Food for Thought (and Discussion)

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Re: Food for Thought (and Discussion)

Postby aileth » Aug 30, 2017 9:06 am

The Rosie-Treed Dryad wrote:Turned out really nice, especially after slathering it in cream cheese frosting.

Yes, but isn't everything better with cream cheese frosting?

I presume that your beans are cooked and ground up? A friend of mine once made split pea soup: her husband didn't like it, so she put it into a chocolate cake. Cake tasted great, but the rest of them did wonder what all the hard little bits were.
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Sep 02, 2017 5:50 am

Rose, you inspired me, I decided to try making black bean brownies yesterday. I'm not much of a healthy nut, but my husband and I are rather desperate and willing to try unusual recipes in the hopes of getting different nutrients into our kids.
The brownies were definitely interesting. i couldn't taste the black beans, but the texture was there. My husband said the black beans were the first thing he could taste, but we both liked them quite a bit. I think the only thing I would change would be to leave the extra chocolate chips off the top (don't care about it looking pretty and I had a major sugar rush) and I'm not the biggest fan of coconut, but I used coconut oil both in the recipe and also to coat the pan, so they tasted a little to strongly of coconut for me.
I'm really glad I tried them though, and I'll be saving this recipe in the future. :)

Oh, almost forgot to mention that my son liked them, but my daughter doesn't even know they exist yet. I'll offer her some today to see what she thinks (she's far pickier than my son).
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Sep 03, 2017 5:01 pm

True, aileth @cream cheese frosting... it seems a little bit like cheating. Although the cake was good on its own, too. ;)) And yes, the beans were cooked and ground up thoroughly. I love that story about the split pea soup!! Talk about sweet revenge. :ymdevil: ;))

Ooh, glad that you and your family liked the black bean brownie recipe, fk! I'm curious what your daughter thought of them. I've known about that recipe for years and have never gotten around to trying them yet. And yeah, I'm not the biggest fan of coconut either. I used butter in my cake. ;))

I'd love to test out a bean dessert recipe with adzuki beans sometime... they're very mildly flavored and they are often used in East Asian cuisine as a filling in sweets and pastries and even paired with ice cream. I've read that Asians actually think American chili is really weird because they're so accustomed to beans being a "sweet" food!
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Sep 17, 2017 12:16 pm

I'm not officially jumping on one of those popular food bandwagons...at least not yet ;)) But I've been reading a lot of interesting stuff about the new craze in Europe about starting babies off on liver and other finely pureed meat for their first foods, and I like what I'm reading. And so because of this new craze, I'm making my first ever batch of bone broth this weekend. I got a big fat 3lb beef bone from the local Amish community and it's been boiling for about 20 hours now.

I've never done this before so it's a really interesting process. I ALMOST messed it up because the vast majority of the water cooked out. Oops. :P But following three different recipes online, I think I'll end up with a product I'm really happy with. :)

I admit I can't wrap my mind around this as being something people put in a mug and drink as a hot drink though. That to me is bizarre. I told myself to get over it as that's the same thing as giving it to my daughter as a first food. :))

I plan to cook it the rest of the day today and then do a rapid cool down of it before I go to bed. I'll probably freeze the majority of it in measured ice cubes (so I know how many cubes = 1 cup) and then use it either for cooking or feeding my kid if she eats it.

I've read you can save the fat too and use that as a cooking medium, and I think I will because it SHOULD be a very nice fat to use to add extra flavor to a meal.

ETA 9/19 @ 9:40am: Two days later, I'm very pleased with the results. I ended up with 8.5 cups of bone broth. I added very little salt to it because babies aren't supposed to have salty foods, but it still tastes very good. It's also very heavy. I skimmed the fat off and froze a bunch of it in ice cube trays and the rest in tupperware containers. I had a small amount left over to put in the fridge for the little. :)
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Sep 19, 2017 4:47 pm

Yum, fk! I've had store-bought bone broth before, but I've never gotten around to making it myself yet. If you end up making it regularly, you might want to try this method for making bone broth "bouillion"... you have to keep a close eye on it as the water is cooking out, but it saves a lot of space in the freezer! That's also how they made "portable soup" in centuries past.

I was looking up recipes on YouTube yesterday and did a double-take when I saw bone broth cookies, of all things... turns out they're essentially peanut butter cookies with some (probably super expensive) bone broth protein powder added in. I think of myself as a pioneer in the kitchen and even I'm a bit weirded out by this one. :))
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Dec 07, 2017 6:22 pm

I found out officially today that we will be working longer days in the New Year, so I'm going to have to rethink and restructure how I do food/cooking. I'm already am low energy, especially when I come home after work, and based on trial periods, the new schedule will make it worse (at least possibly until I get used to it, but I'm not holding my breath). To that end, I was hoping you all had some thoughts on nutritious food that is easy/quick to make AND/OR things I can make easily but that will keep for a week (so I can do all my weekly cooking in one go). And if that food also freezes well, that's great too. ;))

I do have a crockpot, but I've been afraid to use it as all the recipes seem to be "Cook for 8 hours" and I'm away for more than that at work, and I don't cook overnight as I don't have time in the morning to deal with cooling down and putting away in the food. :P

Thanks! :)
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Re: Food for Thought (and Discussion)

Postby Kalta79 » Dec 11, 2017 11:58 am

*ears perk up* Black bean brownies? Where's the recipe? Had a recipe once I wanted to try, but I lost it :(
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Re: Food for Thought (and Discussion)

Postby johobbit » Dec 14, 2017 11:12 am

:ymhug: Valia. I have been really into soups and muffins lately and find that soups are especially good for making, freezing, then using as needed. A fresh roll or slice of crusty French bread to accompany a bowl of steaming soup is scrumptious. Or a muffin. ;)) Chili is also great to have on hand, as is a thick stew. Both are filling and so yummy. Chili freezes really well, but I find the stew becomes a bit too liquidy after it's been frozen.

Here is one I'm trying for the first time. I got it from a friend when we had it at her house for a Christmas baking day awhile back. There is a lot of protein and fibre in here and not much fat. I will probably leave out the salt as the ham is salty enough.


Split pea and ham soup


Ingredients:

2 - 16 oz bags split peas
2 or 3 medium carrots, diced
1 large onion, diced
1 teaspoon minced garlic (I'd probably put in more, because we adore garlic :ymsmug: )
2 or 3 medium potatoes, diced
some ham, diced
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
pepper (and salt, if preferred)

Directions:
Place all ingredients into a large stew pot
Cover with water about 2 inches above the top of the ingredients
Bring to a boil
Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.

I made a favourite Beef-veggie soup yesterday. It's wonderfully tasty and so hearty. I adore lots of cabbage in soup, so ...


Ingredients:
1 lb ground beef, extra-lean
1 medium onion, diced
1 cup celery, diced
1/2 green pepper, diced
2 Tblsp white sugar
1/4 tsp black pepper
1/2 tsp paprika
3 Tblsp parsley flakes
2 cups raw potatoes, diced
2 cups raw carrots, diced
5 cups chopped cabbage
1 5 & 1/2 oz can tomato paste
2 - 900 ml cartons beef broth
4 cups water

Directions:
In a large frying pan, saute beef, onions, celery, and green pepper in a bit of oil. Break meat up and put in a large pot. Add remaining ingredients. Cook on stove, simmering, for 2-3 hours. Sometimes I add a few drops of Tabasco sauce, which adds a snappy touch.
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Re: Food for Thought (and Discussion)

Postby stargazer » Dec 15, 2017 12:44 am

Jo, that split pea and ham soup was something I grew up on, and now I miss Mom's homemade variations on it.

She used a pressure cooker to shorten the cooking time, and this led to a 'family legend story' from before my time. Apparently one time there was some issue with the pressure cooker lid and the soup was ejected rather...violently. When my dad got home from work, my older sister (who was very young at the time), cried out, "Mommy spilled pea soup on the ceiling!"
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