Help with Recipes

[Sweet Bliss]

For toss of you who make stuffed cabbage rolls or other dishes with cabbage leaves.

wrap fresh cabbage in plastic wrap and place in freezers overnight. When thawed the leaves will fall off core ready for use in recipe

[Sweet Bliss]

Stupid gadget. I don't usually spell this bad on my own....

supposed to read " For those of you.....

[Sweet Bliss]

When selecting herbs for a "little of this and that" dish, instead of just tossing herbs willy nilly into your new dish, take a sniff....

that's right, sniff your first choice, pick up another and sniff them together... if you don't like the 2nd, put it down and select another. Do this until you have a combination you enjoy. You can add spices using this same technique, just don't inhale ...... lol

You can combine herbs using your nose, THEN add to your dish. Avoids turning it into fancy dog food... lol

Happy Cooking!!!

Try coconut oil. It's a fantastically healthy 'good' oil. It's got a high smoking point, so should be good for stir fries.

[Sweet Bliss]

Originally Posted by Daktari

Try coconut oil. It's a fantastically healthy 'good' oil. It's got a high smoking point, so should be good for stir fries.

Great suggestion Daktari,

Oh lordy YES, be sure to get the organic that smells and tastes like coconut... omg so yummy... is great for your skin also.. melt it in your hands, and rub it all over your body... does NOT stain clothing or sheets.... makes everything kissable... lol heals many skin conditions, and great for kids. Put it on your toast instead of butter, keeps the munchies away cause your body loves it.... my cats and dogs love it also.

Don't buy the louanne brand, it's horrible. Get the good stuff, you are worth every penny!

[Sweet Bliss]

The best way to feed yourself if you are not at home in the kitchen is to keep it simple.

Today's example...

You need dip to bring to your poker game tomorrow, (try to make dips a day ahead, it helps the flavors burst) and you don't like the store bought junk.

Get a large container of sour cream, the real stuff, it's good for you.

Add 1/4 cup of grated parmesan cheese and one heaping teaspoon of Basil Pesto.

Stir up real good. You can put the sour cream in a big bowl to avoid slopping it all over the counter, and put back in container after it's mixed real well.

If you are watching carbs or calories use veggies not chips to dip OR rolled up ham/pepperoni/salami slices stab em with toothpicks to keep them rolled up. Chunks of cheese would be great also.

The next day everyone will think you are a Chef

[wahya]

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

[Kätzchen]

It's not too hot today and since coming home from my mother's house, where she gave me a big sack of garden grown vegetables (sweet bell peppers in orange, yellow, red and green, pepperocini peppers, and a variety of Jalenpeno peppers, a variety of tomatos and kales), I am making a casserole for tonight's supper. You can use pasta or rice or soba noodles, depending on your dietary need.

I'm using pasta for tonight's dish, but I've made it with Jasmine or Brown or Wild rice or with soba noodles or even baby red potatos. I think it's the combination of the creamy garlic roux (sauce) and the vegetables that makes this dish the perfect supper to serve.



Creamy Garlic Casserole


Step 1: recipe for making creamy garlic roux sauce.

Take a complete bulb of garlic and slice up each clove into almond shaped pieces. Place about a tablespoon of Coconut oil in a skillet and sear the cloves of garlic until they appear caramelized. Reduce heat to a medium low temperature. Quickly take 3/4's of a pint of cream (or half n half) and a 1/3 cup of flour and shake it up in a glass jar. Pour roux mixture over the caramelized garlic. While mixture is heating up in the skillet, sprinkle a bit of sea salt and cracked pepper corns over the mixture. Stir well as mixture thickens in the skillet. Set mixture aside, until ready to combine with other casserole ingredients.

Step 2: preparing vegetables and pasta.

4 - Sweet Bell Peppers (use half of each: green, yellow, orange and red)
2 - Pepperocini Peppers
1 - Jalepeno Pepper
1 - Red Chili Pepper
A handful of vine rippened cherry or plum tomatoes
A small block of Monterey Jack cheese (about 4 ounces)
2 cups of cooked pasta (or your choice of: rice, soba noodles or potatoes).

Directions: wash and clean peppers and slice them into bite sized pieces.
In a separate bowl, wash and clean and slice up the tomatoes into diced up bits. Slice up the block of Monterey Jack cheese into bite sized cubes. Place about a tablespoon of Coconut oil in a skillet and add all the peppers. Sear them in the skillet until they turn a bright color. Reduce heat and add the pasta (rice or noodles or potatos). Stir pasta and peppers together thoroughly in the skillet, then add the cubed Monterey Jack cheese. Turn the heat off the skillet. Cap the skillet and let the pasta, creamy garlic roux sauce and cheese meld together for about 15 minutes. When ready to serve, place some fresh bits of tomato on top of each serving and sprinkle with a bit of Parmesan cheese.


*Enjoy!*

[PoeticSilence]

Freeze Fresh Herbs In Olive Oil to use when not in season and it’s a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes! I LOVE THIS!

8 Steps for Freezing Herbs in Oil
1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!
• Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

[Chad]

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

[Corkey]

Originally Posted by Chad

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

Try www.buzzmug.com they have a toutorial.

[MsTinkerbelly]

Originally Posted by Chad

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

I like my French press coffee pretty strong, so I use 3 scoops of coffee to a nearly full container of boiling water. I give it at least 5 minutes before I press so the coffee has a good chance to brew. I have the black and glass press shown on the video, and it makes 2 large cups of coffee.