Skip to comments.Weekly Cooking Thread ~ February 26, 2011
Posted on 02/26/2011 6:54:03 AM PST by libertarian27
Welcome to the 12th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great?
Please share a 'tried-and-true' recipe or two 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.
Our store had the canned goods sale.
Lemon or thai basil would also be a wonderful garnish with the Goi Tom.
Both are cheap and easy to grow.
I never buy the pre seasoned meats or fish. They always add too much salt and sometimes unwanted sugar as well. And then they wonder why we are a nation of overweight people with high blood pressure.
I saw campbells soups on special 10 for $10 LoL
I actually saw cream of chicken for 1.28 a month or so back, so I guess 10 for $10 is supposed to be a good deal LoL
big mistake.. coming to this thread hungry!
thanks for all your good posts, pix, ideas.
I think I like March 3.. I am a mulled wine fan (big time)
well, in general I am a wine fan
Have a good weekend all. We are snowed in here in NE Ohio, literally. Trying to get someone with a plow to unbury me!
I think you should declare Today Mulled Wine Day in Ohio!
1 Small box uncooked orzo
1 Bunch fresh spinach - julienned
8 Slices cooked bacon
1 teaspoon salt
3/4 cup corn oil
1/4 cup dark [toasted] sesame oil
1/2 cup rice vinegar or cider vinegar
1/2 teaspoon orange zest, grated
1/4 cup soy sauce
2 teaspoons scallions, thinly sliced
1 teaspoon fresh peeled ginger, minced
1/2 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon sugar
2 tablespoons fresh cilantro or parsley, minced
Cook the orzo to package directions. Add the bacon and spinach. Pour the dressing over the mixture and toss thoroughly with a large spoon. Cover and put in fridge until cold. Serve with garlic bread.
What else is happening is the downsizing of packages. What used to be a 9ounce box is now only 7.5 ounces. The package itself, and the price, stay the same, but the amount of content changes and thus the price per unit goes up.
It never ceases to amaze me how few people actually pay attention to unit pricing.
I make a lot of jelly and preserves, and so use a lot of sugar. I used to buy it in 10lb bags until I noticed the price per ounce was less in the 5 lb bags. Now I buy 4lb bags because the price per ounce is even lower. 12lbs of sugar in the 4lb bags is actually cheaper than a 10lb bag.
Bigger is definitely not always better :)
I’ve tried Vietnamese several times. I just didn’t care for it. I love Thai though, which is why I thought I’d like Vietnamese. :(
Love the Thai Basil.
I always look at unit pricing.
Viet is not as spicy. Its more about fresh.
I am literally addicted to it!
That’s true, you have to pay attention. I noticed that with the shredded cheese when I made Lasagna this past week. I noticed quite some time back that Northern had not only raised the price of their toilet paper, they also took about 1/4 inch off the width. That was the last time I bought their product.
We use the Costco/Kirkland brand. I did the math on it and it is WAY cheaper to buy that in bulk there.
Savory Sausage and Rice - All in One Skillet
1 pound sweet Italian pork sausage, cut into 1-inch pieces
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
1 cup uncooked regular brown rice
1/2 cup uncooked wild rice
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons chopped fresh parsley
1.Cook the sausage in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender.
2.Stir the brown rice, wild rice and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the sausage is cooked through and the rice is tender. Stir in the parsley.
I just didn’t like the flavors. There were several of us that went that day and we all ordered different things and then shared. We all were disappointed with it.
Mortadello.....on any sandwich....any style...
I have had some odd Lao things.
Thai has some weird stuff too.
But they all have gems as well.
Thanks for all the great ideas!
My local grocer has a ‘truck load’ sale every few months. I missed his chix breast deal but picked up 20# of sausage.
“Find some nice thick Asparagus.Do the bend-break on one, cut the rest to that length”
Yummy. But makes my pee stink..
I’m going to try this today. I’m thinking of putting some mini chocolate chips in one and skipping the almonds.
Cream Cheese Coffee Cake
* 1 cup (8 ounces) sour cream
* 1/2 cup sugar
* 1/2 cup butter
* 1 teaspoon salt
* 2 packages (1/4 ounce each) active dry yeast
* 1/2 cup warm water (110° to 115°)
* 2 eggs, beaten
* 4 cups all-purpose flour
* 2 packages (8 ounces each) cream cheese, softened
* 3/4 cup sugar
* 1 egg, beaten
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 2-1/2 cups confectioners’ sugar
* 1/4 cup milk
* 1 teaspoon vanilla extract
* Toasted sliced almonds, optional
* In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
* In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight.
* Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
* Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X’s on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
* Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.
I have to make my zucchini parmigiana first. I’ve been craving it like crazy. I plan on cutting the leftovers into small one inch squares and baking them with ziti, tomato sauce and plenty of mozzarella.
I’ve tried lots of different Thai and liked most of them. I’m not into peanuts in my food so I avoid those or ask that the peanuts be left out. Not into sour soups. Been to several Thai restaurants and they all can prepare the same dish differently. The funny thing of it is that each Thai restaurant will claim that they serve real Thai and the others are Hmong! LOL
Went to a Sal Salvadorian restaurant and it was pretty good. Also a Cuban joint. They have the best flan.
Funny thing about basil. I love the Thai basil, but the others not as much. I use it in very small amounts. I do use it more than thyme or rosemary though. I find rosemary too strong.
grat idea. Not looking good to be driving out of my yard but the roads are cleared & it IS date night so I will not be homebound!
Be careful with Lao and Hmong, when the guys are drinking. They eat some weird stuff. LoL
Tom Sam (Green papaya salad) is awsome. I have seen Thai and Lao make it. You can omit the peanuts
This is great with Larb Gai and sticky rice.
I have a similar recipe set aside to make, they look so good! I’ve never tried them before. One is for one just like yours and this is the other:
Cool Mint Oreo Cookie Balls
What You Need
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) DOUBLE STUF OREO Cool Mint Creme Cookies, finely crushed (about 4 cups)
2 pkg. (6 squares each) BAKER’S White Chocolate, melted
6 drops green food coloring
2 Tbsp. chocolate sprinkles
MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sprinkles.
REFRIGERATE 1 hour or until firm.
I don’t know if I should make the plain or mint first. I do know I plain on dipping either in melted ghiradelli dark chocolate.
LOL I have that written on my sugar container.
Try the lemon basil with seafood.
I usually only use rosemary on lamb.
Strip the branch, chop the rosemary, mix with dijon mustard, garlic, olive oil and cracked black pepper.
Wisk into an emulsion. Marinate the lamb and then skewer on the rosemary branches.
Broil that on high heat but serve med rare
I haven’t had the pleasure of trying those cuisines.
Lasagna is a sore spot with me, and has been for a number of years. I'm obviously like you and make it from scratch, heck I've even been known to make my own noodles for it. However, so many people can't be bothered and just by the frozen stuff (Stouffer's is good, I will admit that) which is so much more expensive by portion. A couple years ago I offered to teach a woman I know how to make it (and a lot of other things) herself in order to save money. To this day she still buys all prepackaged crap and people wonder why she and her kids are obese and her husband has heart problems. She just refuses to learn how to cook. If it can't be thrown in the oven or the microwave she doesn't buy it.
She has a 12yo and a 7yo. The 7yo outweighed my 12yo when she was 4, and now outweighs me. Her 12yo outweighed me when she was 8 and outweighed my husband by the time she was 10.
And people wonder why I make so much from scratch, rather than prepackaged.
We use the Costco/Kirkland brand. I did the math on it and it is WAY cheaper to buy that in bulk there.
Unfortunately, I live out in the boonies and have no easy access to any of the "club" stores. The nearest Sam's Club is 50 miles and Costco is over 100 miles. I do what I can with my local supermarket and WalMart.
I like the cut of your jib!
The Mexican markets make excellent mozarella and farm cheeses similar to ricotta and sell them cheap cheap cheap.
They also make some nice german style cheeses as a lot of German Mennonites(Mennonita is actually similare to provolone) settled there.
Queso anejo is a decent substitute for Romano at a 1/4 of the price
Lol, Larb is the Thai dish I didn’t care for. I couldn’t think of the name though. Not sure if it was the sauce or what but it tasted odd. I’ve tried most of the curries and found that I like them.
Love the black rice with mango.
That drives me batty - especially with recipe ingredients - you just stand there trying to figure out how to add more ounces to the recipe, and if you want to make something different - instead of buying one box of something you have to buy two(to equal the amount on a recipe)
If they start downsizing dry yeast packages - it's all over! lol
BTW, Making your own noodles is easy.
I dont even use a pasta machine.
Thats for show.
Gotta rolling pin and a knife? Yer good to go!
We started making our own mozarella from this recipe.....it is so great when made fresh....
This recipe is a quick, simple, easy recipe to make a 2-lb block of mozzarella cheese:
1. 2 gallons of cool milk, either fresh & raw or pasteurized and cooled.
2. Citric acid powder. 2 1/2 very level teaspoons of citric acid powder dissolved in 1/4 cup of cool tap water. Mix into the cool milk for 2 minutes.
3. Heat milk to 88 degrees F. This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the rennet will not take make curds.
4. Rennet: 1/2 teaspoon liquid rennet (or 1/2 tablet regular rennet OR 2 junket tablets). Dissolve rennet in 1/4 cup cool tap water. Add this into the milk and stir for 14-20 seconds. Cover your pot with a lid and allow milk to remain still for 12-15 minutes while it coagulates.
5. Cut the curd into cubes, around 1/2 inch in size. Let cut curds remain undisturbed for 5 minutes. Apply low heat and stir gently so as to keep curds separated. The curds will shrink as the whey is expelled from them in this step. Slowly heat the curds to 108 degrees over about 10-15 minutes time. Then shut off the heat and continue to stir every few minutes for an additional 20 minutes.
6. Drain curds in a colander for about 15 minutes. You can dip or pour them out of the pan and save the whey to make ricotta if you wish, or save it for the pigs or chickens, or throw it out. After the curds sit for 15 minutes, they will be stuck together in a colander shaped clump. Cut this into strips about 1 inch by 1 inch cross section. Lay the strips in a criss-cross fashion in a large bowl.
7. Mix 1/4 cup salt in 1/2 gallon of water and heat to 170 degrees. I always heat this water up while I am stirring the curds for that 15 minutes in step 5 above. Add the salt water to the bowl with the curds in it, make sure it is enough to cover the curds.
8. Using a wooden spoon or a pair of them, begin to stretch the curds in an upward motion (sort of like stretching taffy only stretch it with the spoons). It will begin to get stringy and will look plastic and shiny. Stretch it for about 10 minutes, then place the whole thing on a board and knead it just like you would bread dough, shaping it into a ball. This takes the excess moisture out of your cheese. Place the cheese in a plastic mold . You can place your plastic mold in a bowl of cold water until it’s firm and cold or just put a lid on it and place it in the refrigerator overnight. It’s now ready to eat. You can eat it in chunks or slices or grate it and cook with it.
To store, place in zip-lock bag or plastic wrap and refrigerate.
NOTE: If you want salt-free cheese, you can stretch it in the hot water without the salt, but the flavor is better with the salt.
So you must object to the fish sauce.
I think it is great and not at all fishy when prepared.
Generally I cook to taste, but package sizes are a major problem for baking.
Proportions need to be just so.
Good for you!
Its not hard.
You don't have to boil them. I know they make no boil noodles, but I always found it to taste starchy or pasty. This didn't. I think its because the 15 minutes of soaking in hot water released some of the starch.
|1 lb of sweet Italian sausage
1 lb of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 oz) can of crushed tomatoes
2 (8 oz) cans of tomato sauce
2 (6 oz) cans of tomato paste
1/2 cup of Water
2 T white sugar
1 tsp fennel seed
2 tsp fresh basil leaves chopped
|4 tablespoons fresh Italian parsley chopped, divided
1 tsp salt (optional)
1 tsp Italian Seasoning
1/2 tsp ground pepper
23 oz of ricotta cheese
1/2 tsp fresh grated nutmeg
1 lb shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
Brown the ground beef, Italian sausage, onions and garlic in a pot at med low heat. It takes about 6 to 9 minutes to brown the meat. Add the following: tomatoes, tomato sauce, tomato paste, 1/2 cup of water. Gently stir this into the cooking meat. Add the following: white sugar, fennel seed, basil, 2 T Italian parsley, salt, Italian Seasoning, ground pepper. Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes. Soak 12 lasagna noodles. The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl: ricotta cheese, nutmeg. Add the following: 1 egg, 2 T Italian parsley. Mix these ingredients together with a spoon. Now we start building the lasagna layers. Use a 9×13 inch baking pan. Spread 1-2 cups of meat sauce on the bottom of the pan. Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce. Spread half of the ricotta cheese mixture over the layer of noodles. Spread 1/2 of the mozzarella cheese over the ricotta layer. Sprinkle half of the Parmesan cheese over the mozzarella layer. Spread 1-2 cups of meat sauce over the cheese layer. Lay down the next layer of noodles. Spread the remaining ricotta mixture over noodles. Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna. Put the last layer of meat sauce on the cheeses. Sprinkle the remaining cheese on top. Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes. Serves 12
Baking gets thrown way out of whack with packages shrinking -example: I made these rum balls over the holidays with Nilla Wafers (I never buy those)- well the recipe called for a whole box (whatever the ounce was-forgot) but all the boxes I saw were smaller - had to buy two. Now I have this partial box of Nilla Wafers sitting around (I don’t particularly like them)
It’s a conspiracy!/partial sarc...
Oh BTW, Marinate red potatoes in that before adding the lamb, then bake those potato’s
Some green beans or asparagus on the side...
It totally screws with a recipe for nanner pudding LoL
Blender ½ oz dark rum, ¼ oz creme de cocoa, ¼ oz hazelnut liqueur,
generous portion chocolate ice cream. SERVE topped w/ whipped cream.