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BTD Forums  /  Cook Right 4 Your Type  /  Cooking with Lettuces
Posted by: san j, Tuesday, April 17, 2012, 5:47pm
Here's one nice recipe using peas (shelled fresh recommended, but frozen okay). Fresh mint leaves really springify this, too.

http://www.channel4.com/4food/recipes/vegetarian/braised-peas-with-leeks-little-gem-lettuces-and-mint-recipe

There are so many wonderful lettuces and endives delicious lightly cooked / braised. Care to share recipes?
Posted by: Spring, Tuesday, April 17, 2012, 6:12pm; Reply: 1
The Pennsylvania Dutch were great at cooking with lettuce. Maybe you could do a search for some of their recipes. I remember eating what they called "wilted lettuce" that was really good. Of course, we would need to use compliant oils - NOT the bacon drippings that they liked so much!
Posted by: Spring, Tuesday, April 17, 2012, 6:15pm; Reply: 2
http://www.rechelleunplugged.com/2009/06/wilted-lettuce-2/
If you want a laugh, zip through this visual about making wilted lettuce. It is so hilarious!!! LOL  She didn't mention this but the bacon grease is supposed to be HOT!
Posted by: Possum, Tuesday, April 17, 2012, 6:17pm; Reply: 3
Quoted from Spring
http://www.rechelleunplugged.com/2009/06/wilted-lettuce-2/
If you want a laugh, zip through this visual about making wilted lettuce. It is so hilarious!!! LOL  She didn't mention this but the bacon grease is supposed to be HOT!
Love the bit about the bacon disappearing & the "tis penance for the bacon theft"...:D
One of my favourite simple as meals, is cooked mince with mineral salt & shredded lettuce stirred through just before serving ;) No need to wilt it, it wilts naturally - in fact I prefer it crunchy;)
Posted by: Dianne, Tuesday, April 17, 2012, 6:38pm; Reply: 4
Quoted from Possum
Love the bit about the bacon disappearing & the "tis penance for the bacon theft"...:D
One of my favourite simple as meals, is cooked mince with mineral salt & shredded lettuce stirred through just before serving ;) No need to wilt it, it wilts naturally - in fact I prefer it crunchy;)


SanJ- great thread as this is something that I've been interested in as I get iceberg and romaine as diamonds.

Possum-love the idea of throwing into minced meats! thanks
Posted by: Spring, Tuesday, April 17, 2012, 8:33pm; Reply: 5
Quoted from Possum
Love the bit about the bacon disappearing & the "tis penance for the bacon theft"...:D
One of my favourite simple as meals, is cooked mince with mineral salt & shredded lettuce stirred through just before serving ;) No need to wilt it, it wilts naturally - in fact I prefer it crunchy;)


Yes, I like it crunchy too, but there is something about the hot bacon grease and wilted lettuce that appeals to a lot of people.
Posted by: Possum, Tuesday, April 17, 2012, 8:44pm; Reply: 6
Quoted from Spring
Yes, I like it crunchy too, but there is something about the hot bacon grease and wilted lettuce that appeals to a lot of people.
Hopefully not people here ::) ;)

Posted by: ruthiegirl, Tuesday, April 17, 2012, 9:59pm; Reply: 7
I think it's the salty/greasy combo that makes bacon grease so appetizing. Cooking in salted butter is similarly delicious. If I'm cooking with ghee or olive oil, I'll usually add sea salt to the dish.
Posted by: geminisue, Tuesday, April 17, 2012, 10:25pm; Reply: 8
I will add different kinds of lettuce, sliced thinly, into my cooked ground sirloin or chuck when preparing to use for like a sloppy joe in a bowl, or chili with different compliant beans, (black, black eyed peas, greath northern) I also add baby spinach whole, it all wild from the heat.

Or I use the lettuce leave instead of bread, but roll like a burrito.
Posted by: Spring, Wednesday, April 18, 2012, 12:16am; Reply: 9
Quoted from Possum
Hopefully not people here ::) ;)


That's a given! Makes me shudder to think about bacon grease!!
Posted by: Spring, Wednesday, April 18, 2012, 12:17am; Reply: 10
Quoted from ruthiegirl
I think it's the salty/greasy combo that makes bacon grease so appetizing. Cooking in salted butter is similarly delicious. If I'm cooking with ghee or olive oil, I'll usually add sea salt to the dish.


I certainly agree with you about the salt and ghee! Yummy!
Posted by: san j, Wednesday, April 18, 2012, 2:29am; Reply: 11
Quoted from Spring


That's a given! Makes me shudder to think about bacon grease!!


On the "brussels sprouts" thread just now, people are posting about bacon with brussels sprouts. Someone mentions turkey bacon. I've on occasion enjoyed turkey bacon, actually.

Posted by: Spring, Wednesday, April 18, 2012, 3:45am; Reply: 12
Quoted from san j
On the "brussels sprouts" thread just now, people are posting about bacon with brussels sprouts. Someone mentions turkey bacon. I've on occasion enjoyed turkey bacon, actually.


I know, I was reading about the Brussels sprouts. Somehow, I just don't trust the ingredients in turkey bacon. Or turkey sausages, either, for that matter. Cayenne pepper lurks in some of the stuff and black pepper does too. Both nearly kill me.
Posted by: Henriette Bsec, Wednesday, April 18, 2012, 9:50am; Reply: 13
Quoted from Possum
Hopefully not people here ::) ;)



oh yes  :B after 13 years on BTD I still havent given up organic bacon  ::) ::) ::)IT is soooooo much part of danish cuisine and since I have no real reaction to it - it is part of my 10-20 % less ideal food together with olives and avocados.

Back to lettuce.
I used to make a very yummy high summer dish
I took new onions
new carrots
new peas
mint and cos/romaine salad.
It a pot with butter( we only have salted ;))
put the new onions and carrots untill almost tender
- then add peas, mint and  lettuce
- and cook until wilted
- taste amazing with new potatoes ( neutral for me ;) or a piece of bread.

Posted by: san j, Wednesday, April 18, 2012, 6:58pm; Reply: 14
Quoted from Henriette Bsec
it is part of my 10-20 % less ideal food

??) Never heard of that. Your own private system?
Posted by: Henriette Bsec, Wednesday, April 18, 2012, 7:51pm; Reply: 15
Quoted from san j

??) Never heard of that. Your own private system?


Jep- being healthy -I decided that I wont stress over minor avoids
- most days I have no avoids- pther days like today I had a small slice of organic parma ham ::)
Life has to be good and with no regrets ;)
Posted by: san j, Wednesday, April 18, 2012, 10:43pm; Reply: 16
Quoted from Henriette Bsec


Jep- being healthy -I decided that I wont stress over minor avoids
- most days I have no avoids- pther days like today I had a small slice of organic parma ham ::)
Life has to be good and with no regrets ;)


We seem to have yet more in common... ;)


Now: Favorite lettuces, everyone?

Posted by: deblynn3, Thursday, April 19, 2012, 3:35pm; Reply: 17
I grew several bitter lettuces in the green house this winter. So when it started to get hot I needed to use it up quick.  I started dropping it on top of my mixed steamed veggies. The pepper cress, was great for the mix.  I also had dandelion, some leaf lettuces and arugula in the mix as well.

The frozen veggie mix has yellow squash, zucchini, peas, carrots, onion, peppers, and water chestnut.

I use sea salt, paprika, turmeric, garlic, spirulina as spices, and a home made Italian herb mix  
Posted by: Possum, Saturday, April 21, 2012, 6:57am; Reply: 18
Sounds like Romaine Lettuce is the best sort for a source of a lot of different digestive enzymes :-/ ;)
Posted by: paul clucas, Saturday, April 21, 2012, 7:41pm; Reply: 19
After cooking most of the stir fry, I turn the ring off (electric *sigh*) slice thin strips of romaine lettuce on the meat veggie combo in the pan, and continue stiring until the lettuce begins to shrink.

Delicious!   ;)

To make irresitable food you could deep fry your food in salted ghee.

I don't - on the basis that what I do not start, I will not be forced to stop.    :D
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