Posted on 03/26/2011 7:06:33 AM PDT by libertarian27
What perfect timing- I just got out the lentils to make a soup- thought I would check instead of going my usual route of throwing in a bit of this and a bit of that.
I remember when I asked my m-i-l for some recipes, she said well, I take a little of this and a little of that.....which at the time was of no use to me at all. Now that is pretty much how I cook- little of this and a little of that, depending on what I have in the frige etc.
Thanks
My son-in-law does not like dill, so we sub little sweet pickles. They always go fast regardless of the pickle used.
It is recommended to eat dry beans fixed however you prefer a couple times a week for their fiber and nutrition content.
There are so many ways to fix them- including pureed with spices of choice added and using for a spread like one would use peanut butter.
Some wheat grinders can be used to grind dry beans to be added as bean flour to soups and casseroles to increase the protein (incomplete protein but still good protein) in many dishes.
I have never heard of grinding the dry beans up and using them like that, but it might be worth a try.
I am actually looking for recipes for them where they are cooked in some kind of liquid or broth. I would like to find some new and creative ways to cook them since we are eating them more often now. Most of the bean recipes I find online use canned beans, and while they can be adapted for using dry beans, they just don’t seem to taste as good as the home made beans my mother and grandmother’s made when I was a child.
I would especially like a really good recipe for making baked beans using the dry beans.
Your welcome. That plate looked entirely differant 10 minutes later. These rollups leave a lot of room for substitution. We use white or yellow cheeses, any deli meat slices, also use bacon or sausage. We keep a can or two in the fridge and make them with whatever meat and cheeses are on hand. Plus, the grands love them and devour them in a hurry. We are usually busy on Saturdays and want something fairly light mid-morning that won’t slow use down with a full belly.
We had ‘em and they were great....we’re big ham and cheese lovers.....
As I was growing up my old daddy told me several times that a white man cannot cook BBQ as good as a black man or a Hispanic man. He believed there was something cultural about cooking pig or a brisket. I’m here prove my old dad was wrong on this one point. As a white boy, my ribs are betterer than any I ever ate in any restaurant of road-side shack, and I’ve had some good’uns.
*One/two slabs of baby-backs or spare ribs.
*Jack’s Awesome Bloody Mary Spice (hard to find, I get it online).
*John Henry’s Texas Pig Rub (I like the HOT, but whatever, this stuff is also hard to find but worth the hunt, buy it online).
*Brown sugar.
*Large loaf pan full of water for moisture in the cooker.
*About 9 or so chunks of good clean hickory (I like Chigger Creek, hard to find good clean cooking wood, but there are places here and there).
*Good lump charcoal like Frontier (again, this brand is hard to find but you’ll see lump charcoal around various places, I get mine in 40lb. bags at Sams).
Using the Minion Method, I fill the firebox with charcoal. I like lump, makes less ash, and you don’t have to keep adding to it, once set up it burns for hours. Read more on this by googling Minion Method, it works. I start my chimney with cheaper charcoal and get them all ready, waiting until the smoke is gone and there is a nice orange/blue flame coming out of the top of the chimney. I pour ‘em on the pile of charcoal in the firebox and give it 45 minutes or so to get up to temperature. The cool thing about this method is once you tweak the draft and intake to get the temp right, it stays there for a long time with no additional attention. I like around 260-270 deg F.
Pull the membrane off the back of the ribs, wash them off with some water, and let them drain off for a few minutes on a towel. Then I apply the Pig Rub liberally, starting on the back side, then the front. Then I spread brown sugar on the top side, not too much because it will form a hard crust, but enough to flavor and glaze the top of the ribs. Then I sprinkle the Bloody Mary Spice over the top, I like a lot but don’t over do it, this stuff is really good.
Once the temp is right in the smoker, I flop the ribs on, top side up at first. The top is the outside of the curve for what I am describing.
Put the smoke to ‘em. Don’t over do this part, just the right kiss of smoke is enough, too much is indigestion. I’m partial to hickory but there are many choices. I’ll let ‘em have the smoke for about an hour and a half, that’s plenty. I normally do 45 minutes top side up then flip the ribs and do another 45 minutes or so.
Pull the ribs out and the water pan too (you don’t need it some more after the first hour and a half). Wrap HD foil around the racks and throw ‘em back in the cooker, top side up. Like I said, I like to keep the temp around 275ish and I’ll rotate the wrapped package every hour or so so both ends get the same amount of cooking heat. Two hours in this mode.
After 3-1/2 or maybe 4 hours if I’m in no hurry I pull ‘em our and let ‘em rest for 15 minutes or so. Chow down. They’ll be tender and delicious if you follow these directions. I ain’t the only BBQ cook on this board, I’ve learned a lot from other FReepers, there are people here better’n me, but I know a little to quote the famous song.
I don’t do “wet” ribs, I don’t lather them with sauce as they cook, but a lot of people do. I prefer a “dry” rub and that’s it.
I recommend shopping around. I've seen that particular breadmaker on sale for less than $50 with free shipping. Just checked Amazon again and now it's $56.95.
These are delicious. I made them once for a party and they disappeared quickly. Everyone raved about them.
Please add me to the ping list. Thank you.
Going to experiment using a dinner roll dough from the bread machine.
If I understand, you are looking for recipes where you don't have to presoak or precook the beans/lentils? Is that correct?
BUMP for later tonight. Thanks! :)
4 oz softened cream cheese
2 T mayo
2 T chopped pecans
Could one substitute almonds or cashews here??
sprinkle of garlic powder, to taste
6 slices of ham, lunchmeat style rectangles
Stir together the first four ingredients and spread onto ham slices. Roll up like a jelly roll. Slice into appetizer size rounds.
Very nice recipe!!
You’ve been added
Happy Cooking
Sorry. I don’t cook healthy because my wife and I are blessed with great chloresterol numbers and blood sugars and other good numbers on our regular blood test. We avoid fried foods, but that is all. I stopped frying in my very early 20’s and have never liked salt. So I attribute that life long habit to my good numbers. My health issues are in other areas not affected by diet. But thanks for reading and replying, and I always find your posts interesting.
I miss trans-fats.....
Most companies have scrubbed most all but a smidgeon of trans-fats out of their products. Replacing it with other chemical fats that will most likely be deemed bad for us in a decade or so....
Crackers are terrible now - Townhouse crackers crumble at the mere sight of a knife with peanut butter on it....Oreos? forget about it......
Frankly, I wish we could all go back to lard :>)
We have started asking for copies of our blood test reports, so now we can track our numbers ourselves, so if things start going adverse, we will notice it ourselves and not depend on Drs. to catch it and can make changes if we need to. So far, so good: and we ain't young, either, just blessed.
PS; thanks for this thread, I love it!
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