What's Cooking in the Mid Atlantic forum: What's brewing on your stove?
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| Gita, to put an icon on your desktop, make your page smaller, then scroll up to the top line( can't remember what it's called ). The icon that's on the left of http:, you can left click and drag it down on your desktop. My daughter just showed me how to do that a few days ago. |
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| Hey Ginny, Welcome!! I'm going to try that. There is a thread somewhere here on how to do it, but your way is a lot simpler. Did you cook something good tonight? |
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| Ginny, I tried it and it worked great! Thank you! |
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| If you right click on whatever page you are on a box will come up that says create shortcut...click on that and it will go on your desk top. 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... |
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| Thanks, Ronnie. I am so computer illiterate. Got a good recipe? |
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| Tonight I'm cooking up a bunch of sausage with peppers and onions. I seem to be on a sausage kick lately after not eating it for a long time. I'll serve it with pasta and the leftovers, maybe without. I'm still trying to use up the rest of the frozen tomato sauce from the 2008 crop, just one more container to go. |
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| I'm sorry to say that since working on this community, I haven't found the time to cook much of anything. Did anyone bake anything this week? Make a particularly nice dinner? Enjoy an old favorite? |
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| My mother was always talking about Depression Era Food. There were several dishes she always served and called them Depression Food. Here's a few great links on this very subject: http://www.recipezaar.com/cookbook.php?bookid=225279 http://consumerist.com/2009/02/learn-to-make-depression-era-... http://www.roadfood.com/Forums/tm.aspx?m=157855&mpage= |
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| I had a nice ham bone left over from Sunday dinner with daughter Suzy's family. Now it's part of a great minestrone that's wafting it's perfume all over the house. We had stuffed artichokes. There's a place in Bergen County called Fairway Market that has meats, fruits, cheeses and veggies that are to die for. Suzy brought them on the weekend for me to cook and they were delicious. |
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| next time I am down near paramus I will stop there Teri... never knew about it before |
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| Gosh, Teri, I have tried so many times to make stuffed artichokes and they always turn out terribly. Now I buy the frozen hearts and use them in whatever recipe I'm working with. Stuffed artichokes and great pie crust are two things I've never been able to master. |
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| Stuffed artichokes.....sooo easy. Recipe passed down generations. Cut off stem Cut across top to get off all the leaf points (or most of them) Put them in a pot (I use a turkey roaster because I always make so many) Sprinkle them with salt, pepper and olive oil. Pour water into pot until about 1/3 up the artichoke. Cover tightly. Let cook for about 35 minutes. Take out of pot but DON'T DISCARD WATER. Spread the middle of the artichoke when cooled. With a long wide metal icing spatula clean out the choke and all the pinchy purple leaves. (easy to eat, then) Fill the new cavity with a mixture of bread crumbs, cheese, pepper salt, garlic powder and olive oil. Put the artichokes with stuffing back in pot and cook about 30 minutes til done. The cooking time always depends on which artichoke is being used, so cook and taste. I cook them partially because I can't get the choke out when they are raw the way my dad and uncles used to. They are well worth the trouble. |
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| Thanks, Teri. I haven't had one in a long time and always loved them. Maybe I'll give it a go. There's no comfort food for me. I've been cooking every day, unless my feet hurt so bad, that I can't stand. Trying to manage metabolic disorders requires a lot of kitchen time. |
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| Has anyone ever roasted cauliflower? Someone told me that it was delicious. I cut a whole one up into giant wedges and brushed it with grapeseed oil tossed it into a grill basket and grilled it. I wasn't thrilled with the results. It seemed a little too dry. Also I'm not so sure that the "grill" flavor compliments the cauliflower they way it does for asparagus or peppers. Any thoughts? I keep going to look for a roasted recipe, but keep getting distracted. DSO doesn't like cauliflower much, so I'm looking for different ways to prepare it as it is full of good nutrients. I get tired of broccoli. I tried baking a "healthier" version of au gratin using low fat buttermilk and parmesan, but he doesn't like cheese on his veggies. He's also not big on mashed cauliflower. |
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| Funny Stormy I don't like mashed cauliflower either or melted cheese on my veggies! OH but I love most all veggies roasted :thumbsup: I cut up the cauliflower in chunks and sprinkle them with olive oil and garlic powder a touch of salt and red pepper flakes. Roast them at 475 to get that nice brown flavor, shake them up a bit or stir them to get them brown all around. I guess I cook mine for about a half hour or so. This works well with broccoli rabe and yummy brussel sprouts too! Fresh garlic is good too if you have it on hand, especially with the broccoli rabe. Sprinkle with fresh parm cheese if you like it. Sauteed spinach in garlic and oil is spectacular, sprinkled with a bit of lemon juice and parm cheese at the end, Oh so good! 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... |
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| Thanks, Ronnie. I don't much care for cheese on veggies either, just thought I'd try it with DSO for the cauliflower. I've never tried roasting Brussel Sprouts. Going to have to try that one. I had pretty much stopped buying the fresh ones as usually I end up eating them all by myself and they are generally so big. Roasting would reduce their size quite a bit. Sometimes I drizzle walnut oil on them and add toasted walnuts. I do like them with olive oil and garlic powder too. Usually, I add the oil at the end after steaming or microwaving the sprouts. I like those frozen baby sprouts. I'll cook half a bag at a time, or sometimes they have sales on the smaller bags. |
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| Recently I've stopped using olive oil when roasting veggies. All of the hoopla about it turning to trans fat at higher temperatures is the reason. I've been using grape seed, canola, almond or walnut oil. If I use grape seed or canola, I add some Olive oil at the end for the flavor. Most of the time I use fresh garlic. I buy those peeled cloves in a plastic jar. I used to get those giant jars at Costco, but always ended up roasting half of the jar, just because they would be about to turn bad. Now I buy a smaller jar, not the real small one, but something in between. I'm going to try your cauliflower method. Thanks  I use red pepper flakes on a lot of things, but never tried them on roasted veggies, so I'll be anxious to see how they turn out.Last week when I made roasted beets , I ground up dried Rosemary and added it. I always use Kosher salt and freshly ground pepper. With the beets, I've been adding the garlic cloves about half way through because the beets take so long to roast that the garlic was getting cooked to death. |
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Speaking of food - I've got all kinds of yummy aromas coming from the kitchen right now - made a coffee-rubbed pork tenderloin, roasted potatoes, carrots and onions (with Herb dé Provence) and mango salsa from yesterdays Tilapia  Hopefully hubster will enjoy the tenderloin \"Those who love cookies love life!\" Otis Spunkmeyer |
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| Ronnie, The Brussel Sprouts are roasting in the oven. I made them your way except I used fresh garlic . So we'll see how they taste. I used the red pepper flakes too. I saw the Diabetic nutrition counselor this morning and she told me that for high heat roasting I should use peanut, canola or grape seed oil. She said peanut was the best. I wasn't too sure how I'd like the flavor of peanut oil with the garlic, so I used the grape seed oil. I'll give them a fine drizzle of olive oil just as they come out of the oven. Becks, That sounds delicious. I've never heard of a coffee rubbed pork loin. Have you made it before or is this an experiment? Did you rub it with liquid coffee? Gosh, I love roasted potatoes. I'm particularly fond of quick roasting fingerling potatoes. Just made some tomato basil salad too. I have leftover roasted beets and last night I sauteed a big batch of zucchini & yellow summer squash , mushrooms with tri colored peppers, shallots, scallions and garlic. Seasoned that with lemon juice, white wine, fresh sage, basil, S & P. Tonight I'll have all of these veggies plus some Haricot Verts with a New York Strip that I'll split with DSO. We'll also have some of the Spelt pilaf that I made on Monday. For dessert, I made a concoction of fresh apricots, greek yogurt and cinnamon flavored toasted almonds. Didn't I tell you that I've become a cooking fool??  |
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| Apparently so have I (become the cooking fool that is) I enjoy cooking, but tired of the same old stuff so I've been experimenting with dishes - hubby is more than happy to be the guinea-pig From Norwegian to Mexican inspired... Hubby was very happy with the tenderloin and it turned out yummy! Never made it before, I've had beef with coffee, but never pork and I went searching for ideas online - made my own 'rub' - with finely ground coffee, paprika, sea salt, pepper and lots of garlic - coat in a thick layer, wrap tightly in saran-wrap for an hour in the fridge, then lightly brown on all sides - in the oven it goes at 300° until done I'll keep experimenting with the rub until I come up with the perfect combination of coffee & spices - I do make another rub that is fabulous on roasts - sea salt, pepper, garlic, paprika and tarragon \"Those who love cookies love life!\" Otis Spunkmeyer |
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