Food and Recipes while under Coronavirus quarantine #6

[slowpoke]

@whiterhino my mom used to make a boiled dinner, with chunks of beef, potatoes, carrots, and onions. She cooked it for hours on the stove or in the crockpot.

The potatoes and carrots were so soft they would practically fall apart when you put a fork into them. It was a delicious meal.

IMO potatoes and carrots still taste good when overcooked but other vegetables like Brussels sprouts, broccoli, cauliflower, etc. just get bitter when overcooked. Not to mention the nutritional value is lost.

An interesting thing I read about Brussels sprouts are that since the 1990s they have been crossbred to be less bitter than the kind that was around when I was growing up. So, they really do taste better than the old days. They are now lower in something called glucosinolates, which causes the bitter taste.

 

[whiterhino]

Potatoes are the best; it's like digging for treasure.

It's definitely a treasure when you didn't even know it was there (a delicious treasure haha)

 

[PayrollNerd]

Todays food pick up had some unusual flavored chicken thighs. We had to look up the word gochujang. It’s a red chili paste? The oldest may try them when she comes for Christmas.

Cranberries & maple sausage - we are not fans. I’ve started a free food box for the things we are allergic to.

The flowers sure are pretty. I have no idea what kind they are.

 

[margarita25]

Todays food pick up had some unusual flavored chicken thighs. We had to look up the word gochujang. It’s a red chili paste? The oldest may try them when she comes for Christmas.

Cranberries & maple sausage - we are not fans. I’ve started a free food box for the things we are allergic to.

The flowers sure are pretty. I have no idea what kind they are.

Yes, Korean fermented chili paste. Often used in Kimchi, Korean BBQ and a frequent guest on Food Network cooking competition shows.

Made from gochu-garu red chili—-I’m a hot pepper enthusiast so tag me on anything hot pepper related.

 

[Auntie Cipation]

I've always been a very simplistic cook, and while I'm not fully vegetarian, I really don't like dealing with raw meat in my kitchen (and have garbage issues with meat scraps).

I eat healthily, but within a very narrow selection. I enjoy cooking, including new things, but I don't often take the time for that. So for years it's been one of my annual goals to expand my repertoire of what I can make "without thinking".

Then add covid and the strong desire to stay out of grocery stores and restaurants. Then on top of that add in skyrocketing prices, and I'm getting even more serious about improving my skills and habits.

Fermented asparagus is tasty. It's probably my favorite way to eat it.

I get lots of good/appealing meal ideas from online, including this thread. Yesterday a friend shared her recipe for fermented pickles, which I plan to try. And fermented asparagus sounds really good! Do you have a recipe to recommend?

Today I cooked a whole chicken in the slow cooker, then shredded the meat for future recipes. I also made a batch of vanilla cookies. Baby steps!

 

[Auntie Cipation]

@PayrollNerd I think those are calla lilies!

 

[IceIce9]

Todays food pick up had some unusual flavored chicken thighs. We had to look up the word gochujang. It’s a red chili paste? The oldest may try them when she comes for Christmas.

Cranberries & maple sausage - we are not fans. I’ve started a free food box for the things we are allergic to.

The flowers sure are pretty. I have no idea what kind they are.

My daughter cooks with gochujang frequently so we always have it in our refrigerator.

 

[margarita25]

So I have various breads in my fridge and freezer, cornbread, regular bread, croissants, olive bread…

I’m trying to figure out the stuffing/dressing situation.

Do I put them out on the counter to dry, when do I defrost them, etc. Do I make them stale.

Yes I know I can Google all this but I’d rather ask you all.

 

[slowpoke]

I've always been a very simplistic cook, and while I'm not fully vegetarian, I really don't like dealing with raw meat in my kitchen (and have garbage issues with meat scraps).

I eat healthily, but within a very narrow selection. I enjoy cooking, including new things, but I don't often take the time for that. So for years it's been one of my annual goals to expand my repertoire of what I can make "without thinking".

Then add covid and the strong desire to stay out of grocery stores and restaurants. Then on top of that add in skyrocketing prices, and I'm getting even more serious about improving my skills and habits.


I get lots of good/appealing meal ideas from online, including this thread. Yesterday a friend shared her recipe for fermented pickles, which I plan to try. And fermented asparagus sounds really good! Do you have a recipe to recommend?

Today I cooked a whole chicken in the slow cooker, then shredded the meat for future recipes. I also made a batch of vanilla cookies. Baby steps!

Garbage issue:
What I do is freeze meat scraps or any leftovers that’s not going in my composter. Come trash pickup day, only then do I go through my freezer and pull out the frozen scraps and put them in our trash bin that goes out to the curb. Saves me from getting smelly trash!

 

[Irishknit]

So I have various breads in my fridge and freezer, cornbread, regular bread, croissants, olive bread…

I’m trying to figure out the stuffing/dressing situation.

Do I put them out on the counter to dry, when do I defrost them, etc. Do I make them stale.

Yes I know I can Google all this but I’d rather ask you all.

If the breads are sliced, I would do a 1/2 and 1/2 mix of cornbread and regular bread for stuffing. Put them on a baking sheet and allow to defrost and dry out at the same time. If not dry enough 20 minutes in a 250 degree F oven. Cube for stuffing mix, anx mix per recipe.

 

[Auntie Cipation]

Garbage issue:
What I do is freeze meat scraps or any leftovers that’s not going in my composter. Come trash pickup day, only then do I go through my freezer and pull out the frozen scraps and put them in our trash bin that goes out to the curb. Saves me from getting smelly trash!

That is exactly what I do, but I don't have trash pickup service so I have to wait until I'm making a dump run. That can be every few weeks if I'm doing some yard cleanup or having construction done but in quieter times it can be a month or even two between runs. And I only have a mini-freezer so space is at a premium. It's usually just a tiny bag of chicken bones/fat, but if I were to start cooking meat more regularly it could become an issue.

But as you can see by today's crockpot accomplishment, I'm taking the plunge anyway and will figure it out!

 

[IceIce9]

So I have various breads in my fridge and freezer, cornbread, regular bread, croissants, olive bread…

I’m trying to figure out the stuffing/dressing situation.

Do I put them out on the counter to dry, when do I defrost them, etc. Do I make them stale.

Yes I know I can Google all this but I’d rather ask you all.

I like to use a combination of breads to make stuffing. I usually just take the bread out of the freezer and set the slices out to defrost. If the bread isn’t sliced I would slice it or cube it, then let it sit out to dry for a few hours.

Stuffing has always been my favorite side dish, and I have made many different types of stuffing over the years. No matter what kind of bread I use I always add a diced apple to the ingredients. It helps keep the stuffing moist and adds flavor. If it is a large turkey I add two diced apples.

And I greatly prefer stuffing to dressing. Cooking it inside the turkey adds so much flavor.

 

[margarita25]

I like to use a combination of breads to make stuffing. I usually just take the bread out of the freezer and set the slices out to defrost. If the bread isn’t sliced I would slice it or cube it, then let it sit out to dry for a few hours.

Stuffing has always been my favorite side dish, and I have made many different types of stuffing over the years. No matter what kind of bread I use I always add a diced apple to the ingredients. It helps keep the stuffing moist and adds flavor. If it is a large turkey I add two diced apples.

And I greatly prefer stuffing to dressing. Cooking it inside the turkey adds so much flavor.

Yaaay, thank you. This is what I was thinking, a combination of breads.

 

[IceIce9]

Yaaay, thank you. This is what I was thinking, a combination of breads.

Different types and textures of bread make a more flavorful stuffing. JMO!

 

[Inthedetails]

I've always been a very simplistic cook, and while I'm not fully vegetarian, I really don't like dealing with raw meat in my kitchen (and have garbage issues with meat scraps).

I eat healthily, but within a very narrow selection. I enjoy cooking, including new things, but I don't often take the time for that. So for years it's been one of my annual goals to expand my repertoire of what I can make "without thinking".

Then add covid and the strong desire to stay out of grocery stores and restaurants. Then on top of that add in skyrocketing prices, and I'm getting even more serious about improving my skills and habits.


I get lots of good/appealing meal ideas from online, including this thread. Yesterday a friend shared her recipe for fermented pickles, which I plan to try. And fermented asparagus sounds really good! Do you have a recipe to recommend?

Today I cooked a whole chicken in the slow cooker, then shredded the meat for future recipes. I also made a batch of vanilla cookies. Baby steps!

As for fermented asparagus, the method I use is basic:
Clean and trim asparagus to fit glass jar. Pack in the spears, inserting cloves of garlic as you go (to your taste). Use jar that is appropriate to the amount of spears you have - not a huge jar if you only have a small amount of asparagus. Fill with brine (1 Tbl kosher salt to 2 cups water). You want the asparagus to remain under the water - you can weigh them down with a baggie containing brine. Cover with a cloth over the top of the jar. Check daily. If you see whiteness, remove with a paper towel - it is not dangerous but it's not tasty or attractive so be sure to check daily for it and to make sure the asparagus stays under the water. I've never had a problem with it, but if it got too much, I would probably throw out. Don't let it go without checking it every day. (I check more than that, but I'm home and why not.) Let it sit on the counter for 7-9 days. Then, cover with a lid and store in fridge. Tastes great! Even people who claim they don't like asparagus tend to like this. I serve it as a condiment, in salads, as a side, in a sandwich, chopped as a garnish or topping on dishes, or just eat as a snack like a pickle.

Kosher salt is found in the grocery store.

You can find actual recipes online - I just do it without an exact recipe since I was taught from a person not a book.

 

[Inthedetails]

Different types and textures of bread make a more flavorful stuffing. JMO!

You could also save some the bread to use with leftovers - like a bread casserole, for example, or pizza bread or French toast sandwiches. I don't have a recipe in mind, just thinking aloud if you have extra beyond enough for the stuffing.

 

[BetteDavisEyes]

Hi I have a bunch of tomatoes, different varieties… other than tomato sauce, anything unique/exciting I can do with these for thanksgiving? Tia.

How about a platter of Caprese salad? Most of the traditional Thanksgiving dinner is heavy on carbs and fats. Some folks would likely appreciate a healthier option. Slice tomatoes and arrange on a large platter. Season to taste. Top each tomato slice with fresh mozzarella cheese and fresh chopped basil. Drizzle with balsamic vinegar and/or olive oil.

Classic Caprese Salad - Love and Lemons

You'll LOVE this authentic Caprese salad recipe! With fresh mozzarella, juicy tomatoes & fresh basil, it's a 5-ingredient Caprese salad that's easy to make.

www.loveandlemons.com

 

[ilovewings]

Garbage issue:
What I do is freeze meat scraps or any leftovers that’s not going in my composter. Come trash pickup day, only then do I go through my freezer and pull out the frozen scraps and put them in our trash bin that goes out to the curb. Saves me from getting smelly trash!

We do the same thing- we call it freezer food: lots of nasty stuff like chicken scraps, meat scraps, and other left overs that would really stink up the garbage, so we put that in the freezer until garbage day-and take it out of the freezer and put it in the trash- this is especially important in the summer----- I didn't think anybody else did that!

 

[fridaybaker]

Regarding the dressing cooked outside the bird, I learned a little tip somewhere along the way that I use every Thanksgiving: For the dressing that won’t fit inside the bird, lay chicken wings (or thighs or what-have-you) on top of the dressing that goes in the oven in a casserole dish. As it cooks, the drippings from the chicken wings flavors the dressing. You can then either eat the wings separately at a later date, use them for stock, etc.

 

[slowpoke]

We do the same thing- we call it freezer food: lots of nasty stuff like chicken scraps, meat scraps, and other left overs that would really stink up the garbage, so we put that in the freezer until garbage day-and take it out of the freezer and put it in the trash- this is especially important in the summer----- I didn't think anybody else did that!

I learned to do this the hard way. I still have nightmares picturing the state of my outdoor trash bin one time decades ago. I’ll spare the details except to say apparently flies had made their way into the smelly bin… I’ll let you figure out the rest. *shudder*

My mother-in-law then told me about freezing her scraps, and I followed this excellent tip ever since.