The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Monday, September 14, 2026 21:00
VIEWED: 27385
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BRENDA

Tuesday, September 22, 2020 4:28 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Quote:
Originally posted by JEWELSTAITEFAN:
I usually request extra sauce. For pasta, subs, garlic bread dips, gyros, asian dishes like teriyaki, BBQ sauces on meats, tartar on fish or french fries, dipping sauces for nugget-type fare.

What about you?
I don't ask for extra sauce on anything because I find pasta sauces and teriyaki sauces can be too sweet. Sugar is added to both of those and so I make do with what is on the food. And if they are too sweet then I don't eat that item again. I like BBQ but hard to get good up here and again the amount of acid or sugar added makes a difference to me.
I guess I don't care for bare naked pasta, it tastes too bland.
For me, the most plain pasta I have is in a butter jacuzzi - fettucini or spaghetti noodles or mostly elbow macaroni.
Otherwise I don't like my spaghetti noodles coming out just pink colored - I want sauce to be sticking to the noodles. Tomato sauce, Alfredo sauce, I ask for plenty. Any excess remaining can be soaked up with the (garlic) bread or rolls. The one that is difficult is the clam sauce - but I still want the noodles to retain the flavor of that sauce when they hit my mouth.

Never said I eat naked pasta. I LIKE pasta sauce and want my noodles coated in it. I just don't like the sugar that some places add to the pasta sauce.

I don't eat any pasta sauce that contains cream. Also I don't like too much garlic bread or bread in general with pasta dishes. The pasta and the sauce is plenty heavy enough for me or if there is meat along with it.

BRENDA

Tuesday, September 22, 2020 4:31 AM (P)

Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.

JEWELSTAITEFAN

Wednesday, September 23, 2020 1:58 AM (P)

Quote:
Originally posted by Brenda:
Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?
I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.

So long story short, haven't tried it and won't.

What chain of grocery store?

BRENDA

Wednesday, September 23, 2020 4:06 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?
I've seen it in a local grocery store up here but to me that is wrong on all sorts of levels.

So long story short, haven't tried it and won't.
What chain of grocery store?

"Save On Foods" is the chain and as far as I know they are strictly Canadian. But that doesn't mean they don't get products and produce from the US.

1KIKI

Wednesday, September 23, 2020 4:32 AM (P)

Quote:
Originally posted by Brenda:

I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.

No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.

Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.

Just catching up!

I find peeling raw beets to be tedious and difficult. So I scrub them thoroughly, cut off the stem and root parts that hold dirt in their little cracks and crevasses, cook them, and then peel them. When cooked the skins just slip right off. I especially like pickled beets, and beet greens in minestrone.

1KIKI

Wednesday, September 23, 2020 4:55 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
I generally avoid well done steak outside the home, once I learned that this is CODE for cooks to find the worst piece of steak they have on hard, because well done means all of the flavor and nuance will be cooked out of it - so no need to waste a tender and scrumptious piece.

Interesting tidbit of info. THANKS! I generally don't eat steak but I'll remember that.
I will sometimes get burgers, but only at one local restaurant. They have a *real* open-flame grill that they cook on, and nothing beats the taste of flame-grilled beef, imo. I like their burgers SO much - even better than In-n-Out which is supposed to be the best of the best in SoCal - that when I have them I'll often get them à la carte. Tho to make a meal, I'll often order a side of corn tortillas, mayo, and salsa (theirs is homemade and excellent), and make burger tacos. And the burger flavor is intense enough that it comes through everything else.

Quote:
What is the difference between hard or crispy bacon? Is one drier that the other?

IMO crispy is like a delicate potato chip, hard is like beef jerky. One breaks easily, the other dares you to rip off a piece and actually chew it at every bite.

1KIKI

Wednesday, September 23, 2020 4:56 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?

No. And it sounds awful to tell the truth.

1KIKI

Wednesday, September 23, 2020 5:00 AM (P)

Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.

Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.

JEWELSTAITEFAN

Thursday, September 24, 2020 1:50 AM (P)

Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?
No. And it sounds awful to tell the truth.

Maybe I should have said crushed peanuts. It looked very interesting to me.

1KIKI

Thursday, September 24, 2020 2:04 AM (P)

I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!

1KIKI

Thursday, September 24, 2020 2:12 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?

Quote:
Originally posted by 1KIKI:
No. And it sounds awful to tell the truth.

Quote:
Originally posted by JEWELSTAITEFAN:
Maybe I should have said crushed peanuts. It looked very interesting to me.

You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.

BRENDA

Thursday, September 24, 2020 3:17 AM (P)

Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:

I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.

No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.

Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
Just catching up!

I find peeling raw beets to be tedious and difficult. So I scrub them thoroughly, cut off the stem and root parts that hold dirt in their little cracks and crevasses, cook them, and then peel them. When cooked the skins just slip right off. I especially like pickled beets, and beet greens in minestrone.

No worries KIKI.

I usually leave the skins on too and just give them a good cleaning and trimming before cooking them. But that night I felt the urge to peel, so I did.

Not a fan of minestrone soup.

BRENDA

Thursday, September 24, 2020 3:25 AM (P)

Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.

Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.

I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.

I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.

BRENDA

Thursday, September 24, 2020 3:30 AM (P)

Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!

Thanks and maybe. That is what the top cooks say. I've watched those shows too. Though I spent a lot of years watching a friend of my mom's and she wasn't a good cook. Then the flipside was my dad, who was. And I think I may have mentioned that he baked as well.

JEWELSTAITEFAN

Thursday, September 24, 2020 4:56 AM (P)

Quote:
Originally posted by Brenda:
Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.

Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.

I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.

I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.

Happy Birthday, in advance.

BRENDA

Thursday, September 24, 2020 9:48 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Quote:
Originally posted by 1KIKI:
Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.

Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.

I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.

I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
Happy Birthday, in advance.

Thanks in advance JSF.

BRENDA

Friday, September 25, 2020 9:50 AM (P)

Found this in amongst some papers. Don't know where I got it.

RULES of the SCOTTISH KITCHEN

1. The Chef is in complete command

2. The chef's choice of meals should not be questioned

3. No pinching allowed except by the chef

4. Sampling, other than by the chef is not encouraged

5. Porridge will be seasoned with salt only, any other additives will be frowned on

6. Blacking of the toast provides flavour, strong coffee or weak soup should not be commented on

7. Fish and Chips will only be served wrapped in newspaper. No cutlery will be provided

8. The punishment for late seating is cold food (that is if you are lucky enough to be served)

9. Remarks such as the food is 'all right' are not acceptable. Praise of the food must be lavish and frequent

10. Obey these rules if you want to enjoy your meal!!!

BRENDA

Wednesday, September 30, 2020 9:29 AM (P)

Lamb chops I had for supper were pretty good.

1KIKI

Wednesday, September 30, 2020 9:58 AM (P)

Oh that's nice to hear!

And I hope your day was a good one.

BRENDA

Wednesday, September 30, 2020 1:03 PM (P)

Yeah, I like my lamb chops on special occasions.

JEWELSTAITEFAN

Friday, October 2, 2020 1:05 AM (P)

Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.

Any Birthday dessert?

JEWELSTAITEFAN

Tuesday, October 6, 2020 3:44 AM (P)

Quote:
Originally posted by 1KIKI:

Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.

This would seem good for recipes, including cookies.

Anybody tried it?
Quote:
Originally posted by 1KIKI:
No. And it sounds awful to tell the truth.
Quote:
Originally posted by JEWELSTAITEFAN:
Maybe I should have said crushed peanuts. It looked very interesting to me.
You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.

Used to be able to buy? Are they outlawed in CA?

I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I;m not making it from scratch and that is what the beverage is for.

JEWELSTAITEFAN

Tuesday, October 6, 2020 3:48 AM (P)

Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!

I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the nest. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home.
I must conjure that in smaller portions the flavors would be out of bounds.

But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.

BRENDA

Tuesday, October 6, 2020 3:50 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Any Birthday dessert?

Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.

1KIKI

Tuesday, October 6, 2020 4:33 AM (P)

Quote:
You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.

Quote:
Originally posted by JEWELSTAITEFAN:
Used to be able to buy? Are they outlawed in CA?

No, they just seem to have gone the way of the dodo and Hostess raspberry jelly rolls. Plus, since Ralph's closed down years ago I don't have a neighborhood chain grocery store nearby - I literally have to drive miles. So I go the TJ's and a local food/ vitamin store that don't carry anything like that.

Quote:
I still sometimes get the cheese & cracker, or PB & cracker packs, for a handy snack in my lunchbag. I have really been hooked on the white cracker with cream cheese and chives for the past few years. Sure, it is a little dry, but I'm not making it from scratch and that is what the beverage is for.

That sounds tasty!

1KIKI

Tuesday, October 6, 2020 4:40 AM (P)

Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!

Quote:
Originally posted by JEWELSTAITEFAN:
I have used my own recipes and made the same stuff, but in large batches, and I often find they taste a little different from one batch to the next. I make large batches and divvy them up in meal size portions for lunch at work, or sometimes at home.
I must conjure that in smaller portions the flavors would be out of bounds.

But then, I don't use salt, and many folk use salt to obliterate any flavor of any food, so flavor balance becomes moot.

I did that for so many years while I was working, and it was so handy, I continue that to this day!

It's the meal where I get all my vegetables for the day. Since I retired, I've been working on creating a stable set of recipes where I know how they'll turn out, including any needed cooking steps.
My next recipe to cook to stock up my freezer is an eggplant lasagna where I use thin eggplant slices instead of noodles.
My next recipe to create and test out is a curry-fragranced gram-flour biscuit filled with meat and vegetables.

1KIKI

Tuesday, October 6, 2020 4:44 AM (P)

Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.

Quote:
Originally posted by JEWELSTAITEFAN:
Any Birthday dessert?

Quote:
Originally posted by Brenda:
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.

Was it like chocolate brownie cake with chocolate frosting? That's what I'm imagining ... mmmmmm ...

BRENDA

Tuesday, October 6, 2020 9:45 AM (P)

Quote:
Originally posted by 1KIKI:

Quote:
Originally posted by Brenda:
Yeah, I like my lamb chops on special occasions.
Quote:
Originally posted by JEWELSTAITEFAN:
Any Birthday dessert?

Quote:
Originally posted by Brenda:
Got lazy and bought myself a piece of chocolate cake. Oh, that was sooo good.
Was it like chocolate brownie cake with chocolate frosting? That's what I'm imagining ... mmmmmm ...

No, it was just a really nice piece of dark chocolate cake with chocolate icing. I don't really eat the icing because of all the sugar. But the cake was so moist and tender. Just wonderful.

BRENDA

Tuesday, October 6, 2020 9:46 AM (P)

Probably getting some chicken legs tomorrow but not sure what I am going to do with them.

BRENDA

Wednesday, October 7, 2020 3:36 AM (P)

Couldn't get legs so got thighs. Will can a small can of tomato sauce to go with them tomorrow.

JEWELSTAITEFAN

Wednesday, October 14, 2020 1:28 AM (P)

Regarding chocolate flavor...

I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted.

There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them.

Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.

BRENDA

Wednesday, October 14, 2020 4:13 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Regarding chocolate flavor...

I don't know where to get them anymore, but if anybody ever has an opportunity to obtain the following, I highly recommend so unless you are easily addicted.

There was a product from Haagen Daz which was named something like a fudgesickle. It used a phrase like Belgian Chocolate. They were unbelievable. Never had any other fudgesickle like it. I still dream about the taste. Had one every time I saw them.

Regarding frosting, I have little or no interest in icing, regardless of flavor. But those frostings that seem part custard, or part marshmallow, or bart butter cream, or part Cool Whip, or part pudding - I can handle that action.

Haagen Daz still makes ice cream bars but I don't think I've seen anything like that. Though they do make a delicious chocolate ice cream with chocolate chunks it.

I've bought that for years.

Now, I buy Magnum mini-bars which is vanilla ice cream covered in dark chocolate. Not too sweet which is what I like and so good.

Any icing or topping for a cake is usually too sweet for me. So I just scrap it off. When I bake cakes or cupcakes for myself, I always use just a little less sugar in them. Then never, ever frost them.

BRENDA

Wednesday, October 14, 2020 4:17 AM (P)

Looks like Kraft peanut butter has stopped making sugar-free and salt-free peanut butter in little jars. It had a blue label and was really good.

I like Kraft so I will have to switch to another one of their products. They are still making a peanut butter without sugar or salt but in a bigger jar and it has the oil on top. That is such a pain to mix into the product.

1KIKI

Tuesday, November 3, 2020 3:44 AM (P)

So I tried my filled curry-flavored gram-flour biscuit recipe, and it's promising but it DEFINITELY needs work!

First of all, for the protein I used cubed boneless skinless chicken thighs and cooked them plain. For the vegetables I used cubed partially cooked potatoes, diced caramelized onions (so good!), and peas, because I like them and their flavors go well with curry flavor. For the commercial curry mix I used Simply Organic curry powder. I used Bob's Red Mill garbanzo bean flour for the biscuit dough. And I used a combination of an unfiltered organic store-brand coconut oil which has a slightly sweet-coconut flavor (unlike the filtered kind which is flavorless), and Kerrygold unsalted butter which is cultured and has that cultured butter flavor. I used the broth that cooked out of the chicken thighs to moisten the dough.

As for flavor - uncooked, the garbanzo bean flour has a distinct 'beany' taste, which cooks out. And I wasn't thrilled with the curry powder - it has bitter undertones and not enough of the sweet-fragrant curry powder flavor I was expecting. Perhaps if I buy a garam masala instead I'll get a better flavor.

As for texture - oy. When I mixed everything together it had a LOT of volume! I had to pack it down to fit it in my 12 of 2C Pyrex dishes. And that made everything dense. Obviously I need to do something different! So I might have to either abandon the whole idea and just spoon a curry-flavored biscuit mix over the top of the chicken-vegetable curry; OR reduce my vegetable volume quite a bit, even though those are pretty much all my servings of vegetables for the day. The one thing I can think of doing though is to either eliminate the potatoes or reduce them quite a bit, and increase the onions, since they cook down phenomenally when you caramelize them, and they add a sweet-caramel-onion flavor. I may try that.

Otherwise, they're tasty and edible enough that I find myself gravitating to them when I'm looking in the freezer for a meal. The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.

BRENDA

Wednesday, November 18, 2020 4:15 AM (P)

Steamed brussel sprouts and steamed salmon for supper tonight.

1KIKI

Wednesday, November 18, 2020 5:36 AM (P)

And now I'm hungry!

SIGNYM

Wednesday, November 18, 2020 6:51 AM (P)

Quote:
KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.

And that's a problem because...???

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

#WEARAMASK

SIGNYM

Wednesday, November 18, 2020 6:55 AM (P)

Quote:
Originally posted by Brenda:
Steamed brussel sprouts and steamed salmon for supper tonight.

I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS.

I did roast chicken with roasted vegetables ...

Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru.

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

#WEARAMASK

1KIKI

Wednesday, November 18, 2020 6:58 AM (P)

Do you roast long enough to get lightly browned edges? Those are SO tasty!

1KIKI

Wednesday, November 18, 2020 6:59 AM (P)

Quote:
KIKI: The CHALLENGE is to not treat them like a biscuit - which is to reheat them through, then split them in half, and butter them.

Quote:
Originally posted by SIGNYM: And that's a problem because...???

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

#WEARAMASK

HA HA!!

BRENDA

Wednesday, November 18, 2020 9:05 AM (P)

Quote:
Originally posted by 1KIKI:

And now I'm hungry!

It was pretty tasty.

BRENDA

Wednesday, November 18, 2020 9:11 AM (P)

Quote:
Originally posted by SIGNYM:
Quote:
Originally posted by Brenda:
Steamed brussel sprouts and steamed salmon for supper tonight.
I noticed fresh b sprouts are in season. Dear daughter loves them but can't eat many of them because of IBS.

I did roast chicken with roasted vegetables ...

Lightly butter/oil skinned chicken and flavor with salt* (*sorry JSF!) and pepper. I put the wings, thighs, and drumsticks in first with lightly buttered/oiled orange sweet potato and eighthed onion at 325 for about 20 minutes, then added the chix breast pieces, b sprouts and zucchini slices, Continue roasting until vegetables are tender thru.

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

#WEARAMASK

My b sprouts were frozen but that was alright. Steamer is good for frozen things. Fish had been previously frozen at the grocery store, so had to eat it tonight.

I like my b sprouts steamed, fried with some salt and pepper on them or just boiled then coated in a little margarine. I don't eat real butter as it is too greasy for me.

Your dinner Sig, sounds good. Except I don't like sweet potatoes and I can't eat onions because they give me an upset stomach. Zuch is good though

Now you are making me wonder what I will have for Christmas dinner this year.

JEWELSTAITEFAN

Thursday, November 19, 2020 2:26 AM (P)

I suddenly have a hankering for beets, candied yams, Acorn squash, deep fried zucchini (although I don't have a nearby Carl's Jr.), cranberry sauce, hashbrown casserole, green bean casserole.

1KIKI

Thursday, November 19, 2020 2:35 AM (P)

May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy.

But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.

JEWELSTAITEFAN

Wednesday, November 25, 2020 12:39 AM (P)

Quote:
Originally posted by 1KIKI:

May I ask? What's the deal with green bean casserole? Don't misunderstand me. I LOVE green beans - picked fresh from the garden and cooked to perfection so that they're tender with still some bite, served with buttered breadcrumbs. Made that way, they are in fact the only vegetable (literally) that I truly enjoy.

But when cooked to slimy mush, I really can't enjoy them. So ... what the deal? I'd really like to know.

I like green beans, although I don't recall the last time they were fresh picked. When I work in a canning factory the aroma can become a bit much though - for every vegetable except sweet corn.
I don't usualy know what type of cooking, prep, or flavoring is used, but I do often enjoy them. When I make them myself, I usually resort to the butter Jacuzzi.
I'm not as big a fan of the French Cut. I oft get rid of those as part of casserole.

I also like Cream of Mushroom soup.
I also like bacon, as long as it is soft and juicy, not hard, crunchy, splintering, crispy. I once had to cook 63,000 strips of bacon in a week, every other day at 21,000 per. For years after that I gagged at the odor of crispy bacon.
I also like Onion Rings, and Blooming Onions, and Haystack Onion Tanglers, and Onion Petals - particularly Sweet Onions in any of those variations.

So the basic recipe of solid cut green beans, Cream of Mushroom soup, French's breaded Onions are a nice combination.
In our family, the deluxe version has bacon in it. I have been served many times green beans with bacon, and it was fine.

I don't recall casserole with mashed or mushed green beans. When I make it, I normally lift the mixture to mix it, like fluffing a stuffing/dressing mix.
Except when I use french cut in the casserole, which I don't prefer.

Is your recipe intended to smash the green beans or something? I am willing to increase the proportion of beans to soup, to keep it more dry, less greasy. I drain the bacon grease before adding. I like using far more breaded Onions than the recipe calls for. If you have ever had Stove Top Stuffing, fluffed so that it is more dry than wet, sopping mush. Then think of Green Bean Casserole as a relative, with different flavor.
I assume the slimy part of your description is the Mushroom soup. Do you not like Cream of Mushroom soup? I don't know what part of your casserole has mush - are you smashing the beans or something?

Your description makes me think of dressing/stuffing that is mushy, slimy, under a slab of meat, soaking up all the meat grease. I don't eat that, either - unless I can find a dry section in the center.

1KIKI

Wednesday, November 25, 2020 1:45 AM (P)

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!

JEWELSTAITEFAN

Wednesday, November 25, 2020 3:19 AM (P)

I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc.

Maybe others here can chime in - I didn't really think your question was directed solely at me.

Have you had hashbrown casserole?

JEWELSTAITEFAN

Thursday, November 26, 2020 2:35 AM (P)

Guess I forgot that milk is part of the recipe. I conjure fake milk would certainly turn things into mush.

1KIKI

Sunday, December 20, 2020 2:34 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
I do know folk who just like mushy food, with a layer of grease on top, and then a mound of salt added. Whether casserole, chili, stuffing/dressing, etc.

Maybe others here can chime in - I didn't really think your question was directed solely at me.

Have you had hashbrown casserole?

I like chili, but mine is chunky with bell peppers!

Except for green bean casserole at other people's homes, and the occasional tuna casserole also at other people's homes, I don't think I've had many casseroles at all. Now that I'm thinking about casseroles, what's a casserole, anyway? Stuff mixed together and baked in a shallow dish? I'm going to look that up.

(Like, what's a gratin? "with a browned crust of bread crumbs and grated cheese" Apparently it's a general term and one can gratinée anything, like Brussels sprouts. And the toasted slice of bread with melted cheese on top of French onion soup also very loosely counts as a gratin, according to Julia Childs. Off topic ... anyway ...)

I like hashbrowns! I guess I'd like a hashbrown casserole!

1KIKI

Sunday, December 20, 2020 2:38 AM (P)

Well, I made the fried 'rice' dish out of riced cauliflower, and it tastes good enough. BUT - I correctly predicted that toasting and drying down all that riced cauliflower would take a LOOOOOOoooooooooooooooooooooong time.

And boy was it a long time. Hours and hours in fact, even with the oven at 400F. As an everyday dish to make frequently, it's a big time-user, and not worth the time and effort.

SIGNYM

Sunday, December 20, 2020 3:53 AM (P)

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.

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

#WEARAMASK

SIGNYM

Sunday, December 20, 2020 4:00 AM (P)

Mushroom barley

1/2 raw pearled barley
6.5 cups stock or water
0.5-1 t salt
3-4 T tamari
3-4 T dry sherry
3 T butter
2 cloves minced garlic
1 heaping cup chopped onion
1 lb fresh mushrooms, sliced
freshly-ground black pepper

Cook barley in 1.5 c stock or water until tender, right in the soup kettle. Add remaining stock or water and tamari and sherry.

Sautee onions and garlic in butter. When softened, add mushrooms and 0.5 t salt. When all is tender, add to barley, being sure to include any liquid in the sautee pan. (I would prolly save the sherry to deglaze the sautee pan)

Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat, and taste to correct seasoning.

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

#WEARAMASK

1KIKI

Sunday, December 20, 2020 4:14 AM (P)

Hey THANKS Signy!

I think if it was mushroom-barley soup you had, you would have remembered the texture of the barley.

I appreciate the recipes. I was thinking in the direction of a potato-mushroom soup anyway, and I think the tamari might boost the mushroom flavor (to make up for the lackluster US mushroom flavor), since they're both noted for their umami.

The mushroom-potato soup doesn't sound particularly freezer-reheat friendly, but that's the cream, which I could skip.

Many thanks!! again.

1KIKI

Sunday, December 20, 2020 4:32 AM (P)

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.

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.)

JEWELSTAITEFAN

Saturday, December 26, 2020 6:21 AM (P)

Quote:
Originally posted by 1KIKI:
Quote:
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.
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.)

The local meaning seems to mean something which includes cheese. I recall that some green bean casseroles included cheese.
Tuna casserole seems overloaded with vcheese.

I am no fan of hash browns, but when I tried hash brown casserole, it tasted suspiciously like scalloped potatoes. Only with stringey potatoes instead of slices. So if you find a recipe and it ends up tasting like scalloped potatoes, consider it a success.

Other local casseroles seem to have macaroni, kidney beans, and excessive grease. Oriental casserole is the worst, and meatloaf or spaghetti casseroles are better but not as good as the basic recipes.

JEWELSTAITEFAN

Saturday, December 26, 2020 10:33 PM (P)

Quote:
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.

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

#WEARAMASK

Days before you posted this, I had some mushroom bisque at a restaurant. It seemed a thick gravy with a bit of mushroom flavor. after other food arrived and it cooled, it only tasted like salt.
I am not certain what it was supposed to taste like.

1KIKI

Sunday, December 27, 2020 5:31 AM (P)

I've wondered about 'cream of' soups before! That maybe they were thinned-out white gravy with bits of stuff added to them.

BRENDA

Saturday, January 2, 2021 9:36 AM (P)

Not a recipe but the lamb chops I got for my New Years dinner were really tasty.

1KIKI

Sunday, January 3, 2021 3:16 AM (P)

Grilled, broiled, or pan fried? I can just imagine them!

BRENDA

Sunday, January 3, 2021 4:17 AM (P)

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.

BRENDA

Sunday, January 3, 2021 4:22 AM (P)

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.

1KIKI

Sunday, January 3, 2021 4:31 AM (P)

Quote:
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.

1KIKI

Sunday, January 3, 2021 4:37 AM (P)

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.

BRENDA

Sunday, January 3, 2021 5:43 AM (P)

Quote:
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.

I hadn't thought about that. Silly me. I should have.

Oh, I know products have warnings on them about tree nuts and peanuts for people with those allergies. I was looking at package of cookies today and they had a list of things that aren't in the cookies. I could actually eat these if I wanted too.

As they contain no milk or eggs.

1KIKI

Sunday, January 3, 2021 5:52 AM (P)

HOORAY!!!!!

\/

BRENDA

Sunday, January 3, 2021 9:30 AM (P)

Yup. There two brands from 2 different companies. So either of these cookies is safe for me as neither cookie has eggs or milk in them. They cost a little more than your average cookie but that is because they are catering to a "specialty market". And if I remember correctly they are both locally produced. They are small packages, so really it wouldn't take me long to eat them.

BRENDA

Sunday, January 3, 2021 9:31 AM (P)

Last 2 lamb chops were just as delicious as the first two.

BRENDA

Monday, January 25, 2021 3:46 AM (P)

Discovered that too much pepper and garlic give me gas now.

1KIKI

Monday, January 25, 2021 4:01 AM (P)

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.

JEWELSTAITEFAN

Thursday, February 4, 2021 5:48 AM (P)

Quote:
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.

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.

1KIKI

Thursday, February 4, 2021 6:46 AM (P)

This is REALLY tasty!

Quote:
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.

1KIKI

Thursday, February 4, 2021 6:49 AM (P)

Something I found out recently ... which I've seen on TV and just tried ... adding a small amount (about 2T to one quart) of REAL Parmesan (imported from Italy) to soup. It adds an unbelievable amount of umami.

BRENDA

Thursday, February 4, 2021 9:44 AM (P)

Quote:
Originally posted by JEWELSTAITEFAN:
Quote:
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.
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.

It is sold in a local grocery store and just no. That is a terrible thing to do to a peanut.

I am now just limiting how much I eat of true peanut butter.

1KIKI

Saturday, February 6, 2021 8:37 AM (P)

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.

1KIKI

Saturday, February 6, 2021 8:46 AM (P)

So I made the minestrone with the fennel bulb, tomato, and beets (among other things). I've had it before - cooked by someone else, and it was a tasty combination. But this is the second time I made it and ... even though I upped the fresh fennel bulb from 1 to 2 pounds ... and maybe it's just my poor sense of smell/ taste (a lifetime problem, along with sore throats, ear infections, asthma, and allergies - THANKS! Neanderthals) ... but I really couldn't taste the fennel.

So I'm giving up on fresh fennel bulb and next time just going with fennel seed. And I couldn't really taste the beets over the tomatoes. So next time I'm going with just 2 pounds of tomatoes instead of 3, and 2 pounds of beets instead of 1. And see how that goes.

For whatever reason this time around, the beef was really, really 'beefy'. It wasn't the brand I usually get, which hasn't been available in the store for a few weeks, it was an alternate brand. But that alternate brand usually has the problem of being somewhat tasteless. Despite the fact that I roasted the beef at a high temp ahead of time like I often do, to give it that nice grilled flavor, it just wasn't very tasty, and way too 'beefy'.

Well, one things I learned early when I started cooking, if you cook with fresh ingredients, you're often at the mercy of their quality.

When I first started cooking, rather late in life, so that I would eat vegetables, I often made chili con carne. For the first 6 or 7 years the jalapeños were extremely spicy. One or 2 per batch was enough to get a good kick. And then something happened. For many, many years after that they were extremely mild. I'd have to put in 6 to 8 and really cut back on the bell peppers just to 'up' the heat a bit. And it never mattered which store I went to.

But now they're going back to being a bit more spicy.

And I've noticed over the years the onions have gone from being thoroughly hardened to being very watery, bland, and easy to bruise and get moldy. And it doesn't matter which store I go to.

I guess that's why chefs at high end restaurants cruise the wholesalers and farmers markets early and often, to get the best stuff, and then adjust their menus accordingly.

BRENDA

Saturday, February 6, 2021 9:30 AM (P)

Quote:
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.

I always have a jar of peanut butter in my place. Good on a piece of bread to help my blood sugar stay stable.

6IXSTRINGJACK

Saturday, February 6, 2021 9:34 AM (P)

I eat way too much peanut butter. Been a staple of my diet since childhood.

--------------------------------------------------

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

BRENDA

Sunday, February 7, 2021 2:09 AM (P)

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

--------------------------------------------------

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

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

1KIKI

Thursday, February 25, 2021 7:32 AM (P)

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

JEWELSTAITEFAN

Wednesday, March 24, 2021 1:40 AM (P)

I have been adding an Index to the OP.

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

BRENDA

Wednesday, March 24, 2021 3:31 AM (P)

Not a recipe but I found a nut milk that I can tolerate.

1KIKI

Wednesday, March 24, 2021 3:41 AM (P)

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?

BRENDA

Wednesday, March 24, 2021 3:46 AM (P)

Quote:
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?

It's got nothing to do with the nuts themselves Kiki. It's the fact that all these types of products have an additive in them that makes me feel sick. I've mentioned the additive before and it is Vitamin A Palmitate.

The "milk" is called Almond Breeze.

Last thing I was using as milk alternative was coconut but it doesn't taste of anything to me and it is very watery. So I stopped using it.

1KIKI

Wednesday, March 24, 2021 3:51 AM (P)

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.

1KIKI

Wednesday, March 24, 2021 4:25 AM (P)

Oh, in terms of coconut products other than fresh or dried, sweetened of unsweetened coconut meat (flakes, shreds etc), what I know of, there's:

coconut 'water', which is the water from inside coconuts

coconut 'milk', which is made when the liquids (oils and water) are pressed and strained out of ground up/ pureed coconut

coconut 'butter' which often isn't called that, but is the equivalent of peanut butter, where the coconut is ground into a paste. (I've just discovered this one, and intend to use it in my next coconut curry attempt.)

BRENDA

Wednesday, March 24, 2021 5:43 AM (P)

Quote:
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.

I think it was coconut milk but either way it was too watery and to me had no taste what so ever.

Yeah, that additive is why I read a lot of labels, especially when it comes to milk alternatives.

So, am I kiki. So am I.

SIGNYM

Wednesday, March 24, 2021 11:06 PM (P)

Coconut milk is definitely thick and creamy. When I make curry, I use "light" organic coconut milk, and even then I have to shake the can otherwise there's a 2" layer of thick liquid on top.

They often put stabilizers in creamy products to keep the oil and water from separating.

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

THUGR posts about Putin so much, he must be in love.

JEWELSTAITEFAN

Tuesday, March 30, 2021 1:01 AM (P)

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

How did you like your real ketchup, without HFCS? Could you taste the difference?

I have no idea why good restaurants don't serve this exclusively, or optionally - it makes their food taste better than any competitor, so they should get repeat business.

1KIKI

Tuesday, March 30, 2021 2:38 AM (P)

Very tasty!

JEWELSTAITEFAN

Thursday, April 1, 2021 6:51 AM (P)

Quote:
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.

I don't see where I ever responded to this.

As a kid, I didn't enjoy fruitcake, largely due to their high density, hardness, dehydrated varieties. My dad enjoyed fruitcake, so we got them as gifts during the season from those who could make them, and I doubt they were ever re-gifted from our household.
I knew what they were, and even thin slices could be held/eaten like a cracker.

But then around 15 years ago, I found a lady who made and sold her own, out of the back of a hair salon.
Between $35 and $40 per "cake" or loaf - a large loaf. I enjoyed and regularly bought her Rum, Brandy, Amaretto, and another flavor versions. They were heavy, but not dense, and you might get high from a whiff after unwrapping. They were fluffy, needed a really thick slice to handle like a cracker, pretzel, or pizza slice. I liked cutting thinner slices, and ate them like a pancake or waffle, on a plate or saucer.

When I learned that my dad had actually enjoyed fruitcake, this solved my gift selection for whenever I visited home. He and mom said they liked these better than the ones we got when I was a kid. But mom didn't get as big of portions as dad.

These versions were about 5-6 inches wide, 6-8 inches tall, 12 inches long, and had LOTS of fruit (maybe mostly cherries), and a moderate amount of nuts.

For comparison, I do also greatly enjoy banana bread, lemon bread (likely pound cake flavored lemon), squash bread (and pumpkin), other fruit breads.

SIGNYM

Thursday, April 1, 2021 7:47 AM (P)

Quote:
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

Sounds yummy! I'm going to give it a try.

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

THUGR posts about Putin so much, he must be in love.

JEWELSTAITEFAN

Thursday, April 1, 2021 8:11 AM (P)

Quote:
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!

I think you should try to bake one the way I described, and see if you like it.
Not hard to do, and not expensive.
Use larger proportion of green beans than recipe called for, and crispy onions also. don't add water to the soup - I think it calls for milk, so use whole milk or whipping cream. Fold or fluff halfway through baking. If using bacon, drain off the grease before adding to the casserole.

JEWELSTAITEFAN

Thursday, April 1, 2021 8:30 AM (P)

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

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

I think I'm caught up now.

JEWELSTAITEFAN

Thursday, April 1, 2021 8:42 AM (P)

Quote:
Originally posted by Brenda:
Quote:
Originally posted by 6IXSTRINGJACK:
I eat way too much peanut butter. Been a staple of my diet since childhood.
Ditto here Jack. My dad used to call it, "Stick to your ribs food".

I had thought I responded to this topic.

Who has tried, or enjoyed Grilled Peanut Butter Sandwiches?
Same as grilled cheese, but with peanut butter (not too thick, but out to the edge) and a drizzle of honey between the buttered bread slices.

Melted pb tastes vastly different than unmelted.

I also have Jiffy burgers. Slather a wad of pb on the bun lid. sitting on top of the burger will melt the pb. Skip the ketchup, mustard, but OK to have mayo or 1,000 Island under the burger patty.

Melted pb also applies to hot pancake - eaten like a soft tortilla shell, and pb on hot waffles or toast hot enough to melt the pb. The toast can also have melted butter on first (will soak into toast) as long as it is still hot enough to melt the pb.

BRENDA

Thursday, April 1, 2021 9:45 AM (P)

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.

BRENDA

Thursday, April 1, 2021 9:45 AM (P)

Think I'm having lamb chops for my easter dinner.

JEWELSTAITEFAN

Friday, April 2, 2021 6:48 AM (P)

Quote:
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.

I had thought that I checked at Aldi grocery store for real ketchup, without success.

But today I went to a different Aldi and found some things, including real ketchup - 2 options!! Brand was Bermans, which might be the house brand, and there was both "Simply" and "Organic," which both had no HFCS. I got one of each, and so far one of them tastes delicious.

I don't know if Aldi is around you, but they are spreading and multiplying, so maybe....

JEWELSTAITEFAN

Friday, April 2, 2021 6:50 AM (P)

Quote:
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.

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

BRENDA

Friday, April 2, 2021 9:36 AM (P)

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

You have a point.

JEWELSTAITEFAN

Sunday, April 4, 2021 1:09 PM (P)

Quote:
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.

I finally realized that I have never before heard anybody say they felt there was no difference in the flavor between melted and unmelted peanut butter.
hmmm....

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