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Originally posted by 1KIKI:

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A casserole (French: diminutive of casse, from Provençal cassa 'pan') is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it.

Casserole definition is - a dish in which food may be baked and served.

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So casserole is a general term, kind of like "stew".

My impression is that here it means a mixture of ingredients dry oven-baked in a baking dish to make a one-dish meal.

(Dry-baked means as opposed to a soup, a stew, or a braise, with decreasing liquid in that order, and slightly different ingredient prep and cooking time and temp.)

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Originally posted by SIGNYM:
Well, there are two mushroom recipes in the Moosewood cookbook, and neither one sound like what I remember. But I believe this is the one that I had

Mushroom Bisque
6 T butter
1.5 c onions, chopped coarsely
2 t salt

1 stalk celery, chopped coarsely
3 fist-sized potatoes, sliced thinly
1.5 lb fresh mushrooms, chopped coarsely
1.5 c stock or water
1/4 t thyme
3 c scalded milk
0.5 pint (1 c) heavy cream
2-3 T dry sherry
1-2 T tamari
fresh black pepper
fresh-cut chives or scallions

Begin cooking the onion in butter with 1 t salt until translucent. (I would prolly cut the salt in half or leave it out altogether.)

Add potatoes and celery, over low heat, mixing well to coat ingredient with butter. After several minutes, add mushrooms, water, and remaining salt. Cover and cook over medium heat, 15 minutes. Cool to room temperature, and puree mushroom-vegetable mixture until absolutely smooth.

Return to a double boiler or waffle-heat abosorbing pad. Heat very slowly with utmost care as you wisk in the scalded milk, cream, sherry, and tamari. Heat only until hot enough to serve otherwise it will curdle.

Serve immediately topped with freshly-chopped chives and freshly-grated black pepper.


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Pity would be no more,
If we did not MAKE men poor - William Blake

#WEARAMASK

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Originally posted by Brenda:
Pan fried Kiki with just a little salt and pepper.

The package had 4 in it, so I have 2 more for tonight that will get the same treatment.

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Originally posted by 1KIKI:

I'm not sure if they're adding tree nuts to the peanut butter, or if the peanuts are now being processed on the same equipment as tree nuts, so they added the 'tree nut' caution for people with severe allergies ...? And of course they'd have to add a peanut caution on their other nut butter products like almond butter - contains peanuts.

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Originally posted by Brenda:
I have a question why do companies now feel the need to pad peanut butter by adding "tree nuts"?

Peanuts are heavy enough by themselves there is no need to pad the product.

I bought a jar of peanut butter the other day put out by Kraft. I like Kraft but they have switched up their no salt, no sugar product and are now leaving the oil on it. This makes it heavy. I ate two slices of bread with peanut butter on it for lunch yesterday and felt slightly blech after. I know it was the extra oil that I mixed into the peanut butter.

So, I am now looking for another natural brand with out salt, added oil or sugar in it. *sigh* And I looooooove peanut butter.

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Originally posted by 1KIKI:

If I haven't mentioned it earlier, after 3 small-scale attempts using different proportions and ingredients, I've kind of given up on my curry-flavored filled garbanzo-bean flour biscuits as a meal, or until I figure out what to do differently. They taste really nice, but the texture isn't what I want it to be.

My next recipe to try out is a potato, onion, green bell pepper, chicken, and mozzarella frittata. For 12 servings ... 2 pounds each of the vegetables, 18 eggs 'blendered' with a 15oz tub of ricotta (I've found out over the years that plain whipped eggs keep tightening up if you freeze them, getting harder and rubberier and squeezing out their water, but whipping them with ricotta keeps them lighter and fluffier), 3 pounds chicken cut into small pieces and baked, a pound of grated mozzarella, plus fennel seed herb and red pepper flakes.

It's supposed to be like the Italian dish made of hot Italian sausage, potatoes, onions, and green bell peppers.

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Originally posted by JEWELSTAITEFAN:

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Originally posted by Brenda:
I have a question why do companies now feel the need to pad peanut butter by adding "tree nuts"?

Peanuts are heavy enough by themselves there is no need to pad the product.

I bought a jar of peanut butter the other day put out by Kraft. I like Kraft but they have switched up their no salt, no sugar product and are now leaving the oil on it. This makes it heavy. I ate two slices of bread with peanut butter on it for lunch yesterday and felt slightly blech after. I know it was the extra oil that I mixed into the peanut butter.

So, I am now looking for another natural brand with out salt, added oil or sugar in it. *sigh* And I looooooove peanut butter.

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Have you tried PB2 yet?
It is crushed peanuts, to the point of powder. You only add water to make peanut butter.
I have seen you can order it online or by phone.

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Originally posted by 1KIKI:

If I may do a Homer Simpson ...


MMMMMMMMMMMMMMmmmmmmmmmmmmmmmm ... ... peeeeeeeeeeeeeeeeeeeeeeeeeeeaunt buuutterrrrrrrrrrrrrrr ... ... ... ...


It's been a while since I had peanut butter in the house. Maybe I'll pick some up next shopping trip.

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Originally posted by 6IXSTRINGJACK:
I eat way too much peanut butter. Been a staple of my diet since childhood.


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A government is a body of people usually, notably, governed by Mark Zuckerborg and Slack Dorsey.

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Originally posted by 1KIKI:

Cool!

Is it a type of nut that's more tolerable to you, or a brand that works better? And ... if you don't mind sharing ... what is it?

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Originally posted by 1KIKI:

Coconut water is definitely watery! And coconut milk is coconuts pureed and strained, and it's like heavy, heavy cream. FWIW I do use coconut water as the liquid portion of my smoothies, because the kind I get has a lot of potassium.

I forgot about the vitamin A palmitate!

I'm glad you found something you can use.

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Originally posted by 1KIKI:
I picked it up this time around!

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Originally posted by 1KIKI:
You and a lot of people. Fruitcake just doesn't get no respect.

There used to be a lot of jokes that went around about it, but now I only remember one.

Q What's the difference between getting a fruitcake and a doorstop for Christmas?
A At least a doorstop is useful.

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Originally posted by 1KIKI:

So, this next recipe is coming out SO well I just HAD to share it!


chicken fajitas

I'm leaving out most amounts because I make 12 portions, and you may want different ratios of things than I have anyway.

keep the chicken, onions, and bell peppers separate since you'll be cooking them separately

chicken thighs - boneless, skinless, cut into strips

onions (adds sweetness and onion flavor to the recipe) - quartered top to bottom, cut into strips crosswise

green bell peppers (adds grassy vegetal flavors) - quartered top to bottom, cut into strips crosswise

yellow and orange bell peppers (adds mildly sweet and fresh vegetal flavors) - quartered top to bottom, cut into strips crosswise

red bell peppers (adds complex and rich vegetal flavors) - quartered top to bottom, cut into strips crosswise

fajita mix - ratios 2@ chili powder mix 1@ sweet or smoked paprika, ground cumin, garlic powder, dried oregano, onion powder (to taste/ optional)@ cayenne
But my chili powder mix was exceptionally spicy to me even though I'm very tolerant of spicy foods, so I omitted the cayenne and cut the chili powder in half.

salt (my experience is that spicy food of any cuisine needs salt to taste ok, so it's the one exception I make to using salt in my cooking. Depending on your preferences, you may end up using very little, like I do.)

neutral oil (lard might work I haven't tried it)

sheet pan

oven preheated to 350F

in batches, separately toss the onion slices, bell pepper slices, and chicken slices each with oil, salt, and fajita mix

since they have different cooking times, cook each item on a sheet pan till done (30 min - 60 min+stirring depending on ingredient and how fully loaded the sheet pan is)

mix together at the end after cooking

since I think the corn tortillas from the store are abysmal, I serve this over sliced steamed polenta pieces

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Originally posted by 1KIKI:
I used to grow the family vegetable garden. And of all the vegetables and herbs I grew - tomatoes, lettuce, beans, squash, cucumbers, parsley, dill weed (and it IS a weed, you can barely get rid of it!) and so on - the only one *I* liked was the green beans, though everyone else liked the other stuff. Oh btw, you can make a killer marmalade out of tomatoes, but I'm not sure that counts.

I've never made green bean casserole myself. But I've had it at other people's homes. And they used canned (generally French cut) green beans, with the casserole cooked to death.

I too am not a fan of French cut, and I prefer frozen b/c I find canned green beans to be mushy and watery - and THEN, as if that wasn't enough - they've been way overcooked in the casseroles that I've had. And yet, the various people I know who make their casseroles make them that way year after year, and people eat them and go for seconds until they're all gone.

And I just wonder why.

But it sounds like your green bean casseroles aren't like the green bean casseroles I've had. So ... NEVERmind! I think I asked the wrong person!

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Originally posted by JEWELSTAITEFAN:
I have been adding an Index to the OP.

So if you find errors, omissions, let me know.

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Originally posted by Brenda:

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Originally posted by 6IXSTRINGJACK:
I eat way too much peanut butter. Been a staple of my diet since childhood.

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Ditto here Jack. My dad used to call it, "Stick to your ribs food".

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Originally posted by 1KIKI:
I'm curious about your no HFCS ketchup though ... what brand is it? I get no HFCS ketchup but the only way I can manage that is to get organic.

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Originally posted by Brenda:
I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

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Originally posted by JEWELSTAITEFAN:

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Originally posted by Brenda:
I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

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Try one, it's not expensive.
What have you got to lose? If you take a bite and don't like, chuck it.

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Originally posted by Brenda:
I've eaten peanut butter that has melted on toast and I like it. But I don't think it tastes any different. Just my taste buds.

I've heard of grilled peanut butter sandwiches but never eaten one. Not sure I would.

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