usvi-on-line
The Official OT Food Porn
Thanks for the warm welcome Caligirl. Glad to hear that things are cooling down in your neck of the woods and that you are ok.Agent 99! It's so good to see you back on the forum! I missed ya!
On the supper front I have to confess that for all of my good intentions inspired by you talented folks here on this thread, I had some irresistable lapse of judgement brought on by the freezing temps and fatigue and left the market with a package of 1rst Down hot dogs, a bag of chips and a can of baked beans. My kids are thrilled but the consequence for me is the equivalent of duct taping entire shopping bag full of contents to my ass. I'll think about that tomorrow.
My herb pot is hanging on despite our very cold PA weather and I am attempting to cook with the surviving plants.
Last night I made sautéed butternut squash with thyme butter, served over quinoa. I topped this with some chopped candied pecans. Because, in my husband’s opinion, no meal is a complete without a meat, I browned fresh sausage as a side.
It turned out really well and looked as good as it tasted but my camera sat on my desk at the office. The males in the house loved it and I am just getting ready to heat up the leftovers for breakfast.
Quinoa is my new thing and I am looking for more ideas. Anyone?
Last night I made sautéed butternut squash with thyme butter, served over quinoa. I topped this with some chopped candied pecans. Because, in my husband’s opinion, no meal is a complete without a meat, I browned fresh sausage as a side.
It turned out really well and looked as good as it tasted but my camera sat on my desk at the office. The males in the house loved it and I am just getting ready to heat up the leftovers for breakfast.
Quinoa is my new thing and I am looking for more ideas. Anyone?
I got into Quinoa last year.
I can't get into it on it's own (like a rice or couscous), but as a substitute for breadcrumbs or mixed in with other stuff, it works well.
I think somewhere in these 59 pages, I posted a Stuffed Pepper recipe - I make these alot (or I posted a picture and someone else had posted the recipe). I also may have posted a Turkey Meatloaf recipe - this is also very good.
I tried substituting it for the Pasta in a Pasta Fagioli (Rachel Ray) recipe. I put in too much so it absorbed all of the liquid - I would try that again.
It was also OK mixed in with a bean salad (beans with onions, tomatoes and basic italian dressing).
If you are interested and can't find the above, let me know and I can PM (or repost).
I'm actually just hoping that someone will soon discover that all that white flour is really good for us! But, in the mean time, I'll try the healthy alternatives.
I can't get into it on it's own (like a rice or couscous), but as a substitute for breadcrumbs or mixed in with other stuff, it works well.
I think somewhere in these 59 pages, I posted a Stuffed Pepper recipe - I make these alot (or I posted a picture and someone else had posted the recipe). I also may have posted a Turkey Meatloaf recipe - this is also very good.
I tried substituting it for the Pasta in a Pasta Fagioli (Rachel Ray) recipe. I put in too much so it absorbed all of the liquid - I would try that again.
It was also OK mixed in with a bean salad (beans with onions, tomatoes and basic italian dressing).
If you are interested and can't find the above, let me know and I can PM (or repost).
I'm actually just hoping that someone will soon discover that all that white flour is really good for us! But, in the mean time, I'll try the healthy alternatives.
janet
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Jan&MikeVa
- Posts: 1084
- Joined: Mon Aug 07, 2006 5:32 pm
- Location: The Chesapeake Bay
Thanks guys for the sandwich ideas. I'm going to try them ALL!! I'll try to take pics and post.
MBW, love the pic of the beef barley soup. PLEASE share your recipe with me. I looked online at about 10 different recipes and NONE of the pics came close to looking as good as yours! Of course the bowl helps a little
MBW, love the pic of the beef barley soup. PLEASE share your recipe with me. I looked online at about 10 different recipes and NONE of the pics came close to looking as good as yours! Of course the bowl helps a little
Hi Jan... I knew I had a piece of chuck that I wanted to used for a beef barley soup so I looked around a while as well. This is the one I used.
Note: I didn't have sherry so I replaced with Cognac.
We really liked this one!
BEEF, MUSHROOM AND BARLEY SOUP
SERVES 4 to 6
This is absolutely delicious. It can be made ahead and leftovers are equally good.
INGREDIENTS
• 1-1/2 pounds boneless beef short ribs or chuck, cut into 3/4-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 2 cups chopped onion
• 1 pound fresh cremini or button mushrooms, thickly sliced
• 4 large cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 2 teaspoons dried marjoram leaves
• 1/2 cup dry sherry
• 2 cans (14.5 ounces) low-salt beef broth or 4 cups homemade
• 2 cups water
• 1/2 cup medium barley
• 3 tablespoons chopped fresh parsley, or 1 tablespoon dried
Season the meat with salt and pepper. Heat a large soup pot over medium-high heat. Add 1 tablespoon of the oil. Add the meat, in batches if necessary, and brown lightly on all sides. Remove from pot with slotted spoon or tongs. Add the remaining tablespoon of oil to the pot. Reduce heat to medium and add the carrots, celery and onions. Sauté until lightly browned and tender, about 5 minutes. Add the mushrooms, garlic, thyme, marjoram and a little more salt and pepper; sauté for 3 more minutes. Return heat to high. Add the sherry and stir to loosen any browned bits in the bottom of the pan. Add the broth, water, reserved beef and barley. Bring to a boil, then reduce to medium-low; cover and simmer until beef and barley are tender, about 2 hours. Reduce the heat if it is cooking too fast. When done, add the parsley and stir well to combine.
Note: Go easy on the salt until you know how salty the beef broth is. Even low-salt varieties tend to be salty, at least to my taste. You can always add more later.
Note: I didn't have sherry so I replaced with Cognac.
We really liked this one!
BEEF, MUSHROOM AND BARLEY SOUP
SERVES 4 to 6
This is absolutely delicious. It can be made ahead and leftovers are equally good.
INGREDIENTS
• 1-1/2 pounds boneless beef short ribs or chuck, cut into 3/4-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 2 cups chopped onion
• 1 pound fresh cremini or button mushrooms, thickly sliced
• 4 large cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 2 teaspoons dried marjoram leaves
• 1/2 cup dry sherry
• 2 cans (14.5 ounces) low-salt beef broth or 4 cups homemade
• 2 cups water
• 1/2 cup medium barley
• 3 tablespoons chopped fresh parsley, or 1 tablespoon dried
Season the meat with salt and pepper. Heat a large soup pot over medium-high heat. Add 1 tablespoon of the oil. Add the meat, in batches if necessary, and brown lightly on all sides. Remove from pot with slotted spoon or tongs. Add the remaining tablespoon of oil to the pot. Reduce heat to medium and add the carrots, celery and onions. Sauté until lightly browned and tender, about 5 minutes. Add the mushrooms, garlic, thyme, marjoram and a little more salt and pepper; sauté for 3 more minutes. Return heat to high. Add the sherry and stir to loosen any browned bits in the bottom of the pan. Add the broth, water, reserved beef and barley. Bring to a boil, then reduce to medium-low; cover and simmer until beef and barley are tender, about 2 hours. Reduce the heat if it is cooking too fast. When done, add the parsley and stir well to combine.
Note: Go easy on the salt until you know how salty the beef broth is. Even low-salt varieties tend to be salty, at least to my taste. You can always add more later.
Jicama and Papaya Summer Rolls
(credit Martha Stewart)
1/2 cup rice wine vinegar
2 tbsp. sugar
2 tsp. kosher salt
1 carrot
1/2 jicama, peeled
1 cucumber, peeled and seeded
1 papaya (not too ripe)
1 tsp. lemon juice
2 tsp. cilantro
2 oz. rice noodles (the thin ones)
1 package rice wrappers
1 head bibb lettuce
Combine the vinegar, sugar, and salt in a small pan over medium heat until just dissolved. Let cool.
Cut all of the vegetables into matchsticks and combine with the vinegar misture, adding in the cilantro and lemon juice. Set aside.
Cook the rice noodles according to pacage directions, then rinse under cool water and put them into a bowl filled with cold water. Set aside.
Have ready a large bowl of hot water, and a plate for the rolls, and some damp paper towels.
To assemble, drain the vegetables from their marinade, and squueze out as much juice as you can. Drain the rice noodles and cover with a damp paper towel.
Place one rice wrapper in the hot water and let sock until softened--about 45 seconds. Place on clean work surface and smooth out. Place one leaf lettuce on wrapper, then arrange 1/4 cup of the vegetable mix on top. Spread 1 heaping tbsp. noodles on top.
Roll up the wrapper, tucking in the sides as you go. Place on plate and cover with damp paper towels. Repeat until you run out of something.
Note: don't let the rolls touch each other on the plate or they might stick together.
Serve with peanut sauce:
2 tbsp. peanut oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1.5 tsp. chili paste
1/2 tsp. curry powder
2 tsp. kosher salt
1/4 cup smooth peanut butter
1/4 cup coconut milk
2 tsp. white wine vinegar
2 tbsp. dark brown sugar
1/4 cup chopped peanuts
1/4 cup boiling water
heat the oil and saute the onion and garlic until soft. Add chili paste, curry, and salt. Stir in the peanut butter, sugar, vinegar, coconut milk,and 2 tbsp. warm water. Simmer until the peanut butter dissolves, about 2 minutes. Add 2 tbsp. peanuts to the sauce, then transfer to a blender or food processor. Blend until smooth, adding as much of the boiling water as needed to process.
Transfer to a bowl and top with the remaining peanuts.
(credit Martha Stewart)
1/2 cup rice wine vinegar
2 tbsp. sugar
2 tsp. kosher salt
1 carrot
1/2 jicama, peeled
1 cucumber, peeled and seeded
1 papaya (not too ripe)
1 tsp. lemon juice
2 tsp. cilantro
2 oz. rice noodles (the thin ones)
1 package rice wrappers
1 head bibb lettuce
Combine the vinegar, sugar, and salt in a small pan over medium heat until just dissolved. Let cool.
Cut all of the vegetables into matchsticks and combine with the vinegar misture, adding in the cilantro and lemon juice. Set aside.
Cook the rice noodles according to pacage directions, then rinse under cool water and put them into a bowl filled with cold water. Set aside.
Have ready a large bowl of hot water, and a plate for the rolls, and some damp paper towels.
To assemble, drain the vegetables from their marinade, and squueze out as much juice as you can. Drain the rice noodles and cover with a damp paper towel.
Place one rice wrapper in the hot water and let sock until softened--about 45 seconds. Place on clean work surface and smooth out. Place one leaf lettuce on wrapper, then arrange 1/4 cup of the vegetable mix on top. Spread 1 heaping tbsp. noodles on top.
Roll up the wrapper, tucking in the sides as you go. Place on plate and cover with damp paper towels. Repeat until you run out of something.
Note: don't let the rolls touch each other on the plate or they might stick together.
Serve with peanut sauce:
2 tbsp. peanut oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1.5 tsp. chili paste
1/2 tsp. curry powder
2 tsp. kosher salt
1/4 cup smooth peanut butter
1/4 cup coconut milk
2 tsp. white wine vinegar
2 tbsp. dark brown sugar
1/4 cup chopped peanuts
1/4 cup boiling water
heat the oil and saute the onion and garlic until soft. Add chili paste, curry, and salt. Stir in the peanut butter, sugar, vinegar, coconut milk,and 2 tbsp. warm water. Simmer until the peanut butter dissolves, about 2 minutes. Add 2 tbsp. peanuts to the sauce, then transfer to a blender or food processor. Blend until smooth, adding as much of the boiling water as needed to process.
Transfer to a bowl and top with the remaining peanuts.
It's like looking in your soup and finding a whole different alphabet.
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California Girl
Unique Thanksgiving Turkey Recipe
Here is a turkey recipe that also includes the use of popcorn as a stuffing -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room, it's done.
Here is a turkey recipe that also includes the use of popcorn as a stuffing -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room, it's done.
I'm laughing at myself for posting this among all of the dishes that you wonderful cooks prepare, but...I was having a guest for coffee this morning that only gave me about an hours notice, and I wanted something to have with the coffee, but didn't have much time. Monkey Bread! I haven't made this in years, but I LOVE it!
<a href="http://s71.photobucket.com/albums/i136/ ... 2935-1.jpg" target="_blank"><img src="http://i71.photobucket.com/albums/i136/ ... 2935-1.jpg" border="0" alt="Photobucket"></a>
<a href="http://s71.photobucket.com/albums/i136/ ... 2935-1.jpg" target="_blank"><img src="http://i71.photobucket.com/albums/i136/ ... 2935-1.jpg" border="0" alt="Photobucket"></a>
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
