Rate your recipe....

[itsrea]

Because of our health issues I've been searching for healthier ways to cook and recently there have been several articles about how Mediterranean meals are so healthy for us so looked for a recipe for the chicken breasts I had thawed today and found the one below. I made two changes... Rick doesn't like tomato soup so I used one can of tomato sauce and used water to bring it up to the almost 11 ounces.

And I had a part of a sweet red pepper I needed to use so I added that to the called for green pepper...

Another thought is that the chicken should only be cooked to 160 degrees... it will continue to cook while being kept warm, and so it was a little dry... but over all a deee-licious dish, and so easy to make! The salad recipe I used with it will follow in next post...

http://www.thisisreasplace.com/images/recipe%20pic%201.jpg


Ingredients
· 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
· Salt and ground black pepper
· 1 tablespoon olive oil or cooking oil
· 1-1/2 cups sliced zucchini (1 medium)
· 3/4 cup chopped green sweet pepper (1 medium)
· 1 medium onion, sliced and separated into rings
· 2 cloves garlic, minced
· 1/8 teaspoon ground black pepper
· 1/4 cup water
· 1 10.75-ounce can condensed tomato soup
· 2 cups hot cooked couscous*
· 1/2 cup crumbled feta cheese (2 ounces)
· Lemon wedges

Directions
1. Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.

2. Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.

3. To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.
4. *Note: For 2 cups cooked couscous, in a 1-quart saucepan bring 1 cup water and a dash of salt to boiling. Stir in 2/3 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts
· Calories 401,
· Total Fat (g) 10,
· Saturated Fat (g) 4,
· Monounsaturated Fat (g) 4,
· Polyunsaturated Fat (g) 1,
· Cholesterol (mg) 99,
· Sodium (mg) 827,
· Carbohydrate (g) 36,
· Total Sugar (g) 9,
· Fiber (g) 4,
· Protein (g) 41,
· Vitamin C (DV%) 50,
· Calcium (DV%) 14,
· Iron (DV%) 12,
· Percent Daily Values are based on a 2,000 calorie diet


Finding recipes that are both fun and tasty for a diabetic can sometimes be daunting, but it looks like these dishes might be just made for me to fix for Rick.. if anyone has any recipes they want to share please do...

Rated on a one to five rating I'd give it a 5!

[itsrea]

The directions for the tomatoes sound complicated but take very little time and really do add to the taste of the salad.

I couldn't find arugula and goat cheese in my neighborhood store so used baby spinach, feta cheese, added some Cannellini beans, very thinly sliced red onion, and sliced Kalamata olives and fresh ground black pepper.

Here goes....

Marinated Tomato Salad with Arugula and Goat Cheese

Test Kitchen Discoveries

* After slicing tomatoes into wedges, salt them and then place on paper towels for 15 minutes to get rid of excess moisture. The towels help to wick away liquid.
* After draining the excess liquid, the tomatoes are ready to absorb bold dressings—we let them marinate in the dressing for 15 minutes.
* To complement the tomatoes, add small amounts of potent ingredients like arugula, fennel, jalapeño, and olives. White beans, avocado, and soft cheeses such as blue cheese and queso blanco (a crumby, slightly salty Mexican cheese) add creamy counterpoints to the acidic tomatoes.
* Do not refrigerate tomatoes—the cold destroys valuable flavor components.

Marinated Tomato Salad with Arugula and Goat Cheese

Serves 4

To make the task of crumbling the goat cheese less messy, first let the cheese firm up in the freezer for 15 minutes.

1 1/2 pounds ripe tomatoes , cored and sliced into 1/2-inch wedges (I quartered them)
1/2 teaspoon salt
2 cups baby arugula (I used a baby lettuce mix and some baby spinach with the spine cut out)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove , minced
1/4 cup chopped fresh basil
1/2 teaspoon reshly ground pepper
1/4 cup crumbled goat cheese (see note) (Feta cheese can be used instead and keeps longer in the fridge)
Optional:
1/2 cup Cannellini beans, rinsed and drained
1/4 cup very thinly sliced red onion
1/4 to 1/2 (to taste) sliced Kalamata olives


1. Toss tomatoes and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain 15 minutes.

2. Return drained tomatoes to large bowl and toss with arugula, oil, vinegar, garlic, basil, and pepper (onion and beans too). Let marinate 15 minutes. Sprinkle cheese over salad. Serve.

[itsrea]

http://www.thisisreasplace.com/images/PAELLA%20SHRIMP%20RICE%20SALAD.jpg

This salad is filling enough to stand alone as a light dinner. Rick had it with broiled shrimp (he raved about how good it was) because shrimp is high in Omega-3's and they help combat depression. I ate it with no meat at all and I was full for the entire evening, Rick had a apple about nine. You might want to read my notes first.. my changes are in parenthasis.

Enjoy :)

* Paella Rice Salad

6 small boneless, skinless chicken breast halves (none)
1 1/2 to 2 cups oregano vinaigrette (see below)
3 1/3 cups water
1/2 tsp crushed saffron filaments (3 skinned and crushed whole saffron worked for me)
2 cups basmati rice (I used five minute rice)
Sea Salt
2 Bell Peppers (red or green) (1 green bell pepper), cut into 1/4-inch dices
1 Red Onion, finely diced (1/2 sweet red onion)
1 cup peeled, seeded, finely diced tomatoes (I seeded but didn't peel)
30 medium pre-cooked shrimp, thawed
Butter or oil for basting shrimp (or use the vinaigrette)
1/2 cup olives, for garnish if desired (black and kalamata olives worked, green were bitter in comparison with the dish).

Oregano Garlic Vinaigrette

3 TBS dried Oregano (I tried this... WAAAY too much - 1 TBS worked for me)
1/2 cup Red Wine Vinegar (1/4 cup BALSAMIC Vinegar - it's milder)
2-3 cloves , VERY finely minced*
Sea Salt and freshly ground black pepper
1 1/4 cups mild, fruity olive oil (see note **)


1.) Marinate chicken in 1/2 cup vinaigrette for at least 4 hours or overnight. Broil or grill for about three minutes each side. When cool cut the chicken into strips that are about 2 inches long and 1/2 inch 2 wide. Set aside.

2.) Mince veggies (see picture to see how small they should be)

3.) Put 1/4 cup water and saffron onto a small pan and bring to a boil, shut off immediately and set aside to steep.

4.) Wash rice, drain, and place in a medium sauce pan. Add three cups water and the saffron infusion and bring to a boil over high heat. Add salt to taste, lower heat, and cover pan. Cook over low heat for 12 to 15 minutes or until all water is absorbed.

5.) As rice cools put shrimp on skewers and prepare to broil or grill.

6.) When rice is cooked and still warm, (in a large bowl ) add bell peppers, onion, and tomatoes and toss with however much Vinaigrette you prefer. Season to taste with salt and pepper.

7.) Broil or grill shrimp

8.) Place rice in a mound on plate, put chicken and/or shirmp on top, garnish with olives, serve while still warm.

I served warmed sour dough bread on the side, and iced water.

We had coffee and baked apple slices (no sugar added) for dessert.

*If you leave real minced garlic sitting in olive oil (even if refrigerated) salmonella can develop - so if you're mixing this marinate and won't use it all use garlic powder like I do - it's safer.

** I used the oil recommended and ended up throwing it out.. it completely overshadowed the dish. Then I tried a regular extra virgin oil and it was like trying to eat motor oil, even with the full amount of vinegar to cut it.. into the trash went the whole dish. So I settled on a tasting oil (Bertolli Extra Light Tasting Oil).. it lets the ingredients shine through.

*Recipe is from a book called "Mediterranean Fresh".

[itsrea]

List of spices and herbs used in Mediterranean cooking:

Dried Spices:
Cardamom - green, black and white pods
Cinnamon sticks
Coriander (ground and seeds)
Cumin Seeds
Nutmeg
Whole Bay Leaf
Thyme
Rosemary
Margarim
Chervil
Basil
Dill
Mint
Saffron (whole and ground)

Fresh:
Tarragon
Thyme
Flat Leaf Parsley (I found curly leaf works in a pinch)
Rosemary

Anyone know what Harissa is?

[itsrea]

This is a relatively healthy pot roast - especially since I add a can of plain tomato sauce for licopene (spelling?).. I put in only one potato per person in the pot instead of the amount called for. My changes are in parenthsis. You can add celery if you like.

Enjoy :)

Make this stew in a oven proof large, heavy-bottomed soup kettle measuring at least ten inches in diameter with a lid that seals tightly. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.

Ingredients

3pounds chuck-eye roast, cut into 1 1/2-inch cubes

1 1/2 teaspoons table salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

2 - 2 medium onions , chopped coarse (I slice them pole to pole, that way they stay firm)

3 medium cloves garlic, minced (according to recent studies let garlic rest 10 minutes before cooking because the licopene builds in it only after it is crushed or minced)

3 tablespoons unbleached all-purpose flour (I tried wheat flour, it was yucky)

1 cup red wine - preferably full-bodied (I use a merlot)

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon dried thyme

? small boiling potatoes , peeled and halved

4 - 8 large carrots , peeled and sliced 1/4-inch thick

1 can plain tomato sauce

1/4 cup minced fresh parsley leaves



Instructions



Heat oven to 300 degrees.
Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat.
Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside.
Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes.
Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer.
Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle.
Add stock, bay leaves, chopped parsley, tomato sauce, and thyme; bring to simmer.
Add meat; return to simmer.
Cover and place in oven; simmer about 1 hour.
Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)
Allow to stand 5 minutes. Adjust seasonings, and serve.

[Dreamy]

Mmmmm you have made me so very hungry Rea.

I love Italian but there are so many other Mediterranean countries with great cuisine. Do you have any particular country you prefer yet?

Harissa
http://www.gourmetsleuth.com/harissa.htm

[itsrea]

Mmmmm you have made me so very hungry Rea.

I love Italian but there are so many other Mediterranean countries with great cuisine. Do you have any particular country you prefer yet?

Harissa
http://www.gourmetsleuth.com/harissa.htm

Hi Dreamy!!

I'm learning to like Greek the best simply because of the olives lol... I love Italian too, but not the American way where the dish is almost all sauce... I like it the way it's served in Italy with very little sauce - which is where Rick and I part ways lol.

Another problem is that Rick can have very little of the pasta and simply will NOT use any descretion when I cook Iralian, so I am searching for other dishes/styles instead. I LOVE couscous, but he doesn't unless I really dress it up, which Mediterranean allows me to do.

I use wheat flour and pasta but all flour based foods are metabolized as sugar very quickly.

I did read an artical the other day that claims that the less you cook pasta the harder it is to metabolize, so el dente pasta metabolizes a lot slower.. both of us prefer our pasta well done, but little by little I'm changing it to adjust our tastes jut in case the study is correct.

[itsrea]

Mmmmm you have made me so very hungry Rea.

I love Italian but there are so many other Mediterranean countries with great cuisine. Do you have any particular country you prefer yet?

Harissa
http://www.gourmetsleuth.com/harissa.htm (http://www.gourmetsleuth.com/harissa.htm)Well, with my tummy problems I may have to not serve dishes that require that! :))

[itsrea]

Mmmmm you have made me so very hungry Rea.

I love Italian but there are so many other Mediterranean countries with great cuisine. Do you have any particular country you prefer yet?

Harissa
http://www.gourmetsleuth.com/harissa.htmI was surprised to see that some Mediterranean cooking uses Cilantro (which I LOVE) and Cumin because I've always considered them Mexican seasonings.. they must have come across with the Spanish influence into the Americas.

[Dreamy]

Hi Dreamy!!

I'm learning to like Greek the best simply because of the olives lol... I love Italian too, but not the American way where the dish is almost all sauce... I like it the way it's served in Italy with very little sauce - which is where Rick and I part ways lol.

Another problem is that Rick can have very little of the pasta and simply will NOT use any descretion when I cook Iralian, so I am searching for other dishes/styles instead. I LOVE couscous, but he doesn't unless I really dress it up, which Mediterranean allows me to do.

I use wheat flour and pasta but all flour based foods are metabolized as sugar very quickly.

I did read an artical the other day that claims that the less you cook pasta the harder it is to metabolize, so el dente pasta metabolizes a lot slower.. both of us prefer our pasta well done, but little by little I'm changing it to adjust our tastes jut in case the study is correct.

Interesting. An Italian friend of mine told me his grandmother's Lasagna sauce is actually more a gravy and brown. I was very surprised. He has promised me the recipe one day.

I like my pasta not too well done and not al dente but leaning more toward it.

What is couscous?

Now Greek is not my favorite cos I think of Lamb which I do not like. My family has Greeks in it and Spinach pie is a favorite.

[itsrea]

Interesting. An Italian friend of mine told me his grandmother's Lasagna sauce is actually more a gravy and brown. I was very surprised. He has promised me the recipe one day. I've seen that recipe too.. don't know where tho. I'll look and see if it's in one of my books.

I like my pasta not too well done and not al dente but leaning more toward it.

What is couscous?Couscous is a coarsely ground semolina pasta.. (continued here (http://www.ask.com/bar?q=what+is+couscous&page=1&qsrc=121&zoom=Where+Does+%3CKW%3ECouscous%3C%2FKW%3E+Come+f rom|History+of+%3CKW%3ECouscous%3C%2FKW%3E|%3CKW%3 ECouscous%3C%2FKW%3E+Explained&ab=2&u=http%3A%2F%2Fwww.wisegeek.com%2Fwhat-is-couscous.htm)) I love it, it's healthy, and sooo simple to cook (boil water, add couscous, cover and remove from fire for five minutes). The problem is that it doesn't have much flavor on it's own so you have to do something with it and it's so tiny that you can't use traditional sauces.. I add cooked veggies and broths. And you absolutely have to add butter or oil or you get a brick (I forgot it one time.. it set up and I could hardly even cut it lol)

Now Greek is not my favorite cos I think of Lamb which I do not like. My family has Greeks in it and Spinach pie is a favorite.Lamb was not my favorite until I had some at a Brizillain BBCue restaurant.. it was soooo good. But I won't be cooking the lamb recipes for Rick because he, like you, doesn't care for it - I'll adjust the recipe for pork or lean beef.. studies show beef is the only food with strong enough proteins to break down the cancer cell.

[TheFallGuy]

Smoked Brisket

I smoke about a 6lb brisket using a water smoker at ~ 225F.

First I rub the brisket down with a wet mustard, then I prepare a rub for the brisket. The rub is as follows:

1/4 Cup Brown Sugar
1/4 Cup Salt (Regular, not kosher)
2 Tbsp Chili Powder
2 Tbsp Paprika
2 Tbsp Black Pepper
2 Tbsp Dried Mustard
1 Tbsp Cumin
1 Tbsp Garlic Powder
(sometimes I toss a little ginger into the mix--I love ginger).

I toss the dry ingredients into a coffee grinder (that's just for dry herb mixes, not coffee) and zip those up together. After I rub down the brisket with the wet mustard, I coat it with the rub, wrap it up in cellophane wrap and let it sit overnight in the refrigerator to marry those flavors into it. Before I throw it in the smoker I let it warm up at room temperature for about an hour.

I prepare the smoker using charcoal lumps (Cowboy brand) to start the coals. When I'm ready to throw the brisket on, I'll toss chunks of mesquite in there. Separately, I'll soak a mixture of mesquite and pecan chips (2:1). That gets mixed wet-dry (2:1), wrap that up in aluminum foil, stab it with a fork multiple times and rotate that out every 45 min or so. I usually go on the hour.

At 225F, the brisket smokes about 1 hr 15 min for each pound.

In the water basin, I'll put Apple-cherry juice and toss in some spices to add to that. I also put some of that juice, mixed with either olive oil or grape seed oil into a spritzer. About every hour, I spritz the meat down to add more to it. That may be over-doing it considering I'm using a water smoker, but.... It comes out fantastic.

[itsrea]

Smoked Brisket

I smoke about a 6lb brisket using a water smoker at ~ 225F.

First I rub the brisket down with a wet mustard, then I prepare a rub for the brisket. The rub is as follows:

1/4 Cup Brown Sugar
1/4 Cup Salt (Regular, not kosher)
2 Tbsp Chili Powder
2 Tbsp Paprika
2 Tbsp Black Pepper
2 Tbsp Dried Mustard
1 Tbsp Cumin
1 Tbsp Garlic Powder
(sometimes I toss a little ginger into the mix--I love ginger).

I toss the dry ingredients into a coffee grinder (that's just for dry herb mixes, not coffee) and zip those up together. After I rub down the brisket with the wet mustard, I coat it with the rub, wrap it up in cellophane wrap and let it sit overnight in the refrigerator to marry those flavors into it. Before I throw it in the smoker I let it warm up at room temperature for about an hour.

I prepare the smoker using charcoal lumps (Cowboy brand) to start the coals. When I'm ready to throw the brisket on, I'll toss chunks of mesquite in there. Separately, I'll soak a mixture of mesquite and pecan chips (2:1). That gets mixed wet-dry (2:1), wrap that up in aluminum foil, stab it with a fork multiple times and rotate that out every 45 min or so. I usually go on the hour.

At 225F, the brisket smokes about 1 hr 15 min for each pound.

In the water basin, I'll put Apple-cherry juice and toss in some spices to add to that. I also put some of that juice, mixed with either olive oil or grape seed oil into a spritzer. About every hour, I spritz the meat down to add more to it. That may be over-doing it considering I'm using a water smoker, but.... It comes out fantastic.That sounds sooo good - Rick does just about everything you do (his smoker is a wet smoker too) except for using charcoal to start it and the apple-cherry juice (he's used apple, just never mixed it with anything).

I'm going to have to find a substitute for the brown sugar because of his diabetes, but everything else works for me and I have a coffee grinder I use just for spices too!

We're going to get some 'fresh' (if there is any such thing) apple wood this summer - a neighbor's 100-year-old apple tree came down under the weight of snow and he's giving the tree to us for firewood if we want it - we jumped at the chance.

:clap:

Thanks for contributing :)

[TheFallGuy]

That sounds sooo good - Rick does just about everything you do (his smoker is a wet smoker too) except for using charcoal to start it and the apple-cherry juice (he's used apple, just never mixed it with anything).

I'm going to have to find a substitute for the brown sugar because of his diabetes, but everything else works for me and I have a coffee grinder I use just for spices too!

We're going to get some 'fresh' (if there is any such thing) apple wood this summer - a neighbor's 100-year-old apple tree came down under the weight of snow and he's giving the tree to us for firewood if we want it - we jumped at the chance.

:clap:

Thanks for contributing :)
The apple-cherry is just a juice I get at the local supermarket.

The brown sugar mainly caramelizes, I think. You could try dried stevia as a replacement (or honey or molasses). (I'm not sure on the diabetes, sorry.)

Next month I'm going to get a ton of free fruit wood. We have some local orchards that all they do is pile 'em up and burn them in the spring. I was shocked and asked if I could pick some up. The owner said I could take all I wanted (or at least carry). So, I'm going to go get some apple and a lot of peach. Never smoked with peach before, but I don't think I can go wrong with it. It should be a little sweeter than apple. Hmmmm. Looking forward to experimentations. :evil: :mrgreen:

[Dreamy]

I've seen that recipe too.. don't know where tho. I'll look and see if it's in one of my books.

I like my pasta not too well done and not al dente but leaning more toward it.

Couscous is a coarsely ground semolina pasta.. (continued here (http://www.ask.com/bar?q=what+is+couscous&page=1&qsrc=121&zoom=Where+Does+%3CKW%3ECouscous%3C%2FKW%3E+Come+f rom|History+of+%3CKW%3ECouscous%3C%2FKW%3E|%3CKW%3 ECouscous%3C%2FKW%3E+Explained&ab=2&u=http%3A%2F%2Fwww.wisegeek.com%2Fwhat-is-couscous.htm)) I love it, it's healthy, and sooo simple to cook (boil water, add couscous, cover and remove from fire for five minutes). The problem is that it doesn't have much flavor on it's own so you have to do something with it and it's so tiny that you can't use traditional sauces.. I add cooked veggies and broths. And you absolutely have to add butter or oil or you get a brick (I forgot it one time.. it set up and I could hardly even cut it lol)

Lamb was not my favorite until I had some at a Brizillain BBCue restaurant.. it was soooo good. But I won't be cooking the lamb recipes for Rick because he, like you, doesn't care for it - I'll adjust the recipe for pork or lean beef.. studies show beef is the only food with strong enough proteins to break down the cancer cell.


I was told I could only get the recipe if I visited my friend half way across the country. :)) So if you can help me save the airfare.....lol

I have never heard of that pasta Rea. Can I buy it in a regular grocery store? I never liked Greek lamb but I have tried the Brazilian and did like it better.

Never knew that about beef. This thread is an education for sure.

[TheFallGuy]

I've seen that recipe too.. don't know where tho. I'll look and see if it's in one of my books.

I like my pasta not too well done and not al dente but leaning more toward it.

Couscous is a coarsely ground semolina pasta.. (continued here (http://www.ask.com/bar?q=what+is+couscous&page=1&qsrc=121&zoom=Where+Does+%3CKW%3ECouscous%3C%2FKW%3E+Come+f rom|History+of+%3CKW%3ECouscous%3C%2FKW%3E|%3CKW%3 ECouscous%3C%2FKW%3E+Explained&ab=2&u=http%3A%2F%2Fwww.wisegeek.com%2Fwhat-is-couscous.htm)) I love it, it's healthy, and sooo simple to cook (boil water, add couscous, cover and remove from fire for five minutes). The problem is that it doesn't have much flavor on it's own so you have to do something with it and it's so tiny that you can't use traditional sauces.. I add cooked veggies and broths. And you absolutely have to add butter or oil or you get a brick (I forgot it one time.. it set up and I could hardly even cut it lol)

Lamb was not my favorite until I had some at a Brizillain BBCue restaurant.. it was soooo good. But I won't be cooking the lamb recipes for Rick because he, like you, doesn't care for it - I'll adjust the recipe for pork or lean beef.. studies show beef is the only food with strong enough proteins to break down the cancer cell.

Lamb can be hit or miss. Gengar gave me one of the best recipes for rack of lamb (you may have to petition him for it), everybody that's tried it loved it.

I tried leg of lamb and it didn't work out--too gamey. So, I think next time I'm going to try soaking it in milk to help neutralize that nasty taste. I also found some russian recipes that call for ground lamb, so I ground up a leg and we'll see how it turns out.

Later on this week I'm going to make Schi, a traditional Russian soup. Very hearty and the last time I made it, everybody devoured it, leaving no left-overs. :(

I had to postpone the brisket today, I'll have to do it tomorrow. Out of supplies. :(

[itsrea]

I was told I could only get the recipe if I visited my friend half way across the country. :)) So if you can help me save the airfare.....lol

I have never heard of that pasta Rea. Can I buy it in a regular grocery store? I never liked Greek lamb but I have tried the Brazilian and did like it better.

Never knew that about beef. This thread is an education for sure.yes, Couscous can be purchased in just about any store.. I get mine is a plastic container - it's a pasta that's very small (smaller then a peppercorn) and is usually yellowish/cream colored although you can get flavored that changes the flavor...

Here's a picture of what it looks like.. LINK (http://en.wikipedia.org/wiki/Couscous)

[itsrea]

Lamb can be hit or miss. Gengar gave me one of the best recipes for rack of lamb (you may have to petition him for it), everybody that's tried it loved it.

I tried leg of lamb and it didn't work out--too gamey. So, I think next time I'm going to try soaking it in milk to help neutralize that nasty taste. I also found some russian recipes that call for ground lamb, so I ground up a leg and we'll see how it turns out.

Later on this week I'm going to make Schi, a traditional Russian soup. Very hearty and the last time I made it, everybody devoured it, leaving no left-overs. :(

I had to postpone the brisket today, I'll have to do it tomorrow. Out of supplies. :(If you have a good Brizilian restaruant (that does bbcue) in your area go eat there.. take a EXTRA big appetitie cause they don't quit serving till you make them stop (lol)... the one we used to go to was about $20 a person, but my son's inlaws took them to one in Chicago and it cost over $200 for the four of them, so check out the prices before going... anyway, you might want to see if you can find a recipe for how they do lamb cause I don't care for it (too much fat/grisley taste for me) but I couldn't get enough of the way they cooked it.

:)

Share your Schi soup recipe when you get ready please - I LOVE soups!

[Dreamy]

yes, Couscous can be purchased in just about any store.. I get mine is a plastic container - it's a pasta that's very small (smaller then a peppercorn) and is usually yellowish/cream colored although you can get flavored that changes the flavor...

Here's a picture of what it looks like.. LINK (http://en.wikipedia.org/wiki/Couscous)

Okay! Yes I have seen that before. Never tried it.

Now you have my interest peaked about Mediterranean cuisine. I love cold pasta salads for summer. Recommend any?

[TheFallGuy]

If you have a good Brizilian restaruant (that does bbcue) in your area go eat there.. take a EXTRA big appetitie cause they don't quit serving till you make them stop (lol)... the one we used to go to was about $20 a person, but my son's inlaws took them to one in Chicago and it cost over $300 for the four of them, so check out the prices before going... anyway, you might want to see if you can find a recipe for how they do lamb cause I don't care for it (too much fat/grisley taste for me) but I couldn't get enough of the way they cooked it.

:)

Share your Schi soup recipe when you get ready please - I LOVE soups!

Ouch. That's out of our budget. Not only that, but my wife has Celiac sprue. Can't eat wheat and a lot of restaurants do not have the gluten-free menu, or if they do, they contaminate the gluten-free foods with gluten making my wife's head explode. So, the few times we go out we have to be very cautious.

I'll post the Schi when I do it. I also have a great recipe for Borsch and Shurpa (lamb stew--we used beef). I may have to grab those from Rhet's cuddles thread, or re-post them.

[Dreamy]

If you have a good Brizilian restaruant (that does bbcue) in your area go eat there.. take a EXTRA big appetitie cause they don't quit serving till you make them stop (lol)... the one we used to go to was about $20 a person, but my son's inlaws took them to one in Chicago and it cost over $200 for the four of them, so check out the prices before going... anyway, you might want to see if you can find a recipe for how they do lamb cause I don't care for it (too much fat/grisley taste for me) but I couldn't get enough of the way they cooked it.

:)

Share your Schi soup recipe when you get ready please - I LOVE soups!

Are you referring to places like Texas de Brazil Rea?

[itsrea]

Okay! Yes I have seen that before. Never tried it.

Now you have my interest peaked about Mediterranean cuisine. I love cold pasta salads for summer. Recommend any?I just bought a book on Mediterranean salads that I'm still salivating over... I'll list salads as I come across them, k?

In the artical that got me looking into this cooking I read that one of the ways to keep ones weight down and not overeat is to serve the food as it is served in that region - in courses... but, unfortunately I didn't mark teh artical so now I'm going through my magazines trying to find it...

At any rate all those courses are a leeetle much for just the two of us, so I've stuck to two: salad and main course.. what's amazing me is that if it's a really good salad Rick will take seconds on it, which cuts down on the amount of starch, etc he gets in the second course. I just assumed he was reaching for seconds on meat and potatoes cause that's what he preferred, but serving dinner the new way I now know he will take seconds on what is delicious.. that's going to make a real difference in our health!

:dance:

[itsrea]

Ok, here are the basics as listed in the artical (I couldn't find the whole artical online):


Reap the sea's bounty: Eating fish or less fishy fish two to three times a week increases your omega-3's which help fight depression and increases leptin which is a hormone that helps control appetite. Adding lemon, white wine or tomatoes as you cook helps reduce the fishy taste if you are one of those that don't like it.
Double up on Veggies: You new gol is five servings of veggies a day. Increasing your intake of low-calorie, nutrient-dense veggies and fruit helps you lose weight and allows you to eat as much as you want.
Switch Fats: The Mediterranean diet is not low-fat. Total fat in this type of eating usually runs about 25 to 40 percent of your daily calories. The big difference is that most of the fat is from Olive Oil, which is high in monounsaturated fats which helps reduce risk for cadiovascular disease.
get Nutty: research now shows that nuts can help you lose weight - research actually showed that dieters that ate a handful of almods (about 22) lost 18 percent of their bavy fat over a six month period.
Go Green: Dark, leafy green veggies are a part of the everyday diet in the Mediterranean..they're loaded with nutrients such as folate, magnesium, trace minerals, caretenoids, and the kind of fiber that fills you upwithout filling you out.
Take Courses: It's not called portion control. You get a little bit of everything in the Meditarranean diet.. it's not uncommon for a meal to be four or five courses. Pasta or soup first, a small meat portion (no bigger then the palm of your hand) next, a plate full of grilled veggies third, dessert could be something as good as sweet orange slices. It doesn't seem to add up to much but most people push back from the table very full and very satisfied.
Define Desserts Differently: reserve pastries, etc for special occasions... a daily dessert should be fruit - pomegranate and orange taste great with walnuts and maple syrup.
Here are a couple more hints: Breakfast is simple - a piece or two of ripe fruit, a small bowl of yogurt, and a bread spread with a nut spread, and reallly good coffee.

Don't eat alone: Studies suggest that eating alone is a kind of risk factor for obesity and heart disease.. invite a friend if you live alone..but either way, set the table with care, sit down, shut off the TV, enjoy conversation.. put your fork down between bites and let the meal meander whereever.

Calories still count, but you don't have to meticulously track them when eating Mediterranean. When you're comfortably full, stop eating. When you're hungry choose something that is in accordance with the traditional Mediterranean diet. Snack on fresh fruit and small portions of nuts. Drink water. Eat slowly.

I've discovered that serving even just two courses considerably slows down my need to 'get things done' and that helps me enjoy the meal more.

[itsrea]

I kinda made this one up tonight cause I didn't have all the original ingredients and wanted to mix in some meat...

So I'm going to call it my: "Kinda Ratatouille"

Serves two

1/2 one small onion, sliced pole to pole in 1/4 inch strips
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small (thin) zuchinni, sliced into 1/4 inch slices
1 yellow squash, sliced into 1/4 inch slices
1/2 Italian sausage sliced into 1/4 inch slices
1 can roasted tomatoes (a lb of fresh, skinned tomatoes can be used instead), cut into chunks.

Measure spices into a small dish and set aside:
1 tsp garlic power
2 bay leaves
1 tsp Thyme
fresh ground black pepper
salt


Olive Oil
Heat a little oil (about a tsp) in a large heavy pan non-stick pan and fry the oinions for five (5) minutes on medium heat (5 1/2 to 6 on the dial), stiring often to keep from browning.
Add bell peppers and fry for two (2) more minutes.
Remove to paper towel.
Add a little more oil and add zuchinni and yellow squash and cook for five (5) minutes, gently turning occasionally.
Remove squash to paper towel with other veggies.
Wipe out pan and return to heat.
Add tomatoes and spices to pan and stir till well mixed.
Add veggies back to pan, gently turn to mix.
Add sausage around edge of veggies (so as to not flavor them but so it can pick up some flavors), cover, turn fire to about 4 and let heat/steam till everything is hot (about five (5) to ten (10) more minutes).
The first course was a green salad with olives and beans, with a Vinaigrette and Feta sprinkled on top, the second was the 'Kinda Ratatouille', the third course was warm baked apple slices with cold blueberries sprinkled on top. It was fun stacking the dishes the way they are in the magazines and removing each as the course was completed.

Silly, hunh? :redface:

We're stuffed!

[itsrea]

Are you referring to places like Texas de Brazil Rea?This is where we used to go Dreamy...

LINK (http://www.greenfieldchurrascaria.com/privet_room.htm) and

LINK (http://www.greenfieldchurrascaria.com/)

[itsrea]

Ouch. That's out of our budget. Not only that, but my wife has Celiac sprue. Can't eat wheat and a lot of restaurants do not have the gluten-free menu, or if they do, they contaminate the gluten-free foods with gluten making my wife's head explode. So, the few times we go out we have to be very cautious.

I'll post the Schi when I do it. I also have a great recipe for Borsch and Shurpa (lamb stew--we used beef). I may have to grab those from Rhet's cuddles thread, or re-post them.I know what you mean about having to watch what is in the foods in restaurants, I'm allergic to iodine, all foods with salt added contain iodized salt... as do the shakers on the tables - so can sympathize with your concerns about what your wife eats.

[Lady Liberty]

I was just having a great recipe conversation with an Italian friend who is a good cook and he really got me wanting to try it.

An eggplant parmagiana dish.
Dip the eggplant slices in egg and brown slightly in olive oil. Lay them on top of your marinara, layering with portobella mushrooms. Mozzarella on top. He makes a quick tapenade out of sweet green olives, but any green olives would be great, and layers it on top.

Haven't tried it yet but, doesn't it sound tasty?

~

[itsrea]

I was just having a great recipe conversation with an Italian friend who is a good cook and he really got me wanting to try it.

An eggplant parmagiana dish.
Dip the eggplant slices in egg and brown slightly in olive oil. Lay them on top of your marinara, layering with portobella mushrooms. Mozzarella on top. He makes a quick tapenade out of sweet green olives, but any green olives would be great, and layers it on top.

Haven't tried it yet but, doesn't it sound tasty?

~It sounds delicious - please let us know how you liked it, k?

[TheFallGuy]

I kinda made this one up tonight cause I didn't have all te priginal ingredients and wanted to mix in some meat...

So I'm going to call it my

"Kinda Ratatouille"

Serves two

1/2 one small onion, sliced pole to pole in 1/4 inch strips
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 green zuchinni, sliced into 1/4 inch slices
1 yellow squash, sliced into 1/4 inch slices
1/2 Italian sausage sliced into 1/4 inch slices
1 can roasted tomatoes (a lb of fresh, skinned tomatoes can be used instead)

Measure spices into a small dish and set aside:
1 tsp garlic power
2 bay leaves
1 tsp Thyme
fresh ground black pepper
salt


Olive Oil
Heat a little oil (about a tsp) in a large heavy pan non-stick pan and fry the oinions for five (5) minutes on medium heat (5 1/2 to 6 on the dial).
Add bell peppers and fry for two (2) more minutes.
Remove to paper towel.
Add a little more oil and zuchinni and yellow squash and cook for five (5) minutes, gently turning occasionally.
Remove squash to paper towel with other veggies.
Wipe out pan and return to heat.
Add tomatoes and spices to pan and stir till well mixed.
Add veggies back to pan, gently turn to mix.
Add sausage, cover, turn fire to about 4 and let heat/steam till everything is hot (about five (5) to ten (10) more minutes).
The first course was a green salad with olives and beans, with a Vinaigrette and Feta sprinkled on top, the second was the 'Kinda Ratatouille', the third course was warm baked apple slices with cold blueberries sprinkled on top. It was fun stacking the dishes the way they are in the magazines and removing each as the course was completed.

Silly, hunh? :redface:

We're stuffed!

This looks good. May have to try that this weekend.

[itsrea]

This looks good. May have to try that this weekend.I added a couple of instructions, and corrected spelling.. you might want to look it over again.

[janer]

I love Italian too, but not the American way where the dish is almost all sauce... I like it the way it's served in Italy with very little sauce - which is where Rick and I part ways lol. I use wheat flour and pasta but all flour based foods are metabolized as sugar very quickly.

Two simple ways to approximate those pre-packaged diet meals advertised on TV is to cut down (or out) wheat gluten - substitute buckwheat (not a true wheat), brown rice or oat pastas for wheat pastas. Use the "rule of 4" - 1/4 of the plate is protein, 1/4 of the plate is the carb (starch) and 2/4 of the plate are dark greens, leafy greens, salad.
Italian is not a single cuisine but a bunch of cuisines - I love Sicilian, and my capunata was even entered in a cookbook - you can probably find a recipe online somewhere, and I would recommend making this as a sauce (I would substitute black olives for green), cut down on the amount of eggplant and it makes an excellent sauce for chicken or pasta.

[blackcatrun]

Chicken is hard to cook with out drying it out and making it very chewy.

I found a way to cook chicken that always turns out very tender and not dryed out at all.
A few people might panic over this but the truth is this works every time.It takes a bit longer to cook is all.
The easy way to cook chicken so that it comes out perfect in a frying pan is to freeze the chicken breast first and then thaw and cook with the middle still frozen. Seering the out side first with higher heat then turning down the heat to an easyer fry until the desired temp is achieved. The problem with frying is meats like chicken swell in the thicker parts drawing out the moister making it tough and chewy. When the meat is frozen in the center the moister wont withdraw to the center and dry out the chicken before it is fully cooked. Pork is the same way. Only with pork like chops need to be clipped around the edge in a couple of places just a nip with a knife, before cooking to keep cuping from happening. Which will dry any pork chop out to a piece of leather.

[rob_b52]

You aint cooked nothin' 'til you cooked yourself a frankin bean.

It's one thing to cook something to eat. It is a whole 'nothah thing to cook something you have to kill AFTER you cook it.

Cook yurself a frankin bean and you can then talk cookin' wit me!

[Dreamy]

I kinda made this one up tonight cause I didn't have all the original ingredients and wanted to mix in some meat...

So I'm going to call it my: "Kinda Ratatouille"

Serves two

1/2 one small onion, sliced pole to pole in 1/4 inch strips
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small (thin) zuchinni, sliced into 1/4 inch slices
1 yellow squash, sliced into 1/4 inch slices
1/2 Italian sausage sliced into 1/4 inch slices
1 can roasted tomatoes (a lb of fresh, skinned tomatoes can be used instead), cut into chunks.

Measure spices into a small dish and set aside:
1 tsp garlic power
2 bay leaves
1 tsp Thyme
fresh ground black pepper
salt


Olive Oil

Heat a little oil (about a tsp) in a large heavy pan non-stick pan and fry the oinions for five (5) minutes on medium heat (5 1/2 to 6 on the dial), stiring often to keep from browning.
Add bell peppers and fry for two (2) more minutes.
Remove to paper towel.
Add a little more oil and add zuchinni and yellow squash and cook for five (5) minutes, gently turning occasionally.
Remove squash to paper towel with other veggies.
Wipe out pan and return to heat.
Add tomatoes and spices to pan and stir till well mixed.
Add veggies back to pan, gently turn to mix.
Add sausage around edge of veggies (so as to not flavor them but so it can pick up some flavors), cover, turn fire to about 4 and let heat/steam till everything is hot (about five (5) to ten (10) more minutes).

The first course was a green salad with olives and beans, with a Vinaigrette and Feta sprinkled on top, the second was the 'Kinda Ratatouille', the third course was warm baked apple slices with cold blueberries sprinkled on top. It was fun stacking the dishes the way they are in the magazines and removing each as the course was completed.

Silly, hunh? :redface:

We're stuffed!

This looks good. Really good. lol This thread is making my mouth water. I get bored with same old same old food. I think my true love is Mediterranean cuisine.

[Dreamy]

I just bought a book on Mediterranean salads that I'm still salivating over... I'll list salads as I come across them, k?

In the artical that got me looking into this cooking I read that one of the ways to keep ones weight down and not overeat is to serve the food as it is served in that region - in courses... but, unfortunately I didn't mark teh artical so now I'm going through my magazines trying to find it...

At any rate all those courses are a leeetle much for just the two of us, so I've stuck to two: salad and main course.. what's amazing me is that if it's a really good salad Rick will take seconds on it, which cuts down on the amount of starch, etc he gets in the second course. I just assumed he was reaching for seconds on meat and potatoes cause that's what he preferred, but serving dinner the new way I now know he will take seconds on what is delicious.. that's going to make a real difference in our health!

:dance:

You both have definitely made staying healthy fun and interesting.

[Dreamy]

This is where we used to go Dreamy...

LINK (http://www.greenfieldchurrascaria.com/privet_room.htm) and

LINK (http://www.greenfieldchurrascaria.com/)


Aaaah thanks hon! More yummy.

[TheFallGuy]

I added a couple of instructions, and corrected spelling.. you might want to look it over again.

I always double check. ;)

[TheFallGuy]

Chicken is hard to cook with out drying it out and making it very chewy.

I found a way to cook chicken that always turns out very tender and not dryed out at all.
A few people might panic over this but the truth is this works every time.It takes a bit longer to cook is all.
The easy way to cook chicken so that it comes out perfect in a frying pan is to freeze the chicken breast first and then thaw and cook with the middle still frozen. Seering the out side first with higher heat then turning down the heat to an easyer fry until the desired temp is achieved. The problem with frying is meats like chicken swell in the thicker parts drawing out the moister making it tough and chewy. When the meat is frozen in the center the moister wont withdraw to the center and dry out the chicken before it is fully cooked. Pork is the same way. Only with pork like chops need to be clipped around the edge in a couple of places just a nip with a knife, before cooking to keep cuping from happening. Which will dry any pork chop out to a piece of leather.

:eek: !!!!

You're correct, you did freak me out at least. You've got the idea right on one point. If you sear the meat first, you trap all the juices in, which helps to keep it moist and tender inside. If you leave it frozen in the middle you run the chance of not properly cooking it all the way through. With poultry and pork, that is not something I play around with. Try bringing the chicken to room temperature first, then searing the heck out of the sides before throwing it in to be cooked.

I rarely have dry chicken. They are usually moist.

[Claymore]

My #6 chili

#6 chili uses;

6 lbs of meat (your choice)
#6 can of chili beans (drained)
#6 can of diced tomatoes (not drained)
6 chopped large- any color bell peppers
6 chopped small hablano peppers
6 chopped small habanero peppers
6 chopped vidalia onions
6 tsp cumin
6 Tbsp chili powder
6 large cloves minced garlic
6 tsp salsa verde*
6 hearty shakes of cayenne pepper*



*are you tough enough?;)
Brown meat in olive oil, add everything else. Cook on medium heat until onions and peppers are done. Simmer on low heat 2 hours.
Serve with rice, sour cream, and shredded cheese. :dance:

[itsrea]

I love Italian too, but not the American way where the dish is almost all sauce... I like it the way it's served in Italy with very little sauce - which is where Rick and I part ways lol. I use wheat flour and pasta but all flour based foods are metabolized as sugar very quickly.

Two simple ways to approximate those pre-packaged diet meals advertised on TV is to cut down (or out) wheat gluten - substitute buckwheat (not a true wheat), brown rice or oat pastas for wheat pastas. Use the "rule of 4" - 1/4 of the plate is protein, 1/4 of the plate is the carb (starch) and 2/4 of the plate are dark greens, leafy greens, salad.

Italian is not a single cuisine but a bunch of cuisines - I love Sicilian, and my capunata was even entered in a cookbook - you can probably find a recipe online somewhere, and I would recommend making this as a sauce (I would substitute black olives for green), cut down on the amount of eggplant and it makes an excellent sauce for chicken or pasta.Your contribution is very interesting! Thank you.

But (if the recipes I found online are for the right dish) Rick just stuck his nose up at the idea of anchovies.

However I LOVE eggplant (and am planning on growing some this year in our garden) so am thinking maybe I could use capers in place of anchovies?

[Claymore]

I like to cut squash and eggplant into meaty cubes and saute them in light olive oil with artichoke hearts and greek olives and season with some pepper, oregano, and garlic. Add some large shrimp for the last few minutes and serve over pasta. Yuo can also use tuna. It goes great as a vegan meal, just add a few capers.

[itsrea]

Chicken is hard to cook with out drying it out and making it very chewy.

I found a way to cook chicken that always turns out very tender and not dryed out at all.
A few people might panic over this but the truth is this works every time.It takes a bit longer to cook is all.
The easy way to cook chicken so that it comes out perfect in a frying pan is to freeze the chicken breast first and then thaw and cook with the middle still frozen. Seering the out side first with higher heat then turning down the heat to an easyer fry until the desired temp is achieved. The problem with frying is meats like chicken swell in the thicker parts drawing out the moister making it tough and chewy. When the meat is frozen in the center the moister wont withdraw to the center and dry out the chicken before it is fully cooked. Pork is the same way. Only with pork like chops need to be clipped around the edge in a couple of places just a nip with a knife, before cooking to keep cuping from happening. Which will dry any pork chop out to a piece of leather.With just the two of us I don't cook whole chickens anymore - so your info is especially interesting in light of most of my chicken-cooking consists of whole breast fillets (if you want moist chicken otherwise use bone-in)... so I'm going to have to try it.

There is a fine point on pork - it's the same rule as when cooking liver.. the very INSTANT the juices are clear remove the meat from the heat and serve immediately (unless it's a roast, where it has to rest). At Cooking Illustrated there are some really good pointers on cooking pork, but I think you have to join to get in... I subscribe to the magazines, so get the info that way.

For those of you that do subscribe to food magazines I LOVe those two magazines and will pm you the info (I don't think it's allowed here in the threads) if you want to check them out.

[itsrea]

:eek: !!!!

You're correct, you did freak me out at least. You've got the idea right on one point. If you sear the meat first, you trap all the juices in, which helps to keep it moist and tender inside. If you leave it frozen in the middle you run the chance of not properly cooking it all the way through. With poultry and pork, that is not something I play around with. Try bringing the chicken to room temperature first, then searing the heck out of the sides before throwing it in to be cooked.

I rarely have dry chicken. They are usually moist.Searing/sealing is very important and a techique that many cooks skip these days because of the harried lifestyles we lead - in their rush cause so much else needs to get done they also tend to stuff the pan with too much meat.. searing needs high heats without burning oil, and room so that meats don't lose moisture, diluting the oils, causing the meats to steam instead of sear/seal.

Do you use salt as a way to help the meat seal up?

[itsrea]

I like to cut squash and eggplant into meaty cubes and saute them in light olive oil with artichoke hearts and greek olives and season with some pepper, oregano, and garlic. Add some large shrimp for the last few minutes and serve over pasta. Yuo can also use tuna. It goes great as a vegan meal, just add a few capers.When you cube the eggplant what do you do to keep it from turning dark?

I bought some greek green olives accidently last month.. they are sitting in the frigde.. they're so hot they made us both sick... is that the kind you mean?

[Claymore]

When you cube the eggplant what do you do to keep it from turning dark?

I bought some greek green olives accidently last month.. they are sitting in the frigde.. they're so hot they made us both sick... is that the kind you mean?


It goes right into the pan. I just used the meaty part, trying to avoid the seeds.
It gets dark but I cook it fast. You can toss the cubes with a bit of lemon juice too before cooking.
Re: Greek Olives, I use the red ones packed in wine.

[TheFallGuy]

My #6 chili

#6 chili uses;

6 lbs of meat (your choice)
#6 can of chili beans (drained)
#6 can of diced tomatoes (not drained)
6 chopped large- any color bell peppers
6 chopped small hablano peppers
6 chopped small habanero peppers
6 chopped vidalia onions
6 tsp cumin
6 Tbsp chili powder
6 large cloves minced garlic
6 tsp salsa verde*
6 hearty shakes of cayenne pepper*



*are you tough enough?;)
Brown meat in olive oil, add everything else. Cook on medium heat until onions and peppers are done. Simmer on low heat 2 hours.
Serve with rice, sour cream, and shredded cheese. :dance:

What about the ice cream?

[TheFallGuy]

Searing/sealing is very important and a techique that many cooks skip these days because of the harried lifestyles we lead - in their rush cause so much else needs to get done they also tend to stuff the pan with too much meat.. searing needs high heats without burning oil, and room so that meats don't lose moisture, diluting the oils, causing the meats to steam instead of sear/seal.

Do you use salt as a way to help the meat seal up?

I salt the meat (chicken, pork, beef), but I don't use it as a technique to seal it. Maybe that's what's happening anyway.

Another good method to keep the chicken moist is to spritz it down with oil occasionally. I know my wife adds water to the frying pan if she's worried about it drying out.

I prefer searing because it traps the juices inside, boiling away in the meat softening and tenderizing as it goes.

I've revoked my mother's authority to cook steaks. Straight from freezer to frying pan. :eek: And she wonders why they come out so tough and tasteless. :shakes head: When they're frozen they take time to come to room temperature and then to cooking temperature. This extended time on the fire dries the meat out. That's why it's important to bring it to room temperature first (or as close to it as possible). Then you have to take into account how long it will take to cook.

When I smoke turkeys, I sear it in the oven first (after brining and bringing to room temp). This helps seal it and reduces the risk for salmonella and other nasties. Then I smoke it for a couple hours. If I'm still concerned after smoking it, I'll toss it in the oven at the end and bring the internal temp up. However, I've rarely had to do this.

[itsrea]

It goes right into the pan. I just used the meaty part, trying to avoid the seeds.
It gets dark but I cook it fast. You can toss the cubes with a bit of lemon juice too before cooking.
Re: Greek Olives, I use the red ones packed in wine.Thanks for the info on both, especially the red wine olives :)

[itsrea]

I salt the meat (chicken, pork, beef), but I don't use it as a technique to seal it. Maybe that's what's happening anyway.

Another good method to keep the chicken moist is to spritz it down with oil occasionally. I know my wife adds water to the frying pan if she's worried about it drying out.

I prefer searing because it traps the juices inside, boiling away in the meat softening and tenderizing as it goes.

I've revoked my mother's authority to cook steaks. Straight from freezer to frying pan. :eek: And she wonders why they come out so tough and tasteless. :shakes head: When they're frozen they take time to come to room temperature and then to cooking temperature. This extended time on the fire dries the meat out. That's why it's important to bring it to room temperature first (or as close to it as possible). Then you have to take into account how long it will take to cook.

When I smoke turkeys, I sear it in the oven first (after brining and bringing to room temp). This helps seal it and reduces the risk for salmonella and other nasties. Then I smoke it for a couple hours. If I'm still concerned after smoking it, I'll toss it in the oven at the end and bring the internal temp up. However, I've rarely had to do this.Rick always brings his steaks to room temp before grilling them, and the same with anything going into the smoker.

You practice on the turkey is a great idea.. we smoked some whole chickens awhile back that were not up to par for his smoking.. next time we'll set them at room temp to see if that helps.

There have been some interesting articals out about bringing meat to room temp before cooking, especially whole hams... in fact one magazine suggested sitting them (in a seal bag) in warm water for a hour befor putting them in the oven.. the author believes that helps to get them the same temp clear to the bone and that his hams are better now that he uses this practice.

[itsrea]

My #6 chili

#6 chili uses;

6 lbs of meat (your choice)
#6 can of chili beans (drained)
#6 can of diced tomatoes (not drained)
6 chopped large- any color bell peppers
6 chopped small hablano peppers
6 chopped small habanero peppers
6 chopped vidalia onions
6 tsp cumin
6 Tbsp chili powder
6 large cloves minced garlic
6 tsp salsa verde*
6 hearty shakes of cayenne pepper*



*are you tough enough?;)
Brown meat in olive oil, add everything else. Cook on medium heat until onions and peppers are done. Simmer on low heat 2 hours.
Serve with rice, sour cream, and shredded cheese. :dance:This looks great cept my tummy wouldn't handle the hot peppers.. I'd have to tone it down with the bell peppers and green chilies instead (although I DO add some of salsa verde.. )

Why do you prefer the Vidalia onions?

Add some diced onions, grate some cheese and chop come cilantro for the table -- with some good sweet corn bread you are set!

[Claymore]

This looks great cept my tummy would handle the peppers.. I'd have to tone it down with the bell peppers and green chilies instead (although I DO add some of the salsa verde..

Why do you prefer the Vidalia onions?

Add some diced onions, grate some cheese and chop come cilantro for the table -- with some good sweet corn bread you are set!


Vidalia onions are a bit sweeter, but whatever onion you prefer will do.

When I serve the chili, I put a scoop of rice on one the side of the bowl, chili on the other side, top with cheese, a dollop of sour cream, and maybe a dap of guacamole. Goes great with cold beer, root beer or cream soda. Great for get togethers or watching games on TV

I also make cornmeal muffins. I'll add a bit of honey to the batter for sweetness and put a tsp of chunky salsa and a cube of cheese on top each muffin before baking. The salsa& cheese will sink into the batter as it bakes so you end up with a treat in the center of each muffin.

[itsrea]

Vidalia onions are a bit sweeter, but whatever onion you prefer will do.

When I serve the chili, I put a scoop of rice on one the side of the bowl, chili on the other side, top with cheese, a dollop of sour cream, and maybe a dap of guacamole. Goes great with cold beer, root beer or cream soda. Great for get togethers or watching games on TV

I also make cornmeal muffins. I'll add a bit of honey to the batter for sweetness and put a tsp of chunky salsa and a cube of cheese on top each muffin before baking. The salsa& cheese will sink into the batter as it bakes so you end up with a treat in the center of each muffin.Onions here in WA state have been bitter all winter.. no matter what color or what kind. I like the Yakima yellow, but it spoils just too fast for me to store, and it usually rots from the inside out so you can't tell.. ticks me off to cut into my last onion and find the whole center gone to rot.. so I stay away from the Yakima one even tho the taste is sooo good!

Anyway, this winter I've pretty much stuck with white onions cause they'll store better.. they don't have the bite of a yellow onion, but with it being 79 miles to Safeway I learn to do with what will store without spoilage.

[itsrea]

bumping myself so I don't have to go looking for this tomorrow..

We did it the way the dr said to do it today.. our main meal at lunch and a lighter meal for dinner..

I reheated the beef stew with fresh fruit on the side and a glass of milk for lunch, and for dinner we had a spinach salad with a vinegairette and homemade chicken soup with one slice of wheat sourdough bread each.. didn't even know they made wheat sourdough but Rick found it and I heated it up and it was really tasty.

He only had one snack so far tonight - a smalldish of his sugar free ice cream.. and usually he has lots and lots of snacks.

:clap:

[itsrea]

Anyone have an idea on what to do with four Blue Hake Fillets I have in the freezer that I need to cook? In the good ole days I fried every fish with fried potatoes (and onions) and a cold slaw.. these days I am always stumped on what to do that will be flavorful and filling.

[TheFallGuy]

Anyone have an idea on what to do with four Blue Hake Fillets I have in the freezer that I need to cook? In the good ole days I fried every fish with fried potatoes (and onions) and a cold slaw.. these days I am always stumped on what to do that will be flavorful and filling.

Never had it before, but here's a recipe that sounds tasty as well as simple.

http://www.recipezaar.com/bb/viewtopic.zsp?t=245106&sid=23e78fa474c45b8f8ae050b1d02f9c7c

[janer]

Your congribution is very interesting! Thank you. But (if the recipes I found online are for the right dish) Rick just stuck his nose up at the idea of anchovies.
However I LOVE eggplant (and am planning on growing some this year in our garden) so am thinking maybe I could use capers in place of anchovies?[/QUOTE]

I don't know if you have the right recipe - capunata (there are a couple different spellings) is a traditional Sicilian dish, an eggplant salad - cubed eggplant is cooked in olive oil with onion, celery, garlic, plum tomatoes, capers, olives and fresh basil. It is finished with sugar and vinegar, reduced and then pignoli and muscats (or raisins) are added. Usually served room temp, but you can eat it hot or cold. It's a Christmas tradition at our house - makes a very good pita filling, too, and you can make it days ahead.

Anchovies are an acquired taste, but another favorite recipe here is a pasta sauce made by simmering butter, olive oil, garlic and anchovies (if you use anchovies in oil, that's enough oil). Mash the anchovies down and add very finely chopped cauliflower, cook it down until it's the consistency of a lumpy sauce and toss it with whole wheat pasta. We've substituted chopped broccoli florets for cauliflower, also good.

[psyko kat]

when I was in junior high, we had to 'create' a food dish for home ec, /
I used egg plant, tomatoes, onions green pepper, fried in a skillet, then I sprinkled grated cheese over the top. /some liked it, some didn't.

[tinydancer]

Your congribution is very interesting! Thank you. But (if the recipes I found online are for the right dish) Rick just stuck his nose up at the idea of anchovies.
However I LOVE eggplant (and am planning on growing some this year in our garden) so am thinking maybe I could use capers in place of anchovies?

I don't know if you have the right recipe - capunata (there are a couple different spellings) is a traditional Sicilian dish, an eggplant salad - cubed eggplant is cooked in olive oil with onion, celery, garlic, plum tomatoes, capers, olives and fresh basil. It is finished with sugar and vinegar, reduced and then pignoli and muscats (or raisins) are added. Usually served room temp, but you can eat it hot or cold. It's a Christmas tradition at our house - makes a very good pita filling, too, and you can make it days ahead.

Anchovies are an acquired taste, but another favorite recipe here is a pasta sauce made by simmering butter, olive oil, garlic and anchovies (if you use anchovies in oil, that's enough oil). Mash the anchovies down and add very finely chopped cauliflower, cook it down until it's the consistency of a lumpy sauce and toss it with whole wheat pasta. We've substituted chopped broccoli florets for cauliflower, also good.

My favorite home made pizza ever in my whole life was with lemon boy tomato slices/anchovies/ red onion/and ground italian sausage.

*note: lemon boy tomatoes are from the garden. No one sells them at market but if you are a back yard gardener and you can get hold of some seedlings......trust me. These tomatoes are to die for.

[TheFallGuy]

I'll try and get the Schi recipe up tonight (late).

[itsrea]

I don't know if you have the right recipe - capunata (there are a couple different spellings) is a traditional Sicilian dish, an eggplant salad - cubed eggplant is cooked in olive oil with onion, celery, garlic, plum tomatoes, capers, olives and fresh basil. It is finished with sugar and vinegar, reduced and then pignoli and muscats (or raisins) are added. Usually served room temp, but you can eat it hot or cold. It's a Christmas tradition at our house - makes a very good pita filling, too, and you can make it days ahead.THAT sounds wonderful! I'm going to have to see if I can find the recipe!

[itsrea]

I'll try and get the Schi recipe up tonight (late).Can't wait...!!

[itsrea]

My favorite home made pizza ever in my whole life was with lemon boy tomato slices/anchovies/ red onion/and ground italian sausage.

*note: lemon boy tomatoes are from the garden. No one sells them at market but if you are a back yard gardener and you can get hold of some seedlings......trust me. These tomatoes are to die for.What's the growing season length?

[itsrea]

I kinda made this one up tonight cause I didn't have all the original ingredients and wanted to mix in some meat...

So I'm going to call it my: "Kinda Ratatouille"

Serves two

1/2 one small onion, sliced pole to pole in 1/4 inch strips
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small (thin) zuchinni, sliced into 1/4 inch slices
1 yellow squash, sliced into 1/4 inch slices
1/2 Italian sausage sliced into 1/4 inch slices
1 can roasted tomatoes (a lb of fresh, skinned tomatoes can be used instead), cut into chunks.

Measure spices into a small dish and set aside:
1 tsp garlic power
2 bay leaves
1 tsp Thyme
fresh ground black pepper
salt




Olive Oil
Heat a little oil (about a tsp) in a large heavy pan non-stick pan and fry the oinions for five (5) minutes on medium heat (5 1/2 to 6 on the dial), stiring often to keep from browning.
Add bell peppers and fry for two (2) more minutes.
Remove to paper towel.
Add a little more oil and add zuchinni and yellow squash and cook for five (5) minutes, gently turning occasionally.
Remove squash to paper towel with other veggies.
Wipe out pan and return to heat.
Add tomatoes and spices to pan and stir till well mixed.
Add veggies back to pan, gently turn to mix.
Add sausage around edge of veggies (so as to not flavor them but so it can pick up some flavors), cover, turn fire to about 4 and let heat/steam till everything is hot (about five (5) to ten (10) more minutes).
The first course was a green salad with olives and beans, with a Vinaigrette and Feta sprinkled on top, the second was the 'Kinda Ratatouille', the third course was warm baked apple slices with cold blueberries sprinkled on top. It was fun stacking the dishes the way they are in the magazines and removing each as the course was completed.

Silly, hunh? :redface:

We're stuffed!We ended up with company for dinner last night so I didn't fix the Hake.. we had my made up dish with cubed chicken I'd fried in a tbs of oil and then added to the dish at the last minute.. my company loved it but I think I preferred the sharper bite of the sausage next to the veggie tastes, but the chicken was still good for those of you wanting to stay away from the unhealthier fats in the sausage..

[TheFallGuy]

Schi (Traditional Russian Cabbage Soup)

The recipe I found uses sauerkraut which came out wonderfully.

1 doz dried wild mushrooms (porcini, I used shiitake).

Stock
3 lbs brisket
beef bullion (forgot how much)
10 c water
1 med carrot
1 rib celery with leaves
1 large onion
1 parsnip, peeled
Bouquet garni (7 dill sprigs, 7 parsley sprigs, 3 bay leaves, 7 peppercorns tied in cheesecloth)
Salt to taste

Soup
6 Tbs unsalted butter
4 c shredded green cabbage
2 1/2 c sauerkraut (try your favorite kind), rinse under cold water and drain well
2 Tbs tomato paste
1 large turnip, peeled, diced
1 1/2 c chopped onions
1 med carrot, peeled and julienned
1 rib celery, chopped
1 16 oz can of tomatoes (drained, peeled, seeded and chopped preferably)
Salt and pepper to taste
1 large clove of garlic

Schi can take a while to prepare (at least 3 hours), so start early, or even better prepare it a day in advance. Like Borsch, Schi tastes better with everyday it ages (to a point).

Soak the mushrooms in water for a couple hours, drain, pat dry, chop into little pieces. The water can be saved for other uses, otherwise, pour it on someone for fun. :D The mushrooms will come into play later, so start them now, or at least 15 minutes prior to starting the stock. That'll give you time to saute the veggies before the stock is done.

For the stock:
In a 6 qt plus stock pot (we have a 6 qt stock pot and managed to fit everything in it, however, it was filled to the brim. I highly recommend using an 8 qt or larger when you combine the stock with the rest of the ingredients.) combine the meat, bullion, water and boil it. Skim off the fat as it rises. After you've removed the scum add the rest of the stock ingredients, cover and simmer on low for about 2 hours. This allows the tough brisket to stew and become tender.

While that's going on, melt 3 Tbs butter in a deep skillet over medium, add the cabbage and sauerkraut. Saute for 10 minutes tossing and stirring regularly. Add 1 cup of the stock (it doesn't have to be done yet) and the tomato paste. Cover and simmer for a half hour or so (40 minutes...).

In another skillet melt 3 Tbs butter over medium heat and saute the turnip, onions, carrot, celery, and mushrooms until soft and lightly browned. Should take about 15 min.

Once the two hours is up for the stock, strain it into a clean pot (here's where your 8 + qt pot comes into play), keep the meat and toss the rest. If you have a mulch pile or whatever put it in there for recycling into your garden.

In the large pot with the strained stock, add the two skillets worth of food (cabbage & sauerkraut, veggies) plus the tomatoes. S&P to taste. Cover and cook over medium-low heat for 20 min.

Cut the brisket into bite-sized chunks--doesn't have to be pretty. Mince the garlic and add to the soup. Simmer another 5 minutes or so.

Let it rest for a bit. The longer the flavors have to marry, the better it tastes. This will give you about 6 qts of soup--hope you're hungry. Don't bother with a main course, this is it. You could probably cut the recipe in half, but then you wouldn't have leftovers and you wouldn't be able to experience it tasting better with each day. Refrigerate the uneaten portions.

One thing to remember about Russian dishes: dill and sour cream.

Garnish it with a little dill and if desired give a dollop of sour cream to each bowl--each diner can stir it in for themselves. This soup is fairly tart to begin with, so if you don't want or need the sour cream, don't. Also, an old world style rye goes excellent with it (as it does borsch). In fact, don't you dare not have it without the rye! :D

[EnchantedFrog]

Easy shrimp recipe that will impress everyone:

BAKED SHRIMP IN BUTTER & WINE SAUCE

Ingredients:

5 lbs. Medium Shrimp
1 lb. Real Butter
1 16-oz bottle Italian Dressing (oil & vinegar, NOT creamy)
1 cup Dry Vermouth
1/2 tsp. Cayenne pepper
1/2 medium onion, chopped
Salt & Pepper

Directions:

In a sauce pan sautee the onions in some butter until clear, then add all the ingredients except shrimp. Heat until hot and blended.

Clean shrimp. Remove legs but leave shells. Place in large pot. Pour sauce over shrimp. Place pot in 375 degree oven for approx. 45 minutes.

Serve in bowls with crusty sourdough rolls for dipping in the butter sauce. Trust me, you'll be a hero for serving this dish.

[itsrea]

Schi (Traditional Russian Cabbage Soup)

:DThanks! It looks delicious and I LOVE cabbage.. tomorrow I cook a turkey but I'm going to try this real soon!

[itsrea]

Easy shrimp recipe that will impress everyone:

BAKED SHRIMP IN BUTTER & WINE SAUCE

Ingredients:

5 lbs. Medium Shrimp
1 lb. Real Butter
1 16-oz bottle Italian Dressing (oil & vinegar, NOT creamy)
1 cup Dry Vermouth
1/2 tsp. Cayenne pepper
1/2 medium onion, chopped
Salt & Pepper

Directions:

In a sauce pan sautee the onions in some butter until clear, then add all the ingredients except shrimp. Heat until hot and blended.

Clean shrimp. Remove legs but leave shells. Place in large pot. Pour sauce over shrimp. Place pot in 375 degree oven for approx. 45 minutes.

Serve in bowls with crusty sourdough rolls for dipping in the butter sauce. Trust me, you'll be a hero for serving this dish.I'm allergic to shellfish, but Rick loves it and so I'm going to print this up for him :)

[TheFallGuy]

Thanks! It looks delicious and I LOVE cabbage.. tomorrow I cook a turkey but I'm going to try this real soon!

I hope you enjoy it.

Before turkey day I found a great recipe for smoked turkey. It'll be a while before we go back to non-smoked turkey.

[itsrea]

Another delicious recipe from my Mediterranean cookbook...

(I hope this pic is legal... I resized it according to what it says in TTTM, but can't figure out if it's the right size according to kb's...

http://www.thisisreasplace.com/JOY%20FELLOWSHIP/chicken.jpg

Chicken Thighs With Lemon & Garlic

2 1/2 cups chicken stock
20 large garlic cloves
2 TBS butter
1 TBS olive oil
8 chicken thighs
2 TBS plain flour
Salt and ground black pepper
Chopped fresh flat leave parsley or basil to garnish

Serve with baked new potatoes or rice

1.) Put the stock in a pan and bring to a boil. Add garlic cloves and gently simmer for 40 minutes.

2.) Heat butter and oil in a good frying skillet. Add chicken thighs and cook gently till brown/golden on all sides. Transfer to a ovenproof dish with a cover.

Preheat oven to 375°

3.) Strain the stock and reserve it. Distribute the garlic among the chicken pieces.

4.) Add the flour to the pan the chicken was fried in.
Add the wine, stirring constantly, scraping to dislodge the bottom of the pan.
Add the stock.
Cook, stirring, until smooth and has thickened
Season to taste with salt and pepper.

5.) Pour sauce over the chicken, cover and bake for 40-45 minutes.
Ifa thicker sauce is desired, lift out the chicken and reduce the sauce by boiling rapidly, until it reaches desired consistency.

Scatter the chopped parsley or basil over and serve beside the new potatoes or rice.

I served this with our now favorite salad as the first course, the chicken and rice and a veggie as the second course, and fresh coffee and sugar free chocolate pudding made into a pie for dessert (Rick is still no willing to consider fruit a dessert lol).

I didn't have thighs so used my huge whole breast, which means reducing the cooking time considerably...

it was deeeee-licious!

[itsrea]

I keep forgetting to tell you all...

I've had a awful time keeping Cilantro and fresh parsley fresh.. and finally figured out a way...

I stand it in a cup or glass of fresh water.. in the winter I stand it in the kitchen window sill (it's pretty and fresh smelling) and in the summer I stand it in the fridge.. I change the water once a day.

Anybody else got any tips for keeping things fresh?

[TheFallGuy]

I keep forgetting to tell you all...

I've had a awful time keeping Cilantro and fresh parsley fresh.. and finally figured out a way...

I stand it in a cup or glass of fresh water.. in the winter I stand it in the kitchen window sill (it's pretty and fresh smelling) and in the summer I stand it in the fridge.. I change the water once a day.

Anybody else got any tips for keeping things fresh?

I try and grow them fresh. Have to keep them from the cats though. Damn nibblers! But the funny faces they make when they nibble oregano. :))

[itsrea]

I try and grow them fresh. Have to keep them from the cats though. Damn nibblers! But the funny faces they make when they nibble oregano. :))Too cold here to grow them wintertimes, but I did hang some things to dry last year... :)

[TheFallGuy]

Too cold here to grow them wintertimes, but I did hang some things to dry last year... :)

Yes. It's dropping global warming here right now. But if you can grow them inside, you might have a little something to work with. :D

[itsrea]

The other day I was attempting to make a Mediterranean pasta salad that called for sun dried tomatoes AND sun dried infused oil. I assumed the oil could be purchased separately, but if it can it's not to be found in our area.. and the only sun dried tomatoes were not in oil, so I made my own.

We use Bertoli's Extra Light Tasting Olive Oil for dressings because I think the other kinds of olive oil taste like motor oil in a salad dressing... so I put the sun dried tomatoes in the food processor, and dripped in the tasting oil till I figured I had what was needed.. and it worked pretty good...

Last night I made couscous for dinner.. I cook it in chicken broth and add spices (last night I used some garlic powder, salt and pepper, dried mediterranean basil and some majorum), but Rick won't eat it that way, he has to have some SUBSTANCE to it, so I added some of that left over inflused oil (just enough to coat the couscous) and then added some chopped red pepper, some green onion, and some chopped fresh basil.

And couscous is sooo simple and quick to make! I love cooking this way.. we eat only two courses instead of the four or five traditional. We have a very healthy dark leaf salad first, while dinner is in the last stages of cooking, then we have our main dish with a side of some kind.. so last night I turned on the couscous as we sat down to eat our salad and the veggies were cooked just right when it was time to eat the main dish.

And honest to gosh, it was sooooo deeeeeeelicious!

[itsrea]

Yes. It's dropping global warming here right now. But if you can grow them inside, you might have a little something to work with. :DSupposed to drop some global warming here tomorrow for Easter.

[TheFallGuy]

Supposed to drop some global warming here tomorrow for Easter.

We got some rain yesterday, but not enough to really dampen my smoking. I smoked a turkey for easter (figured eating lamb might be a touch offensive to some :D In the future I plan on cooking rabbit for easter). Here's the brine mixture I used:

Apple/Orange Juice Spice Brine (Kinda like Wassail)

3 quarts apple juice
3 quarts orange juice
10 whole cloves
1 tsp nutmeg
1 gallon water
1 1/2 cups kosher salt
1 1/2 cups brown sugar

Combine the apple juice, orange juice, cloves, and nutmeg in pan and simmer for 15 minutes. In a separate pan combine the water, salt and sugar and boil it until dissolved. Combine the two, cool and then stick the turkey in it. I don't want the turkey to be too salty, so for a 14lb turkey I let it refrigerate for 8 hours (normally it can go up to 12 hours in the brine). After the 8 hours, pull it out, rinse.

After the brining phase, I sear it in the oven at 400 for 1/2 hour. Then I put it in my water smoker for 1/2 hour per pound. I have a water smoker and in place of water I put apple juice, orange juice, some cloves, nutmeg, and a cinnamon stick in there.

For the smoke, I use mesquite chunks along with the cowboy charcoal. Then I soaked cherry chunks and added 2:1 wet-dry ratio into a tin-foil packet. I also added some mesquite to that. In the past I've done mesquite, cherry, apple, but this time only mesquite and cherry.

Going to enjoy tonight. :drool: