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While not in a cookbook, I'll be making two instant pot recipes tomorrow:
https://www.pressurecookrecipes.com/instant-pot-chili/#recipe -- my go to recipe for chili (minus the beans b/c chili does not have BEANS!)
http://www.bruceandmark.com/recipes/2018/2/2/instant-pot-ramen-broth.html -- first time for this
I am sort of in awe over some of the things I see people cooking via sous vide. Turkey. Prime rib. Pork shoulder. We are talking two DAYS of cooking. That is insane. Bet it is incredibly tasty, though. LOL
I'm still kinda on the fence about sous vide at the moment. Mostly, the safety factor is freaking me out; but I'm reading up on food safety and technique and set ups.
Your photos are lovely, and I'm sure the food was delicious!
Thinking appliances, I have a HUGE Sharper Image counter oven with two top burners. We used it to make the green bean casserole at Thanksgiving this year. It is monstrous and lives just outside my kitchen on a large cart (with the rest of my cookware and appliances). I could leave the cart in my kitchen, but I find that I move it around the space constantly. If I park it just outside the kitchen, it stays put.
I'm sort of disappointed in Sous Vide at Home, Fetterman. There's lots of great info; but the recipes are very "unicorny." In fact, it reminds me of how Bon Appétit has gotten. The recipes in that magazine used to be solid, easy to follow, no crazy techniques or ingredients. Now, the recipes are sometimes ridiculous. Granted, sous vide is a crazy technique; but I was hoping for more of a primer on sous vide and not food porn. Still, I marked down several recipes on my little notepad. And if I'm daring, maybe, some day(s), I'll sous vide for 36 hours straight to make the (supposedly) most perfect Puerto Rican Pernil. Yes. Thirty-six hours. Overall, the book is good; just not what I wanted to start off with.
Why do good food magazines do this? I treasure my late-60s copies of Gourmet, and their books from the 1950s are gems, but after that they went "upmarket", with articles and recipes of no relevance or interest to real human beings. I was not in the least surprised that the enterprise failed what? over 10 years ago?
I like to DIY a lot of products, but so many of the recipes are full of unicorn stuff. I don't care if you tell me where to buy all the exotic things, if I have to spend $100 to make 2 oz. of lotion, I'm not going to do it. Coconut oil for the win.
>15 .Monkey.: I have been listening to Cooking with Bruce & Mark podcasts (for weeks now). Mark talks about two trends that have happened in cooking (and thus cookbooks) -- "overprofessionalization" and hrm, I've now forgotten the other term he used. Basically he says that people have veered so for into the art of cooking, they forget the basic science of cooking.
>16 MrsLee: Funny you mention lotion. I scanned a recipe for lotion from my mom's collection over the holiday and it calls for unibase. Neeeever heard of unibase in my life. Mom shrugs and says, "it's unibase. You buy it for lotion." Still have no idea what it really is. LOL
I googled unibase and got half-a-dozen references to software. Can't imagine putting that into lotion.
Please note that although it says "side effects" there aren't really any, other than the standard allergy items (skin rash, etc.). For further amusement, UniBase (note the capital "B") is a paint additive.
>21 Lyndatrue: It looks like, maybe, Fagron still sells unibase. Although, that may only be for commercial volume. Wonder if a compounding pharmacy would have it or order it. Hrm.
If you are interested, four of the platforms where you can listen:
Neither The Food Lab or All Under Heaven are "dinner on the table" cookbooks even though The Food Lab is traditional American fare. Definitely romanticized.
All Under Heaven definitely has some simple everyday stuff (millet porridge cannot be more simple) but the approach is romanticized. The Food Lab always wants to find a new improved way to cook a tried and true favorite.
Tonight, I tried again b/c I am stubborn that way. This batch LOOKS like bagels. I am hoping they taste as good as last night's batch.
Today, I also made vegan chili from Bruce & Mark. I am not impressed. It tastes like there's one note -- mud. It is also spicier than I like. I'll take that to work and see if anyone likes it.
Tomorrow, I am going to sous vide a beef filet. I may even do another round of bagels with cranberries and orange zest.
I didn't sous vide today. Or make cranberry orange bagels. Instead, I interacted with world via lunch with a friend and shopping.
I would argue the "best ever" b/c A) it takes at least a day to age and B) every day it ages it gets just a little hotter.
In other news, now that I've binged on Cooking with Bruce and Mark, I've switched to a Great Courses podcast. Food: A Cultural and Culinary History: https://www.thegreatcoursesplus.com/food-a-cultural-culinary-history
Remember mind blowing recipes for chocolate cake, sugar cookies, fresh fruit tart, poached pears with chocolate ganache, and beef stew with olives. Plus a recipe for crispy chocolate cookies that no one liked.
Also remember being unable to make most of the meat recipes because the cuts were unavailable. I desperately wanted to make a sea bass (or similar? it was a long time ago) recipe but sea bass was nowhere to be found. Same with ingredients for making stock that seem to be ubiquitous in recipes like chicken backs, wing tips, beef bones, etc. I supposed if you can get to a butcher you can get those things but grocery stores don't really stock them.
It's like Bruce and Mark said, if you live in NYC or even a smallish city you can buy sea bass and wing tips no problem, but if you live in back woods middle of nowhere it's not happening.
So I feel like that was always a problem.
But now with increased globalization ethnic ingredients are easy to come by in even small cities no problem, so we're adding that into the mix. It makes for interesting recipes but if you live in back woods middle of nowhere it's still not happening.
Plus I feel like the internet is also pushing food magazines becoming trendy. If you want a recipe for basic stuff like banana bread you can go online and find thousands of recipes easily. Where in the past you'd to be taught or find a cookbook or a magazine with a nice recipe. So the magazine has to set itself apart, and they do that by being trendy. "Banana bread" is boring. "BEST Banana Bread - NEW method!" with a unique ingredient might sell a magazine.
>36 Settings: I think mags like Taste of Home still cater to that "basic, homespun, Grandma made this" recipe ethic. By far, I prefer solid recipes with clear testing and explanations than "use this new technique that requires monkey hair and a blow torch!!" Although, I do covet a butane torch...I'll have to settle for my broiler and my gas range. lol
What's sort of funny is that Cooks Illustrated is part of America's Test Kitchen along with Cook's Country...and they all used to be VERY distinct. I see less distinction between them now.
Last time I tried to make Creme Brulee I messed it up by broiling it too long. D: It liquefied. Could have used that blow torch.
Yeah, I think clear testing and explanations are better than new techniques too. Like with stock there seems to be a trend where recipes that require a pressure cooker or grinding up meat in a food processor are presented as superior to just boiling it a really long time. Idk, boiling has gone through millennia of testing and grinding up bone-in meat sounds like a good way to break a food processor and get meat juices all over your kitchen.
Also, I made sourdough crackers today, which are delicious (oddly they taste like cheese crackers, but no cheese was added), but I need an easier process. It said to roll them out on floured parchment paper, which I didn't have, so used waxed paper. After they were baked, it was a pain to get them separated from the paper. Have you made crackers? Any suggestions?
cinnamon crunch bagels
dog biscuits -- peanut butter beef
Food prep -- coldstart yogurt, mac & cheese, and lentil sloppy joe filling (vegan chili top middle and right from last week)
bagels -- cranberry orange, finally!
After my crazed couple weekends of bagels, I've decided to read Beard on Bread. There may be more baking in my near future. LOL
>45 MrsLee: Food prep! It's only me; and yes, sometimes I get waaaaaaaaaaaaaaaaaaaaaay ahead of myself with food -- like bagels. Luckily, I work with librarians. We love food. lol
I usually cook enough food on Saturday/Sunday for 1-2 weeks (sometimes it ends up 3-4 weeks if I have freezer space). I generally fix breakfast, lunch, and dinner. So, for a week, that's 21 meals. Two weeks is 42 meals. etc. Here's how this weekend broke down:
Mac & Cheese: 6 1-cup servings -- that will probably be 12 meals b/c I can't eat 1 cup of mac and cheese at one sitting
Lentil Sloppy Joes: 15 1-cup servings -- I'll have to freeze some of this
Vegan Chili: leftovers from last week -- I have 3 servings left
Coldstart Yogurt: 15 1-cup servings -- I can't freeze this, so I will be eating a LOT of yogurt in the next two weeks.
Bagels - cinnamon crunch went to work this morning
Bagels - cranberry orange -- I'll probably freeze them and eat them on the weekends since I have yogurt to eat.
I may or may not fix something else this coming weekend. If I do, some of what I made recently will end up in the freezer. I'm trying really hard to not freeze anything right now. I'm working on eating out of my freezer (and pantry) whenever possible -- that's why there's so many servings of yogurt and fruit. I had blackberries, mango, and blueberries in the freezer. In fact, I still have a huge gallon bag of blueberries to finish.
Thinks: We should also look into the domestic arrangements of the Maasai of Kenya and Tanzania. That may be easier.
I'd forgotten how huge a double batch of these is. I ended up having to make the main part of the dough in the mixer and then hand stir the add-ins. Ended up making 56 cookies. Half went to work. Half went in the freezer until book club on Monday.
Didn't make this to spec. I don't like penne. I only had small shells. That was probably the biggest failing in this recipe. So, entirely my fault that while the dish is good, it's not very saucey. Having said that, I'm not sure I would trust a pasta recipe like this in the IP. It's a good thing I was working in the kitchen while making this or I would have been scraping scorched mac & cheese into the trash. The IP never pressurized (the whole scorching thing causes this), never gave me the burn message, and started counting down the five minutes of cooking time. I had to pull everything being careful not to scrape up the just scorched bit. Then I poured everything into a casserole I thought was appropriate for the volume of mac & cheese AND fit in the IP. It did not fit in the IP. Then I had to pour it all into a SMALLER casserole. That worked. The pasta cooked fine at that point. But then there was no way to mix in the cheese which meant ANOTHER baking dish before I was able to portion it out. I am REALLY tempted to fiddle with the recipe until I get it right because the flavors are great; I just am never going to make this with penne so following the recipe isn't ever going to happen. I looked for volume equivalents of 1lb of penne versus 1lb of small shells. All I kept finding was uncooked to cooked. Or macaroni, penne, and medium shells. Anyone happen to know how many cups 1lb of penne makes? I have another 1lb of small shells, that's easy enough for me to measure. lol
Lentil Sloppy Joe filling from The Great Big Pressure Cooker Book
I've made this before. In fact, I love this recipe. If you like sloppy joes that aren't super sweet or ketchup-y, this is a great recipe for you. I also double the recipe every time I make it. Since I have made it before, I had no worries about subbing a small portion of the French green lentils with red lentils. Yes, red lentils basically cook to mush while French green lentils hold their shape. However, I was only subbed about 2/3 of a cup because I ran out of French green lentils. I like how silky the red lentils get in this dish.
I'm pretty sure it's too wet for me to be making bread today. Still, I may try scones. I saw a recipe on youtube for scones: https://www.youtube.com/watch?v=89M-P-N0d_A
1000 g self-raising flour
1/2 tsp salt
15 g baking powder
250 g salted butter, room temp
175 g sultanas
375 ml full fat milk
175 g caster sugar
1 capful vanilla
Combine flour, salt, and baking powder. Add butter. Rub in until you have "fine bread crumbs." Add sultanas. Combine milk, sugar, egg, and vanilla. Beat lightly. Reserve about 3-4 tablespoons for coating the tops of the scones. Combine wet into dry. Mix lightly until it binds. Turn out onto work surface. Mix into it all holds together but no more than that. The dough shouldn't stick to your hands. Roll dough to about 1 inch thick. Cut scones with 2.5 inch round cutter. Should yield 16-18 scones. Place on parchment covered baking sheet. Rest several minutes. Top with egg mixture. Bake at 180C for 17ish minutes. You may need to turn the pan about halfway through.
Someone explain Cream Tea to this American. Maybe just explain "Tea" to this American.
Ok, found another recipe for scones that I totally adore...mostly because the baker is...enthusiastically chill?...just watch. lol https://www.youtube.com/watch?v=y1xpm2XraU8
Recipe here: http://annabellewhite.com/buttermilk-scones/buttermilk-scones/
ETA: link works, you have to take off the https that your browser keeps applying
Oh, I can't seem to get to her recipe through that link, it says it is broken.
ETA: Here's something weird. She goes on and on in the video about NOT touching the dough with your hot hands...but the recipes specifically states to work the dough with your clean hands. Ugh. Annoying.
Still going to try the knife technique on this! Once I go buy some buttermilk. Which I have been craving anyhow.
I'm going to try buttermilk in this Cook's Illustrated recipe. That may give the scones some more rise.
As I said, I used the Cook's Illustrated recipe. Combined the flour, sugar, baking powder, and salt in the food processor. Pulsed it the recommended times. Grated the butter into the flour. Pulsed it about HALF the recommended times. Maybe I'm pulsing too long? Still, I got great "mealy" look from pulsing the way I did. Dumped it all into a big bowl, dumped in chopped dried cranberries. Then added the milk/egg mixture. I folded the two until just held together. Dumped that onto my counter. And then used Annabelle White's technique of rolling and turning with the small pats. Then I rolled and cut it. It took 16 minutes in my oven with one turn at 12 minutes.
It took 1.5 cups of buttermilk instead of the 1 cup of whole milk. This makes me wonder if I could have added more milk to my first batch.
These took 17 minutes in the oven. With three turns. Also, the mushroomed out instead of up. I'm guessing this is related to the shape. I'm thinking circles create better surface tension. Although, I probably should have tested my baking powder. It's not that old. Just since Thanksgiving.
Here they are side by side.
Buttermilk on the left / Milk on the right
Milk on the left / Buttermilk on the right
I like the buttermilk much better. The milk are drier. Although, again, I wonder if that's because I didn't use enough milk. I'm willing to run another batch...but not today. I have to pause all kitchen activity to read my book club read: Little Big Love
Also, ATK recommends a low protein flour for scones and biscuits...which makes sense.
The thing with scones is to have a very light hand. Do not lead it, just pat lightly into shape. Place them on the tray almost touching which will encourage them to rise rather than spread.
300 g self-raising flour
320 g stone-ground wholemeal self-raising flour
55 g castor (granulated) sugar
1 tsp salt
160 g cold unsalted butter, cut into chunks
200 g sultanas, dried currants or chopped dates (optional)
500 ml buttermilk
Preheat oven to 200 C (400 F). Sift together dry ingredients, rub in butter until mixture resembles breadcrumbs (this can all be done in a food processor). Tip into a large bowl, add fruit and buttermilk, mix lightly until moist. Turn out on to well floured board and knead gently until just combined. Pat into a 4 - 5 cm-thick round or rectangle. Cut with knife or scone-cutter, dipping into flour between cuts to prevent sticking. Place close together on lined tray and either dust with flour or brush with milk. Bake for 20 mins. Remove from tray and immediately wrap in a clean dry tea towel. Leave for 5 mins, then serve with jam and cream.
This makes about 18, but can be halved successfully. You can freeze leftovers, but I don't recommend reheating them in the microwave. The secret with scones is a light hand and a hot oven!
I'm not sure you can call these scones at this point. They are a hybrid of American biscuit and British cream scone, I think. I don't care what you call it. It's fantabulous. I'm going to try it with cinnamon chips and another with butterscotch chips.
I tried my hand at beer bread. The flavor of this bread is phenomenal. I ended up eating three slices last night. The crust is a little chewy and crunchy...I'm not even sure how that is possible. I used Model Negro because that's what I have in the house. It's good that I discovered this bread because I can't drink beer any longer and have several more bottles to use. It has nothing to do the with the ingredients and everything to do with the amount of carbonation.
That's a lovely looking loaf in your photograph, and it makes me long to make bread. I may be forced to make gingerbread later today, and I lay the blame squarely on you.
ETA: I looked up "model negro beer" and got back Modelo Negra (which is a Mexican beer "...Munich Dunkel Lager style beer brewed by Grupo Modelo..."). I suspect that I'm doomed on this one. I'm way too far north for such fancy things. I'd still like the recipe. :-}
Beer Bread recipe:
3 cups (14 1/4 oz) self-rising flour*
3 T sugar
12 oz beer of choice
Stir all ingredients together in a bowl until blended and pour the batter into a lightly greased loaf pan. Bake at 375 degrees F for 45-55 minutes.
* You can make your own self-rising flour:
1 cup All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
I'll have to put beer on the shopping list for next week. Thank you for the recipe, and the entertainment.
Yield: About 18 large (using 1/3 cup measure) or 28 (using 1/4 cup measure)
1 c. old fashioned oatmeal, uncooked
2 ¼ c. all purpose flour
1 t. baking soda
1 t. salt
1 c. (two sticks) unsalted butter, slightly softened
1 ¾ c. packed brown sugar (1 ¼ c. light, ½ c. dark)
2 large eggs (room temp)
1 T. vanilla extract
14 oz. semisweet chocolate chunks (chunks work better than morsels/chips)
1 c. sweetened flaked coconut
1 c. coarsely chopped pecans (I use walnuts)
Heat the oven to 350°F. Optional: Chill the cookie sheets in the fridge.
In a food processor, process the oatmeal for 15 to 60 seconds, until finely ground. Add the flour, baking soda, and salt. Process for 5 to 10 seconds, until blended. Transfer flour mixture to a medium bowl.
In a large bowl, beat the butter for 1 minute, at medium speed, until creamy. Add the brown sugars and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the side of the bowl with a rubber spatula. One at a time, add the eggs, beating well after each addition. Beat in the vanilla.
At low speed, a third at a time, beat in the flour mixture, scraping down the side of the bowl with a rubber spatula after each addition. Using a wooden spoon, stir in the chocolate, coconut, and pecans. At this time, you can chill the dough 1-2 hours before baking.
Line several cookie sheets with baking parchment or silicone mat. Fill an ice cream scoop or a 1/3 (or 1/4) cup measure so that it is slightly heaping with some of the cookie dough and drop onto one of the prepared cookie sheets. Continue scooping the dough and dropping the cookies onto the cookie sheets, leaving 3 inches between cookies. Optional: Refrigerate for 30 to 45 minutes, until the cookie dough is chilled.
Position a rack in the center of the oven. Bake the cookies one cookie sheet at a time for 17 to 22 minutes, until the edges are set and the centers are still soft. Do not overbake. The cookies will brown very little and as they cool they will become crispy on the edges and the centers will remain soft and chewy.
Cool the cookies on the cookie sheet on a wire rack for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. The cookies are best eaten the same day they are baked. If desired, they can be stored in an airtight container for up to 2 days or frozen for up to one month.
Rootbeer Bread recipe:
3 cups (14 1/4 oz) self-rising flour*
12 oz rootbeer of choice
Stir all ingredients together in a bowl until blended and pour the batter into a lightly greased loaf pan. Bake at 375 degrees F for 45-55 minutes.
* You can make your own self-rising flour:
1 cup All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
I used Abita because I was looking for a rootbeer with the least stabilizers and HFCS. I was also looking for something local-ish.
The new one is still just a puppy (4 or so months!)
I would love the dog biscuit recipe.
2 cups whole-wheat flour, plus additional for dusting
1/2 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup creamy peanut butter
1 cup chicken or beef broth
1 tablespoon Worcestershire sauce
About 3/4 cup grated Parmigiano-Reggiano
1. Heat the oven to 375F (or 350F with a convection fan). Lightly coat two baking sheets with nonstick spray.
2. Mix the flour, oats, baking powder, onion powder, and garlic powder in a large bowl. Stir in the peanut butter, broth, and Worcestershire sauce until a thick batter.
3. Flour a clean, dry work surface. Set the dough on it, press it flat a bit, and dust it with more flour. Roll to about 1/2-inch thick. Cut out into dog-cookie shapes. Set them on the prepared baking sheets and roll more by gathering the dough together, dusting it again, and rolling it out. Sprinkle Parmigiano-Reggiano over the cookies.
4. Bake one tray at a time for 20 minutes, or until browned and crisp. (If you've used a convection fan, you can arrange the racks and fit all the sheets at once.) Cool on the baking sheet for a few minutes, then transfer to a large wire rack and continue cooling overnight. Store in a zip-closed plastic bag at room temperature for up to 2 weeks.
There are debates about the use of onion powder and garlic powder in homemade dog biscuits. I use it b/c I double this recipe but not the onion & garlic...therefore, each biscuit has far less of each. I also see no reason to add it in the first place.
I add more oats (half as much more) and parm (usually double) than called for. I use the cheaper parm in bags from Kraft rather than fancy parm. I also use beef base and use 1 1/2 tsp base to 1 cup water. And finally, I roll the dough fairly thin. Thinner than 1/2 inch, for sure. These have nearly no rise in them though they puff up a tiny bit while baking.
My friend did question the use of "Peanut butter". I immediately used DR. Google and found that the dangerous stuff in Peanut butter was Xyitroll
Evidently a natural substance (a sweetener) but dangerous to DOGS. So check the label!
2¼ cup all-purpose flour
1 teaspoons baking soda
1 teaspoon salt
1½ teaspoons ground cinnamon
1½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice (I subbed nutmeg because I didn't have allspice)
12 tablespoons (1½ sticks) unsalted butter, softened
⅓ cup dark brown sugar, packed
⅓ cup granulated sugar, plus ½ cup for rolling cookies
1 large egg yolk
1 teaspoon vanilla extract
½ cup light or dark molasses
Heat the oven* to 375F degrees with a rack in the middle position.
Whisk together the flour, baking soda, salt, and spices and set aside.
In a stand mixer, cream the butter, brown sugar, ½ cup of the granulated sugar for about 3 minutes**, or until light and creamy.
Add the egg yolk -- beat 20 second, add vanilla extract -- beat 20 seconds, and add molasses -- beat 20 seconds, making sure to scrape down the sides of the bowl.
Add the dry ingredients and mix at low speed for about 30 seconds, until just combined.
Place the remaining granulated sugar in a shallow dish.
Using a spoon or cookie scoop, divide the dough into approximately 2 tablespoon portions and roll into balls.
Roll the balls in sugar and place them on your cookie sheet, giving them 1½ to 2 inches of space.
Bake 11 to 13 minutes, rotating the sheets in the oven about halfway through, until the outer edges just begin to set.
Allow to cool on the cookie sheets for 2 to 3 minutes before transferring to a wire rack.
* I normally crank the heat 25 degrees hotter than I'm planning to cook at and let the oven get to temp and wait at least an additional 20 minutes. As soon as the cookies go in the oven, I lower the heat. Biggest issue with this process is if I'm making huge batches (which I normally make 4-5 dozen cookies in one go) where I get the first sheet in the oven and then prep two more sheets. Every time you open the oven door, the temp drops 10-15 degrees and takes 20+ minutes to get back to temp. So, each batch of cookies successively may take 1-3 minutes longer to cook. Ideally, I wouldn't scoop cookies until the first sheet has come out of the oven...but that's not going to happen.
**I have been told you cannot overbeat butter and sugar and you REALLY want the creamed mixture to be light and creamy -- however long that takes, minimum of 3 minutes.
Hunger Games Lamb Stew
2 1/2 pounds boneless lamb, 1 1/2-inch cubes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom
2-3 teaspoons kosher salt
1-2 tablespoons fat for high temperature cooking (bacon fat, lard, etc.)
1 onion, cut into 1-inch cubes
2 cups carrots, approximately 6, roughly diced
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
zest of one lemon
2 cups chicken stock
1 cup quartered prunes
1/4 chopped cilantro (optional)
Combine spices & salt. Coat the lamb with the mix and marinate at least 30 minutes and as long as overnight.
Heat a large skillet or dutch oven on medium-high heat. Melt your choice of fat. Brown the lamb in batches. Don't crowd the pan. Remove from the pan and repeat until all the lamb is cooked.
Add the onion and carrots. Cook about five minutes. Add the ginger and garlic. Cook several minutes.
Add the lamb back to the pan. Add the zest and the stock. Bring to a boil, then reduce to a simmer. Cook 1.5 to 2 hours, until the lamb is tender.
Add the prunes at the last 30 minutes of cooking. Stir in the cilantro a few minutes before serving. Adjust seasoning as needed.
To cook in an instant pot: Heat the IP on sauté (high). Brown the lamb & remove, sauté the onions & carrots, add the ginger & garlic, add the lamb back, add ONE cup of chicken stock, stir the mixture well. Cook on high pressure for 15 minutes. Use natural pressure release for 15 minutes. Add the prunes and simmer 5-10 minutes (longer to reduce the broth if the stew is too thin).
ETA: Salt adjustment. You will need to know your salt. I use a medium grain kosher salt and have a tendecy to err on the side of a little salty b/c it balances the sweet prune flavor. As we know, it is far better to under salt & adjust than over salt.
Skillet Lasagna (Cook's Illustrated - Best 30-Minute Recipe - pg 137-8)
Yield: 4 servings
1/2 lb ground beef (85% lean)
1/2 lb ground pork (can sub other meat if you don't eat pork)
2 cloves garlic
1/4 tsp red pepper flakes (up to 1 tsp depending on your tolerance)
salt and pepper
6 oz curly-edged lasagna noodles (~8 noodles, break into 2" pieces)
26 oz jar tomato sauce
2 c water
1/2 c mozzarella, shredded
1/4 c grated Parmesan
3/4 c whole-milk ricotta
1/4 c minced fresh Basil
* Sub 1 lb Italian sausage (mild or hot) for the beef/pork. Add a chopped red bell pepper while cooking the meat.
** You can replace the mozz and parm with 3/4 cup shredded Italian cheese blend
Heat a skillet over high heat.
Cook and drain the meat, ~5 minutes. While cooking, break up the large pieces with a spoon. Return the meat to the pan.
Reduce the heat to medium. Saute the aromatics (garlic, pepper flakes, and 1/2 tsp salt) ~30 seconds.
Top the meat mixture with noodles. Top the noodles with the sauce and water. Cover & cook with a "vigorous simmer" until the noodles are tender (~20 minutes).
Remove pan from heat. Add 1/2 the parm and 1/2 the mozz. Stir. Adjust season with salt & pepper. Dot the top with the ricotta. Sprinkle the remaining parm and mozz over the top. Cover and let stand until the cheese melts (~5 minutes). Sprinkle with basil before serving.
Egg Pancakes with Vegetables by Shirley Chung Chinese Heritage Cooking From My American Kitchen
2 large eggs
1 cup (120 g) all-purpose flour
1 cup (240 ml) milk
1 tbsp (15 ml) canola oil, plus more for cooking
1 tsp sesame oil
1 tbsp (18 g) kosher salt
1/2 tsp ground black pepper
1 cup (50 g) shredded carrots
1 cup (150 g) shredded zucchini
1/2 cup (24 g) chopped garlic chives
1 cup (150 g) sliced onion
1/2 cup (50 g) chopped green onions
Crack and whisk the 2 eggs into a large mixing bowl. Add the flour, milk, canola oil, sesame oil, salt and pepper to the eggs. Mix until everything forms a smooth batter. Add all of the vegetable mix ingredients into the pancake batter, and mix well. Heat up 2 tablespoons (30 ml) of canola oil in a 10-inch (25-cm) nonstick skillet over medium heat. When the oil is warm, add 1¼ cups (300 ml) of pancake mix into the skillet, and spread it into an even layer that almost fills the whole pan. Cook on one side for about 2 minutes. When the edge starts to turn golden brown, flip to the other side, and cook until golden brown. Repeat the steps to make a total of 4 large pancakes. Cut the pancakes into wedges and enjoy.
I have some tiny flowers blooming (some things are just survivors), and it's an amazement.
Coconut Macaroons Maybe Meringues
4 egg whites
dash of salt
3/4 to 1 cup granulated sugar*
2 cups rice flakes cereal**
1/2 cup coconut flakes*
1/2 tsp vanilla
Preheat oven to 325°F. Separate the eggs. Discard or set aside the yolks for another recipe. Beat the egg whites with dash of salt until stiff. Fold in the sugar, slowly. Repeat with the cereal, coconut, and vanilla. Drop onto a lightly oiled (or parchment paper covered) cookie sheet by the tablespoon full. Bake 17 to 22 minutes at 325° F. Cool until set (about 5 minutes). Yield: 18-24 cookies
* If you are using sweetened coconut, use 3/4 cup of sugar.
** Normally, I use Special K. You can use any cereal like Chex or Crispix (you will need to crush the cereal a little before measuring) or any non-wheat based flake cereal. Wheat-based flake cereals go soggy before the cookie finishes baking. I have not tried Rice Krispies; but they might work
Bagels at Home:
20 ounces bread flour
2 ounces vital wheat gluten
1 T barley malt syrup
1 1/2 t instant yeast*
1 1/2 cups water (80F)**
2 QT water
2 T barley malt syrup
1 T sugar
Combine flour, salt, syrup in bowl of standing mixer. Add yeast and water.
Using dough hook, mix at lowest setting until dough is shaggy; about 4 mins.
Increase speed to medium-low and mix until smooth, stiff, and cohesive; about 8 to 10 mins. Turn dough onto work surface.
Divide into 8 portions; about 4 ounces each. Roll pieces into smooth ball. Cover with towel and rest 5 minutes.
Form each ball into 11 inch rope; do not taper ends. Form rope into circle; overlap ends about 1 1/2 inches. Dampen ends and pinch together. Place ring of dough over your fingers; roll circle on work surface to close seam.
Place bagels on parchment covered sheet; cover loosely with plastic wrap. Rest 12 to 18 hours (longer = more flavor) in fridge. Remove from fridge 30 mins before ready to boil and bake.
Heat oven to 450F; put rack in middle position in oven. Prep water bath: heat water, syrup, and sugar in large pot until boiling.
Place each ring into the water for 15-20 seconds a side. Remove from water and place on wire rack. Transfer to baking sheet. Bake about 14-15 minutes; turn sheet halfway thru baking time. Remove from sheet to wire rack to cool completely.
Topped bagels: After boiling, dip damp bagels in toppings of choice (poppy seeds, sesame seeds, everything mix, onion flakes, caraway seeds, etc).
Cinnamon-raisin bagels: Add 1 t vanilla, 1 T cinnamon, 1/2 cup raisins to the flour, salt, syrup.
* There's still some need to experiment with the amount of yeast; as well as the temperature of the yeast (room vs. fridge cold) and temperature of the water if the yeast is cold.
** There is a good chance you will need more water. Add water by the teaspoon, as needed, until the dough is smooth and doesn't break immediately when pulled. I consistently seem to need about 2-4 teaspoons extra water while the dough is mixing.
Broccoli Cheddar Soup
Cream of Cauliflower Soup
Everything except the lentils went over very well. I was very disappointed in the lentils. They were flavorless and didn't soften at all. I used the standard no-fail recipe I always use; but the lentils were old and I ended up with a lot more liquid to compensate without compensating for the liquid. I've since re-pressure cooked them with more seasonings...but it didn't fix the fact that the lentils are still a little crunchy. I'm going to call it a draw and eat flavorful, crunchy lentils.
I have impromptu guests tomorrow. I need to decide on lunch. Really not interested in cooking since it's hot as snot (or insert ruder word here). Not to mention, Saturdays are usually my "laying on the couch contemplating my belly button lint" days. One might say I was a little stodgy and stuck in the mud. Maybe I'll grab some tortillas and we can have chicken verde tacos. That would require my microwave, a skillet, and the gas burner for a very short period of time.
It's now hotter than snot and I do NOT want to even think about cooking anything. I still need to do something with nearly a gallon of cut up watermelon. Sorbet continues to be on my list, I'm just lazy at this point. I need to do it soon before I lose the watermelon, though. I also need to go back to using up what I have in my pantry and freezer. That will include black-eyed peas, rice, beans, flounder, frozen veggie mix, chicken backs, bacon...I know I have more to blow through.
Wanna play a game? I'll list my pantry and fridge/freezer inventory, you find me recipes to make. Anyone? Anyone?
Generally, I cook to a recipe -- I'm rarely a free-styler in the kitchen -- but I also have a habit of picking up foods that stockpile. Sometimes that makes for a bad combination. Case in point, earlier this year I had a 5 lb bag of shrimp, 3 1-2lb bags of different fish, 4 lbs of lentils, 5 lbs of chicken backs, 7 lbs of chicken thighs, 2 lbs of beef bones, 6 lbs of frozen fresh cranberries, 1 lb bags each of mango, peaches, blackberries, 5 lbs of frozen blueberries...I stockpile food like a stockpile fabric stashes. lol
Normally, I would have taken a lot of stuff for the food bank (the stuff that was not within six months of the best buy date); but it's either too close to the best by date, was purchase from bulk bins. The stuff that still could be donated I still could, it's just less convenient now that MPOW has decided it's a waste of institutional resources to hold a food drive every year.
I'm ok with boring. Hit me with your best shot!
I'll post my inventory after I finish my dinner of canned butter beans. lol
Tomato sauce 28oz
Tomato sauce 15oz 2x
Tomato sauce 8oz 2
Tomato paste 6oz 3x
Tomato paste 2x concentrate 4.5oz 3x
Large butter beans 15oz 5x (hurricane supply)
Whole green beans 14.5oz 2x (hurricane supply)
Blackeyed peas 15oz (hurricane supply)
Evaporated milk 8oz 6x (hurricane supply)
Coconut milk 13.5oz
Coconut cream 15oz
Dried cranberry beans ~ 1lb
Anchovies in olive oil 2oz 2x
Sardines in oil 3.75oz 6x (hurricane supply)
Toschi cherries in syrup 10oz
Preserved lemons 13oz
Golden syrup 11oz
Arrabbiata sauce 12oz
Pumpkin curry stir in sauce 12oz
Pumpkin tangine stir in sauce 12oz
Buckwheat groats ~ 1lb
Brown rice 2lbs
White rice 2lb
Old fashioned rolled oats 2lbs
5min grits 24oz
Five color spiral pasta 17oz
Black bean penne 8oz
Green lentil & beet penne 8oz
Split yellow peas ~ 1/2lb
Cannelloni ~ 1/2lb
Steelcut oats ~ 1lb
Norrthern beans 1lb
Adzuki 1/2 cup
Black beans ~ 1lb
Heart of palm 26oz 2x
Whole, cooked red beets 4lbs (hurricane supply)
Powdered milk 8qt bags 3x (some hurricane supply)
Polenta ~ 1lb
Walnuts (chopped) 8oz 2x
Brown & serve rolls 12
Almond flour 2lb
Beef neckbones 2.6lbs
Kernel corn 1lb 3x
Black eyed peas (frozen) 1lb
Chicken backs ~ 4lb
Tuscan blend veggies (zucchini, tomato, bell pepper, etc) 12oz
Riced cauliflower 1lb 2x
Cubed butternut squash 1lb 2x
Purple hull peas 1.5lb
Lady cream peas 1.5lb
Whole cranberries 12oz 4x
Pumpkin seeds 6oz
Coconut flake (sweetened) 6oz 2x
Chopped spinach 10oz
Frozen oj concentrate 10oz
Frozen limeade concentrate 10oz 2x
Dough puck 9.8oz 4x
Also have fats of various kinds, spices, seasonings, condiments, etc
My hurricane supplies are fair game since I always need to rotate them every yr.
I'll check back in the morning.
I cleaned out my whole pantry, refrigerator and freezer about six years ago in order to begin a new life-style without prepared food and additives, so I don't have quite as much to work on, but my mother is moving into an assisted living place this Friday, so I will be working on her cupboards and freezer.
I had to make my own powdered sugar b/c I was nearly out. I ended up with superfine instead of powdered; but that didn't stop me (or anyone else) from enjoying the cake! I asked my Mom to teach me frosting techniques.
This year's Christmas turkey was a dud. It cooked for 4.5 hours and never got completely done. One whole leg was still raw. The whole turkey was tough and flavorless. I'd rather just pick up a couple rotisserie turkey breasts next year and call it good. Thanksgiving and Christmas are about the sides, anyway.