Cooking 901:
Go simple and seasonal.
And fail a bunch of times until you know what you're doing.
Go simple and seasonal.
And fail a bunch of times until you know what you're doing.
Recipes.
- Thread starter Sigmund
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Oh - seasonal: acorn squash very soon. a little butter, cinnamon and nutmeg. Lovely.
I made some soup that Grandma and I enjoyed tonight. We were at the farmers' market and picked up a ton of vegetables.
I can't seem to get my blood pressure down, so we're going to very little sodium - and frankly, if you look at the sodium on our normal foods, we're probably intaking two or three times recommended daily allowance just eating food off the shelves.
So I got organic chicken stock, low-sodium, and dumped it in the pot. I added a few handfuls of fresh spinach.
On a separate skillet, I started sauteeing up the vegetables - sliced carrots, onion chunks, bell pepper strips, Anaheim and poblano peppers strips, zucchini strips, green beans, mushrooms, cut-up tomato. All fresh. I cooked it in olive oil, shiraz, and squeezed lemon juice on it. Then added it to the chicken stock after it was cooked up for a while. Oh, the mushrooms were cooked on their own, and I added garlic powder to them. I put in a whole jalapeno into the pot. Didn't cut it. Just the whole thing.
Seasonings. Fresh garlic, and then thyme, bay leaf, cilantro, and some local spices from the Old Town Spice Shop. Let it boil. It seemed thin-tasting, so I added some Louisiana red sauce and more shiraz to it. If I'd been thinking, I would've added a little milk. The jalapeno was starting to split, so I took it out real quickly before it added too much heat from its seedy innards.
It didn't seem to boil down fast enough, and I added some flour (whole wheat, unbleached) to thicken it up. It was finally okay-tasting, and I took it off the heat and dumped it in a big o'l pitcher and put it in the fridge because soup almost always tastes better after it's sat overnight.
Reheated and served it up tonight with slices of olive loaf bread I got from the store. It was much better-tasting than when it came off the heat last night. Grandma expressed her approval.
I can't seem to get my blood pressure down, so we're going to very little sodium - and frankly, if you look at the sodium on our normal foods, we're probably intaking two or three times recommended daily allowance just eating food off the shelves.
So I got organic chicken stock, low-sodium, and dumped it in the pot. I added a few handfuls of fresh spinach.
On a separate skillet, I started sauteeing up the vegetables - sliced carrots, onion chunks, bell pepper strips, Anaheim and poblano peppers strips, zucchini strips, green beans, mushrooms, cut-up tomato. All fresh. I cooked it in olive oil, shiraz, and squeezed lemon juice on it. Then added it to the chicken stock after it was cooked up for a while. Oh, the mushrooms were cooked on their own, and I added garlic powder to them. I put in a whole jalapeno into the pot. Didn't cut it. Just the whole thing.
Seasonings. Fresh garlic, and then thyme, bay leaf, cilantro, and some local spices from the Old Town Spice Shop. Let it boil. It seemed thin-tasting, so I added some Louisiana red sauce and more shiraz to it. If I'd been thinking, I would've added a little milk. The jalapeno was starting to split, so I took it out real quickly before it added too much heat from its seedy innards.
It didn't seem to boil down fast enough, and I added some flour (whole wheat, unbleached) to thicken it up. It was finally okay-tasting, and I took it off the heat and dumped it in a big o'l pitcher and put it in the fridge because soup almost always tastes better after it's sat overnight.
Reheated and served it up tonight with slices of olive loaf bread I got from the store. It was much better-tasting than when it came off the heat last night. Grandma expressed her approval.
Hi, Sweetness.
Thank you.
A quick breakfast...
migas.
Migas are a quick, easy, tasty breakfast dish. (At least, we think so.)
Corn tortillas. Tear them up in bite size pieces. Fry/toast/brown them in a skillet until they are *crunchy*. Add eggs and stir til the eggs are cooked. (Add some salsa if you like. WE like.)
(That was sorta stoopid. Ha!)
Two corn tortillas for one egg.
Peace.
(Gotta go. I have a heavy week working with juvenile delinquents.)
Last edited:
Another breakfast suggestion. What I call inside-out omelet.
Take your onion, bell pepper, mushrooms, green onion, whatever, and saute them on a griddle with your favorite spices. While they're browning, whisk up your eggs and grab the cheese and/or meat (you know, like cubes of ham or chunks of bacon).
When the veggies are browned up, pour the egg mix over them. Put any other spices you want on the eggs, and add your grated cheese and meat. As it cooks up, you can start folding it over.
You end up with an omelet that has a bunch of the cooked, browned vegetables embedded on the outside. It's actually kinda cool. I'm sure others thought it up before I did, but without that input, I really did conjure it up on my own (kinda like my Mexican lasagna).
Take your onion, bell pepper, mushrooms, green onion, whatever, and saute them on a griddle with your favorite spices. While they're browning, whisk up your eggs and grab the cheese and/or meat (you know, like cubes of ham or chunks of bacon).
When the veggies are browned up, pour the egg mix over them. Put any other spices you want on the eggs, and add your grated cheese and meat. As it cooks up, you can start folding it over.
You end up with an omelet that has a bunch of the cooked, browned vegetables embedded on the outside. It's actually kinda cool. I'm sure others thought it up before I did, but without that input, I really did conjure it up on my own (kinda like my Mexican lasagna).
I wanna hear about the Mexican Lasagna, dammit!
I'm looking for a good easy beef stew recipe without a crockpot
Or anything along those lines that you can cook a bunch of and freeze..
Or anything along those lines that you can cook a bunch of and freeze..
Mexican Lasagna
Prep Time: 30 MinutesReady In: 2 Hours
Cook Time: 1 Hour 30 MinutesServings: 12
Prep Time: 30 MinutesReady In: 2 Hours
Cook Time: 1 Hour 30 MinutesServings: 12
Chicken gulasch. The Szegely kind straight from Hungary.
A truckload of onions and paprika, garlic, a green bell pepper, mushrooms, chicken, salt, pepper, and dill weed.
Served over egg noodles (or plain boiled potatoes) with a hit of sour cream on either side of the bowl.
Autumn heaven on a chilly night. Best the day after it's stewed.
A truckload of onions and paprika, garlic, a green bell pepper, mushrooms, chicken, salt, pepper, and dill weed.
Served over egg noodles (or plain boiled potatoes) with a hit of sour cream on either side of the bowl.
Autumn heaven on a chilly night. Best the day after it's stewed.
Placed requested recipe at the end.
Black Bean Chili days are coming up; cornbread with jalapenos on the side.
Bake a bulb of garlic, squeeze the cloves out of the skin, mash and mix into a little butter, sprinkle with salt, and spread on crusty French bread.
For you, Madam.
Tostada Cataluña
Warm up a can of diced tomatoes. Don't go with fresh.
Add the juice of half a lemon, garlic, and some salt and olive oil.
Get out some good ham. If you're Spanish-ing it up, make it Serrano ham.
Toast some tasty, chewy bread, something with a tooth to it.
Open-face on a plate: toasted bread, tomato mix spread on it, ham, more tomato mix.
Knife and fork. Watch the leaves from a good vantage point while you eat.
Kiss the cook afterwards.
Hi!
Thanks for all the replies.
I'm gonna try this this weekend
Craig Claiborne’s Smothered Chicken - Video - NYTimes.com
(I had never heard the term spatchcock.)
Have a great day!
Thanks for all the replies.
I'm gonna try this this weekend
Craig Claiborne’s Smothered Chicken - Video - NYTimes.com
(I had never heard the term spatchcock.)
Have a great day!
He's terrific. I've always had success with his stuff. You'll like this one for sure.
Didn't do too much cooking this past weekend, but here are two things I did.
Breakfast potatoes -
Did these with leftover steak. When grilling steak, we tend to fix a little more than we plan to eat so we'll have leftovers for steak and eggs (and these potatoes) the next day.
3 to 4 good sized baked potatoes If no leftovers, just microwave until fork tender (~ 8 minutes or so), but they are great if you just refrigerate overnight.
While they are baking, saute some chopped onion in cooking oil in a large skillet.
Chop potatoes into small chunks with skin on. Season lightly. (I use Lawry's Seasoned Salt or Tony's Cajun Spices.)
Add potatoes to the skillet and cook over Medium to Medium Low until browned on all sides.
I think I will try these this weekend with one of Grandpa's Inside Out Omelets. Yum!
Kicked up Baked Beans - We had Italian Saugages on the grill and these on the side
Chop about 4 slices of bacon and place into a medium sauce pot. Cook over medium until brown.
Add minced garlic and stir about 1 minute.
Add about 1/2 a chopped onion and continue cooking until onion starts to soften.
Add a large can of Baked Beans (we use Bush's Country Style)
Add about a teaspoon of ketchup and a teaspoon of Worchestershire.
Sprinkle in a little crushed red pepper, chili powder and/or cayenne pepper to taste.
Cook over medium stirring frequently until they are just melting together. Enjoy!
That's it for now, but I will add to this thread as I fix new stuff. Both my husband and I love to cook and are pretty good at it (he doesn't cook with ketchup, only adds it to noodles - LOL) so I am excited to get new ideas from the SKMB!
Breakfast potatoes -
Did these with leftover steak. When grilling steak, we tend to fix a little more than we plan to eat so we'll have leftovers for steak and eggs (and these potatoes) the next day.
3 to 4 good sized baked potatoes If no leftovers, just microwave until fork tender (~ 8 minutes or so), but they are great if you just refrigerate overnight.
While they are baking, saute some chopped onion in cooking oil in a large skillet.
Chop potatoes into small chunks with skin on. Season lightly. (I use Lawry's Seasoned Salt or Tony's Cajun Spices.)
Add potatoes to the skillet and cook over Medium to Medium Low until browned on all sides.
I think I will try these this weekend with one of Grandpa's Inside Out Omelets. Yum!
Kicked up Baked Beans - We had Italian Saugages on the grill and these on the side
Chop about 4 slices of bacon and place into a medium sauce pot. Cook over medium until brown.
Add minced garlic and stir about 1 minute.
Add about 1/2 a chopped onion and continue cooking until onion starts to soften.
Add a large can of Baked Beans (we use Bush's Country Style)
Add about a teaspoon of ketchup and a teaspoon of Worchestershire.
Sprinkle in a little crushed red pepper, chili powder and/or cayenne pepper to taste.
Cook over medium stirring frequently until they are just melting together. Enjoy!
That's it for now, but I will add to this thread as I fix new stuff. Both my husband and I love to cook and are pretty good at it (he doesn't cook with ketchup, only adds it to noodles - LOL) so I am excited to get new ideas from the SKMB!
(sorry, Siggy, this isn't food, exactly...)
Homemade Laundry Soap for a year for LESS than $30.00!!!!
3 bars Fels Naptha, grated ($1.33 x 3)
1 box Borax ($5.85 - 76 ounces)
1 box Washing Soda ($4.07 - 55 ounces)
2 cups of baking soda ($0.53 cents)
2 containers of Dollar Tree Oxyclean (I bought mine at Family Dollar store…SUN Brand…$4.00 each)
1-2 containers of Purex fabric softener crystals ($6.97 - 28 ounces) Optional (adds great scent)
Use 2 tablespoons per load.
Put it right in the barrel if you have an HE washer.
To grate the bars of soap I decided to make it easier on myself and use my ancient Hamilton Beach food processor. I figured if it broke in the process it would give me a good excuse to get a new one! But fortunately (unfortunately?) it handled the soap just fine. I would offer one tip though if you decide to use your food processer to “grate” your soap: add something else to the bowl to aid in the process. I added a cup of the SUN Oxygen Bleach to each bar when I processed it. It seemed to help the blades do their job better. My only other tip for this recipe has to do with the “mixing”. Once you add everything, you have a LOT of ingredients to mix together. I decided to put it all in a kitchen garbage bag (doubled) and tumble it all together. Just tie it off tight and turn it over a handful of times and you’re good to go! Now you have a nicely integrated batch of laundry detergent that should last a family of four ONE YEAR!
Homemade Laundry Soap for a year for LESS than $30.00!!!!
3 bars Fels Naptha, grated ($1.33 x 3)
1 box Borax ($5.85 - 76 ounces)
1 box Washing Soda ($4.07 - 55 ounces)
2 cups of baking soda ($0.53 cents)
2 containers of Dollar Tree Oxyclean (I bought mine at Family Dollar store…SUN Brand…$4.00 each)
1-2 containers of Purex fabric softener crystals ($6.97 - 28 ounces) Optional (adds great scent)
Use 2 tablespoons per load.
Put it right in the barrel if you have an HE washer.
To grate the bars of soap I decided to make it easier on myself and use my ancient Hamilton Beach food processor. I figured if it broke in the process it would give me a good excuse to get a new one! But fortunately (unfortunately?) it handled the soap just fine. I would offer one tip though if you decide to use your food processer to “grate” your soap: add something else to the bowl to aid in the process. I added a cup of the SUN Oxygen Bleach to each bar when I processed it. It seemed to help the blades do their job better. My only other tip for this recipe has to do with the “mixing”. Once you add everything, you have a LOT of ingredients to mix together. I decided to put it all in a kitchen garbage bag (doubled) and tumble it all together. Just tie it off tight and turn it over a handful of times and you’re good to go! Now you have a nicely integrated batch of laundry detergent that should last a family of four ONE YEAR!
