killiara (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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interested_in_that2013-03-15 07:05 pm
killiara) wrote in interested_in_that2013-03-15 07:05 pm
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Recipes?
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.
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.
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2. I love recipe shares! :D <3 Very timely because we're doing a lot of rice and beans lately. Also they're delicious.
(I also want to add a caveat to people who are using DRIED beans in their crock pot rather than fresh, frozen, or canned: after soaking the beans you need to boil them for around 10mins before putting them in the slow cooker! Otherwise the texture won't come out right no matter how long you cook them, and the chemical beans contain that can cause tummy upset will be so concentrated you'll probably not be happy with your meal afterward!)
A fave recipe of mine I wish like heck I had the ingredients for right now:
Pierogies (a very flexible recipe)
Filling:
Step 1 make mashed potatoes however you normally like them. (I mash them fairly smooth with a small amount of peel left behind and with a bit of milk and butter)
Step 2 add herbs, spices, pepper, and most importantly your favorite cheese to taste. (I recommend cumin, rosemary, sage, pepper, garlic, and a mix of Parmesan and cheddar cheese)
Dumpling Dough:
Flour (don't really need to measure, just "until it looks like enough" usually works for me, if I run out later it's easy make a little more)
salt (like a pinch, don't go nuts)
water
an egg or two depending on amount of dough (optional, makes a somewhat richer dumpling of slightly different texture)
combine these with a spoon/fork/your hands/kinesthesis or whatever your favorite kitchen tool is until it forms a dough. Put dough on floured surface and roll so it's pretty thin but not fall-apart thin. Two easy ways to form the dumplings (there are probably more)-- either cut the sheet of dough in half, space out spoonfuls of the filling on one sheet of dough and then put the other sheet on top and cut around the lumps with a knife or ravioli cutter, or put blobs of dough spaced out more on the sheet, cut around them with enough space to overlap, and then wrap the dough around the ball of filling as best can (what I tend to do because I'm lazy in the kitchen sometimes).
From here you can either pan fry, deep fat fry, steam, or boil the pierogies to cook. They are good in all those ways but I like them boiled the best. Well technically I like them steamed the best but I suck at steaming without a dedicated steamer and I don't own one so I boil them because I like that second best.
These are freaking delicious either fresh and hot, or cold the morning after. If you want to you can make a dipping sauce using 1 part malt vinegar to 1 part soy sauce like you might make to go with jiao zi. Also nice with mustard or whatever your fave condiment is to have with potatoes. But it's good as-is.
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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.
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Done this way, the carrots are sweet enough to balance out the bitter of barely wilted spinach.
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Get a pork loin roast, about 2 lbs. Brown it in a little olive oil on the stove top then transfer it to the crock pot. In the same pan, empty a can of whole berry cranberry sauce to get up the juices and bits. Sprinkle a packet of Golden Onion soup mix on the top of the roast then add your cranberries. Let 'er go on low for about 5 hours or until the pork is tender and done. Remove the roast, and add a couple of tsp. regular dijon mustard and mix into the sauce/juice. Take that and top your slices of pork roast with it, serve. Mmmm.
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Though knowing me I'd just eat the cranberry sauce instead of cooking with it. XD Does the result end up being very sweet, or is it more of a spicy-with-a-bit-of-tang flavor? I'm curious because while I'm not totally opposed to using something fruity in a sauce for meat, I really do not like sweet or overwhelmingly fruit-flavored sauces on meat. This does sound really good if it turns out like I imagine it would, but if the cranberries come through with a strong fruity-ness or sweetness I probably would be disappointed.
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I'm not craving anything lately, but today I'm making a pot roast and I'm trying a new idea so I'll come back and tell you guys how it was!
2 lb. chuck roast
Season with salt, pepper, Italian herbs, garlic powder and onion powder
Sear on all sides in a pan with some olive oil
Transfer to crock pot with some potatoes and carrots, roughly cut (you can add onion too but we don't really love onions)
A can of V8, 2 cups of water, 2 cubes of vegetable bouillon
On high for 6 hours
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Fill pot with peeled, cored, sliced apples. Add somewhere between one to two cups of sugar (white, brown, honey combination), and as much of whatever spices seem appropriate (lots of cinnamon, some nutmeg, pinch of ginger, and less cloves than last time). Turn pot onto low. Ignore until you wake up the next morning. Use a potato masher or stick blender to get it into the consistency you like. If it's too watery, cook on high with the lid off until you get what you like.
It'll make you house smell like apple butter for days. I'm hoping it made my apartment neighbors jealous.
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