Horseradish Days 2024 is on Thursday, June 6, 2024: What is a good recipe to make on father's day?

Thursday, June 6, 2024 is Horseradish Days 2024. Health Benefits of Horseradish Gold's horseradish in your

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FATHER'S DAY BARBECUE

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Chunky Clam and Bacon Dip

with Pita Toasts

Note: For a more colorful presentation of this dip, reserve some bacon, bell pepper, green onions, and basil for garnish.

1/4 pound bacon (about 8 slices), chopped

two 6-1/2-ounce cans minced clams

8 ounces cream cheese, softened

1/4 cup sour cream

1/3 cup finely chopped red bell pepper

3 green onions, chopped fine

2 tablespoons finely chopped fresh basil leaves

1 teaspoon drained bottled horseradish

1 teaspoon fresh lemon, or to taste

3/4 teaspoon Worcestershire sauce

Hot pepper sauce, to taste

Pita Toasts (recipe follows) or potato chips

In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain. In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Serve dip with toasts or chips. Makesabout 2 cups.

Pita Toasts

four 6-inch pita loaves

about 1/4 cup olive oil

coarse kosher salt

Preheat oven to 375°. Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges. Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Makes 48 toasts.

Grilled Porterhouse Steaks

Note: These colorful peppercorns aren't just decorative: They add a robust flavor to steaks as well as to thick-cut chops or cuts of meat suitable for roasting. These can be found in bottles in many supermarkets.

three 1-1/2-inch thick porterhouse steaks (each about 2 to 2-1/2 pounds)

3 tablespoons mixed whole peppercorns

1-1/2 teaspoons coarse kosher salt

Prepare grill. Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere. Grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130° for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from the heat.) Transfer steaks to a platter and let stand 10 minutes. Serve steaks sliced. Serves 6.

Mixed Olive Relish

2 cups mixed brine-cured black and green olives

1/2 cup drained pimiento-stuffed green olives

1/3 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice, or to taste

1 tablespoon drained capers, chopped

1/4 cup finely chopped fresh Italian parsley leaves

Working with several brine-cured olives at a time and using the flat side of a large heavy knife, press olives to crush them and remove pits. Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Makes about 2 cups.

Skillet-Crusted Potatoes

Note: These potatoes are at their best when browned just before serving, in this case while the grilled steaks are standing.

2-1/2 pounds small boiling potatoes

3 tablespoons olive oil

1 tablespoon chopped fresh thyme leaves

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer potatoes 10 to 15 minutes, or until just tender. drain potatoes in a colander and cool. Halve potatoes crosswise. In a 10- to 12-inch nonstickskillet heat 1-1/2 tablespoons oil with 1/2 tablespoon thyme and salt to taste over moderately high heat until hot but not smoking and add half of potatoes, cut side down. Cook potatoes, without stirring, until cut sides are golden and

crusty, about 5 minutes, and toss potatoes, shaking skillet, to coat with oil. Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and thyme in same manner. Serves 6.

Arugula Salad with Garlic

Balsamic Vinaigrette

2 cloves garlic, or to taste

1/4 teaspoon salt

1 tablespoon minced shallot

2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil

3 bunches arugula (about 1 pound total)

1 pint cherry tomatoes, halved

1 carrot, shredded

salt and freshly ground pepper, to taste

Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and and add oil in a stream, whisking until emulsified. Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot. Just before serving drizzle vinaigrette over salad and toss with salt and pepper to taste.

Fallen Chocolate Cake Squares

with Butterscotch Sauce

9 ounces bittersweet chocolate, chopped

1 stick (1/2 cup) unsalted butter, cut into pieces

3/4 cup sugar

5 large eggs, separated

3 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla

1/4 teaspoon salt

coffee or vanilla ice cream, preferably super-premium

Butterscotch Sauce (recipe follows)

whipped cream, optional

Preheat oven to 350°. Butter and flour a 9-inch square baking pan, knocking out excess flour. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove bowl from heat and whisk 1/3 cup sugar into chocolate mixture. Add yolks 1 at a time, whisking well after each addition, and whisk in flour, cocoa

powder, vanilla, and salt. In a bowl beat whites until they hold soft peaks and gradually add remaining 1/4 cup sugar, beating until whites just hold stiff peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into baking pan, spreading evenly, and bake in middle of oven 40 to 45 minutes, or until a

tester comes out with moist crumbs adhering. Cool cake in pan on a rack.(Cake will sink as it cools and top crust will crack.) Cut cake into 9 squares (crust will shatter) and serve with ice cream, sauce, and whipped cream. Serves 6 generously.

Butterscotch Sauce

1 cup sugar

1/4 cup light corn syrup

1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces

1 teaspoon cider vinegar

1/2 cup heavy cream

2 teaspoons vanilla

In a 1-1/2 quart heavy saucepan bring sugar, corn syrup, and water to a boil over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring but swirling pan occasionally, until a golden caramel. Remove pan

from heat and add butter, vinegar, and a pinch salt, swirling pan until butter is melted. Add cream and vanilla and simmer, stirring 1 minute (sauce will be a golden brown). Cool sauce to room temperature (sauce will thicken as it cools). Makes about 1-1/2 cups.

Can you eat stuffed grape leaves every day?

It surely would be better than a burger and Fries every day or tasteless veggies in salads or sandwiches with tons of high calories salad sauces.

But, eating the same thing every day is not helping you to get functional taste glands, unless your grape leaves’ stuffing changes every day.

You need variety, both for taste and for getting various nutrients.

Not having time to make lunch in the morning is not a good excuse if you have limited options for lunch.

It’s like going places in your nightgown because you did not have time to dress up in the morning.

You might want to look into time management and organizational skills.

Wake up a few minutes earlier so you’ll have time to make a PBJ sandwich and grab an apple before heading out the door (an organic apple so you can eat the skin).

Or use dinner leftovers for lunch (that’s why you cook more for dinner...to accommodate the leftovers).

Make a fruit salad every five days with 8 to 10 of your favorite fruits and you get 10 servings good for desserts (lunch and/or dinner) or snacks.

It takes 30 seconds to transfer some fruit salad from your fridge to a cup size container and include it in your lunch bag. If you want to include bananas, add them just before you eat the fruit salad (bananas turn black in a fruit salad). Use Chiquita minis (they’re half the size of regular bananas) as you cannot eat a whole banana if you already have a fruit salad. Sometimes I cut a regular banana in half, wrap it in a Ziploc bag with a rubber band (to avoid exposure to oxygen) but still will have to cut off an inch before eating it later.

If you have access to a microwave oven (maybe your campus has a dining room for people bringing in their own lunches) then you can reheat anything.

Once I was a juror and their idea of a cafeteria was for people to get in a long, single line, then they would have to pick up vending machine snack food from shelves (chips, bars, candies, sodas...) then at the end of the line, they would pay for it. I would not call that lunch (maybe a post exercise snack).

I did not get in line. The cafeteria had a microwave oven, a toaster, even a coffee machine that anybody could use. So I reheated my homemade lentils/rice/kale soup (which you also can eat cold as I did not know if I would have access to a microwave) and toasted my slice of whole-wheat bread. Then I had my fruit salad for dessert. I had a good lunch while people were looking at me like I had special treatment. Some people felt the need to tell me that they did not know that you could bring food into the courthouse. I told them that I took the chance and if Security would have taken my lunch, then it would be their responsibility to store it as I would come back for it later on at lunch time. I was not in an airport and flying away somewhere. But they let me through with my lunch. It’s not like a fruit salad is a weapon! People are traumatized by those “no food or drinks in the store” signs at the mall. It’s one thing to be drinking or eating and spill food on new clothes in a store or make the floor sticky or have greasy hands. It’s another to pack a lunch to eat later on.

If you have no access to a microwave, you can make great salads for lunch.

Even if I’m at home, I like to eat leftovers steamed salmon fillets and broccoli cold, with horseradish sauce.

For dinner, I eat warm steamed salmon with a dash of soy sauce and maybe some cheese sprinkled on the broccoli (which is steamed on the second tier on my steamer, with the carrots). I put my steamed broccoli in the microwave until the cheese melts on it.

Then, the next day, I like to eat the leftover cold.

You can use leftovers for lunch to make pasta salads, rice salads, lentils salad, potato salads, chicken salad (if you can keep it cold), veggies salads, the list is endless.

You can save time in the morning if you prepare your salad for next day’s lunch before going to bed. If you want lettuce, spinach or other green leaves with your salad, store the greens separately if your salad already contains the dressing. It would still be safe to eat and tastes good, but green leaves exposed to vinegar/mustard for hours, turn to mushy/ugly instead of being crispy and green. Salads are great for you to get your olive oil daily requirement.

Women who don’t have time to cook when they get home when everybody is hungry NOW, should prepare meals before going to bed, in the insert of a slow cooker, put it in the fridge overnight and the next morning, put the insert in the slow cooker, slow cooking all day long for 6 or 9 hours and by 5pm, dinner is ready. You can choose your meal time by choosing your cooking speed.

Then after dinner, you can prepare tomorrow’s lunch (with today’s dinner’s leftovers) and tomorrow’s dinner.

Mornings can be hectic but evenings should be peaceful.

What are some other uses for horseradish besides as a condiment for prime rib?

u can use it to make a hamburger by adding the horseradish in the meat and mising it together..you canuse it to make dressing with ketchup horseradish chives and salt and pepper its a very good dressing by the way