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| Author |
Message |
| 25 new of 253 responses total. |
mary
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response 94 of 253:
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Jan 3 15:15 UTC 2011 |
I've been kind of fascinated by Ree Drummond, a.k.a "The Pioneer Woman".
She has an interesting story and I like her sense of humor - she doesn't
seem to take herself all that seriously. I also received her cookbook
as a Christmas gift, so I'm good to go when it comes to ranch-comfort
cooking. Now, if I only worked like a ranch hand and burned it off...
For dinner last night I tried her Beef with Snow Peas. The photo drew me
in. I tweaked it a bit and added 2 tsp. minced garlic and 1/2 tsp. red
pepper flakes. T'was good but next time I'll reduce the oil to 2 Tbsp.
(because I'm not a ranch hand). I'd suggest following her suggestion
and using a lower sodium soy sauce otherwise, well, that's a lot of soy
sauce.
http://tinyurl.com/2eowd5h
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mary
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response 95 of 253:
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Jan 3 15:23 UTC 2011 |
Baked eggs. This morning. Yummy. No kale. No problem. Good stuff.
http://userealbutter.com/2010/12/28/baked-eggs-recipe/
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mary
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response 96 of 253:
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Jan 6 13:40 UTC 2011 |
I need to work on adding more vegetable side dishes to my repertoire. I
can add veggies to stir-frys and stews no problem. I can roast, saute
or steam green beans, spinach, carrots and broccoli. But that's about
how creative it gets. Vegetables are a quick afterthought.
Intending to branch out a bit, last night I made the roasted cauliflower
dish that Ina Garten highlighted in that Thanksgiving Google doodle.
Glad I did as it's now in the rotation. It took only about 10 minutes
of active prep and the rest took care of itself while I made the chops.
I made it exactly as she suggests and wouldn't change a thing.
At one point there was a link for this on her Food Network site but it
must have come down. They tend to keep her recipes up for a limited
time. But I found it here:
http://tinyurl.com/2dcfcer
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mary
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response 97 of 253:
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Jan 8 03:15 UTC 2011 |
Dinner tonight:
http://savorysweetlife.com/2010/04/spinach-ricotta-quiche/
I made it exactly as directed except I added 1/8 tsp nutmeg. Because, it's
a sin to make quiche without a pinch or two of nutmeg. 'Twas good - light
yet flavorful.
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edina
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response 98 of 253:
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Jan 8 16:20 UTC 2011 |
Agreed.
I think it was during the Atkins craze that I started making quiches
without a crust....and I've never gone back. From what I can tell, no
one misses them and it saves me time.
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mary
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response 99 of 253:
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Jan 8 18:52 UTC 2011 |
I've tried it a couple of time but someone (not saying who) missed the
crust. But I think I'll try it again using the recipe in #97. Crustless
quiches tend to freeze well. I have a jumbo muffin tin that I use for
individual portions that reheat in the microwave beautifully. A crust,
reheated this way, tends to get gummy.
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mary
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response 100 of 253:
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Jan 11 01:09 UTC 2011 |
Tomorrow we're hosting our book club and it's always fun coming up with
appetizers to serve. I'll serve a white bean dip, pita wedges, veggies
and these nuts:
http://smittenkitchen.com/2008/12/sugar-and-spice-candied-nuts/
I used only almonds and they are delicious. Not sure if next time I won't
cut back on the sugar by half though as it seems a lot was wasted on the
silpat.
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mary
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response 101 of 253:
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Jan 14 17:29 UTC 2011 |
The nuts were a hit!
I also served this white bean dip and pita chips:
http://tinyurl.com/67rp2r
A number of reviews had said Giada's recipe called for way, way too much
olive oil so I took that advice and cut it to 2 tablespoons in the dip and
that was perfect. I also added 1/4 tsp. cayenne and that was about right
for my taste (a heat zing but not a lasting punch). The pita chips were
amazing and mine were done in 7 minutes - these would be great with guac.
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mary
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response 102 of 253:
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Jan 14 17:36 UTC 2011 |
Oh, regarding the pitas, I only used 2 (she states 6) but they were huge
and I opened them up to be single-layered. Each layer was cut into 10
pieces so I had 40 "chips". Any more bread than that I'd increase the
amount of oil and seasonings.
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mary
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response 103 of 253:
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Jan 19 14:55 UTC 2011 |
Dinner last night was Peruvian Chicken - the recipe from Whole Foods. I
served it with Ina's Couscous with Pine Nuts. Delicious, both.
http://tinyurl.com/4jh6uf5
http://tinyurl.com/mq5mzx
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slynne
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response 104 of 253:
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Jan 19 20:34 UTC 2011 |
I am such a bad cook that I am not even sure I should mention this here
but for me this was a cooking accomplishment.
Recently, I tried a drink at Sweetwaters called a 'Vietnamese tea latte'
and I *loved* it. Since it is just hot tea with sweetened condensed
milk, it is pretty easy to make at home. I mean, I can boil water and
open a can with the best of them. But I am trying to avoid sugar so I
went on a crusade looking for unsweetened condensed milk. It doesn't
exist. But I found that that evaporated milk is similar enough to work
with my tea lattes. The upside. I can have my tea with milk even if I
run out of regular milk. I don't know why I like that taste that is
unique to condensed/evaporated milk so much though. But I do :)
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keesan
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response 105 of 253:
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Jan 19 20:44 UTC 2011 |
Why not try powdered milk, or make the tea in very little water and add it
to liquid milk and heat that up?
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slynne
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response 106 of 253:
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Jan 19 20:51 UTC 2011 |
resp:105 I've already tried powdered milk many times in my backpacking
days. It doesn't taste as good.
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mary
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response 107 of 253:
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Jan 19 21:48 UTC 2011 |
Sweetened condensed milk is amazing stuff. If you simmer the can for 4-6
hours you get something called dulce de leche which is caramel-like and
wicked good.
I like to use condensed milk in soups that need a smooth, creamy
consistency. I've never tried it in drinks but it sounds delicious.
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slynne
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response 108 of 253:
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Jan 19 21:56 UTC 2011 |
It is 65% sugar so it probably is delicious in everything ;) I've heard
about dulce de leche and would like to try it sometime but am worried
about making a whole can because I would probably then proceed to eat
the whole can :)
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edina
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response 109 of 253:
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Jan 19 22:45 UTC 2011 |
I LOVE dulce de leche....I use it as a topping on my tres leches pie,
and it's integral to my banoffee pie.
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mary
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response 110 of 253:
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Jan 20 00:25 UTC 2011 |
Have you ever had a can blow-up while simmering? Or maybe you make it
another way.
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edina
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response 111 of 253:
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Jan 20 16:04 UTC 2011 |
No, but I tend to be overly cautious when making it (ie, not going too
far, checking water levels every half hour or so). You can buy it,
but when I can get condensed sweetened milk on sale and with a coupon,
I'll just make a bunch of dulce de leche all at once.
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slynne
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response 112 of 253:
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Jan 20 17:28 UTC 2011 |
I have to admit I was all thinking that maybe I could try to make some
until I heard the part about it exploding. ;)
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mary
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response 113 of 253:
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Jan 20 18:25 UTC 2011 |
Chick-En! ;-)
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omni
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response 114 of 253:
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Jan 20 20:01 UTC 2011 |
why not take the milk out of the can then simmer it? Or does it have to
remain in the can? Could you vent the can somehow?
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edina
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response 115 of 253:
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Jan 20 20:09 UTC 2011 |
I think the whole point is to use pressure.
But if that's the case, you can just make caramel....
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omni
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response 116 of 253:
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Jan 21 21:55 UTC 2011 |
It was cold today so I decided to make soup.
The recipe:
Hardware:
1 giant sized pot 20 qts.
Software:
10 or so medium sized potatoes
2 medium onions
water
a few cubes of boullian chicken flavor (for salt)
1 cup or so of milk.
method
fill pot 3/4 of the way full of water. add potatoes, leaving the skins
on. The skins have all the nutrients. bring to a boil and cook for about
an hour. Remove potatoes and cut into pieces. Return the potatoes to the
water and crush with a masher. Dont overdo it. Add the onion and milk
and boullian cubes. Cook for about 30 minutes, Salt and pepper to taste
and enjoy.
The skins can be picked out or eaten. your call. I like potato skins,
but if you don't pick em out.
It comes out wonderful. Give some to your doggie if you have one. It
will make him happy.
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keesan
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response 117 of 253:
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Jan 22 04:16 UTC 2011 |
Add carrots, celery, parsley, turnips, mushrooms (dried are good), more
onions, more garlic, cauliflower, tomatoes...
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omni
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response 118 of 253:
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Jan 22 04:32 UTC 2011 |
ok
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