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| 25 new of 253 responses total. |
keesan
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response 194 of 253:
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Apr 15 14:41 UTC 2011 |
Root time. I replanted most of the red beets, yellow beets, orange carrots
and turnips to grow greens and seeds, but took some inside to cook. Made one
pot of borshch. Any other ideas on what to do with some enormous beets and
a few carrots?
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mary
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response 195 of 253:
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Apr 15 15:07 UTC 2011 |
Hmmm, can't help there as I don't cook with or serve beets. But I suspect
a google search would throw out a lot of ideas.
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edina
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response 196 of 253:
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Apr 15 21:30 UTC 2011 |
Ceviche chicken ;-)
Beets? Roast them!! Yum!!!
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mary
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response 197 of 253:
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Apr 19 21:13 UTC 2011 |
Okay, if you ever need proof positive I'm not a gourmet cook - you've
got it here. I like a good pulled pork sandwich. A few months ago I
made Paula Dean's recipe and it was wonderful. But then I ran across
this recipe, from The Pioneer Woman, and she had me at Dr. Pepper. Too
weird not to try, right?
Well, I made it exactly as per her recipe. I did take her suggestion of
defatting the broth by refrigerating it overnight and then just lifting
off the solid top layer. The chipotle peppers come through giving the
meat a rich, deep heat. This made about 24 portions, by my estimate,
and would be great to serve for a crowd.
http://tinyurl.com/3b29uha
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mary
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response 198 of 253:
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Apr 24 15:23 UTC 2011 |
Israeli Couscous & Vegetables
Ah, one of my favorite ingredients - Israeli couscous. I let the
vegetables go well past the saute stage she calls for and instead pan
roasted them, meaning getting them very soft over medium low heat. Then
the liquids are given up and cooked away, so the veggie flavors become
very concentrated. Otherwise I made the recipe as directed. Very yummy.
http://susikochenundbacken.blogspot.com/
Susi's Kochen kind of runs her recipes together so you'll need to tail
back to April 11th to see this one.
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mary
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response 199 of 253:
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May 2 13:21 UTC 2011 |
Here is an outstanding chicken recipe, from Ina Garten. It came out
looking just like that photo and was moist and flavorful. I used chicken
thighs but otherwise made it according to specs.
http://tinyurl.com/3wxqyvt
One last bit - must love garlic.
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mary
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response 200 of 253:
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May 2 13:23 UTC 2011 |
And Brooke, I didn't know you used the pseudo "Susi".;-) Man, she looks
like you.
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edina
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response 201 of 253:
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May 2 16:44 UTC 2011 |
Holy crap!! She does!
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mary
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response 202 of 253:
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May 18 13:07 UTC 2011 |
I'm a pretty unfussy fan of coleslaw. I'll take it dripping wet and
creamy all the way to bone dry and spicy. About the only ones I don't
like are the ones that are more mayo than cabbage.
So this month Cook's Illustrated decided to deconstruct slaw and come up
with a sweet & spicy slaw and boy, did they get it right. The
directions are unique in that the cabbage is microwaved to release
excess water. But it works. I made this up early in the day so I
didn't need to do their dressing-in-the-freezer-first bit. I just gave
the finished slaw 6 hours to cool before serving. And it was amazing how
much water the salad spinner extracted. The end product's flavor and
texture was spot on.
Cook's Illustrated online is a subscription service but the link below
takes you to a blogger who reproduces the recipe, exactly.
http://tinyurl.com/5r9jxwa
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slynne
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response 203 of 253:
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May 18 14:07 UTC 2011 |
that sounds yummy. I love cole slaw and I am not fussy about it either.
I like all forms. But, fwiw, there is a cart at Mark's Carts that had
some really excellent non-creamy cole slaw for $3. I am totally going to
be getting that again.
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mary
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response 204 of 253:
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May 18 15:34 UTC 2011 |
Will try. Mark's Carts sure has been getting a lot of good attention.
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slynne
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response 205 of 253:
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May 18 17:01 UTC 2011 |
Yeah, so far I've liked everything I've gotten there. They have lots of
healthy choices too.
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mary
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response 206 of 253:
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May 24 17:31 UTC 2011 |
Last night I made this recipe for baked fish. It was fast, uber easy and
tasty. I made it as suggested.
http://tinyurl.com/3mox96m
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mary
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response 207 of 253:
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Jun 9 11:27 UTC 2011 |
Boneless & skinless chicken breasts get a nice treatment here:
http://tinyurl.com/4xukwo8
I made this last night and it was quick and delicious. I did use 1 Tbsp.
each butter and olive oil for the initial step where the chicken is
cooked. I find spray just doesn't cut it there. And, although that
sounds like a lot of mushroom, not to worry. They shrink when cooked and
they make the dish.
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slynne
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response 208 of 253:
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Jun 12 00:04 UTC 2011 |
yummy
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mary
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response 209 of 253:
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Jun 13 13:45 UTC 2011 |
Last night I needed a quick side for marinated flank steak. So I went
through my list of keepers and came up with Moon Beam Salad - a Cooking
Light recipe from like 15 years ago. It's a mystery why I haven't made
this for so long as it goes together in a breeze and would be great for a
picnic or potluck as it could be made the day before, unlike with lettuce
or pasta salads.
I could no longer find it on Cooking Light's website but there was this
link. It calls for two cans of beans and I used one. I like the
proportions better with one. It yields 4 big portions.
http://tinyurl.com/3o7edq7
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mary
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response 210 of 253:
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Jun 13 13:46 UTC 2011 |
Sorry this isn't a picture. But it looks quite pretty.
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edina
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response 211 of 253:
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Jun 13 17:57 UTC 2011 |
I made Jamie Oliver's salmon baked in prosciutto over herby lentils for
the new fella last night. It's an old standby that gets great reviews,
and to be honest, is super easy.
http://www.jamieoliver.com/forum/viewtopic.php?id=25795
The recipe is the second one down.
I also made a salad of spinach, peas and feta, with an olive oil/lemon
dressing.
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mary
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response 212 of 253:
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Jun 13 20:39 UTC 2011 |
Salmon on lentils - sounds tasty. I've seen it on restaurant menus and
been tempted. Think I'll try it. Thanks!
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edina
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response 213 of 253:
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Jun 13 21:36 UTC 2011 |
I really love it. It's healthy date food.
I also made this:
http://www.foodnetwork.com/recipes/good-eats/chocolate-mousse-recipe/inde
x.html
For dessert. I'm not sure if I bloomed the gelatin correctly, but it
really does have an amazing flavor....I omitted the rum and used
vanilla, as I had no rum. I love the consistency, as while it's light,
it also has a bit of punch behind it. We each had a couple of spoonfuls
and were done.
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slynne
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response 214 of 253:
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Jun 15 18:26 UTC 2011 |
well, I've cooked again and it didn't suck.
I took the leftovers from a Costco rotisserie chicken and put it in a
pot with some water and vegetable soup bouillon. Trader Joes sells
packages of already chopped up onions, celery, and carrots so I bought
that and threw that in the pot too. It came out well but it made way
more soup than I can eat. Guess I'll freeze it or feed it to the dogs.
It was pretty damn yummy though. I might do this again since the
rotisserie chickens are so cheap but also much too big for a single
person. I think I might add more vegetables like green beans and maybe
cauliflower since I am trying to work more vegetables into my diet.
Other than all of the salt, this is probably somewhat healthy too.
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mary
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response 215 of 253:
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Jun 15 18:59 UTC 2011 |
I'd freeze it in individual portions then always have one portion
defrosting in the fridge, ready to eat, until the batch is gone. You are
right, soup is a great way to get more veggies. I feel that way about
stir-fry too.
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slynne
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response 216 of 253:
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Jun 15 22:06 UTC 2011 |
That is a really good idea to freeze the soup in individual containers.
I think I even have a bunch of old yogurt containers just waiting for
such a use. That way, I can also easily microwave a bowl of soup any
time I need a quick dinner.
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mary
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response 217 of 253:
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Jun 18 13:21 UTC 2011 |
Last night I made this recipe for Shrimp Korma. It had just the right
amount of seasoning for our taste and it came together in about 45
minutes, including the rice. I didn't add the water, used 10 oz of shrimp
and 1 cup (cooked) brown rice. It then was a nice dinner for two. I like
leftovers but not when they include fish or seafood.
http://tinyurl.com/3nlvzm8
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mary
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response 218 of 253:
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Jun 25 19:04 UTC 2011 |
You all must make this sometime this summer. It's a wonderful, easy to
make cake that looks great and tastes even better. It's from Smitten
Kitchen and it's packed with strawberry goodness. I gave it a test run
last night to see if it would work for company - and it would and will.
http://smittenkitchen.com/2011/05/strawberry-summer-cake/
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