Skip to comments.Weekly Cooking (and related issues) Thread
Posted on 02/23/2017 3:47:25 PM PST by Jamestown1630
Its more like May here today in Maryland, than February; and our thoughts are turning toward Spring.
This King Cake that came in the Better Homes and Gardens email newsletter a few days ago is the prettiest Ive seen. I like it because the ring is thinner than many that we see, which I think makes it very elegant.
I believe weve featured these tartes soleil previously, but this Feta Tapenade one from Smitten Kitchen is especially pretty and the recipe looks good; easy-to-follow instructions/pictures are included:
I attended a function recently where I had Corn Ice Cream for the first time. It sounds odd, but its really very good. Some recipes that I found use canned creamed corn; but this one uses fresh corn off the cob:
This week: some pretty things for your Springtime celebrations; and Corn Ice Cream!
(If you would like to be on or off of this weekly cooking thread ping list, please send a private message.)
Chicken Green Chili Stew
1 non-reactive large pot
1 1/4 cups of flour
1 1/8 cups of butter
1/8 cup of light olive oil
3 large bay leaves
1 1/2 large onion(chopped between fine and medium)
A bulb of garlic(sliced)
4 - 8 cups of 505 FLAMEROASTED GREEN CHILE
1 - 2 tablespoons of cumin
1 - 2 tablespoons of oregano
1 15oz can of fire roasted diced tomatoes(Hunts)
25 - 30 pieces of boneless, skinless chicken thighs
5 - 8 tablespoons of Better Than Bouillon roasted chicken base.
Salt , pepper and cayenne pepper to regulate heat and taste.
Fire up the grill hot and sear the chicken thighs. A bit of char is ok. Don't cook all the way through. Set aside to cool. Then dice. Save any liquid and add to the stew as well.
Place the fat, bay leaves, onion and garlic in pot and let simmer slowly for 15 minutes.
Turn heat to low, and incorporate the flour into the fat so it is as one. Stir in the tomatoes.
Then, stir in the 505 green chili. 4 or 5 cups for now.
Then, stir in 5 tablespoons of the Better Than Bouillon chicken
base. Then, stir in 1 tablespoon of the cumin and oregano.
Slowly start adding good quality water to the flour concoction.
Turn up to a medium heat.
When pot is half full of the simmering stew, add the diced chicken and accompanying liquid.
Keep adding water until the stew gets a stew consistency. Not too runny, not too thick.
This recipe is hit and miss depending on the quality of the cumin, oregano and green chiles. Sometimes the 505 chiles can be hotter than usual. It is not consistent.
Add some of the remaining tablespoon of the cumin and/or oregano to taste.
Add more of the Better Than Bouillon chicken base and green chiles to taste.
Stir one last time. The stew as well.
Yesterday I was gifted The Original Savory Saltine Seasoning pack which you apparently shake with a box of crackers and a bunch of oil.
Anybody think I should try that? I was just gonna make a dip with it.... saltines not something I keep around. Although I do have a jar of Tahini that I *cannot* mix and which separates 5 minutes after I do... and some Carr’s water crackers...
Got an adorable bunch of Haricot Verts, which are just the yummies spring snack ever, steamed and dipped.
THX for the ping.
GARLIC BREADSTICK TWISTS
GARLIC BUTTER 1/4 c butter, tsp garlic bread seasoning (Johnnys at
Costco is good or make your on), Tb parm.
METHOD Unroll 12 count can refrigerated breadsticks; separate. Spread
garlic butter over each. Roll up; place into sprayed muffin pan. Sprinkle w/
parm. Bake golden 400 deg 12-15 min.
So, being the resourceful Wisconsin Gal that I am, today I made soup!
Diana's Chicken & Wild Rice Soup
3.5 Cups Chicken or Veggie Stock (Total of 5.5 cups, see below) 1 cup uncooked Wild Rice, rinsed & drained 3 ribs chopped celery (some leafy tops, too!) 1 small onion, chopped (1 cup) 1/2 tsp. ground black pepper 1 can chicken (12.5 oz, or about 1.5 cups leftover chicken) 1 4 oz. can mushrooms (I like the Porta Bella from PA Dutch) 2 cans Cream of Chicken or Cream of Mushroom Soup 2 more cups Chicken or Veggie Stock
In a 4-5 quart heavy stock pot with lid, combine 3.5 cups stock, 1 cup uncooked wild rice, the celery and the onion. Bring to a boil. Cover & simmer for 50 minutes until rice is tender.
Add the chicken, mushrooms, cans of soup and 2 more cups of stock. Blend and cook uncovered for 10 minutes or so to heat through.
I had never heard of that, but it looks like something to try.
I guess you could use it with Sour Cream as a dip, the same way you use the dry Lipton Onion Soup.
(Yes, Tahini needs a strong hand ;-)
That looks fab!
That looks very good! I don’t think I’ve ever seen 505 anywhere around here, but you can get it on Amazon, and their website has recipes:
Which is a drag, because I’d love to do more with it than make homemade hummus, classic only, no bells or whistles. I suppose if I heated up a bit I wouldn’t have to hand it to the neighbor to mix up :) Maybe a paddle bit in the hand-drill, the ones you mix paint with, with the jar secured by a vicegrip onto the granite?
Wow, pics are amazing. No way I could make something like that, especially the second one, which looks fantastic.
I think the hard business of stirring the oil back in is still the least messy ;-)
I posted my current favorite use for Tahini a couple of years ago, Roasted Eggplant with Tahini Dressing:
It’s very easy, just follow the directions. If you look up ‘tarte soleil’ there are lots of videos - mostly in French, but you’ll see how easily it’s done.
Same idea as mixing the oyster crackers with ranch dressing mix and oil. Great snack.
If 505 hatch chiles are not available, fire roasted poblano peppers are good.
Thanks for the ping!
Someone I used to teach with used to make these & give out sandwich buggies to lots of us. They were sooooooo good!
Good to see you JT! That feta tapenade tarte looks yummy. My experiences w/creamed corn involved using a napkin to get rid of it from my plate when I was young.
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