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Post by pepperhead212 on Oct 8, 2020 15:44:19 GMT -5
This was more of a late lunch, though I have a lot leftover for dinner, and later meals! I made my last raw tomato pasta sauce of the season today, since the basil is almost completely gone from those cool nights (soon, however, the hydroponics will take over), and I used up the last 2 lbs of tomatoes at once (a few still there, but not all at once). I added some minced garlic, basil, and olive oil (the base recipe), plus some chopped niçoise olives and minced anchovies. This time I added a can of rinsed cannellini beans and a half cup of quinoa, which I cooked quickly in the Instant Pot, then rinsed and drained it, before adding to the mix. Last raw tomato sauce of the season, before adding the pasta. by pepperhead212, on Flickr Pasta with raw tomatoes, quinoa, cannellini, garlic, basil, niçoise olives, anchovies, and olive oil. by pepperhead212, on Flickr
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Post by bestofour on Oct 8, 2020 18:09:53 GMT -5
paquebot, have you ever added olives? I worked with a woman from Columbia who put me on to this trick and it's delicious.
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Post by paquebot on Oct 8, 2020 22:58:01 GMT -5
paquebot, have you ever added olives? I worked with a woman from Columbia who put me on to this trick and it's delicious. Yes, have used olives and also mushroom pieces. Have added mushroom when canning the sauce but not the olives. May try that some time. Martin The truth is more important than the facts.
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Post by domination2580th on Oct 9, 2020 0:17:25 GMT -5
Picked so many green bells before frost, that I had to make stuffed peppers for supper last night. Forgot to take the picture til I was cleaning up the remnants.
I can't stand the skins... do not store how to do that without the skins....
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Post by brownrexx on Oct 9, 2020 7:56:33 GMT -5
I can't stand the skins... do not store how to do that without the skins.... You can blister the skins over a flame like on a gas stove and they will peel off. I do this on my gas grill for peppers that I use in my grilled eggplant Caponata and some people peel skins on their chili peppers that they use in cooking. You can Google blistering pepper skins and probably see a lot of videos.
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Post by september on Oct 9, 2020 10:50:49 GMT -5
I can't stand the skins... do not store how to do that without the skins.... You can blister the skins over a flame like on a gas stove and they will peel off. I do this on my gas grill for peppers that I use in my grilled eggplant Caponata and some people peel skins on their chili peppers that they use in cooking. You can Google blistering pepper skins and probably see a lot of videos. The skins don't bother me at all and if I had to take the time to blister and peel skins from 6-8 large peppers, the dish would never get made. But these had extra thick walls, so would have benefited from a quick boil to soften them a little before baking, but again, too much trouble for this lazy cook. Maybe next time I will microwave them to soften before stuffing, that should only be a few extra minutes and no extra pots or pans!
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Post by pepperhead212 on Oct 10, 2020 18:22:24 GMT -5
I picked the last of my eggplants, yesterday, and today I cut them up, and got about 37 ounces of cubes, so I made a little over a double recipe of my favorite Szechwan eggplant recipe. I also pulled two huge spring onions, which, when chopped up, were over the 16 scallions called for in the double recipe! As always, I cut the roots off by about 1/4", and replant them - I should have more next spring! Getting ready to cut up two huge spring onions, for Szechwan eggplant. by pepperhead212, on Flickr Finished Szechwan eggplant, tossed with a lb of rotelle - my favorite pasta with it, as it traps the bits and pieces. by pepperhead212, on Flickr
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Post by paquebot on Oct 10, 2020 18:45:08 GMT -5
Bean and vegetable soup with ham. Potatoes, sweet potatoes, carrots, onions, and garlic. Beans are a mix of more than 20 varieties including turtle, cowpea, and lima.
Martin
The truth is more important than the facts.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Oct 13, 2020 19:48:48 GMT -5
Reading these posts makes me hungry. We had sweet and sour pork over rice again tonight0---I bought some ribs this time. Lordy that woman can cook!!!
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Post by brownrexx on Oct 14, 2020 7:14:36 GMT -5
I cooked boneless, skinless chicken in broth in my Instant Pot and then shredded it into chicken rice soup. I poured the broth and juices from the IP into the soup and I like how this tasted as opposed to my usual method of boiling and then cubing the chicken. It was a very tasty soup.
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Post by mgulfcoastguy on Oct 15, 2020 23:32:22 GMT -5
Trying this marinade for chicken thighs . I used a Jamaican Scotch Bonnet pepper instead of the 2 teaspoons of red Fresno chilis because of what I had.. Anyhow I should fire up the grill late morning tomorrow, Marinade is supposed to be good for pork also.
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Post by Laura_in_FL on Oct 17, 2020 9:32:20 GMT -5
That's gonna be some spicy chicken, but it sounds like it will be very tasty as well. Enjoy!
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Post by bestofour on Oct 17, 2020 19:01:28 GMT -5
baked chicken, squash and potatoes, black eyed peas, sliced radishes. It's nice to be eating fresh from the garden in October.
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Post by pepperhead212 on Oct 17, 2020 23:29:05 GMT -5
I made a soup in the IP today, a Mushroom Barley soup. It wasn't a one dish meal - I cook most mushrooms I put in dishes like this, or pasta dishes, using the ATK method of steaming the sliced or chopped mushrooms briefly, which pulls the excess water out of them, then brown them in a small amount of fat - this way, it doesn't absorb a lot of fat, when dry, and browning it and adding it towards the end gives the mushrooms a better flavor, which they keep, rather than releasing it all to the broth. I started this by cooking some onions and a leek in some ghee, then added some celery and a carrot, and cooked a little longer. As I add to many mushroom dishes, some dried boletus mushrooms went in early, along with the soaking liquid. I also added a tb of white miso, and a tb of thin soy sauce for the salt, to the broth (soy seasonings always seems to go well with mushroom dishes). I added a quarter cup of red lentils, in place of a potato, in the original recipe, but also another quarter cup after the pressure cooking, when it was still a little thin, so those simmered 15 min after I added the browned mushrooms at the end, and it thickened up nicely. Mushroom barley soup in IP, before last simmer. by pepperhead212, on Flickr Finished mushroom barley soup. by pepperhead212, on Flickr
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Post by brownrexx on Oct 18, 2020 7:36:13 GMT -5
Probably the last of our summer type meals. BLT's and oven fried veggies. I cut up my last summer squash and made Oven Baked Parmesan Squash. I also had a very small zucchini so I dipped spears in oil and then Italian Bread crumbs. I added a few breaded okra than I had frozen last month. I still have enough fresh tomatoes to eat throughout the next week but after that, fresh tomatoes will be done for the season. BLT & Oven Fried Veggies by Brownrexx, on Flickr
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Post by brownrexx on Oct 18, 2020 17:29:31 GMT -5
Since I saw the beautiful fried fish that september , cooked a while ago, I have been trying to duplicate her fish. I give up! I just do not have the knack for frying fish so I am sticking to broiling fish and eating fried fish at restaurants if we ever go to one of those again. I bought a couple of packages of haddock filets and the first time I tried dipping the fish in egg and then flour before frying. It totally fell apart and looked awful but tasted good. Next I bought a pre seasoned Lodge cast iron frying pan and we cooked some bacon in it to season it further. A week later we tried fish again with the cast iron pan on the gas grill. I tried a purchased Louisiana style seafood coating and although it tasted good again, most of the coating fell off. Grrr. Tonight I Googled frying fish and one trick is supposed to be to have the fish really dry and coat it with flour before dipping it in a thin batter. We did this and had the oil hot in the cast iron pan on the grill. The fish stuck to the bottom and fell apart as we tried to turn it. Again it tasted good but was a big mess and definitely NOT picture worthy! Maybe the oil should have been deeper or the pan more seasoned but we decided that we are just going to use this pan on the campfire at our cabin and we are giving up on frying fish!
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Post by september on Oct 19, 2020 10:31:40 GMT -5
Sorry your fish seems to fall apart brownrexx , without being there in person, it's hard to say exactly why. There are some things that never turn out as good as expected for me too, and I figure there are better things to spend time on! High heat - I use about 3/4" to an inch of oil in my skillet, depends on how many fish I plan to fry, and turn the heat all the way up to high to start. When I flick in some batter and it immediately sizzles, I know it's hot enough to add the fish. I will turn down the heat some after the first flip over, but keep it pretty high. I noticed my new glass top stove does not run as hot as my old electric coils, and I put it back all the way on high since it cycles off and on, unlike the old coils. Are you cooking on a grill side burner, or the grill itself? I wonder if the heat is too diffuse to get the oil to a high temperature easily? Our friends that usually shared a cabin with us at our Canadian fishing camp would sometimes fry theirs on an open gas grill. It took a long time, and they never seem to get very crispy. Batter not sticking - I have not used beaten egg for a long time. I'm sure it works, I think my son sometimes uses it and his fish are similar to mine. It's just easier for me to mix up a small batch of instant pancake batter, a little thinner than you'd want for pancakes. I put a few fillets in to soak, picking up by a tail and letting most of the batter drip back down in the bowl before laying them on a paper plate of cracker crumbs, rolling and pressing on both sides to cover all flesh. I think if your fish stuck to the bottom, you did not have enough oil. They do need to float a bit.
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Post by octave1 on Oct 19, 2020 18:54:29 GMT -5
I find that fish is more easily fried in a wok, or in a lightweight but deep stainless steel pan that has the thick, heavy bottom. To fry well the oil should be about 2-inch+ deep, and between 350ºF-375ºF, that is the temperature for crisp fish. A reliable thermometer is a really useful tool when it comes to frying foods. In my experience fish needs to be dry and lightly coated in flour, nothing else. Drop fish in the hot oil and hold the handle shaking the pan gently, so the oil circulates and the fish does not stick to the bottom. Flip the fish once using tongues and use a spider strainer to retrieve from from the pan. Place fish on paper towel and salt immediately. Easier done than said. PS: Some varieties of frozen fish fillets will never turn out great because of excessive moisture retention, which means they are almost always too watery. Cod and Haddock are among these. The fish will fall apart and/or cause the hot oil to squirt everywhere.
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Post by paquebot on Oct 19, 2020 19:17:20 GMT -5
Pork steak with sautéed cabbage and carrots. Simple but great fare. A single Megaton cabbage head has been feeding us for two weeks. Still 3 more giants in the garden!
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 20, 2020 13:13:34 GMT -5
Thanks september, octave1, but I think that I am done with trying to fry fish. I did notice that the coating stayed stuck to the fish better when I dried it with paper towels and then coated it with flour before dipping in batter. I think that my problems stem from using an almost new cast iron pan that was not thoroughly seasoned, the oil was not deep enough and the fish was too thin. We are taking the pan to our cabin with us this weekend and I am going to try making fried chicken with deeper oil on a grating over a campfire. This is the reason that I bought the cast iron pans in the first place. Hubby wanted to try them for campfire cooking.
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Post by mgulfcoastguy on Oct 20, 2020 22:56:25 GMT -5
brownrexx, My Mom used to coat fish in an egg wash then roll in crushed corn flakes then bake them.
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Post by mgulfcoastguy on Oct 20, 2020 23:00:03 GMT -5
That's gonna be some spicy chicken, but it sounds like it will be very tasty as well. Enjoy! The taste was great but it is disappointing if you like crispy skin. A bit expensive to make also. As usual the chicken thighs were tender and juicy.
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Post by september on Oct 21, 2020 10:52:49 GMT -5
Sunday night I roasted a 6 lb chicken in the oven, it was ok, but nothing special. Monday, I made chicken a la king over rice with the breast remnants. Tuesday, I boiled up the carcass with some thigh meat left, and made chicken noodle soup, some to freeze. I think in all, we will end up with over ten servings of food out of that one chicken. Getting kind of tired of chicken though, so will have fish tonight! Probably the last meal of fresh fish until after the lake freezes solid.
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Post by brownrexx on Oct 21, 2020 12:57:13 GMT -5
I am making lemon chicken with swiss chard tonight and I also wanted to make Caprese salad while I still have some fresh tomatoes.
My basil is long gone so I checked on some in the grocery store today and it was $3.99 for a package of already picked basil. My store also has a greenhouse attached so I was able to buy a large basil plant for $3.99. It won't live in the house for a long time but it will certainly give me more fresh basil than a pack from the produce department. I was pleased.
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Post by bestofour on Oct 21, 2020 21:53:20 GMT -5
I fixed roast with potatoes, carrots and gravy then we stopped at Burger King on the way home from church and filled up there instead
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Post by mgulfcoastguy on Oct 21, 2020 23:05:33 GMT -5
Thinking about making Jamaican Jerk pork tenderloin tomorrow or Friday. I might transform that into a pot pie in order to use it up.
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Post by Laura_in_FL on Oct 22, 2020 15:55:51 GMT -5
Lasagna tonight. My end of the lasagna will have eggplant for "noodles" while the rest of the dish has regular pasta.
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Post by paquebot on Oct 22, 2020 17:31:27 GMT -5
Venison steak from 2018 fried in Redwing onions. Baked Russet Norkotah potato. Whole kernel corn from canning company field. Washed down with last week's tomato juice. Only thing purchased was salt and pepper.
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 22, 2020 17:56:09 GMT -5
I made a nice dry bean dish to go with some oven baked fish. I put unsoaked white beans in my Instant Pot and in 15 minutes they were fully cooked. I cooked 2 slices of bacon and then sauteed onions, garlic and celery in the drippings. I added the cooked beans and diced a fresh tomato into the pot. After simmering to break down the tomato, I had a delicious bean side dish.
I originally bought the IP to use for cooking my dry beans and it really works well for them. I like not having to do the overnight soak.
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Post by paquebot on Oct 26, 2020 19:25:22 GMT -5
Black cherry Jello. Six teeth pulled this afternoon. May have applesauce for snack later. Won't be chewing for awhile.
Martin
The truth is more important than the facts.
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