View Full Version : Something Delicious
Pages :
1
2
[
3]
4
5
6
7
8
9
Can I have your mom's phone number? Please?:bunchflowers:
Pssst...I was thinking the same thing! lol
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!
Oh my Syr has it made!
Hugs back atcha hon!
ruffryder
11-16-2012, 07:59 AM
guihong thanks for the sauce recipe! I prefer my pasta sauce with hamburger. Sun, we should definitely all try and get to together and make a meal! .. and you can be the meatball pro! :) For some reason I'm not a fan of sausage unless it's breakfast, chorizo or brat types. I also like German sausage for breakfast but don't know where to get it around here. I used to get it from a supermarket in CO that made it fresh in their meat department.
Nadeest, Congrats on your culinary degree! Hotels are a good business for a foodie. I work at a 4 star one (I'm not a chef lol) , however, they need chefs in their top restaurants and also for banquets and catering. They have different chefs including pastry and baking. Where in FL would you move to? You know, Orlando is a tourist area and has many of those jobs available.
gaea thanks for the info on the fried chicken! I'm still craving some and gonna have to make some soon!
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.
For me it's mostly nuts, sandwiches (turkey, ham or pb and jelly), protein shakes or bars, put something in a tortilla.
so my daughter couldn't decide between thanksgiving dinner and shopping....wth????????? Im not having any of that I will get up and cook she is having guests from out of town and my youngest is flying in just for pumpkin pie...Im thinking im gonna be up early thusrday cooking...Im up early anyway...
posh to no thanksgiving dinner! stinker she is
Good Morning Delicious people!
How in the world are you all today? Or tonight, depending where in the world you are.
ruff, I like your idea. We should figure out a way to all get together for a meal. That would be so much fun and better than me trying to jet around to see everyone on the private jet that I do not have.
An outdoor bbq on the beach would be my ideal situation but truly I am not picky a gathering of any kind would be nice. Perhaps Her Majesty would like to plan a cooking event to go with the next reunion. I shall inquire.
I need some serious coffee. Super tired. A meeting that I had prepped for bigtime crashed and burned for me yesterday but on the bright side (and there always is one!) I get to avoid working with a client who is positively clueless.
Speaking of coffee has anyone had Starbucks coffee made in the uber expensive Clover machine? They could have opened up a small foodbank for what that thing costs and I did not see the big difference in brewing quality but maybe that is just me. Its a one cup at a time espresso machine quality machine.
so my daughter couldn't decide between thanksgiving dinner and shopping....wth????????? Im not having any of that I will get up and cook she is having guests from out of town and my youngest is flying in just for pumpkin pie...Im thinking im gonna be up early thusrday cooking...Im up early anyway...
posh to no thanksgiving dinner! stinker she is
Thanksgiving or shopping?
I do not know this planet on which she dwells.
No cooking for me this year. No anything for me this year as a matter of fact. Just a day off.
If you could have one "Dream" meal,
where would you go, who would you be with, and what would you have.
I want you to dream big here, people!!
If you cant decide then pick two dream meals (or dream dinner dates)
Lets see that creativity get going ;)
ruffryder
11-16-2012, 09:04 AM
Thanksgiving or shopping?
I do not know this planet on which she dwells.
No cooking for me this year. No anything for me this year as a matter of fact. Just a day off.
Crazy planet we live in now. As Black Friday starts on Thanksgiving in the middle of dinner timeee. That means people will be in line Thanksgiving morning. :|
They wouldn't open up early to get our last meal ideas but they will open for shopping. hmmmm. Lots of Walmart workers are planning to strike this week also because of it all.
... Perhaps Her Majesty would like to plan a cooking event to go with the next reunion. I shall inquire.
THIS! would be awesome. I'd be one for cooking for our Planet at the reunion. Espcially breakfast! :D
Hotels are a good business for a foodie. I work at a 4 star one (I'm not a chef lol) , however, they need chefs in their top restaurants and also for banquets and catering. They have different chefs including pastry and baking.
Hey ruff I had wondered if you were at a hotel or resort when you had posted that your Chefs at work were making Cuban sandwiches. I used to say similar things when working at a resort in N CA and people would look at me like, "You have Chefs at work??" lol but yeah our employee dining room was insanely good. When I was there we earned the AAA Four Diamond designation, no easy task people, those of us who are AAA members are paying for some tough critics there. Geesh.
Our bakery anchored the whole food service program, we made everything in house. 5 restaurants, buffet, hotel room service, VIP area, banquets and a food court. Like a Vegas hotel only not. Our Garde Manger kitchen alone was bigger than most restaurant kitchens. Crazy busy place. Loved it there though and I got to work with people from around the world. We had Chefs from China and it was quite hilarious to try and communicate and ask one another questions.
Crazy planet we live in now. As Black Friday starts on Thanksgiving in the middle of dinner timeee. That means people will be in line Thanksgiving morning. :|
They wouldn't open up early to get our last meal ideas but they will open for shopping. hmmmm. Lots of Walmart workers are planning to strike this week also because of it all.
I say boycott Black Friday and Thanksgiving shopping.
Good I hope Wallmart employee's do strike and put those greedy owners on notice that they need to be treated better and for the love of mercy give them a raise and some health insurance billionaire owners!!
Gráinne
11-16-2012, 10:07 AM
If you could have one "Dream" meal,
where would you go, who would you be with, and what would you have.
I want you to dream big here, people!!
If you cant decide then pick two dream meals (or dream dinner dates)
Lets see that creativity get going ;)
First, I'll say that I could have a Big Mac with the right person. A ham sandwich and chips, yes. I have been to splashy restaurants with the wrong person, and it didn't matter how much $$ it cost, it wasn't right.
That said, in my limited experience, the best food I ever had was this little steakhouse in New Orleans. I don't remember what the name was but it was on Bourbon Street. I had filet mignon, which was like sex on a plate. Oh my goodness, that was eating.
My second choice would be more for sentimentality than food, though it was excellent. I grew up near Amish country, and my brother went to college in a town there. Each weekend, my family would go to this family-style restaurant that had ham, fried chicken, mashed potatoes, all kinds of things and homemade pie. I would love to take special someone back to Ohio to that place; like part of my childhood.
First, I'll say that I could have a Big Mac with the right person. A ham sandwich and chips, yes. I have been to splashy restaurants with the wrong person, and it didn't matter how much $$ it cost, it wasn't right.
That said, in my limited experience, the best food I ever had was this little steakhouse in New Orleans. I don't remember what the name was but it was on Bourbon Street. I had filet mignon, which was like sex on a plate. Oh my goodness, that was eating.
My second choice would be more for sentimentality than food, though it was excellent. I grew up near Amish country, and my brother went to college in a town there. Each weekend, my family would go to this family-style restaurant that had ham, fried chicken, mashed potatoes, all kinds of things and homemade pie. I would love to take special someone back to Ohio to that place; like part of my childhood.
Hi gui
Great reply.
Just to clarify for everyone my question has no relationship to cost. A dream meal can be bread and cheese, or an apple in the right location with or without whomever you choose. I was just wondering what yall would do if you could pick up and have anything that you wanted.
If anyone is interested in getting some ideas for cooking with kids here is an interesting program: Cooking With Kids (http://www.cookingwithkids.org/)
Ok folks I have talked about it for long enough I am going to head out and get my favorite fish taco for dinner. Only waited a year and a half to have one, what the heck.
Remember it is time for the TACO to take over America!
Corkey
11-16-2012, 05:06 PM
It's pizza night!!! And I'm not cookin'!!! :)
Spirit Dancer
11-16-2012, 05:13 PM
If you could have one "Dream" meal,
where would you go, who would you be with, and what would you have.
I want you to dream big here, people!!
If you cant decide then pick two dream meals (or dream dinner dates)
Lets see that creativity get going ;)
A picnic for U/us and the kiddo. Fried Chicken, Tater Salad,
Assorted Cheeses, French Bread, Strawberries. Vino, and homemade punch.
Ok folks I have talked about it for long enough I am going to head out and get my favorite fish taco for dinner. Only waited a year and a half to have one, what the heck.
Remember it is time for the TACO to take over America!
I have NEVER had a fish taco.
I'll have to find a recipe.
Another local favorite
http://blogs.phoenixnewtimes.com/bella/Potato%20Tacos-%20Flicker-%20jen_maiser.jpg
Tacos de Papas: Mashed Potato Tacos from La Tolteca (http://blogs.phoenixnewtimes.com/bella/2011/05/tacos_de_papas_mashed_potato_t.php)
cinnamongrrl
11-16-2012, 05:28 PM
recipe for "spice". It makes a good flavoring for sauteed veggies, hummus, I'm thinking of trying it on popcorn....cuz I love playing with flavors with my whirly gig popcorn maker....also a good rub for meats I imagine...that's what Teddy said....lol Here it is :)
Spice
5Tbs smoked paprika
1/4 c kosher salt
1/4 c garlic granules
2Tbs fresh ground pepper
2Tbs onion powder
3Tbs cayenne pepper
1tsp ground cinnamon
2Tbs dried oregano
2Tbs dried thyme
1Tbs ground fennel seeds
1Tbs ground rosemary
1Tbs dried sage
Blend herbs in a coffee grinder (or something comparable) mix with remaining ingredients. Store in airtight container for up to 3 months.....
PS... I added a tsp of cumin when we made this last...I like the flavor it adds.... good stuff...think gifts in a jar for the bbq lover in your life... ;)
I have NEVER had a fish taco.
I'll have to find a recipe.
Ursy!! Welcome to the thread!
So glad you are here my friend.
We have so many fabulous people here, I thought, where is our sparkly fairy from down under?
Fish Taco, very simple, requires however, fresh corn tortillias. I am crazy about them.
Another local favorite
Tacos de Papas: Mashed Potato Tacos from La Tolteca (http://blogs.phoenixnewtimes.com/bella/2011/05/tacos_de_papas_mashed_potato_t.php)
Oooh, I'll have to make these for Bek someday. She'll love these!
{{{{{{{{{{{{{{{{Ursy and Spirit}}}}}}}}}}}}}} Welcome to the thread!
Sun, my dream meal is always First Nations Day Dinner--y'all would recognize that as Thanksgiving--and of course I need to have Gryph with me. Other people are optional, lol... and since it is my dream meal, there WILL BE enough stuffing cooked in the bird to last until all the leftovers are gone.
............might have to give away a couple of extra cooked turkeys to get that much cooked-in-the-bird stuffing, lol.....
Ursy!! Welcome to the thread!
So glad you are here my friend.
We have so many fabulous people here, I thought, where is our sparkly fairy from down under?
Fish Taco, very simple, requires however, fresh corn tortillias. I am crazy about them.
Hello hon! It's great to be back.
I am pleased to report that I can do the fresh corn tortillas, from scratch! I got myself some Masa Lista (Not sure, but think in Australia it's called something different to what you call it in the States), plus a tortilla press.
I find them a little bit challenging though, I guess I'm used to working with doughs that have some kind of gluten formation happening.
recipe for "spice". It makes a good flavoring for sauteed veggies, hummus, I'm thinking of trying it on popcorn....cuz I love playing with flavors with my whirly gig popcorn maker....also a good rub for meats I imagine...that's what Teddy said....lol Here it is :)
Spice
5Tbs smoked paprika
1/4 c kosher salt
1/4 c garlic granules
2Tbs fresh ground pepper
2Tbs onion powder
3Tbs cayenne pepper
1tsp ground cinnamon
2Tbs dried oregano
2Tbs dried thyme
1Tbs ground fennel seeds
1Tbs ground rosemary
1Tbs dried sage
Blend herbs in a coffee grinder (or something comparable) mix with remaining ingredients. Store in airtight container for up to 3 months.....
PS... I added a tsp of cumin when we made this last...I like the flavor it adds.... good stuff...think gifts in a jar for the bbq lover in your life... ;)
Well no wonder why you love this! Smoked Paprika! Perfect. I am going to make this.
If you all love Smoked Paprika as much as I do, or need to do mail order, or try it for the first time check out:
The Spanish Table (http://www.spanishtable.com/)
cinnamongrrl
11-16-2012, 05:40 PM
Well no wonder why you love this! Smoked Paprika! Perfect. I am going to make this.
If you all love Smoked Paprika as much as I do, or need to do mail order, or try it for the first time check out:
The Spanish Table (http://www.spanishtable.com/)
Im especially partial to Hungarian paprika....I find it nearly has a sweetness to it....I considered making the spice with it....but yes my employer gets smoked paprika in a big ol container since he uses so much of it....he said he gets his on amazon...dunno if it's comparably priced....
{{{{{{{{{{{{{{{{Ursy and Spirit}}}}}}}}}}}}}} Welcome to the thread!
Sun, my dream meal is always First Nations Day Dinner--y'all would recognize that as Thanksgiving--and of course I need to have Gryph with me. Other people are optional, lol... and since it is my dream meal, there WILL BE enough stuffing cooked in the bird to last until all the leftovers are gone.
............might have to give away a couple of extra cooked turkeys to get that much cooked-in-the-bird stuffing, lol.....
Hello sweets! You're here too! It's like old times again <3
Think I'll have to stick around for a bit.
Are we thinking dream meals? Mine would have to be seafood, just about any kind will do. Yum!
Hello hon! It's great to be back.
I am pleased to report that I can do the fresh corn tortillas, from scratch!
Oh my goodness Ursy, corn tortillas? I'm impressed... I bought a bag of masa weeks ago and still haven't gotten the courage to try them!
Oh my goodness Ursy, corn tortillas? I'm impressed... I bought a bag of masa weeks ago and still haven't gotten the courage to try them!
They are kind of fun - do you have a tortilla squisher? That is the funnest part!
*big sad eyes* no.... no tortilla squishers here... maybe I should put one on my wish list?
*big sad eyes* no.... no tortilla squishers here... maybe I should put one on my wish list?
Lol :) Yes, I think you'll have to.
Can they go into the skillet right outta the squisher, Urs? And do they cook hot, or medium? Does it take long for each one?
Can they go into the skillet right outta the squisher, Urs? And do they cook hot, or medium? Does it take long for each one?
Yep! Into the skillet straight out of the squisher. Many line the squisher with a freezer bag that they have cut the sides out of, and this helps a lot with the sticking.
I think from memory, they cook hot, and it doesn't take long at all for each one, maybe 30 seconds each side?
Gryph says a squisher is in my future. :cheesy: Thank you for telling me the technique!
Gryph says a squisher is in my future. :cheesy: Thank you for telling me the technique!
Mine looks like this:
Amazon.com: Norpro Cast Aluminum Tortilla Press: Kitchen & Dining
Reading the reviews for this listing also gives you valuable information. One of the biggest limitations is that it doesn't make very big tortillas.
You can also make them yourself out of wood, there's lots of info on the internets :) (that was the squisher, not the tortilla. Whoever heard of a wooden tortilla?)
You can also make them yourself out of wood, there's lots of info on the internets :) (that was the squisher, not the tortilla. Whoever heard of a wooden tortilla?)
*looks all around the room, whistling a nervous lil whistly tune*
......I'm glad you weren't there the first time I tried to make tortillas....
They are kind of fun - do you have a tortilla squisher? That is the funnest part!
LMAO @ tortillia squisher
OMG you two are hilarious. Just like old times!
*looks all around the room, whistling a nervous lil whistly tune*
......I'm glad you weren't there the first time I tried to make tortillas....
Why what happened?
What did you use if not a squisher?
{{{{{{{{{{{{{{{{Ursy and Spirit}}}}}}}}}}}}}} Welcome to the thread!
Sun, my dream meal is always First Nations Day Dinner--y'all would recognize that as Thanksgiving--and of course I need to have Gryph with me. Other people are optional, lol... and since it is my dream meal, there WILL BE enough stuffing cooked in the bird to last until all the leftovers are gone.
............might have to give away a couple of extra cooked turkeys to get that much cooked-in-the-bird stuffing, lol.....
That is my favorite part as well. Well besides the part where someone else does the cooking and gives me a break..but anyway, I love love love stuffing that is cooked in the turkey. And there is never enough.
Thinking that I may have to cook some Turkey after all..even though I am not going anywhere for Thanksgiving and no one will be here.
Oh well, more for me.
How do you do your stuffing?
Why what happened?
What did you use if not a squisher?
*hangs head... makin' me admit this public* Well... I made tortillas that were... wooden. Hard dry and tasteless, even. *sheepish look*
I used a rolling pin. I wanted to pat them out like the really accomplished tortilla makers do *yanno, says on the package, "hand-stretched, the old-fashioned way"* but I'm just not that coordinated so I rolled them out like pita bread or noodle dough. Got pretty good at it, but my wrists gave out last year so I had to stop.
A picnic for U/us and the kiddo. Fried Chicken, Tater Salad,
Assorted Cheeses, French Bread, Strawberries. Vino, and homemade punch.
Hi sweetie welcome to the thread! Wow this is just like the old days. Wondering what other Goddess women/girls are going to show up.
There is a running fried chicken theme in this thread now yall are making me hungry. Again.
It's pizza night!!! And I'm not cookin'!!! :)
Pizza sounds like a good idea. Your night off?
Geesh..I never got downtown for my fish taco.
Starting to think that this is an illusion and if I wish hard enough for one it will magically appear.
*wishing..*
Nope not working.
I can try again tomorrow
Oooh, I'll have to make these for Bek someday. She'll love these!
Yes she will love them. They fly out the door at La Tolteca. The food is so good there that it is hard to make choices from the menu. I got all of my friends hooked on the place.
*hangs head... makin' me admit this public* Well... I made tortillas that were... wooden. Hard dry and tasteless, even. *sheepish look*
I used a rolling pin. I wanted to pat them out like the really accomplished tortilla makers do *yanno, says on the package, "hand-stretched, the old-fashioned way"* but I'm just not that coordinated so I rolled them out like pita bread or noodle dough. Got pretty good at it, but my wrists gave out last year so I had to stop.
Oh noes Catie. *shakes head*
Were they flour tortillas? Maybe you over-developed the gluten?
Speaking of stuffings, my favourite is one with macadamia nuts (slightly bashed), bacon, tomato, onion, and whatever herb I fancy at the time. Super good stuff! (I saute the bacon and onion first)
How do you do your stuffing?
The totally old-fashioned way.
Start with two big (24 oz) loaves of bread, torn into pieces the day before and set out in the turkey roaster to dry, cuz nuthin else is big enough to hold all that bread.
In a skillet, melt a stick of butter (yes, butter). Chop in a BIG onion and a stalk of celery--no no, not a STICK, the whole thing. That's right. Now let them cook down for a while. Onion cooked? Good. Put the dry bread into the biggest bowl you've got. Pour the sizzling hot butter all over the bread and mix it in--sorry about the burn, next time use a spoon.... Hm. Not enough, huh? Get a two cup measure full of water and pour it in a little at a time, mixing as you go (you can use your hands now, it'll be faster). Mix in the seasonings as you go: sage (loads of it), thyme (lots of it), pepper (eh, not so much, okay?). Keep mixing. If you couldn't get all the bread in the bowl at first, add it in now.
When the stuffing is packable, put the (empty, remember to pull out the giblets!) turkey on the rack in the roaster, undo the plastic gizmo that holds the legs together and start packing the body cavity full of stuffing... no honey, FULL. Cram that stuffing in there. Okay, now stuff the neck cavity the same way and pull the skin underneath it to hold it in. Yeah, it rips sometimes--don't worry about that. Any stuffing that lands in the drippings will just make the gravy better.
Still got stuffing left? Whoo hoo! Pack it all along the drumsticks, between them and the body. Make sure you put the gizmo back before you mound more stuffing between the drumsticks also; a goodly amount should be able to rest on them so that you have that classic "stuffing popping out of the bird" look.
Pop the lid on your roaster and put the bird in the oven at 250 overnight. Oh I know, but you see, I don't buy Butterball turkeys so I feel totally free to ignore their advice. I'm telling you, thawed 22 pounder crammed to the gills with stuffing: 250, overnight. If you put it in at midnight, you'll be having turkey between 10 a.m. and noon, and never a case of food poisoning in the thirty years I've been doing it this way. You might like to take the lid off the roaster and baste the bird for the last hour or so to get a crackly skin.
Nadeest
11-16-2012, 09:25 PM
Nadeest, Congrats on your culinary degree! Hotels are a good business for a foodie. I work at a 4 star one (I'm not a chef lol) , however, they need chefs in their top restaurants and also for banquets and catering. They have different chefs including pastry and baking. Where in FL would you move to? You know, Orlando is a tourist area and has many of those jobs available.
My mom lives about 40 miles away from Orlando, in Leesburg, so I would be staying as close to her as possible.
I am not a chef yet, Rufffryder, or even close. I don't have the experience yet, to rate that sort of job, or that title. I am doing my best to learn, however. Currently, I'm hunting for a place/job to do my Co-Op class at. I've also been cooking at the TG Center here, when they have the once a month social. I run both the vegetarian/vegan and carnivore grills, and supervise the prep work in the kitchen, if that is needed, before the grills fire up.
Corkey
11-16-2012, 10:16 PM
Pizza sounds like a good idea. Your night off?
Geesh..I never got downtown for my fish taco.
Starting to think that this is an illusion and if I wish hard enough for one it will magically appear.
*wishing..*
Nope not working.
I can try again tomorrow
pssssst get off the computer n go get a taco....:blink:
Yea night off n took the car in for an oil change, nother thread alltogether...
Bèsame*
11-16-2012, 10:36 PM
Things to add to stuffing:
Bacon or sausage
I found a recipe with chorizo, I'm going to try this year
Green peeled chopped apples..to keep it moist
Craisins
Handful of walnuts
cinnamongrrl
11-17-2012, 06:58 AM
Don't talk to me about fried chicken :|
When I was down south in NC I first discoverd Bojangles and their lovely (spicy) fried chicken...and dirty rice to die for....and bo berry biscuits...I'm gonna hush on that now....
THEN we went further south to SC and I discovered Church's chicken....dear GOD......it was the best chicken I ever had.....the chicken was always juicy..but it still had that crunch.....omg....love me some church's
Then there was our favorite BBQ place in Greer, SC Mutt's....they had wicked good bbq AND fried chicken....and sweet tea for days.....Seriously, even when I moved back up here I found it difficult to delete their number from my phone. And I didn't even get to go there when I was back down there last year :( When Teddy and I move back down there I wanna be no more than 2 hrs away from there!!!
Teddybear
11-17-2012, 07:15 AM
Don't talk to me about fried chicken :|
When I was down south in NC I first discoverd Bojangles and their lovely (spicy) fried chicken...and dirty rice to die for....and bo berry biscuits...I'm gonna hush on that now....
THEN we went further south to SC and I discovered Church's chicken....dear GOD......it was the best chicken I ever had.....the chicken was always juicy..but it still had that crunch.....omg....love me some church's
Then there was our favorite BBQ place in Greer, SC Mutt's....they had wicked good bbq AND fried chicken....and sweet tea for days.....Seriously, even when I moved back up here I found it difficult to delete their number from my phone. And I didn't even get to go there when I was back down there last year :( When Teddy and I move back down there I wanna be no more than 2 hrs away from there!!!
WOW!!!! That's better b some bad azz BBQ to travel atleast 3 hrs for it
WOW!!!! That's better b some bad azz BBQ to travel atleast 3 hrs for it
Its always good to have good food nearby no?
Oh what we are willing to do for some good fried chicken! I'm gonna have
to make some.
pssssst get off the computer n go get a taco....:blink:
Yea night off n took the car in for an oil change, nother thread alltogether...
I had too much going on to get there after all. On deadline for a project so meetings, conference calls, working on the laptop...boring, boring, still need a taco. Sadly its a 40 min drive to get there but worth it. Not so close to downtown anymore. I keep forgetting that.
Oil change thread?
Do we have a Harley thread too?
Sachita
11-17-2012, 08:34 AM
being southern I love fried chicken although I don't make it that often. Because its such a treat there is a big ritual involved. I brine the bird using herbs and spices. I double drench too. I only use peanut oil to dry my chicken.
I am most loved for my steaks. I can make the best steak you ever ate. One of the keys is to always let your meat get room temp never throw cold meat on a grill unless its chicken. I use a cast iron grill with non-treated charcoal and some real wood.
Thanksgiving or shopping?
I do not know this planet on which she dwells.
No cooking for me this year. No anything for me this year as a matter of fact. Just a day off.
yeah the corporateions have taken thanksgiving dinner hour and turned it into a shopping frenzy....i will gladly babysit the little ones and stay home.
Are you having a thanksgiving dinner somewhere?
If you could have one "Dream" meal,
where would you go, who would you be with, and what would you have.
I want you to dream big here, people!!
If you cant decide then pick two dream meals (or dream dinner dates)
Lets see that creativity get going ;)
I would go to Greece and there would be no restaurant only picking fresh fruits and cheeses from the farmers market and then head to the beach for a picnic....perhaps that someone special and if not then a great friend.
genghisfawn
11-17-2012, 09:40 AM
I was at a loss for stuffing some chicken breasts the other night, but this worked...
1 big glop of pesto
1 big glop of sour cream
2 fingers (I have big hands, though,) of provolone, grated
5 almonds, crushed and chopped
Salt and pepper
Worked so well... M was sad I'd only made single serving, haha.
I was at a loss for stuffing some chicken breasts the other night, but this worked...
1 big glop of pesto
1 big glop of sour cream
2 fingers (I have big hands, though,) of provolone, grated
5 almonds, crushed and chopped
Salt and pepper
Worked so well... M was sad I'd only made single serving, haha.
Welcome to the thread geng!
That is a great quick stuffing idea. Good job. I always wish that I were growing fresh pots of basil all year long because I love pesto.
Don't talk to me about fried chicken :|
Don't talk to you about fried chicken??? :|
Do you want me to post a warning before a fried chicken convo? :|
WARNING: Fried Chicken ahead
Something like that?
*smirk*
being southern I love fried chicken although I don't make it that often. Because its such a treat there is a big ritual involved. I brine the bird using herbs and spices. I double drench too. I only use peanut oil to dry my chicken.
I am most loved for my steaks. I can make the best steak you ever ate. One of the keys is to always let your meat get room temp never throw cold meat on a grill unless its chicken. I use a cast iron grill with non-treated charcoal and some real wood.
Being non southern I wind up loving all kinds of southern food and rarely have access to the good stuff, hence my interest in southern cooking.
I am with you Sachita, I rarely have fried chicken or anything fried for that matter but I will go way out of my way for a good fried chicken. It is fascinating to me how many different cooking styles there are for frying chicken. It is very cool to be learning about how you all work with your unique recipes.
Good steak..cant recall the last time I had a good steak. That is another rare treat for me. We did a lot of prime rib over the summer for catered events but that is not the same as a good grilled steak over a fire that adds some flavor to the meat.
yeah the corporateions have taken thanksgiving dinner hour and turned it into a shopping frenzy....i will gladly babysit the little ones and stay home.
Are you having a thanksgiving dinner somewhere?
I would go to Greece and there would be no restaurant only picking fresh fruits and cheeses from the farmers market and then head to the beach for a picnic....perhaps that someone special and if not then a great friend.
This Thanksgiving I am going to have a full day off. Since I am 3,000 miles away from my family I will not be joining them for dinner. However I am ok with that since I wind up doing most of the cooking anyway and can use the break.
I am really disgusted with the consumerism and shopping drama right on top of this holiday.
Greece sounds like a nice place to get away to gaea, I hope that you get there one day.
This Thanksgiving I am going to have a full day off. Since I am 3,000 miles away from my family I will not be joining them for dinner. However I am ok with that since I wind up doing most of the cooking anyway and can use the break.
I am really disgusted with the consumerism and shopping drama right on top of this holiday.
Greece sounds like a nice place to get away to gaea, I hope that you get there one day.
I am disgusted with most consumerism on most days not just the holidays....its heartbreaking to see Christmas being "sold" before Halloween ever even approaches. It seems to me that young people are a "target" in this economy i could be misspoken on that however that is what i see.
I remember feeling sick over the consumerism so i took 3 or 4 years and just celebrated the holiday did very little gift exchanges and whenever anyone would ask what i wanted i would simply reply time with my family.
I worry too that so many people are forgetting what this holiday is really about. I digress.....
So my daughter and granddaughters are going to be in attendance this morning to a brunch a bunch of us get together for monthly here im super excited to introduce them to some of my friends. My daughter has done a lot of volunteer work withing the community and volunteered for me at Pride 2 years in a row. Breakfast laughter and a rainy morning today looking forward to it.
I will get to greece someday.
Miss Scarlett
11-17-2012, 11:22 AM
Two of my family's Thanksgiving favorites are the stuffing and mashed potatoes Mom, then me, made for years.
Stuffing is a pound of sausage browned with celery and onions. Don't drain off the fat and toss in a stick of butter. When that's melted add Pepperidge Farm herb stuffing and enough water to moisten. This is then cooked inside the turkey.
Mom's mashed potatoes were mixed with mashed rutabagas. An old recipe my Great Grandmother brought with her from Germany.
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.
Our fallbacks:
fritatta
quesadillas
burritos
grilled cheeze w/soup
So what is everyone having for Thanksgiving? We will be going to my parents the day before and probably do steak/shrimp for ourselves on the actual day. I did ask honey to make her yummy stuffing though-- she uses turkey green chili sausage, water chestnuts, herbed bread, onions, celery, and stock-- and I'm sure other there is more--
I'm hungry.
Bella~Vita
11-17-2012, 07:49 PM
I just put in the oven a pan of blonde brownies with chocolate chips ...
Corkey
11-17-2012, 08:08 PM
Just made homemade split pea n ham soup. :hangloose:
I just put in the oven a pan of blonde brownies with chocolate chips ...
Hi Kat and welcome to the thread!
Can you upload some of those brownies for us when they are done?
Thank you!
Bella~Vita
11-17-2012, 09:51 PM
Hi Kat and welcome to the thread!
Can you upload some of those brownies for us when they are done?
Thank you!
Of course I can Sun. Be more then happy to share ..... actually they are very easy to make.... I was suppose to use butterscotch morsels but didn't have any so I substituted the chocolate ones and I had no milk. I only had French vanilla creamer , so I used a little of that and they came out pretty good.
Thanks for the welcome here, I
,m trying to decide what cookies to start making for the holidays, pizzelles and Italian anise cookies, and rainbows , .. I don't know. But will start this week I think after turkey day!
sylvie
11-17-2012, 11:08 PM
Love this thread!!
Especially now. Since April of 2011, i have been working on a healthier relationship with food.. It's been a lot of ups and downs, with recovery and the challenges of working on a healthier lifestyle.
Mtn and i love to cook together, create new, healthy meal ideas and have dinner dates as often as possible. Eating disorder, food addiction, stress eating, emotional eating, i have been in a very unhealthy place with food over the years.
With my weight loss this last year and a half, i have been rediscovering my love of cooking, trying new foods since my tastes have changed tremendously. It feels amazing to be able to look at food the way i do now, and to be comfortable in the kitchen again.. Look forward to participating in this thread and getting as many ideas as We share ideas too!!
Love this thread!!
Especially now. Since April of 2011, i have been working on a healthier relationship with food. It's been a lot of ups and downs, with recovery and the challenges of working on a healthier lifestyle.
Mtn and i love to cook together, create new, healthy meal ideas and have dinner dates as often as possible. Eating disorder, food addiction, stress eating, emotional eating, i have been in a very unhealthy place with food over the years.
With my weight loss this last year and a half, i have been rediscovering my love of cooking, trying new foods since my tastes have changed tremendously. It feels amazing to be able to look at food the way i do now, and to be comfortable in the kitchen again.. Look forward to participating in this thread and getting as many ideas as We share ideas too!!
Good Morning Sylvie!
Welcome to the thread :)
I believe that so many of will be able to relate to being in an unhealthy place with food at some point in our lives. That is one of the things that I love about this community, we can post that we need support or help with this or that tough issue and several people will be right there to respond.
You will find lots of positive energy in this thread and we have many delicious ideas and cooking styles being discussed here. Such a nice group of talented cooks!
One of the things that I always tell friends who ask me about developing a healthier relationship with food is, try to get a good start to your morning like steel cut oatmeal, make sure you are well hydrated, have fresh fruit if you can..blood sugar issues, get those lean carbs in there. When we eat well, we FEEL so good.
Looking forward to reading your posts!
Just made homemade split pea n ham soup. :hangloose:
How do you do your soup Corkey?
Good Morning
Delicious People!
Happy Sunday to you all
So what is everyone up to today?
Are you cooking? Eating? Watching someone else cook?
Shopping? Staying at home and doing nothing? Finding green chilis to send to me? Going out for a fish taco? Oh wait, that would be me, if I ever get there.
Whatever is on your agenda or lack of, today, I hope that this day is a beautiful one for you and that you experience something delicious.
Oh wait...
* runs back in..*
*taps microphone*
Is this thing working?
Good Morning Yall!!
*keep forgetting I am in the south*
Good Morning
Delicious People!
Happy Sunday to you all
So what is everyone up to today?
Are you cooking? Eating? Watching someone else cook?
Shopping? Staying at home and doing nothing? Finding green chilis to send to me? Going out for a fish taco? Oh wait, that would be me, if I ever get there.
Whatever is on your agenda or lack of, today, I hope that this day is a beautiful one for you and that you experience something delicious.
I adore your positive approach..........spoken with the upmost respect. It is refreshing.
My household will be grocery shopping for the rest of thanksgiving day meal. maybe catch a football game...I might lose my computer so Audree can play her gardening game, dora games and or hello kitty games...:)
I think the skies are clear today...
Happy_Go_Lucky
11-18-2012, 09:19 AM
Last time I attempted cooking the Pillsbury rolls (the kind you roll up) I rolled them up backwards....oh please.:seeingstars:
However eating fine food is something I look forward to, French cuisine with its dainty, rich portions! mmmm. Thank goodness Golden Corral will be open on Turkey Day, I have to go to St. Louis to work.
I sure appreciate the chemistry of cooking, and the folks who magically make it happen!:sushi:
Last time I attempted cooking the Pillsbury rolls (the kind you roll up) I rolled them up backwards....oh please.:seeingstars:
However eating fine food is something I look forward to, French cuisine with its dainty, rich portions! mmmm. Thank goodness Golden Corral will be open on Turkey Day, I have to go to St. Louis to work.
I sure appreciate the chemistry of cooking, and the folks who magically make it happen!:sushi:
Welcome Happy_Go_Lucky!
Pillsbury rolls..lol..that is cute. You just reminded me that Pillsbury has a cook off every year. A recipe contest. I would love to see some of the great cooks in this thread entering contests and posting about that process. What fun.
Classical French food is always interesting to me as well. The French gave us a roadmap for organized kitchen production so I am grateful for that.
Golden Corral..oh wow I have not thought about that place in a long time but have fond memories of driving cross country years ago, being beyond hungry...like delirious..needed to stop for food. I was driving across Texas and not much was nearby. I recall looking through a AAA guidebook and finding a Golden Corral in Midland Tx and driving way off the road to go find it. I was so hungry and my memory is that the food was so good. Thinking that I was driving for way too long that day and needed to stop and eat hours earlier. It was a great find.
I also appreciate the folks that make good food happen. It is a labor of love for many.
*Anya*
11-18-2012, 10:25 AM
Planning my contributions to Thanksgiving at my youngest daughter's house. She is having 10 for dinner. Her boyfriend, his ex-wife, their 17-year-old lesbian daughter and her girl-friend and other friends.
This year, we will have turkey with all the trimmings. Last year, in Georgia, at my oldest daughter's house, we had ham. None of her kids or husband like turkey. It felt more like Easter than Thanksgiving for me,
I will bring fresh yams with a brown sugar and OJ glaze and topped with marshmellos. "Mom, pleaase bring your yams".
So, I always do.
I am also going to make a pumpkin pie with no crust and two parts of egg white to one part of egg yolk.
It is basically a pumpkin custard that tastes like pie without all the fat and calories.
Any other specialties that everyone always makes for Thanksgiving?
Novelafemme
11-18-2012, 10:31 AM
Wouldn't it be wonderful to have a giant Thanksgiving feast with all our friends and chosen family here at the Planet!! How much fun would that be!!
Planning my contributions to Thanksgiving at my youngest daughter's house. She is having 10 for dinner. Her boyfriend, his ex-wife, their 17-year-old lesbian daughter and her girl-friend and other friends.
This year, we will have turkey with all the trimmings. Last year, in Georgia, at my oldest daughter's house, we had ham. None of her kids or husband like turkey. It felt more like Easter than Thanksgiving for me,
I will bring fresh yams with a brown sugar and OJ glaze and topped with marshmellos. "Mom, pleaase bring your yams".
So, I always do.
I am also going to make a pumpkin pie with no crust and two parts of egg white to one part of egg yolk.
It is basically a pumpkin custard that tastes like pie without all the fat and calories.
Any other specialties that everyone always makes for Thanksgiving?
Hi Anya and welcome to the delicious thread!
Wow yams and pumpkin, two of my year round favorites. I love your pumpkin pie/custard idea. That would be right up my alley. I might have to sugar coat the top and torch it if I made that, just for fun, and I like any excuse to break out the blow torch.
Specialties for Thanksgiving, for me are usually sauce oriented. I like to make a gravy, but my favorite is a very simple fresh cranberry orange sauce. Everyone in my family seems to prefer the canned cranberry sauce so not sure what that says about my sauce lol.
I also like to make a Port Wine Cranberry sauce.
But really my favorite part of the holiday is having what other people consider their specialties. It is nice if I have a break from cooking and I love sampling the creative dishes of others.
Wouldn't it be wonderful to have a giant Thanksgiving feast with all our friends and chosen family here at the Planet!! How much fun would that be!!
Hi Novelafemme! Yes that would be a lot of fun. We may have to settle for a virtual Thanksgiving/Native Day feast here on the Planet.
I adore your positive approach..........spoken with the upmost respect. It is refreshing.
My household will be grocery shopping for the rest of thanksgiving day meal. maybe catch a football game...I might lose my computer so Audree can play her gardening game, dora games and or hello kitty games...:)
I think the skies are clear today...
Thank you gaea you are so very kind.
There is a Hello Kitty game?
I did not now this?
See all of the things that I am missing out on by not having small children
of my own? *sigh*
A Hello Kitty game..that has to be insanely cute.
Last year I was at Epcot Center in Disney World and photographed a huge Hello Kitty in Japan. She was so cute. People looked at me as if I had lost it but who cares. Cute is cute.
I am big on cute.
Bring the cute. lol
ruffryder
11-18-2012, 02:34 PM
If you could have one "Dream" meal,
where would you go, who would you be with, and what would you have.
I want you to dream big here, people!!
If you cant decide then pick two dream meals (or dream dinner dates)
Lets see that creativity get going ;)
JUST ONE SUN? :)
Well since my gram and mom are no longer here on this earth, and I've always enjoyed the holidays and traditions we had as a family when I was a young one I would have to choose a Thanksgiving and a Christmas please with my family like it used to be. I wish !
Another I always think about is my current love and some places we met and based our friendship and then dates on. And that is just hanging out at Starbucks having coffee and talking and laughing. A couple other places near and dear to us are Buffalo Wild Wings sharing Chicken Nachos while watching my beloved Broncos :p She had so much fun with all the loud, rowdy sports fans while wearing my tshirt. heh. We laughed and laughed and talked about football! Some of our first dates were also enjoying Panera Bread. So I would say picking some of that up and enjoying it at at this lake park sitting together after a stroll. With her, it can be anything! A piece of pie? while chilling' on the couch together. :)
ruffryder
11-18-2012, 02:38 PM
We all love tacos!
Geez there is so many ways to make them and have them! Mash Potato tacos Sun? Never heard of them. Doesn't sound appealing to me but then again, I will try it ! .. and I'll probably end up liking them cause I do like some fried potatoes in flour tortillas. :p
Anyone ever have Tacos with spaghetti in them ? or how about Tacos with ketchup as a condiment instead of salsa? I'm not a fan but have known people that like this stuff.
Like I said, you can have tacos anywhichway!
ruffryder
11-18-2012, 02:54 PM
Hello everybody! Wow, this thread is active! woohooo. Food! Nice to see new and familiar faces here. Makes me happy, like food! haha. :)
(remembers making tortillas as a kid with my gram .. and making all the states too! Hey they tasted good and I enjoyed it so that's all that matters. :))
Fried chicken talk, Bojangles, Church's, Popeyes, KFC. mmm mmm. One of these days I'm gonna go to each of these establishments and have a taste test. LOL! :) I know these restaurants are here. My mom's fav used to be Church's.
taco talk, and now steaks!!
What is your favorite steak people and how do you like it ?
How do you cook it ?
I love me a good ribeye cooked medium well! .. and I usually make my own. The best restaurant I found to make it is Texas Roadhouse. I also love a lil steak sauce on it like A1 or 57.
Last year I was at Epcot Center in Disney World
Ohhhh! They have a wonderful Chinese restaurant, Nine Dragons. We enjoyed it one evening with my daughter and got to see the fireworks while having dinner also! Spectacular!
Well today I'm enjoying the rest of my hot and spicy chicken wings I got from Publix, a local, popular supermarket deli. They have wonderful chicken! Hell I may take the meat, put with some cheese in a tortilla for a variety. I will also have a slice of crumb crust apple pie my darling bought from there also this morning.
Sun, are you going after your fish taco?
WolfyOne
11-18-2012, 03:09 PM
Sun, it's Football Sunday and you should be asking what some are snaking on during their game watching, lol.
spritzerJ
11-18-2012, 03:59 PM
Tacos... I've had potato taco's, seasoned cubed potatoes as the main filling in corn tortillas, delicious! I do adore the variety of ways to make tacos. yum...
Okay Mexican food makes me very happy. It could be that I miss home very much right now and so foods from home are very much on my mind. Today The General and I were at the grocery store. We noticed a granola chip made in Oregon. I gasped, she questioned why. We had to buy them. Well because it is food from Oregon The General says in that sassy valley girl way she has developed (at 6 1/2 she is very mature you know).
Approaching holidays reminds me of cooking with my mom.. I'll make that a separate post.
What I came in here to say was.... just put a pumpkin bread in the oven. I told The General I was going to make it and she said.... better add raspberries mom or I won't eat it. And since she picked brussell sprouts for her dinner vegetable I am going with it (seriously? brussell sprouts? who knew). So it has raspberries instead of nuts. Should be yum!
ruffryder
11-18-2012, 04:56 PM
...
Thank goodness Golden Corral will be open on Turkey Day, I have to go to St. Louis to work.
My love and I enjoyed Golden Corral last year for Thanksgiving when we were friends. :) It was fantastic and they had everything!
We enjoy Golden Corral almost at least once a week. We love the variety and it takes care of several cravings. LOL
pumpkin and cream cheese truffles, pumpkin cookies, fudge, pie's, veggie and meat trays....chli n cream cheese dip....thats just the beginningins and the deserts to follow....
I so cannot wait for thanksgiving !
On the way home from the store Audree saw a tree in a truck and stated
"Oh my god do they not know its thanksgiving first? " her tone of voice and her shock was adorable however even she gets it and she is only 6
Tacos... I've had potato taco's, seasoned cubed potatoes as the main filling in corn tortillas, delicious! I do adore the variety of ways to make tacos. yum...
Okay Mexican food makes me very happy. It could be that I miss home very much right now and so foods from home are very much on my mind. Today The General and I were at the grocery store. We noticed a granola chip made in Oregon. I gasped, she questioned why. We had to buy them. Well because it is food from Oregon The General says in that sassy valley girl way she has developed (at 6 1/2 she is very mature you know).
Approaching holidays reminds me of cooking with my mom.. I'll make that a separate post.
What I came in here to say was.... just put a pumpkin bread in the oven. I told The General I was going to make it and she said.... better add raspberries mom or I won't eat it. And since she picked brussell sprouts for her dinner vegetable I am going with it (seriously? brussell sprouts? who knew). So it has raspberries instead of nuts. Should be yum!
Hi spritzerJ, Welcome to the thread!
I know that feeling of seeing something that reminds you of home and getting excited about it. Very cool. Oregon has the best berries that I have ever had. Several friends grew up there and now live elsewhere and have to mail order berries in.
Sounds like you have a little Chef in the making. Good choice! Raspberries in the Pumpkin Bread.
How did you cook the Brussell sprouts? You must do them very well for a young one to enjoy them that is one tough vegetable to get kids to try!
Sun, it's Football Sunday and you should be asking what some are snaking on during their game watching, lol.
Hey Wolfy! Ask anything that you want
*Hands Wolfy the microphone*
Wait..I think you already did ask. lol
Hello everybody! Wow, this thread is active! woohooo. Food! Nice to see new and familiar faces here. Makes me happy, like food! haha. :)
(remembers making tortillas as a kid with my gram .. and making all the states too! Hey they tasted good and I enjoyed it so that's all that matters. :))
Fried chicken talk, Bojangles, Church's, Popeyes, KFC. mmm mmm. One of these days I'm gonna go to each of these establishments and have a taste test. LOL! :) I know these restaurants are here. My mom's fav used to be Church's.
taco talk, and now steaks!!
What is your favorite steak people and how do you like it ?
How do you cook it ?
I love me a good ribeye cooked medium well! .. and I usually make my own. The best restaurant I found to make it is Texas Roadhouse. I also love a lil steak sauce on it like A1 or 57.
Ohhhh! They have a wonderful Chinese restaurant, Nine Dragons. We enjoyed it one evening with my daughter and got to see the fireworks while having dinner also! Spectacular!
Well today I'm enjoying the rest of my hot and spicy chicken wings I got from Publix, a local, popular supermarket deli. They have wonderful chicken! Hell I may take the meat, put with some cheese in a tortilla for a variety. I will also have a slice of crumb crust apple pie my darling bought from there also this morning.
Sun, are you going after your fish taco?
My favorite steak is a rib eye or Porterhouse. I do a few marinades but really like A1 steak sauce. Beef in general, If I am cooking Chinese food I want to use flank steak. If I am having Mexican, I will go for Carne Asada. Eating out, Japanese, negima yaki. NY food..brisket. Lucky enough to be getting real BBQ - Beef ribs. Rare these days that I eat a good steak but I do like one now and then.
At Epcot I did not see a Chinese restaurant just a quick serve place. Where is it? The French restaurants were fun.
No fish taco, I had a lot to do today and have to allow myself a few hours between the travel time and all but I am going to try to get there tomorrow. lol
The fish taco better be good I sure posted enough about it.
pumpkin and cream cheese truffles, pumpkin cookies, fudge, pie's, veggie and meat trays....chli n cream cheese dip....thats just the beginningins and the deserts to follow....
I so cannot wait for thanksgiving !
On the way home from the store Audree saw a tree in a truck and stated
"Oh my god do they not know its thanksgiving first? " her tone of voice and her shock was adorable however even she gets it and she is only 6
Good lord that is a feast! How many people are you having over?:|
Want to ship me a care package?
Speaking of that someone offered to send me jam in a rep comment and now the comment is gone :( I did not reply right away and the comment got repped right out of there.
You have such a charmed life with those adorable little ones. Lucky you. I need a little one, or two, or three. lol
Oh well maybe someday.
What kind of pies are you making?
Corkey
11-18-2012, 10:09 PM
My favorite steak is a rib eye or Porterhouse. I do a few marinades but really like A1 steak sauce. Beef in general, If I am cooking Chinese food I want to use flank steak. If I am having Mexican, I will go for Carne Asada. Eating out, Japanese, negima yaki. NY food..brisket. Lucky enough to be getting real BBQ - Beef ribs. Rare these days that I eat a good steak but I do like one now and then.
At Epcot I did not see a Chinese restaurant just a quick serve place. Where is it? The French restaurants were fun.
No fish taco, I had a lot to do today and have to allow myself a few hours between the travel time and all but I am going to try to get there tomorrow. lol
The fish taco better be good I sure posted enough about it.
At certain times o'the year we get Wagu...yes it is delicious.
always2late
11-18-2012, 10:43 PM
It's our first Thanksgiving in the new house, and it's the first one where it will just be me, my son, GHB, and his father. Usually I get together with my parents, my brother and his family, cousins, etc..for Thanksgiving, so it's gonna be a quiet holiday this year (and I am so looking forward to it! It's going to be so nice to just be able to eat dinner and relax at home). I've cooked for the holiday before because when I was younger my parents would host Thanksgiving for the family...20 people or more...and when my mon started working nights, the cooking fell to me. I have the menu for this year all planned out. I'd love to know what everyone else is cooking for Thanksgiving. Do you have any traditional or cultural dishes that you cook for the holiday? If you are cooking turkey, what are some of your favorite side dishes? Are there any unusual/"non-traditional" dishes that you serve? (I am a total foodie, and love learning about new dishes and recipes! :) )
I bought a turkey but it went right into the freezer. You just can't argue with meat for 89 cents a pound. But I think we're not going to do the big traditional meal. Even though I do celebrate it as First Nations Day--and I'm sincere about that; as a gardener I truly appreciate the work the First Nations Farmers put into developing these foods!--Gryph cannot get past the "Thanksgiving" part of the day or the meal, and without my own oven it's just too hard to deal with something that causes him unhappiness.
So last night I put pork, onions, red potatoes and sauerkraut in the crockpot. I used country-style pork loin ribs this time because they were on sale, but in the past I've used just about every cut there is. It was done this morning, so I pulled out everything but the onions and broth and then put in the rest of the pork, taters, and sauerkraut for another batch.
I saved the bones for bone broth; has anyone made this before? You cook the bones low and slow until they crumble, then sieve them out. It takes a couple days. The broth is supposed to get very dark and be loaded with minerals and concentrated flavor.
Good Morning delicious people!
How are you all doing today?
Lets hear some foodie stories from the weekend.
I made a big pot of chicken soup yesterday now I realize that I am going
to have to pack some up and give some away. Way too much of it. So I will
be on the lookout for some people who are feeling under the weather
and surprise them with some soup. That is something that I have always appreciated when I am sick.
Does anyone make soup to go with the upcoming holidays?
Also, I am interested in knowing what your favorite pies are. Pie freak here,
I really like most fruit pies and rarely ever make them at home.
I hope that whatever you are doing today, your day is bright and beautiful.
Sun
At certain times o'the year we get Wagu...yes it is delicious.
Corkey have you thought about having your own food blog?
I bet you could do a heck of a job on one. You have a lot of great experiences
and information to share.
It's our first Thanksgiving in the new house, and it's the first one where it will just be me, my son, GHB, and his father. Usually I get together with my parents, my brother and his family, cousins, etc..for Thanksgiving, so it's gonna be a quiet holiday this year (and I am so looking forward to it! It's going to be so nice to just be able to eat dinner and relax at home). I've cooked for the holiday before because when I was younger my parents would host Thanksgiving for the family...20 people or more...and when my mon started working nights, the cooking fell to me. I have the menu for this year all planned out. I'd love to know what everyone else is cooking for Thanksgiving. Do you have any traditional or cultural dishes that you cook for the holiday? If you are cooking turkey, what are some of your favorite side dishes? Are there any unusual/"non-traditional" dishes that you serve? (I am a total foodie, and love learning about new dishes and recipes! :) )
Welcome always2late! Awesome, another foodie. Pull up a chair.
What is on your menu for this year?
I am not cooking which is a nice change because I was part of a team that cooked for 2300 last year. Cant tell you how long it was before I coold look at turkey again. lol
Growing up my Nana did Thanksgiving dinner and always had Italian food woven into the meal. I was a teenager before I understood that most people did not serve a turkey AND a lasagna.
Who knew?
My grandparents were just trying to bring some of their family favorites to the table but I still crack up every time I think about the huge crowded Thanksgiving table, the extra banquet style table, packed with food and a big lasagna. Then there was Italian pastry table for desert. Pumpkin pie was never a centerpiece because the pastry was so good.
I bought a turkey but it went right into the freezer. You just can't argue with meat for 89 cents a pound. But I think we're not going to do the big traditional meal. Even though I do celebrate it as First Nations Day--and I'm sincere about that; as a gardener I truly appreciate the work the First Nations Farmers put into developing these foods!--Gryph cannot get past the "Thanksgiving" part of the day or the meal, and without my own oven it's just too hard to deal with something that causes him unhappiness.
So last night I put pork, onions, red potatoes and sauerkraut in the crockpot. I used country-style pork loin ribs this time because they were on sale, but in the past I've used just about every cut there is. It was done this morning, so I pulled out everything but the onions and broth and then put in the rest of the pork, taters, and sauerkraut for another batch.
I saved the bones for bone broth; has anyone made this before? You cook the bones low and slow until they crumble, then sieve them out. It takes a couple days. The broth is supposed to get very dark and be loaded with minerals and concentrated flavor.
Hi Cath! Just curious, did you ever have any of the beans that are grown by the local Najavo tribe in the Phoenix area? They have some amazing pinto beans and I am trying to get my hands on some.
The history of this holiday is something that deeply concerns me since history was so twisted but I have over the years tried to make the holiday a totally different kind of an event more of a "gratitude" circle.
Not having an oven is tough if you want to cook a turkey. And you were looking forward to the stuffing! Aw..well you can always do a turkey another time.
Your pork dish sounds great. I love sauerkraut and anything made with cabbage really. Especially kim chi which I can not find lately. So that means it is time to make my own.
spritzerJ
11-19-2012, 10:31 AM
Favorite pie....
Sour cream lemon
Apple
Blackberry
I'll be making my first pecan pie this holiday. Dear Stoney is earning one.
Not in any particular order. I am a pie person. Not so much into cake. However, The General prefers cake. Gotta come up with some cute chocolate cake recipe for Thanksgiving.
I am cooking away from home and in a new "family members" house so I am anxious about having needed supplies. I'm making my to pack list now. Just in case.
Favorite pie....
Sour cream lemon
Apple
Blackberry
I'll be making my first pecan pie this holiday. Dear Stoney is earning one.
Not in any particular order. I am a pie person. Not so much into cake. However, The General prefers cake. Gotta come up with some cute chocolate cake recipe for Thanksgiving.
I am cooking away from home and in a new "family members" house so I am anxious about having needed supplies. I'm making my to pack list now. Just in case.
I have never had sour cream lemon pie. Sounds interesting.
Pecan pie took a whole new twist for me when I had a sweet potato pie that had a layer of the pecan filling on top. When baked the pecans became caramelized and crunchy on top, finishing off with a crackle glaze. A really nice combination of flavors and textures.
Chocolate cake is something that I love. You can always get a small pan and make a mini cake.
Good lord that is a feast! How many people are you having over?:|
Want to ship me a care package?
Speaking of that someone offered to send me jam in a rep comment and now the comment is gone :( I did not reply right away and the comment got repped right out of there.
You have such a charmed life with those adorable little ones. Lucky you. I need a little one, or two, or three. lol
Oh well maybe someday.
What kind of pies are you making?
Happy to send you a care package!
We will have pumpkin and apple and im not sure what else.
I agree i am blessed to have them in my life.
I believe we are having ten or 12 people come for dinner.
ps. If you make it to a brunch you will have a chance to meet them :)
speaking of Tacos....and stuff Im wondering how many people here to enchilada's with their turkey leftovers? we do them every year...My son inlaws mother also makes turkey tamale's from scratch after ...we find all kinds of creative ways to work with the left overs. Enchiladas are my favorite though for left overs.
always2late
11-19-2012, 11:19 AM
Welcome always2late! Awesome, another foodie. Pull up a chair.
What is on your menu for this year?
I am not cooking which is a nice change because I was part of a team that cooked for 2300 last year. Cant tell you how long it was before I coold look at turkey again. lol
Growing up my Nana did Thanksgiving dinner and always had Italian food woven into the meal. I was a teenager before I understood that most people did not serve a turkey AND a lasagna.
Who knew?
My grandparents were just trying to bring some of their family favorites to the table but I still crack up every time I think about the huge crowded Thanksgiving table, the extra banquet style table, packed with food and a big lasagna. Then there was Italian pastry table for desert. Pumpkin pie was never a centerpiece because the pastry was so good.
Lol...and here I thought my family was the ONLY one that had lasagna and Italian wedding soup at Thanksgiving!
The menu this year is gonna go the more traditional route (if only because I'm just cooking for the four of us :) ). Turkey, stuffing, mashed potatoes, sweet potato cassarole, brussel sprouts, cranberry sauce, and Nantucket pie and reverse caramel apples for dessert.
Happy to send you a care package!
We will have pumpkin and apple and im not sure what else.
I agree i am blessed to have them in my life.
I believe we are having ten or 12 people come for dinner.
ps. If you make it to a brunch you will have a chance to meet them :)
speaking of Tacos....and stuff Im wondering how many people here to enchilada's with their turkey leftovers? we do them every year...My son inlaws mother also makes turkey tamale's from scratch after ...we find all kinds of creative ways to work with the left overs. Enchiladas are my favorite though for left overs.
A care package? Awesome! Thank you. Ok I may survive this bachelor thing after all with my femme friends looking out for me :)
12 is a nice size group for dinner. I have done a lot of dinner parties for 12-14. That is a comfortable number for me. At home this is. My dining room table only seats 8 comfortably so I have to swap tables out to do a larger group or use the back yard and two tables. We can do this in CA year round, which is a bonus, as if living in CA were not enough of a bonus on its own.
Eventually I will make it to a brunch for sure.
Turkey leftovers..hmmm..as Corkey says "what leftovers?" :|
No seriously, I eat turkey sandwiches on oatmeal bread pretty regularly so leftovers usually become sandwich or soup. In the last year I have gotten into making simple stocks and loading up a soup with green leafy vegetables such as swiss chard, spinach, bok choy, collards, kale, napa cabbage. It all depends on my mood and what is good at the market. I will spin the soup in a flavor direction with lots of garlic, ginger, soy and a little rice vinegar or something like tomato, onion, cilantro, jalepeno, or tomato, more garlic, and a good romano cheese, again depending on my mood.
A good turkey or chicken stock can be turned into many different kinds of soup. Your enchilada idea is a good one though.
Lol...and here I thought my family was the ONLY one that had lasagna and Italian wedding soup at Thanksgiving!
The menu this year is gonna go the more traditional route (if only because I'm just cooking for the four of us :) ). Turkey, stuffing, mashed potatoes, sweet potato cassarole, brussel sprouts, cranberry sauce, and Nantucket pie and reverse caramel apples for dessert.
Welcome to the Italian Thanksgiving table! lol. That is funny.
What is Nantucket pie? And reverse caramel apples? I am totally intrigued by that idea. Whatever it is. Caramel and apples together in any formation works for me.
I love this thread. I am learning so much.
A care package? Awesome! Thank you. Ok I may survive this bachelor thing after all with my femme friends looking out for me :)
12 is a nice size group for dinner. I have done a lot of dinner parties for 12-14. That is a comfortable number for me. At home this is. My dining room table only seats 8 comfortably so I have to swap tables out to do a larger group or use the back yard and two tables. We can do this in CA year round, which is a bonus, as if living in CA were not enough of a bonus on its own.
Eventually I will make it to a brunch for sure.
Turkey leftovers..hmmm..as Corkey says "what leftovers?" :|
No seriously, I eat turkey sandwiches on oatmeal bread pretty regularly so leftovers usually become sandwich or soup. In the last year I have gotten into making simple stocks and loading up a soup with green leafy vegetables such as swiss chard, spinach, bok choy, collards, kale, napa cabbage. It all depends on my mood and what is good at the market. I will spin the soup in a flavor direction with lots of garlic, ginger, soy and a little rice vinegar or something like tomato, onion, cilantro, jalepeno, or tomato, more garlic, and a good romano cheese, again depending on my mood.
A good turkey or chicken stock can be turned into many different kinds of soup. Your enchilada idea is a good one though.
You can never go wrong with a good soup...
I love a good turkey sandwhich..i will stack mine with turkey,cranberry,cream cheese, stuffing and wow that a sandwhich and nummy...
You can never go wrong with a good soup...
I love a good turkey sandwhich..i will stack mine with turkey,cranberry,cream cheese, stuffing and wow that a sandwhich and nummy...
Also for those of us who are cutting back on carbs especially after the holidays it is good to have turkey on hand. The leftover turkey can be chopped up and added to green salads and then kicked up with simple fiery dressings or chopped and scrambled with egg whites. I worked with a lot of athletes this summer who wanted egg whites every morning so I made a variety of scrambles (posted a pic of one of my most requested scrambles on Facebook this summer not sure if you saw that) and some people were requesting roasted turkey in the scramble. At first I thought this was odd but after experimenting I found that the combination worked really well. For a high power boost I would scramble egg whites, chopped turkey, lots of spinach (it cooks down fast) and then a little diced tomato, onion, jalepeno. Some people wanted a little cheese mixed in, some hit it with hot sauce. Some asked for it in a whole wheat wrap (large tortillia) which worked well to take it on the run.
that sounds really good
I miss having eggs :(
Sun,
I do not see said pic posted lol I went and looked cause it sounds yummy
always2late
11-19-2012, 01:48 PM
Welcome to the Italian Thanksgiving table! lol. That is funny.
What is Nantucket pie? And reverse caramel apples? I am totally intrigued by that idea. Whatever it is. Caramel and apples together in any formation works for me.
I love this thread. I am learning so much.
Here is a link for Nantucket pie. It is delicious!
http://www.foodnetwork.com/recipes/kathleen-daelemans/nantucket-cranberry-pie-recipe/index.html
I've never made the reverse caramel apples...but they look SO good that I am gonna give them a try. You take some granny smith apples, slice in half, core them and hollow them out a bit, then pour in melted caramel. Refrigerate until the caramel sets and then slice. Mmmmmmmmm!
Sun,
I do not see said pic posted lol I went and looked cause it sounds yummy
LOL..its in mobile uploads. I posted a bunch of food there from work but I will email you a pic when I can.
Here is a link for Nantucket pie. It is delicious!
http://www.foodnetwork.com/recipes/kathleen-daelemans/nantucket-cranberry-pie-recipe/index.html
I've never made the reverse caramel apples...but they look SO good that I am gonna give them a try. You take some granny smith apples, slice in half, core them and hollow them out a bit, then pour in melted caramel. Refrigerate until the caramel sets and then slice. Mmmmmmmmm!
Thank you for the link. Wow that pie sounds great.
The caramel apple idea is a good one. I am missing going up to our local apple region this fall. It is always a fun trip and I usually bring back apple pie, apple dumplings, caramel apples..fresh apples..can you tell that I like apples?
Sachita
11-19-2012, 02:17 PM
I probably won't have time this thanksgiving but I really really want to make this
Praline-Pumpkin Cake
http://m.bettycrocker.com/recipes/praline-pumpkin-cake/2dcc51b5-2706-4ed8-974f-cd1e51b7bf95
I probably won't have time this thanksgiving but I really really want to make this
Praline-Pumpkin Cake
http://m.bettycrocker.com/recipes/praline-pumpkin-cake/2dcc51b5-2706-4ed8-974f-cd1e51b7bf95
When you do make it, please let us know how it turns out. Looks great.
Sachita
11-19-2012, 02:25 PM
I will. I'm not eating a lot of grains these days so I'm going to make it a mission to learn how to bake well and treat myself
Daywalker
11-19-2012, 02:29 PM
I made mah first big pot o'Soup of the season last night.
Fresh broccoli n cheddar...non-milk base.
Garnished with diced romas, italian cheezes
and sprinkles of broccoli crowns.
:linecook:
It was awesome.
I usually take pics of mah food, because that's what
mah life has come to...LOL, but it's in the
Amazoniacs phone so I gotta
get a forward.
:coffee:
The bread we had ~ was Screaming with goodness
Traders Joe's Circle of Rolls
http://foods.dailyburn.com.s3.amazonaws.com/pictures/690036/large_thumb.png
I'm making a Chowder next week.
Tonight we are having that giant stalk of Brussels Sprouts.
:chef2:
And a couple of steaks that mah sister gave us.
:bbq:
:daywalker:
Daywalker
11-19-2012, 02:33 PM
http://sphotos-b.xx.fbcdn.net/hphotos-snc6/248797_10151162240833123_844831645_n.jpg
:cheesy:
:daywalker:
Sachita
11-19-2012, 02:34 PM
oh dang soup sounds good today. I have a big ass bag of baking potatoes for thanksgiving. I think I need to snag a few of those and some cheese and .... hmmmm some potato soup or something. I wish I had some bacon.
I grew a tons of sweet potatoes and butternut squash. I'm cooking a sweet potato now. I love to put cinnamon on them.
I'm on my way over Day!
:byebye:
What kind of chowder are you making?
Bella~Vita
11-19-2012, 03:25 PM
Any suggestions on veggie casseroles? I get tired of chicken I'm gonna start clucking in a minute.
oh dang soup sounds good today. I have a big ass bag of baking potatoes for thanksgiving. I think I need to snag a few of those and some cheese and .... hmmmm some potato soup or something. I wish I had some bacon.
I grew a tons of sweet potatoes and butternut squash. I'm cooking a sweet potato now. I love to put cinnamon on them.
You just reminded me that I have butternut squash. Hmm..guess I had better cook it. When I make butternut bisque it flies out the door. I would be lucky to get some.
Bacon..I still have to plan a bacon dinner party. This is something special for a friend who is a bacon freak. I played around with a BLT soup idea: Tomato, Escarole, garlic and bacon. Veg base. It was good. Still working on the details of the whole dinner menu. The only special request was a bacon vodka martini.
Sweet potatoes I could eat every day. One of the things that I make for the kids in my family are hand cut sweet potato fries. Just peel, cut and bake. Nothing to it. Then I make a dipping sauce, usually maple. Sometimes coconut. Easy. The kids love it.
Daywalker
11-19-2012, 03:26 PM
I'm on my way over Day!
:byebye:
What kind of chowder are you making?
Yer still in the AZ!
It's gonna be a shredded chicken, baby corn, red taterz,
water chestnut, celery, mushroom and bamboo
shoot chowder...still to be named.
I had a vision of an Asian chowder,
so I am gonna make one up.
:koolaid:
When will U be back?
:|
:daywalker:
Bella~Vita
11-19-2012, 03:26 PM
You just reminded me that I have butternut squash. Hmm..guess I had better cook it. When I make butternut bisque it flies out the door. I would be lucky to get some.
Bacon..I still have to plan a bacon dinner party. This is something special for a friend who is a bacon freak. I played around with a BLT soup idea: Tomato, Escarole, garlic and bacon. Veg base. It was good. Still working on the details of the whole dinner menu. The only special request was a bacon vodka martini.
Sweet potatoes I could eat every day. One of the things that I make for the kids in my family are hand cut sweet potato fries. Just peel, cut and bake. Nothing to it. Then I make a dipping sauce, usually maple. Sometimes coconut. Easy. The kids love it.
Those sound good ... I love sweet potatoes ... do you spray the pan? And what temp?
Any suggestions on veggie casseroles? I get tired of chicken I'm gonna start clucking in a minute.
Hi Kat,
I like to take an assortment of vegetables and toss them with olive oil and sea salt then roast them in a 325 oven for an hour. Usually i will cut up a few different root vegetables, brussel sprouts, whatever seems like a good idea at the time.
A veggie casserole that I mad long ago was just cut up fresh, broccoli, spinach, zucchini, red pepper, carrots, onion, plum tomato (you can add anything) mixed with light sour cream, shredded extra sharp cheddar and shredded monterey jack. Roughly 3 cups of veg, one cup of sour cream and 2 cups of cheese. I think I added a little milk, salt, pepper and Tabasco.
Pour this into a casserole dish and top with fresh bread crumbs. Bake for 45 mins on 325.
Bella~Vita
11-19-2012, 03:34 PM
Hi Kat,
I like to take an assortment of vegetables and toss them with olive oil and sea salt then roast them in a 325 oven for an hour. Usually i will cut up a few different root vegetables, brussel sprouts, whatever seems like a good idea at the time.
A veggie casserole that I mad long ago was just cut up fresh, broccoli, spinach, zucchini, red pepper, carrots, onion, plum tomato (you can add anything) mixed with light sour cream, shredded extra sharp cheddar and shredded monterey jack. Roughly 3 cups of veg, one cup of sour cream and 2 cups of cheese. I think I added a little milk, salt, pepper and Tabasco.
Pour this into a casserole dish and top with fresh bread crumbs. Bake for 45 mins on 325.
Oh yummo ... thanks Sun ... I see a trip to the produce stand is in order... I'm happy now !:hangloose:
Oh yummo ... thanks Sun ... I see a trip to the produce stand is in order... I'm happy now !:hangloose:
You may have to play around with those measurements I am estimating.
Corkey
11-19-2012, 05:04 PM
Corkey have you thought about having your own food blog?
I bet you could do a heck of a job on one. You have a lot of great experiences
and information to share.
You've seen my spelling ..yes?
You've seen my spelling ..yes?
All you need is an editor..or write in Word first and spell check.
We should talk about this sometime.
ruffryder
11-19-2012, 05:45 PM
I enjoy apple pie anytime! I prefer the one with a crumb topping or a caramel drizzle over it. mmm. mmm. I also like pumpkin pie during these fall holidays. Ice cream over a warm pie slice is great too! Have to have a nice cup of hot chocolate or dark roast coffee with it!
Is it a pie or is it a cake or all in it's own category? Cheesecake I like strawberry or plain ol'.
Maybe we'll see some more recipes up here for pies. Here is one for pumpkin croissants we tried a few weeks ago. Instead of cutting all the crescent rolls in half, we made some whole ones and prefer that. Also I would prefer more pumpkin and less of the cream cheese. We also used cinnamon instead of p. pie spice to roll them in with the sugar.
For 32 mini croissants use 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2.
1/2 block of cream cheese
1 cup of canned pumpkin
1 - 2 T pumpkin pie spice
3 - 4 T sugar (granulated or powdered)
Beat together until fluffy and creamy. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375* for 15-18 minutes.
https://sphotos-a.xx.fbcdn.net/hphotos-snc6/c67.0.403.403/p403x403/230920_451186658260740_728942044_n.jpg
Great post ruff..thank you for the recipe. That looks like something that would be fun to make with kids.
I agree it would be great to see some pie recipes posted in here.
Where are all the bakers?
So as I posted before about honey and I making steak/shrimp -- we changed our plans to make our little tday a real tday. I'm so excited to be cooking in the kitchen with her -- we have so much fun. (Music in the back ground and dancing too!)
I am going to make butternut squash soup for my folks for Wednesday--
Favourite pies:
Pumpkin
Pecan
Peach
Coconut Custard
Sachita
11-19-2012, 06:57 PM
you mentioned maki rolls and nori in another thread. Lets talk about that. Nori is great for you and so many recipes. How do you make your sushi rice?
anyone know how to make good hon dashi with msg?
spritzerJ
11-19-2012, 07:03 PM
Ohhh ahk reminded me I do love peach pie. goodness peaches are my favorite food.
My mom used to make pie squares when we were young. I call it portable pie. As a busy mom, in the summer she when she could not take the time and heat of the oven to make a full grown pie she made pie squares. essentially a thin pie on a cookie sheet (raised edges). Bottom crust rolled, single layer of fruit (apple or peach) and another crust. Using her pizza cutter to cut up pie squares. You get the picture. Heaven in a square. Gone in a flash.
On of my current favorite pies is sour cream lemon. This recipe is delightful.
http://www.tasteofhome.com/Recipes/Sour-Cream-Lemon-Pie
I'll be baking my brave gy a pecan pie... no corn syrup... this recipe is a winner...
http://allrecipes.com/recipe/pecan-pie-v/
you mentioned maki rolls and nori in another thread. Lets talk about that. Nori is great for you and so many recipes. How do you make your sushi rice?
anyone know how to make good hon dashi with msg?
Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.
What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.
I love Nori and eat the strips as a snack. I also add it to soups.
Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?
Corkey
11-19-2012, 07:22 PM
Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.
What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.
I love Nori and eat the strips as a snack. I also add it to soups.
Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?
I do my rice until it is clear, 7+x.....
So as I posted before about honey and I making steak/shrimp -- we changed our plans to make our little tday a real tday. I'm so excited to be cooking in the kitchen with her -- we have so much fun. (Music in the back ground and dancing too!)
I am going to make butternut squash soup for my folks for Wednesday--
Favourite pies:
Pumpkin
Pecan
Peach
Coconut Custard
Very happy for you. You two must be quite a cute couple.
Cooking together can be so much fun. Especially when you both can cook!
Feel free to post a Butternut Squash soup recipe.
We are off to a good start with recipes for the holidays, keep them coming in everyone!
Hi Cath! Just curious, did you ever have any of the beans that are grown by the local Najavo tribe in the Phoenix area? They have some amazing pinto beans and I am trying to get my hands on some.
Do you mean Anasazi beans? I used to buy them at Trader Joe's. Otherwise I don't know which beans you mean, but you could check the catalog at Native Seeds Search; they have pretty good descriptions and that might send you in the right direction. http://www.nativeseeds.org/
Spritzer, thank you for the pecan pie recipe! I'm looking forward to trying it out.
Do you mean Anasazi beans? I used to buy them at Trader Joe's. Otherwise I don't know which beans you mean, but you could check the catalog at Native Seeds Search; they have pretty good descriptions and that might send you in the right direction. http://www.nativeseeds.org/
Spritzer, thank you for the pecan pie recipe! I'm looking forward to trying it out.
http://www.navajopride.com/Images/Napi-Products.gif
Sorry wrong state. They are Pinto Beans from NM.
Not easy to find but they can me mail ordered.
Wrong they are wholesalers. Ok now I see why they are hard to come by
No mail order directly from the tribe. My mistake.
I do my rice until it is clear, 7+x.....
Gee you are picky!
Any particular brands that you like? I know that we use a lot of Cal Rose in CA.
Maybe Navajo Pride is a trade name rather than a variety name? I didn't find them in the catalog, anyhow, and they have 79 varieties of spefically southwestern Native American common beans.
Corkey
11-19-2012, 08:19 PM
Gee you are picky!
Any particular brands that you like? I know that we use a lot of Cal Rose in CA.
Very, it's sushi!!! and I don't have any at the moment to tell you the brand...:blink:
Favorite pie....
Sour cream lemon
Apple
Blackberry
I'll be making my first pecan pie this holiday. Dear Stoney is earning one.
Not in any particular order. I am a pie person. Not so much into cake. However, The General prefers cake. Gotta come up with some cute chocolate cake recipe for Thanksgiving.
I am cooking away from home and in a new "family members" house so I am anxious about having needed supplies. I'm making my to pack list now. Just in case.
Oh sweet love, you're just so good to me. I know it will be a great pie. Everything you fix is delicious! Edward's brand use to make a frozen pecan cheesecake that had me always wanting to attempt a homemade version.
We'll save that for another time though. I'm excited for all the pies and your homemade whipped cream! Yum!!
lusciouskiwi
11-20-2012, 08:17 AM
Your pork dish sounds great. I love sauerkraut and anything made with cabbage really. Especially kim chi which I can not find lately. So that means it is time to make my own.
I'm really interested in how your kimchi turns out - photos please. :) By the way, kimchi is just one word. It's not Chinese with two characters joined together to make a word. It's two syllables making one word. :)
When you make it, how soon do you eat it?
http://i35.photobucket.com/albums/d170/hstigen/32364lrg.jpg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
http://i35.photobucket.com/albums/d170/hstigen/144348lrg.jpg
Ingredients
3 cups granulated sugar
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
4 cups miniature marshmallows
4 cups (24 oz.) or two 12 oz. pkgs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional)
2 teaspoons vanilla extract
Directions
LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.
COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.
Although these recipes call for "nuts" in the fudge there will be non in mine as i am allergic to them...however i thought i would go ahead and post the recipe with for those that like them and are not allergic.
Medusa
11-20-2012, 10:47 AM
I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!
NOTE TO SELF:
Volunteer to be a "taste tester" and go visit Medusa, Sun, luscious, pinkielee, and so many others...yummmmm
You are all making me drool..and keyboards and drool do NOT marry well..lol..Pavlov's Conditioning..yessss
I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!
Her Highness has graced our thread!
Welcome Medusa!
Cornbread..awesome. Whenever I make this I like to cut off a slice while it is hot and slather some whipped butter on it then drizzle some honey all over it. Good stuff.
Would you like to share one of your recipes? I am guessing that folks would love the amaretto fudge recipe.
I thought that I was going to get out of cooking this year but that may be changing.
Oh sweet love, you're just so good to me. I know it will be a great pie. Everything you fix is delicious! Edward's brand use to make a frozen pecan cheesecake that had me always wanting to attempt a homemade version.
We'll save that for another time though. I'm excited for all the pies and your homemade whipped cream! Yum!!
Welcome to the thread stone!
Looks like you all are in for a feast.
Homemade whipped cream is just one of those simple pleasures that I should take more seriously..and make more often.
http://www.navajopride.com/Images/Napi-Products.gif
Sorry wrong state. They are Pinto Beans from NM.
Not easy to find but they can me mail ordered.
A good recipe that I use for beans-- Enjoy.
Yield: Approximately 4 cups Cooking Time: 4-6 hours*
Temperature: High, Medium, Freezes Well
Low
2 cups dried pinto beans 1/2 teaspoon garlic salt
9 cups water 2 tablespoons lard or
1 teaspoon salt shortening
1. Sort pinto beans and rinse in cold water.
2. Place beans and water in a large stewing pot. Bring mixture to a
boil over high heat.
3. Reduce heat to medium and cook until beans are tender.
4. Add seasonings and shortening to beans and simmer at low heat for
an additional 30 minutes.
Variations: Salt pork, tomatoes, tomato sauce, catsup, or onions may be added for additional flavor. * Frijoles Pintos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure, seasoned, and simmered at low heat for an additional 30 minutes
Very happy for you. You two must be quite a cute couple.
Cooking together can be so much fun. Especially when you both can cook!
Feel free to post a Butternut Squash soup recipe.
We are off to a good start with recipes for the holidays, keep them coming in everyone!
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve
*Sometimes (depending on how much time I have) I roast the squash in skin with the onions. Add some apples with olive oil & s/p -- bake til squishy and blend in food processor til smooth. Add seasonings and eat with crunchy bread.
PS. I love Peach Pot pies -- hand help yumminess!! (This way I don't have to share) :eatinghersheybar:
ruffryder
11-20-2012, 03:38 PM
yum good ol' fresh pinto beans from the crock pot. Sometimes like pork salt fatback in mine and diced onions and a tsp of butter.. mm makes a great soup with some cornbread or fresh flour tortillas!
Thanks for the recipe ahk!
HEHE!
http://ts3.mm.bing.net/th?id=H.4885474509586506&pid=1.7
I'm really interested in how your kimchi turns out - photos please. :) By the way, kimchi is just one word. It's not Chinese with two characters joined together to make a word. It's two syllables making one word. :)
When you make it, how soon do you eat it?
Thank you for that language check because I clearly have no idea what I am doing.
Yes I will let you know how it comes out.
Okiebug61
11-20-2012, 04:20 PM
I am busy making my homemade graham cracker bark!
WolfyOne
11-20-2012, 04:34 PM
I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!
THUD
That is all
WolfyOne
11-20-2012, 04:40 PM
Her Highness has graced our thread!
Welcome Medusa!
Cornbread..awesome. Whenever I make this I like to cut off a slice while it is hot and slather some whipped butter on it then drizzle some honey all over it. Good stuff.
Would you like to share one of your recipes? I am guessing that folks would love the amaretto fudge recipe.
I thought that I was going to get out of cooking this year but that may be changing.
Please let it be her custard pie....I'm just going to have to move there to get it.
laruss
11-20-2012, 05:31 PM
I am going to make this loaf this evening. We already roasted and mashed the pumpkins so now to make yumminess. This is one of my favourites and I usually make it for the sharing of cakes and ale at Samhain, no one has ever complained.
Pumpkin Spice Loaf
2 Cups White Sugar
1 Cup packed Brown Sugar
2 Cups Canned Pumpking (not pie filling) or make your own
1 Cup Vegetable Oil
4 Eggs
4 Cups Flour
2 tsp Baking Soda
1 tsp Salt
1/2 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Ground Ginger
2 Cups Raisins
1 Cup Chopped Pecans
2/3 Cup Water
Combine sugars, pumpkin, oil, eggs, flour, baking soda & spices.
Fold in raisin, pecans & water.
Spoon into 2 greased loaf pans.
Sprinkle with white sugar.
Bake @ 350 degrees for 60-75 min.
Can serve with whipped cream cheese.
http://i35.photobucket.com/albums/d170/hstigen/532125_4292767752116_1835038803_n.jpg
My finished fudge and cookies well partially finished , as i had 2 more batches of cookies added by the time i finished. The fudge will get cut tomorrow.
I should mention i love how big and spacious my daughters kitchen is and how pleasant it is to bake in there...
NOTE TO SELF:
Volunteer to be a "taste tester" and go visit Medusa, Sun, luscious, pinkielee, and so many others...yummmmm
You are all making me drool..and keyboards and drool do NOT marry well..lol..Pavlov's Conditioning..yessss
Hiya Clay Welcome to the thread!
LOL I want to be a taste tester too. That would be awesome.
I am very Pavlovian too especially if we are talking about Mexican or Asian foods. It is hard to read this thread and not get hungry.
My finished fudge and cookies well partially finished , as i had 2 more batches of cookies added by the time i finished. The fudge will get cut tomorrow.
I should mention i love how big and spacious my daughters kitchen is and how pleasant it is to bake in there...
Wow gaea they look great! Cant recall the last time that I had fudge. Love it though.
Looking forward to seeing more of everyone's pics!
I am going to make this loaf this evening. We already roasted and mashed the pumpkins so now to make yumminess. This is one of my favourites and I usually make it for the sharing of cakes and ale at Samhain, no one has ever complained.
Pumpkin Spice Loaf
2 Cups White Sugar
1 Cup packed Brown Sugar
2 Cups Canned Pumpking (not pie filling) or make your own
1 Cup Vegetable Oil
4 Eggs
4 Cups Flour
2 tsp Baking Soda
1 tsp Salt
1/2 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Ground Ginger
2 Cups Raisins
1 Cup Chopped Pecans
2/3 Cup Water
Combine sugars, pumpkin, oil, eggs, flour, baking soda & spices.
Fold in raisin, pecans & water.
Spoon into 2 greased loaf pans.
Sprinkle with white sugar.
Bake @ 350 degrees for 60-75 min.
Can serve with whipped cream cheese.
Hi laruss
Nice recipe! I bet the cake is amazing with fresh pumpkin. This looks like one I am going to try.
girl_dee
11-20-2012, 07:26 PM
Hi there all of your delicioustarians!
Well this thread is hard to visit at times because i am on a diet, the good news is i am doing Atkins so lots of yummy stuff to enjoy that most people don't on other plans.
Tonight i made cheeseburgers, good old fashioned cheeseburgers
Steamed brocolli and salad for me
Taters for the Syr.
Was a fun light and easy night.
girl_dee
11-20-2012, 07:28 PM
Cornbread, it's always been a strong dish of mine, my secret?
Creamed corn.
Does the trick every time.
Please let it be her custard pie....I'm just going to have to move there to get it.
Cast your vote now.
I am busy making my homemade graham cracker bark!
Hi Okie, Welcome to the thread!
What is graham cracker bark?
ruffryder
11-20-2012, 07:37 PM
Cornbread, it's always been a strong dish of mine, my secret?
Creamed corn.
Does the trick every time.
Sounds great! Last night we had Sweet Tomatoes for dinner and I tried some of their cornbread muffins. Needless to say I wasn't digging them. I found whole kernel corn in there. I knew they had made them but I wanted my corn ground in there. I bet yours are just great with cream corn. That probably is the secret!
Sachita
11-20-2012, 08:01 PM
Sushi rice, rinse 3x in cold water. Cook 1C rice to 2 1/2C water. When it is hot I toss it in a wooden bowl with a wooden spatula (the Japanese Chefs are very specific about not using metal with rice) let it cool down a bit. Then I toss in a little Mirin. At room temp it is ready to roll.
What I have noticed over the years is that sometimes I have to adjust the water depending on the type of rice that I am using and altitude. Trial and error.
I love Nori and eat the strips as a snack. I also add it to soups.
Whenever I have made Dashi I buy the dried flakes in an Asian market. In SF I was spoiled being near Japantown. Do you mean with MSG or with no MSG?
NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.
My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.
I love love Asian food
NO MSG! You can buy the hon dashi mixes but they all have msg. Or I can buy bonita flakes and make it I guess but even some of the bonita flakes have msg. You can really make good miso soup or many other recipes without it.
My sushi rice is ok. I have good days and bad days. lol But I don't use that much rice.
I love love Asian food
LOL I was confused because your post said with MSG but I figured that you meant with no MSG. This is a problem with Asian imports as is sodium metabisulfite. I really do not get it why this junk is in so many products.
Your best bet is likely making fish stock from scratch. I will search around for some more information on the dashi and see what I can come up with.
Sachita
11-20-2012, 08:57 PM
there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.
Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.
damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.
there was this little cuban market in miami that sold dried bonita and salted cod. Bonita is common in South Florida. I use to find the most interesting things at this little market.
Here we have a small Mexican meat market and they get their meat from local mexican farmers. They are wonderful farmers btw that let cows eat grass because they know that is what the animal really needs, its lower and cost and a better product. I make a killer osso bucco or a few weeks ago got ox tails that fell off the bone. I love the way they cut and spice chicken for BBQ.
damn I'm hungry now but too sore and tired to cook. I just wilted some baby greens and threw it on top of left over yellow rice and black beans with some olives and little evoo. I'm still hungry. I wish I had an avocado.
I could eat avocados, mangos, pineapple all day if I could find them in good condition. This time if year is rough. I should probably live on a tropical island.
Sounds like you have a great Mexican market nearby. It is nice when beef is raised correctly, chickens too. I have had to battle it our with Chefs who use production factory chicken and expect me to produce a quality product with this. Once I experienced the farm raised local foods in the SF bay area and the cultural food revolution in Berkeley there was no turning back.
At least I see a movement backwards toward sustainable natural foods though this is taking longer than I anticipated. I am spoiled on coastal fish supplies that allow me to have access to plenty of fresh catch so that if I need a fish steak, fillet or bones for stock I can get them. In restaurant work I will save shrimp and lobster shells for stock. They can easily be ground up, packed up and frozen to make stock at a later date or if I have a lot on hand I make stock right away.
I love Tamarind broth and have been making Tamarind soup with frozen pulp, garlic, one small red thai chili, bok choy, Japanese eggplant and from there I choose a protein, it can be chicken, beef, shrimp. No protein works as well. The sweet sour saltiness of the soup broth is something that I have come to love.
Daywalker
11-21-2012, 12:07 AM
I experimented with something tonight I wanted to do for a while.
Mrs Day loves Blackberry...so tonight I put about 1/2 cup
Blackberry preserves in with some Honey BBQ sauce,
a bit of Lea & Perrins and some spices like minced
onions, garlic powder n such. I soaked a couple
of New York steaks at room temperature in
the sauce and steamed the Brussels in
with some Garlic Lemon Olive Oil,
salt n pepper and onion powder.
:linecook:
Blackberry Steak ~
http://sphotos-b.xx.fbcdn.net/hphotos-prn1/61624_10151166405398123_1969187343_n.jpg
:formalbow:
:daywalker:
Hi Daywalker
I saw that pic earlier on Facebook and had a WOW moment. Great idea for the sauce. Looks delicious. That made me hungry. Now I am realizing that I never had dinner. Had to put out a fire tonight, as they say. If I keep forgetting to eat dinner I may actually lose some weight without even trying.
No wait..that will never happen, I love to eat too much.
No idea what I was thinking.
Must be the hunger setting in.
Good Morning Delicioustarians!
Thanks dee for that awesome word.
I love how creative you all are.
What are you all up to today?
I was awake at 5AM, got to watch the sunrise and listen to the birds
chirping away. Good coffee poolside and looking forward to a warm 82 degree day. Life is good.
Maybe I will even cook something later. Who knows?!
What are all yall cooks and foodies focusing on today?
Good Morning Delicioustarians!
Thanks dee for that awesome word.
I love how creative you all are.
What are you all up to today?
I was awake at 5AM, got to watch the sunrise and listen to the birds
chirping away. Good coffee poolside and looking forward to a warm 82 degree day. Life is good.
Maybe I will even cook something later. Who knows?!
What are all yall cooks and foodies focusing on today?
When my daughter comes home we will be making pumpkin/cream cheese truffles.....until then, its a rainy day here...Ill trade with you, you can send me some sunshine and ill send you some rain...a couple of movies on this rainy day cant hurt...
82....oy im slightly jealous...lmao
When my daughter comes home we will be making pumpkin/cream cheese truffles.....until then, its a rainy day here...Ill trade with you, you can send me some sunshine and ill send you some rain...a couple of movies on this rainy day cant hurt...
82....oy im slightly jealous...lmao
Oh the rainy Sac Valley, yup I remember it well. Hey at least my garden back home is going to be getting a lot of water. I did miss out on cutting back my roses and they are totally amazing, huge, fragrant and make awesome centerpieces. Actually I put them all over the house. My inner gay boy interior decorator has fun with this. lol
I can send some sunshine, sure. Don't be jealous and I wont mention how nice the pool is. ;)
Daywalker
11-21-2012, 11:11 AM
We're headed to mah other big sisters house
tomorrow in Fresno, Mommy will be there too.
:carride:
We're preparing mah Waldorf Salad today.
The Mrs is gonna make something too,
but I totally forgot what already.
:thinking:
:|
The Crows are dancing in the rain
:awww:
I'm outta sugar for mah cawfee.
:byebye:
:daywalker:
girl_dee
11-21-2012, 11:20 AM
I experimented with something tonight I wanted to do for a while.
Mrs Day loves Blackberry...so tonight I put about 1/2 cup
Blackberry preserves in with some Honey BBQ sauce,
a bit of Lea & Perrins and some spices like minced
onions, garlic powder n such. I soaked a couple
of New York steaks at room temperature in
the sauce and steamed the Brussels in
with some Garlic Lemon Olive Oil,
salt n pepper and onion powder.
:linecook:
Blackberry Steak ~
http://sphotos-b.xx.fbcdn.net/hphotos-prn1/61624_10151166405398123_1969187343_n.jpg
:formalbow:
:daywalker:
i just read this aloud to the Syr... we both agree that it's sounds DELISH. She said fruit is great for marinades, and we do have tons of jams around here.. or as she calls them *Jamly*
i bet our black currant jam would be awesome in that Day-concoction.
Did she like it?
Daywalker
11-21-2012, 01:16 PM
i just read this aloud to the Syr... we both agree that it's sounds DELISH. She said fruit is great for marinades, and we do have tons of jams around here.. or as she calls them *Jamly*
i bet our black currant jam would be awesome in that Day-concoction.
Did she like it?
She said it was the best steak she ever had.
:cheesy:
:daywalker:
WolfyOne
11-21-2012, 01:45 PM
I stopped to pick up a bottle of wine for where I'll be having my holiday feast tomorrow. So many choices for my own consumption in the future at a liquor store I pass on the way home from work 6 days a week. As for tomorrow, I opted for a White Zin because they're making a ham and I don't know what the sides will be. My friend from worked asked for wine and not anything particular.
She said it was the best steak she ever had.
:cheesy:
:daywalker:
I'm gonna call you Chef Day, from now on. This is really what cooking is all about. Being creative and original, and taking risks.
Kind of like dating.
Day, I also really like your creative use of the smileys.
Right on.
I stopped to pick up a bottle of wine for where I'll be having my holiday feast tomorrow. So many choices for my own consumption in the future at a liquor store I pass on the way home from work 6 days a week. As for tomorrow, I opted for a White Zin because they're making a ham and I don't know what the sides will be. My friend from worked asked for wine and not anything particular.
Good choice for ham Wolfy.
I love to pick out wines. Totally spoiled here, I have quick access to Sonoma and Napa vineyards so have tried more wines on site than I can recount.
A safe bet for poultry if anyone is looking is a good Sauvignon Blanc, light lemony and dry enough to stand up to rich gravies as well as the piles of butter that we all consume at holiday time. Also a good choice for spicy food.
Buy California wine. We need the business. Thank you.
Daywalker
11-21-2012, 02:26 PM
I'm gonna call you Chef Day, from now on. This is really what cooking is all about. Being creative and original, and taking risks.
Kind of like dating.
Day, I also really like your creative use of the smileys.
Right on.
Chef Day goes well with Reverend Day.
Both of them are made up as I go along.
:badcook:
U haven't met Me yet.
:gossip:
:tinfoil:
I am a Smiley.
:flyaway:
I shit U not.
:weedsmoke:
*also has many of the codes memorized, but that's another thread all together*
:|
:daywalker:
So Chef Day you are kinda like the smiley whisperer
That's cool :cigar2:
I was thinkin that this one was lighting up some CA organic to have a smoke but apparently not :vigil:
My over reactive imaginationz again told me this one was growing
some herbs..nope :veggie:
Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me:
98IV1k7DXXc
Corkey
11-21-2012, 10:17 PM
Friday, 9:30 sharp, well as sharp as I'll be at 9fricken30 in the morning
Rosemary sage old bay buttered Tom gets put in oven, 325*
We begin to put up holiday festivus stuffs on the porch and perhaps a tree or 2, yes 2.
3.5 hours later we flip the bird, sounds dirty, and rebaste the bird with more, BUTTAH, not the fake stuff folks it just isn't the same.
Then pull the oyster sage stuffing out the bird and make 2, yes 2 kinds of stuffing. Shove now flipped bird back into oven breast side up for 1 hour at 475*.
We then proceed to entertain the parental carbon units, and I swear he'd best not bring up politics. :hangloose:
Then we haz the sit down with said carbon units and the classical music qued shall soothe the savage beast (me) and we shan't talk politics, or someone goes home with the legs and that's it....:praying::vigil:
Pray for us who have conservative parental carbon unit in-laws. :|
Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me:
It really is wonderful, it's one of our favourites. I think there might be an ongoing argument between New Zealand and Australia as to where it originated!
Good Morning/Afternoon/Evening Delicious people!
How is everyone doing today?
Gráinne
11-22-2012, 11:34 AM
Just about time to put in the ham :). And Go Detroit!
Hi everyone! Happy feasting to you!
Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good!
Basic 48 Hour Bone Broth: In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes.
I actually prefer it to butter on potatoes.
I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be.
I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes.
I do so love discovering new-to-me ways to do things!
Teddybear
11-22-2012, 11:54 AM
our dinner is about done
I posted my bbq ham recipe in the thanksgiving recipe thread
I love ham this way I love it better when i can cookthe turkey and ham together on the smoker
I usually place the turkey on the bottom and the ham on top with foil tween the 2 with pin holes in the foik to let the ham drippings slowly drip onto the turkey
I wasnt able to do that this yr however i put the ham on a few hrs before the turkey and then after about 45 mins or so of the turkey cooking i took some of the drippings fromt he ham and based the turkey with it
We cant wait to dig in to both of them
Yall have a great thanksgiving
Teddy and Cinn
Happy Turkey Day to all--
So yesterday we went to my folks--- had cornish hens and lots of veggies.
Today, honey and I are making turkey breast, stuffing, roasted butternut squash, mashed tators, fresh green beans, fresh cranberry relish, and some sort of pumpkin desert.
Turkey brine:
4 cups of cold water
1 lemon (cut into 1/8)
2 orange (cut into 1/8)
bay leaves
rosemary (fresh)
peppercorns (whole)
onion (large chopped)
cloves garlic (crushed)
brown sugar
kosher salt
bring water to a boil, add sugar and salt (stir to completely dissolve) add all other ingredients, bring to a simmer 30 minutes. Cool completely, add another 4 cups of water. Place turkey (small turkey) in brine -- 1 hour per pound. Completely rinse and pat dry --
(can double the recipe for larger turkey)
Sweet & Spicy Butternut Squash
Butternut squash (peeled/cubed)
brown sugar
cayanne pepper
butter (melted)
rosemary (fresh/chopped)
salt/pepper
walnuts or pecans
add squash to baking dish, add all ingredients except nuts -- mix and bake at 375 til tender. Stir here and there for even baking-- about 15 minutes before done, add nuts. Enjoy!!
Just wanted to share a few recipes that we do --
To your family from my family-- Be safe, eat good, and give lots of Thanks to everything!!
It really is wonderful, it's one of our favourites. I think there might be an ongoing argument between New Zealand and Australia as to where it originated!
There is also some debate over the method of preparation. The directions that I see, instruct to bake the meringue. lusciouskiwi claims that this is not a baked meringue dessert so now I am confused. Do you all top the Pavlova with berries and kiwi?
Hi everyone! Happy feasting to you!
Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good!
Hi Cath! Happy Feasting to you and Gryph. You had mentioned the bone broth but it is nice to read the process and your take on the results. It is very rare these days that anyone invest that much time in allowing a stock to simmer so good for you. This is an old school way of creating a flavorful complex broth that then can be used as a soup base or base for sauces. The French have perfected the technique of stock making and sauce making imo. My favorite station in a classical French style kitchen is Saucier (http://en.wikipedia.org/wiki/Saucier) for this very reason. As the Saucier I would get to make stock, soups, sauces and saute' food all day long. Love it.
Home cooks over the generations have perfected much more than any Chef can ever know and that is why I love this thread, I get to see what you all are doing and I am getting some good ideas from everyone.
Happy Turkey Day to all--
Just wanted to share a few recipes that we do --
To your family from my family-- Be safe, eat good, and give lots of Thanks to everything!!
Hey ahk,
Thank you for those awesome recipes. I am going to try your brine sometime.
How long do you bake the butternut squash for?
our dinner is about done
I posted my bbq ham recipe in the thanksgiving recipe thread
I love ham this way I love it better when i can cookthe turkey and ham together on the smoker
I usually place the turkey on the bottom and the ham on top with foil tween the 2 with pin holes in the foik to let the ham drippings slowly drip onto the turkey
I wasnt able to do that this yr however i put the ham on a few hrs before the turkey and then after about 45 mins or so of the turkey cooking i took some of the drippings fromt he ham and based the turkey with it
We cant wait to dig in to both of them
Yall have a great thanksgiving
Teddy and Cinn
Hi Teddy
Great smoking techniques there. Bravo. I miss having a smoker, need to remedy that one asap.
I hope that you all have great holiday and please give my regards to your lovely lady, we sure miss her around here.
Enjoy your feast and be sure to tell us about it.
Many blessings to you both.
choochoo-enginerd
11-22-2012, 02:55 PM
I have been gifted by C....the unsurpassed sage and sausage dressing, a mini pumpkin pie she brought in to wake me with this morn.....the best I have ever had, nothing like it. Next the greens with hot sauce and the excellent turkey, homemade cranberry orange relish. Nothing like it in the world....
I have been gifted by C....the unsurpassed sage and sausage dressing, a mini pumpkin pie she brought in to wake me with this morn.....the best I have ever had, nothing like it. Next the greens with hot sauce and the excellent turkey, homemade cranberry orange relish. Nothing like it in the world....
Welcome Choo! Sounds like some wonderful food that you are having there.
Awesome. Enjoy your day!
Hey ahk,
Thank you for those awesome recipes. I am going to try your brine sometime.
How long do you bake the butternut squash for?
Til tender-- :|
Seriously, I have no idea-- the only way I know they are done is by how tender they are and how caramelized you like them ( I enjoy a little black in my caramelization ) --
I am about to put some in 45 minutes before the turkey is done-- I will let you know how many minutes it took for this batch.
I also decided to make some regular roasted squash -- garlic, rosemary, s/p, olive oil.
Try the brine-- you'll enjoy it. I also place my turkey on a bed of chopped carrots, apples, celery, peppercorns, onions, garlic, bay leaves, fresh herbs (rosemary/thyme) and turkey juice. Makes good gravy--
Sun, what are you cooking today?
There is also some debate over the method of preparation. The directions that I see, instruct to bake the meringue. lusciouskiwi claims that this is not a baked meringue dessert so now I am confused. Do you all top the Pavlova with berries and kiwi?
It is baked - I have never heard of a non-baked pavlova. You wouldn't get that lovely delicate crust, otherwise! I wonder if lusciouskiwi meant it's not a baked meringue dessert in that it's not baked to a crisp like meringues are? It's still lovely and soft on the inside.
We top pavlovas with whatever fruit takes our fancy, and lots of whipped cream as well. Well, it's usually fruit... I have seen chocolate shavings and whipped cream but most commonly, it's fruit.
Til tender-- :|
Seriously, I have no idea-- the only way I know they are done is by how tender they are and how caramelized you like them ( I enjoy a little black in my caramelization ) --
I am about to put some in 45 minutes before the turkey is done-- I will let you know how many minutes it took for this batch.
I also decided to make some regular roasted squash -- garlic, rosemary, s/p, olive oil.
Try the brine-- you'll enjoy it. I also place my turkey on a bed of chopped carrots, apples, celery, peppercorns, onions, garlic, bay leaves, fresh herbs (rosemary/thyme) and turkey juice. Makes good gravy--
Sun, what are you cooking today?
They took about 45 minutes to cook--
Til tender-- :|
Seriously, I have no idea-- the only way I know they are done is by how tender they are and how caramelized you like them ( I enjoy a little black in my caramelization ) --
I am about to put some in 45 minutes before the turkey is done-- I will let you know how many minutes it took for this batch.
I also decided to make some regular roasted squash -- garlic, rosemary, s/p, olive oil.
Try the brine-- you'll enjoy it. I also place my turkey on a bed of chopped carrots, apples, celery, peppercorns, onions, garlic, bay leaves, fresh herbs (rosemary/thyme) and turkey juice. Makes good gravy--
Sun, what are you cooking today?
Sounds great.
I am not cooking today. For a change ;)
always2late
11-22-2012, 09:17 PM
A friend just posted on facebook that she made glorified rice for dessert today. I had no idea what this was so I did a search for it...and OH MY GOSH...WHY have I not heard of this before???? I am definitely going to have to add that to my "recipes to try" list!
thanksgiving dinner was yum yum yum.....
the cooking the cleaning and playing what a great day :)
easygoingfemme
11-22-2012, 09:50 PM
I did a lot of cooking outside of my realm over the past few days.
My grandmother died earlier this week. She has been ill for the past few years and has not been able to cook, so during those years we changed traditional menu items up, tried to recreate some items she was known for, just muddled our way through it.
Now with her gone, my mother asked me the other day if I would take on honoring my grandmother by making some of her more famous dishes and put together a Thanksgiving meal.
It was a great experience. I live in my grandmother's house and was able to cook her dishes in her kitchen, right on the stove she used. ( I have her 1945 gibson stove)
So I made her cornbread pudding with sour cream and real butter, her winter squash with brown sugar and cinnamon, my daughter made her pumpkin pie with fresh roasted pumpkins and more sour cream, topped with whipped cream made from real full on heavy cream, we made her cranberry relish and Brussels sprouts. Stuffing was always something that my gram, mom, and I made together when I was little. We'd dry loaves of bread and break them into crumbs and make a long slow baked stuffing. My grandma and I would make the gravy together, just the two of us. My daughter and I helped make the stuffing this year. We didn't even try to make the gravy. My mom made something but that one item seemed to be too intimate to take on this week.
Was a very healing and honoring day of cooking and eating.
Thank you for sharing your memories with us, easygoingfemme. May you continue to find peace and comfort in your grandmother's kitchen!
easygoingfemme
11-23-2012, 07:07 PM
Thank you for sharing your memories with us, easygoingfemme. May you continue to find peace and comfort in your grandmother's kitchen!
Thank you. I really do have a lot of peace in my Grandma's kitchen. We shared our favorite happy place to the fullest!
Corkey
11-23-2012, 07:51 PM
I am now making stock with leftover turkey legs, wings, with onions, celery, carrots and rosemary n sage n old bays. Ami suggested I make it so we have more stock on hand :)
Nadeest
11-23-2012, 08:10 PM
Sounds like a good plan, Corkey.
Soon I will be making turkey green chili enchiladas-- tis the season!!
LOL... I saw Corkey's post and realized all of a sudden I had forgotten to add water to my bone broth! Y'all should have seen me run. I was barely on time; still some water in the crockpot and nothing burned yet! Whew!
I added half a crockpot full of water (yes, I did put off straining out the bones until tonight, oopsie) and that broth is so strong that it took that much water to make it look like regular broth. BUT I am so sorry to say that evidently you can only add water so many times before the broth loses its mellowness and a lot of its flavor.... so I deboned my roasted chicken and sacrificed the skin and even the meat on the back to see if I can mellow this broth out again. I think I might put another onion in also, and maybe some garlic to improve the flavor.
Now I want chicken. :blush:
Corkey
11-23-2012, 08:36 PM
LOL... I saw Corkey's post and realized all of a sudden I had forgotten to add water to my bone broth! Y'all should have seen me run. I was barely on time; still some water in the crockpot and nothing burned yet! Whew!
I added half a crockpot full of water (yes, I did put off straining out the bones until tonight, oopsie) and that broth is so strong that it took that much water to make it look like regular broth. BUT I am so sorry to say that evidently you can only add water so many times before the broth loses its mellowness and a lot of its flavor.... so I deboned my roasted chicken and sacrificed the skin and even the meat on the back to see if I can mellow this broth out again. I think I might put another onion in also, and maybe some garlic to improve the flavor.
Now I want chicken. :blush:
LOL glad I could be of assistance LOL
Just a quick post to say hello to all of you delicious people!
Crazy busy day today. Had an amazing meal at a friends house. It is so nice to be invited to dinner as it is, but then when the cook is really good at what they do..wow.
Have a great night, evening, afternoon, morning, depending on your time zone.
Well there you are, Sun! Missed you today.
easygoingfemme
11-23-2012, 09:36 PM
For those of you making turkey stock. Put some turnips in there. Trust me.
And, if you have dogs, puree the leftover stock bones and let the dogs have at it. They should be soft after making the stock, but you'll still want a high power blender/processor.
So good for them...
Nadeest
11-24-2012, 04:46 AM
LOL... I saw Corkey's post and realized all of a sudden I had forgotten to add water to my bone broth! Y'all should have seen me run. I was barely on time; still some water in the crockpot and nothing burned yet! Whew!
I added half a crockpot full of water (yes, I did put off straining out the bones until tonight, oopsie) and that broth is so strong that it took that much water to make it look like regular broth. BUT I am so sorry to say that evidently you can only add water so many times before the broth loses its mellowness and a lot of its flavor.... so I deboned my roasted chicken and sacrificed the skin and even the meat on the back to see if I can mellow this broth out again. I think I might put another onion in also, and maybe some garlic to improve the flavor.
Now I want chicken. :blush:
I hope that it worked out and that you were able to salvage it. Please let us know, as I am extremely curious. Thanks
Helloooooooooooo Delicioustarians!!
How are you all doing today?
I am recovering from a long and exhausting day out in the hot sun. It was a great day but wow am I wiped out. Usually exhaustion accompanied by partial dehydration requires tropical fruit to revitalize me. I can just go and go and then need a half day to crash and burn.
So what are all you foodies up to? Is anyone on Yelp.com? Curious because it is a great site for reviewing restaurants and all things related to food. Lots of feedback from other consumers too. Its a great site for finding a unique restaurant, cafe, taco joint, dive, market. Check it out if you are not already familiar with it.
ruffryder
11-24-2012, 03:16 PM
Hello everybody!
Hope everyone enjoyed a nice Thanksgiving. We had insane food thanks to our friends. Turkey breast, spiral ham, mash taters, corn, two kinds of gravy, homemade stuffing and cauliflower casserole with bacon in them, asian salad. sooo delicious.
tonight I believe I'll be having more of that cauliflower casserole and cooking up a ribeye steak for my dinner.
Hope ya'll enjoy a nice weekend!
girl_dee
11-24-2012, 08:01 PM
Something new i brought to the table this year.
Dirty Rice!
http://ourlifeinthekitchen.com/wp-content/uploads/2010/10/KBP_7763-300x199.jpg
Syr and the sister loved it.
This is a decent recipe for it. We substitute the turkey gizzards for the beef.
Either way its GOOD.
http://ourlifeinthekitchen.com/?p=3341
I'm sick of turkey.
So I decided to make an apple crisp.
Sun, what kind of tropical fruit?
Dee, do you have a recipe to the cauliflower casserole? anyone?
Yum this thread makes me hungry.
Thanks dee for the dirty rice recipe. Love it.
Ahk, I love Pineapple, Mango, bananas, guava..this is a rough time of year for getting good fruit, especially where I am. I also love melons. Watermelon is my favorite melon.
Well there you are, Sun! Missed you today.
This is my second try at replying to this post. Is mercury still retrograde? Weird problems posting tonight.
I miss being around here the last few days Cath! I will check in whenever I can though. Wondering where Ursy is?
This is my second try at replying to this post. Is mercury still retrograde? Weird problems posting tonight.
I miss being around here the last few days Cath! I will check in whenever I can though. Wondering where Ursy is?
Here I am sweets! Off to do some weeding :(
Would rather be cooking... tonight we'll be having coriander pesto (well, you guys call it cilantro. Here we say coriander for the seeds as well as the fresh herb). Haven't had pasta in ages, really looking forward to it!
http://allrecipes.com/Recipe/Tagliatelle-with-Coriander-Pesto/Detail.aspx
Here I am sweets! Off to do some weeding :(
Would rather be cooking... tonight we'll be having coriander pesto (well, you guys call it cilantro. Here we say coriander for the seeds as well as the fresh herb). Haven't had pasta in ages, really looking forward to it!
http://allrecipes.com/Recipe/Tagliatelle-with-Coriander-Pesto/Detail.aspx
Hello sugar plum fairy,
Ooooh gardening! I love it even it if is weeding. Odd, perhaps but I love to connect with the earth. Today I learned how to trim a palm tree. Lucky to be alive really. Surely my ancestors did this and more with little difficulty, amazing what happens two generations removed from an island. Aye.
Anyway..Coriander pesto sounds good. I had such a big and rich meal yesterday for late lunch/early dinner that I am keeping it light tonight. Maybe tomorrow I will make pasta. Just really do not feel like cooking much at home anymore, once I got out of the swing of cooking for the family, that was it for me. Now it is survival cooking. So I love it when you all inspire me!
I hope that it worked out and that you were able to salvage it. Please let us know, as I am extremely curious. Thanks
I did, Nadeest, I did! The chicken bone infusion with several small garlic cloves made all the difference. I used some of the broth this morning in rice with veggies, had to correct the seasonings but I would have had to anyhow because I like my rice highly seasoned. I can't do too much in the way of heat--just cannot take much chili powder--but I love the flavor one gets from lots of seasonings at once.
Today I threw an onion into the broth, and then tonight I threw in the bones/skin/gristle/etc from two more chickens. I anticipate a wonderful broth tomorrow because I'm stuffed full from dinner and the crockpot fragrance still has me drooling. And yes, I confess it, I deliberately bought two chickens this afternoon just so I would have enough bones for the broth! Not that I'm highly enamored of this process or anything :| but yanno, a girl has to have enough broth that she can pull some out and make soup! I've got carrots and celery and chicken that are all lonely for each other now. :cheesy:
Hello sugar plum fairy,
Ooooh gardening! I love it even it if is weeding. Odd, perhaps but I love to connect with the earth. Today I learned how to trim a palm tree. Lucky to be alive really. Surely my ancestors did this and more with little difficulty, amazing what happens two generations removed from an island. Aye.
Anyway..Coriander pesto sounds good. I had such a big and rich meal yesterday for late lunch/early dinner that I am keeping it light tonight. Maybe tomorrow I will make pasta. Just really do not feel like cooking much at home anymore, once I got out of the swing of cooking for the family, that was it for me. Now it is survival cooking. So I love it when you all inspire me!
Yes, I think I ended up enjoying it (the weeding). It's weird, I think I grump about it but once I get out there it's not so bad! I love connecting with the earth too. I have a couple of heirloom tomatoes growing at the moment and am so excited watching them grow! They were from a mixed lot of seeds which adds to the suspense even more :)
I'm glad you survived the palm tree trimming. I must say I've never tried that before. I would probably get squished.
I go through cycles with cooking. Right now I'm not cooking so much because Kris isn't working, so he does most of it. It was nice for a change, but I'm starting to miss it and might consider taking the reins off him again soon.
Gemme
11-25-2012, 09:34 AM
Is mercury still retrograde? Weird problems posting tonight.
Until the 26th.
Hello Delicious People!
I hope that everyone is having a fabulous Sunday!
Where are all the foodies?
Are you all burnt out on holiday feasting?
Yes, I think I ended up enjoying it (the weeding). It's weird, I think I grump about it but once I get out there it's not so bad! I love connecting with the earth too. I have a couple of heirloom tomatoes growing at the moment and am so excited watching them grow! They were from a mixed lot of seeds which adds to the suspense even more :)
I'm glad you survived the palm tree trimming. I must say I've never tried that before. I would probably get squished.
I go through cycles with cooking. Right now I'm not cooking so much because Kris isn't working, so he does most of it. It was nice for a change, but I'm starting to miss it and might consider taking the reins off him again soon.
I do not suggest Palm tree trimming to anyone who has not spend a good part of their life scaling a Palm tree. Leave it to the professionals! Now if I were starving and on a tropical island and had to climb a palm to get a coconut...that would be another story.
Gardening I believe is good for the soul.
Heirlooms? What kind are coming up? Can you tell yet? How cool that you have summer when we have winter. The little green Zebra heirlooms are my favorite. Very hard to find at market, in season.
Lucky you having Kris to cook. Does he have any specialties?
I do not suggest Palm tree trimming to anyone who has not spend a good part of their life scaling a Palm tree. Leave it to the professionals! Now if I were starving and on a tropical island and had to climb a palm to get a coconut...that would be another story.
Gardening I believe is good for the soul.
Heirlooms? What kind are coming up? Can you tell yet? How cool that you have summer when we have winter. The little green Zebra heirlooms are my favorite. Very hard to find at market, in season.
Lucky you having Kris to cook. Does he have any specialties?
I can't tell yet, they are just about the size of an m&m right now. They're very cute :)
Yes, Kris has a specialty - tuna thingy! I was going to say tuna casserole but he doesn't casserole it. It's one of those ridiculously quick and easy things where the sum of the parts is... is... how does that go again? Whole of the parts is greater than the sum.
I wonder if I planted a coconut palm right next to the house, whether I'd be able to get the coconuts from the first floor balcony? Hmmm.
Bella~Vita
11-25-2012, 04:32 PM
Hello Delicious People!
I hope that everyone is having a fabulous Sunday!
Where are all the foodies?
Are you all burnt out on holiday feasting?
Sun , just want to let you know I made the veggie casserole it was delicious ... thanks !
I can't tell yet, they are just about the size of an m&m right now. They're very cute :)
Yes, Kris has a specialty - tuna thingy! I was going to say tuna casserole but he doesn't casserole it. It's one of those ridiculously quick and easy things where the sum of the parts is... is... how does that go again? Whole of the parts is greater than the sum.
I wonder if I planted a coconut palm right next to the house, whether I'd be able to get the coconuts from the first floor balcony? Hmmm.
Oh cool take pictures of the baby tomato's. Cute.
Well thanks for that non recipe, non description of Kris' recipe! Geesh Urs,
keep a guy in suspense!!
I think that you should plant the coconut palm and just go for it. Develop a relationship with it. Having a balcony right there is a great alternative to the death climb, trust me.
Sun , just want to let you know I made the veggie casserole it was delicious ... thanks !
Hi Kat! Awesome...so glad that it worked out for you. Did you tweak it a little bit? I get a little concerned when I communicate a recipe based on estimates.
cinnamongrrl
11-25-2012, 07:01 PM
My employer is vegan and had me whip up this nummy pudding for him:
1 can coconut milk (we used Trader Joe's)
1/3 c chia seeds
1/2 c carob chips (or chocolate)
Tbs honey
Tbs vanilla (or you can use a shot of brandy if you like, I used Kahula)
shredded coconut to taste
Heat coconut milk slowly stirring occasionally. Add chocolate or carob chips and stir till melted in. Add chia seeds, vanilla and honey. Stir until it thickens. Add in coconut flakes. Let cool...
The chia seeds are what thicken the pudding. You cant taste them but the texture of them is interesting. I put the mixture in a chocolate pie crust fro Thanksgiving dessert. Enjoy :)
My employer is vegan and had me whip up this nummy pudding for him:
1 can coconut milk (we used Trader Joe's)
1/3 c chia seeds
1/2 c carob chips (or chocolate)
Tbs honey
Tbs vanilla (or you can use a shot of brandy if you like, I used Kahula)
shredded coconut to taste
Heat coconut milk slowly stirring occasionally. Add chocolate or carob chips and stir till melted in. Add chia seeds, vanilla and honey. Stir until it thickens. Add in coconut flakes. Let cool...
The chia seeds are what thicken the pudding. You cant taste them but the texture of them is interesting. I put the mixture in a chocolate pie crust fro Thanksgiving dessert. Enjoy :)
Yay Welcome back! We missed you!
How was your holiday? Nice recipe, I can think of someone that is going to love that. Need to copy this one and add it to my files.
I had to turn the crockpot off. EVERY time I walked into or through the kitchen, I would be greeted with an intense fragrance and my stomach would clench in instant overwhelming hunger pangs--even when I walked in after a full meal to wash the dishes, instant overwhelming hunger pangs!
I drooled. It made me drool. :blink: I turned it off.
It cooled. I strained out all the chicken bones, fat, gristle, skin, meat, onions, etc. I put the strained broth on the stove with carrots, potatoes, onion, and chicken. Then I was faced with a bowl full of uncrumbly Chicken Etc.
So I put it back in the crockpot with new water and turned it back on.
What? It wasn't done yet.
*join us tomorrow when Our Heroine undergoes therapy after ODing on chicken soup*
Oh cool take pictures of the baby tomato's. Cute.
Well thanks for that non recipe, non description of Kris' recipe! Geesh Urs,
keep a guy in suspense!!
I think that you should plant the coconut palm and just go for it. Develop a relationship with it. Having a balcony right there is a great alternative to the death climb, trust me.
Lol - I don't actually know how to make it, so my non-recipe is just about everything I know.
I just know there is tuna, onions, cream, curry powder, and corn, and you serve it over rice.
*thinks a minute*
Now that sounds pretty awful - there must be some things missing. I will have to ask the master of the Tuna Thingy himself!
Will take pics of baby tomatoes when I get home :)
lusciouskiwi
11-26-2012, 12:13 AM
I saw this on yahoo and thought it was cute ...
http://l1.yimg.com/bt/api/res/1.2/4CMjxGP4N8KwUMhxSvBVtw--/YXBwaWQ9eW5ld3M7cT04NTt3PTMxMA--/http://media.zenfs.com/en-US/blogs/partner/470_2534716.jpg http://shine.yahoo.com/team-mom/two-ingredient-chocolate-pop-tarts-holidays-205000091.html;_ylt=AspHQnuoViWmrde.FAOOcmVtzwcF;_ ylu=X3oDMTIyYnFkbDFmBG1pdANIQ01PTCBvbiBhcnRpY2xlIH JpZ2h0IHJhaWwEcGtnA2lkLTI4NDg0NzIEcG9zAzcEc2VjA2hj bQR2ZXIDNg--;_ylg=X3oDMTJtaGxxaDYxBGludGwDdXMEbGFuZwNlbi11cwRw c3RhaWQDYzA3ZTAxNjAtNGI0YS0zNDJhLWJiMTUtMjM0YzcxNm IzYThlBHBzdGNhdAN1LXMEcHQDc3RvcnlwYWdl;_ylv=3
Good Morning, Afternoon, Evening Delicious People!!
Wow we have some good stuff going on in this thread.
Home made pop tarts too?
Who knew??
So a running them around the Planet seems to be that folks
are tired of Turkey. So today lets see if we can come up with some
creative inspiration that is non Turkey and energizing for everyone who is
burnt out from holiday indulgence.
I had to turn the crockpot off. EVERY time I walked into or through the kitchen, I would be greeted with an intense fragrance and my stomach would clench in instant overwhelming hunger pangs--even when I walked in after a full meal to wash the dishes, instant overwhelming hunger pangs!
I drooled. It made me drool. :blink: I turned it off.
It cooled. I strained out all the chicken bones, fat, gristle, skin, meat, onions, etc. I put the strained broth on the stove with carrots, potatoes, onion, and chicken. Then I was faced with a bowl full of uncrumbly Chicken Etc.
So I put it back in the crockpot with new water and turned it back on.
What? It wasn't done yet.
*join us tomorrow when Our Heroine undergoes therapy after ODing on chicken soup*
OMG this made me laugh!
Cath I hope that you are writing a book because you have such a charming way with words. Perhaps you and Ursy can collaborate on something..a screenplay maybe?
The world needs more laughter, I truly believe that this is the answer to everything.
As someone who LOVES a good stock and has been known to consume a good chicken soup for a week straight, (it was that good) I can empathize!
http://2.bp.blogspot.com/_cNgCJ_8JxB0/TLv2gq0OzCI/AAAAAAAAAlg/38zoKcvmFQA/s1600/macaron.jpg
Today I am working with a pastry chef that makes macarons that look like these. Wow. Amazing work.
I love the look of macarons! I wish I could try them, but I have developed an almond allergy. It's very sad :(
I have a picture of my own to share...
Tomatoes! They are growing so fast, they're bigger than m&ms now :)
https://www.evernote.com/shard/s13/sh/3727328b-471a-4f62-8cba-5d2406d6bce9/dc620f29c58efe41b04ac34025ffa2a5
I couldn't figure out how to upload a photo to the gallery, it's been so long. So I put it in my Evernote.
*edited to add*
Ooooh - duh. I think I found my photo gallery. Oh well, never mind.
Bella~Vita
11-26-2012, 06:11 PM
Hi Kat! Awesome...so glad that it worked out for you. Did you tweak it a little bit? I get a little concerned when I communicate a recipe based on estimates.
Yes I did but a little ... tiny smidgeon ...lol
It was very good . :koolaid:
OMG this made me laugh!
Cath I hope that you are writing a book because you have such a charming way with words. Perhaps you and Ursy can collaborate on something..a screenplay maybe?
The world needs more laughter, I truly believe that this is the answer to everything.
As someone who LOVES a good stock and has been known to consume a good chicken soup for a week straight, (it was that good) I can empathize!
I think Ursy and I would be so busy cracking each other up that we'd never get anything done. Although if she wants to try, I'm game!:cheesy:
So, yanno... I have that same hunger pang problem with the stock cooking in the crockpot again. *eyeroll* The sacrifices a person must make for good soup!
And yes, I did have chicken soup for supper and it was soooo goood. Last night I remembered to melt some sharp cheddar into it and holy cats that was good! But tonight I was so hungry that I just ate it as it came from the micro, no cheese, and it was pretty doggoned good just like that.
No telling what Gryph is gonna want for supper. I think he is maybe not quite so enamored of the stock as I am... but he is coming in on a doggoned cold night, and I bet he'd appreciate a hot bowl of soup.
I think Ursy and I would be so busy cracking each other up that we'd never get anything done. Although if she wants to try, I'm game!:cheesy:
So, yanno... I have that same hunger pang problem with the stock cooking in the crockpot again. *eyeroll* The sacrifices a person must make for good soup!
And yes, I did have chicken soup for supper and it was soooo goood. Last night I remembered to melt some sharp cheddar into it and holy cats that was good! But tonight I was so hungry that I just ate it as it came from the micro, no cheese, and it was pretty doggoned good just like that.
No telling what Gryph is gonna want for supper. I think he is maybe not quite so enamored of the stock as I am... but he is coming in on a doggoned cold night, and I bet he'd appreciate a hot bowl of soup.
What about with your home made noodles? Bek loves chicken noodle soup with the noodle recipe you gave me, all those years ago <3
What about with your home made noodles? Bek loves chicken noodle soup with the noodle recipe you gave me, all those years ago <3
Haven't done any noodling around lately, Urs, but I've thought about it. So glad Bek loves the noodles! Which recipe did I give you, the one with half an eggshell of milk? I've always felt kinda guilty that I found a better recipe than my Gram had, since the whole idea was to make noodles like my Gram, lol.... but heck, they're so much better with milk!
Haven't done any noodling around lately, Urs, but I've thought about it. So glad Bek loves the noodles! Which recipe did I give you, the one with half an eggshell of milk? I've always felt kinda guilty that I found a better recipe than my Gram had, since the whole idea was to make noodles like my Gram, lol.... but heck, they're so much better with milk!
Yes, the one with the milk :)
I'm sure your Gram wouldn't mind <3
Bek saw chicken noodle soup on a menu at a cafe once when she was out with her Gran and was excited to order it. She was rather disappointed when she got some kind of mass produced thing that was nothing like "the one Mum makes".
Awww I'm sorry for her disappointment, but doesn't it just warm your heart all through, "the one Mum makes"?? It even warms mine a little, vicariously! :cheesy:
I love the look of macarons! I wish I could try them, but I have developed an almond allergy. It's very sad :(
I have a picture of my own to share...
Tomatoes! They are growing so fast, they're bigger than m&ms now :)
https://www.evernote.com/shard/s13/sh/3727328b-471a-4f62-8cba-5d2406d6bce9/dc620f29c58efe41b04ac34025ffa2a5
I couldn't figure out how to upload a photo to the gallery, it's been so long. So I put it in my Evernote.
*edited to add*
Ooooh - duh. I think I found my photo gallery. Oh well, never mind.
Wow your baby tomato's are so cute and so small : ) Awesome. They look as though they may be growing outward like the Brandywine but then again I have no idea. Just a guess. If you click on the little icon that is yellow at the top bar, you can insert a link to a photo that is hosted on another website.
You have an almond allergy? That is awful news. The macarons are so chewy and fun, maybe there is a way to make them minus the almond powder. Let me research this and get back to you.
ruffryder
11-26-2012, 08:56 PM
thought I'd share this recipe here. .
Ultimate Unfried Chicken
Ingredients:
•6 chicken breasts, trimmed to 4 ounces each
•1 cup buttermilk
•1 tbsp. Tabasco
•1 ½ cups whole-wheat breadcrumbs
•2 tbsp. parmesan cheese, grated
•1 ½ tsp. onion powder
•1 ½ tsp. garlic powder
•2 tsp. black pepper
•2 tsp crushed chili flakes
•2 tsp. smoked paprika
•½ teaspoon salt pan spray oil
•3 lb. butternut squash, peeled, cut, 1” cubes
•1 ½ tablespoons olive oil
•¼ teaspoon sea salt
•3 lb. brussel sprouts, stem ends removed, halved
•1 ½ tbsp. olive oil
•¼ tsp. sea salt
•1 tbsp. chives or parsley, chopped (or parsley)
•¼ cup dried cranberries
•¼ cup Dijon vinaigrette
Instructions:
1.Mix together buttermilk, Tabasco, and chicken breasts. Cover and refrigerate overnight.
2.In a bowl, combine breadcrumbs, parmesan, onion powder, garlic powder, black pepper, crushed chili flakes, smoked paprika, and salt; whisk to blend well.
3.One at a time, remove chicken breasts from marinade and lay flat in spiced breadcrumb mix. Scoop spices over chicken to completely submerge it in breadcrumb mix. Press down on chicken breast firmly with palm of hand, to ensure optimal adhesion. Lift chicken out of spices and gently shake off excess breading. Lay flat on baking sheet.
4.Coat each side of breaded chicken with even layer of pan spray oil. Set aside in refrigerator.
5.Place pan of chicken breasts in oven for 10 to 12 minutes, or until cooked through.
Fit Factor: This recipe was designed with the fit person in mind, all the way down to the whole-wheat bread crumbs, and the spice adds flavor without fat. And that's not all: baked chicken breast obviously serves up a solid dose of lean protein, while nutrient-packed sides—
like Vitamin A-rich butternut squash—round out your ultimate healthy meal
6.Toss diced squash with oil and salt. Spread onto baking sheet in single layer.
7.Toss Brussels sprouts in oil and salt. Spread onto baking sheet in single layer.
8.Place the pan of Brussels sprouts and pan of squash in pre-heated oven at 400˚ for 10 to 15 minutes, or until lightly brown at edges and cooked through. Cover with aluminum foil to keep warm; set aside.
9.Uncover roasted Brussels sprouts and squash and toss together in a large mixing bowl with the fresh chopped herbs, dried cranberries and Dijon vinaigrette. Serve immediately with baked unfried chicken.
Serves: 6
Yes I did but a little ... tiny smidgeon ...lol
It was very good . :koolaid:
Excellent Kat. So glad that it worked out for you. I may have to make this sometime for my teenager mini diva who suddenly is eating more than two vegetables. No idea what has happened to her. She is a vegetarian but only enjoys broccoli and eggplant. That is it. I do not count potato's because they do not translate into nutrition for her. The child needs to pack some weight on and is a sugar freak so this is a big challenge at this point. But yesterday she apparently consumed 2 new green vegetables in the same day. Her Mom must be working some magic.
I have never had a macaron -- at least nothing like those colourful ones. I've eaten coconut ones, but I don't think they are the same.
Has anyone tried this --- > http://images.netrition.com/images/id_watermark_jpg/507-0001.jpg
I use it in my protein shakes and such, but was wondering about any recipes.
I think Ursy and I would be so busy cracking each other up that we'd never get anything done. Although if she wants to try, I'm game!:cheesy:
So, yanno... I have that same hunger pang problem with the stock cooking in the crockpot again. *eyeroll* The sacrifices a person must make for good soup!
And yes, I did have chicken soup for supper and it was soooo goood. Last night I remembered to melt some sharp cheddar into it and holy cats that was good! But tonight I was so hungry that I just ate it as it came from the micro, no cheese, and it was pretty doggoned good just like that.
No telling what Gryph is gonna want for supper. I think he is maybe not quite so enamored of the stock as I am... but he is coming in on a doggoned cold night, and I bet he'd appreciate a hot bowl of soup.
Wow that must be some good stock. I sure would love to come home to a hot bowl of soup, cold or no cold weather! Kinda strange how soup has become my favorite thing to have for a meal. Must be a comfort thing, reminds me of home.
What about with your home made noodles? Bek loves chicken noodle soup with the noodle recipe you gave me, all those years ago <3
Noodle recipe?
I did not get a noodle recipe from Cath.
Cath I am feeling neglected over here. :(
I feel neglected too--
I think we all need the recipe-- :)
vBulletin® v3.8.11, Copyright ©2000-2025, vBulletin Solutions Inc.