Skip to comments.Weekly Cooking Thread - February 19, 2011
Posted on 02/19/2011 5:07:06 AM PST by libertarian27
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Just barely, it’s getting crowded in here - lots of cooks :>)
Hubby wanted Matzo’s - so I bought Matzo’s - then he eats 2 in the package- that’s it.
Found a recipe online for “Matzo Crack” that’s pretty much the same as bgill’s - addictive indeed.
An additional hint from that recipe is to sprinkle sea salt/Kosher salt on the melted chocolate - really makes it pop - Yum!
|Pasta and Kidney Bean Salad
|2 cups rotini (spiral) or other medium sized pasta
2 cups red kidney beans, cooked
1 cup zucchini, diced
1 cup green bell pepper, diced
1 cup tomato, chopped
1/3 cup green olives, chopped
|1 cup mayonnaise
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp coriander
1/4 tsp sage
Feta cheese optional
Cook pasta until al dente. Rinse and drain. Put in large bowl and add rest of the ingredients. Mix thoroughly and serve at room temperature. Yield 6 servings
Nutrition Facts: 383 calories, 30 g fat (5 g saturated fat), 14 mg cholesterol, 423 mg sodium, 23 g carbohydrate, 8 g fiber, 8 g protein, 2 g sugars, 129 mg phosphorous, 65 mg calcium, 3 mg iron, 436 mg potassium, 641 IU vitamin A, 29 mg ATE vitamin E, 28 mg vitamin C.
You’re right about the many versions of adobo, kind of like turkey stuffing or meatloaf - each cook does it differently.
I usually use just chicken thighs instead of a cut up fryer, and the ginger is a bit out of the ordinary according to my Filipino friends. Startin’ to get hungry here...
Have any of you tried a spaghetti squash? They are great. Put them in the microwave for about seven minutes, turn half a turn and another seven minutes.
Take out with a cooking glove. They are VERY hot. Let cool for about 20 minutes and cut in half. Take out the seeds. Pull the stringers out with a fork. Serve with any pasta topping.
Thanks for that tidbit. We have several heads of cabbage in the garden and may try that with one or two.
That’s a great recipe!
Had this last night:
Sauerbraten (Slow Cooker)
MARINADE (3 days before meal)
1 cup dry red wine
1 cup red wine vinegar
2 cups cold water
1 medium onion, thinly sliced
1 Tablespoon black peppercorns, coarsely crushed
1 Tablespoon juniper berries, coarsely crushed(Couldn’t find them - left them off)
2 bay leaves
1 teaspoon salt
2-3 Tablespoons Sauerbraten Spice(Used Pickling Spices Instead)
@5 pounds boneless beef roast
Combine all ingredients, except the meat, and boil in a pan then cool to room temperature
Put Beef in large bowl or plastic bag(better) and pour marinade over all and refrigerate for 2-3 DAYS - turning a couple of times a day if needed.
ROASTING/ SAUCE INGREDIENTS:
3 Tablespoons butter
2 1/2 cups onions, diced
2 1/2 cups carrots, diced
1 1/4 cups celery, diced (I left this out)
2 Tablespoons flour
1/2 cup water
3/4 cup gingersnap cookies, crumbled
Pat roast dry - save the marinade liquid (throw out the solids(onions,peppercorns, etc)
Sear roast on the stove top @2-3 min each side in 3T butter. Transfer to a plate.
Add vegetables to the butter and cook off @5 min. Sprinkle the 2T flour over all and incorporate. Pour in 2 cups of the reserved marinade and 1/2 cup water and bring to boil over high heat.
Place a few onions,carrots on the bottom of your slow cooker, add the roast and pour all over the roast.
Cook on low for around 8 hours.(Until tender)
Transfer 2 1/2 cups of strained liquid into a pan. Add 3/4 cups ground ginger snap cookies and heat over medium heat for 10 minutes.
Strain sauce through a metal sieve and return the sauce to the slow cooker. For thicker sauce - get as much of the marinade out of slow cooker before adding in the ginger snap sauce.
(Original recipe called for the vegetables to be tossed - but they were good so I left them in and threw a couple of cans of whole boiled potatoes in the slow cooker while I was making the sauce)
Red Cabbage and Apples
(goes great with Sauerbraten lol:>)
Bet it would be great with Pork Roast, etc
2 tablespoons vegetable oil
8 cups shredded red cabbage
1 onion, chopped
2 tart apples - peeled, cored and sliced
2 tablespoons water
1 1/2 teaspoons salt (to taste)
ground black pepper to taste
3 tablespoons white sugar
3 tablespoons distilled white vinegar
Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.
(I made this when I started my slow cooker for the sauerbraten, into fridge to be reheated when ready to eat)
Hubby is not a cabbage-loving-guy and he thought this was great!
|Best Basic Meat Loaf
|1-1/2 pounds extra lean ground beef
1 cup finely chopped onion or 2 tablespoons
dehydrated minced onion
4 cloves garlic, minced
3/4 cup old fashioned oats
| 2 large egg whites or 1 egg
1 cup chili sauce, divided
1/2 teaspoon black pepper
1/4 teaspoon salt (optional)
Preheat oven to 375 F. Put onion, garlic, ground beef, oats, egg 1/2 cup chili sauce pepper and salt, if desired into mixing bowl. Mix well; pack into 9x5-inch loaf pan. Spoon remaining 1/2 cup of chili sauce over top of meat loaf. Bake 50-55 minutes or until internal temperature reaches 160 F. Let stand in pan 5 minutes. Pour off any juices from pan. Cut into slices to serve. Makes 6 servings.
Per serving: Calories: 263, Fat: 7g, Cholesterol: 70mg, Sodium: 690mg, Carbohydrates: 18g, Dietary Fiber: 4, Protein: 28g
Diabetic Exchange: 3 meat, 1 starch.
Recap of this week’s Recipes
Dessert* 24 Poormans Toffee
Dessert* 27 Cinnamon Graham-Apple Crisp
Dessert* 40 Pioneer Womans Cinnamon Rolls
Dessert* 49 Trillians Crack
Ingredient* 30 SUBSTITUTES: PHILADELPHIA CREAM CHEESE, OTHERS
Meal* 25 Adobo Chicken with ginger
Meal* 28 Almond Butter Chicken with Orange Sauce
Meal* 29 BBQ Pork Tenderloin with Apricot-Ginger Sauce
Meal* 43 Adobo Chicken
Meal* 59 Sauerbraten
Meal* 61 Best Basic Meat Loaf
Side* 23 Sweet Cole Slaw
Side* 37 Butternut Squash and Scallion Risotto
Side* 37 Parmesan Swiss Chard
Side* 53 Pasta and Kidney Bean Salad
Side* 60 Red Cabbage and Apples
(Please don’t add any further recipes on this thread - join us at this week’s recipe thread)
Diabetic/ Lowfat Recipe for Meatloaf
2# ground beef
1 cup of Oatmeal
1 jar med sized, salsa
Mix together and bake at 350 for 1-1.5hrs. Voila.
|Zucchini Apple Crisp
|8 cups sliced zucchini (cut like apple slices)
3/4 cup lemon juice
1 teaspoon ground nutmeg
1/2 cup sugar
2 teaspoons ground cinnamon
1-1/3 cups packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
2/3 cup butter, softened
Whipped cream or ice cream, optional
|Peel and slice zucchini in half the long way. Run a spoon down the center to remove seeds. Slice like you would for apple pie.
In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.
Yield: 12-16 servings. Serving size: 1 cup.
Per serving: Calories: 219, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 87mg, Carbohydrates: 36g, Dietary Fiber: 2g, Protein: 2g
Tastes just like apple crisp. Comes in handy when you have a lot of zucchini and don't know what to do with it. Plus zucchini has less natural sugars than apples, so if you were inclined to use artificial sweeteners this would be more diabetic friendly.
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