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applestar
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Re: Let's talk recipes -- are you as random as I am?

I couldn't find this recipe! --Copying it here for safe-keeping :wink:

Subject: Saved from the garbage...courgettes
applestar wrote:Here's my all-purpose Banana-Nut-Berry-Veg Bread Recipe. Sorry syntheticbutterfly, but you'll have to do the conversions. Enjoy! :D

Applestar's Banana-Walnut-Cranberry-Broccoli (shhh!) Bread {080115}
Adapted from: https://www.cookingforengineers.com/reci ... read/print

Use the butter and flour in the recipe to prepare a loaf pan by buttering the bottom and sides. Lightly flour the pan and tap out the excess flour (back into the flour bowl).
I used a Pyrex glass loaf pan, but any loaf pan around 5 in. by 9 in. (13 cm by 23 cm) should work.

WET INGREDIENTS:

6 Tbs. unsalted butter, melted
2 VERY~OVER ripe bananas, frozen/fresh or 2/3 cup pumpkin puree
2 Tbs honey
2/3 cup finely chopped broccoli florets/shredded zucchini (about 5") or carrots
2 large eggs
1 tsp. vanilla extract

DRY INGREDIENTS:

1-1/3 cup whole wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2/3 cup sugar
1/2 tsp. sea salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup walnuts broken up by hand into small pieces (chopping makes the pieces too small)

1/2 cup fresh/frozen cran/berries (or 1/4~1/3 cup dried?) or 1 fresh kiwi chopped

Preheat toaster oven to 350ºF.

Butter loaf pan with the butter or brush muffin pan with or without muffin paper with veg oil.

Cut up the butter and melt in a medium bowl over boiling water (or in microwave). If defrosting bananas/pumpkins, (soak in a bowl of warm water until skin is sufficiently defrosted to peel, then) put the frozen peeled bananas or cooked/puréed pumpkin in the bowl with butter to defrost.

Put the flour in a large bowl, use as much as required to dust the buttered loaf pan, then combine and whisk all the dry ingredients except for the walnuts.

Once the butter has melted, add honey. Remove from heat and mash together. Beat each egg in a small bowl then add one at a time mixing after each one. Remove from heat and add shredded veg. Add vanilla and thoroughly mix together.

Pour the wet ingredients over the dry ingredients. Add walnuts and berries. Then, using a large rubber spatula, fold the flour and the banana/pumpkin mixtures together, turning the bowl, just until no more dry flour is uncovered (DON'T OVERMIX).

Pour into the prepared loaf pan or use reg or mini muffin batter scoop to fill the pans and bake for 50/23/18 minutes or until tester comes out clean.
Cool in pan on wire rack for 10 min. then turn out and continue to cool on wire rack. Serve warm or cooled.
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Today's variation was whole stick of organic cultured unsalted butter, 1 banana, some frozen fresh immature red Kuri winter squash from the freezer (including rind and seeds) cut up in rough approx. 1/2" chunks, 1cup frozen blueberries, 1/3 cup walnuts, 2TBS brown flaxseeds, 2TBS crumbled frozen Cinnamon Basil leaves. Baked in papered muffin tins and sprinkled the top with date sugar+pumpkin pie spice blend. Baked for 12 min turned and another 12 min.

The recipe made exactly 18 delicious muffins. I already ate two.... :>
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Haha how PERFECT that the last two posts were about the banana+ bread :()

TODAY's version:
image.jpg
Bananas, walnuts, carrots, organic (not orange) dried apricots, dried candied orange peel, frozen blueberries and blackberries, cranberry cheddar cheese, pine nuts sprinkled on top of the loaf with sugar. Forgot to replace 1/3C of the flour with cornmeal as intended, so ADDED 1/3C and compensated by adding some vanilla coconut milk beverage for extra liquid and increasing the baking powder.
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HoneyBerry
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Re: Let's talk recipes -- are you as random as I am?

My next recipe experience is going to be Awakened Almonds. For those who don't know, basically sprouted almonds. I've been buying them already made at the health food store and they are so good. And healthy. They are expensive, so I want to try sprouting them myself. I hope to have a little sprout factory someday, with all kinds of sprouts, brocolli, alfalfa, etc. And a salad greens greenhouse. I'm loving these little onions I bought the other day. Purple & white pearl onions. I should be able to grow those in a greenhouse too. They are so small.
I just need more time to do these things that I'm interested in. And now I don't even have a stove. My stove top burner scared me yesterday, a short I think, a hot red flash came out of the burner while I was boiling water, lucky it didn't start a fire. This is the second time something like that happened to me. About ten years ago the burner shot a hole on through the bottom of a stainless steel pan that was holding water. I was standing over it that time and it could have hit me in the eye. Good thing I was standing back a ways. I got rid of that stove the next day. My current stove is also going away similarly. To the recycle factory it is headed. I don't like these cheaply made appliances. It's not all that old, just junky from the start. There I go, I'm rambling on.
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Scary! Was this an electric stove?
Awakened Almonds sound like a great idea. I have heard that they are very tasty. I should try those. I haven't really started growing my winter sprouts becauses it's been so warm.
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HoneyBerry
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Re: Let's talk recipes -- are you as random as I am?

Yes, electric. It was scary.
Yes, Awakened Almonds are soooo good.
I heard about the warm weather over your way on the news. It's cold here and warm over your way. Wanna trade?
ISFP "The Artist"

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applestar
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Re: Let's talk recipes -- are you as random as I am?

My corner is still warm-ish though raining. Colder weather is pushing this way though.

---

Today, I made Lamb meatballs made with yogurt, eggs, rice, minced onions, garlic, marjoram, and nutmeg... roasted in the oven on same parchment lined pan with Brussels sprouts tossed with EVOO and sesame oil and a bit of minced garlic and sea salt. YUM! :D
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applestar
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Re: Let's talk recipes -- are you as random as I am?

I made some Frozen Lavender Scented Eggnog Yogurt. Huh? You say. Yeah totally made up as usual. Image

Heated eggnog to steaming, then allowed to cool then added plain Greek yogurt -- about 1/2 cup to almost 6 cups of nog. Allowed to cool completely on the counter (not really culturing the yogurt fully) then poured into two 2C Pyrex bowls and a 1 pt. Canning jar. The bowls with snap on lids went into the freezer and was stirred twice as they froze. Stirred about 1 tsp. of dried lavender buds into one bowl. Put an oven mit cozy on the mason jar with plastic lid on and let that one culture for about 6 hrs before putting in the fridge. It was kind of loose then but seems to have set.

I'm currently eating the very last wedge of pecan pie warmed up in the oven, a la mode with the frozen lavender scented eggnog yogurt. Soooo yummy! Image
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Sourcream Quiche made with Chrusciki and oyster cracker crumb crust
image.jpg
>Chrusciki -- Polish fried dough cookies, also known as Angel Wings

Chruscikis must be DH's childhood nostalgia snacks. He or his mom keeps getting a huge box of them. He doesn't seem to remember that our kids don't eat them very quickly and they tend to go to waste.

This time, as soon as he brought them home, I decided I was going to try making cracker crumb pie crust dough out of some of them.

As it turned out, I had a craving for quiche today. I probably would have used all Chruscikis for a sweet pie, but since it was going to be a savory pie, I used about 1/4 oyster crackers and added salt. Eyeballed it with 6 Tbs of unsalted butter in a mini food processor, but it's obvious I should have used a bit more cookies and/or crackers ... May have needed full stick of butter then. A splash of whey to moisten the crumbs/butter mixture.

Custard -- used 3 eggs with 1/3 Cup sour cream and enough whey from making ricotta cheese to make up to 1/2 Cup, but I could have used 4 eggs if I had made enough pie crust to fully line the quiche pan to the rim. nutmeg and black peppers.

Filling -- Sautéed onions, carrots, celery, a tiny bit of minced red jalapeño for color and hidden prickles of heat, fresh parsley, kale, shiitake, frozen super sweet corn and green peas. Polish deli ham and sharp Chedder cheese (orange).
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sweetiepie
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Re: Let's talk recipes -- are you as random as I am?

Birdlover, Everytime I move to a new house I get stuck with an old electric stove that I need to wear out and then I get my new stove and we move again. But right in the middle of fall canning this year my stove did that same thing to me. My husband looked at it and when he touched the electric cord going to the burner it just crumbled a part. So I had to order online from halfway across the country the stove I wanted because ND doesn't handle this stove anywhere. Love it. 36 inches wide with six burners, and gas. So no wait time and it has no electrical on it. So I can do what ever I want with out power even though I have a wood cook stove I use in the winter but for canning l love the extra room. I can use two canners at once.

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applestar
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Re: Let's talk recipes -- are you as random as I am?

This was from Sunday. Is it weird that I save comments like these in my journal? I thought I might want to write it up. (This is sometimes the only way I might be able to re-create a recipe. I should note that I added diced dates, a bit of lime juice and liberal amount of nutmeg at the end, and I made a separate layer of bottled OJ with broken up frozen raspberries. :> )

>What does it mean when you can't go back to sleep because you keep thinking about a jello mold you thought of making.... >:D

>I finished making it :D not really jello >> made with agar agar. Tasted the silicon spatula used to scrape the sauce pan and it was pretty yummy. Now to wait for it to set. Coconut cream, greek yogurt, overripe banana and underripe honeybell slices, etc

It was well received and went pretty quickly. DH quietly served himself a second piece while DD's and I were discussing the texture and flavor of the ingredients and why we each thought it tasted good.
image.jpg
I used agar flakes, not block, and didn't sieve it to keep the extra texture and fiber. Funny thing is even though I KNOW I didn't put shredded coconut in this because I specifically decided against it to avoid the hard grainy texture, the agar flakes had taken on the coconut flavor and my tastebuds kept on registering them as shredded coconut. DD was stumped by "white chunks that taste like nuts" ... Eventually conceding that maybe they are banana pieces that had been simmered in simple syrup. She insisted that they were NOT the lighter inner part of dried dates or some of the solidified coconut cream that didn't get blended in.....
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Gary350
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Re: Let's talk recipes -- are you as random as I am?

This thread is funny, I do the same thing. I love to cook in cold weather and my wife loves to cook too. Sometimes I have to tell Alice, its my turn in the kitchen. LOL. I don't always want to cook the same thing the same way over and over. Sometimes I cook a recipe then realize I am out of something but I don't want to make a special trip to the store so I substitute. I watch cooking shows on TV and cooking on YouTube it gives me ideas. We go camping all the time even in cold 25 degree weather, we often eat better at the camp ground than we do at home. I have lots of fun in the kitchen, just as much fun as working in the garden in summer. I am still trying to learn how to cook good India food with not much luck. If I make it hot and spicy we can't tell how bad it tastes. What you eat hot today comes out hot tomorrow. LOL.

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Re: Let's talk recipes -- are you as random as I am?

I have been buying McDonald's burgers and taking it for lunch everyday. I like Burger King burgers better but it is more out of the way to go there so I decided to make my own burgers for lunch.
One of the reasons I don't like McD's burger is because it is all meat, dry, and doesn't have much flavor by itself.
I like a moist burger so I make meatloaf burgers.
1 lb hamburger
2 slices of bread, moistened with milk or water and broken up
1/2 cup minced onion
2 cloves garlic, minced
1/2 carrot grated
1 egg
1/3 cup Jack Daniel's or Sweet Baby Ray's BBQ sauce
1 tsp poultry seasoning
garlic salt and pepper to taste
Mix it all together and form into patties and pan fry or grill.

I put a patty on a bun with preferable provalone cheese, but I will use whatever cheese is available, lettuce and tomato. If I am eating this at home I like a honey mustard mayo, but if I am brown bagging, I leave the mayo out.
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Today's random creation is a bread pudding:
image.jpg
image.jpg (61.54 KiB) Viewed 2489 times
-- I cooked about 1/3 of a Thai Kang Kob squash from last fall's harvest... The usual way in a small side dish casserole with 1/2" water, pats of butter, covered with foil. My DD's ate the last of it last night for midnight snack, so I told them to save the liquid in the fridge for me -- I didn't know what I was going to do with it but I wasn't about to waste the flavor-packed liquid.

Today, I took it out, then looked around... And found 1/2 loaf of WF's pecan raisin sourdough bread in the freezer. So I made bread pudding.

-- added a good glug or two of OJ, pumpkin pie seasoning spices, put in toaster oven to heat up and melt the congealed butter,
-- added another 1/2 stick of unsalted butter and toasted and torn up slices of the bread while spooning out about 1/2 of the hot liquid and melting butter into well beaten eggs (2).
-- a heaping tablespoon of brown sugar in the egg mixture and another heaping tablespoon scattered among the semi-soaked bread, then a heaping tablespoon of Dutch process cocoa along the middle length of the casserole, swirls of real maple syrup all over,
-- then evenly poured in the custard mixture
-- realized I'd forgotten the vanilla extract and salt so poured some over and sprinkled a good 1/2 tsp or so of sea salt on top
-- 350°F for 30 minutes.

Sea salt has crystallized on the exposed crunchy toasted bread, resulting in occasional distinct salty flavor bites, and the cocoa had floated up but fortunately didn't really burn -- providing a rich chocolatey gooeyness as well as occasional bitter chocolate crunch.

DD and I each took big portions without knowing how it turned out, and agreed it was delicious. :D too bad I won't be able to make another one exactly like it. :>
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Creative leftover madness continues :lol:

Ground Turkey, cauliflower and left over butternut/winter squash and B. Sprouts "quiche" -- with fresh cranberry and melted cheese, made with days old home baked raisin bread "stuffing" crust

Image

Dice and render bacon, add garlic and ground turkey to brown. Add seasoning and spices -- salt, nutmeg, freshly ground black pepper, home made chili powder. Add chopped cauliflower and left over Brussels sprouts -- cover and steam with two sprigs of Rosemary, fresh parsley stems, and ground thyme. Add home made turkey stock and some whey. A bit of pure maple syrup for rounded flavor. Add leftover squash (contained dried cranberries). Cook until most of the moisture has been absorbed. Remove the rosemary and parsley stems.

In the mean time, thinly slice and toast the days old home baked raisin bread. Put EVOO and butter in a medium bowl, pile the toasted bread on top, and mix with a wooden spoon, breaking up the bread and butter. Add an egg beaten with some orange juice and kefir (reserve about 1/4 cup of the egg mixture), fennel seeds, dried sage and dehydrated sliced onions from the summer harvest, and chopped fresh parsley.

Butter a quiche pan well, then press the bread mixture evenly on the bottom, then use a spoon to push the crust up the sides. Spoon the turkey mixture in a mound (I arranged most of the chunkier butternut squash in the middle) then make a circular moat.

Mix fresh cranberries with egg mixture and shredded cheese (used TJ's mozzarella/Monterey jack/cheddar mix) and arrange in the moat. Bake at 425°F for 25 minutes until cheese are melted and crust is just browned.

DH thought the fresh cranberries were too tart, while I thought they "made" the flavors zing. He also would have liked "more" onions (I didn't add any because there were plenty of onion flavor in the stock, squash, and from the dried onion flakes.) --- BTW despite the critiques, he ate about 1/3 of the entire quiche ;)
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ElizabethB
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Re: Let's talk recipes -- are you as random as I am?

Hi All,

Time to revisit recipe world.

Cooking is a favorite hobby of mine. This one is very easy. Your picky family members will love it.

Pureed Cauliflower

The trick is to cook your Cauliflower in milk. The milk removes some of the harshness of Cauliflower. It is smooth, creamy and luscious.

1 small to medium head of cauliflower - cut into uniform pieces
Cook in 1 quart of whole milk until tender
Strain the Cauliflower reserving the milk
Puree - I return my Cauliflower to the pot and use an immersion blender. Easier clean up than a regular blender.
Add 1 Tbsp. Olive Oil and 2 to 4 Tbsp. butter. (I like Butter)
Sea Salt and fresh ground Pepper
If the cauliflower is a little dry or stiff add the milk 1 Tbsp. at a time.

OMG!

I have also cooked Broccoli and Turnips in milk and pureed. Even if you do not use the milk in the puree cooking in it some how changes the texture and taste of the vegetables.

The Grands go nuts over my pureed veggies. I have to try Brussel's Sprouts.
Elizabeth - or Your Majesty

Living and growing in Lafayette, La.

When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant. ~Author Unknown

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applestar
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Re: Let's talk recipes -- are you as random as I am?

Tried/am trying to make maple walnut fudge -- didnt have maple extract, tried a recipe using real maple syrup, and promptly burned the bottom -- not enough stirring before starting to boil seems to be the reason after some searching around. Also this useless Chantal Cuisinart stainless pot -- never my fave -- better reserved for small servings of clear soup and noodle soups.

Have rigged a double-boiler with another, even less useful enameled Chantal pot -- I swear I only like their glass lids. I need the mixture to reach temperature at the top of the mix without stirring it -- apparently that is a no-no once it starts bubbling. But am resigned to it not solidifying properly. I am not tossing it though -- I have a storebought graham cracker crust pie shell --- I think I will call it maple praline walnut fudge pie. :P


... hours later ...


I did pour most of the mixture in the pie crust. Trying to decide if I want to melt a layer of chocolate on top ...or if sour cream topping for a cheese cake would be a good match for super sweet yumminess. It doesn't look half bad as it is though -- maybe all it needs is a bit of canned whipped cream. :D

Yeah the thin layer I poured out in the parchment-lined square pan has not completely set... I have been testing/tasting quite frequently as you can see -- all of that was me. I need the DD's to take over the tasting before I get sick from eating too much sugar.... :oops:

Image

...I "rescued" the burned fudge pot by dissolving all the caramel and fudge mixture that wouldn't scrape off with silicone spatula with some milk and half and half, then adding sugar, vanilla, and eggs to make a custard. I portioned off about a cup with a fine tea strainer and added extra heaping amounts of sillycow marshmallow swirl cocoa mix, then gently poured that in a spiral pattern without mixing into the main custard mix strained with medium strainer into the glass bowl, then baked in a bain-marie. Haha. Not sure if marbled effect worked out -- It looks to me like some of the cocoa-flavored custard mix sank to the bottom while the oils in the cocoa floated to the top. Anyway, the DD's will love it.

...... My delicious maple walnut fudge failures – “maple praline walnut fudge pie”, “eat with a spoon” too-soft fudge, and “not as dense as flan and not as creamy as creme brulee” maple-brulee custard with silky marshmallow-cocoa layer. …are they still failures if they taste fabulous? :>
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applestar
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Re: Let's talk recipes -- are you as random as I am?

I made rice pudding today -- 2 parts organic short grain brown rice, 1 part organic short grain sweet/glutenous brown rice, 1/2 full-fat pasteurized but not homogenized whole milk, and 1/2 half-and-half, vanilla sugar, bourbon vanilla beans pods in maker's mark extract, 1 well beaten egg, some butter, and mixture of chopped dried apricots, cranberries, almonds, and cashews. ;)
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pepperhead212
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Re: Let's talk recipes -- are you as random as I am?

That sweet glutenous brown rice (a.k.a. black sticky rice) is one of my favorite rices for sweet dishes! A very simple recipe I remember consisted of just water, black sticky rice, and some sugar, simmered with a pandanus leaf for an unusual and delicious flavor. Sort of like vanilla, but unique unto itself.
Dave

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applestar
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Re: Let's talk recipes -- are you as random as I am?

Another random creation based on three recipes mish-mashed together and adapted to ingredients from my pantry. :()

Image

Yeast sweet roll dough made with tomato juice from the summer garden, freshly made from coconut flakes milk, 1/2 organic white whole wheat, 1/2 organic bread flour. Blackberry jam from my summer garden and store-bought concord grape jelly mixed with squeezed out coconut flakes. Chopped brazil nuts from a bag of combo shell-on nuts because nobody ate the brazil nuts....
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imafan26
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Re: Let's talk recipes -- are you as random as I am?

I had to make something today and I bought some pulled pork from costco but I am tired of sandwiches. So, I decided to make fried rice with the remainder.
4 cups cooked rice (preferably from the night before)
1/2 lb pulled pork
6 strips bacon sliced into 1/2 inch pieces
1 onion, chopped
3 gloves garlic, minced
1 kamabuko (fishcake) surimi can be substituted.
4 tablespoons oyster sauce
16 oz frozen mixed vegetables, thawed
3 tablespoons soy sauce
1 tablespoon sugar (optional)
pepper to taste

Saute bacon until almost browned, add pulled pork,onion, and garlic and stir fry until pork is warmed and onions are transluscent. Add fishcake, mixed vegetables, oyster sauce, soy sauce, sugar (optional), and pepper. Stir fry 4-5 minutes, then add cooked rice and blend everything together. Cook 2 minutes more. Adjust seasoning (salt is optional) and turn off heat.

For me this is a meal for any time of day. I can have it with an egg or sausage or just by itself.
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Made tapioca pudding with following embellishments -- standard tapioca pudding recipe using milk, eggs, and vanilla sugar.

Added minced (1/4" cubed) strawberries and lemon zest (1/8" or less) while cooking and added semi-sweet chocolate chunks after turning off the heat -- do not stir. (Remember that chocolate cake I made a while ago? I got this idea from that recipe)

Poured without stirring into a large sealable pyrex bowl to cool.

-- started sampling while still warm but starting to set. Gooey streaks of melted chocolate in every spoonful, with soft deposits of chocolate, occasional strawberry-ness and bits of lemon zest, -- YUM!
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Gary350
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Re: Let's talk recipes -- are you as random as I am?

This vegetable soup has all the refrigerator left overs in it. Anything left over becomes some kind of stew or soup sooner or later I hate to waste food. Soup started out with 3 pints of tomatoes, large onion, garlic, 1 lb of beef stew meat and all the left overs in the frig and herbs. It turned out very good. For some reason this is always better the 2nd and 3rd day, I don't think there will be any left for a 3rd day. This was an all day cooking project in the large 3 gallon crock pot.

Image

gumbo2176
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Re: Let's talk recipes -- are you as random as I am?

Gary, it looks like you took a picture of a bowl of soup from my kitchen. I love a hearty bowl of soup with lots of vegetables in it and like you, I cook it by the gallons. What doesn't get eaten goes in the freezer in quart bags for later use. The only issue I have is the potatoes tend to become a bit mushy when frozen, but everything else stays pretty firm.

SQWIB
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Re: Let's talk recipes -- are you as random as I am?

Yep, very random, and most of my recipes are thought up in the middle of the night when I cant sleep.


Here are two of my successes;



Pork Luau Shots


Image


My most off the wall success

Canoli ABT's

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SQWIB
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Re: Let's talk recipes -- are you as random as I am?

Gary, I do the same as you when cleaning up the garden at the end of the year.

Long Post!

I had a decent amount of veggies left so I decided to pull out the schwenker and the dutch oven and make a Garden Jambalaya....nothing hot and no shrimp, or I would be the only person eating it. Not that that's a bad thing but my better half was wanting some mild Jambalaya.

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Several Hours Later, all the plants are burnt and wood has burnt to coals.

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As I chop the vegges my better half is off to the store for some Sweet Italian Sausage and some boneless chicken thighs.

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Tossed some butter in the DO

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Woohoo! Meat is here!

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Sausage is browned then the chicken is added

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Leeks are sliced and tossed in, wow what a wonderful smell these leeks have.

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Peppers are next.

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DO Is covered for each time after the initial browning of the meats and onions.

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I usually don't add eggplant to my Jambalaya. I really pamper my eggplant.

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Parsley and Oregano is next, I let the Eastern Black Swallowtails have the early parsley harvest, If I see them on the plant, it's theirs and I leave them be. The parsley is coming back pretty strong now, The parsley is fairly hardy,it will usually be kicking till about December.

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Then some tomatoes.

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Then some celery. (not from the garden). The lid is placed on the DO, I grab another beer and will let this simmer for about an hour. A tablespoon of garlic is added and a tablespoon of my Philly Style Rub.

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Ooops, wrong camera setting!

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Looking good, 32 oz. of chicken broth is added.
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Half of a coarse chopped onion is added.

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3 cups of white rice is rinsed multiple times then added and stirred in.

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Lid is tossed on the DO and will cook another thirty minutes.

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Raised the DO to keep it on low heat.

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The jambalaya was pretty thick so I tossed in another 32 oz. of chicken broth and the 24 oz. can of diced tomatoes.

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How did it turn out? well I can say this, It was a beautiful evening, sitting there eating my jambalaya, enjoying the bug-less cool night and the fire, sipping on an ice cold glass if Killians.

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Everyone enjoyed the Jambalaya, but If I were making this for the guys or myself, it would have been loaded with shrimp, hot sausage and a few cans of RoTel and some other hot goodies

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applestar
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Re: Let's talk recipes -- are you as random as I am?

Pork'nBeans Cream Soup/Stew

Yesterday, I was inspired to make up a cream soup with a 2.5 Lbs. boneless pork loin roast.


Sliced some garlic cloves and a bit of ginger root and laid rinsed roast on top. Seasoned with salt, pepper, dried celery seeds, thyme and sage from the garden. Then cut into 1 inch cubes while distributing the seasoning. Put in a glass casserole with two large dried bay laurel leaves and thoroughly coated with Kefir. Put peels from a small Fuji apple (organic) on top, covered with plastic wrap and the snap on casserole lid to "marinate".

Started with a medium yellow onion and small sweet onion cut in 1/2 inch chunks slowly heating in a big heavy stew pot in saved organic bacon grease. Cut up unpeeled carrots in 1 inch cubes and diced and added pieces that were smaller. Salt and Freshly grated nutmeg. Low heat and stirring occasionally until onions were limp and translucent.

Carrots and the apple cut in chunks were coated with sunflower oil, apple cider vinegar, and a bit of vanilla sugar with sea salt in a bowl, rubbed in 1-2 Tbs butter, then spread on a baking sheet and into the toaster oven 350°F for 15 minutes, then 375°F for 10 minutes.

In the mean time, pulled out a pint of fresh shelled beans/southern peas mix from the freezer. Got that boiling in water to barely cover. Then turned off the heat.

Added 1 inch square cut cabbage to the stew pot to sweat down as well. Freshly ground black pepper, fennel seeds, and hefty amount of ground celery root. Once cabbages became translucent, transferred the veggies to the bean pot and turned on the heat. Added frozen sweet corn kernels.

Coated the bottom of the stew pot with sunflower oil over med-high heat and started cooking the kefir coated pork including the bay leaves and apple skin in batches to roll and heat all sides then push to the back of the pot. I wasn't "browning" the meat but allowed the juices to come out, then simmered down and reduced until the bottom of the pot started to caramelize, then deglazed with some of the strained Maker's Mark which I keep in a jar with fruit scraps (organic apple and pear peelings and core with seeds removed) -- essentially apple/pear bourbon whiskey. Picked out and removed the flavor-depleted apple skins from the marinade and crushed fragments of bay leaves (only large leaves in the pot).

Poured the contents of bean pot into the stew pot, added the roasted carrots and apples, poured some of the broth in the casserole to get the rest of the kefir stuck to sides and poured back into the stew pot and added another casserole of water -- barely covering the veggies and meat. Added frozen green shelled marrowfat peas. Simmered until beans and peas were soft.

To finish, added whole milk and some heavy cream until completely submerged, and then heated to simmering. More freshly ground nutmeg and pink Himalayan salt.
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ElizabethB
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Re: Let's talk recipes -- are you as random as I am?

Saturday before last I co-hosted a baby shower for my Niece/Godchild,Toni and her husband, Michael. It was a mid afternoon, couples, finger food party. The parents-to-be did not want any silly, for-fro shower.

They opted for a "woodsy" theme. We used burlap sacks on the food tables. The serving platters were baskets, wood bowls and trays, and ceramic pieces in earthy colors. I borrowed G's "Gilly Suit" (think "Moss Man"). That was used to drape the gift table. I also used several of his deer horns scattered on different tables. Mason Jars, trimmed with Raffia and twine, were used to hold utensils and tea lights.

I prepared the majority of the food.

Menu

Chicken Liver Pate' topped with fig preserves
Sausage Cheese Balls with a Roasted Garlic, Mustard Aioli
Vegetable tray - so cute - I arranged the vegetables to look like an owl on a branch. Served with a Basil Aioli.
Hedge Hog Feta Cheese Ball - Shaped like a hedge hog, the body was studded with slivered almonds, black olives for the nose and eyes.
Pig Candy - bacon covered with a brown sugar, crushed pecans and just a little cayenne, cooked in the oven until bacon is done.
3 Cheese Fondue with an assortment of heavy breads for dipping
Home made venison and pork Summer Sausage
Roe with cream cheese, goat cheese, chives and chopped eggs to accompany.
I used only Water Crackers (plain, with cracked pepper, and whole grain) and home made Crostini as platforms for the food. I don't like all kinds of flavored crackers and chips. They take away from the flavor of the food being served.
A special platter was Perini Ranch Mesquite Smoked Beef Tenderloin sliced paper thin. We have dear friends who send us this amazing tenderloin as a Christmas Gift. We used less than half of it this past Christmas so we shared the rest for the party.
What else? Olive boats with olive antipasto.

My Sister made exceptional chicken salad sandwiches, provided the wine and beer and cake and most of the serving pieces. New Mom's Sister set up a popcorn bar, made brownies and was our "gofer". My Mother made her amazing lemon squares and a fig cake.

The party was held at the home of my other sister - Toni's Mom. It is a perfect party venue with lots of indoor and outdoor space for entertaining.

I was GLOWING by the end of the party! The food was a HUGE success.

I spent the next day e-mailing recipes to guest.

I love those girls (my nieces). It warms my heart to be able to do something special for them.
Elizabeth - or Your Majesty

Living and growing in Lafayette, La.

When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant. ~Author Unknown

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applestar
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Re: Let's talk recipes -- are you as random as I am?

Today's yummy creation was chocolate madeleines for V Day treat. I used the boiling water poured over chocolate chunks and poured off method except I used freshly brewed hot coffee, rather than using the recipe weight of cocoa powder, and added 1/4 cup of hazelnut meal. A few drops of diSaronno in each madeleine mold before adding the batter ;)

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...I buried a chunk of chocolate in each for this last batch. I made three dozen, but somehow, only have 21 left... they have been a hit with the DD's. :D
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Re: Let's talk recipes -- are you as random as I am?

I wanted to make babka, and when I looked through a likely recipe, it reminded me of the no knead buttermilk roll recipe I've been using, so I made my own version without kneading and rolling out then filling into jellyroll- shape, etc.

I used kefir whey blended with dried cranberries and apricots for proofing the yeast... hazelnut, almond, and coconut meals in place of 1 cup of the flour... subbed strained, thickened, kefir for sour cream, and grape jelly for part of the sugar in the filling. Etc. Ran into some difficulties while trying to implement my idea of layering the dough with filling in the middle, and I ended up adding another cup of bread flour to the dough for more volume, but it all worked out in the end.

Both DD's and my parents said it was delish... even my DH :()

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imafan26
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Re: Let's talk recipes -- are you as random as I am?

Not really random as I prefer to start with a basic recipe but I do tweak. This is one that I just tried and it came out pretty good.

Pineapple Coleslaw

1 cup mayonaise
3 tablespoons half and half
3 tablespoons apple cider vinegar. Recipe calls for 1/4 cup, I don't like a strong vinegar taste. Wine vinegar can be substituted as well.
2 tablespoons sugar (the recipe called for 4 but that is too sweet)
2 lb bag of coleslaw with carrots or chop your own vegetables (about 5 cups)
8 oz. can pineapple tidbits or slices. Chopped into small pieces. Recipe says not to use crushed
1/2 tsp celery salt
1 apple pared, cored and chopped.

In a small bowl whisk together the mayonaise,half and half, vinegar and sugar until smooth. I started with 1/2 tsp of coarse kosher salt , a tsp of fresh cracked pepper, and 1/2 tsp of celery salt and stirred it into the dressing. Empty 1/2 the bag of coleslaw into a large bowl or bag. add the dressing and mix it well. Add more coleslaw until every thing is coated but remains loose without a lot of dressing left at the bottom of the bag. I had about 1/2 cup of coleslaw left over for later. Put the coleslaw in a large mixing bowl, add the chopped pineapple and apple. Adjust seasoning adding salt and pepper to taste.
I found this on the sweet side with a little tart from the pineapple and vinegar. I used 3 tbl of sugar so I would go down to 2 next time. If this was not already to sweet for me, I usually like to add raisins to my cole slaw. Adding 2 tbl of pineapple juice for some of the vinegar is also an option. I drank the juice instead.

Ideally refrigerate 4-8 hours before serving.

This turned out to be a costly recipe for me since I broke a new bottle of good almond extract trying to find the celery salt on my spice shelf.

I used to make really bad coleslaw that tasted bland and stuck together because I used way too much mayonaise. I learned to add a little milk to the mayonaise to make it more creamy so it would coat rather than drown the cabbage and It turned out a lot better. It does taste better to have some fat in the milk. I usually use powdered milk, it really tasted so much better when I used some left over heavy cream.

Coleslaw should not be overdressed and it tastes better when the cabbage is coated with dressing but not dripping wet (and soggy) or covered in a thick layer of mayonaise. That is why I add cabbage in stages.
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applestar
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Re: Let's talk recipes -- are you as random as I am?

Ended up making another inspiration banana bread today :()

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Dry: About 2 cups of mixed toasted coconut, almond, hazelnut meal, 2/3 cups bread flour, 1/3 cup whole white wheat flour, 1/2-2/3 cups confectioner's sugar, 1/2 tsp pumpkin pie spices, walnut pieces, 1/2 to 3/4 tsp sea salt, 1/2 tsp baking powder and 1/2 tsp baking soda.
Wet: 1 frozen/defrosted ripe banana, 1 chopped up overripe giant Asian pear, 1 stick melted cultured unsalted butter, 2 Tbs honey, 2 large eggs, 2 Tbs nut milk kefir, 1 Tbs diSaronno....

Baked in buttered and "floured" with the dry ingredients square cake pan. 350°F for 45 min.
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Re: Let's talk recipes -- are you as random as I am?

Today's randomly inspired "creation" -- baked porkchops

Nice 1 inch thick bone-in porkchops, moistened in pomegranate/mixed berry juice, DiSaronno, sprigs of fresh rosemary, sesame seeds, pecan pieces, sea salt, freshly ground black pepper. Splash and soak both sides, rubbing well with the rosemary.

6 pieces arranged in a baking pan, drizzled with the "marinade" and virgin sesame seed oil, covered with toasted mixed coconut and (almond/cashew/dried cranberries trail mix) nut milk meal, drizzled with toasted sesame oil... covered with stale biscuit crumbs (broken up and ground up in the blender), then pats of olive oil-butter on each chop.

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Baked in 350°F oven covered with sheet of alum foil for 60 min., rotating 180° at 30 min. Then uncovered 20 min. And then rest 5 min without opening oven door. Served with simple cooked frozen cut sweet corn and sweet green peas.

Deeeelicious! :D
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applestar
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Re: Let's talk recipes -- are you as random as I am?

We had lamb today. I don't know if this is called stewed or braised lamb shanks. First, while I did some gardening, I roasted them at 400°F for 1 hr after rubbing with sunflower oil and sea salt, covered with garlic, onions, carrots, and celery. Freshly ground black pepper.

Came in after oven had finished, but had to rest a bit, then poured everything including pan juices into a stew pot, added more chopped onions, chicken broth half way up (didn't have beef broth), dried thyme and chervil, fennel seeds, freshly grated nutmeg, a big bay leaf.... Left it simmering while I went out and planted some pepper plants.

Came in to wonderful smells, added whole red and gold potatoes, diced and added all of today's tender garlic scapes (maybe a little too much) and purple asparagus, plus frozen supersweet corn.... and with 30 minutes to go -- DH came home at this point, saying "it smells GOOD in here" as he stepped in the front door -- added more carrots (three color package, btw -- orange, yellow, and purple) and whole grain barley.

Oh yummines! Very garlicky, especially when you encounter the garlic buds, but DH insisted it wasn't too much garlic, and DDs who don't like garlic thought the meat, potatoes, carrots, and corn were yummy (they avoided the broth).
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Re: Let's talk recipes -- are you as random as I am?

I haven’t posted in this thread in a while.... well I had a random creation today that really tickled my taste buds. This one might be a bit strange for most of you, but then again, maybe there will be some that would also say, ooh, that sounds yum.

First a little back ground — when I was young and lived in Japan ... we’re talking ages ago ... my Dad was often away and my Mom would order take out from the restaurants. I have no idea how it is now, but back then, the local restaurants in the local shopping market district would send someone on a bicycle to deliver our order. The bicycle was fitted with saddle hampers one on either side of the rear wheel — these were rectangular metal boxes that had a front door that slid up/out of the grooved tracks to reveal two shelves in it to make three levels, and the dishes came in real restaurant serving dishes tightly covered with clear wrap or sometimes in special serving boxes with lids, and included all the sides, condiments, etc. You left the dirty dishes piled up outside the front door after you were done, and some one would come by later in the evening and quietly take them away.

Maybe we ordered other things, too, like sushi, or soba, or ramen, but two that I remember I ordered often were giant shrimp ten(tempura)-don and una(gi)-ju box dinners. They were special dinners and I used to love them.

I think this is why I still have cravings for those teriyaki (char)broiled eel, and despite the environmental issues, conservation issues, and mistrust of farm-raised seafood, I still buy and eat those things. So I have been eating them my entire life, but only very recently found out that there is a portion of eel eating pupulation that adamantly recommend rinsing off all the pre-applied eel teriyaki sauce from the packaged, pre-cooked, just heat and eat eels. Oh yeah those things are full of MSG no less. (I cringe when I stop to think about it, then put it all out of my mind.) They recommend buying high quality, high-end eel sauce, or better yet, make your own from scratch.

— OK enough ancient history —

So I started off making a special combo rice — organic short grain white, organic pressed barley, organic short grain brown, and organic sweet short grain brown, several pieces of konbu, and 1/2 a tsp of Mediterranean Sea salt. Rinsed as much teriyaki sauce I could from the frozen packaged pre-cooked eel (a special brand) and drizzled it with agave nectar, organic molasses, naturally brewed Japanese cooking wine (no MSG), organic tamari soy sauce, salted koji, and organic diced beech tree mushrooms. Then into a 375°F oven for 18 minutes.

While that cooked, I minced together one Myoga flower bud preserved in sake, 1/2 scallion, and 1/2 inch thick disk of peeled nagaimo, and a peeled clementine. When the eel was done, I filled a large bowl with the rice, then tore 1/2 a sheet of nori into bits on top, then covered with 1/2 of the myoga, scallions, nagaimo and clementine mixture, then topped with 1/2 of the eel. I added a giant onion ring I heated with the eel, just because I had it. Ooooh it was so yummy!

...Now normally I only eat 1/2 the eel at a time, but this was all so good and nobody else wanted the other half, so.... I plated another serving and ate it all. :roll: :>
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thanrose
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Re: Let's talk recipes -- are you as random as I am?

haha, I was reading your recipe prep thinking all the while that I could never get a family to eat eel. It would have to be mine alone. My psycho ex was as adventurous an eater as I am. Less skilled at cooking, but with occasional flashes of brilliance. He'd get on a kick to perfect something like Mongolian Barbecue Squid and I'd come home and laugh about having squid for the third time that week. We would have homestyle Chinese cooking or Korean hot pot or a cassoulet or whatever often enough with sometimes hard to find ingredients. He'd say something like, "I bought this goat head at the Latino market today. What can we do with it?" Geez, ya cook and serve an alligator steak once and he thinks you're Julia Child.

Now about that BBQ squid: He loved one of those generic quasi-Asian buffet style restaurants that also had a Mongolian style grill. And he loved the Mongolian Barbecue Squid you could request. Don't question why yak herders would have huge grills with lots of veggies. I just couldn't get past the idea of a mythical great salty sea in Mongolia with squid jetting around in it. Oh I could eat it all right as long as he cleaned the squid well, but I could still laugh about it.

I made a dish last week or so with barley, shiitake, ham and veggies. It was wonderful. My sister picked out the ham. My BIL picked out the shiitake. She doesn't like tomatoes or blueberries, he doesn't like quinoa or garlic or things called pudding that aren't dessert. They are both kinda stuck on being as bourgeois as they can.

There are a few combinations that I really like and will do often enough. Some variation on a putanesca, risotto, and black beans. It's not like I can come up with a recipe, although I really loved a Cuban meal I put together for one Christmas: roast pork with orange juice, garlic and oregano, spicy black beans with coconut milk, sweet potatoes and flan. I probably wouldn't have used the oregano with the pork if I hadn't read a recipe with it before. Oregano was way too overused on pizza of my youth.

Oh! I braised some lamb shanks years ago with fermented black beans: Lovely, smoky, and Squid Guy enjoyed it too. No recipe, but I probably had garlic and maybe a little black vinegar in the Dutch oven. Although I was making a lot of beer back then, so I could have used some stout or something like that.

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applestar
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Re: Let's talk recipes -- are you as random as I am?

Ha! You and I would get along just fine @thanrose. :()

...I was re-reading my post and realized ... unaju, which is generally considered high-end restaurant fare requiring special preparation techniques, especially if it’s a specialty restaurant that makes them from fresh live eels, is reduced to what amounts to “junk food” in my description. Well, maybe the pre-made ones ARE. :roll:
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Gary350
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Re: Let's talk recipes -- are you as random as I am?

GERMAN BEAN SOUP.................We had this for lunch wow it is good.

Cook in crock pot for 8 hours do NOT add salt it makes beans tough.
2 Cups Dry Navy Beans, rinse & soak in warm water over night. Drain & rinse, put beans in crock pot.
2 quarts of water. Add more if needed.
1 ham bone in crock pot.

Add & cook 1 more hour.
2 medium onions chopped
1 carrot sliced very thin.
1 potatoes cut small.
1 cup celery sliced thin.
4 cloves garlic diced
1 tablespoon butter
1 German sausage sliced thin

Add & cook another 1 more hour.
1 tablespoon paprika
4 sprigs of fresh oregano
1 bay leaf
1 teaspoon crushed red pepper
Salt & pepper to taste.

Serve hot & top with cheddar cheese & green onions or chives.

imafan26
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Re: Let's talk recipes -- are you as random as I am?

unaju is a dish with unagi and rice?

unagi = fresh water eel usually served broiled, kabayaki style?

I actually never heard of this dish. I am familiar with donburi though like tendon, oyako donburi, torikatsu donburi.

I guess it is because we only used unagi to make maki sushi.
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applestar
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Re: Let's talk recipes -- are you as random as I am?

You got it. Unaju is same as unagi donburi — unagi kabayaki arranged on top of rice — except they are packed in ju-bako or extra large lacquered o bento box.
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