Posted on 02/01/2018 3:07:23 PM PST by Jamestown1630
When we came home tonight, my husband smelled cooking coming from a neighbor’s place, and said it reminded him of a childhood favorite, Tuna Noodle Casserole. He hasn’t made it in a long time, but grew up on a recipe that used the typical canned-soup approach.
On the food network site, Pioneer Woman Ree Drummond has a from-scratch recipe that looks a lot better:
http://www.foodnetwork.com/recipes/ree-drummond/tuna-noodle-casserole-3634226
Another recipe from prepared items that we used to make was Corned Beef Hash, using canned corn beef and mashed potatoes. But if you are having corned beef for St. Patrick’s day, here’s a more interesting recipe for your leftovers, from the Happy Money Saver site:
https://happymoneysaver.com/homemade-corned-beef-hash/
-JT
Do they sell the Culver ducks - ‘Quack-On-A-Rack’?
Aldi’s has duck? I had no idea. The meat section is pretty small. I’ll have to take a look next time I go. I assume it is somewhere around the chicken?
It’s either in the lower shelves with the poultry or in the big honkin’ LOOK AT ME freezer, depending on how much they have. I’ve never seen it outside the November-February window, but at my store they sell it for 2.29 a pound instead of the 3.69 that the regular store wants. So I stock up.
I’ve never even *heard* of Culver Ducks, so I’m going to guess they don’t sell it. :)
Thanks, I’ll look for it. AT that price, I HAVE to try it!
1) a very EASY yet authentic Italian tomato sauce. Tastes just like I remember lunches in Italy at my son’s Nonno’s house.
I was on a short car trip this weekend and had the local cooking show on. The guy was interviewing a restauranteur while tasting his recipes. The host raved about his tomato sauce on the pasta, saying that it was the exact fresh taste and color of the sauce he remembered from his own trip to Italy. An orangey color, not the bright red you see here.
The host told him it was the way his family made sauce, opening a can of San Marzano tomatoes and just adding a good amount of good quality olive oil, nothing else. No cooking. I was driving stunned at this point, friends. I make a delicious tomato sauce since I lived in the south of France, with all the usual, and long simmering, etc. I figured the orangey color of the sauce at Nonno’s lunch table was from adding a shot of cream.
So I couldn’t wait to try this. It is amazing. I used one big can of San M toms, and added at first 1/2 c good olive oil, then added 1/4 c more (total 3/4 c oil). I was using the processor, but you could also use a handheld blender. And it tasted great just like that, but two big pinches of sea salt brought out that freshness. No cooking. Not even any garlic. It tasted so good on a string cheese stick that I got out the pot at 4 pm and made some spaghetti just to share and have everyone try a taste.
I have it in the fridge. Last night we had spaghetti squash and I just poured a bit on each person’s hot serving, no need to even heat the sauce. I need to buy more pasta now.
2) This one is from Nigella Lawson. Miss Marmelstein has quite gotten me hooked on her. You simply must do this next time you are cooking a tart or prebaked crust pie, for custards, say, including pumpkin. Nigella has you bake the tart or pie shell, with the foil and weights (no pricking), then take it out, take out the weights and foil, and then brush it with beaten egg white, all over the crust, and stick it back into the over for about 5 minutes (my oven is under temp so I needed 7 mins). This creates a lovely “plastic looking” sheen that really keeps from getting that soggy bottom crust. I made a custard pie (my first) and it really works.
I saw that recipe and want to make it too. (nYT chicken aNd dumplings) I don’t think I will wait til cold weather because I don’t think we will have any. We had 1-2 cold weeks and maybe that was it.
Wow, I wish we had that. I’m always looking for duck fat but when I find it, it’s so expensive for so little.
I have to buy my dandelion or get it from my friend. You can’t trust these gardeners here. You tell them not to spray but they don’t always “listen” nor do they remember which house asked them not to, in their days filled with gardens.
To me dandelion is so bitter I have to boil it and eat it as greens. But I figure it’s still good for me.
but it tasted like grass in rubbing alcohol.
I’ve seen it in the produce section at the grocery store but have never bought it. It is probably bitter (too mature). At least you have a friend. Our yard is a most unmanicured site, lots of dandelions and we just mow them along with the grass. Spring is the best time to watch the new leaves and catch them when they get bigger not old.
I’m not much of a baker. Mostly because I’m not much into measuring. I do have a few favorite and some family recipes. This summer we wound up with 6 volunteer pie pumpkins. Gave away 4 and baked 2 and froze the flesh in ziplocs. Found a nice pumpkin bread recipe online and have made a few loaves. It calls for a powdered sugar glaze which I have made a hundred times but it asked for a little added orange juice and orange zest. I’ve just been making it plain. Don’t have an orange tree in my yard. LOL. I decided to instead add a little pumpkin pie spice and a litte lemon extract. Wow it really tastes good.
I eat spring greens *all* the time when they’re growing. Keep an eye out for chickweed if you’re feeling brave - it’s absolutely delicious in eggs, soup, or stir fry, and the nutrition is awesome.
Yeah, I wouldn’t buy duck fat unless I was specifically aiming for a gourmet recipe. Butter’s just as good for almost everything, it’s just handy when you happen to have it on hand. Using duck fat to start off my chicken soup makes it taste a lot richer and complements mushrooms, which I love and my husband and kid *hate* unless duck is involved. :)
I knew about chickweed but haven’t tried it, we have lots. When my Dad visited us many moons ago he cooked up wild burdock leaves and stalks. He parboiled first then batter and fried am I did not try them.
https://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/ has the best recipe for duck that I’ve personally tried. It’s delicious and feels “special” without being an overwhelming amount of work (the glaze is good but not essential). If your duck is more chicken-sized, cut the roasting time down to about 3 and a quarter hours.
LOL! When you wrote about ‘chickweed’, somehow my mind went to ‘plantain’ - another very common plant that people think of as a ‘weed’. We used to use the narrow-leaved kind as toys, when we were little kids - winding the stems to make a little ‘gun’ that shot off the head; and using the leaves for ‘reed whistles’; but it is a very useful medicinal herb:
http://www.naturallivingideas.com/plantain-benefits-uses/
Grass Whistle:
https://www.youtube.com/watch?v=Ovc0Zc3usAk
And if you want to get really fancy, Leaf Whistling:
https://www.youtube.com/watch?v=gY9LRIn-qHA
I’m going to try the tomato sauce. Last week, we were talking about gnocchi, and I found some in the grocery which we have yet to experiment with.
No; but it did a good job of getting you drunk ;-)
I had the same issue the one time I tried making wine - it turned out like Port, and gave me the only real hangover I’ve ever had.
(But Dad’s fruit wines were pretty good, if strong.)
It is! I actually make a really good first-aid salve from plantain and some other stuff. The seeds are edible too, in a very, VERY high-fiber sort of way - my father uses them the same way he would psyllium husks. I hadn’t heard of the tea application, though. I may have to try that, since we’ve been battling flu here for a couple weeks.
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