Skip to comments.Weekly Cooking Thread - January 29, 2011
Posted on 01/29/2011 7:09:07 AM PST by libertarian27
Welcome to the 8th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Would you like to share a 'tried-and-true' recipe for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
2 cups yogurt
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1/2 teaspoon red chile powder
1/2 teaspoon garam masala (see Note)
1/2 teaspoon salt
2 teaspoons vegetable oil
1 pound chicken, cut into cubes
1 teaspoon vegetable oil
2 teaspoons chopped onion
1/4 teaspoon finely chopped ginger
1/4 teaspoon finely chopped garlic (I grate mine)
4 cans (8-ounce size) tomato sauce
1/4 teaspoon ground cumin
1/4 teaspoon garam masala (see Note)
1/4 teaspoon red chile powder
1 cup (or less) heavy cream
1 teaspoon chopped cilantro
Salt to taste
For chicken: Mix yogurt with ginger, garlic, red chile
powder, garam masala, salt and vegetable oil. Add the
chicken cubes, mix well, cover and refrigerate for
several hours or overnight. Place marinated chicken
cubes on skewers and cook over charcoal. Do not
overcook, as the chicken will continue cooking in the
For sauce: Heat the oil in a saucepan over medium-low heat.
Add the onion, ginger and garlic and sauté for 3 to 4
minutes. Add tomato sauce, cumin, garam masala and red
chili powder and simmer for 15 minutes, stirring
occasionally. Add the cooked chicken and cream and cook
over medium heat for 5 minutes. Stir in fresh cilantro.
Add salt to taste.
Note: Garam masala is available at many grocery stores and at any Indian market.
This recipe from CDKitchen for India Oven's Chicken Tikka Masala serves/makes 4
You’re added to the ping list!
Please add me to your list. Thanks.
Gotcha, you’re on the ping list!
Slow-Cooker Pot Roast
3-4 lb chuck roast
salt and pepper
1 large onion, sliced
1 celery stalk, sliced
4-5 carrots, peeled and cut
3-4 Potatoes, chunked
3-5 cloves garlic, peeled and chopped or smashed
1/2 c +/- sliced mushrooms
3-4 sprigs fresh thyme (1t +/-dry thyme)
2 c beef stock (1 can)
2 c full-bodied red wine
(last time I only had Madeira on hand, came out great)
1-2 T cornstarch
Fry roast in Pan to Brown, 3-4 minutes each side and hit the ends too. Salt & Pepper.
Place vegetables, thyme, garlic in slow cooker. Put browned Roast on top. Pour in 2c Beef Stock and 2 cups wine. Cover tightly.
Set to low for @ 8 hrs
Set to high for @4 hrs
When done - pour a 1/2 cup or so of hot liquid into pan on top of stove, whisk in 2T cornstarch to incorporate, carefully pour most of the rest of the juice from the slow cooker in the pan to thicken sauce - heat to boil and cook to desired thickness - pour sauce back into slow cooker, mix.....Eat.
Any starch is a carbohydrate. You can thicken things somewhat with cream. (6-7 grams carb/cup for cream as opposed to over 100 grams carb/cup for starch!)
I asked this question on this weeks gardening thread...
Any ideas how to safely cut up a really hard winter squash? I came close to killing myself carving one a bit ago with a large kitchen knife and just missed a big vein in my hand and I’m a bleeder due to the aspirin I take. I have taken them out in my shop and used a jig saw to cut them in the past...
I am looking for a recipe that is a dip. My daughter is having some friends over for a Super bowl party and the dip would be fabulous. If I remember correctly, it has guacamole, diced tomatoes, olives, shredded cheese etc... and is layered. I would appreciate any recipes! Mom
Just finished reading this thread & snagging some recipes to try!:)
Here ya go momtothree, hope this is what you are looking for.
7-layer bean dip
1 can (16 oz.) refried beans
1 cup guacamole
1 cup fresh salsa
1 cup sour cream
1 cup shredded mixed cheddar and jack cheese
1 can (4 1/4 oz.) sliced or chopped black ripe olives
1/2 cup drained chopped Roma tomatoes
1/4 cup chopped fresh cilantro
On a serving dish, spread refried beans into a 1/2-inch-thick round. Layer guacamole, drained fresh salsa, sour cream, then the shredded mixed cheddar and jack cheese over beans. Sprinkle with drained sliced or chopped black ripe olives, drained chopped Roma tomatoes, then chopped fresh cilantro. Serve with tortilla chips.
That sounds like a 7 layer dip - if no one pops in here with a tried and true recipe check the net under that name
Try this link - has a bunch of 7-layer dips with guacamole as an ingredient (a bunch don’t have that)
Check out the comment sections under one’s you might want to make - there’s a lot of info in the comment sections there - just like at Free Republic :)
Oops, I typed too soon and slow - that looks like an awesome 7-layer dip recipe!
This one sounds so good. Never in a million years did I think I would be getting a menu for a football party for my 10 year old daughter. I think I should add some Excederin to my store list. Ha! Thanks a bunch, Mom
While I think of it I am looking for a recipe for a jello salad my great aunt used to make when I was a child. I know it had mayonaise, cucumbers, and perhaps onion in it and I think it was made with lime flavored jello. It was a poplular recipe in the 1960’s and was quite a refreshing salad and I haven’t been able to find a recipe for it.
Perhaps you could put me on the ping list & then I won't have to 'look' for it.:)
I would be getting a menu for a football party for my 10 year old daughter.
Well I do hope you all have a super time & she is helping with the cooking!
I think I should add some Excederin to my store list
Maybe some Alka Selzter sliders will help as well Mom! lol
Please add me to your ping list.
LOL!! Now, you would think that 10 year old girls are quiet and meek, right?! Not these... sort of like a female Animal House bunch. If this is what I am dealing with at 10, the teen years should be a hoot. Mom
My aunt used to stab them with a fork two or three times and then bake them whole. After baking they are real easy to cut in half. The baking time is probably longer.
I used a hatchet on one but that was a dangerous as a sharp knife. The jig saw was the friendliest but it was a pain getting the saw out and then cleaning it and putting it away...
Is this it?
Cucumber Lime Salad
* 1 small package lime Jello
* 1 1/2 cup hot water
* 1/2 cup Miracle Whip or mayonnaise
* 1 small cucumber, finely chopped
* 1/4 cup onion, finely chopped
* 2 stalks celery, finely chopped
1. Dissolve the Jello in the the hot water. Mix for a couple of minutes to make sure it is completely dissolved.
2. Add the Miracle Whip or mayo and stir well.
3. Add the cucumber, onion and celery. Stir and then pour into a mold. Place in the refrigerator for several hours of overnight until the gelatin hardens. Serve cold.
Would an electric knife work?
Pureed vegetables can work as a thickener too.
That’s a thought. It will be late next fall before I can try it as we are out of squash...
I have been buying the squash pre cut for the same reason. Too hard to cut. Even sweet potatoes can be hard to cut. I don’t have an electric knife, but I might get a cheap one to see if it would work.
You guys are added to the ping list!
What kind of squash? Butternut - Hubbard?
What I do if it looks impossible is make sure they are room temperature and secure the squash before setting a knife to it.....none slippery base, wrapping in towels, sticking the squash in a bowl surrounded by towels.....etc.
A serrated knife works best - even a bread knife.
If they still won’t budge...take a heavy knife to it and wrap a meat cleaver or hammer in a towel and bash the knife through the squash.
Once It’s halved, chunk it out and then slice the skin off each section - I don’t skin a squash whole - it gets to slippery and that knife will slip.
Yes, I think that is it. Thank you so very much. It was one of those things that I loved as a child, but didn’t know how to make.
Made this last night....Yummy!
(Rachael Ray recipe)
Salt and freshly ground black pepper to taste
pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
(The key to this dish, after I read around on the net, is to start cooking everything when you put the pasta in the water to boil.(Quick dish:once water is boiling you are eating in 10 minutes) I also read of putting 1 cup, or so, of the cheese directly into the egg and water mixture first - then pour it into the pan. I made this for 2 - with a half a box of pasta but used the same amount of sauce)
Lots of freshly ground pepper - that’s what makes this dish.
Quick and Easy with a cool fancy name...
Just made this tonight for the family dinner. This is a nice hearty and rich chowder that just about everyone loves!
Chicken Corn Chowder
1 tbs. oil
2 tbs. butter
1 cup of onions, diced
1 cup of celery, diced
3 tbs. flour
4 cups of chicken stock
3 cups of potatoes, diced
2 cups of carrots, cut into bite size pieces
3 cups of corn
3 cups of chicken meat, torn or cut into small pieces
4 slices of cooked bacon, crumbled
3 cups of cream
1 tsp salt
½ tsp pepper
1 tsp sugar (optional)
Sauté onions and celery in the butter and oil. When vegetables are tender, stir in the flour to make a roux and let it cook for a minute or two to get the flour taste out. Add chicken stock and cook until slightly thickened. Add potatoes and carrots and let them cook until almost done. Add salt and pepper. When potatoes and carrots are almost cooked, add corn, chicken meat, and bacon. Simmer until corn is cooked and everything is heated through. Check seasonings and see if any additional salt or pepper is needed. If the corn is not particularly sweet I sometimes add the sugar here. If the corn is sweet, I skip the sugar. When I am just about ready to serve the chowder I add the cream, and bring it back up to serving temperature.
Serve with crackers, French bread, biscuits or corn bread and enjoy!
Variations: try substituting ham or turkey instead of the chicken (great for leftovers from thanksgiving).
Money saving notes: Whenever I cook a turkey or chicken I save the carcass, and all the bones with whatever meat is left on them that doesnt slice off easily. I put it in the freezer in a zip lock bag. I sometimes have to break a turkey carcass in two and put it in two separate bags. I do the same with bones from any meat I cook. I also put any leftover meat that I am not going to use right away in zip lock bags in my freezer as well. Every so often I will pull out as many of one type of bone or carcass that I can fit in my big stock pot and boil it down to make stock. I strain the bones out of the stock and pull off the meat to use in soups, stews, and casseroles to stretch my food dollars. Leftover veggies like corn, peas, carrots, etc., can also be thrown in zip lock bags in the freezer, then when I make soup, I have a variety of veggies I can just throw in at the last minute and heat through.
I like the sounds of your recipe...I plan to try it. I make a mean corn chowder and like to use cream corn [canned] b/c of the extra good flavor. Do you think cream corn would work ok in your recipe?
Neat trick I saw on Alton Brown’s show about stocks.
He will put the chicken stock, etc. into muffin tins (reg. are 1/2 cup) and in the freezer to freeze - pops them out and throws them in a ziplock bag. Perfect for recipes that call for a certain amount of stock.
I haven’t bought cans of chicken broth in months!
We had chicken tonight, after a couple of more meals that carcass is going into the pot - I am low on stock.
Creamed corn works fine as a substitute for the corn, however it makes the soup a little thinner, so you might want to cut back a little on the amount of broth you use. I think the last time I made it with creamed corn I used two cans of creamed corn and only 3 cups of stock.
I usually use quart and pint size freezer containers for my stock. They stack well in the freezer. I find those sizes work the best for me.
I made your Cherry Pineapple Dump Cake from last week’s cooking thread tonight - that cake is cool!
The Recipe Link:
1/4 c butter
3++ cloves garlic
1 chopped onion
1 pkg chopped spinach (thawed and drained)
8 ounces chopped fresh mushrooms
6 ounces feta cheese (crumbled small)
8 ounces cheddar cheese (shredded)
1 cup milk
1 unbaked pie crust
Melt butter and saute onions, mushrooms and (garlic at last moments) until browned.
Turn off heat.
Stir in thawed and drained spinach (I like to dry fry the spinach in a non-stick pan to get most of the water out of it first), feta, 1/2 cup of the cheddar cheese. Season with salt and pepper and pour into crust.
Whisk eggs and milk together, shake or two of salt&pepper.
Pour over spinach making sure it seeps into the mixture
Bake 15 minutes
After 15 minutes top the other 1/2 cup cheddar cheese on the top and bake an additional 35-40 minutes.
(Last time I made this I had some swiss cheese around so I used 3/4 cheddar and 1/4 swiss, a forgiving recipe)
Recap of this week’s Recipes
(please don’t post anymore recipes on this string)
Appetizer* 59 7-layer bean dip
Dessert* 9 Quick & E Z Cobbler
Dessert* 28 Brown Bag Apple Pie
Dessert* 49 Pat In Pie Crusts
Dessert* 49 Dutch Apple Pie
Meal* 12 Pot Pies
Meal* 13 Marie Callenders Chicken Pot Pie
Meal* 18 Chicken Pot Pie
Meal* 20 FDs Chilly Willies
Meal* 22 Greek Style Chicken
Meal* 24 MIKES RIVER BEND CHICKEN
Meal* 30 Hungarian Goulash
Meal* 33 Ralstons Casserole
Meal* 35 Ham and Potato Casserole
Meal* 51 India Oven’s Chicken Tikka Masala
Meal* 55 Slow-Cooker Pot Roast
Meal* 78 Pasta Carbonara
Meal* 86 Spinach Quiche
Side* 10 Cheese Turnip Casserole
Side* 40 Augratin style potatoes
Side* 69 Cucumber Lime Salad
Soup* 79 Chicken Corn Chowder
Oops, I forgot that...Thanks!
Not a problem, just trying to make it easy for everyone to find. :)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.