kitchengardengal's Profile

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Synthetic Food?

Caroline , you're not the only one trembling in fear.

about 10 hours ago
kitchengardengal in General Topics

Help! Can't figure out what this strange green is.

It looks like a nasturtium leaf.

Edit: Sunshine, you may be correct. Here's another link:

https://www.google.com/url?sa=t&s...

According to Clay County Extension in Florida, the young leaves are edible, but some people may have a sensitivity to them.

about 10 hours ago
kitchengardengal in General Topics

Do you have a favorite fruit juice?

In order of preference and frequency:

1. Orange juice (with calcium) /chilled water, 50/50.
2. Pure cranberry juice with sugar and water.
3. Ruby red grapefruit juice.
4. Pineapple juice.

Every morning I have a 6 to 8 Oz glass of juice to wash down the meds.

about 10 hours ago
kitchengardengal in General Topics

Zucchini bread: why?

The first one may do it, but without the spices. I think a bit of lemon peel and lemon juice might give it the tang this one had.

about 10 hours ago
kitchengardengal in Home Cooking

Putting food on the table. How did your Mom do it?

When I was young, my mother cooked dinner every night... spaghetti, beef stroganoff, tacos, tuna casserole, stuffed cabbage, corned beef, roast beef, shrimp or fish...

When I was in Jr. High and High school, Mother was working full time at a college in town. My three sisters and I took turns making dinner, and Mother did the dishes. One sister's specialities were Barbecued ribs and chili. Another made a good beef/vegetable soup. Some of us made beef stew or Meatloaf.

I still make a lot of those same things, along with new dishes.

Zucchini bread: why?

A coworker once brought in a jelly roll pan of what I thought was pineapple pie. It was delicious - and not pineapple!
This was made with zucchini- it had a sweet crust, was filled with fruit and had a white icing drizzled all over. I have been looking all over the Internet today trying to find a recipe, but no luck yet.

That was a way better use of zucchini, to me. It wasn't lost in the dish like it is in a quick bread.

Sep 09, 2014
kitchengardengal in Home Cooking

Favorite clean out fridge meals

Mine is usually fried rice if we have leftover pork or chicken and assorted vegetables.
If it's leftover beef, that often becomes a burrito, especially if there are beans, too.

For Breville Oven Owners--Frozen Food Button

I use it for frozen waffles. I never paid attention to the time, though.

Sep 08, 2014
kitchengardengal in Cookware

All the Comments on Every Recipe Blog

I am forever reading the comments on allrecipes aloud to DH.
It's like watching people drive in Georgia.

All you can do is say "What the hell are you thinking?!"

Easy home cooking?

I didn't have a Memaw, but a few regulars we had growing up were meatloaf, spaghetti or tacos.
Crockpots are a great time saver for pulled pork, Italian Beef, or pot roast.

What are you baking these days? September edition, part 1! (2014) [old]

That's a nice variety of flavors. And a lot of work first thing in the morning!

Sep 04, 2014
kitchengardengal in Home Cooking

Favorite chicken broth no longer available in MSP!

Cook's Delight should be available online - the company used to have online ordering on their website, but I think you'll find it on Amazon.
I stock up at the grocery stores in Michigan City, Indiana, where the product is made. That's the only place I've seen it sold on the shelves.

Do you substitue sour cream for plain yogurt?

Years ago, when yogurt choices were few, I used to use sour cream to make tzatziki. And it liked it very much.
Once Greek yogurt became available just anywhere, I switched. It took a little getting used to, but now I prefer yogurt for the sauce.

I grew up on cucumber - sour cream salad, and the combination of flavors was already familiar. I had a bit of difficulty adjusting to Greek yogurt in that salad, but the calorie difference is huge.

Sep 02, 2014
kitchengardengal in Home Cooking

Favorite chicken broth no longer available in MSP!

http://www.integrativeflavors.com/sou...

My favorite soup bases are Cook's Delight products from Integrative Flavors.
I love their Seafood Base in Israeli couscous, and I've been using their chicken soup bases for years and years.

What kind of vinegars do you keep on hand?

I always have a jug of white vinegar for cleaning,for canning and for Cole slaw type salads where I want a sharp, clear tang. I keep a jug of apple cider vinegar for mixing homemade flavored vinegars, such as cherry, peach and blackberry vinegars that I made up from the leftover fruit solids from canning jelly and jam.

I've got various ages of balsamic, plus red and white wine vinegars, malt and rice vinegars, and my absolute favorite vinegar of all time - a Mission Fig balsamic that I got at one of those oil and vinegar shops that has the big vats. I don't usually go for flavored balsamic, but this stuff is heaven.

Sep 01, 2014
kitchengardengal in Home Cooking

Jamming, canning and preserving 2014

SS, Kieffer are best picked green. It's a very common pear here in Georgia (thank goodness, because I never have to buy pears!Friends keep giving them to me). They stay hard and crisp, and are perfect for canning and pies, as they don't turn into mush very quickly. A good half hour of poaching or simmering brings them just to the right tenderness.

As jpr suggested, check with your local extension office to see what pears grow in your area.

Sep 01, 2014
kitchengardengal in Home Cooking

What are you baking these days? September edition, part 1! (2014) [old]

I've had about 30 pounds of Kieffer pears to deal with the past few weeks, and canned most of them in different ways.

Yesterday, though, I made a pear crisp, and will do another for our guests tonight. Kieffer pears take a good half hour of simmering to soften up, so I cook them in a skillet with cinnamon, sugar and a little butter till they're tender but not mushy. Add a bit of cornstarch to thicken the sauce, and sprinkle a crumble on top, then bake for about a half hour.
Last night's dinner guest had made blueberry muffins, but got distracted while mixing them up, and forgot to put in the sugar. So I told her to bring them along.. I crumbled up the muffins, stirred in a good amount of brown sugar,and topped the pears with that. Baked it while we had dinner, and served it warm with DH's homemade vanilla ice cream from Jeni's recipe.

She left the rest of the muffins, so I'm doing the same tonight for another couple who is coming over to play a board game (Avalon Hill's old bookshelf game, 'Acquire', for any vintage board game enthusiasts out there).

The Downside of Sharing Recipes...

Sunshine, Here's one of my favorite reviews from allrecipes.com for a grilled cheese sandwich recipe:
—----------------------------

recipe reviews for:

Grilled Cheese Sandwich

“Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan.”

Sort reviews by: Date Rating Most Helpful
Reviewed: Dec. 11, 2007
Ingenious! I made some changes though. I switched out the bread for a hamburger bun. I didn't have any cheese, so used ground beef and made it into a patty, first grilling it. If you don't have butter you can just toast the bun (I used the recipe on this site called "perfect toast" but substituted buns for the bread.). This recipe would be perfect for my friend Nicole!
Was this review helpful? [ YES ]
327 users found this review helpful

Canning pears - need good recipes!

No, piccawicca, I just use recipes that need a boiling water bath. Right now, I've got a batch of thinly sliced pears soaking in sugar syrup to make the old time pear preserves. That took 2 quarts, sliced, and I still have about 12 pounds of pears to use. Some are pretty small, so I'm thinking of canning those whole.

Querencia, I like the sound of your recipe (especially with the candied ginger in it) , and I think I just may do a batch that way. Thanks!

Aug 29, 2014
kitchengardengal in Home Cooking

Canning pears - need good recipes!

Bumping this thread up, because a friend gave me a big bag of Kieffer pears yesterday, and I could use some inspiration.
I've canned some pear chunks in light syrup, and made pear jam.
I'm considering a pear-chocolate jam that I found on the Food in Jars blog.

Aug 29, 2014
kitchengardengal in Home Cooking

What are you baking these days? August 2014 Edition, Part 2

I just had two bananas that needed to be used up, so I made oatmeal CC banana cookies with them. The recipe called for nutmeg and cinnamon, and they are very banana bread - like.

Aug 27, 2014
kitchengardengal in Home Cooking

No Regrets: Glad I bought it!

A few decades ago, a friend was selling KITCHEN KRAFT COOKWARE. They're stainless, I have the two quart saucepan that has a steamer insert on top, along with a whistling lid and a flat metal pusher to rice the steamed potatoes through the steamer basket.

Aug 26, 2014
kitchengardengal in Cookware

Breville smart oven tips/tricks?

I would have used Roast, so it had bottom heat, too. Probably on the middle rack.

Aug 26, 2014
kitchengardengal in Cookware

Are You Still Licking the Spoon and Egg Beaters

Licking off a wooden spoon makes my tongue tickle. Can't handle the texture!

What can I do with Asian pears?

I'm reviving this thread because a friend gave me about 20 pounds+ of Asian pears from her trees. My son made golbi a few days ago, and I'm trying to find a few different ways to can the pears.

Last week, I picked about 15 pounds of Kieffer pears, made pear-ginger jam with half, and canned the rest in chunks for winter treats. I'm thinking of trying the chunks with the Asian pears, too. I don't want to make jam.

Or maybe a sweet-hot chutney? Any new ideas out there? I've looked through the threads on CH and see a few good ideas.

Aug 25, 2014
kitchengardengal in Home Cooking

Breville smart oven tips/tricks?

I use Pyrex casseroles in mine, the pans that came with it, an 8" Calphalon baking pan, pie pans, etc.
For chicken, you can just use the broiler pan.

Could you de-construct this recipe for me?

If you want to eat it cooled briefly, then do so. It will be thick, but not solid.

As gregarious said, the overnight chill solidifies the oatmeal. That's fine, too, if you like it cold.

It doesn't matter a whit which milk you use. Almond simply has fewer calories (unsweetened) and is lactose-free. Any dairy milk, from skim to whole milk, will work just fine.

Aug 24, 2014
kitchengardengal in Home Cooking

Leftover Jalapeno Yogurt Dip - now what?

I make a sauce for fish tacos that includes Greek yogurt, jalapeños, and a big handful of cilantro. Run it through the food processor till it's smooth.

Aug 23, 2014
kitchengardengal in Home Cooking

Breville smart oven tips/tricks?

I've found that when I make brownies or bar cookies in the large Breville, I must lower the temp by 10 degrees off the recipe's instructions. And check the food 10 minutes sooner. Once I got that figured out.. perfect!

It does a great job with pizza-it gets good and hot, and with convection, it's done in a flash.

We use ours several times a day. I'd recommend searching for the many threads on CH about the Smart Oven. We need to start a BSO Owner's Club!

Jamming, canning and preserving 2014

I canned some pear chunks today, and it was a lot less trouble not having to heat the lids. And I usually boil the jars while the water bath heats up, but I just put them in for the last few minutes to warm them.
The process was a bit more streamlined, so thanks, jpr54_1!

Aug 23, 2014
kitchengardengal in Home Cooking