Skip to comments.Weekly Cooking Thread ~Recipes~ June 11, 2011
Posted on 06/11/2011 8:04:42 AM PDT by libertarian27
Welcome to the 27th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! 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.
Dad's Vegetable Soup
6-8 slices bacon or 1/4 pound salt pork, rind removed and cut into quarter inch "matchsticks" (optional, substitute 2 T vegetable oil if you prefer)
1 pound beef, chuck or round, cut into one inch cubes
1 medium onion
1 quart beef broth (add a cup of red wine if you like)
2 japone dried peppers
2-3 bay leaves
1-3 cloves garlic, crushed
3 cups (more or less) diced vegetables (the more kinds of veggies, the better) or 1 pound frozen mixed vegetables
1/2 cup barley (optional, or substitute rice or pasta)
Fry bacon or salt pork in iron dutch oven over low heat until crisp. Remove pork.
Brown beef cubes in bacon fat over medium high heat. A little more. Getting nervous about burning it? Just a little more. Remove beef, reduce heat to low and add onion to bacon fat. If you are using oil, add 1/2 t salt. Sweat the onion until it starts to caramelize.
Add broth, return beef, add japones, bay leaves and garlic. Turn heat to high, bring to boil and lower heat to simmer. Simmer for a couple of hours. If during simmering or until serving it seems to need more liquid, add more broth or water.
Add vegetables and barley (or substitute). Turn heat up. Bring to boil. Reduce to simmer for 20-30 minutes.
The bacon can be crumbled and that or the "matchsticks" used to garnish each bowl of soup.
Serve with a hearty bread that will sop up a lot of broth.
No longer just in your head. It’s on my laptop as well!
Must be nice. Our stores don’t have double coupons.
Have you seen that show Extreme Couponing?
Thank you. I took the opportunity to copy, paste and email it to my daughters. Conserving family recipes is important to me. My great grandmother was literate in Finnish but never “got” the concept of recipes. Never used them nor wrote them. She made yellow pea soup a lot during the winter, but neither my mother nor her sisters paid attention to how she did it. Until mom found a similar recipe in a magazine she hadn’t had it for some 50 years.
Several weeks ago a group of friends were discussing fried green tomatoes. One gentleman asked if any of us had every tried green tomato pie. He said they were quite popular in Alabama. I looked up a couple of recipes online, and it actually sounds like it would taste pretty good.
Sadly, I don’t have any tomato plants this year & it is rare to find a green tomato in the store. Might be a while before I get to try a green tomato pie.
Where I lived in Al. green tomatos cost as much as ripe ones, but were harder to find in the markets. My taste for fried green tomatos developed from having disease forming on tomatos just before they ripened causing us to pick them while green.
Yes I have been watching the shows in the hope of learning new things about couponing. None of the stores in my area allow double coupons to that extent either. Only two stores here allow double coupons and I need to cut their coupon voucher for doubling them out of the newspaper in order to do so. One store allows four coupons per week to be doubled and the other three coupons about once a month or so (they used to allow four).
Something I didn’t know originally was that all the stores in my area allow you to use one manufacturer’s coupon and one store coupon together towards the same item. I was suprised even more when I got copies of the coupon policy for these stores. All of them will allow you to combine one store buy one get one free with a manufacturer’s buy one get one free, so you can get two free items instead of just one. Even if stores don’t offer double coupons, you can still save a lot using coupons.
If you have a Safeway store in your area, they probably have vouchers for doubling coupons in their weekly ad. Here in my area the store ads are in the Tuesday Foodday paper that is delivered to every household free if they want to receive it, or if you subscribe to the daily paper the Foodday is included with it as well.
The other store that allows double coupons in my area is called Albertsons. They also issue double coupon vouchers through the newspaper, but theirs are usually in the Sunday newspaper and only there about once a month.
A trick I learned from the show is that often times there is no size requirement on many of the coupons, so you can buy the smallest size item using your coupons and often get it for free that way. Sample sizes, travel sizes, or at least the the smallest size item can often be purchased for free using a coupon.
I also watch for the names of the websites they use to assist with their couponing, and I have found a couple of the websites very helpful for learning how to organize my coupons and how to take advantage of the best deals. etc.
Another great source of coupons is in the stores themselves. Many stores issue a seasonal or monthly coupon book that is only available in the store itself, and often you really have to look for them to find them. Coupons may also be on the item itself, in dispensers throughout the store, or issued to you at the cash register.
You don’t have to devote a lot of hours each week to cutting out coupons and plan huge shopping trips like the people on the extreme couponing show either. I just do it on a scale that I am comfortable with, which only takes me at most an a little additional time each week to cut out the coupons, file the new ones, and pull the ones that match up with that week’s grocery ads for the best savings.
I usually cut my coupons out and sort them for filing while watching TV in the evening, so that part of the process is not really taking any extra time either, since I am still able to watch the TV while I am doing it. It only takes me about 15 minutes each week to file the coupons and pull the ones I want to use that week at the store. Sometimes I am able to do that while watching TV too; I just do that part while hubby is changing channels deciding what to watch or during commercials, since it takes a little more focus to do.
Allspice matches very well with beef as well as peas. I keep a pepper mill stocked with the whole berries and use it in meat loaves and in rubs intended for beef.
Don't bite down on the black peas, they bite back.
We use some coupons when we can. I did a search a week or so ago and NONE of the stores in the western half of our state doubles coupons. Just an observation but the western half of our state tends to be conservative. So, why is it that the democratic side gets the stores that will double coupons?
Oh wait, I take that back, I do recall the article mentioning that once a year the major chain did the coupon doubling, but even so, there were severe restrictions. I can remember as a kid that most stores had double coupon days. I’m guessing that abusing it over time has ruined it.
I suspect that show will get more stores to put restrictions on coupons. Even now our stores puts limits on certain sale items. :(
All the conversation about the mixed bean soup over the weekend, reminded me that I have a large container of the mixed bean soup all made up in my freezer, so I am thawing that out today and pairing it with corned beef sandwiches tonight for our dinner using the leftover corned beef from last night’s dinner.
I make all batches of my soups in a size that will feed my family for about two dinners. I serve it the first night, and freeze the leftovers, so all I have to do is thaw it out and warm it up the second time around. Having a few leftovers all made up for a family dinner, makes it easy to come up with something for dinner on nights I don’t feel like cooking.
I have lots of other leftovers from last night’s dinner of corned beef and cabbage. I will make a big batch of bean and vegetable soup with the leftover carrots, cabbage, and the liquid from cooking the corned beef. I am also going to try a new recipe I found for mashed potato soup with the leftover mashed potatoes later in the week.
I keep forgetting to tell you. I talked with my husband’s Indian friend about saffron. He told me that saffron doesn’t have much flavor at all. He also said that when it gets cold in India some people put a couple of threads on their tongues to help warm them up. I guess its supposed to be a thermogenic spice but I haven’t found anything to verify that. I did put a thread on my tongue but didn’t care for it.
He said they add a couple of threads to warm milk or to rice pudding.
Evidently there is fake saffron out there and the way to tell is to add a thread or two to warm water or milk. If the liquid turns color immediately it is fake. It takes about 15 minutes for the real saffron to color the liquid.
Have you ever put a thread of saffron on your tongue? If so, what did you think it tasted like? If not, could you do it and tell me what you think it tastes like. I want to see if we both come to the same conclusion. lol
I was telling my son about the Aroz con Pollo and plan to make it when he is home for the 4th so he can try it. I think he’ll like it.
I’ll have to have my wife send me some spices from the lower 48. my “store” here in the bush doesn’t have allspice berries or japone peppers.
Freezing leftovers also comes in handy for days when you just don’t feel like cooking. :)
I can understand why someone from India would think saffron does not have much much flavor at all. Since Indians use curry leaves, cardomom, lemon grass, corriander, cinnamon, cloves, cumin, etc., all of which have far more flavor than saffron does, saffron’s flavor would seem rather bland to anyone from India.
Quite frankly, saffron doesn’t have a very robust flavor. It is one of those spices that is very subtle, but adds a flavor unlike any other. It really needs a warm liquid to fully release its flavor and it takes a food like rice or potatoes, pasta, etc. to really be able to absorb the earthy smokiness it gives to a dish.
I have never heard of its thermogenic properties and since it is such a mild flavor I don’t see how it would really warm you up, but what do I know? I just went and put a couple of saffron threads on my tongue to taste it again all by itself. To me it has sort of a earthy smoky flavor that is slightly bitter. I do not find it at all hot but then I like to use spices like of crushed red chili pepper, cayene pepper, hot sauce, etc. to spice things up a bit, so some people I suppose might taste a hint of heat in it.
There is a lot of fake saffron out there and a lot of it is labled as saffron powder. I always buy the saffron threads for that very reason, since it is harder to fake than the powder is. Good saffron should be a really dark red color (no yellow at all). I also usually buy it from ethnic grocery stores (Spanish or Indian) since their customers would be less likely to be satisfied with fake saffron and more apt to recognize the real stuff. I also have been buying it for so many years now, that I can tell the fake stuff just by smelling it. Most of the fake stuff has a lot of tumeric in it and that is why it changes the color of the liquids so quickly, whereas the real stuff has to steep in the warm liquid and gives off its color and flavor more slowly.
Tumeric is often called the poor man’s saffron and in many countries it is sometimes used as a substitute since it will still give food a yellow tint like saffron will do. If the food is brightly colored yellow, chances are it has at least some tumeric in it, since saffron gives it a paler yellow color. There are many Indian dishes that use both tumeric and saffron in them. Saffron Rice, for example often has both saffron and tumeric in it, so it often has a brighter yelow color, than rice made with saffron alone.
I am glad you are enjoying the arroz con pollo recipe I posted. We made a huge batch of it again the first part of this month. We ate it for three days in a row for dinner and I still had lots for lunches.
The very last little bit of arroz con pollo I threw in a flour tortilla with some other leftovers (a dab of refried beans, some chopped onion, shredded cheddar cheese, and black olives) along with a little hot sauce, tomatilo salsa, and a touch of sour cream. and had a really wonderful burrito for lunch. It was great that way too!
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Your recipes all belong to us :>)
I checked my saffron and it was the real deal. I think it smells and tastes like bleach! lol
I didn’t realize they use it in large amounts for abortions. :/ and too much can kill you. Though at the price it costs, it would be an expensive way to go! Too much is also bad for the liver.
Not being impressed by the saffron is ok by me, since it can be pricey and I prefer the curry and turmeric a lot more. I don’t think leaving it out of the Aroz con Pollo will make much difference if any.
LOL! I can taste a big difference in the arroz con pollo without the saffron, but since you obviously don’t like the scent or the flavor of the saffron you might like it better without it.
I read the links you provided for saffron. I did not see where it was actually used for abortions, but it did say that if you consumed 10 grams or more it could cause a miscarriage. They also said that if you regularly consumed over 5 grams you could overdose on it.
They did list a few healthful benefits too, however! Recent studies have shown that it helps with depression and some cultures have used it medicinally for help with digestion, calming cramps, relief from spasms, calming anxiety, since ancient times.
While I suppose someone could overdose on saffron, the symptoms of an overdose do not even begin to be apparent unless you regularly consumed over 5 grams of the stuff. It would be a really expensive way to overdose!
Each double batch of arroz con pollo uses less than 1/2 a gram of saffron, so I would need to eat about 10 double batches of arroz con pollo in a day to even begin to see any symptoms. Each double batch serves 15-20 people. I do like the arroz con pollo, but not quite that much! LOL!
Saffron also contains vitamin B2.
Like just about everything, using things in moderation is quite safe. Drinking alcohol is bad for the liver too if you drink too much, but a drink now and then can actually be beneficial.
All its benefits can be had in things I already use or take so I’m not concerned about that. I posted the links for those that may not have ever tried it or used it, or known much about it. Like I said you would have to spend a fortune to overdose on it. One thing I have learned though is that people with slow metabolisms have things build up in their systems very easily.
I just can’t see where the three strands offered much flavor to the Aroz con Pollo. I’ll have to try it both ways to see.
I prefer the flax meal for its abilities to lower blood pressure, lower cholesterol, stabilize blood sugars stabilize hormones etc.
I just thought the info was interesting.
I didn’t use 1/4 gram in the Aroz con Pollo. Probably a god thing, I might have liked it at all if I had! lol
Three strands probably wouldn’t do anything flavor wise. The recipe calls for 1/4 teaspoon of saffron threads. I assure you it doesn’t overpower the dish. It adds just a hint of smokiness to the arroz con pollo.
I am wondering if the saffron you bought picked up the scent and the flavor of something it was kept near at the store or perhaps in a warehouse before it go to you. Some foods including some spices will pick up the taste of something with a strong scent that is stored nearby. I won’t even let them put any cleaning products in the same sack as any food items I am purchasing at the grocery store for that very reason.
My saffron does not smell or taste anything like bleach. I had everyone in my house smell it and taste it and tell me what they thought of it. They all had a similar comments to mine. My daughters both thought it had a faint smoky taste and smell like beef jerky. The guys thought it had a slight smokey barbeque flavor like the crust you can get on meat cooked on the barbecue.
Considering I didn't like the taste I think I'll refrain from using 'more'. I'd hate to ruin a whole pot of something.
After searching the internet, it would appear that saffron is another one of those seasonings that has a taste that differs quite widely from person to person, Like cilantro, you either love it or hate it. It is clearly a difference based on a person’s individual taste buds and their own palate. Here is a list of the different comments I found on the internet. What I found most interesting was all the different ways people described the taste. I slightly modified the wording of the last one to clean up the language used! LOL
a faint honey flavor
it tastes like the sea.
an earthy taste
a smokey taste
it’s a mixture of sweet and bitter
a bitter, honey-like taste
a bit flowery, sort of perfumey
something cozy and warm
kind of dusty-tasting
air of staleness and old cupboard
Tastes like metal
gasoline/latex paint flavor
a monkey’s posterior
Okay I tried the Mashed Potato soup recipe I had found and it was just okay, so I doctored the recipe and made it great! Here it is for all to enjoy!
My Mashed Potato Soup
Half a package of Bacon (12-16 oz.)
1 medium or large onion, chopped (my family loves onion so I use a large onion)
2-3 Tablespoons Butter
About 3-4 tablespoons of flour
4 cups of chicken stock
2 3 cups of leftover mashed potatoes
½ pound cheddar Cheese, grated
1-2 cups of cream depending on how creamy and rich you want the soup
Salt and pepper to taste (I like to use white pepper for this soup)
Chopped Chives to garnish
Cut bacon into small pieces and sauté in a large stock pot to desired doneness. (We dont like ours to be overly crisp in a soup, but that is the only way some people eat bacon.). Remove bacon from the pan, but leave the bacon grease. Sauté onion in the bacon drippings adding butter if needed now. When onions are translucent add more butter if needed and stir in flour. Cook for about a minute to cook the flour taste out. Whisk in the chicken stock and bring to a boil. Cook for about 5 minutes stirring with the whisk while the soup thickens. Whisk in leftover mashed potatoes, and reduce heat to low. Gradually add the grated cheddar cheese a little at a time making sure it has melted into the soup before adding more. Add bacon back into the soup. Taste soup and add salt and pepper if needed now. Finish soup by stirring in the cream. Taste soup again to make sure seasonings are perfect before serving. Top each bowl of soup with chopped chives.
Variations: For a chunky soup, you may wish to add chunks of potato or even other veggies. This would also be good with some diced ham added to it too.
For a lower fat version try adding milk instead of cream at the end and for a low fat version, you could leave out the cream completely. (I tasted it before adding the cream and it was quite good that way too, but my family loves rich creamed soups, so I added the cream to finish it off.
My trick is to buy a roasting chicken or a turkey and I get three or four meals out of it....
1)Roast chicken gravy and mashed potatoes 2)chicken and gravy sandwiches 3)Chicken soup (clean off the carcass and add bits of chicken and veg and noodles) 5)chicken pot pie
Can't get much cheaper than that lol
I do that same thing. I make soup stock out of any meat that has bones. If I don’t have time to make it right away, I throw the bones into a zip lock storage bag and put them in the freezer until I have time to make it.
I do the same thing with other meats such as a beef or pork roasts, ham, turkey, etc. I get as many meals out of everything that I can. I also save leftover veggies in zip lock bags, and then throw them into my soups when I make them.
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My Favorite weekend breakfast - Toad in the Hole.
This is simply Yorkshire pudding with sausages in it.
Preheat the oven to 450.
Prepare the batter;
starting with 150 grams of All Purpose Flour in a bowl, add a teaspoon of Kosher salt. Make a small well in the center of the flour and add 2 large eggs. Whisk the eggs slowly, allowing them to take up flour from the sides of the bowl (this keeps the batter from having lumps). After about 1/2 of the flour has been incorporated into the eggs, begin whisking in 250 ml of whole milk, 50ml at a time, and continue to incorporate the flour, and thin the batter.
Set aside in the refrigerator.
Prepare your pan. Place 1/4 cup rendered beef fat or lard in an aluminum loaf pan. Place on a sheet of heavy duty aluminum foil (to catch drips) on the center rack of the 450 oven. Allow fat to heat for about 7 or 8 minutes. Avoid using non-stick for this due to the high heat.
Add sausages to the fat. The ones I use are typically ‘Bangers’ which is a traditional British sausage that looks and tastes a bit like a bratwurst. 4 fit nicely in a loaf pan and cook for about 6 minutes. If you use the smaller “standard sized” breakfast sausages your pan should be able to hold about 8, and cooking time can be reduced to 5 minutes.
While the sausages are cooking, retrieve the batter from the refrigerator and whisk in 75 ml of cold water.
Pour the batter into the pan over the sausages. Allow to cook for 25 minutes at 450, then reduce heat to 400 and continue to cook for another 30 minutes.
Serve with fresh fruit (because this can get to be a little bit rich!).
We do that, too. :)
One of my favorite recipes over the years calls for 2 5lb chickens. When I do that I get lots of great chicken juice for the chicken pot pie.
Do you make yours with rolled dough for top and bottom, just on top, biscuits on top or dough spread across the top?
I spread a dough across the top. I make my chicken pot pie filling. Spray a 9x15 baking dish with non stick spray, pour filling into baking dish, then in a medium size bowl mix:
1 1/3 cups buttermilk
egg substitute = to two eggs, (1/2 cup = 2 eggs)
2 T margarine or butter, melted and cooled
1 1/3 cups all purpose unbleached flour
2/3 cup cornmeal
1 T baking powder
1/2 tsp salt
1 T minced parsley (optional)
Whisk together the buttermilk, egg substitute and margarine. Stir in the remaining ingredients until just combined. Spread the batter over the chicken mixture and bake for 30 - 35 minutes or until a toothpick inserted in the center of the crust comes out clean.
Beautiful! Do you make it too?
Recap of this week’s thread:
Appetizer* 33 Salsa
Appetizer* 41 Salsa
Meal* 3 Creamy Chicken Tacos
Meal* 11 Asian Lettuce Wraps
Meal* 44 Chicken and Mushrooms
Meal* 77 Toad in the Hole -Yorkshire pudding with sausages
Meal* 79 chicken pot pie crust
Side* 13 wilted lettuce and green onions
Side* 42 green tomato relish
Soup* 11 Cream of Lettuce Soup
Soup* 26 Navy Bean or Other White bean Soup
Soup* 26 Navy Bean and Bacon Soup with vegetables
Soup* 51 Dad’s Vegetable Soup
Soup* 73 My Mashed Potato Soup
(reminder: the number after the category is the comment post it can be found on this week’s thread)
(Please don’t add any new recipes to this thread - It won’t be categorized)
Weekly Cooking Thread for the new week - June 18th
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