Weekly Cooking (and related issues) Thread

[Jamestown1630]

Sounds very good!

[Jamestown1630]

The salad in that picture looks very good - I think I see beets :-)

[Jamestown1630]

If SHTF, all you need is a way to heat it up.

We keep lots of canned soup, and canned meat in the form of ham, corned beef, chicken, tuna, Vienna sausage.

[faithhopecharity]

Sounds great! ( be sure to have working can openers!!!)

[faithhopecharity]

“My kingdom. My kingdom for a f-—ing can opener!!!” ( just updating Richard III a bit .... Ha!)

[Ellendra]

When I was working on my nutrition project, the first menu plan that actually worked involved a beef-vegetable stew. Each ingredient was carefully measured to maximize the nutritional value while still being edible. I’m not as slide-rule about it most of the time anymore, but I do use the same ingredients. Beef, potatoes, carrots, sweet peas, tomatoes, parsley, and toasted sesame seeds. I think I posted the exact recipe once, but I don’t even remember where I put it anymore.

(For context, I was dealing with severe mineral deficiencies at the time, and supplements made me sick, so I tried to find an eating plan that would provide 100% of everything using real food. It worked. I stuck to the plan for about a year, and no more deficiencies!)

I prefer the Knorr brand bullion cubes for the broth. I’m allergic to onions, and almost all other brands contain onion powder. But it also has a good flavor. Not too salty, very beefy.

[lizma2]

Learned to make fabulous stroganoff in college thanks to a 1950’s Good Housekeeping cookbook.

Ummmm, it’s actually hamburger stroganoff. Lol.

Tried many versions of the real beef version over the years but the recipe I learned in college is my ultimate comfort food.

[Jamestown1630]

“One is none, two is one”

Three or more is Solid :-)

[thesligoduffyflynns]

that’s funny... “crackpot to work”... my aged now deceased aunt used to call it the “crackpot”... lol

[Jamestown1630]

Does the Knorr have msg? (I think the fears about that are overdone, but since some people really seem to have allergies to it, we try to take that into account.)

We’ve been using “BETTER THAN BOUILLON”, but I’m not sure if onion comes under ‘flavoring’ in that product.

-JT

[Calvin Locke]

https://en.wikipedia.org/wiki/P-38_can_opener

[Silentgypsy]

Lol! Speaking of electronics that develop a life of their own, Mr. Sg bought me one of those new phones that do everything but give you a whiter, brighter wash. Today, he reviewed my voice mails. Apparently, I thought I was entering and editing my contacts, but the vet and the dentist received calls from me with no voice messages. I never know what the darned thing is gonna do next! At least it hasn’t suggested that I make something in the crackpot....

[afraidfortherepublic]

I’ll do you one better. I’ve been on a diet for about 440 days. I’m winding down, as I’m nearing my goal. One of the dishes that I have really enjoyed during my dieting days is the Whole Wheat Tuscan Pasta (Buff version) served at Noodles & Co — a semi fast food chain all over the country, particularly near college campuses.

The “buff” version has NO pasta — it’s sautéed chicken, tomatoes, onions served over fresh spinach and flavored with feta cheese. Since my “diet” doesn’t require that I count the calories of most vegetables (but does require that I eat 4 servings per day) this dish meets my requirements. I’ve been toying with the idea of copying this dish at home for weeks.

Then, Diana in Wisconsin posted pictures of a dish she made with venison while cleaning out her freezer and the idea hit me. So here’s my version, which is better than any beef stew that I have ever made (and probably half the calories.)

Venison is very lean and a good substitute for beef, if handled correctly.

Low Calorie Crock Pot Venison Stew

Place in bottom of 6 qt. crock pot
1 venison steak cut into 1” x 2” pieces. Salt & Pepper.
2-3 Tbs Olive oil
1 large onion, chopped into medium sized pieces
2 cups celery (including the leaves), chopped
Cook on high for 1 hour

Add 1 #1 can stewed tomatoes
Reduce to warm
Cook another 1-2 hours

Season with 1/2 cut Tone’s Rosemary Garlic seasoning (or any other seasoning of your choice)
Stir and continue cooking.

After another hour add 2 cups of “shorty” carrots, split
Cook another hour; add 2 cups Brussels Sprouts, split
Add 1 cup mushrooms
Taste & correct seasoning, if necessary.

Continue cooking until meat is tender and sprouts are tender

This could be served over pasta, rice, or fresh spinach

I served it over a product new to me: Seeds of Change Brown Rice with Quinoa. I LOVE this product. It takes 90 seconds to fix in the microwave.

Serves 8

I never know what to do with venison because I think it’s hard to cook. It has no fat and often turns out dry and tough, but not this dish! Delicious.

Enjoy!

[pugmama]

I love Richard’s Olney and his cookbooks. I refer to them when I am looking for classic type recipes.
I also have Edna Lewis’s Southern cookbook done with Scott Peacock-like it a lot.
Fall has arrived here in the South. The leaves are turning and it is lovely to see them. We are doing fall garden planting and my mind has turned to soups, stews etc.

[pugmama]

I have enjoyed watching this chef on TV. Her cookbooks are great.
I like this recipe as it can be done in the crock pot. The anchovies add great flavor.I also double it and freeze portions.

http://www.annabel-langbein.com/recipes/tuscan-beef-ragu/354/

[pugmama]

My friend made this last time I visited her in Toronto. She also did it in a crock pot. I really liked it with the home made bread she made. She is a great baker-I am not.

I love the LCBO magazine and the recipes. It is called Food and drink, put out by the Liquor Control Board of Ontario.

http://www.lcbo.com/content/lcbo/en/recipes/smoky-beef-potato-and-mushroom-stew.html

[Shady]

Thanks!! Happy Cooking!

[Liz]

Here's a great beef recipe---stuffed steakettes simmered tender-----like stew. Don't use the more expensive sirloin b/c they'll fall apart.....you need the cheaper cut because the dish simmers awhile. Italians call this bracciole and simmer it in yummy tomato sauce....served as a side to pasta.

Steakettes with Stuffing

STUFFING Seat/soften onion, 2 Tb oil. Mix bread crumbs, cheese, parsley, s/p. Add 1/4 c hot water; toss lightly. Add/mix in sauteed onions; mixture is slightly sticky. If too dry (doesn't clump together w/ a pinch), add 1-2 tb water.

ASSEMBLY Spread 1/4 c stuffing along length of steaks (first pounded to 1/4" thickness). Rollup starting at pointy end and secure w/ toothpick. Do the rest. Heat oil on med in same skillet used to cook onions--cast iron skillet gets lightning hot. Brown well on all sides; then plate while you make sauce.

SAUCE/THICKENING If steakette pan is really hot, turn down a bit. Add flour/thyme to puddle of oil and drippings; stir so flour soaks up oil. Bubble a bit. Add boullion cubes, rest water and stir, stir, stir. Btb/stir on med-high.

FINAL Reset heat to low. Add steakettes; cover/simmer 1 1/2 hrs. Remove toothpicks.

PRESENTATION Plate w/ luscious gravy over mashed potatoes, side of green beans.

SERVE

CHEFFY TIPS---Get two meals in one---leftover stuffing is tasty on it's own, and also makes a great base for meatballs--add ground beef and an egg. If you can find them, extra-thin slices of bottom round make more 'steakettes' but they're smaller than if you buy thicker steaks and pound it yourself.

ING 6 slices of bottom round beef (pounded thin) 1 medium onion, chopped finely 6 T veg oil 3 cups of soft bread crumbs (proc/pulse 6 slices of white bread 1/2 cup grated parm (use the good stuff, it's worth it) 1/3 cup of dried parsley 1 t ea salt/white pepper 1/4 cup hot water 4 beef bouillon cubes 1/4 cup flour 1 t dried thyme 4 cups water

[warsaw44]

Please post recipes! I am a novice but really enjoy cooking. When I finally manage to put together a nice meal it’s one of life’s little pleasures.

I’m not very good at cooking but I give it my best shot. I’m just cooking for myself so no one else suffers.

[Diana in Wisconsin]

Nicely done!

I am using up all of our elk, bear and venison. We have a new chest freezer coming, but I fear it may not be here before Beau gets another bear...then he’s off to hunt Elk in CO & WY, then in January we’re hunting wild hog in TX. Well, Beau is hunting; I’m staying at the Spa/Casino for the weekend! :)

I also have 50# of ground hamburger to use up. We’re low-carbing it, so last might I made burgers on the grill, then instead of buns I topped the burgers with a thin slice of Swiss, and topped that with fried onions, mushrooms and green peppers. It was really good.

Next up this week? Good old fashioned Tater Tot Casserole, LOL!