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Post by spike on Nov 7, 2021 12:27:43 GMT -5
Gonna let my Polish blood flow and make Pierogis!
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Post by stratcat on Nov 7, 2021 12:54:08 GMT -5
Gonna let my Polish blood flow and make Pierogis! Smacznego!
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Post by spike on Nov 7, 2021 16:54:19 GMT -5
Made and ready to be cooked! I can taste the tears of my ancestors, crying at the sight, of these misshapen monsters BUT they will taste yummy anyway!
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Post by stratcat on Nov 7, 2021 17:34:42 GMT -5
Those look really good, spike! What kind of filling did you use? I don't remember what moja Busia filled hers with as I was a too-picky eater. Get out the jar of peanut butter. 🙄 I can eat them now.
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Post by hairymooseknuckles on Nov 7, 2021 17:46:51 GMT -5
Looks good spike, What’s inside? We had Enchiladas, Rotel Cheese Dip and Chips. It was good. Fruit Cocktail cobbler in the oven.
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Post by hairymooseknuckles on Nov 7, 2021 17:49:53 GMT -5
Had to look that word up spike, That’s a dumpling, I thought you made fried pies. See, down heres Ifin’ it looks like pie, taste like pie and smells like pie, it’s PIE!
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Post by spike on Nov 7, 2021 20:10:38 GMT -5
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Post by stratcat on Nov 7, 2021 23:40:27 GMT -5
Doskonale (Excellent)! Those would be right up my alley. Making my mouth water.
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Post by Laura_in_FL on Nov 8, 2021 10:20:17 GMT -5
No pierogis here tonight, just Salisbury steak and macaroni and cheese - son #2 is really looking forward to it, since that's one of his favorite meals.
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Post by bestofour on Nov 9, 2021 15:38:43 GMT -5
Made and ready to be cooked! I can taste the tears of my ancestors, crying at the sight, of these misshapen monsters BUT they will taste yummy anyway! Yumeeeeeeeeee
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Post by hairymooseknuckles on Nov 9, 2021 15:59:01 GMT -5
Neighbor, how long has it been since you had a big, steaming bowl of chili?
Well, that’s too long.
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Post by pepperhead212 on Nov 9, 2021 22:10:43 GMT -5
I made a delicious casserole based on that Boogaloo meat sauce I saw on pbs, instead of sandwiches - the original was sort of a sloppy joe, topped with cheese. I made it with venison, and instead of the dried garlic in the sauce, I used 2 large cloves, pressed into the meat, towards the end of the browning, about 2 minutes before adding the sauce. I cooked some brown basmati rice and oat groats together, and rinsed a can of dark red kidney beans, and mixed that into the grains, and put that into a 2 qt casserole. I spread the meat sauce on the casserole, then I topped it with some shredded queso panela - a mild Mexican cheese that browns well, and has a slightly buttery flavor. Boogaloo sauce, cooked and set aside. by pepperhead212, on Flickr Browned onions and venison, with Boogaloo sauce added. by pepperhead212, on Flickr Finished Boogaloo meat sauce. by pepperhead212, on Flickr Added a can of rinsed kidney beans to some of the grains. by pepperhead212, on Flickr Meat sauce spread evenly over the beans and grains. by pepperhead212, on Flickr Topped with shredded queso panela. by pepperhead212, on Flickr Finished Boogaloo casserole, baked 12 minutes in a 425° convection oven. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Nov 14, 2021 10:52:26 GMT -5
The cats ate well this morning. Let me tell you what I did. The last time we were at the store, I found a can of sausage. It was over there with the spam and other junk meat. Anyways it was supposed to be sausage patties or so I thought. I opened that can up this morning and it looked like potted meat. Y’all know what that crap is right? That’s all the scrap meat they can’t sell in it’s original form. You know, eyeballs, guts and what knots. Anyways, I opened that can and to my surprise it looked like potted meat, so I began to yell, kitty, Kitty, kitty. They lapped it up. Poor Moose on the other hand had no meat to eat with his taders, biscuits, gravy!
SAD! So Sad!
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Post by Laura_in_FL on Nov 14, 2021 11:40:31 GMT -5
Ah, potted meat. Dad actually liked the stuff (someone must, or they wouldn't sell it!), so he got me eating potted meat sandwiches as a kid. White bread, mayo, thick smear of potted meat - that's it. I actually remember sort of liking those sandwiches. We also ate potted meat on Saltine crackers. But I haven't touched the stuff in decades. Still, I could think of far worse things I could conceivably have to eat in a survival situation. Honestly, I'd rather have potted meat straight up than Spam - I like salt, but Spam is salty enough to choke a horse. The advantage to Spam is that you can use it in some recipes in place of real ham (omelets, hashes, frittatas, casseroles, etc.), effectively diluting the salt with the other ingredients. I can't imagine what recipes you'd use potted meat in, and I am not feeling brave enough to do a web search on "potted meat recipes."
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Post by brownrexx on Nov 14, 2021 12:24:34 GMT -5
I also ate potted meat sandwiches as a kid and liked them. It reminds me of ground up bologna.
My hubby loves Spam and I buy a can of the low salt version about once a year. I can't stand salty food and I am not crazy about the texture of Spam either. It seems rubbery to me.
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Post by pepperhead212 on Nov 14, 2021 12:44:28 GMT -5
I opened that can up this morning and it looked like potted meat. Y’all know what that crap is right? That’s all the scrap meat they can’t sell in it’s original form. You know, eyeballs, guts and what knots... You mean that same stuff they put in hot dogs, bologna, and other homogenized meats? I haven't eaten those since I was a child, and I'm sure my Dad was the one that bought them! BTW, who bought yours, hairymooseknuckles?
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Post by hairymooseknuckles on Nov 14, 2021 14:39:25 GMT -5
I opened that can up this morning and it looked like potted meat. Y’all know what that crap is right? That’s all the scrap meat they can’t sell in it’s original form. You know, eyeballs, guts and what knots... You mean that same stuff they put in hot dogs, bologna, and other homogenized meats? I haven't eaten those since I was a child, and I'm sure my Dad was the one that bought them! BTW, who bought yours, hairymooseknuckles ? Yes, Same Same. Though I do like hot dogs, I must admit. I fully admit to buying it, but It was more curiosity than anything. I was expecting sausage patties not ground up mush. Boy, talk about a let down. I had my biscuits in the oven, my taders n onions in a pan frying, opened that Can and I was like yuk! What is this? This ain’t sausage patties. So, I dumped it in kitties bowl and made a pan of gravy instead. Jump back, turn around, pick a bail cotton!
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Post by pepperhead212 on Nov 15, 2021 0:05:50 GMT -5
I was going to make this last night, but my cousin called, and we talked for over 2 hours! So I made it today, instead. It's a Goan style dish - hot, and sour, with a coconut base, a LOT of garlic! I doubled the original recipe, as it was for 2 lbs mussels in the shells, but I had 2 lbs frozen mussels, removed from the shells. I didn't have fresh coconut, so I used some re-hydrated, unsweetened coconut instead, like I usually do, when it's ground to a paste. The onions are sautéed in some oil, until golden, then garlic, ginger, and 6 chopped Thai green chilis are added, and cooked 2 minutes. The coconut paste (with roasted coriander, cumin, and 18 dried chilis in it), tomatoes, tamarind, salt, and a little water is added, and cooked down about 10 min. Then the mussels were added, and cooked, covered, about 4 minutes. Some coconut vinegar was added here, and a little jaggery, to adjust tartness. Served on some reheated brown basmati rice and oat groats. Absolutely delicious, and not too hot, even with all those peppers. Most were the late harvested Meteors, so this sort of proves they weren't very hot. This probably took less time to cook than the rice and oats a couple nights earlier! About a half cup of minced garlic and ginger for the Goan style mussels. by pepperhead212, on Flickr 2 cups coconut, plus roasted coriander, cumin, and Thai chilis, to grind into a paste. by pepperhead212, on Flickr Coconut spice paste for the Goan style mussels. by pepperhead212, on Flickr Lightly browned onions, with garlic, ginger, and green chilis added. by pepperhead212, on Flickr Tomato, water, and tamarind added to the cooked onion/garlic mix. by pepperhead212, on Flickr Sauce cooked down, with a little water left to steam the mussels. by pepperhead212, on Flickr Mussels added, before mixing in, and cooking for 4 minutes. by pepperhead212, on Flickr Finished Goan Mussels by pepperhead212, on Flickr Goan style mussels, served on reheated basmati brown rice and oat groats. by pepperhead212, on Flickr
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Post by pepperhead212 on Nov 20, 2021 19:38:13 GMT -5
Last night I made another batch of that dhansak, using that masala mix I made a while back, so it went fast. I made it with 1¼ cups whole mung beans, and 1/2 c steel cut oats, which I cooked in the IP. I started my usual way, sautéing a chopped onion in a little oil, adding some minced ginger and garlic with 2 tb dhansak masala for about a minute, before adding the water, and rinsed oats and beans. I pressure cooked them for 10 minutes, and let it release naturally, before stirring in the tarka. Meanwhile, I peeled and cleaned 3 c of diced butternut, and when the pressure released, I stirred it in, then covered, and let sit 15 minutes. This cooked it just right, though the reheating softened the squash a lot, but it is still good. As always, I had to add some water for reheating - it became solid in the fridge!
I added some yogurt to the reheated dhansak today, just to add variety, plus I added some croutons - just some rye bread cubes, made from the last few slices of my loaves of bread, by drying them out in the toaster oven. I always have some pickles to serve on the side - I opened a pint of okra pickles today; last night I ate the end of the green tomatoes in the fridge.
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Post by pepperhead212 on Nov 30, 2021 19:49:34 GMT -5
I was going to use that turkey and broth, but instead, I put the quart of it in my freezer yesterday (I was tired of turkey already), and today I made another batch of that dhansak, that I used up some old veggies in, like I did the other time. And it went quickly, since I still had some of that dhansak masala that first batch made enough for about 3 batches. This time I made it differently, starting with barley, as the grain, and started with that in the Instant Pot, since it takes longer than the rest of the ingredients - pressure cooked 12 minutes in salted water, with turmeric, then released naturally, while prepping other things. Then added 1/3 c each channa, toor, and urad dals, plus my last two sweet potatoes, peeled and diced, 2 more cups water, and 2 tsp dhansak masala, and PC'd 6 minutes, releasing naturally. The barley, 3 dals, and diced sweet potatoes, cooked for the dhansak, before adding the sauce. by pepperhead212, on Flickr While doing this, I prepared the sauce, using some green tomatoes, in place of the tamarind, for the tartness, and the rest of the barely ripened tomatoes, adding a tb of paste, to make up for the light red tomatoes. I started in reverse with the ingredients for the tarka first, adding the onions and ginger, to cook a few minutes, followed by some garlic and the tomato paste, then the blended up tomatoes, plus 4 more tsp masala, and the last bottle gourd of the season, peeled and diced - about 2½ c. I cooked this down, until fairly thick, and the barley/dal mix was finished. I mixed the two, corrected the seasonings (the green tomatoes did the sour well!), and simmered a few minutes, before adding the cilantro. I also put some of those rye croutons on - goes well in these dishes. Sauce and tarka, cooked with the last bottle gourd of the season, for the dhansak. by pepperhead212, on Flickr Dhansak, after combining the two parts, and simmering briefly. by pepperhead212, on Flickr Finished dhansak, with some dried rye bread cubes, and cilantro, for garnishing. by pepperhead212, on Flickr
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Post by Laura_in_FL on Dec 1, 2021 10:11:03 GMT -5
Tonight will be leftovers night. I've already got a lot of things in the fridge that need to be used up, so there is no point in thawing and cooking more food.
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Post by brownrexx on Dec 1, 2021 10:48:10 GMT -5
Tonight I am making something that I only make about once a year - pot roast with potatoes, onions and carrots in the Crock Pot. It will be a nice change from poultry. Last night I made Turkey pies which is top and bottom crusts filled with cubed leftover turkey, cubed potatoes, onions, carrots, corn, peas and lima beans in a creamy sauce. Thyme is the predominant seasoning. All of the veggies were from my garden and it was really tasty. I got carried away and added an extra potato and lima beans which were not in the recipe. After I added those I thought that I needed more peas so I added more of those. After everything came together I filled 2 pie shells and STILL had enough to fill 2 more so I ran to the store and bought crusts and filled 2 more. That gave me 3 pies in the freezer (unbaked) as well as one for dinner. I didn't take any photos but here is one from last year. I only make this once a year and it usually uses the balance of my left over turkey. 20191201_173304 by Brownrexx, on Flickr
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Post by rdback on Dec 1, 2021 11:18:41 GMT -5
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Post by september on Dec 2, 2021 11:14:36 GMT -5
Last night we had turkey pot pie from brownrexx 's recipe! I had only one package of two frozen shells, so I had to make up a batch of old Betty Crocker cookbook oil pie crust for the tops. It always crumbles or sticks when I try to move it, so I've taken to making cut outs of pastry and just using a spatula to plop them on top of the pies. Too bad I don't have turkey cookie cutters. My pile of cats turned out too messy, but by the time I got that far, I was just in a hurry to get them in the oven. I had a little of the filling left after making two pies, so I put it in a small baking dish and crumbled the remnants of the pie crust over it for an extra little meal. Jim thought it was great! We ended up eating all of one pie, and froze the other one. Great way to use up leftover turkey!
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Post by Laura_in_FL on Dec 2, 2021 11:56:11 GMT -5
Soft shell tacos tonight. Easy peasy.
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Post by brownrexx on Dec 2, 2021 12:20:57 GMT -5
september,I am so glad that you liked the pot pie and I love your cut outs. I may give that a try next time.
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Post by pepperhead212 on Dec 5, 2021 0:33:09 GMT -5
september Here's that Indian dish with the dill, you wanted to know about. Tonight I made this dish, to use up a bunch of that extra dill I trimmed a couple of nights ago. I have never seen recipes this size that used this much dill! It was really good, and it's only 2 servings, so there's a lot per serving. I saw several recipes, and one had 250 g, the other even more - 4-5 packed cups of leaves! I used the parts I liked from both recipes - one had some onion and tomatoes, the other had some usual tarka recipes, so I made sort of a hybrid. The tarka gave it the usual delicious flavor, plus the fried dal gave it a crunch. I made a type of multi-grain roti, with some ground up brown basmati and spelt, for some of the flours, plus some jowar and besan. Plus some garlic chives and cilantro, chopped up. Shepu Bheji1/2 c moong dal, soaked at least 30 min, then drained 250 g dill leaves, large stems removed, then chopped, rinsed, and drained 2 tb oil 1/2 tsp black mustard seed 1/2 tsp cumin seed 1 tb channa dal 1 tsp urad dal 2-3 cloves garlic, minced with 2-3 Thai chilis 1 sprig curry leaves, stripped from the stem 1/8 tsp asafoetida 1 medium onion, chopped 1 medium tomato, chopped 1/4 tsp turmeric Salt to taste, about 1/2 tsp for me A. Heat oil in a wok over medium heat, and add the mustard seed, cumin, and channa and urad dals, and swirl and stir until it begins to turn gold. Add garlic, chilies, asafoetida, and curry leaves, and stir about 30 sec. Add onions, mix well, and cook about 3-4 min, until translucent. Add tomatoes and turmeric and cook about 7-8 minutes, or until the oil begins to separate some. B. Add the drained dal, mix well, and reduce heat to med-low. Cover and cook 2 minutes. Mix in the drained dill, cover, and cook another 3 minutes. Serve with some chapati or roti on the side. 250 g dill leaves, for the Shepu Bheji by pepperhead212, on Flickr Ingredients for Shepu Bheji, lined up for cooking. by pepperhead212, on Flickr First ingredients starting to cook for the Shepu Bheji. by pepperhead212, on Flickr Up to adding the garlic for the Shepu Bheji. by pepperhead212, on Flickr Finishing off the tomatoes, for the Shepu Bheji. by pepperhead212, on Flickr First step of cooking the moong dal finished. by pepperhead212, on Flickr Dill added to the Shepu Bheji. by pepperhead212, on Flickr Shepu Bheji finished cooking. by pepperhead212, on Flickr Shepu Bheji, served with a multi-grain roti. by pepperhead212, on Flickr Here's the multi-grain roti I made. It was just about a third of a cup of brown basmati rice, ground to about a half cup of flour, plus a half cup of jowar, and a quarter cup of spelt flour, plus some chopped garlic chives and cilantro. A half tsp of kashmiri pepper, and a tsp of salt, plus a generous 1/3 c water. This was mixed up, rested, then made into 5 roti, flattened in a tortilla press, then cooked in a cast iron skillet. Whole-grain roti, just starting to cook. by pepperhead212, on Flickr Finished whole-grain roti by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 6, 2021 20:21:45 GMT -5
I made another one dish pasta meal today in the Instant Pot. This was an Italian style dish, for which I thawed some Italian sausage I had found in my refrigerator freezer; not where I usually keep it, but still good, since it was vacuum sealed. I also got several red bells, which are good in this type of dish. I added seasonings to the sausage, as always! Some of the garlic, sage, and rosemary, that went into the sauce, went into the sage, along with 1/2 tb of wine vinegar - a favorite addition of mine, learned from Mexican chorizo. I cooked that first, on high sauté, then removed, and made the sauce, starting on medium sauté, cooking a chopped onion, adding a large chopped red bell pepper. After about 8 minutes, I added 2 large minced cloves of garlic, and about 2 tsp each minced sage and rosemary (another tsp of each went into the meat), and 2 tb tomato paste, which I cooked until it was totally mixed up, and starting to stick. 1/2 c dry verouth was used to deglaze, then a 28 oz can of crushed tomatoes was added, plus 2 fresh bay leaves. Then I covered it, set to 10 minutes on manual, then released quickly, when finished. I then returned the sausage to the pot, about 3 tb chopped parsley, plus 3 c water, I rinsed the can out with. Added a little salt (didn't really need much, with the sausage and canned tomatoes), and 1 lb dry pasta - I used small shell, this time - and mixed well. Then covered, sealed, and set to manual 5 minutes. When done, I stirred in about 3 tb minced basils - about 1/4 of it Thai basil, to add some more anise flavor. Then I served it with grated pecorino. Absolutely delicious, and easy, as well! Sweet Italian sausage, cooked on high saute, in the Instant Pot, for a pasta dish. by pepperhead212, on Flickr Onion and red bell pepper, cooked in olive oil, on medium saute mode, in IP. by pepperhead212, on Flickr Sauce with a 28 oz can of crushed tomatoes, added to the sauteed seasonings, and cooked 10 minutes in high, then released quickly. by pepperhead212, on Flickr Basils being added to the cooked pasta dish - a little steamy, since it was just added! by pepperhead212, on Flickr Instant Pot pasta, just after mixing in the basils. by pepperhead212, on Flickr Instant Pot pasta, ready to eat! by pepperhead212, on Flickr
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Post by pepperhead212 on Dec 10, 2021 23:28:10 GMT -5
Venison isn't something I eat that often, and this is actually the first time I cooked venison liver! Some friends got a deer yesterday, and gave me a good amount of it again, and cleaned it last night, then cooked the liver this morning, making my usual chipotle sauce, that I originally cooked chicken livers in, and later, beef and pork livers, as well. I cooked it under pressure for 5 minutes, releasing after 10 minutes, and the small piece I tried was tough, which I expected, but also a lot of liquid cooked out. I didn't want to waste it, and there was not enough liver for the amount of sauce, so I cooked about 12 oz of ground venison, to mix with it, and it turned out great. The sauce, after I fried it, and thickened it greatly, I mixed with the liver and liquid, then added it to the browned meat in the Instant Pot. Then I cooked it on slow cook high, for 3 1/2 hours, stirring occasionally, and it thickened nicely, plus tenderized the liver. I took it back over to my friend's house, plus some corn tortillas, which I heated on the open flame on my range (my favorite way of doing this, since it blackens them some), and we finished off all 20 of them! The son (this was his first muzzle loader deer, and he was thrilled about it!) cooked some of the deer in a slow cooker with some seasonings, to make some "pulled venison", but we had to just eat a little of it - the tacos and some veggies totally filled us up. Tomorrow, we'll try some more - I'll have to take even more tortillas! Chipotle sauce started - the can of tomatoes, blended with garlic cloves, moritas, canned chipotles, then added to the the pan of browned onions. by pepperhead212, on Flickr The chipotle sauce, fried just over 9 minutes, with 2 tb salsa negra added, for more flavor. by pepperhead212, on Flickr Cleaned venison liver, cooked in IP for 5 minutes, pressure released after 10 minutes. by pepperhead212, on Flickr Venison liver, plus 12 oz ground venison, browned, and mixed with the liver and chipotle sauce, cooked 3 1/2 hrs, on slow cook high. by pepperhead212, on Flickr The father liked the chipotle sauce so much that he told me I'd have to teach him to do it. After I rattled off the recipe, and method to him, he went "Hmmmmm...I think I'll let you keep doing it."
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Post by brownrexx on Dec 11, 2021 10:42:10 GMT -5
OK pepperhead212, I normally think that your meals sound yummy but I only have one thing to say about liver and that is Euuu. I am sure that you cooked it well but Euuu, just Euuu.
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