Random Food Thread

[sirdarksol]

Yummy Greek(ish) salad recipe:

Chicken breast (about 1/4 pound), chopped into 1" or smaller cubes
Olive Oil (about a tablespoon)
Three or four large leaves from a sweet basil plant
Two or three leaves from a purple basil plant
Several leaves from a cinnamon basil plant and an oregano plant
A sprig of thyme

Saute all of this together (low to medium heat) until the chicken is cooked through.
Add one chopped clove of garlic (more or less to taste) and saute for another fifteen or twenty seconds. If you don't like the strong garlic taste, toss it in with the rest of the herbs, the heat will destroy a lot of the acid made when you cut into the clove.

While the chicken is sauteing, make a bed of greens (romaine, spring mix, spinach, whatever. Just don't waste your time with that iceberg garbage). Add a sliced tomato, slices of cucumber, green, red, or yellow pepper, or whatever other veggies you like raw.

Unceremoniously dump the chicken over the bed of greens. Add dressing if you want (balsamic vinaigrette goes really well on this, but I didn't have any, so I used Newman's Own Parmesan Garlic. Any dressing works).
Enjoy.

As you can likely tell, my cooking style is pretty loose and free. You don't have to mimic my amounts exactly. I'm just recording what I did. If you don't like oregano, or thyme, or basil, just don't add it. If you have parsley, anise, or fennel and would like to put that in, go for it. If you want to add a bit of salt or pepper, no problem (I'm regretting not doing so, myself).

As far as the vegetables in the dish, I have the lettuce growing in my garden, and have the basil, oregano, and thyme growing in pots on my deck. In a few weeks, I should also have tomatoes and maybe peppers from plants that are scattered around the yard. The plants were all purchased at a local farmers' market. Fresh herbs taste far better than the stuff that's been sitting on store shelves for goodness-knows-how-long, and are better for you (they've got vitamins and minerals, after all). Be sure to wash everything, and very thoroughly wash anything you'll be eating raw (there is stuff that grows in soil that wreaks havoc on the digestive tract).

If you keep freshwater tanks, you can grow, at the very least, herbs. You could probably grow tomatoes and lettuce, as well. My herbs are in whatever planters happened to be empty when I bought the plants, and are mostly watered by the rain and with tank water. Keep a gallon or two of tank water (from water changes) set aside, and you can water the plants over the week. The planters don't need to be outside. They can sit in a window. One warning, though. If it tastes good to you, it likely tastes good to cats, and you could very well find them grazing your oregano to the ground.

[mrsmuffin]

Sounds yummy! Would be good with a little feta or blue cheese crumbles on it, I bet.

[sirdarksol]

Feta, yes. Blue cheese... blech! (not a fan of blue cheese, if you can't tell.)

[sirdarksol]

Another random recipe:

1/4 cup of wheat berries (fancy name for wheat seed)
1/2 cup of water
Dash of cinnamon, cloves, and/or nutmeg (or nothing)
A bit of maple syrup (real syrup, not the Aunt Jemima stuff) if you want

Cook for an hour or so (until the water has been completely absorbed).

This cereal takes some getting used to, but is tasty. You can add fruit, brown sugar, milk, yogurt, whatever you want. It can be eaten hot or cold. It's about the only stuff that my wife can eat for breakfast in the morning.

[mrsmuffin]

MMmmmmmmmm, love blue cheese! I don't know about the cooked wheat berries, though!

[sirdarksol]

It's just the texture you've got to get over. They're a bit chewy. Flavor-wise, they're like most grains; they pick up the flavor of whatever you cook them with.
The reason I started eating them is that I'm trying to eat things in as raw of a form as possible. In general, things are better for you the closer they are to natural form. There's definitely a huge difference in the way that I feel since I've started eating this way.

[sirdarksol]

Another random recipe:
Potato and sausage skillet

Peel one small potato (or don't. I peel it because the peel can hold heavy metals and other toxins from the soil) and cube.
Slice one sausage (Italian, bratwurst, Polish, whatever. I used asiago-wild rice bratwurst)
Put a tablespoon of oil in a small skillet (my half-size cast-iron skillet is my best friend when cooking for myself) and put over medium heat.
Drop the potato and sausage in, cook until potato is almost cooked through. I usually wait until the potato is just starting to brown.
Add fresh vegetable (broccoli, zucchini, mushroom, eggplant, whatever) and seasoning (I used basil, thyme, and oregano, simply because that's what I had available )
Cook until the vegetable is cooked the way you want. I usually just let it sear a little bit.

This recipe was just about right for a meal for me, and I mostly ignored it while it was cooking, just stirring it up when I passed through the kitchen.

[COBettaCouple]

Delicious Macaroni and Cheese

Ingredients:
8 ounces elbow macaroni
5 tablespoons smart balance (or butter or margarine)
5 tablespoons flour
32 ounces milk, warm (110 F)
1 pinch cayenne pepper
1/4 pound ham, cubed (optional)
5 ounces cheddar cheese, shredded
5 ounces mozzarella cheese, shredded
5 ounces monterey jack cheese, shredded
salt and pepper to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Preheat oven to 350. Coat a 9 x 13" baking dish with cooking spray.

3. In the stockpot, melt butter and stir in flour. Cook 1-2 minutes, stirring constantly, then whisk in warm milk a little at a time. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper and cayenne; stir frequently until sauce thickens.

4. Remove pan from heat and stir in cheddar, mozzarella, monterey jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Bake 45 minutes.

[Butterfly]

OH you guys! The food sounds wonderful.
Carol

[Shawnie]

my fav addition to the recipe's for summah time food is

BLT Salad

1lb bacon
loaf of bread
tomatoes
lettuce

cook bacon (of course) LOL and toast the loaf of bread....break up the entire loaf after toasted and add to a big bowl...break up all the bacon cooked, and add to the toast ...cut up your tomatoes (or buy cherries like I do to save time), cut up lettuce, add mayo to desired amounts, refrigerate for an hour and serve as a cold salad...YUMM...im a bacon junky but sir, thanks for your greek salad recipe...ima gonna try it with feta mrsmuffin suggested!

[mrsmuffin]

I am liking this thread - plenty of ideas for good food! Here's my (unusual, but yummy!) contribution:

Chicken and Peaches

1-2 lbs skinless/boneless chicken (breast, tenderloins, or thighs)
1 large can peaches
1-2 cans refrigerated biscuits
butter/margarine
flour
salt/pepper

Heat oven to 350, melt small amount of margarine in bottom of 9x13 pan. Toss chicken in salt, pepper and flour. Place chicken in pan and bake until almost done. Move all chicken to one side of pan, pour can of peaches (including juice) over chicken, add biscuits to other end of pan. Adjust oven temp if necessary and bake until biscuits are done.

I usually serve with mashed potatoes, fried okra and a salad (can you tell that I am a Southern girl?? ) This is obviously not an every day meal for us.

[COBettaCouple]

Mexican Lasagna

Ingredients:
2 pounds ground buffalo
1/2 onion, chopped
2 tablespoons minced garlic
4 ounces diced green chili peppers
5-6 8" flour tortillas (or 10" if desired)
10 ounces diced tomatoes with green chiles
15-16 ounces taco sauce
32 ounces refried beans
1 1/2 pounds cheddar cheese, shredded

Directions:
1. In a large skillet over medium heat, cook the meat for 5 minutes. Add onion and garlic and cook for 5 mor minutes. Drain any excess fat.

2. In a large bowl, mix green chilis, tomatoes, taco sauce and refried beans. Stir thoroughly and pour into the skillet with the meat. Reduce heat to low and simmer 15-20 minutes.

3. Preheat the oven to 350.

4. Spread a thin layer of the meat mixture on the bottom of a 9x13" baking dish. Cover with a layer of tortillas, then a layer of meat mixture and a layer of cheese. Repeat until the tortillas are used, finishing with a layer of cheese on top.

5. Bake for 20-30 minutes or until cheese is bubbly and slightly brown.

[mrsmuffin]

Definitely going to try the Mexican Lasagna (although it will probably be with beef.) That sounds like something all of my boys will love!

[COBettaCouple]

It's one of Stacy's favorites. Nice, customizable heat level , so get the hot taco sauce, jalapeno or habanero chese and go with hotter peppers (or more peppers) if the boys want to eat some fire.

[Chief_waterchanger]

Today is a simple dinner:

Steak with sauteed onions and purple bell peppers (with a "healthy" dose of garlic), Small spiced potato wedges (paprika, salt, garlic powder, a touch of cumin, parsley, and touch of flour), fried potato slices for those that don't like spiced foods, and the healthy side of veggies. (The bags you can find in the freezer section at the store with mixed veggies or several bags of specific veggies work great with a couple tablespoons of soy sauce. )

So...

Steak (however many you need for your group of people)
1/2 bell pepper per steak, I would guestimate (although I always fix extra)
1/2 medium onion per steak (again, always extras)
Sauteed mushrooms (optional, but then again every ingredient is optional )
Potatoes (however many you think you need)
Spices
-paprika
-garlic
-salt
-parsley
Flour
Bag of veggies/fresh veggies if you have them
Oil inwhich to fry the potatoes

(Cooking tip: If you are frying food in oil always get the oil screaming hot before putting the item in, it will soak up less of the oil that way, which would save you money. Please be careful when frying with oil, the spatter of hot oil and be painful to adults, but deadly to children... please keep the kids away from the stove or better yet, out of the kitchen when using the stove. )

[Shawnie]

Originally Posted by Chief_waterchanger

Today is a simple dinner:

Steak with sauteed onions and purple bell peppers (with a "healthy" dose of garlic), Small spiced potato wedges (paprika, salt, garlic powder, a touch of cumin, parsley, and touch of flour), fried potato slices for those that don't like spiced foods, and the healthy side of veggies. (The bags you can find in the freezer section at the store with mixed veggies or several bags of specific veggies work great with a couple tablespoons of soy sauce. )

So...

Steak (however many you need for your group of people)
1/2 bell pepper per steak, I would guestimate (although I always fix extra)
1/2 medium onion per steak (again, always extras)
Sauteed mushrooms (optional, but then again every ingredient is optional )
Potatoes (however many you think you need)
Spices
-paprika
-garlic
-salt
-parsley
Flour
Bag of veggies/fresh veggies if you have them
Oil inwhich to fry the potatoes

(Cooking tip: If you are frying food in oil always get the oil screaming hot before putting the item in, it will soak up less of the oil that way, which would save you money. Please be careful when frying with oil, the spatter of hot oil and be painful to adults, but deadly to children... please keep the kids away from the stove or better yet, out of the kitchen when using the stove. )

OMG YUM!!!!!!! I can skip the veggies tho LOL printing this bad boy out hahaha as well as the lassagne one

[COBettaCouple]

We need some dessert now:

Old Fashioned Peach Cobbler

Ingredients:
2 1/2 cups flour
2 1/4 cups sugar
1 tsp salt
1 egg
2 oz cold water
3 pounds peaches, peeled, pitted and sliced
2 oz lemon juice
6 oz orange juice
1 1/2 cup butter
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/4 cup arrowroot
1 tbsp butter, melted

Directions:
1. In a medium bowl, sift together the flour, 3 tablespoons sugar and salt. Work in 1 cup of butter with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

2. Preheat oven to 350. Roll out half of dough to 1/8" thickness. Place in a 9x13" baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.

3. In a large saucepan, mix the peaches, lemon juice and orange juice. Add 1/2 cup butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and arrowroot; mix into peach mixture. Remove from heat and pour into baked crust.

4. Roll remaining dough to a thickness of 1/4". Cut into 1/2" wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.

5. Bake for 35 to 40 minutes or until top crust is golden brown.

[TheEssigs]

This is for my foodies... (especially Dave, Carol & CW )...

I got this recipe out of a new cookbook I just bought and it sounds really refreshing and summery... so, I thought I would share it with you guys. Hope you like it!

Strawberry Spinach Salad
Strawberries, toasted almonds and a tangy dressing make this refreshing salad simply unforgettable.

Dressing
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad
1/4 cup sliced natural almonds, toasted
8 ounces (1 1/2 cups) strawberries, quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach

1. For dressing, zest lemon. Juice lemon to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Bowl. Whisk until well blended. Cover; refrigerate until ready to use.

2. Preheat oven to 350F. Spread almonds in single layer over bottom of Small Pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool.

3. Meanwhile, cut strawberries into quarters.

4. Score cucumber lengthwise, slice cucumber; cut slices in half. Slice onion into thin wedges.

5. Place spinach in large serving bowl; add strawberries, cucumber and onion.

6. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.