Recipes thread (continued)

Discussion in 'Off The Beaten Track' started by emason, Oct 12, 2009.

Thread Status:
Not open for further replies.
  1. Habs

    Habs Well-Known Member

    Joined:
    Jan 5, 2003
    Messages:
    3,844
    I make a vegetarian chili very similar to this.

    My favourite is still my grandma's original recipe - ground beef, tomatoes, tomato sauce, kidney beans, chili powder, pepper flakes, onions, red pepper (NOT green!) and salt. No measurements... the recipe even says "add ingredients and stir until it looks right." :lol:
    I like to let this simmer for hours... the longer it cooks, the better it tastes!
     
  2. Twilight1

    Twilight1 Well-Known Member

    Joined:
    Jul 29, 2001
    Messages:
    7,594
    I make a great vegetarian chili too. Learned it from a Vegan years ago and haven't made it for years. Mine uses both red & green peppers, onions, kidney beans, 1 large can of beans and tomato sauce, texturized protein, tomatoes and spaghetti sauce. I also add fresh mushrooms and a touch of garlic with the chili seasoning.
     
  3. Jenny

    Jenny From the Bloc

    Joined:
    Apr 20, 2001
    Messages:
    17,504
    So true - and it's even better reheated the next day!
     
  4. Japanfan

    Japanfan Well-Known Member

    Joined:
    Mar 1, 2002
    Messages:
    12,891

    Chocolate zucchini bread is divine, incredibly moist. The two go together like lamb and mint or peanut butter and jam.

    And you get to tell yourself that you are having zucchini with your chocolate.:)

    Here's one recipe: http://stretchmarkmama.blogspot.com/2009/08/chocolate-zucchini-bread.html
     
  5. BigB08822

    BigB08822 Well-Known Member

    Joined:
    Mar 16, 2003
    Messages:
    20,765
    I think this weekend I am doing chili AND stew and will eat on it all week! It is supposed to be in the upper 60's all weekend which is the coolest since summer began. I can't wait!!
     
  6. Habs

    Habs Well-Known Member

    Joined:
    Jan 5, 2003
    Messages:
    3,844
    I can hardly wait to get home from work and start baking!

    I have monstrous box of apples from my parents' apple tree. As a treat for my new hubby, I'm going to surprise him with a fresh homemade apple pie (his favourite) when he walks in the door from work. Yum... I'm going to stop and buy some ice cream because I love love love warm pie and ice cream. We might even skip supper tonight and just eat apple pie. ;)
     
  7. Rex

    Rex Well-Known Member

    Joined:
    Oct 20, 2004
    Messages:
    25,886
    I do that all the time; I cook at least two dishes on Sunday and I can alternate 'tween the two for lunch and dinner all week.
     
  8. numbers123

    numbers123 Well-Known Member

    Joined:
    Dec 4, 2005
    Messages:
    30,765
    tonight I made a fruited pork chop main dish

    Mix: sugar, salt, pepper, cimmimon, cloves, papricka, orange bits and rub into pork chops. brown pork chops in olive oil. Add orange juice, water and lemon juice. Simmer for 40 minutes. Add pinnapple and/or orange slices. Simmer for 10 minutes

    Served with garlic/herb mashed potatoes, green beans (butter and garlic seasoned) and lettuce salad (mix of romaine and iceberg, with red onion garnish).

    YUMMMMMM

    And the wine topped off the meal :)
     
  9. BrokenAnkle

    BrokenAnkle Active Member

    Joined:
    Sep 18, 2003
    Messages:
    512
    Meatloaf tonight, for some reason the best I ever made - ground buffalo, extra lean pork and veal, mixed with eggs, breadcrumbs, onion soup mix, ketchup, diced green chiles and southwest seasoning. Plenty left over for tomorrow. I love left over meatloaf.
     
  10. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296
    Meatloaf here also: ground chuck, egg, fresh breadcrumbs, salt, pepper, Worcestershire sauce, sauteed diced onion, celery and green pepper - free form shape in my cast iron skillet with bacon strips draped over the top; Definitely more traditional than yours, but very tasty none the less.
     
  11. JILEN

    JILEN New Member

    Joined:
    Feb 13, 2005
    Messages:
    2,886
    Sorry to bring chili back since you all move on to something else but just allow me to share my hearty chili recipe for BigBO8822. Not really a big fun of chili myself but my kids love this one for winter and it's big hit for co-workers on potlock days. Quite similar to what you guys already mentioned but here it is.....

    HEARTY WINTER CHILI (meat or veg.)

    1 1/2 lb ground turkey or beef or no meat at all

    1 chopped large onion
    4 cloves garlick
    1 cup cube fresh green paper
    1 cup corn (fresh or canned)
    1 big can whole tomatoes - chopped

    1 big can kidney beans
    1 can regular pork and beans
    2 small can tomato sauce
    1/2 cup barbecue sauce
    1/4 cup soy sauce
    2 tbsp brown sugar
    2 tbs worcesteshire sauce
    3 tbs hot chili sauce and all the chili spice and salt to taste

    ENJOY!!!!!!!!
     
  12. BigB08822

    BigB08822 Well-Known Member

    Joined:
    Mar 16, 2003
    Messages:
    20,765
    Thanks for the recipe! I am definitely going to leave out the green PAPER though ;)
     
  13. Jenny

    Jenny From the Bloc

    Joined:
    Apr 20, 2001
    Messages:
    17,504
    Just placed another order at www.thespicehouse.com - I'm like an old man at a dirty magazine store there, it's like porn to me!
     
  14. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296

    Kitchen/cooking porn is the best there is. Me, personally, I can't keep my hands off cookbooks; they keep finding their way into my apartment - I swear I don't know how they got here!
     
    Habs and (deleted member) like this.
  15. Rex

    Rex Well-Known Member

    Joined:
    Oct 20, 2004
    Messages:
    25,886
    What is green paper and why is it in a chili recipe?

    My aunt gave me her 2006 Food & Wine Yearbook, and I swear, when I'm not making things from it, I lurve leafing through the pics and just reading the recipes....somebody help me!!
     
  16. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296
    It's a problem isn't it? Maybe we can all chip in and get you Aunt Sandy's book for Christmas (she has one, right?); that will cure you (and me).
     
  17. Jenny

    Jenny From the Bloc

    Joined:
    Apr 20, 2001
    Messages:
    17,504
    I actually have one of hers.:shuffle:

    In my defense, it's among hundreds of others - full bookcase in the kitchen, full bookcase in the dining room, stack beside that shelf and a few on coffee table. I need to buy more bookcases.

    I love cookbooks for the ideas and instruction, but also the social and cultural history. I seek out regional and other specific cuisines, and have a ton of vintage cookbooks that tell the story of how we lived in the past, and what led us to where we are now, and where we might end up in the future.

    Please do share your favourites, as I'm always in the market for more. :)
     
    numbers123 and (deleted member) like this.
  18. JILEN

    JILEN New Member

    Joined:
    Feb 13, 2005
    Messages:
    2,886
    Sorry, must have been thinking of the paper work overload I have in front of me when I typed my recipe. No wonder BigBO8822 doesnt want to "pepper" in her chile. :D

    Speaking of cookbooks, I started collecting last year and I now have a shelf full. I especially love the delicious, colorful, picture presentation of each recipe. It's like collecting pieces of artwork.
     
  19. Rex

    Rex Well-Known Member

    Joined:
    Oct 20, 2004
    Messages:
    25,886
    :lol: Truly the cure for what ails me!!!

    Oh, pEPPer, not pAPer...
     
  20. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296
    I like cookbooks that tell me the why of things. Marcella Hazan doesn't just tell me to cook my scallopine in butter and olive oil; she tells me it's because butter burns at a lower temperature and you need the olive oil to help counteract that - or the cookbook that tells me when I am making an orange cake that I need lemon juice as well as orange juice, because orange is a volatile flavor that dissipates easily and lemon juice helps punch up the orange flavor.

    Just keep buying what interests you; you can't go wrong that way.
     
  21. LordCirque

    LordCirque New Member

    Joined:
    Oct 24, 2005
    Messages:
    8,353
    Emason, if you don't want to use olive oil and butter, you could just clarify the butter, which is basically a step after melting it. Put the butter in a pan and heat until the milk solids seperate from the butter and skim the milk solids off the top.

    Clarified butter is commonly used in a lot of sauces and what not as well. It's a really handy to thing to know to do. Most chefs use Clarified Butter to make a roux with as well instead of whole butter.
     
  22. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296
    Thanks for the tip; I'll try it next time I'm making a roux.
     
  23. Rex

    Rex Well-Known Member

    Joined:
    Oct 20, 2004
    Messages:
    25,886
    I've got some shrimp and salmon I have to use. I want to do a pasta bake of some sort. Any suggestions would be greatly appreciated.
     
  24. sk8pics

    sk8pics Well-Known Member

    Joined:
    Aug 4, 2002
    Messages:
    3,476
    One of my old roommates used to make a baked pasta dish and mix in tuna. Just cooked the noodles and mixed in cheese and then the tuna. I think you could do the same thing with salmon.
     
    Rex and (deleted member) like this.
  25. KikiSashaFan

    KikiSashaFan Well-Known Member

    Joined:
    Apr 26, 2003
    Messages:
    2,827
    If you don't already have it, you should look at this book. It's not so much a cookbook, it's more of a reference book, but it's really interesting. My mom and aunt both have it and love it.

    http://www.amazon.ca/Food-Cooking-Science-Lore-Kitchen/dp/0684800012
     
  26. LordCirque

    LordCirque New Member

    Joined:
    Oct 24, 2005
    Messages:
    8,353
    Also Emason, if you're making an orange cake. You'll want to use orange zest AND the juice. You get more flavor from the zest of the fruit than the juice. If you don't have one already, I suggest going to Bed Bath and Beyond and spending 10 bucks on a microzester. Zest from any fruit, lemon, lime, orange, grapefruit, whatever... perks up ANYTHING you're making be it cookies, cakes, sauces, salads, etc...
     
  27. Rex

    Rex Well-Known Member

    Joined:
    Oct 20, 2004
    Messages:
    25,886
    Thanks - what kind of cheese?
     
  28. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296
    Thanks so much for mentioning this; I actually have it somewhere buried on a bookshelf and had forgotten about. A long gone friend gave it (or some earlier version of it) to me as a Christmas present many years ago.
     
  29. emason

    emason Well-Known Member

    Joined:
    Oct 12, 2004
    Messages:
    3,296
    You'd better believe I have a microzester; I use it all the time.
     
  30. Rex

    Rex Well-Known Member

    Joined:
    Oct 20, 2004
    Messages:
    25,886
    Scratch that; a friend texted me with some ideas. It came out okay too.
     
Thread Status:
Not open for further replies.