Recipes?

[killiara]

I suggest for this new community a thread of recipes that one has had a craving for recently.

For me, crockpot beans.

Soak a bowl of beans overnight, being sure to rinse first because dirt EW yuck no. When morning hits, as soon as you can, rinse the beans again, then toss them into a crockpot with just enough water to cover, and a ham bone. Or bacon. Or diced pork. Crockpot goes on high. Stir occasionally throughout the day.

Around noon, toss in two onions, diced, five carrots, peeled and cut into coins, and some shredded cabbage.

Serve for dinner. Suggestions for starches: rice. biscuits. Pan fried new potatoes.

Comments

[killiara]

Oooh, that sounds really delicious.

An improv recipe of mine:

2 pounds of carrots
2 bags of pre-rinsed fresh spinach
1 stick butter

Peel the carrots, and then use the peeler to create thin curls of carrot out of all the carrots.
In a large pot, melt the butter. Add the carrots, and just enough water to cover. With the heat on low, stir the carrots occasionally and let them cook down until candied. This will take quite a while; the point is to bring out the natural sugar of the carrots.
When the carrots have candied themselves, rinse the spinach once for good measure, then throw it in the pot. Cook until the spinach is wilted.

Remove from heat immediately and serve. Or, alternatively, add in some cooked rice as a filler and use as a filling for dumplings.

Edited to say that as the carrots cook down, you will occasionally need to add more water to keep them from drying out. Never more than a cup at a time.

[seventhbard]

Ooooh that sounds really, really good. I love spinach. Carrots too though maybe not quite as much as I love spinach (which btw is also good as an add-in to the filling for the pierogies!). I never thought to combine them and I've never candied carrots in that way. I bet this is so good. <3

[killiara]

Well, really, carrots have alot of sugar in them. You don't need to add anything to candy them, just cook them on a low heat with a bit of butter long enough to let them candy themselves. Not kidding about the time factor, though. This is a walk away and read a book with a timer set to remind you to stir every fifteen minutes level of cooking. And I suggest using the peeler cause that leaves us with long, narrow strips that have maximum cooking surface. If you want to cheat, maybe sprinkle in some brown sugar, or a half tablespoon of molasses, but the point is for the natural sweetness to come through.

Done this way, the carrots are sweet enough to balance out the bitter of barely wilted spinach.