|
Post by pepperhead212 on Aug 10, 2020 23:28:39 GMT -5
I made some chili con carne today, to put a bunch of those gourds into. I made the meat sauce first, in the IP, cooking it under pressure for 30 min., then letting it release naturally. I never did this way, but the flavor developed very quickly - usually takes at least a couple of hours of simmering to get that flavor. I cut up the entire large bottle gourd (42 oz, before peeling and de-seeding), and put the pieces in the microwave, the trick I got from ATK for reducing the water in eggplant, for ratatouille. I peeled, deseeded, and cut up the largest tinda gourd I had - about 18 oz - and left as is, cutting into triangles, so that I could tell the difference. I added them after the meat sauce was finished, then I cooked them on slow cook for about 1 1/2 hours, and none of them turned to mush, as eggplant or summer squash would have. The dried out bottle gourds didn't seem firmer, though if I hadn't done that, a lot more water would have gone into the chili. As usual, I finished by thickening with a little masa harina, and ate it with some corn tortillas. Chili con Carne, with bottle and tinda gourds added. by pepperhead212, on Flickr
|
|
|
Post by pepperhead212 on Aug 13, 2020 19:29:49 GMT -5
I have all these cherry tomatoes, and last night I remembered that Milk Street had a bunch of cherry tomato recipes that I said that I'd have to try, once I got my cherry tomatoes coming in. One was Bucantini Pasta with Cherry Tomato Sauce and Fresh Sage. While I have never used bucatini, I figured that other pasta would be good, too, and it turned out delicious. Ingredients for the pasta with cherry tomatoes and fresh sage. by pepperhead212, on Flickr Tomatoes for the pasta with cherry tomatoes and fresh sage. by pepperhead212, on Flickr Cherry tomato sauce, just started. by pepperhead212, on Flickr Tomato sauce finished cooking, after 50 minutes, ready for the rest of the ingredients. by pepperhead212, on Flickr Pasta mixed with the finished sauce. by pepperhead212, on Flickr Finished pasta with cherry tomatoes and sage, topped with a little more chopped sage, and pecorino. by pepperhead212, on Flickr
|
|
|
Post by spike on Aug 14, 2020 14:13:47 GMT -5
Bucantini Pasta with Cherry Tomato Sauce and Fresh Sage. WOW I vote that we need a "DROOL" button! I have a pork butt and gochujang in the slow cooker!
|
|
|
Post by brownrexx on Aug 16, 2020 17:02:00 GMT -5
What is that rectangular pink stuff? Yes, it's SPAM. My brother sent hubby a can of it as a gag gift for his birthday and I cooked tonight. He actually loved it and said that it still tasted the exact same as it did when he was a kid but don't make it again for at least a year. I also made ratatouille which I only make once a year and I love it. It contains onions, garlic, red peppers, tomatoes, yellow squash, zucchini, eggplant, fresh thyme and fresh basil. Everything except the onions was from my garden. Corn on the cob was from my garden too. For desert we had Sweet Potato Pie. I had about 4 HUGE sweet potatoes remaining from last year. My soil was too hard for the potatoes to grow down so they went sideways and got huge. This year I planted them in big, soft hills of dirt. Hubby requested a sweet potato pie so I cooked one in my IP for 40 mins and it was perfect. I had enough potato left to put together a sweet potato casserole for later in the week. I also used left over pie crust and made a Jelly Pie like mom used to make. It is a nostalgia thing for me. Spent the entire afternoon in the kitchen. september , you would have hated it! Ratatouille & Spam by Brownrexx, on Flickr Giant Sweet Potato 2019 by Brownrexx, on Flickr Sweet Potato Pie with Jelly Pie by Brownrexx, on Flickr
|
|
|
Post by pepperhead212 on Aug 16, 2020 17:23:21 GMT -5
That must have been a lot of kitchen time, brownrexx! So why do you only make ratatouille once a year, if you like it that much? I also love it, but use all eggplants, since I don't have any zucchini, and I learned that trick from ATK of drying out the EP cubes some in the MW, before sautéing them, which sort of keeps it from turning to mush.
|
|
|
Post by brownrexx on Aug 16, 2020 17:58:36 GMT -5
It was a lot of kitchen time pepperhead212 , but it was a dreary, drizzly day so it was a good opportunity for some time consuming kitchen work. Hubby requested the pie so I got him to mix the ingredients while I made the pie crust. I thought that it was fun to work together but he really does not like cooking and asked "am I done yet" so I sent him off to the sunroom while I finished everything else. I only have all of the ingredients available for ratatouille at the same time for a limited time when everything I need is ripe so I make a big pot of it and freeze some individual portions just for me. It freezes quite well. Hubby can take or leave ratatouille so I save it for myself and I can eat it again later. It seems like there are so many good things to make at this time of year. I just made that eggplant caponata last week and it is another favorite of mine that I only make once or twice a year. Next week I want to make some fried eggplant. So yummy.
|
|
|
Post by paquebot on Aug 16, 2020 18:02:40 GMT -5
Wasn't winter but was one of my favorite winter fares, bean soup. It's one that starts one night and eaten the next. Started soaking them last night. Probably 25-30 varieties as half were a mix grown over years and added to yearly. Then some separate such as kunde, an African cowpea, and black tepary. Got the idea when I found two chunks of ham in the freezer from several years ago. Diced the ham into bean-sized pieces and chopped a couple red onions. Simmered it for 6 hours. Only the little tepary beans were still a bit chewy. Got two thumbs up from the wife so that's what counts.
Martin
The truth is more important than the facts.
|
|
|
Post by september on Aug 17, 2020 9:39:43 GMT -5
Spent the entire afternoon in the kitchen. september , you would have hated it! Ha, ha! You got it! But I love ratatouille too, though I don't have as many ingredients as you have. Jim doesn't care for it either, so all for me. I always have a couple cans of Spam in the cupboard, in fact I better look at the use by dates soon. We like, but don't eat ham but a couple times a year and it's gotten so darn expensive. I like to keep Spam around just in case the urge hits me for casseroles like scalloped or au gratin potatoes along with lots of onion and chopped peppers. Also works in three bean casseroles.
What is your jelly pie like? Never heard the term before.
|
|
|
Post by brownrexx on Aug 17, 2020 10:37:43 GMT -5
What is your jelly pie like? Never heard the term before. This is what Mom made for my brother and I with left over pie crust. It's really just a circle of pie crust with a spoonful of jelly inside and then it is folded over. She used grape jelly but I don't have that so I used some of my pear jelly. It's a nostalgia thing for me. Some Moms buttered the crust and sprinkled cinnamon sugar on it but my Mom used jelly. I don't make many pies so I usually only make a jelly pie at Thanksgiving because I always make a pumpkin pie. It's my favorite pie although the sweet potato pie was a close second. Hubby ate a slice for breakfast! The Amish in my area make these little folded over pies with apple or peach filling and call them Hand Pies.
|
|
|
Post by september on Aug 17, 2020 11:57:19 GMT -5
That's a good use of left over pie crust! I have a few little aluminum tins saved from individual Swanson pot pies (before they went to cardboard) that I use for a mini pie for left over pie fixings, but a jelly hand pie would be another option. That way I get to taste the pie while the big one cools!
|
|
|
Post by spike on Aug 17, 2020 18:11:06 GMT -5
Golabki!! Cabbage rolls and mashed potatoes! Let my Polish blood flow and we are in taste bud heaven.
|
|
|
Post by bestofour on Aug 17, 2020 19:08:34 GMT -5
Chicken and rice, salad, and spinach-trying to get Johnny's iron up. (did I mention on here that he had emergency surgery and just about bled to death?)
|
|
|
Post by spike on Aug 17, 2020 20:42:03 GMT -5
(did I mention on here that he had emergency surgery and just about bled to death?) OMG NO! Is he okay now?
|
|
|
Post by september on Aug 18, 2020 0:06:01 GMT -5
(did I mention on here that he had emergency surgery and just about bled to death?) No, that's awful! What happened? Hope he will be okay!
|
|
|
Post by bestofour on Aug 18, 2020 20:37:16 GMT -5
(did I mention on here that he had emergency surgery and just about bled to death?) OMG NO! Is he okay now? He got 5 units of blood and is a lot better. But his hemoglobin is still low so he’s eating iron rich food.
|
|
|
Post by brownrexx on Aug 19, 2020 7:45:47 GMT -5
Wow, that's a LOT of blood. Glad he is doing better.
|
|
|
Post by september on Aug 19, 2020 8:45:10 GMT -5
I'm glad he is better. That must have been a bad scare for you.
|
|
|
Post by brownrexx on Aug 19, 2020 10:46:11 GMT -5
Total vegetarian meal utilizing all garden produce. My neighbor grew the canteloupe and I had enough left of that huge sweet potato after making that pie last week to make a sweet potato casserole using mgulfcoastguy recipe. I also made herb, tomato and Panko breadcrumb stuffed zucchini, Caprese salad and corn on the cob. Since we had such a low fat and healthy meal for dinner, we went out for home made ice cream later. 20200818_174334 (3) by Brownrexx, on Flickr
|
|
|
Post by pepperhead212 on Aug 19, 2020 19:27:19 GMT -5
I made a delicious bean soup today in the Instant Pot - more of a cold weather dish, but I used some things from the garden, plus I used up a jar of old (I considered 2016 old) beans from my pantry! The original recipe calls for canned tomatoes, but I used a bunch of those ripe green tiger tomatoes, blended to a purée, and cooked down - looked like a tomatillo sauce, but it's definitely tomatoes! And the original recipe called for some fennel seeds, but instead, I added some Thai basil, for the anise flavor, a little blended with the tomato, and some chopped with the regular basil added at the end. Just the regular basil was used for the topping. Cooked down tomato sauce for bean soup. by pepperhead212, on Flickr Soaked beans, water, and parmesan rind added to tomatoes, for final cooking. by pepperhead212, on Flickr Finished bean soup, with grated parmesan and fresh basil. by pepperhead212, on Flickr
|
|
|
Post by spike on Aug 19, 2020 20:54:19 GMT -5
Okay is it just me or does anyone else start to drool as soon as they see that pepperhead212, has posted in "What's for Supper?"
|
|
|
Post by pepperhead212 on Aug 19, 2020 21:09:20 GMT -5
Too bad you don't live around the corner, spike - I always have leftovers!
|
|
|
Post by spike on Aug 19, 2020 23:24:29 GMT -5
Too bad you don't live around the corner, spike - I always have leftovers!
and he taunts me!! I totally wish I lived around the corner!
|
|
|
Post by domination2580th on Aug 20, 2020 0:06:19 GMT -5
Now you need to post recipes lol
|
|
|
Post by september on Aug 20, 2020 10:34:50 GMT -5
Another fish dinner courtesy of my son catching and filleting the sunfish. Beans and salad from my garden, mashed potatoes from the Idahoan instant pouch.
|
|
|
Post by brownrexx on Aug 20, 2020 20:02:37 GMT -5
september, that looks like a pretty fabulous meal from someone who says that they hate to cook. BTW I like instant potatoes.
|
|
|
Post by september on Aug 20, 2020 20:40:07 GMT -5
september , that looks like a pretty fabulous meal from someone who says that they hate to cook. BTW I like instant potatoes.
It's one of the quickest meals I can make! I can fry fish in my sleep, I've done so many on camping trips etc. I would love to have real mashed potatoes, but they take too long, so I save them for holiday meals with family. Those Idaho packets are pretty good, much improved over the flakes poured from a box. I don't care for the flavored ones, but buttered plain or baby reds versions are best IMHO.
|
|
|
Post by bestofour on Aug 20, 2020 21:08:55 GMT -5
september, I say it every time you post anything - there's nothing better than fresh fish. Unfortunately I'm land locked.
|
|
|
Post by brownrexx on Aug 21, 2020 6:21:01 GMT -5
I can fry fish in my sleep, As you know, I cook a lot but I am intimidated by frying fish but I love it so I eat that at restaurants. At home I always broil my fish with butter and paprika on top until it's flaky. That is good too. I need to buy some soon.
|
|
|
Post by september on Aug 21, 2020 9:10:46 GMT -5
brownrexx ,I would much prefer to saute or broil my fish, but hubby thinks it's not any good unless it has a crispy fried breading, so I indulge him. I could fry up a lump of dough, and he probably would be perfectly happy! The fish we eat are all freshwater caught, and the fillets are not very thick so cook very quickly in high heat oil, flipping once. We used to do a lot of boat-in wilderness island camping so I never brought eggs or heavy, bulky ingredients. I still use instant pancake mix with seasoning as a thin batter, then dipped in cracker crumbs.
|
|
|
Post by brownrexx on Aug 23, 2020 7:52:58 GMT -5
Seasonal eating last night. First I made a really tasty chicken and Corn Chowder with my fresh corn, my potatoes, onions, celery, chicken broth and milk. I also made a new veggie recipe and we both thought that it was a keeper. It is slices of zucchini, yellow squash, thinly sliced onions and tomatoes and topped with Panko bread crumbs, my fresh thyme, S & P and moistened with olive oil. It had a good flavor and a nice crunch. Sorry the pic is not the greatest. Chicken and Corn Chowder by Brownrexx, on Flickr Baked Zucchini Casserole by Brownrexx, on Flickr
|
|