Food and Recipes while under Coronavirus quarantine #8

[IceIce9]

I hate when stuff gets discontinued. I always think of Arby's potato cakes, I was mortified when they removed them. Yes, I mean I guess I could try and make them myself, or just get tater tots, but I love Arby's potato cakes, so I was delighted when they brought them back. This was not to be with another of my Arby faves, the Arby-Q, gone forever. And the Arby's turkey sandwich "back in the day," it's nothing like the current ones, it had sliced turkey in the same spirit as their roast beef on same bun with shredded lettuce and Horsey sauce. And then there was the Taco Bell Taco Lite (anything but/loaded with calories), I've wondered if the taco salad shell might be similar (going to have to try to get one of those mini taco salads). My favorite running shoe brand (Pony) also essentially disappeared. And favorite candy bar, Choco-Lite. And favorite chocolate drink, Choco-Cow, lol. Had this goofy little picture of a cow. Completely discontinued food chain: Italian U-Boat (SO good).

The closest to Minute Maid on the orange concentrate from what I can see is Tropicana (and maybe even Tropicana Light) and Great Value. On lemonade concentrate, seeing Great Value again or Signature Select (Albertson's/Safeway). But I'm sure there's at least a slight flavor difference no matter what, so it's probably not going to be a perfect fix. (That punch sounds really good.)

I love Arby’s potato cakes too. I’m surprised that they aren’t more popular but I’m glad they brought them back.

Occasionally I order from Arby’s when I travel, especially when they have their fish sandwiches for a few months between February and April.

When I order the default is curly fries because most people love them them. When I order potato cakes with my meal they have to cook them fresh and they are always excellent.

I don’t like McDonald’s hash browns at all, they are too greasy. But Arby’s potato cakes are always perfectly cooked and not greasy at all.

 

[ilovewings]

I hate when stuff gets discontinued. I always think of Arby's potato cakes, I was mortified when they removed them. Yes, I mean I guess I could try and make them myself, or just get tater tots, but I love Arby's potato cakes, so I was delighted when they brought them back. This was not to be with another of my Arby faves, the Arby-Q, gone forever. And the Arby's turkey sandwich "back in the day," it's nothing like the current ones, it had sliced turkey in the same spirit as their roast beef on same bun with shredded lettuce and Horsey sauce. And then there was the Taco Bell Taco Lite (anything but/loaded with calories), I've wondered if the taco salad shell might be similar (going to have to try to get one of those mini taco salads). My favorite running shoe brand (Pony) also essentially disappeared. And favorite candy bar, Choco-Lite. And favorite chocolate drink, Choco-Cow, lol. Had this goofy little picture of a cow. Completely discontinued food chain: Italian U-Boat (SO good).

The closest to Minute Maid on the orange concentrate from what I can see is Tropicana (and maybe even Tropicana Light) and Great Value. On lemonade concentrate, seeing Great Value again or Signature Select (Albertson's/Safeway). But I'm sure there's at least a slight flavor difference no matter what, so it's probably not going to be a perfect fix. (That punch sounds really good.)

I don't usually like canned soup, but my husband and I both loved Campbell's Minnestrone-- could not find it anywhere except a few cans at Amazon for some ridiculous price. So after checking Meiers and Walmart and realizing it wasn't anywhere I googled and discovered it has been discontinued. Bummer. We add shredded parmesean to the soup to make it even better. Progresso makes minnestrone and it is decent so we will have that. I too hate when certain food items are discontinued.

 

[IceIce9]

I don't usually like canned soup, but my husband and I both loved Campbell's Minnestrone-- could not find it anywhere except a few cans at Amazon for some ridiculous price. So after checking Meiers and Walmart and realizing it wasn't anywhere I googled and discovered it has been discontinued. Bummer. We add shredded parmesean to the soup to make it even better. Progresso makes minnestrone and it is decent so we will have that. I too hate when certain food items are discontinued.

I use a recipe that makes the best minestrone soup. I’ll find it and post it here.

 

[ilovewings]

I use a recipe that makes the best minestrone soup. I’ll find it and post it here.

awesome!!!!

 

[IceIce9]

awesome!!!!

Here it is. It does have quite a few ingredients but I promise it is worth it. You can substitute and change up the ingredients. Sometimes I use dried beans instead of canned if I have time to soak them. If I use dried beans I like to use cranberry beans instead of pinto beans.

I cook this soup often but I change up the ingredients to use what I have on hand. It freezes very well.

Sardinian Minestrone Recipe​

Serves: 8

• 1 yellow or white onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• Extra virgin olive oil for frying
• 4 cloves garlic, minced
• 1 large potato, diced
• 1 fennel bulb, trimmed and diced
• 14oz can chickpeas, drained
• 14 oz can fava beans, drained
• 14oz can pinto beans, drained
• 28 oz can crushed tomatoes
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon oregano (optional)
• 2/3 cup fregola pasta or pearl barley or orzo or Israeli couscous (your preference)
• Fresh flat leaf parsley, chopped
• 4 oz grated pecorino or parmesan cheese

Finely chop onion, celery and carrots. Heat a large pot on medium heat and add oil and sauté for around 8 minutes until soft. adding more oil if needed. Mince the garlic and stir in, sauté for 1 minute.

Add the potatoes, fennel, chickpeas, fava beans, pinto beans, tomatoes and broth. Add bay leaves, oregano and chilli and bring to a simmer. Cook covered for 30 minutes until potato and fennel are soft. Add fregola (or pearl barley or orzo) and parsley, cook for another 10 minutes Season with salt and pepper. Grate pecorino on top to serve.

If the soup gets too thick while cooking you can add a cup or two of water.

 

[iamshadow21]

Cookie cake!

They all look the same, unfortunately.

This one has butter fudge, caramel milk chocolate buttons, hazelnuts, and dried blueberries.

 

[BetteDavisEyes]

Here it is. It does have quite a few ingredients but I promise it is worth it. You can substitute and change up the ingredients. Sometimes I use dried beans instead of canned if I have time to soak them. If I use dried beans I like to use cranberry beans instead of pinto beans.

I cook this soup often but I change up the ingredients to use what I have on hand. It freezes very well.

Sardinian Minestrone Recipe​

Serves: 8

• 1 yellow or white onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• Extra virgin olive oil for frying
• 4 cloves garlic, minced
• 1 large potato, diced
• 1 fennel bulb, trimmed and diced
• 14oz can chickpeas, drained
• 14 oz can fava beans, drained
• 14oz can pinto beans, drained
• 28 oz can crushed tomatoes
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon oregano (optional)
• 2/3 cup fregola pasta or pearl barley or orzo or Israeli couscous (your preference)
• Fresh flat leaf parsley, chopped
• 4 oz grated pecorino or parmesan cheese

Finely chop onion, celery and carrots. Heat a large pot on medium heat and add oil and sauté for around 8 minutes until soft. adding more oil if needed. Mince the garlic and stir in, sauté for 1 minute.

Add the potatoes, fennel, chickpeas, fava beans, pinto beans, tomatoes and broth. Add bay leaves, oregano and chilli and bring to a simmer. Cook covered for 30 minutes until potato and fennel are soft. Add fregola (or pearl barley or orzo) and parsley, cook for another 10 minutes Season with salt and pepper. Grate pecorino on top to serve.

If the soup gets too thick while cooking you can add a cup or two of water.

I printed this recipe when you posted it previously but haven't made it yet. There are so many variations of Minestrone - it is really a "dump" soup I love the Minestrone at Picano's which is offered every day. It's different each time as it seems whoever makes the soup uses whatever is available in the kitchen that day. Sometimes there will be little chunks of Italian sausage, while at other times, there is no meat. If there are specials that feature certain vegetables like escarole or spinach, that will show up in the Minestrone. Sometimes there are beans or tiny pasta in the soup, while at other times, no beans or pasta. I've never used fennel in a soup before but noticed that it is included in your recipe. When I finally get around to making a large pot of Minestrone, it will definitely have chopped fennel.

 

[IceIce9]

I printed this recipe when you posted it previously but haven't made it yet. There are so many variations of Minestrone - it is really a "dump" soup I love the Minestrone at Picano's which is offered every day. It's different each time as it seems whoever makes the soup uses whatever is available in the kitchen that day. Sometimes there will be little chunks of Italian sausage, while at other times, there is no meat. If there are specials that feature certain vegetables like escarole or spinach, that will show up in the Minestrone. Sometimes there are beans or tiny pasta in the soup, while at other times, no beans or pasta. I've never used fennel in a soup before but noticed that it is included in your recipe. When I finally get around to making a large pot of Minestrone, it will definitely have chopped fennel.

I only have two recipes that use fennel, this one and a vegetable pot pie. I’ve been making the pot pie recipe since 2008, and it was the first time I ever cooked with fennel.

Vegetable Pot Pie

Get Vegetable Pot Pie Recipe from Food Network

www.foodnetwork.com

 

[COSCitizen]

Mildly funny story about fennel:

I went to our local King Sooper (Kroger) for the ingredients for a recipe called Chicken Soup Provençal, which included fennel. I walked right up to what I thought it looked like but it was labeled anise. I tracked down an associate in the produce section that confirmed that anise and fennel are the same thing. Oddly enough, the receipt called it both things. The soup was excellent, thought the anise/fennel flavor wasn't very strong. I could smell it on my hands after I chopped it up.

 

[Seni]

Love fennel! Use the decorative feathery tops for garnishes for fish or in creamy sauce, add some mustard powder and black pepper.

But mostly use it raw in salads. Good with cucumber and radish. My youngest would swipe a whole bulb and eat it, layer by layer.

 

[ilovewings]

Here it is. It does have quite a few ingredients but I promise it is worth it. You can substitute and change up the ingredients. Sometimes I use dried beans instead of canned if I have time to soak them. If I use dried beans I like to use cranberry beans instead of pinto beans.

I cook this soup often but I change up the ingredients to use what I have on hand. It freezes very well.

Sardinian Minestrone Recipe​

Serves: 8

• 1 yellow or white onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• Extra virgin olive oil for frying
• 4 cloves garlic, minced
• 1 large potato, diced
• 1 fennel bulb, trimmed and diced
• 14oz can chickpeas, drained
• 14 oz can fava beans, drained
• 14oz can pinto beans, drained
• 28 oz can crushed tomatoes
• 8 cups vegetable broth
• 2 bay leaves
• 1 teaspoon oregano (optional)
• 2/3 cup fregola pasta or pearl barley or orzo or Israeli couscous (your preference)
• Fresh flat leaf parsley, chopped
• 4 oz grated pecorino or parmesan cheese

Finely chop onion, celery and carrots. Heat a large pot on medium heat and add oil and sauté for around 8 minutes until soft. adding more oil if needed. Mince the garlic and stir in, sauté for 1 minute.

Add the potatoes, fennel, chickpeas, fava beans, pinto beans, tomatoes and broth. Add bay leaves, oregano and chilli and bring to a simmer. Cook covered for 30 minutes until potato and fennel are soft. Add fregola (or pearl barley or orzo) and parsley, cook for another 10 minutes Season with salt and pepper. Grate pecorino on top to serve.

If the soup gets too thick while cooking you can add a cup or two of water.

Thank you-- i will try it soon!!

 

[raja]

I put fennel in coleslaw. I don’t use a sweet dressing though just mayo. It reminds me of a coleslaw they served at the Nashville house in Nashville Indiana. Unfortunately the restaurant closed. Bummer

 

[BetteDavisEyes]

Love fennel! Use the decorative feathery tops for garnishes for fish or in creamy sauce, add some mustard powder and black pepper.

But mostly use it raw in salads. Good with cucumber and radish. My youngest would swipe a whole bulb and eat it, layer by layer.

The first time I ever had fennel was raw in a salad. Even though I love black licorice, I wasn't crazy about the raw fennel that has a licoricey flavor. We do like roasted fennel and include it in our fresh vegetable rotation. I think we will like fennel in Minestrone soup because the licoricey flavor won't be as intense as raw fennel.

 

[raja]

Fennel is also good in French carrot soup.

 

[slowpoke]

Ah, fennel!
My husband is the spaghetti sauce maker around here, and puts fennel seed in it. Makes sense, since Italian sausage has it. It’s good.