delia_peterson
Covered in Compost
big brown horse said:
The REAL FOOD recipe thread
- Thread starter Wifezilla
- Start date
Dace
Revolution in Progress
Basically think of any mousse recipe....it has cream and other potentially 'fluffy' ingredients like egg white and or softened butter. It goes into a food processor or blender to whip it and then it is cooled.
I have never been a big fan so I only played with them in culinary school...I can't vouch for these recipes but they will give you something to play with.
http://www.easy-french-food.com/salmon-mousse-recipe.html
http://www.foodnetwork.com/recipes/...lmon-mousse-with-dill-sauce-recipe/index.html
http://www.recipestar.com/recipes/view/smoked-salmon-mousse-3660
http://www.cookitsimply.com/recipe-0010-013367x.html
http://www.foodnetwork.com/recipes/...almon-tartar-with-lemon-oil-recipe/index.html
Read thru a few recipes to see where they are similar then stick to those basics adding in the seasonings that you like
I have never been a big fan so I only played with them in culinary school...I can't vouch for these recipes but they will give you something to play with.
http://www.easy-french-food.com/salmon-mousse-recipe.html
http://www.foodnetwork.com/recipes/...lmon-mousse-with-dill-sauce-recipe/index.html
http://www.recipestar.com/recipes/view/smoked-salmon-mousse-3660
http://www.cookitsimply.com/recipe-0010-013367x.html
http://www.foodnetwork.com/recipes/...almon-tartar-with-lemon-oil-recipe/index.html
Read thru a few recipes to see where they are similar then stick to those basics adding in the seasonings that you like
big brown horse
Hoof In Mouth
Thanks Dace!
freemotion
Food Guru
We had pork chops tonight. I found some reduced from $7 to $4 on Sunday, for six bone-in chops (best flavor, imo). I browned them in my cast iron skillet in lard, then added a pint of farmerlor's cream of mushroom soup and some extra chicken broth, some fermented scallions (three spoonfuls) and simmered for 45 minutes or so.
Meanwhile, I cooked up some long grain brown rice in the rest of the quart jar of broth. I cooked an acorn squash from a farm stand with lots of butter, and steamed some frozen spinach and added...yup....lots more butter and sea salt.
I have four chops and some rice leftover....I'm thinking soup tomorrow and the next day. It is chilly and rainy and that sounds perfect to me.
Meanwhile, I cooked up some long grain brown rice in the rest of the quart jar of broth. I cooked an acorn squash from a farm stand with lots of butter, and steamed some frozen spinach and added...yup....lots more butter and sea salt.
I have four chops and some rice leftover....I'm thinking soup tomorrow and the next day. It is chilly and rainy and that sounds perfect to me.
big brown horse
Hoof In Mouth
Tonight it is:
Shrimp Pad Thai (my version anyway)
ingredients:
glass noodles (rice and water)
shrimp
eggs
home made peanut sauce (nut butter, chicken broth, fresh minced garlic, red pepper flakes, soy sauce, sesame oil)
minced garlic
crushed peanuts, sliced green onions, cilantro, bean sprouts and a fresh wedge of lime for the garnish
Soak noodles as directed then drain
Scramble eggs in minced garlic and butter
add sesame oil (couple of drops)
add shrimp and sautee until almost pink
add peanut sauce and noodles and stir fry a minute or two
plate up with a big pile of bean sprouts, cilantro and green onions on top
squeeze lime over the whole thing and sprinkle crushed peanuts
Shrimp Pad Thai (my version anyway)
ingredients:
glass noodles (rice and water)
shrimp
eggs
home made peanut sauce (nut butter, chicken broth, fresh minced garlic, red pepper flakes, soy sauce, sesame oil)
minced garlic
crushed peanuts, sliced green onions, cilantro, bean sprouts and a fresh wedge of lime for the garnish
Soak noodles as directed then drain
Scramble eggs in minced garlic and butter
add sesame oil (couple of drops)
add shrimp and sautee until almost pink
add peanut sauce and noodles and stir fry a minute or two
plate up with a big pile of bean sprouts, cilantro and green onions on top
squeeze lime over the whole thing and sprinkle crushed peanuts
Dace
Revolution in Progress
Hey BB...that peanut sauce makes a KILLER pizza sauce. Top with a little cheese, some chicken, red bell pepper, green onions & cilantro......yummy. My fave. I add a little extra sambal cuz I like the heat!
We had lentils and rice.... and my very pathetic attempt at Naan. I am trying to intentionally do more meatless meals. We already eat several a week but I would like to add in more lentils and beans.
I was chatting with a friend at DDs school. Her husbands family is here for 6 mos
so naturally we got to talking about feeding them and food. She said she makes naan everyday so I asked for some tips.
She uses whole wheat pastry flour, but buys it at a special Indian market. She does not use yeast or any leaving agent. All the recipes I have seen do. Last night they turned out worse than ever
did not puff AT ALL!
I wonder if she is not buying a self rising flour without even being aware. Any ideas?
We had lentils and rice.... and my very pathetic attempt at Naan. I am trying to intentionally do more meatless meals. We already eat several a week but I would like to add in more lentils and beans.
I was chatting with a friend at DDs school. Her husbands family is here for 6 mos
so naturally we got to talking about feeding them and food. She said she makes naan everyday so I asked for some tips. She uses whole wheat pastry flour, but buys it at a special Indian market. She does not use yeast or any leaving agent. All the recipes I have seen do. Last night they turned out worse than ever
did not puff AT ALL!I wonder if she is not buying a self rising flour without even being aware. Any ideas?
- Thread starter
- #97
Wifezilla
Low-Carb Queen - RIP: 1963-2021
I love pork chops browned and cooked in some type of mushroom sauce. I put it in a slow cooker in the mornings and it is awesome coming home to hot delicious food at night.
That reminds me, pork chops are on sale this week....
That reminds me, pork chops are on sale this week....
FarmerChick
Super Self-Sufficient
- Joined
- Jul 21, 2008
- Messages
- 11,417
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OK--I have like 25 packs of chops in the freezer from my hogs.
and you are right, it goes great with Cream of Mush.
NOW that will be a dinner for tomorrow.
I haven't made that in ages and I saw it and thought---OMG YUMMY!!!!!
funny how we forget good meals..LOL
and you are right, it goes great with Cream of Mush.
NOW that will be a dinner for tomorrow.
I haven't made that in ages and I saw it and thought---OMG YUMMY!!!!!
funny how we forget good meals..LOL
Javamama
Almost Self-Reliant
I'm into soups right now. It's cold and rainy, some of us are sick, and I can make a huge pot to last a week, which is great for when I have one of those "I'm sick of being in the kitchen" days. These are next on my list:
Garlic soup
2 medium onions, chopped
16 cloves of garlic, peeled and mashed
2 stalks of celery, chopped
4 T butter
6 cups of chicken stock
2 medium potatoes, washed and cut up
3 yellow or zucchini squash, sliced (optional)
1 tsp thyme
crushed peppercorns or pepper
sea salt
Optional: Roast Garlic. Put a bulb (or two) of garlic on a cookie sheet in an oven or toaster oven at 300-350 for 15-20 minutes until cloves are slightly opened and soft. You can scoop the garlic right out with a fork.
**Note: This makes an entirely different soup than fresh (unroasted) garlic
Saute onions, celery and garlic (if fresh) in butter until soft. Add chicken stock and potatoes, bring to a boil and skim. (I might add carrots here too, especially if I dont have squash on hand.) Simmer the soup, covered, until the potatoes are soft. Add the squash (if you have it) and seasonings and simmer uncovered 10 minutes or until squash is tender.
Now comes the fun part puree soup with a hand held blender. You can always add water if it is too thick. If you dont have a blender stick, you can use a regular blender, or a food processor, or just eat it chunky!
Add creme fraiche (sour cream) and seasonings to your liking!
Garlic soup
2 medium onions, chopped
16 cloves of garlic, peeled and mashed
2 stalks of celery, chopped
4 T butter
6 cups of chicken stock
2 medium potatoes, washed and cut up
3 yellow or zucchini squash, sliced (optional)
1 tsp thyme
crushed peppercorns or pepper
sea salt
Optional: Roast Garlic. Put a bulb (or two) of garlic on a cookie sheet in an oven or toaster oven at 300-350 for 15-20 minutes until cloves are slightly opened and soft. You can scoop the garlic right out with a fork.
**Note: This makes an entirely different soup than fresh (unroasted) garlic
Saute onions, celery and garlic (if fresh) in butter until soft. Add chicken stock and potatoes, bring to a boil and skim. (I might add carrots here too, especially if I dont have squash on hand.) Simmer the soup, covered, until the potatoes are soft. Add the squash (if you have it) and seasonings and simmer uncovered 10 minutes or until squash is tender.
Now comes the fun part puree soup with a hand held blender. You can always add water if it is too thick. If you dont have a blender stick, you can use a regular blender, or a food processor, or just eat it chunky!
Add creme fraiche (sour cream) and seasonings to your liking!
Javamama
Almost Self-Reliant
Chicken, Barley, Leek soup
# 1-2 Tbs each butter and olive oil
# 2 leeks
# 2-4 carrots
# 3-5 ribs celery
# 4 oz. baby portobella (or white) mushrooms
# -1/2 tsp bay leaf seasoning (or one bay leaf)
# 1-2 tsp thyme
# 6 c. chicken broth
# 2 c. cooked chicken
# c. barley
Slice and saut vegetables in butter and olive oil about 5 minutes. Add seasonings and saut a few more minutes. Add broth and barley. Bring to a boil and reduce heat to simmer until barley is done, about 30-45 minutes. If the barley soaks up too much broth, add more. Add chicken, 1 tsp salt and -1 tsp pepper.
# 1-2 Tbs each butter and olive oil
# 2 leeks
# 2-4 carrots
# 3-5 ribs celery
# 4 oz. baby portobella (or white) mushrooms
# -1/2 tsp bay leaf seasoning (or one bay leaf)
# 1-2 tsp thyme
# 6 c. chicken broth
# 2 c. cooked chicken
# c. barley
Slice and saut vegetables in butter and olive oil about 5 minutes. Add seasonings and saut a few more minutes. Add broth and barley. Bring to a boil and reduce heat to simmer until barley is done, about 30-45 minutes. If the barley soaks up too much broth, add more. Add chicken, 1 tsp salt and -1 tsp pepper.
