BS: What've You Been Cooking Lately?

Subject: RE: BS: What've You Been Cooking Lately?
From: kendall
Date: 19 Apr 13 - 08:05 PM

I made my relatively world famous Yankee pot roast for dinner. Everyone who ate it declared it excellent.

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 18 Apr 13 - 09:48 PM

Oh good.

Here's what we had tonight. Pasta with fennel-flavored meatballs
Mix:
2 Tbsp fennel seed
one package of ground pork
a third cup oatmeal
lemon peel if it appeals to you

Form into little meatballs and fry or bake for 22 mins in a 350 oven. Parchment paper on the sheet pan makes for easy cleanup.

Just before dinner

Cook some pasta and drain it
heat a little healthful veg oil in a skillet
saute 2 cloves of minced garlic
add the meatballs and the pasta and heat gently
add lemon juice, white wine and water to taste, just so it's not all dry
splat on a little olive oil just before supper.

peas, sugar snap peas or diced carrot may be added for color and to make Uncle Sam happy

I used to buy fennel seed in an expensive little package in the supermarket, but now I buy it in an Indian grocery store in glass jars.

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Spleen Cringe
Date: 18 Apr 13 - 06:40 PM

I got a Yotam Ottolenghi cookbook for Christmas and I've been working my way through it. He is the bees knees! The chicken marinated in home made harissa with grapefruit and maple syrup sauce on a bed of grapefruit segments and rocket was OBSCENELY nice.

Subject: RE: BS: What've You Been Cooking Lately?
From: Dorothy Parshall
Date: 18 Apr 13 - 05:17 PM

Very yummy vegan chili:

Vegetarian Chili
Ingredients
                1 tablespoon vegetable oil
                3 cloves garlic, minced
                1 cup chopped onion
                1 cup chopped carrots
                1 cup chopped green bell pepper
                1 cup chopped red bell pepper
                2 tablespoons chili powder
                1 1/2 cups chopped fresh mushrooms
                1 (28 ounce) can whole peeled tomatoes with liquid, chopped
                1 (15 ounce) can black beans, undrained
                1 (15 ounce) can kidney beans, undrained
                1 (15 ounce) can pinto beans, undrained
                1 (15 ounce) can whole kernel corn, drained
                1 tablespoon cumin
                1 1/2 tablespoons dried oregano
                1 1/2 tablespoons dried basil
. 1/2 tablespoon garlic powder

Directions
. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Subject: RE: BS: What've You Been Cooking Lately?
From: LilyFestre
Date: 18 Apr 13 - 02:30 PM

I am just about done cooking up a storm for my 90 year old Nana who is now home, living alone, after a little over a year in the nursing home. She is doing ok on her own but she doesn't like to cook for herself and is living on sodium laden premade tv dinners. I am going to visit her for a few days and have decided to take as many homemade frozen meals as I can for her. I have 15 containers of food for her, each holding 2 servings of food that she will be able to unthaw and toss in the microwave (I prefer the oven and stove but she won't use them so this will work for her). I made Beef BBQ, Shepherd's Pie, Chicken Casserole, Turkey Soup (her favorite), Beef Stew and Stuffed Shells. I am working on something sweet (she always has dessert after her breakfast) that will freeze and keep nicely. :) Freezer space is limited (in fact, either her neighbor or my aunt will be keeping all but 3 containers and deliver the others to her as needed).

If you have any classic homemade meals that freeze nicely and you'd like to share...I'll be listening!!!

Michelle

Subject: RE: BS: What've You Been Cooking Lately?
From: John MacKenzie
Date: 18 Apr 13 - 02:21 PM

Today I made, venison stew, lamb casserole, and chicken curry. Hopefully when split into portions for the freezer, it will provide, ten or twelve, meals for two.

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Pete Jennings sans cookie
Date: 18 Apr 13 - 01:42 PM

Beefburgers. Minced braising steak from the village butcher, finely-chopped onion, an egg, mixed herbs and my secret ingredient: Daddy's Sauce (or HP if you prefer). Mix everything together and, with wet hands, form into burgers. Put them into the fridge for an hour before grilling on a high-ish heat, turning once, for about 12 minutes.

Delicious.

For leek fans, try them roasted. Same applies for broccoli. Lovely.

Subject: RE: BS: What've You Been Cooking Lately?
From: alanabit
Date: 18 Apr 13 - 08:53 AM

I do a seventy-five minute fitness routine most days. I have to anyway, because I have a crushed vertebrae in my neck - and I quickly get backaches and extreme headaches if I let the fitness slide. I walk a few kilometres most days and the bike will be repaired and used more over the coming days. However, I am probably still not burning up anything like the amount of calories which I did when I was one man banding full time. The doc doesn't have to pester me on this one at all. I am shocked and ashamed that I have allowed myself to get into this state! I think you are right about the fun though leenia. Cycling is probably the best idea for right now. It's cheap and easy to park.
Thanks for the recipe CS. I'll look that one up. I love nearly all vegetables, so anything with vegetables and pulses is probably the way to go now!

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 18 Apr 13 - 08:31 AM

I know what you mean about cheese alanabit, it's like crack for most vegetarians. I went dairy free last year for a few months and it did me a lot of good on a few levels but it wasn't something I felt like keeping at!

"Today I am soaking some red lentils. Any suggestions?"

Red lentils are great but you might be pleased to know that unlike most beans, you don't actually need to soak lentils. I make a red lentil and tomato soup with red split lentils that always goes down well, it's here on my blog in case you're interested:

Red Lentil and Tomato Soup

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 18 Apr 13 - 08:00 AM

The docs and the criticizers think they can pester people into losing weight. They really believe people can get healthy by denying themselves what they enjoy. Good luck with that!

Why don't you get yourself a bicycle (maybe an Electra Townie)
or join a hiking club
or a get a swim membership
or take up dancing
or start a garden

and see if you can't lose weight by having fun? Whatever you choose, it should be something you like to do.

I visualize the criticizers regarding one another with wild eyes. "Fun? Fun!" they cry. "We weren't put here to have Fun!"

Subject: RE: BS: What've You Been Cooking Lately?
From: alanabit
Date: 18 Apr 13 - 04:52 AM

I am a veggie. Unfortunately my love affair with cheese, which I have cheerfully been using as a protein source for many years, has now developed into a permanent honeymoon. I discovered this week that my weight (I am less than 164cm tall) has gone up to over seventy-five kilos, which means I comfortably (sic) qualify for the UK government's description of "obese" (20% over the correct weight).
Last night I made a chick pea and mushroom curry, which came out surprisingly well. The doc already has me off beer for six weeks, but it looks like many months ahead of no chocolate, biscuits, cake, desserts or cheese. I am going to have to think this cooking thing through again... Today I am soaking some red lentils. Any suggestions?

Subject: RE: BS: What've You Been Cooking Lately?
From: michaelr
Date: 18 Apr 13 - 12:08 AM

Leeneia, you must. Leeks are delicious. I recently slow-cooked some leeks cut into 3/4" thick coins in a bit of water, with butter, salt and a sprinkle of sugar. Served drained with a pan-fried salmon filet. Yum!

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,leeneia
Date: 17 Apr 13 - 06:09 PM

It is clear that I need to check out leeks, which I have never actually cooked with. Thanks.

Subject: RE: BS: What've You Been Cooking Lately?
From: Dorothy Parshall
Date: 17 Apr 13 - 04:43 PM

Cauliflower Cheddar soup solves the "He loves cauliflower and I don't care for it" problem. Very nice. I add in some extra herbs and seasonings as they occur to me - a little jalapeno or "Seven spices" or curry or....

Cauliflower Soup
2 tablespoons butter_
1/2 cup chopped onion_
3 cups coarsely chopped fresh cauliflower_
1 - 10 ounce can condensed chicken broth (or vegetable broth)_
1/4 cup all purpose flour_
2 1/2 cups milk_
1 1/2 cups shredded Cheddar cheese_
salt and pepper_buttered croutons_
chopped parsley
Melt butter in large saucepan. Sauté onion until tender. Stir in cauliflower and condensed chicken broth. Bring to a boil. Cover, reduce heat and simmer 12 to 15 minutes or until the cauliflower is tender.
Smoothly combine flour and milk. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat. Add cheese and stir until melted. Add salt and pepper to taste. Ladle into soup bowls. Sprinkle with buttered croutons and parsley.

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,sciencegeek
Date: 17 Apr 13 - 03:01 PM

let's hear it for leeks! LOL

followed by the rest of the allium family. if it ever warms up, the ramps ( wild leeks) will start emerging in the woods & I will try & beat the cows to them. I usually pick one or two of the three leaves (leaving a leaf or two to support the bulb) & steam them... hmmmm heaven

with the cool spring, it's mostly soups - ramen noodles in chicken broth with nappa cabbage & scallions, a little soy sauce & toasted sesame oil. warm & filling...

Subject: RE: BS: What've You Been Cooking Lately?
From: gnu
Date: 16 Apr 13 - 05:02 PM

Turkey. I cooked a turkey and there is only two of us. That's a lotta turkey! Hash, soup.

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,LynnT
Date: 16 Apr 13 - 04:09 PM

I was out in California visiting my Mom, and I came back with a refreshing appetizer courtesy of a restaurant "Urban Solace" in San Diego. They mixed curry spices and chunks of roasted butternut squash into creme fraiche and, since Passover meant we weren't eating bread, served it on quarter-inch slices of English cucumber. Yum! When I came back I took 3 cups of plain greek yoghurt, stirred in about 1 cup of steamed diced butternut, 1 teaspoon curry powder, a sprinkling of dark-brown sugar, a pinch of five-spice powder and 1/2 tsp black caraway (nigella) seeds, and served it on sliced cucumbers.

There was about a cup left over, so while a diced onion was gently cooking I sliced a pork chop into strips, then added the meat. When it was nearly cooked through I stirred in the leftover yoghurt mixture and some cooked egg noodles. Curry stroganoff, anyone?

Lynn

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 16 Apr 13 - 01:52 PM

Gosh I'm so hungry!

Got a couple of lovely big baking potatoes the oven, a pan of rich beany chilli to go over them on the hob and a pile of grated cheddar cheese to top it all with. Bonfire night fare for us this evening.

Subject: RE: BS: What've You Been Cooking Lately?
From: catspaw49
Date: 16 Apr 13 - 12:26 PM

I enjoy Cockaleekie soup too. Frankly, you can't go wrong doing anything with leeks. I add leeks to a lot of dishes and people ask, what is that wonderful taste? They are the "just right" member of the family.......GREAT with eggs and Crimini mushrooms plus your favorite cheese.


Spaw

Subject: RE: BS: What've You Been Cooking Lately?
From: Charmion
Date: 16 Apr 13 - 12:10 PM

Cockaleekie soup, made in a slow cooker using chicken thigh meat, leeks (that would be the cock and the leekie), whole barley from the health food store and chicken stock from the weekend's roast bird, seasoned with thyme and black pepper.

Best lunch ever, with a slice of whole-wheat toast slathered with goat cheese.

I think I shall have some right now!

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,Eliza
Date: 16 Apr 13 - 11:40 AM

Delicious CS, wish I could hop into the computer and 'snaffle' some of it right now! Today I made lunch of smoked hadddock in milk, leeks, broccoli and shredded spring greens, with sauted spuds. Then I did a home-made strawberry trifle for pudding. Husband is fast asleep on the sofa as he's stuffed full. (We don't eat an evening meal if we have a cooked lunch) Just like you, I find home-cooking very satisfying and as you say, 'grounding'. I don't even own a microwave and would never ever buy ready-made meals, 'cos all the pleasure is in doing it yourself.

Subject: RE: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 16 Apr 13 - 11:38 AM

That sounds pretty good MMario, I love garlic and I love soup.

Subject: RE: BS: What've You Been Cooking Lately?
From: catspaw49
Date: 16 Apr 13 - 11:37 AM

Good thread! I'll visit this on more than once.

This AM I made Shirred Eggs. Chives are growing nicely and we had a bit of cream leftover from something else so.....Whipped my whites and included a LOT of fresh chives , a sweet Reisling, some Parmesan, and hand ground pepper. Cream in the bottom and a heavy layer of shredded sharp cheddar atop and gently baked for around 20 minutes provided a breakfast that seemed quite wonderful. I do shirred maybe twice a month and Karen and I eat slowly talking about last night's work. It sends her off to bed fulfilled but not overfilled and she sleeps better that way.

Spaw

Subject: RE: BS: What've You Been Cooking Lately?
From: MMario
Date: 16 Apr 13 - 11:34 AM

soup.

latest was Roasted Garlic soup.

1/4 cup roasted garlic cloves
1/4 cup flour

whizzed in food processor until a smooth paste

heat 1/4 cup oil in a heavy pan; add paste and cook a wee bit to get some of the "raw" taste out of the flour.

gradually whisk in 4 cups beef broth

simmer 15 minutes with 2 sprigs of thyme.

Spread toast points with a cheese spread and broil until the cheese is melted
float those on the soup.

yummy!

Subject: BS: What've You Been Cooking Lately?
From: GUEST,CS
Date: 16 Apr 13 - 11:26 AM

I've been enjoying cooking and baking quite a bit lately, it's so grounding and comforting - until it comes to washing up anyway!

This afternoon I baked a Wholemeal Sunflower Seed and Honey Loaf using this Recipe , it smells pretty inviting right now, but no snaffling till it's cooled! I've got some soft blue cheese that's going to go amazingly on it later..

What have you been cooking?