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Weekly Cooking Thread - February 19, 2011
FreeRepublicCooks&Bakers | February 19, 2911 | libertarian27

Posted on 02/19/2011 5:07:06 AM PST by libertarian27

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To: Semper911

Just barely, it’s getting crowded in here - lots of cooks :>)
You’re added!


51 posted on 02/19/2011 2:03:28 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Semper911; bgill

Hubby wanted Matzo’s - so I bought Matzo’s - then he eats 2 in the package- that’s it.
So.....
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!


52 posted on 02/19/2011 2:10:39 PM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27
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.



This is a new recipe for us.  I first made this last week and I just finished making another batch.  Its from a low glycemic index cookbook.  The above is the recipe as in the book, but I did make some changes.

I don't care for uncooked zucchini so I used a can of green beans (unsalted).  I also used a can of light red kidney beans, (rinsed and drained).  I replaced the chopped tomato and chopped green pepper with 1 can of Rotel.  I didn't have any green olives on hand, but will try it when I do and I will try it using sliced black olives as well.  The mayo.  I used 1/2 low fat and half canola (both Hellmans).  Seasonings, I reduced the coriander to 1/4 and the sage to just under 1/4, only because I wasn't too sure how coriander would taste and I know sage can be overwhelming.  So far the sage hasn't been a problem at all, so next time I'll probably go ahead with the full 1/4.  I've been increasing the coriander each time too, so neither of them have been overpowering.  I mix the mayo and seasings in a separate bowl then add to the other bowl so as to not over mix the noodles and cause them to fall apart.

We really like this. The changes made would reduce the fat and when the canola mayo is gone I'll probably stick with the low fat, which would really reduce the fat.

53 posted on 02/19/2011 2:36:13 PM PST by Netizen
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To: Nuocmam

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...


54 posted on 02/19/2011 2:52:03 PM PST by dainbramaged (If you want a friend, get a pit bull.)
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To: libertarian27
I have a question for the cooking thread members.

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.

55 posted on 02/19/2011 5:54:34 PM PST by Arrowhead1952 (America has two cancers - democrats and RINOS.)
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To: Arrowhead1952
I have. I've also shredded and boiled cabbage and had it with pasta sauce. I like both.
56 posted on 02/19/2011 6:26:11 PM PST by Netizen
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To: Netizen

Thanks for that tidbit. We have several heads of cabbage in the garden and may try that with one or two.


57 posted on 02/19/2011 6:42:46 PM PST by Arrowhead1952 (America has two cancers - democrats and RINOS.)
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To: bgill

That’s a great recipe!


58 posted on 02/19/2011 10:41:21 PM PST by ChocChipCookie
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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)


59 posted on 02/21/2011 10:10:23 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

Red Cabbage and Apples
(goes great with Sauerbraten lol:>)
Bet it would be great with Pork Roast, etc

Ingredients:
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

Directions:
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!


60 posted on 02/21/2011 10:19:16 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: libertarian27

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.



This is a really good and moist meat loaf.  I use a non stick meat loaf pan with an insert that has holes in it to let the grease/fat drain out while cooking. I also spray the pan and insert with non stick spray.  I add 1 tsp of groung flax meal to the hamburg mixture and I leave out the salt, which would reduce the sodium a lot.  I've tried replacing the chili sauce with catsup and the chili sauce is much better.


61 posted on 02/21/2011 9:34:46 PM PST by Netizen
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To: All

Recap of this week’s Recipes

Dessert* 24 Poorman’s Toffee
Dessert* 27 Cinnamon Graham-Apple Crisp
Dessert* 40 Pioneer Woman’s Cinnamon Rolls
Dessert* 49 Trillian’s 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)

http://www.freerepublic.com/focus/f-chat/2680445/posts


62 posted on 02/26/2011 6:54:47 AM PST by libertarian27 (Ingsoc: Department of Life, Department of Liberty, Department of Happiness)
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To: Netizen

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.


63 posted on 02/26/2011 7:48:54 AM PST by Engedi
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To: libertarian27
This isn't zucchini bread, but...

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

Topping:
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.

64 posted on 04/23/2011 2:45:19 PM PDT by Netizen
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