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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
void
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response 438 of 494:
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Sep 1 18:52 UTC 2008 |
Breakfast this morning was very simple. Granola/Kashi 7-Grain mix with
homemade almond milk, whole wheat toast with Earth Balance and
blackberry jam, and coffee.
I have found a new method of making almond milk which I like better than
the old one. This method is recommended by Christopher Hobbs:
Soak raw almonds in water overnight (or for 8 hours), remove the skins,
and put the skinned almonds and soaking water in the blender. Blending
time depends on your blender -- 1.5 minutes in a Vita-Mix, or 3-5
minutes in any lesser blender. I also added about a tablespoon of honey.
I used a heaping 1/3 cup of almonds and a quart of water. The resulting
almond milk is thicker than 2% but not quite as thick as whole milk.
Shake before serving.
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denise
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response 439 of 494:
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Sep 2 00:25 UTC 2008 |
Omni, I make up my chicken or turkey soup in a similar fashion as you
do. And when I do, I make a big pot and freeze leftovers in smaller
containers to have some other day when I don't want to cook...
Void, I',ve never had almond milk but just recently, I heard about it;
it sounds like it might be good.
Mary, when are you going to open up a weekend bakery? :-) I love bread
pudding and I bet the added blueberries would be awesome. Oh, I meant
to ask the other day when talking about your scones--of course tea is a
necessary drink to go with the scones [even the queen thhinks so]. But
do try a bit of devonshire [or clotted] cream and/or lemon curd. I
prefer to have one or the other on an individual scone [or a bite of
one], but I've seen people dollop them both on the same bite. Some
people also use some kind of jelly or preserves but hey--for me and my
scones, I want something a bit more unordinary. :-)
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edina
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response 440 of 494:
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Oct 27 19:06 UTC 2008 |
We had a potluck at work last week and I tried this pork dish and had
to have the recipe. The sheer ease of it will astound you.
Take one pork loin. Stick it in the crockpot. Pour over top 1 jar of
salsa (about 2 cups) and 1 cup of brown sugar. Kind of mix the
sugar/salsa up. Put lid on. Turn on crockpot for 8-10 hours on low,
until pork is pull apart tender.
We had it as simply a main dish, but I know you can make sandwiches
from it too. Good stuff. Correction, GREAT stuff.
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mary
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response 441 of 494:
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Oct 27 19:18 UTC 2008 |
Wow, easy. I'll have to try this.
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furs
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response 442 of 494:
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Oct 28 00:13 UTC 2008 |
me Too!!! Thanks for posting.
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mary
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response 443 of 494:
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Oct 28 12:17 UTC 2008 |
I'm going to make a dirty confession. Last night I made a chicken
casserole using Campbell's cream of mushroom soup. I remember it from my
childhood as being creamy and full of goodness. My Aunt Jenny made it all
the time. So I went to the Campbell's website, made the dish, and
couldn't eat it. Way too salty and I like salt. The chicken legs look
pale and unappealing. It lacked color. Did I say it was very salty?
Now, the whole time I'm slapping this together my head is saying, "brown
the chicken"and "add peas", "maybe some broccoli bits". But I wanted the
traditional version.
Dinner bombed.
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mary
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response 444 of 494:
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Oct 28 12:18 UTC 2008 |
Today, it's batch two of Eve's Original Applesauce. Good stuff.
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keesan
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response 445 of 494:
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Oct 28 12:23 UTC 2008 |
Could you use 1/4 as much salty soup?
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furs
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response 446 of 494:
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Oct 28 13:02 UTC 2008 |
did you try the low sodium version?
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mary
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response 447 of 494:
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Oct 28 14:50 UTC 2008 |
No, I used the 99% fat free cream of mushroom soup.
So I'm going back to Ina's chicken and biscuit recipe. Ill get my 50's &
60's fix watching "Mad Men". ;-)
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edina
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response 448 of 494:
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Oct 28 16:38 UTC 2008 |
Alas, no more Mad Men....so sad.
Ina does have a fantastic chicken and biscuit recipe. I'd definitely
go for that.
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mary
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response 449 of 494:
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Jan 4 17:44 UTC 2009 |
I've found every single recipe of Ina's I've tried to be a keeper. So
the other day, looking to find a fried chicken recipe that was good but
not an aorta buster, I made her version.
Starts with a long buttermilk soak, then flour, then a flash browning in
oil but then moved to an oven to bake until done. Wow. Very moist and
flavorful.
As an aside I found myself trying to figure out how to judge the
temperature of the hot oil. She suggests 360 degrees. I don't have a
high heat thermometer. But I found a suggestion on the internet that if
you put a kernel of popcorn in the oil, it will pop between 350 and 365
degrees. Worked like a charm or at least it appeared to as the chicken
immediately seared and very little oil was lost in the cooking process.
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keesan
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response 450 of 494:
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Jan 4 18:34 UTC 2009 |
Our electric frying pan is thermostatically controller for temperature.
We fried potato pancakes at 250 but they did better at 300.
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edina
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response 451 of 494:
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Jan 5 03:01 UTC 2009 |
I'd imagine. If your oil isn't hot enough, it's simply going to soak up
the oil.
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keesan
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response 452 of 494:
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Jan 5 05:13 UTC 2009 |
How would hotter oil not get soaked up, by hardening the outer layer?
The frying pan has labels for each temperature but there were none for
potatoes, just various species and parts of animals, sandwiches, pancakes,
and eggs (fried) 300. We put an egg in the pancakes so I picked that,
figuring that potatoes needed longer (therefore cooler) cooking than pancakes
(where were around 390). I covered the pan to keep the grease in it.
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keesan
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response 453 of 494:
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Jan 5 05:18 UTC 2009 |
I just read that McDonald's fries its potatoes at 340 deg F. The author of
the posted article also claimed that water and oil combined to make soap.
(Alkali and fatty acids make soap).
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glenda
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response 454 of 494:
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Jan 5 05:36 UTC 2009 |
The hotter oil sears the outer surface on contact, thereby sealing the
interior from soaking up oil.
I learned the overnight soak in buttermilk, dredge in seasoned flour
chicken from Alton Brown. It is a staple here at Chez Andre
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slynne
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response 455 of 494:
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Jan 5 18:14 UTC 2009 |
I used to cook oven baked fried chicken at ASH basically the way mary
describes in 449. I always thought it came out very well. And if *I* can
do it, anyone can do it.
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denise
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response 456 of 494:
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Jan 7 22:28 UTC 2009 |
So we need a recipe!
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mary
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response 457 of 494:
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Jan 8 12:32 UTC 2009 |
Here is the recipe I made. One itsy-bitsy change was to use a dozen
drumsticks instead of assorted pieces. We're a dark meat kinda family.
http://tinyurl.com/9m8m2h
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denise
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response 458 of 494:
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Jan 8 17:21 UTC 2009 |
Thanks Mary...
Somewhere along the line, I'd like to find a fairly easy oven baked
chicken recipe; I need a change from what I'm currently using [where I
coat/sometimes marinate my boneless/skinless chicken breasts in zesty
italian dressing, then bake]. This recipe works fine but sometimes I'd
like something a bit different.
In general, I do need to expand on the things I cook up for lunches and
dinners; I'm getting bored with the same few things.
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tod
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response 459 of 494:
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Jan 8 23:01 UTC 2009 |
re #453
LOL! :)
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edina
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response 460 of 494:
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Jan 22 05:05 UTC 2009 |
As Mary and I are both Ina Garten fans, her is the recipe for baked
blintzes with blueberry sauce that I made this weekend:
http://www.nationalpost.com/rss/story.html?id=1097160
It was fantastic!! Great for a group.
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mary
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response 461 of 494:
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Jan 22 11:13 UTC 2009 |
Oh, my, that looks good. Thanks for the link.
Let me think, what recipes have I tried recently that worked? Three
come to mind, all worked quite well:
Curried Couscous with Apples
http://www.101cookbooks.com/archives/001509.html
White Bean Dip
http://tinyurl.com/apqkbs
Broccoli and Cheese Soup
http://tinyurl.com/cxn3zx
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void
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response 462 of 494:
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Jan 25 00:05 UTC 2009 |
Three Bean Soup:
1 tablespoon olive oil
2 onions, chopped
1 clove garlic, minced (or more, if you like)
1 (28 ounce) can diced tomatoes with juice
1 (19 ounce) can kidney beans, undrained
1 (19 ounce) can garbanzo beans, undrained
1/2 cup lentils and 1.5 cups water (because canned lentils are icky)
3 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
Heat the oil in a soup pot over medium-high heat. Cook the onions till
soft and translucent. Add the garlic in the last couple of minutes of
onion-cooking so it doesn't burn. Add everything else. Bring to a
boil, then lower heat and simmer, covered, for about 40 minutes or
until the lentils are done.
(I prefer to add the salt and black pepper at the table, since
sometimes the canned beans are salty enough that no extra salt is
needed, and cooking black pepper that long can make it bitter.)
Serve with salad or cranberry-almond slaw and good crusty bread.
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