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What Do You Eat?


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#21 VlawdeGStudy

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Posted 13 May 2016 - 12:08 PM

Elvis supposedly loved banana sammitches! hehe and look where they got him. ;) Bananas, peanut butter and honey
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#22 Captain Kundalini

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Posted 13 May 2016 - 01:47 PM

(In the voice of Elvis) "Nanners and Peanut butter sandwiches". (Back in MY voice) POOEY! Ack. I can't stand either of those.

Edited by Captain Kundalini, 13 May 2016 - 01:48 PM.


#23 Tantric KittenGStudy

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Posted 13 May 2016 - 02:00 PM

I like the idea of a banana sandwich...  at least the one I'm picturing.   Pan-fried banana chips,  super thin,  with a brandy caramel on banana bread.

ETA: or maybe rum.   Or maybe just the banana chips and Nutella.

Edited by Tantric Kitten, 13 May 2016 - 02:01 PM.

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#24 VlawdeGStudy

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Posted 13 May 2016 - 02:40 PM

Rum! Yes, Meyer's has the best flavor for this kind of thing too. Adds greatness to any food or beverage with Rum as an ingredient  

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#25 MacCGStudy

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Posted 15 May 2016 - 01:22 PM

If you like vegetables, try these out:   


            Rumbledethumps
  
1 lb potatoes, roughly diced
16 oz cabbage, finely shredded
4 T butter
1 c onion, diced
3/4 c sharp cheddar cheese, grated
1 tsp chives
  
If baking, preheat oven to 400F.
Boil the potatoes until knife inserts easily; drain and mash the
potatoes. Set aside.
Melt butter in large skillet, add cabbage, onion and cook until
soft, but not browned. Stir in chives. Add mashed potatoes. Season
with salt and pepper.
Turn into buttered pie plate or individual ramekins, sprinkle with
grated cheese, and brown under broiler or bake at 400 degrees for 10
minutes.
  
  
Algonquian Three Sisters Rice
  
3 c low-fat, unsalted chicken broth (or water)
1 c wild rice, dry (or long grain brown rice)
1 pinch kosher salt (or to taste)
1 Squash, summer, fresh, medium, cubed
1 medium zucchini, cubed
2 c pinto Beans, frozen
2 c sweet, yellow Corn kernels, fresh
1 medium red bell pepper, roasted & cut into bite-sized strips
1 medium green bell pepper, roasted & cut into bit-sized strips
1/4 c Oil, sunflower (or corn oil)
3 medium garlic cloves, finely diced
1 c fresh chopped onion, diced
1/2 c chopped parsley, fresh
1/4 tsp white pepper
1/4 tsp paprika

In a large, deep pot over medium heat, bring the chicken stock or
water to a rolling boil. Sprinkle in the rice and a pinch of salt,
then lower the heat. Cover and steam for 20 minutes. Gradually add
the squash, beans, peppers, and corn, stir well. Cover and
steam for an additional 20 minutes. While this mixture cooks, warm
the oil in a medium cast iron skillet over medium heat. Add the
garlic and onions, stirring briskly and cooking for about 5 minutes
until garlic and onions are just glistening and translucent, but not
brown. Add the remaining seasonings, stir thoroughly and remove from
the heat. Stirring thoroughly, add these ingredients to the steaming
rice and balance the seasonings and liquids. Steam for a final 5
minutes, covered. Fluff and serve.

There's also these, for meat-lovers:


   Italian-Style Venison Pot Roast
  
    3-4 lb venison pot roast
    2 T olive oil
    Pepper
    8 oz can tomato sauce
    1 c. dry red wine
    1 medium onion, chopped
    1 c. celery, chopped
    1 T. parsley, minced
    2 tsp. oregano
    1 clove garlic
    flour
    water

    In Dutch oven, brown roast on all sides in oil. Add pepper to taste.
    Combine remaining ingredients, except flour, and pour over pot
    roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and
    measure. Mix a smooth paste of flour and water, measuring 2 tbsp. of
    water and 1 1/2 tbsp. of flour for each cup of liquid. Gradually add
    hot liquid, stirring constantly and cook until thickened. Correct
    seasoning.


    Traditional Meat Pie  

    1 lb pork or veal, cubed
    1 c water
    Pastry for 8-inch double pie crust
    6 T chopped dates
    6 T currants
    2 tsp salt
    5 saffron threads
    1 tsp ground ginger
    1 tsp black pepper
    1 tsp ground mace
    1 tsp ground cloves
    1 c red wine
    1 T wine vinegar
    10 egg yolks

    In saucepan, simmer meat in water 20 minutes. Drain.  Line 8-inch
    square baking dish with pastry. In medium-sized bowl, combine meat,
    dates and currants. Place meat mixture into pastry-lined dish. In
    same bowl, combine salt, saffron, ginger, pepper, mace, cloves,
    wine, vinegar and 9 egg yolks, reserving 1 yolk. Pour mixture over
    the meat. Cover with top crust, crimp well, make triangular cuts in
    center and fold tips back. Beat reserved yolk and brush on crust.
    Bake at 375°F until crust is browned and meat is heated through, 25
    to 30 minutes.

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WaûtuckquesSóchepo (SnowRabbit)

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#26 Tantric KittenGStudy

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Posted 16 May 2016 - 10:37 AM

Oh yum!   Rumbledethumps is delicious! I'll have to try some of the other ones!

Around St.  Patrick's day I made some colcannon-ish thing that was amazing.   I don't remember the recipe I was going off but I do remember what I did.   I boiled potatoes (for mashed potatoes) and at the same time sautéed a couple shallots,  an onion,  three leeks and kale in butter (about three pounds of potatoes,  about a pound of kale...  so a kilo and a half and half a kilo respectively).   When everything was done I mashed it roughly together (so left it lumpy) with plenty of butter, heavy cream,  salt and pepper.  In retrospect I'd mash the potatoes and stir in the kale (I had fun getting it off the potato masher) but it's definitely on the repeat list.   It was also delicious the next couple days formed into cakes and sautéed gently until browned on both sides.  I served it with corned beef.

The day before that was St.  Urho's day (a Minnesota Finn version of St.  Patrick).   I made mojakka (a beef roast braised until falling apart with root vegetables,  seasoned with salt,  pepper and a hint of nutmeg with the cooking liquid thickened to gravy with a flour slurry),  nisu/pulla (cardamom bread,  reminiscent of hot cross buns or challah),  lanttulaattikko (turnip casserole) and raparperikiisseli (rhubarb sauce).   I used the allrecipies recipe for cardamom bread,  a recipe for the turnips can be found here (note,  even though swedes usually refer to rutabaga the term is used interchangeably for rutabaga and turnips and this is definitely turnips) http://www.kotikokki...Lanttulaatikko/ and rhubarb sauce is simply simmering roughly equal parts rhubarb and sugar in half as much water until tender and reduced a little,  then adding a teaspoon or so of potato starch if it's watery until it's about the consistency of a cream soup.   Many people add strawberries.   I detest strawberries and rhubarb together.   For me the addition of strawberries makes it taste like chewing on aluminum foil.

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#27 MacCGStudy

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Posted 21 May 2016 - 10:45 PM

Here are a couple more recipes i like.

Bubble & Squeek

1 medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cooked, cubed ham or beef
1 tablespoon butter
3 cups potatoes, mashed
1 teaspoon paprika
Salt and pepper to taste

1. In a large saucepan, cook cabbage in small amount of water until done, about 5 minutes. Drain, remove cabbage and set aside.
2. In same pan, sauté bacon and onion until soft, add ham, and cook until heated through.
3. Stir in butter, then add the cooked cabbage.
4. Mix in potatoes and stir well. Season with paprika, salt and pepper.
5. Cook for additional 15 minutes without stirring, so that the edges and underside are browned but not stuck.
6. Serve piping hot.



Popon Askutasquash Sabaheg (Winter Squash Soup)

2 lbs winter squash, peeled and cubed
2 scallions or wild onions, sliced (including green tops)
1 tbsp honey
1 tbsp sunflower seed oil
1 quart water
1 tbsp fresh dill weed, chopped
1 tsp Coltsfoot ashes or sea salt
garnish: shelled sunflower seeds or toasted squash seeds

Simmer the squash, scallions, honey and oil in the water in a large covered pot for 30 minutes or until the squash is tender. Cool slightly, and mash or puree. Add the dill and Coltsfoot ashes/sea salt. Return to heat and simmer another 5 minutes. Add more water to thin if desired. Serve either hot or cold with garnishes.

Edited by MacCionoadha' Bean-Sidhe, 27 May 2016 - 11:22 AM.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

Ahque Wunantash Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget 9/11/2001)


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#28 KlaineyGStudy

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Posted 21 May 2016 - 11:01 PM

View PostCaptain Kundalini, on 13 May 2016 - 01:47 PM, said:

(In the voice of Elvis) "Nanners and Peanut butter sandwiches". (Back in MY voice) POOEY! Ack. I can't stand either of those.


LOL Nanners, bacon, peanut butter and, honey. Yum!!!! On toasted sandwich :yes:
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#29 Tantric KittenGStudy

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Posted 28 May 2016 - 04:54 PM

We had tacos tonight.   I usually use a Mccormick packet or reasonable facsimile thereof but we don't have any right now so we used the America's Test Kitchen recipe (I'd type it out but they're proprietary and I don't want to get anyone in trouble including me for copyright violations).   It was pretty good.   We build them with cheese,  a bunch of dark,  leafy greens and taco sauce.

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#30 lorac61469

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Posted 29 May 2016 - 08:30 AM

I made a delicious  creamy chicken and gnocchi soup with carrots and spinach.

If anyone's been to Olive Garden it's a copycat recipe of their soup.  It was so good but so rich.  Not something to make weekly.

Usually during the week I cook lots of chicken with different types vegetables.  

We're trying to eat healthier.

Edited by lorac61469, 29 May 2016 - 08:31 AM.


#31 VlawdeGStudy

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Posted 29 May 2016 - 09:09 AM

I always get the Zuppa Toscano from Olive Garden, although we rarely go there any more. last few times the food just seemed off and caused some tummy distress. Last night was homemade fajitas with a bunch of corn ears and beer.
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#32 earthlydelites

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Posted 30 May 2016 - 12:50 AM

oh on the subject of banana sandwiches, we used to do those with butter and sugar - perhaps a slightly healthier alternative to the deep fried ones Elvis used to have!

I've just heard about the new dessert sensation: mug cakes - that you mix up and microwave for dessert that are ready in no time at all. Anyone have any experiences with these ?
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#33 Tantric KittenGStudy

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Posted 30 May 2016 - 11:52 AM

Have you ever had a TV dinner with a brownie in it?   They turn out like that.   If you get the time exactly right they're not bad but if you miss you have sad,  tough,  rubbery or unintentional lava cake.

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#34 Tantric KittenGStudy

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Posted 01 June 2016 - 01:31 PM

You guise,  I just made deliciousness.   I haven't really cooked this last week because I had a flare of some stupid chronic thing I have and the treatment makes me tired and not hungry (no,  I'm fine and I have one day left on the meds).   But I'm tired of eating convenience food.

I made some rice (two cups raw).   While that was going I diced a couple giant bell peppers,  a few mushrooms,  a couple summer squash,  a couple onions and a few cloves of garlic.   I  sweated that down and put it aside.  

Then I browned hamburger with a couple tablespoons chili powder,  a tablespoon of oregano,  a couple tablespoons cumin seed,  a couple tablespoons cumin,  a couple tablespoons coriander and a little evil hot chili powder (you're making way over seasoned taco meat because wait for it).

When that was done I added a couple tablespoons brown sugar,  a glug of champagne vinegar,  half a teaspoon of chicken base,  a small can of tomato sauce,  and a can of diced tomatoes (so way over seasoned taco meat).

I salted everything as it was cooking (so a little salt and pepper in the rice,  a little salt in the vegetables,  a little salt browning the meat but no salt because everything was properly salted when I mixed it).

I mixed everything together and put it in two greased casseroles (because that was a LOT of food).   One's destined for the freezer.   The other I put shredded cheese and popped it in the oven.

I riffed off a recipe that sounded good but super bland that I ran across on the internet.   They just used salt and pepper and didn't put mushrooms or zucchini but I throw as much vegetable as I think I can get away with in everything.

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#35 earthlydelites

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Posted 06 June 2016 - 01:04 AM

TK that sounds amazing!!

I made oat and raisin cookies yesterday, they are a little chewy, lots of texture but they will do for the week's snacks!
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#36 Tantric KittenGStudy

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Posted 06 June 2016 - 10:58 AM

Oatmeal raisin cookies are my favorite.   And you can almost convince yourself they're healthy if you use whole wheat flour and molasses and turbinado sugar instead of refined brown sugar so you can eat lots of them.   Last time I made some (not the "healthy"  way,  just normal)  I found out you really need to use rolled or steel cut oats.   I used Irish oats (a different cut)  and while they still tasted good the texture was weird...  crumbly and gritty.

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#37 MacCGStudy

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Posted 06 June 2016 - 01:14 PM

We'll be having Meatloaf burgers, vegetable fried rice and asparagus with onions & peppers and a Klondike Bar for dessert.

MEATLOAF BURGERS

½ cup tomato ketchup
1½ pounds ground sirloin / turkey
1 egg, lightly beaten or ¼ cup of egg substitute
¼ cup quick oatmeal
¼ cup carrots, finely grated
¼ cup sweet pepper, chopped finely
¼ cup onion, onion, finely chopped
1 garlic clove, minced
¼ teaspoon ground black pepper
¾ teaspoon sea salt
Vegetable oil for frying

In a large bowl, add tomato ketchup to the meat. Mix the ketchup into the meat,
then add the remaining ingredients. Mix again. Cover bowl and chill for 30 minutes.
Remove wrap and divide meat mixture into ¼ pound portions.

Preheat a large skillet, when the skillet is hot add the oil. Fry burgers until the
internal temperature reads 150°F(beef) or 165°F(turkey)..

Cover pan and remove from heat. Allow the burgers to rest 5 minutes before serving. This allows
the burgers to gently reach 155°F.(beef) or 170°F.(turkey).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

VEGETABLE FRIED RICE

1 cup uncooked rice
¼ cup + 1 tablespoon butter
1 cup onion, chopped
1 cup carrots, chopped
1 pkg. broccoli slaw
2/3 cup scallions, sliced
3 tablespoons toasted sesame seeds*
5 eggs, lightly beaten or 1¼ cup egg substitute
¼ cup + 1 tablespoon soy sauce
Toasted sesame oil, to taste
Black pepper or chili pepper, to taste

Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots, slaw and scallions. Saute until carrots are translucent.
Set aside.

Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Sesame oil and pepper to taste.

* If you don't have pretoasted sesame seeds, please follow these directions on toasting your own. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ROASTED* ASPARAGUS, WITH ONIONS & PEPPERS

1 bunch of asparagus, rinsed and prepped
1 large Vidalia onion, sliced top to bottom, about a ½" thick
1 large red sweet bell pepper, sliced top to bottom, about a ½" thick
½ cup Parmigiano Reggiano, shredded finely, best bet is use a micro-planer
Sea salt, to taste
Black pepper, to taste
Olive oil, prepping the baking sheet and for drizzling

Preheat oven to 450°F. Foil wrap the baking sheet; drizzle olive oil onto baking sheet,
making sure to coat the entire base of the pan. Set aside.

Rinse asparagus; snap of the tough ends. Hold the asparagus in one hand and approx.
halfway down the stalk; with the other hand. Hold the cut end between the thumb and
index finger, approx. one inch or so up from the base and bend the stalk until it snaps.
Place the ends in a freezer bag and use for making broth or soup stock.

Place the prepped asparagus, onion and pepper slices on the baking sheet. Drizzle with oil and sprinkle with salt and pepper; stir to mix well. Place baking sheet into preheated oven. Bake for 10 minutes and sprinkle with shredded Parmesan; bake for 5 more minutes. Serve immediately.


* PAN-ROASTED METHOD


Heat skillet to medium-high heat; add 2 tablespoons of olive oil. When oil is hot; add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.


Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, approx. 5 to 7 minutes, using tongs to occasionally move spears from the pans center to it's outer edge. This will ensure that all stalks are evenly browned. Transfer asparagus to a serving dish, top them with shredded Parmesan cheese. Adjust seasonings with salt and pepper. Serve immediately.

Edited by MacCionoadha' Bean-Sidhe, 06 June 2016 - 01:18 PM.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

Ahque Wunantash Paskoogan / Pio nabo nequt / Nees muttanonganog kah nequt (Do Not Thou Forget 9/11/2001)


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#38 earthlydelites

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Posted 11 June 2016 - 11:37 PM

Mac, what's a Klondike bar? I don't think we have them here!
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#39 Tantric KittenGStudy

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Posted 12 June 2016 - 12:05 AM

It's a square of vanilla ice cream with a chocolate shell and no stick.   Some have nuts or crispy rice.

http://www.klondikeb...Hw&gclsrc=aw.ds

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#40 Jim@GhostStudy

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Posted 12 June 2016 - 12:23 AM

MacCionoadha' Bean-Sidhe.
I want to try the... VEGETABLE FRIED RICE!  :)
.
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