Something Delicious

[Sun]

Good Day Delicious People

What are yall up to?


Coffee drinkers, tell us what you are drinking



Readers, drop in and post a hello. let us know who you are. Posters aka delicioustarians, did you have any note worthy
foodie moments this weeked?

[Sun]

Welcome back Delicious people!

Whats cooking?

[gaea]

Originally Posted by Sun

Good Day Delicious People

What are yall up to?


Coffee drinkers, tell us what you are drinking



Readers, drop in and post a hello. let us know who you are. Posters aka delicioustarians, did you have any note worthy
foodie moments this weeked?

this girl likes coffee

[JustLovelyJenn]

Originally Posted by Sun

Welcome back Delicious people!

Whats cooking?

I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!

I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.

I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).

So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles

I would really like a variety of tastes and a few more soups... what ideas do you have?

[Corkey]

Originally Posted by JustLovelyJenn

I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!

I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.

I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).

So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles

I would really like a variety of tastes and a few more soups... what ideas do you have?

You can use Lactaid* as your milk substitute, that way you get your calcium and it works well in soups.

[JustLovelyJenn]

Originally Posted by Corkey

You can use Lactaid* as your milk substitute, that way you get your calcium and it works well in soups.

I absolutely LOVE Lactaid products. I use the milk a lot when I have to cook big meals for groups, and sometimes I can get cottage cheese from them as well... not always, but when it comes in I am like a kid in a candy store.

[Ursy]

Originally Posted by JustLovelyJenn

I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!

I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.

I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).

So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles

I would really like a variety of tastes and a few more soups... what ideas do you have?

I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.

Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.

[gaea]

is currently drinking hot cocoa made with vanilla soy topped with a dollop of whipped topping...yum

[Sun]

Originally Posted by gaea

is currently drinking hot cocoa made with vanilla soy topped with a dollop of whipped topping...yum

Double Yum.

[JustLovelyJenn]

Originally Posted by Ursy

I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.

Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.

Ursy, would you mind sharing your wonton recipe? Wonton soup is certainly on my list, its my favorite comfort foods!!!

[easygoingfemme]

I've been putting this into a number of holiday dinners recently: Quinoa stuffed portabella mushrooms with a cashew sage cream sauce.
You can stuff baby bella mushrooms for appetizer size servings or larger bellas for an entree~

Stuffed mushrooms

• 4 large portabella mushrooms
• 2c cooked brown rice or quinoa
• 2 tbsp olive oil
• 1 red onion
• 2 cloves garlic
• Fresh sage
• Salt and pepper

Preheat oven to 350̊
Remove stem from mushroom and lay upside down on a baking sheet.
Warm a pot over medium high heat with 2 tbsp olive oil on the bottom of the pot. Add in garlic and onions and sauté 3-4 minutes until onion is translucent. Add in grains and stir well. Season with sage, salt, and pepper. Stir well.
Spoon rice mixture into the mushrooms.
Cover with aluminum foil.

Bake 20-30 minutes until mushroom is juicy and beginning to cook down.

Cashew cream sauce
• 1 lb raw cashews
• ¼ c water
• Dry sage
• Salt

Puree cashews with water until creamy. Pour into pot on stovetop and season to taste with sage and salt while bringing up to heat.

Pour cream sauce over mushrooms just before serving.

[Dante]

My mom was an incredible cook. Gemme mentioned soul food and my mom turned me on to all of it. I didn't want to cook. I was too involved in sports. Fast forward to 1991, the year I had breast cancer. My G/F at the time had a son who helped me recover. The G/F was hardly ever home, so I knew the kid had to eat, so I basically taught myself. It has been a love affair ever since. I call cooking my hobby.
I have learned a lot from the cooking channels.
Regarding soul food .....My mom made the best fried okra, breaded, and, I know she used bacon, but, I have not had much luck. anyone ????? She also made killer chicken fried with gravy and I actually make it better than her now..
Anyone have a good recipe or 2 or 3 for collard greens??? Love them too.

So far, that background music was on Bobby Flay's show, Ina Garten's, and Sandra Lee.

Did you know that Sandra Lee has been the live-in companion of NY Governor, Andrew Cuomo for many years?
Some Food Network trivia ......
I am learning so much from everyone's posts. What incredible cooks/chefs to learn from. Thanks everybody!

[Sun]

Originally Posted by easygoingfemme

I've been putting this into a number of holiday dinners recently: Quinoa stuffed portabella mushrooms with a cashew sage cream sauce.
You can stuff baby bella mushrooms for appetizer size servings or larger bellas for an entree~

Stuffed mushrooms

• 4 large portabella mushrooms
• 2c cooked brown rice or quinoa
• 2 tbsp olive oil
• 1 red onion
• 2 cloves garlic
• Fresh sage
• Salt and pepper

Preheat oven to 350̊
Remove stem from mushroom and lay upside down on a baking sheet.
Warm a pot over medium high heat with 2 tbsp olive oil on the bottom of the pot. Add in garlic and onions and sauté 3-4 minutes until onion is translucent. Add in grains and stir well. Season with sage, salt, and pepper. Stir well.
Spoon rice mixture into the mushrooms.
Cover with aluminum foil.

Bake 20-30 minutes until mushroom is juicy and beginning to cook down.

Cashew cream sauce
• 1 lb raw cashews
• ¼ c water
• Dry sage
• Salt

Puree cashews with water until creamy. Pour into pot on stovetop and season to taste with sage and salt while bringing up to heat.

Pour cream sauce over mushrooms just before serving.

Yay! Thanks for this very awesome recipe!

I almost forgot to thank you.

Disclaimer: If I do not reply to your post it is not because you are not fabulous, it is because I am not keeping up with all of your fabulosity.

[Ursy]

Originally Posted by JustLovelyJenn

Ursy, would you mind sharing your wonton recipe? Wonton soup is certainly on my list, its my favorite comfort foods!!!

Sure! I cook very much by feel, so I don't have a specific recipe (hope that's ok, I know some people like exact quantities but I tend to chuck stuff in and see what happens).

I just use the wonton or gow gee wrappers from the supermarket. They are not exactly the same but I think both are good.

I have made them from scratch once but I usually don't have the time, but here are my notes: https://www.evernote.com/shard/s13/s...e39957e9b48533

For the filling, I usually grab some mince (most often chicken or pork). Not too lean, a bit of fat is good (like sausages and hamburger, you need at least a bit of fat for the texture). Usually half a pound of mince will give you about 30 wontons.

I add a bit of any of these things to taste, according to mood (a bit of all of these would probably be too much, just pick what you have on hand / what you feel like)

Garlic, ginger, lemongrass, spring onions, onions, cilantro, lemon zest
Soy sauce, maggi seasoning, rice wine, chilli sauce (sriracha is the best!), sesame oil, chinese five spice, any other asian spice you like.

I put these in the food processor and give them a whiz. If they get caught up the sides and fail to get moving, I might add some of the mince to get things rolling. If your food processor is big enough you could add all of the meat if you like, mine is just a little one so I don't.

You could also add a bit of carrot for some colour if you felt like it. Sometimes I do just because I like to encourage my family to eat less meat and more vegetables.

Once everything is mixed together, you might want to do a taste test and adjust seasonings. I either pan-fry a little ball of it or drop it in a small pot of boiling salted water or stock for a few minutes.

Once you've got the filling to your liking, it's time to make your dumplings!

This is a good visual guide:
http://pinterest.com/pin/62698619782720850/

Basically find the one that pleases you most and get folding! I like the 5th one down, it's similar to the way my grandmother taught me to fold them, only the wrappers she used were square. In fact, I don't know if you could call any of the other designs wontons.

You get a feel for how much filling goes in each wrapper. If you are going to deep fry them, don't use quite as much filling because you could end up with raw middles.

Put them on a tray lined with baking paper and freeze. Once frozen, you can put them in a bag.

[Bit]

*follows Ursy's pinterest link*

*carefully peruses wonton folding methods*

*comes to #4*

*laughs hard, calls Gryph over; Gryph starts laughing too*

Thank you very much Ursy!

[Sun]

Originally Posted by gaea

this girl likes coffee

Well you all know that I am a coffee freak. Now I am in search of a new espresso machine. For now the French press is fine.

Originally Posted by JustLovelyJenn

I have a new project!!! I need to change my diet in a house where I am responsible for the cooking, but no one but me is willing to eat healthy. SOO... its time to invest in some storage dishes and start experimenting with homemade tv dinners!!


I want things that will freeze and reheat easily, but that I can cook from scratch to control what is in them. This way I can cook whatever it is they all want to eat, and just pull mine out of the freezer and heat it up.

I have a few ideas, but I am always looking for a few more (keep in mind I am lactose intolerant).

So far on my list...
Thai Peanut Chicken (I really do love that one)
Black beans and rice
Southwest steak soup
Eggplant Parmesan (I use a goats or sheeps milk cheese option)
Lemongrass pork stir fry with noodles

I would really like a variety of tastes and a few more soups... what ideas do you have?

That sounds like fun Jenn. Keep us posted on your progress. I find that stews freeze really well and are ideal on a cold winter night.

You could try a chicken corn chowder. Real simple just chicken stock, corn, potatoes, onions, carrots, (optional) diced red bell pepper, (optional) a little chopped lean bacon or ham. You can thicken with a roux, corn starch or cooked potatoes run through the blender with a touch of stock. The roux is assuming that you can use butter. This freezes really well.

Originally Posted by Corkey

You can use Lactaid* as your milk substitute, that way you get your calcium and it works well in soups.

Coconut milk can work well in some recipes.

Originally Posted by Ursy

I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.

Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.

That is one of my favorite quick soups and I am a freak for bok choi so I make soup all the time. Let me know the next time that you make this and I will be right over ok? Tell Kris I am dropping in.


Urs I have not had luck with powdered soup products as many Asian companies use a sulfite product or msg. I will check out any of your suggestions though.

[Sun]

Wow my local Yelp just sent out an article on getting

"Chocolate Wasted"

and featured 6 restaurants that offer amazing chocolate
desserts. So, in summary, we are a choco-holic nation and
use the Holidays as an excuse to indulge.

I say, learn to make the good stuff at home and indulge
whenever you want to.

Life is short, live large.

[Ursy]

Originally Posted by Sun

[B][COLOR="Navy"]That is one of my favorite quick soups and I am a freak for bok choi so I make soup all the time. Let me know the next time that you make this and I will be right over ok? Tell Kris I am dropping in.

Urs I have not had luck with powdered soup products as many Asian companies use a sulfite product or msg. I will check out any of your suggestions though.

You would always be welcome my friend.

Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.

I think the actual culprit was... something starting with T? Can't remember.

[ruffryder]

Here is a recipe for tamales from Texas Recipes and it reminds me of my grandmother's recipe.

Christmas Tamales (from Scratch)

For Husks:
1/2 lb tamale corn husks


To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.

Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).

Filling:
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin

Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.

Dough:
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder

Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices.

Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices.

Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise.

To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.

Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture.

Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen

NOTE:
Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales.

These can be frozen and reheated.

[Sun]

Originally Posted by Ursy

You would always be welcome my friend.

Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.

I think the actual culprit was... something starting with T? Can't remember.

I am highly allergic to the sulphites and want to mention that years ago my cat Misha got into some MSG (an empty 50 lb bag blew onto my patio when I was living in the city, it came from a manufacturing plant) and she developed a cough. That cough turned into lung cancer. Those chemicals that are supposed to break down proteins to tenderize meat do, and they break down the delicate structure that makes living organs as well.

Anyway based on that experience and many others I do not want to use MSG but again for me the sulphites are deadly.