Food and Recipes while under Coronavirus quarantine

[MrsWatson]

I've just spent a good part of the afternoon culling recipes from here. So, thank you! After 20+ years of feeding myself and who ever else is under my roof, I am always looking for something new.

I thought I would share a recipe I bastardized from about three others. It was originally called Cow Poke Beans, which I think is the stupidest name ever. You can I call them (drum roll, please)

RANCH BEANS

*Since I am an ex-pat American in the UK, this will have both measurements/terms

Ingredients

1 lb/500g ground beef/minced beef
1 package of lean bacon, chopped or 500g lardons
1 medium white onion, diced
garlic to taste, I like lots of fresh garlic
1 package Swartz's Fajita Smokehouse seasoning, a UK thing, OR 1 package of smoky fajita or BBQ seasoning in the US. You want the smoky flavouring.
1 cup ketchup
1 cup BBQ sauce; I use Levi Roots, a UK brand, which is a wonderful smoky jerk sauce. Again, something smoky, amount of tang is up to you

4 cans of beans
*1 can white beans, I use cannelloni
*1 can red beans, like kidney
*1 can dark beans, I like berlotti, but I've also used black beans
*1 can baked beans

Brown the ground beef while seasoning (black pepper, chili flakes, Lawry's, etc) it to taste. Drain and add to crock pot. Cook the bacon with onion until almost done then add garlic and cook til it's fragrant. Drain or use slotted spoon and add to crock pot. Drain the beans other than the baked beans and add to crock pot. Give it a good but gentle stir and add half the powdered seasoning while stirring. Add the ketchup and BBQ sauce with the rest of the seasoning and stir. Cook 2-3 hours on high, stirring occasionally.

I like mine with a blob of Greek yogurt and some shredded cheddar. Also good in a tortilla or a hard taco shell or over tortilla chips. My husband likes jalapenos and extra hot sauce on his. Keeps well in the fridge for a few days. Don't know how it freezes, we never have enough left to freeze.

**Not on anybody's diet plan, ever. LOTS of fibre, so don't say I didn't warn you.

 

[ButForFortune]

Best thing about Better than Bouillon - NO MSG! Which is surprisingly hard to find in a bouillon.

 

[mickey2942]

Not much of a recipe, but I am making a pasta salad tomorrow, to use the broccoli, zucchini, peppers, and red onion. I usually put Italian salad dressing in it. Going to add fresh basil as well.

 

[BetteDavisEyes]

I've just spent a good part of the afternoon culling recipes from here. So, thank you! After 20+ years of feeding myself and who ever else is under my roof, I am always looking for something new.

I thought I would share a recipe I bastardized from about three others. It was originally called Cow Poke Beans, which I think is the stupidest name ever. You can I call them (drum roll, please)

RANCH BEANS...

Thanks for sharing this recipe and for joining us on the Food and Recipes thread. I had baked beans at a Super Bowl party some years ago and asked for the recipe. The original recipe is called Calico Beans and has similar ingredients to your Ranch Beans. I tinkered with it to make it my own and adjusted amounts of ingredients so it's not too vinegary or spicy. I don't use ground beef but always use plenty of bacon, a large sweet onion, and varying amounts of ketchup, mustard, brown sugar, apple cider vinegar, honey, molasses, and/or maple syrup, BBQ sauce if we have some. Not a garlic fan, so I don't always add it. Several varieties of canned beans - hence the "calico". I cook all ingredients in a skillet the day before serving, put them in my cute little bean pot, refrigerate overnight, then put them in the oven to heat.

 

[anneg]

Not much of a recipe, but I am making a pasta salad tomorrow, to use the broccoli, zucchini, peppers, and red onion. I usually put Italian salad dressing in it. Going to add fresh basil as well.

For some reason I have rarely made pasta salad--perhaps my DH has been less than enthusiastic. But I have zucchini and red onion, also cherry tomatoes, avocado, and feta cheese, so I think I'll try making one today. Thanks for the idea!

 

[BetteDavisEyes]

I love pasta salad and make a huge bowl almost every week during the summer. With so much fresh produce available during the harvest season, you can make a different version every week

 

[Tillicum]

Here's my super simple recipe for pork loins. I normally buy these on sale and freeze in 3 lb packages since it's only the two of us eating now. After thawing the loin I melt 2 tablespoons butter in my iron chicken fryer on medium heat. It's a deep iron skillet with iron domed lid. I slowly brown the loin on all sides in the butter, about 10 minutes on each side with salt and pepper. After browning I add green beans all around the loin and sprinkle them with salt and pepper. Cover and cook on low for an hour. That's it. All done.

For Betty P try adding BBQ sauce to your pork and sauerkraut. It's the only way my hubby and sons will eat it. It's delicious.

 

[PayrollNerd]

I love pulled pork. I use the McCormick Slow Cookers BBQ Pulled Pork seasoning packet. I make it exactly like the packet says to and it comes out delicious every time. It calls for 3lbs of pork tenderloin. I’d shred it with 2 forks and make 2-3 meals out of it.

When I had 2 teens and was working, I put leftovers in quart size bags and freeze them. Then for weeknight dinners I already had the meat ready. Just make the sides for a quick meal.

https://www.walmart.com/ip/McCormic...MI9Onm0b-g6wIVEE2GCh24QAEiEAQYASABEgJBHvD_BwE

 

[ButForFortune]

For those of you looking for recipes for pork - this is a family favorite. I often use pork loin as that is usually what I have. Perfect for tacos, taquitos, pork fried rice - sometimes I make saimin with it. Whatever your imagination can conjure up!

Kalua Pig in a Slow Cooker

Important not to substitute the sea salt. And I have never cooked it the stated 16 to 20 hours. My slow cooker takes about 6 hours.

 

[anneg]

For some reason I have rarely made pasta salad--perhaps my DH has been less than enthusiastic. But I have zucchini and red onion, also cherry tomatoes, avocado, and feta cheese, so I think I'll try making one today. Thanks for the idea!

Replying to myself to update:
In the end, I skipped the pasta--just made a salad with the thin sliced zucchini, minced red onion, halved cherry tomatoes, and some crumbled feta. My avocado was riper than expected so I made a quick avocado vinaigrette dressing and mixed it with the other items. Served on small plates with arugula. We also shared a takeout order of PEI mussels from our favorite Italian restaurant. An easy, tasty meal.

 

[mickey2942]

We have so much cabbage! I may actually can some Chow Chow next week. Cabbage foods, I guess coleslaw. I was going to make Colcannon, but that is a heavy winter food. I can't imagine eating it now.

 

[Really?]

I've just spent a good part of the afternoon culling recipes from here. So, thank you! After 20+ years of feeding myself and who ever else is under my roof, I am always looking for something new.

I thought I would share a recipe I bastardized from about three others. It was originally called Cow Poke Beans, which I think is the stupidest name ever. You can I call them (drum roll, please)

RANCH BEANS

*Since I am an ex-pat American in the UK, this will have both measurements/terms

Ingredients

1 lb/500g ground beef/minced beef
1 package of lean bacon, chopped or 500g lardons
1 medium white onion, diced
garlic to taste, I like lots of fresh garlic
1 package Swartz's Fajita Smokehouse seasoning, a UK thing, OR 1 package of smoky fajita or BBQ seasoning in the US. You want the smoky flavouring.
1 cup ketchup
1 cup BBQ sauce; I use Levi Roots, a UK brand, which is a wonderful smoky jerk sauce. Again, something smoky, amount of tang is up to you

4 cans of beans
*1 can white beans, I use cannelloni
*1 can red beans, like kidney
*1 can dark beans, I like berlotti, but I've also used black beans
*1 can baked beans

Brown the ground beef while seasoning (black pepper, chili flakes, Lawry's, etc) it to taste. Drain and add to crock pot. Cook the bacon with onion until almost done then add garlic and cook til it's fragrant. Drain or use slotted spoon and add to crock pot. Drain the beans other than the baked beans and add to crock pot. Give it a good but gentle stir and add half the powdered seasoning while stirring. Add the ketchup and BBQ sauce with the rest of the seasoning and stir. Cook 2-3 hours on high, stirring occasionally.

I like mine with a blob of Greek yogurt and some shredded cheddar. Also good in a tortilla or a hard taco shell or over tortilla chips. My husband likes jalapenos and extra hot sauce on his. Keeps well in the fridge for a few days. Don't know how it freezes, we never have enough left to freeze.

**Not on anybody's diet plan, ever. LOTS of fibre, so don't say I didn't warn you.

Is that “ Heinz “ baked beans ( UK style) or American?

 

[MrsWatson]

Is that “ Heinz “ baked beans ( UK style) or American?

I've used the UK Heinz Baked Beanz but have also used just basic Aldi brand baked beans, too.

 

[MrsWatson]

Ha! All this talk about pork loins! We had a lovely pork roast with a peppercorn crust for dinner last night. I made Stick of Butter rice to go with it, which is probably lethal, but really good.

1 cup uncooked white rice
1 can French onion soup
1 cup beef broth/stock
1 stick of butter (although I cut it down to about 3 oz)

In an 8x8 or 9x9 pan, measure white rice. Stir in onion soup and beef stock and dot with butter. Cover with foil, bake at 350 for 30 minutes. Remove foil, stir, cook for another 30 minutes. It won't look real appetizing, but it is seriously yummy and just full of flavour. I've also thrown in peas or broccoli for added texture/flavour/adds illusion of healthy eating.

To celebrate our local Polish market finally being back to full throttle, I have real kielbasa and homemade pierogi for dinner tonight.

I'm gonna look like the side of a house, pretty soon.

 

[muggles63]

Ha! All this talk about pork loins! We had a lovely pork roast with a peppercorn crust for dinner last night. I made Stick of Butter rice to go with it, which is probably lethal, but really good.

1 cup uncooked white rice
1 can French onion soup
1 cup beef broth/stock
1 stick of butter (although I cut it down to about 3 oz)

In an 8x8 or 9x9 pan, measure white rice. Stir in onion soup and beef stock and dot with butter. Cover with foil, bake at 350 for 30 minutes. Remove foil, stir, cook for another 30 minutes. It won't look real appetizing, but it is seriously yummy and just full of flavour. I've also thrown in peas or broccoli for added texture/flavour/adds illusion of healthy eating.

To celebrate our local Polish market finally being back to full throttle, I have real kielbasa and homemade pierogi for dinner tonight.

I'm gonna look like the side of a house, pretty soon.

Sounds yummy,
warmest regards x

 

[oviedo]

For some reason I have rarely made pasta salad--perhaps my DH has been less than enthusiastic. But I have zucchini and red onion, also cherry tomatoes, avocado, and feta cheese, so I think I'll try making one today. Thanks for the idea!

i make a greek pasta salad - using greek dressing. it's yummy

 

[oviedo]

We have so much cabbage! I may actually can some Chow Chow next week. Cabbage foods, I guess coleslaw. I was going to make Colcannon, but that is a heavy winter food. I can't imagine eating it now.

we saute it with bacon (in the bacon fat) - just shred it up - we love it. I also love Colcannon but we aren't eating carbs these days

 

[BetteDavisEyes]

We have so much cabbage! I may actually can some Chow Chow next week. Cabbage foods, I guess coleslaw. I was going to make Colcannon, but that is a heavy winter food. I can't imagine eating it now.

Could you make stuffed cabbage rolls and freeze them for fall/winter dinners? We're not cabbage fans, but I make Colcannon and/or New England Boiled Dinner around St. Patrick's Day and stuffed cabbage rolls a couple of times during the winter. How to Freeze Stuffed Cabbage Rolls

 

[mickey2942]

I cooked yesterday:
1. Pasta salad
2. Candy pork
3. Sautéed veggies

I only cook once or twice a week, and we eat leftovers. As for the cabbage, my husband might do something with it.

 

[HongKongPhooey]

I had a whizzy day on Saturday when I felt the need to make use of surplus and stock up a little. I pickled cucumbers and chillis, made blueberry jam, tomato chutney, apple and blackberry crumble filling and several portions of butternut squash soup which went in the freezer.

All very autumnal (it did rain all day )!