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Food for THOUGHT !

newmisty

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Yummy! subscribed. Any gluten free recipes out there?

We recently acquired some (gluten free) coconut flour to use as a substitute for wheat. I'll let you know how things go when we start experimenting.
 

newmisty

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Jiaozi, Ravioli’s Chinese Ancestor A contemporary dish with an ancient origin

Happy (Chinese) New Year Everyone! It is now the Year Of The Snake~

Jiaozi, Ravioli’s Chinese Ancestor
A contemporary dish with an ancient origin


DongbeiDumplings-590x327.jpg
One of the two methods for cooking jiaozi is boiling in a shallow pot, as shown. The other method is steaming, with both having the option to fry quickly in a little oil afterward, to crisp the wrap. (NTD Television)

Although it is commonly believed that the origin of pasta comes from Italy, there is evidence that it actually originated in China, where the world’s oldest pasta noodles were discovered in Lajia (Qijia culture) along the Yellow River in Qinghai.
According to findings, the pasta noodles date back to 4,000 years ago and they were made from millet. Moreover, there are ancient writings from the Han Dynasty (A.D. 206–220) that refer to the dish. But it seems that this is not the only Chinese incursion into the controversial origins of this delicious family dish.

It appears Marco Polo not only brought gunpowder to Europe from the East, but also introduced dumplings called jiaozi—and so the Italian version that we all know is an adaptation of the Chinese dumpling dish.
Another curious fact in the history of this ancient dish comes from the Tang Dynasty (A.D. 618–906). Exploring a Tang Dynasty-era tomb in the Tulufan district in Xinjiang, among the treasures was found a wooden bowl with several ravioli that were identical to those of today.

The Concept

Jiaozi specifically dates back from the Han Dynasty though. Apparently at that time, the stuffed dumpling sprang forth from an age-old philosophical word: “Hundun.”

The Chinese character for “Hundun” means primordial chaos, and is written with the radical for “water.” So it is said, there is no fixed shape, and no holes in the covering. Thus, this dish is traditionally made with thin wheat flour dough wrapped perfectly around a filling.

Following in the philosophical understanding, it is boiled and served in a broth, or more specifically in a soup, as was seen as a metaphor for primordial chaos. The traditional soup was lost in the middle of the 6th century. An update to Jiaozi gave more importance to the filling, which increased the volume. This is when the Chinese dumpling, closer to a modern dumpling, was born.

The Name
So how did the name “jiaozi” come forth?

The culinary term jiaozi seems to come from the Ming Dynasty (A.D. 1368–1644), when it became popular to prepare delicious dumplings for Spring Festival. Furthermore, on the eve of the Chinese Lunar New Year, most families gathered to celebrate, eating dumplings at exactly midnight. This is where the name comes from, as it generally means, “New year comes in the hour of zero.”

Today in China, this dish is not only eaten during festivals; it has become popular and has a variety of flavors and fillings. All kinds of meats, vegetables, and even fruits are used in the dumpling. And there are many flavors within those ingredients such as sweet, salty, spicy, and even varying levels of acid.


Simply Special

As for the cooking, there are two main schools: steamed, and boiled in water.

Steaming is more typically found in southern China, specifically in the province of Canton (famous for their shrimp dumplings), and the method of boiling in water is most common in northern China.

Don’t forget that this dish is a very significant one, and has the honor of being prepared in the most important festivals of ancient Chinese culture, such as the Spring Festival and Chinese New Year’s Eve.

In addition, we should consider that dumplings are a special dish used in receiving visitors, and they are a Chinese symbol of respect and hospitality.

What better way then, to prepare jiaozi while keeping in mind the history, culture, and tradition that comes with this dish; an exquisite homage to family tradition and Chinese culture.

---------------------------------------------------------------------------------------------------------------------------------
 

newmisty

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This is the secret ingredient for the best TUNA(or imposter) SALAD. OREGANO

Other Ingredients:
pinch of salt
mustard powder
garlic powder
blk pepper

Ratio's are up to you!
 
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TAEZZAR

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I got fed up with all the B.S., gloom & doom & went looking for something else in GIM & found this recipe thread. YEEEE HAWWW, my wife, Chinese, & I, Fido, love to cook. We like home cooking & seldom eat in a restaurant.
This is my favorite chili recipe, from my wanderings thru Mexico & So. America, no beans. If you want beans, I suggest a small to medium, white bean for this type of chili.

Chili Verde,
this takes a while, as does all good food, so don't complain - just find the time (3 or 4 hrs) & do it !! You will be glad !! LOL

4-5 lbs. pork shoulder, also called pork butt, trim off excess fat. Cut the meat in 1-2 inch cubes & cut the fat into 1/2 inchish or so cubes/strips.

2 lbs +or- tomatillos, little green tomatoes with a brown papery husk.

1/4 cup chopped garlic

6 to 10 garlic cloves, to roast later

5 cups medium diced onion

1 & 1/2 cup each, course chopped, red & green bell peppers

1/3 cup each, diced Serrano & jalapeño peppers (seeds & ribs removed)

12 to 15 Anaheim peppers (these are not hot)

6 or 8 Poblano (Ancho) peppers (these are not hot)

Reserve 2 of each to course chop with bell peppers

1 bunch cilantro leaves, cleaned & chopped, fine chop the stems

2-3 cups chicken broth, use as healthy as possible, we make our own

1-2 cans of beer, open & let sit to reduce carbonation

1/4 cup olive oil

1/2 cup (approx) unbleached flour

salt & fresh ground pepper, to taste

Butter or coconut oil, as required, to sauté' veggies

2 Tbsp chopped fresh oregano or 1 Tbsp dried Mexican oregano

1 - 2 Tsp ground cumin - to your taste

a pinch of ground cloves

1 cup shredded pepper jack cheeze (optional)

Preheat oven to 350 F - we will go there a little later

In a nonstick pan, fry the pork fat to a nice medium brown color, remove from pan & save for later. Remove all but a tablespoon or so of the oil. We save the extra in the frig. for other frying.

In a plastic bag, put the flour & pork meat & shake until meat is fully coated.
Fry in nonstick pan that has the pork fat oil in it, and the salt & fresh ground pepper, add a little more pork fat oil, if necessary. Fry until the meat is well browned - do not burn. De-glaze with chicken stock & 1 can of beer. Reserve the other can for later, if need to thin the mixture.

Mean while, place the Anaheim & Poblano peppers on a sheet pan (we put alum. foil on the pan to reduce clean-up). On another sheet pan, place the garlic cloves & tomatillos that have been peeled of their papery skin & sliced in half, face down with a drizzle of olive oil. Place both pans in preheated oven & roast until peppers are nicely charred & tomatillos are lightly browned. About 15 to 20 Min's.

Remove pans & place the peppers in a plastic bag to allow them to steam for 5 Min's (this helps for peeling them).

Peel & seed the peppers & put in a blender along with the roasted garlic, skins included, & whole tomatillos, skins included & puree to smooth consistency.

Place the browned meat, fried pork fat pieces, puree mix, oregano, & pinch of cloves, into a slow, crock pot, cooker for 4 hours.

Now take the chopped onions, peppers, chopped cilantro stems only & garlic, sauté in butter or coconut oil,
only to still firm, about 5 Min's. Add this to the crock pot at the 3 hr time spot.
Adjust the thickness with flour (thicker) or beer (thinner) as desired, We like it thick.

Serve in a bowl, topped with optional shredded pepper jack cheeze & chopped cilantro leaves, with a side of warm flour tortillas & a cold beer !!!!!!

Or wrap some in the flour tortilla as a burrito :s9:

Freeze any left overs for another time.
 
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TAEZZAR

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This is a sauce that I concocted years ago.
It goes very well over fried fish or even rice or pasta/noodles

3 cups fresh Chanterelle mushrooms, cut in large bite size (we pick our own, in the forest) you can use store bought crimini mushrooms too, cut in normal bite size. Or 1 cup dried Chanterelles.

1 cup chopped sweet onion

4 Tbls butter

2 oz. white wine

8 oz. chicken broth (we make our own)

4-8 oz heavy creak, sour cream or yogurt

1-2 Tsp Cayenne pepper - to taste

1-2 tsp Tarragon

1-2 Tsp Thyme

Several (lots if you are a garlic lover, like us) cloves of garlic :s9:

Salt & pepper - to taste

Cornstarch or tapioca to thicken

Dry sauté fresh mushrooms, reserve liquid & set aside mushrooms.

Over medium heat, melt 2 Tbls of the butter & sauté the onions with a Tbls of chopped garlic for about 5 Min’s or until the onions start to turn clear. Add mushrooms & cook 5 Min’s more. Add white wine, chicken stock, mushroom liquid & spices.

Allow sauce to reduce a little & thicken accordingly with cornstarch or tapioca. Add heavy cream, sour cream or yogurt, mix well & cook 2-3 Min’s.

Now bring out the garlic !! Cut garlic into cubes, about the size, as if you were cutting a sugar cube in half one way & then the other way, or a little larger, but, no smaller. Melt 2 Tbls butter in a small pan, as the butter starts to bubble, add the garlic. Be careful here, the garlic will take a little time to start to brown, then it goes quite fast. Brown, but, do not burn.

Pour the sauce over the fried fish, rice or pasta & then generously sprinkle the browned garlic over the sauce.

Serves 2, so adjust accordingly.

ENJOY !!!:s9:

To dry sauté, on high heat, heat a DRY, non-stick pan & add the fresh Chanterelles. You may need to drain the liquid a time or two. The process is complete when no more liquid is present. Not to worry, the ‘shrooms will not burn. It is not necessary to dry sauté the Crimini mushrooms, just cut them into normal bite size & add at the appropriate point.
 

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Yummy! subscribed. Any gluten free recipes out there?

After many test runs, I finally decided on my (and family's) favorite way to do gluten free fried chicken breast.
Ingredients:
1 bag pork rinds (only ingredients pork skin, salt)
1 lb. chicken breasts
3 tbsp. grated parmesan
1 tbsp. garlic powder
1 tsp. black pepper
2 eggs
cast iron pan, with enough oil to grease the bottom (I prefer to use the cleaned coconut oil which is free of any scent/taste)
*note, you don't need to add any salt, the pork rinds have plenty.

Steps:
1. poke a small hole in the top of the pork rinds bag (just big enough to let air escape), using a rolling pin on the bag slowly crush the pork rinds into a flour type consistency, cut top off the bag, leave rinds in bag

2. add parmesan, garlic powder, black pepper to pork rinds, shake and mix up contents of bag.

3. wash and pat dry breasts, I like to slice them into 2inch wide strips

each chicken strip, individually:
4. dip breast into egg wash (eggs beaten with a little water added)

5. drop egg-covered breast into the pork rind mixture, close top of bag with hand and shake it good until breast is covered with pork rinds

6. place in heated pan, and fry it, (flip once)

forget screwing around with other fake flours, use the pork rinds, you'll love it.
1 bag of crushed pork rinds is enough to cover 1-1.5lbs of chicken breast
 

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Bruschetta with Tomato and Basil


bruschetta.jpg


Ah, the bounty of summer. Italian bruschetta (pronounced “brusketta”) is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I had this the other night at my friend Suzanne’s house where her friend Dee explained how to make it (thanks Dee!). I customized the recipe to my own taste (isn’t that almost always the case?) and used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some cottage cheese.

Bruschetta with Tomato and Basil Recipe
  • Prep time: 15 minutes
  • Cook time: 10 minutes
Ingredients
  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil

Method

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Yield: Makes 24 small slices.

http://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/
 
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Bruschetta with Tomato and Basil


...

Ah, the bounty of summer. Italian bruschetta (pronounced “brusketta”) is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I had this the other night at my friend Suzanne’s house where her friend Dee explained how to make it (thanks Dee!). I customized the recipe to my own taste (isn’t that almost always the case?) and used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some cottage cheese.


Hmm, I'm no freakin' chef but here's a thought/one of our long-standing "company good" recipes on adding some "spaghetti" that is pretty fresh/awesome w/ what you have going. BTW, This has nothing to do with dumping jarred red sauce on some Kroger noodles... ;)

Heck, we don't get "good tomatoes" very often but this is good with just plain Romas/plums and you can feed a crowd... I prefer to add great sausage or some spicy shrimp but not required. (See my notes at the end, original recipe came from "The Italian American Cookbook"


Spaghetti with Fresh Tomato Sauce

It is difficult to imagine a dish that better expresses the wholesomeness of Italian cooking than good spaghetti cooked al dente and lavished with the freshest of uncooked sauces. Curiously enough, this is a dish you'd rarely find on an old-fashioned Italian-American menu, which would instead use oceans of overcooked marinara sauce on every pasta dish. If necessary, wait until summer rolls around, when tomatoes are at their very best.

Serves 4

2-3 ripe tomatoes, cut into 1-inch pieces (2 1/2 cups)
1 cup cubed fresh mozeralla cheese (1/4-inch pieces)
2 garlic cloves, minced and mashed
2 teaspoons plus 1 heaping tablespoon salt, preferably kosher
1 teaspoon freshly-ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
12 ounces spaghetti
2/3 cup coarsely chopped fresh basil

1. in a medium-size bowl, combine the tomatoes, mozzarella, garlic, the 2 teaspoons salt, black pepper, red pepper flakes, and olive oil. Stir gently to mix, and let marinate for 30 minutes

2. Bring 4 quarts water to a boil in a stockpot. Add the remaining salt and the spaghetti, stir and cook until al dente. Drain.

3. Return the spaghetti to the stockpot, add the marinated tomato mixture and the basil, and stir to mix. Serve immediately.

WINE SUGGESTION: VERNACCIA DI SAN GIMIGNANO

From: The Italian American Cookbook


B2 NOTES:

  • OUTSTANDING fresh and easy "company good" pasta dish! Good tomatoes, fresh cracked pepper and basil are required and what give the dish the "pop" that makes it so good... To make it "gourmet" some really good extra-virgin olive oil, "De Cecco" or some truly quality dried pasta makes a huge difference.
  • WHO KNOWS where 12 OZ of pasta comes from? Bounce up the amounts to the US-standard of 16oz/1lb US and you can easily feed 4... (Especially w/ that bruschetta and a salad!).
  • Grilled spicy shrimp, sliced chicken-apple sausage, or even good Italian sausage work really well and are outstanding additions... Overall winner has been chicken-apple sausage across many ages/tastes.
  • Fresh basil, yeah, cut/chiffonade that while your pasta is cooking or it will likely turn black; won't hurt the flavor but yeah some folks don't understand.
  • Original wine recommendation listed, look at "Antinori" offerings but given the base herbs/spices, this opens the palate and goes surprisingly well w/ many white and red wines across many folks taste spectrum's... A good Zin doesn't suck!



___________________
 

Zed

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Bruschetta with Tomato and Basil


bruschetta.jpg


Ah, the bounty of summer. Italian bruschetta (pronounced “brusketta”) is a wonderful way to capture the flavors of ripe summer tomatoes, fresh garden basil, and garlic. I had this the other night at my friend Suzanne’s house where her friend Dee explained how to make it (thanks Dee!). I customized the recipe to my own taste (isn’t that almost always the case?) and used plum tomatoes and chopped them by hand, rather than in a food processor. My family enjoyed this batch for lunch, along with some cottage cheese.....

or...

http://favoritegardenrecipes.blogspot.com.au/2009/08/bruschetta-julia-child-way.html
 

keef

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You guys are a fine lot. :p


Brother ISH is struggling in a van down by the river on a diet of dried squirill and potato buds and ur all in gen discussion arguing the fine points of 5-star Canolli.

You are like the guys in High School showing off their trophy girlfriends/muscle cars to the guys who never get laid (wait, I used to love doing that.. bad analogy)

Hey ISH?If you make this far alive I have one word of cooking advice. GET A BIG container of ITALIAN SEASONING. Works for everything.. freeze dried to fresh. Tall boy size and throw out everything else but salt/pepper/cooking oil. Keep it simple.

Its not like the rest of us won't be joining you before Obama is through with us.

Show us the fine points of Raviolios by a camp fire. That's closer to reality for this nation.
 

Merlin

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Whole Wheat Oatmeal Cinnamon Waffles

In the interest of honesty, I have to admit this is not my recipe and I don't remember where I got it. But it is so good, I have to share with you:

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour (milled from whole grain by yours truly)
2/3 cup all-purpose flour
1/4 cup toasted wheat germ (what I used) or cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

If you're like me, you won't want to put this together first thing in the morning before eating, so do as I did. Put all the dry ingredients, except for the brown sugar and the oatmeal, in one mixing bowl and leave it on the kitchen counter overnight. Combine everything else, including the oatmeal and brown sugar, to soak in the buttermilk in your refrigerator overnight. It is so easy to mix together the contents of the two bowls in the morning to make your waffle batter. This recipe made 13 4" x 4" waffles. Cook up the whole batch, and any you don't eat will keep in the fridge a couple of days or freeze them in Ziploc bags for reheating in your toaster or toaster oven.

I served my waffles with butter and sugar-free syrup (a concession to my diabetic friend.) They were very tasty indeed. Had some strawberries on top that I had sliced and sweetened with Stevia <grin>

For all you preppers out there, please note that most all the ingredients can come out of your food storage pantry. I don't have buttermilk powder in a #10 can; but I can make a buttermilk substitute from reconstituted dry milk and vinegar. In a situation where I no longer had all-purpose flour, I could use all whole-wheat. The result would be heavier; but, hey, food is food.
 
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Here is another "What to do with all the zucchini & tomatoes recipe"
Like most stuff I make, amounts of ingredients are subject to how much I have or feel like tossing in.
this worked this morning for brunch.

Grait up a small zucchini in a bowl.
Dice up 2 small Roma tomatoes.


Zucchini egg Thing 002.JPG

While you are frying up an onion, toss in some mozzerella & 2 slices of bread torn into chunks.
Add the fried onions.


Zucchini egg Thing 003.JPG

Mix in 2 or 3 eggs & some salt.(I used 3 for 2 people)


Zucchini egg Thing 004.JPG

Fry it up in a pan with some butter...(God I love butter... :fisheye:)


Zucchini egg Thing 005.JPG

Ok here is the tricky part.
You need to turn it like a flapjack while it wants to fly apart.
So I take it outside rather than coat the walls of the kitchen & I give it a flip.
Then back inside to brown the other side.
You guys with pigs might want to add a little ham, but I like mine just fine.
& so did the Mrs. (Happy anniversary to me..:hmpf:)


Zucchini egg Thing 006.JPG
 

newmisty

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I am sufficiently hungry now. Nice write-up. :congrats:
 

newmisty

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From fellow ember Merlin:

Cast Iron Pizza

http://www.goldismoney2.com/showthread.php?51603-Cast-Iron-Pizza-Question

Ingredients

Crust:
2 1/2 Cups bread flour
1 scant Tablespoon sugar
2 Teaspoons kosher salt
3/4 Teaspoons active dry yeast
1 1/2 Tablespoons olive oil
1 scant Cup warm water

Sauce:
1 1/2 Cups tomato sauce
1 Teaspoon dried parsley
1 Teaspoon dried oregano
1/2 Teaspoon onion powder
1/2 Teaspoon garlic powder
1/2 Teaspoon red pepper flakes
1 Tablespoon olive oil
Big pinch of salt and pepper

Toppings:
1/2 pound sausage, browned
1/4 Cup scallions, chopped
8-10 ounces mozzarella cheese
2 Tablespoons fresh basil, minced

Directions:
1) To make dough, add water, sugar, salt, and yeast to a bowl and stir. Let sit for 6 minutes so yeast dissolves and starts to foam. Add flour and stir well to combine.

2) Use a hand dipped in water to vigorously work dough until it forms a ball. Let the dough rest for a few minutes and then continue to work it until it is really sot and pliable, about 5-6 minutes o mixing. Note: as I copy these instructions, my bread machine is running on the Dough Cycle.

3) Coat the dough with olive oil and store it in a plastic bag. Let it rise at room temp for an hour, then punch it down, reshape it into a ball, and store it in the fridge for at least 2 hours. Remove it an hour before you intend to make pizza.

4) Prepare all your ingredients: brown sausage, chop basil and scallions, and grate cheese.

5) Stir together sauce ingredients and adjust to your tastes.

6) Roll dough out into a large circle and place it in the center of your cold skillet. Trim off excess dough, leaving about an inch of dough up the side of the skillet. Use your fingers to fold the dough over itself, making a crust.

7) Add sauce and toppings.

8) Cook the pizza ON THE STOVETOP over high heat for 3-4 minutes to rapidly heat up the pan.

9) Move the pizza to a 450 degree oven until the pizza finishes cooking, about 18 minutes.

10) Remove the pizza and use a spatula to carefully slide the pizza out of the skillet. (I'm nervous about this step, LOL)

11) Let it cool, slice it up, and serve it!

http://www.macheesmo.com/2011/03/cast-iron-pizza/print/

So, the question remains: will my skillet smoke up the pizza and the kitchen? I'll let you know what happens <grin>
 

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This is one that everyone could use...

Ice Cubes

picFV7OMs.jpg

Total Time: 2 hrs 2 mins
Prep Time: 2 mins
Cook Time: 2 hrs

2 cups water (approximately)
2 tablespoons water (additional if needed)


Directions:

1. Empty the ice cubes that are left in the trays (if there are any left) into the bin.

2. Take the trays over to the sink and fill them with cold water.

3. Place the water filled ice trays back in the freezer.

4. Replace the ice bin if you had to remove it.

5. Shut the door to the freezer.


Read more: <a href="http://www.food.com/recipe/ice-cubes-420398?oc=linkback">http://www.food.com/recipe/ice-cubes-420398?oc=linkback</a>
 

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Chicken Pot Pie

 
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Impress the wife unit....
 
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Yeah I know everybody and their mom has the best chili recipe but this is the one I always make. Betty Crocker's original Chili con Carne is as close to where it all started as you're going to get. Cowboy chili, hearty simple and tasty not set fire to the outhouse hot.

I have eaten this chili for breakfast. :cool: It is even better the next day reheated so always make a double batch. You will eat at least 2 bowls anyway so it never goes to waste.

I have a pot going right now filling the house with wonderful smells as it snows sideways outside in 19 degree wind.

I made up a batch of Jiffy corn bread and have a stick of real butter sitting out getting warm. It's not so cold out now! :s9:


Chili con Carne



Ingredients

1 lb lean (at least 80%) ground beef

1 large onion, chopped (1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 teaspoon unsweetened baking cocoa

1/2 teaspoon red pepper sauce

2 cups diced tomatoes (from 28-oz can), undrained

1 can (19 oz) red kidney beans, undrained



Directions

1 In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.

2 Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.

3 Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.



http://www.bettycrocker.com/recipes/chili-con-carne/dbb42f32-4e45-4c54-8604-a681fd87c06f
 

searcher

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Great Depression Cooking: Twice Baked Potato

[video=youtube_share;8dr5TYyeEAg]http://youtu.be/8dr5TYyeEAg[/video]

http://youtu.be/8dr5TYyeEAg



Published on Nov 10, 2013
Never before uploaded episode from Clara's 2009 Season 1 DVD. www.greatdepressioncooking.com/dvd

Now 98 year old, author of "Clara's Kitchen" and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.



Clara in memoriam - Aug 18, 1915 - Nov 29, 2013

[video=youtube_share;-7ZjKl-d2Tc]http://youtu.be/-7ZjKl-d2Tc[/video]

http://youtu.be/-7ZjKl-d2Tc

If any one is interested, Clara's vids and recipes can be found here http://www.youtube.com/user/DepressionCooking?feature=watch
 

Surface

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Lately I have been trying to cut my food bills down a bit. I try to balance eating out with eating in, eating well with eating convenient and I am one who needs variety.

Please feel free to share your recipes here for food you enjoy.

I'll start. Here are a few different and unrelated recipes that I have been using lately.


1. BLUEBERRY MUFFINS

(2 dozen small muffins 1 dozen big boys)(Sugar content has been reduced from standard recipes)

3 eggs
1 cup milk (or soy milk)
1 cup salad oil (can also substitute apple sauce. Will change texture a bit)
3/4 cup sugar
1 cup all-purpose flour
1.5 cups whole wheat flour
1/4 cup almond flour
1/4 cup wheat germ
1/4 cup ground flax seed
4 teaspoons baking powder
1 teaspoon sea salt
3/4 cup frozen blueberries

Heat oven to 375-400 degrees. Grease muffin cups. (different tins will result in different cooking times and textures.)
Beat eggs; stir in milk and oil. Mix remaining ingredients together then add blueberries to dry mix. combine ingredients and stir. Do not over mix- batter should be lumpy.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.
Grease Muffin Tins



2. Chocolate Chip Cookies

1 1/4 cup All-purpose flour
1 cup WW flour
1 ts Baking soda
1/2 ts Salt
2 Sticks Butter; softened
1/2 cup Granulated sugar
1/2 cup Packed light brown sugar
1 ts Vanilla extract
2 Eggs
8 oz Dark Chocolate Chips
1/4-1/2 cup Sunflower seeds
3/4-1 cup Chopped nuts (optional)

Heat oven to 375. Stir together dry ingredients. In large bowl or mixer, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips SF seeds and nuts, if desired. Drop by rounded teaspoons onto parchment paper on cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 25 small cookies or 15 large.


3. Egg Breakfast Burrito

1 large flour tortilla
2 eggs
3 tbs shredded cheese
4-5 tbs Sweet Chili Sauce
1 ts Sriracha Chili Sauce
Cucumber slices(optional)
Hellmans Mayo to taste

Break eggs into hot pan, stirring frequently.
Push eggs to side, add sweet chili sauce and sriracha
Slightly caramelize sauce, scramble in with eggs
Add cucumber slices at this time
Remove from heat add cheese and cover

Put mayo on tortilla and add egg mix

Roll up and tuck in both ends of tortilla
Add rolled burrito to separate heated pan on medium high heat
Brown tortilla over entire surface

Enjoy!

4. Killer BB-Q Sauce This one I haven't personally tried

2 c Ketchup 3 cans tomato sauce
1/2 c Balsamic vinegar
1/3 c Cider vinegar
1/2 c Brown sugar
1/3 c lemon juice (3 lemons)
1 T Garlic (3 cloves)
1 T Pepper
1 ts Salt
1 T Cayenne pepper
1 ts Hot red chili
1 ts Paprica
2-3 ts Tabasco sauce
1 ts Cumin
1 T Mustard
1 T Worchester sauce

Combine all in double boiler. 45-70 minutes for thick sauce *Do not boil


5. Quick and dirty Shepard's Pie

Make mashed potatoes with 8-10 small to medium potatoes.
Fry up 16 ounces of hot sausage (I use JC potters. Cheap and no MSG)
Cook 1 bag frozen peas in boiling water.

Layer potatoes, sausage and peas in container and stick in fridge. Heat and enjoy.





There is my first contribution. What do you have to share?

Great thread :thumbs_up:, spent a lot of time doing a reply, with a different twist on egg burritos, and bean burritos recipes... then just as I was about to "submit" reply, poof the dang thing just disappeared, kicked me over to log in page again and it was all lost. I swear this is the only site that just sucks so much of my time when I try to participate... to the point I just freaking give up on the time sucker.

Anyway, I give up... not gonna spend all that time on writing it all out again.

Just will add, the key to successful burritos, egg, bean, or otherwise is "puffing" the tortillas. Hot flat griddle like pan strictly for the tortilla, throw on big burrito sized flour tortilla, and keep turning it over, you'll see little mounds fluffing or puffing up, and you want to keep turning it over so as not to burn and turn hard, but don't grab by the puffed up parts as they hold some serious hot air that will burn your fingers, grab by the non-puffed areas when turning over, when sufficiently "puffed" toss on plate and start your build.
 

newmisty

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Sorry about that Surface.How annoying! My advise is to do your typing in WORD or OPEN OFFICE etc. then cut and paste that into the browser. That way you won't lose your chit! :)

If you do find the time, I for one am very interested.
 

dirt to oil

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chocolate chocolate chip cookies

1 cup flour
1/2 tsp baking soda
1/3 cup cocoa
1/2 cup butter
3/4 cup brown sugar
3/4 cup frozen chocolate chips ( yes it makes a difference )
1 egg (medium or large, not extra large)
sift flour, baking soda , and cocoa, set a side
cream butter and brown sugar , add egg beat till light
stir in flour , baking soda , cocoa mixture ( it seems that it wont mix in but then it does)
add frozen chocolate chips

use 2 teaspoons to drop on to ungreased , cookie sheet , roll into balls the size of walnuts ( very important) do not flatten ( very important) , keep them spaced so they don't melt into each other
no more than 15 per sheet , bake at 350 degrees F for 12 to 13 min

you should end up with a cookie that is about 2" by 1/2 " very crispy on the outside and very chewy on the inside

I have had many people ( even professional cooks ) tell me that these are the best cookies they have ever had , the secret is in how they are cooked , not the proportions of ingredients.


give it a whirl
 

newmisty

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Very interesting about the frozen chips...I'll be whirling it!
 

dirt to oil

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flapper pie


crust

mix 1 1/4 cups graham crumbs ( 14 wafers ) with 1/4 cup sugar and 1 tsp cinnamon add 1/4 cup melted butter and mix, line a 9" pie plate holding back about 1/2 cup , a fork works better than a spoon
for packing the graham mix ( pack it as well as you can )

seperate 3 eggs ( the original recipe calls for 2 but I like more meringue)

mix 1/4 cup sugar with 1/4 cup corn starch , add the yokes and mix into a paste , add a little bit of milk
and stir in , slowly add the rest of the ,milk

cook over medium heat stirring all the while
once it starts to thicken and boils stir it up a bit more , maybe about a min. add vanilla at this stage

remove from heat set aside for no more than 5 min stir twice during this time ( while you make the meringue) then pour in to shell

beat the 3 egg whites a bit add a pinch of cream of tartar ( seems unnecessary but I have never had a meringue fail when using it , beat a little more and gradually add about 1/3 or maybe a bit more of a cup of sugar ( I put the sugar in a bowl then tap it with the knife I leveled the sugar off with so to slowly add it to the mix), beat till stiff , its ok to stop and check pull the beaters out and see if they make stiff peaks if not beat some more ( never use a plastic bowl it can hold a bit of oil which will keep the meringue from forming ) pile on top of the hot pudding mix , spread evenly making sure to seal the meringue around the pie dish ( when cooked the meringue will shrink away from the edge if you miss this step) I also form a few peaks with the knife , then sprinkle the remaining graham mix and bake at 350 for 20 to 25 min till golden brown . remove from oven to a rack ,

this pie is best served slightly warm ( if making a roast I will time it so it goes in right after the roast comes out , it will come out just before you serve dinner , making it the perfect temp about 45 min to 1 hour later when you serve dessert
crust
1 1/4 cups graham crumbs
1/4b cup sugar
1 tsp cinnamon
1/4 cup melted butter

filling
1/4 cup cornstarch
1/4 cup sugar
3 egg yolks
1/2 teaspoon vanilla ( optional 1 sliced ripe banana , add right after milk before cooking, wonderful)
2 cups whole milk

meringue

3 egg whites
pinch of cream of tartar
1/3 cup sugar


wonderful dessert with not that much effort
 

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Cabin Stew

No need to brown the meat

2 pounds stew meat, cubed
1 20-ounce can tomatoes
1 box frozen peas
6 carrots, sliced
3 small onions, chopped
1 cup celery, sliced
3 medium potatoes, diced
2 tablespoons sugar
1 tablespoon salt
1/4 teaspoon pepper
1/4 cup tapioca
1 5-ounce water chestnuts, drained and sliced
1/4 cup dry red wine

Put all ingredients in casserole. Stir to blend. Cover.

Bake at 275 degrees for 5 hours or longer. Freezes well.

Serves 8.


(Can also be done in a crockpot: low-setting). After a fresh 7 inches of new snow today, this was great to enjoy. Hope you like it too!
 

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Sour Cream Pie

Filling

2 eggs, at room temperature whisked to froth
2 cups sour cream, at room temperature
1/3 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated orange zest
salt, a pinch

1 lb fresh fruit, sliced

Streusel Topping

3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, melted

Layer fruit in crust, pour filling over, sprinkle streusel on and bake at 350° for 50 -55 minutes

I use graham cracker crust. Any fruit or berry can be used, the recipe is incredibly forgiving and so easy.
 
Last edited:

Merlin

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finely ground graham crackers; a rolling pin will do. melted butter. sugar. salt. and into the oven.
 

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finely ground graham crackers; a rolling pin will do. melted butter. sugar. salt. and into the oven.

Thank you for responding Merlin.

Now let me get this straight. I grind the graham crackers and mix it with some butter salt and sugar, and take that and form it in a pie pan. Then, do I precook this in the pan alone, or just add Brio's recipe on top of it and bake?
 

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Brio

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My husband found ready made graham cracker pie crusts on sale and bought quite a few. About the same cost as making yourself.
Sometimes a recipe (not this one) will call for baking the crust 10 minutes before filling, but there's lots of recipe for crusts online. I prefer the easy ready made crust.
Or you can use a pastry crust.
 

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here's an easy-squeezy recipe:

STUFFED PEPPER SOUP

Basically, all the ingredients you use to make your stuffed peppers, combine all (cooking the meat first of course) in a soup pot with water (I include potato chunks too, cuz I always make mashed potatoes with stuffed peppers) season to taste, and viola, tastes delish and less labor intensive than the stuffed peppers ya bake - and, makes more to go around!
 

dirt to oil

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unbaked frozen peach pie for gifts

crust
5 1/2 cups flour
1 lb lard - room temp.
2 + teaspoons salt
cold water ( a cup or so )

mix salt into flour
cut lard into small squares in to the flour use the biggest bowl you have
using your hand mix by grabbing handfuls and pushing your thumbs into and along your fingers
mix till it resembles course corn meal about 3 or 4 min.
then sprinkle cold water using a small measuring cup or larger spoon on to mix toss well with fork after each addition of water, till dough sticks together , if you have a little dough that is not stuck try adding a small amount of water to that portion and mix in with the rest

peach pie 001.jpg
peach pie 003.jpg
peach pie 004.jpg
peach pie 005.jpg
peach pie 006.jpg
peach pie 007.jpg

when rolling out dough I use a very large 18 x 22 plastic cutting board , it holds flour well, I'm not good at getting a circle but no worries just go for it handling the dough as little as possible, I'm a little careful when first lifting the edge but after that use bold motions less likely to tear , just have the pie plate close
, and if it doesn't quite fit don't start over just patch it wet your finger and blend the dough together peach pie 011.jpg


for these three pies I will peel 12 peaches using a serrated peeler I got from Lee Valley , it will peel ripe peaches no problem , even tomatoes but I haven't tried that yet

peach pie 014.jpg

pie filling, per pie

4 ripe peaches
1/2 cup sugar
2 tablespoons tapioca
mix sugar and tapioca and add to peaches
peach pie 015.jpg


unbaked pies make great gifts cant tell you all the accolades I have gotten over the years by giving these
for Christmas gifts or just when you want to bless someone , pies freeze well , and you will not be able to tell if it was frozen before baking, always thaw completely at least 6 hours before baking then slit the top , I like to bake at 350 for at least a hour , must bubble , and crust should be nicely golden browned

been making pies for 37 years now and like my grandmother have been tweaking my technique for 37 years
 

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Corpse Reviver #2
The Corpse Reviver #2 is rightfully considered by many to be the best-tasting of the Corpse Reviver cocktails.

1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: orange peel

Shake all ingredients in a shaker, strain into a chilled glass and garnish.
 

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Gluten Free Almond Cookies

Cream 6 Tablespoons butter with 1 cup granulated sugar and ¼ tsp salt.
Add 1 ¼ cups freshly ground blanched almonds.
Blend in 2 cups almond flour.
Add 1 Tbsp water and 1 Tbsp almond extract.
I knead it a few seconds to get a good distribution. Pack it into a round tablespoon measure and pop it out to give a nice round cookie. Bake at 325 degrees F for about 15 minutes. Let cool slightly and transfer to cooling racks. Dust with powdered sugar while still warm.

For best results, seal in a tight tin for 6 weeks to 3 months and put in a cool place to let the flavors distribute and mellow.
 

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Made this the first time with Rabbit...second time with Pheasant and Quail. Fabulous


Rabbit Cassole,

•1 quartered rabbit (season w/ salt & pepper)
•Splash of olive oil
•1 ham hock
•1 cup white wine
•2 cups chicken stock (more if you?d like more of a soup)
•2 1/2 cups prepared or canned cannellini beans
•5-6 diced carrot
•1 large or 2 sm diced onion
•10 diced cloves garlic
•5 diced stems celery
•1 diced leek
•3 diced tomatoes or 2 cans of diced tomatoes drained
•1 bunch parsley
•1 bunch green onions
•6 sprigs fresh thyme
•4 bay leaves
•2 tsp fresh cracked black pepper
•Pinch of ground clove
•Kosher salt to taste
•Favorite all purpose seasoning (like Emeril’s Essence, Penzy’s Northwoods)

Heat dutch oven to medium-high heat and sear rabbit in olive oil until golden brown or you can grill the rabbit on high heat for a few minutes for browning. Remove rabbit from heat and reserve. With a splash of olive oil, cook onions in dutch oven for a few minutes, then add other vegetables (except tomatoes). Cook for 5 minutes then add tomatoes. Place ham hock in with veggies. Cook another 3 minutes then deglaze with white wine. Add chicken stock, beans, herbs, and spices to dutch oven. Fold beans and vegetables gently to until mixed well. Place seared rabbit quarters back into dutch oven tucking rabbit halfway down into beans. Preheat oven to 300 F. Secure lid tightly onto dutch oven and bake in oven at least 2 hours or until rabbit is very tender. Remove lid and bake for 20 minutes. Serve in dutch oven.
 

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I'm making salsa today and made the mistake of adding too much jolokia (4 little peppers is all) it's so hot my wooden spoon is toxic and I threw out the cutting board I chopped it up on. Damn.
 

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Chicken n rice off of the minute rice box. One of my favorite meals from childhood. I don't have measurements cause I just make it. This is enough for two or three adults.

Two chicken breasts. I use the big boneless ones cause I'm lazy
two big onions
two green peppers
soy sauce
corn starch
oil
rice
2 chicken bullion cubes
three or four tomatoes cut into wedges

boil the breasts with the bullion, keep the stock, shred the chicken. Cubed chicken sucks in this meal
while you are shredding the chicken sautée the veggies you sliced 1/4 inch thick in a little oil. Hope you used a large skillet. When the veggies are done add the chicken and broth. Don't cover the solids with broth if I had to guess I'd say 2-3 cups broth. Add soy sauce to taste, I like mine a nice rich brown. Add some pepper to taste. Whisk up some cornstarch and stir it in until the mixture until it iss just thick enough to stand on top of the rice with a little bit dribbling through the rice. Taste it again, add soy sauce if needed. Add the tomatoes just before serving so they are warm but not cooked. I usually make six servings of minute rice. Spread the rice about 3/4 to a inch thick over a plate then put the chicken over it like a gravy. If you did it right there won't be any leftovers.