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What's the point of celery in recipes?

Celery and chopped water chestnuts. Best crunch ever (especially in summer salads and Chinese food).

about 8 hours ago
boyzoma in Home Cooking

What's the point of celery in recipes?

I love celery! Recently, I got Chinese take-out Almond Chicken. When I opened it up, there was NO celery (and I asked specifically if it had celery). It tasted BLECH!!! So, I chopped up some celery, zapped it in a baggie for 45 sec. in the micro. - it was warm and crisp - and stirred it into the Almond Chicken. Much, much better. Made it at least edible! Yeah for celery. I love the stuff.

about 16 hours ago
boyzoma in Home Cooking

Suggestions for Steak Marinade

I never marinate steaks - just my preference. S&P are my weapons of choice. As well as here, you might also check on the BBQ, Smoking & Grilling site. They have some wonderful ideas.

about 16 hours ago
boyzoma in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Simple dinner tonight. Good old fashioned Cheesy Chicken and Rice with mixed California Veggies. Comfort food at it's best.

Penzey's Free Shipping Reduced Minimum

I just got an e-mail from Penzey's that Now through Thursday at midnight, they have dropped their usual $30 minimum for free shipping to $20 (the average store sale in the area) so that regular customers of the closed stores in the Northeast can still get their spices without paying extra. With the way the website works they have to drop the minimum for all 48 states, so New England’s opportunity is yours as well. (excerpts from the e-mail). Good news for you North Easterners!! So go spice it up!

1 day ago
boyzoma in General Topics
1

Using up Cream Cheese

Clam dip. Cream Cheese - softened. The rest is to taste/texture. Add garlic salt & Worcestershire. Slowly drain in clam juice and blend until you get the consistency you want. Drain rest of clams and mix into the cream cheese mixture. I usually make a double batch which means 2 softened cream cheese and about 4 cans of chopped clams. Never have any left.

But like fourunder said - Mashed potatoes. Yummy!

Jan 12, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Wow, that looks yummy. I have some Swedish Meatballs in the freezer. That looks like the perfect way to use some of them. Thanks for inspiration.

Jan 08, 2015
boyzoma in Home Cooking
1

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

I have to admit - not too appealing. Sorry foodie. Better luck next time.

Jan 08, 2015
boyzoma in Home Cooking
1

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

That looks fantastic JoeV. I'd eat at your table any day!

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Tonight I am using some of that chicken stock I made the other day and we are having chicken vegetable rice soup. Oh, so good. I've been tasting all day. Hope I'm not too full to eat more tonight (I'm sure I'll give it a good go!) Might just have a salad along side. Had enough stock left for another batch of something for the freezer!

Favorite Freezable Soups/Stews

Just a note on the Hungarian Mushroom soup - Instead of thickening with the milk, use stock and then add milk at the end or the reheat. That way you are not freezing the soup with the milk. :)

Jan 07, 2015
boyzoma in Home Cooking

Your kitchen in a word (or two, or three...)

When we bought our house (back in the late 80's), it had carpet in the kitchen! It was patterned with words in different colors like Ketchup, Mustard, Tomatoes, Relish, Lettuce, etc. and the words were all going different directions. I remember how I couldn't wait to tear that stuff up!

Jan 07, 2015
boyzoma in Not About Food

Dinner Jan 6, 2014

Well, JoeV, we're happy to have you. There is also a Dish of the Month thread you might enjoy. And, we LOVE pictures! Welcome.

Jan 07, 2015
boyzoma in Home Cooking

Favorite Freezable Soups/Stews

Sure. Happy to share. Here is also a link you may enjoy for many, many more soups: http://www.cooksoups.com/

Hungarian Mushroom Soup (adapted from For the Love of Cooking

)

Yields 4 servings

2 teaspoons olive oil
2 onions, diced
8 ounces button mushrooms, sliced
8 ounces cremini mushrooms, sliced
1 teaspoon dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 tablespoons butter
3 tablespoons flour
1 cup milk (I used 2%)
2 cups vegetable or chicken stock, divided
2 teaspoons fresh lemon juice, or more to taste
Sea salt and freshly cracked pepper, to taste
1/2 cup sour cream, optional

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 2 minutes.

Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock.

Stir until well combined.

Cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl; set aside.

Heat the butter in the Dutch oven. Once the butter has melted, add the flour and whisk until creamy, about 2 minutes.

Slowly add the milk, while whisking, until well combined. Cook, stirring frequently, until thick, about 5-7 minutes.

Add the mushroom mixture and juices along with the remaining 1 1/2 cups stock, lemon juice, and salt and pepper, to taste; stir until well combined. Cover with a lid and simmer for 10-15 minutes.

Just before serving, add the sour cream, if using.

The French Onion Soup is from The Pioneer Woman. I've made it many times and we love it. I usually make a double batch. http://thepioneerwoman.com/cooking/20...

Split Pea Soup: http://www.foodnetwork.com/recipes/da...

Hope you enjoy. I've made and frozen all of these and they turn out great. I've kept some up to 6 months in plastic tubs. If you are going to keep them longer, I recommend freezing in a tub, then put the frozen block into a vacuum sealer bag. Keeps much longer that way. I've actually found some that were a year old, sealed, and it was still good.

Jan 07, 2015
boyzoma in Home Cooking
1

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Would that then be a "faux" Pho? Sorry, couldn't resist. Sounds good!

Dinner Jan 6, 2014

Looks and sounds good, but this really should be posted in WFD thread here: http://chowhound.chow.com/topics/1001087

Favorite Freezable Soups/Stews

I love to do soups for the freezer. I make a lot of soups that use pasta or rice. Just freeze without the pasta or rice, then when heating up the soup, make fresh pasta or rice to suit.

Minestrone
Chicken & Rice
Chicken Noodle
Chicken Tortilla (add the Tortilla strips as an add on while heating)
Chicken Gnocchi (add the Gnocchi when heating up the base)
French Onion (freezes excellently)
Vegetable Beef Barley
Ham & Bean soup
Beef & Mushroom
Hungarian Mushroom
Split Pea (This is one of DH's favorites and freezes well)

Let me know if you want any specific recipes. I have lots more! :D

Jan 07, 2015
boyzoma in Home Cooking

What to do with Frozen Carrots?

I'm with you on that one ej. I've never thought of that, but it sounds fantastic. I'd do mashed potatoes with mashed carrots, some whipped cream cheese, butter and a little cream. Should take care of it!

Jan 06, 2015
boyzoma in Home Cooking

Your kitchen in a word (or two, or three...)

My kitchen is small and cramped. If you really want to help, I'll leave all the dishes for you to clean. After all, I cooked it. Cleaning is the least you can do!

Jan 06, 2015
boyzoma in Not About Food

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

I have a ton of chicken bones in the freezer. So today, I made a huge pot of stock. I've got enough bones to do about 6 more pots! I use a 12 qt. multi-pot. Got lots of soups coming up on my menus. It's sitting in the fridge tonight and I'll skim it in the morning. It sure is tasting good.

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Welcome LinnyN! Glad to have you.

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Welcome seamunky! Glad to have you.

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

And so many new ideas! YES!!!!

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

I love breakfast for dinner. My fav. eggs are to do a brightly colored frittata with nice crispy hash browns.

Jan 06, 2015
boyzoma in Home Cooking
1

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

tcamp, I'm with you. I use a mix of black, navy and pinto. It's so good.

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Love the press too. I think many of us had tried that at one time or another. My parents gave me a "fake Foreman" grill a number of years back. I usually use that now with a cast iron skillet sitting on top!

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Sounds great. Hope you are feeling better.

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Oh, man, those look great! And I gotta make ribs soon. Thanks for the reminder.

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

I've always had trouble stuffing them. I gave up and use the jumbo pasta shells and scoop the mix into those. Then treat them the same as manicotti. My favorite is a tex-mex theme as well. Maybe I'll try again with some of the suggestions below and use a zip lock bag. Thanks all for the ideas.

Jan 06, 2015
boyzoma in Home Cooking

What's for Dinner #341 -- It's on to 2015 Edition! [through January 4, 2015]

Last night was Chinese take-out. Tonight I'm a little under the weather so DH is having leftovers and I'm just having some chicken soup. Tomorrow should be better.