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Post by spike on Jan 25, 2022 17:02:23 GMT -5
I am making cheesy scalloped potatoes with ham!
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Post by hairymooseknuckles on Jan 25, 2022 17:17:50 GMT -5
I am making cheesy scalloped potatoes with ham! I love that dish! I like them taders MmmHmmm!
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Post by hairymooseknuckles on Jan 25, 2022 19:44:35 GMT -5
It’s way past supper, but I’m craving a hunk of cheese. Speaking of supper, I didn’t eat supper, but I didn’t eat breakfast until way after noon, so my schedule is out of wack!
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Post by farmerjack41 on Jan 25, 2022 20:10:38 GMT -5
Beginning to look like leftover meatloaf. Add in some potatoes and a vegetable out of the freezer.
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Post by pepperhead212 on Jan 25, 2022 22:37:46 GMT -5
Sunday I stirred some frozen green beans into the leftover sambar, and had a bowl of it that I reheated. But I also tried something that I haven't made before - some idli, but these I made with some more nutritious ingredients, and no white rice. I soaked a half cup of mung beans in hot water (I actually brought it to a boil, in the MW, when it didn't seem to be softening), and made a half cup of coarse oat flour, by blending it until there were no large chunks. I also took a large handful of mizuna and steamed it in the MW - my replacement for the half cup of cooked spinach. Then this was blended with 3/4 c water, the soft beans, and a little salt, and blended until totally smooth. I whisked in the oat flour, and a couple tb of yogurt, and let it rest an hour. I took a little and stirred in a pinch each of citric acid and baking soda, and steamed one for me, to eat with the sambar, and it was good, so I stirred in a half tsp each of the citric acid and baking soda, and steamed the rest of them. I used some ramekins - I don't have any idli molds. Yesterday I reheated them in the WM, and the sambar, in the Instant Pot, when my friends came over, plus I made a coconut chutney, to serve with them. Here's the chutney recipe I used, with some additions. www.seriouseats.com/coconut-chutney-recipeHere's the idlis I made: Steamed mustard greens, and soaked mung beans, to be ground for idli. by pepperhead212, on Flickr Totally ground up mung beans and greans. by pepperhead212, on Flickr The coarse oat flour, and the yogurt, added to the ground beans and greans. by pepperhead212, on Flickr Idli batter, whisked together, and ready to sit for an hour. by pepperhead212, on Flickr Idli batter in ramekins, getting ready to steam in the IP. by pepperhead212, on Flickr Finished idli, after 12 minutes of steaming in ramekins. by pepperhead212, on Flickr Finished idli, firm, but jiggly still. Should re-heat well. by pepperhead212, on Flickr
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Post by pepperhead212 on Jan 26, 2022 0:14:44 GMT -5
Tonight, I had another brawnshweiger sandwich on that rye bread, and as the salad, I made something with the last two, small heads of cabbage I harvested a few weeks ago. Had some bad spots I had to trim out, but still got over 6 c of shreds. I made some of this sauce I use for a favorite Asian slaw, that is lime juice based, with some Thai curry paste added, that I make with napa usually, and usually when I have chives or garlic chives, but it's too cold now! So I stole a trick from some Mexican dishes, in which I pickle some onions for a few hours, which gets rid of the raw taste. Some shredded carrots, sesame seeds, cilantro, chopped peanuts, and some black quinoa are also added. Tomorrow, I'll see if Aldi's has any good bell peppers - something in the original recipe, but I am out of, though it's still delicious. Dressing for the gingered Asian slaw. by pepperhead212, on Flickr Asian slaw, before adding the dressing. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Jan 26, 2022 17:31:04 GMT -5
Whew weeee! I had be a big ol’ supper tonight!
Meat loaf Black Eyed Peas Mustard Greens Cornbread
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Post by brownrexx on Jan 26, 2022 17:51:18 GMT -5
I pan fried pork chops, reheated leftover rice pilaf and made succotash with my home grown corn, lima beans and fresh parsley (lots of real butter too).
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Post by pepperhead212 on Jan 29, 2022 22:54:36 GMT -5
I made my soup today, starting last night, by soaking some beans. I usually don't soak, but I was using some old batches - about 6 oz each of red beans and black eyed peas (the old ones), to empty out the jars. Then I put about 6 oz of Navy beans, and set them to soak. This afternoon I drained them, then put them in the IP, covered with water, and pressure cooked just 1 minute, then let the pressure release naturally, while getting the ham, onions, and everything else prepped. First, I cooked the 24 oz of diced ham in my largest cast iron Dutch oven, and got a great amount of fond. The ham was removed, and onion and carrots added, and cooked about 10 min (this is one of those smells I love having in my house!), then added the garlic, rosemary, sage, and a couple tb of tomato paste, and cooked about 2 min., then added water, to dissolve the fond. Then I drained and rinsed the beans, returned to the Instant Pot, added about 1/3 of the ham, and the Dutch oven liquid, plus a little more water, and some salt. Brought to a boil, then put in slow cook mode, and set to cook. This was my lucky day! About the time I was finishing this, my doorbell rang, and it was a couple of young kids, offering to clear my snow! I was shocked, this happened long ago, but not in recent years - most kids are just lazy! This is why I set the soup in the slow cook - I was going to have to go out and do this. After 2 hours cooking, I checked the soup, and added about 3/4 c red lentils, to thicken it some, which works great, plus the rest of the ham. Also, it needed more smoke flavor, and as I was standing there thinking this, I saw my jar of chipotle flakes sitting there, and the light went on! So I put about 2 tsp of them in there, and after another hour, it was just the right thickness, and flavor. I also made a few corn muffins, to eat with it - just a half recipe. 4 bean soup, with ham and a couple of potatoes in it. by pepperhead212, on Flickr Corn muffins - should have made 5, so they would have been a little larger. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Jan 29, 2022 23:51:06 GMT -5
We threw some short ribs in the instapot. Make quick bbq sammiches. Let me rephrase that. The wimmin folk had sammiches, I ate my bbq with Doritos.
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Post by brownrexx on Jan 30, 2022 15:31:04 GMT -5
Soup looks really good pepperhead212, but I REALLY like the look of the corn muffins. Now I need to make some! We really like cornbread/muffins and I hardly ever think of making it.
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Post by pepperhead212 on Jan 30, 2022 16:49:54 GMT -5
I really like corn muffins too, brownrexx, and I always like that white Indian Head cornmeal best in corn breads. I always add a little more cornmeal, and less flour, to get more of that flavor, and I always use buttermilk, which I always have in the fridge, but rarely milk. Unless I'm making more buttermilk or yogurt!
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Post by brownrexx on Jan 30, 2022 20:00:04 GMT -5
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Post by hairymooseknuckles on Jan 31, 2022 12:29:52 GMT -5
Have a pot of stew slow cooking. A pan of cornbread and we’ll be set.
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Post by hairymooseknuckles on Jan 31, 2022 12:33:46 GMT -5
pepperhead212, I really need to try lentils again. I tried them as a teen and spit them out. I’ve been thinking of getting a bag though and trying them again. Lots of good things about them.
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Post by pepperhead212 on Jan 31, 2022 13:45:04 GMT -5
hairymooseknuckles Which kind of lentils are you looking to try? They are all good, to me, and one of the good things is that they cook so fast, compared to most beans, yet still have all those nutrients! The regular brown lentils have a stronger flavor than most, which might be what you didn't like, but they still aren't as strong as many beans, like pintos and black beans, but, like those, it's all what you put with them! These start getting soft around 18-20 minutes - before I discovered a better one for salads, I had to start testing around 16 minutes. Red lentils are available in most places now, and these are very mild, and are almost dissolved by around 18-20 minutes, and turn yellow, when cooked. These are the ones I often add to soups toward the end, to thicken them, and I have a small jar of red lentil flour (ground in spice grinder), to thicken things with - nutritious, and easy to mix in. Another lentil, that is often available in places that sell Goya, is Chana Dal. This is the one I use for summer lentil salads, as it stays firm, even after cooked 35 minutes or more. It is actually a type of chickpea, with the skin removed, and split. I use it in a lot of things, besides all of the Indian recipes that call for it, and I buy it in 8 lb bags at the Indian grocer, along with many of the others. Another lentil, that isn't quite as available, but getting more so, is the French Puy lentil. It looks like a slightly elongated mung bean, and keeps its shape and has some texture when cooked 30-35 minutes - another lentil often used in salads. And those mung beans, which we eat more in the form of sprouts, are used a lot in India as a lentil, both whole, as well as "split and hulled", which is moong dal. This is another lentil, like the reds, that basically dissolves in a short time. Chana dal, moong dal, masoor dal (red lentils), toor dal, and urad dal are a few of the legumes I have on my shelves!
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Post by hairymooseknuckles on Jan 31, 2022 18:38:19 GMT -5
pepperhead212, we I don’t remember which one I tried. I’m not sure which one I will buy. I know they have the brown ones because I’ve seen those. One of the reasons I wanted to try them was because of their longevity and because of their nutritional value. Don’t get me wrong, I love my beans, but they can and will turn hard after sitting on the shelf for a few years. I’m using up some 6 year old navy beans that are taking 3 hours to cook in the instantpot. I’m down to two cups of those “old” beans. That being said, they were just stored in a gallon jar all this time. We don’t eat as many navy beans as we do pinto and mayocoba beans. One thing I’m going to try next as an experiment is to cook some and dehydrate them, put in a jar and cook a cup every year to see how long they will last.
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Post by pepperhead212 on Jan 31, 2022 20:01:13 GMT -5
hairymooseknuckles I'm curious - what advantage do you think you would get from cooking, then drying, then cooking again? Those recent red beans I used, to empty the jar, were marked 7-16, so they were quite old; the BEPs were 11-18, so not as old, but I figured both would benefit from soaking overnight - something I rarely do. The hardest beans I ever cooked were actually some newly bought black soybeans something from a local health food store, but those things didn't want to be cooked! I soaked them overnight, and put them in a regular pressure cooker, @ 15 psi, and they were still hard after 50 min. So I set them for another 40 min., and they still had a hard center! So I set them for 2 more hours (most beans would have been mush already!), and there was still a slight crunch to them! After another 30 minutes they were finally cooked enough to use in a salad, but still, you would never think they had been pressure cooked so long.
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Post by octave1 on Jan 31, 2022 20:46:49 GMT -5
hairymooseknuckles, I love legumes/pulses, but I find lentils hard to digest and because of this, I don't eat them as often as I used to. I suggest that you soak your first batch of lentils overnight before cooking, since this step makes them easier to cook and better tasting (IMO). I favor French and regular brown lentils, and the green ones are also good. One ingredient you must not skip when cooking lentils is bay leaf, and the second one is garlic. A simple way to cook lentils is to boil them (after soaking) in a pot of water with bay leaf, salt, and a few cloves of garlic. When cooked you can drain them and eat as a side dish for rice, or scoop a ladleful and treat them as lentil soup adding some good extra virgin olive oil on top.
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Post by hairymooseknuckles on Jan 31, 2022 21:05:05 GMT -5
pepperhead212, I’m testing something on dehydration to see if I can take them camping and cooking a little quicker. Also I would like to see how long they will stay good for.
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Post by pepperhead212 on Jan 31, 2022 21:56:16 GMT -5
hairymooseknuckles, I love legumes/pulses, but I find lentils hard to digest and because of this, I don't eat them as often as I used to. The red lentils would be easier to digest, since they have been de-hulled, though this looses some fiber - the lentils have an even higher percentage of this hull, compared to large beans. And the Indians use the similar moong dal, to make dishes for the young kids and elderly, since it is the easiest to digest.
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Post by brownrexx on Feb 1, 2022 9:42:19 GMT -5
Chicken and corn chowder with a side salad.
Sauté onions and celery in butter then add chicken broth, cooked chicken, corn, 2 potatoes cubed really small, S&P and simmer until potatoes are soft then add whole milk. Yummy and quick soup.
The potatoes and corn were both from my garden.
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Post by hairymooseknuckles on Feb 1, 2022 16:50:34 GMT -5
Chicken and corn chowder with a side salad. Sauté onions and celery in butter then add chicken broth, cooked chicken, corn, 2 potatoes cubed really small, S&P and simmer until potatoes are soft then add whole milk. Yummy and quick soup. The potatoes and corn were both from my garden. It sounds really good too! I love all types of soups. My Wife & Mom don’t really care for soup. If it was up to me, I’d eat soup 4 times or more a week. There’s so many types that you’d never get tired of it. Never is a long time though. Hahahaaa
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Post by brownrexx on Feb 2, 2022 16:26:28 GMT -5
I told hubby that he could thank pepperhead212 , for these muffins because his picture gave me the idea. pepperhead212 , I used Brinser's yellow cornmeal and whole milk. I have never tried white corn meal but it sounds good. Tonight's meal will be left over chicken and corn chowder and freshly baked cornbread muffins. Cornbread Muffins by Brownrexx, on Flickr
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Post by pepperhead212 on Feb 2, 2022 22:05:54 GMT -5
I got something started today, that I've gotten a taste for after trimming all that stuff from my hydroponics, and saw all that basil! This is something that I usually do in the summer, but I've done it before, with these frozen tomatoes. Tomorrow will be the warmest day (though I won't be opening the windows! lol), so I'll finish it then. I've got a bunch of those tomatoes in the freezer! 35 oz frozen tomatoes. by pepperhead212, on Flickr Generous amount of basil, from hydroponics, for the raw tomato pasta. by pepperhead212, on Flickr Garlic, basil, EVOO, and tomatoes, ready to chill overnight, for the raw tomato pasta. by pepperhead212, on Flickr I also cooked about 3 c chickpeas today, about 1½ dry, and another jar I was trying to empty, and get off the shelf. Those will go in with the pasta, at the end of boiling, and added to the raw tomato mix, along with fish sauce.
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Post by brownrexx on Feb 3, 2022 8:27:44 GMT -5
pepperhead212, I freeze regular sized tomatoes and use them in cooking but they would be too mushy for eating raw. Do the cherry tomatoes hold up better?
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Post by Laura_in_FL on Feb 3, 2022 9:31:30 GMT -5
I was wondering that, too. I have never tried to freeze cherry tomatoes. I always assumed they'd burst like the big ones and leave mostly skins behind.
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Post by hairymooseknuckles on Feb 3, 2022 12:37:11 GMT -5
pepperhead212 , I freeze regular sized tomatoes and use them in cooking but they would be too mushy for eating raw. Do the cherry tomatoes hold up better? Girl, you could have some fun on Halloween with the mushy maters. Hahahaaaaa! oooops, there’s that teenager slipping out in me. Hush up, get back in there! We’re too old for stuff like that. Hahahaaa!
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Post by pepperhead212 on Feb 3, 2022 15:30:14 GMT -5
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Post by brownrexx on Feb 3, 2022 18:16:04 GMT -5
I think I will try freezing some of them this year pepperhead212 That looks really good.
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