnips, small to medium in size. Preparation Scrape or peel.  Leave whole or cut into halves, quarters, or slices. Cooking Cook, covered, in a small amount of boiling salted water until tender, about 30 minutes. Serving Season with salt, pepper, and melted butter or margarine and serve hot with a sprinkling of minced parsley.

Selection Buy 1 pound for 4 to 6 servings.  Buy clean, firm, moist mushrooms which are free of spots. Preparation Clean by brushing well.  Do not wash unless loam (aka dirt) clings to them.  If it is necessary to wash mushrooms, was quickly; do not soak.  Do not peel unless skin is tough.  Leave whole, or remove stems and chop fine, leaving caps whole. Cooking Cook in a covered skillet in 1/4 cup butter or margarine for 8 to 10 minutes.  Season with salt and pepper. Serving Serve as a hot vegetable, or combine with other freshly cooked hot vegetables.   Serving raw Prepare mushrooms as suggested.  Excellent served raw in salads and vegetable trays.

1/2 lb. ground chicken 1 egg, lightly beaten 2 tbsp dry breadcrumbs 1 tbsp grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cups chicken broth 2 cups thinly sliced escarole (I use baby spinach) 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking. Serves 8.

2 servings Soaking 10 min / Prep 15 min / Cooking 20 min 110 calories per serving 1 Tbsp. rice, long grain 240 g fiddleheads 1 Tbsp. butter, unsalted 1/2 shallots, finely chopped 2 cups chicken broth salt and ground pepper to taste 2 tsp. slivered almonds (optional) Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water. A blender or food processor will be very useful to puree the soup. Cook the rice and set aside. Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water. Set them aside. Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 minutes until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 minute, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 minutes. Add salt and pepper to taste. P...

2 potatoes, Russet, Yukon Gold, or Idaho-type 1 tbsp butter 1/3 cup milk salt and pepper to taste Prepare the potatoes, leaving the skin on.  Boil or steam until tender, about 20 to 25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the ilk with the butter and microwave on medium-high for a couple of minutes until hot.  Pass the potatoes through a food mill or potato ricer, then put the puree back into the pot used to cook the potatoes.  Pour in the butter-milk mixture.  Season with salt and pepper and blend well.  Reheat and serve warm. Makes 2 servings.

Boil 4 to 6 medium sweet potatoes until tender, but not soft. Drain, peel, and put through ricer or mash with fork.  Add milk, butter, 4 tbsp chopped walnut meats, brown sugar, and salt to taste. Turn mixture into buttered baking dish, allowing enough room between layer of potatoes and top of dish for a layer of marshmallows, which swell and spread during cooking.   Bake in slow oven 325F until marshmallows are puffed and browned.  Serve in baking dish. Serves 6.