Category Archives: Recipe

Make your own Herbed Vinegar!

app Baba Lula Ganoush

Wanna be fancy?  Wanna “look” fancy at your next get together?  Pick your vinegar:  Apple Cider, White, Wine, or Rice …let’s stop there and keep it simple.  Add 3 tablespoons fresh herb or mixture of herbs of your choice (mix a couple and make it a “house” vinegar”) for every quart of vinegar.

Don’t use ground herbs or spices because the vinegar will get cloudy.  Store it at room temperature, with a lid on, making sure your herbs are covered in the vinegar.  It will be ready in 24 hours, and after you use some, you can top it off again with the same original vinegar.  Just make sure your herbs stay covered.  If you’d like, you can remove the herbs after a couple of days.  Lula’s for Lunch…and More! Catering uses our Tarragon Vinegar to make pickles that we put in several recipes ( see pic of our Baba Lula Ganoush garnished with them!)

Vinegar is a preservative, but it does have its limits.  The word itself is derived from the French “vin aigre” meaning  “sour wine”.  Don’t use more than around 3 tablespoons of your herb mix per quart because too much foreign “matter” can result in food poisoning.  Happy Creating!

Back by Popular Demand! Turkey Refrigerator Casserole

 

1)     Rice, 1 cup

        Salt, 2 tsp

        Water, 2 cups

        Butter, ½ tsp

2)    Bite size leftover turkey, 2C

3)    Onion, diced, ½ C

        Green Pepper, diced, ½ C

        Celery, diced, ½ C

        Mushrooms, sliced, ½ C

        Broccoli florets, chopped small, 2 cups OR

        Green Beans, fresh, 2 cups OR any combination of any  vegetables you have –        leftover or canned  or frozen such as corn, etc..  I wouldn’t try Brussels Sprouts, though!

4)    Cream/Celery Soup, 2 cans

        Sour Cream, ½ C

        Cheddar Chs, shredded, ¾ C

        Dijon Mustard, 1 tbs

        Worchestershire Sauce, 1tsp

        Cayenne pepper, ¼ tsp

French Fried Onions

1)  Bring all but rice to boil, dump in rice, cook according to package directions.  Brown rice is a fabulous healthy alternative in this recipe.   While the rice is cooking, dice your veggies and shred your meat.  When done, dump rice into 1.5 or 2 quart casserole dish.

2) Layer on top of rice

3) Mix all together and microwave in separate dish 8-10 minutes, depending on your microwave.  Your largest vegetable should be cooked through.  Then dump all of this on top of the turkey.

Preheat oven to 350 degrees.

4) Yes, I said canned soup.  Sometimes Lula must return to the south.  Mix all of this together and dump on top of veggies.

5) As many as you want, dump on top of casserole and bake uncovered until bubbling – appx 30-45 minutes.  If you are one of the rare households who doesn’t have these onions around during holiday time, crush a sleeve of Ritz or butter crackers and mix with ½ stick of melted butter and spread on top.

Lula wishes for your tastebuds delight!

What do you have alot of?

Luscious, warm, juicy, brilliant, sweet tomatoes… go to www.lulasforlunch.com and click on Seasonal Selections for an EASY recipe that will help you use 2 of your abundant garden items right now!!  And…just for my blog babies, check out the recipe below that will help you get rid of that most delicious of all weeds…MINT!!

CHILLED MINTED PEA SOUP

¼ cup minced onion                        sauté low heat 1 tsp butter 10 min no browning

 

1 can broth

 

1 can water                                         add both – btb  then simmer

 

¾ cup frozen peas or fresh          add at the simmer, maintain for 5 min

 

¼ c mint leaves                                 add, maintain for 3 min

 

 

 

Dump all in blender, whir till smooth as possible, return to pan through fine mesh sieve (or china cap if you have one)

 

1/4c to ½ c heavy cream                stir through to desired viscosity and taste

 

 

 

Dash  cayenne, salt                         correct seasoning

 

 

 

Chill at least 2 hours.  Serves  4