Matt Gruber
1 MW
anybody cook or am i wasting my time?
Post your favorite home cooking
- Thread starter Matt Gruber
- Start date
spinningmagnets
100 TW
Bag o' Potatoes...simple, cheap, healthy, easy, and tasty.
leave skins on, scrub the outsides in the sink just before slicing. I have a cutting board big enough to make a full knife stroke, but small enough to fit inside dishwasher (though I clean by hand-wash).
Slice potato once lengthwise, lay flat sides down. Lay the two long potato pieces side by side and 90-deg to a comfortable knife stroke. Slice them about half as thick as your finger, and fill a bowl that when full is just the right amount to fill your biggest skillet while still leaving enough room in the skillet to easily turn the potatos without spilling.
When the "measuring bowl" is full, dump them in the biggest plastic bowl you have (large plastic salad bowls are cheap, buy the biggest one you can find that will still fit inside the microwave) Drizzle with olive oil, sprinkle with spice to your preference (garlic salt, tiny dry onion flakes, sea salt, etc) Use the large round-sided bowl to toss and flip the potatoes to mix the oil and spices evenly. Put large bowl in microwave for 20-minutes on high.
Wash big knife, cutting board, dry them, and put them away, put the big skillet on stove-top. When potatoes in microwave are done, coat the skillet bottom with cooking oil (not olive oil) put on high temp then dump potatoes in to brown and crisp them to your preference.
Optional: while potatoes are browning their edges (Mmmm!) thinly slice a kielbasa and microwave pieces for a couple minutes. When potatoes almost done, dump in kielbasa pieces and mix. Also good, a can of sweet corn kernels and/or scrambled egg-whites.
leave skins on, scrub the outsides in the sink just before slicing. I have a cutting board big enough to make a full knife stroke, but small enough to fit inside dishwasher (though I clean by hand-wash).
Slice potato once lengthwise, lay flat sides down. Lay the two long potato pieces side by side and 90-deg to a comfortable knife stroke. Slice them about half as thick as your finger, and fill a bowl that when full is just the right amount to fill your biggest skillet while still leaving enough room in the skillet to easily turn the potatos without spilling.
When the "measuring bowl" is full, dump them in the biggest plastic bowl you have (large plastic salad bowls are cheap, buy the biggest one you can find that will still fit inside the microwave) Drizzle with olive oil, sprinkle with spice to your preference (garlic salt, tiny dry onion flakes, sea salt, etc) Use the large round-sided bowl to toss and flip the potatoes to mix the oil and spices evenly. Put large bowl in microwave for 20-minutes on high.
Wash big knife, cutting board, dry them, and put them away, put the big skillet on stove-top. When potatoes in microwave are done, coat the skillet bottom with cooking oil (not olive oil) put on high temp then dump potatoes in to brown and crisp them to your preference.
Optional: while potatoes are browning their edges (Mmmm!) thinly slice a kielbasa and microwave pieces for a couple minutes. When potatoes almost done, dump in kielbasa pieces and mix. Also good, a can of sweet corn kernels and/or scrambled egg-whites.
spinningmagnets
100 TW
Chicken and Rice
Buy one whole chicken. Dig out the 3-gallon pot used by most people to make spaghetti for 8 adults. Put in a gallon of hot water and put heat on high.
Unwrap chicken from the store packaging, giblets may be inside the cavity. Empty cavity and wash chicken. Put chicken in the pot and add enough water to ensure its covered by water by an inch or so. Add spices to taste (sea salt, pepper, garlic, whatever), when water starts to boil, lower heat to a simmer and cover pot. wait about 30 minutes.
Using 2 large barbecue forks, pull whole chicken out of the hot chicken-water and put it on a large platter. Add dry uncooked rice to the water equal to 1/3rd the volume of the water, cover and continue to simmer with lid on.
Pull off breasts and thighs from chicken, wrap them and put in the fridge for other meals, begin pulling off every bit of chicken meat and put the bits in a bowl. Shred large pieces of meat before putting in the meat-bowl. When you've picked off all the meat bits, put carcass in a bag and into the trash outside. Test the rice, if its not cooked yet, cook longer, but if its too dry on top, add some water. If the rice is done, move the pot to the sink. If rice is still too wet, hold on the lid and tilt pot to drain chicken-broth into a bowl and save broth for other meals.
Dump in shredded chicken and mix. Also goes well with a couple cans of sweet corn kernels. The rice tastes so much better when you cook it in chicken-water instead of plain sink water. Awsome when fresh, even better as leftovers the next day.
For sides, heat two cans of green beans with one can of Cambells cream-of-mushroom soup (dont add water), top with shredded cheese and bacon bits. Serve with cornbread and honey-butter, ensure a ready supply of iced sun-tea. Eat too much and complain about the government, but leave enough room for some peach cobbler and a slice of watermelon. Yell at neighbor kids to get off your lawn...
Buy one whole chicken. Dig out the 3-gallon pot used by most people to make spaghetti for 8 adults. Put in a gallon of hot water and put heat on high.
Unwrap chicken from the store packaging, giblets may be inside the cavity. Empty cavity and wash chicken. Put chicken in the pot and add enough water to ensure its covered by water by an inch or so. Add spices to taste (sea salt, pepper, garlic, whatever), when water starts to boil, lower heat to a simmer and cover pot. wait about 30 minutes.
Using 2 large barbecue forks, pull whole chicken out of the hot chicken-water and put it on a large platter. Add dry uncooked rice to the water equal to 1/3rd the volume of the water, cover and continue to simmer with lid on.
Pull off breasts and thighs from chicken, wrap them and put in the fridge for other meals, begin pulling off every bit of chicken meat and put the bits in a bowl. Shred large pieces of meat before putting in the meat-bowl. When you've picked off all the meat bits, put carcass in a bag and into the trash outside. Test the rice, if its not cooked yet, cook longer, but if its too dry on top, add some water. If the rice is done, move the pot to the sink. If rice is still too wet, hold on the lid and tilt pot to drain chicken-broth into a bowl and save broth for other meals.
Dump in shredded chicken and mix. Also goes well with a couple cans of sweet corn kernels. The rice tastes so much better when you cook it in chicken-water instead of plain sink water. Awsome when fresh, even better as leftovers the next day.
For sides, heat two cans of green beans with one can of Cambells cream-of-mushroom soup (dont add water), top with shredded cheese and bacon bits. Serve with cornbread and honey-butter, ensure a ready supply of iced sun-tea. Eat too much and complain about the government, but leave enough room for some peach cobbler and a slice of watermelon. Yell at neighbor kids to get off your lawn...
John in CR
100 TW
Crawfish etouffee or chicken & sausage gumbo using a picked over turkey carcass as the base. Etouffee is easy and gumbo just takes time and making the roux. Any gumbo recipe that mentions tomato anything isn't real gumbo. If you really want the ultimate then my etouffee over shrimp, fish, or steak, but just over rice is pretty gluttonous itself.
John
John
grwsaltspring
10 W
- Joined
- Feb 25, 2008
- Messages
- 74
Simple Thai Curry
2 cans of coconut milk (I prefer organic ingredients when possible), 1/2 cup of peanut butter, 1/4 - 1 Tbsp of Thai curry paste (depending on brand and amount of spicy heat required), 1 - 3 Tbsp Braggs Liquid (again to taste, alternative: fish sauce). Place ingredients in a pot, heat up and blend until hot, then I reduce to a simmer.
Depending on what I feel like eating, or what is in the fridge and garden, I will likely steam a bunch of different vegetables (broccoli, carrots, potatoes and cauliflower are staples) but most anything will do and add them to the curry. Tempe, Tofu, cooked chicken, hard boiled eggs, canned salmon,or other seafood etc. can be added for a protein source.
Personally I like Quinoa, but rice is nice, or noodles in the bottom of my bowl.
Just before ladling the curry into the bowl, I add a table spoon or so of lemon juice concentrate (this is optional) to the sauce and garnish all the ingredients in the bowl with cilantro and serve.
What I like about this recipe is that the coconut curry sauce ingredients and in my case Quinoa keep well in the cupboard and the veggies and protein sources are easily interchanged.
Cheers Greg
2 cans of coconut milk (I prefer organic ingredients when possible), 1/2 cup of peanut butter, 1/4 - 1 Tbsp of Thai curry paste (depending on brand and amount of spicy heat required), 1 - 3 Tbsp Braggs Liquid (again to taste, alternative: fish sauce). Place ingredients in a pot, heat up and blend until hot, then I reduce to a simmer.
Depending on what I feel like eating, or what is in the fridge and garden, I will likely steam a bunch of different vegetables (broccoli, carrots, potatoes and cauliflower are staples) but most anything will do and add them to the curry. Tempe, Tofu, cooked chicken, hard boiled eggs, canned salmon,or other seafood etc. can be added for a protein source.
Personally I like Quinoa, but rice is nice, or noodles in the bottom of my bowl.
Just before ladling the curry into the bowl, I add a table spoon or so of lemon juice concentrate (this is optional) to the sauce and garnish all the ingredients in the bowl with cilantro and serve.
What I like about this recipe is that the coconut curry sauce ingredients and in my case Quinoa keep well in the cupboard and the veggies and protein sources are easily interchanged.
Cheers Greg
Grinhill
10 kW
Following the Thai theme, here's a cheat's Sate sauce that tastes pretty good:
Stir fry your meat, add veges and stir fry some more, then you just need to add four ingredients at the end, turn off the heat and give it a quick stir:
Peanut butter
Thai Sweet Chilli Sauce
Lemon juice (or lime juice)
Soy Sauce.
You need roughly 3 tablespoons of peanut butter to one tablespoon of each of the others, but adjust to taste. Add some hot chilli if you prefer.
Stir fry your meat, add veges and stir fry some more, then you just need to add four ingredients at the end, turn off the heat and give it a quick stir:
Peanut butter
Thai Sweet Chilli Sauce
Lemon juice (or lime juice)
Soy Sauce.
You need roughly 3 tablespoons of peanut butter to one tablespoon of each of the others, but adjust to taste. Add some hot chilli if you prefer.
Matt Gruber
1 MW
make your own pizza!
the secret is it use a bread machine to mix the bread flour. No need to throw it in the air, that is just a show to make you think pizza is hard to make. it's not.
i got a slightly used bread maker at a yard sale for $3, but, it's worth the $40 at walmart.
if anyone tries it, i'll help fix your 1st try as it does take some practice.
Today i'm making one
cost)
flour 1.5 cups .20 +yeast 1 teaspoon .10
1/2 can Hunts spagetti sauce .50
onion .35
4 oz cheeze .75
4oz cooked ground beef $1
seasoning, oil
small amount of sugar
about $3 serves 3 slims. Increase meat and cheeze if u r overweight and want to stay that way.
Bake at 350 if u don't like burnt pizza, or at 500-550 if u want speedy burnt pizza like the pros(This is why i make my own; in '94 i asked the pizza place not to burn it, and he said
GO MAKE YOUR OWN
so i did
over 1000 in 15 yrs
the secret is it use a bread machine to mix the bread flour. No need to throw it in the air, that is just a show to make you think pizza is hard to make. it's not.
i got a slightly used bread maker at a yard sale for $3, but, it's worth the $40 at walmart.
if anyone tries it, i'll help fix your 1st try as it does take some practice.
Today i'm making one
cost)flour 1.5 cups .20 +yeast 1 teaspoon .10
1/2 can Hunts spagetti sauce .50
onion .35
4 oz cheeze .75
4oz cooked ground beef $1
seasoning, oil
small amount of sugar
about $3 serves 3 slims. Increase meat and cheeze if u r overweight and want to stay that way.
Bake at 350 if u don't like burnt pizza, or at 500-550 if u want speedy burnt pizza like the pros(This is why i make my own; in '94 i asked the pizza place not to burn it, and he said
GO MAKE YOUR OWN
so i did
over 1000 in 15 yrs
Ummm, I'm kind of embarrassed to tell. An improvisational meal. It's not my favorite home cooking although it did help to get me through some tough times long ago...
Known as "Brown Twenty Five", the name was taken from the Groove tube movie. It's basically browned vermicelli with beef and flavorings.
http://www.youtube.com/watch?v=008BPUdQ1XA
I've been told by some that it's a level three narcotic, and by others that it's the most disgusting thing they were forced to consume. So your mileage may vary somewhere in between.
Ingredients:
Beef flavor Rice A Roni
1 lb lean ground beef
margarine
chopped onion
pepper
salt
garlic powder
Tabasco
Begin by browning a pound of lean ground beef in a large skillet with chopped onion, garlic powder, black pepper, salt, and Tabasco added to your personal threshold. Move to a large bowl after it's done.
Clean the skillet. Set burner to high and pour in Rice a Roni vermicelli/rice into skillet with a TBSP of margarine. Stirring constantly until the vermicelli is *very* dark brown, but not blackened. Turn down burner to simmer, and immediately add 2 1/4 cups of water to halt the reaction. Then add the beef flavor mix, and the browned beef. Simmer until all the water has been absorbed. Serves 1-6 :lol:
Regards, Jeff
Known as "Brown Twenty Five", the name was taken from the Groove tube movie. It's basically browned vermicelli with beef and flavorings.
http://www.youtube.com/watch?v=008BPUdQ1XA
I've been told by some that it's a level three narcotic, and by others that it's the most disgusting thing they were forced to consume. So your mileage may vary somewhere in between.
Ingredients:
Beef flavor Rice A Roni
1 lb lean ground beef
margarine
chopped onion
pepper
salt
garlic powder
Tabasco
Begin by browning a pound of lean ground beef in a large skillet with chopped onion, garlic powder, black pepper, salt, and Tabasco added to your personal threshold. Move to a large bowl after it's done.
Clean the skillet. Set burner to high and pour in Rice a Roni vermicelli/rice into skillet with a TBSP of margarine. Stirring constantly until the vermicelli is *very* dark brown, but not blackened. Turn down burner to simmer, and immediately add 2 1/4 cups of water to halt the reaction. Then add the beef flavor mix, and the browned beef. Simmer until all the water has been absorbed. Serves 1-6
:lol: Regards, Jeff
deardancer3
10 kW
Green chilie Stew, New Mexico style with lots of medium chilis.
www.evlogix.com
10 W
Charred fried potatoes with tons of mustard. Both fortunately and unfortunately, I haven't had home fried cooking for years.
dogman dan
1 PW
A local recipe, made famous by La Posta Restaraunt in old Mesilla NM. La Posta used to be the stagecoach stop back in the Billy the Kid days.
Tostadas Compuestas. Red chile meat stew is the main ingredient.
Take a corn tortilla, and while frying it crisp bend it into a cup shape, it's like making a taco shell, but instead of folding it all the way, just tweak up the edges about 1 inch.
Into the cup put a layer of refried beans, then a layer of chlie stew, then lettuce, tomato, and cheese top it. Other toppings ok, like sour cream, but the authentic La Posta version just uses the L T and C.
Red chile stew is the hard to get ingredient. If you must use something canned ok, but the stew is easy to make.
Any kind of meat works, but my favorite is pork loin. Usually I make it in a crock pot, but you can just fry it up quick if you need to. Frozen red chile is avaliable here, of course, but canned or dry powdered red chile will work fine. Combine some onion, a touch of garlic and salt, the red chile and the cubed meat in a pan or pot. Add some water if using the dry powder. I like to use the mild chile, so I can use lots. Don't try to substitute salsa, you need pure red sauce, or the dry powder. Use small ammounts of the chile at first, and taste it. Though sacreligious, you can use some tomato sauce if the chile is too damm hot for you. Just use very small ammounts, never even close to more tomato than chile.
The secret to good chile, is just the right ammount of fat in it. Too lean, and the flavor won't come out, only the heat. If you use a lean meat like the pork loin, you may need to add margarine, olive oil, whatever fat you like best. The last thing is a bit of sugar. Sometimes red chile gets a bit bitter as it drys in the field, and a tiny bit of sugar and a tiny bit of oil can make shitty chile taste great. This is the secret grandma Maria will take to her grave except for her daughters.
The stew makes a damm good burrito, or top some hash browns and eggs with it. Or serve it as a side dish on a taco plate. Good stuff from the Hatch Vally, where the best chile in the world is grown.
BTW, Chile is the pod that grows in the farm. Chili is a Texas stew, usually with too much beans, crappy meat like hamburger, and chile that never had any flavor to begin with. Whadddaya think, we send the good stuff to Texas?
Compuestas can be made with green stew too, of course, but good green sauce is harder to come by unless your local store stocks the frozen chile. Somehow the red survives canning or drying better, while the canned green is too vinegary for me. Nothing compares to good green though, especially if you can get fresh pods, and roast em up.
Tostadas Compuestas. Red chile meat stew is the main ingredient.
Take a corn tortilla, and while frying it crisp bend it into a cup shape, it's like making a taco shell, but instead of folding it all the way, just tweak up the edges about 1 inch.
Into the cup put a layer of refried beans, then a layer of chlie stew, then lettuce, tomato, and cheese top it. Other toppings ok, like sour cream, but the authentic La Posta version just uses the L T and C.
Red chile stew is the hard to get ingredient. If you must use something canned ok, but the stew is easy to make.
Any kind of meat works, but my favorite is pork loin. Usually I make it in a crock pot, but you can just fry it up quick if you need to. Frozen red chile is avaliable here, of course, but canned or dry powdered red chile will work fine. Combine some onion, a touch of garlic and salt, the red chile and the cubed meat in a pan or pot. Add some water if using the dry powder. I like to use the mild chile, so I can use lots. Don't try to substitute salsa, you need pure red sauce, or the dry powder. Use small ammounts of the chile at first, and taste it. Though sacreligious, you can use some tomato sauce if the chile is too damm hot for you. Just use very small ammounts, never even close to more tomato than chile.
The secret to good chile, is just the right ammount of fat in it. Too lean, and the flavor won't come out, only the heat. If you use a lean meat like the pork loin, you may need to add margarine, olive oil, whatever fat you like best. The last thing is a bit of sugar. Sometimes red chile gets a bit bitter as it drys in the field, and a tiny bit of sugar and a tiny bit of oil can make shitty chile taste great. This is the secret grandma Maria will take to her grave except for her daughters.
The stew makes a damm good burrito, or top some hash browns and eggs with it. Or serve it as a side dish on a taco plate. Good stuff from the Hatch Vally, where the best chile in the world is grown.
BTW, Chile is the pod that grows in the farm. Chili is a Texas stew, usually with too much beans, crappy meat like hamburger, and chile that never had any flavor to begin with. Whadddaya think, we send the good stuff to Texas?
Compuestas can be made with green stew too, of course, but good green sauce is harder to come by unless your local store stocks the frozen chile. Somehow the red survives canning or drying better, while the canned green is too vinegary for me. Nothing compares to good green though, especially if you can get fresh pods, and roast em up.
Matt Gruber
1 MW
i swap 1/3 of the flour for quick oats. pancakes taste better and who knows, might lower blood pressure.
also i add oil after they are cooked to prevent hydralization(sp)
also i add oil after they are cooked to prevent hydralization(sp)
