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Post by pepperhead212 on Aug 21, 2022 22:46:18 GMT -5
I made a dish tonight from a recent Milk Street magazine - Pasta with Cherry Tomatoes, Ricotta, And Herbs - which is another one of those no-cook tomato sauces I like to make in the summer. This one has no garlic, which is highly unusual, for me, but it was delicious, with 4 different herbs, mostly basil. Half of the ricotta is mixed with tomatoes, oil, and herbs, in the beginning, and the rest with some oil, and used to top the servings, before adding some grated parmesan. The thing that took longest was halving all those tomatoes, and stripping the herbs, before chopping. Very good, but next time, however, I'll use a spiral pasta - usually my favorite, anyway. It's hard to get and tomatoes in a bite of string pasta, twirled on a fork, and I just have to take a second bite of those. Marinated tomatoes, ready to mix with ricotta and herbs. by pepperhead212, on Flickr Tomato mix, ready to mix with the cooked pasta. by pepperhead212, on Flickr Pasta, mixing with the tomatoes and ricotta mix. by pepperhead212, on Flickr Finished dish, with a few dollops of ricotta and olive oil mix, topped with grated parmesan. by pepperhead212, on Flickr
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Post by brownrexx on Aug 22, 2022 12:23:19 GMT -5
We were at our cabin for the weekend and cooked over a fire. No hamburgers and hot dogs for us. I brought tomatoes, potatoes and Poblano peppers. We had fried green tomatoes as well as a fried Orange one and I really liked that one. I also made a sliced potato and onion foil pack and we cooked some chicken breasts. I tried to experiment with blistering the skins of Poblanos on the fire but it was difficult and I think that it works better on the gas grill. It was a good meal and fun too. 20220820_170405 by Brownrexx, on Flickr
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Post by brownrexx on Aug 22, 2022 16:49:24 GMT -5
I grew the Wisconsin 55 Gold from the Paquebot Grow Out and we really like the taste and the color (orange not gold) is just beautiful. You can see 3 slices of this tomato at the top of the pan in the post above. It is a slightly sweet tomato and DH asked me to make a pasta sauce with it because he thought that it would be pretty. I had some ground beef in the freezer and instead of crumbling it into the sauce I made some meatballs. I sautéed some onions and garlic and added the skinned tomatoes, salt and Italian Seasoning. It cooked down for almost an hour and then I added some chopped zucchini and chopped fresh basil for color and texture. Cooked until zucchini was soft. Served with Tam Jalapeno poppers and poblano peppers with sharp cheese. Tam Jalapenos have about half of the heat of regular jalapenos and are more my speed. Wisconsin 55 Gold Sauce by Brownrexx, on Flickr
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Post by octave1 on Aug 22, 2022 18:35:54 GMT -5
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Post by brownrexx on Aug 23, 2022 13:00:28 GMT -5
thanks octave1, it is a very nice tomato and I will definitely grow this one again next year. Normally we do not like the yellow ones but this is an exception. Let me know if you would like some seeds and I'll save some. Here is some info tatianastomatobase.com/wiki/Wisconsin_55_Gold
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Post by hairymooseknuckles on Aug 23, 2022 13:29:25 GMT -5
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Post by pepperhead212 on Aug 24, 2022 22:23:24 GMT -5
I made a delicious, one pot sambar masala, with 3 vegetables - beans, okra, and eggplant - plus 3 dals, and some barley. I cooked an onion in some oil in the IP, then added 4 cloves of minced garlic, to cook briefly, then added a couple of large tomatoes, chopped up fine, and let cook down with some sambar masala powder. Then some toor dal, chana dal, and masoor dal were added - about 1¼ c total - and 2/3 c barley (I soaked all this about 2 hours, while getting beans and okra ready, and doing some other things), plus 6 c water. I added a little tamarind, then salted to taste, and put the lid on, and set it to pressure cook 12 min, then let the pressure release naturally. After this, the thickness was a little thin, but it thickened more with the next cooking. I added the beans and okra, but it seemed like it wasn't enough for all the dal, so I cut up a small eggplant, and it seemed about right. I simmered that about 15 minutes, and prepared the tarka, for tempering, and stirred that in, with about 1/2 c cilantro. That tarka, which can add a lot of heat, using the usual Thai type peppers, can be mild, using the Kashmiri peppers, clipped up. I did that because I knew I'd be sharing some of this with my friend, who loves these flavors, but has had problems with heat lately. I put a couple of fresh kanthari peppers in my dish, which more than made up for it! Red and green beans and okra, to go into a type of Sambar Masala. by pepperhead212, on Flickr The first part finished, started with onion, garlic, tomatoes, sambar masala powder, barley, and 3 dals, pressure cooked 14 minutes. by pepperhead212, on Flickr Beans and okra not quite enough, so I cut up the smallest eggplant, and added that, to cook together by pepperhead212, on Flickr Ingredients for the tarka at the end -mustard seeds, cumin seeds, Kashmiri chili, asafetida, and curry leaves. by pepperhead212, on Flickr Finished tarka, ready to add to the sambar. by pepperhead212, on Flickr Tarka, ready to stir in, followed by the cilantro. by pepperhead212, on Flickr Finishing with a generous amount of cilantro. by pepperhead212, on Flickr Finished sambar masala. by pepperhead212, on Flickr
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Post by brownrexx on Aug 29, 2022 10:00:47 GMT -5
At this time of year I am usually using fresh peppers and tomatoes from the garden while I have them so last night was chicken fajitas and tonight will be tacos. Chicken Fajitas by Brownrexx, on Flickr
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Post by pepperhead212 on Sept 1, 2022 21:54:38 GMT -5
I made another large batch of that "no cook tomato sauce", which I make a lot in the summer, this time with just over 3 lbs of cherry tomatoes, halved, with garlic, basil, olive oil, kalamata olive paste, and even more anchovies than last time, with some fish sauce. This time I cooked 1¼ c dried Navy beans, and 2/3 c freekeh, in the IP, in separate batches, to use as the legumes and grains I always put in with a pound of pasta, for this dish. After I had a large bowl of it for dinner, I had a packed 4 qt bowl left over, so I'll be eating leftovers for a while, though a couple friends know I was making it, and I know they'll be over. I always put the legumes and grains I use for this in the pasta pot when it is ready, just to heat them all together, then drain them well. Then mix that with the tomatoes, and fold it all together. Pasta, Navy beans, and freekeh, ready to mix it with the tomatoes, basil, olive oil, garlic, anchovi by pepperhead212, on Flickr Finished pasta dish, with minor changes from the usual recipe. by pepperhead212, on Flickr
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Post by september on Sept 2, 2022 9:47:25 GMT -5
We had Sloppy Joe's, which I have not made for years. But on a whim I bought some of the Brioche burger buns at Aldi's, so had to use them up somehow and hamburgers seemed boring. The Sloppy Joe's tasted better than I remembered. Also had air fryer French Fries, buttered fresh green beans, and cucumbers in a ranch dressing. Kind of funny, where Jim grew up in southern Minnesota, the farm wives usually called this stuff "barbeque" -- which is weird because it has nothing to do with grilling or smoked meat, though I suppose some may add fake smoke flavoring. I suppose it is from the tomato sauce and brown sugar used in barbecue sauce cooked with the meat. If you were told barbecue was to be served, you better go expecting loose meat burger on a bun, and not grilled meat!
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Post by brownrexx on Sept 2, 2022 10:30:00 GMT -5
I grew up in DE and we called it sloppy joes but 65 miles away in PA where I live now it is called hamburger bar-b-que.
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Post by Laura_in_FL on Sept 3, 2022 12:02:25 GMT -5
Down here I have never seen Sloppy Joes served anywhere other than at homes as something cheap, quick, and easy to feed the kids. The sauce always came from a can, too. My kids never wanted to try them, but I used to love Sloppy Joes growing up.
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Post by september on Sept 3, 2022 12:13:43 GMT -5
Yes, "barbeque" was often served at after church meetings or large family gatherings where you had to serve a crowd cheaply. When we were first married, my mother-in-law gave me a copy of their church cookbook which had a couple of similar recipes for "barbecue" included. I still have the cookbook, there are some other hearty old time recipes, though it is heavier on the cakes and desserts. And of course some of the obligatory jello salads.
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Post by Laura_in_FL on Sept 3, 2022 13:45:36 GMT -5
Jell-O salads are one of the things I don't miss from my childhood. Especially the savory ones - ick! The fruit ones were tolerable with some whipped cream (or more often, Cool-Whip) on them.
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Post by september on Sept 3, 2022 17:41:50 GMT -5
Putting shredded carrots into sweet colored jello and calling it a salad never made sense to me. My mother-in-law had written "good" and "very good" next to recipes she approved of. "Very good" was next to one with lemon jello, celery, carrot, onion, green pepper and cottage cheese. Needless to say, I never made it. Another one had Lime jello with philadelphia cream cheese, crushed pineapple, pimentos and chopped stuffed olives!
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Post by hairymooseknuckles on Sept 4, 2022 14:30:41 GMT -5
Probably won’t eat supper. Went to Sisters house for lunch
BBQ ribs, Turnip Greens, Baked Beans, Potato Casserole, Corn on the Cob, Mac & Cheese, Green Beans, & French Bread.
Peach Cobbler and Ice Cream.
Oh there were peanut butter brownies. I almost forgot about those!
Just don’t poke me. Oh my, please don’t poke me.
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Post by september on Sept 5, 2022 20:18:26 GMT -5
Tonight it was pan fried in butter rainbow trout, corn bread dressing (from a package plus added raisins) fresh picked buttered green beans, and a cucumber, tomato, onion salad with sour cream dressing with dill. Not low cal with butter in everything, but it was good. My son caught the trout, I don't have them very often, so don't have a go-to way of fixing them. He had butterflied them open so they lay rather flat. Still had bones to pick out of course.
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Post by hairymooseknuckles on Sept 5, 2022 21:04:37 GMT -5
you can doctor that stuff up and it taste good to me. One year, I added Cranberries & Apples to the cornbread dressing and boy, you should have heard the … how I say this without….oh ok, I got it. They complained vocally because I messed up the dressing. Around here on Turkey day, you’ve only 1 choice when making dressing. Onion, Sage, Celery, Raw Eggs, Salt, Pepper, cornbread, Toasted Bread, broth, & butter. Oh and you better not put raw celery and raw onions in, they have to be sautéed till soft, then added. Don’t deviate from that or Katy Bar the Door. They will be Lots of Whining to go with their cheese. If you don’t get the right ratio of cornbread to Toasted bread. It’s like someone mocking the penguin. Wack Wack Wack.
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Post by hairymooseknuckles on Sept 5, 2022 21:36:24 GMT -5
september , You know, it’s funny the memories a person hangs on to. I can’t see the word Trout without going back in time to my youth and laughing myself silly. I guess we were 16/17 somewhere in our teens. Once we got into high school, the neighboring town merged in 9th grade because they didn’t have a high school. So we had an additional 6 kids come to our school. I’ve got to explain a bit. My class had 1, the following year it was 5. There were 5 girls and 1 boy joining our 9/10 grades. We were all together you see. That wasn’t an important part, but I’m long winded. What I’m trying to say, as we grew up, we stayed friends with a grade ahead and a grade behind. Very small school so the classes were quite small. It wasn’t uncommon to see a Freshman and Senior hanging out together. Since there were probably less than 100 kids from K to 12, most everyone knew everyone, but you still had your favorite friends. Ok back to the trout story. One of the girls in a neighboring town work at a cafe. She told me and a buddy of mine to come see her. Ok, I gotta interrupt again. She had a very strong southern accent. Sometimes you had to cock your head sideways and think about what she said to finally figure it out. Anyways, We walked into the cafe and seated ourselves. Here she comes with the menus. She casually stated “the special for today is twout.” I looked at my buddy and I asked “what did she say?” My buddy looked straight at me and said “Well she said Twout, but I’m pretty sure it ain’t on the menu.” I busted out laughing, she turned beet red and run off, my buddy darn near choked on his Dr. Pepper. I know…Beavis and Butthead, Right?
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Post by brownrexx on Sept 7, 2022 17:06:07 GMT -5
I have not used my Instant Pot for several months. My summer cooking consists more of grilled type of foods and fresh veggies from the garden like tomatoes or corn on the cob. Tonight I got out the IP and made a Chicken Burrito Bowl. I didn't have any canned beans on hand so I got out some of my home grown Domingo Rojo (red) dry beans and cooked them from the dry, unsoaked state into nicely cooked beans in 25 minutes. I layered olive oil, chopped onions, garlic, chili powder, cumin, salt, pepper, cut up boneless chicken breast, homegrown corn, cooked beans, diced tomatoes, basmati rice and chicken broth into the IP and then set it to cook for 5 minutes. After a 10 minute cool down I mixed everything together and added shredded cheese. Chicken Burrito Bowl by Brownrexx, on Flickr
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Post by spike on Sept 8, 2022 21:17:15 GMT -5
I made Ricotta stuffed Manicotti with my homemade meat sauce!
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Post by hairymooseknuckles on Sept 8, 2022 21:21:54 GMT -5
Hotdogs and tader chips
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Post by brownrexx on Sept 11, 2022 17:08:19 GMT -5
It was a wonderful rainy day today and I spent a lot of time puttering in the kitchen. First I made an end of summer treat for DH called PA Dutch Chow Chow. It is chopped onion, red pepper, cauliflower, carrots, green beans and kidney beans in a liquid of vinegar, water, sugar, celery seed, salt and tumeric. It is like a sweet pickling solution and typically uses veggies left in the Fall garden. Afterwards I made a dinner of stir fry chicken and veggies served over Basmati rice. This also used a lot of my garden veggies and enough is oeft over fro another meal tomorrow. Chicken and Veggie Stir Fry by Brownrexx, on Flickr
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Post by spike on Sept 12, 2022 15:06:44 GMT -5
Jell-O salads are one of the things I don't miss Lime Jello with shaved carrots and golden raisins. NATURALLY in a jello ring mold. BLECH BLERG ick. I never really understood the need to hide stuff in jello. I had an Aunt that was huge on making Fluff. Dinner tonight is chili cheese dogs. We don't eat a lot of hotdogs but since I just canned chili hubs is craving them. Makes it easy on me.
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Post by pepperhead212 on Sept 17, 2022 22:17:55 GMT -5
I had a pound of mushrooms I had to use up, and since it was sort of cool at nights lately, I made a mushroom soup. I used a cup of 3 different lentils, plus a half cup of barley - a favorite combination of mine with mushrooms. I started out with a mirepoix of minced shallot, carrot, and celery, cooked in some homemade ghee, giving that browned butter flavor. I added a couple of cloves of garlic, minced with some Syrian oregano (intense thyme flavor), and fresh rosemary, then added a few tb of tomato paste, and cooked this about 2 minutes longer. Then I added the water from soaking and cleaning 1/2 oz boletus mushrooms (where most of the dark color is from), and cooked the 2 c water down to about a cup, with the minced boletus. Then I added 5 more cups water, 1/3 c each of toor, chana, and masoor dal, plus 1/2 c pearl barley. I added 2 tb thin soy, and a little more salt, plus a generous amount of black pepper. I mixed it all well, covered to seal it, and set on manual, 20 minutes, then let the pressure release on its own. While this was cooking, I washed and cut up the mushrooms, then steamed them in a wok (sorry, not a one dish meal) with a couple tb of water, boiled the water off, then sautéed in a couple tsp of oil - an easy method I use a lot now. I also cut up over a cup of long beans, and diced 2 small red potatoes. After the IP released, I added the potatoes, adding a little more salt, and simmered 10 minutes. Then I added all the mushrooms and beans, and simmered about 10 more minutes. Then I stirred in some chopped parsley, and topped a bowl with some Asiago cheese. Fantastic, and a lot leftover! Toor, chana, and masoor dals, plus a half cup of pearl barley, for the mushroom soup. by pepperhead212, on Flickr Cut up beans, to be added to the soup with the mushrooms. by pepperhead212, on Flickr Mushrooms and beans, added to soup, for a brief simmer by pepperhead212, on Flickr A generous amount of chopped parsley, at the end. by pepperhead212, on Flickr Finished soup, with a little Asiago cheese grated on top. by pepperhead212, on Flickr
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Post by brownrexx on Sept 18, 2022 14:01:53 GMT -5
A local poultry farm has a store and they sell fresh or frozen stuffed chicken breasts. I usually have a couple in my freezer so tonight we are having those with fresh creamy tomato soup from a few of my late tomatoes.
I live in an area with a lot of little family owned and run stores that sell things like this. I can buy decent, homemade (by someone) else foods for a reasonable price and also support local farmers. I like doing that.
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Post by bestofour on Sept 18, 2022 15:36:47 GMT -5
Tonight it was pan fried in butter rainbow trout, corn bread dressing (from a package plus added raisins) fresh picked buttered green beans, and a cucumber, tomato, onion salad with sour cream dressing with dill. Not low cal with butter in everything, but it was good. My son caught the trout, I don't have them very often, so don't have a go-to way of fixing them. He had butterflied them open so they lay rather flat. Still had bones to pick out of course. yum on the trout.
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Post by spike on Sept 18, 2022 21:05:16 GMT -5
This morning the bro sent the phew over with some no bake cookies and some peanut butter cookies. Then he sent over breaded pork chops, scallop potatoes and cheesy/garlic drop biscuits.
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Post by hairymooseknuckles on Sept 19, 2022 10:57:38 GMT -5
Jell-O salads are one of the things I don't miss Lime Jello with shaved carrots and golden raisins. NATURALLY in a jello ring mold. BLECH BLERG ick. I never really understood the need to hide stuff in jello. I had an Aunt that was huge on making Fluff. Dinner tonight is chili cheese dogs. We don't eat a lot of hotdogs but since I just canned chili hubs is craving them. Makes it easy on me. I’m not big on Jello. They used to serve that crap in school. I just left it there for the buzzards to eat.
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Post by spike on Sept 19, 2022 11:41:42 GMT -5
They used to serve that crap in school I do like jello with some whipped cream! Well I like the raspberry and cherry flavors and even the orange and peach once in a great while BUT school jello is an entirely different beast. AND for the love of all that is Holy, STOP hiding gross stuff in jello. If you don't know what to do with the gross stuff, toss it in the rubbish bin and quit ruining jello gosh.
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