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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
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| 25 new of 494 responses total. |
mary
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response 283 of 494:
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Dec 6 03:04 UTC 2006 |
For dinner it was the recipe I mentioned in #272. I'm pleased and will be
making this again and essentially ditching my family's recipe for goulash.
Sorry mom. The only change I made to the linked recipe is I substituted
lean "stew" beef instead of the chuck, and I served it over couscous
instead of the dumplings. The slightly healthier version was still plenty
rich. Yummy stuff.
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denise
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response 284 of 494:
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Dec 6 08:33 UTC 2006 |
The stew I made on Monday evening includes the stewing meat [browned first],
then added a can of onion soup, crushed tomatoes, diced potatoes, chopped
onions and chopped onion. Also added was a bit of salt and ground pepper,
Italian seasoning, cumin and tumeric [they smelled good and I hardly ever use
them; I brought them for a particular recipe, but i forget what the recipes
are]. Then let it all simmer for awhile. It was good but needed a bit more
salt. Oh, and sometimes after reheating the stew, I add a bit of sour cream
and stir that in to make a creamier broth.
Tuesday evening, I made cheese quesidilas.
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mary
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response 285 of 494:
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Dec 6 13:13 UTC 2006 |
Stew is rich winter comfort food.
In fact, having the opportunity to eat a steamy bowl of stew while an ice
blizzard rages is why I'm not living in Key West. ;-)
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denise
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response 286 of 494:
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Dec 6 14:13 UTC 2006 |
That's true, Mary; stew IS a good comfort food, though as a kid, I hated the
stuff!
In my response in 284 in my list of ingredients, that should be chopped onions
and chopped green peppers [not onions and onions].
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jadecat
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response 287 of 494:
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Dec 6 14:30 UTC 2006 |
resp:286 I dunno, I like the original typing better. ;) Especially as
green peppers and I don't get along.
resp:282 Yes, Stuff is yummy. :)
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keesan
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response 288 of 494:
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Dec 6 15:07 UTC 2006 |
What was in the canned onion soup that you did not also add? Canned soups
are mostly salt and water.
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denise
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response 289 of 494:
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Dec 6 20:00 UTC 2006 |
I added the soup for a little bit of liquid.
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keesan
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response 290 of 494:
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Dec 6 21:30 UTC 2006 |
Water is cheap, and has less salt in it.
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edina
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response 291 of 494:
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Dec 6 21:51 UTC 2006 |
There's a whole "lack of flavor" thing though...
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denise
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response 292 of 494:
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Dec 6 23:29 UTC 2006 |
I drink lots of water, so in the stew, I wanted a bit more flavor. And I don't
go overboard with my salt intake in general, so that's not much of an issue.
There ARE a few things that I believe salt enhances the flavor of and since
I don't have problems with my blood pressure, I do use it from time to time.
All in moderation. :-)
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keesan
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response 293 of 494:
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Dec 7 00:26 UTC 2006 |
Read the label of your can of onion soup. YOu can probably add whatever is
in there other than the water and salt, much cheaper and better, such as using
fresh vegetables, herbs and spices instead of canned ones.
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void
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response 294 of 494:
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Dec 7 02:52 UTC 2006 |
Potato-fennel soup:
2 fennel bulbs, sliced
8 or so smallish potatoes, scrubbed and cut in smallish chunks
Water
Plain soy milk
Dill
Rosemary
Soy sauce
Adobo seasoning
Nutritional yeast flakes
Saute the fennel in the bottom of a soup pot. Add everything else but
the nutritional yeast flakes. Bring to a boil, then simmer till the
potatoes are done, stirring occasionally and adjusting the seasonings to
taste. Add the nutritional yeast flakes close to the end of the cooking
time, stir in, and adjust seasonings again if needed.
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denise
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response 295 of 494:
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Dec 7 03:48 UTC 2006 |
Sindi, I *did* use a number of vegetables in my stew along with some herbs
and spices. I don't have a full cabinet of herbs and spices, though, to use
in my recipes. I'm sure there are lots of things that people use to cook with
are not what you would use but are still ok. We do what we can with whatever
time, resources, and money available, again, in moderation. I *have* been
doing better with my cooking and food choices of late. And I do enjoy food
and eating--and want to be able to fully participate in these discussions
without having t o defend everything I use or don't use. I do appreciate your
concern for other people's health and well-being, so I hope you don't take
offense with these comments.
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cmcgee
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response 296 of 494:
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Dec 7 12:40 UTC 2006 |
I did a quick and easy dinner myself last night.
Sprinkle an envelope of dried onion soup on the bottom of a baking pan.
Place two chicken breasts on top. Roast for 45 minutes.
Remove chicken breasts, stir sour cream into the drippings.
Serve chicken breasts on brown rice, slathered over with sour cream gravy.
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mary
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response 297 of 494:
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Dec 7 12:47 UTC 2006 |
I too use dried onion soup mix, Lipton, and really like the results.
It makes for a mean pot roast.
Note to Denise: Let it flow on by.
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edina
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response 298 of 494:
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Dec 7 15:52 UTC 2006 |
I had heard a friend of mine describe something he apparently gets at
Trader Joe's called Soycotash - using edamame instead of limas, so I
tried to put together my own batch last night.
I used canned corn that I wanted out of the house - ran one can
through the mini processor, tossed it into a pan with a can of drained
corn and the cooked edamame. Added a bit of butter and about a half
cup of fat free half and half, salt and pepper. It had a good flavor
and I figure it's a bit of a protein boost with the edamame. Or I
could just be deluding myself.....
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jadecat
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response 299 of 494:
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Dec 7 16:50 UTC 2006 |
Last night was fairly simple- chicken breast cut up and browned in a
tidge of olive oil with salt & pepper, served over brown rice with
DeLallo Tomato and Basil spagehtti sauce. :)
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edina
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response 300 of 494:
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Dec 7 17:04 UTC 2006 |
That sounds good. Do you use regular brown rice or instant? I have a
hard time with brown rice because I can never get it done enough.
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jadecat
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response 301 of 494:
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Dec 7 17:22 UTC 2006 |
Regular brown rice. I'm a measurer and use the same water for white or
brown rice, and then boil it, turn down the temp and cover it and then
ignore it for at least 45 minutes. ;) Sometimes it turns out, sometimes
not... last night it worked out.
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void
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response 302 of 494:
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Dec 8 06:30 UTC 2006 |
I left an ingredient out of resp:294. Here's the corrected versions:
Potato-fennel soup:
2 fennel bulbs, sliced
8 or so smallish potatoes, scrubbed and cut in smallish chunks
Water
Plain soy milk
Dill
Rosemary
Soy sauce
Adobo seasoning
Instant mashed potatoes
Nutritional yeast flakes
Saute the fennel in the bottom of a soup pot. Add everything else but
the nutritional yeast flakes and instant potatoes. Bring to a boil,
then simmer till the potatoes are done, stirring occasionally and
adjusting the seasonings to taste. Add enough instant mashed potatoes
to thicken the soup to a consistency you like. Add the nutritional
yeast flakes close to the end of the cooking time, stir in, and adjust
seasonings again if needed.
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i
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response 303 of 494:
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Dec 12 04:06 UTC 2006 |
Batch o' Bachelor Leftovers
(or Spicy Spartan Geek Chow if you need a fancier name)
1.5 lbs. ground round
- start cooking & breaking up in a 3 Qt. pot with:
1/2 T olive oil
4 oz. water
- meanwhile, chop up:
1 medium yellow onion
2 thai peppers (+/- to taste)
1 lb. firm tofu*
- when the water's mostly gone, add the onion & peppers, and keep
stirring until things are well-browned. Then dump in:
3 C water
1 C brown rice
1/2 t salt
- plus the *tofu, stir to a boil, then drop to a simmer, cover, set a
timer for 30 minutes (but stir occasionally), and get out:
1 lb. frozen green peas
- when the timer dings, reset it for 15 minutes, dump the peas into
a seperate pot, and start heating with a few ounces of water. As
soon as the peas are thawed & boiling (target ~7.5 minutes), dump
& mix them into the main pot. Let rest 10 minutes after the timer
dings again, then into the fridge or freezer it goes to be quick-e-
microwave main dishes for about a week. I've usually added black
pepper and Worchestershire sauce just before eating.
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void
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response 304 of 494:
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Jan 6 20:45 UTC 2007 |
Sweetie found this recipe in a magazine. I'm going to make it for the
first time tomorrow:
Leeks stewed in wine with figs
1 C dry figs, coarsely chopped
2 C ripe tomatoes, chopped
6 fresh bay leaves
2 Tbsp virgin olive oil
1 Tbsp garlic, minced
1 lb leeks, cut into 1-inch pieces
1/2 C dry white wine
Salt & pepper to taste
Pour 1 C boiling water over the figs. Soak till soft, ~25 min. Pour
softened figs and water into small saucepan. Add tomatoes & bay leaves.
Cover & stew till tomatoes are falling apart, ~20 min. Remove from
heat and set aside.
Heat oil in a skillet or saute pan. Add garlic and leeks. Cover and
saute for 3 minutes, then uncover and add wine and tomato-fig mixture.
Continue cooking over medium heat till liquid is reduced to a thick
sauce, ~20 min. Season with salt and pepper and serve hot or at room
temperature.
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keesan
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response 305 of 494:
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Jan 6 22:40 UTC 2007 |
We just made matzo dumpling (kneidle) soup. First the soup - frozen bok choy,
thawed in a bit of warm water, add some dried daylilies and chopped salted
radish (which is sweet). Then beat one egg yolk (extra large) and add 1/2
cup matzoh meal from our friendly neighbor and 1/2 cup hot water, add one
stiffly beaten eggwhite, refrigerate at least 15 min (it says 30 - 60 min),
shape into balls, heat the soup to boiling (it says to wait another 30 min
in Joy of Cooking), put in the kneidle's and boil 15 minutes. Add red
brewer's yeast for salt and vitamins, eat with bread or rice and beans. Not
quite like my mother's chicken soup but I suppose you could add a chicken.
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edina
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response 306 of 494:
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Jan 7 08:48 UTC 2007 |
I took the turkey carcass from the turkey I cooked on Monday (big New
Year's gathering) and boiled it down for soup. It's good and I love
having stuff like that to take for lunch.
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denise
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response 307 of 494:
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Jan 7 09:34 UTC 2007 |
I love making turkey soup after having cooked a turkey! Good stuff. :-)
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