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BS: Recipes - what are we eating?
Related thread:
BS: The other recipe thread is too long (888)
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 01 Jul 19 - 10:18 PM Charmion, I make a variety of rice and chicken in my rice cooker that sounds similar. I start sauteing the chicken pieces (thighs, cut up chicken breast, any of it without skin) and let it finish cooking in the rice cooker (I usually use brown Basmati rice). I like to add sliced mushrooms to the chicken cooking then that is also put in with the rice. Comfort food. :) |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 01 Jul 19 - 08:34 PM Brown rice pilaf with chicken — onion, garlic, olive oil, sun-dried tomatoes, sauté until the onion is soft, add a cup of brown rice and stir it around for a while until the grains look a bit translucent on the ends, then add about two and a half cups of chicken stock. Bring to a boil, then clap a lid on and turn down the burner as low as it will go. When the rice is about half cooked (try with a fork), brown some chicken pieces — legs are best— and put them on top of the rice. Put the lid back on and cook until all is done. I use a large sauté pan for this. If you put Old Bay seasoning on the chicken, it’s extra good. |
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Subject: RE: BS: Recipes - what are we eating? From: Joe_F Date: 01 Jul 19 - 06:24 PM Chili as before, but dessert will be F DESSERT On a slice of pound cake, pour a capful of brandy or rum. Cover with sour cream. Spread jam or marmalade on top. Sprinkle with Brownulated & cinnamon. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 01 Jul 19 - 11:32 AM Sounds yummy. Big fan of cornbread here, don't make it well though. Like gazpacho. Found some single-serve gazp online, delish. But I am ashamed. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 01 Jul 19 - 11:15 AM This morning a quick breakfast of a square of broccoli cornbread. Here is my recipe, using a gluten-free mix of a brand called Firenza. It's a sweet recipe, and is one of many products I've had in my freezer from when I was eating a pretty exclusively gluten-free diet. The full recipe here is meant to be baked in a 9" by 13" cake pan. I half the recipe and bake it in an 8" x 8" glass pan. 2 boxes Jiffy (popular American brand) cornbread mix 1 medium onion, chopped 2 sticks butter (American sticks are 4 oz or 1/2 cup) 1 carton (16 oz) small curd cottage cheese (I used ricotta) 4 eggs 1 small box or bag of chopped frozen broccoli, thawed.
My observations: I fry the onion in a small amount of butter and melt the rest carefully in the microwave so it isn't super warm, just melted. There is so much butter in this that greasing the pan seems redundant. I usually have to bake for about 50 minutes. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 16 Jun 19 - 10:54 AM I've been aware of that for a long time. However, smoke flavor is like smoke - not good for you if you do too much too often. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 16 Jun 19 - 09:03 AM I heard that yesterday, and was also surprised. |
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Subject: RE: BS: Recipes - what are we eating? From: leeneia Date: 15 Jun 19 - 10:14 PM I was surprised to read that Liquid Smoke is actually made with smoke. I had assumed it was just a bunch of flavorings. |
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Subject: RE: BS: Recipes - what are we eating? From: WalkaboutsVerse Date: 15 Jun 19 - 06:37 PM Another thing to do with avocado - after you remove the kernel, fill the cavity formed with honey or, in my case, maple syrup..."My Diet" |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 15 Jun 19 - 12:26 AM Leftover chicken breast was pulled apart and added to a skillet of sauteed slices of onion and bell peppers, plus a little smoke flavor, resulting in a nice filling for fajitas. Corn tortillas came out of the freezer and were heated then filled. Topped with guacamole and shredded lettuce. Taptatio sauce added a great accent. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 12 Jun 19 - 11:42 PM I buy avocados when they're on sale, make guacamole, then freeze it in an ice cube tray, heaped up on each cube space. I store the green "cubes" in a zip lock freezer bag, pulling out one or two at a time. They defrost fairly quickly at room temperature; microwaving them can go from frozen to cooked quickly. Only do a few second bursts at a time if you must defrost that way.
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 12 Jun 19 - 09:18 AM Chicken legs on the barbecue! With Old Bay seasoning! Green salad, and maybe some boiled patates tossed in butter with black pepper and chopped green onion. And a bottle of rosé. The Liquor Control Board of Ontario sent me an email declaring Rosé Day on Saturday, but I was too sick then to take part -- and besides, surely that is a moveable feast? If not, it should be. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 09 Jun 19 - 05:11 PM That sounds marvy. |
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Subject: RE: BS: Recipes - what are we eating? From: Thompson Date: 09 Jun 19 - 01:08 PM A friend passing through today said she'd found a wonderful way to serve fizzy water on ice: add long slivers of cucumber and shreds of fine-chopped mint. A party in your mouth, she says. |
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Subject: RE: BS: Recipes - what are we eating? From: Dave Hanson Date: 08 Jun 19 - 03:45 PM Wow, that sounds great Dave, must try it. Dave H |
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Subject: RE: BS: Recipes - what are we eating? From: Dave the Gnome Date: 08 Jun 19 - 02:00 PM I discovered a wonderful breakfast the other day. Toasted bagel spread with chopped herring and beetroot and horseradish chutney. Must be my East European heritage coming out :-) |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 08 Jun 19 - 01:22 PM Not much in the garden yet, everything was planted late so it's still small. But it's time to start thinking about cooking with all of the herbs I have out there and dry some of that mint for tea. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 06 Jun 19 - 09:45 AM Aha, tempering. I just didn't think of it. Thanks all, I had fears of it coming back out of the disposall and doing The Blob on my cat in the middle of the night. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 06 Jun 19 - 09:12 AM Absent a contaminant such as E. coli, cooked blood will not make you sick, Mrrzy, but the texture you describe makes it unlikely to integrate pleasantly into most dishes I am familiar with. When making a dish that includes blood, such as the really old-fashioned version of coq-au-vin in which the blood of the elderly rooster is used to thicken the sauce, you handle it like raw egg. You don't just dump a beaten egg into hot milk and expect to end up with custard; you add the hot milk slowly to the egg while beating the mixture vigorously to retard the cooking process and, thus, prevent the egg protein from curdling. Likewise, the coq-au-vin is made by stewing an old cock in wine and, when the meat is cooked, beating the winy cooking liquid into a bowl of the reserved blood of the bird, then adding it back to the stewpot. Cook a bit more to integrate the whole, then serve. You will notice that this process assumes that you have killed and bled the cock yourself -- not common in this day and age, except perhaps among people who raise poultry in a somewhat nineteenth-century way. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 05 Jun 19 - 11:14 PM I knew the blood was, that's why I was gonna cook with it. But could I trust the jellyfish zombie? |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 05 Jun 19 - 08:39 PM Yes, Mrrzy, blood is edible, if not particularly palatable to most people without some help from the rest of the ingredients of a black pudding. Nomadic herders such as the Masai get much of their dietary protein from blood at certain times of the year, bleeding rather than killing their cattle. |
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Subject: RE: BS: Recipes - what are we eating? From: Thompson Date: 05 Jun 19 - 05:42 PM Many thanks for the vegan recipes; I ended up making Pasta Alla Norma, the Ottolenghi version but without ricotta, and will make it again; it was very nice! Smoothies (made fattened with almond butter, in absence of yogurt) went down well as an aperitif. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 05 Jun 19 - 11:39 AM If it seems gross don't add it or you won't enjoy the dish as much, no matter how delicious. ;-) |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 05 Jun 19 - 10:35 AM Was it edible? I knew it was blood but I never saw the like. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 05 Jun 19 - 10:01 AM The "juice" that leaked onto the plate was watery blood, Mrrzy, and you cooked the protein in it when you added hot water to the cup. Hence the strings. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 05 Jun 19 - 09:07 AM Ok I have a question: I was defrosting some steak for stroganoff, on a plate, and some juice collected on the plate so I thought I'd use it in the sauce, so I put it in the measuring cup. I added hot water but when I came back with my Better Than Bouillon there was something like a jellyfish in my measuring cup. What happened? |
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Subject: RE: BS: Recipes - what are we eating? From: mg Date: 05 Jun 19 - 12:57 AM i rarely encounter cilantro but i don't think i get a bad taste from it. |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 04 Jun 19 - 09:55 PM Charmion, that sounds wonderful. I don't think I've ever eaten farro. I've used quinoa in place of rice a few times. Saccharine is my fall-back sweetener if Stevia isn't available. There was a Facebook discussion about sweeteners, and Mudcat's own Max Spiegel popped in to offer his opinion about artificial sweeteners, and it was something like "sphincter leak" - enough of a remark to send me researching these things more. Splenda was quickly dropped off of my "acceptable" list. |
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Subject: RE: BS: Recipes - what are we eating? From: Charmion Date: 04 Jun 19 - 08:36 PM I like stevia. I also like aspartame, which tastes so much better than that stuff it replaced: saccharine. Now, that was just nasty. Last night, I made a really good chicken-and-rice-type dish using farro instead of rice. I browned some chicken pieces (sprinkled with Old Bay seasoning) and set them aside, then added garlic, onion and reconstituted porcini to the pan, followed by farro. For liquid, I used stock, and the water from soaking the porcini, with some lemon juice, seasoned with salt, pepper and thyme. The proportion of liquid to farro is the same as for rice. I let the farro cook in the big sauté pan for half an hour before putting the chicken pieces on top of the half-cooked grain, put the lid back on and let it alone until the farro was done. It was just delicious — the grains plump and tender, but chewy. With a cheap bottle of Provençal rose, it was a terrific meal. Definitely a recipe to add to the rotation. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 04 Jun 19 - 10:50 AM Mg, how are you on cilantro (the leaves)? |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 03 Jun 19 - 04:39 PM Glad to hear that, Mary! I buy bulk jars at the Vitamin Shoppe in town and decant it into a smaller container on my tea preparation tray. Smoothie for lunch today, and to appease the taste buds wanted a salty snack, I had a couple of slices of hard salami and a couple of slices (they're all fairly small) of smoked gouda, leftover from lunch this weekend, brought by a friend. I've been making a decaff version of Market Spice Tea (Mary should know that one!) that I use for iced tea. A hint of Stevia in it and it's great instead of soda pop, fruit drinks, and other sugary drinks. (My father would be shocked that I add any sweetener to Market Spice tea, it was his favorite and he drank it without anything added. Mary also knew my father.) |
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Subject: RE: BS: Recipes - what are we eating? From: mg Date: 03 Jun 19 - 03:46 AM people vary with response to stevia. i thrive on it... |
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Subject: RE: BS: Recipes - what are we eating? From: Jos Date: 02 Jun 19 - 12:41 PM Another food plant causing sweetness problems is globe artichoke. It affects the taste buds so that whatever you eat or drink soon after eating the artichoke will taste sweet, whether you want it to or not. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 02 Jun 19 - 12:31 PM Stevia is a plant in the dandelion family. It contains glycosides in its leaves that are hundreds of times "sweeter" than sugar. You're welcome to it. |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 02 Jun 19 - 08:17 AM Some nondiet pops [sodas] have it now. |
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Subject: RE: BS: Recipes - what are we eating? From: Jos Date: 01 Jun 19 - 01:27 PM I mistakenly tried Heinz 'no added sugar' baked beans, thinking that meant they would be less sweet. How wrong I was. They were incredibly sweet, having been sweetened with stevia, and the sauce had a vile, slimy, jelly-like texture. Totally inedible. |
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Subject: RE: BS: Recipes - what are we eating? From: Joe_F Date: 31 May 19 - 06:02 PM Half a can of Hormel's chunky chili, with a slice of onion chopped & mixed into it, zapped, then garnished with cubes of seriously sharp cheddar. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 31 May 19 - 04:49 PM I ate a very small amount of sweets sweetened with Stevia a couple of years ago. They turned my stomach into a fair copy of a cement mixer. |
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Subject: RE: BS: Recipes - what are we eating? From: Dave Hanson Date: 31 May 19 - 10:15 AM Never heard of stevia, what's that then ? Dave H |
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Subject: RE: BS: Recipes - what are we eating? From: Mrrzy Date: 31 May 19 - 09:08 AM Ew stevia... Tastes like saccharine or aspartame or other artificial sweeteners. I know stevia isn't artificial but ick. I envy those who can eat it. Wonder if it's like cilantro, genetic taster non-taster thing? |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 30 May 19 - 10:59 AM I use smoothies for breakfast most times - I use yogurt (only the varieties that are all cultured milk, I like some milkfat in there but will use non-fat if that's all that is available) with really ripe banana and a generous handful of frozen fruit, usually strawberries, but I'll use blueberries if I have no strawberries. A touch of honey or stevia if the bananas aren't super sweet. Into the blender, and there you have it. I love bread pudding for dessert, apple cobbler, or quick (soda leavening) breads like banana bread, pumpkin bread, zucchini bread, etc. All homemade. And the breads can be made in bulk then stored in the freezer. |
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Subject: RE: BS: Recipes - what are we eating? From: Thompson Date: 30 May 19 - 10:07 AM But dessert? |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 29 May 19 - 09:26 PM I weeded one corner of the garden where herbs sprawl through the tall grass, and some mint is drying hanging over the kitchen sink (the strands pulled out by accident with the grass. I'll harvest it for real in a day or two.) My garden has oregano, rosemary, bay laurel, cilantro, lemon balm, thyme (though I think it needs replanting, the patch got shaded out and disappeared last year), garlic, onions, and more I'm probably not remembering right now. I'm not seeing basil yet this year (it usually reseeds itself) so I'll have to plant more. I love being able to step outside to pick fresh what goes into my cooking, but I realized this spring that I've been doing less cooking after I went through 18 months of steroid treatment for PMR (finished tapering last fall). After research I was careful about what I ate (avoiding foods that are considered a source of inflammation - since we didn't know why I had this, it seemed wise to avoid foods that might be cuplrits.) I eat less wheat than before, but I'm resuming a more "normal" diet. Now to lose the weight I gained during the couple of years of PMR (it took a while to realize there was a problem and wait on doctors to diagnose it.) I love things like focaccia with olive oil, herbs, and Parmesan cheese, made with herbs from the garden. If friends are coming over and that is underway when the arrive, it's one of the most welcoming smells imaginable. I'll probably make it for friends coming for lunch on Saturday. On the other side of the driveway are the tomatoes, peppers, eggplant, okra, potatoes, sweet potatoes, and again, more that I've forgotten to catalog. It's going it late, but it's going in, and if I can keep the stink bugs from demolishing my crops, maybe I'll do more cooking this year. Pardon me while I go pour the watering can with added organic Spinosad over the top of things I planted yesterday . . . |
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Subject: RE: BS: Recipes - what are we eating? From: Thompson Date: 28 May 19 - 12:09 PM How's about desserts? And normally I'd make smoothies, but is there any alternative to yogurt? (My go-to smoothie is made in a Nutrabullet with orange juice, almond milk, yogurt, frozen mango, frozen mixed berries including blackcurrants and blackberries, and a banana and a couple of passionfruit, oh, and a squish of honey. |
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Subject: RE: BS: Recipes - what are we eating? From: Jos Date: 28 May 19 - 02:32 AM That's great Steve, thank you. |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 27 May 19 - 08:33 PM Right then, Jos. This is my recipe using the best vine-ripened tomatoes you can get your hands on. They must be fully red-ripe, not green about the gills, but mustn't have started to go soft and squishy. You can use canned plum tomatoes instead, but they must be the best. Cirio is a good brand. Salmorejo is a cousin of gazpacho, but it's thicker and is served very cold in small quantities as a tapa, best on a hot, sunny day. The quality of your ingredients is paramount. Any one ingredient that is below par will ruin the dish. Silk purse, sow's ear, etc. For four, you need: About a pound and a half of vine-ripened tomatoes The yolks of two hard-boiled eggs At least 100ml of the very best extra virgin olive oil A goodly dash of sherry vinegar (essential) One smallish ciabatta, slightly stale is best, no hard crusts left on Half a teaspoon of sugar Two peeled garlic cloves Salt First step: blend everything except the bread into a rustically smooth paste. Ps. Don't bother to skin the tomatoes! Second step: break up the bread and soak it in your paste for ten minutes. Best to slightly underdo the bread if you're not sure how much to use. You can always tweak with a bit extra later on. Third step: blend again now that the bread is in. If it seems a bit runny, add a bit more bread. Taste for seasoning, then just chill for a few hours or overnight. Salmorejo is always served with a sprinkling of chopped hard-boiled egg and a pinch of finely-chopped Serrano ham on top. A mini-breadstick or two is generally served. It should be served very cold, maybe in a glass that has also been chilled. It will keep and Improve for a day or two in the fridge. |
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Subject: RE: BS: Recipes - what are we eating? From: Jos Date: 27 May 19 - 04:01 PM Apologies if I missed it, but: On 14 November last year, Steve Shaw said: ‘I have my own salmorejo recipe but I couldn't possibly post it in November in the northern hemisphere. Ask me again in May.’ So I'm asking ... |
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Subject: RE: BS: Recipes - what are we eating? From: Stilly River Sage Date: 27 May 19 - 11:41 AM Though it isn't exactly soup weather, I made a small batch of chicken soup last night to use for lunches this week. Soup and salad for warmer summer days. |
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Subject: RE: BS: Recipes - what are we eating? From: Thompson Date: 25 May 19 - 10:29 AM Thanks! I hadn't thought of pasta! |
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Subject: RE: BS: Recipes - what are we eating? From: Steve Shaw Date: 25 May 19 - 09:45 AM A few pasta dishes are vegan until it comes to the cheese on top at the end. I'm thinking of the Sicilian dish pasta alla Norma, which has a delicious tomato and aubergine sauce. You'd normally sprinkle some salted ricotta (ricotta salata) on top, but often in Sicily they would replace the expensive cheese with toasted breadcrumbs on pasta dishes. I haven't tried that on that dish but it could work. It works on pasta con la sarde well enough. |
