What's Cooking?

[dr_mabeuse]

E-L,

A nice cheap Lager is good for the chili.

Cat

p.s. I never found that dark beers gave my chili a bitter taste, then again most of the dark beers I drink are fairly sweet.

Right, Cat. It's Guinness that's the main culprit. I've made chili using a porter that was great, but porter's are quite sweet.

Doing a kind on Brunswick Stew tonight. Not really, because Brunswick Stew has game in it (squirrel or rabbit usually. Not for me) and this is just chicken, but it uses crushed tomatoes and vinegar and corn to give it a kind of sweet-and-sour tomato taste.

Supposed to have lima beans too but the kids wouldn't stand for that.

 

[SeaCat]

Okay, something I have setting right now. Flavored Cooking Oils.

In 500 Ml. Bottle.
One whole Clove of Garlic, minced.
1/2 Sharp Onion, minced.
Touch of salt. (Not much, just a pinch.)
Fill the bottle the rest of the way with Extra Virgin Olive Oil. (Light if you can find it.)

Set in a cabinet for the next two weeks, shaking at least once daily so the Garlic and Onion doesn't settle to the bottom and form a sludge.

In 500 Ml. Bottle.
One section of Garlic, minced.
1/4 cup minced Scotch Bonnet Peppers.
1/4 cup minced Thai Peppers.
1/2 spoon of salt.
Fill bottle with Extra Virgin Olive Oil and treat as the above oil.

You can use these as you would any other oil in Stir Frying or any other type of cooking.

Cat

 

[English Lady]

E-L,

A nice cheap Lager is good for the chili.

Cat

p.s. I never found that dark beers gave my chili a bitter taste, then again most of the dark beers I drink are fairly sweet.

Cheap lager I can do, I think. Right,I'll let you know how it goes down *grins* when I get round to making it

 

[mcopado]

Here's a very simple version of Jamaican Meat Pies...I had picked up a jar of something called Jamaican Salsa...Tasted terrible as a salsa and wasn't the least bit spicy...so I took a pound of chicken breasts and ran them through my food processor. Then took a 1/2 pound of pork sausage. Half a large onion, chopped...and some minced garlic...and a large potato diced into small cubes.(I boiled the potato cubes for about five minutes then drained them)

I sauteed the onions and garlic in a little oil, then added the ground sausage and chicken, and browned it. Then added the potato cubes. Then I dumped half the jar of salsa over it, a few dashes of jamaican hellfire sauce and some red pepperflakes. After it started to reduce I added two fistfulls of golden raisins...And cooked it all down till the liquid evaporated.

I bought frozen puff pastry dough. Thawed it out and rolled the narrow sheets
out til they were wider and thinner. Then Using a wide glass as a template, cut out a bunch of dough circles.

Then I spooned a few tables spoons of the filling onto the rounds, folded them over, pressed down the joint with a fork abd brushed them with an egg wash, then baked them till the dough puffed up and got golden brown....

Made several dozen...The tasted great, especially the next day...Chucked half of them in my freezer in zipplock bags...

yummy!

{Tonight for Dinner Cuban Picadillo}

 

[SeaCat]

Cheap lager I can do, I think. Right,I'll let you know how it goes down *grins* when I get round to making it

Good to hear, just keep the windows open the next day.

Cat

 

[SeaCat]

Here's a very simple version of Jamaican Meat Pies...I had picked up a jar of something called Jamaican Salsa...Tasted terrible as a salsa and wasn't the least bit spicy...so I took a pound of chicken breasts and ran them through my food processor. Then took a 1/2 pound of pork sausage. Half a large onion, chopped...and some minced garlic...and a large potato diced into small cubes.(I boiled the potato cubes for about five minutes then drained them)

I sauteed the onions and garlic in a little oil, then added the ground sausage and chicken, and browned it. Then added the potato cubes. Then I dumped half the jar of salsa over it, a few dashes of jamaican hellfire sauce and some red pepperflakes. After it started to reduce I added two fistfulls of golden raisins...And cooked it all down till the liquid evaporated.

I bought frozen puff pastry dough. Thawed it out and rolled the narrow sheets
out til they were wider and thinner. Then Using a wide glass as a template, cut out a bunch of dough circles.

Then I spooned a few tables spoons of the filling onto the rounds, folded them over, pressed down the joint with a fork abd brushed them with an egg wash, then baked them till the dough puffed up and got golden brown....

Made several dozen...The tasted great, especially the next day...Chucked half of them in my freezer in zipplock bags...

yummy!

{Tonight for Dinner Cuban Picadillo}

Hey I like this. Leftover central here comes the cat.

Cat

 

[mcopado]

Hey I like this. Leftover central here comes the cat.

Cat

Obviously if you don't have a jar of that so-called Jamaican salsa you have to follow a real recipe to get the right flavors..I can post or email you one from my Jamaican cookbook..

No Picadillo tonight, roads are getting crappy, so no stop at the grocery store...Instead Chicken Mole'!! Had all the ingredients but chocolate, picked up a couble of bars at the gas station on the way home,,,so Mole' tonight, picadillo tomorrow...

 

[entitled]

supper tonight:

a layer of homemade egg noodles in a big-ass casserone dish
brown some deer burger (about a pound and a half, i think) and dump it on top
a layer of cream of chicken soup on top of that
a THICK (think half inch or so) layer of fresh sharp cheddar - picked it up from the guy that made it a couple of days ago
a layer of crushed potato chips

toss the sucker in the oven until the noodles are done. 350 degrees for about a half hour or so.

 

[mcopado]

supper tonight:

a layer of homemade egg noodles in a big-ass casserone dish
brown some deer burger (about a pound and a half, i think) and dump it on top
a layer of cream of chicken soup on top of that
a THICK (think half inch or so) layer of fresh sharp cheddar - picked it up from the guy that made it a couple of days ago
a layer of crushed potato chips

toss the sucker in the oven until the noodles are done. 350 degrees for about a half hour or so.

Sounds yummy...god I miss venison....
You get my email, ENT?

 

[entitled]

Sounds yummy...god I miss venison....
You get my email, ENT?

You mean i'm actually supposed to check that??

hehe... yep. Just haven't gotten the chance to read it yet.

 

[English Lady]

For those of you wondering, attached is a picture of my finished blackforest gateau


It was easier to make than I thought it would be and actually, it tasted really, really tasty. it's only got 2 layers (did the sponge in two sponge tims instead of as one great big cake) and as such, it's not as dry as black forest gateux I've had before. There is one small slice left, we all had 2 slices each, it was that tasty

 

[cloudy]

I actually baked cinnamon rolls this morning.

 

[English Lady]

I actually baked cinnamon rolls this morning.

now they sound nice

 

[lil_elvis]

Ham
Twice Baked spuds
Sauteed brocolli

 

[mcopado]

A Cuban Feast (for one, unfortunately)

Picadillo- A ground beef stew with potatoes, green olives and raisins...
Black Beans - Infused with lime, bay and cumin
Rice
Fried bread

(The only thing I couldn't get up here in Michigan is a plantain to fry...

And an interesting semi-sweet white wine (sutter's Home Moscato)

There's plenty...It'll be ready at 6:30

 

[ElizabethWest]

This is what's cooking right now at Chez Aurora: Beef stew. Yummy.

That's what I had for lunch today. I think mine is better than mom's though.
Shhh! Don't tell her I said that.

 

[carsonshepherd]

If you spend any time around me, eventually you will be eating this:

Instant black bean soup:

1 can of black beans, drained
1/2 cup fat free chicken broth
1/2 cup salsa.

Heat in saucepan.
I like to smush up the black beans with a potato masher.

 

[CrimsonMaiden]

Mexican chicken
taco rice
refried beans

 

[Aurora Black]

EL, that cake is gorgeous! And all of you made me hungry again!

Since I've got classes later today, I'm going to cook a simple tuna and rice dish. We're only two people, so I generally use 1 1/2 cup of Basmati rice and a large can of Rio Mare tuna packed in olive oil (It's great to have Italy as a neighbor). I put 3 cups of water to boil in a small pot and add salt. Once the salt dissolves, in goes the rice.

Meanwhile, I finely chop a clove of garlic and sautee it in a saucepan with a modest amount of olive oil (about the size of one of those old, old 50-cent coins). Then I add the tuna, freshly ground black pepper, a very small amount of salt and a splash of milk to keep the tuna from drying out.

The tuna is sprinkled on top of the arranged rice, and the whole meal is served with a toasted baguette on the side and feta cheese.

 

[mcopado]

EL, that cake is gorgeous! And all of you made me hungry again!

Since I've got classes later today, I'm going to cook a simple tuna and rice dish. We're only two people, so I generally use 1 1/2 cup of Basmati rice and a large can of Rio Mare tuna packed in olive oil (It's great to have Italy as a neighbor). I put 3 cups of water to boil in a small pot and add salt. Once the salt dissolves, in goes the rice.

Meanwhile, I finely chop a clove of garlic and sautee it in a saucepan with a modest amount of olive oil (about the size of one of those old, old 50-cent coins). Then I add the tuna, freshly ground black pepper, a very small amount of salt and a splash of milk to keep the tuna from drying out.

The tuna is sprinkled on top of the arranged rice, and the whole meal is served with a toasted baguette on the side and feta cheese.

How does Tuna come packed in Greece, It's not the same flaky mess you remember from your old stomping grounds in Michigan is it (I'm in Port Huron) I can't see cooking "chicken of the sea" tuna the way you're describibg...The dish sounds yummy though.

 

[Aurora Black]

How does Tuna come packed in Greece, It's not the same flaky mess you remember from your old stomping grounds in Michigan is it (I'm in Port Huron) I can't see cooking "chicken of the sea" tuna the way you're describibg...The dish sounds yummy though.

A fellow Michigander! Very small world.

The tuna is canned, and far from flaky. When you open the can, it's like one solid chunk of tuna (packed with either olive oil or water). I do use a fork to break up the tuna for cooking, but it's way better than whatever Charlie the Tuna can come up with (I forgot the brand name, if you can believe it. I'm spoiled now).

 

[mcopado]

What, nobody's done any cooking lately???

Here's my recipe for last night's dinner...just had a piece for lunch..Of course it is even better today.

Revy Mike's​

Spaghetti Pie​

(Modified from a pre indictment Martha Stewart recipe)​

1 Box of spaghetti, cooked al-dente and drained (8-10 cups)
Jar of favorite red sauce or home made...
7 eggs
3/4 of a tub of Richotta Cheese (or cottage cheese, or 1/4-1/2 cup of heavy cream.)
1 1/2-2 bags of shredded Mozzarella Cheese
half a jar of grated Parmesiano/Reginno cheese
large can of sliced mushrooms
can of black olives sliced
1 ham steak cubed
3/4 bag of sliced peperoni, cut into triangle quarters
big fistfulls of dried parsley
fistful or dried oregano
2-3 pinches of red pepper flakes
1/2 teaspoon black pepper+ salt and pepper to taste

10"x14"- sheetcake pan, between 2-3" deep or whatever the dimension of a traditional sheetcake pan is....

Pre-heat oven to 375

Drain speghetti into a collander...In pot you boiled it in crack open 7 eggs and lightly beat. Whisk in richotta cheese, until mixture is smooth. Dump in one back or equivelent of shreded mozzarella and coa. Dump in approximately have a container of parm/reg cheese into mixture. Add parsley, oreganno, pepperflakes, salt and pepper. mix thoroughly and add in olives, ham and peperoni. Coat thoroughly and toss in mushrooms. Dump in the drained spaghetti and mix it all together thoroughly, making sure that peperoni/ham/olive/mushrooms get throughly spread throughout. You may need to add another egg or more richotta cheese to make sure that everything is throughly coated (I originally started out with 6 eggs and half tub of richotta.)

Lightly grease pan and dump the mess into it, pressing it down somewhat tightly with back of spoon. Pour about a quarter of a jar of sauce on top of it (optional) and spread it over it like cake frosting. Spread out another half- whole bag of mozzarella on top and sprinkle with more grated cheese.

Cover with tinfoil and bake on center rack 40-50 minutes until done in the center. Optionally for a brown and crisp top, remove the tinfoil after the first 40 minutes. Remove from oven and let cool 10-15 minutes. Heat remainder of sauce in sauce pan.

After cooled 10-15 minutes run a knife around the edges to break the brown bits, then divide the pan evenly and cut throughly across the pan...Lift slices of pie out with spatula (should lift easily if it is thoroughly cooked and cooled slightly.) Plate it and cover each piece with a few spoonfuls of sauce...

yummy...it does freeze well for leftovers...

 

[Aurora Black]

What, nobody's done any cooking lately???

Today I made tortelini with Prociutto (sp?) and tomato sauce made with rosemary, but I didn't think to post about it. Forgive me?

 

[English Lady]

We had cornedbeef hash wirral style for tea tonight. Simply it's enough mash for the three of us with about half a tin of corned beef mashed into it. I serve it with baked beans or home made curry sauce for hubby and I and plain for my daughter with some broccoli on the side.


Really thrilling recipe isn't it?

 

[mcopado]

We had cornedbeef hash wirral style for tea tonight. Simply it's enough mash for the three of us with about half a tin of corned beef mashed into it. I serve it with baked beans or home made curry sauce for hubby and I and plain for my daughter with some broccoli on the side.


Really thrilling recipe isn't it?

I dunno, I'm partial to cornbeef hash myself....even the stuff that comes out of a can, as long as I throw on a couple of sunny side up eggs...

yummy!