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Post by brownrexx on Nov 8, 2020 19:11:41 GMT -5
Today we roto tilled the garden and turned up a few missed potatoes. I cut them up and boiled them and added butter and some fresh volunteer dill from the same garden. That seemed like a fun thing to do.
We also had pork chops and an acorn squash baked in the oven and then topped with butter and honey.
2/3 of our meal was from the garden today. The honey was from our neighbor's farm.
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Post by farmerjack41 on Nov 9, 2020 1:05:30 GMT -5
Finally went out to a real restaurant for supper. Mexican food it was tonight. Had not been there since February, sure tasted good. Only problem was I ate too much. Cleaned up everything except the rice, which I do not eat. Brought that home for the dog, and he went right after it..
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Post by paquebot on Nov 9, 2020 17:41:28 GMT -5
Vegetable soup deluxe. Potatoes, sweet potatoes, carrots, parsnip,. rutabaga, leeks, and shallots. Simmered half of the afternoon. Didn't have to chew it!
Martin
The truth is more important than the facts.
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Post by bestofour on Nov 9, 2020 19:00:19 GMT -5
brownrexx, finally tonight I roasted some beets and ate them with a little butter and sautéed the greens. Delicious.
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Post by farmerjack41 on Nov 9, 2020 21:24:45 GMT -5
bestofour, have you tried the golden beets for roasting? Have been selling a lot of the the past two years to folks that roast them. Fix them myself once in a while, but would lot rather have potatoes. Might try to pickle them next year, when doing the red ones. See what they taste like that way.
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Post by brownrexx on Nov 10, 2020 7:45:46 GMT -5
Last night was garden corn from the freezer, boiled white potatoes with butter and fresh dill from the garden and coconut crusted tilapia. I discovered that my local family owned supermarket sells various fresh fish with different coatings that they make right in the store and freeze them. All I had to do was cook it in the oven for 30 minutes and it was delicious. Last week we tried cornmeal coated catfish but I liked the tilapia better.
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Post by bestofour on Nov 10, 2020 10:53:27 GMT -5
bestofour, have you tried the golden beets for roasting? Have been selling a lot of the the past two years to folks that roast them. Fix them myself once in a while, but would lot rather have potatoes. Might try to pickle them next year, when doing the red ones. See what they taste like that way. I haven't but will now. Thanks.
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Post by Laura_in_FL on Nov 10, 2020 13:00:43 GMT -5
Salisbury steak. Son #2 asks for 1-2 meals a week and comes over to eat with us. So feeding him is a good way to get to see him regularly.
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Post by bestofour on Nov 10, 2020 20:22:12 GMT -5
Vegetable beef soup. Delicious.
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Deleted
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Post by Deleted on Nov 11, 2020 0:52:07 GMT -5
Tonight, some penne pasta with a dab of roasted red peppers, a little ground beef and spinach with a sort of alfredo. tomorrow chicken soup with some ricotta gnocchi or gnudi's. Lots of veg and good for the cooler evenings, bedsides I like soups and stews.
Using store bought ricotta this time, but may make a batch of ricotta in a week or so. Depends, LOL, on how I feel and all.
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Post by bestofour on Nov 11, 2020 15:13:25 GMT -5
I've never had home made ricotta. I need to live close to all of you.
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Post by brownrexx on Nov 11, 2020 16:25:15 GMT -5
bestofour, my monthly cooking classes started back up last month with distancing, masks required, we bring our own eating utensils and we get our samples in little plastic cups. The windows are also wide open in the room. This month the class is on cheese making and I am looking forward to it. We made ricotta one time last year.
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Post by Deleted on Nov 11, 2020 17:12:30 GMT -5
I've never had home made ricotta. I need to live close to all of you. There are a couple ways to make ricotta, and ince I mostly use the full fat ricotta, here is what I do.
Very easy. Save your whey for soup stock, gravies or making breads. I usually put a weight on mine as it drains.
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Post by paquebot on Nov 11, 2020 17:51:30 GMT -5
Tater Tot casserole. Peas, green beans, and ground venison. Another of those super meals that I could eat for a week straight.
Martin
The truth is more important than the facts.
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Post by cheftiffany on Nov 12, 2020 7:07:52 GMT -5
The beans so simple and delicious!!! I made some Gumbo with home grown veggies yesterday cos the weather was sunny and gorgeous. I was so happy when climacell told be that Eta has turned eastwards, cos it seemed every storm this year was headed towards us. I feel bad for the people in Florida though... Anyway, will post some pics of my Gumbo later today...
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Post by Deleted on Nov 12, 2020 7:35:55 GMT -5
Welcome to the board, and glad you enjoyed your gumbo, I'm guessing that you might be in Louisiana?
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Post by pepperhead212 on Nov 12, 2020 20:24:01 GMT -5
Welcome cheftiffany! Always look forward to seeing recipes like that. I was in the mood for a Mexican or TexMex type dish, so I made some chili, with ground beef, and I added some canned black beans and some of that dried eggplant, rehydrated, while doing most of the rest of the dish. I cooked the beef in a sauté pan, but I tried using the Instant Pot, to speed up cooking the "sauce", but it just didn't taste right, so I added the beef to it, and let it simmer for about 30 min., but it still wasn't quite right, so I played with the seasonings, then added the beans, and put it on slow cook high, and after 30 minutes, added the drained eggplant, and simmered another 30 minutes, and finally, the flavor was coming around. So now I know, pressure cooking this kind of sauce does not speed up a long, slow simmer! I finished it by thickening with some masa harina, and had a couple of corn tortillas with it, and topped with some Monterey jack. Chili, with some black beans and re-hydrated eggplant. by pepperhead212, on Flickr
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Post by cheftiffany on Nov 13, 2020 5:36:22 GMT -5
Yes! Morgan city
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Post by Laura_in_FL on Nov 13, 2020 13:32:44 GMT -5
cheftiffany, I don't think anyone can blame folks in Louisiana for wanting Eta to go anywhere else, not after the year you've had! I am in the Florida Panhandle, in Panama City. My county was ground zero for Hurricane Michael two years ago. I was one of the lucky ones, because although my house was damaged, it was livable. Our community is still recovering from Michael, and then we had nasty flooding from Hurricane Sally this September. But Sally did much more damage to Mobile and Pensacola, so I shouldn't complain too much about that storm. TLDR: I definitely understand that "Not again!" feeling. Here's hoping that all of next year's strong storms go out to sea.
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Post by pepperhead212 on Nov 14, 2020 23:58:48 GMT -5
I made a small batch of tom kha gai tonight, but there was another dish I wanted to make, to use up a bunch of the Thai basil I had to harvest - a Thai basil emulsion sauce, which I originally found in a favorite CB - Asian Flavors Of Jean Georges, where it was a dip sauce for a beef satay, but I've used it for a number of things since. And on another forum, in a discussion of using the juice from canned beans as a substitute for egg yolks, for those vegans out there, or those that don't like eating raw eggs. I tried it - just 1 tb chick pea juice, in place of an egg yolk, and it worked great! I thought that I might need to add more, but didn't, and the taste was barely noticeable - even though I knew it was there, I could barely tell - the other flavors came through as always. Thai basil harvest from the hydroponics. Still got more, for that sauce later. by pepperhead212, on Flickr 2 cups of Thai basil, for that emulsion sauce. by pepperhead212, on Flickr To preserve the color of the basil, it is blanched very quickly, then drenched in ice water: Blanching Thai basil for emulsion sauce. by pepperhead212, on Flickr Straining and drying the Thai basil, for the emulsion sauce. by pepperhead212, on Flickr Blending the Thai basil and 1/2 c oil smooth. by pepperhead212, on Flickr The oil is strained, though after blending in the Vitamix, very little strains out, as with Mexican sauces. Straining the oil and Thai basil, after blending (not much strains out). by pepperhead212, on Flickr Here is the basil oil, with 2 tb lime juice, 1 tsp fish sauce, and 1 tb chick pea juice added, ready to blend. Strained basil oil, with 2 tb lime juice and 1 tsp. fish sauce, and 1 tb. chick pea liquid added. by pepperhead212, on Flickr Thai basil emulsion sauce finished - just 1 tb chick pea liquid used in place of egg yolk. by pepperhead212, on Flickr All I made to dip into it were some simple sauteéd shrimp. I also made a very quick chipotle sauce, with the last of my tomatoes - only took about 1 minute, plus chopping some cilantro. Thai basil emulsion, and chipotle sauce, for dipping shrimp. Not traditional together, but favorites of mine. by pepperhead212, on Flickr Cooking shrimp simply. by pepperhead212, on Flickr Sautéed shrimp, ready for dipping. by pepperhead212, on Flickr
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Post by farmerjack41 on Nov 15, 2020 1:02:06 GMT -5
All these fancy dishes on display. Had to settle for hamburger patty and three fried eggs. Fresh apple pie and ice cream for desert,
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Post by Laura_in_FL on Nov 15, 2020 13:39:57 GMT -5
Interesting, pepperhead212. I have seen cooking shows were people use the liquid from canned chick peas as an egg white substitute to make vegan versions of meringue desserts. But I didn't know it could be used as an egg yolk substitute as well.
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dirtguy50
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Post by dirtguy50 on Nov 15, 2020 21:16:26 GMT -5
We shelled dry beans today and will harvest more tomorrow to let dry for later shelling. Does anyone freeze the beans before final storage? I think somewhere it was mentioned to freeze the dried beans to kill any nasties that might be present. This may just be a senior moment, so any thoughts would be appreciated.
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Post by brownrexx on Nov 15, 2020 21:39:17 GMT -5
No dirtguy50, not a senior moment. I freeze mine for 3 days in closed containers to kill any possible weevil eggs that may be present. HOWEVER when I remove them from the freezer I allow them to return to room temperature before opening the lids. If you don't wait and open them right away, they will become wet from condensation and could possibly get moldy. After they return to room temperature I put them, with the tops of the jars removed, in my pantry for about a week to make sure that they are totally dry before I seal them up again. I have kept my beans like this successfully for several years so far with no apparent deterioration or insect damage. One time though I did close them up apparently before they were totally dry and I ended up with an entire quart of moldy beans. These are the containers that I use for my beans. DSC02073 by Brownrexx, on Flickr
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dirtguy50
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Post by dirtguy50 on Nov 15, 2020 21:52:30 GMT -5
brownrexx, I thought it was you that mentioned this. I am glad you responded. After taking them out of the freezer, how long do you allow them to come to room temperature? Thank you.
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Post by brownrexx on Nov 16, 2020 7:37:01 GMT -5
After taking them out of the freezer, how long do you allow them to come to room temperature? I didn't pay close attention to the time. I just take them out in the morning and then leave them on the counter all day. Of course smaller containers will warm up more quickly than larger containers. What kind of beans did you grow dirtguy50,?
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dirtguy50
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Post by dirtguy50 on Nov 16, 2020 10:17:13 GMT -5
brownrexx, thanks for the info. They are Mother Stallard Pole beans. About a month ago, we cooked a pot of these from last years harvest. They were pretty good.
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Post by pepperhead212 on Nov 17, 2020 21:31:26 GMT -5
Last night I played with my new kitchen toy, and made some sous vide shrimp, and it turned out really good - not the least bit rubbery. I made it to add to some jambalaya, though I ate a few with that Thai basil dip. The rest I'll add to the jambalaya, after it has been reheated - adding it all at once, and reheating it with the jambalaya, will make it turn rubbery. Usually, I have several people helping me eat it, and it's gone in one night! Tonight, I made the jambalaya in the Instant Pot, with some brown basmati rice, cooking on low pressure for 18 minutes. It was still a little too moist, so I let it sit, covered, another 5 or 6 minutes, and it was just right. Thin layer of jambalaya, topped with 4 halved sous vide shrimp. by pepperhead212, on Flickr More jambalaya added, to top the shrimp, and warm it up. by pepperhead212, on Flickr
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Post by Laura_in_FL on Nov 18, 2020 9:37:57 GMT -5
I hadn't thought of using a sous vide for shrimp. But you're right - shrimp very quickly cook past done and end up rubbery. Tonight's dinner is also not very ambitious - spaghetti night. But I might make some keto truffles later so I can freeze them for Thanksgiving. And of course I will need to sample at least one of each flavor today - quality assurance is important! I hope I can find that recipe for coconut lime truffles that I used last year. The chocolate truffles were great, of course, but the lime ones were a surprise hit.
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Post by paquebot on Nov 18, 2020 20:12:43 GMT -5
Leek and potato soup but with a twist. The leeks were only the leaves which had been pureed. For different flavor, a can of Campbell's bean and bacon soup was added. Simple but definitely a winner.
Martin
The truth is more important than the facts.
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