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Monthly Cooking Thread - May 2020

Posted on 05/02/2020 5:37:28 PM PDT by Jamestown1630

Someone asked me the other day how I felt about the ‘meat shortage’. I told him that I hadn’t really seen it yet; but that except for hot dogs, hamburgers, bacon, and pedestrian ground-beef tacos, I’m not a big meat fan.

In case we do see a shortage, there are lots of nice things you can make without meat, or to stretch what meat you do have.

One of my favorite recipes for years has been Sarah Moulton’s Black Eye Pea Cakes with Salsa Mayonnaise, a surprising combination of flavors - and the ingredients for which have all been available in the grocery stores here, of late:

http://saramoulton.com/2013/12/black-eyed-pea-cakes-with-salsa-mayonnaise/

Another recipe without meat but incorporating dairy and eggs is the Chile Relleno Casserole. There are many ways to do this, but I found this quick and easy one at Linda’s Low Carb Menus and Recipes - genaw.com - (a really great site for interesting and well-thought-out low-carb recipes) and it’s good for breakfast, lunch or dinner:

https://www.genaw.com/lowcarb/

CHILE RELLENO CASSEROLE

2 7-ounce cans whole green chiles, drained well *

8 ounces pepper-jack cheese, shredded

3 eggs

3/4 cup heavy cream

1/2 teaspoon salt

4 ounces cheddar cheese, shredded

Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.

Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350º for 35 minutes, until golden brown. Let stand 10 minutes before cutting.

Makes 6-9 servings

Can be frozen

* You can also use your own home-roasted green chiles. Click here to find out how to roast them. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size.

++++++++++++++++++++++++++++++++++++++++++++++++

We slept late today, and when we woke up, still groggy, we heard jets flying over. We had forgotten that the Blue Angels and Thunderbirds were going to honor Washington, DC essential workers today; so we didn’t see them.

But I went to YouTube and found amazing video of their flight over NYC last week. I’ve never been on any kind of plane, but I’m fascinated by them, the people who fly them, and the ground, tower and other people in ATC and airports who help to make sure that everything works out right.

It you haven’t seen Enlightened1’s post of a few days ago, check it out. The video is spectacular:

http://www.freerepublic.com/focus/f-chat/3840360/posts


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To: mairdie

I freeze bananas all the time - but I peel them first, and put them in baggies.

My favorite ‘smoothie’ is a frozen banana, chopped into inches, a couple cups of apple juice, and a handful of frozen strawberries. Whizz it around in the blender, and you’ll have two big glasses of great fruity breakfast.

Husband freezes bananas for Banana Bread, too. Gets them to the right texture for the recipe.

We keep powdered milk all the time - it’s good for baking. But you can freeze whole milk, too, for baking. I’ve never had a problem with it.


21 posted on 05/02/2020 8:36:04 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: greeneyes

I thought beenies and weenies was a bachelor thing LOL


22 posted on 05/02/2020 8:38:03 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: greeneyes

I thought beenies and weenies was a bachelor thing LOL


23 posted on 05/02/2020 8:38:03 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: Jamestown1630

Frozen bananas are the only bananas I use in Banana Nut Bread. It’s great to get them to the desired ripeness on the kitchen counter, then peel and freeze. Perfect bread every time!


24 posted on 05/02/2020 8:41:57 PM PDT by smvoice (I WILL NOT WEAR THE RIBBON. I)
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To: Jamestown1630

Interesting. I wanted bananas for cereal with milk. First time I defrosted the bananas they were mush. Good for smoothies and banana bread, neither of which I make. I kept powdered milk, too, but haven’t had to use it yet. I also bought the quart sized heavy cream, with great long dates, and have been using it in place of milk when my milk date runs out. What the article said about frozen milk was that it picked up a bad smell. Since I wanted it for cereal, it would be glaringly obvious if that was the case. But you got no smell when you froze the milk?


25 posted on 05/02/2020 8:43:22 PM PDT by mairdie (Alias - Here She Comes - Bonnie Tyler - https://youtu.be/1dCIM-_EXFg)
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To: Jamestown1630

chili relano casserole is one of my favs....crowds like it too....I use mild chilis(cans) but usually add a can or two extra....


26 posted on 05/02/2020 8:43:25 PM PDT by cherry
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To: greeneyes

My husband grew up on ‘Franks and Beans’, and it’s remained a favorite. I don’t think his Mom ever added bacon, and I’ll show him your recipe :-)


27 posted on 05/02/2020 8:44:32 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: cherry
made JEW SALAD this afternoon...found it on you tube....and that's what the name of the salad is...

basically a cabbage salad in a oil/vinegar drsg that you put in a jar and let marinate for a day or two....will let you know in 2 days how it turns out...

28 posted on 05/02/2020 8:44:58 PM PDT by cherry
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To: Jamestown1630

Freezing bananas. I peeled the banana, sliced it onto a pan, brushed each piece with lime juice (was then out of lemon), froze the pieces and dumped them into serving size baggies. They defrosted with a semi-mush, non-solid texture.


29 posted on 05/02/2020 8:47:10 PM PDT by mairdie (Alias - Here She Comes - Bonnie Tyler - https://youtu.be/1dCIM-_EXFg)
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To: mairdie

When I freeze milk, I do it in 1-cup portions, small containers, to use in recipes - usually for quick breads or a cream sauce.

I’ve never had a problem with smell, even with whole milk.


30 posted on 05/02/2020 8:47:27 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: mairdie

I just cut them in half, put 2 halves in baggies, and freeze.

But I don’t expect them to be like fresh bananas when they come out. We only use them frozen, cut into chunks, in the blender for smoothies; or mashed into banana bread.


31 posted on 05/02/2020 8:52:44 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Every thing is better with bacon. LOL


32 posted on 05/02/2020 9:08:59 PM PDT by greeneyes ( Moderation In Pursuit of Justice is NO Virtue--LET FREEDOM RING)
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To: greeneyes

Oh, yes.


33 posted on 05/02/2020 9:11:37 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630
I flavor my beans with pickled pork.

Pickled Pork.

Get the cheapest pork you can find and cut into small pieces. Anything around one inch is good.

For three pounds of pork you will need the following.

Two cups of apple cider vinegar

1/2 cup of salt

1/2 cup pickling spice.

1/4 cup brown sugar

Heat the vinegar on the stove, add the salt and sugar and stir to dissolve. Add the spices in a cloth bag. Trust me on this step. Otherwise you have to pick the spices off the meat and that is no fun!

Simmer for about five minutes and let cool on the stove.

Take out spice bag. Place in bottom of a gallon zip top bag and then place pork pieces on top. Pour cooled brine over the pork, force out air and seal bag. Put bag in container in case of leakage and store in the refrigerator for at least a week.

At that point it is done but you can leave it for another week if you like. Or you can take out, drain and divide into quarter pound portions and freeze.

I do not recommend you do what I did and forget you had a batch going in the basement refrigerator for two months. :)

A quarter pound flavors a large pot of beans.

How to use.

Thaw the pork, brown in a bit of bacon fat, add beans and water to the pot and cook as normal.

34 posted on 05/02/2020 9:15:42 PM PDT by Harmless Teddy Bear (Leave it to me to be holdin' the matches when the fire truck shows up & there's nobody else to blame)
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To: Jamestown1630
Just an interesting bit on Keto Hamburger buns from Walmart. Read label and said 18 carbs so I shied away but decided to try them since they also had 17 grams of fiber.

Checked blood sugar before eating my hamburger was at 109, one hour later checked again it was 108. So I guess that means they are keto friendly indeed. They hold up pretty good not like most of the zero carb bread they have which tastes nothing like bread.

35 posted on 05/02/2020 9:35:55 PM PDT by itsahoot (Welcome to the New USA where Islam is a religion of peace and Christianity is a mental disorder.)
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To: Jamestown1630

Great topic. Thanks!


36 posted on 05/02/2020 9:47:58 PM PDT by LouisianaJoanof Arc
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To: itsahoot

If you’re on Keto or Low-Carb, the Eades ‘Magic Rolls’ make a pretty good substitution for hamburger rolls, if you make them big.

To me, they seem a lot like little Yorkshire Puddings or Popoovers:

http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/


37 posted on 05/02/2020 9:49:36 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Super burritos can be made with very little meat. Rice, beans, salad, salsa, sour cream and avocado are cheap and the meat can be just for flavor.

Any asian stir fry can be made using meat just to flavor the dish.

Hamburgers can be stretched with oatmeal, breadcrumbs, rice

So can meatballs.

Vegetarian meatloaf made from lentils.

Enchiladas can be stretched with rice and beans so can taco meat.

There’s all kinds of ways to stretch meat.

I can roast packed into pint jars and instead of doing slices by themselves I mix the roast into two cups of gravy and spoon that over mashed potatoes.


38 posted on 05/02/2020 9:53:15 PM PDT by Califreak (If Obama had been treated like Trump the US would have been burnt down before Inauguration Day)
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To: Califreak

Very good ideas - and a proper combination of grains, legumes, nuts, seeds, can give us all of the essential amino acids that our bodies don’t provide on their own - at least for the short term.

(I’m not entirely convinced that human beings thrive optimally without eating other animals; but the science seems to indicate that we can survive - and have done - for long periods of time on NO MEAT, when we had to.)

I’d actually be more worried about the scarcity of vegetables than that of meat.

Interesting article:

https://www.livestrong.com/article/449042-can-you-get-all-amino-acids-from-being-vegetarian/


39 posted on 05/02/2020 10:12:40 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: greeneyes
Beanie Weenies is the ONLY casserole that my mother ever made and she usually made that dish for the church's "covered dish super" in the summer. But that is NOT how my mother made it. I don't know where mother got her recipe, but I'll post it now.

In an oven proof dish or large glass loaf pan, put beans, cook the hot dogs on the stove until they are grilled ( you can omit this step I guess, as the hot dogs WILL cook in the beans in the oven )and then cut them up in small thin rounds and add to the beans, along with ketchup and onion powder to taste. Top with brown sugar and place in a 350-375 degree oven until the brown sugar is melted and bubbling. Serve with a green salad.

The number of cans of beans and hot dogs depends on how many people you are serving.

40 posted on 05/02/2020 10:57:13 PM PDT by nopardons
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