Posted on 10/02/2022 4:08:25 PM PDT by Jamestown1630
One of my favorite routine recipes is a very simple broccoli cheese casserole, made with layers of broccoli, a roux, finely diced onions and cheddar cheese. Looking for something slightly different, I found Julia Child’s recipe for a Cauliflower au Gratin, which uses Swiss cheese and is a little more complicated but would make a great side dish for a Thanksgiving or Christmas dinner. Here is the recipe from the website ‘Two Chums’:
https://www.twochums.com/cauliflower-au-gratin
****************************************************
When I first began this cooking thread at the beginning of 2015, I posted a recipe for Peanut Soup, a Southern classic since the 1700s; and with ‘soup season’ and Thanksgiving coming up, I thought I’d link to it again. When I made this, I was really surprised – it’s a very good soup and doesn’t taste at all as one might think. Virginia Peanut Soup:
http://www.washingtonpost.com/pb/recipes/virginia-peanut-soup/14444
*****************************************************
I’ve always been intrigued by the notion of the English afternoon tea. I could make a meal of appetizers in a restaurant – I like meals with lots of small, different little things. And while the savories in a traditional English tea attract me most, I like petit fours – and Kevin Lee Jacobs has an easy technique for making these sweet little treats from a purchased pound cake:
https://www.agardenforthehouse.com/petit-fours-with-white-chocolate-glaze/
JT
This month, a miscellany. (If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Cooling down here now.
Time of the year for soups and stews.
Mrs. R17 will be making a pot of chili tomorrow.
Anyway, my family LOVES brussels sprouts. I am proud of this because such as brussels sprouts is often mocked.
Follows is the "recipe" I used for my brussels sprouts this week:
My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!
It was terrible!!!!
I must add, in the interest of giving all the details, that I had no lemonade but I had some limedade stuff so I used this
I normally prepare brussels sprouts by boiliing then adding plenty of salt and butter before serving.
Again, this recipe was terrible.
I am convinced brussels sprouts should never be baked.
We recently visited our daughter in Oregon. She’s a world traveler, and loves all sorts of cuisine. While we were there, she had gotten some cabbage on sale, so several of our meals had cabbage in them.
She’s vegetarian/pescatarian but her fiancé is a meat eater, like us. So she often substituted seafood where we had meat.
One dish was like a Mexican type of chili. https://sunbasket.com/recipe/pinto-bean-and-hominy-pozole-rojo-with-queso-fresco
You can add chicken or pork if you’d like, but we sometimes do a vegetarian meal when we don’t want to feel weighed down. We made a pot of this last night, and it was nearly as great as hers was.
Another that we haven’t made yet is called Okonomiyaki (Japanese cabbage pancakes). They were really great too. Served alongside grilled salmon or grilled skirt steak (teriyaki type marinades). I haven’t made this recipe yet, but will be trying sometime this week. https://recipes.otafukufoods.com/recipe/simple-okonomiyaki-kansai-style/
My husband is very ‘Keto’, but he seems to have tired of the all-meat chili we’ve been making with Wick Fowler mix. I’m not always Keto, and I’ve been wanting to make a bean Chili. Do you have a good recipe?
My husband often roasts them. First he slathers them in olive oil, salt and pepper, and then roasts on a sheet pan until outsides are crispy.
I prefer them like this:
Dilled Brussels Sprouts
¾ lb. fresh Brussels Sprouts (We prefer the Hanover frozen Baby Brussels Sprouts for this)
1 Cup Cider Vinegar
½ Cup Cold Water (we use a full cup, to make it less sour)
1 clove Garlic, split (we use two)
1 dried Chili Pepper (we use two)
1 Tablespoon dried Dill Weed
1 Teaspoon Salt
(We use one bag of frozen Hanover Gold Line baby Brussels Sprouts)
If using fresh sprouts, remove any yellow or wilted leaves on the outside, cut a small ‘x’ in the base of each, and soak them for a few minutes in a bowl of cold water. If using frozen sprouts, just thaw them before beginning.
Combine all ingredients in a medium saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.
(Additional garlic, and/or additional chili pepper, can be used, depending on how spicy you like it)
No recipe.
Ground beef, kidney beans, tomato sauce, spices...
I grew up eating hominy, fried in the grease leftover from cooking bacon. I’ve wanted to try a hominy pozole.
You’ll never want to make another recipe after you try this:
https://sugarspunrun.com/best-chili-recipe/
Just me, but I’d take the recipe you’re comfortable with and add some water and beans (canned chili beans) near the end of the cooking process.
That looks wonderful, especially with all the toppings! I’ve save it :-)
I was just about to private mail you because it felt so long since your last cooking thread, I was worried about you! And I am greedy for your thread ; )
Chili recipe:
1)1-2 lbs ground chuck
2) a large onion chopped or 1/2 mooned we’re good
3) a can of pureed cento tomato
4) chili powder, cumin, salt, pepper, unsweetened cocoa powder, flour, dash garlic powder, 2 bay leaves
5) 1 can whole kidney beans & 1 can Bunny beans bean puree from New Orleans..adds a delicious smooth, creamy quality
To make:
1) brown ground chuck & onions together
2) add 2 large spoonfuls of flour,1 large spoonful of cocoa powder, maybe a quarter cup of chili powder, a big spoon or 2 of cumin, & shake of garlic powder.
3) stir around to cook out the rawness of the spices for a few minutes. It will get very brown.
4) add water, beans, tomato puree, Bunny beans, & kidney beans. (If you like a chunkier chili you can omit the puree & add diced tomatoes & add 2 cans of kidney beans)
5) bring to a summer & then check if it needs thinning w/water & if it needs more salt.
6) I usually simmer for an hour or more.
Play with it to discover your level of spice, etc. This freezes beautifully. I like to add a crumbled sweet cornbread muffin & lots of shredded cheddar in my bowl!😋😋😋☺️
That would work, but I’d like to try making the whole thing from scratch, instead of using the mix (even though it’s very good! especially if you’re doing keto - just don’t use the masa packet that comes with it.)
I also used to add 2 shakes of cinnamon to the spice/flour mix, but my husband doesn’t like the cinnamon so I stopped.
I forgot: add the bay leaves after the liquid & beans.
I was wondering how well beans will freeze. We make a navy bean/sausage/spinach soup that seems to freeze very well, but I’ve often read that beans don’t really come out well frozen...
(Yes; busy this weekend and a little late with the thread.)
Baked brussels sprouts can be really good. Here’s how we do them: Wash fresh sprouts, cut in half. Melt butter in a skillet, about 1/2 stick per pound of sprouts, sauté some diced onion and some bacon bits in the butter, season with salt, pepper, and a little garlic powder, maybe a little cayenne if you like some heat. Toss the sprouts with the butter, onion, etc. until they’re coated, then put them in a baking pan with a splash of water, cover tightly, and bake at 350 for about 1/2 hour. They’re steamed more than roasted.
I've been frying them with potatoes this week. Nice filling combo...
That looks good. I always want black beans in nachos, frijoles refritos, or burritos; and Goya makes a pretty good canned black bean soup.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.