Quote:

---

Originally posted by SIGNYM:
I have lots of recipes that the family loves. And they're a tough duo because they're both picky, each in their own way.

The best recipes for pork: I start with a "picnic roast" - on sale at @ $1.19/lb. Yes, it has a lot of bone and fat but even trimmed at $3/lb trimmed it meets my price point of $4/lb for trimmed boneless meat.

I cooked the roast in a covered dutch oven with a cup of water at 325 degrees for about 4 hours ... basically, until the meat is falling off the bone. Then I separate the meat from the fat and bone, (straining and reserving the liquid to make soup like hot and sour) and cool it. Once cooled, I cut the thicker chunks into roughly 3/4" thick slices, place them plus smaller chunks in a shallow roasting pan and coat with a marinade made of about 1/2 c Thai fish sauce, 1/2 c sugar, 2T water, 1T grated fresh ginger and 1T grated fresh garlic. And if you want more kick, add about 1 T of sliced green onion and a couple of shakes of chipotle powder. Let stand for one hour then broil until the marinade gets nicely carmelized 5-10 minutes depending on broiler power, how close you place the meat, and how dark you like your coating. I like to serve with a stir-fry of carrot, celery, red bell pepper, snow peas, shredded cabbage and/or zucchini and whatever vegies you'd like to add that seem appropriate (I've added leftover broccoli, leftover spinach, leftover peas, water chestnuts, bamboo shoots etc) plus shirataki noodles, plus a basic fish sauce/sugar/garlic/ginger/sesame oil sauce.

Or, make a bbq sauce of 1/2 c ketchup, about 1/2 c tomato sauce, 1 T worcestershire, some fressh chopped onion. For a spanish touch you can add about 1-2 t lemon zest, 1-3 t lemon juice, and 1/4 cup diced green onion. do the marinade and broiler thing. I like to serve this with a fresh green salad, or a nice cabbage/corn/bean/tomato/avocado salad.

---

Quote:

---

Originally posted by SIGNYM:
I'm definitely on the "not too hard" bandwagon!

There is another recipe that my family loves, but it's a pain-in-the-ass: vegetable lasagna, modified from America's Test Kitchen cookbook.

Vegie filling:
3 lb mixed zucchini and yello squash, sliced on a mandolin, cooked and drained. (I save the liquid for part of the recipe and the rest for soup or stew)
Plus 1 T fresh thyme
2 clove garlic, grated

Tomato filling:
14 oz crushed tomato
1/4 c chopped fresh basil
1 T olive oil
1/2 t oregano
2 large cloves garlic, grated
salt to taste

Cheese filling:
1 c cottage cheese
1 c cream
2 c grated Parmesan
2 cloves garlic, grated
1 T cornstarch

misc
lasagna noodles, uncooked
black sliced olives
fresh washed spinach leaves
shredded mozarella

I make a "with tomato" and "without tomato" version since I'm allergic to tomatoes. Also, I've left out the eggplant since I'm also allergic to eggplant (same family as tomato and potato, allergic to all)

Using two (glass) loaf pans ... in each pan

starting at the bottom, 1/3 of the tomato mix, or instead 1/3 c squash liquid
dry lasagna noodles
1/4 of the zucchini/squash mix
black olives (Kalamata or not, you choice) to taste
layer of spinach leaves
1/4 cheese mix
mozarella
dry lasagna noodles
1/3 tomato mix (or more squash liquid)
1/4 zucchini/squash mix
black olives, to taste
layer of spinach leaves
1/4 cheese mix
mozarella
dry lasagna noodles
1/3 tomato mix (or squash liquid)
mozarella

The reason for the squash liquid is to provide moisture to cook the lasagna noodles.

cover with foil, bake at 300 F for an hour. Let cool a bit before serving, or it will be runny. Family demands this once a week, but I have to set aside 3 hours in the kitchen!

---

Quote:

---

Originally posted by SIGNYM:
Is it cottage cheese specifically, or milk products with lactose, or any milk product? Ricotta is often used, but it also contains lactose.

---

Quote:

---

Originally posted by JEWELSTAITEFAN:

After I left home, at some point I decided to wean myself into tomatoes and cheese. Now I can eat most cheeses, with cheese curds the biggest hurdle. Still can't do cottage cheese, and cream cheese frosting is too sweet for me.

---

Quote:

---

Originally posted by Brenda:
Roasted pork tenderloin

Pork tenderloin, salt and pepper. Add any vegetable. I usually include potatoes, carrots or brussel sprouts. Can also add garlic. Add bay leaf to the pan along with a can of V-8 juice and maybe half cup water. Put into a 300degree oven and roast until the pork is cooked.

---

Quote:

---

Originally posted by rue:
aaaaaaayyyyyyyyyyyyyyeeeeeeee

.too.much.sodium.

But, to each his own! :)

---

Quote:

---

The interaction between salt and live yeast creates a chemical process called autolysis. Autolysis is essentially the self-destruction or self-digestion of an organism by its own enzymes. Salt does not "kill" yeast as much as it causes the live yeast's digestive enzymes to eat themselves. The result is an inactive yeast with a different concentration of proteins. This new food product can be further processed to create a yeast extract.

Many people may not recognize autolyzed yeast as an ingredient in many of their favorite processed foods, but they might recognize an ingredient derived from it: MSG, or monosodium glutamate. Both are used as flavor enhancers in processed foods. Autolyzed yeast extract is also used by itself in processed food spreads such as Vegemite. Because of its high protein content, this yeast generally has a hearty flavor similar to beef, which is why it is often used to give processed foods a meaty or savory undertone.

---

Quote:

---

Originally posted by SIGNYM:
Autolyzed yeast

Quote:

---

The interaction between salt and live yeast creates a chemical process called autolysis. Autolysis is essentially the self-destruction or self-digestion of an organism by its own enzymes. Salt does not "kill" yeast as much as it causes the live yeast's digestive enzymes to eat themselves. The result is an inactive yeast with a different concentration of proteins. This new food product can be further processed to create a yeast extract.

Many people may not recognize autolyzed yeast as an ingredient in many of their favorite processed foods, but they might recognize an ingredient derived from it: MSG, or monosodium glutamate. Both are used as flavor enhancers in processed foods. Autolyzed yeast extract is also used by itself in processed food spreads such as Vegemite. Because of its high protein content, this yeast generally has a hearty flavor similar to beef, which is why it is often used to give processed foods a meaty or savory undertone.

---

https://www.wisegeek.com/what-is-autolyzed-yeast.htm

---

Quote:

---

Originally posted by Brenda:
Just some basic lamb chops for supper tonight.

---

Quote:

---

Originally posted by SIGNYM:

Quote:

---

Originally posted by Brenda:
Just some basic lamb chops for supper tonight.

---

I used to like lamb, but it's crazy expensive here. But after I lost my sense of smell/taste, and since the rest of the family doesn't like it, there's no point in buying it.

Still, I can understand it being a real treat. Our mom used to make bbq'd lamb shanks, and as I recall the recipe was:

Braise shanks until meat is fork-tender, remove from bone.

In a separate pot mix 1/2c ketchup, 1/2 tomato sauce, 1/4 c sugar, 2T worcestershire, chopped small onion, chopped green pepper, 1 T lemon juice and 2 t lemon zest, 1 bay leaf. Cook until vegetables are done. Remove bay leaf and add lamb and stir. Simmer until flavors are blended, serve over rice. When I could smell/taste, I thought it was yummy, and I use this bbq sauce variation on pork for the family.

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

"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND

America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .

---

Quote:

---

Originally posted by rue:
"Contains MSG, which is one of the compounds produced when yeast digests itself."

MSG is mono-sodium glutamate. Glutamate is a naturally occurring amino acid. In its *free* form not bound inside a protein, it creates an umami, savory. meaty flavor.

A LOT of foods in the yeast / mushroom family have naturally occurring free glutamate. (A fungus is a type of mold grows long threads called hyphae, a yeast is a type of mold that stays a round cell.) Soy sauce (fermented with yeast), fish sauce (fermented with yeast) and miso (fermented with yeast) have glutamate, as does aged Parmesan and for example Roquefort (fermented with fungus). The umami Parmesan flavor is why Italian cooks will put Parmesan rind in their soups. Mushrooms also have glutamate!

Another source of free glutamate is hydrolyzed anything, where it's been freed from the protein so you can taste it.

A surprise! source of glutamate is anything 'tomato'.

---

Quote:

---

Originally posted by JEWELSTAITEFAN:



What is mutton?

---

Quote:

---

Originally posted by SIGNYM:
Best beef burgers
(Yep, not supposed to eat beef, but I still do from time to time)

2.5 lbs of ground sirloin (10% fat; I buy mine on sale @ $3.99/lb, which is my price point for meat)
1.5 cups panko bread crumbs
1 10-oz can Las Palmas Green Chile Enchilada Sauce
1.5 tsp Amazing Taste Garlic and Onion Medley (dried seasoning mix)
Small can sliced black olives (not Kalamata, but you can use them if you enjoy the taste)
IF YOU LIKE IT HOT
1 t or more chipotle chili powder

IF YOU LIKE IT HOTTER
Sprinkle more chipotle chili powder on the patties

MIX WELL. MAKES EIGHT PATTIES.

As you mix the meat, crumbs and sauce you will get a more uniform feel to the meat, and it will stick together better into patties. Don't worry about over-working the meat and making it tough, the crumbs will keep the meat tender and the sauce will keep it moist. I always cook these in a pan, not sure whether they would stick together enough to put on a grill.

I like to serve this with cole slaw, and corn on the cob. It's a quick recipe for summer that doesn't involve a lot of cooking!

---

Quote:

---

Originally posted by SIGNYM:
Here is an enitrely made-up recipe that family is OK with for quiche. (Hubby hates quiches except for this one.)

Line the bottom (JUST the bottom) of a loaf pan with commercial or homemade pie crust. Bake at 400F until golden, about 15 minutes; remove from oven

Place into food processor or blender
about 6" turkey sausage, sliced
1 carton cottage cheese (I rinse and drain it to reduce salty/sour taste)
6 oz shredded cheese (I use "Italian blend" but you can use whatever you like)
4 eggs
1/4 c flour
1/2 c milk
youcan add cooked broccoli, chopped parsley, cooked onions or fresh green onions or mushrooms

blenderize it to desired texture (You can make it smooth and uniform or leave visible peices of sausage and vegetables ... it's up to you.

Pour into the loaf pan and bake at 325 until inserted knife comes out cleanly, about 1 1/4 hour.

*****

I serve this with a salad on the side and fruit/jello.

---

Quote:

---

Here is an enitrely made-up recipe that family is OK with for quiche. (Hubby hates quiches except for this one.)

Line the bottom (JUST the bottom) of a loaf pan with commercial or homemade pie crust. Bake at 400F until golden, about 15 minutes; remove from oven

Place into food processor or blender
about 6" turkey sausage, sliced
1 carton cottage cheese (I rinse and drain it to reduce salty/sour taste)
6 oz shredded cheese (I use "Italian blend" but you can use whatever you like)
4 eggs
1/4 c flour
1/2 c milk
youcan add cooked broccoli, chopped parsley, cooked onions or fresh green onions or mushrooms

blenderize it to desired texture (You can make it smooth and uniform or leave visible peices of sausage and vegetables ... it's up to you.

Pour into the loaf pan and bake at 325 until inserted knife comes out cleanly, about 1 1/4 hour.
*****
I serve this with a salad on the side and fruit/jello.
=SIGNY


I'm not a big fan of sausage. Would that also work with something like pulled turkey meat? JSF

---

Quote:

---

And I cannot eat cottage cheese. Is there some sort of suitable substitute for that ingredient?-JSF

---