Skip to comments.Weekly Cooking Thread (Happy New Year) Jan 1, 2011
Posted on 01/01/2011 8:11:53 AM PST by libertarian27
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Looks like a scrumptious recipe - thanks for posting it!
That is very similar to what I am making right now, except I use a little marjoram, and add 2 1/2 cups milk and a cup of cream once I have blended it. When cooked add half a c of minced ham and quarter c of minced cooked chicken. Top with sour cream or a tablespoon of sherry.
2 c. cooked northern beans
2 c. chicken or turkey broth(I make my own but store bought is fine)
Tblsp olive oil
2 chopped onions
6-8 chopped garlic cloves
1/2 c chopped chilies (I prefer smoked chipotle chilies)
2 tsp cumin
1/2 tsp cayenne pepper(crushed or flaked)
2 tsp oregano
1 tsp cilantro
4 c. chicken or turkey
Saute on low-med heat the garlic & onion in the olive oil until onions are translucent. While those are cooking, mix the remaining ingredients in crockpot. Add the sauted onions & garlic, put cooker on low and forget about it for the rest of the day.
Just before serving add 8 oz monetary jack cheese & 8 oz sour cream and stir well. Then if you wish, top each serving off with a bit of chopped green onion & roma tomato or your fav homemade pico sauce for garnish FYI-this recipe can be made up days in advance and freezes beautifully!
Recap listing of last week’s recipes:
This is my family’s favorite recipe. We substitute leftover turkey for the chicken after Thanksgiving and Christmas and it is absolutely delicious! Hope you all enjoy it!
Arroz con Pollo
3 lb.Chicken, cut in 8 pieces (can substiture leftover Turkey, chicken breasts etc.)
½ cup Olive oil
2 cups Onion, chopped
1 clove of Garlic, crushed (we usually add a little extra)
½ teaspoon Crushed Red pepper )we usually double the amount of crushed red pepper)
2½ teaspoon Salt (we actually use half the salt because we add the olive juice later)
½ teaspoon Pepper
2 cups White rice, raw, converted
¼ teaspoon Saffron threads
1 can Tomatoes (1 lb.12 oz..) undrained
1 can Green chili pepper, chopped
1 can Chicken broth (10 ¾), undiluted
½ pkg. Peas frozen (10 oz. size)
½ cup Olives green, sliced Save Juice (we usually add ¾ - 1 cup of olives because we like them and the juice was a trick we learned from some Latin American friends)
1 jar Pimientos (4 oz.) sliced
1. Wipe chicken pieces with a damp paper towel.
2. In heavy, 6 quart Dutch over, heat olive oil. Brown chicken, a few pieces at a time, until golden brown all over. Remove chicken as it browns. Let it cool, remove bones and skin and tear meat into small bite size pieces. (If you prefer you can leave the chicken pieces whole but we like it without the skin and bones as it is easier to eat that way and is a bit lower in fat too.)
3. Preheat oven to 325° F. Add onion, garlic, and red pepper to Dutch oven. Sauté over medium heat, stirring, until golden (about 3 minutes)
4. Add salt, pepper, rice, and saffron to Dutch oven. Cook, stirring (about 10 minutes) until rice is lightly browned.
5. Add tomatoes, chili pepper, and chicken broth to Dutch oven, finally add chicken pieces. Bring to a boil. Bake, covered, (about 1 hour).
6. Add ½ cup to 1 cup of olive juice that you saved and stir it in. Sprinkle peas, olives, and pimiento strips over top. DO NOT STIR. Bake, covered, 20 minutes longer, or until chicken is tender and peas are cooked. Note if you have a lot of juice in the bottom of pot bake with cover off.
7. Serve hot, right from Dutch oven. Makes 6 servings.
Note: We usually make a double batch and transfer it to my large roaster pan before baking so we have plenty of room to stir it up before adding the peas and pimento and olives. Do not stir after adding them, as it looks prettier for serving that way.
I have an ancient Oster meat grinder that still works well.
I use 50% venison, which is very lean and 50% whatever beef is on sale. I will also use the ends of whole top sirloins after I portion them out. While I leave the fat cap on any sirloin roasts, I cut some into steaks and I trim those closely. There is also a fat tail on a top sirloin and I cut that off. I portion the beef fat into 1oz-4oz portions and freeze it.
Most of the beef, like chuck, is sufficiently marbled for hamburger. But the venison is very lean. I weigh the venison in ozs and then add 10% of the weight of the venison in fat to the mixture. So, if I have 3.5 lbs of chuck, I use 3.5 lbs of venison plus 5.3 oz of beef fat. I chunk up the meats, put them in separate bowls and measure the cut-up beef fat and add it to the venison. By alternating what goes into the grinder, I minimize the amount of mixing. I found that the mixing could change the texture of the ground meat. If I need to mix it up, I use a light touch and both hands and do it quickly. I have ground with both a coarse and a fine grinder blade. The fine blade produces a ground meat that holds together better when made into a patty.
I also begin with meat that is still partially frozen. It cuts better, it grinds just fine and I minimize any chance of contamination. I will wear nytril gloves while handling the meat. I usually do 7 lbs at a time, total. I weigh out 1#-1 1/4# into quart freezer bags, express all the air, mark them w/weight/content/date and place them in a large freezer bag. That way, they are all in one place and I can see at a glance what I have on hand.
7lbs, ground, takes me an hour, total, including cleanup. I am scrupulous about keeping the grinder parts clean and don’t store them away until they are totally dry.
If you don’t have a hunter in the family, it can pay to ask around. A lot of people hunt, but their families won’t eat venison and they are happy to give it away. Or they just keep the backstraps and perhaps have some jerky or sausage made up at a locker and there is still a lot of meat that isn’t used. Most of the folks I know process their own venison.
Usually the sale beef is around $2/pound. Mixed with free venison (I figure the license and other hunting costs are the costs of my husband’s and his friends’ recreation) and beef fat that would normally be thrown out, the hamburger costs $1/pound for 90%-85% lean (depends on fat content of the beef). Another source of fat (and some meat) is the lip on a whole ribeye. I will buy the entire ribeye, lip on, trim off the lip, cut the ribeye into steaks and freeze 1 pound packages of the meat and fat trimmings. I mix the lip trimmings with venison. Great flavor, since there is meat on the trim and probably a bit more fat content to equal 75%-80% lean hamburger.
We have done this for several years and now, if we run out of venison and limited to only ground beef, it tastes almost too bland. If I have to buy burger, I feel I am overcharged.
Hey, you deciphered my recipe post! Thanks! My 8th anniversary of my 39th B-Day...lol
Well, Happy 8th Anniversary then!
We heat the house with the woodstove, and it is out primary heat when it’s really cold. In mild weather we use the heat pump, because the stove can overheat the house. We bought a Quadra-Fire 3100 “step top” that is EPA certified, produces less particulates than other stoves do and is around 78% efficient. No, no soot in the house, nor should there be if it is installed correctly. There is always a little ash residue but nothing uncontrollable.
Of course with the whole peas I had do do the overnight soak and the cooking time is a little longer.
And yeah, I froze our spiral cut ham bone for today.
What do you use to grind your meat into hamburger? That is one of the few things that I have not done, although I have dressed out venison etc. I do buy meat and make my own stew meat of course.
still learning to can
BTW- you are not ignorant, you are learning, and that is good.
Get a Ball or Kerr canning book, or get canning information from your county extension office, or Putting Food By etc and go for it. Yes it costs a bit to get going, but you use the jars over and over (rings yes, flats no, they are a one use item) and there is so much one can do if you combine canning, drying, freezing if you wish, with whatever garden you can have, or reasonably buy at a farmer’s market that is fresh.
I made prime rib one day, then turkey the next...turned out good.
I have canned beef by cutting in about 1” cubes leaving most fat on. To one quart jar add 1 teaspoon salt. (No liquid) as it makes its own broth and you cannot pack it in. I end up with 3/4 jar of canned meat with broth. The fat floats to the top and can be taken off when you open the jar.
Same for venison except use 1 beef bullion cube instead of salt. I process 90 minutes after I place the pressure guage on. It has to steam for a certain amount of time first. (Go by pressure cooker directions for amount of pressure, water, & timing)
The meat is delicious. I use it for beef & noodles, burritos, hot beef sandwichs, etc.
The person who gave me this recipe also said she uses the same method for chicken which would have skin and fat and bones. No liquid is added.
I too am interested in the method for the boneless chicken and is the skin left on. I suspect that there is no skin and thus no fat so water/broth could be used. I will read on hoping to see the answer. :)
My method is raw meat which cooks via the canning process. Sorry I didn’t include that.
Add me plz
I presume that you very loosely pack the jar. How close to the top do you put the meat? How full is the jar?
What I’ve done is to cook the meat and make soup stock in the usual way and then cut up the meat, loosely pack the jar about half full, then add the broth to within an inch of the top, an inch and a quarter if the broth is cold.
Then I pressure can it.
If I’m doing only broth, it only takes 30 mins for quarts at 10 pounds.
If I’m doing it with the chicken, I process it for longer, whatever the book says for soup.
I’ll have to try the meat as you suggested.
We saved about 1.5 lb. of ham to go into the Hoppin’ John. Oh, joy!
Happy New Year!
We saved about 1.5 lb. of ham to go into the Hoppin’ John. Oh, joy!
Happy New Year!
Gotta look up pulla pepper.
I don’t know why I didn’t think of that!
Woodstove + Cast Iron is a natural match...
Thanks for the great idea!
You are like an encyclopedia for meat! (That’s great because we didn’t have a lot of meat while growing up—economic reasons—so on the culinary meat scale, I’m tone deaf. Gotta leave it up to my husband with all his thermometers and grilling gizmos.) Will ask around re: venison. We don’t get to civilization all that often.
My husband could handle hunting w/the long guns; I worry about not getting a clean kill and wasting an animal for no good reason. (Sarah Palin’s my idol LOL!)
Thank you for all the great information. Have copied and pasted. A Happy and Safe New Year to you and yours!
Remove the stem and seeds and run them through a spice mill and they are awesome in homemade chili powder and rubs, just remember to go sparingly until you know what they will do.
I have bought them at Aldi's but a full service produce market is a surer place to find them.
I cut all the meat first and start filling the hot jars, to the neck. I don’t place the meat or pack it. Just shake the jar to readjust. Add my salt, clean the rim, add the hot lid, screw shut and put in the canner that has been heating on the stove.
I have never canned just the broth. I have never made broth—it seems just too fussy. Even the broth I buy is not strong enough for me. I like a real strong beef flavor. I use Gordon’s beef base and chicken base in just about everything. Once it is open you keep it in the frig. I cook my noodles in it even though I toss out the water afterward. There is never enough gravy I always add some beef base to the water I add for more gravy with the cooked canned meat or I use swanson’s beef broth and still I add the beef base.
There is plenty of meat at 3/4 jar for a full 1# bag of noodles if you are making beef and noodles for a family.
For 2 people: And plenty of meat for 4-12” size burritos plus left over for beef and noodles next day for 2 people. I just add some (not all) of that packet burrito flavoring to the meat/gravy and put trimmmings on the table, i.e., lettuce, tomato, onion, cheese, etc.
Daughter canned venison and did not use additional fat. She and her husband are both hunters and eat the venison. She said I would not believe the amount of broth she got from the venison. I don’t like venison. Daughter said she packed her venison and they ran over in her (my) canner but they sealed. When I had tried it they did not seal so I would never pack them.
All my meat is raw.
I made a killer dinner with a store bought canned chicken. I strained the chicken and took the skin and bones out. Cooked my noodles (homemade) in chicken broth or base. Drained the noodles because the water is way too starchy. Put the chicken and the broth that came with it in a dutch oven. Assess for enough gravy and adjust. Made dumplings, put on top and cooked til done. Took the dumplings off and added noodles to chicken and gravey and served.
I am going to can chicken.
Costco had all large turkeys before Christmas (18-25#) and after Christmas all small Turkeys (10-14) We had a Prime Rib roast from a local butcher for Christmas and I swear it was horse meat so we bought a pre-seasoned 11# from Costco and had it last night and it was perfect.
The gauge setting is based on your altitude. It is 10 for me. For water level in canner and processing time I used the canner instructions which IIRC were the same as those given to me by the woman who gave me her recipe. It is just so easy and the meat is very moist on its own. You can make a great cold beef sandwich.
Is your meat also moist after cooking it twice or is it relying on the broth for moisture?
I just use it for soup so I don’t know.
I finally figured out the pizza recipe I’d been working on!
The puzzle was how to make a pizza from scratch using fresh tomatoes instead of sauce, while still having it taste like (or better than) delivery. First few the crust was hard as a rock, the next few were so soggy they dripped. The last one, I let the crust rise for over an hour, sliced the tomatoes very, very thin, put them on top of the cheese instead of under it, then sprinkled with sea salt, oregano, thyme, parsley, and powdered garlic. Bake at 400 on the highest rack in the oven. Fantastic!
(I’d love to give more specific instructions, but I didn’t actually measure anything)
Something in honor of the 100th anniversary of Reagan’s birth — today at an antique store near Disneyland, I found a big cookbook from 1941 called Cookbook of the Stars. There’s a page-size picture of Reagan in it with the quote “one of my favorites — baked peaches — give them a try.”
So here’s the recipe from the book — Baked Peaches!
Pare 6 large peaches, cut in half and remove stones. Fill centers with a mixture of sugar and a dash of nutmeg. Then dot with butter and sprinkle with lemon juice. Bake in a moderate oven about 20 minutes. Serve with cream.
My all time favorite chicken recipe is one I adapted from Ina Garten:
LEMON ROAST CHICKEN
(Make chicken enchiladas with leftovers)
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 use French or just regular white bread
Preheat the oven to 425 degrees. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
I’d love to be on this ping list!! Thanks!!
Please add me to your ping list. Thank you.
I’ll have to try some of these different methods for doing the meat.
I guess it doesn’t matter then if some of the meat is above the liquid in the canning jar then, does it?
I mean, it’s not like it’s going to dry out or anything. Right?
We buy Albacore Tuna off the boats in Humboldt Bay and pressure can it every two or three years. The Tuna is caught by hook and line, landed on the deck and then they slash the gills and let them bleed out for a few minutes and then toss them in the hold and flash freeze them as the meat turns soft rapidly. We put them in the freezer until a couple of days before canning. I set up a table out doors, using a oil cloth cover I cut up the fish which is a learning process because the guts are still intact and you want to avoid tainting the edible parts. Twenty pounds of Tuna yields about ten pounds of fish.
As I get some loins ahead my wife takes it in the house and packs it in 1/2 pints that have been sterilized in the dish washer, adds a bit of salt and takes a lid out of a pot of hot water, puts it on the jar and tightens a band and by then I have a canner going on a heavy duty camp stove set up in the garage. Then I cook it for 90 minutes at 15# AFTER the temp comes up. While that is cooking we ready another canner and continue. We used pints when the kids were home and We do all this outdoors as the smell in really really bad. Our newest canner is a All American with the top clamps to secure the top. The seal is metal to metal with no rubber gaskets to give you fits.
We also can fresh ocean caught Salmon when we get it but it has been scarce the past few years. At one time my wife put up hundreds of jars of vegetables and fruit but the kids are on their own and work so they go more for processed quick foods and our appetites have waned as we age so she uses fresh veggies. Has anyone else noticed that not only is canned foods going up in price but the size of the can is shrinking enough to throw you off on a recipe...
We have the All American pressure canner as well and love it.
Yes, food prices have been going up and package size has been going down.
Thanks for the link. I’ll check that our later today.
I’ve been canning for decades. I learned by helping my mom when I was a teenager and just kept at it.
I break a couple rules though. For one thing, I put my squeaky clean canning jars in the over and warm them to 200. I have NEVER had a canning jar break that way and never had a problem with food spoilage.
Not that I’m recommending that others do it. Just saying....
But you do need to make sure that you take the unused jars out when you’re done and they’re cool. It would not be a good thing to preheat the oven for baking with jars still in there.
You can also just cut any of those into cubes for casseroles, soups and stews.
That looks familiar. Did you post that last week?
|2 pounds ground beef, or cut into 1/2 cubes
Salt and freshly ground black pepper(salt optional)
1 T ground cumin
1 large onion, diced
5 cloves garlic, minced
1 T chipotle pepper puree
|3 T chili powder
1 T arbol chili powder
1 T ancho chili powder
1 tsp cayenne powder
2 (28oz) cans tomato sauce
3 cans rotel
2 cans beans (pinto and kidney?)
In a Dutch oven or soup kettle, season the beef with salt and pepper, and saute until browned. Sprinkle with cumin and stir well. Add the onion and garlic, cook until soft. Add the remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour, or until the beef is tender. Remove from heat and adjust seasonings, if needed.
Couple of optional things. Drain beans and rinse before adding to meat mixture. You can also add 2 tsp of sugar or 2 tsp of vinegar to reduce acidity. I also add 1 1/2 tsp of ground flax meal. I add ground flax meal to most things. Start with a small amount. In a 6 qt pot of chili you won’t even notice 1 1/2 tsp. The idea is to sneak healthy stuff into food for the family. A little here and a little there, all adds up and no upturned noses!
I love this chicken recipe!
3 tbsp olive oil
1 lb stew meat
3 med onions coarsely chopped
1 garlic clove (crushed)
1/2 lb sliced mushrooms
2 tbsp flour
2 tbsp brown sugar
1 tbsp cider vinegar
1/2 can beef consomme
10-12 oz Guinness stout
salt and pepper
fresh thyme sprigs
Brown meat cubes in 2 tbso olive oil in a large frying pan. Drain and put in casserole dish. On low heat cook onions, garlic and mushrooms until soft; add to casserole. Put 1 reamaining tablespoon oil in pan and use flour to make a roux, Adding beef stock a little at a time, cook for a few minutes to obtain smooth sauce. Pour in the the Guinness and cook until liquid comes to the boil. Add brown sugar, cider vinegar, salt and pepper and thyme. Pour the liquid over the beef in the casserole and bake for 2 ½-3 hours at 250F. Serve with boiled red potatoes and cooked carrots.
Click onto my profile and there will be links to all of the recipe recaps - Starting December 12th
Happy Cooking & Baking
Yes, it’s just great and so easy.
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