Angelina, you are a chef!! I will surely be coming back to this thread!
What have you cooked lately?
- Thread starter Nancy
- Start date
-
Welcome to Christian Forums, a Christian Forum that recognizes that all Christians are a work in progress.
You will need to register to be able to join in fellowship with Christians all over the world.
We hope to see you as a part of our community soon and God Bless!
If we are going to make something that is oh so tasty, there should be NO low fat anything in it, I'm all about taste and consistency! It looks wonderful!
Love pie :O blueberry pie and my favorite the lemon pie awesome.
BarneyFife
Well-Known Member
I made pasta sauce yesterday and for dinner we had it over spaghetti squash. It turned out better than I have a right to claim it was. I think it might have been a fluke.
We have a produce market about a mile or so down the road. They go to Philadelphia every morning at 0'dark-thirty to grab a load of less-than-pristine fruits and vegetables but they usually get some really great-looking stuff, too. If you're early and selective you can make quite a haul, especially on stuff that's in-season. I came out of there early yesterday with about 25 lbs of really nice stuff for $12.
So I washed about 30 tomatoes (plum and vine-ripe), a couple dozen mushrooms, and a large, orange bell pepper. I use about a 1/4 cup of lemon juice and a couple tablespoons of salt dissolved in a 4-gallon tub half-full of water for washing. This makes a decent solution of hydroc
ric acid to eat any nasty bugs off the goodies. I toss the produce in, then put another tub half-full of water on top to hold the goodies down completely under the solution.
While that does it's work I chop onions and separate garlic cloves. I used 2 giant Vidalia and 2 heads of gaahhlic. The onions I caramelized in a 1/4 cup of olive oil with some basil,oregano, and thyme while I blanched the garlic for a minute so the peels would come off easily.
While this was going on I drained and rinsed the other stuff. I cut the vine-ripes in quarters and the plums in half and after transferring the onions to a medium heat 6-quart stock pot I threw the tomatoes and peeled garlic on top of them (I prefer poached garlic to sauteed).
Then I sauteed the mushrooms, sliced thinly, in little EVOO (it's really important that you keep this stuff below it's smoke point, btw—I don't like to use oil unless it's necessary but a good pasta sauce needs some sugar (onions) and fat to counterbalance the acidity of the tomatoes) until they sweat out thoroughly (I hate mushrooms that snap back at me).
Meanwhile I'm dicing the pepper, careful to remove all seeds and lightly-colored membrane. They go right in the stock pot. I added 2 tablespoons each of onion powder and garlic powder and 2 small cans of tomato paste for good measure.
And without thinking, I tossed the mushrooms in, as well. Now I had to seek counsel as to whether the family wanted me to painstakingly fish all or most of the mushrooms out before immersion blending the sauce at the end of cooking. The consensus was that the mushrooms must be rendered to smithereens. This cooked on low for about 5 hours. 2 tablespoons of salt before serving. I find that salt hides in food if you don't hold off on it until it's cooked or nearly cooked.
A gallon and a half of homemade sauce for about $12. So we still have 4 full quart jars of the stuff in the freezer. It was almost worth the work!
I try to undertake such a project at least once a week. Gotta earn your keep, they tell me.
I usually try to do something on Sunday, too. This past one I made a mess of dilly chickpea-avocado sandwich filling that's getting fair reviews. It goes pretty well with the butter bean sandwich spread I made a few days before that.
I love to cook. And it's less fattening than eating.
We have a produce market about a mile or so down the road. They go to Philadelphia every morning at 0'dark-thirty to grab a load of less-than-pristine fruits and vegetables but they usually get some really great-looking stuff, too. If you're early and selective you can make quite a haul, especially on stuff that's in-season. I came out of there early yesterday with about 25 lbs of really nice stuff for $12.
So I washed about 30 tomatoes (plum and vine-ripe), a couple dozen mushrooms, and a large, orange bell pepper. I use about a 1/4 cup of lemon juice and a couple tablespoons of salt dissolved in a 4-gallon tub half-full of water for washing. This makes a decent solution of hydroc
ric acid to eat any nasty bugs off the goodies. I toss the produce in, then put another tub half-full of water on top to hold the goodies down completely under the solution.While that does it's work I chop onions and separate garlic cloves. I used 2 giant Vidalia and 2 heads of gaahhlic. The onions I caramelized in a 1/4 cup of olive oil with some basil,oregano, and thyme while I blanched the garlic for a minute so the peels would come off easily.
While this was going on I drained and rinsed the other stuff. I cut the vine-ripes in quarters and the plums in half and after transferring the onions to a medium heat 6-quart stock pot I threw the tomatoes and peeled garlic on top of them (I prefer poached garlic to sauteed).
Then I sauteed the mushrooms, sliced thinly, in little EVOO (it's really important that you keep this stuff below it's smoke point, btw—I don't like to use oil unless it's necessary but a good pasta sauce needs some sugar (onions) and fat to counterbalance the acidity of the tomatoes) until they sweat out thoroughly (I hate mushrooms that snap back at me).
Meanwhile I'm dicing the pepper, careful to remove all seeds and lightly-colored membrane. They go right in the stock pot. I added 2 tablespoons each of onion powder and garlic powder and 2 small cans of tomato paste for good measure.
And without thinking, I tossed the mushrooms in, as well. Now I had to seek counsel as to whether the family wanted me to painstakingly fish all or most of the mushrooms out before immersion blending the sauce at the end of cooking. The consensus was that the mushrooms must be rendered to smithereens. This cooked on low for about 5 hours. 2 tablespoons of salt before serving. I find that salt hides in food if you don't hold off on it until it's cooked or nearly cooked.
A gallon and a half of homemade sauce for about $12. So we still have 4 full quart jars of the stuff in the freezer. It was almost worth the work!
I try to undertake such a project at least once a week. Gotta earn your keep, they tell me.
I usually try to do something on Sunday, too. This past one I made a mess of dilly chickpea-avocado sandwich filling that's getting fair reviews. It goes pretty well with the butter bean sandwich spread I made a few days before that.
I love to cook. And it's less fattening than eating.
Flaky pastry. Is that a flan dish @Ritajanice?
BarneyFife
Well-Known Member
I just read a post about cooking in an instapot and it got me to thinking about kitchen tools. There seems to be a movement toward avoiding new tools that won't multitask. I was a machinist by trade and that dog will not hunt in a machine shop. We used to say "There's nothing like the right tool." Anyway I was reminded of this huge, old, Ninja blender I have that just won't die. I use it for making soups, sauces, dips, and salad dressings. I was also reminded of a food processor that I saw on an Australian cooking show that also cooks and costs about the same as a good used car. It was actually an instructional program aimed at common folk and I thought to myself "Who can afford $3800 US for a food processor that cooks?" 
Then I thought, "my $79 (15 years ago) blender can do that if you just leave it on max speed for about 5 minutes—Soup's On!" ;):cool:
(I think I just figured out who "Angie" is.)
The shear angle on my blades are a little steep so your soup might be a little fluffy.
Then I thought, "my $79 (15 years ago) blender can do that if you just leave it on max speed for about 5 minutes—Soup's On!" ;):cool:(I think I just figured out who "Angie" is.)
The shear angle on my blades are a little steep so your soup might be a little fluffy.
Ritajanice
Born-Again
I think a lot of people use flaky pastry for meat pies, desert pies, etc, I never make flaky pastry, I would buy it,lol, ..looking forward to seeing more of your recipes,@Angelina ....and everyone else’s cooking, loving this thread.
This is one of my favorite recipes, but I also add asiago and mascarpone cheeses on the top. After mixing the ingredients, it's poured into my oven safe skillet over the stove. You continue to lift the sides until the egg seems fairly set, then I stick it in the oven at 325 for anywhere from 20 minutes to half an hour. It is delish! I find myself getting up in the middle of the night heating up a piece Lol!
P.S. The sun-dried tomatoes are a must!!! - IMHO, :)
www.simplyrecipes.com
P.S. The sun-dried tomatoes are a must!!! - IMHO, :)
Make a Spinach Frittata for an All-in-One Meal
Our favorite frittata recipe comes to the rescue for easy, fast meals any time of day. This spinach frittata recipe uses fresh spinach, onion, garlic, Parmesan and goat cheeses, and sun-dried tomatoes.
BarneyFife
Well-Known Member
Sun-dried tomatoes are the bomb!This is one of my favorite recipes, but I also add asiago and mascarpone cheeses on the top. After mixing the ingredients, it's poured into my oven safe skillet over the stove. You continue to lift the sides until the egg seems fairly set, then I stick it in the oven at 325 for anywhere from 20 minutes to half an hour. It is delish! I find myself getting up in the middle of the night heating up a piece Lol!
P.S. The sun-dried tomatoes are a must!!! - IMHO, :)
Make a Spinach Frittata for an All-in-One Meal
Our favorite frittata recipe comes to the rescue for easy, fast meals any time of day. This spinach frittata recipe uses fresh spinach, onion, garlic, Parmesan and goat cheeses, and sun-dried tomatoes.
BarneyFife
Well-Known Member
So I just got finished eating some sauteed yellow squash, brussels sprouts, and okra topped with some pasta sauce, tahini, and a dollop of butter bean spread. It was pretty good, but I don't know whether that sounds gross or delish.
Well Barney, it sounds like an odd combination but healthy. Who ever thought that pepper jelly with cream cheese would be so good? one of my brothers, in his 50's now, still loves to dip PBJ into Koolaid! Lol-ew.So I just got finished eating some sauteed yellow squash, brussels sprouts, and okra topped with some pasta sauce, tahini, and a dollop of butter bean spread. It was pretty good, but I don't know whether that sounds gross or delish.
BarneyFife
Well-Known Member
I want to try making some Cayenne jelly sometime. I just love Cayenne. I have a heart ailment that's stayed with me from my early childhood on that produces V-Tach episodes that just flee at the sight of a little Cayenne. :)
RESPECT CAYENNE!!!
Oh wow! I would think hot/spice foods would do the opposite!I want to try making some Cayenne jelly sometime. I just love Cayenne. I have a heart ailment that's stayed with me from my early childhood on that produces V-Tach episodes that just flee at the sight of a little Cayenne. :)
RESPECT CAYENNE!!!
Sure do respect ANY hot spices/peppers. Sitting at the opposite end of our family table, my eyes would actually water from all the black pepper, crushed red pepper and topped off with a couple especially hot cherry peppers, and then a bit of juice from the peppers; that my dad would put on his pile of pasta...and he ate like this several times a day his whole life. It's no wonder he only had one third of his stomach left! Oh but he did love his sauce and pasta and peppers!
Ritajanice
Born-Again
Hi everyone, I have just cooked this onion, bacon, cheese quiche, for a neighbour...she’s already eaten 2 slices of it,LOL.
BarneyFife
Well-Known Member
Red Lentil Penne with my fluke-yummy pasta sauce freshened up with some tahini and lime juice!
Tastes better than it looks.
Tastes better than it looks.
BarneyFife
Well-Known Member
BarneyFife
Well-Known Member
Taken
Well-Known Member
Cooked lately? Not much. Spring is work outside daylight to dark cleaning, gathering, clearing, burning, tending, planting, mowing, fixing, cleaning again after the storms.
Pretty much eat light,, fruits, salads, frozen meals.
Pretty much eat light,, fruits, salads, frozen meals.
BarneyFife
Well-Known Member
Similar threads
