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i discovered this fantabulous seasoning from Trader Joe's....
Trader Joe's Everyday Seasoning with Built in Grinder Use on Everything Everyday
Sea Salt,mustard Seeds, Black Peppercorns,coriander,onion,garlic,paprika & Chili Pepper
i copied the product description for accuracy as I am not home to check the ingredients...I have put this on everything from tater tots to tuna noodle casserole...and Im gonna try it on my popcorn....
Love Trader Joe's! That is my go-to place for staples.
Have you ever had their chicken apple sausage? It is really good. They also sell french green beans that are amazing and $1.99lb frozen. They have dried mango that I love. Especially the chili spiced mango (the chili is getting redundant with me, I know).
But perhaps the best "find" at TJ is the frozen pizza that comes directly from Italy. They contract with a pizza maker exclusively. Seriously, less than $5.00 and you are dining in Rome.
its good on everything
Welcome to the thread Teddy!
I am going to have to look for that spice mix. Sounds like you all are eating well over there.
I like fresh or dried cranberries tossed into a balsamic reduction that gets poured over roasted brussels sprouts.
YUM! roasted brussel sprouts..totally changes the character when you roast them
Ok so now I know why my buddy Jim brought home 2 lbs of bacon following our bacon party conversation. Today he made a BLT sandwich and half a pound of bacon is gone!
His wife is so mad at him that she hid his car keys and told him to go "walk off the bacon". lmao
cinnamongrrl
11-10-2012, 07:21 PM
Love Trader Joe's! That is my go-to place for staples.
Have you ever had their chicken apple sausage? It is really good. They also sell french green beans that are amazing and $1.99lb frozen. They have dried mango that I love. Especially the chili spiced mango (the chili is getting redundant with me, I know).
But perhaps the best "find" at TJ is the frozen pizza that comes directly from Italy. They contract with a pizza maker exclusively. Seriously, less than $5.00 and you are dining in Rome.
chili is NEVER redundant!
<<spice girl
a good find for me at least at TJs is their tortellini in a mushroom sauce with asparagus....cant remember what the name of it is...tried it as a sample and ended up bringing some home....amazing....makes a small dinner for 2 if you add a salad and a nice bread....
right now the stuff at TJs thats making me crazy is the fall bakies...gingerbread and pumpkin pancake mix oh myyyy!
im a fan of their sweet and tangy trail mix also...but the things I most look forward to there are....
1. free coffee samples...so far Honduran is my fave...but I'm eager to try Ethiopian....
2. the dark chocolate tahitian vanilla caramels....its like legal crack....:canadian:
yup....love me some trader joes....
chili is NEVER redundant!
<<spice girl
a good find for me at least at TJs is their tortellini in a mushroom sauce with asparagus....cant remember what the name of it is...tried it as a sample and ended up bringing some home....amazing....makes a small dinner for 2 if you add a salad and a nice bread....
right now the stuff at TJs thats making me crazy is the fall bakies...gingerbread and pumpkin pancake mix oh myyyy!
im a fan of their sweet and tangy trail mix also...but the things I most look forward to there are....
1. free coffee samples...so far Honduran is my fave...but I'm eager to try Ethiopian....
2. the dark chocolate tahitian vanilla caramels....its like legal crack....:canadian:
yup....love me some trader joes....
I have to stay away from the legal crack-candy. There is too much there that is too good! Have you ever tried the chocolate pudding that they sell in the dairy case? If I am not mistaken its called Dark Chocolate Pudding. So one day years ago I did a dinner party as a gift for a Femme friend. There were about 12 people there I believe. At the last minute my dessert plan fell apart and I had to improvise. So I ran over to Trader Joe's grabbed some of the chocolate pudding, picked up some fresh raspberries and made a sauce to pour over the pudding. The pudding is very thick and decadent.
Well this dessert could not have been more simple, I just scooped some pudding into martini glasses, topped it with the raspberry sauce and viola.
This was served with some late harvest gewurztraminer and good Port.
The Femmes loved the dessert so much that they were licking the glasses clean. I will never forget that image. Beautiful Femmes, dressed in gorgeous attire, licking the martini glasses. Loved it.
julieisafemme
11-10-2012, 07:37 PM
I wanted to know what to do with dried cranberry beans! Greyson misheard me. So what is a yummy way to do them up?
cinnamongrrl
11-10-2012, 07:50 PM
I have to stay away from the legal crack-candy. There is too much there that is too good! Have you ever tried the chocolate pudding that they sell in the dairy case? If I am not mistaken its called Dark Chocolate Pudding. So one day years ago I did a dinner party as a gift for a Femme friend. There were about 12 people there I believe. At the last minute my dessert plan fell apart and I had to improvise. So I ran over to Trader Joe's grabbed some of the chocolate pudding, picked up some fresh raspberries and made a sauce to pour over the pudding. The pudding is very thick and decadent.
Well this dessert could not have been more simple, I just scooped some pudding into martini glasses, topped it with the raspberry sauce and viola.
This was served with some late harvest gewurztraminer and good Port.
The Femmes loved the dessert so much that they were licking the glasses clean. I will never forget that image. Beautiful Femmes, dressed in gorgeous attire, licking the martini glasses. Loved it.
now I'm wishing we had this conversation BEFORE I went......lol but ....chocolate and raspberry is the best thing on earth....godiva makes a truffle with raspberry sauce...makes you wanna slap yer mama! translation.....good stuff......heck even their white chocolate...which i typically despise....is excellent....godiva is the bomb digity
ps...I soooo would've licked the glass...port or no port....lol
all this talk today about crock pot chicken...so dinner tonight was a roasted whole chocken with red mashed potatoes and carrots. easy enough and left overs for sandwiches and or atop a salad.
this thread will leave you craving food lol
I wanted to know what to do with dried cranberry beans! Greyson misheard me. So what is a yummy way to do them up?
Greyson! Good Lord friend! Listen to the lady! lol
That is very funny.
Julie I have used them as I would any other dried red bean. Are you looking for a particular dish? A main course perhaps?
now I'm wishing we had this conversation BEFORE I went......lol but ....chocolate and raspberry is the best thing on earth....godiva makes a truffle with raspberry sauce...makes you wanna slap yer mama! translation.....good stuff......heck even their white chocolate...which i typically despise....is excellent....godiva is the bomb digity
ps...I soooo would've licked the glass...port or no port....lol
You are cracking me up! Oh let me tell you I have a million stories. I'm gonna be telling them for a while.
Ok Godiva is the sacred temple of chocolate. So..find a store and register for the Godiva Club. Each time you go to a store, they give club members a piece of chocolate and you get special offers via email.
all this talk today about crock pot chicken...so dinner tonight was a roasted whole chocken with red mashed potatoes and carrots. easy enough and left overs for sandwiches and or atop a salad.
this thread will leave you craving food lol
Leftover chicken in my house gets doused with Tabasco and winds up in a taco or on top of rice and beans. I got it like that. Every protein starts to look like Taco filling to me. lol
And YES this thread will make you hungry. We need a warning label.
I am hearing from the thread readers who are not posting. On that note..post something folks! Just drop in and say hi.
Trader Joe's just opened in my vicinity about 3 weeks ago, I haven't been yet, but I am looking forward to it. My girl and I have regular skype dinner dates and I have been dreaming up this dish with small chicken meatballs filled with flavor and simmered in broth, with some pasta....Italian wedding soup but NOT. Don't know what it will turn out to be, but I'm looking forward to it.
Leftover chicken in my house gets doused with Tabasco and winds up in a taco or on top of rice and beans. I got it like that. Every protein starts to look like Taco filling to me. lol
And YES this thread will make you hungry. We need a warning label.
I am hearing from the thread readers who are not posting. On that note..post something folks! Just drop in and say hi.
flour tortillas are a staple in my house lol
lusciouskiwi
11-10-2012, 09:00 PM
I know Corkey said he has a food and wine thread, but all this talk of port reminded me of http://www.wilsoncreekwinery.com/. My ex and I used to go up there every so often. They have a divine chocolate port that they serve in a cold chocolate shot glass. Can you say - things that make you hmmmmmmmm?
https://shop.wilsoncreekwinery.com/Catalog/PRT_1023912007_Big_20120308_155038.jpg
And on a non-alcoholic slant, after a conversation with Sun, I wonder if we should start another food thread, but something like "cooking for one". Specifically for one, not couples.
easygoingfemme
11-10-2012, 09:16 PM
flour tortillas are a staple in my house lol
Here too.
Do you make your own?
I have a small tortilla press but want to get a larger one because I like to use tortillas to build pizza type meals on :)
easygoingfemme
11-10-2012, 09:18 PM
This thread isn't just making me hungry, it's making me want to eat chicken. I haven't done that in a couple of years. But with y'all running around making it sound so good...
Trader Joe's just opened in my vicinity about 3 weeks ago, I haven't been yet, but I am looking forward to it. My girl and I have regular skype dinner dates and I have been dreaming up this dish with small chicken meatballs filled with flavor and simmered in broth, with some pasta....Italian wedding soup but NOT. Don't know what it will turn out to be, but I'm looking forward to it.
Hey Mtn,
Go check it out! Give yourself plenty of time because the stores are compact and you are going to likely want to look through the items carefully. There is a lot that they pack into a small store. They do more volume than Whole Foods with much less space. Plus the prices are great so they move volume.
Your soup sounds like it is on its way to Italian Wedding Soup! LOL you can call it the Italian Rehearsal dinner soup.
This thread isn't just making me hungry, it's making me want to eat chicken. I haven't done that in a couple of years. But with y'all running around making it sound so good...
Uh oh. Side effect of the thread.
I use a lot of Chicken substitutes for vegetarian dishes. Perhaps we should all be more inclusive and remember to include substitutes in our posts.
Or, I am going to have the vegetarian mafia come hunt me down for converting peaceful happy vegetarians into meat eaters!
Bčsame*
11-10-2012, 09:47 PM
Leftover chicken in my house gets doused with Tabasco and winds up in a taco or on top of rice and beans. I got it like that. Every protein starts to look like Taco filling to me. lol
And YES this thread will make you hungry. We need a warning label.
I am hearing from the thread readers who are not posting. On that note..post something folks! Just drop in and say hi.
Everything is good in a tortilla...even fish (wink). I've had eggplant in it too!
easygoingfemme
11-10-2012, 09:48 PM
Yeah well, slow cooked chicken in a crock pot is... slow cooked chicken in a crock pot :)
Personally I tweak/adapt recipes all the time and don't mind the non-veg recipes at all. If they interest me, I'll tweak them- or come over to the dark side for a meal or two :)
Everything is good in a tortilla...even fish (wink). I've had eggplant in it too!
Agreed!
Fish Tacos are high on my list of favorite foods.
I am so hungry and no chance that I am going to cook.
So I need to stay out of this thread. lol
Yeah well, slow cooked chicken in a crock pot is... slow cooked chicken in a crock pot :)
Personally I tweak/adapt recipes all the time and don't mind the non-veg recipes at all. If they interest me, I'll tweak them- or come over to the dark side for a meal or two :)
I changed my avatar for you.
We have chicken.
We have cookies.
All is well on the dark side.
Hey Mtn,
Go check it out! Give yourself plenty of time because the stores are compact and you are going to likely want to look through the items carefully. There is a lot that they pack into a small store. They do more volume than Whole Foods with much less space. Plus the prices are great so they move volume.
Your soup sounds like it is on its way to Italian Wedding Soup! LOL you can call it the Italian Rehearsal dinner soup.
Perfect plan since we are engaged, though neither of us is Italian,lol. I have been to other TJ's just excited we have one in the neighborhood now. It was a HUGE fight to get it here at all. Three years of negotiations I think. As for our soup I want the meatballs to be crazy full of flavor and tiny, bite size. Made with ground chicken, I love the texture when cooked and a blank canvas for flavor. I think they could be made with soft tofu as well. When I used to work in the school system my school had many children that were vegetarian, (well until it was hotdog roll up days) but I made tofu meatballs for our pasta bar days.
easygoingfemme
11-10-2012, 10:05 PM
Everything is good in a tortilla...even fish (wink). I've had eggplant in it too!
I've said for years that I'll eat just about anything if it's wrapped in a tortilla. Something about those tortillas... dreamy eyes over here.
Bčsame*
11-10-2012, 10:06 PM
Perfect plan since we are engaged, though neither of us is Italian,lol. I have been to other TJ's just excited we have one in the neighborhood now. It was a HUGE fight to get it here at all. Three years of negotiations I think. As for our soup I want the meatballs to be crazy full of flavor and tiny, bite size. Made with ground chicken, I love the texture when cooked and a blank canvas for flavor. I think they could be made with soft tofu as well. When I used to work in the school system my school had many children that were vegetarian, (well until it was hotdog roll up days) but I made tofu meatballs for our pasta bar days.
Great! We have recently gotten a TJ'S here as well. I have yet to go, I have missed it from California. But I think I need to go, just to get that spice, the sausage, the green beans...could some one make me a list of that was mentioned here..lol
Bčsame*
11-10-2012, 10:07 PM
I've said for years that I'll eat just about anything if it's wrapped in a tortilla. Something about those tortillas... dreamy eyes over here.
I agree..I won't even mention a hot dog I has once..lol
With Thanksgiving on the way, I am wondering what you all have planned. What kinds of dishes are favorites for you?
Corkey
11-10-2012, 10:10 PM
With Thanksgiving on the way, I am wondering what you all have planned. What kinds of dishes are favorites for you?
Oyster stuffing,
In the bird.
Bčsame*
11-10-2012, 10:11 PM
With Thanksgiving on the way, I am wondering what you all have planned. What kinds of dishes are favorites for you?
This is when I insert, poor me, I work in retail. So long gone are dinners I make, unless I do it a week ahead. And all I want is the turkey sandwich afterwards with cranberries on it :). For shame, there is a fishing/ coast trip every thanks giving and I don't get to go..so my friends feel sorry and we meet up at a restaurant. Ok, I will go to Mimi's ..lol.
~SweetCheeks~
11-10-2012, 10:27 PM
Leftover chicken in my house gets doused with Tabasco and winds up in a taco or on top of rice and beans. I got it like that. Every protein starts to look like Taco filling to me. lol
And YES this thread will make you hungry. We need a warning label.
I am hearing from the thread readers who are not posting. On that note..post something folks! Just drop in and say hi.
LOL That sounds like me. I always make tacos with left over meat and as for the chili addiction I have it too. I will get on a kick where everything is spicy. I love fruit with chili on it. There is just something about the sweet and spicy mix.
Gráinne
11-10-2012, 10:32 PM
OK, I've been reading, but I'll bite (boo!)
For years I've made what I call "Bad Mood Stew". It got that name one day when I was trying to make a chicken breast with some rice on the side, and some vegetables.
This is what happened: I grabbed a steak knife and cut that sucker up into small pieces. Then I turned to the rice and dumped it on top of the chicken. I grabbed whatever vegetable I was making, and that went into the pot. Finally, I poured salsa on top of it all! Hot and spicy, just like my mood then.
Now I make it on purpose ;).
Bčsame*
11-10-2012, 10:33 PM
OK, I've been reading, but I'll bite (boo!)
For years I've made what I call "Bad Mood Stew". It got that name one day when I was trying to make a chicken breast with some rice on the side, and some vegetables.
This is what happened: I grabbed a steak knife and cut that sucker up into small pieces. Then I turned to the rice and dumped it on top of the chicken. I grabbed whatever vegetable I was making, and that went into the pot. Finally, I poured salsa on top of it all! Hot and spicy, just like my mood then.
Now I make it on purpose ;).
Yum, thanks for being in a bad mood that day...sounds delish..I need to try it
julieisafemme
11-10-2012, 10:54 PM
Sun I am not sure how to cook dry beans. Also what I am craving are those yum yum beans they make at Pizzaiolo. They are stewy and olive oily and yummy. So I am thinking chicken stock, olive oil, hot pepper flakes, garlic and the serving them with kale, quinoa, and some sweet potatoes.
Great! We have recently gotten a TJ'S here as well. I have yet to go, I have missed it from California. But I think I need to go, just to get that spice, the sausage, the green beans...could some one make me a list of that was mentioned here..lol
Whenever I travel I check to see if there is a Trader Joes close by. When I get inside of one I feel right at home. That is a very California store.
Your shopping list comment made me laugh, I have a running Trader Joes list going at all times.
So to recap:
Spice mix
Chicken Apple Sausage
French Green Beans
Dried Mango with Chili
Frozen Pizza from Italy (the box is marked clearly "from Italy")
Dark Chocolate Pudding (this needs a warning label)
Add some Almond milk, Hansens diet ginger ale, green curry sauce and Jasmine rice and this looks a lot like one of my shopping lists.
Sun I am not sure how to cook dry beans. Also what I am craving are those yum yum beans they make at Pizzaiolo. They are stewy and olive oily and yummy. So I am thinking chicken stock, olive oil, hot pepper flakes, garlic and the serving them with kale, quinoa, and some sweet potatoes.
Julie soak the dried beans in cold water overnight. Put them in a bowl with enough water to cover them by about 2'. When you are ready to cook them, drain, add fresh water again, covering them in water (or stock) and simmer. I would say for cranberry beans give them an hour. Check them in 40 minutes and see how they are doing. Some beans may take longer.
Your dish sounds delicious and packed with nutrients!
OK, I've been reading, but I'll bite (boo!)
For years I've made what I call "Bad Mood Stew". It got that name one day when I was trying to make a chicken breast with some rice on the side, and some vegetables.
This is what happened: I grabbed a steak knife and cut that sucker up into small pieces. Then I turned to the rice and dumped it on top of the chicken. I grabbed whatever vegetable I was making, and that went into the pot. Finally, I poured salsa on top of it all! Hot and spicy, just like my mood then.
Now I make it on purpose ;).
Welcome guihong!
Ok you get the award for "Best Name of an Original Recipe".
I love it. Bad mood stew. Fabulous. I'm betting that the stew would be good with some shredded cheese and diced avocado on top.
Leftover chicken in my house gets doused with Tabasco and winds up in a taco or on top of rice and beans. I got it like that. Every protein starts to look like Taco filling to me. lol
And YES this thread will make you hungry. We need a warning label.
I am hearing from the thread readers who are not posting. On that note..post something folks! Just drop in and say hi.
I make "burrito filling." At first it was just leftovers but now I do it on purpose.
1 1/2 cups rice, cooked in a little less water than usual and seasoned to taste (garlic, pepper, chili powder, cumin)
1 cup or more leftover chopped chicken or beef (totally optional, believe me)
1 can black beans with liquid
1 can refried beans (love the seasoned kind)
2 12 oz bags frozen veggies, cooked (Mexican or Fiesta blend, usually)
1 cup or so Picante sauce
Mix it all together and heat it through. Then remove from fire (or microwave!) and stir in 8 oz shredded cheese, either Mexican blend or sharp cheddar. The cheese usually melts in without sticking to your pan or bowl. Serve wrapped in tortillas or serve in a bowl with lots of tortilla chips. Makes enough to have several meals.
When I have them, I chop in two avocados with the cheese :kissy: soooooo good!
This is when I insert, poor me, I work in retail. So long gone are dinners I make, unless I do it a week ahead. And all I want is the turkey sandwich afterwards with cranberries on it :). For shame, there is a fishing/ coast trip every thanks giving and I don't get to go..so my friends feel sorry and we meet up at a restaurant. Ok, I will go to Mimi's ..lol.
OH you have my sympathy! I worked retail at the holidays once and that was enough for me! Poor Gryph worked retail twelve years before we sprang him free. This will be his first holidays in forever when he doesn't have to work Black Friday. Ironically enough, I will have to work that day, but I don't mind--because it's not retail!
Gráinne
11-10-2012, 11:25 PM
Welcome guihong!
Ok you get the award for "Best Name of an Original Recipe".
I love it. Bad mood stew. Fabulous. I'm betting that the stew would be good with some shredded cheese and diced avocado on top.
Thanks :). I don't like either of those, so I stopped without a topping. It works with any veggies you have around (nowadays you can steam a bagful), or any variety of rice. I just play with it.
Breakfast is one of those meals that I could have at any time of the day.
What are some of your favorite breakfast meals?
What about breakfast beverages?
*sipping a big cup of Italian roast coffee*
LOL That sounds like me. I always make tacos with left over meat and as for the chili addiction I have it too. I will get on a kick where everything is spicy. I love fruit with chili on it. There is just something about the sweet and spicy mix.
Fresh Mango with hot chili powder or better yet hot sauce is something that I love. Wish I could get good ripe, sweet Mangos all year round. I could easily consume 3 a day.
Semantics
11-11-2012, 10:11 AM
Breakfast is one of those meals that I could have at any time of the day.
What are some of your favorite breakfast meals?
What about breakfast beverages?
*sipping a big cup of Italian roast coffee*
I have fasting tea every morning at breakfast time. I've tried forcing myself to eat early in the day and I just can't.
However, I love breakfast foods and I often have them for lunch and dinner. One of my favorite things to make is slow cooked steel cut oats.
I use steel cuts oats, almond milk + water, cinnamon and nutmeg, chopped apples, and flax and cook them on low in the crock pot for seven hours. It's the best thing ever- the texture is perfect in the middle and the edges get crunchy (make sure you use cooking spray on your crock pot).
I have fasting tea every morning at breakfast time. I've tried forcing myself to eat early in the day and I just can't.
However, I love breakfast foods and I often have them for lunch and dinner. One of my favorite things to make is slow cooked steel cut oats.
I use steel cuts oats, almond milk + water, cinnamon and nutmeg, chopped apples, and flax and cook them on low in the crock pot for seven hours. It's the best thing ever- the texture is perfect in the middle and the edges get crunchy (make sure you use cooking spray on your crock pot).
Hi Semantics,
We have some fans of steel cut oats here for sure. We had been discussing them earlier in the thread. Its good to see what you all do with the oats. This is a super food packed with high quality carbs, fiber, protein and nutrients. I really cant come up with a better morning grain. Love the addition of Flax!
It's the best thing ever- the texture is perfect in the middle and the edges get crunchy (make sure you use cooking spray on your crock pot).
Ah! That answers that question, lol...
Gráinne
11-11-2012, 12:03 PM
Breakfast is one of those meals that I could have at any time of the day.
What are some of your favorite breakfast meals?
What about breakfast beverages?
*sipping a big cup of Italian roast coffee*
I love a Carnation Instant Breakfast pretty early. It's like chocolate milk but I get the sugar free kind.
I've had to change breakfast, as I've found that what I do here can make or break a day. I can't run out of gas in the afternoon. I also find that if I eat too many grains, I get "wheat brain". So I actually prefer fruit and even some of my stew, if leftover ;). I don't like eggs, but some kind of protein seems to really help.
Everything is good in a tortilla...even fish (wink). I've had eggplant in it too!
Fish in a tortilla? I'll take your word for it, but I'd rather have my fish on rye. Everything else, I'm good with in a tortilla ;)
easygoingfemme
11-11-2012, 12:13 PM
Fresh Mango with hot chili powder or better yet hot sauce is something that I love. Wish I could get good ripe, sweet Mangos all year round. I could easily consume 3 a day.
Mango and chili together is awesome. Try Mango and chili tossed with matchsticks of jicama and a little cilantro tossed in with it... I first thought the combination would bother me because of the opposing textures of the jicama and mango but it totally works.
cinnamongrrl
11-11-2012, 12:56 PM
I have to many things to respond to and I can't multi quote!!!!!!!!!!!!!!!!!!!!!
Mangoes.... I had a bad mango experience last night...was nice and squishy then cut into it and it was BEIGE :| I was super saddened. I heart a good mango and they are hard to come by.....
Steel cut oats. ... I just made them last night for my employer. Now that I know how to make them I'm gonna try it. He tried describing them to me...but some things are beyond description. Like cajun food...mmmmm
Breakfast.... I don't love to MAKE it...it's the only meal I really will only eat when I go out....(Unless I have pecan Honey Bunches of Oats...which I DO! )
I prefer goodies like french toast or pannycakes...(had pumpkin pancakes for the first time EVER while we were in Maine...omgggg) If I DO have eggs...they have to be cleverly disguised. I never like the texture of them....I'm a texture person...I like eggs in an omelet. I lovee spinach and mushroom and tomato...used to add bacon when I ate it...now i will put fake bacon in it...never thought to bring my own to the restaurant...hmmm....oh and swiss cheese...or pepper jack mmm but I have to eat every bite of egg with toast...to negate the texture. The only eggs I DONT have this issue with is hard boiled eggs....
That's all I can remember and all I have time for.... :)
Ah! That answers that question, lol...
My crock pot does not need cooking spray and I tend away from that product anyway because it is usually chemical-ized. :|
Yes the texture is very cool! Usually it takes a few cooking adventures to get the texture right where you want it.
I love a Carnation Instant Breakfast pretty early. It's like chocolate milk but I get the sugar free kind.
I've had to change breakfast, as I've found that what I do here can make or break a day. I can't run out of gas in the afternoon. I also find that if I eat too many grains, I get "wheat brain". So I actually prefer fruit and even some of my stew, if leftover ;). I don't like eggs, but some kind of protein seems to really help.
Try the Steel Cut oatmeal sometime. It has a low glycemic index and great fiber so will keep you running and ward off hunger for hours.
Fish in a tortilla? I'll take your word for it, but I'd rather have my fish on rye. Everything else, I'm good with in a tortilla ;)
Hi Trev! Welcome to the thread!
There is a place close by that I LOVE for fish tacos. They cut mahi mahi really thick and narrow, then grill it over mesquite charcoal. Then the put it into a freshly made corn tortilla (they also have a bakery on site) top it with shredded cabbage and cotija cheese and a little crema. I add salsa verde and some jalepanos. It is one of my go-to fast foods. Love it and it costs $2
Semantics
11-11-2012, 01:52 PM
My crock pot does not need cooking spray and I tend away from that product anyway because it is usually chemical-ized. :|
Yes the texture is very cool! Usually it takes a few cooking adventures to get the texture right where you want it.
What kind of crock pot do you have?
I agree about cooking spray. I use Winona Pure sunflower oil spray, which doesn't have all the nasty chemicals of Pam, but I still always cover my nose with a kitchen towel when I spray it so I don't breathe it in :|
Mango and chili together is awesome. Try Mango and chili tossed with matchsticks of jicama and a little cilantro tossed in with it... I first thought the combination would bother me because of the opposing textures of the jicama and mango but it totally works.
Love it. At the place that I worked at this summer, we made a Jicama Slaw. It was crazy good. Just shred the Jicama on a mandoline, a little thinner than matchsticks. Do the same with carrots. Soak the Jicama in cold water for an hour or two first then rinse. Then dress it with rice vinegar, water, sugar or honey, cilantro and lime juice. You can add a little olive oil if you want. Let it marinate for a day. Tweak it and make it your own!
Ok I just had a cookie that tastes like shortbread and is round. It has lemon in it. It is iced with lemon sugar icing. It is insanely good. Does anyone know what this cookie is called?
Gráinne
11-11-2012, 06:47 PM
Ok I just had a cookie that tastes like shortbread and is round. It has lemon in it. It is iced with lemon sugar icing. It is insanely good. Does anyone know what this cookie is called?
All I have is Lemon Drop Cookies: http://www.crisco.com/Recipes/Details.aspx?recipeID=976&loc=7
Do you know what kind of cookie it is? (I mean drop, roll, press)?
And I think I would need said cookie myself to make a final decision ;).
All I have is Lemon Drop Cookies: http://www.crisco.com/Recipes/Details.aspx?recipeID=976&loc=7
Do you know what kind of cookie it is? (I mean drop, roll, press)?
And I think I would need said cookie myself to make a final decision ;).
Thank you! The cookie could be a rolled, cut version of the one in your link. The icing was almost clear and packed a punch of lemon. Real lemon. I can usually identify a cookie but this had me stumped.
LOL..you need a sample to deconstruct it huh? Ah the sign of a good baker!
Gráinne
11-11-2012, 07:25 PM
Thank you! The cookie could be a rolled, cut version of the one in your link. The icing was almost clear and packed a punch of lemon. Real lemon. I can usually identify a cookie but this had me stumped.
LOL..you need a sample to deconstruct it huh? Ah the sign of a good baker!
Either the sign of a good baker, or a world class cookie eater :)
What kind of crock pot do you have?
I agree about cooking spray. I use Winona Pure sunflower oil spray, which doesn't have all the nasty chemicals of Pam, but I still always cover my nose with a kitchen towel when I spray it so I don't breathe it in :|
Not sure what kind of crock pot it is because I am not at home. But I will check and let you know. Seems that most crock pots have a ceramic glazed pot no?
I prefer stainless steel for cooking unless it is a ceramic dutch oven or baking dish. Depends on what I am cooking. Good tip on the sunflower oil spray!
Either the sign of a good baker, or a world class cookie eater :)
I could give you a run for your money on the cookie eating.
Ice cream too.
Gráinne
11-11-2012, 07:31 PM
I could give you a run for your money on the cookie eating.
Ice cream too.
Oh, I tremble in fear (not). Chocolate, cookies, cake-wish I could say I eat healthy 100% ;).
And don't get me started on chips.
Gráinne
11-11-2012, 07:32 PM
Not sure what kind of crock pot it is because I am not at home. But I will check and let you know. Seems that most crock pots have a ceramic glazed pot no?
I prefer stainless steel for cooking unless it is a ceramic dutch oven or baking dish. Depends on what I am cooking. Good tip on the sunflower oil spray!
BTW, cookie monster, have you ever tried those crock pot liners? Makes cleanup so much easier and without a spray.
Hi Trev! Welcome to the thread!
There is a place close by that I LOVE for fish tacos. They cut mahi mahi really thick and narrow, then grill it over mesquite charcoal. Then the put it into a freshly made corn tortilla (they also have a bakery on site) top it with shredded cabbage and cotija cheese and a little crema. I add salsa verde and some jalepanos. It is one of my go-to fast foods. Love it and it costs $2
Thank you Sun! Maybe one day I'll get the gumption to try a fish taco, but I'm liking the other ideas so far for burrito fillings. Everything sounds wonderful, especially eating cookies just to find out what kind they are ;)
BTW, cookie monster, have you ever tried those crock pot liners? Makes cleanup so much easier and without a spray.
Crock pot liners are awesome!
BTW, cookie monster, have you ever tried those crock pot liners? Makes cleanup so much easier and without a spray.
LMAO..omg too funny, no I have not tried crock pot liners.
I wish I could be a cookie monster but I have to be careful with the sweets. If I look at them for too long I gain weight. Practicing restraint was never my thing.
Thank you Sun! Maybe one day I'll get the gumption to try a fish taco, but I'm liking the other ideas so far for burrito fillings. Everything sounds wonderful, especially eating cookies just to find out what kind they are ;)
Trev we have some good cooks posting in here. Lots of good stuff.
There are many more good cooks on the Planet that I am aware of. Just hope that they all make their way over here.
I think I am going to have to go find another cookie so that I can figure out what it is. lol
Talking about burritos and fillings-- thinking we may just have this sometime during the week. My favourite is--
carrots (chopped smaller pieces)
yellow onion (chopped smaller pieces)
zuchinni (1/4 pieces (smaller) pieces)
brocolli (smaller pieces, chopped)
black beans, whole, removed fluid
shredded chicken breast/thigh
olive oil
cumin, to taste
salt/pepper
whole wheat/spelt tortillas
grated cheese
favourite salsa
take veggies saute with olive oil, s/p, cumin -- add beans, cook til heated. Add chicken to a flat tortilla, spoon over veggie mixture, add cheese, fold up, add salsa to top and eat. makes some awesome leftovers--
enjoy!!
Gráinne
11-11-2012, 08:02 PM
LMAO..omg too funny, no I have not tried crock pot liners.
I wish I could be a cookie monster but I have to be careful with the sweets. If I look at them for too long I gain weight. Practicing restraint was never my thing.
Well, me too, actually. At my age, I just can't eat an entire bag like I used to. I think I've gained weight just posting on this thread.
I read somewhere that reaching a goal of 80% good-20% "treats" is pretty good; 90-10 is better. So many yummies in this thread that maybe I can change my habits :)
Talking about burritos and fillings-- thinking we may just have this sometime during the week. My favourite is--
Throw some green chilis in there!!
Anytime you feel like cooking for me let me know! I am not all that far away you know!
easygoingfemme
11-11-2012, 08:20 PM
Talking about burritos and fillings-- thinking we may just have this sometime during the week. My favourite is--
carrots (chopped smaller pieces)
yellow onion (chopped smaller pieces)
zuchinni (1/4 pieces (smaller) pieces)
brocolli (smaller pieces, chopped)
black beans, whole, removed fluid
shredded chicken breast/thigh
olive oil
cumin, to taste
salt/pepper
whole wheat/spelt tortillas
grated cheese
favourite salsa
take veggies saute with olive oil, s/p, cumin -- add beans, cook til heated. Add chicken to a flat tortilla, spoon over veggie mixture, add cheese, fold up, add salsa to top and eat. makes some awesome leftovers--
enjoy!!
But... where is the avocado? I'll swap my chicken out for avocado and place an order please!
Chancie
11-11-2012, 08:23 PM
With Pete's help, I made a delicious meal last night.
We made quarts of sofrito (http://www.ricanrecipes.com/recipes/detail.php?id=14) from scratch on Friday night and
I froze most of it but I used a generous cup in a pot of pink beans, and
I used a generous cup in a pot of bacalao (http://www.ricanrecipes.com/recipes/detail.php?category_id=19&id=107).
We had white rice and yuca con mojo (http://cafedepuertorico.com/156.html) too, yum yum.
With Pete's help, I made a delicious meal last night.
We made quarts of sofrito (http://www.ricanrecipes.com/recipes/detail.php?id=14) from scratch on Friday night and
I froze most of it but I used a generous cup in a pot of pink beans, and
I used a generous cup in a pot of bacalao (http://www.ricanrecipes.com/recipes/detail.php?category_id=19&id=107).
We had white rice and yuca con mojo (http://cafedepuertorico.com/156.html) too, yum yum.
Puerto Rican food! YUM. Wow that all sounds delicious. Thank you for the links!
Now there is a great idea. Make Sofrito and freeze some. I am going to do that this week.
Chancie the directions in the recipes are hilarious!
Bčsame*
11-11-2012, 09:12 PM
What? Fish on rye? Pastrami is the best thing for rye! Fish in a tortilla? I'll take your word for it, but I'd rather have my fish on rye. Everything else, I'm good with in a tortilla ;)
Chancie
11-12-2012, 05:47 AM
Chancie the directions in the recipes are hilarious!
I hope you're not too lazy to cook for your sweetie every day.
I love how it's not gender specific.
Chancie
11-12-2012, 05:51 AM
Puerto Rican food! YUM. Wow that all sounds delicious. Thank you for the links!
Now there is a great idea. Make Sofrito and freeze some. I am going to do that this week.
I have a small Cuisinart and I doubled the recipe.
Pete stood at the counter for a long time, and
It took me a long time to figure out that
She didn't know what sofrito was so
She had no idea what we were making!
I hope you're not too lazy to cook for your sweetie every day.
I love how it's not gender specific.
Well I no longer have a sweetie to cook for, but when I did, I cooked a lot. We both cooked, but since I cook for a living I did not mind cooking more often.
These days I am not as inspired to cook for myself, to say the least, but love to cook for friends or share what I cook with friends.
When did your sweetheart figure out what Sofrito was?
What? Fish on rye? Pastrami is the best thing for rye!
How about a Turkey Reuben on Rye?
cinnamongrrl
11-12-2012, 06:48 AM
Puerto Rican food! YUM. Wow that all sounds delicious. Thank you for the links!
Now there is a great idea. Make Sofrito and freeze some. I am going to do that this week.
I love love LOVE Puerto Rican food. I was brought up in a latino household. The food is comforting and familiar. I especially LOVE yucca....the rice....I even ate the pork last time I got some for Teddy (when he was in the hospital) There are these amazing potato balls with seasoned meat in the middle. We always just called them papas....good good stuff :)
Chancie
11-12-2012, 06:49 AM
Well I no longer have a sweetie to cook for, but when I did, I cooked a lot. We both cooked, but since I cook for a living I did not mind cooking more often.
These days I am not as inspired to cook for myself, to say the least, but love to cook for friends or share what I cook with friends.
When did your sweetheart figure out what Sofrito was?
Sun, she didn't know what it was after it was made. :|
Chancie
11-12-2012, 07:02 AM
I hope you're not too lazy to cook for your sweetie every day.
<snip>
That's from the recipe!
I love love LOVE Puerto Rican food. I was brought up in a latino household. The food is comforting and familiar. I especially LOVE yucca....the rice....I even ate the pork last time I got some for Teddy (when he was in the hospital) There are these amazing potato balls with seasoned meat in the middle. We always just called them papas....good good stuff :)
My Moms family is from Puerto Rico but sadly they are not cooks so I had to go to the Islands to discover the real deal for myself and wow. Forever changed. One place in Vieques makes a Yucca gratin that blew me away and made me a fan. Though in general I default to very simple foods, fresh fruit right from the tree, like mango's, and fresh fish, rice and beans simmered in sofrito, platanos hot from the pan sprinkled with a little salt.
These are the things that I enjoy the most. Followed up by a swim in the warm ocean waters and some time on the beach watching the sun set. Island life and food..nothing like it.
That's from the recipe!
LOL..oh ok! I cracked up over some of her comments such as
"if you have extra email it to me"
that just made me laugh. I love recipe directions that are funny. Straight up instructions can become so boring so quickly!
Sun, she didn't know what it was after it was made. :|
Well lucky her, she was in for a real treat
cinnamongrrl
11-12-2012, 07:55 AM
My Moms family is from Puerto Rico but sadly they are not cooks so I had to go to the Islands to discover the real deal for myself and wow. Forever changed. One place in Vieques makes a Yucca gratin that blew me away and made me a fan. Though in general I default to very simple foods, fresh fruit right from the tree, like mango's, and fresh fish, rice and beans simmered in sofrito, platanos hot from the pan sprinkled with a little salt.
These are the things that I enjoy the most. Followed up by a swim in the warm ocean waters and some time on the beach watching the sun set. Island life and food..nothing like it.
Note to self: pack your bags...and GO :hangloose:
Teddybear
11-12-2012, 08:06 AM
Note to self: pack your bags...and GO :hangloose:
R u packing mone also?? Or r u telling me something????:jester:
SelfMadeMan
11-12-2012, 08:42 AM
My Moms family is from Puerto Rico but sadly they are not cooks so I had to go to the Islands to discover the real deal for myself and wow. Forever changed. One place in Vieques makes a Yucca gratin that blew me away and made me a fan. Though in general I default to very simple foods, fresh fruit right from the tree, like mango's, and fresh fish, rice and beans simmered in sofrito, platanos hot from the pan sprinkled with a little salt.
These are the things that I enjoy the most. Followed up by a swim in the warm ocean waters and some time on the beach watching the sun set. Island life and food..nothing like it.
OMG - I *just* recently discovered Sofrito, and it is AMAZING!!!! I love it! I add it to all kinds of beans, pintos, black beans, red beans...
Sachita
11-12-2012, 10:36 AM
I spent a good part of my 20's in the islands- Caribbean, West Indies and south america. Also my hometown is Miami which host some of the finest ethnic cuisines anywhere I've been.
Everyone has their own little twist on Sofrito. I adore tropical fruits and flavors. Here in VA I grow tomatillos and all kinds of peppers. Cilantro is a staple in my home and I grow it year around with parsley. Fresh chimichurri
or sauces made with mints. Damn I'm getting hungry.
I'm a huge flavor whore. I can't eat anything bland. I love combining indian with thai or cuban and italian. Coming up with interesting combinations.
ruffryder
11-12-2012, 10:43 AM
... platanos hot from the pan sprinkled with a little salt.
tostones with oil and garlic.
I love all tacos including fish! I'll have to make some so Zimmeh can try them. I usually use Gortons seasoned breaded fish. I like a slaw on mine with tartar sauce, cheese, and good red hot sauce.
What are some of your favorite breakfast meals?
What about breakfast beverages?
*sipping a big cup of Italian roast coffee*
Breakfast is probably my fav meal to eat and cook. chorizo, over easy eggs, omelettes usually with diced onions, jalapenos, tomatoes and cheese. I also like hasbrowns or diced potatoes with these veggies too. bacon is my fav breakfast meat! biscuits and gravy with sausage, breakfast sammiches on any type of bread, cinnamon rolls, pancakes ( my fav are chocolate and banana ) I'm a fan of Dark Roast coffee mostly French or Espresso, and just black. This is the typical stuff I eat for breakfast.
Another beverage / meal I have sometimes for breakfast or lunch is a Visalus protein shake and I usually just have it with non fat milk berries or peaches. There is several other recipes for protein powder if anyone uses it I can post a link of these recipes.
With Thanksgiving on the way, I am wondering what you all have planned. What kinds of dishes are favorites for you?
My fav Thanksgiving dishes are turkey of course, green bean casserole and pumpkin pie! This year we'll be spending it with some friends from the BFP site and I think they have requested I bring some of my red chile enchiladas.
lusciouskiwi
11-12-2012, 10:51 AM
I know this isn't exactly high cuisine, but sometimes I miss carne asada fries. guilty pleasure. :blush: With LOTS of guacamole. :praying: Football is not required. :hangloose:
WARNING:
This thread will make you HUNGRY
R u packing mone also?? Or r u telling me something????:jester:
Brother I think that was a hint.
Hi Mike! Welcome to the thread!
I am currently making a pot of rice and beans and trying to decide what to do with some chicken sausage that is loaded with cilantro, red peppers and cayenne.
This thread is making me hungry.
Chancie inspired me to make some Sofrito and as soon as I have some time I am going to fire up a batch and roast some chili's.
Its kind of fun to be cooking and have my laptop on the kitchen counter so that I can post and keep working. lol
Gráinne
11-12-2012, 03:54 PM
WARNING:
This thread will make you HUNGRY
Don't I know it!
This might be a silly question, but I've had Cuban cuisine and I was in heaven. Is that related to Puerto Rican in any way?
I spent a good part of my 20's in the islands- Caribbean, West Indies and south america. Also my hometown is Miami which host some of the finest ethnic cuisines anywhere I've been.
Everyone has their own little twist on Sofrito. I adore tropical fruits and flavors. Here in VA I grow tomatillos and all kinds of peppers. Cilantro is a staple in my home and I grow it year around with parsley. Fresh chimichurri
or sauces made with mints. Damn I'm getting hungry.
I'm a huge flavor whore. I can't eat anything bland. I love combining indian with thai or cuban and italian. Coming up with interesting combinations.
Welcome to the thread Sachita!
Miami is one of my favorite places on earth. That city has everything going for it. That is also where I first tasted Cuban food and I really did not want to leave. Also a big fan of Cafe' con Leche. It just never tastes the same outside of Miami.
You grow tomatillios and all kinds of peppers? Wow that is wonderful. Wish I could say the same but my last few summers have been so insanely busy that I never carved out time to grow much of anything. Good for you there is nothing like cooking with food that we grow ourselves. What is yoour favorite pepper?
Count me into the "Flavor whore" (Love it) club! I will wear that badge.
Please post any fusion recipes that you would like to share with us. That would be fabulous.
ruffryder
11-12-2012, 04:05 PM
I like a good cuban sandwich ! I'm in FL and it's the first time I've tried it. I know there is a good Cuban restaurant out there somewhere nearby that makes them but sadly the best one I've had was at my work cafeteria. However, it was made by latin chefs! mmmmm! I know it's not traditional but I also like the one at Panera Bread for a quick fix with a cup of broccoli cheddar soup. There it is made like a panini.
We have a sandwich shop named Relish that does their version of a cuban-- its pretty good.
cubano especial--chipotle roasted pork, honey ham, swiss cheese, dill pickle, chipotle mayo on a baguette.
okay, I'm officially hungry.
Don't I know it!
This might be a silly question, but I've had Cuban cuisine and I was in heaven. Is that related to Puerto Rican in any way?
No not related. Some native ingredients can be found on both islands. Much was brought to the islands from those who settled there.
Cuban food largely is influenced by the southern Spanish and Africans, where Puerto Rican food has influences from the indigenous Taino people as well as the Spanish and Africans. To a lesser degree the French, Italians, Dutch and Chinese also influenced the Island but none as significantly as the Spanish and African people. Much of this was due to occupation and slave trade.
Sadly the history of many local foods on the Islands, wind up tied to the history of which group was exploiting and oppressing another group. Some influences are the result of trade routes.
Cuban food has changed over the years due to the trade embargo with our nation. There is not much beef to be had for example. Root vegetables that were common food for the African people have long been a part of the Cuban diet. As are rice, beans, pork fish, common staples also in Puerto Rican food.
So yes the two cuisines have some things in common yet they have varying styles and expressions.
The Cuban food that you will find in south Florida will be very different than what you will eat if you were to visit Cuba.
We have a sandwich shop named Relish that does their version of a cuban-- its pretty good.
cubano especial--chipotle roasted pork, honey ham, swiss cheese, dill pickle, chipotle mayo on a baguette.
okay, I'm officially hungry.
You and ruff are killing me with the Cuban sandwiches right now.
*sigh*
Does anyone have a recipe for Cuban bread? I may need to bake some.
If you are interested in discovering some excellent Cuban food check out these ladies;
Simply Delicioso - Ingrid Hoffman (http://www.foodnetwork.com/simply-delicioso-with-ingrid-hoffmann/index.html)
&
Daisy Cooks with Daisy Martinez (http://www.pbs.org/food/shows/daisy-cooks-with-daisy-martinez/)
cinnamongrrl
11-12-2012, 04:57 PM
You and ruff are killing me with the Cuban sandwiches right now.
*sigh*
Does anyone have a recipe for Cuban bread? I may need to bake some.
ive always wanted to try cuban food.....the only problem is i get the impression that they infuse fruit in their entrees....i have always had a problem with that....i dont even like those orange chocolate thingys...ok i never tried one.. i just dont love the IDEA of it...i have had a raspberry sauce with chicken...wasnt a fan...
i DO enjoy pineapple in thai...didnt think i would....but thai is the best thing on earth...
as an aside...like wayyyyyyyyyy aside...this time of year puts me in the mood to make a batch of french meat pies to freeze for make ahead meals....havent had a decent french meat pie in YEARS....
ive always wanted to try cuban food.....the only problem is i get the impression that they infuse fruit in their entrees....i have always had a problem with that....i dont even like those orange chocolate thingys...ok i never tried one.. i just dont love the IDEA of it...i have had a raspberry sauce with chicken...wasnt a fan...
i DO enjoy pineapple in thai...didnt think i would....but thai is the best thing on earth...
as an aside...like wayyyyyyyyyy aside...this time of year puts me in the mood to make a batch of french meat pies to freeze for make ahead meals....havent had a decent french meat pie in YEARS....
The Cuban foods that I have had were delicious. Cant think of any that featured fruit though I would be open to that. Especially if it involves mashed sweet plantains..love those. Especially in Pastelles popular in Puerto Rico and Trinidad and likely many other places that I am not aware of.
The Cuban sandwiches that were mentioned earlier are comfort food found in many Cuban cafe's, and markets. The "Cuban" as it is called is making a huge showing all over this country as more and more people get into the pannini press and look for ways to use it. If you like pork and ham, its a good sandwich.
What is a French meet pie?
I am learning so much in this thread.
I like a good cuban sandwich ! I'm in FL and it's the first time I've tried it. I know there is a good Cuban restaurant out there somewhere nearby that makes them but sadly the best one I've had was at my work cafeteria. However, it was made by latin chefs! mmmmm! I know it's not traditional but I also like the one at Panera Bread for a quick fix with a cup of broccoli cheddar soup. There it is made like a panini.
Hey ruff, if I were you I would be talking to your Chefs at work to see what else they might make for you. Its always a good thing to give feedback to whoever is cooking especially if you love the dish. Sounds like you have a winner there.
cinnamongrrl
11-12-2012, 05:19 PM
The Cuban foods that I have had were delicious. Cant think of any that featured fruit though I would be open to that. Especially if it involves mashed sweet plantains..love those. Especially in Pastelles popular in Puerto Rico and Trinidad and likely many other places that I am not aware of.
The Cuban sandwiches that were mentioned earlier are comfort food found in many Cuban cafe's, and markets. The "Cuban" as it is called is making a huge showing all over this country as more and more people get into the pannini press and look for ways to use it. If you like pork and ham, its a good sandwich.
What is a French meet pie?
I am learning so much in this thread.
I DONT REALLY EAT PORK ANYMORE....BUT I WOULD TRY IT AT LEAST ONCE...and i loveyee sweet taters.....they are prevalent in african cooking also... i just bake em and throw some sea salt on...done diddly..they carry themselves....
french meat pie...is basically the same filling i remember my memere making for thanksgiving. its a combination of hamburger, salt pork and i believe sausage. then add mashed potatoes and spices..throw it in a pie crust and freeze them or bake them...around here they sell for big bucks because they are labor intensive...like making golombki and pierogiy....so you make a lot of them...or go in shares with someone else who likes them and pay half the cost of the ingredients and split the yield. we used to do that all the time...and its such a comforting winter meal..serve it with a nice gravy and a veggie....done and done.... :hangloose:
I DONT REALLY EAT PORK ANYMORE....BUT I WOULD TRY IT AT LEAST ONCE...and i loveyee sweet taters.....they are prevalent in african cooking also... i just bake em and throw some sea salt on...done diddly..they carry themselves....
french meat pie...is basically the same filling i remember my memere making for thanksgiving. its a combination of hamburger, salt pork and i believe sausage. then add mashed potatoes and spices..throw it in a pie crust and freeze them or bake them...around here they sell for big bucks because they are labor intensive...like making golombki and pierogiy....so you make a lot of them...or go in shares with someone else who likes them and pay half the cost of the ingredients and split the yield. we used to do that all the time...and its such a comforting winter meal..serve it with a nice gravy and a veggie....done and done.... :hangloose:
Wow fascinating! I never had such a pie. I need to get out more.
Friends do this with Tamales, Ravioli, Pastry, canning, confections such as truffles at holiday time..anytime that an item is well loved and labor intensive it is so good to share that process with others.
There are a few places in the SF bay area that I love for Dim Sum and I see the assembly line of dumplings being made by many hands. It is a very cool cultural event, that in all parts of the world there are foods that are so sought after that we have to make them by the truckload. lol
Gráinne
11-12-2012, 07:37 PM
Wow fascinating! I never had such a pie. I need to get out more.
Friends do this with Tamales, Ravioli, Pastry, canning, confections such as truffles at holiday time..anytime that an item is well loved and labor intensive it is so good to share that process with others.
There are a few places in the SF bay area that I love for Dim Sum and I see the assembly line of dumplings being made by many hands. It is a very cool cultural event, that in all parts of the world there are foods that are so sought after that we have to make them by the truckload. lol
Some of my best memories of China are making jaozi (like Chinese pierogiy) with all those dumpling wraps and huge bowls of filling. The making is as bonding as eating them afterwards.
Some of my best memories of China are making jaozi (like Chinese pierogiy) with all those dumpling wraps and huge bowls of filling. The making is as bonding as eating them afterwards.
Yes it is.
Feel free to share recipes.
easygoingfemme
11-12-2012, 08:47 PM
Some of my best memories of China are making jaozi (like Chinese pierogiy) with all those dumpling wraps and huge bowls of filling. The making is as bonding as eating them afterwards.
I just fell in love with you a little bit. Tell us more please? I'll sit here and wait. Without dumplings. I love dumplings.
Gráinne
11-12-2012, 08:51 PM
Yes it is.
Feel free to share recipes.
I never knew the exact recipe in China, but these come close. It was essentially a very spicy pork or beef mixture, so you could probably play with it to taste.
Can you tell I'm not really a follower of recipes but tend to improvise? Drove my home ec teacher nuts.
http://www.food.com/recipe/chinese-dumplings-jaozi-327269
Gráinne
11-12-2012, 08:55 PM
I just fell in love with you a little bit. Tell us more please? I'll sit here and wait. Without dumplings. I love dumplings.
What's really interesting to me is how dumplings began in China, then must have been brought westward to Russia and Europe, where many countries have some form of dumpling dish modified to their cuisine. I'm sure noodles came west in the same way, so spaghetti is Chinese food ;).
I just fell in love with you a little bit. Tell us more please? I'll sit here and wait. Without dumplings. I love dumplings.
I have no dumplings either! Life is just so unfair!
~SweetCheeks~
11-13-2012, 12:09 AM
I moved from northern California 2 years ago to Miami and prior to that had never eaten Cuban, or Peruvian food. I became hooked. The first time I tried OX tails I was a bit skeptical but they are delicious. I also loved the cilantro and lime used so generously in Peruvian food. I also made a trip back home to Cali and while out here tried Greek cuisine for the first time. I was blessed with an ex's mother being Thai so I did learn a few recipes from her and still to this day get jars full of her dried Thai chili peppers and ground browned rice. I love that I have experienced so many different cuisines.
As fro being a flavor whore lol I am on that boat as well. I was raised with salt/pepper and lawrys garlic salt being the staple spices, but after years of experimenting I am definitely venturing out.
What's really interesting to me is how dumplings began in China, then must have been brought westward to Russia and Europe, where many countries have some form of dumpling dish modified to their cuisine. I'm sure noodles came west in the same way, so spaghetti is Chinese food ;).
So when are you making us dumplings?
Seriously I could eat Chinese food every day.
I would be fine.
Duchess
11-13-2012, 12:10 AM
Sun darling you have skills. I'm on my way to your house. :)
Sun darling you have skills. I'm on my way to your house. :)
You are very kind Duchess ... Welcome to the thread!
Come on over! I think its time to start planning a dinner party, we have a lot of talented cooks here.
I moved from northern California 2 years ago to Miami and prior to that had never eaten Cuban, or Peruvian food. I became hooked. The first time I tried OX tails I was a bit skeptical but they are delicious. I also loved the cilantro and lime used so generously in Peruvian food. I also made a trip back home to Cali and while out here tried Greek cuisine for the first time. I was blessed with an ex's mother being Thai so I did learn a few recipes from her and still to this day get jars full of her dried Thai chili peppers and ground browned rice. I love that I have experienced so many different cuisines.
As fro being a flavor whore lol I am on that boat as well. I was raised with salt/pepper and lawrys garlic salt being the staple spices, but after years of experimenting I am definitely venturing out.
Miami... Oh how I looooooove Miami.
Peruvian food is something that I have yet to experience. Can you tell us something about it?
Also what do you do with the ground chili and brown rice? Thai is one of my go-to comfort cuisines. I love to make Thai papaya salad, Pad Thai, Tom Ka Gai..but as with everything else I enjoy food so much more if someone else is doing the cooking.
Duchess
11-13-2012, 12:23 AM
Thanks Sun. Will definitely be back later to talk about delicious delights.
Thanks Sun. Will definitely be back later to talk about delicious delights.
I look forward to it.
Now here is a great story:
Owner of Bobs Red Mill Natural Foods Gives His Company to His 209 Employees (http://www.classwarfareexists.com/owner-of-bobs-red-mill-natural-foods-gives-his-company-to-his-209-employees/#axzz2C5BPrDxz)
MegBluEyz
11-13-2012, 12:47 AM
Some of my cooking is Sat and Sun mornings making pancakes with my seven year old son and seeing how big we can make the smiley faces with the whipped cream.
Lovely thread Sun. I am learning.
~SweetCheeks~
11-13-2012, 12:48 AM
Miami... Oh how I looooooove Miami.
Peruvian food is something that I have yet to experience. Can you tell us something about it?
Also what do you do with the ground chili and brown rice? Thai is one of my go-to comfort cuisines. I love to make Thai papaya salad, Pad Thai, Tom Ka Gai..but as with everything else I enjoy food so much more if someone else is doing the cooking.
From my experience the Peruvian food I have had uses a lot of Lime juice and they have a cilantro salsa. They make this dish called: Lomo Saltado (angus loin slice sauted)
Lomo Saltado is a dish of marinated Angus loin slice sauted,onions w/tomatoes and french fries, served over white rice. It is one of the most popular recipes in Peru
They have fried corn which is similar to corn nuts in a sense on the tables.
My gf gets this dish : Sudado de pargo entero (Whole poached red snaper)
Red snaper pouched w/ tomatoes,onions and special peruvian vinegar corn
we also share this dish : Jalea (Fried fish and Seafood mix)
Deep fried fish and seafood mix, tender inside and crispy outside, this breaded fish and seafood is served with fried yucca, tartar sauce, and criolle onions sauce)
They have a red onion, Cilantro, and heavy limejuice salsa. It is really flavorful. Ceviche is a big dish in the Peruvian resturants as well.
One of our favorite Peruvian resturants is Sabor a Peru which all these dishes are from.
As for the ground red chili peppers, I tend to make a hot sauce with Fish sauce, lime juice and dried ground chili peppers, its used on meats, or lots of things. The ground brown rice is used to make a dish called Larb.
My extent of cooking is Sat and Sun mornings making pancakes with my seven year old son and seeing how big we can make the smiley faces with the whipped cream.
Lovely thread Sun. I am learning.
Awwwwwwww...cute alert!
Welcome MBE!
When I come to visit we are definitely making pancakes.
Then we can go to the Zoo too.
See, I have this all planned. lol
MegBluEyz
11-13-2012, 01:00 AM
Awwwwwwww...cute alert!
Welcome MBE!
When I come to visit we are definitely making pancakes.
Then we can go to the Zoo too.
See, I have this all planned. lol
lol Sun buddy...When you come to visit we are making crepes.
The Zoo is great. Can't wait to see you.
From my experience the Peruvian food I have had uses a lot of Lime juice and they have a cilantro salsa. They make this dish called: Lomo Saltado (angus loin slice sauted)
Lomo Saltado is a dish of marinated Angus loin slice sauted,onions w/tomatoes and french fries, served over white rice. It is one of the most popular recipes in Peru
They have fried corn which is similar to corn nuts in a sense on the tables.
My gf gets this dish : Sudado de pargo entero (Whole poached red snaper)
Red snaper pouched w/ tomatoes,onions and special peruvian vinegar corn
we also share this dish : Jalea (Fried fish and Seafood mix)
Deep fried fish and seafood mix, tender inside and crispy outside, this breaded fish and seafood is served with fried yucca, tartar sauce, and criolle onions sauce)
They have a red onion, Cilantro, and heavy limejuice salsa. It is really flavorful. Ceviche is a big dish in the Peruvian resturants as well.
One of our favorite Peruvian resturants is Sabor a Peru which all these dishes are from.
As for the ground red chili peppers, I tend to make a hot sauce with Fish sauce, lime juice and dried ground chili peppers, its used on meats, or lots of things. The ground brown rice is used to make a dish called Larb.
Wow fascinating. Ok I like Peruvian food.
Interesting how the lime and corn is prominent in the cuisine. I was not aware that beef was so big in Peru, but that does not surprise me.
Thank you so much for taking the time to educate us.
I think I am having a love affair with Lime/Limon Verde just cant get enough.
Sorry chili peppers. You haz competition.
lol Sun buddy...When you come to visit we are making crepes with
smiley faces and cherry noses.
The Zoo is great. Can't wait to see you.
Can you please try to arrange for a baby Panda to be at the Zoo this time please? Every time I go I get hopeful that I am going to see a baby Panda and then nothing!
Seriously..I need to see a baby Panda.
Or I have to go to China.
And eat dim sum.
Which is not a bad thing really.
What else are we making?
Gráinne
11-13-2012, 01:13 AM
This is probably a mistake, but I'm having a bowl of homemade chili with crackers. Of course, being an Ohio girl, I have been known to throw it down with spaghetti, onion, cheese and beans. This delicacy must be savored after 2AM and a lot of horsing around. To sell it in the freezer section is a sin.
This is probably a mistake, but I'm having a bowl of homemade chili with crackers. Of course, being an Ohio girl, I have been known to throw it down with spaghetti, onion, cheese and beans. This delicacy must be savored after 2AM and a lot of horsing around. To sell it in the freezer section is a sin.
Ok demystify this cultural confusion for me please. I had a layover in Cincinnati in the spring and asked around for what type of local food should I check out. Everyone said spaghetti 3, way 4 way and so on. Where did this unusual mix come from? Never saw this anywhere else.
Gráinne
11-13-2012, 01:18 AM
And behold, the recipe for Gui's Chili-I don't fool around with this.
2 lbs ground beef or turkey
2 cans kidney beans (can drain if too liquidy)
4 cans tomato sauce (standard size)
4 cans petite diced tomatoes (careful about how many spicy varieties there are now, in the small print)
1 packet mild taco seasoning
1 packet mild chili seasoning
Simmer all this together on low heat, or in a warm crockpot for who the heck knows. It's even good to make it one day and serve it the next.
Gráinne
11-13-2012, 01:24 AM
Ok demystify this cultural confusion for me please. I had a layover in Cincinnati in the spring and asked around for what type of local food should I check out. Everyone said spaghetti 3, way 4 way and so on. Where did this unusual mix come from? Never saw this anywhere else.
According to Wikipedia, it started in 1922 with restauranteurs from Macedonia, of all places. They were trying to make an American form of their cuisine (like chop suey for the Chinese). Then it went from there, through Skyline, Empress, Gold Star.
3 way-chili, spaghetti, cheese
4 way-chili, spaghetti, cheese, beans
5 way chili, spaghetti, cheese, beans, onion
Gráinne
11-13-2012, 01:31 AM
Hey, Sun, this is the wrong thread but anyway, I took your advice that you weren't even giving me and started today (Monday?) by writing an affirmation about how I wanted the day to go-what I wanted to accomplish or manifest. I found the entire energy of the day was changed. I believe our minds "feed" on whatever we give them-negativity or positive vibes. What a good idea :).
easygoingfemme
11-13-2012, 06:29 AM
According to Wikipedia, it started in 1922 with restauranteurs from Macedonia, of all places. They were trying to make an American form of their cuisine (like chop suey for the Chinese). Then it went from there, through Skyline, Empress, Gold Star.
3 way-chili, spaghetti, cheese
4 way-chili, spaghetti, cheese, beans
5 way chili, spaghetti, cheese, beans, onion
What????
Wow.
Okay.
easygoingfemme
11-13-2012, 06:31 AM
Now here is a great story:
Owner of Bobs Red Mill Natural Foods Gives His Company to His 209 Employees (http://www.classwarfareexists.com/owner-of-bobs-red-mill-natural-foods-gives-his-company-to-his-209-employees/#axzz2C5BPrDxz)
That is fantastic! I love Bobs Red Mill everything. We have this random weird "discount" store here, sells everything from flip flops to cowboy hats to lawn furniture, toothpaste, you get the idea. They have an entire aisle of everything Bobs red mill ever produced. So weird and so awesome.
Thanks for sharing!
cinnamongrrl
11-13-2012, 07:14 AM
That is fantastic! I love Bobs Red Mill everything. We have this random weird "discount" store here, sells everything from flip flops to cowboy hats to lawn furniture, toothpaste, you get the idea. They have an entire aisle of everything Bobs red mill ever produced. So weird and so awesome.
Thanks for sharing!
Are you talking about Ocean State??? We have them here too.... That's where i got my awesome possum Christmas cards :) I saw that they have Red Mill and I was so happy. Im gonna get their steel cut oats.....and I got their gluten flour for a bread recipe...awesome stuff....
cinnamongrrl
11-13-2012, 07:19 AM
So when are you making us dumplings?
Seriously I could eat Chinese food every day.
I would be fine.
I NEVER tire of Chinese/Asian food....I could seriously have Thai every day....and I heart Japanese...and sushi.....I actually had good sushi the other day at the casino buffet....shocking :)
lusciouskiwi
11-13-2012, 08:08 AM
My ex's mum is going to teach me how to make Rendang this week hopefully. :D
What????
Wow.
Okay.
This spaghetti, chili, cheese thing is a regional thing. I was really surprised
because I had never come across this particular combination before but it seems that the locals in Ohio are very passionate about this dish.
So..I am recipe testing today. Soup is on the menu.
On my cutting board I have fresh Ginger & Jalepeno. That just makes me happy.
I want some Bok Choy but am going to improvise with shredded cabbage.
One of my biggest challenges is getting a vegetable broth to be good and strong.
Yet, as I work through developing recipes and trying to find what is the best in its class I am aware of my privilege and of how many people are going hungry right now or do not have access to good food.
There is something that is very grounding for me in making a simple bowl of soup, which I do almost every day. I can appreciate a few simple ingredients, and be content with the that.
Are you talking about Ocean State??? We have them here too.... That's where i got my awesome possum Christmas cards :) I saw that they have Red Mill and I was so happy. Im gonna get their steel cut oats.....and I got their gluten flour for a bread recipe...awesome stuff....
What is this place? Regional?
Just curious, how much of a discount on the Bob's Red products?
If you get steel cut oats or any other grain at a natural food store that sells bulk you will likely do better on pricing.
My ex's mum is going to teach me how to make Rendang this week hopefully. :D
And then you are going to teach us yes?
We could schedule cooking lessons in this thread.
That would be fun
You all have good things to teach us! .
cinnamongrrl
11-13-2012, 02:58 PM
What is this place? Regional?
Just curious, how much of a discount on the Bob's Red products?
If you get steel cut oats or any other grain at a natural food store that sells bulk you will likely do better on pricing.
it is regional....i dont know how MUCH of a discount it is....but I know its way cheaper than getting it at say trader joes or whole foods.....i want to find a nice healthy breafast for teddy before work and the oats sound like a good deal...with some dried fruit and coconut flakes....vanilla...dates mayhaps....
Gráinne
11-13-2012, 03:10 PM
So..I am recipe testing today. Soup is on the menu.
On my cutting board I have fresh Ginger & Jalepeno. That just makes me happy.
I want some Bok Choy but am going to improvise with shredded cabbage.
One of my biggest challenges is getting a vegetable broth to be good and strong.
Yet, as I work through developing recipes and trying to find what is the best in its class I am aware of my privilege and of how many people are going hungry right now or do not have access to good food.
There is something that is very grounding for me in making a simple bowl of soup, which I do almost every day. I can appreciate a few simple ingredients, and be content with the that.
I was thinking about privilege myself, before Sun said it.
Next week I'm going to be serving at a food kitchen for Thanksgiving, before whatever I'm doing for dinner.
I was thinking...in a way, taking care of ourselves with food to me is recognition that we have a great gift, not only our bodies but the food itself and for some of us, the gift of preparing it.
While I know I can do more here to help hungry people (probably we all can), the least I can do is not squander what I've been blessed to receive-a healthy body and available good food ("good" as in nutritious). Not sure I'm expressing myself well, but by honoring myself with food, and taking care of my health by not forcing junk in, maybe that helps me better help others?
I know there's a thought in there that moved me, but I'm having trouble getting it out so it makes sense :(.
lusciouskiwi
11-13-2012, 03:36 PM
And then you are going to teach us yes?
We could schedule cooking lessons in this thread.
That would be fun
You all have good things to teach us! .
That's a great thought Sun, I was thinking of taking some photos at least. I'm pretty sure the rendang most folks get overseas is quite pale to the read thing, hell, in fact you can get pathetic rendang right here in Malaysia! :bigcry: I don't know how to describe the real thing - creamy with the coconut milk and wonderful texture with the coconut thread, lemon grass, etc and then this delicious spice ... :awww:
A couple of years ago I was very fortunate to attend the birthday party of one of my ex's aunties. This aunty in particular is a fantastic cook and she made her own rendang. To. Die. For. :awww: You wouldn't believe it though, there was also pizza and kfc. :blink: I asked her why and she said it was for the kids. Huh? Was my response. She said that children these days don't like spicy food.
I was thinking about privilege myself, before Sun said it.
Next week I'm going to be serving at a food kitchen for Thanksgiving, before whatever I'm doing for dinner.
I was thinking...in a way, taking care of ourselves with food to me is recognition that we have a great gift, not only our bodies but the food itself and for some of us, the gift of preparing it.
While I know I can do more here to help hungry people (probably we all can), the least I can do is not squander what I've been blessed to receive-a healthy body and available good food ("good" as in nutritious). Not sure I'm expressing myself well, but by honoring myself with food, and taking care of my health by not forcing junk in, maybe that helps me better help others?
I know there's a thought in there that moved me, but I'm having trouble getting it out so it makes sense :(.
I understand exactly what you're saying, and I think that's a really good way of looking at it. Nobody, least of all ourselves, benefits when we're unhealthy. And if we eat wisely then aren't we also spending wisely and wasting less? :)
cinnamongrrl
11-13-2012, 03:52 PM
spice....if I forget....I must be reminded to post my client's spice/rub recipe...its good to add to sauteed veggies....or to hummus....or to lentil stew.....or use as a rub on chicken...maybe even beef....? I will let Sun make that determination....lol
<<<< NOT a chef...
my honey makes her version of fried rice weekly and a lot of it so I can eat during the week while I study. she uses brown basmati (healthy version), green onion, shredded carrot, turkey bacon, soy, egg, and black pepper. its absolutely one of my favourite dishes she makes.
I love it more when she uses Sushi rice--
So anyone -- do you like fried rice, what's your favourite?
I was thinking about privilege myself, before Sun said it.
Next week I'm going to be serving at a food kitchen for Thanksgiving, before whatever I'm doing for dinner.
I was thinking...in a way, taking care of ourselves with food to me is recognition that we have a great gift, not only our bodies but the food itself and for some of us, the gift of preparing it.
While I know I can do more here to help hungry people (probably we all can), the least I can do is not squander what I've been blessed to receive-a healthy body and available good food ("good" as in nutritious). Not sure I'm expressing myself well, but by honoring myself with food, and taking care of my health by not forcing junk in, maybe that helps me better help others?
I know there's a thought in there that moved me, but I'm having trouble getting it out so it makes sense :(.
You express your thoughts very well and that is an excellent perspective.
Back in 94 I lost my best friend to a hit and run accident. He was on his bike at the time. Ross was one of the healthiest people that I have ever known, physically, emotionally and spiritually. During the last conversation that we had he said these simple words "honor yourself". Over the years I have turned that expression over and over in my mind. That may mean one thing to me today and something different tomorrow but you captured the spirit of that sentiment very well.
Thank you for that.
lusciouskiwi
11-13-2012, 04:36 PM
Sun, or anyone else ... After we've finished eating, and if there are left-overs, my ex insists on reheating the food and then letting it cool down before refrigerating it. Is the reheating necessary?
my honey makes her version of fried rice weekly and a lot of it so I can eat during the week while I study. she uses brown basmati (healthy version), green onion, shredded carrot, turkey bacon, soy, egg, and black pepper. its absolutely one of my favourite dishes she makes.
I love it more when she uses Sushi rice--
So anyone -- do you like fried rice, what's your favourite?
I love fried rice too. My former partner (I just don't like the way that "ex" sounds) was an excellent cook and Asian, so she made a lot of dishes from her homeland and one was a simple fried rice. Rice, soy, egg. She may have used some garlic if our picky 15yr old was not eating it. Not sure. No doubt she will find this thread one day and come by and correct me on this. LOL
The turkey bacon is a nice compliment. Good idea.
Sun, or anyone else ... After we've finished eating, and if there are left-overs, my ex insists on reheating the food and then letting it cool down before refrigerating it. Is the reheating necessary?
No reason at all. Letting it cool before refrigerating yes. Reheating only before you eat it again. At around 138-140 degrees any bacteria will die, so it is always a good idea to heat food through.
Never heard of anyone heating leftovers before packing them away. What is her logic?
This caught my eye
Tostada de Platano con Camarones (http://www.mycolombianrecipes.com/fried-green-plantain-with-guacamole-and-shrimp-tostada-de-platano-con-camarones-y-guacamole)
ruffryder
11-13-2012, 07:08 PM
This caught my eye
Tostada de Platano con Camarones (http://www.mycolombianrecipes.com/fried-green-plantain-with-guacamole-and-shrimp-tostada-de-platano-con-camarones-y-guacamole)
sheeeesh that looks delish Sun! ... and talks of chinese dumplings, and ox tails. yum! making me hungry ya'll. :)
My gram used to make a good soup with Oxtails and cabbage in it. mm mmm.
Hope you all enjoy your evening. My day is just starting as I'll head to work in a couple hours.
sheeeesh that looks delish Sun! ... and talks of chinese dumplings, and ox tails. yum! making me hungry ya'll. :)
My gram used to make a good soup with Oxtails and cabbage in it. mm mmm.
Hope you all enjoy your evening. My day is just starting as I'll head to work in a couple hours.
This thread makes me hungry all the time. The section about the food of Miami yesterday was a killer. lol
Amazing how many cultures use oxtails. Very interesting. I've had them and liked them in Filipino food. Also Guatemalan food.
lusciouskiwi
11-13-2012, 07:39 PM
The first time I went to the States was in May 2003 and had already been living in South Korea for over 3 years. I had a huge arse sandwich on super yummy bread (bread in Korea is not yummy and difficult to find good bread - my father had a bread delivery contract while I was growing up, so I've eaten a lot of bread in my life!). And then, and theeeeen, I had a piece of chocolate cake. It had fresh. real. cream. I cried.
The first time I went to the States was in May 2003 and had already been living in South Korea for over 3 years. I had a huge arse sandwich on super yummy bread (bread in Korea is not yummy and difficult to find good bread - my father had a bread delivery contract while I was growing up, so I've eaten a lot of bread in my life!). And then, and theeeeen, I had a piece of chocolate cake. It had fresh. real. cream. I cried.
Was the cream whipped?
My favorite way to experience cream is ice cream.
I could eat it every day if I did not have to concern myself with gaining weight
I would do almost anything for a bowl of some really good soup right now. Soooooo cold.
Almost, anything.
Gráinne
11-14-2012, 12:29 AM
This is probably a bad idea, to come in here when I'm already hungry and too sore (read:lazy) to waddle into the kitchen for food.
I would so make homemade soup if I had the freezer room for the containers.
~SweetCheeks~
11-14-2012, 12:36 AM
I am prepping some veggies for a pot of soup tomorrow. Thinking lots of veggies and maybe some beans, or lentils. May cut up some chicken breast and toss that in as well. With a nice sourdough or crusty bread to sop up the juice. Yummy!
Nadeest
11-14-2012, 05:36 AM
I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.
I cooked a northern Italian dish called Rice and Savoy Cabbage for my practical exam in my International Cuisine class. It was delicious, and with a few adaptations, is reasonably inexpensive to make. I substitute long grain white rice for the short grained rice and green cabbage for the Savoy cabbage, as these are much less expensive where I live. The most expensive parts of the dish are the butter, stock, and cheese that are needed.
Welcome Nadeest. That dish sounds delicious. Then again I am a big fan of rice and cabbage. Where are you studying?
I hear that you all have a very cool food scene in your area.
Good Morning Foodies!
So what is on the menu for today?
I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are.
1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost)
2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado.
3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette.
My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload.
I am prepping some veggies for a pot of soup tomorrow. Thinking lots of veggies and maybe some beans, or lentils. May cut up some chicken breast and toss that in as well. With a nice sourdough or crusty bread to sop up the juice. Yummy!
Can you just ship some of that out to me?
Thank you :cheesy:
Good Morning Foodies!
So what is on the menu for today?
I was just thinking about the thousands of egg white scrambles and omelettes that I made all summer long and recalling what some of my favorites are.
1. Egg whites, roasted red peppers (easy to make), spinach, red onion and feta (sometimes I add chopped turkey for extra protein boost)
2. Egg whites, diced tomato, caramelized onion, Greek olives, topped with avocado.
3. A customer favorite: Egg whites, roasted red peppers, caramelized onions, artichoke hearts, and provolone cheese omelette.
My busy season at work ended a few weeks ago and so now I can actually look at eggs again, for I while I wanted nothing to do with them. Egg overload.
I'm not to good at making omelette-- but I do enjoy making fritattas-- open faced omelette. These all sound good.
I am marinating some chicken filet(s) is balsamic, fresh rosemary, garlic, s/p -- to grill for salads and wraps. Other than that--
Pizza lately has been sounding good-- fresh dough, fresh pesto, olives, fresh mozz, roasted peppers, artichoke hearts -- mmm.
What is everyone's favourite toppings on a pizza?
Corkey
11-14-2012, 03:18 PM
On today's menu
Chicken in orange juice with ancho chili and cilantro
Homemade salsa n chips.
I'm not to good at making omelette-- but I do enjoy making fritattas-- open faced omelette. These all sound good.
I am marinating some chicken filet(s) is balsamic, fresh rosemary, garlic, s/p -- to grill for salads and wraps. Other than that--
Pizza lately has been sounding good-- fresh dough, fresh pesto, olives, fresh mozz, roasted peppers, artichoke hearts -- mmm.
What is everyone's favourite toppings on a pizza?
First I am coming to your place for dinner then flying out to see Corkey so he can feed me. lol
Your chicken sounds awesome.
Pizza, I like what you have there. Artichoke hearts, roasted reds and fresh mozz are my favorite toppings. Sometimes I like a Hawaiian pizza.
Grilled eggplant is another good topping.
Ok now I am hungry.
On today's menu
Chicken in orange juice with ancho chili and cilantro
Homemade salsa n chips.
Can you just FedEx me the leftovers?
Thanks.
That sounds like a nice meal to me. Are you doing any rice?
I still have to make Sofrito...I am so behind this week and its only Wed.
Corkey
11-14-2012, 03:37 PM
Can you just FedEx me the leftovers?
Thanks.
That sounds like a nice meal to me. Are you doing any rice?
I still have to make Sofrito...I am so behind this week and its only Wed.
No no rice, trying not to carb overload... what left overs:blink:
No no rice, trying not to carb overload... what left overs:blink:
That is a good idea though foreign to me in concept. Rice. Not a day passes where I don't have some.
What do you mean no left overs?? Cook some extra and send them to me for the love of mercy. Take pity on my bachelor lifestyle (which totally sucks btw) lol. Totally not cut out for this.
What are you putting in your salsa? One little place over here makes those killer fish tacos that I always raved about on Facebook. I need to get my azz over there and get some.
Ok people the Butch's are weighing in on what they are cooking.
Who else is cooking?
If you are not cooking, then tell us what you are eating today.
Corkey
11-14-2012, 03:48 PM
That is a good idea though foreign to me in concept. Rice. Not a day passes where I don't have some.
What do you mean no left overs?? Cook some extra and send them to me for the love of mercy. Take pity on my bachelor lifestyle (which totally sucks btw) lol. Totally not cut out for this.
What are you putting in your salsa? One little place over here makes those killer fish tacos that I always raved about on Facebook. I need to get my azz over there and get some.
basic, jalapino, onion, tomato, cilantro and a small garlic with lime zest n juice. with a pill chaser....dude there are no leftovers in this house :) you'll just have to get on a plane...
lusciouskiwi
11-14-2012, 04:06 PM
well, it's almost 6am Thursday, but for dinner last night we had a Cantonese variation of a Teo Chew dish - fish head soup. It has evaporated milk in it as well as ginger, slices of tomatoes, etc.
http://www.kualalumpur-localguide.com/images/chinese-noodles-fish-head-noodle.jpg
Here's a link to the different types of Chinese noodles and a brief description of the dish: http://www.kualalumpur-localguide.com/chinese-noodles.html (look for fish head noodle).
Apparently this is a Malaysian dish. There are quite a few Malaysian Chinese dishes. The owner of the restaurant was complaining that mainland Chinese food, except for Szechuan, is quite plain.
~SweetCheeks~
11-14-2012, 04:16 PM
I'm marinating some chicken breast in a garlic/lime juice/ginger/olive oil/and a splash of orange juice with some cumin and crushed red pepper flakes to grill before we get rain, for salads or tacos. Also making a pot of vegetable soup with onion, cabbage, carrots, stewed tomatoes, cauliflower, zucchini, fresh parsley, and dill, some frozen green beans and some salt and pepper. Simmered low for a few hours.
well, it's almost 6am Thursday, but for dinner last night we had a Cantonese variation of a Teo Chew dish - fish head soup. It has evaporated milk in it as well as ginger, slices of tomatoes, etc.
Apparently this is a Malaysian dish. There are quite a few Malaysian Chinese dishes. The owner of the restaurant was complaining that mainland Chinese food, except for Szechuan, is quite plain.
Fascinating thank you.
Is Malaysian food spicy or hot?
I'm marinating some chicken breast in a garlic/lime juice/ginger/olive oil/and a splash of orange juice with some cumin and crushed red pepper flakes to grill before we get rain, for salads or tacos. Also making a pot of vegetable soup with onion, cabbage, carrots, stewed tomatoes, cauliflower, zucchini, fresh parsley, and dill, some frozen green beans and some salt and pepper. Simmered low for a few hours.
This is chicken day in the delicious thread! I recall that I first started using orange and lime juice as a marinade when I spent a winter in Key West. South Florida has some flavor going on! Love that combination. Have you ever used Pineapple juice to marinate?
Gráinne
11-14-2012, 04:50 PM
This is chicken day in the delicious thread! I recall that I first started using orange and lime juice as a marinade when I spent a winter in Key West. South Florida has some flavor going on! Love that combination. Have you ever used Pineapple juice to marinate?
I have! I play around with my own marinade of orange juice, pineapple juice, a dash of soy sauce, and orange marmalade. Actually, just Italian salad dressing works :).
Sometimes I make arroz amarillo with chicken. Here is a simple recipe:
Arroz amarillo con achiote (http://www.food.com/recipe/yellow-rice-arroz-amarillo-con-achiote-464686)
I have! I play around with my own marinade of orange juice, pineapple juice, a dash of soy sauce, and orange marmalade. Actually, just Italian salad dressing works :).
You just reminded me of something.
Buffalo Wings. It is football season right?
Take a package of Good Seasons Italian Dressing Mix, then a cup of melted butter and a cup of Franks Red Hot Sauce (or estimate for a smaller batch)
mix together. Deep fry, pan fry or bake your wings and toss them in a pan with the warm Buffalo Sauce. Do not boil the sauce, just keep it warm.
Killer wings.
lusciouskiwi
11-14-2012, 05:13 PM
Was the cream whipped?
My favorite way to experience cream is ice cream.
I could eat it every day if I did not have to concern myself with gaining weight
Yes, I think the cream was whipped. It was just so fresh unlike the "fresh" cream in South Korea. When I was a kid, milk came in glass bottles (all the better to have a sneak drink directly from the cold bottle, shhhhh! don't tell my mum) and cream came in a small glass bottle (1/2 pint?).
I looked up NZ ice cream to look for a particular brand, couldn't find it, but did come across this: At 23 litres per capita per annum, New Zealanders are amongst the biggest eaters of ice cream in the world, and most recent figures put us at the very top, ahead of Australia and the USA. Ice cream and edible ices account for about $1 of every $44 spent on food by New Zealand households (Statistics New Zealand). And, ... ice Cream is defined as a sweet frozen food made from cream or milk products or both, and other foods, generally aerated, and consisting of not less than 100g/kg of milk fat, and not less than 168g/litre of food solids. (Standard 2.5.6) I think this is a big reason why NZ ice cream is so good. :hangloose:
Supreme Award for a Boutique Manufacturer this year was awarded to an entry in the Gelato category. The winning entry was Salted Caramel Gelato made by Takapuna Beach Café and Store. The judges were impressed with the ability to balance the sweet flavour of caramel with just enough sea salt to enhance the overall combination of flavours in this gelato. Takapuna Beach Café and Store also won the Supreme Award last year for their Coconut & Lime Curd Gelato.
A well-known NZ ice cream brand, Kapiti ice cream:
http://www.queimada-agency.com/wp-content/uploads/2009/12/Kapiti-Designer-ice-cream.jpg
lusciouskiwi
11-14-2012, 05:33 PM
Fascinating thank you.
Is Malaysian food spicy or hot?
It depends on what you want - you can have quite simple things like fishball noodle soup that have clear simple broth or you can have something quite fiery. Plenty of curry, plenty of chilli based dishes. I have colleagues who complain about the spiciness of the food here. You can also have sour type dishes as well. :awww:
girl_dee
11-14-2012, 05:34 PM
i walked in and all i saw was the word *whipped* :|
Alrighty then!
Syr and the sister are coming back after separate long road trips so i'm making comfort food.
Chicken spaghetti, it's been simmering all day. Dried herbs from the garden.
Home made guac with fresh cilantro, garlic and onions
A big ole salad with lots of good stuffs.
For dessert i made a home made Angel Food Cake with the eggs from our chickens.
My mother's first hubby was an Italian mad. She learned to cook like her then mother in law. (She tried to tell me at a young age women must do that to please their husbands :| ) So i benefited from having a mom who could make home made gumbo and spaghetti sauce from scratch!
Sachita
11-14-2012, 05:56 PM
what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.
In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!
I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.
WolfyOne
11-14-2012, 06:36 PM
I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.
Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.
I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe :|
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.
Yes, I think the cream was whipped. It was just so fresh unlike the "fresh" cream in South Korea. When I was a kid, milk came in glass bottles (all the better to have a sneak drink directly from the cold bottle, shhhhh! don't tell my mum) and cream came in a small glass bottle (1/2 pint?).
I looked up NZ ice cream to look for a particular brand, couldn't find it, but did come across this: [I]At 23 litres per capita per annum, New Zealanders are amongst the biggest eaters of ice cream in the world, and most recent figures put us at the very top, ahead of Australia and the USA.
Ok I have NEVER seen ice cream like that! Wow! Totally blown away by those pics. Thank you for sharing them. Though NZ may out eat Americans per capita all bets are off in my family. We would take NZ down in an ice cream eating contest. Glad we have that settled.
On the spicy Malaysian food..that is what I am most interested in knowing about. Also interested in the layering of flavors and what makes a good soup base.
i walked in and all i saw was the word *whipped* :|
[COLOR="Navy"]See this is what I miss about you when you are not around.
Love it.
Your dinner sounds great. Wish I could fly around and visit yall for a meal. Oh yeah I liberally using "yall" now because I am in the south. And I can.
I love that you made an Angel food cake from your own fresh eggs. How fabulous is that? If you would like to share a recipe I bet that others would love that too.
what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.
In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!
I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.
Excuse me while I invite myself over for dinner now.
*checking flights*
Your posts leave me ummmm...yeah. Like that. Thai soup..that did me in.
Do you use galangal or ginger? The lime leaves are hard for me to find sometimes but I keep searching.
I saw coconut cream in a natural food store yesterday and recalled Bit discussing using coconut for baking so now I am curious as to what brands yall are using.
On another note I can not read this thread and not get hungry.
Thanks everyone!
I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.
Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.
I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe :|
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.
Wolfy Welcome to the thread! or Welcome to the House of Delicious.
We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.
Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.
One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.
And I still go out of my way for the "good cheese".
I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.
ruffryder
11-14-2012, 07:19 PM
This is chicken day in the delicious thread!
I like Fried Chicken! Who gots some? :)
ruffryder
11-14-2012, 07:27 PM
Tomorrow night I'm gonna make penne with a spicy sauce and chicken.
I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.
WolfyOne
11-14-2012, 07:38 PM
Wolfy Welcome to the thread! or Welcome to the House of Delicious.
We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.
Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.
One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.
And I still go out of my way for the "good cheese".
I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.
I learned at a young age to make a pot of red gravy (some say sauce, depending on what part of Italy your family was from) from my in laws. It's made with pork neck bones, hot Italian sausage and ground beef. The first night you're only allowed sausage sandwiches because the spices have to get a chance to soak into the gravy overnight even after simmering for hours. The next night you're good to go and can use the gravy for any Italian dish you can concoct.
Being a transplant from Chicago, I miss the food from there. Not only restaurant food because of the diversity, but ethnic food that I can't get here or at least can't get anything I deem decent. I used to make road trips to Chicago once a year just to bring back meats I think suck here. I really miss Chicago pizza, Vienna hotdogs and Italian Beefs, good giardinara, sport peppers on hotdogs when I have them. I miss the Carniceras there even though we have them here, just not the same. I haven't even found a decent Chinese restaurant to eat at here....missing Chinatown in Chicago BIG time.
WolfyOne
11-14-2012, 07:40 PM
Tomorrow night I'm gonna make penne with a spicy sauce and chicken.
I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.
*gasp* Jar sauce *thud*
I like Fried Chicken! Who gots some? :)
Not me. But I could go for some. There is a Fried Chicken and Waffle place over here that makes crazy good food and one of the sides is collards. So good. I don't eat fried food often but when I do I make it worthwhile. And that means somebody else is cooking it.
Tomorrow night I'm gonna make penne with a spicy sauce and chicken.
I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.
Wolfy passed out. Its an Italian thing. lol
Jalepenos are a good way to doctor up a jarred sauce. Sometime try taking some roasted red peppers and running the sauce and peppers through a blender first. The reds lend another layer of flavor and the texture works too.
I learned at a young age to make a pot of red gravy (some say sauce, depending on what part of Italy your family was from) from my in laws. It's made with pork neck bones, hot Italian sausage and ground beef. The first night you're only allowed sausage sandwiches because the spices have to get a chance to soak into the gravy overnight even after simmering for hours. The next night you're good to go and can use the gravy for any Italian dish you can concoct.
Being a transplant from Chicago, I miss the food from there. Not only restaurant food because of the diversity, but ethnic food that I can't get here or at least can't get anything I deem decent. I used to make road trips to Chicago once a year just to bring back meats I think suck here. I really miss Chicago pizza, Vienna hotdogs and Italian Beefs, good giardinara, sport peppers on hotdogs when I have them. I miss the Carniceras there even though we have them here, just not the same. I haven't even found a decent Chinese restaurant to eat at here....missing Chinatown in Chicago BIG time.
How are you surviving out there?
I would die with no good Chinese food. Seriously. I am not being my normally dramatic self. Die. Dead. I would be dead.
Ok Chicago pizza you can make you just need a deep dish pan. Can you mail order some of the other things? We found some good Cajun sausage online a few days ago when girl dee was talking about how she has to stock up when she makes road trips home. Surely you can get a few things online no?
WolfyOne
11-14-2012, 07:57 PM
Not me. But I could go for some. There is a Fried Chicken and Waffle place over here that makes crazy good food and one of the sides is collards. So good. I don't eat fried food often but when I do I make it worthwhile. And that means somebody else is cooking it.
I can't fry either, but would enjoy it if someone else would do it :(
I think growing up in Chicago and not coming from a family that was raised up on down home cooking, I never could grasp how it's really done without all the grease that has stayed in food I've tried to fry. Actually, I have a small deep fryer for easy things.
ruffryder
11-14-2012, 07:59 PM
*gasp* Jar sauce *thud*
shhh it's a secret. LOL I usually end up adding something to jar stuff. Sometimes I use a can of chili or soup to start a base to make veg or chili soup then end up adding more spices and seasoning and ingredients to it.
I have made my own tomato sauce for spaghetti and also w/ meatballs but I will admit I pick up Prego or Ragu when it's onsale for a quick sauce. :p
little_ms_sunshyne
11-14-2012, 08:03 PM
You know, I am so in the mood for comfort food tonight. Too exhausted to cook :( Would love some really creamy cheesy macaroni, topped with crispy bacon, sauteed mushrooms.....OOOO and maybe a toasted cheese and turkey sandwich to dip in the cheese sauce. Can you tell I love cheese??? OR King Ranch chicken on a bed of yellow rice topped with sour cream, guacamole, and jalapenos!
I won't be making either tonight. I am beat! Just a foodie dream! lol
You know, I am so in the mood for comfort food tonight. Too exhausted to cook :( Would love some really creamy cheesy macaroni, topped with crispy bacon, sauteed mushrooms.....OOOO and maybe a toasted cheese and turkey sandwich to dip in the cheese sauce. Can you tell I love cheese??? OR King Ranch chicken on a bed of yellow rice topped with sour cream, guacamole, and jalapenos!
I won't be making either tonight. I am beat! Just a foodie dream! lol
Cheese freaks unite. We could start a club.
What is King Ranch chicken?
WolfyOne
11-14-2012, 08:12 PM
How are you surviving out there?
I would die with no good Chinese food. Seriously. I am not being my normally dramatic self. Die. Dead. I would be dead.
Ok Chicago pizza you can make you just need a deep dish pan. Can you mail order some of the other things? We found some good Cajun sausage online a few days ago when girl dee was talking about how she has to stock up when she makes road trips home. Surely you can get a few things online no?
I die a little inside every time I get a craving for something that tastes bad here.
Really, a few things I can cook now thru trial and error.
I'm thankful for some of the things I find bland, I can infuse with jalapenos or some other kind of chili.
As for Italian sausage, I may just learn to make my own...will be another trial and error thing should it come down to it.
Lastly, I don't plan on staying in OK and change is in my future.
So, yay to yummy food again when that happens.
little_ms_sunshyne
11-14-2012, 08:14 PM
It is a casserole. Total comfort food. Not very pretty but oh so yummy!
http://img4-1.myrecipes.timeinc.net/i/recipes/sl/04/03/casserole-sl-589737-l.jpg
I can't fry either, but would enjoy it if someone else would do it :(
I think growing up in Chicago and not coming from a family that was raised up on down home cooking, I never could grasp how it's really done without all the grease that has stayed in food I've tried to fry. Actually, I have a small deep fryer for easy things.
I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.
gaea said that she makes a killer fried chicken so maybe she can give us some tips.
It is a casserole. Total comfort food. Not very pretty but oh so yummy!
http://img4-1.myrecipes.timeinc.net/i/recipes/sl/04/03/casserole-sl-589737-l.jpg
Wow that looks good and with all the toppings that you mention I bet it tastes good too. What is the sauce?
Nadeest
11-14-2012, 08:35 PM
I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.
I am studying Culinary Arts at Houston Community College. I've got one more class left before I get my AAS degree in that. I will be taking that next semester, along with some more baking classes.
Awesome! Welcome to the industry. What would you like to do with your career?
I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.
gaea said that she makes a killer fried chicken so maybe she can give us some tips.
A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.
My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww
It is also juicy stuff the best this side of the Mississippi :) bragging on myself here....
Would be happy to share....I do not make this often so im looking forward to making it again.
ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.
girl_dee
11-14-2012, 08:47 PM
FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!
:hk13:
A good fried chicken is all about the oil, i never use olive oil blech its bad for frying chicken...I tried it once ...I use a canola oil. I also have been doing this for so long...that to test my oil i drop in a pinch of flour that is how i know when my oil is ready. It takes time and patience when frying chicken not much different i would imagine that bbq'ing time and patience.
My fried chicken is also not "greasy" as i cannot stand greasy flavorings...eeewww
It is also juicy stuff the best this side of the Mississippi :) bragging on myself here....
Would be happy to share....I do not make this often so im looking forward to making it again.
ps......I made this for a 4th of July picnic used my recipe however made strips and brought non home however received about 5 marriage proposals, that still makes me smile.
ONLY 5???
We would love a recipe. You have Butch's drooling for some fried chicken over here.
FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!
:hk13:
Lmao @ "brace yourself".
Ok, all ready over here. Bring it lil ms.
little_ms_sunshyne
11-14-2012, 08:58 PM
FYI brace yourself because Ms Sunshine just learned how to put the photo IN the post. And she knows good food when she sees it!
:hk13:
YES I HAVE!!! WATCH OUT! lol
YES I HAVE!!! WATCH OUT! lol
Still not seeing the danger in this! lol
Sounds like fun. Or hard work, if the pics come with a note that says
"please make this for me"
shhh it's a secret. LOL I usually end up adding something to jar stuff. Sometimes I use a can of chili or soup to start a base to make veg or chili soup then end up adding more spices and seasoning and ingredients to it.
I have made my own tomato sauce for spaghetti and also w/ meatballs but I will admit I pick up Prego or Ragu when it's onsale for a quick sauce. :p
Meatballs? hmmm...where you at?
When I was a kid I was in charge of the meatballs on Sunday. I took this job very, very seriously.
ONLY 5???
We would love a recipe. You have Butch's drooling for some fried chicken over here.
yes only 5 lmao
It so simple its silly however here goes
Put your pieces of chicken bone in skin on in a large bowl, add milk (i plug my nose for this) add salt and pepper to the milk I do not know how much as i tend to eyeball things not so much use measuring spoons or anything.
Marinate the chicken in the milk 8-12 hours even 24 would work
I do not do an egg wash
I then season my flour with salt and pepper
coat the pieces right out of the milk either in a paper bag or a a ziplock bag.
then fry...make sure you allow for frying time when you are using bone in skin on pieces as they take a little bit longer.
this is so simple and easy it delicious,
Nadeest
11-14-2012, 09:55 PM
I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area.
Given that I am in my low 50's, I want a bit of security in my life, if at all possible.
I think that I would like to work in hotels, at least for the Internship for my Co-Op class. Overall, they seem like the best idea for me since I want health insurance and I don't want to work crazy amounts of hours. I want a life, outside of the job, and someone in it for me. Also, I may well end up moving to Florida or Michigan to take care of my mother, although I really enjoy living in Houston right now. This way, I have a shot at being able to transfer to a job in that area.
Given that I am in my low 50's, I want a bit of security in my life, if at all possible.
Sounds like a good plan. Hotels, especially resort hotels seem to have stable work environments and if you can get into a union you will be better off. My advice would be to focus on an area of specialization. For example I should be able to find work in any hotel in Garde Manger. Another example, is the hot line. There are not enough people who can work a breakfast station well, so there is always a need for that. Saute' is a specialty area, as are Banquets. Garde Manger professionals are hard to come by. Especially in a resort area.
yes only 5 lmao
It so simple its silly however here goes
Put your pieces of chicken bone in skin on in a large bowl, add milk (i plug my nose for this) add salt and pepper to the milk I do not know how much as i tend to eyeball things not so much use measuring spoons or anything.
Marinate the chicken in the milk 8-12 hours even 24 would work
I do not do an egg wash
I then season my flour with salt and pepper
coat the pieces right out of the milk either in a paper bag or a a ziplock bag.
then fry...make sure you allow for frying time when you are using bone in skin on pieces as they take a little bit longer.
this is so simple and easy it delicious,
How about buttermilk? Have you tried it?
Gráinne
11-14-2012, 10:34 PM
If Wolfy misses Chicago pizza and everything else you can eat in that city, then this Cleveland girl misses good kielbasa, pierogi, and of course, the chili from the other end of the state (I went to college there).
This was my mother's spaghetti sauce recipe; if you get really fresh tomatoes, it's got to be pretty good for you, too. I use the crockpot, but simmering it on the stove works, too (obviously, she didn't always have a crock pot).
Brown in deep pan:
1 diced garlic bud
1 green pepper
1 1/2 lb. ground beef (I use lean)
Salt and pepper well, and add:
1 large can stewed tomatoes
1 medium size can stewed tomatoes
Drain and reserve the liquid to add if the sauce is too thick
4 cans tomato paste
1 hot cherry pepper, finely diced
Cook 4 hours (or I let this go a good long time in the crock pot)
Serves 6 generously
One of my most beloved possessions is my mother's cookbook, copyright 1940. It must have been a wedding present. This recipe was on a laminated index card in her writing, and many of the recipes in the book have her notes in the margins. I never knew I'd treasure her writing :(.
~SweetCheeks~
11-14-2012, 11:25 PM
This is chicken day in the delicious thread! I recall that I first started using orange and lime juice as a marinade when I spent a winter in Key West. South Florida has some flavor going on! Love that combination. Have you ever used Pineapple juice to marinate?
You know I haven't used pineapple juice but I will have to try it. I also make a marinade with all of the above plus a splash of white wine vinegar and soy sauce for pork loin chops on the grill they come out so tender and juicy.
~SweetCheeks~
11-14-2012, 11:28 PM
You just reminded me of something.
Buffalo Wings. It is football season right?
Take a package of Good Seasons Italian Dressing Mix, then a cup of melted butter and a cup of Franks Red Hot Sauce (or estimate for a smaller batch)
mix together. Deep fry, pan fry or bake your wings and toss them in a pan with the warm Buffalo Sauce. Do not boil the sauce, just keep it warm.
Killer wings.
I will definitely be trying this recipe as I love hot wings.
If Wolfy misses Chicago pizza and everything else you can eat in that city, then this Cleveland girl misses good kielbasa, pierogi, and of course, the chili from the other end of the state (I went to college there).
This was my mother's spaghetti sauce recipe; if you get really fresh tomatoes, it's got to be pretty good for you, too. I use the crockpot, but simmering it on the stove works, too (obviously, she didn't always have a crock pot).
Brown in deep pan:
1 diced garlic bud
1 green pepper
1 1/2 lb. ground beef (I use lean)
Salt and pepper well, and add:
1 large can stewed tomatoes
1 medium size can stewed tomatoes
Drain and reserve the liquid to add if the sauce is too thick
4 cans tomato paste
1 hot cherry pepper, finely diced
Cook 4 hours (or I let this go a good long time in the crock pot)
Serves 6 generously
One of my most beloved possessions is my mother's cookbook, copyright 1940. It must have been a wedding present. This recipe was on a laminated index card in her writing, and many of the recipes in the book have her notes in the margins. I never knew I'd treasure her writing :(.
Aw, that was very sweet of you to share your Mom's recipe. A cookbook of this kind is a very special gift to have. You are very lucky.
I saw this place on AOL.ON and thought that this was an interesting concept.
They specialize in meatballs
The Meatball Shop (http://www.themeatballshop.com/index.php/about)
lusciouskiwi
11-15-2012, 05:05 AM
I love it when restaurants have been around for ages. There's a beef ball noodle soup restaurant in KL that has been open for 30+ years. And that's all they make.
Nadeest
11-15-2012, 06:00 AM
Sounds like a good plan. Hotels, especially resort hotels seem to have stable work environments and if you can get into a union you will be better off. My advice would be to focus on an area of specialization. For example I should be able to find work in any hotel in Garde Manger. Another example, is the hot line. There are not enough people who can work a breakfast station well, so there is always a need for that. Saute' is a specialty area, as are Banquets. Garde Manger professionals are hard to come by. Especially in a resort area.
Thank you for your kind advice. Right now, I am interested in learning more about charcuterie and vegan/vegetarian cooking. My life has been so full of change that I don't know where I will be or what I will be doing, next. Therefore, I want to be capable of working anywhere from a Mom and Pop diner to a 5 star hotel, though I know that this can be a difficult thing to accomplish.
If all goes well, by the end of the spring semester here, I will have my AAS in Culinary Arts, as well as a Baker's and Pastry Cook certification. I don't know, yet, if I am going to go for the full AAS in Baking and Pastry Arts that my school offers. This way, though, I am a bit better prepared to make most sorts of desserts and meals that might come my way.
Sachita
11-15-2012, 07:57 AM
Cheese freaks unite. We could start a club.
What is King Ranch chicken?
lol I asked the same thing. ranch King is some kind of Texas dish.
I'm a cheese snob. It has to be real, made properly and no artificial anything. I will pay as much for cheese as I would for wine. Of course I don't consume them on a regular basis.
I have lowered my meat consumption a lot and for the most part eat organic and or grass fed. There is a huge difference in taste for me. Of course much of the grass fed is very lean and needs to marinated in oils. I also use quite a bit of bison.
I'm researching Emu now and hope by next year to start raising Emu. Originally it was for my dogs and the health benefits but some people have said it was yummy. has anyone here had it and if so, what did you think?
Last night I made butter chicken with organic chicken thighs. I add LOTS of mushrooms. I also add plain yogurt. Then I stir-fried a bunch of mixed veggies with the wok so hot that the veggies got a nice bit of char on them. I use coconut oil with a few spots of toasted sesame seed oil. Amazon has butter chicken spices "Taste Of India" which is pretty good, quick and easy. I add a few things but its a good curry base. Did I say easy?? lol The whole thing super easy and very flavorful.
Bčsame*
11-15-2012, 08:18 AM
Hmmmm, on tonight's menu
Beef stroganoff
Ploy to feed the boys to get the Xmas decorations out of the attic. Lol
And yes yes yes to cheese..I've been experimenting with cheese. Finding and tasting along the way. I remember walking into a cheese store, of all places, Rodeo Drive in CA. The smell was strange, but the goodies were forever. My love started there...lol
How about buttermilk? Have you tried it?
i have not yet.....I intend to try it cause i think it would be an amazing flavor.
easygoingfemme
11-15-2012, 09:05 AM
I've been too busy to do much cooking this week :(
Living vicariously through you all.
http://i35.photobucket.com/albums/d170/hstigen/530955_457725927603142_1982858088_n.jpg
This is so something i would have hanging somewhere in the kitchen..
Hello Delicious people!
How is everyone today? I am prepping for a big meeting today so I don't have a lot of time but just wanted to stop in and thank you all for making this such a fun, informative and creative thread.
I always wanted a thread like this and you all have made it even more fabulous than I had imagined it could be.
You all rock.
Sun
My son was just promoted to Manager at a restaurant at the Palazzo in Vegas...I am so proud of him. He is doing what he has wanted to do for so long. And he cooks too, i hope to go see him again cause he cooks for his momma :)
So there was some talk about marinating chicken in Pineapple juice-- how is this done? Because the last time I tried something like it-- the chicken was kind of "grainy" in texture. Just curious.
Not sure whats on the menu tonight-- we went out last night for our "pre-anniversary" dinner since my wife will be working on the real day.
I really like this thread too!!
Bčsame*
11-15-2012, 03:44 PM
And, you rock most of all! Thanks!Hello Delicious people!
How is everyone today? I am prepping for a big meeting today so I don't have a lot of time but just wanted to stop in and thank you all for making this such a fun, informative and creative thread.
I always wanted a thread like this and you all have made it even more fabulous than I had imagined it could be.
You all rock.
Sun
lusciouskiwi
11-15-2012, 05:18 PM
I saw this and thought, hmmm delicious, and then strawberries in winter? It's just wrong. Strawberries are for hot, sunny days ... luckily xmas in New Zealand is in the summer. :D
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-snc7/575199_463026847068920_1585672506_n.jpg
LOL, lusciouskiwi, those are ADORABLE. They make me want strawberries right now!
One of my most beloved possessions is my mother's cookbook, copyright 1940. It must have been a wedding present. This recipe was on a laminated index card in her writing, and many of the recipes in the book have her notes in the margins. I never knew I'd treasure her writing :(.
My mom lost one of her main cookbooks in a flood many years ago, and my sisters and I share her grief over that. It was a Ladies Home Journal cookbook that she bought mail order right after she got married; paid for it in three $2 installments. I looked it up online and OY, it's $49 to get one now, and all beat up too. Good condition was a whole lot more.
But I did get a reprinted copy of the cookbook my dad's mom gave her, the 1950 Betty Crocker cookbook. Now she can leave the original to one of my sisters.
I have my grandma's noodle recipe. It's not as good as mine, but I treasure it for her handwriting.
My daughter, niece and friends are at the twilight marathon today...lol they all came home ot get into some sweats....when your watching 10 hours of movies ZI would imagine jeans would get un-comfy after a bit ....anyway
they brought home some movie theatre popcorn...Yummy....
lol I asked the same thing. ranch King is some kind of Texas dish.
I'm a cheese snob. It has to be real, made properly and no artificial anything. I will pay as much for cheese as I would for wine. Of course I don't consume them on a regular basis.
I have lowered my meat consumption a lot and for the most part eat organic and or grass fed. There is a huge difference in taste for me. Of course much of the grass fed is very lean and needs to marinated in oils. I also use quite a bit of bison.
I'm researching Emu now and hope by next year to start raising Emu. Originally it was for my dogs and the health benefits but some people have said it was yummy. has anyone here had it and if so, what did you think?
Last night I made butter chicken with organic chicken thighs. I add LOTS of mushrooms. I also add plain yogurt. Then I stir-fried a bunch of mixed veggies with the wok so hot that the veggies got a nice bit of char on them. I use coconut oil with a few spots of toasted sesame seed oil. Amazon has butter chicken spices "Taste Of India" which is pretty good, quick and easy. I add a few things but its a good curry base. Did I say easy?? lol The whole thing super easy and very flavorful.
Good cheese is a wonderful thing to have access to. There is a little cheese shop in San Francisco called, oddly "Cheese Plus". The owner travels around the world seeking out excellent cheeses and the staff is eager to give samples out to us cheese freaks. It was there that I discovered a French blue cheese that was beyond fabulous. However with little exception, I buy local California cheese. It is important to me to support the state economy. Same with wine, I will visit the cheese maker or vineyard and make my choices from there.
If you have not yet tried it I recommend "Cowgirl Creamery" cheeses. They are located in the SF North Bay on the coast and make wonderful products. If you enjoy brie, they have a few that are outstanding. Particularly the Red Hawk which has a very grassy earthy undertone.
Never have a tried Emu. This was not even on my radar. Fascinating.
i have not yet.....I intend to try it cause i think it would be an amazing flavor.
A friend who is also known for her fried chicken swears by it. That is why I ask. I have never tried it but I love buttermilk, especially for fresh bisquits and home made ranch dressing.
Good stuff.
I will definitely be trying this recipe as I love hot wings.
Let me know how it turns out. You can, of course, tweak it and see what you come up with.
A friend who is also known for her fried chicken swears by it. That is why I ask. I have never tried it but I love buttermilk, especially for fresh bisquits and home made ranch dressing.
Good stuff.
I will try that however for you i will make it the way i have made it for years and have perfected it lol
I love it when restaurants have been around for ages. There's a beef ball noodle soup restaurant in KL that has been open for 30+ years. And that's all they make.
Beef ball noodle soup?
What is this?
When I visited my hometown this summer, I was blown away by how many restaurants that were around when I was young, are still in business. Also several Pizzaria's were still booming. I took my mini diva teenager, who loves pizza, to my favorite pizza place and warned her in advance that things may have changed since I was her age and could not get enough of the pizza.
Nope, the pizza was still insanely good and the place was packed. The little pizza conneussoir finished one slice and said to me "yup, best pizza I have ever had'.
I've been too busy to do much cooking this week :(
Living vicariously through you all.
So a good question for you would be, what do you eat when you do not have time to cook? I think that many of us are often too busy too cook. Its always interesting to know how others handle days (or weeks) like that.
easygoingfemme
11-15-2012, 07:33 PM
So a good question for you would be, what do you eat when you do not have time to cook? I think that many of us are often too busy too cook. Its always interesting to know how others handle days (or weeks) like that.
My fallbacks have been:
The thin rice noodles that you soak in hot water, with steamed shrimp and edamame and ponzu. The steaming only takes 5 minutes. As long as it takes the water to boil and soak the noodles. Ponzu just gets poured on.
Salads with garbanzos and olives for fat and protein
Leftover soups from earlier in the week or stocked in the freezer
Hummus and crackers
Fruit
Eggs with veggies
lusciouskiwi
11-15-2012, 07:46 PM
Beef ball noodle soup?
What is this?
When I visited my hometown this summer, I was blown away by how many restaurants that were around when I was young, are still in business. Also several Pizzaria's were still booming. I took my mini diva teenager, who loves pizza, to my favorite pizza place and warned her in advance that things may have changed since I was her age and could not get enough of the pizza.
Nope, the pizza was still insanely good and the place was packed. The little pizza conneussoir finished one slice and said to me "yup, best pizza I have ever had'.
The balls are made of beef while the soup broth is made from beef bones. They use egg noodles. My ex's mum says it's a Haka dish.
So a good question for you would be, what do you eat when you do not have time to cook? I think that many of us are often too busy too cook. Its always interesting to know how others handle days (or weeks) like that.
My fallbacks have been:
The thin rice noodles that you soak in hot water, with steamed shrimp and edamame and ponzu. The steaming only takes 5 minutes. As long as it takes the water to boil and soak the noodles. Ponzu just gets poured on.
Salads with garbanzos and olives for fat and protein
Leftover soups from earlier in the week or stocked in the freezer
Hummus and crackers
Fruit
Eggs with veggies
Awesome and a good reminder to me to freeze some soup.
So a good question for you would be, what do you eat when you do not have time to cook? I think that many of us are often too busy too cook. Its always interesting to know how others handle days (or weeks) like that.
is this open for all of us to answer?
easygoingfemme
11-15-2012, 08:43 PM
is this open for all of us to answer?
Yes! (Yes, I answered for Sun.)
When I was working full time and had a busy schedule
I always packed a lunch usually tuna salad and some healthy snacks..so lunch would always be filling
for dinner when i didn't want to cook (during the week)
I would
A. have left overs usually a sunday dinner would last me a couple 3 nights
b. a bowl of cereal
c. quesadilla's (sp)
d. soup
e. chili
cooking for one is difficult for me as i have always tend to lean on the side of cooking for a ton of people.
sometimes i would just eat yogurt, as it was light and didnt sit heavy on my stomach before bed.
is this open for all of us to answer?
Yes, please do.
Yes, please do.
i think we posted at the same time lol
little_ms_sunshyne
11-15-2012, 09:01 PM
So a good question for you would be, what do you eat when you do not have time to cook? I think that many of us are often too busy too cook. Its always interesting to know how others handle days (or weeks) like that.
I am about to admit something embarrassing....When I don't have time to cook I either just fall asleep (usually because I am so tired) or my Mom (yes I said it) sends me food. lol Usually traditional Mexican food. This often includes homemade flour tortillas!!! I am alright with that! I promise I am not really spoiled by my Mom. She just likes to feed us!
Gráinne
11-15-2012, 09:06 PM
So a good question for you would be, what do you eat when you do not have time to cook? I think that many of us are often too busy too cook. Its always interesting to know how others handle days (or weeks) like that.
My fallbacks:
A bag of steamed veggies
Soup
bowl of cereal
leftovers
I also pick up a rotisserie chicken at the store and cut that up.
girl_dee
11-15-2012, 09:13 PM
Tonite was hamburger steaks, with mushrooms, sauteed onions and gravy
mashed taters for the Syr
Cauilflower casserole for me (low carb) it had bacon bits, cheddar cheese, sour cream, cream cheese all mixed up and baked.
We are all so full!
Hugs!
I am about to admit something embarrassing....When I don't have time to cook I either just fall asleep (usually because I am so tired) or my Mom (yes I said it) sends me food. lol Usually traditional Mexican food. This often includes homemade flour tortillas!!! I am alright with that! I promise I am not really spoiled by my Mom. She just likes to feed us!
moms do that :) we worry about our kids eating, no need to be embarrassed
easygoingfemme
11-15-2012, 09:54 PM
I am about to admit something embarrassing....When I don't have time to cook I either just fall asleep (usually because I am so tired) or my Mom (yes I said it) sends me food. lol Usually traditional Mexican food. This often includes homemade flour tortillas!!! I am alright with that! I promise I am not really spoiled by my Mom. She just likes to feed us!
Can I have your mom's phone number? Please?:bunchflowers:
I am about to admit something embarrassing....When I don't have time to cook I either just fall asleep (usually because I am so tired) or my Mom (yes I said it) sends me food. lol Usually traditional Mexican food. This often includes homemade flour tortillas!!! I am alright with that! I promise I am not really spoiled by my Mom. She just likes to feed us!
Lucky you!
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