Food Pron: Recipes and Techniques.

[bailadora]

Query,

have you tried any of the specially flavored balsamic vinegars or oils? I recently bought a Cranberry Apple white balsamic vinegar. I wasn't quite sure what I was going to do with it, but it tasted good in the store. I ended up drizzling it over mandarin oranges. Oh. My. God!

I also bought a Honey Ginger one that goes quite well with stir fry. Just a little drizzle at the end gives it quite the flavor boost!

 

[Que]

Query,

have you tried any of the specially flavored balsamic vinegars or oils? I recently bought a Cranberry Apple white balsamic vinegar. I wasn't quite sure what I was going to do with it, but it tasted good in the store. I ended up drizzling it over mandarin oranges. Oh. My. God!

I also bought a Honey Ginger one that goes quite well with stir fry. Just a little drizzle at the end gives it quite the flavor boost!

Up here I am lucky to find Balsamic at all.....

The bottle I have is a brand I've never heard of and doesn't even certify to be 6 years old, let alone 12!

I'll have to add infused ones to my shopping list next time I hit the "Big City"...Haven't been there in over a month.

 

[Iceprincess12]

Please don't give your dog bones that have been cooked in any type of manner. Splinters and such can cause a whole host of health problems, and in dire cases, even death. Click here to read more.

I appreciate the concern, turkey bones are the ones that are bad and those I never give to my dogs. i've had 3 dogs that have all lived for at least 12 years and beef bones were their favorites. I find that grain is the worst, so many allergies and dog dandruff. No worries though, I know each dog is different and I'll be right there while she is eating to make sure she is ok

 

[bailadora]

I appreciate the concern, turkey bones are the ones that are bad and those I never give to my dogs. i've had 3 dogs that have all lived for at least 12 years and beef bones were their favorites. I find that grain is the worst, so many allergies and dog dandruff. No worries though, I know each dog is different and I'll be right there while she is eating to make sure she is ok

I guess opinion is going to vary from person to person, but one of my good friends is a vet and she said no cooked bones of any kind, period, end of story. But since I couldn't very well quote her, I linked what I could find.

At any rate, I wish you and your fur babies well.

 

[Iceprincess12]

I guess opinion is going to vary from person to person, but one of my good friends is a vet and she said no cooked bones of any kind, period, end of story. But since I couldn't very well quote her, I linked what I could find.

At any rate, I wish you and your fur babies well.

Thank you! She just had her 2nd round of vaccinations and doesn't feel good, so def no bones today

Back to food talk. I bought some of those quaker type chocolate chip granola bars from costco, but I'm thinking I could make some that taste much better and have more chocolate chips. I will be scouring pinterest and will post when I find a recipe that tastes good and is easy to make.

 

[simplegirl]

Here's a healthy granola bar recipe:

2 cups rolled oats
½ cup packed brown sugar
¼ cup wheat germ
¼ cup ground flax
1 tsp ground cinnamon
1 cup whole wheat flour
½ cup raisins (optional) - or add any dried fruit, nuts or seeds, chocolate chips, etc...
¼ cup cherry-flavoured cranberries (again optional)
3/4 tsp salt

½ cup honey
1 egg beaten
½ cup canola oil (you could try subbing with apple sauce)
2 tsp vanilla extract

1 - preheat oven to 350, grease 9 x 13 baking pan
2- in large bowl mix together the oats, brown sugar, wheat germ, flax, cinnamon, flour, raisins and salt. Make a well in the center, pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly in the pan.
3 - bake for about 30 minutes, but watch the baking time. if you leave them in too long they'll be dry. Cool for 5 minutes and cut into bars or squares. DO NOT allow the bars to cool completely before cutting or they'll be too hard to cut.

 

[Iceprincess12]

Here's a healthy granola bar recipe:

2 cups rolled oats
½ cup packed brown sugar
¼ cup wheat germ
¼ cup ground flax
1 tsp ground cinnamon
1 cup whole wheat flour
½ cup raisins (optional) - or add any dried fruit, nuts or seeds, chocolate chips, etc...
¼ cup cherry-flavoured cranberries (again optional)
3/4 tsp salt

½ cup honey
1 egg beaten
½ cup canola oil (you could try subbing with apple sauce)
2 tsp vanilla extract

1 - preheat oven to 350, grease 9 x 13 baking pan
2- in large bowl mix together the oats, brown sugar, wheat germ, flax, cinnamon, flour, raisins and salt. Make a well in the center, pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly in the pan.
3 - bake for about 30 minutes, but watch the baking time. if you leave them in too long they'll be dry. Cool for 5 minutes and cut into bars or squares. DO NOT allow the bars to cool completely before cutting or they'll be too hard to cut.

Ooh, that looks yummy, I think I might substitute melted butter for the oil. I don't have wheat germ or flax-so maybe a bit more flour. I might even add some pb. Thank you for the recipe, this one looks very easy!

Today I did make some cinnamon crustos, they are very easy to make. Just fry flor tortillas in oil, let drain and coat in cinnamon and sugar. I did whip some cream and waiting for some frozen strawberries to thaw. I'm trying to recreate the dessert at one of our mexican restaurants.

 

[Que]

Ooh, that looks yummy, I think I might substitute melted butter for the oil. I don't have wheat germ or flax-so maybe a bit more flour. I might even add some pb. Thank you for the recipe, this one looks very easy!

Today I did make some cinnamon crustos, they are very easy to make. Just fry flor tortillas in oil, let drain and coat in cinnamon and sugar. I did whip some cream and waiting for some frozen strawberries to thaw. I'm trying to recreate the dessert at one of our mexican restaurants.

A Mexican Restaurant I used to go to served Chocolate Chimis. I fussed around making tortillas with cocoa powder in them. Turned out pretty good...since it was experimental, I never did write down how I did it.

 

[Iceprincess12]

A Mexican Restaurant I used to go to served Chocolate Chimis. I fussed around making tortillas with cocoa powder in them. Turned out pretty good...since it was experimental, I never did write down how I did it.

Ooh, that just gave me an idea. Roll up the tortilla and fry in a tube shape, fill with chocolate whipped cream and strawberries. Of course the obligatory powdered sugar sprinkle and voila cannoli!

 

[Aquagal]

Was it similar tasting to like a sopapilla? Sans the ice cream.

 

[Que]

Was it similar tasting to like a sopapilla? Sans the ice cream.

Sopapillas are similar to the Beignets from the French Quarter.

They are made with a dough that is similar to french bread, a little sweet..pretty stretchy dough.

To me tortillas lean towards a salt dough.

 

[Aquagal]

Sopapillas are similar to the Beignets from the French Quarter.

They are made with a dough that is similar to french bread, a little sweet..pretty stretchy dough.

To me tortillas lean towards a salt dough.

Yes, I've handmade both sopapillas and flour torts. I think with fried tortillas you can get that flaky, separated, crusty texture, but the sopapilla bread can get the airy, yet denser texture. Both could be equally yummy. I can go either savory or sweet with sopapillas, it just never crossed my mind to experiment with torts this way. Maybe a rich dark chocolate filling...mmmm, my mind's a whirling.

 

[Que]

Yes, I've handmade both sopapillas and flour torts. I think with fried tortillas you can get that flaky, separated, crusty texture, but the sopapilla bread can get the airy, yet denser texture. Both could be equally yummy. I can go either savory or sweet with sopapillas, it just never crossed my mind to experiment with torts this way. Maybe a rich dark chocolate filling...mmmm, my mind's a whirling.

Try adding cocoa powder and a scant amount of sugar to your tortilla dough. Roll some whipped cream cheese sweetened with a little sugar, then deep fry.

 

[Aquagal]

Try adding cocoa powder and a scant amount of sugar to your tortilla dough. Roll some whipped cream cheese sweetened with a little sugar, then deep fry.

Good ideas!

 

[mwmnpa]

Do you peel your ginger before freezing?

For that matter, do you peel it before use?...I do, and I am not sure one needs to.

I hadn't considered freezing. Does it seem to change much from the experience?

A micro-plane is on my long list of things I haven't acquired for the second half of my life. I use a fine cheese grater with mixed results. By not pressing it all the way firmly against the grate i can get slightly finer results.

I peel it before using, but microplaning pretty much obliterates any peel. And freezing doesn't change the ginger's flavor, which I think is what you're asking.

I saw this yesterday on the FB, and will be my next selection for BBQ time. Because, onions, and because bacon! And spice. I like the additional Sriracha idea too.

http://www.grilling24x7.com/oring.shtml

That looks great!

Go with T-bone...gives you the Ribeye AND a NY Strip.



Wow, that looks good.

I have some Filet Mignons in the freezer I was thinking of wrapping them with bacon around the edge, maybe I could fit them in a thick ring or two of onion THEN bacon-o-fy them....

hungry.

Sorry to be a Food Nazi, but a T-bone is a Filet and NY Strip.

Going to make a pasta dish with sundried tomatoes, spinach, bacon, basil and Parmesan cheese, capping off a fun weekend. Can't decide if I'll make an Alfredo sauce, or a simple wine based, with some chicken broth. Decisions...decisions...

 

[mwmnpa]

And homemade tortilla shells?? Some of you are amazing!!

 

[Iceprincess12]

I peel it before using, but microplaning pretty much obliterates any peel. And freezing doesn't change the ginger's flavor, which I think is what you're asking.



That looks great!



Sorry to be a Food Nazi, but a T-bone is a Filet and NY Strip.

Going to make a pasta dish with sundried tomatoes, spinach, bacon, basil and Parmesan cheese, capping off a fun weekend. Can't decide if I'll make an Alfredo sauce, or a simple wine based, with some chicken broth. Decisions...decisions...

Do you make your own alfredo? I've never liked the stuff in the restaurants, so at home I just use heavy cream and parmesan cheese. I'll use the rotisserie chicken as well. Since it's heavy, peas or broccoli can help cut the richness. I like that it's so easy to make.

 

[mwmnpa]

Made it a couple times, and you're right - it's easy. Otherwise, we have no problem opening a jar. Only eat it a couple times a year, and usually order it out vs having at home.

I'm leaning towards the wine/broth for tonight though.

 

[Que]

Sorry to be a Food Nazi, but a T-bone is a Filet and NY Strip.

Is it a filet mignon? I am kind of a philistine when it comes to beef.

I grew up in a family of 7 kids...back when there were only 5, Mom would buy those thin sliced "7 bone" steaks. She would broil it and dad would carve it up into 7 pieces. Each person got a little meat and a bone to gnaw on.

It's still my favorite flavor of steak...so fatty-delicious.

I have NY strips and filet mignons in my freezer. I got them at the same time marked down. It didn't occur to me at the time that they were a de-boned t-bone?

 

[mwmnpa]

Yup, it's a filet and strip. A great cut, my favorite happens to be the rib eye, a little more flavorful.

Seven kids eh? And I thought growing up in a family with four kids was a lot. The old man liked his beef, but we couldn't afford the cuts were talking about here. My mom made a lot of flank steaks and London Broils, tenderized the heck out of them. But they were cheap, and we liked them. Now, they cost as much as the sirloin cuts.

Know what you mean about buying stuff marked down. I do a lot of my shopping on the last couple of days of the weekly sales cycle.

Put too many sundried tomatoes in last night's meal, tended to overpower everything else. I know better for next time.

 

[Iceprincess12]

So whats on the menu for tonight? Last night we had takeout pizza and breadsticks. So yummy, pizza is my favorite food. My husband isn't picky but I don't even have any food ideas. This might be a tuna fish sandwich and clam chowder night (all from a can).

 

[bailadora]

Roasted Chickpeas over Spaghetti

Easy peasy, and the kids came back for seconds. Score! I could see just making the chickpeas minus the panko for a snack. They're that good. Apparently the kids agreed with me because they were snitching them off the cookie sheet while I was boiling the pasta!

 

[Que]

Chickpeas are one of those rare foods that I am pretty sure I hate.

Nearly always though, it is a matter of having bad experiences early and not having had it prepared well in order to appreciate them.

Since they are huge in many parts of the world, they cannot possibly be as unpalatable as I recall.

Crisping them might open the door to me re-visiting them.

Legumes are always iffy for me. I disliked peanut-butter till I found that it was chunky I objected to. Peas I will eat only if they are small and new from the garden. Raw or steamed no more than 2 minutes and eaten hot. If you trip on the way in from the garden or they have to sit on the plate more than 5 minutes, discard them. Lima beans are an abomination. Lentals are great if cooked through. I will eat canned peas but I am not sure there is a point nutritionally or flavor wise.

Paradoxically split-pea soup on a cold day is one of the best things on earth.

 

[Emerson40]

Chickpeas are one of those rare foods that I am pretty sure I hate.

Nearly always though, it is a matter of having bad experiences early and not having had it prepared well in order to appreciate them.

Since they are huge in many parts of the world, they cannot possibly be as unpalatable as I recall.

Crisping them might open the door to me re-visiting them.

Legumes are always iffy for me. I disliked peanut-butter till I found that it was chunky I objected to. Peas I will eat only if they are small and new from the garden. Raw or steamed no more than 2 minutes and eaten hot. If you trip on the way in from the garden or they have to sit on the plate more than 5 minutes, discard them. Lima beans are an abomination. Lentals are great if cooked through. I will eat canned peas but I am not sure there is a point nutritionally or flavor wise.

Paradoxically split-pea soup on a cold day is one of the best things on earth.

Fresh, warm peas silky with butter. There is no other.

My wife makes a hummus dip that the kids will eat with cut up, fresh veggies, wee crackers, or thin breadsticks. This may be a possible way to reacquaint yourself with the humble garbanzo.

Hummus that is. Not my wife.

 

[mwmnpa]

Roasted Chickpeas over Spaghetti

Sounds great, I have to try that!

Easy peasy, and the kids came back for seconds. Score! I could see just making the chickpeas minus the panko for a snack. They're that good. Apparently the kids agreed with me because they were snitching them off the cookie sheet while I was boiling the pasta!

Chickpeas are one of those rare foods that I am pretty sure I hate.

Nearly always though, it is a matter of having bad experiences early and not having had it prepared well in order to appreciate them.

Since they are huge in many parts of the world, they cannot possibly be as unpalatable as I recall.

Crisping them might open the door to me re-visiting them.

Legumes are always iffy for me. I disliked peanut-butter till I found that it was chunky I objected to. Peas I will eat only if they are small and new from the garden. Raw or steamed no more than 2 minutes and eaten hot. If you trip on the way in from the garden or they have to sit on the plate more than 5 minutes, discard them. Lima beans are an abomination. Lentals are great if cooked through. I will eat canned peas but I am not sure there is a point nutritionally or flavor wise.

Paradoxically split-pea soup on a cold day is one of the best things on earth.

Dude, you have "High Maintenance" stamped all over you!

Leftovers tonight, my botched spinach and sundried tomatoes dish.