upstate girl's Profile
Dinner party for 8, no garlic, no onions!
I would love to grill something unfortunately our grill is small and it would take forever to grill for all those people.
Was thinking could do paella as a main dish with a salad and bread, and a few tapas as appetizers, maybe bacon/proc. wrapped dates, a meat and cheese plate, and olives. Or could do several smaller tapas like papas bravas, Spanish tortilla, albondigas (small meatballs), shrimp of some kind, flank steak with some kind of a Spanish rub, and some kind of veggie...maybe asparagus or broccolini.
Would welcome more ideas and suggestions though!
Dinner party for 8, no garlic, no onions!
Garlic doesn't bother my breastfed baby, I pretty much eat whatever I want but according to her it bothers her baby so I have to honor that.
I had an idea for tapas today! Been wanting to do it since my honeymoon to Andalucia. That way I could include some dishes with garlic and onion for the others. Any ideas on good tapas recipes? I have some thoughts.
Dinner party for 8, no garlic, no onions!
I will have to try this...and let my friend know as well! She is missing onion and garlic so much lately. I would be too! My life would be sad without either of those ingredients!
Dinner party for 8, no garlic, no onions!
Tough since garlic and onions are in almost everything I make but I'm hosting a dinner party for 8 next weekend and have the restriction of no garlic and no onions for one breastfeeding guest. We will likely eat outdoors on our patio as long as the weather cooperates. Any ideas?
Do you have a great cookie recipe?
I started making these at Christmas time a couple years ago and they are now a part of my Christmas cookie collection. Undercook them slightly to ensure they will stay nice and moist. If over done, they are dry and not good at all.
http://www.countryliving.com/recipefinder/double-chocolate-snowquakes-3438
White rice from Indian restaurant
Perhaps not in India, but I have been in plenty of Indian restaurants in the states in which there were a cardamom pods.
Non-Carnitas Ideas For Pork Shoulder
We use pork shoulder in pasta sauce. Cut into chunks. Brown it first in a little olive oil, par-cook, and let it cook the rest of the way in your homemade pasta sauce. The fat is an exceptional flavoring to the sauce. Pork shoulder is fantastic for it!
Baked potato soup recipe?
Anyone have a really delicious recipe for baked potato soup? I've got a craving.
Recipe for English Muffin Bread?
Thanks for reminding me. That website has a ton of good recipes and I frequently forget to consult it. Do you think it would freeze well? My in-laws are coming for T-giving and I'd love to have some easy breakfast things to pull out that won't require much cooking since we will likely be busy with turkey, etc. all week.
Recipe for English Muffin Bread?
My mom's family has made this over the years but the recipe has been lost, unfortunately. Anyone else have a recipe for this old fashioned bread?
Food textures -- do they ick you out?
Oh yes, textures are huge, just ask a kid! Fortunately most adults outgrow them but there are a few that have stuck with me. Maybe these don't technically count as a "food" but I cannot stand the texture of circus peanuts (you know those fake orange, marshmellowy candy) or peeps. I could gag thinking about them! Now that I think about it, I think it's a marshmellow issue. I can only eat them melted as in the middle of a smores.
Wooden utensils in the dishwasher?
I never put my wooden utensils in the dishwasher because I thought they would get water logged and worn looking. But my parents put them in all the time as does a good friend of mine. What are your thoughts?
What to make for new parents?
Ha! Starbucks, I'm pregnant too, due in late December, and I concur with all those on your list. Yum!
What other apple varieties am I missing out on?
I have to give a shout out to NY state apples since they are my absolute favorites and I cannot get them anywhere where we live now so I'm going into apple withdrawal this year. My most favorite is Empire but I love a MacIntosh for applesauce. I'm so surprised to hear so many people who are fans of Winesap apples. To each his/her own, but they are at the bottom of my list with Red Delicious. I second the fans of Macoun as well. Yum. I am coming around to northwest apples and have grown to love the Honeycrisp. But my heart lies with NY apples.
Your favorite pumpkin dishes?
Jenny-You're making me homesick for NY, where I grew up! You cannot beat fall in the northeast. It's my favorite season. I love pumpkin bread too with chocolate chips. I also love pumpkin pancakes at this time of year.
Your favorite pumpkin dishes?
I don't always love her recipes but I made this last year for Thanksgiving and it was a huge hit. Really good.
enchilada sauce
I live in NM and people here are very serious about chile sauce for enchilladas. So the first question is green or red? I prefer green and last weekend just got finished with an all day green chile making day. The result yielded a ton of green chile sauce which is now in my freezer. I use the recipe from the Cafe Pasqual's cookbook which always turns out great. I do sub a couple ingredients: chicken stock for water, corn starch for flour, and I don't use quite as much garlic as they call for though I'm sure it's great if you did. You should probably be able to google the recipe. As the recipe calls for, mixing half hot and half mild chiles gives a nice result.
Quince recipes [moved from General Chowhounding]
Apple butter with quince is so good! A couple years ago, a friend and I made it and canned it. On a whim she suggested putting some quince in and it turned out to be a favorite. I never use the same recipe twice for apple butter so I don't have any good recommendations.
Your favorite pumpkin dishes?
This time of year leaves me craving pumpkin EVERYTHING! Anyone else? What are your favorite pumpkin dishes?
I Need Ravioli Help
I like just ricotta, salt, pepper, and some chopped fresh parsley. Pumpkin is good too though and tends to be solid enough to help the ravioli keep its shape. Delicious for fall too.
Storing chopped onion in Freezer and in fridge
Of course there's nothing hard about pulling a fresh onion out and chopping it. But sometimes I may only use half an onion for a recipe and then not use another onion for awhile and in that time it goes bad. If I chop it up and freeze it, I save it from going bad.
I Need Ravioli Help
Yep, she uses just water. The mold works okay, but like you said, I like the cutter with the ruffled edge. I just find it easier to control. If you're good at the mold, it can be quicker, like for my mother in law, because she can make 6 at a time. They are smaller though.
I want to make bread
This bread is SOOO good! A good bread to try as a first attempt! The last loaf I made, I almost ate the whole thing myself. Yummmm, maybe I should make some this weekend.
I Need Ravioli Help
My Italian mother in law uses a similar mold to make her ravioli and she has perfected the process after many, many years of experience. My first attempt making them was also a disaster so don't give up! She uses a rolling pin to press the sheets together over the mold. A dab of water helps seal it. I like her mold, but the thing I found that works best for me is the hand held cutters, specifically a circle shaped one works best for me.
This is also a tip which changed my ravioli making forever, drain the ricotta overnight in a cheese cloth or small holed colander. This makes a huge difference in that the ricotta won't be watery and drip out of the ravioli while you're making them or cooking them.
Also, something that helps with the cooking is to flash freeze them on a cookie sheet before you cook them. This really firms them up.
Hope this helps!
Storing chopped onion in Freezer and in fridge
They lose they're umf in the fridge after being cut up--maybe a couple days? I chop them and store them in the freezer all the time. A couple weeks. I only use it for cooking and it works very well for me. So convenient.
Soups & Drinks for Pumpkin Carving Playdate?
I also like the tomato soup ideas since most kids, and adults for that matter, like tomato soup. I would make a pizza bread or foccacia to go along. Tomato soup calls for dunking! Although I personally love pumpkin soup, I don't know that it would be the best thing for a big crowd. I wouldn't have touched it when I was 4. Could also try chicken and dumplings. It's hardy and generally liked by many.
For drinks, warm spiced cider seems appropriate. You can make it on the stove top and keep it warm in a slow cooker for serving.
What to make for new parents?
I like to make quiche since it can be a breakfast, lunch, or dinner meal, and even froze if necessary. I also like to make soup and breads for the same reasons and they are generally liked by most people. I like the Moosewood recipe for Gypsy Soup. You can google it.
My Shoulder Won't Fall Apart
I think everyone is right about the temp and I agree with the slow cooker ideas. It's lovely in the slow cooker and low maintenance. Are you sure you have a cut with enough fat on it? I know I've had tough pot roasts and the conclusion I've come to is that they weren't fatty enough.
What to do with pumpkin noodles?
This isn't Asian but what about a sage butter sauce? Those sound yummy and perfect for fall.
Stretching a buck?
I agree about making meat less of a focus but both my husband and I really enjoy meat so we don't plan to give it up anytime soon. Some of my own tricks to add to all these wonderful suggestions are:
Freezer, freezer, freezer. It's my best friend! I also love pulling something that has already been made out of the freezer and heating up for a quick weeknight dinner after a long day of work.
Meat specials. I got a lovely pot roast last weekend on sale for $3/lb at WF. We got 2 dinners and 1 lunch out of it when we added veggies to it. BBQ chicken and pork freeze really well. I love the Barefoot Contessa recipe for BBQ and it makes a pretty big batch. Chicken drumsticks can be great too in Moroccan chicken dishes, as well as soups and Chicken Fricassee (very affordable). You just have to do a little more work to pick off the skin and fattier parts.
I mentioned pasta sauce in the original post.
Chili really stretches the buck, either veggie or with meat. Love the Dean and DeLuca recipe for eggplant and blackbean chili which can be done pretty affordably because it makes so much.
I try to think about ingredients that will do double duty later in the week. For example, potatoes, mushrooms, and spinach and greens as a dinner ingredient as well as a salad a couple days later.
I also second the ideas for egg dishes like quiche. Eggs are still pretty affordable and they pack a nutritional value and fill you up. The thing I love about quiche is you can add so many different ingredients and you don't need a ton of those ingredients, a handful of mushrooms, a couple small potatoes, a little cheese, some veggies, etc.
Soups are great too. A friend shared a recipe for Gypsy Soup which has a lot of ingredients but it is truly one of my favorite recipes especially in colder weather. It makes a huge batch and freezes really well. It's filling and it makes a large batch. I think it is originally a Moosewood recipe.
Link here: http://www.ivu.org/recipes/soup/gypsy.html
