Something Delicious

[Sachita]

Ive been on this clean kick. I've always been conscious and care about what i eat. I grow quite a bit of my food but not year around. I have my own chickens, eggs and I started raising meat chickens. I finally ate one of them. I thought it would be hard but it wasn't. I hate the idea of supporting factory farming and how they treat animals. I decided if I was going to eat chicken then I should be ok with this.

Some of the roosters are already a year and tough. The fact is I had more roosters then hens and its creating a problem. So I found this slow cooker recipe that is really yummy.

http://southernfood.about.com/od/cro...n/r/bl90c1.htm

[Sun]

Originally Posted by Sachita

Ive been on this clean kick. I've always been conscious and care about what i eat. I grow quite a bit of my food but not year around. I have my own chickens, eggs and I started raising meat chickens. I finally ate one of them. I thought it would be hard but it wasn't. I hate the idea of supporting factory farming and how they treat animals. I decided if I was going to eat chicken then I should be ok with this.

Some of the roosters are already a year and tough. The fact is I had more roosters then hens and its creating a problem. So I found this slow cooker recipe that is really yummy.

http://southernfood.about.com/od/cro...n/r/bl90c1.htm

Hi Sachita

Good for you for not supporting factory farming. This is a troubling topic for me in my industry. The whole issue makes me want to become a vegetarian, as finding local, naturally and humanely raised animal products is not always easy especially when demand is high.

The recipe looks great, thank you for sharing that one. I may try it this week.

[Sachita]

Originally Posted by Sun

Hi Sachita

Good for you for not supporting factory farming. This is a troubling topic for me in my industry. The whole issue makes me want to become a vegetarian, as finding local, naturally and humanely raised animal products is not always easy especially when demand is high.

The recipe looks great, thank you for sharing that one. I may try it this week.

I don't eat meat every day. Honestly I don't think its that healthy to. Thankfully there are many great and affordable organic chicken places. But raising truly free range and organic changes the taste. Some people think it taste funny only because they are use to all the crap they put in free and hormones. Personally you couldn't shove commercial chicken down my throat.
But its much easier to buy humanely raised meats. You just have to do a bit of research and be prepared to spend a little more. Organic feed prices and raising an animal humanely cost a little more. Perhaps if market demand swings in that direction it won't cost as much.

The recipe is great. Really nice. I added fresh cut rosemary.

[dixie]

Tonight's dinner:

Crispy Cheddar Chicken
- dip chicken in milk
- then in shredded cheddar
- then in a mixture of crushed Ritz crackers/garlic/parsley/salt/pepper/other seasonings to taste
- cover in foil and bake at 400 for 35 minutes
- uncover bake additional 10 minutes

Parmesan Potatoes
- butter melted and spread over bottom of baking dish
- sprinkle parmesan, garlic, salt, pepper, other seasonings over butter
- cut 6 small potatoes in half, lay cut side down over butter mixture
- bake at 400 for 40 minutes


Both super simple but the first time I'd tried them. I am eating now, and mmmmm it is delicious!


Note: I think next time I will cut the potatoes into thick slices and coat both sides. More flavorful that way.

[TheMerryFairy]

I decided that it was time for pasta! I cooked up a whole wheat penne and made a cherry tomato sauce to go with it. Then I added roast vegetables, prosciutto and a low fat provalone. It might not be the healthiest meal, but I made sure to load my plate with asparagus and other veggies on the side as well.

[Sun]

Originally Posted by dixie

Tonight's dinner:

Crispy Cheddar Chicken
- dip chicken in milk
- then in shredded cheddar
- then in a mixture of crushed Ritz crackers/garlic/parsley/salt/pepper/other seasonings to taste
- cover in foil and bake at 400 for 35 minutes
- uncover bake additional 10 minutes

Parmesan Potatoes
- butter melted and spread over bottom of baking dish
- sprinkle parmesan, garlic, salt, pepper, other seasonings over butter
- cut 6 small potatoes in half, lay cut side down over butter mixture
- bake at 400 for 40 minutes


Both super simple but the first time I'd tried them. I am eating now, and mmmmm it is delicious!


Note: I think next time I will cut the potatoes into thick slices and coat both sides. More flavorful that way.

Well look who just rolled into town!

Hey hon, nice to see you in the thread again. Now that looks like an easy to prepare and fun meal. I don't suppose that I can talk you into some leafy green vegetables huh?

You southerners are supposed to like collards and such..what happened?

[dixie]

Originally Posted by Sun

Well look who just rolled into town!

Hey hon, nice to see you in the thread again. Now that looks like an easy to prepare and fun meal. I don't suppose that I can talk you into some leafy green vegetables huh?

You southerners are supposed to like collards and such..what happened?

Well, I was honestly going to have a salad with it, but I was frazzled after spending all darn afternoon and evening in the dentist office. I totally forgot the salad until after the meal was over.

And you know how picky I am...noooooo collards or anything similar for me. Heck, I only started eating salad a few years back lol

I will admit my past hatred for all that is green and leafy, but I'm working on it.

[Sun]

Originally Posted by dixie

Well, I was honestly going to have a salad with it, but I was frazzled after spending all darn afternoon and evening in the dentist office. I totally forgot the salad until after the meal was over.

And you know how picky I am...noooooo collards or anything similar for me. Heck, I only started eating salad a few years back lol

I will admit my past hatred for all that is green and leafy, but I'm working on it.

Oh I can relate. If it were not for the Chinese restaurant down the road I would not have had dinner at all this weekend. Just cant deal with cooking after work.

I love salads. Romaine lettuce and Arugula are my current favorite salad greens.

We are heading into salad season so I should post some.

[Sun]

Originally Posted by Sachita

I don't eat meat every day. Honestly I don't think its that healthy to. Thankfully there are many great and affordable organic chicken places. But raising truly free range and organic changes the taste. Some people think it taste funny only because they are use to all the crap they put in free and hormones. Personally you couldn't shove commercial chicken down my throat.
But its much easier to buy humanely raised meats. You just have to do a bit of research and be prepared to spend a little more. Organic feed prices and raising an animal humanely cost a little more. Perhaps if market demand swings in that direction it won't cost as much.

The recipe is great. Really nice. I added fresh cut rosemary.

Farm raised free range organic poultry is so different. I recall being in Italy and telling my Grandmother that I now knew what chicken was supposed to taste like. That was a long time ago, same with cheese and bread. Wow what an eye opening experience.

Like everything else that is local natural organic sustainable, there are more options in Northern CA but also a larger consumer base so while supply is there for most things (ok organic strawberries, raspberries, grapes and tomato's run in short supply in the summer) demand is high. This is good and it has opened the door for new farms to emerge, business loans to be had, investments to be made. Very good for our economy. I hope that this trend goes viral, we need it badly.

I do not eat a lot of meat either for several reasons, mostly I feel better on a high vegetable protein, whole food diet.

[morningstar55]

.........adult smores anyone??..........

Happy memorial day

http://www.justapinch.com/recipes/de...29&utm_content

[VeganDebbie]

FIRST time I've stumbled across this thread.
Won't be my last!!!

[~baby~doll~]

Lithuanian Kugela

1 pound bacon, diced
1 large onion, grated
5 pounds Russet potatoes, finely grated, and soaked in water
1/2 cup flour
1 (12 ounce) can evaporated milk
6 eggs
salt and pepper to taste

Preheat oven to 375 degrees.
Lightly grease a 9x13 inch baking dish.
squeeze excess water from potatoes
fry bacon until crisp save half the drippings. same pan; stir onions, and cook until clear.
large bowl, stir drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
Pour into baking dish, and bake bake at 375 for about an hour or nicely browned.
Cut into squares, and serve with sour cream, if desired.

[~baby~doll~]

Russian Soylenka

1 lb stewing beef, sliced thin
2 small sausages
1/2 lb ham, sliced thin
2 carrots, cubed small
1 onion, sliced small
1 parsley root, cubed small
1 good size dill pickle
1 tablespoon tomato paste
1 (14 1/2 ounce) can stewed tomatoes
1/2-1 cup water
5 mushrooms, sliced (or to taste)
1 tablespoon flour
11 pitted black olives, chopped
1 tablespoon capers
salt & pepper
1 tablespoon sour cream

heat pan with oil or butter.
Cut onion in thin and stir until clear, not browned.
Cut dill pickle in strips, add to onions.
Add tomato paste and stir 2-3 minutes.
Add meat chopped into fine pieces
Put in a Crock pot.
Add stewed tomatoes and water to just the top of the mixture
Cook on high for 4 hours.
About 1 hour before serving add olives, mushrooms and capers.
Use flour to thicken.
Serve with a dollop of sour cream.

[PaPa]

Delicious was tonight's dinner of homemade strawberry shortcake.

Funny story to go with it....
My mother has always made sweetened drop biscuits instead of a cake. My sister-in-law had asked for the recipe and when she picked strawberries where she lives down in North Carolina, she invited the ladies from the church over for a luncheon. I must admit the older Southern women take their biscuits seriously. She was informed they should NEVER be served like THAT. Haaahaa! Guess us Northerners don't know what we are doing....
*Wonders if she will ever do that again.....

[~baby~doll~]

Summer Borscht and Lithuanian Borscht


5 medium fresh beets 2 pounds topped
salt
2 cups chicken stock or broth
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons lemon juice
2 teaspoons Champagne or light wine vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced cucumber, seeds removed
1/2 cup chopped scallions complete
2 tablespoons dill extra for serving

Directions

boil beets for 30 to 40 minutes or until tender. Remove from water and let cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper.
Peel the cooled beets.
Cut the beets in small to medium dice. Add beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Add five sliced hard boiled eggs for Lithuanian Borscht.

[Scots_On_The_Rocks]

This is a soup I grew up on and still to this day love to make and enjoy.

Kase Knoephla Soup

Ingredients:

FILLING:

2 c. dry-curd cottage cheese (can be substituted with equal amount of ricotta cheese)
1 egg, beaten
2 tblsp. grated parmesan
2 cloves fresh garlic, crushed or very finely chopped

DOUGH:

2-1/2 cups flour
1 egg, beaten
1/4 teaspoon salt
1 cup water

BROTH:

1 16 oz. cans of chicken stock
1-2 c. heavy cream (as needed and according to taste)

GARNISH:

A handful of croutons (optional)
A pinch of salt and/or pepper (to taste)

Directions:

Mix together ingredients for filling in a medium sized mixing bowl.
Mix together ingredients for dough until you have a nice elasticity to the dough (not too dry nor too sticky).
Spread some flour on a flat surface.
Roll dough about 1/4-inch thick, and cut into 4-inch squares.
Place a spoonful of filling on half of each square, then fold dough over and pinch sides together securely to make the dumplings.
Pour chicken stock into a large saucepan and bring to a low boil.
Put buttons into saucepan and cook for no more than 10 minutes. (They're done when they float to the top. Boil and handle gently, or they may come apart)
Remove dumplings from saucepan and let rest in individual serving bowls (usually 2-3 dumplings a piece will do.)
Add heavy cream, according to taste (usually I use about 1 1/2 cups), to sauce pan and stir to combine.
Ladle warm cream-stock mixture over dumplings.
Add croutons to the top of the bowl as garnish.
Season with salt and/or pepper as desired.
Enjoy.


NOTE: As that this recipe has been passed down to me via oral-tradition, the measurements have never been an exact science...so please bear with me in trying to standardize them for this recipe. And please feel free to tweak it to fit your needs. Thanks.