Yum. Those look delicious, and the ingredients sound great.
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Yum. Those look delicious, and the ingredients sound great.
This is way more fun than having jam on your bagel and cream cheese. The organic fruit juice based gummy bears contain:
Organic Tapioca Syrup, Organic Cane Sugar, Gelatin, Organic Lemon Juice, Organic Tapioca Starch, Organic Potato Starch, Organic Agar, Organic Sunflower Oil, Citric Acid, Organic Fruit and Vegetable Juice, Organic Turmeric, Organic Orange Oil, Organic Carnauba Wax, Organic Natural Flavor.
Organic Tapioca Syrup, Organic Cane Sugar, Gelatin, Organic Lemon Juice, Organic Tapioca Starch, Organic Potato Starch, Organic Agar, Organic Sunflower Oil, Citric Acid, Organic Fruit and Vegetable Juice, Organic Turmeric, Organic Orange Oil, Organic Carnauba Wax, Organic Natural Flavor.
More OMG organic. I loved these pretzel crisps until I gave them up per my decision to eat only organic as much as possible. Now this brand has introduced organic ones, really organic, no canola, no oil content at all. These are better than saltines when you have a need for saltine crackers, and sturdy for dipping too:
I am gonna haveta look for these, I love pretzels and my body requires organic too, thank you for postin these I have never seen them before.
I'm not cooking but I am mixing some lovely cornish liquids cherry lozenges 90% vg for my goon dripper 
Homemade Meatless "Italian Sausage" to use in a zucchini lasagna.
OK, so right at this moment my kitchen smells like Italian sausage, and the end product has an appropriate texture. It tastes OK, but it isn't quite right, I'll need to consider changes to the seasonings to try to come up with something closer.
This recipe was derived by combining multiple sources.
This resulted in something that looks very much like cooked crumbled Italian sausage, but as I indicated, there is something missing, a certain je ne sais quoi that I will need to try to figure out for next time.
OK, so right at this moment my kitchen smells like Italian sausage, and the end product has an appropriate texture. It tastes OK, but it isn't quite right, I'll need to consider changes to the seasonings to try to come up with something closer.
This recipe was derived by combining multiple sources.
- 1 cup cooked + cooled quinoa (see notes for cooking instructions)
- 1 15-ounce can pinto beans (rinsed and dried // or sub black beans)
- 2 heaping cups thinly sliced cremini or button mushrooms
- 2/3 cup raw pecans (or sub other nut such as walnuts, or seed such as sunflower seeds)
- 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano and 1/2 teaspoon basil)
- 1½ teaspoons kosher salt
- 1 teaspoon crushed fennel seeds (1/2 tsp ground fennel)
- ½ teaspoon crushed red pepper flakes (adjust up or down for your spice preference)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika (smoked or regular)
- Oil for cooking (optional)
- Cook quinoa and set aside to cool
- Preheat oven to 350 degrees F (176 C) and spread the rinsed and dried canned beans onto a parchment-lined baking sheet. Bake beans for ~10 minutes. They should appear dry and cracked open (when cooked this way, they do not become mushy in the sausage mix). Set aside to cool.
- In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add the sliced mushrooms and oil cook on medium/medium-high for about 4-5 minutes, stirring frequently or until they’re browned own to half their original size. Set aside.
- To a food processor, add quinoa and pecans and blitz/pulse into a loose meal (some texture is good — you don’t want a powder).
- Next, add cooked beans, cooked mushrooms, and seasonings. Pulse a few times to combine (some texture is good — you’re not going for a purée).
- Spread mixture on parchment lined baking sheet and cook for 25 minutes at 375, stirring once midway through
This resulted in something that looks very much like cooked crumbled Italian sausage, but as I indicated, there is something missing, a certain je ne sais quoi that I will need to try to figure out for next time.
Zucchini Lasagna
Slice zuc into strips, a mandolin is easiest but whatever method you use try to make sure the strips are even thickness. Also, probably keep them thicker than what you think they should be.
Lightly salt the zuc and lay on top of paper towels, cover with another layer of paper towels. The salt helps draw out the water.
Roast the zucchini strips in the oven to dry them out more, about 10 minutes at 350.
From here make your layers like you would with regular lasagna except use the zuc strips in place of the lasagna sheets. I made this more or less traditional. So ricotta, fresh parmesan, mozzarella, parsley, egg for the cheese mixture. Then mixed sauce with the Italian pseudo-sausage from the above recipe.
Then, meat sauce (just enough top make a thin layer in the bottom of the baking dish), zuc slices, cheese mixture, meat sauce, repeat two more times, finish with a final layer of zuc slices covered by remaining sauce. Bake 45 minutes at 375, keep uncovered to help prevent it from becoming watery. I laid mozzarella slices on top for the final 15 minutes.
Turned out pretty good, but a tad salty. Maybe eliminate salt from anything in the recipe since the zuc gets salted and the mozz was salty. Or maybe don't salt the zuc? It might not need that step if it is being roasted to remove moisture.
Either way, I liked this, and will use zucchini in place of pasta again, probably try other vegetables in the lasagna. Spinach and roasted peppers sounds good for next time.
Slice zuc into strips, a mandolin is easiest but whatever method you use try to make sure the strips are even thickness. Also, probably keep them thicker than what you think they should be.
Lightly salt the zuc and lay on top of paper towels, cover with another layer of paper towels. The salt helps draw out the water.
Roast the zucchini strips in the oven to dry them out more, about 10 minutes at 350.
From here make your layers like you would with regular lasagna except use the zuc strips in place of the lasagna sheets. I made this more or less traditional. So ricotta, fresh parmesan, mozzarella, parsley, egg for the cheese mixture. Then mixed sauce with the Italian pseudo-sausage from the above recipe.
Then, meat sauce (just enough top make a thin layer in the bottom of the baking dish), zuc slices, cheese mixture, meat sauce, repeat two more times, finish with a final layer of zuc slices covered by remaining sauce. Bake 45 minutes at 375, keep uncovered to help prevent it from becoming watery. I laid mozzarella slices on top for the final 15 minutes.
Turned out pretty good, but a tad salty. Maybe eliminate salt from anything in the recipe since the zuc gets salted and the mozz was salty. Or maybe don't salt the zuc? It might not need that step if it is being roasted to remove moisture.
Either way, I liked this, and will use zucchini in place of pasta again, probably try other vegetables in the lasagna. Spinach and roasted peppers sounds good for next time.
I don't know why I'm not getting notifications on this thread.
Anyway, love this effort. Looks like you were a busy guy in the kitchen Sunday. Hope you had lots of leftovers to enjoy.
I don't know what to suggest for that je ne sais quoi. Maybe aniseed or more of the fennel. I haven't tried to make mock sausage, but I like to sprinkle fennel seed on cheese pizza for that sausage-y flavor. Also maybe cannellini beans instead of pinto. I really don't know. Just trying to think of stuff.
A coincidence you used quinoa just at the time I'm hoping for some free time to work out a quinoa taco filling. After having quinoa in a dish with just added veg, peas and stuff, I felt it would be perfect in texture and color to spice up for a taco filling. A year or two ago I posted about trying to wrestle chopped cauliflower into tasting like taco meat, with spices and whatnot, but in the end I feel it didn't work. That cruciferous flavor is too prominent, so people I tried it on were not fooled and would say "mmm, nice way to use cauliflower", or if they didn't like cauliflower, they didn't like the cauli taco filling.
Onward I guess.
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These hot oil recipes sounded interesting:
Sorry about not being able to play the video here
Sorry about not being able to play the video here
Love watching him pick his chiles, grind his spices in the mortar and pestle, make his brew. Then the picnic on top of the cooler, spreading his completed condiment on the toasted bread. Oooooh, yummmmm.
Thanks for sharing that.
Cheat day chili crisp noodles
Here are the noodles I used to make my cheat day concoction, showing the calories per bundle (there are three bundles inside the pack). If I'm doing all this washing, trimming, chopping, mixing, boiling, stirring, then I'm making enough for leftovers, so I used all three bundles.
This baby broccoli, sometimes called broccolini, is the only kind of broccoli I buy. I like regular broc, but the baby kind is easy to use, with no waste. Off with the heads, then strip leaves from the stems. The stems are delicious snacks, and the heads look beautiful in any dish.
Also some chopped onions and lovely fresh basil leaves.
Here is my mixture of PB2 non-fat peanut butter powder mixed with water and soy sauce to turn it back into peanut butter, then mixed with Momofuku chili crisp, grated ginger, crushed garlic, dash of vinegar, dash of maple syrup for sweetness. As you can see, I was already dipping the broccolini stems in the sauce for a cooking snack.
Maple syrup may seem out of place in an Asian dish, but I have the organic on hand, prefer it over honey or sugar in something like this, and the taste of pure maple syrup (NOT pancake syrup) is close to the flavor of any other sugar. Coconut sugar would be great, IMO, but I don't have any.
Here is the finished dish, just in time for breakfast-lunch. This makes the sun rise in your belly.
Here are the noodles I used to make my cheat day concoction, showing the calories per bundle (there are three bundles inside the pack). If I'm doing all this washing, trimming, chopping, mixing, boiling, stirring, then I'm making enough for leftovers, so I used all three bundles.
This baby broccoli, sometimes called broccolini, is the only kind of broccoli I buy. I like regular broc, but the baby kind is easy to use, with no waste. Off with the heads, then strip leaves from the stems. The stems are delicious snacks, and the heads look beautiful in any dish.
Also some chopped onions and lovely fresh basil leaves.
Here is my mixture of PB2 non-fat peanut butter powder mixed with water and soy sauce to turn it back into peanut butter, then mixed with Momofuku chili crisp, grated ginger, crushed garlic, dash of vinegar, dash of maple syrup for sweetness. As you can see, I was already dipping the broccolini stems in the sauce for a cooking snack.
Maple syrup may seem out of place in an Asian dish, but I have the organic on hand, prefer it over honey or sugar in something like this, and the taste of pure maple syrup (NOT pancake syrup) is close to the flavor of any other sugar. Coconut sugar would be great, IMO, but I don't have any.
Here is the finished dish, just in time for breakfast-lunch. This makes the sun rise in your belly.
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And a loaf of sourdough bread!
Venturing into this thread on the topic of it, no other motives. Last night I seasoned two chicken breast quarters with some creole powdered seasoning, onion powder, garlic powder. Popped that in the oven at roughly 200 F / 93.3 C for a duration of about half hour. I checked on it every ten minutes, flipping it over on the cookie sheet. It came out pretty tasty, almost able to liken it to chicken steak.
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Are you sure about that? There's no way that chicken would be even close to done at that temp for 30 minutes.
It was done enough to eat. Rotation of the pieces is what helped. Granted it wasn't all crisp outside but it was done. The meat was cooked through.
I don't mess around with chicken, used to work a poultry plant, also at national chain known for fried chicken. Of course, that place just deep fried like KFC. Point being I got to know when chicken is done.
No salmonella or ecoli for me.
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I can guarantee you 100% that chicken cooked at 200°F for 30 minutes WILL NOT be done. Not even close. 100% guaranteed.
That doesn't do a damn thing. Not at the time/temp you're talking about.
It isn't even worth arguing with you over. I was here, I baked the chicken, took it out and ate it. While cutting it up to eat I looked at cooked through meat. You were not here to see the meat, eat it.
Sure I get you cook. You are not the only person who does. There's roughly 9 billion on Earth now, I'm sure some of them cook too.
You simply prove the point of why I hardly bother engaging in conversation with anyone. Everyone knows everything, all the time. Why bother conversing then, when no matter what you say resolves to some kinds of drama / conflict.
Even if you don't self censor, you get censored at any rate because someone for sure will start a row over whatever. Ultimately, I'll just look at sporks and enjoy that without another word to anyone.
There's no need.
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Okay Karen. I'm not arguing a single thing. I'm simply stating the fact that your method, though you yourself may have enjoyed it, will produce nothing less than chicken cooked to medium rare. This IS NOT the correct way to cook chicken for human consumption.
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@Jimi, take a look at this. I love his whole approach to whole pieces, simpicity, color. I do think I would cut off those stem ends of the tomatoes after blanching, before grinding them. No need for those tough little belly buttons in the salsa. Anyway:
I am NOT saying you should take back the greenies you gave your neighbors. I think you did a lovely thing for them.
Next time.
I am NOT saying you should take back the greenies you gave your neighbors. I think you did a lovely thing for them.
Next time.
Cool, thank you my friend, I am gonna try it, we always get some green ones and at the end of the year there is bunch of green maters
I've had my eye on this cake at Big Lots for a while. Finally bought one for cheat day today. One taste, and the rest of it goes in the bin. Strangely bitter, no flavor of chocolate, no fullness of stout, just bland other than the bitter chemical taste.
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Yeah... Don't buy cake from Big Lots. How did you cook it?
I mixed it with a pinch of fuck you and a dash of buzz off.
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Aw thanks, Karen. Never miss an opportunity to annoy.
I finished the cake by adding a layer of kiss my ass.
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Aw, are we getting even more butthurt now because I referred to you as "Karen" in another post last week? And now it makes you feel like a Super Karen to be able to refer to me as a Karen? Well, just bless your heart...
That wasn't me you were calling "Karen". It was another member you were annoying, this thread, Monday at 1:22pm, but you were actually the one being the Karen in that instance too. I wouldn't expect you to keep it straight in your head, as busy as you always are, annoying people.
Wow I didn't know the Babybel line came out with a plant based option. Good on 'em.
I was gifted a small jar of sweet curry powder. I've actually never cooked with curry so I am open to suggestions on how to use it. Right now I'm looking at chicken recipes and found a couple that look good, but if someone has some other thoughts I'm interested in recipes that you have tried and liked.
I've never had or used anything called "sweet curry". I can make 50 dishes from either the yellow madras curry or the red Thai kind. Looking at a few of the sweet curry powders online, it appears the ingredients are similar to regular yellow curry, but without hot spices, and with sweet spices added, such as cardamom and cinnamon.
Could be delicious. I look forward to knowing what results you get.
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I've only made it once at home but love to order this dish in Chinese restaurants - Singapore Chow Mei Fun. You can put whatever veg and meat you like in it, and the curry powder on all that plus a nice broth and rice noodles makes a fantastic dinner. I don't have a particular recipe to recommend, but Google has about a zillion of 'em.
Yes and they are super delicious
I love curry powder, I put a mix of fresh veggies (sweet taders taders onion broccoli cauliflower carrot zucs any veggie, in a bowl and pour a mix of organic basalmic vinegar and olive oil and if you want a hint of sweet a touch of backstrap then a heavy helpin of curry powder, bake @425 till veggies are done, curry makes such a wonderful smell when baking
Years ago, my Italian friend showed me how to make this... it's called aglio olio (olive oil, garlic and red pepper flakes over pasta) I've seen many recipes (all similar ingredients) but none use the technique he did. He soaked the red pepper flakes in water first, heated the oil and garlic, then poured the water and pepper flakes into the semi-hot oil (dangerous... it splatters and spits if the oil is too hot) Something about doing it this way makes it better. I have not made this in 30 years (actually took me a couple weeks just to remember how he did it) Going to make this later... wish me luck and hope I don't get burned or make a huge mess. BTW, use some of the pasta water that has been salted well. Pour over pasta when done.
I finally tried this:
Wish I hadn't wasted the money. It isn't organic, and the ingredients are horrid. First on the list "wheat flour" (??), then two kinds of oil, sugar, bunch of stuff I don't want, but I was looking at Japanese curry recipes on YouTube, and lots of mommies there use this. It comes in blocks that look like pieces of milk chocolate. The Japanese pronounce the dish "kari".
I made the dish with potatoes, carrots, an onion, some baby green peas, and two of these blocks. It didn't taste bad. It tasted pretty good, just as a lot of junk food can taste good, but not as good as curries I make myself with the veg, ton of garlic, toasting the curry powder and red pepper flakes in the pan before adding simmer water.
But at least I have watermelon for dessert, mmmm.
Wish I hadn't wasted the money. It isn't organic, and the ingredients are horrid. First on the list "wheat flour" (??), then two kinds of oil, sugar, bunch of stuff I don't want, but I was looking at Japanese curry recipes on YouTube, and lots of mommies there use this. It comes in blocks that look like pieces of milk chocolate. The Japanese pronounce the dish "kari".
I made the dish with potatoes, carrots, an onion, some baby green peas, and two of these blocks. It didn't taste bad. It tasted pretty good, just as a lot of junk food can taste good, but not as good as curries I make myself with the veg, ton of garlic, toasting the curry powder and red pepper flakes in the pan before adding simmer water.
But at least I have watermelon for dessert, mmmm.
I’ve been on a cooking spree lately and thought I’d share some of my favorite dishes to make. One of my go-tos is homemade pizza. There's something super satisfying about making the dough from scratch and then loading it up with all my favorite toppings. I usually go for a mix of pepperoni, mushrooms, and a ton of cheese. Another favorite is tacos. I love experimenting with different fillings – from classic beef to spicy chicken and even some veggie options with black beans and avocado. Tacos are just so versatile and always a hit.When I’m in the mood for something hearty, I whip up a mean spaghetti carbonara. It’s such a simple dish but so delicious with the creamy sauce, crispy bacon, and lots of Parmesan.
OK, here's what I did with the sweet curry powder. Cubed potatoes, cauliflower florets, chicken breast (wanted thighs but for some odd reason the store I went to was sold out of thighs and I didn't feel like running to a different store) and zucchini which I cut into cubes. Put some oil (organic Avocado since I had some along with a small amount of balsamic (to add acid) into a bowl. Added some of the curry powder and mixed it. Tossed the taters and cauliflower in the mix, placed in a dish, then dredged the chicken in the mix and added that to the dish. I used a very small casserole dish, probably should have used a larger one since I had to put the chicken on top of the vegetables with such a small dish. Either that or I should have added the chicken first with the vegetables on top. But oh well. About 10 minutes at 425, then I added the zuc, also tossed in the oil and curry mix and let it roast for another 15 minutes.
It was OK, but I don't think I'm a big fan of the sweet version of curry, I definitely wanted some more bite. Might try adding some red pepper flakes or maybe cayenne the next time I use this powder.
It was OK, but I don't think I'm a big fan of the sweet version of curry, I definitely wanted some more bite. Might try adding some red pepper flakes or maybe cayenne the next time I use this powder.
What are the spices in that sweet curry powder?
In order of appearance:
Turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cloves, cardamom, black and red pepper
It seems like a strange combination to me but then I am not a trained chef so maybe it's not so strange to combine some of these. I have no idea what fenugreek is.
Sounds very interesting. I don't think I've ever had anything remotely like that, esp. with the nutmeg and cloves included.
If I can think of anything I would try, it would be to mix some of the powder in plain yogurt, let it sit an hour or so to get all into the yogurt, then clean your chicken pieces and rub them down with that yogurt mixture, a thick coating, and bake it in the oven. I've seen them do something like that on America's Test Kitchen. It looked delicious.
I'm not used to thinking of a watery veg like zucchini being a part of an ensemble curry dish.
Honestly I just had zuc I needed to use up, and it added color so I thought I might as well. I'll have to try the yogurt idea sometime.
I had some organic carrots heading for the "veggie hospice bin" that Kad humorously depicted, and some dill that's been around a week or so (though dill stays fresh a long time). I decided to make veggies in creamy dill sauce.
Potatoes and carrots in dill cream sauce, bit of an ugly duckling concoction, but it tastes great. It's cooling off now for today's breakfast-lunch. As I'm sure you can tell, I like tons of dill in big sprigs. Can't get enough of it.
Potatoes and carrots in dill cream sauce, bit of an ugly duckling concoction, but it tastes great. It's cooling off now for today's breakfast-lunch. As I'm sure you can tell, I like tons of dill in big sprigs. Can't get enough of it.
My wife and I used to make these all the time (sometimes we would "cheat" and use Boboli pre-made crust)
You must try the Presto pizza maker! Used one for years... works great!
https://www.walmart.com/ip/Presto-P...wl13=2117&selectedSellerId=0&wmlspartner=wlpa
Wife made these this mornin, peppers, onions, tomatoes and sauce came from our garden
The cheese is plant based cheese so I can have it filled with:
Organic Jasmine rice
Organic beans, from a can
Organic mushrooms
Garden maters
Garden onion
Home canned mater sauce
and topped with Plant based cheese
Oh and they are delicious
The cheese is plant based cheese so I can have it filled with:
Organic Jasmine rice
Organic beans, from a can
Organic mushrooms
Garden maters
Garden onion
Home canned mater sauce
and topped with Plant based cheese
Oh and they are delicious
I can tell. When I saw them on the gardening thread my mouth was watering.
Wish I could send you one over the net, they were so good there's only 3 left out of the 7 and these are big and very filling.
First time she has ever used beans in them but it was great that way
Egg salad with the last of my lovely fresh organic dill and some red pepper flakes. On the left a big juicy tomato to cut up and eat all by itself.
Breakfast-lunch today, and enough for a second meal tomorrow.
And with a new flavor Waterloo sparkling:
Stock image
Breakfast-lunch today, and enough for a second meal tomorrow.
And with a new flavor Waterloo sparkling:
Stock image
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Startin to get maters so I decided to make up a batch of fresh Salsa, problem is I sampled it before takin a picture and 2/3 of it disappeared 
Made with fresh garden maters, fresh garden onion, fresh garden sweet peppers, frozen hot peppers from the garden, and Organic spices, tastes super, ain't nothing like the taste of fresh
Made with fresh garden maters, fresh garden onion, fresh garden sweet peppers, frozen hot peppers from the garden, and Organic spices, tastes super, ain't nothing like the taste of fresh