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Weekly Cooking (and related issues) Thread

Posted on 06/21/2017 4:15:12 PM PDT by Jamestown1630

In last week’s thread, we discovered that some of our Freeper Friends don’t like lima beans, and joked about doing a thread on ‘despised foods’. Instead, let’s just call it ‘less universally enjoyed’ foods; and here’s my Lima Bean Casserole recipe. I can’t recall where I got it, and the original recipe called for frozen limas; but I learned that canned ones work a lot better in this recipe.

Cheesy Lima Bean Casserole

2 pks. frozen lima beans, cooked (20 oz.) Or equivalent canned

1 C. each cottage cheese and sour cream

½ C. finely diced sweet onion

2 cloves garlic, minced

1 tsp. Each Worcestershire sauce and Dijon mustard

2 tsp. Paprika

½ tsp. Salt

Parmesan Cheese

chopped parsley

Combine cottage cheese, sour cream, onions, garlic, Worcestershire, mustard, paprika and salt. Gently stir in the cooked lima beans.

Pour into a greased baking dish. Sprinkle with the Parmesan cheese. Bake at 350 degrees for 35 to 40 minutes. Sprinkle with parsley before serving.

We also learned that Brussels Sprouts aren’t universally adored. Freeper thingumbob posted a recipe that I really want to try – I bought the ‘Veri Veri Teriyaki’ last weekend just for this, but haven’t tried yet:

http://www.freerepublic.com/focus/chat/3561002/posts?page=45#45

In the meantime, here’s my ‘pickled’ Brussels Sprout recipe. This recipe originally called for 1 C. of Cider Vinegar and ½ C. of water – but we do a cup each of vinegar and water, to make it a little less sour; and we usually use a bag of the frozen Hanover Gold Line baby sprouts, instead of fresh. This is great warm or cold – that is, if you like Brussels Sprouts ;-)

Dilled Brussels Sprouts

1 bag frozen Baby Brussels Sprouts

1 C. cider vinegar

1 C. water

1 clove garlic, split (we use 2)

1 dried red chili pepper (we use 2)

1 T. dried dill weed

1 tsp. Salt.

Thaw the frozen sprouts before beginning. Combine all ingredients in a saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: brusselssprouts; limabeans
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1 posted on 06/21/2017 4:15:13 PM PDT by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

This Week: Foods that aren’t universally liked :-) - featuring Lima Beans and Brussels Sprouts!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT


2 posted on 06/21/2017 4:16:41 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

OH YUCK! And then some!!!

Busy tonight. But I’ll post something tomorrow. Summer vegie salads.

Jamestown1630, thank you sooooo much for the work you do here at FR. You’re an angel.


3 posted on 06/21/2017 4:22:55 PM PDT by lizma2
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To: Jamestown1630

On the Lima beans. Add sausage and put in a cooked winter squash. Or spaghetti squash. Yum and I gre up hating limas.


4 posted on 06/21/2017 4:24:48 PM PDT by Mercat (Everytime an old man farts, a butterfly dies.)
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To: Jamestown1630

Ya know what else frosen baby Lima beans are good for? Ice packs! They don’t thaw too quickly, and conform wo the curves, etc., in your body. I keep two one pound packs in my fridge for just this purpose! And they’re tasty too!


5 posted on 06/21/2017 4:26:09 PM PDT by Dr. Bogus Pachysandra (Don't touch that thing Don't let anybody touch that thing!I'm a Doctor and I won't touch that thing!)
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To: Jamestown1630

I snip up a piece of bacon along with my lima beans. Yum!

I’ve always liked brussel sprouts, too. I usually just steam them & then add butter with salt & pepper. The only tip I’ve ever heard for those that don’t care for them is to add a teaspoon of sugar to the water you steam them in. I guess it takes off what some perceive as a bitter taste. Never bothered me, though.


6 posted on 06/21/2017 4:27:38 PM PDT by Twotone (Truth is hate to those who hate truth.)
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To: lizma2

LOL! Thanks.

(Like I said, ‘not universally enjoyed’ :-)

My husband doesn’t object to lima beans, but he despises cottage cheese, and won’t eat that casserole.


7 posted on 06/21/2017 4:28:49 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Like Brussel Sprouts....

HATE Lima Beans....


8 posted on 06/21/2017 4:30:08 PM PDT by nevergore (I have a terrible rash on my covfefe....)
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To: nevergore

Ditto love brussels sprouts steamed and lima beans yuk. Pasty and flavorless.


9 posted on 06/21/2017 4:32:49 PM PDT by MomwithHope (Law and Order and that includes Natural.)
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To: Jamestown1630

Our favorite recipe for butter beans. http://www.food.com/recipe/besss-best-butter-beans-123039


10 posted on 06/21/2017 4:34:31 PM PDT by kalee
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To: Jamestown1630

Another simple recipe for those that don’t like their sprouts plain...

Brussels Sprouts Gratin

Ingredients:
2 lbs Brussels sprouts, trimmed & halved
3 tbsp melted butter
1 tsp salt
1 tsp pepper
1 cup breadcrumbs
¼ cup Swiss cheese, finely shredded
1 cup heavy cream

Preheat oven to 425 degrees F. Place sprouts in a 13 x 9-inch baking dish & toss with 2 tbsp of the melted butter. Spread evenly in the pan & roast for 25 to 30 minutes, tossing once halfway through, until tender & browned.

Pour cream over sprouts & continue baking about 10 minutes, until cream has thickened.

Stir together the breadcrumbs with the remaining tsp of melted butter, salt, pepper & grated cheese. Remove pan from oven. Set oven to broil & position top rack 6 inches below broiler. Sprinkle breadcrumb mixture over sprouts and broil 3 to 5 minutes, until golden brown. Serves 8 at 270 calories per serving.


11 posted on 06/21/2017 4:34:33 PM PDT by Twotone (Truth is hate to those who hate truth.)
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To: Twotone

That looks great - I’ll eat anything floating in cream ;-)


12 posted on 06/21/2017 4:38:29 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Yes, I have the cream gene, too! :-)


13 posted on 06/21/2017 4:39:26 PM PDT by Twotone (Truth is hate to those who hate truth.)
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To: Jamestown1630; Yaelle

Lima beans aren’t so bad. Especially when compared to liver.
Enjoy their taste mixed with other vegetables in soups and stews. A bowl of them (even with ham); don’t believe they would be as tasty.

Yaelle, would you be so kind as to post your recipe particulars for roasted Brussel sprouts. TIA


14 posted on 06/21/2017 4:40:07 PM PDT by V K Lee (DJT: "Sometimes by losing a battle you find a new way to win the war. ")
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To: Jamestown1630

My dad was a lima bean farmer ... along with green beans, tomatoes and lots of avocados.

I grew up loving lima beans but there hard to find ... the little baby frozen ones are good though.

The cottage cheese was a deal breaker though. 8o(


15 posted on 06/21/2017 4:44:37 PM PDT by BunnySlippers (I LOVE BULL MARKETS!!!)
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To: Jamestown1630

Both sound great, but......... I’m single and one day I bought frozen brussel sprouts and cooked them in cream of mushroom soup (extra mushrooms). They blew me up with gas. I nearly had to go to the ER. Love em, but not doing that again. BTW, one of my daughter fried me chicken livers, hearts and gizzards for fathers day...... my request. I was torn between that or liver w/bacon, onions (I don’t actually eat the onions, but you got to cook with them).


16 posted on 06/21/2017 4:46:22 PM PDT by umgud
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To: Jamestown1630

Your cheese and lima bean casserole sounds tasty to me...but then again I’m fond of lima beans.

Like to add a can of butter beans (do they count as lima family?) to my Navy Bean soup with smoked pork butt cubes. Great fall lunch.

Brussel sprouts, ehhh, maybe with a quarter pound of butter. Never buy or cook them myself, but to be polite as a guest I manage to choke them down. Always thought they were bitter because they were runt cabbages. Short veggie syndrome.

Re: Aldi mandoline...worked great for my red onion & cabbage cole slaw with the fine slicer blade. Red Bell pepper was easier to slice fine with knife work. The grater blade have the circular holes with tiny burrs, two sizes. Didn’t work out so well for lemon zest. Didn’t try the julienne blades yet. All in all for $3 not a bad deal. Still though, my very old reliable mini washboard type grater is hard to beat for grating fast and taking up little room.


17 posted on 06/21/2017 4:46:55 PM PDT by Covenantor (Men are ruled...by liars who refuse them news, and by fools who cannot govern. " Chesterton)
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To: Mercat

I love spaghetti squash. We usually roast it whole, cut it in half and scoop out the seeds, and then mix the threads with a lot of butter, salt, pepper and Parmesan. Wonderful!

(Folks: FR is hanging awfully for me tonight, and the Brand New Mouse! I bought just last week is going wonky. If I can’t keep up , I’ll respond later.)


18 posted on 06/21/2017 4:51:30 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Mercat

I too hated them when younger (they were hide in your napkin food), but I like them w/ butter, salt & pepper. Delish!


19 posted on 06/21/2017 4:51:44 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
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To: Jamestown1630

I’ll bet I would love the casserole made with good RICOTTA cheese, not cottage cheese!


20 posted on 06/21/2017 4:54:07 PM PDT by BunnySlippers (I LOVE BULL MARKETS!!!)
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