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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
mary
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response 161 of 494:
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Jan 4 11:34 UTC 1999 |
Okay, here are the ingredients for fat free sour cream:
Grade A pasteurized cultured skim milk, milk, modified food starch,
nonfat milk solids, whey protein concentrate, propylene glycol mono-
ester, artificial color, kosher gelatin, sodium phosphate, natural
flavor, agar, xanthan gum, sodium citrate, locust bean gum, potassium
sorbate, vitamin A palmitate.
2 Tbsp. = 20 calories, 0 Fat, 3 Carb., 1 Protein.
Haven't tried buttermilk as a substitute. I'd think it would be
a bit too thin and have less flavor.
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keesan
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response 162 of 494:
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Jan 4 14:54 UTC 1999 |
The above is buttermilk (cultured skim milk with some powdered milk and extra
whey added, whey being a byproduct of cheesemaking) and a lot of thickeners
(food starch, gelatine, agar, xanthan gum, locust bean gum), potassium sorbate
as a preservative, and vitamin A and artificial color to make it look yellow.
Sodium phosphate may add acidity, along with sodium citrate (citric acid),
don't know why the propylene glycol, may affect the texture. The taste is
probably similar to buttermilk with a bit of citric acid added (more sour).
Commercial sour cream usually also has a lot of thickeners added, the natural
stuff is more liquid.
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valerie
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response 163 of 494:
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Feb 6 20:31 UTC 1999 |
Buttermilk has an astounding amount of fat in it.
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valerie
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response 164 of 494:
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Feb 6 20:56 UTC 1999 |
This isn't exactly the *last* recipe I cooked, it's more like 3 things ago.
It was so yummy I found myself fantasizing about how soon I could cook more.
From _Diet For A Small Planet_ by Frances Moore Lappe'
Pasticcio 3-4 Servings
=========
1/2 pound macaroni
1 cup lentils
1 small onion, chopped
2 medium carrots, finely chopped or grated
2-3 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon rosemary
2 1/4 cups water
2 cups low-fat cottage cheese
1/4 cup whole wheat flour (I used "organic white flour w/ germ from the coop)
1/2 cup grated Parmesan cheese
1 egg
1 cup low-fat milk
1/2 teaspoon nutmeg
1 teaspoon cinnamon
bread crumbs (I ground up 1 slice of good wholegrain bread in the food
processor)
Cook macaroni, drain, and set aside. Preheat oven to 350 degrees.
In a saucepan, cook lentils with 1/2 cup onion, carrots, garlic, soy sauce,
rosemary, and water until water is more or less absorbed, about 20 minutes.
In a bowl, combine cottage cheese and flour and add the rest of the onion
and the Parmesan cheese, egg, milk, salt, nutmeg, and cinnamon.
Pour half the macaroni into a (very deep!) 9x9 inch baking pan or casserole.
(We used a 9x13 inch lasagne-type pan instead.) Pour over it a third of the
cheese sauce, then make a lentil layer, topped with another third of the
sauce. Add remaining macaroni and top with remaining sauce. Sprinkle on
bread crumbs for a crusty texture. Bake for 35 minutes or until browned.
Yum!
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mary
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response 165 of 494:
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Feb 7 12:50 UTC 1999 |
Wow, that sounds wonderful. When scanning a new recipe I tend to zero
right in on the seasonings, and if wimpy amounts are listed I avoid
trying it. I figure they were written for folks who like to eat
the same food they serve their toddlers. ;-)
Re: buttermilk. Wow, I'd always heard buttermilk is an amazingly
healthful choice, naturally low in fat even if it isn't marked
so on the carton.
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valerie
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response 166 of 494:
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Feb 7 19:26 UTC 1999 |
That's what I'd heard too -- until I entered it into the "What Am I" contest
and noticed that it has an astounding amount of fat - something like 70% of
calories. I asked at the co-op if they could stock a low-fat type of
buttermilk. They told me that fat is an inherent part of the definition of
buttermilk and so low-fat buttermilks don't exist. So, currently, I'm puzzled.
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i
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response 167 of 494:
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Feb 7 22:37 UTC 1999 |
Seems that the Kroger buttermilk i buy occasionally is, and is called, low-
fat. I seem to remember that it has starch/gum thickeners in it, though.
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mary
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response 168 of 494:
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Feb 8 01:06 UTC 1999 |
From _The Complete Book of Food Counts_, C. Netzer:
Milk Grams Grams Grams
8 fluid ounces calories Protein Carb. Fat
--------------------------------------------------------------
buttermilk, cultured 99 8.1 11.7 2.2
whole, 3.3% 150 8.0 11.4 8.2
lowfat, 2% 121 8.1 11.7 4.7
lowfat, 1% 102 8.0 11.7 2.6
skim 86 8.4 11.9 .4
About the only place I purchase buttermilk is at Krogers and I've found
their buttermilk to pretty much follow the nutrition profile as above. At
times the carton will be labeled, prominently, as low fat, and sometimes
not. But either way the nutritional content showed it to be a low fat
product.
I'm not doubting there may be high fat buttermilk products out there.
I've just never found one the few times a year I buy buttermilk.
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md
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response 169 of 494:
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Feb 8 06:07 UTC 1999 |
I thought buttermilk was the liquid left over after butter
is made. You'd think that would be pretty low fat.
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keesan
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response 170 of 494:
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Feb 11 04:29 UTC 1999 |
Sounds like making butter removes less fat than the modern process of making
skim milk, which probably does not involve waiting for the cream to rise and
skimming it off, but rather centrifugation.
This week we had the flu, and Jim was feeling a bit better so cooked mung bean
soup with lots of garlic. Next time around he added seaweed and pickled lime,
and then barley and miso, and then beet greens and boiled wheat. Today he
served what was left on rice. It kept improving.
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omni
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response 171 of 494:
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Feb 11 07:38 UTC 1999 |
Yet another incarnation of Mac and Cheese, and this time it was perfect.
1 8oz pkg cheese cubes, or shredded cheddar cheese
8 oz macaroni, can be elbows, or anything you have in the cupboard.
2 1/2 tbs flour
2 1/2 tbs butter
8 oz milk
In a 4 qt pot, boil the water with 1 tsp salt. When the water boils,
add the pasta and cook according to the directions on the package. In
a saucepan, melt the butter. Whisk in the flour and make a roux. Whisking
constantly, add the milk in a stream until there are no lumps in the sauce.
Bring to a boil. Add entire quantity of cheese and whisk until cheese is
totally melted and incorporated into the white sauce. Lower heat and simmer
being careful not to burn the sauce.
When pasta is done, reserve 1/4 c of the pasta water in another vessel.
Drain, but don't rinse the pasta. If the pasta is sticky, add a little of
the pasta water until it doesn't stick. Add the cheese sauce to the
pasta and place in a gratin dish. You can add breadcrumbs or parmasan
cheese and bake it in the oven @ 350 for 10 mins. You don't have to bake
it.
Yield 4 servings.
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keesan
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response 172 of 494:
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Feb 11 21:23 UTC 1999 |
When's the next potluck? Sounds like a perfect contribution to one.
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mary
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response 173 of 494:
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Feb 13 11:22 UTC 1999 |
Here is a very good soup recipe.
Tarascan Soup
Recipe By : Cooking Light November 1998
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 large Vidalia onion -- chopped
4 cloves garlic, minced
28 ounces tomatoes, canned & undrained
29 ounces pinto beans, canned & undrained
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon hot sauce
1/4 teaspoon salt
14 1/2 ounces chicken broth (or veggie broth)
1 cup shredded cheddar cheese (I used reduced fat)
Heat oil in a large Dutch oven over medium-high heat. Add the chopped
onion and garlic; saute 3 minutes until onion is translucent. Stir in
chopped tomatoes with their juice. Simmer, uncovered, 5 minutes. Place
the beans in a food processor and process until smooth. Add the bean
puree, chili powder, cumin, hot sauce, salt and broth. Bring to a boil,
reduce heat to medium low, and simmer for 20 minutes. Turn off the heat
and slowly stir in the cheese until melted. Makes 9 cups of soup.
- - - - - - - - - - - - - - - - -
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omni
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response 174 of 494:
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Dec 6 21:47 UTC 1999 |
Fried Chicken which is very simple and very good.
Find one chicken and cut it or have it cut into 10 pieces. Save the back
and the other meatless pieces for the "freezer bag". You'll use this for soup
or chicken stock.
Rinse all pieces and pat dry. Get a large bowl and put in 1 1/2 ro 2 cups
of flour. Add 4 tsps salt and 2 tsps pepper, and anything else you might think
you like. Paprika adds some nice flavor and you might want to drop in a
teaspoon or two. Mix well.
In another bowl, add 2 eggs and a little milk. Mix well. set aside.
Get a large pan and add 1/2 inch of oil, vegetable oil works best. put it
on the stove and crank up the heat. Now, turn your attention to the chicken.
Coat all pieces in the following manner. Flour, egg, Flour. Make sure all
pieces are well coated, so be sure to use enough flour and really big bowl.
When all pieces have been coated, add to the pan skin side down. Arrange the
thighs, drumsticks and wings around the edge of the pan. Place the breasts
in the pan first. If your pan isn't big enough use 2 pans.
Fry uncovered for 5 minutes. Get a timer and make sure it is 5 minutes.
When time is up, flip the pieces over, turn down the heat and let it cook for
25 minutes, covered.
Meanwhile, get with the biscuits. In another bowl take 2 cups of flour, 3/4
tbs salt and 2 tsps of baking powder. Mix the dry ingrediants well. Add 6 tbs
of crisco or shortening or cold butter to the flour. With your fingers
incorporate the shortening into the flour mixture. When it is all
incorporated, add 1 cup of milk, and mix well. When the batter is all mixed,
crank up the oven to 450 degrees. (You might want to do this before you rinse
the chicken. A hot oven that has been hot for 10 minutes bakes better than
one that has just been turned on.) Drop the mixture on to a baking sheet or
2 and bake for 10-12 minutes.
When the chicken is done, remove from the pan and set on a rack on a cookie
sheet so it can drain. Remove all but 2 tablespoons of oil from the pan. Add
2 tbs af your coating mix to the oil. Crank up the heat and make a roux, being
sure to deglaze all that wonderful fried coating from off the pan. Add 2-3
cups of milk, slowly, constantly whisking. Season and serve.
Take the biscuits out when the timer goes off and enjoy. You could also make
cornbread instead of the biscuits, but that is a personal choice.
enjoy!
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orinoco
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response 175 of 494:
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Dec 6 23:02 UTC 1999 |
I need to stop reading this conference while I'm living in the dorms. THe
kitchen here is skanky enough that any temptation to cook is a Bad Thing.
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keesan
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response 176 of 494:
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Dec 7 02:21 UTC 1999 |
Omni, would you want to collect grexer recipes and publish a grex cookbook,
to be sold to users to raise additional income? If you were to test out all
the recipes first and write them up in the nice detail that you did here, it
would be a masterpiece.
Jim's nephew put two of his recipes (we invented them on the spot,
something with carob) in his church cookbook. Uncle Jims carob bars.
I could see about getting some recipes from India and Bulgaria.
Photos?
Grex could also sell electronic copies, to be downloaded and printed
by the end user. (Without photos).
Or supply free (electronic) copies to paying members, along with the
handbook?
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i
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response 177 of 494:
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Dec 7 04:30 UTC 1999 |
Easy Baked Salmon
Put 1/2 T butter, 1 1/2T lemon juice, salt, & pepper in the bottom of
a small baking dish (i used a 6"x6"x2" deep glass-ceramic one). Pop into
the oven, set to 350 degrees. Unwrap fresh salmon (i got a 2/3 lbs. tail-
piece for under $2.00 at Busch's), dry with paper towel, and cut to about
3/4" thick. Remove dish from oven when starts to boil, push salmon pieces
around in bottom to coat with butter/lemon/etc. mixture, arrange, and put
back into the oven for about 12 more minutes. Remove, push pieces around
again to re-coat, and serve. Yummy!
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orinoco
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response 178 of 494:
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Dec 7 22:40 UTC 1999 |
I think the grex cookbook idea sounds great. Suggest it in Agora and see what
happens?
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keesan
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response 179 of 494:
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Dec 10 18:24 UTC 1999 |
First I wanted to see if omni had the time and interest to handle it. He is
obviously interested in food and cooking and was talking about resigning as
Sat lunch planner so might have some free time. And he writes well. Omni,
let us know. We have a few color ribbon printers if you want to do images
on paper copies.
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orinoco
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response 180 of 494:
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Dec 10 22:15 UTC 1999 |
Well, I don't have the cooking facilities available to help out much with
recipe testing, but I'll lend a hand on writing and assembling it if Omni's
also interested.
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omni
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response 181 of 494:
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Dec 11 08:45 UTC 1999 |
It would depend on how many recipes we're talking about, If the recipes are
indeed public domain, and how good they are. Someone will have to test them
to make sure they are foolproof.
I would be interested but this will be a very slow process.
As for production, I was thinking of putting it all on a disk and taking
it to Kinko's or another print shop. The cost could be recovered from the
sales of the books. The more professional they look the better they will sell.
I'm still thinking about the lunch planner thing, but that will not affect
this project. The lunch thing only takes 15 minutes once a month or two.
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keesan
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response 182 of 494:
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Dec 12 23:34 UTC 1999 |
I expect that lots of grexers have good printers and could help with the
printing. The grex handbook looks fine, as printed by amateurs.
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bmoran
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response 183 of 494:
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Dec 28 19:31 UTC 1999 |
Talk to Danr about publishing a cookbook. I've enjoyed reading about his
family cookbook for years, tho I understand it might be published any year
now.
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otter
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response 184 of 494:
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Mar 12 13:20 UTC 2000 |
A couple of months later:
Was this subject dropped entirely, or taken elsewhere? What an excellent
idea!!
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danr
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response 185 of 494:
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Oct 9 15:06 UTC 2000 |
re resp:183: LOL! Any year now is right!
My snickerdoodle recipe follows.
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