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Preview of the Weekly Cooking (and things related) Thread
Posted on 02/01/2015 5:22:16 PM PST by Jamestown1630
Well, I have accepted the challenge, and this is a preview of the New Cooking (and things related) Thread.
I'll post a tried-and-true recipe each week, on Friday evening; and I hope we generate lots of Good Cookin'!
I'd like it to also include recommendations of kitchen-ways - equipment that people find useful, techniques from Old Folks and Old Days, and new-fangled stuff, as well.
(As an example: The Husband Unit and I have a bet on the Super Bowl, and if my team wins I get to buy one of those little counter-top ovens that are run on tea-light candles. It's looking iffy at this point; but I'll get the stove anyway ;-)
Best,
JT, always prepping for good eating in Hard Times :-)
TOPICS: Chit/Chat; Food; Hobbies; Miscellaneous
KEYWORDS: cookery; cooking; entertaining; food; newmexicancookery
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To: kalee
Wow, that sounds really good. Now that I’ve gotten into Peanut Soupage, I’ll have to try it.
-JT
One of my historical heroes is George Washington Carver; the Wiki on him (q.v.) is very well-done.
21
posted on
02/01/2015 5:56:57 PM PST
by
Jamestown1630
("A Republic, if you can keep it.")
To: Jamestown1630
I want on your ping list please.
22
posted on
02/01/2015 5:58:22 PM PST
by
Library Lady
(When little men cast long shadows, the day is almost ended... Paul Harvey)
To: JRandomFreeper
I expect you to be on this type of thread :)
23
posted on
02/01/2015 5:59:08 PM PST
by
txhurl
(RINOs: conservatives aren't electable yet they disguise themselves as conservatives to win.)
To: txhurl
It's time to turn these types of threads over to the younger generation. ;) I'll just watch.
/johnny
To: Jamestown1630
Load me on, por favor......
To: Jamestown1630
Chicken with Apples and Bacon
Ingredients
6 chicken thighs, bone-in/skin on
2 Tbsp. vegetable or canola oil
2 slices bacon, diced (applewood smoked is nice!)
1/2 cup diced onion (about 1/2 medium onion)
1/4 cup white wine
3/4 cup apple juice or cider
3/4 cup chicken stock
2 cups thinly sliced apples (about 2 un-peeled apples, cored, quartered and sliced)
1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried thyme or Herbes de Provence)
1/4 cup heavy cream
1/2 tsp. dijon mustard
1 Tbsp. cornstarch mixed with 1 Tbsp. water (or mix with reserved pan drippings for a bit of extra flavour) Salt and freshly ground pepper
Instructions
Preheat oven to 375° F. and line a baking sheet with foil (for easy cleanup!). Set aside.
In a large skillet, heat vegetable oil over medium-high heat. Dry chicken thighs well and sprinkle skin with salt and pepper. Once oil is hot, place thighs, skin side down in to the oil and allow to cook until golden brown. Flip and cook on the other side for a few minutes. Remove chicken to the prepared baking sheet and place in to the pre-heated oven. (*Watch skin as chicken cooks in the oven and cover loosely with a piece of foil if it starts to brown too much).
Meanwhile, remove the oil and drippings from the pan and reserve. Cook the bacon in the same skillet over medium-high heat until starting to brown. Add the onions and cook until the bacon is crisp and the onions are lightly browned. Add the white wine and allow to cook until the alcohol smell burns off (1-2 minutes). Add the apple juice, chicken stock, apples and thyme. Bring to a boil, then immediately reduce heat to medium-low and allow to simmer until apples soften. Add the cream and dijon to the sauce and stir to combine. Add a bit of the cornstarch/water mixture a bit at a time until sauce thickens to your liking. Taste and add salt and pepper, to taste.
Remove chicken from oven and check for doneness (if you have a thermometer, should be about 165° F.). Otherwise, cut in to one and check. Juices should run clear and the meat should not be pink near the bone. If necessary, return to the oven for longer while you keep your sauce warm over low heat. Place chicken on a large serving plate. Spoon sauce around chicken and serve. This chicken is nice with mashed potatoes or rice.
Author: Seasons and Suppers / www.seasonsandsuppers.ca Prep time: 15 min | Cook time: 40 min | Total time: 1 hour">
26
posted on
02/01/2015 6:05:17 PM PST
by
Dallas59
To: Jamestown1630
27
posted on
02/01/2015 6:05:42 PM PST
by
mykroar
("Never believe anything until it has been officially denied." - Otto von Bismarck)
To: Jamestown1630
It is now February. What were the colonies eating this day, 350 years ago? Making salad out of nettle, what grows wild in the forests of the East coast? A lot of fish chowder, maybe?
28
posted on
02/01/2015 6:07:15 PM PST
by
txhurl
(RINOs: conservatives aren't electable yet they disguise themselves as conservatives to win.)
To: Jamestown1630
I hope you like it. I have another recipe that calls for half and half in addition to the chicken broth. It is richer and more filling, something not needed at Thanksgiving but good on cold nights. :)This recipe also makes considerably less, 2 meal size servings and 4 starter course servings for company dinners.
Colonial Peanut Soup
1T Butter
1/4C Minced Onion
1/4C Minced Celery + Leaves
1T Flour
2C Chicken Stock
2/3C Peanut Butter (Smooth, All Natural)
1/2C Whole Milk or Half n’ Half
Heat butter and cook celery and onion until transparent, 3 mins. Stir in flour and cook 2 mins stirring constantly. Add chicken stock and bring to boil, stirring constantly. Reduce heat to medium and simmer until thickened. Strain mixture through a sieve pressing down to
extract all the flavor. Return to low heat and add peanut butter and half n half. Simmer 5 mins.
29
posted on
02/01/2015 6:07:31 PM PST
by
kalee
To: doorgunner69
30
posted on
02/01/2015 6:09:25 PM PST
by
Jamestown1630
("A Republic, if you can keep it.")
To: trisham
Thank you! We like it and it is expected that it will be on the Thanksgiving table. lol One year I decided to shake things up and left it off the menu. I found our teenage son in the kitchen making the soup.
31
posted on
02/01/2015 6:10:50 PM PST
by
kalee
To: Dallas59
Ooooh..... that actually looks colonial.
32
posted on
02/01/2015 6:11:44 PM PST
by
txhurl
(RINOs: conservatives aren't electable yet they disguise themselves as conservatives to win.)
To: kalee
One year I decided to shake things up and left it off the menu. I found our teenage son in the kitchen making the soup.**********************
That's pretty cool, actually. :)
33
posted on
02/01/2015 6:16:16 PM PST
by
trisham
(Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
To: txhurl
Try to cook stuff I can find at Walmart....cheap.
34
posted on
02/01/2015 6:16:52 PM PST
by
Dallas59
To: Jamestown1630
Could you add me to the list, please? 🍔 🍟
35
posted on
02/01/2015 6:17:03 PM PST
by
Fast Moving Angel
(It is no more than a dream remembered, a Civilization gone with the wind.)
To: Jamestown1630
36
posted on
02/01/2015 6:21:21 PM PST
by
4everontheRight
(And the story began with..."Once there was a great nation......")
To: Fast Moving Angel
37
posted on
02/01/2015 6:26:14 PM PST
by
Jamestown1630
("A Republic, if you can keep it.")
To: Jamestown1630
Looks like fun! Pings please.
38
posted on
02/01/2015 6:27:20 PM PST
by
MV=PY
(The Magic Question: Who's paying for it?)
To: 867V309
Well, do you have a recipe for Stone Soup?
-JT
39
posted on
02/01/2015 6:27:43 PM PST
by
Jamestown1630
("A Republic, if you can keep it.")
To: kalee
I’m going to have to try that one. Thanks.
40
posted on
02/01/2015 6:31:22 PM PST
by
Jane Long
("And when thou saidst, Seek ye my face; my heart said unto thee, Thy face, LORD, will I seek")
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