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Post by Laura_in_FL on Feb 1, 2024 15:42:23 GMT -5
I bet that was good - sweet, hearty, and spicy all at the same time. It's funny, I know when you say, "WW breadstick" you mean "whole wheat breadstick". But every time I see it my brain initially translates it as "World War breadstick," and for half a second I am left wondering if you're referring to WWI or WWII.
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Post by pepperhead212 on Feb 12, 2024 22:33:42 GMT -5
On superbowl day, I made a dish I was originally going to make on my Birthday, but there was a lot of it leftover, so I had some tacos with it 3 times today! It is one of my favorite Mexican dishes, though I don't make it as often as I used to, since it has 2 lbs of shrimp. The dish is fairly easy to make...as long as that salsa negra is on hand! And that is something I always keep on hand (I have to make another batch now). The original salsa negra of Rick Bayless has 4 oz of dried moritas, and some peeled garlic, both shallow fried, then put in a syrup made with some piloncillo. When the mix cools, it is then blended until totally smooth, then cooked down to a paste. The later recipe he came up with because it was easier (it was in a later book, and the one online), with canned chipotles, and brown sugar, but it simply wasn't as good as the one with moritas - what makes it black. The shrimp recipe calls for just a 6 oz broiled or grilled tomato, but this time I used dried tomatoes - just under .5 oz, and water up to 6 oz, to soak. And I used a shallot, instead of a small onion, which I didn't have. And I had 2.2 oz of salsa negra in the jar - the recipe uses 2-4 oz, and this was the maximum, and it is definitely warm! Shrimp in salsa negra chipotle sauce, on corn tortillas. by pepperhead212, on Flickr Here are all the photos together, if you want to see how it's made! www.flickr.com/photos/91097628@N06/albums/72177720314744662/
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Post by pepperhead212 on Feb 14, 2024 23:28:17 GMT -5
I made some butter chicken, but I made it with skinned legs, not boneless, as it is usually done. I pulled the cooked chicken off the bones, cut some smaller, then put it back in the finished sauce. Most call for heavy cream at the end, some for "hung" curd, which is like Greek yogurt, but not quite as thick. What I did, since I had it on hand, was used creme fraiche, which turned out great! This was served with some jeera rice. Absolutely delicious, and I almost went to get a silicone spatula to scrape the last bit out of the bowl! Jeera rice, with a tarka cooked in ghee, of mostly cumin, plus a few cardamom pods, whole cloves, an Indian bay leaf, a star anise, and some minced up green chilies. by pepperhead212, on Flickr The butter chicken sauce about 3/4 finished, with the chicken added, to cook 14 minutes under pressure, and release 15 minutes. by pepperhead212, on Flickr Chicken removed, to cool some, then added a little more salt, and garam masala, and some methi leaves and creme fraiche. by pepperhead212, on Flickr Finished butter sauce, before adding the "pulled" chicken back into it. by pepperhead212, on Flickr Butter chicken, served with the jeera rice. by pepperhead212, on Flickr
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Post by pepperhead212 on Feb 15, 2024 19:13:34 GMT -5
I had Some more of that butter chicken and that jeera rice, and it was just as good leftover! And just as hot! The shrimp was a little hotter, but I wasn't expecting this to be as hot as it is. I think this batch of Kashmiri pepper powder was much hotter than the regular. Usually it's like a mild Numex, as far as heat. I'll have to make some of my own, from the whole Kashmiri peppers, which are barely hot at all, when chewed up whole. I added some vegetable to it, by dicing up a couple of those bok choy stems, and heating that up in the sauce with some chicken.
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Post by Laura_in_FL on Feb 18, 2024 17:45:13 GMT -5
I do love butter chicken, though I know mine is far milder than yours! I have a keto recipe for it which is obviously not quite as good as the original, but butter chicken is a dish that converts well to keto. (I also use a rice substitute like riced cauliflower when I'm eating keto/low carb.) I have this week's meals planned but I'll probably make some next week. And like you said, it warms up really well - it really is just as good leftover.
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Post by pepperhead212 on Feb 23, 2024 0:05:28 GMT -5
It's National Chili Day, and National Margarita Day! I made some chili today, but no Margaritas - maybe if I had someone to help me with the drinking, too. I got a lb each of ground beef and venison from the freezer, and thawed it most of the way in the microwave. I browned the beef first, then the venison, which doesn't brown as well, due to very little fat. Meanwhile, I cut up a large onion, and started that sautéeing in the Instant Pot until golden, then added a tb of minced garlic, the green chiles, a tsp of Mexican oregano, a tsp of ground cumin, and a half tsp of ground coriander, plus all the chili powders, stirred 30 seconds or so, then added the tomato paste, (which was 1½ oz dried tomatoes, soaked, then blended, with 2 toasted tortillas) and some water, then hit OFF. Then I mixed the browned meats together in the sauté pan, deglazed the pan, and added all that to the Instant Pot. Mixed that, added a little more water, added a little salt (more later, since I didn't know how much those pintos would add), then set it to Slow Cook/high, and let it simmer about 2 hours. Then I added the large can of rinsed pintos, and simmered another 45 min. Served with some monterey jack, and a couple flame toasted corn tortillas. Not really very hot, since the chili powders are mild. Venison on L, beef on R, browned separately, ready to add to the Instant Pot, and deglaze the pan. by pepperhead212, on Flickr Four different chili powders, plus a tb of sweet paprika. by pepperhead212, on Flickr Onion and garlic, cooked in EVOO, with the frozen green chilies, Mex oregano, Mex chocolate, cumin, coriander, tomatoes, and chili powder, added to the meat by pepperhead212, on Flickr Everything in the chili except for the pintos, starting to simmer, on Slow cook "high". 29 oz can of pintos goes in later. by pepperhead212, on Flickr Rinsed and drained pintos, added to the chili, after simmering about 2 hours. by pepperhead212, on Flickr Pintos simmered about 45 minutes in the chili, ready to serve. by pepperhead212, on Flickr Finished chili, wit a couple of flame toasted tortillas, before topping with a little cheese. by pepperhead212, on Flickr
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Post by Laura_in_FL on Feb 23, 2024 11:34:47 GMT -5
I didn't realize it was National Margarita Day yesterday - I would have been tempted even though it was a school night. Last night we had homemade tacos, so I was kind of on the Mexican wavelength. Also, on Wednesday night I made chicken fajitas, using a copycat recipe for Chili's fajitas for the chicken marinade and the seasoning sauce on the veggies. I did the cooking a little differently than called for in the recipe, though. In the past I have had some issues with dry chicken - and I really dislike dry chicken. So instead of cutting the chicken up into strips before cooking, I left the chicken breasts intact. I hard-seared the marinated chicken breasts in a big deep sauté pan, then transferred the chicken to a baking dish to finish in a 400 degree oven. I used an oven probe thermometer in the chicken so I could take the chicken out when it was just done. While the chicken was finishing in the oven, I used the sauté pan to cook the onions and peppers. The recipe includes a small amount of "finishing sauce" on the veggies. I added that before the veggies are fully cooked, so I could let the veggies finish cooking with the sauce. The finishing sauce provided just enough liquid to deglaze the pan, so I could get the fond (flavor!) off the bottom of the pan and stir it into the veggies instead. Just before serving, we sliced the chicken and set it on top of the veggies. The chicken was moist and juicy - the family said these were the best fajitas I have ever made, and to keep cooking the chicken that way. I served the fajitas with tortillas (low-carb tortillas for me) as well as shredded cheese, guacamole, sour cream, and some pico de gallo I had made earlier. And there's still some fajita chicken and veggies left. Some of that will be my lunch in a little while. But I also have a little bit of lettuce that needs to be used, so I will probably eat the leftovers as a fajita salad. I will need to make up more pico de gallo, though.
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Post by Laura_in_FL on Feb 29, 2024 14:45:07 GMT -5
I am making a slow cooker pot roast for dinner tonight. I am using a rutabaga instead of potatoes, but I will still need to limit my portions of the veggies to keep carbs down. It should be yummy, though, and the house smells great.
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Post by pepperhead212 on Mar 1, 2024 22:27:18 GMT -5
I made something today to have with the leftovers from that chole masala. While not really a pickle, I guess they called it this, due to the sugar and salt preserving it. Based on a recipe from Cradle Of Flavor, by James Oseland, with some tweaks. It is a favorite side dish of mine to serve with SE Asian dishes and Indian dishes, and to just eat on its own. This is for about 2½ lbs of large pineapple cubes. 2 thin 1" stick of cinnamon 8 whole cloves 4 whole cardamom pods 2 small whole star anise 3 medium shallots, sliced 4 medium (or 2 large) cloves garlic, sliced 2" ginger, peeled, and cut into matchsticks 3 tb palm sugar 3/4 tsp salt 4 tb water Peppers - original was 3 fresnos, but here I used 4 Thai peppers, plus a large red habanero, slit. Next time I'll use a hot habanero, and two Aji Dulce, as that sweet habanero flavor is great with the pineapple, but all habanero would be too hot! Just slitting the peppers made this quite hot. Ingredients for Malaysian pickles - spices, garlic, shallots, ginger, peppers, and palm sugar. by pepperhead212, on Flickr Spices followed by the garlic, shallots, and ginger, cooked a few minutes, and adding the sugar, salt, and water. by pepperhead212, on Flickr The pineapple and slit peppers added, before covering, and cooking several minutes. by pepperhead212, on Flickr Half cooked pineapple, stirred once, after 3 minutes. by pepperhead212, on Flickr Finished pickle, after uncovering, and boiling down the water to a syrup. by pepperhead212, on Flickr After this, I let them cool down, then serve at room temp. Keeps well in the fridge.
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Post by spike on Mar 7, 2024 20:30:59 GMT -5
OH THE HORRORS! Tonight for dinner we had fish, rice and the very last of my home canned green beans
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Post by Laura_in_FL on Mar 8, 2024 12:14:13 GMT -5
Sounds like you're going to be excited when you start getting fresh green beans this summer. I assume that you're planning to can more green beans this year if Mother Nature cooperates?
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Post by spike on Mar 8, 2024 14:04:36 GMT -5
I assume that you're planning to can more green beans this year if Mother Nature cooperates? OH YES!! Not sure I could actually eat a can of store bought green beans at this point.
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Post by paulf on Mar 13, 2024 17:38:00 GMT -5
Today the asparagus patch got cleaned up getting for the spring growing season. This little guy became a victim of the old foliage removal. First edible thing from the garden this year.
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Post by pepperhead212 on Mar 13, 2024 21:52:29 GMT -5
Tonight I made a Creole type dish, with similar flavors of jambalaya, with some mushrooms instead of shrimp - otherwise, the rest of the ingredients are pretty much the same, at least of the recipe I make. I started by soaking about half an ounce of dried tomatoes in 2 c hot water (once ground up, replaces the tomato paste, I usually use). In a Dutch oven, I start a chopped onion in some EVOO, while cutting up all the rest, starting with a lb of quartered mushrooms, and sautéeing them in another pan. Then added the several minced cloves of garlic, cooked briefly, then added the ham, pepper and celery, and cooked about 5 minutes, then added 1½ tsp thyme, 3/4 tsp ground cloves, 1/4 tsp ground bay leaf, and about 3/4 tsp datil pepper, then cooked another minute, then added about 1/4 c white vermouth (maybe a little more, because I emptied the bottle), to deglaze the pan, then I blended the dried tomatoes and the 2 c water I had them soaked in, until totally smooth, then rinsed the VM out with 2 more cups of water, and added 1½ c of parboiled basmati rice, and salted to taste (about 1½ tsp). Then I brought to a simmer, covered, and simmered for 25 minutes. Turned out great, with a lot leftover! A Creole type dish, with some onion, garlic, red bells, celery, ham, mushrooms, and rice, with thyme, bay, cloves, and datil, for heat. by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 19, 2024 20:22:08 GMT -5
I made another batch of that jambalaya, this time using some cut up smoked beef kielbasa, in place of the usual ham I use. And this time I put some shrimp in at the end, for the one serving, and I'll add more for each serving I reheat - this way it doesn't turn to rubber. I didn't have any celery this time, but I put a little celery seed in for flavor, and chopped up the last stalks of my bok choy, out of the hydro, for some texture. Oh yeah - something I almost forgot that I added to this - some fish sauce, as the salt source (besides the salt in the kielbasa). Something I figured would be good in jambalaya, and go well with the shrimp. I added about 2 tb to it, which seemed about right for it. I remembered this when I was cleaning up and putting things away! I will use it again, for this, and similar dishes. Spices and herbs for the jambalaya - cloves, celery seed, datil pepper, thyme, Syrian oregano, and ground bay leaf. by pepperhead212, on Flickr Jambalaya ingredients - about 2 tb garlic, a huge diced bell pepper, and 12 oz smoked beef kielbasa, cut up and browned. by pepperhead212, on Flickr Some shrimp added to the jambalaya, to cook for a few minutes with the residual steam. by pepperhead212, on Flickr
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Post by september on Mar 20, 2024 8:55:08 GMT -5
I had never thought of ground bay leaf, I assume you are grinding dry leaves yourself in something like an electric coffee grinder? Can you get it powder fine?
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Post by pepperhead212 on Mar 20, 2024 14:34:22 GMT -5
september You got it right - I grind the bay leaf in my spice grinder. You might find it powdered down in the region they use it the most, but I've never seen it up here. The jambalaya recipe I got back in the 70s was the first recipe I ever saw that called for powdered bay leaf, and it was just "1 bay leaf, powdered". I just ground up a bunch of them, then measured it, and found it was approximately 1/6 tsp./leaf. I only grind about a dozen of them at a time, and store it in a smallish jar - one of those old McCormick spice jars my Mom used to save for me, that I still have it in today! The cajun/creole foods are the only ones I've seen that call for powdered bay; sometimes you'll see Indian foods that call for powdered bay, but that's actually the leaves of the cassia plant.
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Post by september on Mar 20, 2024 21:13:35 GMT -5
pepperhead212 , I do wonder why it isn't more commmonly sold that way as a powder. I love bay in all kinds of soups and stews, it certainly flavors well in whole leaf form, but I often forget to take it out and it lands in someone else's bowl or mouth.
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Post by pepperhead212 on Mar 22, 2024 23:20:31 GMT -5
I made a delicious dish tonight, using some of those greens I harvested last night, from the hydroponics. It's an Indian chickpea dish - Chana Saag - which I started last night by soaking them overnight in a baking soda solution, then cooking it in some salted water, in the Instant Pot, before starting the rest of the dish. Here's the recipe I based it on, making some changes. One was the different greens - mostly those Russian kale, but also some bok choy leaves - all the small leaves forming on those bolting plants, I removed. I did the tarka at the end, with the ghee, which is definitely noticeable in the final dish, which is darker than the one in their pictures, due to the kale, and cooking longer than the spinach based one. I served it with a reheated naan, which I had frozen (I'll have to make more of those!). www.indianhealthyrecipes.com/chana-saag/#wprm-recipe-container-90572The onion, garlic, ginger, and greens, cooked and cooled, ready to blend smooth. by pepperhead212, on Flickr Smooth mix for the Chana Saga recipe. by pepperhead212, on Flickr The tarka, of garlic, Kashmiri peppers, and asafetida, cooked in ghee, added to the finished saag. by pepperhead212, on Flickr Finished Chana Saag. by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 22, 2024 23:21:38 GMT -5
I made a delicious dish tonight, using some of those greens I harvested last night, from the hydroponics. It's an Indian chickpea dish - Chana Saag - which I started last night by soaking them overnight in a baking soda solution, then cooking it in some salted water, in the Instant Pot, before starting the rest of the dish. Here's the recipe I based it on, making some changes. One was the different greens - mostly those Russian kale, but also some bok choy leaves - all the small leaves forming on those bolting plants, I removed. I did the tarka at the end, with the ghee, which is definitely noticeable in the final dish, which is darker than the one in their pictures, due to the kale, and cooking longer than the spinach based one. I served it with a reheated naan, which I had frozen (I'll have to make more of those!). www.indianhealthyrecipes.com/chana-saag/#wprm-recipe-container-90572The onion, garlic, ginger, and greens, cooked and cooled, ready to blend smooth. by pepperhead212, on Flickr Smooth mix for the Chana Saga recipe. by pepperhead212, on Flickr The tarka, of garlic, Kashmiri peppers, and asafetida, cooked in ghee, added to the finished saag. by pepperhead212, on Flickr Finished Chana Saag. by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 26, 2024 22:45:35 GMT -5
A few days ago I got a craving for some Italian dish, after trimming all that basil from my hydroponics - I love the smell of that stuff! So last night I took a 1½ lb pack of ground venison, which I had flavored with Italian sausage seasonings (not enough fat to call sausage, but serves the purpose), and thawed that in the fridge. The first thing I did today, was put some dried eggplant to soak in hot water, then set some dried tomatoes to soak in some hot water. Then I set some cannelini beans and some dried green beans to cook in plain water, with a little salt, for 20 minutes, in the Instant Pot, then started cutting things. Onion started cooking first, in some olive oil, followed by 2 very large red bells, diced, and 6 minced cloves of garlic. After a few minutes for the garlic, the meat was added, and cooked and broken up into large chunks, while cooking. Then I added a generous tb of minced basil, and about 3 tb chopped fresh marjoram, and about 2 chopped fresh parsley, and at least 2 tsp pepper flakes (added more later!). Then I puréed the soaked tomatoes in the Vitamix, with the 1½ c water they were soaked with, added it to the pan, then added a 28 oz can of whole tomatoes to the VM, and coarsely puréed them, and put them in the pan. Then rinsed the pan out with a little more water, and put it into the pan. This simmered while I drained the beans, then I cooked 1½ c kamut - I was going to use spelt, but had just the right amount of this, so I used it all up. Cooked it 15 minutes in the IP, and let it release naturally, all while simmering the sauce. Drained beans were added to the sauce, then the kamut drained, and added, and mixed up. Tasted for seasonings, added a little more pepper, as always, then stirred in about 3/4 c chopped basil. I served this with some grated Asiago cheese. Starting the Italian type dish, with some onion, pepper, and garlic, and browning sausage, while some dried beans are cooking in IP. by pepperhead212, on Flickr Some dried eggplant, soaked, and added to the sauce to simmer, along with some dried oyster mushrooms, while cooking some kamut, in IP. by pepperhead212, on Flickr Fresh basil, 1 tb minced and added early, the rest will be added at the end, in larger chunks. by pepperhead212, on Flickr Sauce ready for the beans and kamut to be added, and simmered briefly. by pepperhead212, on Flickr Kamut added after the bears were mixed in. by pepperhead212, on Flickr Finished dish, ready to serve. by pepperhead212, on Flickr Finished dish, with extra basil, and Asiago cheese. by pepperhead212, on Flickr
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Post by brownrexx on Mar 31, 2024 11:47:27 GMT -5
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Post by Laura_in_FL on Mar 31, 2024 15:48:58 GMT -5
Hah, the "racing bunnies" are adorable!
Our Easter dessert wasn't nearly so cute - just a store-bought key lime pie. (Publix makes a pretty good key lime pie, though. Not as good as my homemade version, but quite decent.) We also had ham and deviled eggs.
Dinner tonight will be leftovers, and so will dinner tomorrow night! And we'll probably have some ham and egg breakfasts, too. Though if I am in the mood to cook and not just heat things up, I might make a quiche with some of the leftover ham tomorrow night.
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Post by pepperhead212 on Apr 2, 2024 20:15:42 GMT -5
I made a batch of mushroom pasta, with my last half cup of hulled barley, which I put in the Instant Pot in some broth, and a tb of white miso, and pressure cooked it for 30 min, letting it release naturally. The mushrooms I cooked in the large sauté pan, and cut up everything in the food processor, starting with the onion, the garlic and herbs together (rosemary and sage), then the mushrooms, along with about 1/2 tb boletus powder. Added to some olive oil in that order, and cooked on medium, until most of the water had evaporated, then added about a half cup of white vermouth, and evaporated most of that. After that I opened the IP, and drained the barley, then added some broth (and a little more water) to total 4 c, and added this to the IP, with the barley, and 14 oz of spiral pasta, and sort of pressed all the pasta under the liquid. Then set it to 4 minutes/Manual, locked the lid, then when the timer went off, I released the pressure, then set it on Sauté/High, and stirred it about 2 or 3 minutes, which thickened it, with the starches, then I turned it off, and removed the pot to the stove - just to stop the cooking. I finished it with a little grated Asiago. Finished pasta dish, before adding the cheese, made with some barley added to it. by pepperhead212, on Flickr
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Post by pepperhead212 on Apr 6, 2024 21:02:49 GMT -5
I made some bean soup, with some ham, and some of those mustard greens, from my hydroponics. A couple of days ago is when I started it, when I cut up about 6 lbs of ham I got a deal on some easter ham, and put 4 one lb packs and 4 half lb packs in foodsaver bags, to freeze, and I put the scraps and bones in a Dutch oven, with a cut up onion, and cooked it about 2½ hours, @275°, to cook the fat out, and brown it considerably. Then after removing almost all of the fat, I put all that stuff in the Instant Pot, deglazed the Dutch oven, and used all that liquid to cover the scraps, and pressure cooked it for 90 minutes. After releasing naturally, I strained the liquid, and let it cool - too late to use now, so I refrigerated, and waited to remove the fat, and when it gelled, there was little left on top. Late last night, I set a lb of navy beans to soak, with some baking soda, rinsing it around noon, and soaking with some brine, the last 4 hrs or so, before cooking. I started with a large onion, stalk of celery, and a large carrot, all chopped fairly small, sautéed in the IP about 8 or 9 min, and when onion browned some, added about a tb of minced garlic, and about a half tb each dried sage and thyme, crushed in the mortar, 3 bay leaves, then the gelled ham stock (about 5 c) and 2 c water, about 1/2 c whole oats, 2 tsp black pepper, and the drained beans, and adjusted the salt (was surprised that the ham stock wasn't saltier), and set it to slow cook/fast, for about 2 hrs. Wasn't quite ready, when I finished what I was doing, so I set it to pressure cook on Manual/15 min, and let release naturally. Almost done now, and I added the 8 c of chopped greens, diced ham, and about 1/4 c red lentils, to thicken, and put it on the slow cook/fast again, for about 20 min, when it was done. I reheated some cornbread in the toaster oven, I had frozen it foil, so I didn't have to make more, yet. About 8 c chopped greens, spun dry, to add to the Navy bean soup. by pepperhead212, on Flickr The wasabina mustard greens, before stirring into the soup, and cooking a few minutes. by pepperhead212, on Flickr Almost finished ham and bean soup, after adding the greens, and 1/4 c or so of red lentils, to thicken it. by pepperhead212, on Flickr Finished beans and greens soup. by pepperhead212, on Flickr
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Post by pepperhead212 on Apr 15, 2024 21:29:37 GMT -5
I was going to make something in the Instant Pot today, but instead, I made a batch of yogurt in it (finishes in about an hour), and took a loaf of bread out of the freezer, to have some sandwiches with, which was good, since it was hot out today! That other thing I'll make when it gets cooler, which is soon.
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Post by pepperhead212 on Apr 18, 2024 23:51:13 GMT -5
I made an Italian type dish tonight, because I trimmed a bunch more basil from those plants in the hydroponics, to trigger some new growth, to take cuttings from those. I first took some dried eggplant and dried green beans, equivalent to 1 and ½ lb of each, and set it to soak in hot water. Then set some dried tomatoes to soak in hot water. Then I rinsed a cup of spelt, and put it to cook in the Instant Pot, in 2 c water, and a little salt, for 25 minutes. I then thawed 1½ lbs of venison Italian sweet sausage in the MW, and washed a lb of white mushrooms, quartering them, and cooking in a wok, while cooking the meat on the 12" sauté pan. The spelt was drained, while those were cooking, saving the water (used all but about half a cup of it). I blended the soaked tomatoes in the Vitamix, until paste-like, and set it aside. I chopped up an onion, and minced 8 smaller cloves of garlic, and about 1/4 c marjoram, with a tb of basil (much more at the end). In the rinsed out IP, I heated about 3 tb EVOO on Sauté mode, then cooked the onion until golden, then added a generous tb of white miso (out of tomato paste, so I used this for the umami), followed by the garlic and herbs. Cooked a minute, then added the 28 oz can of diced tomatoes, the blended tomatoes, and rinsed the VM out with the rest of the tomato water, and a cup of the spelt water. Then I added all the cooked spelt, 2/3 c each of chana dal and red lentils, and all the soaked eggplant and beans. Mixed it up well, then pressure cooked it for 14 minutes, and let it release naturally. After this, I added the meat and mushrooms, and about 1/2 c more of that spelt water, then simmered it about 5 minutes. Then I added the parsley and basil, simmered another 3 minutes, and that was it! Absolutely delicious, and I have about 3 qts leftover. The start of the Italian type dish I made tonight, with a can of, plus some dried tomatoes, soaked and blended. by pepperhead212, on Flickr Dried eggplant and green beans, soaked and drained, plus all that trimmed basil. by pepperhead212, on Flickr The cooked spelt and some liquid, soaked veggies, chana dal, and red lentils, to pressure cook 14 minutes with the tomatoes. by pepperhead212, on Flickr Dish, after pressure cooking 14 minutes. by pepperhead212, on Flickr Cooked sausage and mushrooms, to add to cooked dish, to cook another 5 minutes. by pepperhead212, on Flickr A large bunch of chopped parsley and basil, to be stirred in, and cooked about 3 more minutes. by pepperhead212, on Flickr Finished dish, after cooking the last herbs briefly. by pepperhead212, on Flickr A friend came over, when I was resting the IP, from that second cooking, so it was almost done, and I was cleaning most of it up, and he was bringing some friends of his over, that are visiting (I think from Ohio). He told me a couple of days ago that he "might stop by" to introduce us, and I told him, jokingly, that I'm not really cooking much lately, because I'm out in the garden so much! He said I don't have to feed them, because they go out to eat all the time, in their travels, which they did earlier today. And when he came inside he yelled out "I thought you weren't cooking! You did this to tease me, because you know I ate out!" That smell wasn't even from the finished dish yet, and got even better. They all tried about a half a bowl of it, and she fell in love with it, and wanted to know what was in it. He immediately said something like "you really don't want to know!" I told her about some of the ingredients that she probably won't have, and she got a sort of disappointed look on her face. I offered some to them to take home to his place, but they declined - she said she would want even more of it, but knowing she wouldn't be able to make it, but I told her it could be done with other things, but the basic flavors in the tomatoes. That fresh basil was what made me make this - I had to come up with something to use it in!
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Post by september on Apr 19, 2024 8:31:24 GMT -5
If I were your neighbor, I would be constantly finding excuses to pop over in hopes of a taste of something exotic!
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Post by Laura_in_FL on Apr 19, 2024 14:24:41 GMT -5
^What she said.
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Post by pepperhead212 on May 4, 2024 21:54:35 GMT -5
I haven't cooked much lately - been eating a lot of leftovers from the freezer, since I've been busy. Today was the first time I cooked anything for a while, and I had a pound of mushrooms I had to use soon, so I made some soup, since it's cool these days. I started with browning a minced onion in some EVOO, then add some minced garlic, rosemary, and thyme scented oregano, cooking a minute, then added some soaked, dried tomatoes (about 3/4 lb equivalent), puréed. I cooked that down, while preparing the mushrooms in the food processor, then put the chopped mushrooms, and a tsp of boletus powder (the end of the jar - gotta grind more of this) in the IP, and switched to Sauté/High, and cooked until most of the moisture out, and they started browning. Then I rinsed all of the mushrooms out of the FP and the bowl they were in, plus the tomato purée left in the VM. Then I added 1 c moth dal (technically not dal, but a whole bean) and 3/4 c barley (my favorite grain to eat with mushrooms), and 1/4 c red lentils, then added some light (colored) soy, for some salt, a generous amount of black pepper, and set it to Bean/25 min, and let the pressure release naturally. About 3/4 of the way through, the soup was smelling incredibly good! The masoor dal thickened the soup just enough - something I often use a small amount of, to thicken soups of all types. I finished this with some Reggiano. Finished soup in the Instant Pot, with 1 lb mushrooms, 1 c moth dal, and 3/4 c barley. by pepperhead212, on Flickr Finished mushroom soup, with some crumbled Reggiano on top. by pepperhead212, on Flickr
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