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Beet Salad....Dressing?

this sounds great, will have to try it as something different from my usual citrus/walnut dressing

Jan 03, 2015
acecil in Home Cooking

Camping suggestions?

yummm, just saw this. this is how I like my lamb!

Jan 03, 2015
acecil in Home Cooking

White Bean soup ideas? (no ham, bacon)

Love this - I make the same thing, easy pantry meal when there's not much in the fridge, except have only done with potatoes in the past. I'm going to try it with beans next time!

Jan 03, 2015
acecil in Home Cooking

Let's Talk Smoothies!

that really sounds delicious. Makes me wish I had real juicer, not just a blender.

Jan 03, 2015
acecil in Home Cooking

Let's Talk Smoothies!

For me it's greek yogurt, almond milk, almonds, dates, maybe 1/4 frozen banana. And frozen cherries if I have them on hand :-) Not so healthy, I know, but delish none the less. If I have it, I sometimes add a big pinch of bran flakes, enough to help make this a little more filling, but not enough that anyone else would know it's in there.

Jan 03, 2015
acecil in Home Cooking

what to do with Lambrusco?

I just read an article the NYT about this very subject when googling lambrusco. Made me want to try these dry wines! But not the Riunite...

Jan 03, 2015
acecil in Home Cooking

what to do with Lambrusco?

hmmm, now that's an interesting idea. We do have a little vinegar barrel. Maybe just adding a little bit would be ok.

Jan 03, 2015
acecil in Home Cooking

what to do with Lambrusco?

I see you and I think alike! :-)

Jan 03, 2015
acecil in Home Cooking

make ahead meals

Yeah, this is a great idea and something I already do occasionally. Thanks!

Jan 03, 2015
acecil in Home Cooking

make ahead meals

Thanks for the suggestions. I'm really not interested in carrying extra appliances, even the travel blender. It's really a great idea and one I would use if I only travelled occasionally. But I travel so much, I really have gotten to the point that I carry as little as absolutely necessary. I'm going to have to check out that microwave cooking link.

Jan 03, 2015
acecil in Home Cooking

make ahead meals

Thanks for the ideas. I do love meatballs, that sounds like a good idea. And I just recently discovered TraderJoes frozen rice when friend served some. It's not bad, and will be great for times when I forget to plan ahead. I'll have to try their quinoa. I'm lucky there's usually a Trader Joes nearby.

Jan 03, 2015
acecil in Home Cooking

make ahead meals

good times! yeah, I'm not carrying any extra appliances with me.

Jan 03, 2015
acecil in Home Cooking

make ahead meals

Those calzone pockets sound interesting. What kind of dough do you use? I'm guessing like a pizza dough?

Jan 03, 2015
acecil in Home Cooking

make ahead meals

so the grill is out of the question - I travel as lightly as possible. But I am looking forward to trying poached eggs in the microwave! thanks for the suggestion

Jan 03, 2015
acecil in Home Cooking

make ahead meals

awesome -poached eggs in the microwave!! That will a great addition to my salads.

Jan 03, 2015
acecil in Home Cooking

make ahead meals

I hadn't seen those collapsible bowls before, they look like a good idea

Jan 03, 2015
acecil in Home Cooking

what to do with Lambrusco?

So I received a bottle of Riunite Lambrusco for Christmas, second year in a row. I love wine, but not this, and last year it eventually went down the kitchen sink. This year I want to find some way to use it - there must be some way to cook with it, but I don't have any idea.

Any suggestions?

Jan 03, 2015
acecil in Home Cooking

What to do with a Buddha's Hand?

I've always wondered the same thing, anxiously waiting to read responses!

Dec 11, 2014
acecil in Home Cooking

What's your go-to method for roasting a chicken?

My husband uses the Zuni recipe when he's roasting chicken and it's delicious, but the smoke alarm goes off every time. When I roast one, it's pretty straight-forward in my mind - I rub with olive oil and spices, usually something like oregano or sage or some kind of italian herb blend, both on the skin and under. I stuff the cavity with a lemon or orange cut in half, parsley, garlic and may be more oregano or sage. Sprinkle a little salt and pepper all over and put into a hot oven at about 450 degrees for 15-20 minutes, then turn oven temp down to #325-350 for the remainder of cooking. Gives a nice crisp skin and super favor throughout. If we are cooking on the grill, It gets spatchcocked and rubbed with olive oil and paprika with salt and pepper, and cooked a little more slowly.

Dec 11, 2014
acecil in Home Cooking
1

America's 25 Favorite Home Cooked Dishes

Inspired? In short, no. The top 4 might be be things to enjoy occasionally. But most of these are just foreign to me, as an American who cooks most of my meals at home. :-)

Dec 11, 2014
acecil in Home Cooking

America's 25 Favorite Home Cooked Dishes

don't forget the chicken wings/fingers

Dec 11, 2014
acecil in Home Cooking

BRINING!? Good, bad or ugly?

I'd like to try your turkey - sounds great! But I'm afraid I don't have that kind of commitment to turkey. Now, oyster dressing on the other hand....

Dec 11, 2014
acecil in Home Cooking

BRINING!? Good, bad or ugly?

Only if it hasn't already been injected with salt or other additives, which is the case for most supermarket birds. I brine every year, and the only time we had a bad bird was when we didn't plan ahead and had to buy a pre-brined bird.

Dec 11, 2014
acecil in Home Cooking

make ahead meals

Hey Chowhounds -
I have to travel a lot for work, staying in hotels ~8-10 nights months. I can't afford to eat out every night and am tired of all the frozen microwave meals I've been eating.

So I'm looking for ideas for simple make-ahead meals that I can enjoy, are inexpensive and are reasonably healthy. Suggestions don't have to necessarily be make-ahead, but when you're living out of a hotel refrigerator, it's hard to have super fresh food without a lot of waste and wasteful expense. my limitations - I usually have to drive several hours to each city, stay for 2-3 nights, in hotels with microwave and refrigerator (If I'm lucky the 'fridge will have a freezer, often not), rarely have a stovetop, don't want the hassle of lugging a large cooler, and am usually eating off paper plates. Get the picture?

Things I've been doing to this point (besides buying frozen meals from Trader Joe's) include small frozen portions of soups, taking homemade salad dressing and buying lettuce etc once I get in town, and leftovers if I have something that travels well. It's not unusual for me to make a big pot of pasta with a simple tomato or pesto sauce and freeze individual servings. I'll sometimes include things like canned sardines or recently discovered individual portions of goat cheese at Trader Joes to add to a salad. Breakfast is usually coffee (I bring my own) and yogurt with fruit. Is there any good way to fix eggs in a microwave? Good ideas I have found so far include individually frozen homemade burritos (I have always hated the frozen ones, but think I could do much better), and breakfast sandwiches with egg/bacon/cheese/english muffin.

I know you guys are a creative bunch - am looking forward to any on the road food ideas! Thanks -

Dec 11, 2014
acecil in Home Cooking

CHOW's Green Goddess Dressing

I though this was delicious. I added an extra anchovy and about a bit of serrano pepper as someone else suggested, and it was fantastic. If I had extra tarragon, I would have added a little more of that, too, but it was great as it was.

May 15, 2014
acecil in Recipes
1

Stock pot or french oven??

I appreciate the thoughts, and I'm trying to take all those things into consideration. Trouble is, my kitchen is running out space for new pots, and Ill probably be getting this as gift since I'm out of money, too!! I'll probably just have to make a decision which one I want to get first.

Thanks!

Apr 03, 2014
acecil in Cookware

Stock pot or french oven??

So I need to replace my stock pot. I make stock frequently (chicken and veggie mostly in the pot I'm replacing, but also fish and shrimp though usually in smaller quantities). The one I currently have is very deep, large enough to cook down a whole chicken, sometimes two if I'm just using the carcass - but I don't know exactly how much it holds, maybe 6-8qts? I also use it to make soup, but that about it.
I would thinking of replacing it with an enamel coated cast iron french oven to have something more versatile, but don't know what size to get. I want something large enough to make stock like I do currently, but also serve double duty to make stews and braises cooking stovetop and in the oven, maybe even roasting a chicken. I was thinking the 7.5qt Le Creuset looks like a good size, but am not sure.
Any recommendations or suggestions of things I should consider? Other brands than Le Creuset that I should consider??

Thanks chowhounds!!

Mar 31, 2014
acecil in Cookware

how do you store your spices?

I have gobs of spices. Seriously, easily 50-75 or more. I have a large rectangle plastic Ikea container about 10 inches deep that fits a more shallow one inside it, creating two layers. I keep the spices I use most frequently in the top bin, which lifts out easily, and in the bottom I keep the ones I use less frequently and the ones I buy in larger quantities and keep in bags because they can store flat (bay leaves, dried peppers, etc.). I keep the whole kit on the floor in my tiny panty cabinet, which is in sort of like a small closet in my ktichen. Yes, I have to bend down to get what I need, but it keeps my spices in the dark and away from the heat of the stove. But it's no more inconvenient than reaching for a can of tomatoes or grabbing an onion. And I haven't found any drawer or cabinet organizing system that works better than this for this large number of spices.

Mar 31, 2014
acecil in Cookware
1

Canning question

Thanks for this - I had no idea how it would compare to simple lemon juice, which I think might be just fine in the end. BTW, I might not have enough apricots to make for the gifts I had planned to ship anyway. I just found out my husband has been snacking on the apricots this last week while I was away!! And I have nowhere local to get more. So now I'm scrambling for something else for gifts, that I already have ingredients for at home. Ughhh! Thanks anyway chowhounds. I knew you guys would help me out!
:-)

Dec 09, 2013
acecil in Home Cooking

Canning question

I hadn't thought about contacting Ball, I suspect they would probably give me a similar generic answer, especially since it's not one of their recipes.

Dec 09, 2013
acecil in Home Cooking