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.
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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
I’ve always loved plain shortbread - even the grocery store ‘Lorna Doone’ version, which probably doesn’t pass muster for most aficionados - and the Walkers in the plaid box/tin. I have some nice molds, but have never made shortbread myself.
Those additions intrigue me, too.
Someone asked me the other day how I felt about the ‘meat shortage’. I told him that I hadn’t really seen it yet;
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Over the last two years, I have transitioned to probably 98-99% carnivore and I’m enjoying the best health I’ve had in my entire life. Obviously, carnivore is not for everybody, but it’s working exceedingly well for me. My non-carnivore eating is down to a 12oz bag of Brussels Sprouts (with butter or bacon grease & salt) about once a month, sometimes twice. It’s weird, but that’s the only veggie I have any desire to eat & I more or less “crave” them, so they are an occasional treat.
I either got “lucky” or maybe I’m a bit prescient, but I stocked up on meat just prior to the pandemic hysteria/panic buying (including toilet paper!). I found some chuck roast for $2.99/lb (about half price) and bought 8 - $160 worth for $80. They are in the freezer and I am making one in the slow cooker every 2-3 weeks.
I have a lot of venison burger, about 60 lbs. When I heard the meat packers were closing, I bought 10 lbs of fatty burger in bulk, re-packaged it into 1 lb packages, & I mix it pound for pound with the venison - adds fat to a very lean meat and makes my venison last longer.
I have bacon in the freezer, made up 4 lbs of sausage, too & froze the patties.
Canned, wild caught Alaskan salmon is back on the shelves and I love salmon, so that’s a good thing.
Fortunately, I have some supply of eggs from a relative next door (hens I “know” - love it!) and also a farm that sells pastured eggs about 20 minutes away. Egg yolks are an important part of my diet/nutrition. The egg supplies in stores have been fairly poor, with many empty shelves & lack of choice.
Chicken meat is back at the stores in limited supply - I did buy some bone-in, skin-on thighs over the weekend and used a Pioneer Woman recipe for flavor. This recipe is for grilled chicken, but I do not have a grill so I baked them. I like my chicken falling off the bone, so they were in the oven at 400F for 1 hour, then broiled briefly to crisp up the skin. This was a delicious recipe and I will be making it again soon - here’s the link:
Spice-Rubbed Grilled Chicken
https://thepioneerwoman.com/food-and-friends/spice-rubbed-grilled-chicken/
Raspberry Ice Cream
ING 2 cup h/cream 14 oz can sweet/cond/milk 8 oz can Solo Raspberry Filling tsp vanilla
PREP Freezer a large mixing bowl approximately 5 minutes.
METHOD In separate bowl, add sweetened condensed milk, Solo Raspberry Filling, vanilla. Whisk / evenly blend.
Remove 2nd bowl from freezer, Elec/mixer heavy cream, (using whisk attachment) to soft peaks--4-5 min.
FINAL Gently fold raspberry mixture into the cream mixture. til the color and texture are consistent throughout.
Pour into square cake pan lined with parchment; second piece of parchment on top. Freezer overnight.
SERVE in footed sherbet glasses garnished w/ fresh berries.
GARLIC KNOTS
Slice a tube of pizza dough into strips; place the strips flat on pan. Tie each one into a knot, tucking ends of underneath as you go.
Now brush w/ combined butter, minced garlic, herbs and Parm. Reserve some butter mixture for a second coating out of the oven.
Bake as per pkg. Brush on extra butter. SERVE hot w/ a marinara dip.
VARY roll dough strips in cinn/sugar. Bake. Dizzle w/ conf glaze.
How to make your favourite high street coffees at home: Starbucks and Pret reveal their secret recipes
The most divine new drinks trend? We’ve got it whipped! FEMAIL gives verdict on viral recipes
There's even a tiramisu recipe made with Dalgona. Easy to tweak. Dalgona coffee fluff (sugar and instant espresso),
blankets ladyfingers. Serve in shallow dinner bowl or 4-cup dish. Swap 1/2 c Greek yogurt or sour cream (no need to whip);
or Cool Whip for h/cream; for vegan, use whipped canned coconut cream. Swap chp chocolate bars for choc/chips
Dalgona Tiramisu
ING ¼ c sugar, ¼ c light br/sugar, 3 tb instant espresso, tsp vanilla, ½ tsp k/salt, 2 oz bitter/choc/chips, melted/cooled, ½ cup chilled h/cream, 10-20 ladyfingers.
METHOD elec/ whisk on med-low speed to combine,thicken, 1- 2 min: both sugars, instant espresso, vanilla, salt,
1/3 cup boiling water. Increase to med-high til lightened (consistency of shaving cream), 3-4 min.
Turn off mixer; pour in chocolate. Continue beating on med til combined; will deflate slightly and that’s OK.
Scrape bowl to combine evenly, then transfer the to bowl. Pour into mixer (no need to clean bowl/whisk);
beat on med to stiff peaks. Scrape into mousse; gently fold together smooth.
FINAL Cover bottom of shallow 4-cup dish w/ ladyfingers to cover, break pieces to fit.
Pour over 1/2 mousse, then rest ladyfingers to cover. Use a small spoon to spread rest mousse evenly to cover.
Looks nice served with a blanket of cocoa.
Use your loaf! It’s the latest lockdown trend causing a stir on Instagram... creating beautiful art on focaccia bread
glorious images
PEPPER STEAK in Mushroom Sauce / serves 2
ING 2 5-6 oz cuts of beef (sirloin, New York or ...your choice of beef) 2 tb veg oil or clarified butter
2 tb moreorless crushed black peppercorns 2 oz sliced mushrooms 2 oz brandy, 4 oz au jus (or strong beef stock) 2 oz h/cream
METHOD Heat veg oil on med-high. Pound steak very lightly (unless you are using hamburger), then roll in fresh peppercorns.
Sear in hot skillet, turn to sear other side; cook to desired doneness, lowering heat to prevent burning.
Remove to plate; loosely foil to keep warm
SAUCE Add mushrooms to skillet;sauté 30 seconds. Deglaze and flambe with brandy, scraping bottom of pan.
Add au jus or beef stock; reduce to half volume. Add heavy cream and reduce til sauce coats spoon.
SERVE Plate beef, pour sauce in ribbon pattern, at an angle, across beef (do not coat entire top of steaks)
SIDES of french fries, roasted red potatoes or garlic mashed potatoes, steamed carrots or asparagus.
The buttery br/sugar cinnamon-topped bagel
is laden with inches of cream cheese
My two favorite things in one article!!!!
Make your own McDonald’s chips at home: Chef shares his recipe for the world’s best-loved fries - and the secret is frying them TWICE
And later in the same article:
How to make Krispy Kreme doughnuts at home!!!!!!!!!!!!!
Unless you’ve been told to wash your mouth out with soap, might not be a great idea to eat this one.
https://www.dailymail.co.uk/news/article-8332997/Wash-mouth-Artist-makes-cakes-biscuits-SOAP.html
Wash your mouth out! Artist makes ‘cakes and biscuits’ out of SOAP... and they’re sure to leave you with a clean bill of health
In college I lived on bean burritos and mac &cheese!
Kraft Mac & Cheese would go on sale for 19 cents, cheap bag of dried beans and cook them in a pressure cooker.
Made Giada’s Pasta primavera recipe tonight minus the squash and carrots and added garlic. Tastey
https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe-1942131
Originally Mickie D’s used lard. They were great.
Bought lard one time for an Alton Brown pie crust recipe. The only lard I could find was in a big container. But it was a special occasion.
So I used about 2 TBLs and had a lot left.
I eventually used it to fry taco shells. They were so wonderful! Now I know why my Dad made the greatest tacos!
When I hit 80 some I’m frying everything in lard! LOL!
Tell me this doesn't look sinfully delicious!!
Sunken Burritos / 10 servings
Ing 4 large chicken breasts, Tb ea garlic powder,chipotle chile powder, ancho chile powder, cumin, tsp. salt
10 extra large flour burrito tortillas, Tb olive oil large onion/green/red pepper in strips,
can black beans, strained and 1/2 liquid reserved, box Zataran's yellow rice, 4 c sharp cheddar, small can red enchilada sauce
PREP Light grill on high; preheat 350 deg oven, prepare 9x13" pan. Cook rice according to pkg. Mix spices.
METHOD Pound out chicken breast to equal thickness. Coat allover with spices. Turn grill down to med-low.
Grill chicken breast side up, turning once, til cooked through, about 15 min. Remove to plate; cool slightly.
FINAL over med-high heat, add oil and heat. Cook s/p peppers and onion, tender crisp, 10 min. In small saucepan
add beans and reserved liquid, heat through over low heat. Slice chicken into 1/2 inch wide strips.
ASSEMBLY: layer on tortilla, chicken, vegetables, rice, beans, top with cheese and roll, tucking in sides first.
(Do NOT overload - this is a common problem). Place in baker, enchilada sauce over, then rest cheese.
Bake, uncovered, melt cheese , about 15 min.
That does look good. The Terrapin Taco dish used chili, and were made of ground beef; when I’ve made them, I’ve used canned enchilada sauce.
Oops....I see your crave was the beef type.
Perhaps the chix can be swapped for beef?
The spices can jazz up beef, too.
The recipe comes from the Jefferson-Day House Bed and Breakfast in Hudson, Wisconsin.
Crepes form the shell for this pretty baked dish. Spoon in bacon, pork sausage or ham, then
ladle herbed egg mixture over; sprinkle with Cheddar. Could be made with almond flour to keep it keto.
Breakfast Crepe Cups / Serve 12 for brunch or lunch.
ING--CREPES ½ cups milk ¼ cups flour 2 tablespoons sugar 3 eggs 2 tablespoons melted butter, ½ teaspoon lemon extract
FILLING 9 eggs ¼ cup milk ½ teaspoon salt ¼ teaspoon pepper 6 slices bacon, crisp-cooked, drained, and crumbled; or 1/2 pound cut-up pork sausage links, cooked; or 6 ounces cubed cooked ham cup shredded cheddar cheese Dairy sour cream Snipped fresh chives or parsley
METHOD For crepes, combine 1-1/2 cups milk, flour, sugar, 3 eggs, melted butter, dash salt. Add lemon extract. Beat/mix well with a rotary beater. Heat a lightly greased 5- or 6-inch crepe pan or skillet. Spoon in 2 t1 b batter; lift and tilt the pan or skillet to spread batter thinly. Return to heat; brown on one side only. Invert over paper towels; remove crepes. Repeat with rest batter to make 22 crepes, greasing pan or skillet occasionally.
ASSEMBLY Fit crepes into twelve 2-1/2-inch sprayed muffin cups, carefully ruffling edges. Add bacon, sausage, or ham into the bottom. Ladle in combined 9 eggs, 1/4 cup milk, chp herbs s/p. Sprinkle with the cheese. Tent cups w/ foil to prevent over-browning. Bake 375 deg 25 to 30 min (eggs are set). With a spoon, carefully remove crepe cups. Plate.
SERVE topped w/ dollop of sour cream and chopped chives or parsley.
CHEF'S TIPS Use leftover crepes for a dessert. Or, spread the crepes with cream cheese and fold into quarters, or roll and top with a fruit sauce or canned fruit-pie filling. To freeze: stack crepes, putting 2 pieces of waxed paper between crepes so they're easy to separate. Let crepes thaw at room temperature for about 1 hour before using them.
Bibb Lettuce Salad | serves 4
ING 4 heads Bibb lettuce Ks/p 2 tb minced shallots 2 tb minced chives ¼ cup Italian parsley ¼ cup tarragon leaves
¼ cup chervil leaves ½ cup Keller's House Vinaigrette, tb plus tsp fresh lemon juice to finish.
METHOD Carefully core each head and separate leaves, but keep each head together; will be reassembled, and the easiest way is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin dry in a salad spinner. Place the leaves from a single head of lettuce in a bowl.
Sprinkle with a pinch of salt, few grinds of pepper, 1 ½ tsp ea shallots and chives, tb ea parsley, tarragon, and chervil.
FINAL Toss gently with 2 tb Keller's vinaigrette, tsp lemon juice. Repeat with the remaining heads.
SERVE For each serving, arrange on plate, outer lettuce leaves as a base; rebuild each head of lettuce, ending with the smallest, most tender leaves.
KELLER'S House Vinaigrette This is (Bouchon’s) basic vinaigrette, three parts oil, one part acid, pared almost to its essentials-no shallots, no salt, and pepper- so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it , depending on how it’s to be used. Most often it’s used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Salad.
ING ¼ cup Dijon ½ cup of red wine vinegar 1 ½ cups canola oil
METHOD Blender mustard and vinegar on med about 15 sec. With machine running, slowly drizzle in ½ cup oil. Don’t add all the oil at once; will become too thick; should be creamy. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, blender or re-emulsify.
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