On Mar 5, 1:24 am, Omelet wrote:
In article .com,

"mm" wrote:
Try making a soup with lima beans (I used dried one soaked overnigth)
using onions and amy be garlic too. Then add dill (fresh one) just
before removing the heat.

I made it once only ...that's only because I hate peeling the skin. I
don't like to eat the skin on lima beans ..

I don't eat Lima beans (can't stand 'em!) but I do often use dill with
steamed veggie dishes. Fish too.

I never used with steam veges. I should try. I love dill btu never
knew where to use to finish off the big bunch you get in an Asian
store.


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In article . com,
"mm" wrote:

On Mar 5, 1:24 am, Omelet wrote:
In article .com,

"mm" wrote:
Try making a soup with lima beans (I used dried one soaked overnigth)
using onions and amy be garlic too. Then add dill (fresh one) just
before removing the heat.

I made it once only ...that's only because I hate peeling the skin. I
don't like to eat the skin on lima beans ..

I don't eat Lima beans (can't stand 'em!) but I do often use dill with
steamed veggie dishes. Fish too.

I never used with steam veges. I should try. I love dill btu never
knew where to use to finish off the big bunch you get in an Asian
store.

I often dry the large bunches I get at the asian market and store in a
jar. I use them on just about any steamed veggie as well as grilled fish
and sauteed shrimps.

Take 1 lb. of peeled and deveined shrimp and toss into a skillet in a
mix of hot butter and olive oil. Add a light sprinkling of garlic
powder, a generous amount of dried (or fresh) dill weed and a bit of
salt free lemon pepper.

Stir gently until all of the shrimp is pink.

Serve over steamed veggies, pasta, or rice.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Boiled a pound package worth of frozen ones in chicken soup. Suprised
that I didn't toot too much. Don't know if limas are less gasy or if
it's because frozen is less gasy than canned beans.

In article .com,
"mm" wrote:

Try making a soup with lima beans (I used dried one soaked overnigth)
using onions and amy be garlic too. Then add dill (fresh one) just
before removing the heat.

I made it once only ...that's only because I hate peeling the skin. I
don't like to eat the skin on lima beans ..

Are you sure you're not talking about fava beans? The skins on limas is
onion-skin thin.

Don K wrote:

"James" wrote in message
ups.com...
What are some easy recipes?

I love lima beans.

Put some in a cereal bowl,
add a bit of water,
cover with a saucer,
and microwave them for 5 or 6 minutes or until tender.

It can't get much easier than that!

Don

How about "Easy #2"?

I like Lima beans with cottage cheese on the side. Doesn't need much
dressing up - just a touch of salt on both and some black pepper on the
cottage cheese. I can make a very filling meal out of that with only two
ingredients.

Rick

On Mar 5, 1:41 pm, Emma Thackery wrote:
In article .com,

"mm" wrote:
Try making a soup with lima beans (I used dried one soaked overnigth)
using onions and amy be garlic too. Then add dill (fresh one) just
before removing the heat.

I made it once only ...that's only because I hate peeling the skin. I
don't like to eat the skin on lima beans ..

Are you sure you're not talking about fava beans? The skins on limas is
onion-skin thin.

Yes, I am sure. We never ate the skin back home.

In article , Rick wrote:

I like Lima beans with cottage cheese on the side. Doesn't need much
dressing up - just a touch of salt on both and some black pepper on the
cottage cheese. I can make a very filling meal out of that with only two
ingredients.


You don't find cottage cheese already salty enough? Does the cottage
cheese making process require so much salt or is it just a common
practice?

James wrote:

Are they hard to grow?

Not so much, but digging a hole in the ice to plant the seedlings can be
a real bitch.

--

"Truth matters, God doesn't & life sucks."

-- House, M.D.