Weekly Cooking (and related issues) Thread

[Jamestown1630]

Shakshouka is a Middle-Eastern egg dish, very similar to an Italian version called ‘Eggs in Purgatory’, both poached in a spicy tomato sauce. Eggs are not just for breakfast, and sometimes the perfect comfort dinner is an egg one. You can make this with fresh or canned tomatoes, and I like this one from the website Add a Pinch:

https://addapinch.com/eggs-purgatory-recipe/

I’ve always been very partial to the cookbooks that I began with when I was young; one of my favorite authors has always been Molly Katzen, whose ‘Enchanted Broccoli Forest’ was one of my go-to books when I was experimenting with vegetarianism. I recently found this interesting recipe for Peceli - Pineapple Relish that she describes as ‘Chutney, Indonesian Style’ - in another of her books, ‘Still Life With Menu’:

Piceli (Spicy Pineapple Relish)

3 C. fresh, ripe Pineapple chunks

1 C. water or fruit juice (Orange, apple, pineapple)

¼ tsp. Salt

Freshly Grated Black Pepper

½ tsp. Ground Cumin

½ tsp. Ground Coriander

½ tsp. Ground Cloves

½ tsp. Cinnamon

½ tsp. Crushed Red Pepper (or less, to taste)

¼ tsp. Nutmeg

2 T. packed Brown Sugar

2 T. fresh Lemon Juice

½ C. minced Onion

Combine everything is a heavy saucepan. Bring to a boil. Reduce heat to moderate. Cook 20 to 30 minutes uncovered, or until reduced to a chutney-like thickness.

Cool and refrigerate until use.

Here is a link to Molly’s website, with lots of recipes:

http://www.molliekatzen.com/archives.php

I was looking around for a low-carb Crab Casserole that might be quicker to make than my version of Crab Imperial, and found this Hot Crab Casserole:

http://www.lowcarbluxury.com

-JT

[Jamestown1630]

This week: Eggs with a funny name; a Pineapple Chutney; and a low-carb Crab Casserole!

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

-JT

[SMGFan]

Now Sarah Michelle Gellar is out April 4th with a cookbook for families “Stirring Up Fun with Food” “More than 100 fun food-crafting ideas that will engage, delight, and amaze kids”

[Ammo Republic 15]

My wife is in the kitchen making artichoke poulet casserole.

Can’t wait! One of my favorite dishes.

[Jamestown1630]

I had never heard of it. Is it like this?

https://lillianscupboard.wordpress.com/2012/02/16/poulet-dartichoke/

[SkyDancer]

Here - looking for a simple eggs Benedict that guys would like.

[Jamestown1630]

Well, here’s the basic:

http://www.simplyrecipes.com/recipes/eggs_benedict/

We have a chain diner nearby that puts a crabcake on instead of the Canadian bacon. I really like that ;-)

[Liz]

Eggs baked in tomato sauce.......a yummy dinner dish.

About breakfast eggs....... LA’s favorite breakfast-sandwich is coming east

A good reason to get up in the morning. Smoked salmon, fromage blanc,
a sunny- side-up egg, pickled red onions, havarti cheese, chives on a toasted bun.

[SkyDancer]

Thanks ... shredded crab?

[Jamestown1630]

Oh, yes. Definitely an improvement on my 7-Eleven croissant breakfast sammy ;-)

[Rushmore Rocks]

“Scotch Eggs”

Hard boiled eggs wrapped in sausage, breaded (I use Panko crumbs)and fried or baked. Many recipes on “AllRecipes.com”. I like to serve mine with hollandaise sauce. Great for an Easter brunch.

[Jamestown1630]

They probably just use a frozen crab cake ;-)

But I don’t see why you couldn’t just put some nice, cooked lump crabmeat on there.

[Qiviut]

I made the Low Carb Taco Casserole from a couple of threads ago & it was tasty. I also made the Moc ‘N Cheese from the Wolfe Pitt (low carb recipes) & it was yummy - could have eaten the whole 8 x 8 pan in one sitting. As it was, I ate a good bit of it & had it for breakfast the next morning, too.

Some ‘tips’ I never posted on the last thread:

I use blue painter’s tape (1 inch width) for labeling. It sticks on freezer bags & is great for canning jars. Previously, we bought some ‘freezer labels’ & they have to be soaked off (Goo Gone was a little faster) - horrible. The blue painter’s tape peels right off. I use a sharpie marker for writing on the tape.

Also, while making the taco casserole, it called for a quarter cup of tomato sauce. I hated to waste the rest in the can so I used some plastic cups ... the small ones fruit/applesauce, etc. come in .... and put a quarter cup of sauce in each cup, froze them, then put them in a zip lock bag & labeled. Freezing in an ice cube tray was another option, but to get a measured 1/4 cup, the small plastic cups worked well.

[Jamestown1630]

I’ve always been intrigued by Scotch Eggs, and the Hollandaise is a great addition.

[Ammo Republic 15]

Yes, basically the same recipe except we don’t use the chunky croutons for the topping.

Instead we use crunched up ritz crackers. For me that’s better.

[Jamestown1630]

Very good ideas!

(The Wolfe Pit has a lot of really good recipes.)

[Jamestown1630]

I’ll have to try it. I like casserole recipes like that.

[Twotone]

This makes a pretty nice low-carb quiche...

Green Chili Egg Casserole

10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 cups shredded Monterey Jack cheese
1 cup shredded Pepper Jack
2 cups cottage cheese
1/2 cup butter or margarine, melted
2 (4 ounce) cans chopped green chilies

(Optional additions; sauteed mushrooms, onions, bell peppers, jalapenos, spinach, and cooked bacon, ham, etc.)

Directions:
In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chilies. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Serve with salsa, sour cream, etc., if desired.

[Ammo Republic 15]

Oh one more thing, my wife uses the recipe out of Southern Sideboards and she uses Cream of Celery instead of Cream of Chicken.

Also she uses Reese’s canned artichoke hearts.

Try it sometime...D...lishous!

[txhurl]

Now THIS I can help with. Go get the 5oz Canadian Bacon (cured smoked pork tenderloin canuck-style), a sack of English muffins, a packet of Knorr hollandaise mix and 6 eggs and some vinegar.

In one 8” heavy pan whose lid you can find, sautee the bacon with oil or butter til a little brown on both sides, remove. Pour 2” water into skillet, not stirring, bring to boil. Add 1 TBS white or cider vinegar and salt, take back to med heat, so it simmers.

Get a small plastic container you saved and get ready to move fast: you’re going to break an egg into it and slide it into the simmering H20, as fast as you can with each six, but watching for egg shell you need to snatch out of the container before dumping the egg. Cover, wait 3 mins then see how the eggs are doing, re-cover if they’re clotting up too slowly. When they’re done to your liking, lift with a slotted spoon, gently so you don’t break the yolk. Place them in a large pizza pan to spread out the boiling water.

Now, toast the muffins after you’ve prepared the Hollandaise sauce per package instructions in a very small saucepan.

Have 6 warmed non-glass salad plates ready, then place the bottom half of each english muffin in the center of each. Put a slice of bacon on each. Finesse a poached egg on top of that. Artfully spill hollandaise on top of *that*. Place olive slices and snipped parsley and a sprinkle of paprika on that. Cock the top half of the muffin against the finished Eggs Benedict and get these plates in a 400o oven to re-crisp and warm everything.

Serve!