I enjoy eating stuffed peppers. It would have been nice to see a photo of yours. You made my mouth water.
"The dulcimer sings a sweet song."
At this time of the year a lot of my farm stand customers are buying bell peppers for stuffing. I also get an earful of stuff pepper recipes.
So I was making meatballs and thought, why not make them as mini bite sized stuffed peppers. I went to the pepper field and selected small bell peppers, around 3 to 4 cm. square just the right size for my little meat balls.
They came out great and best of all with mini peppers you get a better ratio of meat to pepper. Unfortunately for me frost put my recipe on hold till next year...Robert
It's pretty hot out. I love hard boiled eggs, and also sauerkraut and pickles. Thus, I love pickled eggs !
I used to make them years ago using beet juice and vinegar- very pretty!
Today I found a couple recipes and tried them out, but will need to wait a few days or a week to see how they taste. Both were for easy refrigerator jar method- no canning required.
One was 'regular' pickled eggs, using white vinegar, pickling spices, a bit of sugar and black pepper... I had some fresh dill from the garden, and added some sliced onion and a bit of smashed garlic clove too.
The other was for a soy sauce flavored pickled eggs, made with rice vinegar. I made that one with low sodium soy sauce, some powdered ginger, garlic, and I had green scallions from the garden to add to that one.
I had several fresh Jalapeno peppers that I did an experiment with- just adding the rings of pepper into a jar with some pickling liquid, and lots of sliced onion and garlic. That would be way to hot for me to eat, but if they pickle well Brian might like a ring of jalapeno now and then in the tortillas he lies to make for his lunch.
Will have to let all these 'incubate' in the fridge for at least 5 days before i try them out. If they come out great I'll post links to the online recipes here.
Well, , I didn't roast the turkey myself, if that's what you mean. It's a Boar's Head Ovengold roasted turkey that came from the deli at a local market. No nitrites or nitrates, though. The sandwich had some sharp cheddar cheese, red leaf lettuce, and honey mustard, all on a big sweet roll.
Man. Posting about food. Makes me feel like a millennial.
I get fresh veggies and fruit delivered every couple of weeks from a farm-to-table service that focuses on locally-grown (within 200 or so miles), organic produce. I added a red cabbage to my last order and just made a bunch of spicy cole slaw. Cabbage, carrots, green onions, some unknown variety of red pepper, and a large fresh jalapeno, which I mixed with apple cider vinegar, a small amount of fake (vegan) mayonnaise, lemon juice, salt, pepper, and some dill as well. The jalapeno gives it a tiny bit of kick, but not too much at all. The veggies actually looked better before everything was mixed together, but it tastes really great. I just had some with a turkey sandwich for lunch and and I'm gonna grill some salmon to go with this for dinner.
Ten Minute Marmalade
3 Oranges, or 1 Lemon +1 Lime +1 Orange, or 1 Ruby Red Grapefruit or equivalent citrus fruit of any kind
1+ cups Sugar (not Brown - affects the taste, or Confectioner's)
Microwave safe glass bowl (not plastic -- trust me)
Pint Screw-Top Jar
Robert, I don't see that as a 'bad' thing. Plenty of fresh fruit in there, and no preservatives etc. It's not like you had a box of dunkin donuts for dinner. ;)
Ken, you made orange marmalade? I fondly remember making that years ago. It was a lot of work with all that peel prepping! I vaguely remember adding a little coriander when cooking it, which was very and fragrant.
I made Eggplant Za'atar -- cubed eggplant, onion and tomato simmered together with the traditional Middle Eastern spice blend called za'atar, served with brown rice.
--and for dessert, a dish of Icelandic Skyr yogurt with a big dollop of still-warm-from-the-making Cara Cara Orange Marmalade
Our two best friends are a couple in our neighborhood who are a little older than us. We like to do nice little things back and forth for each other when we can- for example she had an emergency appendectomy last month, and rather than letting her 85 yr old husband go to the supermarket once she was home (she usually does the shopping), I asked her for a shopping list and picked up about a dozen items for them and dropped them off. Sometimes we help them over the phone with computer/email settings they may not understand.
Yesterday they went to a neighboring town to get a fancy takeout pizza for themselves for dinner, ...they bought an additional large pizza along with a terrific salad, and dropped it off to us on their way home with their own pizza, as a surprise gift.
Man, that was a super gourmet treat for dinner! Sooo unexpected and yummy, and with the Greek salad on the side!
I make soup at least once a week. Often something involving Butternut Squash. A week or so back it was Butternut & Cremini Mushroom; fabulous. Then I made a Creamy Cauliflower soup with no cream that was outstanding.
Although I document many of the dishes I make, in my Fooding Around With
The Kilted Cook blog, I have almost stopped writing about soups -- they're so boring to photograph!
A couple times every winter, I make a big pot of (mostly root) vegetable soup and freeze half of it for later.
In the winter i like to use a few root vegetables. The other day at our local farmers market store, I bought one big beautiful golden beet about the size of a baseball, one big purple turnip, some fresh carrots, and a sweet potato. To the soup I also added the meat pickings from a roast chicken I made a few days ago, a whole onion, several baby green zuccini, a stalk of celery, a few diced sundried tomato slices, and some garlic and black pepper. Oh, and some green Italian parsley that i froze this Fall from the garden. It was hearty!
Always nice to tuck away the additional batch that i can pull out of the freezer, on a cold dreary day a month or two from now.
My husband's out, so he's going to pick up a couple big fish sandwiches at Arby's. What a treat!
Love hearing about everyone's Thanksgiving. Some people had big changes this year, but there was just the two of us, as usual and we had the traditional Thanksgiving menu we've enjoyed over the years. The one tradition we didn't follow was leaving at least one item uncooked/unopened/still in the cupboard, etc. or cooking it, but forgetting it was still in the oven until we started cleaning up...but things like baked sweet potatoes were always good as "leftovers" (unless they burned up in the oven). This year we had the best cranberries I ever made and my husband made the best-from-scratch pumpkin pie ever. We were especially thankful that all our relatives who have been sick with Covid-19 have recovered; we truly feel blessed.
Nathina, I'm loving your humor. tiniest turkey I've ever seen. and Lois. some meal for sure....errrrrrrrrrrrrr. I hope your husband gets better really soon!! And for me, I have a son that's moved to Nauvoo, Illinois with his wife and little girl age 4. then an older granddaughter has come to live with me until she gets her mission call. A wonderfully musical girl with many talents. I have sooooooooo much to be thankful for!!!
For dinner, my son Semisi used the same umu pit that my husband built and we put a 20# turkey and other foods in and 3 hours later took it out and the meat falls off the bones. A UMU PIT is dug to cook the food in. In Tonga and Polynesia, the men do much of the cooking. wood is laid down in the pit and then lava rocks. Fire is kept up to get those rocks HOT (like a bad word) and the the food is put in. In the mainland, I wrap the food in foil and in some foil pans. A cool surprise this year is that the close by green house had some banana trees and the supervisor gave Semisi banana leaves to cover the umu with. YEAH....then the big leaves over it, big gunny sacks and LOTS of dirt. No steam escaping. 3 hours later, food perfectly done and hot.
DELISHOUS. Daughter in law made lovely pies and everything was wonderful. aloha, irene
Haven't had time to be here since my Roadie finally came home from Rehab. One week in hospital & month & a half to get him slightly mobile. Home nursing & therapists at least took today off! Facebook Messenger call was as close as we visited family. Found a Banquet Turkey & Gravy frozen pan (not as good as remembered, but it worked), Mashed Potatoes for both of us, Corn for Tom, Sweet Potatoes for me, & I also had a new dressing recipe that was great. Forgot to open the cranberries! Much later we tried a new recipe for Easy Peach Cobbler (very rich!) Not bad for somebody who likes to claim I treat my family like gods...burnt offerings! Actually my daughter on the call started itemizing all the great meals I used to make. None of them work for Tom's taste buds. I guess I could say I'm thankful for microwaves. To explain nowadays, he's more than once said "Ooo, go brush your teeth, you taste like vegetables!" He lost 30 pounds on what he could stand in the hospital & Rehab.
That's my Thanksgiving story & I'm sticking to it.
Dinner for four instead of twelve or more this year.
I made red-cooked turkey breast, walnut-lentil loaf for vegetarian Lady Sally, dressing, fresh cranberry mold (no canned stuff), sweet-and-Yukon potatoes au gratin, green beans with shaved almonds, sunshine lemon pie and a nut and graham cracker topped cheesecake.
Others watched the parade while I made The Meal. Afterwards we took a two hour nap. Spending time now researching background for a new historical fiction novel I'm working on -- set 30 years either side of 1066 in the area that will become the Anglo-Scottish Borders.
Sounds great! We'll have our usual dinner for two: roast turkey breast, cornbread dressing, green beans, baked sweet potatoes, mashed potatoes and gravy, cranberries, rolls, and pumpkin pie. Only a small amount of each, but heavy on the starches, if anyone wants some of everything.
It's just my husband and me at home for Thanksgiving this year, and I'm making a small roast chicken, with baked yams, stuffing made with apples and celery, and cranberry sauce. That's it, nothing spectacular. Simple ice cream for dessert and watching a couple episodes of The Crown. For this bizarre year of 2020, it's our modest version of a 'red letter day'.
Wishing you all a good Thanksgiving.
I've got a number of grow lights and an area in my backroom set up by my south window where I've grown geraniums for several years now. I love their blooming all winter. This year I started all of my tomato plants from seed. I started them late due to my surgery (spinal cord fusion C3-5 which had become drastically necessary as I was headed for major paralysis or death according to my doctor. Cheerful news at the beginning of December. The surgeon had to open up C-3 and take out a large lump of a calcification which was pressing on my spinal cord. YUCK). Since I was late getting the tomatoes planted we've been late in getting to eat them. Last year we had tomatoes coming out our ears. One of my neighbors goes on a family week visit every year and for the past few years he's been taking bags of tomatoes with him. I didn't have any for him this year.
This is the first year I've grown items like lettuce, chard, spinach, snow peas, and onions from seed. Last year I grew onions from cuttings and they did well, and so far this year my seeded crops have been doing well. And my potatoes (Russet) are growing like crazy. I can't see any results yet as it is too soon to dump the baskets, but the greenery looks nice and healthy. I couldn't get any seed potatoes, but I did find a few forgotten potatoes in the back of my refrigerator. Their eyes were beginning to come out so I put them on the window sill and ended up with 7 baskets growing.
I hope that the crop I plant inside does as well as the geranium I had growing last year. One year l brought in a sweet pepper plant (Lunchbox) and it bloomed all winter and produced peppers with a little help from a paint brush (no bees or wind). Then in the summer I took it back outside and it produced all that summer. I still take great pleasure in thinking about that plant. I became very fond of it. Lovely little peppers. Yummy.
Lettuce indoor in winter is easy. You'll need a two-tube florescent "shop light", 'grow light' bulbs, some 1/2" PVC to make a stand to hold the light about 2 feet above the medium, and plastic toughs/trays whatever to hold the soil and growing lettuces.
I have an old friend in Oregon who grows lettuces hydroponically -- floating on styrofoam batts floating on top of a large fish tank -- above grow lights. The roots grow through small holes in the bottom of cup sized pockets cut into the foam, and grow into the water. The fish in the water provide nutrient laden aerated water so the plants can grow. He raised tilapia in the tanks and about twice a month has a fish dinner as well as a steady supply of salad fixings.
Folkfan, how great to see you post again! I'm glad to know you are recuperating from back surgery, and about how you adapted your garden beds to mean less bending.
Lovely pic of your homegrown salad!
I would think you'd need some grow lights to grow lettuce indoors... and of course a surface for the growing containers that was big enough. There must be some good online articles about growing lettuce indoors during winter. Lettuce likes cool weather- so maybe your basement can have a table with grow lights?
I can heartily recommend growing sprouts in quart mason jars with screen tops, indoors during the winter- no need for grow lights with sprouts- they actually need to grow in darkness for 5-7 days, until the last day when you can put them near a sunny window for just a few hours to 'green up' at the end of their growth period.
During the winter, I always have 2 quart jars of alfalfa sprouts (our fave) in two different growing stages, set upside down draining in our kitchen dish drainer, covered with a towel for darkness. They need to be rinsed with fresh water twice a day, then set back to drain. When done, you pull the clump out of the jar and tease the sprouts apart and rinse a couple times in water to remove most of the empty hulls. Then store in fridge to eat!
We often make salads using a big handful of sprouts instead of lettuce, adding other salad ingredients to that. In late Spring through Summer, i take a nice (and needed) break from growing kitchen jar sprouts because we get lettuce from the garden. Then in Fall I usually start up growing kitchen sprout jars again.
This is just a thought... but you might have fun with this kitchen sink gardening.. I really doing enjoy it year after year. :)
Again, great to see you back here!
Hi Everybody, I haven't been on much recently, I've been recuperating from spinal surgery. But I have managed to keep my garden going by raising my containers up so I won't have to bend as much. Here's what we're having for dinner. I've grown all the various types of lettuce, spinach, chard, snow peas, tomatoes, and onions on the plate. The only thing I haven't added yet was the bean sprouts. I'm growing Mung beans for the first time. We're eating more salads than ever. I'm wondering if I can grown the lettuce indoors for winter.
Today I had two meals that consisted of my very favorite Summertime food dishes.
For breakfast, I had a bowl of sliced fresh local peaches with homemade yogurt I made yesterday.
For dinner, I had a big plate of sliced ripe tomatoes fresh picked from our garden, topped with slices of fresh mozzarella cheese and drizzled with balsamic vinegar and olive oil.
Sometimes the best food doesn't really need to be fancied up.
yumyumyum numnum num num....
I made shrimp and salmon and veg Cornish Pasties for Mothers Day dinner for 3. The Pasties were dinner plate sized pastry circles filled and folded in half! For dessert I made a Goat Cheese and Skyr yogurt cheesecake on a gingersnap crust, topped with blackberries and mango
I've seriously thought about that Ken! I'll have to practice my DAA skills, first, though! I loved reading your write up and seeing the videos that were posted. You all stayed in the same dorm as the one I stayed in back in 1991 when I participated (as a chaperone) in an international event for middle school and high school Girl Scouts. We met Loyal Jones and he entertained us with some funny stories. We had a dulcimer concert one night and the next day we each made a cardboard dulcimer and that's where my dulcimer journey began. My next dulcimer was a beautiful cherry Warren May. I sure miss having him in his shop now! I used to take my guests to his shop and play for the tourists while he worked his charm on the person I brought in. Actually, all he had to do, really, was show them what he had and play a little for them.
Ken, Strumelia, just wondering what the delivery charge would be if you offered carry-out.
Yeah it's funny how so many folks have gotten into baking lately. It's a reassuring comfort thing to do for sure. Baking staples like flour, yeast, brown sugar, chocolate chips... are just a bit harder to find in stock where I am... the result being that it's now a thrill when I'm able to nab some, and baked treats have become especially appreciated in our house. :)
Ken those dishes sound pretty good!
I think I'm going to make classic chicken noodle soup today, since I actually got some fresh celery the other day, and I have the carrots. I've made chicken soup without celery in the past, but we don't like it as much. Maybe I'll have enough soup to freeze some (before adding the egg noodles at the end), to enjoy another day.
Well, I spoiled lady Sally and her Mum for Mothers Day yesterday. Made Salmon and Shrimp Cornish Pasties with a Great British Bakeoff crust recipe that was fabulous. And for dessert I made a Goat Cheese Cake with Mango & Blackberry topping -- half creamy goat cheese/half Icelandic Skyr yogurt for the cheesecake part, with a ground gingersnap crust.
I made Irish Soda Bread last week, too. During lockdown I've been making home made bread of one kind or another about every week -- Irish or Scottish Soda Breads, Fast - one rise Yeasted Bread, simple Focaccia, Rye Bread, etc.
I was really on a roll today, cooking-wise. This morning i made Apple Crumb Cinnamon muffins for the first time, which came out great. Got the recipe online while having my morning coffee. I like the fact that they are regular sized muffins, not those GIANT ones so popular these days that have so much less "top-to-middle ratio" and never seem to cook all the way in the middle. 'Cause the top is the best part, as everyone knows. ;) The crumb topping was soooo good. Glad the recipe produced 15 muffins... we'll have enough for a couple more days of treats. :D
The other day i made a whole roast chicken just so that I could pick all the meat off and divide it into sandwich-sized zip bags for the freezer, to use for various meals. Never made a whole chicken only for picking purposes before! The frozen bags of already-roasted chicken bits are perfect for making chicken soup and for chicken stir fry with vegetables and rice. I froze several bags of chicken meat, but kept a little bag of nice cubed breast meat and made chicken salad with it this evening. so... We had yummy chicken salad sandwiches for dinner, on multigrain bread and lettuce and tomato slices. The chicken salad: I mixed together the chicken chunks, diced celery and red onion, a little chopped fresh parsley and red pepper, mayo, a couple tablespoons of jarred mustard, and salt and pepper.
I made an upscale version of a British classic comfort food called Bubble & Squeak (from the sounds you get when cooking it). The basic recipe is a bit of diced onion, smashed cooked potatoes, and chopped cabbage with salt & pepper.
It's sorta what hash browns would like to be when they grow up!
My upscale version adds some minced garlic and subs Brussels Sprouts for regular cabbage. Even more upscale would be the addition of bacon crumbles (but we're pescatarians).
You saute the onions first, then mash everything together in a skillet as the cabbage cooks. Then form it into 1" thick cakes, and fry until seriously crispy on both sides.
Strumelia, I was with you until the sardines. I was thinking salmon might go great with the butter/sage.
Last Fall when i was cutting down and cleaning up the veggie garden, I knew the sage plant would eventually freeze and go brown, so I clipped a good cup or so of green sage leaves and chopped them up in the kitchen. Then i mixed that into a couple sticks of melted butter and a little minced garlic and pinches of salt... (don't 'cook' the sage, just mix it into the melted butter so it stays green) then spooned that into an ice cube tray and froze it. I popped the cubes out and put in a zip freezer bag back into the freezer.
Last night I cooked a box of penne. I gently melted 4 sage cubes in a pan with just a little olive oil. Tossed the hot cooked pasta with the warm sage butter/oil. I dished the sage penne on plates and arranged on top some stewed whole tomatoes (one drained can), a few sardines (you can use chicken or whatever you prefer), and sprinkled all with lightly toasted pine nuts. It was great, and we finished it off for lunch today as well. For us, it checked all three boxes: cheap, healthy, and yummy!
I finally made a batch of garlic rosemary jelly today. Yielded 18 jars, 8oz (1 cup) each. That's four and a half quarts...over a gallon if you like to overthink these things, as I do. lolol
Not sure whether this recipe is the one I'll stick with (it was a little vague on a couple points), but so far the hot processed jars look good, sealed well and 'pinged', and are beginning to set up. The whole house smells like garlic and rosemary!
I had to buy the rosemary in the supermarket since the garden is long since put to bed for the winter. It was organic sprigs of rosemary and lots of it, thus was pretty expensive. But the other ingredients were not too pricey... the garlic, white wine, vinegar, pectin, and sugar.
18 nice little 1 cup jars... should last me a couple of years as long as I don't give too many away.
For New Years I made a big pot of thick, unctuous, black-eyed pea soup with mushrooms, onion and charred red bell pepper. Neither Lady Sally's nor my family ever had any New Years food tradition. But we both love black-eyed peas as soup or in veggie burgers.
For New Year's, my wife made fried porkchops, sauteed cabbage, blackeyed peas, and mac n cheese (my daughter 's favorite. ) As far as homemade soups, she is a master. My favorites are beef vegetable, chicken tortilla, zoupa tuscana, potato, and broccoli cheddar. She also makes a great cheesy chicken chili, and the best ever chicken and dumplings.
For New Year's Day yesterday, I made us a hearty vegetable soup. I figured it has beans in it, and beans are often a 'good luck' item to eat for the new year in various cultures.
In Winter, i tend to include more root veggies in my soups. This soup yesterday was made from: onions, garlic, sweet potato, turnips, beets, carrots, zuccini, black beans, navy beans, and a bouquet of fresh cilantro. With black pepper.
I always make a real big pot so I can also i freeze about a quart and a half for another day's dinner. :)
Winter is the best time for making soups! What's your favorite soup to make?
I've been lazy recently. With all the fresh tomatoes from the garden, I've been eating caprese salad and tomato & cheese sandwiches for days. It's amazing to me how delicious a fresh tomato with a little salt can be.
My husband Craig cooked: Curried tuna fish on rice topped with chopped peanuts and sweet pickle relish. I would have added those crispy chow mein noodles, but we didn't have any.
We have a very modest blueberry patch in our garden... 10 medium bushes. Right now we're experiencing a BIG crop of our blueberries this year.... also some nice raspberries from our little raspberry patch. I'm making lots of berry cobblers while the gettin' is good! Every cobbler in an 8x8 pan uses 3 cups of fresh berries, so it's a great way to take advantage when we have an abundant crop.
I have a good friend who has health issues and is gluten free (she really has to be). She also has family visiting her all this week. And it's VERY hot and I'm sure they're all getting tired of cooking.
I thought I'd surprise her today by making a blueberry/raspberry corn bread cobbler using (gluten free) corn bread mix instead of flour... a gluten free cobbler that I think her whole family could enjoy! It was a total experiment since I usually make cobbler using good old Bisquick mix and berries. But the cornbread one (with no wheat flour) was just as easy to make and seemed to come out pretty well. I phoned her to come by and pick it up hot from the oven. She did and brought it back home to her hungry mob.
Brian said it was so pretty that he made me take pictures before it left the house... lol.
I actually made popcorn for my dinner. Ate a big bowl while watching some episodes of "Victoria" season 3.
I'm a popcorn addict. My earliest years were "grandfathered" into the Tivoli Theatre Apartments & even after we moved into a house, my dad's jewelry store was still in the building. I was a mascot allowed to have all the day-old popcorn I wanted.
Sometime look up Carl Sandburg's Rootabaga Stories for a delightful tale for us popcornaddicts.
, someone served me a jackfruit curry recently. It was quite tasty, but I had no idea what it was. I looked it up afterward and have to admit that I'd have no idea how to cut up and prepare that strange thing. I'll be happy to eat your BB pulled jackfruit, though, so you can expect me for dinner!
I actually made popcorn for my dinner. Ate a big bowl while watching some episodes of "Victoria" season 3.
That cobbler sounds good for anytime of the day, Susie. We're waiting for the raspberry's to come in for Raspberry cobbler...Yum
Right now I'm cooking up about 15 pounds of green jackfruit (individual jackfruit get to 100 lbs) with the intent of making a BIG batch of BB Pulled Jackfruit -- the vegan/vegetarian version of pulled pork!! I've cut it into wedges and have it boiling for about 30 minutes. Drain, cool, and slice the skin off each wedge. Then shred it out and finally sort of stir-fry it with the BBQ sauce until tender.
I also got a pound of ripe jackfruit pips from our local co-op as a snack -- tastes just like Juicy Fruit Gum!!!
You can buy green or ripe jackfruit in a can, but it's expensive and not nearly as much fun!