rinemb - Posted - 01/06/2021:  09:36:27

That soup looked good. I may have to do a dig and pass that one to my daughter. Then she can invite us over to help eat it! Brad

Recipe?

Edited by - rinemb on 01/06/2021 09:36:51

Brian T - Posted - 01/06/2021:  10:56:33

Cut 8 Italian sausages into 4 pieces each and get them going in a big pan.
Locally made, pretty good. You can count to 10 then there's a little heat.
Core and cut 4 apples into 8 wedges each, cut those into 4 pieces each and toss with lots of cinnamon. They cook fast so wait until the sausages are well-browned.
Into the pan, stir well until the apples are as cooked as you like them.
Kid tested and kid approved.
Enough left overs for supper tonight. Whatever sides you want.

geoB - Posted - 01/06/2021:  20:29:44

I'll take Coast Guard bean soup over Navy bean soup anyday.

Brian T - Posted - 01/06/2021:  21:27:35

[FF] bean soups
George, if you don't contribute a recipe, it never happened.

Paul R - Posted - 01/07/2021:  00:27:10

quote:

---

Originally posted by Brian T

[FF] bean soups

George, if you don't contribute a recipe, it never happened.

---

Brian, George's Coast Guard bean soup is pretty much the same as Navy, it just comes in smaller vessels.

Remsleep - Posted - 01/07/2021:  04:33:08

quote:

---

Originally posted by rinemb

That soup looked good. I may have to do a dig and pass that one to my daughter. Then she can invite us over to help eat it! Brad

Recipe?

---

Celeriac and Apple Soup 

(From Sara Raven's Garden Cookbook)

Serves 6-8

• 1 L hot chicken or veg. stock


• 1 celeriac


• 2 onions


• 2 celery sticks


• 2 TBS unsalted butter


• 2 cloves garlic, crushed or chopped


• 1 Bradley apple , chopped


• 1 dessert apple, chopped


• salt and pepper


• 75g blue cheese, crumbled


• 2 TBS single cream (optional)

Warm the stock, peel and chop the vegetables

Melt the butter, add the vegetables and sweat for several minutes without browning. Add the garlic and pour over the hot stock. Bring to a simmer.

Simmer for 10 minutes and add the apples. Season, cover, simmer or 20 minutes.



Purée with a hand blender or food processor. Taste for seasoning.

Just before serving stir in the cheese and cream.

Wet Spaniel - Posted - 01/07/2021:  06:17:56

quote:

---

Originally posted by Paul R

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Brian, George's Coast Guard bean soup is pretty much the same as Navy, it just comes in smaller vessels.

---

Superb Paul  - funniest thing I've seen all day!

rinemb - Posted - 01/11/2021:  06:29:53

Last Night, for a family night dinner, we blew the dust of our Raclette Cooker and used it to continue our Holiday foods cleanout.  So, we used up a lot of potatoes growing whiskers, a variety of Swiss cheeses beginning to announce their age, and cold cuts and relishes, along with other stuff.  And, of course a few pearl onions.  All done table side.  Washed down with a chenin blanc/viogner blend.  Brad

Wet Spaniel - Posted - 01/11/2021:  07:35:26

quote:

---

Originally posted by rinemb

Last Night, for a family night dinner, we blew the dust of our Raclette Cooker and used it to continue our Holiday foods cleanout.  So, we used up a lot of potatoes growing whiskers, a variety of Swiss cheeses beginning to announce their age, and cold cuts and relishes, along with other stuff.  And, of course a few pearl onions.  All done table side.  Washed down with a chenin blanc/viogner blend.  Brad

 

---

Raclette makes for a very sociable meal doesn't it Brad - I really love that way of communal cooking/eating.

rinemb - Posted - 01/11/2021:  07:38:09

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

Last Night, for a family night dinner, we blew the dust of our Raclette Cooker and used it to continue our Holiday foods cleanout.  So, we used up a lot of potatoes growing whiskers, a variety of Swiss cheeses beginning to announce their age, and cold cuts and relishes, along with other stuff.  And, of course a few pearl onions.  All done table side.  Washed down with a chenin blanc/viogner blend.  Brad

 

---

Raclette makes for a very sociable meal doesn't it Brad - I really love that way of communal cooking/eating.

---

Yes, and it can be as simple as putting the bread bowl and soup tureen on the table.  Brad

rinemb - Posted - 01/11/2021:  07:39:56

And, as you can see. I am way outnumbered! ;-) Brad

Elmo_Smiley - Posted - 01/11/2021:  10:15:41

quote:

---

Originally posted by banjo bill-e

Slicing up leftover prime rib to go on onion rolls with horseradish spread, with tater tots on the side.

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You had me at tater tots... 

1935tb-11 - Posted - 01/11/2021:  10:21:18

tonite for the game we are having hot wings,,celery sticks,, bacon ranch pasta salad and pistachio bundt cake with walnut and brown sugar topping. mmmmmmm

Wet Spaniel - Posted - 01/11/2021:  10:33:34

quote:

---

Originally posted by 1935tb-11

tonite for the game we are having hot wings,,celery sticks,, bacon ranch pasta salad and pistachio bundt cake with walnut and brown sugar topping. mmmmmmm

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What time do you want me Terry?

1935tb-11 - Posted - 01/11/2021:  10:41:30

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by 1935tb-11

tonite for the game we are having hot wings,,celery sticks,, bacon ranch pasta salad and pistachio bundt cake with walnut and brown sugar topping. mmmmmmm

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What time do you want me Terry?

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better hurry ,,this stuff ain't lasting long

Wet Spaniel - Posted - 01/11/2021:  11:42:50

quote:

---

Originally posted by 1935tb-11

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by 1935tb-11

tonite for the game we are having hot wings,,celery sticks,, bacon ranch pasta salad and pistachio bundt cake with walnut and brown sugar topping. mmmmmmm

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What time do you want me Terry?

---

better hurry ,,this stuff ain't lasting long

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I'm not surprised - sounds lovely.

STUD - Posted - 01/11/2021:  19:54:04

Tiny venison steaks, rubbed with Kosmos Q rubs and seared over high heat in a cast iron pan. Stuffed portabello mushroom on the side, and some leftover corn chowder I forgot to post 2 nights ago:

slammer - Posted - 01/12/2021:  05:40:54

Lovin the Kosmos Q rubs Fig !!! Thanks!!! Had their Cow Cover rub on thick venison burgers the other night and it was fantastic!!! Brought leftovers for lunch today and I’ll bet they don’t last till 9:00 am after reading your post and reminding my I got leftovers!!!
Slammer!!!

1935tb-11 - Posted - 01/12/2021:  10:23:25

quote:

---

Originally posted by figmo59

Tiny venison steaks, rubbed with Kosmos Q rubs and seared over high heat in a cast iron pan. Stuffed portabello mushroom on the side, and some leftover corn chowder I forgot to post 2 nights ago:

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bet those venison steaks slow simmered in some marsala sauce and mushrooms would blow ya socks off. !!!!!

1935tb-11 - Posted - 01/12/2021:  10:48:19

we do that with thin sliced filets sometimes,,, brown them in the pan ,,then mix in the marsala sauce with mushrooms and shallots,,then stick everything in the oven at 350 for 30 minutes. then i fix roasted garlic chunk red potatoes and boiled broccoli covered with melted american cheese and sour dough bread... make you plum crazy !!!!

Brian T - Posted - 01/12/2021:  15:16:25

More freezer surprise. Might try to make chicken cordon bleu as I've got all the parts.
Think I might just have to substitute bacon for the ham slice.

slammer - Posted - 01/12/2021:  15:32:44

Tonight is leftover Moqueca or Brazilian Fish Stew. This is one of my very favorites and can be made with any firm fish. I just happen to have an abundance of walleye, so that is what I use, but any firm fish or seafood will do. Sautéed carrots, onions, red and yellow bell peppers, tomato paste, diced tomatoes chicken or fish stock , a little cumin and red chili’s. Bring to a boil, add fish for 10 minutes and add a can of coconut milk, a lime and cilantro and green onions.
Sounds like a lot of stuff, but one pot and 30 minutes and you have something amazing!!! Serve over rice and garnish with cilantro and green onions!!!
Slammer!!!

 

Owen - Posted - 01/12/2021:  17:19:20

Jiggs dinner [ham instead of corned beef].... followed by a piece of pie [apples from tree in backyard.... sliced/diced/frozen last fall]..... with tea sweetened w/honey [but NO MILK!!].    

Brian T - Posted - 01/12/2021:  18:06:46

I'll panfry that walleye, slammer. You sit and have a slurp whilst I fix the fish.
I don't believe it has the strength to stand up in a stew or a chowder.
Your stew with cold water perch? The perfect match.

Remsleep - Posted - 01/13/2021:  06:21:01

quote:

---

Originally posted by slammer

Tonight is leftover Moqueca or Brazilian Fish Stew. This is one of my very favorites and can be made with any firm fish. I just happen to have an abundance of walleye, so that is what I use, but any firm fish or seafood will do. Sautéed carrots, onions, red and yellow bell peppers, tomato paste, diced tomatoes chicken or fish stock , a little cumin and red chili’s. Bring to a boil, add fish for 10 minutes and add a can of coconut milk, a lime and cilantro and green onions.

Sounds like a lot of stuff, but one pot and 30 minutes and you have something amazing!!! Serve over rice and garnish with cilantro and green onions!!!

Slammer!!!

---

Day-um, that looks good. I've never had walleye, so I don't know what the texture is. Would cod work in that, or is it too flaky?

Remsleep - Posted - 01/13/2021:  06:45:08

Last night's soup was a real surprise. I had planned to make something else, but a bunch of things popped up late in the day that kept me out of the kitchen, so I went for something (mostly) out of the pantry. This has very few ingredients given its depth of flavor. The recipe calls for dried porcini, and I had about a third of the quantity left over from another recipe. Still worked out great. It calls for butter and olive oil; don't be tempted to go all one or the other unless you're cooking vegan; you can taste them both in the final product and it matters. The recipe also calls for chard, but spinach, kale, or cabbage would all work. I had kale and gave it 10 minutes in the final stage to cook it down. No picture, sorry.



Chickpea, Chard, and Porcini Soup

(From Hugh Fearnely-Whittingstall's, "River Cottage Veg Everyday")

Serves 4

• 30g dried porcini


• 30g (2.5 TBS) butter


• 3 TBS olive oil


• 1 small onion, chopped


• 2 garlic cloves, finely chopped


• 400g tomato purée or canned diced tomatoes


• 400g canned chickpeas, drained and rinsed


• 1 sprig of rosemary, whole


• 300g chard (or spinach, or kale), shredded


• salt and pepper


• Parmigiano Reggiano or other hard cheese to garnish

1. Soak the mushrooms in 750ml hot water for 30 minutes. Strain through a fine-mesh colander lined with a coffee filter, reserve the liquid. Rinse the mushrooms under cold water and pat dry. Chop roughly.


2. Heat the butter and oil in a saucepan over medium-low heat. Sweat the onions until soft and translucent. Add the garlic and stir for a minute, then add the mushrooms and stir for another 2 minutes.


3. Add the tomatoes with their juice, chickpeas, rosemary, mushroom liquid, and a few grinds of pepper. Bring to the boil, reduce the heat, cover and simmer for 45 minutes. Add the chard and cook for 8-10 minutes until soft. 


4. Thin the soup with a little hot water if necessary. Taste for seasoning and adjust. Remove the rosemary. Ladle into bowls, top with shaved parmigiano and a trickle of olive oil if desired.

overhere - Posted - 01/13/2021:  06:45:42

Time out to compare…..I’ll start…weight 154 average. 5 foot eleven….waist 34…..neck almost 15…chest 42… ( I will only eat when I need to am not a gourmet)

I will admit I had by- pass but it was a small feeder to the left side of my heart and they found a nice replacement right near where they were working inside my chest…no leg stuff…the Doc said, no stopping the heart either…..and my arteries were clean as a whistle. ….I always thought they were just practicing technique

....all my beer guzzling muffin stuffing buddies either died, had strokes....or multi by pass surgery...watch what you eat as you get older

Edited by - overhere on 01/13/2021 06:46:54

Wet Spaniel - Posted - 01/13/2021:  10:11:22

My daughter’s first attempt at donuts - bloody lovely they are too!

 

Brian T - Posted - 01/13/2021:  10:37:11

I like the irregularity of home made. I could inhale 3 or 4 of those.
Can I get lemon icing on mine?

slammer - Posted - 01/13/2021:  10:38:21

I’m thinking a good cup of coffee, an icy cold glass of milk and a 1/2 dozen of them doughnuts would start the day out right!!! Nice Job on your first time!!!!!
Slammer!!!

steve davis - Posted - 01/13/2021:  12:48:52

Tonight is chile and a movie.

slammer - Posted - 01/13/2021:  15:58:04

Hey Remsleep !!!
Walleye is a mild white flaky fish. Cod will work just fine, as long as you don’t overcook it. Put it in at the end and 10 minutes cook time at most. Any seafood will l work too.
I have I’ve made it with chicken and shrimp. You can’t screw it up and there is NO exact recipe that has to be followed. Love the fish in it though.
Google Brazilian fish stew and I kind of follow the recipe from Feasting at Home.
I add extra heat and green onions and heavy on the cilantro and lime.
Good luck and let us know!!!
Slammer!!!

STUD - Posted - 01/14/2021:  16:40:57

Baked ziti and garlic bread:

STUD - Posted - 01/17/2021:  16:26:23

Spatchcocked chicken, or as Al likes to say, you eat what you are. I loosened the skin and shoved a whole lot of crushed garlic under it, then seasoned with salt, pepper, and Dirty Bird rub. One of the best chickens we've had in a LONG time! Spinach and risotto (from a box) on the side.
Liz

Brian T - Posted - 01/17/2021:  16:51:36

Freezer surprise again. The franken-wieners have their own little ice jackets.
Maybe tortellini with peas and dried tomato halves if I didn't eat them all already.

STUD - Posted - 01/19/2021:  15:54:20

Chicken Cacciatore pizza:

 

Brian T - Posted - 01/19/2021:  16:00:11

Pasta Carbonara with lots of bacon bits and lots of peas. Romano & Parmesan.

mickysingh - Posted - 01/19/2021:  16:03:34

I'm home alone, therefore nothing to eat. Just eating chips and wafers to live my alone life

RonR - Posted - 01/19/2021:  16:21:42

Tortellini soup with Kale and hot sausage is a favorite on a blustery night after being outside all day.

 

Wet Spaniel - Posted - 01/19/2021:  16:27:19

quote:

---

Originally posted by RonR

Tortellini soup with Kale and hot sausage is a favorite on a blustery night after being outside all day.

---

Blimey that looks great Ron!

STUD - Posted - 01/19/2021:  17:42:18

quote:

---

Originally posted by figmo59

Chicken Cacciatore pizza:

---

She put ..bbq SAWCE on it... :0[

Bummer....

But I ain't hungry..crust was great... :0)

Wet Spaniel - Posted - 01/20/2021:  05:08:07

Caldo Verde soup today for lunch. A very simple Portuguese soup with potatoes, dark green cabbage and chorizo . It’s absolutely delicious and a firm family favourite here.

 

rinemb - Posted - 01/20/2021:  06:36:42

Soup Night from Sprouts. I was on the go, had to leave town early for a job. I bought this for the carton. I had to choose between the Chowda and the Bisque. Actually the carton is for point of sale. Inside was a boil-in bag, Saved the carton-not sure why, but I like it. It was prettier than the soup. We did thin it a bit with whole milk. Plenty for two. Brad

 

Brian T - Posted - 01/20/2021:  14:40:49

I bombed the Pasta Carbonara.
Didn't feel like messing with the egg yolks but I had LOTS of dice bacon fried.

Made an Alfredo sauce (lots of it). In went the pasta (spaghettini), a cup each of frozen peas and bacon and a handful of dried Roma tomato halves. Stir like Hello on the heat to get it all heated through. Red, white and green. So Italian and the taste was just what I wanted. Enough for supper tonight.

Beef burger delivery today, just 20 lbs. Straight from the ranch.

1935tb-11 - Posted - 01/20/2021:  14:50:21

hackbraten ,, mashed potatoes,, baby lima beans and shoe peg corn

oh yeah !!!!!1

rinemb - Posted - 01/20/2021:  16:00:11

quote:

---

Originally posted by Brian T

I bombed the Pasta Carbonara.

Didn't feel like messing with the egg yolks but I had LOTS of dice bacon fried.



Made an Alfredo sauce (lots of it). In went the pasta (spaghettini), a cup each of frozen peas and bacon and a handful of dried Roma tomato halves. Stir like Hello on the heat to get it all heated through. Red, white and green. So Italian and the taste was just what I wanted. Enough for supper tonight.



Beef burger delivery today, just 20 lbs. Straight from the ranch.

---

20 pounds ought to last a while, I hope.  What % fat do you favor?  Brad

Brian T - Posted - 01/20/2021:  16:56:09

I've got a slew of burger recipes, I'm good to go with old stuff as well for a couple months.
No real idea of the fat content, needs a little olive oil for encouragement. 5-7% fat? Very lean.
I want to eat Lettuce Wrap, Stuffed peppers, burgers, polpette meat balls, heavy spag sauce.

Loading the freezer earlier today, found a big pkg of bison burger.
Immediate NEED for big bison burgers.

Have a few pkgs of baby beef liver, lots of onions and bacon upstairs.

Wet Spaniel - Posted - 01/20/2021:  17:51:09

quote:

---

Originally posted by 1935tb-11

hackbraten ,, mashed potatoes,, baby lima beans and shoe peg corn



oh yeah !!!!!1

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I had to google hackbraten Terry, I thought ooh - something new to try which is always an adventure....turns out we inadvertently had hackbraten in a bbq tomato sauce here last night .  Every day is a school day!

RonR - Posted - 01/20/2021:  19:35:01

I had a bison burger once while in Julian California. It was a good one. Living here in the east, I guess Id have to order some on Amazon, if I want second one.