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| Author |
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| 25 new of 253 responses total. |
mary
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response 55 of 253:
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Nov 30 12:41 UTC 2010 |
I used the same brand of dough - Rhode's. I'm not sure what difference
that makes though.
I'm curious to see what a master baker thinks of this one. So let me
know, Brooke, please.
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denise
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response 56 of 253:
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Nov 30 17:09 UTC 2010 |
Those rolls sure look delicious!
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edina
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response 57 of 253:
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Nov 30 18:36 UTC 2010 |
They remind me of the rolls we had at Maude's (before the remodel),
which I think Common Grill in Chelsea still does. I'm doing a Jamie
Oliver trout recipe on Saturday for my culinary soul mate, so I'm
thinking this will be an amazing acoompaniment.
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keesan
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response 58 of 253:
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Nov 30 18:38 UTC 2010 |
We dug the beets yesterday so I am making borshcht with kale and the leaves
from the cauliflowers and also a lot of pumpkin instead of water, and some
green tomatoes, and the seeds of Garafal Oro beans (usable as snap or shell
but quite large so also good dry). And carrots and onions. Maybe celery
leaves and jerusalem artichoke and fennel or chervil.
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slynne
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response 59 of 253:
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Nov 30 22:00 UTC 2010 |
My aunt made mashed cauliflower for Thanksgiving dinner. It was AWESOME.
The best part of it though was when someone said, "Mashed cauliflower?
That sounds healthy."
My aunt got this kind of evil grin on her face as she replied, "Yes, it
*sounds* healthy" ;) It was sure yummy though. I guess it included
things like cream cheese and fried onions and probably a lot of butter
too. But oh oh so good.
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denise
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response 60 of 253:
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Nov 30 22:52 UTC 2010 |
I've heard of several places that suggest mashed cauliflower in place of
mashed potatoes [as being healthier]. Well, I'm not a cauliflower fan,
so there is no way that this could take the place of potatoes! If I
want healthy, I'll eat some vegetables that I like... :-)
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slynne
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response 61 of 253:
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Nov 30 23:12 UTC 2010 |
We had these in addition to potatoes *and* stuffing and all kinds of
other things. :)
But I have been thinking about this. I *love* cauliflower and bet I can
make a somewhat healthy version of mashed cauliflower that might find
nearly as satisfying as mashed potatoes. That will be a win for me
nutritionally :)
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keesan
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response 62 of 253:
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Dec 1 01:16 UTC 2010 |
Why mash it? I like the texture. You can nibble off a few flowers at a time.
Brussels sprouts are also fun.
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mary
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response 63 of 253:
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Dec 1 01:19 UTC 2010 |
Get that recipe over here, Slynne. Use threats if necessary.
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slynne
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response 64 of 253:
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Dec 1 16:12 UTC 2010 |
I thought the texture was nice mashed. I *hate* brussels spouts.
Mary, I'll ask my aunt for it but it might be awhile since she is off visiting
her great grandson.
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keesan
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response 65 of 253:
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Dec 1 16:59 UTC 2010 |
We have 20 pumpkins and pumpkin-size squashes from the curb. I am using the
more blah ones in soup and feeding the frozen parts to the neighbors'
chickens. Today they feasted on slightly moldy bread, eggshells, and
applecores, but the pumpkin was also a hit. They are now trained to come
to the door and try to eat out of the bucket before I can empty it. The two
brown ones monopolized the bread, one white one pecked at the eggshells,
and the other (dumb) white one continued eating chicken feed. The brown ones
are laying already. What else can I make with pumpkin besides soup? We don't
cook with sugar. I have baked some (before peeling) that I add to stir fries.
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edina
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response 66 of 253:
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Dec 1 18:24 UTC 2010 |
I love mashed cauliflower...I go so far as to run it through the
cuisinart. Then I add a bit of butter, milk and enough parmesan until
it tastes yummy.
My other favorite thing is to roast cauliflower and serve it with an
Indian style ketchup. See, now I want roasted cauliflower!
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slynne
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response 67 of 253:
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Dec 1 22:50 UTC 2010 |
See, now *I* want roasted cauliflower but unlike you, I am too inept to
make it. Someone needs to make a drive thru with healthy yummy foods
like that ;)
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edina
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response 68 of 253:
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Dec 1 23:32 UTC 2010 |
Seriously, just cut up a cauliflower, toss it with a bit of oil, sea
salt and pepper, and put it on a cookie sheet at 375 for like half an
hour. You're not inept.
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slynne
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response 69 of 253:
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Dec 2 17:21 UTC 2010 |
OH, I can do *that*. Probably a single serving in the toaster oven even.
Thanks Brooke!
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keesan
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response 70 of 253:
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Dec 2 23:47 UTC 2010 |
Yummy supper: local garlic and onions, imported pickled radish (I am pickling
my own greens now), shelf fungus from a local woods, cowpeas, my own tomatoes
and pumpkins and peppers and today I picked the cauliflower leaves. The
chickens got the frozen turnip greens, but they preferred the shriveled
lettuce.
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mary
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response 71 of 253:
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Dec 3 13:51 UTC 2010 |
Well, here is a recipe that bombed. I should have known better when you
look at all the cans involved. But I wasn't about to fire up the bbq
grill for corn when it's snowing. Anyhow this soup was thin and bland.
I tried to rescue it with hot sauce - no dice.
http://tinyurl.com/275jnsv
But that was last night. On Wednesday I wanted a bean side dish but not
the usual sweet baked beans. Eating Well had a dump recipe for black
beans and salsa. I used Mrs. Renfro's peach salsa (a favorite) and
added fresh cilantro and lime juice and served it warm. Excellent. I
didn't make the corn cakes although they might have potential.
http://tinyurl.com/2cegjh3
Moral of the story: Dump recipes work but not always.
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mary
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response 72 of 253:
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Dec 3 14:40 UTC 2010 |
For breakfast this morning it was favorite over here - crockpot steel-
cut oatmeal. It's an Alton Brown technique for getting a healthy
breakfast on the table even though you're catching a bus in 30 minutes.
The learning curve to this on is getting to know your specific hardware.
Since I'm making a small amount (half of his recipe) I use a 1.5 quart
crockpot that has only one temperature - plugged in. I think it also
runs a little hotter than the typical "low". But in the comments of
Alton's post folks have lots of experience here, some even with my
specific device. The bottom line - use an appliance time. So my pot
now goes on at 2:00 am and goes off at 7:00 am. Excellent.
As to adds, I'm partial to his cranberries but instead of figs I
substitute half an apple. I finish it with a little slivered almond
when the oatmeal is in the bowl.
http://tinyurl.com/3sehrw
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edina
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response 73 of 253:
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Dec 3 15:53 UTC 2010 |
I make black beans and salsa and serve it over brown rice with queso
fresco, tomatoes and lettuce. It's a super quick meal that is
relatively healthy.
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keesan
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response 74 of 253:
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Dec 3 16:12 UTC 2010 |
How do you boil the beans and rice quickly?
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edina
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response 75 of 253:
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Dec 3 16:34 UTC 2010 |
I use canned beans and I keep frozen brown rice from trader joe's on
hand.
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slynne
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response 76 of 253:
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Dec 3 17:39 UTC 2010 |
I love oatmeal and keep planning on making some in the crock pot but
usually just go for the instant kind. It isn't quite as healthy but it
isn't really unhealthy either. :)
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keesan
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response 77 of 253:
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Dec 3 21:03 UTC 2010 |
The non-instant type only takes about 5 min. It is also precooked.
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omni
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response 78 of 253:
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Dec 4 06:17 UTC 2010 |
Bread tomorrow, and maybe pretzels.
I have a good recipe from the 1953 edition of "The Joy of Cooking"
Need one for the pretzels, though.
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slynne
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response 79 of 253:
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Dec 6 16:18 UTC 2010 |
http://www.bettycrocker.com/recipes/sausage-cheese-balls/6a2a7890-c685-49
91-b699-743fd880486f
http://tinyurl.com/3543pbl
My Florida hostess made these for us to take along for our boat parade
cruise this weekend. They were very yummy. She did mention that she had
reduced the bisquick by a cup. They were nice though because they werent
very greasy so all one needed to serve them was some toothpicks. That
made it a little easier on a moving boat. I think I am going to make
these for my family's christmas festivities because it seems easy enough
for me to do and I already know they're yummy.
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