Food and Recipes while under Coronavirus quarantine #4

[PayrollNerd]

Last night I finally figured out what I could do with the Indian Flat Bread. I made pizzas! I used leftover spaghetti sauce, a Roma tomato, spinach, Colby Jack cheese & Monterey Jack cheese. I baked them for maybe 10 minutes at 400 deg. They were better than I expected. I’d never had this type of flat bread before.

Today I went to the produce pickup. They gave us a recipe card for rutabaga fries. I love them but never even thought of roasting them. I’m going to try those for something different.

My youngest said the noodle & veggie kit was great. So she gets another one now. She’s had enough allergy treatment that she can tolerate some wheat. Still no barley tho.

The hot pico de gallo leaked so I washed the onions off. I tossed both containers and the mushrooms. It all looked like it wasn’t any good.

The carrots look great and I’ll peel back the cabbage. Coleslaw sounds good.

 

[iamshadow21]

Last night I finally figured out what I could do with the Indian Flat Bread. I made pizzas! I used leftover spaghetti sauce, a Roma tomato, spinach, Colby Jack cheese & Monterey Jack cheese. I baked them for maybe 10 minutes at 400 deg. They were better than I expected. I’d never had this type of flat bread before.

Today I went to the produce pickup. They gave us a recipe card for rutabaga fries. I love them but never even thought of roasting them. I’m going to try those for something different.

My youngest said the noodle & veggie kit was great. So she gets another one now. She’s had enough allergy treatment that she can tolerate some wheat. Still no barley tho.

The hot pico de gallo leaked so I washed the onions off. I tossed both containers and the mushrooms. It all looked like it wasn’t any good.

The carrots look great and I’ll peel back the cabbage. Coleslaw sounds good.

Yeah, the cabbage should be fine if you peel the outer leaves off that show damage. I do it with Brussels sprouts, too, when they get a little long in the tooth, and they tend to be fine. Lettuces are hit and miss for that kind of rescue, but cabbages tend to be robust enough that any damage or rot doesn't tend to penetrate too deep. I had to do it the other day with the red cabbage I had because I'd had it in a bag, and then mum had defrosted the fridge it was in, and water got into the bag and had created a couple of soft spots on it. I peeled the outer leaves off, gave it a rinse under the tap, and it's fine. I put it back in the fridge minus the bag, though. Learned my lesson.

I had to look up what a rutabaga was. Out here, we call that a swede.

 

[PayrollNerd]

Yeah, the cabbage should be fine if you peel the outer leaves off that show damage. I do it with Brussels sprouts, too, when they get a little long in the tooth, and they tend to be fine. Lettuces are hit and miss for that kind of rescue, but cabbages tend to be robust enough that any damage or rot doesn't tend to penetrate too deep. I had to do it the other day with the red cabbage I had because I'd had it in a bag, and then mum had defrosted the fridge it was in, and water got into the bag and had created a couple of soft spots on it. I peeled the outer leaves off, gave it a rinse under the tap, and it's fine. I put it back in the fridge minus the bag, though. Learned my lesson.

I had to look up what a rutabaga was. Out here, we call that a swede.

Before the pandemic, you used to have to stand in line for the veggie pick up. When they had pallets of cabbage, you could take as many as you wanted. One time I stood there and peeled back maybe 8 of them. People in line giving me the side eye. Most didn’t want them.

Got home, washed them, cut them into quarters, blanched them and bagged them up for the freezer. We ate on them for months. My youngest & I love cooked cabbage and we add it to soup.

 

[iamshadow21]

Before the pandemic, you used to have to stand in line for the veggie pick up. When they had pallets of cabbage, you could take as many as you wanted. One time I stood there and peeled back maybe 8 of them. People in line giving me the side eye. Most didn’t want them.

Got home, washed them, cut them into quarters, blanched them and bagged them up for the freezer. We ate on them for months. My youngest & I love cooked cabbage and we add it to soup.

I love it roasted in wedges in the oven, but often I just chop it up raw and have it in salads, or on top of ramen noodles, or make my own slaw.

 

[Puzzles8]

I just found this thread!

My favorite recipe to add is for a quick and simple dip. People go nuts over it.

2 - 8oz blocks of cream cheese
1 tsp garlic salt
1/2 tsp celery salt
1/2 tsp onion powder

Beat all together with a blender. After ingredients are combined add about 1/4 cup of milk (skim is fine). Add more or less milk to get to desired consistency.

Serve with anything from pretzels, crackers, little carrots, or all types of fresh veggies.

Enjoy!

ETA - It is called Millie Dip

 

[anneg]

I just found this thread!

My favorite recipe to add is for a quick and simple dip. People go nuts over it.

2 - 8oz blocks of cream cheese
1 tsp garlic salt
1/2 tsp celery salt
1/2 tsp onion powder

Beat all together with a blender. After ingredients are combined add about 1/4 cup of milk (skim is fine). Add more or less milk to get to desired consistency.

Serve with anything from pretzels, crackers, little carrots, or all types of fresh veggies.

Enjoy!

Welcome!

 

[HongKongPhooey]

Yeah, the cabbage should be fine if you peel the outer leaves off that show damage. I do it with Brussels sprouts, too, when they get a little long in the tooth, and they tend to be fine. Lettuces are hit and miss for that kind of rescue, but cabbages tend to be robust enough that any damage or rot doesn't tend to penetrate too deep. I had to do it the other day with the red cabbage I had because I'd had it in a bag, and then mum had defrosted the fridge it was in, and water got into the bag and had created a couple of soft spots on it. I peeled the outer leaves off, gave it a rinse under the tap, and it's fine. I put it back in the fridge minus the bag, though. Learned my lesson.

I had to look up what a rutabaga was. Out here, we call that a swede.

Not sure if you do the same, but we mash swede with carrots (not overly smooth), mixing in butter and seasoning with salt and black pepper. We’d usually have it with a roast dinner.

 

[iamshadow21]

Not sure if you do the same, but we mash swede with carrots (not overly smooth), mixing in butter and seasoning with salt and black pepper. We’d usually have it with a roast dinner.

I tend to quarter and roast it with the potatoes. I've never mashed it myself, though I've heard of it being done. I'm not a very big mash person. If I mash, I need to leave it pretty lumpy, leave the skins on, etc. For some reason smooth mash icks me a bit. I'm the same with soups.

 

[HongKongPhooey]

I tend to quarter and roast it with the potatoes. I've never mashed it myself, though I've heard of it being done. I'm not a very big mash person. If I mash, I need to leave it pretty lumpy, leave the skins on, etc. For some reason smooth mash icks me a bit. I'm the same with soups.

I know what you mean. It can feel a bit like hospital food!

 

[RusselSprout]

Hold on a minute, is there slandering of mash going on here?? I cant be having it! Mash is amazing!

And what you call swede, we call turnip, or neeps. Pictured a double mash whammy - haggis neeps and tatties. Im in the mood for this now

 

[HongKongPhooey]

Hold on a minute, is there slandering of mash going on here?? I cant be having it! Mash is amazing!

And what you call swede, we call turnip, or neeps. Pictured a double mash whammy - haggis neeps and tatties. Im in the mood for this now

We watched the old Two Doors Down where they had their haggis, neeps and tatties a few days ago.

I can’t do haggis though RusselSprout. Step too far for me. I don’t eat any offal though.

 

[iamshadow21]

Hold on a minute, is there slandering of mash going on here?? I cant be having it! Mash is amazing!

And what you call swede, we call turnip, or neeps. Pictured a double mash whammy - haggis neeps and tatties. Im in the mood for this now

I'm not slandering mash, I just prefer mine to have texture. You do whatever you want, I'm not stopping you. Things that are too smooth make me gag. I can't eat much custard at a sitting, either, though I like the flavour. It's purely textural. I'm autistic, and it's not a choice, it's a sensory thing.

Out here in Australia, swede and turnip are different. Swede has a yellow colour, turnips are white, both have a purplish crown.

 

[killarney rose]

So here in the Deep South we cook rutabagas differently than anywhere else. They are cut up and boiled with smoked meat until tender. add a dash of sugar some salt and black pepper. some serve them mashed, some serve them diced, but we always serve them with cornbread, my preference is fried cornbread, some serve hoecake or baked cornbread.

 

[PayrollNerd]

So here in the Deep South we cook rutabagas differently than anywhere else. They are cut up and boiled with smoked meat until tender. add a dash of sugar some salt and black pepper. some serve them mashed, some serve them diced, but we always serve them with cornbread, my preference is fried cornbread, some serve hoecake or baked cornbread.

That’s how I’ve always made rutabaga. Add a piece of ham, fat back, pork or something along those lines. Diced onion, minced garlic, pepper. Cube & boil until fork tender. I tried mashing it once and it reminded us of baby food.

I was thinking the rutabaga fries will need a white cheese sprinkled on top along with salt & pepper. Maybe feta or MJ cheese.

 

[Laughing]

We watched the old Two Doors Down where they had their haggis, neeps and tatties a few days ago.

I can’t do haggis though RusselSprout. Step too far for me. I don’t eat any offal though.

Drink the Scotch first, @HongKongPhooey , drink the Scotch first and you won't think about the haggis any more.

I've yet to visit, but my ancestors lived in Kilmarnock.

 

[BetteDavisEyes]

Here's another one of the local WDIV surveys - this time, how each state likes their coffee.

What’s the most popular type of coffee in Michigan? ☕

Here are the most popular coffee styles and brewing methods in Michigan and the rest of the country.

www.clickondetroit.com

Do you feel it, that lull? Your brain winding down as the holidays settle in and the tiring year comes to a close? When the motivation to do anything other than slip into some PJs slips away completely, signing off until the new year?

Maybe it’s just me, but when the middle of December rolls around, I am more than ready to hibernate. So, to keep myself going, I rely heavily on coffee during the winter months, as I’m sure many fellow Michiganders understand. (These gray days feel like a chore sometimes.)

And since I stop in at so many different coffee shops in Detroit and the metro area, I got to thinking: How do most Michiganders take their coffee?

I stumbled upon a study by Denby, which examined Google Trends from 2017-2022 to determine the most popular coffee drinks in each state, as well as the most popular brewing methods. Here’s what they found...

DH and I drink only decaf these days. I drink my coffee black, while DH adds a little half & half (or almond milk, if we don't have half & half). Neither of us has ever used sweetener in coffee. although I like a little honey in hot tea.

 

[BetteDavisEyes]

Drink the Scotch first, @HongKongPhooey , drink the Scotch first and you won't think about the haggis any more.

I've yet to visit, but my ancestors lived in Kilmarnock.

DH and I stayed in a private home just outside Edinburgh for three nights as we drove around in Scotland. Our hosts were both good cooks and served a Scottish version of "full English" each morning. They made their own sausage that we really enjoyed. Little did we know that it was made with haggis

 

[HongKongPhooey]

DH and I stayed in a private home just outside Edinburgh for three nights as we drove around in Scotland. Our hosts were both good cooks and served a Scottish version of "full English" each morning. They made their own sausage that we really enjoyed. Little did we know that it was made with haggis

Was it square sausage Bette? And did they serve potato scones? I’ve never had either myself.

 

[BetteDavisEyes]

Was it square sausage Bette? And did they serve potato scones? I’ve never had either myself.

We each had a "triangle" slice of sausage, so, yes, it was probably square. Breakfast included an assorted breadbasket, so there may have been potato scones.

Edinburgh, Ratho Hall | Canmore

canmore.org.uk

 

[RusselSprout]

Loving all the scottish food chat