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Name: Sally central Maryland slef employed writier
PHEW
The weather turning cooler will accomodate the bean soup to be made with the ham bone . maybe tomorrow.Then Friday could be some chicken thighs and wings. I once did this chicken thighs oreganato, it was good, basically chicken thighs with OO and lots of oregano baked at 500 degrees. It had the skin on probably, so it got crispy. The package I have is skin off, so I might have to adjust. The wings I will precook and then use BBQ sauce. OK now thats a plan, I can get those two things out of the freezer today into fridge.
I still have a bargain ThanksGiving turkey in the freezer, I've got to get that done soon.
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I love chicken prepared that way. And the thighs are especially tasty. I also do it that way sometimes using garlic, rosemary & lemon with the OO.
I stopped in two supermarkets last week and neither one had any split breasts with the skin on. They were all skinless. I hate that. I want the skin on for baking to seal in the juices and flavor the meat. That wonderful aroma comes from the skin crisping.
I'm still working on cleaning out the freezer. Last night I used up some frozen edaname succotash from TJ's and a bag of their mushroom risotto. I had them with some leftover pieces of a Costco whole roasted chicken. Those Costco roasted chickens are so big that they really should only be bought by families. Well, the cats and I really enjoyed that one. If it were winter, I would have frozen some for soup.
Name: Sally central Maryland slef employed writier
Yay my thighs are ''skinned'' after all. Now that would be an odd sentence without context.
Yes you get less and less choice in the grocery. (cuz 'nobody' cooks anymore) Cook Illustrated told me to brown my chicken pieces with skin, for cacciatore, and get that browned essence in the pan, then skin the pieces and return. I must say I have made some 'mean' cacciatore that way!
And you can hardly ever find Pick o the Chicks, which was great for kids, you could get some white meat and then some drumsticks, without buying two whole packs of chicken at once.
Yummy yummy TJs- I will make a trip soon , sounds great.
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Made a great impromptu salad for Easter dinner. Arugula from the garden, tomatoes, purple onions, a can of black beans, olive oil, vinegar (about 50/50 apple cider and balsamic), and a hearty dash of my favorite store-bought seasoning - it's called No Salt Seasoning from Costco. Kinda like Mrs. Dash, but I like its flavor a lot better. I let it sit for a few hours so the vinegar wilted the arugula and the flavors combined. Yum!
Wanted something just a bit heartier than a green salad for the arugula, and everyone loved it (which kinda surprised me... my extended family isn't much into fresh, healthy foods).
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
That sounds interesting Bit. I have never put Black beans in a salad. I've used cold cooked lentils and they were quite good. I'll have to try that one. I love Arugula, but my favorite is Mache. I would like to find some seeds for that. I like your combined vinegars too. I would have been tempted to add a teaspoon of pure maple syrup to that, or to add some dried cranberries.
I think lentils might've been better in this, but I was at my mom's house and those were the only beans on hand.
I make a wonderful salad all summer with black beans, red bell peppers, jalapenos, onions, fresh corn, and lots of cilantro, dressed with lime juice (or vinegar if I'm short on limes) and salt. Very simple, but makes a great dinner on those hot days when I want something cool and fresh to eat.
I don't really eat meat, so beans are a staple for me in all kinds of dishes.
Name: Ronnie Southeastern PA~Zone 6 I Love MAM~So Happy Together
Bit your salad does sound good I will have to leave out the cilantro though, I don't care for it
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I have never really cooked with cilantro. It has become popular with the rise in Texmex cuisine. I don't hardly ever cook any of that, but will eat it out at restaurants. So, I never used it at home. I have had coleslaw made with it and that is really delicious. It's a nice foil to the sugar in the slaw.
Funny, I was just over at the nutrition thread before I saw your reply here.
I love cilantro, especially fresh, raw cilantro. It's definitely my favorite herb (though basil is up there too). It's really what makes the salad for me. It's not just in Mexican dishes - you get a whole different set of flavors with it in Vietnamese food. I understand it's an acquired taste, though - I have one friend who swears it tastes just like soap to him.
Speaking of cole slaw, I make an Asian-inspired one with sesame oil, rice vinegar, and soy sauce (sometimes I add sesame seeds and red pepper flakes as well) instead of the mayonnaise dressing. I don't like mayo, so it's my favorite slaw.
Now I want to make it with some cilantro mixed in!
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
It has a sweet peppery flavor. You definitely want to try it. It's also sold under the name of Lamb's Ears.
I've never had a slaw seasoned with soy. That sounds interesting. I really try to limit my soy consumption because of all of the cancer in my family. Vietnamese Cuisine is delicious. There hasn't been a dish that I've tried and not liked. I find Thai cuisine quite pleasing too.
If you don't like mayo based slaw, but would like a creamy slaw, try making it with plain greek yogurt. Some people make their creamy slaw from heavy whipping cream, no mayo at all. I prefer a thin runny slaw to a heavy creamy one and also enjoy the clear slaws, particularly broccoli slaw.
What did you think of those brownies made with black beans?
Were those on a different thread? I suddenly can't find them...
Anyway, I haven't made the from-scratch ones posted here, but I have made the super-easy version: a can of black beans, rinsed, put back in the can, and filled to the top with water, then pureed and mixed with a box of brownie mix.
They were delicious. Very fudgy and rich, and super dense - unlike most sweets, you only wanted to eat one because they filled you up. I haven't made them in a while, though. I've been trying to cut back on both sweets and processed foods, and that falls into both categories.
Sally.. can you post your bean / ham bone soup recipe please.. I didn't have beans.. and no room in the freezer so I ditched the bone.. I would like to try that next year though
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maybe tomorrow.Then Friday could be some chicken thighs and wings. I once did this chicken thighs oreganato, it was good, basically chicken thighs with OO and lots of oregano baked at 500 degrees. It had the skin on probably, so it got crispy. The package I have is skin off, so I might have to adjust. The wings I will precook and then use BBQ sauce. OK now thats a plan, I can get those two things out of the freezer today into fridge.
you get less and less choice in the grocery. (cuz 'nobody' cooks anymore) Cook Illustrated told me to brown my chicken pieces with skin, for cacciatore, and get that browned essence in the pan, then skin the pieces and return. I must say I have made some 'mean' cacciatore that way!
