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Post by pepperhead212 on Feb 6, 2022 0:43:35 GMT -5
I threw together an Indian dish tonight, as a one dish meal in the Instant Pot - fast to do, since I already had the spice mix made (enough left to do one more smaller batch). I soaked some dried eggplant and some dried tomatoes - the tomatoes I blended up smooth, as a base. I sautéed 2 small onions chopped up, followed by 3 large cloves garlic, minced, flowed by 3 tb of the sambar masala, to cook briefly, then the tomatoes went in - equal to about 3/4 lb, blended in about a cup of water. When this reduced to a thick sauce, I added 6 c water, 3/4 c whole mung beans, 1/2 c toor dal, and 3/4 c oat groats, plus a large carrot, diced up, and the drained eggplant. I salted this lightly (added more later) and covered it, and set it to 10 min. "manual", then let the pressure release naturally. While cooking this, I peeled and diced up my last 2 potatoes, and I thawed 1 lb of bottle gourd cubes in the MW, drained all the water out, and added this, along with 1/2 c masoor dal (red lentils), adjusted the salt, then simmered about 20 min. While this was cooking, I got the spices ready for the tarka, and chopped the cilantro. When it seemed ready, I prepared the tarka - mustard seed, cumin seed, 2 types of peppers, curry leaves, and asafoetida, in a tb of coconut oil. Added this, then the cilantro, and it was finished. It actually took less work time than it took to type this! lol Surprisingly, the frozen gourds still keep their shapes after the blanching, freezing and thawing, and cooking. And the dried eggplant the same - all this cooking would turn fresh EP to mush. Tarka added to a vegetable curry. by pepperhead212, on Flickr Cilantro added to the curry, just before serving. by pepperhead212, on Flickr Finished curry, with 3 dals, onion, carrots, bottle gourd, eggplant, and tomatoes, plus some oat groats. by pepperhead212, on Flickr
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Post by brownrexx on Feb 6, 2022 19:45:40 GMT -5
I was in the mood for some beans tonight so I made Three Bean Stew in the Instant Pot. I soaked the beans all day. I used 3 kinds that I grew, Black, Bolita and Lazy Housewife beans. paulf I mentioned this before that the pretty colors all turn brown but as you can see they are different shades and are still pretty in the finished product. I sauteed some bacon, green pepper, onion and garlic and then added the soaked beans, water, a can of crushed tomatoes, oregano, salt and pepper, Cooking time was 55 minutes. Soaked Beans by Brownrexx, on Flickr Three bean stew by Brownrexx, on Flickr
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Post by brownrexx on Feb 8, 2022 17:50:55 GMT -5
Success !!!! I made some fried fresh fish!! Some time ago september 's husband caught a fish and she fried it and posted a picture. I really like fish and this batter coated fried fish looked like something from a cooking magazine. I just had to try it and my fried fish was a total failure. The batter didn't stick, the fish fell apart and was a mess so I asked her for some tips. I tried again with a purchased batter mix and again it was a failure so I gave up - until now. I bought a nice piece of fresh cod which is fairly firm so I hoped that it would hold together. I gave up on the batter idea and read some tips online. I blotted the fish with paper towels to remove excess moisture and then dredged it in plain flour with salt, pepper and smoked paprika. I heated the oil before adding the fish and it actually worked! I have the photographic proof. We also had stewed tomatoes and okra that I made and froze in the summer. I think that one secret is to use a firm fish and resist the temptation to turn it too soon. I also cut the fish into smaller pieces so that I could turn it easier. Only one little bit fell apart but that is because I grabbed it with my tongs. A spatula works better. Fried Cod by Brownrexx, on Flickr
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Post by september on Feb 8, 2022 21:58:44 GMT -5
brownrexx , looks delicious! I think you've got it!
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Post by brownrexx on Feb 9, 2022 6:43:53 GMT -5
brownrexx , looks delicious! I think you've got it I still don't think that I would have the courage or skill to cook a whole fish in one piece like you do but these smaller pieces really had a good taste and I will definitely do it again.
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Post by pepperhead212 on Feb 15, 2022 16:32:19 GMT -5
Last night I did a one dish meal in the IP - an Italian style dish, like I make jambalaya, but with Italian sausage, instead of shrimp and ham, and some Italian herbs. Also, some brown basmati, plus some oat groats, for the starch (looks like all rice). And a can of cannellini beans, rinsed, added at the end, along with some chopped fresh basil and parsley, cooked briefly. Had it again, for lunch today - needed some water added, but that's normal, for these types of foods. Italian style rice dish, with sausage, onion, garlic, tomatoes, and herbs, with pecorino on top. by pepperhead212, on Flickr
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Post by hairymooseknuckles on Feb 16, 2022 9:06:06 GMT -5
Long story short, grilled cheese, but it was a long way around the barn getting to that point.
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Post by hairymooseknuckles on Feb 16, 2022 9:35:18 GMT -5
brownrexx , looks delicious! I think you've got it I still don't think that I would have the courage or skill to cook a whole fish in one piece like you do but these smaller pieces really had a good taste and I will definitely do it again. I have always used either flour or a combination of corn flour and flour. Down here, there is a tradition of using corn meal, especially on catfish. I have never liked cornmeal on my fish. Not because of the flavor mind you, it’s just that I don’t like the grittiness of fried cornmeal. I put my cornmeal over in the vita mix and smooth it up, season it up, then get to frying. I also don’t care for fillets, I want the whole fish, minus the head mind you. A whole fish has better flavor. Yes, Yes, Yes, bones are a PITA, but it is what it is. Whenever we would eat fish on the riverbank or out camping, we would cook them in tinfoil on a bed of coals. It actually tasted better than grease fried. At least to me it did. My favorite fish to eat goes by many names. As a youngster we called them perch. They really weren’t perch they are Sunfish. Bluegills, Redears and such. ohhh weee, me and my buddy had a field day one time. There was this big house out in the country. Oh it was a sight. He lived right on the lake, had a dock that went a long ways out into the water. He had a wooden mailbox set up in his drive, you put a dollar in and you could fish on his dock. Me and best friend walked out there one day from town, took near 3 hours to make it. Why we didn’t ride our bikes is anyone’s guess. We caught so many sunfish we could barely carry them home. We took turns carrying the stringer. Boy that’s a great memory! On another day, my buddy caught a big catfish and was pulling him out the water when the line broke. He tried to jump in the water, but I caught him. I’m not even sure he could swim at that time or not. He probably could, but I don’t remember as we were both pretty young. That old house is gone now. Even the road that led to it is gone. I drove out there about 15 years ago and nearly cried when I got to the place where we used to enter. All gone and grown over pasture. You can’t even find where the dirt road was. It is what it is. Times change.
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Post by pepperhead212 on Feb 16, 2022 13:28:00 GMT -5
Yes, hairymooseknuckles, that brings back memories! When I was a kid, and we'd visit my Uncle, we'd always go fishing, and have an outdoor fish fry - always whole fish. Bluegill, redear, pumpkinseed (if large enough), and white and black crappy, or "croppy", as they said down there. The perch in that lake we would throw back - they were bony, and hard to eat, and we had plenty of others. I agree with the cornmeal, as far as using the fine cornmeal. I don't think of it as corn flour, but the one I use is about as fine as masa harina, so not gritty. And that's what he always used.
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Post by hairymooseknuckles on Feb 17, 2022 9:05:22 GMT -5
Pondering breakfast. I’ve been eating quite a bit of oatmeal, cranberries & pecans. I was given 5 quart sized bags of shelled pecans this year and I am enjoying them tremendously! I have always had a love of pecans. In my youth, I used to do what we called “picking on the half’s” meaning if someone had a pecan orchard, I’d go there and pick. The owner got half and I got half. It worked out good for me as I always had plenty to eat. I think we had the option to sell our half, but I usually kept mine. As a young man, I read water meters. I could barely wait for November to come. It took me longer to read meters that month. Hahahaaaa! I was never greedy, just a few from each yard. Mostly as a snack to the next tree. I have cracked more pecans than most I would guess.
Anyone else like Pecans?
Oh and I pronounce them Puh-Kons NOT pee cans.
One thing’s for sure. You don’t want to gather your Puh-kons in pee cans. That’s just nasty! Hahahahaaa
Speaking of pecans, In school we had these large gas heaters that we stood around till class started. I may or may not have taken an empty pecan hull fill it with elmers glue and put it in the stove. I bet it did or would have stank terribly. Hahahaaaaa!
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Post by brownrexx on Feb 17, 2022 9:12:50 GMT -5
I received some jumbo Puh-Kons from a friend in Alabama one year. They were fantastic. I can buy them locally in the bulk food section but they are never as good as those from Alabama were.
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Post by hairymooseknuckles on Feb 17, 2022 9:22:31 GMT -5
I’ve been up since 5 am. Everyone is still sound asleep. It’s usually not a good idea to let me off the dog chain by myself. I usually get into trouble. My defense is always “It’s not my fault you left me unsupervised.” My Nephew was the same as me. He was/is a prankster. In the late 70’s, I’m sitting in the living room watching TV. The house started stinking! I mean it really was bad to the point of gagging you. That little Turkey was giggling uncontrollably. He was probably 5 maybe 6 years old. After some sleuthing, we discovered he was going to the bathroom and wee weeing on the top of the gas stove. HUSH spikeI DID NOT teach him to do that!
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Post by brownrexx on Feb 18, 2022 14:45:24 GMT -5
You are not going to believe this but I made a meal using supermarket winter tomatoes and it was good!
DH asked me a couple of days ago if I had any breaded green tomato slices in the freezer. I usually make some of these but he had not been eating them so I didn't make any this year. Of course now he is asking for them so I got the idea to buy one of those pale, tasteless imitations tomatoes that they sell in our grocery stores in the Winter.
I bought the hardest and most pale one that they had, sliced it , dipped it in an egg/milk mixture and then bread crumbs. I fried the slices in canola oil and served.
It's unbelievable but the frying process somehow made them taste like tomatoes and DH was thrilled. In the summer trying to fry any red tomatoes is a mushy mess and they fall apart but DH likes fried GREEN tomatoes anyway so it's not a problem.
He was really happy with his fried tomato meal last night and he kept asking me if I was going to post on the Forum. He said that now he finally has a use for supermarket tomatoes and he wanted me to share the word.
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Post by Laura_in_FL on Feb 19, 2022 14:30:14 GMT -5
Nice. I may have to try that sometime. There is certainly no shortage of those hard, crunchy, pale pink "tomatoes" in the supermarkets around here, especially in the winter.
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Post by brownrexx on Feb 19, 2022 20:10:31 GMT -5
Laura_in_FL, I was totally surprised at how good they tasted.
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Post by pepperhead212 on Feb 20, 2022 0:35:16 GMT -5
I made a delicious version of Bisi Bele Bhaat - a traditional southern Indian dish combining rice and lentils, and a number of vegetables. I didn't have any potatoes (too expensive lately, and I don't grow them) or drumsticks (don't grow them either, but looked into it, of course!), but I cut up about 3 cups of butternut squash, and a huge red bell pepper, plus 12 oz of frozen green beans, which stayed incredibly crunchy! Also, to make it better than the usual white rice, I used some brown rice, and even more barley - about 1:2, and half cooked them together in the IP on low pressure for 12 min., then let the pressure release, while I was doing the other work. When done, there was a slight crunch, which I wanted. While this was cooking, I made the masala - dehydrated coconut, urad and chana dal, coriander seed, cumin, cardamom pods, and byadagi and kashmiri peppers, broken up. All this was mixed with a tb of coconut oil, then toasted in the skillet over a medium heat for about 4½ min, until browned some. These were cooled and ground together. Ingredients for the masala, to make Bisi Bele Bhaat, minus the chili peppers, cut up. Those white blobs the tb of coconut oil, melting to coat everything, to toast. by pepperhead212, on Flickr All of the masala ingredients, tossed with a tb of coconut oil, before browning. by pepperhead212, on Flickr The masala mix, toasted for a little over 4 minutes, over a medium flame. by pepperhead212, on Flickr 1/2 c of toor dal was simmered 12 min in 4 c water with 1/2 tsp turmeric, and a tsp of salt. Then the butternut cubes were added, with about 3 c of that cooked rice/barley mix, rinsed well with cold water. This was cooked, covered, for 12 more minutes, then the rinsed beans and bell pepper cubes were stirred in, and simmered, covered, for 5 more minutes Then the masala, a tb of tamarind concentrate, and 10 curry leaves were stirred in, and simmered for another 5 minutes. A tb of ghee is stirred into it, to mix in, then it's done. Adding the beans and red bell pepper, to cook another 5 minutes, before adding the masala. by pepperhead212, on Flickr After mixing in the bell pepper and beans, to cook about 5 minutes. by pepperhead212, on Flickr Finished bisi bele. by pepperhead212, on Flickr I also had a cucumber pachadi on the side - a spicy southern version of the raita.
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Post by pepperhead212 on Feb 24, 2022 17:42:37 GMT -5
CHILI!!!Today is National Chili day - you knew that, didn't you hairymooseknuckles? It's also National Tortilla Chip day, but I had those for breakfast (!), along with guacamole! The chili is cooking - I'll update later. I got 1½ old pounds of beef out of the freezer, plus a pound of newer ground venison. I cooked 1½ c black beans (I know, Knuckles, not official) in the IP - still somewhat firm after 20 minutes, so they should be just right, finishing with the chili.
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Post by Laura_in_FL on Feb 24, 2022 18:55:54 GMT -5
Darn, wish I had known that a few hours ago. I might have made chili, too....even though it's warm here.
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Post by hairymooseknuckles on Feb 24, 2022 20:58:24 GMT -5
pepperhead212, Wife and I made a big pot of red yesterday. While it was cooking, we decided a pot of Red beans and cornbread would be nice too. Instant pot to the rescue. That thing cooks a pot of pintos (red beans) in an hour. Speaking of beans, I’ve ate beans every day this week. My new nickname should be “The Breeze.”
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Post by pepperhead212 on Feb 24, 2022 22:25:27 GMT -5
OK, here's the chili! I got 1 1/2 lbs of beef and 1 lb of ground venison out of the freezer. While thawing gradually in the MW, I set up 1 1/2 c black beans to cook in the IP for just 20 min. This way, they were still firm, but ready to finish the cooking in the chili. I browned the beef over maximum heat - despite being watery, from freezing, it eventually browned, though I set off some smoke alarms while doing it! The onion went in next, followed by the garlic, then the minced up green chiles. I deglazed the pan, and all that went into the IP. Then the spices, a little more water, salt to taste, then it all simmered on high slow cook for 2 1/2 hrs. This mode keeps it at a simmer, about what I get in a Dutch oven in the oven at about 280°, which is what I've always liked with chili, and some other stews. I thickened it with about 4 tb masa harina, with some of the liquid mixed with it in a bowl, then added back to the chili, mixed well, and simmered another 5 minutes or so. During this cooking, I heated some fresh corn tortillas, and these are always my favorite serve these with chili. Browned beef for the chili, before browning the ground venison. by pepperhead212, on Flickr All the meat for the chili. by pepperhead212, on Flickr Next with the onion. by pepperhead212, on Flickr 1 1/2 tb garlic, plus 1/3 c roasted, peeled chiles, frozen from last season. by pepperhead212, on Flickr Adding 3 types of pure chili powder, plus some sweet paprika. by pepperhead212, on Flickr Everything added to the Instant Pot, ready to simmer. by pepperhead212, on Flickr Heated tortillas, to eat with the chili. by pepperhead212, on Flickr Finished chili, after thickening with 1/4 c masa harina. by pepperhead212, on Flickr Finished chili, with a little shredded cheese. by pepperhead212, on Flickr
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Post by brownrexx on Feb 25, 2022 11:03:51 GMT -5
pepperhead212, looks delicious. I also like shredded cheese on my chili.
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Post by bluelacedredhead on Feb 28, 2022 9:39:40 GMT -5
I made Mexican Meatball soup last night with a side of Corn Muffins. Hubs isn't fond of it so I only make it a couple of times a year. First time I had it was at the Truck Stop in Deming, NM during a snowstorm. Was exactly what I needed to warm me up. So when I can't shake winter's chill here at home, I pull out the recipe. www.foodandwine.com/recipes/mexican-meatball-soupI made pork meatballs and dug out the last bag of homegrown hot peppers from the freezer. I used a couple of Hatch peppers and one small hot smelling roundish one. Could either be a hot Italian cherry pepper (very popular in the Niagara region) or a Hinkelhatz. I wasn't sure until i coughed every time I ate a piece. Hinkelhatz for sure! Can't wait for Leftovers for Lunch.
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Post by pepperhead212 on Mar 1, 2022 15:26:57 GMT -5
I won't be "pigging out", for Mardis Gras and National Pig Day. In fact, I'll be eating left overs, with a few Indian khakhras (another one of their many flatbreads), I'll make with some flours I ground earlier. Last night I made a simple dal, with cooked cucumbers and chana dal, with a side dish, like a pachadi, but not exactly - it has some cucumber, and half as much carrot, plus the seasonings, and the yogurt, it has some cooked brown rice added, And I had the exact amount of that brown rice/barley mix I made a while back, which I froze. I had some cucumbers I had to use quickly, and these were some good things to make, to make up for 3 days of eating all that chili, cheese, and tortillas. The khakhra are miniature crispy ones, made with 4 whole grain flours, which I pressed with a tortilla press, and weighted them briefly in the pan with some ramekins - tried a heavy pan, but they stuck to it! A cooked cucumber dish, with chana dal. by pepperhead212, on Flickr Tarka added to the cucumber /carrot pachadi. by pepperhead212, on Flickr Cooking some khakhra, with 2 ramekins used as the weights. by pepperhead212, on Flickr Finished, crispy khakhra by pepperhead212, on Flickr
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Post by pepperhead212 on Mar 9, 2022 22:36:56 GMT -5
I was in the mood for something Chinese today, so I soaked some dried eggplant, and some brown rice - the soaked brown rice would cook in about the same time as chana dal, on low pressure, which I did in the Instant Pot, with the eggplant. While that was cooking, I browned some ground pork (only 8 oz, though the finished dish looks like a lot more) in a wok, starting with a Szechwan mix of garlic, ginger, and the chili paste. I added a little light and dark soy, and eggs at the end, like fried rice, stirring up that fond from the browning. Then, the cooked rice and lentils were stirred in, with a lot of chopped scallions. I also made a Chinese type cucumber salad, and snacked on that, while cooking! Fried rice/chana dal, with ground pork and eggplant. by pepperhead212, on Flickr Chinense style salad, with cukes and red bell peppers. by pepperhead212, on Flickr
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Post by spike on Mar 10, 2022 21:41:35 GMT -5
I want to face plant into that salad!!
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Post by spike on Mar 11, 2022 18:55:44 GMT -5
Was at the grocery store today and they had small containers of deli made ham salad. Now I do not normally buy that sort of thing but it caught my fancy and just sounded yummy. So for dinner, cause I was being lazy, I made us ham salad sandwiches. Hubs was involved on his computer so I just took it back to his office for him. He came out with his plate and I asked him how he liked it. Now keep in mind, fool boy was with me today. He tells me that it was okay but I had made better chicken salad before. He was very relieved to find out that the "chicken" wasn't bad after all.
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Post by hairymooseknuckles on Mar 11, 2022 19:59:26 GMT -5
spike, You didn’t add any Cadbury Egg Mayo did you? Hahahaaa! Knuckles no like egg salad, Chicken salad , ham salad, pasta salad, tader salad or pea salad. No Like em” Take that nasty salad away, I won’t have no salad today. Hahaha! I think the poem actually refers to soup, but I like soup.
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Post by brownrexx on Mar 12, 2022 9:14:16 GMT -5
I love all of those salads. Once in a while for a light dinner we have tuna salad on saltine crackers with fruit as a side dish.
Lately I have bought macaroni salad in the deli a few times. I don't like to make some of those salads myself because I always makes too much and I only want enough for a day or two.
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Post by bestofour on Mar 12, 2022 10:37:30 GMT -5
I like macaroni salad from the deli, not so much the chicken salad or tuna salad.
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Post by hairymooseknuckles on Mar 12, 2022 11:15:57 GMT -5
brownrexx, I plumb forgot tuna salad. No Sir, don’t like it either. I don’t eat anything Mayo based. I knew an ol’ lady one time, she got sideways at me cause I wouldn’t eat her tader salad. Kept telling me it was made with mustard. I told her I didn’t take to eating mashed taders with mustard. None of those dishes are appealing to me cause they look like cat vomit. You can’t go by me though. If you look my name up in the dictionary, it says cantankerous old sheet that don’t know nuthin. Hahahaaaaa!
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