CatteNappe's Profile

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New veggie side dish recipes, please!

Curry and cauliflower go very well together. Eitehr a cold dressing like this:
http://www.food.com/recipe/curry-dres...
or a creamy sauce like this one intended to serve on chicken
http://www.food.com/recipe/kip-met-ke...
or as seasoning for roast cauliflower
http://www.food.com/recipe/curry-roas...

Given the approved veggie list I'd think about a sort of ratatouille which could include any combo of eggplant, squash (I'd prefer zucchini or yellow squash to the spaghetti), 'shrooms, and roma tomatoes.

May 16, 2015
CatteNappe in Home Cooking

Trader Joe's YAY/MEH/NAY Thread - May 2015 [OLD]

Hmm. Thanks for the heads up, on behalf of the tamale lover at our house. However, he complains about tamales that are "too big", so I'll have to see how TJs "measure up".

May 09, 2015
CatteNappe in Chains

Trader Joe's YAY/MEH/NAY Thread - May 2015 [OLD]

Yay for Saucy Scallops and Mushrooms. Frozen. Little scallops with peas and mushrooms in a mildly cheesy cream sauce. Zap in the microwave and serve on rice or pasta. With a salad it's a quick and easy meal, and beats the usual supermarket frozen entrees hands down.

Double Yay for Low Fat Cat Cookies for People. Both the Chocolate and Cinnamon ones are good, but the Chocolate ones are particularly addictive. I've even used them as a hostess gift.

May 09, 2015
CatteNappe in Chains

Heavy whipping cream substitute...

The Food Substitution Bible says, for 1 cup heavy cream (35 - 40% butterfat, compared to 30 - 36% in light whipping cream):
2/3 cup whole milk + 1/3 cup melted unsalted butter
or
1 c double cream
or
1 c creme fraiche

It also suggests 2/3 cup evaporated milk, but I'd think the 1/3 cup less liquid and volume would not help the liquid ratio in your baking recipe. They seem to mostly be thinking in terms of sauces.

May 09, 2015
CatteNappe in Home Cooking

how to measure raw meat? (salt pork)

NonnieMuss solved the problem of the moment, but going forward you might think about getting an inexpensive kitchen scale. Once I got one I wondered how on earth I survived without it. At least you had a starting point with the weight of the meat you bought, so the calculation could be made. The scale has saved my bacon more than once when I didn't know the starting weight of something. And it's a huge help on recipes that call for something like "2 potatoes". I mean, some are huge, others not so much. Knowing there are 3 medium potatoes in a pound tells me one large potato weighing about 10 - 11 ounces (16 ounces times .66) will do the trick for me.
(Oh, and how do I "know" there are 3 potatoes in a pound?
http://www.e-cookbooks.net/ingredeq.htm

May 09, 2015
CatteNappe in Home Cooking

Does this recipe make sense?

If, as many note, (and as I presumed as well) the mashed potato base is pure potato, without butter or cream, and the added flour gives even more body; what is the consistency likely to be of the topping made with egg and sour cream, sprinkled with the other additives?

May 09, 2015
CatteNappe in Home Cooking

Does this recipe make sense?

I'm looking at a recipe for "Baked Potato Squares". It starts with a base of left over mashed potatoes. It's topped with sour cream, chives, bacon bits and cheese. The question is about the egg. Recipe calls for it to be mixed with the sour cream and spread on top; I'm used to recipes that would mix the egg with the potatoes as a binder.
http://www.food.com/recipe/baked-pota...

May 08, 2015
CatteNappe in Home Cooking

Please help me to learn to enjoy fish

Bottled salsa - you can get it mild, medium or spicy (guessing you'd opt for spicy). Spread about 1/2 cup over 1/2# fish filet, bake at 425 until fish is done (8 - 12 mins). This is also a great flavor boost with shrimp. Heat the salsa in a pan, toss the shrimp in and stir until shrimp are just done.

For an Indian twist:
http://australian.food.com/recipe/ind...

May 08, 2015
CatteNappe in Home Cooking

Terra Cotta Bear and Brown Sugar

Had never heard of that bear - just Googled it. They are cute! But I've been keeping my brown sugar tightly sealed in a plastic bag in the freezer. It softens up in just a few minutes at room temp. and after I've measured out what I need I press the air out of the baggy and it goes back in the freezer til next time.

Oct 04, 2014
CatteNappe in General Topics

Trader Joe's YAY/MEH/NAY - October 2014 [old]

Dorot frozen garlic cubes - YAY. Not exclusive to TJ, but the only place I've seen them in my area. As easy as bottled, but as good as fresh.

Are you a herb, spice and seasoning junkie?

No jars and bottles here, but lots and lots of herbs and spices. I'm blessed to have a nearby market that sells in bulk, so I can buy just a few teaspoons or tablespoons at a time; just enough for what I expect to need for a few weeks or a particular recipe so they are always fresh. I've also enjoyed being able to blend my own mixtures for taco seasoning, or curry powder, or Moroccan ras al hanout; and sometimes make up bottles as gifts, along with a recipe where they are used. Buying in the smaller amounts is also way cheaper per ounce than buying in bottles. I once price compared ground ginger from the bulk bar vs a jar from the grocery store. The bulk bar price was $4.99/pound, so it just cost me a few cents for the small quantity I needed. The grocery jar was the equivalent of $106/pound.

Aug 30, 2014
CatteNappe in General Topics

Are you a herb, spice and seasoning junkie?

Check out Armenian Nutmeg Cake. There are sundry recipes out there, some more complicated than others. I made this one recently and it worked out well. http://www.food.com/recipe/armenian-n...

Aug 30, 2014
CatteNappe in General Topics

"Why does it always have to be chocolate?"

You are not alone, although I'd about concluded I was; and at various pot-luck type gatherings have had to explain "Sorry, I know I'm a heathen, but I'm not terribly fond of chocolate" when someone is pressing some "death by..." or "better than..." concoction.

My preferred alternatives include Luxardo Maraschino liqueur on fresh fruit. It's especially good on fresh pears or peaches.

My go to cake is a sort of cobbler concoction, with apple/cinnamon or pear/ginger variants.
http://www.food.com/recipe/autumn-pea...

Jan 25, 2014
CatteNappe in Home Cooking
1

food from the 60's

Fruit salad with Poppy Seed Dressing. (Google Helen Corbitt)

Jan 25, 2014
CatteNappe in Home Cooking

"American" goulash -- what's your family's version?

Growing up, it was ground beef, onions, canned Veg-All mixed vegetables, tomato sauce, and spiciness from some worcestershire sauce or HP steak sauce - all served on noodles. In more modern "goulash debates" I've got a recipe from an old Lousiana cookbook (Pirates Pantry) that has a dish that involves ground beef, tomato juice, and uncooked spaghetti. It's titled as "Texas Hash", but my fellow Texas residents insist it has to be goulash, because Texas Hash invariably has rice.

Dec 01, 2012
CatteNappe in Home Cooking

Ideas for feta

Grilled cheese sandwiches, with sliced tomatoes and maybe some chopped black olives.

Dec 01, 2012
CatteNappe in Home Cooking

Savory ideas for leftover rice?

You could go for a sort of Spanish rice by putting it in with some sauteed onions and bell peppers and tomato sauce. Use chili powder or taco seasoning. Or you could go italian - similar approach but season more heavily with garlic, oregano, etc. Maybe some chopped zuchhini in the veggie saute.

Dec 01, 2012
CatteNappe in Home Cooking