recipes by 1kiki

REAL WORLD EVENT DISCUSSIONS

recipes

POSTED BY: 1KIKI
UPDATED: Sunday, December 4, 2011 01:13
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Sunday, October 2, 2011 5:11 PM

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.

So, all these years I never had a Dutch oven, but I finally got one.

So NOW I've made the BEST pork roast, ever.

~5 lb pork shoulder roast
1T salt, to taste pepper
flour (if you are sensitive to wheat, rice or other flour is fine)
neutral cooking oil with a high smoke point
1 lb onion, chopped medium
1 lb celery, chopped medium
1 lb carrot, chopped medium
3T tomato paste
3C un-oaked dry white wine (here in CA '2 buck chuck' pinot grigio)
5 - 6 large bay leaves
1 T crushed dried thyme
Water

Salt and pepper the roast, let sit in your frig overnight
Pat it dry, flour it lightly, put oil in the bottom of the pot and heat on medium heat till oil is starting to smoke, and brown the roast, remove
Add chopped carrots, when about half-way cooked add chopped onions, when both are starting to caramelize add chopped celery and cook till celery is bright green
Add tomato paste, bay leaves and thyme, cook stirring till fragrant
Deglaze with wine, nestle roast in vegetables, add water so liquid is halfway up the roast
Cover and cook 325F till fork tender appx 3 hours

You can skim the fat, remove the bay leaves, and blend the vegetables and juice to make a nice gravy.

Remember when teachers, public employees, Planned Parenthood, NPR and PBS crashed the stock market, wiped out half of our 401Ks, took trillions in taxpayer funded bailouts, spilled oil in the Gulf of Mexico, gave themselves billions in bonuses, and paid no taxes?

Yeah, me neither....

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Monday, October 3, 2011 3:19 AM

SIGNYM

I believe in solving problems, not sharing them.

So, can I come over for dinner?

My favorite= Empanada-burgers.

2 lb high-quality ground beef
1 med onion, mince fine
3T sugar
1T paprika
1+1/2t cinnamon
1t cumin
1/2 t fresh ground black pepper
1/2 t salt
1/2 t nutmeg
1/2 c chopped pimneto-stuffed olives
1/2 c raisins
1/2 c chopped cooked potato (optional)

Mix, form and cook in olive oil, or use to stuff pastry-dough and bake.

There are a few empanada places in the area so I've had a chance to compare this recipe to commercial, and this is better.

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Monday, October 3, 2011 8:51 PM

MAGONSDAUGHTER

I've gotten into shellfish recently.

Belgium style mussels are my favourite lately. You can buy mussels cheaply from the market. I kg is usually okay for 3 as a starter.

Scrub mussels and remove beards.

In a heavy pan, saute garlic in butter. Add a couple of cups of dry white wine, bring to the boil. Add some tomato sauce or paste, pepper to taste. Add mussels and cover with a lid, steam until mussels open. Discard any that don't after about 5 minutes. Remove mussels and keep warm. Return pan to heat until sauce reduces. Add a fairly large lump of butter and some chopped parsley. When sauce thickens, pour over mussels and serve with lemon wedges, chips (fries) and a really good quality mayonaisse or aioli.

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Monday, October 3, 2011 11:52 PM

AURAPTOR

America loves a winner!

I could post my recipe for Shrimp & sausage jambalaya, but then I'd have to kill ya.

It's pretty darn good.

" I do not love the bright sword for its sharpness, nor the arrow for its swiftness, nor the warrior for his glory. I love only that which they defend. "

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Wednesday, October 5, 2011 7:47 PM

FREMDFIRMA

Recipe for Michigan Paw-Paw.

*BONK*-rattlerattle-kathunkthunkthunk.

http://www.annarbor.com/entertainment/food-drink/pawpaw/

-F

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Wednesday, October 5, 2011 8:02 PM

MAGONSDAUGHTER

Interesting. A different kind of pawpaw or papaya to that which I know. I don't like pawpaw (the other kind) smells kind of bad.

What does this taste like Frem?

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Wednesday, October 5, 2011 8:05 PM

MAGONSDAUGHTER

Pesto sauce for pasta (or anything else)

Traditional pesto sauce
Ingredients

* 1 cup of fresh basil
* ¼ cup of freshly grated Pecorino cheese
* 1/3 cup of freshly grated Parmesan
* 2/3 cup of extra-virgin olive oil
* ½ cup of pine nuts
* 2 cloves of crushed garlic
* salt

Method

1. Chop the basil, garlic, pine nuts and salt in a food processor until a purée has formed.
2. Slowly add the olive oil, whilst the processor is still running and continue to blend for a few seconds.
3. Switch the machine off and stir in the grated cheese.
4. The sauce is now ready to serve

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Wednesday, October 5, 2011 8:09 PM

MAGONSDAUGHTER

Homemade hommous is so much better than store bought and so easy

Ingredients

* large tin chickpeas, drained, but retain a little of the water
* 3 garlic cloves, crushed
* splash of olive oil
* 2 tbs tahini paste*
* 1 tsp ground cumin
* Juice of 1 lemon

Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add enough of the retained water and process again until quite smooth and the consistency you like.
Serve with toasted Turkish bread, crackers, carrot and celery sticks.

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Thursday, October 6, 2011 2:44 AM

FREMDFIRMA

Quote:
Originally posted by Magonsdaughter:
Interesting. A different kind of pawpaw or papaya to that which I know. I don't like pawpaw (the other kind) smells kind of bad.

What does this taste like Frem?

Like banana, but slightly tangy-er with a squishy-er texture... I'm not exactly a conniseur though, which me it's more like, hey, FREE FOOD, OMNOMNOM!

We also have several "decorative" apple and cherry trees along my patrol routes, which I have express permission to raid to my hearts desire since the fallen fruit attracts critters - and nobody much else will bother cause unless it comes in a supermarket package they want naught to do with it, the wimps.
So I can just walk by, yoink em right off the tree and munch away - shit, if we had a donut tree I'd have it made

-Frem

I do not serve the Blind God.

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Friday, October 7, 2011 10:07 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.

HEY! Thanks! for the recipes!

Here's something with an abashed admission - I don't know WHY it took me so long to realize that most ovens have a setting low enough to dry stuff with. To date I have dried green beans, cooked mushrooms (to kill the bacteria first), tomatoes, onions, garlic and - PEPPERS!

Below is my recipe for hot chili oil - but you don't have to dry your own, just buy the pre-dried kind (for the recipe, all are dried pieces, and of the red or yellow kind, not green, for a nice color). If you want to dry your own, wash, dry with a towel, stem, cut in thin slices, or for larger peppers, cube in pieces, keeping seeds and innards, spread on a flat surface and dry in the oven on your lowest setting for 3 - 5 days, stirring 2x per day. They are dry when pliable but not soft.

lots of Thai chilies

red or yellow habañeros
red jalapeños
red serranos
some red or yellow bell pepper for flavor
some paprika for flavor and color

fill a bottle halfway full with dried chilies, crush into smaller pieces if you need to get them to fit, (you may wish to use a gloved hand), pour in your paprika powder, add a neutral oil, let sit at room temperature for a week or more

It is AWESOME over rice and with stir-fry and barbecue (and, given that I am almost in the fire-eater category, with almost everything except breakfast cereal). (Though I am working on a coffee recipe with chocolate, ground black pepper, a touch of cinnamon, and sugar.)

Remember when teachers, public employees, Planned Parenthood, NPR and PBS crashed the stock market, wiped out half of our 401Ks, took trillions in taxpayer funded bailouts, spilled oil in the Gulf of Mexico, gave themselves billions in bonuses, and paid no taxes?

Yeah, me neither....

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Friday, October 7, 2011 10:18 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.

"I could post my recipe for Shrimp & sausage jambalaya, but then I'd have to kill ya."

I'll chance it. Care to dish? (so to speak - he he)

Remember when teachers, public employees, Planned Parenthood, NPR and PBS crashed the stock market, wiped out half of our 401Ks, took trillions in taxpayer funded bailouts, spilled oil in the Gulf of Mexico, gave themselves billions in bonuses, and paid no taxes?

Yeah, me neither....

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Friday, October 7, 2011 2:03 PM

MAGONSDAUGHTER

I like chili hot chocolates. Awesome taste sensation. I don't make them, so I can't post a recipe.

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Saturday, October 8, 2011 4:42 AM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.

Oh drat! Well, if I make one that seems good - I'll post it here.

And I just wanted to reiterate that you can dry foods in most ovens. I don't know why it never occurred to me before. It was one of those forehead-slapping, well DUH! moments.

I find my dried food, which I store in large glass jars due to the fact where I live is mouse heaven (see the 'Coyotes in So. Ca.' thread), to be very handy. The mushrooms, which I wash, trim, slice, cook, then dry, are great in soup. The onions are to die for. MMMmmmmm ... sweet and pungent. The tomatoes are concentrated flavor.

I know that this is probably not on the top of the list for most people. But if you enjoy cooking you may want to try drying food. The flavors are out of this world.

Remember when teachers, public employees, Planned Parenthood, NPR and PBS crashed the stock market, wiped out half of our 401Ks, took trillions in taxpayer funded bailouts, spilled oil in the Gulf of Mexico, gave themselves billions in bonuses, and paid no taxes?

Yeah, me neither....

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Saturday, December 3, 2011 5:11 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.

So, let me run this by you all

chicken
Thai lime juice and zest
Thai chillies
garlic
ginger
coconut and coconut milk
pinch coriander

rice on the side

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Saturday, December 3, 2011 5:29 PM

MAGONSDAUGHTER

Very nice. Sounds quite thai. I love a ton of fresh coriander added to such dishes, but a lot of people object to the leafy stuff.

A friend of mine does a yummy dish. Steamed chicken breast served with a sauce made of shallots, ginger, soy sauce, sesame oil, fish sauce and toasted sesame seeds. I think she adds some chilli to it.

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Saturday, December 3, 2011 7:17 PM

DREAMTROVE

Thousand Calorie Soup (Sorry, I don't measure, I guess. It always works, but I see now the problem with it)

Tomato soup, 2 cans
Olive oil (like 1-2 table spoons)
Milk (used to be cream, I had to use milk to get *down* to 1000) Anyway, about 1/2-3/4 of a cup
Cover the surface with, one after another with
Ginger
Nutmeg
Basil
And Stir a lot.
Add cubed Tofu about the size of little dice. I use about half a block of tofu, which makes 70-100 little cubes. (half of however much a tofu block is, a pound? I see 14 oz, nasoya extra-firm which is what I use. If you buy your tofu pre-cubed there is less of it, so you'll have to use more of the package, maybe the whole thing.
A little water is okay, but not too much, you'll be watering it down with milk.

Should serve 2. Adding milk at the end can cool it down, lighten it up and thin it out.

If you're eating with someone who is prone to remove the little tofus one by one from there bowl and put them into yours it's a good idea to lower the number of them to start with.

That's what a ship is, you know - it's not just a keel and a hull and a deck and sails, that's what a ship needs.

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Saturday, December 3, 2011 7:26 PM

1KIKI

Goodbye, kind world (George Monbiot) - In common with all those generations which have contemplated catastrophe, we appear to be incapable of understanding what confronts us.

Hey

THANKS for your comments and recipes!

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Sunday, December 4, 2011 1:13 AM

CANTTAKESKY

Thank YOU for a great thread! I love cooking. And 2 of my 3 kids want to grow up to be chefs. So apparently it is genetic.

Recently made green bean casserole from scratch.

chicken broth:
onions
garlic
celery
leek
carrot
chicken innards/feet/bones
Boil together for an hour. Strain.

cream of mushroom soup:
onions
garlic
mushrooms
cream
chicken broth
Throw together until you get the consistency desired.

green beans:
blanch.

deep fried onions:
soak onion slices in milk
dredge onion slices in seasoned flour
deep fry until golden brown

casserole
mix cream of mushroom soup with blanched green beans and fried onions. Top with more fried onions. Bake until green beans are soft.

-----
Never be deceived that the rich will allow you to vote away their wealth. -- Lucy Parsons (1853-1942, labor activist and anarcho-communist)

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