That's a big breakfast for me. I would not cook it. I would go get it from a breakfast wagon. There is a breakfast wagon nearby with a breakfast that has rice (here rice goes with every meal) and a choice of meats for $9-$15 The steak choice is the most expensive. They also have $5 breakfast sandwiches which are a better deal than McDonalds. I usually get the two choice double breakfast for $12. rice, Portuguese sausage, and smokies, with 2 eggs over easy. This is more than one meal. They are located on the road outside of Costco. and it is open from 5 a.m.- 10 a.m. (Costco is closed at that time).
The meats are: bacon, turkey bacon, Portuguese sausage, smokies. spam, home made corned beef hash patties, Polish sausage, Vienna sausage, ham, and sausage links.
The steak plate has 2 eggs, rice, breakfast steak and onions.
There is another one in Kapolei but that one is farther but is the original wagon.
My breakfast is usually very simple bacon and eggs. Once in a while I will do some other meat. The other day, I made steak and eggs with onions. On a low carb diet, I usually don't have bread, rice, or potatoes unless I am cycling and I can have a few more carbs. Once in a while I will have a smoothie for breakfast or just eat leftovers.
On those days I like to have sushi for a meal, spaghetti, or mac salad. I can only have those things for a single meal, so I usually buy it since I can't make just one serving of it. I can have grilled cheese sandwich if I have keto bread, but I don't buy it very often.
Every 11 days or so, I diet cycle. I like to get a plate lunch, I know a few good places nearby with good prices and generous portions. The taste for the most part is more like home cooking. But I can turn a $10-$15 plate lunch into multiple meals that would cost $3-$4 each. A plate lunch can be divided or added to and will make 3-5 meals.
Yesterday for Thanksgiving I made roasted vegetables two ways. I made roasted asparagus and mushrooms in a simple garlic butter with salt and pepper. The second way I made broccoli, creamer potatoes, and Okinawan sweet potatoes with a special seasoned salt blend I make that is salt free. I cut a couple of heads of garlic to roast with vegetables, pepper and olive oil, with a couple of sprigs of rosemary from the yard. My mom and I can't have a lot of salt, but she ate my sisters' mac salad and so did I and it was loaded with salt. I'm going to pay for that. I made lemon meringue pies with the lemons from my yard. I made the mistake of trying to double the recipe. I should have just made the recipe twice. it took 4 times as long. The wax paper I had under the pie dough got wet and fell apart and I could not get all the pieces off the dough, so I ended up making another single crust anyway. It took so long to make it that it did not set up in time to take it to the dinner. The meringue sat around so long waiting for the pie crust to bake, it looked funny. It tasted fine but it did not spread nicely it had lot of little holes in the meringue. It was the first time that happened. I also overbeat the eggs to a stiff rather than soft peak stage and that probably was the cause of it. I'll try a piece today and if it tastes fine, I send it to my sister. But, I don't think I will try to double this recipe again. I may make more pie dough and freeze it because that does work and I have more parties to come and a lot of lemons still falling off the trees.
In the meantime, I have a lot of vegetables to eat. I still have some mushrooms, asparagus, broccoli, carrots, potatoes, and garden salad left, so I will be trying to get through as many of those as I can before it goes bad.
This morning I am planning to make a mushroom and cheese omelet with steamed asparagus.
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applestar
- Mod
- Posts: 31056
- Joined: Thu May 01, 2008 7:21 pm
- Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)
I made old fashioned Japanese potato croquettes yesterday, and they turned out really really yummy, so I thought I’d post about it.
Basic recipe is to cut up unpeeled baking/French fry potatoes (like russets) in approximately 2 inch pieces and boil in salted water until soft, then drain and and peel off the skin, then return to empty pot to heat lightly until surfaces dry and become fluffy. Mash lightly. (I cooked mine at low pressure for about 5 minutes in the turkey stock I had been keeping warm in the iPot).
While potatoes are cooking, brown ground pork with diced/minced onions and other additions in butter (I used evoo as well), seasoning with salt and pepper — I added shiitake mushrooms, frozen peas and corn, chopped celery and carrot leaves.
Gently sauté until the meat is cooked and ingredients are coated with the pork fat. Add 1 Tbs sake (I used Japanese herbed gin), 2 Tbs soy sauce (I used coconut aminos), 1 Tbs mirin. (I also added ground mace), then 1~2Tbs potato or corn starch to lock in the flavors. Stir well to evenly distribute.
Add to mashed potatoes and fold in, then allow to cook and chill completely. You can spread in sheet pan, casserole, etc. (What I did was take half of the mixture and shape into flattened small oval 1/2” thick patties once cool enough to handle, then chill).
(If you haven’t shaped them yet, shape them just before frying.)
Generously dredge in pastry flour (lighter — less protein =3g vs. 6g in whole wheat), then well-beaten eggs (think “cut the egg whites from side to side” to break up structure) thinned with just a bit of milk (or milk alternative — I used unsweetened almond/coconut coffee creamer), then coat well with panko or unseasoned best tasting bread crumbs (I grated soft bagel and hard french baguette and mixed together).
Fry in preheated not too hot, 1/2” to 1” deep oil. (I used high smoking point sunflower oil with a glug of peanut oil.)
Carefully plop them in — not too many at once, depending on size of your frying pan — don’t touch after that until bottom half is crispy, then turn. Patty ingredients were fully cooked previously so just concentrate on getting nice color and crispy crust on both sides. Drain well and serve with shredded cabbage and carrots or lettuce. Recommended sauces are mayo and ketchup + worcestershire or bbq sauce. (Cole slaw would match well too if you have it.)
…I made 13 from the first “half” and the 8 more from the 2nd “half”, plus the flour/egg/bread crumbs mixture that stuck to my fingers scraped together into small nuggets and fried, and one last bit of the potato mixture mixed with the scraped breading was enough for a patty to be coated with last of the bread crumbs and fried.
Then I added more coconut milk and vanilla extract to the leftover eggwash, added sugar, baking powder, sea salt, and cinnamon and nutmeg to the pastry flour, combined them into a batter and made some “funnel cake”, served with confectioners sugar.
Basic recipe is to cut up unpeeled baking/French fry potatoes (like russets) in approximately 2 inch pieces and boil in salted water until soft, then drain and and peel off the skin, then return to empty pot to heat lightly until surfaces dry and become fluffy. Mash lightly. (I cooked mine at low pressure for about 5 minutes in the turkey stock I had been keeping warm in the iPot).
While potatoes are cooking, brown ground pork with diced/minced onions and other additions in butter (I used evoo as well), seasoning with salt and pepper — I added shiitake mushrooms, frozen peas and corn, chopped celery and carrot leaves.
Gently sauté until the meat is cooked and ingredients are coated with the pork fat. Add 1 Tbs sake (I used Japanese herbed gin), 2 Tbs soy sauce (I used coconut aminos), 1 Tbs mirin. (I also added ground mace), then 1~2Tbs potato or corn starch to lock in the flavors. Stir well to evenly distribute.
Add to mashed potatoes and fold in, then allow to cook and chill completely. You can spread in sheet pan, casserole, etc. (What I did was take half of the mixture and shape into flattened small oval 1/2” thick patties once cool enough to handle, then chill).
(If you haven’t shaped them yet, shape them just before frying.)
Generously dredge in pastry flour (lighter — less protein =3g vs. 6g in whole wheat), then well-beaten eggs (think “cut the egg whites from side to side” to break up structure) thinned with just a bit of milk (or milk alternative — I used unsweetened almond/coconut coffee creamer), then coat well with panko or unseasoned best tasting bread crumbs (I grated soft bagel and hard french baguette and mixed together).
Fry in preheated not too hot, 1/2” to 1” deep oil. (I used high smoking point sunflower oil with a glug of peanut oil.)
Carefully plop them in — not too many at once, depending on size of your frying pan — don’t touch after that until bottom half is crispy, then turn. Patty ingredients were fully cooked previously so just concentrate on getting nice color and crispy crust on both sides. Drain well and serve with shredded cabbage and carrots or lettuce. Recommended sauces are mayo and ketchup + worcestershire or bbq sauce. (Cole slaw would match well too if you have it.)
…I made 13 from the first “half” and the 8 more from the 2nd “half”, plus the flour/egg/bread crumbs mixture that stuck to my fingers scraped together into small nuggets and fried, and one last bit of the potato mixture mixed with the scraped breading was enough for a patty to be coated with last of the bread crumbs and fried.
Then I added more coconut milk and vanilla extract to the leftover eggwash, added sugar, baking powder, sea salt, and cinnamon and nutmeg to the pastry flour, combined them into a batter and made some “funnel cake”, served with confectioners sugar.
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pepperhead212
- Super Green Thumb
- Posts: 3147
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
I made a delicious Mexican style dish today, with a chipotle sauce, and some pintos, along with a butternut squash, diced up, and simmered with them. I started by soaking 1 oz of dried tomatoes (about a lb equivalent) in 1½ c hot water. Then I put 1¼ c dried pintos in the Instant Pot, with 4 c water, ¼ tsp baking soda, and about a half tb of salt. I set that to cook 20 min, then release naturally - a little short, but it simmered a while later. Meanwhile, I pan roasted 8 cloves of garlic in a skillet, over medium heat, and toasted 3 moritas in the pan, pressing on each side about 10-12 sec/side, until blistered and slightly smoking, then put in to soak with the tomatoes. When the garlic was softened, I let it cool, peeled it, and put it in the Vitamix with the tomatoes, peppers, soaking liquid, 1 tsp Mexican oregano, 1 tsp of that coriander/cumin powder (something I make to use in my Indian cooking, but works well in the Mexican dishes, too), and about a tsp of salt, then blended to a thick paste. Then I rinsed out the container with about 1/2 c water. Then I cut up the butternut squash, and diced a medium yellow onion, and put it into the wok with about 2 tb olive oil, to sauté over medium heat. By now, the beans are finished and I strained them, and let them drain.
When the onion started getting a little color, I added the sauce, plus half of one of those Mexican chocolate disks, chopped up, turned the heat up a little, and cooked, scraping the pan constantly for about 7 minutes - until the sauce is very thick, and the spatula leaves a trail in the pan. Then, I added about 1½ c water, the butternut cubes, and the pintos, corrected the salt, and simmered about 15 minutes (the squash was still crunchy), then another 15 minutes, and it was done just right.
If I had planned this in advance, I would have gotten the tortillas out of the freezer this morning, but I only have those for tomorrow, now. I only had the last two of the last pack sort of broken up, which I toasted the pieces of, and broke them up more, and tore up the lettuce, as well - whatever works!
1 oz dried tomatoes, and 3 mirita peppers, soaking in 1 1/2 c water. by pepperhead212, on Flickr
Those tomatoes and Morita peppers, ground to a very thick paste. I rinsed the container out with about 1/2 c water. by pepperhead212, on Flickr
Chipotle sauce, ready to cook down. by pepperhead212, on Flickr
Cooked down chipotle sauce, showing the thickness. by pepperhead212, on Flickr
That last butternut of the year, I wasn't sure that would ripe, but it was orange all the way through. by pepperhead212, on Flickr
The pre-cooked pintos, peeled and diced butternut, and about 1 1/2 c water, added to the cooked down sauce, to simmer. by pepperhead212, on Flickr
Here's the mix after simmering 15 minutes. The butternut was still quite crunchy, so I simmered it about as long again. by pepperhead212, on Flickr
Here's the finished dish, after about 30 minutes simmering, getting darker and thicker. by pepperhead212, on Flickr
Here's some of the last of the outside lettuce, I'd usually use whole, with the whole tortillas, but last 2 were broken up. by pepperhead212, on Flickr
The finished dish, with the torn up tortilla pieces, with some lettuce to use in pieces. by pepperhead212, on Flickr
When the onion started getting a little color, I added the sauce, plus half of one of those Mexican chocolate disks, chopped up, turned the heat up a little, and cooked, scraping the pan constantly for about 7 minutes - until the sauce is very thick, and the spatula leaves a trail in the pan. Then, I added about 1½ c water, the butternut cubes, and the pintos, corrected the salt, and simmered about 15 minutes (the squash was still crunchy), then another 15 minutes, and it was done just right.
If I had planned this in advance, I would have gotten the tortillas out of the freezer this morning, but I only have those for tomorrow, now. I only had the last two of the last pack sort of broken up, which I toasted the pieces of, and broke them up more, and tore up the lettuce, as well - whatever works!
1 oz dried tomatoes, and 3 mirita peppers, soaking in 1 1/2 c water. by pepperhead212, on FlickrThose tomatoes and Morita peppers, ground to a very thick paste. I rinsed the container out with about 1/2 c water. by pepperhead212, on FlickrChipotle sauce, ready to cook down. by pepperhead212, on FlickrCooked down chipotle sauce, showing the thickness. by pepperhead212, on FlickrThat last butternut of the year, I wasn't sure that would ripe, but it was orange all the way through. by pepperhead212, on FlickrThe pre-cooked pintos, peeled and diced butternut, and about 1 1/2 c water, added to the cooked down sauce, to simmer. by pepperhead212, on FlickrHere's the mix after simmering 15 minutes. The butternut was still quite crunchy, so I simmered it about as long again. by pepperhead212, on FlickrHere's the finished dish, after about 30 minutes simmering, getting darker and thicker. by pepperhead212, on FlickrHere's some of the last of the outside lettuce, I'd usually use whole, with the whole tortillas, but last 2 were broken up. by pepperhead212, on FlickrThe finished dish, with the torn up tortilla pieces, with some lettuce to use in pieces. by pepperhead212, on FlickrI have one more bowl of nishime. I decided to see what was left in the refrigerator. Aparagus was too far gone, but I still have half a cucumber, portabella mushrooms, celery, carrots, yukon gold potatoes, and broccoli from Sam's club. I found a pork chop rice and broccoli dish in one of the cookbooks I have been reviewing. I could not make it quite that way. It called for instant rice, I have real rice. I did not want to bake it in the oven, so I did some different things
Cooked 2 cups of regular short grain rice in the rice cooker with 1 carrot cut in
1/2 inch pieces, 3 fresh mushrooms. I did not know if the broccoli would be over cooked so I cooked the broccoli florets in the microwave with some water. I did not have pork chops, but I did have a piece of pork butt, so I cut the pork butt into a couple of boneless pork steaks and pan fried it with Mrs. Dash and pepper.
After the rice was done, the vegetables were cooked. I added the can of cream of chicken soup, but it was still on the dry side. So, I added the water and some almond milk with the broccoli. Re seasoned with cumin, cajun seasoning, pepper, and more Mrs Dash. I undercooked the frozen pork, so I cut it into pieces and microwaved them until they were done. I stirred everything into the rice pot and put the pork pieces on top. Not quite a one pot meal since I used the rice cooker and the microwave, but it still got done in less than 45 minutes and I will have a one dish meal for the next 3 days.
I still have half a cucumber, broccoli florets, and mushrooms left. I have an avocado left too. I had 2 Hass avocados for breakfast with sugar. I was surprised it was still good. I have had it for a couple of weeks. I usually put the avocado in smoothies, but I forgot to use them.
I was going to go shopping today, but since I found all the ingredients in the frig and freezer, I guess that will be put off for a few days more.
Cooked 2 cups of regular short grain rice in the rice cooker with 1 carrot cut in
1/2 inch pieces, 3 fresh mushrooms. I did not know if the broccoli would be over cooked so I cooked the broccoli florets in the microwave with some water. I did not have pork chops, but I did have a piece of pork butt, so I cut the pork butt into a couple of boneless pork steaks and pan fried it with Mrs. Dash and pepper.
After the rice was done, the vegetables were cooked. I added the can of cream of chicken soup, but it was still on the dry side. So, I added the water and some almond milk with the broccoli. Re seasoned with cumin, cajun seasoning, pepper, and more Mrs Dash. I undercooked the frozen pork, so I cut it into pieces and microwaved them until they were done. I stirred everything into the rice pot and put the pork pieces on top. Not quite a one pot meal since I used the rice cooker and the microwave, but it still got done in less than 45 minutes and I will have a one dish meal for the next 3 days.
I still have half a cucumber, broccoli florets, and mushrooms left. I have an avocado left too. I had 2 Hass avocados for breakfast with sugar. I was surprised it was still good. I have had it for a couple of weeks. I usually put the avocado in smoothies, but I forgot to use them.
I was going to go shopping today, but since I found all the ingredients in the frig and freezer, I guess that will be put off for a few days more.
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pepperhead212
- Super Green Thumb
- Posts: 3147
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
Tonight I made a one dish meal in the Instant Pot, to use up some things out of the freezer and the fridge, as well as some of that basil, out of the hydroponics! I had 8 oz of ham (the vacuum seal was broken), and about 1¼ lbs of shrimp in the freezer, that needed used, and some green peas and celery in the fridge I wanted to use, and that basil was getting overgrown, so I had to cut it.
I started out by soaking about 2 lbs worth of dried tomatoes in hot water. Then I soaked 3/4 oz boletus mushrooms in hot water (I was first thinking of Italian, when I did this, but it went well with all this). Then I soaked 2/3 c toor dal in warm water, to add some nutrition to the rice. Then I started cutting up all the ingredients, starting with a large onion, which I put in the IP, with about 4 tb olive oil, on Sauté medium. I diced up a large bell pepper, and about 1½ c celery, adding those as they were cut, along with the ham. Then I cleaned those boletus, saving the washing water, and minced those up and added to the IP, stirring frequently, and added 6 minced garlic cloves, and after a minute, I added about ½ c vermouth, letting it boil down, while I prepped the tomatoes, blending them to a paste, with half the basil, then rinsing the Vitamix out with the soaking water from the tomatoes and boletus.
The IP had almost cooked down, and I then added the powdered bay leaf, a generous tsp of marjoram, a tsp of cloves, a tsp of crushed Thai pepper, stirred it briefly, then added the tomatoes, rinsing out the VM with enough of that soaking water to make about 4½ c. Then I drained and rinsed the dal, and added this, along with 1 1/3 c parboiled rice, added a tb of soy sauce, and a little more salt, then put the lid on, and set it on Rice mode, which is on low pressure, 12 minutes, and let the pressure release 10 minutes, then released the rest of the pressure. Then I stirred the rest of the basil, chopped up, and those leftover green peas in, then put some shrimp on top to steam for a serving. When I reheat some, I'll put some on top for each serving, in the second half of the heating.
Starting out a batch of Jambalaya, with a hint (or more!) of Italian, with a bunch of basil added to it. by pepperhead212, on Flickr
Here's the basil, from the hydroponics, before blending half with the tomatoes, adding the rest after rice cooks. by pepperhead212, on Flickr
The rice and lentils cooked, before adding the green peas and topping with some of the shrimp, to cook briefly, for one helping. by pepperhead212, on Flickr
The jambalaya, after stirring in the green peas and second half of the basil, and topping with a few shrimp, for one serving. by pepperhead212, on Flickr
My Italian style Jambalaya, with basil, and a few shrimp placed on top in the Instant Pot, to steam for 5 minutes. by pepperhead212, on Flickr
I started out by soaking about 2 lbs worth of dried tomatoes in hot water. Then I soaked 3/4 oz boletus mushrooms in hot water (I was first thinking of Italian, when I did this, but it went well with all this). Then I soaked 2/3 c toor dal in warm water, to add some nutrition to the rice. Then I started cutting up all the ingredients, starting with a large onion, which I put in the IP, with about 4 tb olive oil, on Sauté medium. I diced up a large bell pepper, and about 1½ c celery, adding those as they were cut, along with the ham. Then I cleaned those boletus, saving the washing water, and minced those up and added to the IP, stirring frequently, and added 6 minced garlic cloves, and after a minute, I added about ½ c vermouth, letting it boil down, while I prepped the tomatoes, blending them to a paste, with half the basil, then rinsing the Vitamix out with the soaking water from the tomatoes and boletus.
The IP had almost cooked down, and I then added the powdered bay leaf, a generous tsp of marjoram, a tsp of cloves, a tsp of crushed Thai pepper, stirred it briefly, then added the tomatoes, rinsing out the VM with enough of that soaking water to make about 4½ c. Then I drained and rinsed the dal, and added this, along with 1 1/3 c parboiled rice, added a tb of soy sauce, and a little more salt, then put the lid on, and set it on Rice mode, which is on low pressure, 12 minutes, and let the pressure release 10 minutes, then released the rest of the pressure. Then I stirred the rest of the basil, chopped up, and those leftover green peas in, then put some shrimp on top to steam for a serving. When I reheat some, I'll put some on top for each serving, in the second half of the heating.
Starting out a batch of Jambalaya, with a hint (or more!) of Italian, with a bunch of basil added to it. by pepperhead212, on FlickrHere's the basil, from the hydroponics, before blending half with the tomatoes, adding the rest after rice cooks. by pepperhead212, on FlickrThe rice and lentils cooked, before adding the green peas and topping with some of the shrimp, to cook briefly, for one helping. by pepperhead212, on FlickrThe jambalaya, after stirring in the green peas and second half of the basil, and topping with a few shrimp, for one serving. by pepperhead212, on FlickrMy Italian style Jambalaya, with basil, and a few shrimp placed on top in the Instant Pot, to steam for 5 minutes. by pepperhead212, on FlickrLooks good. Yesterday, I made German potato salad, to use up what I already had in the house.
Today, I was going to do some Mexican food. Spanish rice, breakfast burritos, bean and beef freezer burritos, guacamole. The plan was to use up the low carb tortillas that have been languishing in the frig, I had ground beef, an avocado that needs to be used, and a can of refried beans and enchilada sauce, and salsa. I got around to making the Taco seasoning (salt free version)
Taco seasoning
2 tablespoons Chili powder
2 tsp onion powder
2 tsp garlic powder
1.5 tsp cumin
1 tsp oregano
2 tsp paprika
1 tsp no salt ( potassium salt substitute)
2 tsp black pepper
1/4 tsp pepper flakes
I did not get around to the rest because I spent most of the day shopping for the other ingredients. I went to Sam's Club I got the sour cream, avocado, mushrooms, tortilla chips, and eggs. They had no rotisserie chickens, no chicken breast, no pork, or garden salad.
I went to Walmart, I got the canned green chilies ( I had to hunt for it. It was in the pasta aisle instead of the international aisle. I don't do Mexican much. I got a bottle of crush orange soda ( for the dessert I did not have time to make). I did find a red onion, a couple of bananas, carrots, romaine lettuce, bleach,
I ended up at Costco around 1 p.m. I got 3 hotdogs (one was lunch), 1 chocolate ice cream cup (dessert first). I got some vitamins, soy sauce, oyster sauce, and ham slices.They did have rotisserie chickens so I got one, They did not have boneless pork loin chops, they had chicken breasts, but I got the rotisserie chicken. I got char siu, I was going to make guacamole, but instead I got sushi for my orchid meeting tonight.
I will try to make the rest of these things another day. At least I have all the ingredients except the cilantro, which I am leaving out. I have to go shopping again because I did not get the Bartenders Friend, but it can wait for another trip. I have to work around the food availability problems. The barge came in on Sunday, the next one will come in on Wednesday.
Today, I was going to do some Mexican food. Spanish rice, breakfast burritos, bean and beef freezer burritos, guacamole. The plan was to use up the low carb tortillas that have been languishing in the frig, I had ground beef, an avocado that needs to be used, and a can of refried beans and enchilada sauce, and salsa. I got around to making the Taco seasoning (salt free version)
Taco seasoning
2 tablespoons Chili powder
2 tsp onion powder
2 tsp garlic powder
1.5 tsp cumin
1 tsp oregano
2 tsp paprika
1 tsp no salt ( potassium salt substitute)
2 tsp black pepper
1/4 tsp pepper flakes
I did not get around to the rest because I spent most of the day shopping for the other ingredients. I went to Sam's Club I got the sour cream, avocado, mushrooms, tortilla chips, and eggs. They had no rotisserie chickens, no chicken breast, no pork, or garden salad.
I went to Walmart, I got the canned green chilies ( I had to hunt for it. It was in the pasta aisle instead of the international aisle. I don't do Mexican much. I got a bottle of crush orange soda ( for the dessert I did not have time to make). I did find a red onion, a couple of bananas, carrots, romaine lettuce, bleach,
I ended up at Costco around 1 p.m. I got 3 hotdogs (one was lunch), 1 chocolate ice cream cup (dessert first). I got some vitamins, soy sauce, oyster sauce, and ham slices.They did have rotisserie chickens so I got one, They did not have boneless pork loin chops, they had chicken breasts, but I got the rotisserie chicken. I got char siu, I was going to make guacamole, but instead I got sushi for my orchid meeting tonight.
I will try to make the rest of these things another day. At least I have all the ingredients except the cilantro, which I am leaving out. I have to go shopping again because I did not get the Bartenders Friend, but it can wait for another trip. I have to work around the food availability problems. The barge came in on Sunday, the next one will come in on Wednesday.
I finally got around to making my burritos today. I did not think it would take so long. It was pretty good to o.k. I don't really eat or like this kind of food. I had some things in my pantry I wanted to use up I.e. salsa, refried beans, low carb tortillas, and enchillada sauce ( I ended up forgetting to use the enchillada sauce.
I made the taco seasoning the other day.
Today I made the rest of the filling for the burritos.
Spanish Rice
2 cups long grain rice washed and drained
1 tablespoon minced garlic
1/2 cup minced onion
1 package sazon
1 packet chicken bouillon ( I used the packet from ramen noodles)
8 oz tomato sauce ( I was supposed to use enchillada sauce. OOPs)
4 cups water
1 tsp salt ( I used a lot less and I added Mrs. Dash garlice and herb seasoning for part of the salt
1/2 teaspoon black pepper. ( I use more.)
1/8 tsp cajun seasoning ( for a little heat. It was not in the recipe.
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
Wash the rices and drain. In a pan ,( A wok would havee been better. I used a 10 inch frying pan, it was a little too smal. ). Heat a tablespoon of oil. Add the rice and fry until it gets slightly toasted. Add the minced garlic and onion and suate until the onion is soft. Add all of the seasoning. Stir well add the tomato sauce (or enchillada sauce) and 4 cups of water. Stir to combine. Reduce heat to a simmer, cover and cook for about 20 minutes until rice is done. After sauteeing rice. I could have transferred it to a rice cooker but long grain rice takes more water than short grain, so I ended up cooking rice the old fashioned way. Remove from heat when done and fluff rice. Transfer to another bowl
Taco meat
1 lb ground beef ( ground turkey or chicken are options as well)
1 tablespoon minced garlic
1/2 cup minced onions
chopped olives and jalapenos are optional
1 can diced green chiles
8 oz tomato sauce
1 cup water or chicken broth
4 tablespoons taco seasoning
salt and pepper to taste
Saute ground beef until browned. Drain fat. add the minced garlic and onion and cook until onions are soft. add in the canned chiles and optional olives or jalapenos. Stir together. Add tomato sauce and water along with taco seasoning. Simmer 10 minutes stirring occasionally. Set aside when done.
Refried beans: I took the easy way out and reheated canned refried beans
10 tortillas toasted in a dry pan. Set aside.
Assembly:
I made different fillings. These are to be frozen for later.
Beef and bean
beef, bean, and rice
Beef , bean and rice with sour cream ( I had this one for lunch)
Beans and rice.
I forgot to put cheese in these, but I did not have room anyway.
Toppings
sour cream
salsa
cheese
I have leftover Spanish rice, taco meat and 10 more tortillas for another day.
I am too tired to make anymore today. The rice and taco meat can be frozen.
For lunch I made a plate lined with romaine lettuce with poppy seed dressing.
I made two burritos with beef, beans, rice and I added sour cream. Topped with salsa. I forgot to put cheese in the burrito, but I did not miss it.
I made the taco seasoning the other day.
Today I made the rest of the filling for the burritos.
Spanish Rice
2 cups long grain rice washed and drained
1 tablespoon minced garlic
1/2 cup minced onion
1 package sazon
1 packet chicken bouillon ( I used the packet from ramen noodles)
8 oz tomato sauce ( I was supposed to use enchillada sauce. OOPs)
4 cups water
1 tsp salt ( I used a lot less and I added Mrs. Dash garlice and herb seasoning for part of the salt
1/2 teaspoon black pepper. ( I use more.)
1/8 tsp cajun seasoning ( for a little heat. It was not in the recipe.
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
Wash the rices and drain. In a pan ,( A wok would havee been better. I used a 10 inch frying pan, it was a little too smal. ). Heat a tablespoon of oil. Add the rice and fry until it gets slightly toasted. Add the minced garlic and onion and suate until the onion is soft. Add all of the seasoning. Stir well add the tomato sauce (or enchillada sauce) and 4 cups of water. Stir to combine. Reduce heat to a simmer, cover and cook for about 20 minutes until rice is done. After sauteeing rice. I could have transferred it to a rice cooker but long grain rice takes more water than short grain, so I ended up cooking rice the old fashioned way. Remove from heat when done and fluff rice. Transfer to another bowl
Taco meat
1 lb ground beef ( ground turkey or chicken are options as well)
1 tablespoon minced garlic
1/2 cup minced onions
chopped olives and jalapenos are optional
1 can diced green chiles
8 oz tomato sauce
1 cup water or chicken broth
4 tablespoons taco seasoning
salt and pepper to taste
Saute ground beef until browned. Drain fat. add the minced garlic and onion and cook until onions are soft. add in the canned chiles and optional olives or jalapenos. Stir together. Add tomato sauce and water along with taco seasoning. Simmer 10 minutes stirring occasionally. Set aside when done.
Refried beans: I took the easy way out and reheated canned refried beans
10 tortillas toasted in a dry pan. Set aside.
Assembly:
I made different fillings. These are to be frozen for later.
Beef and bean
beef, bean, and rice
Beef , bean and rice with sour cream ( I had this one for lunch)
Beans and rice.
I forgot to put cheese in these, but I did not have room anyway.
Toppings
sour cream
salsa
cheese
I have leftover Spanish rice, taco meat and 10 more tortillas for another day.
I am too tired to make anymore today. The rice and taco meat can be frozen.
For lunch I made a plate lined with romaine lettuce with poppy seed dressing.
I made two burritos with beef, beans, rice and I added sour cream. Topped with salsa. I forgot to put cheese in the burrito, but I did not miss it.
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I made jook with the rest of the rotisserie chicken carcass. I did freeze some of the breast meat for another time.
I had it for 3 days. Today I could have made two servings, but I wanted to finish it. This is the first time I made so little. I usually have to eat it for 5 days. It was a little thick so I had to add some water to it to loosen it up.
Because it was the last serving. I raided the fridge for the next couple of meals
Eggplant and tomatoes from the garden. Bell pepper and onions I had in the house. Ginger I preserved last year. Beef sirloin from the freezer.
I stewed the eggplant in shoyu, sugar, and dashi. I usually make pork with eggplant or spicy eggplant, but I did not have any pork only pork sausage.
I made beef tomato with the other things
5 oz beef sirloin cut into thin strips. it is easier to do this when the beef is still partially frozen
Marinade: 1 tablespoon cornstarch, 3 packets truvia ( I don't use a lot of sugar), 3 tablespoons soy sauce. 1 tablespoon sherry. ( I should have used the ginger infused sherry, but I did not think about that soon enough. 1/8 tsp baking soda. Massage marinade in to beef and marinate 30 minutes in the refrigerator.
In the meantime the eggplant was stewing, so I cut up the other vegetables
1 onion cut into eighths
1 bell pepper cut into 2 inch strips,
2 cups of tomatoes. ( Usually, a slicing tomato would be used, but I had grape tomatoes from the garden.
Heat about a tablespoon of oil in a wok or frying pan. Add in onions and stir fry until crisp tender, remove and set aside. Next add bell peppers and stir fry until crisp tender. I added 1 piece of ginger and garlic powder ( garlic could be added instead). Stir fry seasonings with bell pepper until crisp tender and remove and set aside.
Add more oil to the pan if needed and stir fry the beef until it is no longer pink. Since I had the stewing liquid from the eggplant, I used about a 1/2 cup to braise the beef covered for 15 minutes. Added back the cooked vegetables and tomatoes. Added two tablespoons of infused ginger sherry. I did add a tablespoon of oyster sauce and black pepper as well. Simmered for another 10 minutes till done. The thickness was good enough so I did not have to thicken it at the end.
This will be my meals for the next couple of days. The grape tomatoes don't break down as easily as slicers, but it will be o.k. I just have to cook some rice tomorrow.
I have some stewed eggplant left but I can add it to the next meal.
I had it for 3 days. Today I could have made two servings, but I wanted to finish it. This is the first time I made so little. I usually have to eat it for 5 days. It was a little thick so I had to add some water to it to loosen it up.
Because it was the last serving. I raided the fridge for the next couple of meals
Eggplant and tomatoes from the garden. Bell pepper and onions I had in the house. Ginger I preserved last year. Beef sirloin from the freezer.
I stewed the eggplant in shoyu, sugar, and dashi. I usually make pork with eggplant or spicy eggplant, but I did not have any pork only pork sausage.
I made beef tomato with the other things
5 oz beef sirloin cut into thin strips. it is easier to do this when the beef is still partially frozen
Marinade: 1 tablespoon cornstarch, 3 packets truvia ( I don't use a lot of sugar), 3 tablespoons soy sauce. 1 tablespoon sherry. ( I should have used the ginger infused sherry, but I did not think about that soon enough. 1/8 tsp baking soda. Massage marinade in to beef and marinate 30 minutes in the refrigerator.
In the meantime the eggplant was stewing, so I cut up the other vegetables
1 onion cut into eighths
1 bell pepper cut into 2 inch strips,
2 cups of tomatoes. ( Usually, a slicing tomato would be used, but I had grape tomatoes from the garden.
Heat about a tablespoon of oil in a wok or frying pan. Add in onions and stir fry until crisp tender, remove and set aside. Next add bell peppers and stir fry until crisp tender. I added 1 piece of ginger and garlic powder ( garlic could be added instead). Stir fry seasonings with bell pepper until crisp tender and remove and set aside.
Add more oil to the pan if needed and stir fry the beef until it is no longer pink. Since I had the stewing liquid from the eggplant, I used about a 1/2 cup to braise the beef covered for 15 minutes. Added back the cooked vegetables and tomatoes. Added two tablespoons of infused ginger sherry. I did add a tablespoon of oyster sauce and black pepper as well. Simmered for another 10 minutes till done. The thickness was good enough so I did not have to thicken it at the end.
This will be my meals for the next couple of days. The grape tomatoes don't break down as easily as slicers, but it will be o.k. I just have to cook some rice tomorrow.
I have some stewed eggplant left but I can add it to the next meal.
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pepperhead212
- Super Green Thumb
- Posts: 3147
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
I made a version of jambalaya tonight, substituting some codfish pieces, in place of the shrimp. Otherwise, the usual jambalaya recipe I used, starting with the onion, red bell pepper, and stalk of celery, diced up, and cooked in some olive oil about 5 minutes, adding some thyme, powdered bay leaf, and cloves, with a little Thai pepper for some heat, plus the 6 cloves of minced garlic. After cooking the spices briefly, then added a lb of ham, diced up, and cooked a couple of minutes, I added .75 oz of dried tomatoes, soaked in 1½ c hot water, then blended smooth, which I used in place of tomato paste, then added some white vermouth, and some water to get close to 4 c liquid. Added a little salt, and 1½ c parboiled basmati rice, mixed, well, covered, then cooked the rice done, about 25 minutes. Then I set the cod pieces on top, and let them steam 4 minutes. I'll just repeat that with some more codfish pieces, each time I reheat some leftovers.
cod pieces placed on jambalaya, to steam 4 minutes or so. by pepperhead212, on Flickr
Finished jambalaya type dish, with ham, and codfish pieces added in place of shrimp. by pepperhead212, on Flickr
cod pieces placed on jambalaya, to steam 4 minutes or so. by pepperhead212, on FlickrFinished jambalaya type dish, with ham, and codfish pieces added in place of shrimp. by pepperhead212, on Flickr-
pepperhead212
- Super Green Thumb
- Posts: 3147
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
I made a version of chole masala, to take to my friend's tomorrow - one with some chicken in it, plus some greens from the garden, some of that escarole, and a few of those huge senposai greens.
I started by soaking 1½ c chickpeas in some brine, with a little baking soda, about 7 hours, then drained, rinsed, then put it in the IP with 2 c water, 1/2 tsp salt, 1/2 tsp asafoetida, and a large black cardamom pod, and set it to pressure cook 30 minutes, and release naturally. I drained them, saving the liquid.
I started out with a couple tb of ghee in the Instant Pot, with a chopped up medium sized onion, on Sauté medium, for about 5 minutes, while mincing up about a tb each of garlic and ginger and measured out 1 tb coriander powder, 4 tsp cumin powder, 4 tsp sweet paprika (this is to make it w/o heat, for a friend), and 1 tsp turmeric. Then I added ginger and garlic, and sautéed 30 sec, and added the spices, and sautéed another 30 seconds. Then I stirred in the cleaned and torn up greens (a little over 12 oz), and stirred, until they wilted and reduced, then added a small can (15 oz) of crushed tomatoes, plus about 3/4 c of the water the chickpeas were cooked in. I stirred this up, placed a little over 2 lbs of skinned dark meat chicken on top, put the lid on, hit Off, then set the Pressure cook mode on 16 minutes, then let pressure release naturally. I removed the chicken, to cool, then added the chickpeas, and about 3 tb mung dal, to thicken it a little, then let it simmer, while the chicken cooled, and I then pulled the chicken from the bones, cut it up, then put it into the pot. I let it heat up, stirred in a little soy sauce (not traditional, but I often use this to add a little salt, in Indian food), then chopped up about a half cup of cilantro, and added that, to finish it off.
Greens, just starting to cook down. by pepperhead212, on Flickr
Greens, after cooking down about 3/4, before adding the chicken, to pressure cook. by pepperhead212, on Flickr
Chicken chole masala, with some greens in it, after I took the cooked chicken out, to cool. by pepperhead212, on Flickr
Chicken chole masala, with some greens in it, and adding the cooked chick peas. by pepperhead212, on Flickr
Chicken chole masala, with some mung dal added, to thicken it slightly. by pepperhead212, on Flickr
The chicken, cooled and removed from the bones, ready to add back to the pot. by pepperhead212, on Flickr
The almost finished chicken chole masala, with the mung dal almost thickening it. by pepperhead212, on Flickr
Finished chole masala, with some chicken and greens added. by pepperhead212, on Flickr
I started by soaking 1½ c chickpeas in some brine, with a little baking soda, about 7 hours, then drained, rinsed, then put it in the IP with 2 c water, 1/2 tsp salt, 1/2 tsp asafoetida, and a large black cardamom pod, and set it to pressure cook 30 minutes, and release naturally. I drained them, saving the liquid.
I started out with a couple tb of ghee in the Instant Pot, with a chopped up medium sized onion, on Sauté medium, for about 5 minutes, while mincing up about a tb each of garlic and ginger and measured out 1 tb coriander powder, 4 tsp cumin powder, 4 tsp sweet paprika (this is to make it w/o heat, for a friend), and 1 tsp turmeric. Then I added ginger and garlic, and sautéed 30 sec, and added the spices, and sautéed another 30 seconds. Then I stirred in the cleaned and torn up greens (a little over 12 oz), and stirred, until they wilted and reduced, then added a small can (15 oz) of crushed tomatoes, plus about 3/4 c of the water the chickpeas were cooked in. I stirred this up, placed a little over 2 lbs of skinned dark meat chicken on top, put the lid on, hit Off, then set the Pressure cook mode on 16 minutes, then let pressure release naturally. I removed the chicken, to cool, then added the chickpeas, and about 3 tb mung dal, to thicken it a little, then let it simmer, while the chicken cooled, and I then pulled the chicken from the bones, cut it up, then put it into the pot. I let it heat up, stirred in a little soy sauce (not traditional, but I often use this to add a little salt, in Indian food), then chopped up about a half cup of cilantro, and added that, to finish it off.
Greens, just starting to cook down. by pepperhead212, on FlickrGreens, after cooking down about 3/4, before adding the chicken, to pressure cook. by pepperhead212, on FlickrChicken chole masala, with some greens in it, after I took the cooked chicken out, to cool. by pepperhead212, on FlickrChicken chole masala, with some greens in it, and adding the cooked chick peas. by pepperhead212, on FlickrChicken chole masala, with some mung dal added, to thicken it slightly. by pepperhead212, on FlickrThe chicken, cooled and removed from the bones, ready to add back to the pot. by pepperhead212, on FlickrThe almost finished chicken chole masala, with the mung dal almost thickening it. by pepperhead212, on FlickrFinished chole masala, with some chicken and greens added. by pepperhead212, on Flickr-
pepperhead212
- Super Green Thumb
- Posts: 3147
- Joined: Wed Oct 15, 2014 1:52 pm
- Location: Woodbury NJ Zone 7a/7b
I had 12 oz of portabella mushrooms I had to use up, so I started making a soup, starting with some black chickpeas. I pressure cooked 1 1/3 c of those plus 5 c water, and ½ tsp baking soda plus a tsp of salt, for 35 minutes in the Instant Pot, then let it reduce naturally. Then I drained, and rinsed them, and returned to the IP, with 3/4 c pearl barley, plus 5 c water, and about 2 tsp dark soy sauce (more salt in anchovies and olives later), then pressure cooked them together for 25 minutes, and let release naturally. I took enough of the cooking liquid to soak 2 oz dried tomatoes, plus a little more water to get to 24 oz, then soaked, while cutting up everything - 1 medium sized onion, chopped, 6 cloves garlic minced with about a tb each of fresh rosemary, sage, and Syrian oregano. Then I minced up 8 anchovies, and measured out the olive paste. I cut up the mushrooms up, then steamed them in a wok briefly, with just a couple tb of water, and then cooked the water off, then added a tb of olive oil, and cooked several minutes, to brown, then set aside.
I blended the softened tomatoes in the Vitamix, along with the stems of the mushrooms - something that is usually discarded with portabella mushrooms, since they are fibrous, but they just blended smooth, in the VM.
I started in the IP with about 3 tb olive oil on Sauté medium, for about 7 minutes, then added that garlic/herb mince, and cooked 1 minute, added the anchovies, 4 tb black olive paste, and about 1½ tb green olive paste, cooked about 30 sec, then dumped the tomato mix on them. Then I rinsed the VM out with 8 more oz of water, and added that (this basically adds up to 2 lbs tomatoes). I simmered this about 5 minutes, then stirred in those browned mushrooms, the pre-cooked chickpeas and barley, added about a cup more water, about 3/4 tsp black pepper (needed no more salt), and set to pressure cook just 2 more minutes, then released naturally (this was mostly the pre cooking and post cooking - that's why the short time). The first thing I smelled, when I opened the pot was the olives! I added about a half cup of minced parsley, then some grated Reggiano when served. Got about 2 qt, plus a pint of leftovers.
Some pearl barley and black chickpeas (Kala chana), cooked together, for a mushroom dish. by pepperhead212, on Flickr
The tomato sauce for the barley and chickpea soup, with mostly Italian flavors. by pepperhead212, on Flickr
The almost finished mushroom/chickpea/barley soup, before briefly cooking a little longer. by pepperhead212, on Flickr
Finished soup, with a half cup of chopped parsley added at the end. by pepperhead212, on Flickr
Finished soup, topped with some grated reggiano. by pepperhead212, on Flickr
The actual work time for this dish was much less than what it took to cook the chickpeas and the barley. And probably less than it takes to type this!
I blended the softened tomatoes in the Vitamix, along with the stems of the mushrooms - something that is usually discarded with portabella mushrooms, since they are fibrous, but they just blended smooth, in the VM.
I started in the IP with about 3 tb olive oil on Sauté medium, for about 7 minutes, then added that garlic/herb mince, and cooked 1 minute, added the anchovies, 4 tb black olive paste, and about 1½ tb green olive paste, cooked about 30 sec, then dumped the tomato mix on them. Then I rinsed the VM out with 8 more oz of water, and added that (this basically adds up to 2 lbs tomatoes). I simmered this about 5 minutes, then stirred in those browned mushrooms, the pre-cooked chickpeas and barley, added about a cup more water, about 3/4 tsp black pepper (needed no more salt), and set to pressure cook just 2 more minutes, then released naturally (this was mostly the pre cooking and post cooking - that's why the short time). The first thing I smelled, when I opened the pot was the olives! I added about a half cup of minced parsley, then some grated Reggiano when served. Got about 2 qt, plus a pint of leftovers.
Some pearl barley and black chickpeas (Kala chana), cooked together, for a mushroom dish. by pepperhead212, on FlickrThe tomato sauce for the barley and chickpea soup, with mostly Italian flavors. by pepperhead212, on FlickrThe almost finished mushroom/chickpea/barley soup, before briefly cooking a little longer. by pepperhead212, on FlickrFinished soup, with a half cup of chopped parsley added at the end. by pepperhead212, on FlickrFinished soup, topped with some grated reggiano. by pepperhead212, on FlickrThe actual work time for this dish was much less than what it took to cook the chickpeas and the barley. And probably less than it takes to type this!
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applestar
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Isn’t it amazing how much greens cook down?
I’ve been tasked by my family to cook up the harvested greens in timely manner so the refrigerator doesn’t get overcrowded
I made Cabbage (nominally) and Polish sausage the other day.
Started out by sautéing chopped onions in the iPot, then added one whole link of Polish Kielbasa sliced in 1/4” to 1/2” diagonal disks. Although I started out with EVOO, there wasn’t enough moisture and the bottom kept scorching, forcing me to turn off the iPot to cool down (and self-deglaze) every so often.
To help cool it down and add moisture, I started adding roughly chopped overwintered Alcosa mini savoy cabbage bolted side shoots/culled sideheads, plus chopped garlic scapes, turnip greens, beet greens, kohlrabi greens, bolted leaf celery’s stalks and leaves, carrot tops, and culled, too small baby carrots and beets.
At this point, while the greens were still uncooked, I thought I added too much “greens”, so I added a big 1/2~3/4” slab of Polish bacon ”diced” into 1/4” bits… and ended up thinking that might have been a little too much. So then I added randomly chopped (cut on diagonal while rolling after each cut) storebought carrots, and decided I could add twice as much of that — ending up with 2 medium carrots per person in the entire pot.
By this time, the “greens” had mostly cooked down, so I added enough water to cover about 1/3 way up and then added Rice milk to about 1/2 way to “mellow” the flavors (this could be milk or cream) …I didn’t add any seasoning since the Kielbasa and bacon would have plenty.
Then switched the iPot to Warm on HIGH and then locked the lid, which immediately pressurized. I let the pot continue to stay at this low pressure for about 20 minutes, and when the pressure didn’t come down on its own, vented and started serving, but left it on Warm for self-service.
When I had my serving, the greens still had individual flavors and it was fun to come across different tastes — I like this kind of eating experience.
This was a great hit with the family.
…I’m planning to make Chinese style shrimp with mini Napa in potato starch thickened garlicky sauce next…
I’ve been tasked by my family to cook up the harvested greens in timely manner so the refrigerator doesn’t get overcrowded
I made Cabbage (nominally) and Polish sausage the other day.
Started out by sautéing chopped onions in the iPot, then added one whole link of Polish Kielbasa sliced in 1/4” to 1/2” diagonal disks. Although I started out with EVOO, there wasn’t enough moisture and the bottom kept scorching, forcing me to turn off the iPot to cool down (and self-deglaze) every so often.
To help cool it down and add moisture, I started adding roughly chopped overwintered Alcosa mini savoy cabbage bolted side shoots/culled sideheads, plus chopped garlic scapes, turnip greens, beet greens, kohlrabi greens, bolted leaf celery’s stalks and leaves, carrot tops, and culled, too small baby carrots and beets.
At this point, while the greens were still uncooked, I thought I added too much “greens”, so I added a big 1/2~3/4” slab of Polish bacon ”diced” into 1/4” bits… and ended up thinking that might have been a little too much. So then I added randomly chopped (cut on diagonal while rolling after each cut) storebought carrots, and decided I could add twice as much of that — ending up with 2 medium carrots per person in the entire pot.
By this time, the “greens” had mostly cooked down, so I added enough water to cover about 1/3 way up and then added Rice milk to about 1/2 way to “mellow” the flavors (this could be milk or cream) …I didn’t add any seasoning since the Kielbasa and bacon would have plenty.
Then switched the iPot to Warm on HIGH and then locked the lid, which immediately pressurized. I let the pot continue to stay at this low pressure for about 20 minutes, and when the pressure didn’t come down on its own, vented and started serving, but left it on Warm for self-service.
When I had my serving, the greens still had individual flavors and it was fun to come across different tastes — I like this kind of eating experience.
This was a great hit with the family.
…I’m planning to make Chinese style shrimp with mini Napa in potato starch thickened garlicky sauce next…