This month: Heirloom Beans, and an Asian salad.
(If you would like to be on or off of this monthly cooking-thread ping list, please send a private message.)
-JT
Though it was probably known earlier, the reminder that
beans are GREAT for lowering the bad cholesterol numbers
was recently seen here:
LOWER BLOOD PRESSURE
https://www.youtube.com/watch?v=7Re8moOW67Q
from the library of ZONY FOCO, RDN/GET YOUR HEALTHY ON
https://www.youtube.com/watch?v=7Re8moOW67Q
Cilantro is best used at the last 30 minutes of cook time in most dishes. We cook beans every Sunday in the crockpot. Let them cook then add seasonings in the last hour, otherwise they cook out.
Follow the link - this one is worth reading...
People Are Sharing The One Small Ingredient That Makes The Biggest Difference In Their Go-To Dishes (And I’m So Excited To Try These In My Own Kitchen)
“No one can ever identify the taste, but they always love it.”
by Hannah Loewentheil
...
1. “In my family mashed potato recipe, we use mayonnaise. A dollop makes the potatoes super creamy (and I promise you can’t taste the mayo).”
Mashed potatoes with a spoon in serving bowl
Getty Images
—grapeape12041986
2. “I add something sharp and briny like pickle juice to tuna or chicken salad. It gives it just the right amount of tartness.”
Slices of bread on a cutting board and a bowl of chicken salad
—u/NickyNeptune
3. “I use a little almond extract in all my baked goods (especially French toast) and a little espresso powder in anything chocolate. It’s the perfect nutty or bitter complement to the sweetness.”
—u/kaophyre
4. “Fish sauce can go in almost anything savory. That stuff is pure magic. If you’re making vegetables, meat, chilis, or even a sauce, a dash or two gives you more of that salty, meaty, savory flavor.”
—u/fencerman
5. “I add mashed anchovies or anchovy paste to pretty much all salad dressings, pasta sauces, and gravies. It really adds that extra salty, umami flavor. No one can ever identify the taste, and they always love it!” “
—u/ebtuck
6. “I buy Costco cashew clusters (or any candied nut clusters) and use the crumbs at the bottom of the bag as part of my dough when baking homemade cookies. People always go crazy for them.”
—u/coffee-jnky
7. “I put cinnamon into basically every Mexican-inspired dish I make. Tacos, enchiladas, beans. I even sprinkle it in quesadillas sometimes. It works really well with all the other spices you usually end up using in those dishes like chile powder and cumin.”
—u/LadyEmaSKye
8. “Pro tip: Put a bit of mayonnaise in chocolate cake. Once you realize that mayo is mostly eggs and oil, it’s not so hard to believe why it tastes so good.”
A fork digging into a slice of chocolate cake
A fork digging into a slice of chocolate cake
Getty Images
—u/mrpbeaar
9. “I put mustard in mac ‘n’ cheese. Unless you use a huge amount, it isn’t noticeable. It just adds a little bit of zest and depth of flavor. Many recipes for baked mac and cheese suggest adding a little Dijon mustard, but I’ve used whole grain, and it’s still been delicious.”
—u/rawlingstones
10. “If I’m making a dish that could benefit from a smoky, bacon-y flavor (think: roasted Brussels sprouts, pan-seared sea scallops, potatoes, or corn chowder) but I either don’t have or want to use bacon, I always use smoked paprika.”
“I put smoked paprika in lots of things like mac ‘n’ cheese, roasted vegetables, egg salad, and more, and it lends that delicious and smoky flavor.”
—u/veryfascinating
11. “I always have miso paste in my fridge, and I put it in anything that it will dissolve in — like pasta sauces, stews, gravies, marinades, and more. I love the extra punch of umami it brings to any dish.”
12. “Nutritional yeast. I know that it sounds like a health food, but I use it strictly for the taste. This stuff has a wonderful cheesy, nutty flavor. In my house, it has its supreme place next to salt and pepper. I use it on anything from pasta to roasted cauliflower.”
13. “I always add chicken stock cubes like Better Than Boullion to water when I’m boiling it for pasta (or other grains like quinoa, rice, etc). It doubles the tastiness of the pasta and sauce, giving it that much-needed umami flavor.”
2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy’smom;
—u/leonardo-di-caprisun
14. “I keep Parmesan rinds in my freezer and use them to make stock, sauces, and stews. I just throw it in after everything else to simmer. It makes a remarkable difference, especially in tomato sauces.”
15. “Whenever I’m baking using boxed cake mix, I use softened butter in place of vegetable oil. It gives the cake a softer, more moist texture.”
justchillman
16. “Whenever I bake something with chocolate, like brownies, I always add a little bit of coffee. It makes all the difference and actually brings out the rich, fudgy chocolate flavor even more.”
17. “Tajín seasoning is my secret weapon. It’s a spice mixture of dried chiles and dehydrated lime juice. It goes well in most any Mexican-inspired recipes, but it’s unexpectedly delicious on fruit like pineapple or mango. Oh, and I highly recommend trying it on grilled corn on the cob.”
18. “I use chicken- or beef-flavored ramen seasoning packets to make my gravy for mashed potatoes. It packs so much flavor.”
“I use the spice seasoning packet that comes with instant ramen as a popcorn seasoning. Mix the powder with some melted butter or margarine and then toss with the popcorn.”
—u/Thea_From_Juilliard
19. “I add cinnamon and/or nutmeg to savory dishes like stews, meat lasagna, Bolognese sauce, and more. I just use a dash (which is not enough for the flavors of the spices to be perceptible), but it imparts an amazing depth of flavor.”
20. “I add lard to my pie crust. All my pie crust, whether it’s for a savory dish (like a quiche or galette) or a sweet dessert. That extra bit of fat makes it all the more delicious.”
—u/FluffyBlizzard
21. “I use vinegar as a secret ingredient in soups and stews. If something is too salty, a splash of vinegar will make it taste balanced. If you over-salted and think you’ve ruined your whole meal, take a deep breath and reach for the vinegar.”
—u/misfireish
22. “I add lemon zest to garlic butter. It’s amazing on anything from chicken to pasta, but specifically for garlic bread it’s an absolute game changer. Even if you use just a little bit, you can taste a major difference.”
Two pieces of garlic bread on a white table
Two pieces of garlic bread on a white table
Getty Images
—u/PhatChance52
23. “I add a good shake of paprika to my egg salad whenever i make it. It tastes like deviled eggs on a sandwich, and it’s beyond delicious.”
24. “I add a spoonful of cottage cheese to my eggs before scrambling them. I know it sounds strange, but you can’t even taste it. The cottage cheese just makes the eggs perfectly fluffy.”
25. “Instead of milk, I use full fat vanilla or plain yogurt in my bathing mixture for French toast. It turns out perfectly every time.”
26. “Whenever I make chili, I always add dark cocoa powder, cinnamon, and coffee. It makes a huge difference in flavor.”
27. “Add a splash of orange juice to pumpkin or banana bread. The acidity really adds some brightness against the spices. I use this same ingredient hack when making carrot cake and zucchini bread, too.”
28. “Rice vinegar. If a recipe calls for soy sauce, I also always add rice vinegar to complement it — even if it’s not called for in the ingredient list. It adds the perfect amount of acidity, and I swear, it takes dishes like fried rice to the next level.”
Pouring rice vinegar into risotto
Pouring rice vinegar into risotto
Getty Images
—u/soulaire
29. “I mix melted butter and soy sauce together and use it as a sauce. It’s one of my favorite flavor combinations. It’s excellent in just about anything savory, but my favorite use is for sautéed mushrooms.”
30. “Soy sauce. I add it to pretty much anything savory like tomato sauce for pasta, chili con carne, and even mushroom risotto.”
31. “Try using fish sauce in homemade Caesar salad. I had the best Caesar salad at a friend’s house, and she revealed her secret is using fish sauce instead of anchovies. I was floored and jealous I didn’t think of it first, but now I’ve adopted this flavor hack as my own.”
32. “Toss cooked noodles into toasted sesame oil after they’ve drained. All you need is a tiny bit, but it takes them to another level.”
—more at link
33. “I love cooking with toasted sesame seeds. If you’re making soup, stew, or broth, try sautéing a handful of sesame seeds and running them through the food processor with a bit of your cooking base. It adds a deep, rich, and nutty flavor.”
Toasted sesame seeds in skillet
Toasted sesame seeds in skillet
Getty Images
—u/Sideshowcomedy
34. “I swap in coconut milk for anything that could normally be boiled in water. I’m talking lentils, rice, quinoa, farro, etc. It makes the grains taste so much richer.”
An open can of coconut milk
An open can of coconut milk
Getty Images
—u/wheresdagoldat
35. “Sumac is my go-to ingredient, and I add it to tons of dishes right before serving. It’s ever-so-slightly sour, savory, and herbaceous, and it really helps brighten dishes. It adds a similar element to food as does a squeeze of fresh lemon juice.
36. “Kaffir lime leaves. It imparts big, powerful lime flavor without having to keep fresh limes on hand all the time. Try adding it to curry or really any recipe that calls for coconut milk.”
37. “Mushroom powder is my go-to. It’s so underrated. I actually don’t love mushrooms in general, but porchini powder adds the perfect understated oomph to whatever savory dish you’re cooking.
Beef Stroganoff with mushrooms and mashed potatoes
Beef Stroganoff with mushrooms and mashed potatoes
Getty Images
—u/notreallylucy
So, what’s your secret ingredient or go-to flavor booster that you love using in your home cooking? Tell us in the comments!
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That is the prettiest illustration of a Scarlet Runner Bean that I’ve ever seen!
I grow them most years for the Hummingbirds. The bean seeds themselves are magical, but I never grow enough as a food crop. Will have to reconsider. :)
Beans, beans, the wonderful fruit
The more you eat, the more...
I toss in a couple of bay leaves when cooking beans.
I’ve never tried using bean liquid, aka aquafaba, for candy and whatnot but it sounds interesting: https://www.peta.org/living/food/vegan-aquafaba-recipes-egg-free/
For excellent, basic lima beans & ham, I use these heirlooms: Kurzer’s Calico Traveler Lima Bean
https://greatlakesstapleseeds.com/products/kurzers-calico-traveler-lima?variant=7552475725866
I got them as a bonus in a FR Garden Ping List seed trade, accidentally mislabeled as a cowpea.
Took me years of searching to finally identify what I had. They’re the only lima we’ve ever been able to reliably grow in South Dakota, and are absolutely a great “speckled butter bean”.
I also sometimes add them into the mix for my pork & beans, below. Yes, I also grow the heirloom White Greasy Cut-Shorts used in the recipe.
Clyde’s Beans Slightly modified from the published recipe I submitted to Penzey’s Spices, before Bill Penzey went woker than woke.
Clyde [ApplegateRanch] (kind of) explains: “These are neither chili beans, nor baked beans, nor really ‘traditional’ pork & beans/’cowboy’ beans. They are not meant to be a ‘fire breather,’ though they’re not supposed to be bland, either.” Now that that’s clear, dig in!
Prep. time: 10 minutes plus overnight bean
soaking
Cooking time: 4-6 hours
Serves: 8-10
2 Cups dry beans; Clyde grows his own heirloom White Greasy Cut-Short beans, but great Northern
beans or navy beans work very well. Really, a mix is best; about a 1/2 cup of the Kurzer’s works well.
Water for soaking overnight; water for cooking
2 large OR 3 small smoked ham hocks; OR an equivalent amount of ham scraps/trimmings and a ham bone
8 strips bacon, cut crosswise into 1⁄4-inch strips
salt pork 1⁄4-1⁄2 lb. lean, cubed
1 large yellow onion, diced
1⁄2 Cup unsulfured molasses
2 14.5-oz. cans OR 1 29-oz. can diced or stewed tomatoes (I like to use 1 smaller can of diced, and 1 of “Italian Style” stewed)
1⁄2 Cup packed brown sugar (dark preferred)
1⁄4 Cup lemon juice OR apple cider vinegar
2 TB. maple syrup
1⁄2 Cup ketchup OR 1 TB. tomato paste
1 tsp. WHOLE YELLOW MUSTARD SEEDS, and 1 tsp. WHOLE BROWN MUSTARD SEEDS, coarsely ground
1 tsp. EPAZOTE
1⁄2-1 tsp. FRESHLY GROUND BLACK PEPPER, to taste
Optional:
CRUSHED RED PEPPERS to taste
GRANULATED GARLIC, to taste
2-3 ribs celery, diced
Wash, drain, and rinse the beans. Place in large pot with enough water to cover them with at
least their own depth above them, and let soak overnight.
The next morning, drain and rinse the beans and place in a large non-aluminum (I use a large cast iron Dutch oven) pot, and add water, just to cover, about 8 cups.
Bring to a boil, and then reduce heat to low, adding the rest of the ingredients.
Simmer slowly for 4-6 hours, (I usually put them on the woodstove) being sure to add water as needed to keep the beans in liquid at all times. Stir often enough to keep the bottom from sticking or burning.
When done, the liquid should be fairly thick, rather than runny, with the meat evenly
distributed; but not quite as thick as chili. Remove any bones before serving.
These are best served in a large soup bowl ladled over freshly baked, buttered slices of bread; a ‘heavy’ bread is best, such as whole wheat-barley bread.
Nutritional Information: Servings 10; Serving Size 1 cup (280g);
Calories 460; Calories from fat 180; Total fat 21g; Cholesterol
35mg; Sodium 650mg; Carbohydrate 56g; Dietary Fiber 8g;
Sugars 29g; Protein 14g.
I love beans but have not made them in a long time. In fact, I only made them once...in baked beans. I occasionally buy Amish baked beans from the supermarket deli.
I might try Goya black bean soup, but I generally don’t care for canned soup.
I’ve never had a lentil dish I liked.
And beans are good for you.
I make refried beans using those small red beans you find at Hispanic groceries. Add 2 cups of washed dried red beans to the Instant Pot, add 3 cups of water, add 1/2 tbs of salt, 3 tbs of corn oil, add a bay leaf and a little black pepper. Cut a large yellow onion in half and put that in. Cut a large green pepper in to sections and add that. Cook all this in the Instant Pot for 33 minutes. Fish out and discard the onion, and liquify everything else with an immersion blender. Simmer a bit to thicken, but understand that the beans will naturally thicken as they cool. It’s the green pepper which gives the beans a remarkable taste.
Bkmk Asian salad
Wegmans sells a 96 oz. can of whole, pealed, San Marzano tomatoes for about $10. Add some garlic, red pepper, oregano, a little thyme, some sugar, black pepper, some salt, a cup of really good olive oil, like Mr Papou’s, two cans of tomato paste, and lots of basil, and you have a huge amount of really, really good tomato sauce.
You have eclectic taste in food JT. Regarding nutritional value of legumes, there’s something in them that inhibits your body from absorbing key minerals. I prefer meat and sale prices here are pretty reasonable. But I love beans also. Not lentils. I don’t think lentils are considered beans but lentils and beans are legumes.
Have you ever made cassoulet? I just bought some brats and a cassoulet might be a good way to use them up as well as some of my canned beans. I know I could look it up but would certainly like to hear from anyone that has a proven recipe for one.
I need to try this..
Spinach Artichoke Stuffed Meatloaf
Ingredients:
Spinach Artichoke Filling:
8oz cream cheese, softened
¼ C sour cream
1 clove garlic, minced (~ 1 tsp)
1/2 C shredded parmesan cheese
½ C shredded mozzarella cheese
1, 14oz can Reese chopped artichoke hearts, drained and squeezed to drain excess liquid
9oz frozen spinach, thawed, cooked, and squeezed to drain excess liquid
Salt and pepper to taste
Meatloaf:
1.5 lb lean ground beef (80%)
2 eggs
1 C bread crumbs
½ C shredded parmesan cheese
½ tsp salt
¼ tsp pepper
4 cloves garlic, minced
1, 14oz can tomato sauce, divided
Directions:
1. Heat oven to 375°F. In a large mixing bowl, beat the eggs. Then stir in the ground beef, bread crumbs, parmesan cheese, salt, pepper, garlic and 7oz (half the can) of the tomato sauce until well combined.
2. On a large sheet of foil, shape the beef mixture into a 12x10-inch rectangle. Scoop ½ C of the spinach artichoke filling onto the meat and spread into an even layer, leaving 1-2 inches of space around the edges. Starting with one of 10-inch sides, roll up; press seam and ends to seal. Place seam side down in the pan.
3. Bake for 40 minutes. Remove from the oven and spoon the remaining tomato sauce over the loaf.
4. Return to the oven and bake for an additional 15 to 20 minutes until loaf until an instant-read thermometer reads 160°F in the center of the loaf. Let stand for 10 minutes before slicing.
5. Serve with your favorite sides and enjoy!
https://reesespecialtyfoods.com/recipe/spinach-artichoke-stuffed-meatloaf
Striped Fudge Cookie Sandwiches
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled), plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
Chocolate Ganache + Topping
6 ounces semi-sweet chocolate, coarsely chopped and divided
3 Tablespoons (45 ml) heavy cream
Instructions
To make the cookies: Whisk the flour, baking powder, and salt together in medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon flour until to make it a better consistency for rolling.
Divide the dough into 2 equal portions. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer a nonstick silicone mat) to about 1/4 inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
Stack the 2 slabs of dough, with a piece of parchment paper between them, on a baking sheet and refrigerate for at least 1-2 hours (and up to 2 days). If chilling for more than 2 hours, cover the top slab of dough with a single piece of parchment paper.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Remove one of the slabs of dough from the refrigerator and, using a 2-inch round cookie cutter, cut into circles. Reroll the remaining slab and continue cutting until all is used. Repeat with second slab of dough. You should have about 64 circles. Using a 1-inch round cookie cutter, cut a hole into the center of 32 of them. Let’s call these 32 cookies the “donut cookies” because of that center hole. Place the whole circles and the donut cookies on separate baking sheets (because the donut cookies take 1 less minute to bake), placing all cookies 2 inches apart from one another.
Bake the whole circles for about 10 minutes, or until lightly browned around the edges, and the donut cookies for about 9 minutes. Rotate the baking sheets halfway through bake time. Remove from the oven. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before assembling.
To make the ganache: Place 3 ounces of chopped chocolate for the ganache into a small heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once cream begins to boil, immediately remove from heat and pour over the chocolate. Stir gently and slowly until the ganache is smooth. Allow it to cool for 10 minutes before adding to cookies. During this time, it will slowly thicken.
Once the ganache is ready, spread about 1/2 teaspoon on each whole circle. Carefully top each with a donut cookie and press down gently to create a cookie sandwich.
To make the topping: Melt the remaining chopped chocolate in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Drizzle over each sandwich. Allow chocolate to set completely, about 30 minutes.
Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
https://sallysbakingaddiction.com/striped-fudge-cookie-sandwiches/